Clafoutis-like plum flaugnarde

It's not every day I hit a recipe on the head with my first try. It's not every year I do this with baking. But yesterday, I did it. Faced with dozens of plums, I made plum clafoutis (I say erroneously, the proper name being....) and for a time, heaven was mine.

I first saw a plum clafoutis recipe during an Instagram/blog spiral that led me here. I had no idea what a clafoutis was, but the recipe looked oh so simple. A little research later, I found that Julia Child puts forth a venerable clafoutis recipe in a book on my shelf no less! One quick recipe hybridization and 2 hours later, a rustic, flan-like angel tart was mine.

Here's what I did:

Wash, slice in half, and remove the pits from 1 pound of plums (or cherries, apricots, peaches, etc.) Set aside.

Generously butter a glass pie dish. Preheat oven to 375 degrees Fahrenheit.

In the food processor (or blender), add:
1/3 cup almond flour (I ground raw almonds in the food processor first, then proceeded with below)
1/4 cup whole wheat flour
1 and 1/4 cups 2% milk (have tried many kinds except skim, all with success)
1/4 cup cane sugar
3 eggs
1 T vanilla extract (see note)
1 generous pinch of salt
1 generous pinch of house special spice or just plain cinnamon
1 tsp olive oil
(later you will also need 1/4 cup brown sugar)

Mix the crap out of the above (excluding the brown sugar) for about a minute until frothy and well-combined.

Borrowing from Julia's method, pour enough batter into the pie dish to cover the bottom by about a quarter inch. Put this in the oven for ~5 minutes and turn the oven down to 350 degrees Fahrenheit.

Carefully take the dish out of the oven and arrange the plums in the bottom of the dish, cut side down. (I started with one plum in the center and then did two tight concentric circles around it.) Then sprinkle ~1/4 cup of non-packed brown sugar all over the plums. Finally, slowly pour the remaining batter over everything.

Bake for 25 minutes. Rotate the pan and bake for ~25 more. When it's done the top will be lightly golden and a toothpick comes out clean. There will be an intoxicating vanilla smell. Given a small shake, the center won't giggle (or only an area the size of a dime in the very center will giggle).

Enjoy warm or room temperature. Excellent for breakfast.

Note: I later got feedback, like months later, that the vanilla was too strong. The nerve of some people to not be direct from the beginning! So lately (see next note) I've dropped this down to a generous tsp and all is well (although I sneak in some almond extract too now).

Another Note: I've done this a hundred times now with all kinds of fruit, even frozen berries, and all kinds of proportions. Use any type of flour. Use a nut milk. Use a different nut. Spice is up. This is wildly adaptable. It's always delicious.

Farmers' market flowers

I go to farmers' markets to buy fresh produce. I try not to have a shopping list. Instead I buy what calls out to me, like those ruby red strawberries did last week. Damn those were good.

One thing that consistently calls out to me, but which I seldom purchase, are the flowers. Gosh are the flowers amazing. It's not the prices that turn me away. No no. The flower prices are always unbelievably reasonable. My excuse usually has to do with not "needing" flowers, and how cumbersome they can be to get all the way home. 

So lame!

A varied bunch from Chicagoland farmers' market, circa 2014

Let's not forget to add flowers to our mental farmers' market shopping lists. Go for the bunch that sings your name. They nourish us every bit as much as those sun-filled, juicy-as-beating-hearts heirloom tomatoes, just in a different way. 

Wouldn't you agree? 

Recipe art

As my "kitchen" comes along, I daydream of having prominent recipe reminders. Why not remind myself that I like fritters and that I can jazz up carrots? Why not be reminded of what I can do with that jar of anchovies and the transformative power of roasting?

To this end, I'm collecting screenshots from my Instagram feed. Just imagine something like this blown up, printed (how? hmmm...), and framed:

If done right the recipes can be rotated when you're inspired by new things. Don't worry - it's most certainly fair use!

Featured chef-style Instagrammers:

Phyllis Grant, queen of anchovies and kindred CA curser

Amanda Waddell, cookbook editor, breakfast champion, Indian food integrator

Ashley Rodriguez, creator of these particular salted chocolate chunk cookies I kept reading about, and then made, and now, full trust

Deb Perelman, she who prances around NYC and cooks her famous food

Sarah Britton, my shining north star in Copenhagen

Ode to Southwest

Photo taken on Mother's day. Not-so-subtle, see!

