You wanna piece of this? Hunh? HUNH? You wanna piece? of THIS?

I was always taught that it is good and right to show people you love and respect them by feeding them. I think, had Moses been Italian-American, he'd have scribbled that down somewhere in the Ten Commandments. But I digress. This is not a freedom of religion post-- it's a "bad-ass" post (grrr!). My friend has a group of buddies with whom he plays Texas Hold 'Em and watches the UFC fights. I'm not so much into the poker (I have a wretched poker face, so it's easier for me just to give my money away directly to a charity), but I am definitely into the UFC (particularly Georges Rush St. Pierre: rowr!) So any chance to hang out with good company and watch very athletic men kick, punch, and grapple the snot out of each other-- heck yeah, I'm absolutely there. With food!

Now football may have its chili. Baseball may have its hotdogs and popcorn. (What does basketball have? Hmm...) But something about the UFC just screams "banana chocolate chip bread" to me. That something could just be that I have three over-ripe bananas in a basket in my kitchen who seem to be starting to attract fruit flies, or I could wax poetic and say something about how the banana grapples with the chocolate chips in this bread to produce a championship flavour that is ultimately dominated by the little kick of cinnamon. Anyhow, this is what I've baked to help share my love and respect for a really awesome guy-- a Gulf War veteran (remember Kuwait? Did you know there's an IKEA in Kuwait?), Harley rider, cool-headed boss, devoted husband and dad, and a man who knows how to laugh at himself.
Now, enough of the warm, fuzzy stuff: here's hoping Brock Lesnar gets a huge piece of humble pie handed to him, preferably hard enough that it puts him to sleep in the Octagon!

"Never interrupt me when I'm eating a banana." - Ryan Stiles

Banana Chocolate Chip Bread
source: adapted by me! from James Beard, "Beard on Bread"
Yield: 1 loaf

Original recipe:
2 cups sifted all-purpose flour (King Arthur Flour is best)
1 teaspoon baking soda1/2 teaspoon salt1/2 cup butter or other shortening (I used butter)1 cup granulated sugar
2 eggs
1 cup mashed, very ripe bananas (usually 2-3 bananas)
1/3 cup milk
1 teaspoon lemon juice or vinegar
1/2 cup chopped nuts

My changes/additions:
I substituted 1/3 cup buttermilk for the milk and lemon juice/vinegar
I substituted 1 cup chocolate chips for the 1/2 cup chopped nuts
I added 1/4 teaspoon cinnamon oil
I added 1/4 teaspoon almond extract
I sprinkled raw sugar (brown, large crystals) on the top of the bread

Sift the flour with the baking soda and salt. Set aside. Cream the butter and gradually add the sugar. Mix well. Add the eggs and bananas and blend thoroughly. Add the cinnamon oil and almond extract. Combine the milk and lemon juice, which will curdle a bit. Or just use the buttermilk, like I did. Slowly and alternately, fold in the flour mixture and milk mixture, beginning and ending with the dry ingredients. Blend well after each addition. Stir in the nuts (or chocolate chips!), then pour the batter into a lavishly buttered 9 x 5 x 3-inch pan and bake in a preheated 350 degree oven for 1 hour, or until the bread springs back when lightly touched in the center.

Serve however you like it! (My friend Sheryl likes it with peanut butter. Me, I prefer cream cheese...)

Some items of note in making this bread:
1. It is always best to sift the flour when baking, especially cakes. And with this bread, it is so easy to get a dense, thick, heavy bread. If that's what you want, however, by all means-- don't sift the flour. It's America and you can do what you want! Me? I wanted a light bread. So I sifted.

2. I used a glass pan, and only as I watched this bread rise and rise (and rise and rise) in the oven, did I begin to think I should have used my deeper-cornered, non-slanting walled silicone bread pan. Also, I should have decreased the temperature of the oven by about 25 degrees to compensate for the glass instead of baking it for only 55 minutes. So this is what happened to my bread:

At 25 minutes in: looking good! Hope it doesn't rise any higher, though!At 35 minutes in, I think it's time to take that top rack out-- "just in case."At 45 minutes in: yup! Time for the aluminum foil tent to keep the top from burning!

Now that, actually, doesn't look too bad! Phew!

Ooo! Sparkly top! So purdy!

Compliments are a beautiful thing.

