Around the House
Taking apart the windows and giving them a thorough washing is classically a part of “Spring Cleaning” – a classification that makes sense if you’re the sort who takes down the storms each spring and puts them up in fall.
But if you are not that sort, an easy negative for some of us, window cleaning tends to slide until
a) every crumb of light is precious, and
b) every crumb of light that comes in, comes in at just the ideal low angle for showing off the difference between translucent and transparent.
Nothing will ever make it fun, but on the basis of our recent tour of the kitchen fenestration , here are a few things that make it easier:
* Cloudy days : the cleaning agent doesn’t dry out as quickly and it’s easier to see which side the streaks are on.
* Distilled water: doesn’t matter if you’re using bottled window cleaner (or – deduct many, many green points – one of the alas very efficient petrochemical sprays), but if you belong to the old fashioned vinegar or ammonia in water school, using hard water will make the job harder because hard water leaves spots.
* lint is the enemy, which is why old manytimeswashed diapers or t-shirts make ideal rags. Just be sure to give them a double rinse and dry without addititives; laundry soaps and fluffing agents leave residues that streak windows. Only downside is that you need a lot – can’t get things clean using dirty rags. That’s why
*crumpled newspaper really is the easiest and least expensive wiping medium. Rumors about ink notwithstanding, it’s the cheap low-fiber (lint-free) paper that makes it so effective. Yes, the ink comes off. Big deal. It comes off of you, too. Wear thin rubber or latex gloves if you have manicure issues.
* You think you have gotten the corners. You have not gotten the corners.
Or almost, anyway… The Hanukkah and Kwanzaa teams are not yet completely out of the woods, so for their sakes – and while I’m thinking about it – here are a few rules to wrap by if you’re keen to save a tree without having the presents look frumpy:
1. We are still waiting for the day when earth-friendly inclinations in this department are universally understood and admired. When in doubt, either go the safe route with new (recycled-content) paper; wrap the present in something else that is itself a present – a pretty new dish towel is the classic – or else don’t wrap it at all. The arts and crafts approach – using the funny papers, for instance – is as useful for saving money as it is for saving resources, so if you’re not careful it can just make you look cheap instead of green.
2. Homemade wrappings are only a good choice if you are good at these things and have plenty of time on your hands. My stepdaughter Celia makes such lovely collages out of bits of bark, twigs and old magazines we hate to open her presents, but if you’re not craftily inclined you end up with yet one more thing to do, and one more thing to feel inadequate about if you’re older than 10.
3. Reusing is more resource-protective than recycling, but it works best if you think of it before you’re sitting there surrounded by billowing waves of torn wrapping. Some tips:
* Tape is the enemy of paper, so before you start cutting and folding, stick a whole row of small tape pieces to the edge of a plate. If it’s easy to use less, you will.
* Consider reuse when buying paper. Mylar is difficult to crease, so if you don’t work at creasing it, it will come off the package looking as smooth as it did when it went on. Tissue paper wrinkles at the mere thought of being used, but tissue paper looks good wrinkled — if the wrinkling is thorough enough. Crush slightly-used paper into balls so it’s well and truly crinkly, like shirred fabric, then use multiple layers and multiple colors to give a festive effect.
* If you are, as I am, a sucker for gorgeous paper that has no redeeming social value outside of being beautiful, you can still amass plenty of green points by reusing as much of it as possible. The trick is to have a cardboard wrapper tube ( or tubes) handy at present-opening time, so you can roll up the used paper before some helpful relative folds it tightly into neat, deeply creased piles. Most of the smooth paper it takes to wrap a large box will remain completely new-looking if you rescue it in time. We keep this going until the smooth pieces are so small all you can wrap is a candy bar – an excellent present, by the way, if it’s something from Michel Cluizel.
As a gardener whose life is nurtured by, centered in , moored to the earth and the passing upon it of the seasons, I have to say all this flapdoodle over the name of the evergreen in the living room really rankles my curd. Here’s what: it’s a holiday tree; the holiday is the winter solstice; and people have been celebrating it with these trees for more millennia than Christianity can claim.
The decorated holiday tree is a symbol of life in the midst of darkness that belongs to everybody, atheists included. The only people who might reasonably claim it has been hijacked are Druids – and at least so far most of them have had the good sense to just keep quiet and eat cookies ( another aspect of the celebration that is WAY older than certain religions).
‘nough said. And since by now you probably have your tree if you’re planning to have one, I will say only don’t forget to keep it watered, to minimize the risk of fire and to make sure it smells good for as long as possible.
THE COOKIE PART – SHORTBREAD DIVISION
Shortbread is “cookie” reduced to the absolute basics, you can’t get any closer to eating sweetened butter unless you do it with a spoon. And recipes don’t get much easier, either. This one spends a lot of words on the fine points , but the bottom line is a short ingredient list and about 5 minutes of work.
Because the ideal texture is extremely tender and crumbly, recipes typically call for mixing all purpose flour with something like cornstarch or rice flour to lower the overall gluten content. It’s easier to just use cake flour, which every baker should keep a supply of for just these occasions. (The good side of its being devoid of any meaningful nutrient content is that it keeps forever).