Recently I had the luxury of flying Southwest on both Mother's day and Memorial day. Weeks before Mother's day I was on another Southwest flight and saw this not-so-subtle advertisement for free drinks on these upcoming holidays. I was psyched!

I was also nervous. When the flight attendants did their spiel, they didn't change it for the holidays. They pretended drinks were still all $5. They reminded us that they don't take cash. I began to sweat.

Each time my flight attendant gets to me and asks for my drink order, I order a Bloody Mary with gin (also known as a Red Snapper, a Ruddy Mary, or as one bitchy male bartender once told me and I can't confirm, a British Mary). She/he silently nods, takes down my order, and carries on. No asking for my coupon or my credit card. Just... acceptance. And delivery.

I felt like shouting from the wingtips, DON'T BE FOOLED, EVERYONE - THE DRINKS ARE FREE!!!!

You can't fool me, Southwest.

As I flew on Delta recently and the flight attendants were snooty and disengaged, and as I wait for this flight on Frontier which charges extra for coffee, carry-on luggage, and cc's of oxygen, I miss you my sweet, sweet Southwest.

Egg quadrants

Appetizing, I know. My dinner is never ready in the daylight.

Relying on just a fancy toaster oven and a pie dish was fun while it lasted. Pictured above is one of many variations on roasted diced vegetables that, once roasted in the dish, are pushed into an 'X' to create egg pockets. 

Crack in the eggs. Add some cheese. Don't forget the hot sauce.

A low oven until set.

With toasted California sourdough.

Life ain't bad.

Cod and Courage

A couple of days ago, professional blogger, Joanna Goddard, asked, "What are your favorite things at Trader Joe's?"

I was worried the question might break the internet. Anyone who lives near a TJs can immediately rattle off their 5-15 MUST BUY TJ items (and that one thing that has irritatingly been out of stock for 5 months).

In fact, I've always been meaning to tell you guys my TJ favorites as well. So, to save us all time, I wrote a quick list in her comment section (go check that out). I'm thrilled she asked this question because people actually read her blog AND post comments, therefore this particular comment section is a treasure trove.

Thanks, Joanna and Trader Joe's, for both being awesome. You have me pumped to try some new foods. First up, the frozen Soy Ginger Cod...

....

Aaaand now, here's a bonus Friday round-up of things that made me say hmmm:

While we're on the topic of food, pantry meals I want to eat (or eat more of but don't).

I also really really really want to eat this. Last food item, I promise.

I'm in love with this room. The robes help. And the colors... oh the colors...

Imagine going to work in something beautiful, whether modern or super old yet properly preserved. Scroll through the comments for dozens more amazing buildings!

Helpful advice for overcoming work paralysis.

Verbose shermose - how more direct resume language may up your game in male-dominated career fields.

Live and let live. Sleep and let sleep.

Wise words to keep us grounded.

Modern poetry (and granola recipe, so sue me).

And finally, a quote I found while cruising rabbit blog:

Instafairyland

One thing I tried this year that I've surprisingly stuck to is Instagram. I love being inspired, daily, by the creative energy that is out there. I want to capture it, this visual, and feast on it.

To get the fleeting to linger I sometimes take screenshots of my Instagram feed. In my continued effort of blog scrapbooking, scrapblogging, here are some things I mustn't soon forget:

But is all this imagery a bit overwhelming to anyone else? It's constant candyland. It's fairyland.

Instafairyland. Good for daydreaming. Bad for living.

I'm pretty sure.

To be avoided

Everyone and their mother loves Trader Joe's, so it may come as a surprise to learn that they sometimes sell bad food.

They do.

These are both bad:

These whole wheat bagels have a terrible texture. They are indeed crispy(er) on the outside with bready innards, but they are overall too chewy. Even after toasting you'll be reaching for a toothpick. The flavor is reminiscent of cardboard. No likey.

I try to stick with organic dairy, and I don't like "light" things, but this is the only organic cream cheese my TJ's sells. It has no flavor. It's like creamy white nothingness. Nada.

Do not buy these items and expect anyone to actually enjoy eating them.

This has been a public service announcement.