I have this awesome friend Sheryl whom I have known since I was 22. (That's Sheryl in the photo to the right with another one of our rugby buddies.) She's ten years older than me and doesn't mince words. Over the past 13 years, she has been known to tell me things like "You're being a b*tch and it's getting old," and "what are you thinking, Freak?" No, seriously, we're friends. Good friends. The kind of friends who tell each other things that only friends can tell you because you know they're telling you these things for your own good and because ultimately, you both know you need to hear it.

So when Sheryl takes a moment to be... sweet... I really listen. And bask in the love like a snake on a rock on the first sunny day of the year. Or like a teenager at the beach during summer vacation. Or like any other thing that basks a lot in warm weather. Whatever, the point is-- Sheryl gave me a compliment and it ROCKED!

Now that I've given it such a build-up, I have to share. This, by the way, came out on Facebook, so you know it's legit:

Sheryl Turse Love you Daniele...you're demonstrating the open mindedness that's so important in regards to religion.. mutual respect and open exchange... Lack of these two qualities are what make the topics of religion and politics" not polite conversation"... Proving it can be is a start to ending the gang-land mentality that divides the world..

Monday at 23:51 · ·

(See those time stamps and the "like" and "delete" buttons? See? It's legit. A bona fide compliment on a semi-public forum for others to read.)

Now, in Sheryl's defense, we normally reserve heavy conversations for the campfire or rugby tours or late night drives on the way to some rugby match (I bet you didn't know rugby players could be all deep and philosophical, eh? Stereotypes aren't always true.). But this was Facebook and it was, if you look at the time stamp, getting towards the witching-hour. And this is why I love Sheryl. We don't always agree, but we respect and listen to each other's perspectives. But seriously-- this was a great FB moment, when a few of my Facebook friends who don't know each other in the real world got to "talk" to each other about something as serious as religion. I like to start things, stir the pot a bit, rock the boat, you know? So I posted this:

Danièle Bucar Coté I think I just totally confounded two very sweet, young Mormon "Elders" (who came up with THAT title for 20 year old, doe-eyed youngsters?!?). Literally-- at a couple points in the discussion they were speechless, and just looked at each other for help on how to answer my question. Poor little dears. But it was a pleasant, good-natured discussion...

Monday at 18:59 Friends only · Comment ·

And of course, a couple comments centered around how Mormons (or anyone who proselytizes door-to-door) are rude and knock on your door to tell you things you don't want to hear. I get it. I once dated a guy who answered the door and the knocker's question of "Did you know Jesus died for your sins?" with "I didn't know he was sick." And I laughed hard enough at that story that he didn't sit next to me for a few hours in case I got struck by lightning. But honestly, I'm glad these young boys came by-- they were earnest, and honest, and full of hope and a desire to change the world for what they thought was "the better." How much more different is that than a young 20-something who wants me to recycle more? Or stop buying clothes made in sweatshops? In some ways, it's not any different than the person who wants me to stop voting to support gay marriage-- that person thinks they're making the world a better place. Just because I disagree with passion, doesn't mean their intentions are any less honourable.

I think it's really important for us to listen to things we don't want to hear. It's the only way we can truly grow. And also the only way to truly make the world a better place. The Mormon boys (I know, they're young men, but I could be their mother and they were really doe-eyed and innocent) called what they were preaching The Truth. The capital "Ts" were audible, I kid you not. But there is an old Native American saying (I'm not sure which tribe) that says "there are three sides to every story: yours, his, and the truth." And while the Mormons-- and many other more organizedly-religious people-- may believe that THEIR truth is The Truth, I believe that if we don't listen to things we don't want to hear, we won't ever get closer to THE TRUTH (yes, I mean all those capital letters).

I love those little Mormon Elders for sticking it out. They listened to me. They did. I know it because they looked confounded and a bit at a loss at times. They tried to discuss points I had made, but they just couldn't answer any of my questions without opening up all sorts of new questions that made them a little unsteady. And I swear-- I didn't say anything to purposefully unnerve them-- I didn't talk about premarital sex or adult toys or anything designed to make them blush or to disrespect their beliefs. It was a really nice discussion and I hope they come by the house again some time. I'd like to see what kind of argument they can make after telling their mentors (elder Elders?) about the conversation we had. I'd like to see how they're enjoying Maine.

I'd also like to encourage my friends-- and strangers-- to just talk it out with folks, more often. Don't be afraid of a little healthy discussion. Just keep the argument as logical and respectful as you can. You want to talk to me about gay marriage? Bring it on! Immigrants? Bring it on! Drilling for oil in Alaska? Bring it on! Let's talk to each other about it. Let's listen to each other about it. It's about trying to see every side of someone else's Truth, not just about making them see-- and adopt-- your Truth.