For about 40 cookies, depending on how you shape them:
½ pound butter – freshness is more important than either salt or fat-content
¼ cup brown sugar
¼ cup white sugar
¼ teaspoon salt or a pinch more for unsalted butter
2 ½ – 3 cups cake flour ( amount needed will vary with the moisture content of the butter, the way you measure, and how rigid you want the finished cookies to be. The less you can get away with, the better – within reason, of course. )
ok,
1. Take the butter out of the fridge and let it soften until it is claylike, neither slump-squishy nor hard.
2. Put the sugars, salt and a few tablespoons of the flour in a processor fitted with the metal blade. Process until you don’t hear any brown sugar lumps. Add enough more flour bring the total up to 2 ½ cups. Give it another whirl or two.
3. Cut the butter into 8 or 10 pieces, scatter them over the flour, then pulse until the dough forms large clots and is just about to make a ball. This is lots of pulses.
4. Let the dough sit in a cool but not cold place for at least half an hour, up to half a day ( remove from processor and wrap in plastic if opting for the latter).
5. When ready to bake, heat the oven to 325. Roll about a tablespoon of dough into a ball, then lightly flatten it into a cookie. Put it on a piece of foil; put the foil in the center of a small, flat pan ( bottom of a pie tin works fine) and put it in to bake. Check after 6 or 7 minutes. It won’t be done yet, but it will have done enough of what it’s going to do so you will know whether to knead in more flour. Do so if necessary – freestanding shapes often need a bit more to avoid puddlehood.
6. Shape the dough (see below) on an ungreased cookie sheet, preferably the double kind with the air-layer in the middle. Bake until the shortbread is pale gold clear through , 15 minutes for pressed cookies, 20 to 30 minutes for classic wedges or little molds. Do not underbake; if it looks like the edges are browning too fast, just turn down the heat.
SHAPING SHORTBREAD DOUGH
Classic: Gently roll into balls the size of tennis balls. Flatten into circles a bit more than ¼ inch thick in the center, slightly thicker at the edges ( they get more heat). Circles should be about 5 to 6 inches in diameter. Use floured fork tines to punch into 8 wedges, then punch the center of each wedge. Leave everything attached. After baking, repunch wedges while the cookies are still hot, then separate when cold.
Molded: This is a good dough to use in the tiny fluted metal cups – about 1 inch across the top – intended for candies and Swedish sandbakkelsen. Roll teaspoon size pinches of dough into balls, put ’em in the ungreased cups, then go back and press down in the center with your thumb. Dough should come about ¾ of the way up the sides. ( It will smooth out in the baking but still be a bit dimpled.) Be sure to let them cool completely before trying to unmold. Serve as is or put a dollop of tart jam or chocolate ganache in the dimples.
Pressed: Standard advice for pressed cookies is to use a cold sheet and warm dough. With these, it works better to have both items at room temperature. If you can’t get the pressed shapes to stick, use the star opening and make rings.
(Shortbread-Molded: fancy cookware stores sell clay shortbread molds with elaborate patterns. For best results, use the recipes that come with them. )
* There have been enough cold nights to toughen up late garden stalwarts like parsley, kale, and chard, but even tough stuff has trouble when it goes below the mid-twenties. In some years, these things can hold on until Christmas, but it doesn’t hurt to cover your bets by covering some plants; there’s still quite a bit of warmth in the ground. On the other hand, you can also just pick everything that’s left, give away whatever you can’t use and call it a day until March.
* The onset of cold weather is also a reminder there’s no time to lose in the window-washing department. This loathsome chore doesn’t sound very gardenly, but you’d be surprised how much light you lose when the windows are less than clean. Any houseplants that count on those windows will be very grateful you bothered and of course there will also be a little more light for you.
* This is a good time to cast a cold eye on your summering houseplants and ask: would I buy this thing if I were browsing at the nursery? Would I buy it if it were on sale? Would I pick it up if it were sitting on the curb with a “free” sign around its neck? You know what to do if all answers are no. Most of the plants that remain are likely to need cutting back and re-potting before being moved to a shadier spot, which should be done fairly soon. There is still a fair amount of outdoor time left, but it helps to get them used to low light before they must go indoors.
* It takes at least 6 weeks – often more – for a baby winter squash to reach full size and ripen thoroughly , so before long it will be time to tip-prune the vines and remove new fruits and flowers. Plants that can put all their energy into just 4 or 5 large fruits are the ones that produce great squash. Just count back from your expected first frost date to find the optimum pruning time. The vine tips and baby squash are sometimes tasty, sometimes quite bitter. Try sautéing a sample in butter or olive oil before putting all that (potentially) high-end vegetable material on the compost heap.
* If you have been feeding roses, don’t forget to stop. Succulent young growth needs plenty of time to toughen up before cold weather, and you don’t want to encourage the plants to keep making more of it.
Once the weather turns warm in earnest, it’s so wonderful to be outdoors – and there’s so much to do in the garden – it’s easy to neglect the greenery that got you through the winter. Not fair. Tropical plants long for fresh air too, they just need to be introduced to it gradually. Set them outside in shade for a few more hours each day until the weather is warm and they can take partial sun. Protect them from wind, which can do as much damage as frost. Repot if they are overcrowded; cut back lanky stems; give the leaves a gentle shower. Let them know you care for a couple of weeks now and then you can totally neglect them until the end of the summer.
