The body, the blood, and the peanut butter

Victoria gets credit for today’s title–her reply to my response to this scientific proof that science has been lying to us about the source of life. The logic is so convoluted, I can’t even follow how exactly he thinks he’s making a point. See for yourself: http://www.alternet.org/blogs/video/50013/.

Given that the science is too difficult for me to understand–it’s right up there with the theory of relativity–I’m going to have to just stop eating peanut butter as a precaution. I’m afraid one of these days I might not notice the new life in my jar, and it’ll turn out that I ate Jesus.

I can’t be responsible for eating the Second Coming.

Can you take the risk?

Never let a UTI get you down!

Candy’s got a urinary tract infection, but after just two days on antibiotics she’s already looking pretty darned chipper. Here she is trying to get me to hurry up and play.

Next best thing to the kitty bjorn


Gjetost likes to cuddle on my lap so much that sometimes she becomes a pain while I'm trying to use my laptop. This morning I decided to do a Kalia (our friend Kalia keeps her huge orange cat Sam in a Baby Bjorn while she’s working at her computer) and try zipping her into my fleece vest, for better kitty volume/positioning control. She seems to like it!

Step 13: Guest recipe from Magdalena

Magdalena brought an Apfelstrudel that was out of this world–gorgeous, with an amazing aroma, and unbelievably delicate. I do believe it might have been the most popular item served (after the lutefisk, of course). Magdalena graciously agreed to share her family recipe with us. So here it is, in her words.

I don’t know how this is possible, but somehow I don’t have any pictures of Magdalena. Sorry!

This Apfelstrudel is a family recipe handed down from my grandmother to my mother and now to me. The original is in German and it is a bit different from the recipes you will find on the web.

Ingredients for 3 rolls of strudel.

For the apple filling:
  • 4 pounds of apples (Granny Smith, Fuji or similar)
  • about 4-5 tbls. of sugar (lately I have taken brown or more unprocessed sugar)
  • 1 lemon (peel + juice)
  • 1/2-1cup of rum
  • 2 tsps. of liquid vanilla
  • 1/2 tsps. of nutmeg
  • 2-3 tbls. of cinnamon
  • 2 tsps. of creamed wheat

None of the quantities above are cut in stone, they depend on your taste.

For the dough and the finishing:
  • 1 box of Fillo dough (sheets)
  • 1/2 pound of whipped, unsalted butter
  • 1/2 pound of margarine
  • 2 tbls. of powder sugar in which you have kept a vanilla stick for at least 3 days for vanilla flavoring

If you prefer, you can only use butter for the dough, but I use it whipped and mixed with the healthiest margarine I can find for health reasons.

Cooking the apples:
  1. Wash and core the apples, no need to peel them.
  2. Grind the apples (the grinder of the Cuisinart is wonderful for that, it takes just minutes).
  3. Place the apples in a pan at fairly high temperature and add the sugar. The idea is to get all the juice out of the apples as fast as possible.
  4. You need to stir often, otherwise they will stick to the pan and become unedible.
  5. Add the ground lemon peel, the juice of a lemon, and, when there is almost no more juice, the rum and the vanilla.
  6. Do not forget to stir and make sure that all these ingredients are well distributed in the apple mass.
  7. Do not hesitate to taste and see if you like it. Add sugar, or lemon juice or more spices, as needed.
  8. When all the liquid has evaporated, turn off the heat, but leave the pan on the stove and add the nutmeg, the cinnamon, and then the creamed wheat, mixing vigorously in the process.
  9. Take your pan to a cool place to let it cool a while.
Rolling the strudel:
  1. The Fillo dough needs to be completely defrosted before you open the box.
  2. Take the sheets out, count them, and divide them into 3 parts (one third for each strudel).
  3. Cover the sheets you are not working onat least with a paper towel, so they do not dry out.
  4. Liquify 1/3 of the butter + 1/3 of the margarine (the microwave is well suited for the operation). Repeat this operation before you start on each of the strudels or when you are out of liquid.
  5. Placeone dough sheet on a clean and flat surface and use a soft and wide kitchen brush to brush a thin layer of the liquid butter-margarine mixture on the sheet. Then place the next sheet over it and repeat the operation until1/3 of the sheets are piled up. Do NOT put any butter or margarine on the last sheet.
  6. Place1/3 of the apple mixture in a rollat the endof the longer side of the sheet, but leave about 0.5-1 inch free at both ends.
  7. Loosely roll the sheets around the apples and then close the ends by crimping them together. Place the strudel in a baking pan (teflon is ideal).
  8. Generously brush the strudel with the butter-margarine mixture.
  9. After you have finished all 3 strudels, punch them densely with a toothpick, so the hot air has some way out and does not break the strudels.
Baking the strudel and getting it ready to serve:
  1. Preheat the oven to 325-350 degrees.
  2. Place the strudel pan in the preheated oven and let it bake for about 30 min. or until the strudels turn light brown.
  3. Take the strudel pan out of the oven, otherwisethe strudels might get brown and taste burned.
  4. Cut the strudel with a very sharp knife. It is easier to cut and better to eat while it is warm.
  5. Let it cool just a bit andput the vanilla-flavored powder sugar in a small tea sieve and stir it with a teaspoon, while moving the sieve over the strudel.
  6. Continue until all 3 strudels are covered with a layer of powder sugar.

