1. a paid office or post involving minimal duties
2. (Christianity / Ecclesiastical Terms) a Church benefice to which no spiritual or pastoral charge is attached
[from Medieval Latin phrase (beneficium) sine cūrā (benefice) without cure (of souls), from Latin sine without + cūra cure, care]
This found in my latest Kindle read, Jennifer Homans’ Apollo’s Angels, a History of Ballet. A great read especially if, like me, you have covered French history more than once. The word sinecure came to my attention because I first thought sine as in sinister (for left of heart, or underhanded. But to my surprise the definition is about cushy jobs with good rewards for very little effort. Discussing the court of Louis XIV in late 17th century, Homan speaks to the king control over lesser ranking nobles by awarding them duties and stipends and undercutting the power of the elite ‘nobles of the blood.’ Don’t ask, I do not have time to explain everything to you now. So far today my house has been cleaned, I did a workout at the gym [reading the Kindle on the bike] and after I finish this post it will be champagne toast time. Happy Holidays!
TODAY’S NOTE: PREPPING BAISIC SALAD DRESSING FOR THE SEASON.
Container: The bottle to the right was an empty, glass commericial dressing bottle that I pre-measured to mark the proper level. The top of the blue tape measures 1 Cup (oil), the next level is just below the logo on the label (half-cup honey) and then half-cup vinegar is poured until the curve near the top is reached. Glass bottle is preferable as it will clean well, has a tight fitting lid and must endure repeated shakings to mix the dressing. But this size makes two cups of dressing and that will last about 2 weeks in our house.
2 parts vegetable oil – use Canola or Safflower light oils. Peanut and Olive oil have intense flavor and may over-power the dressing.
1 part cider vinegar or wine-vinegar or part red-wine. Save the balsamic for later.
1 part honey, wildflower or Tupelo is best. A dark, local honey will work better than those pale commerical types.
RATIO 2:1:1
Shake the mixture well. The honey is resistant to blending, shake vigorously until all the honey dissolves. No need to refrigerate.
The basis of any dressing is concerned with ratios. Many chefs prefer 1:1 balancing one-part oil to one-part acid (vinegar). The 2:1:1 ratio allows you to modify the acidity with sweetness depending on the amount of honey added.
Why do Europeans serve the salad after the entrée?
Because the acidity in the salad dressing will ruin a delicate wine so drink the wine first, eat the salad later. Right?
All variations are based on the taste-to-suit method. Add some, taste it, balance the mix by adding more acid or sweetness, you decide. Variations all begin with Basic:
Honey Mustard – mix Dijon mustard with Basic, about 1 Tablespoon per cup.
Blue cheese – toss blue cheese crumbles over salad and use Basic.
Tomato French – Blend a spoonful of tomato ketchup or tomato paste with Basic. Or try adding diced, caramelized onion to the dressing.
Italian Herb – prepare a mix of dry herbs such as thyme, oregano, basil, parsley, fresh ground pepper, etc. and mix with Basic. Best to set overnight to let the flavors bloom.
Gorgonzola and Pear – crumble cheese into small bowl, core and dice a ripe pear. Mix with Basic to coat thoroughly and let set for 30 minutes. Spoon over salad or fish.
Cranberry and/or apple juice – soak dried cranberries in Basic for about 30 minutes. Sweeten to taste by adding juice.
Raisin - plump dried raisins in Basic for 15 minutes before mixing into apple or carrot salads. For a fruiter taste add a tablespoon of orange juice. Top with toasted pine nuts.
RECENT ENTERTAINING
My sister Jan and B-I-L Rich came for lunch yesterday, the 23rd being Jan's birthday so we had a well-wishing toast of sparkling cider and a big bowl of green salad topped with two other mini-salads. The first: 1) a mix of green apples, black beans, red onion and diced ham in a mustard vinaigrette and for the other half; 2) a diced mix of avocado, red pepper, papaya, dried pineapple, diced fennel, dressed with orange juice and a basic vinaigrette and topped with sea-leg-crab-chunks.
All this was followed with applesauce cake and a spritz of whipped cream on the side. The cake was made by Jan about a month ago as I requested a 'back-up' dessert for the Thanksgiving weekend when DH’s family came to visit. But we ate out instead so the cake got routed to the freezer for safe keeping.
Initially Jan and Rich had invited us to lunch today at the Inn in Yancyville NC (last year winner of the "Taste of Carolina" award). But Rich needed some tests and a consultation at UNC clinic that needed to happen before end-of-year. So instead of Yancyville we ended up having lunch here and suddenly I needed a birthday cake (?). Yep, I am a terrible sister - serving my little sis her own cake for her birthday - there is no hope for me!
This recipe comes from our 90-year-old mother who got it from her grandmother and generations beyond. Such a simple cake it is good with almost anything and easy to make. As kids we were always fascinated to watch the baking soda foaming over the cup just like a science experiment! The family joke was that mom could (and did) make applesauce cake even without applesauce. It also works with canned peaches, pears, plums: almost anything fruity. Enjoy it plain, with creme topping, frosted - or not.
MOTHER’S APPLESAUCE CAKE
INGREDIENTS:
1 C. Applesauce (unsweetened)
1 Teasp. Baking Soda
1 ½ C. Flour
1 C. Sugar
1 TBsp. Butter or Margarine
Cocoa Powder
1 Egg
1 teasp. Cinnamon
1/3 C. each, Nuts or raisins
Optional: Apple, peeled and grated
PREPARATION: Grease a baking pan or use Baker’s Joy, and set the oven temperature to 350° F.
MIXING: Mix unsweetened applesauce and baking soda in a large measuring cup, stir until it begins to foam. *Mix in a large bowl the sugar, butter and cocoa powder, mix until creamy. Stir in the egg and cinnamon.
Add: 1½ cups of flour to the Applesauce mix alternating by thirds, ending with flour. Stir until all flour is absorbed. Blend this into the bowl* of ingredients above. Your choice of chopped nuts, grated apple or raisins may now be added to the mix.
BAKING: Pour into a greased and floured baking pan. Bake 350 for 30 minutes till firm. Bake in muffin tins, loaf pan or 8X8 square. This cake will travel well.
SERVING: No need to frost but can serve with whipped cream or ice cream as a glaze.
***Make sure to get UNsweet applesauce, the cake will not rise with a sweetened brand.
MOM is also known as Ethel Bledsoe of Savannah Missouri. During the 1950's, married with 4 children, living on a farm and being a 4-H Leader this cake went to many a school, community and church supper.
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