New Website Hosting

For all of you out there who read this in a feed reader, apologies if you’ve just seen a whole bunch of our posts reappear: we’ve changed our hosting provider and gotten a new URL ( ). For everybody else, you’ll likely not notice any change, as all of the content that was hosted on Sonic is now hosted on LaughingSquid, at the new URL (well – you’ll notice that the site loads a million times faster than the old one, which is why we switched).

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Enjoy these boats, for your troubles.


Olive Tomato Garlic Bread

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Olive Tomato Garlic Bread 3
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Olive Tomato Garlic Bread 6
Olive Tomato Garlic Bread 4


OK, we’ve found something wonderful in including sundried tomatoes in our olive bread. And, no, there’s not a recipe – go play with bread, that’s what it’s for.

This bread includes garlic-stuffed green olives, olive oil, Kalamata olives, minced garlic, a bit of crushed red pepper (what else do you do with leftover pizza toppings?), and a couple of handfulls of sundried tomatoes chopped coarsely. It’s primarily white whole wheat (in case you didn’t know: there’s a mutant strain of wheat which has a white hull, so you can have whole wheat that looks like white flour) but also includes about a cup of actual all-purpose flour (the end of the bag, from making carrot cake).

The fantastic rise on this isn’t from anything special – I think it’s because I didn’t weigh this down with flaxseeds and rye berries. It’s also because I decided that 4 cups of water gives 4 rather meager loaves, so I went with 3 loaves instead. It also might be because I left them sitting on top of the oven while the carrot cake was baking, so they were kept nicely warm throughout the rise.

The tomatoes add a wee pop of sweetness, offsetting the saltiness of the olives. This is awesomely tender (due to the olive oil) and makes fabulous toast. Next time I’ll opt to add the olives and tomatoes by hand, rather than throwing them into the stand mixer, because they’re a bit broken up from having been kneaded in with the dough hook. On the other hand, this is just so tasty that maybe it doesn’t matter that the olives are broken.

It may be time for lunch, now, and some sandwiches made on this bread. Or maybe just some cheese, so as not to obscure the flavor of the bread itself.


Carrot Cake

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Of all the cakes I bake to take to my coworkers, the King Arthur Flour, Everything But the Kitchen Sink Carrot Cake has to be the one that disappears the fastest. I used dried pineapple this time, instead of using canned and crushed … and I think I prefer the canned, believe it or not. Yes, the bursts of sweetness from the dried fruit are nice, but I think that I prefer the slightly tart bursts of raisin (or currant, in this case) with the pineapple more evenly distributed throughout.

Since this one started out to be a double recipe but ended up being a quadruple recipe (I doubled the flour in my head … and then doubled it again), I decided to play a bit with the sugar and only include 3/4 the amount of sugar. I find that this actually worked out quite well – that the cake is not so over-the-top sweet this way. I adjusted the spices a wee bit, as well, with more nutmeg than called for, and less allspice.

I pre-sliced it before frosting it (it’s a 14″ x 14″ cake pan, so I went with a 6 x 6 slice). This is the first time I’ve tried this, and I think it’s something I’ll do again, particularly with such a large cake. This cake isn’t going anywhere, it’s so dense, and this will definitely make life easier when trying to serve pieces at work. I had initially thought to leave it in the cake pan, but that’s been problematic in getting pieces out, and this way I could put chopped nuts around the edges (to let people know, very clearly, that there are nuts in this cake).

We’ll see how long this lasts, tomorrow. With 36 pieces, I’m guessing it’s going to last until lunch … but I’ll make a point of emailing around to let people know that they can can come visit for cake.

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As always, when using this pan: this is a huge cake. It’s always rather surprising (although it shouldn’t be, when considering that the pan won’t even fit in any of our cabinets).



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The funny thing about living here is that we’re cooking … differently. We’re doing more prep ahead, making casseroles for the week (and freezing 3 when we make 4), we’re having protein smoothies in the morning, and we’re not really cooking as much. We know this not just because we see what we’re doing but because we encounter things like these onions. Left to their own devices, they decided it was time to sprout, even though they’re in a cool, dark cabinet.



