Kia ora, hola, and happy Cinco de Mayo! I’m finding the interwebs unbearable today with fake assassination images and impassioned reactions, so I thought I’d toss in a list of inspiring, beautiful and delicious things that I’m loving in the hopes they may nourish your senses instead.

1. These Smythson elephant motif correspondence cards, gifted me by Aunt Lainie.
2. Democracy Now Earth Day special featuring fantastic interview with Vandana Shiva and Maude Barlow on the rights of Mother Earth, and a powerful speech by Van Jones at the PowerShift 2011 conference
3. Chile rellenos, homemade habanero salsa, y margaritas (y huevos rancheros, y tacos pescado…) at La Boca Loca in Miramar, Wellington, New Zealand
4. Radio Shangri-La: What I Learned in Bhutan, the Happiest Kingdom on Earth, by Lisa Napoli
5. Becoming Transhuman (Part 3: Resolving), a dance through the Bardo with shamans, guided by Mark Pesce in his 2001 magnum opus recently uploaded to YouTube
6. L’Abandon, the new album from Tucson, Arizona chanteuse, Marianne Dissard. This is music to get dressed by when you’re dressing to kill.
7. So Beautiful or So What, the so beautiful new album by Paul Simon.
8. Queen of the Sun: What are the Bees Telling Us? is a must-see. Here are my notes at Garden.Geek.NZ

Though the exact history of the pie is not clear, it represents not only a preference for sweet foods but two other great American addictions: litigation and corn. Originally called derby pie, Tippins changed the name to dixie pie to avoid litigation with Kern’s Kitchen, who has defended a registered trademark for “derby pie” since the 1950s. In The American Century Cookbook, Jean Anderson notes surprise that there are no records of recipes of this traditional dessert (as pecan pie) before the early 20th century and that it may have actually been created by Karo corn syrup’s economists. If they didn’t originate it, they certainly popularized it, as nearly all recipes call for Karo by name. The ingredients also include bourbon whiskey, which is made from corn.

Here in New Zealand, you’ll find variteties of golden syrup on the grocery shelves rather than corn syrup. I first assumed that “golden syrup” was a euphemism for golden corn syrup, but it’s a thick form of inverted sugar-syrup made from sugar cane, also known as pale treacle. In this pie however, you’ll find organic grade B maple syrup, because that’s what was in my cupboard, and it tastes delicious with both chocolate and walnuts.

Decadent Deep-South Dark Chocolate Walnut Pie

Deep-south here refers to New Zealand as much as the US as my ingredients were not traditional. But the crunchy and custardy textures and flavors hit all the right notes of my dixie pie memories.

Crust
Confession: This year I bought fresh pastry dough made by the wondrous Marie of the organic La Patisserie de Marie & Nico in Miramar, Wellington because it’s the best I’ve ever tasted. (And because last year the pie dough making took the better part of a day.) If I hadn’t, I would have used Martin Bosley’s shortcut pastry (adapted from Rachel Taulelei’s 12 September Newsletter for Wellington’s City Market, where she describes her own pie entry, the delicious ‘Four and Twenty Titi” pie that was my first taste of the distinctive muttonbird) below, not only because it sounds simple and good, but also because he was one of the judges.

50g flour
a pinch of salt
70g unsalted butter, chilled
ice-cold water

Put the flour and salt into a bowl and add the butter in small chunks. Cut into the flour with a small knife and rub with your fingertips until the mix resembles fine breadcrumbs. It only takes a couple of minutes to do this, but you could use the food processor if you prefer. Sprinkle a little cold water over the crumbs and bring to a rollable dough (it should look slightly crumbly but firm enough to roll), adding more water if needed. Cover in plastic wrap and set aside in the fridge for 30 minutes. Cut the pastry in half and roll it out on a lightly floured kitchen bench, then line a 22cm/9″ pie pan, leaving a good amount of pastry overhanging the edges to be trimmed off.

Filling
1 1/2 cups (150 g) walnut pieces or halves
1/2 cups walnut halves
2 ounces (57 g) organic dark chocolate, coarsely chopped
3 large eggs
1 cup gur or jaggery (unrefined sugar made from raw sugarcane juice)
1 cup maple syrup
2 tablespoons (25g) salted butter
1 teaspoon pure vanilla extract
1 tablespoon Grand Marnier (Typically bourbon is used, but this turned out great.)

Preheat the oven to 180°C (350°F) and place the oven rack in the bottom third of the oven

Melt the chocolate in a stainless steel bowl placed over a saucepan of simmering water, then set aside.

Whisk the eggs in a large bowl, then whisk in the jaggery (sugar), maple syrup, melted butter, vanilla extract, and stir in the melted chocolate.

Place the walnut pieces across the bottom the crust and pour the filling over the walnuts. Arrange the walnut halves in on top of the pie in a decorative pattern.

Place the pie on a baking sheet and bake for 50 to 60 minutes until the filling is puffed up but still wobbly when gently shaken. If the pastry edges are getting brown, cover with foil to prevent burning. (I could have done this a little earlier.)

