Author: doodledweller
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The Art of Reading Poetry
“O my deare master! cannot you (quoth I) Make me a Poet, doe it if you can, And you shall see, I’ll quickly bee a man.” -Michael Drayton Not only as a painting, but a poem can be seen in different ways. In The Art of Reading Poetry, Earl Daniels outlined how a poem could…
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Notes on Cake
In making cakes, size matters. Different baking pans require changes to the original proportion between ingredients, else it may no longer allow for a sufficient rise or may lead to over-leavening, causing the cake to collapse. As Shirley Corriher noted that “a sad cake is a happy cake”, a soft and moist cake, which is…
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The Art of Poetry
“Poetry’s like painting: there are pictures that attract you more nearer to, and others from further away. This needs the shadows, that to be seen in the light, Not fearing the critic’s sharp eye: this pleased once, that, though examined ten thousand times, still pleases.” -Horace There is more than one way to appreciate poetry. …
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The Sake Way
Mashed fruits, left alone for some time, ferment themselves. Natural yeast already present in their juices consume readily available sugar to make alcohol and gas. Grains, unlike fruit juices however, lock their sugars in starches. In order to ferment grains, their starch chains need to be unpacked and then digested into sugars by enzymes. The…
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Pomegranate Wine
To have a pomegranate tree in the garden is to be delighted in its beauty all year. Among the first to bloom for summertime, the tree lades itself in bright red blossoms, as eye-catching as a fiery goblet upon the mantelpiece of the garden. By midsummer, flowers slowly swell into green orbs fattening up atop…
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Mead
Mead is fermented honey water. Because honey is mostly constituted of a supersaturated solution of sugar glucose and fructose, mead can have as much alcohol as wine or more. Unlike cider, mead already carries an overt honey tone. Fermentation coaxes out its other floral and fruity aromas, reminiscing the flower nectar that bees feed upon. …
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Grape Cider
One of the fascinating aspects about fermentation is how it transforms food. For certain food such as wine and cider, their flavors after fermentation represent even more of their essence than before. While grape juice tastes generically fruity, wine pushes floral and fruity aromas directly at the nose, exudes honey and caramel notes, and recalls…
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Candied & Brandied
Among the most popular methods to preserve fruits is candied, which is to cook them in sugar. Cooked fruits loosen their natural juice into the sugar to become syrupy and release their own pectin to thicken it. Fruit preserves are typically organized into jam, jelly, and marmalade. Jam is fruit bits and sugar stewed into…
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Learn A Language
In Breakfast at Tiffany’s, learning French helped transform Lula Mae, a farm girl from rural Texas, into Holly Golightly, a New York café society girl. It’s a tall order, but I can verify that learning French improves English pronunciation, as it certainly did for me. Not only for the accent however, it also advanced my…
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