Elixir of the gods

For my latest cookbook challenge I made apple cider vinegar. To do so, I simply bought apple cider from my farmer's market and sat some on a shelf in my dining room with cheesecloth on top. Then I waited. That's fucking it. Unfuckingbelievable.

Yet at the same time, so fucking believable. It's fermentation!

I started the fermentation at 10:30 am Saturday, September 20th. I bought the cider the Saturday before, but it took a week to procure and ready the cheesecloth. In the meantime I was lured to swig from the half gallon jug many times. I couldn't help myself from drinking something so tasty and there was the need to spread my germs (to be feasted on during fermentation). Excellent. Excellent.

Until this very day (nearly 6 weeks later), my fermenting apple cider looks like this right here:

top shelf of dining room (generous to call it that) bookshelf

And when revealed looks like this:

(left) apple cider vinegar in ceramic mug   (right) cheesecloth cover

This ceramic cup (above) was filled to that top ring with cider 6 weeks ago. As the sweet cider sat around it became hard cider, and as that sat around, it turned to vinegar. What's left, I kid you not, is apple cider vinegar! 

And it's pretty delicious. Light, bright, alive. I fucking love it. For purported health benefits, I'm drinking a couple teaspoons of my ACV with a pint of water in the morning. I look forward to this now. It's quite refreshing. Who knew?

The mother is also in there. Do you see that film on the left of the liquid, clinging to the cup? That is so gross and cool. IT'S ALIVE!!!!!! (Happy Halloween, by the way!) But what I find craziest are the brown spots on the inside of the cheesecloth. How did color get up there? How exactly did that pattern evolve? How interesting!

This recipe is from Wild Fermentation. Its author, Sandor Ellix Katz, I hereby give a Ph.D. in Fermentation. I bow to you, Dr. Katz. This scientific art form strikes me as unparalleled in its benefits. I want more.

To ferment as much as possible, I have to make it easy. I need a bunch of fermentation crocks. Such as:

"fermentation crock" on google images

Note to self - Attempt making fermentation pots in next ceramics class.

Adventures in pickling

I'm a slacker. It's quite sad. I buy every organic jalapeno sold by the sweet-faced farmers' market teenager. I'm pickling them!, I say. I don't really care!, she thinks.

The earth spins. The recipe for my August cookbook challenge sits open on the table. The jalapenos decay in my fridge.

Although they are salvageable, I buy more. This time from an exceedingly disinterested teenager from a different farmers' market. I'm picking them!, I say. Six dollars, he shrugs.

And now, I pickle. Except for using canning tongs, I follow the recipe to the letter.

Pickling is fun. One day I'll buy those tongs I need. But I like a challenge.

Why did I make pickled jalapenos? I don't even eat pickled jalapenos. One brave bite and I couldn't feel my lower lip for like an hour. I like sweet hot pickles, so why didn't I adjust the sugar? And they're not as crisp as I wish they were. How the FUCK do you pickle something and keep it crisp? Once I get past the vinegar onslaught, I notice the jalapeno flavor. It's quite good.

But still, what am I gonna do with all these? Anybody want some pickles?

This week's easy dinner

Do you plan your weeknight meals?

I have the best intentions to cook on weeknights. I really do. I know what's in my fridge, what's gotta go, and what my body craves.

And then I get home.

I'm ravenous. I'll eat almost anything that can be immediately consumed. I try not to stock cookies for this reason. Dinner becomes an ensemble of whatever is most readily available. Hard boiled eggs make up most of my protein balance. And nuts. If I'm low on carbs, there's beer and toast. Not enough fruit today? Have some red wine and some dried figs. I try to be nutritious, you see.

This week I landed on something super easy and delicious. I liked it so much, I did it two nights in a row. And I plan to do it again.

Behold, my semi-homemade gem:

If I can easily make this, it means the meal can be made with virtually no counter space and one cleanish pan. It's a bed of my CSA lettuce, CSA tomatoes, and a veggie masala burger (from TJs). On top of this I melted smoked cheddar cheese because of course. 

I know what you're thinking... beds of lettuces are NOT easy. You have to A- have sink space, B- wash lettuce, and C- dry lettuce. WHOA. I hear ya. But lettuce for just one serving is easy. You hold it in your hands and run it under cold water (yes, I wash all lettuces even pre-washed, always organic, doctor's recommendation). Then you shake off most of the water, put the lettuce in a clean tea towel, and spin in around the room, spraying water on your cats. 

