Lenni Sanders and I have worked together to take two different pieces of food writing and play with experimental poetic techniques to make them into something new. This first post will explore cut up and blackout techniques, using Jill Winger’s introduction to her Old-Fashioned Sourdough Gingerbread Cake Recipe and Nigel Slater’s introduction to the Pudding chapter of Greenfeast (Autumn) as our source material.
Old-Fashioned Sourdough Gingerbread Cake
The wind is blowing Welcome People ask how we survive and honestly I fight And this is everything you’ve ever wanted on a winter’s night strong sour even if you have family members odds are they won’t even notice you may have left
The wind is winter we survive the years. now I sink into everything you’ve ever wanted a Cake?! or not, Or even a bit left after you feed alternative: The wind is snow on winter we honestly learned to be content with lots of years. I used to long, but now I sink and bake. ever wanted a winter’s night. ? Believe it, be strong as chocolate brownies. even if you aren’t this cake is perfect to discard
old-fashioned gingerbread cake is everything you’ve ever wanted on a cozy winter’s night. (Or in the sourdough recipe cookbook). you have family members who aren’t exactly sourdough enthusiasts, but now even I sink into them. sourdough can be an excellent addition in cakes with strong flavors, as the sweetness generally masks it quite well. Welcome to winter in Wyoming. if people ask how we survive our brutal winters here, this sourdough gingerbread cake is the perfect way and we play games, and honestly, to use up sourdough We read, brownies I included in my dark winter nights, And this simple sourdough such as we bake. Plus, they won’t even notice the addition of chocolate or spice odds are we create, a bit of sourdough cake. Believe it or not, And I’ve just learned how to be content in a Cake! I used to fight with lots of indoor projects over the long, wind blowing mach 9 and the snow drifts the years have formed mini-mountains on my deck… The discard you may have left over after you feed is your starter. Lenni:
Sourdough… in a Cake?! And even if you have family members who aren’t exactly gingerbread cake Welcome to my deck… winter in Wyoming is everything you’ve ever wanted on a cozy, simple, old-fashioned winter’s night the snow drifts have formed lots of indoor projects over the years Believe it or not, sourdough enthusiasts, odds are they read, we play games, we create, and we bake. People ask how we fight the long, dark winter nights, but now I sink into them.
Sometimes we need Pudding
Sometimes as straightforward as blood You stir the white depths of sugar take It like to go for broke my sweet crush in style whatever the weather, evenings melt glass frost-cold Whatever the weather, Lydia: crushed white and nuts hot little Betty like a dish of treats stirred through with passion could the idea of ‘custard’ scatter the weather alternative Sometimes we need a tart, a straightforward surface spread with blood. You finish your crushed fruit with sugar or syrup. That difference between Betty almost a thing. Others held dark ground my favourite Apples are crushed and dried. Bananas puff A salad of passion. a few cheating the style, cream or cream crushed cream with a glass of cream, crushed over the surface. always.
You could finish your dinner with meringue, crushed biscuits or nougat or macaroons to scatter over the frost-cold surface. there must always be pudding. Crumbles can be made spread generously with the usual butter, with cream and sliced blood oranges. a slice of warm cake or crumble-topped fruit. A crisp crusted tart can take ground nuts or chips of dark chocolate and a ‘custard’ of cream and crushed cardamoms. Apples are roasted and crushed, (There is actually very little difference between butter and syrup. Sometimes we need pudding. In particular, muesli with stewed apple and an Apple Betty.) crushed and stirred into whipped cream, better still, a dish of chocolate pudding, (Whatever that means.) Once the evenings draw in I am likely to go for broke with clusters of dried Bananas baked with maple syrup and puff pastry almost liquid in texture, Others may serve it with melted chocolate or a glass of sherry, in which case the white depths trickled with bubbling pudding can be as straightforward as a disc of shortbread. Most of my favourite sweet treats are fruit-based. Mincemeat or hot fruit preserves but there are a few that could be filed under cheating. That crust can shelter a sauce of apples or damsons, the idea of using ready-made cake in the style of a sponge pudding, there are the confections – a salad of papaya marinated in the juice of passion fruits served with a jug of cream then its surface studded with crushed hazelnuts, I will eat cream whatever the weather, whatever the weather ice can be served hot from the oven. Some like to end their meal with flour and sugar crust or with breadcrumbs, or, fruit held together with dark chocolate and ground pistachios. chilled for breakfast. stirred through to eat with a teaspoon or scoop from the dish. Chocolate. It may be just the thing with crisp Italian biscuits then with cream, or with toasted rye crumbs meringue and dried fruit. Lenni:
Sometimes we need a dish of chocolate pudding, almost liquid thing. Others may be through with toasted rye crumbs and dried fruit. (Whatever that means.) I will eat ice cream whatever the weather, to eat with a teaspoon or scoop from the dish with mincemeat or a sauce of hot fruit preserves with clusters of dried fruit held together with dark chocolate and its surface studded with crushed ground pistachios. go for broke with whipped cream, the white depths trickled with bubbling melted chocolate or a glass of sherry. crisp Italian biscuits may e roasted and crushed, then stirred crushed and stirred into pudding. A crisp crusted tart, a slice of warm cake or crumble-topped fruit, the usual butter, flour and sugar crust or with breadcrumbs, butter and ground nuts or chips of dark hazelnuts, spread generously with cream and sliced blood oranges. In particular, the idea of the texture.
Both texts together – cut up poems
Most of my favourite sweet treats are fruit based. The wind is blowing mach 9 and I will eat ice cream whatever the weather, won’t even notice the addition of a bit of sourdough, as the sweetness generally masks it quite well. In particular, the idea of ground pistachios to eat with a teaspoon or scoop from the dish with but once the evenings draw in the snow drifts have formed Welcome to meringue I used to fight the sourdough enthusiasts on my deck… You could finish your dinner with with lots of melted chocolate or a glass of sherry. Sometimes we need We read, we play games, believe it or not, this simple, old fashioned winter’s night is everything you’ve ever wanted on a cozy brutal winters mini-mountain Alternative
mini-mountains can be as straightforward as a disc of shortbread, I sink into crisp Italian biscuits may be I’ve just learned how to be content (Whatever that means.) winter’s night. its surface studded with crushed meringue, crushed in texture just the meat or a sauce of hot fruit preserves.
I love how the images of the two come together; the first line of this bringing the harsh Wyoming winter with the simplicity of Slater’s shortbread. The texts are both rich in description and the Homesteader recipe drawing particular attention to Winter and the importance of food in it. Something I love when playing with texts like this is the handing over of some choices to fortune; Lenni and I didn’t discuss what type of food writing we would choose, but both went for Autumn and winter recipes, things focussed on dough and comfort.
Cookbook the frost-cold winter melted in its dark there are the crumbs of passion on my deck… blowing brutal as the cheating spice even if I eat dark winter nights the perfect way will sink then surface chilled this simple winter’s night of strong wind we read the weather well. Believe it or not, there are a few who aren’t exactly sweet some crushed their family members in which case the years survive our sweetness under masks now mini-mountains surface over glass I’ve learned to be content just held together everything you’ve ever wanted better with a slice of toasted rye and butter