The warm strudel can also be served with vanilla ice cream or with whipped cream (Schlagobers, as the Austrians would say), for me it is a bit too rich.

Guten Appetit (also mostly Austrian)!

Step 12: Guest recipe from Katja

Getting back to the Smørgåsbord blogging, at long last! We’re no longer working in chronological order, here, but I want to get these guest recipes (this post and the next, lucky step 13) up soon.

This recipe, graciously provided by the aforementioned Katja, is a beautiful, beige salad. You wouldn’t think it would be attractive, but it’s all shades of beige, and it’s all julienned, and the effect is stunning. I wish I had a picture of it, but by the time Katja, Paul, and the salad arrived, I was up to my elbows in goose fat and taking pictures was beyond me. Just trust me, it was beautiful, and here instead is a picture of its maker.

I’ll post the recipe in Katja’s own words:

Below you will find the (easy) recipe for the salad I made for your party. It is basically a Wurstsalat but in my family, it has always (or let’s say as long as I can think) been called “Lieblingssalat” (=the favorite salad). Of course, you can make this salad and time of the year but in the Zuske family, there are only two times a year when it comes onto the table: Christmas and my brother’s birthday. I guess that is why we kids liked it so much – create interest by rarity 😉

Julienne:

  • Hard-boiled eggs
  • Berlin- or Spreewald-style pickles
  • Apples (Cox Orange Pippin, Braeburn or similar)
  • Fleischwurst (or Virginia- or Blackforest-style ham)

For the sauce:

  • Mayonnaise, Miracle Whip, and/or yoghurt
  • Lemon
  • Liquid from the pickle jar
  • Salt and freshly cracked black pepper

Basically, you use 1 egg per 1 pickle per 1 apple but in the end, the ratio changes with the size of your ingredients and also your taste, of course.

On Sunday, I used something like 5 eggs, 4 apples, 6 Spreewald pickles and about a half inch slab of Virginia-Style ham, mixed with 3 table spoons of mayonnaise, the juice of half a lemon, and almost half of the liquid in the pickle jar. Again, try and see what you like.

The salad is best the day it’s made (although it lasts about a week – well, not in my family…), however, it needs to rest a couple of hours before serving. Right before serving, have a taste, usually, it is good to add some more pepper at that time.

All ingredients are easy to find here. I collected them in my yard and at the Farmer’s Market, Trader Joe’s and Lunardis. Dittmer’s would have been a good source too.

Voila. Easy!

And yummy!

