Wednesday, July 16, 2008

The Edge of Dog-Days

Bristle Brush on Blue

Today *feels* like we are on the edge of something. The air *smells* different, *feels* different. The heat, at over 90 degrees, is dryer at this point in the day today, though the humidity is forthcoming I hear. Still, I can almost hear cicadas swishing, almost feel the dog days of summer coming hot and heavy upon us. Slower walks, longer drinks of water, resting in the shade, sleeping without the covers, salt on our lips, these portray the stifle, the ice-cold- glass-to-the-forehead heat of summer.

Nature's Fireworks

Your Daily Dose of Cool Things:

I love, love, love Dancing Rabbit Ecovillage. I first saw a show on PBS about them a few years ago, and I have been following their progress ever since. I hope to spend some time there one day.

Your Daily Dose of Wonderful Design:

Calf and Half

Your Daily Dose of Inspiring Words:


Our siblings push buttons that cast us in roles we felt sure we had let go of long ago - the baby, the peacekeeper, the caretaker, the avoider.... It doesn't seem to matter how much time has elapsed or how far we've traveled. ~Jane Mersky Leder

Your Daily Dose of Wicked-Good Food:


Coffee Granita

2 cups lukewarm espresso or strong black coffee
1/2 cup sugar/(I used Honey)

Topping in photo:
1 teaspoon fat free half and half
1 teaspooon raw cocoa nibs or shaved chocolate

Optional Toppings I have tried and enjoyed:
1 teaspoon orange or lemon zest
1 teaspoon finely ground toasted almonds

Combine coffee and sweetener and stir until sugar melts. Pour mixture into 9 by 13-inch metal pan and place on level shelf in freezer for half an hour. (Mixture should only come about 1/4-inch up the side of the pan.) Remove and use a dinner fork to scrape any ice crystals that have formed on the side or bottom of the pan. Return to freezer and repeat scraping every 20 to 30 minutes for 3 to 4 hours. Once mixture is thoroughly frozen, fluff with a fork and allow flakes to "dry" in freezer another half hour before serving. When served, the granita should look like a fluffy pile of dry brown crystals.

Scoop into goblets (or mold as I did in a small container) and top with barely sweetened whipped cream, add additional citrus zest (or pour onto a saucer prior to placing and add fat free half and half and cocoa nibs which *I* prefer!) if desired. Allow it to sit for just a minute or so until the white soaks in a little...pwetty!