Creativity And the 3x5 Index Card

The past few weeks I've spent a lot of time preparing for upcoming classes and writing. The work is creative, but at the end of the day it's hard to point at something and say to my husband, "Isn't this cool?" It's times like these that unlined 3x5 cards save my sanity.

I've been using a Levenger Pocket Briefcase, which holds 3x5 index cards, for close to 20 years. I make notes and sketches on cards. I make lists to keep me on track while I prep for multiple classes. I use cards to capture ideas I don't have time to explore until later. The cards go in files and in piles. Sometimes cards disappear (you've heard of the Black Hole on my desk), then reappear at exactly the right time. 

I keep a stack of index cards by my comfy chair in the living room. When I've stared at the computer screen too long and I can't focus my eyes to stitch, I doodle.

Sometimes I use those doodles in projects.

Sometimes I just play with different arrangements of the cards. Like a cross between tarot and storyboard, I can change the story by changing the order of the cards.

Last week, I reached for a 3x5 card to copy a recipe. By mistake, I grabbed one I had already doodled on. Now I'm thinking I might make it a habit to doodle on cards I intend to write recipes on. Do you think I'll be more likely to actually try out those new recipes?

Magical Fruit -- A Creativity Warm-Up

In the Disney version of A Life In The Arts, Cinderella would live happily ever after spending all day every day in the studio. They never mention the paperwork. Today is another paperwork day in my realm. I have a lot to get done and the clock is ticking. I need a warm-up exercise that will help me be creative and productive. One I'm not inclined to turn into a half-day exploration because I might someday develop it into a piece of fiber art. Time to head for the cupboard to see what the magic mice might have to offer.

I found a blue placemat and a bag of red lentils. Here's what I did with them.

1. Spill. Scoop a few handfuls of lentils onto a solid-color placemat or dish towel.
2. Spread. Spread the lentils into a relatively even layer.
3. Doodle. Run your fingers through the lentils, playing with pattern.

4. Spread. Spread the lentils back into a relatively even layer.
5. Paint. Move lentils to draw a shape and add features or highlights or shadows. Think of this as dry fingerpainting.

When you're done, those lentils can go right in the slow cooker for supper. Here's a recipe you might like to try.

Cinderella's Slow-Cooker Soup
2 cups red lentils
1 onion, chopped
4 cloves garlic, minced
2 large carrots, sliced
2 tsp. ground cumin
1 tsp. salt
1 28 oz. can petite dice tomatoes
1 Tbsp. lemon juice
6 cups chicken or vegetable broth
1 14-oz. can lite coconut milk

Rinse the lentils and add to the crock pot. Add remaining ingredients except coconut milk. Plug in the slow cooker or crock pot and go get your paperwork done. (Appliances differ, so guess on the setting and cooking time or find a slow-cooker split pea soup recipe for guidance.) Before serving, add the can of coconut milk and heat through. Optional: add a dollop of plain yogurt to each bowl of soup and sprinkle with fresh cilantro.

Breaking The Rules -- Bread Edition

In the 10 days since I last posted, I taught a workshop, finished pieces for a show, went downstate to help hang it, and got home to a cold house. The commercial water heater that runs our hydronic heat system needs to have a part replaced. So we fired up the wood stove and rearranged plans. We'll stay close to home to keep the fire stoked until the part comes in. We can drain the pipes easily enough, but would still worry about damage to the washing machine and dishwasher from freezing if there's no heat when the temperature dips as low as is predicted.

As my mother says, things have a way of working out for the best. We're home snug and safe. And while I'd love a hot shower, it's not that hard to heat water for sponge baths and washing dishes. In fact, it slows me down in a way that's good after the pace of the last few weeks.

So I'm finally getting the bread recipe I promised posted. We like hearty, whole grain bread, chewy bread that sticks to your ribs. Next time I'm in town, I'll take pictures of the flour grinder at Natural Living and you'll see one of the reasons I think our bread is pretty good. Other people seem to like it, too, when I take homemade bread or rolls or focaccia to potlucks. Homemade bread fits our budget better than good bread from the store, and it's pretty simple to make. Especially with the breadmaker. When our first bread machine wore out after about 10 years, it took me about 24 hours to buy a new one. When this one wears out (it's about seven years old), I'll probably replace it just as quickly.