Indoor summer

We had our furnace installed and working by about 5pm last night, and when we left for my Oakland East Bay Symphony concert at 7:20, it was still cranking away on full blast. (This fancy-schmancy furnace has a big burner and a little one, and two fan speeds, so that it can do little fires with slow speeds to maintain a temperature, a big fire with big speed to bring a cold house up to temperature, and everything full blast to handle really cold houses.) When we got home, it was off, and we had a toasty, comfortable house–every last room was toasty and comfy! Mind you, this may not be exciting news for most of you, but this house has always had warm rooms and cold rooms, mostly the latter.

I didn’t think it was possible to heat this house properly! All these years I’ve known I had a crappy old furnace, but I thought the real problem was all the glass, the high ceilings, the fireplace without glass doors, blah blah blah. Turns out this house heats up just fine when it has a decent furnace!

We didn’t even hear the furnace kick on this morning, but when I woke up around 8am and it was programmed to be 60 still for overnight, it was reasonably comfortable to get up and pee. When I woke back up around 10:30, and it was supposed to be 68 according to our weekend program, I lay in bed scratching Gjetost’s ears and thinking, “Gosh. It feels TOO warm in here. It’s nice and comfy under the covers, but the air on my face is too warm!” Now it’s in the 62˚ phase of the program, and it still feels toasty and comfy inside–too warm, even–but the furnace isn’t even noticeable. I don’t think it’s even kicked on since we got up.

All these years I’ve had the thermostat set to 68˚ for active times, 62˚ during the day while we’re away, and 60˚ overnight. Turns out I’ve never actually felt 68˚!

I grew up in a house that was 72˚ for most of winter (right, Mom? or 70˚?). We’re astonished to find that we both agree 68˚ is too warm, and we’ve already reprogrammed the thermostat for 66˚ during our active hours. All these years I’ve thought I’d lost my winter fat and exchanged it for plain old fat fat, but I guess it really is winter fat.

Amazing. I’m thinking we will see our gas bills go down! I should have done this years ago.

Okay, all you people who, like me, have been too cheap to replace your POS cheap old 60% AFUE furnaces that came with your house: stop dithering! Replace it now. You won’t regret it.

Ductwork gets redone on Tuesday. After that, we’ll probably have to get out our summer clothes and put away all the fleece throw blankets. I’ve already put my long johns, ragg socks, and turtlenecks in the laundry basket.

Indoor weather continues

For those who missed earlier episodes of “Fun with V and E: The Great Indoor Winter of 2007,” our furnace started gasping its last breaths late last week, just in time for a week of record low temperatures. (You’ve probably heard that the California citrus and avocado industry is expecting a $1B loss, and the Governator declared a state of emergency in a bunch of counties.) As a result, most of this week it’s been high 30s/low 40s outside and mid 40s inside. We’ve been shivering under even an astonishingly large heap of bedding by night, and by day I’ve rediscovered the value of long johns, fleece, flannel, and many layers, even in my office with the space heater on. V has been going around in her stocking cap. This morning I washed a bunch of pots and pans just for the pleasure of having my hands in hot water. (They did need washing.)

It turns out that it was probably a relatively easy fix costing a few hundred dollars to get the old POS working again, but on its best day that old thing still sucks, and I’ve known for a long time that I should probably replace it. It never gets below about 30 around here, yet my utility bill soars from $50-75/mo in the summer to $200-350 in the winter, which is pretty ridiculous. It’s partly due to the maybe 60% efficiency of the old furnace, which appears to be at least 25 years old and too small for the house besides (75K btu, where 90-100K btu is a better idea). It’s also partly due to the debacle of energy deregulation in California, in particular how PG&E’s rates are capped on electricity (which is expensive to produce and inefficient to distribute) but not natural gas (which is abundant, if problematic for other reasons in recent years). If you figure that a lot of our electricity is produced by burning natural gas and then pumping electricity down the lines, and line loss is way more expensive than gas-pumping, it’s really stupid not to go straight to the source and burn your own gas, but in California you pay more to do the smarter thing. Go figure. It’s ridiculous, but I’m still going to do the right thing, and there are some signs that California has finally figured out that reregulating the energy industry is needed, so maybe someday my PG&E bills will reward my good behavior.

