Tuesday, July 30, 2013

{a breath} July is almost gone but at least I got to ComicCon + {a video bite} DIY condiment: make your own balsamic glaze



Have you ever looked up from your life long enough to note that an entire month has passed you by and you didn't even realize it? July started out so promising but then July 3rd brought a 9:30 p.m. text from sister C that sister D had been hit by a car while crossing the street at night following her shift at work. A text like that snaps you back to reality. Family gathered at the hospital while we waited for news of her injuries. After spending a few days at the hospital then at C's place, D's been at home mending now for a week but has a long road to full recovery.

Then the first two days of a week-long vacation were spent worrying about Starbuck: within hours of her July grooming she developed bumps on her back. The next morning we woke up to find them the size of grapes so off to the vet we went. That was followed by four more vacation days spent shopping, prepping and shooting two desserts for a freelance gig. 

Then came Comic-Con. 

One long day of too many people, cosplay, bad food, aching feet, tired back and the occasional star sighting. My first Con experience. Maybe my last. 

Maybe.




An unbelievable amount of people. Literally a river and you really had to keep moving or drown.
There was no place to sit and relax or even a wall to stand up against for a short breather. 
We sat through two panels we weren't interested in so I could at least see one panel of interest to me: "Falling Skies."
Love this show.
No idea who these folks where supposed to be. If you know, leave a comment and let me know!
A lot of cosplay folks striking poses for anyone with a camera.


And life moves on …

Last week, my first week back from vacation was busy as we lost two designers this month and another designer was on vacation. Scandal hit San Diego and a section I designed had to be ripped up the next day and started over whilst on deadline reminding me that, yes, I do indeed work at a newspaper.

And in between all that I worry about family, about my future, about doctor appointments of my own and most loudly: my inner dialogue reminding me that I need to keep up with the chores of my life and with the things that provide the outlet for built up stress like this place of mine on the web. 

It's no wonder I was shocked to realize that it's already July 30th and all the posts I had planned to cook, shoot, write will need to come when they come because I seemingly have little control over so much of my life. 

All I can do is my best to stay in the present and not be anxious for tomorrow. Wish me luck.

Make your own balsamic reduction for rich balsamic glaze


Note: I suck at math. In the video I say that a pre-made 7.5 ounce bottle of balsamic glaze for $8 will run you .82 cents per fluid ounce when in reality, that number should have been $1.06 per fluid ounce. Makes my comparison to .21 cents per fluid ounce when making your own a lot more dramatic of a savings.
I placed my cooled glaze into a small canning jar. 

Balsamic Glaze

  1. Pour 1 cup of balsamic vinegar into a sauce pan.
  2. Set heat to high and bring to a rolling boil.
  3. Turn heat to low and continue to simmer for 5-8 minutes, stirring every 30 to 45 seconds.
  4. Reduce by 1/2 for a slightly runnier glaze or down to 1/3 for a thick rich glaze. 
  5. Once desired consistency is reached, remove from heat and let cool. Then place in an airtight container and store in the refrigerator for up to two weeks. 
Tips
Do not walk away. You don't want it to burn. Also, be patient. Don't attempt to rush the process or you'll end up with a sticky mess. 


Serving suggestions 
  • As an ice cream topping. Especially delicious on french vanilla or vanilla bean ice cream.
  • Drizzled over fresh fruit such as melons, figs, peaches.
  • Used to make a sauce for pork: Place one cup of red wine, 1/4 cup of balsamic glaze, 2 tablespoons brown sugar, 1/2 cup dried cranberries or cherries and a cinnamon stick in a small sauce pan and bring to a boil. Reduce heat to low and let simmer for 10 minutes. Remove cinnamon stick. Spoon over pork loin or pork chops. 
  • Tossed with a little olive oil over salad greens.


Your turn: Have you been able to do anything fun this summer? Or has it, like it has me, been slipping through your fingers?

Until next time my friends …
¡Buen Provecho!
Ani

Starbuck, very attentively watching me from the balcony as I'm shooting the ice cream from just inside the french doors.

2 comments:

  1. Love the combination of personal and food passion!

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    Replies
    1. Thank you! I do try to make this site more than just a repository for recipes in hopes that my struggles and triumphs resonate with readers. Hope you visit again. Cheers!

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