Tuesday, November 2, 2010

1st 1,025 Words

            My legs were beginning to yelp at me, every ropey muscle straining and aching from the deep crouch I’d been holding since early morning. Every sound that echoed through the underbrush of the forest was met by a flick of my ears as I strained to find the right noise. My fingers adjusted their tight grip on the handle of my deer-bone knife and I sunk lower, ignoring the screaming protests and bunching even tighter in anticipation.

            There. A rumbling snort. I licked my whiskers.

            Red and yellow leaves and several frightened birds were kicked up as I sprang out of my bushy hiding place, my paws and hands hitting the ground with enough force to fling me straight into the shrieking form of the wire-haired bush pig. My tail streamed out behind me like a victorious banner, heralding the triumph of the kill as my knife sunk into the hind-quarters of the hog.

            Squealing and bucking, the pig took off, ripping itself free from my blade’s grasp, splattering my fur with rich and heady blood. I licked my whiskers again, smirking as I took off after it.

            Fall colors streamed around me, blurring until the only object in focus was the fleeing bush-pig. Even the crisping leaves lost the sound of their crunch as I whipped through the underbrush, breathing deeply through my nose. Each breath brought the metallic scent swirling through my head, which only served to sharpen my eyes. The pig was slowing and, as I gained, I once again readjusted my grip on my knife.

            I came down on the creature with blade and claws and teeth, holding it down and making a quick, clean swipe across the neck. Thick, red blood poured out of the hog’s gasping throat and I hurried in to lap it up before the earth drunk it all. I unhooked my claws and let the animal slump to the ground where it lay in its last death throws. I collapsed too, falling back on my haunches, my face and hands gleaming crimson and ruby. My tail twitched with satisfaction.

            Quietly I began to clean myself off. The pig let out a last wheeze, then fell silent. The more daring of the birds cautiously chirped back into existence, until the only sounds left from my hunt was my soft licking. My rough tongue combed the blood out of my marbled gray fur, slowly bringing the silvery sheen back. I rubbed my face and whiskers, painstakingly placing every hair back in place.

            When I finished, I set to work on the pig, tying the feet together with a couple of strips of rawhide , threading a sturdy stick between the legs, and hefting it up to my shoulders. My legs protested yet again, but this time I paid even less attention. The wet mud I was leaving behind; the heavy, bristly weight on my shoulders; the racing, pumping beat thundering in my chest and ears: these were the symbols of my victory. I was full of the thrill of the kill.

            Slowly I let a smile creep onto my face and my eyes gleam with excitement. My tail couldn’t keep still, twitching in untamed joy, wrapping around my ankle, jumping up to brush the still-warm form of the bush pig, leaving a wavy trail in the dust of the forest floor.

            Deep in the back of my chest a deep purr started, rumbling the happiness I couldn’t express.
            I returned to my hiding place, digging out the make-shift sled I had previously prepared out of branches, sticks, leaves and grasses. I let the pig fall heavily upon it, quickly lashing it down and heaping the rest of my supplies on. I slipped into the woven-fiber harness. It was loose around me, but wouldn’t be for long.
            I shuddered, closing my eyes as I harnessed a part of me that was more wilderness than cultivation. My shoulders moved and popped, becoming larger as my arms grew longer. My haunches also shifted , straightening out my back until it dipped parallel to the ground. My fingers shortened, losing their nimbleness in favor of thick pads and sturdier claws. My face—the transformation of my face I hated the most as my cheekbones moved around and my delicate features became a muzzle. I settled into my feral form, a few last bones and muscles snapping into place. Now the harness fit snugly around my chest, not tight enough to suffocate, not loose enough to chafe: a testament to the months of preparation I had put into this moment.

            I took off running. One advantage to this form: all my senses were sharpened. I could smell strongly the mice fleeing through the underbrush, hear clearly the chattering squirrels arguing in the tree tops, plainly feel the taller grasses brush up against my soft belly fur.

            Soon the empty smell of neutral territory was replaced with the warm, familiar scent of home. The feline smell grew sharper as I traveled inward toward Callowae, until I became accustomed to it and it curled inconspicuously in the corner of my mind. The trees became sparser and the grasses thicker and greener. I broke free of the tree line and stepped into the outskirts of the town.

            Callowae had started as an outpost, the furthest reaches of feline territory, but as more and more cats moved down from the mountains and inward from the seashore, the village grew. It now was the center place for forest activity, and was the main trade post for those felines who found more comfort in trees than in rocks or sand.