We quite enjoy fermenting our own kimchi and D. has had a request from a coworker for some made particularly spicy. So, below is what we ended up with after visiting the farmers’ market to pick up daikon and Thai bird peppers.

Kimchi 1 Kimchi 2
Kimchi 3 Kimchi 4

The ingredients for this dish are:

  • 3 heads of Nappa / Chinese cabbage, roughly chopped
  • 1 red onion, halved, quartered, and sliced
  • 1 daikon radish, halved and sliced
  • 3 sheets of roasted nori (seaweed sheets), cut to strips
  • maybe 15 Thai bird peppers, split open
  • 3/4 cup gochugaru (Korean red pepper powder)
  • 1 cup kosher salt (not shown)

And the preparation is:

  1. Salt the cabbage, massage a bit, and let it sit for an hour.
  2. Rinse the cabbage well, drain, and mix with everything else.
  3. Cram everything into your fermentation crock.
  4. Cover with the appropriate weights.
  5. Top up with filtered water (removing the chlorine here, really).
  6. Wait several weeks.

D’s coworker is off on holiday for several weeks, at which point this should be nice and fermented.

-D & T

Shortbread Shopping

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As the world goes up in flames, we carry on. This week’s hyperfocus on minutiae had us contemplating the grocery store…

One of the joys (?) of moving is finding all new everything – dentist, chiropractor, doctor, community… and it’s never an easy transition. We’ve been flailing, trying to find a decent place for groceries. We love the Farmer’s Market, but skipped during last weekend’s Journey to the Center of the Volcano, in no mood to brave the bowels of hell just for fresh peaches. One good thing is that we have great options for produce here – those peaches are a regular feature this summer at the market, and there’s usually decent produce at most stores, including the big box like Costco. However, Costco here is ridiculous – we were spoiled, living where we had access to one in Vallejo, one in Vacaville, and one in Fairfield, within close proximity. Now, we’re down to one SUPER busy one, and unless you like to play Cart Derby, it’s a lot to ask. We had known the staff of our local Raley’s since before we moved to Scotland and had our house in Benicia, and knowing the staff by name (hello, Bernadette at the pharmacy) made everything easier. The Raley’s here, though is downtown, which means that it’s busier, has a city-type population, and our first day there including a clerk dragging a homeless man out of the store, castigating him loudly for shoplifting. Um. Maybe not.

With a much greater Asian and South Asian population, there are tons of Indian groceries in the area, as well as a Ranch 99, which was pretty neat but probably only for occasional shopping, as it was super crowded and full of what we term “field trip” food, as in we buy it just because we want to try it. This past weekend we tried Trader Joe’s which was kind of a relief, as it always seems to be the same store, no matter its location. We laughed that they both stocked Walkers Shortbread – both Ranch 99 and Trader Joe’s. Just in case, you know, you felt the need for imported Scottish Shortbread with your bitter melon or two-buck-chuck.

We’ve been bemused by Sprouts (with their “vegan sugar” and bizarre layout), amused by Whole Paycheck which, now that it’s owned by Amazon, we’re not sure it’s going to be any better than it’s always been, and spooked and stunned by the Safeway which is OK but came with an overly inquisitive checker who wanted to know a.)if we were married, b.)how long we’d been married, c.) if we lived at home (?!) and d.) to tell us that her son had married a colored girl… Y’know, if it wasn’t a total lazy cop-out and basically unnecessary, we’d get groceries delivered.

The world continues strange. How are you?

-D & T

Planning Ahead

When you have a deep-freeze, you can plan ahead. For us, that means we can make up four casseroles and about four loaves of bread (one pan is double-length and is really for making angel-food-cake, but who does that?).