It took me by surprise when recipes I used with the old machine didn't work exactly the same with the new one. I was frustrated at first, but it turned out to be a good thing. It got me over the notion that bread making is an exact science requiring precise measurement. You really won't go wrong just following the instructions in the manual that comes with a machine. But their recipes usually produce bread that's fluffier than we like. So here's how I break the rules.

First, while we use 100% whole wheat flour, we don't use the whole wheat setting on the machine. We use the basic (white bread) setting with the color (baking time) on "light." In this machine, I usually have to scrape down the sides with a rubber spatula while it's mixing to make sure all the good stuff gets incorporated.

Also, I adjust the moisture once the bread starts to knead. I'd rather keep our bread dense and chewy with a bit less water to begin with. If it seems too dry, I may add a teaspoon of warm water to the pan.

Don't be afraid to play with your bread machine recipes, or with mine, for that matter. Flours can vary a lot in how much moisture they absorb. Trust your eyes, your nose and your instincts. And be ready to pass the butter.

Donna's Everyday Bread (2 pound loaf)
1-2/3 cup warm water (test the temp on your wrist)
1 tsp. salt
2 (scant) Tbsp. dark brown sugar
2 Tbsp. olive oil
4 cups 100% whole wheat bread flour
2 Tbsp. milled flax seed
2 Tbsp. raw sunflower seeds
2 Tbsp. poppy seeds
2 Tbsp. millet
1-1/4 tsp. bread yeast

Follow your machine's instructions for the order in which to add liquids, dry ingredients and yeast. I add all the seeds with the flour (instead of waiting for the beep that signals "add ingredients"). Turn the machine on and let it mix, making adjustments to the moisture as necessary. When the baking cycle has finished, remove the bread from the baking pan promptly to a cooling rack. When cool, wrap it up for an hour or so before slicing if you want thinner slices. Or serve it warm in thick slabs with lots of butter, and start another loaf.

A Meditation On Eco-Values

I love almost everything about our modest, efficient home, but there's one thing I would change if I could justify it. I want a new toilet. Actually, I want an old toilet. A pre-water-saving-low-flush toilet. I realize this is not consistent with our effort to make eco-choices that are wise in the long term. But, really, 20 minutes of plunging this morning was not supposed to be on my to-do list.

That said, I'm off to take another loaf of 100% whole wheat flax seed bread out of the breadmaker. Want the recipe?

Old-Fashioned Icebox Cookies

During the holiday baking season, I’m especially grateful that I learned so many of my mom’s thrifty, time-saving kitchen secrets. Today, I made one of her specialties: Aunt Jake’s Icebox Spice Cookies. Old-fashioned cookies like these and the molasses cookies that are a tradition in Bill’s family fit our budget, and it’s hard to beat the taste.

With icebox cookies you make the dough, roll it into logs, then chill or freeze it until you’re ready to bake. I baked enough of this batch for the big cookie exchange tomorrow. There’s still enough dough in the freezer to bake three dozen more cookies. So in the unlikely event that we run out of cookies during the holidays, I can produce more in no time. Or I can just bake some so the house smells good when company arrives. If they’re looking for the cookie tray, they’re not noticing the dust bunnies, right?

Aunt Jake’s Icebox Spice Cookies
(makes 8 dozen)
1 pound butter, softened
1-1/2 cups white sugar
2 cups dark brown sugar
3 tsp. cinnamon
3 eggs
7 cups flour
1tsp. baking soda
3 Tbsp. lemon juice
1/2 cup powdered sugar

Cream the butter and sugars until well mixed. Add cinnamon, eggs, flour, soda and lemon juice. Mix thoroughly with a wooden spoon.

Sprinkle a sheet of waxed paper with powdered sugar. Grab a handful of dough, pat it into a ball, and roll the ball with your hands on the powdered sugar to form a log a little more than an inch in diameter. Wrap the roll in the waxed paper. Repeat to form more logs from the remaining dough.

Chill the logs in the fridge or store in the freezer until time to bake. To bake, preheat the oven to 375. With a sharp knife, cut a log into 1/4-inch slices. Arrange on an ungreased baking sheet. Bake 7-10 minutes if using chilled dough, 9-10 minutes for frozen dough.