So, I had appointments with four different estimators plus two others who never made it (one called to cancel, one didn’t), and a seventh from Sears blew me off twice–scheduled me, then called the morning of to cancel, both times. After my water heater experience from hell with Sears, I didn’t find that too surprising.

Everybody had the same advice about the basic question, once I stipulated that I wanted a PG&E-rebate-qualified high-efficiency furnace; namely, we should get a variable-speed, two-stage, high-efficiency furnace of the same capacity. They extolled, variously, four brands, American Standard & Trane, which are the same company and basically the same furnace, Ruud, and Amana. All are rated well by Consumer Reports. They differed on whether additional things were needed. I ended up with bids ranging from $3334 for furnace only to $12070 for furnace, fancy filter, redoing all the ductwork under the house, splitting the house into two zones, and gold-plating a bottle of snake oil.

The first guy was the gold-plated snake oil guy, and the other three were basically sensible geeks. Snake Oil guy was clearly all about sales and pushing a dubious rebate scheme that looked like a big marketing scam to me. One of the geeks took great pains to freak me out about all kinds of code issues, and I ended up concluding that this was a sales-by-fear tactic intended to make me accept a price $2K higher for exactly the same furnace installation. All of them guaranteed to do whatever it takes to pass the inspection at no additional cost, and Code Freak guy was the only one who thought that my ductwork (which is clearly also some PsOS) was fine.

Third was Family Business guy, who actually seemed to know what he was talking about and who wasn’t freaky or dogmatic about anything at all, including brand of furnace (Trane or Amana), and who presented all the options at competitive prices, explained the pros and cons, and said it was really up to me. I liked him and had decided it was his bid to lose when the fourth guy arrived. This guy basically said the same thing as everybody else and gave the 2nd lowest price but didn’t bother breaking out much detail. At some point I asked him about his accent, and he answered cautiously that he’s Iraqi. I replied that I have never voted for this president and never would, and he immediately relaxed, and there followed an interesting exchange about the war and how he’s had to move his extended family to Syria. It was an interesting conversation. His heating proposal was reasonable, and he ended up second place in my thinking.

After a long, shivering talk Wednesday night, we decided on Family Business guy and the Amana, whose efficiency has a 96% AFUE rating, vs. 92.x% for all the others. That’s a trivial difference except that it qualifies you for a $200 Federal tax credit, plus the Amana costs $700 less than the equivalent models from other brands (at least in the estimates I got) and has a better warranty. Since we have two people with allergies and asthma, three furry critters, and a bunch of friends/family with allergies, we also opted to add the $800 superduper HEPA filter (a Trane CleanEffects, which was $1695 from the snake oil guy).

And then we come to the tricky decisions: ductwork and zoning. First, ductwork:

California requires that you test all ducts and seal leaks any time you do a furnace replacement. In some zones including Oakland, buying a 92%+ furnace exempts you. However, it’s still true that leaky, poorly insulated ducts are a bad thing, because they let heat out and pollutants (like mold, and my crawlspace’s rat-shitty-dust) in.

Snake Oil guy said this is bad, bad, bad, we need to redo all the duct work; you wouldn’t have to, you’re exempt, but we really ought to, especially if we’re zoning and messing around with all this stuff anyway.

Code Freak guy looked at all the dust and crud that appears in stripes on my old ductwork and said, “That’s normal–leaks suck in air, so the insulation filters out the dust and you see dirty areas. It’s not big deal, because the insulation filters the stuff. You see this all the time.” But he said they could test and fix up leaks for another $600.

Family Business guy said they looked basically okay, but that if we redid them we’d probably get a performance gain about equal to that of the new furnace vs. old, and that doing so would also give us the opportunity to resize and rebalance things so that the house is more evenly heated (we’ve found that the living room and master bedroom are much colder than the small rooms, which is not surprising given that they’re bigger, glassier, and fed by vents exactly the same size as all the other rooms).

Iraqi guy said they’re basically okay “but they need some care. We’ll check them over and do some re-sealing.”