Umberto Eco said in his book, The Name of the Rose, that "truth is indivisible. It shines with its own transparency and cannot be diminished by our interests or our shame." We may never know the Truth for real. Or completely. But it's there. Always. And until we recognize that it is there; until we really make a truly honest effort to look at It from all sides and angles; until we recognize that It looks different to other people-- only then can we actually start to make this world a better place for everyone. Because if you're not dealing with reality, it doesn't mean it goes away or changes. It's always there. It's indivisible and cannot be diminished by what we want it to be or not be. It's time to listen to one another. To discuss with one another. To be open-minded about things that don't appeal to you. Think of it like brussell sprouts. Or asparagus (eww!). Keep tasting the different preparations-- even if it's just to keep confirming that you don't like the taste!

And Sheryl-- you are a beautiful person and a fantabulous friend. Don't you ever change, Lady! I am very lucky to have you in my life. You're awesome-- I don't care what your parents say. : p

Drink like you're Irish? How about a cupcake?

"An Irishman is the only man in the world who will step over the bodies of a dozen naked women to get to a bottle of stout." (Anonymous)

I got these off my friend's blog and had to try them for myself. To be able to fit into my clothes, however, I had to share. A lot. These are rich. These are VERY rich. Okay, if these were starring in a Hollywood film, they'd earn more than Daniel Radcliffe did last year. For those of you more inclined to watch NESN or SportsCenter: these are not quite as rich as Tiger Woods, (but they won't cheat on you with every bimbo who bats her eyes at them). I brought them to my friends' camp party where the adults enjoyed them no end and the teenagers' hands were slapped away vigorously. These also made an appearance or two at some late night cribbage games where they helped us all to feel like we won, even when we were outpegged.

Irish Car Bomb Cupcakes:
source: Smitten Kitten via Sweet Cheeks In the Kitchen
Yield: 20-24 cupcakes

I made these using Ghiardelli cocoa powder (I was all out of my KAF favourite, dark Dutch-process cocoa powder), Baker's bittersweet chocolate (I was all out of my preferred Lindt bars), Guinness stout (of course), Tullamore Dew whiskey (I used to date a man from Tullamore, County Offaly, who drank like he had a hollow leg: Adrian, this one's for you, you B.I.F.F.O.), and Bailey's Irish Cream. And I upped the amount of whiskey and Bailey's, because my grandmother's maiden name is Murphy and I felt my heritage justified it. I'm glad I did, because I barely tasted the whiskey as it was and I really think the richness of the frosting requires that kick to keep it from getting too sweet...

For the Guinness Chocolate Cupcakes:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoon salt
2 large eggs
2/3 cup sour cream

Ganache Filling
8 ounces bittersweet chocolate
2/3 cup heavy cream
2 tablespoons butter, room temperature
1 to 2 teaspoons Irish whiskey (optional)

Baileys Frosting
3 to 4 cups confections sugar
1 stick (1/2 cup or 4 ounces) unsalted butter, at room temperatue
3 to 4 tablespoons Baileys (or milk, or heavy cream, or a combination thereof)

Special equipment: 1-inch round cookie cutter or an apple corer and a piping bag (though a plastic bag with the corner snipped off will also work). Note: I used a knife and cookie decorating plunger thingy I had acquired somewhere. I think the plastic bag might be less messy.

Make the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way. Bake cake until tester inserted into center comes out clean, rotating them once front to back if your oven bakes unevenly, about 17 minutes. Cool cupcakes on a rack completely. Note: I lightly spray/grease my liners or cups (I don't use liners with my silicone muffin pan) so I can release the cupcakes without a mess/crumbling. I'm very glad I did, because my cupcakes didn't rise a whole ton and I needed them to be intact to receive the ganache filling.

Make the filling: Chop the chocolate and transfer it to a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. (If this has not sufficiently melted the chocolate, you can return it to a double-boiler to gently melt what remains. 20 seconds in the microwave, watching carefully, will also work.) Add the butter and whiskey (if you're using it) and stir until combined.

Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped (the fridge will speed this along but you must stir it every 10 minutes). Meanwhile, using your 1-inch round cookie cutter or an apple corer, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom - aim for 2/3 of the way. A slim spoon or grapefruit knife will help you get the center out. Those are your "tasters". Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top.

Make the frosting: Whip the butter in the bowl of an electric mixer, or with a hand mixer, for several minutes. You want to get it very light and fluffy. Slowly add the powdered sugar, a few tablespoons at a time.

Ice and decorate the cupcakes.