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Three of the casseroles went into the deep freeze, where they’ll stay until we’re not feeling like cooking dinner. The fourth was baked immediately after the bread came out of the oven. The bread will, likewise, mostly be put into the deep freeze, where it will stay until we’re in dire need of raisin bread

We’re really enjoying that there’s a tortilla factory about a mile down the road from us, and have been experimenting with making “enchilada casseroles.” This batch contains several layers of crookneck squash, as well as beans, cheese, TVP, corn tortillas, and green or red enchilada sauce.

The raisin bread contains a heap of raisins and currants, plus our spice blend, some whole rye-berries (steamed), and a few whole fennel seeds to add that random element of surprise to things.

Now that we’ve figured out that the oven needs to be preheated for about 30 minutes, we’re happy to be able to plan ahead for the week (and beyond).

-D & T

Living Life

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We have survived the heat wave, despite not having air conditioning. We’ve been in this house now for six weeks or so and are feeling more settled. Tomorrow we audition for a local choir – the first choir we’ve thought would at all compare to the choir in Glasgow… which means that it’s been over five years since we’ve been on a regular rehearsal schedule!

Today is a day to relax before the week – to put together casseroles, to make a batch of raisin bread, to read. Now that the heat has gone, it’s a day to sit with the door open and listen to the hummingbirds complain about the world. In awhile we’ll maybe sit out in our lounge chairs and listen to the fountain splash.

Enjoy your week and find time to listen to the ducks, geese, and other wild things!

-D & T

Nearly Settled

Another week! Another pile of collapsed boxes! As of today, all we have left to unpack are the art supplies and to hang what mirrors and paintings are going to go up. Everything else is unpacked and has a permanent home and/or is sorted into donation boxes, awaiting pickup on Wednesday. Less clutter = more peace, and that’s really helpful to T getting creative work done. This is a very quiet neighborhood (except when someone gets the odd urge to mow something, or the train blows its whistle), even on the weekends, and the wind whistling through the house works as natural white noise. It makes for good napping conditions – and we are still exhausted enough to take advantage of them. Well, we think about it, anyway…

On D’s work front, his first week at the new job was immensely enjoyable – so much so that he neglected to come home until after seven, occasionally. There’s much to be done, and much chaos to organize, and he’s enjoying the challenge (or the chaos, one or the other. Not clear which just yet).

To those who’ve complained we’ve gone radio silent and feel as far away as we did when we lived in Scotland: apologies! You’ve asked what the house looks like. Here’s part of downstairs. A glimpse of upstairs to come next time.

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Above is what we’ll call “the den,” simply because the living room / dining room is the next space over. As you can see, we’re still sorting a few things, organizing the kitchen space, using a folding table. That table will get tucked away until holidays or some other need, soon.

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If you’re in the den, you’re looking into the kitchen. Yes, those are sticky notes on the cupboards – we had to decide what went where, and haven’t quite gotten it down to memory yet. Things are still shifting around (the flour moved all the way across the kitchen, just last night, to find a home in a cabinet next to the sink, rather than next to the fridge). We’re still trying to get the cupboard space to work well, which is odd, since they’re so narrow and some of them are so deep. As large as the ones next to the fridge are, they’re still too narrow for our largest mixing bowls, so those have had to relocate to the closet next to the garage door.

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We have done our first proper baking here, though, 10 days after moving in (the quiche last weekend doesn’t count, really). A gas oven is miles off from an electric, and there’s an adjustment of all the senses, especially sound (that whoomp as the pilot lights), and smell (that little whiff of gas). Touch is the one sense that doesn’t fare quite as well here… because the oven thermostat is so far off, we had to order an external thermometer. It takes about 45 minutes to get up to close to full heat (set it at 390°F and it’ll get to 350°F in that time), and then gradually slides even hotter, so you have to adjust the temperature down when you put your baking in. We notified the invisible property management people, who report that the owner insists that this is what an oven is supposed to do, and we’re just going to live with it until it falls over.

We are not amused.

At least the bread turned out superbly.

Onward into the new week, with its goals of placing the last mirrors, rugs, and artwork, figuring out the irrigation system and finding a home for the last odds & ends. Until next time,

-D & T