As for zoning, Snake Oil guy of course extolled its virtues and built it right into his price. Code Freak guy said not to bother, it wasn’t worth it. Family Business guy said it’s nice but not necessary, but then said that he himself has a crappy old furnace like mine in his house, and after he zoned the house, he’s been able to put up with it for another 20 years. He didn’t think there was a strong case for or against zoning in our house, but said we’d like it if we did it. Iraqi guy said not to bother, because it only really works when the house is divided into distinct areas like a two-flat; with my open-plan, all the heat’s going to move everywhere on its own anyway, so it’s kind of pointless.

We ended up deciding yes on the ductwork and no on the zoning. All this is costing us $6134, minus a $300 PG&E rebate, a $200 tax credit, and supposedly up to $1K/yr savings in energy use, but we’ll see about that. If that savings actually comes through, we’ll also get a PG&E discount for reducing our average monthly consumption by whatever percent it is they set as the goal–I think it’s 12%, but don’t quote me.

Fortunately, Family Business guy had a cancellation for today which meant we’re getting our furnace before rather than after the weekend. His guy Jeff is banging away downstairs putting in the furnace now, which he said would take him pretty much all day, and a crew is coming on Tuesday to redo all the ducts. On Monday night I plan to crank the house up to 70-something so we’ll make it through another furnace-less day on Tuesday.

Finally, now that the cows are safely outside in the neighbors’ pasture, we’re looking into a lock for the barn door: I priced out wood-burning stove inserts for our crappy sheet metal fireplace that looks nice but sucks heat out of the house, and we’re giving strong consideration to spending just shy of $3K to install one that can heat up 1200-2000 sq ft, or possibly even one size larger. I also looked at gas fireplaces and wood pellet stoves, but it seems to me that with this spiffy new furnace, the heating power of greatest emergency use to us is a backup system works no matter how many utilities have gone out of service. So, gas is out. As for wood pellets, those stoves use motors and electricity. And if I don’t have something that takes logs, what am I supposed to do with the huge oak tree that is now a stack of logs under my stairs? Or the big fallen branches on the hill behind my house that look like kindling waiting to happen?

Anyone got opinions on this puppy? http://www.lopistoves.com/product.asp?dept_id=5&sku=34

Indoor weather report

Last week our furnace began to bite the dust. By the time we got back from a weekend away, it had bitten the dust.

So it’s 48 in our house today and 41 in our driveway. I’m frozen despite being dressed in winter fleece pants over long johns, ragg wool socks, winter boots, a turtleneck, and my GoreTex-lined Norwegian sweater.

Our furnace comes on and makes half-hearted attempts to do things for 5-10 minutes every so often, but clearly it’s not helping much. I have two guys coming to give estimates today and two more tomorrow, and I hope some obvious conclusion about our options jumps out at us soon. I have a feeling “how soon can you do it?” will end up being a pivotal point when we compare their bids. I’m also hoping that the guy who’s now 15 minutes late for the first estimate appointment will see something simple and obvious to fix and get us back in heat for the time being.

I also looked into fireplace inserts, and it sounds like what we need would start around $2500, all told. Probably money well spent, but not necessarily at the same time we’re paying to install a new furnace and address god knows how many other problems in the process.

Even Candy seems to appreciate having a blanket over her–V tucked her in with a doubled blanket last night, and she stayed put under it until morning. I retucked her this morning at 8:30, and she hasn’t budged since. The cats are snuggling under the comforter.

And here’s proof that it’s too darned cold in this house: we have flannel sheets, a flannel duvet, and the doubled down comforter on the bed, but even Victoria agreed that we needed the afghan on top, too. Last night I just about went to get my neoprene face mask for skiing, too, except that I would’ve gotten too cold getting out of bed to go look for it. I even slept through the night without getting up to pee despite having wanted to pee since about 2am. I’ve heard that it’s a bad idea to get in the habit of peeing in the night, because it’s a problem that will only get worse over time if you give in to it, so maybe this will be good bladder and sleep training for me.