            My padding turned into walking as I shuddered my shape back, tightening the harness as I lost the larger form of ferality. Dragging the small sled behind me, burdened as it was, became a much more difficult task as a bipedal. However, I was glad to have my hands back, flexing my fingers and enjoying the ability to grip.

            Signs of early afternoon were evident. Kittens rumbled in the streets, giggling in their fighting play or honing their skills by stalking a younger child or snapping at a butterfly. 

Monday, November 1, 2010

A Confession

Okay, okay, so I'm an awful blogger. I think my problem was is that I started too specific. I simply don't have the time to document my cooking adventures, let alone have cooking adventures. So I'm shifting gears here and using this little slice of the interwebs to track my NaNoWriMo progress.

What's this? You don't know what NaNo is? It's short for National Novel Writing Month. Basically I'm going to try and write a 50,000 word novel in 30 days. That's 1666.66666666666 words a day. I've been attempting this for several years, but I've never actually done it. But hey, watch out world, this time Swens has moxie and gumption!

Plus, I have a half-way decent story idea, and hopefully a lot of inspiration. What I really need is a plot, but for now I'm just planning on hashing out some word barf and seeing what happens.

Wish me luck! I'll probably post my progress so you can come on this journey with me through bad writing and good writing. Just give me a second to grit my teeth and force out those first 1667 words.

Happy November!

Friday, August 6, 2010

Technical Difficulties

Sorry y'all for the wait. It seems that I have misplaced the cord to my camera. Sad face. So as soon as I find that, or a card reader, I have three delicious recipes for you from my Thai feast I made Tuesday night. Yum.

Sunday, August 1, 2010

Of Cake and Bread

Sometimes I get cravings. Yesterday, I really, really wanted to eat this AMAZING honey-carrot cake. So, I roped my sister into the kitchen and set her to peeling carrots. Only problem: when I went for the honey, we didn't have the 1 1/4 cups necessary. Sad face.

I had an unsatisfied craving and three peeled carrots. What to do? Go online and find a recipe that's three times crazier than what you originally wanted to make! And I mean three.

Olive Oil Pumpkin, Carrot, and Zucchini Bread. Sounds good, huh? Mmmm.

Olive oil, water, sugar, and eggs get blended up until smooth. Olive oil has a really distinctive smell. I can't quite describe it. Flowery and earthy and yummy.

The recipe called for two cups of pumpkin, but all I had was a 15 ounce can. Two cups is equal to 16 ounces, so I called it good enough and spooned it in.

Like the color of sunsets.
 The mixture turned that gorgeous orange color you see here. And the smell! The oil and the pumpkin just smelled amazing.

Of course, the smell was nothing compared to when we added the spices. My sister and I measured out cloves, ginger, cinnamon, nutmeg, and a pinch of salt.

Now the nutmeg was an adventure. I wish I had a better photo, but see that black cylinder? That's our spice grinder. And those two little nuts? Nutmeg, in it's natural form. I ground that up until it was a beautifully pungent powder, and then just dumped it all in. Who cares if it was more than the called for teaspoon?

At this point, I realized that there was no way the whole batter was going to fit in my 8 cup measuring bowl, so I transferred the mixture and licked off the spatula. Yum.

Flour for bulk and structure and baking powder so it will rise. And there's my little sister, being a great soux chef.
Mix-a, mix-a, mix-a.

Neither my sister nor I felt like taking a cheese grater to the carrots and zucchini. Bring out the food processor!
Zucchini!
Carrots!

Oh, and did I mention I like mix-ins?
Crasins!
Pecans
And then I mixed it into gloppy oblivion, sneaking a few bites along the way.

I poured the batter into three pans, which worked out fine, but next time I'll only use two. Slip them into the oven, and wait about 50 minutes.

The whole house smelled absolutely wonderful and when it came out, it was all I could do to not dig right in. In fact, it was so good, I completely forgot to take photos. I've decided this food blogging thing is harder than it looks. You have to remember to take photos every step of the way! So I feel quite silly for forgetting the most important photo: the final product.

But never fear! If you mosey on over to Pithy and Cleaver, where I got the recipe, you can see a gorgeous photo of the sliced bread.

It was so good. The warmth and spice of pumpkin bread with the lightness of zucchini and the earthiness of carrots. The cranberries just went in perfectly, adding a little zing, and the nuts gave it texture. Mmm.