Easy and fun.

But here's what makes this work:

Here's where the moisture is. On the lettuce put a huge amount of full (or low, never ever non) fat plain yogurt, and a swizzle of hot sauce. Place the warm patty on top of this, and top with whatever else.

Then dig in.

This is the kind of dinner that you can add a million things to. Leftovers, fried eggs, nuts and berries, warm rice, etc. I feature it here because I haven't extended much effort and it remains delightfully satisfying. This meal is a little low on carbs, however, so I do suggest a beer pairing.... I'm thinking a malty sweet amber.

Speaking of nasturtiums

If you happen to like hard boiled eggs and gardening, listen up. What follows is the answer to my July cookbook challenge. And like last month, I'm exploring new ways to eat my eggs.

Step one:  grow nasturtiums

I started these from seed this year. Small, bushy, bright flowery plant that you can pick and pick and pick at. Probably grows well in a pot.

Step two: wash, dry, and mince nasturtium and other herbs, such as...

Step three: mash garden goodies with cooked egg yolk, salt, pepper, and good olive oil (and perhaps some citrus, and perhaps some hot sauce, and perhaps some crème fraîche)

Step four: devour eggs you never would have imagined, were it not for Unplugged Kitchen

Live to tell

The Homemade Pantry is a great idea. When striving to eat wholesome foods and to eat well, making one's own pantry staples is just wise.

First up, crème fraîche:

the venerable starting ingredients

(left) my over-thickened homemade version, and (right) TJ's storebought

on eggs, with sriracha

The recipe for homemade crème fraîche was too stupidly simple not to try. So try I did, and I live to tell! If you like yourself some crème fraîche, or sour cream for that matter, learn this!

Next, a recipe that uses up buttermilk...

You should be so lucky

There's this place down the street, Lucca's, that makes this cheeseless pizza (that's right), that blows my mind every time I eat it (that's right). The first time I ordered it I was on the sick side... you know that kind of sick where dairy just does not do. But you're tired, and you need NUTRITION- no muss, no fuss, easy-to-eat nutrition that, if at all possible, inspires hunger.

Lucca's cheeseless pizza to the rescue!

It's got a thin, crisp crust, covered with thin strips of chicken that you barely even know are there, and then it's piled high with broccoli, spinach, sun-dried tomatoes, roasted red peppers, red onions, pine nuts, and garlic. Add some hot red pepper flakes and it's like the all-solid version of chicken soup for the soul.

At least my soul.

What's your "feeling less than optimal, help me eat well" food, I wonder...

P.S. Votes so far have suggested miso soup and sushi, and straight-up homemade chicken stock, defrosted from your expertly-stocked freezer.

Fritters and flatbreads for the win

My cookbook challenge is alive and well, despite not yet completing my June mission or writing up May's meal. But that's what this post is for. May's meal. It was a while ago now, and my memory immediately turns..

to..

mushrooms.

via

At this time my cookbook of leisure was Plenty. Plenty is filled with beautiful recipes, so it was hard to narrow it down. I was in the mood for something kinda challenging. Something with a little pizzazz. My belly wanted the caramelized garlic tart, but I happened to be using May to experiment with eating less cheese, butter, and milk. Ultimately I ended up making an entry from the grains category, yogurt flatbreads with barley and mushrooms.

I also made a spin on the leek fritters in May.

In choosing these recipes I was able to learn about 3 new things! - flatbreads, fritters, and barley. It's simply awesome (and simple) to make fresh flatbreads and crispy delicious fritters. I think I need to paint those recipes on my wall or something. I like that you can really vary them in a million ways.

The barley was kind of a miss for me, but so was the general texture of the mushroom and barley combo. Mushrooms can overwhelm me occasionally. Made exactly to recipe, this might have been different. Delicious nonetheless.

June I'm thinking homemade crème fraîche. Dairy and me... we're cool.

A salad with forethought

Well, I did it. I completed my April recipe challenge and I didn't make something brown (bread, granola, onions, you get the picture). This time I went for a salad that combines many things I love - salmon, beets, potato, egg, and mustard vinaigrette. In fact, this salad is creatively named, "wild salmon salad with beets, potato, egg, and mustard vinaigrette," from the book Sunday Suppers at Lucques.

