influenced by Raw Craft

I got to watching Anthony Bourdain's Raw Craft series on youtube.  They are short videos about people who make things.  Make things with a vision and well.  Other people in their chosen field might not say they are the best at what they do, like Anthony Bourdain says about a few, but that does not mean what they do is not impressive.  There were a few that truly spoke to me.

One was Frank Shattuck.  He makes bespoke suits.  This means he makes the suit for a person by hand to their measurements.  There are usually multiple fittings and 60 hours or more of work, much by hand.  He says he in the video, which really speaks to me.  I always feel like I am still learning.

I am not up to a suit.  But my Beloved loved Frank's vest that he wore in the video.  I can do this.  Because the pattern I had was not quite right, I have started with a muslin.  I wanted to make sure that it fit and that change in neckline worked.  It does.  Now that I have this and I have a few more supplies, I can start working on the garment.  I am hoping for a few hours this weekend were I can get started.

Why are there not more hours in the day for me to learn new things?

steamed buns

I was a bit under the weather yesterday.  I took it very slow.  It was a luxury.  I still got a lot done but it was lovely not to have to go into an office when I was feeling poorly.  I did all the things that I needed to do to take care of myself and I feel much better today.

I am obviously addicted to more of the PBS style of cooking shows.  Not the American compitetions or such.  I do enjoy what Netflix has been putting out with their Chefs Table.  The recently did one that was just on French chefs.  There was this French chef who was making steamed buns.  There was a lot of Asian flavours in her cooking.  

I have always liked steamed buns.  I used to buy them when I lived in Seattle.  I decided why not try them.  I had just gotten a recipe in my cookbook Eating with the Chefs so why not give it a try.  Even though I switched it up for what I had in the kitchen and I made my steamer from my roasting pan, I thought it was lovely.  It would be something I would like to take with me when traveling.  Traveling food.  Pocket food.  Life is good.

steamed buns

Note:  I adapted this from Eating with the Chefs to use what was in my kitchen and sourdough.

2 teaspoons whole cloves

2 teaspoons fennel seeds

2 teaspoons multi-colour peppercorns

1/3 cup (20 grams) star anise

2 teaspoons coriander seed

about 1 pound chuck roast

1 cup tamari (soy) sauce

1/4 cup apple cider vinegar

2 ounce (a thumb size piece) fresh ginger sliced and peeled

1/2 head garlic, skinned and smashed

2 tablespoons brown sugar, packed

4 1/2 cups water

sourdough starter

100 grams water (1/3 cup)

100 grams flour (1/2 cup)

2 tablespoons sugar

3/4 teaspoon baking soda

3/4 teaspoon cream of tartar

2/3 cup milk

pinch of salt

about 2 cups of flour

In a large bowl, place the sourdough, 100 grams of water, and 100 grams of flour.  Cover and let sit in a warm place until bubbly.

In a cast iron skillet or Dutch oven, toast the cloves, fennel, peppercorns, star anise, and coriander for about 2 minutes.  Stir constantly.  The toasting is done with the spices are fragrant.

Put the beef on top of the spices.  Add the soy sauce, vinegar, ginger, garlic, brown sugar, and water.  Bring to a boil.  Cover and put into a 350 degree oven for 3 hours.

About an hour or a bit more before the meat is ready, uncover the sourdough and remove some for the next time.

Stir into the starter the sugar, baking soda, cream of tartar, milk, and salt.  Mix in just enough flour to make a soft dough.  Knead until smooth and elastic, no more then 10 minutes.  Cover and let rise in a warm place for one hour.

While the dough is rising, take the meat out of the oven.  Strain the cooking liquid and reserve.  Shred the beef, removing any unwanted fat or ligament.  I chose to moisten the beef with the cooking liquid until is was of a flavour and moisture that I wished.

Divide the dough into golf ball size pieces.  I made about a dozen.  Roll each ball into an oval and fill with a large tablespoon or more of the beef filling.  

I had covered my roasting rack with a piece of parchment paper and put the buns here to rise.  Cover and let rise about 30 minutes.

In my make shift steamer, I have about an inch of boiling water.  Maybe a bit more.  Place the buns into the steamer but make sure they are not touching the water.

I sealed my roasting pan with aluminum foil.  Steam for 12 minutes.  

They turned out beautifully golden.  If they are not golden, steam them a few more minutes.

I served them with a bit of diluted braising/cooking juice.  It was so good.

These are a keeper.  My family is coming up with other things they might wish to be in the middle of the steamed bun.  The bread itself is good so that is not a problem.

The shop is open.

So, with a deep gulp, you will notice there is a new option at the top of my blog.

Shop.

Yes.  I did it.  Quilts for sale.  Bags for sale once I get more done.  Who know what else.  I will also being opening an etsy site as well.  I will have to see which works better for me but I am willing to try right now.

Excited is a good description.  A bit of trepidation is being felt as well.  But then that comes from trying something new and going forward.  Change.  There seems to be a lot of that lately.  Let me just throw more into the mix.

the new path

Last weekend, I made myself a new black linen dress while I was working on quilts and making gifts.  I just felt the need.  And I wanted something more washable then wool.  The thing that is most different about it is the colour of the tag I put into it.  My clothes have to have tags after too many experience trying to get dressed in a tent.  Yes.  A dress in a tent.

It is nothing fancy.  Just a black linen sheath dress.  I wore it my last day to work.  I got given a bad time about wearing black.  Nope.  I just like wearing solids and dark colours.  Black fits that.

I walked out of the building unemployed.  I found out Friday I start with Patagonia on the 7th of November.  Nothing I have ever done before in a place I have never lived.  Reno.  Closer to the small bear.  Hopefully a much happier situation because I will be doing more what I wish to do.  I will be working in their repair shop.  I am also going to start my own business but now it does not feel quite so important that it suceeds immediately. 

It will be interesting in working in that type of situation again.  It has been over 25 years.  Hourly.  Benefits.  What strange things these are.  It will be very interesting so see where life leads me next.

done.

Yesterday was my last day at work.  I can sigh with relief.  A group of people from work with my Beloved and I went out to celebrate.  Nibble, beverages, conversation, and laughter.  I could not ask for more.  I know they cut my contract but I feel like a favour was done.  The company I worked for is already talking about contracting me again when oil prices go back up.  I am going to have to see where I am at and where life takes me.  I have ideas!

Friday, we had been invited to a friend of mine's casual birthday party.  I made her a shopping bag.  I tweaked my pattern just a bit more and I really like the changes.  The square bottom works well.  I need a few more for myself as well so this is a good tweak.  Nothing last forever!  

I had a nightgown destroyed last night because I sat down.  Rrrriiipppp!  It is is being washed for quilt squares.  Again, nothing lasts forever but I do not need to make one immediately.  I would need a few more to destroy themselves.  Which they will.  

I feel lighter!