Olive Oil Pumpkin, Carrot, and Zucchini Bread
from Pithy and Cleaver
Makes 3 small loaves, or 2 large ones

4 large eggs, at room temperature
1 cup delicately flavored olive oil (or 3/4 cup strong olive oil and 1/4 cup safflower oil)
1/2 cup water
1 15 oz. can Pumpkin Puree
2 1/4 cups sugar
1 1/2 tsp salt
1 tsp freshly ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1/2 tsp ground ginger
2 tsp baking soda
3 1/3 cups sifted all purpose flour
1/2 cup grated zucchini
3/4 cup grated carrots
1/2 cup dried cranberries or crasins (optional)
1/2 cup walnut or pecan pieces (optional)

Preheat the oven to 350°F. Grease your pans with olive oil.

In a large mixing bowl, beat the eggs. Add the olive oil, water, pumpkin, and sugar and whisk to combine well.

Add salt, nutmeg, cinnamon, cloves, ginger, and baking soda, and continue whisking until well blended. Add the flour and stir into the wet ingredients using a spatula or wooden spoon until just combined. Stir in zucchini, carrots, raisins and nuts if using.

Pour into prepared loaf pans—do not fill more than 2/3 full as batter will rise. Bake for 45 minutes to an hour, or until cake tester inserted into the center comes out clean. Cool on a rack for ten minutes before removing from pan to cool completely. (You might need to run a knife around the edges.) Keep tightly wrapped, or freeze to enjoy later.



I ended up with leftover shredded zucchini and carrots. Now, I love the taste of raw zucchini, so I decided to make it into a salad. And while we're at it, why not add apple?
My lovely assistant uses the food processor for the first time!
Sprinkle with a bit of olive oil and lime juice, and I give you Carrot, Zucchini, and Apple Slaw!

Carrot, Zucchini, and Apple Slaw
Makes enough for 4 people

1 small to medium zucchini
3 large carrots or 5 small ones
1 apple
1 tablespoon olive oil
Lime juice

Grate the zucchini, carrots, and apple using a food processor or cheese grater. Toss together in a bowl. Sprinkle with olive oil and lime juice to taste. Serve immediately.

Thursday, July 29, 2010

How to Make Lunch

Step One: Get hungry. Wander listlessly about the kitchen for a bit, opening cupboards, closing them, and opening them again just a few minutes later in hopes it's a magic cupboard and there is now something in there you want to eat.

Step Two: Decide to make use of the garden. Eat a few peas. Pick a beautiful eggplant. Discover, painfully, that eggplants have thorns.

Step Three: Remember you just started a blog. Run upstairs to get your camera.

Step Four: Find a squash.
Cut it and the eggplant up.
Take photos.  Admit you are no photographer. Carry on, anyway.

Step Five: Decide you want to make a peanut sauce. Start throwing a bunch of stuff in a saucepan and hope it tastes good. Discover you have no soy sauce. Decide to use root beer instead because you're crazy.

Step Six: Saute the squash without a hitch because you've done this before.

Step Seven: Decide to bread and fry the eggplant. Use two eggs and a lot of panko.
Realize you have no idea how long it takes to cook eggplant like this.
Burn it. Oops.

Step Eight: Check on the root beer-peanut sauce. Taste it and discover it's actually pretty good. Revel.

Step Nine: Mix the leftover egg and panko together and fry it up because you can. Forget to take photos.

Step Ten: Put your panko-eggs and squash and burnt eggplant on a plate and smother with peanut sauce.
Realize you just made a ton of food.

Step Eleven: Give your lunch a fancy name, like Panko-Breaded Eggplant and Fried Summer Squash with Crispy Panko Scrambled Eggs and Root Beer-Peanut Sauce. Then eat.
And eat
and eat.
Who needs room for dinner?

Glee and Jubilee

Glee: \ˈglē\, noun
1. Joy; merriment; mirth; gayety; particularly, the mirth enjoyed at a feast;
2. Music; minstrelsy; entertainment;
3. An unaccompanied part song for three or more solo voices.

Jubilee: \ˈjü-bə-(ˌ)lē, ˌjü-bə-ˈlē\, noun
1. A season of celebration and joy;
2. Expression of great joy; expression of jubilation and being jubilant
3. A song usually referring to a time of future happiness