I love this book because it's broken up into seasons (i.e. my salad was from spring, when I could find dandelion greens at Whole Foods). Before embarking on this recipe I had used the beet roasting technique from this book (a subset of this recipe) and that's about it. Of course I read much of the cookbook. I learned that lucques is a type of olive, somewhat like my beloved picholine. I learned that I must go to France and eat my face off. And now, I know one collection of normal things that unite to make a fantastic fucking salad!

I won't give too much away regarding the details of the salad because I'm way too lazy. But here's the nutshell version:  roasted tiny whole potatoes with lots of salt (WINNER), beets, boiled egg, fresh bitter-ish greens, fresh mustard vinaigrette dressing, and this herb crusted salmon, baked at low heat with a dish of water on the oven rack below it, rendering the salmon to be very soft (someone in my household thought too soft - however the leftovers made, and I don't use the phrase lightly, THE BOMB salmon burgers).

Would I make this again? Oh heck yes. I'd probably cook the salmon a little more traditionally so that it ended up firmer. Otherwise, this combination is one to remember. By contrast, my general salad philosophy can be put thusly: get large bowl, clean chop and add everything healthy in the fridge that needs to be eaten, make a quick vinaigrette, add protein, add nuts, add seeds, add dried fruit, mix in large bowl, eat from large bowl. But here I've made something more sophisticated and thought-out. It's like I went to salad school. Not every salad needs pepitas and red cabbage. Imagine that!

New ways to eat your onions

Desperate to kill two birds with one stone - my abundance of onions and my cookbook challenge for the month of March, I turned to Alice Waters. Alice, the kitchen goddess of Berkeley, California, knows a thing or two about vegetables. If she talked to mere mortals she'd tell them to use the freshest ingredients you can find and cook them simply. In fact, she does talk to us in her textbook-quality cookbooks, of which I only have one:

Please forgive me, Alice, for not taking this photo in natural light.
(This is the closest to my self-imposed deadline that I've ever prepared a post. Please all 3 of you readers forgive me, too.)

It being March and veggies not really singing to me in the grocery stores, I decided to see what Alice had to say about onions. Onion Confit was the first dish I made. You just put a bunch of onions in a large heavy pot with butter, red wine, red wine vinegar, sugar, and a couple other things I'll leave out lest I get sued, and let this cook down until you can't believe you live in the most heavenly place on earth. The result is raisiny onion purple magic. I used it in peppery pasta with chicken and kale and in scrambled eggs with mushrooms, but my favorite way was inside grilled cheese sandwiches with goat cheese and smokey cheddar. (Truth be told I'm in the middle of a love affair with smokey cheddar).

Then I made Baked Spicy Onion Slices, pictured above. These I never actually ate (they are still in my fridge - just took that picture 5 minutes ago) because I didn't plan what to pair them with. They still smell very good. I know they look like soggy rice noodles crossed with small intestines up there, but I believe they still have a purpose. If I didn't eat 2 cups of onion confit the week before I made them, they would have certainly stood a chance.

So thank you, Alice. I never did either of these things with onions yet both were so damn easy. I'll be doing them both again - albeit not back to back.

Homemade granola

Granola. It's good for you, although quite high in fat (mostly good fat, some bad, depending...). I buy it. It sits around because, let's face it, it's unremarkable. I throw it away. I buy a different kind. Oh yes oh yes, with hemp and flax this time. THIS granola will transform my breakfast. Or not. There's always toast.

It never dawned on me to make granola. Some time during my winter hunkering though I spotted a recipe in the beautiful cookbook, La Tartine Gourmande. At first I thought it would be cheating to make a granola recipe as part of my cookbook challenge. I mean, this book has Jerusalem artichoke soup with sauteed scallops and truffle oil and Eggplant, lamb and winter squash crumble, and Coriander-flavored carrot and zucchini tartlets, But then I woke up and remembered the whole point is to learn new staples. What's more staple than granola?

Making this was easy (although, disclaimer, I didn't grow my own oats). What I like most is that you can use all the best ingredients you can find. You can add the dregs of every last bag of nuts and dried fruit you own. You can avoid palm oil. You can adjust the sugar. Have a craving for dried mango, chili flakes, and coconut? Add that shit. Sesame and banana? Failure is not an option.

Although making homemade granola doesn't save you time, it does save on air freshener costs. And it's got to be cheaper than granola of comparable quality. I encourage you to try it - especially if you've have a box sitting in your cabinet since 2011.

Butter coffee

Please don't tell me this is "trending" or anything, but have you tried butter coffee yet?

Good organic butter and my TJ's coconut oil offering

Here's the deal. Try putting a pad of unsalted butter and a dollop of coconut oil in your coffee. Some instructions out there claim you should blend this to mix it, but I've just been whisking in my mug. I suppose calling this "butter coffee" is only half right. In full, it's delicious coffee. I normally like milk in my coffee but with these oils, milk isn't even necessary anymore. NUTS.

So why on earth would you do this to your coffee? Well, it tastes fucking awesome. It also satiates you for a long time. I sometimes have stomach pain if I don't eat something before drinking coffee (that raw stomach eating itself feeling), but with this concoction breakfast be damned! 

Satisfaction and satiation.

To be as vague as possible, I think it's the paleo diet people that brought buttered coffee back into my attention sphere. I don't follow diets, gurus, or marketing schemes. Do the internet digging for yourself if you wish. But know this - this butter coffee is vouched for by me, your experimenter de rigueur (and a professional experimenter). Here's hoping it warms up your winter as well.

Challenge accepted

You come back from visiting family for a week and your fridge is filled with 4 pounds of carrots, 3 pounds of turnips, and 2 pounds of beets. Those bags on the floor boast onions and squash for days. No need to go to the store for a while. Heck, you even have beer! But to the store you walk with your relentless winter cold.

My food shopping staples are milk, bread, coffee, wine, and citrus. I always need those things. The one thing on that list that I can (supposedly) make myself with relative ease is bread. Therein lies my first cookbook challenge.

I decide to start my challenge a little early (December) because A) I'm slightly obsessed with learning to make staples like a farm slave (AKA female) from The Good Earth, and B) I know this is just round one and round two will technically be in January. And it was. Three loaves of bread later, I've begun the 2014 cookbook challenge.

My book is from The Cheese Board Collective because I miss Berkeley with a passion. I feel this way every January in Chicagoland. If I could get my hands on a sourdough starter (the sourdough in the Midwest certifiably SUCKS... I yearn for Acme) I'd make sourdough but instead I just make their Plain and Simple whole wheat bread. This is toast bread. Sandwich bread. Everything bread.

The first time I make it I halve the recipe. The recipe makes two loaves and I don't want to mess up two on my first try. Better to fail at one. Like the first pancake. This turns out to be a bad decision because the stand mixer that moved into my apartment doesn't work the same on 3 cups of flour as it does on 6. The dough pulls together too fast and I'm led to believe that since it pulled off the sides of the bowl the kneading it done, like the cookbook says. Perhaps elsewhere in the book it warns of this, but not on pages 82-83.

The dough is under-kneaded but I don't quite know this. It nearly rises as it should after the resting periods so I bake it in my new silicone loaf pan (thanks, Santa!). The bread was dense... and delicious!! It reminded me of Vital Vittles Real Bread (another Berkeley memory). I used organic whole wheat bread flour instead of regular whole wheat flour, so I know this bread has extra protein and some fantastic flavor from the flour, which came through my Wisconsin CSA. I'm thoroughly pleased with my bread brick. I'm drinking rye to stay warm and burn off my cold. It's snowing beautifully outside. I don't have to think about work for a few more days. Life is wonderful.

I try again, this time with the whole recipe and 2 loaf pans. This time I used 2/3 bread flour and 1/3 regular. Unfortunately I don't add enough water (sometimes my eyes and brain just abandon reading comprehension) and as a result I nearly overheat the poor stand mixer. Kneading shouldn't be that hard for a machine. I add the missing water, knead again what now looks like undercooked slimy chicken parts, and eventually pull the dough together. It doesn't rise well this time. Too cold? Too tortured? But I bake it anyway and now have two more delicious loaves of dense bread. These are not quite as good as the first loaf (well, they do have better gluten development) simply because the flour from the first batch was superior in taste. But whatever, I made extremely edible bread! Now if only I'd buckle down and learn food photography.

Before January is up I want to try one more time with this recipe before moving on to other yeasted breads. By March I'll probably be opening a sourdough specialty bread store to service Chicagoland, so stay tuned (for more delusions)!

My cuteness with her winter coat. No bread for her.