Remove from oven and allow to cool. Serve warm or at room temperature with vanilla ice cream or whipped cream.

This pie features additional dark chocolate drizzled on top, but the walnut design is pretty on its own too. I presented a big bowl of delicious Kohu Road Vanilla ice cream along with the pie, which was not the most brilliant choice for an all-evening event, as the ice cream melted into a bowl of soup early in the evening (see below).

And now to start thinking about next year… if you have any recommendations, let me know! In the meantime, I’ll study KCRW’s Good Food Pie-A-Day series and piecasts.

Thanks Stephanie Jaworski for the pie history lesson and inspiring chocolate pecan pie recipe.

I had been seduced by a terroirist network known as New Zealand Artisan Honey, made up of passionate beekeepers producing honeys in small, quality batches from specific varietal sources among some of New Zealand’s most spectactular locations.

Sadly, most bees and beekeepers are not having such a romantic experience. I had noticed my previous honey brands losing their organic status as the varroa mite has spread south through New Zealand. There is evidence that CCD (Colony Collapse Disorder) has arrived in New Zealand, and it’s likely due to the strong neonicotinoids, a class of systemic insecticides which France, Italy and Switzerland have banned because of its effects on bees.

Dark chocolate sorbet blew my mind. The chai ice cream with crystallized ginger also won top marks. Other flavors to check out: mint chocolate cookie ice cream, spiced strawberry sorbet, Grounded house espresso ice cream, chocolate ice cream, mango cardamom sorbet and coconut creamsicle sorbet.

• Take a Bite out of Climate Change
  Anna Lappe’s new Bite Blog explores climate change through the lens of food with up-to-date info, analysis, interviews with experts in the field, tips on diet choices and actions you can take.
  (tags: climatechange food farming agriculture biotech biofuels hunger meat organic foodindustry)
• Detailed Nomadic Taxonomy
  Paul Saffo’s post on Cyber-Nomads, a functional taxonomy of mobile users, dives more deeply into the metaphors quoted in my New Nomads post (Thanks, Paul!).
  (tags: nomads digitalnomads globalnomads urbannomads taxonomy metaphor astronauts hermitcrabs cybertrekkers)
• Ask Umbra: On Rooftop Gardening
  Are plants grown on NYC rooftop gardens safe to eat? For ye urban container gardeners, the concern is not long-term soil buildup but airborne toxics landing on your plants. Wash the fruits of your rooftop labors and enjoy!
  (tags: gardening urban containergardening ediblegardens gardens pollution food)
• Fring brings VOIP to the iPhone
  I just received my first VOIP call from an iPhone using Fring. It’s f’ing awesome! Now those with opened iPhones can make free calls over wifi using skype and use aim, google talk, twitter, icq, msn messenger, etc…
  (tags: voip iphone)

She turns around to look at me and says “Oh My God, Oh My God.” I wonder what has her so freaked out. “You are so beautiful,” she says. I laughed and thanked her, leaning my arm out for a cab. “No — you don’t understand. I was born a man. And I’ve been studying real women my whole life. And you are just so beautiful — for real.” A cab arrived, and Jasmine turned chivalrous, opening the door for me and making sure my bag got into the trunk, then asked for (and got) a big hug goodbye. We didn’t exchange numbers, so thanks for turning my day around, Jasmine.

Strolling back from depositing the dresses and trying to decide between eggs at Petite Abeille or something salady at Le Pain Quotidien, I see “The New French” written on the windows of the old Le Gamin at 522 Hudson St (btw W. 10th St and Charles St, New York, NY 10014) in Maira Kalman’s unmistakable handwriting. Peering through the windows I see a funny table of guys waving at me to enter. So I do. Adorable wall mural by Maira Kalman (detail above) and short but intriguing menu (also in Maira’s handwriting) of bistro dishes with a twist plus pho and vegetable curry.

Gorilla Coffee served in a French press (naturally) with a four-minute timer. Good vibes from the kitchen and waitstaff; they seemed like they were happy to be there too. All kinds of great restaurant DNA with an owner from Blue Ribbon, and former sous chef from Tabla and Resto.

My spinach/pepper/gruyere omelette accompanied by fresh baby greens and shaved yellow beets was so lovely and delicious it conjured up the plastic bag scene from “American Beauty“. Is dinner tonight too soon to go back?

Inside the paper that accompanied me to brunch, OK Go’s Damian Kulash Jr. contributed a great op-ed “Beware the New New Thing” on Net neutrality in terms of the old rules of common carriage. Across the page, Adam Cohen editorially observed “The Already Big Thing on the Internet: Spying on Users,” explaining that the fourth amendment of the US Constitution’s bill of rights, which guarantees protection against illegal search and seizure, was originally concerned with protecting homes and bodies then extended to cover telephone communications.

He concludes that work has to be done to grant Internet communications the same level of privacy protection. I agree, but are we even still protected by the 4th? Looks to me like we’re back to Bill of Rights basics and work has to be done to assure any privacy protection at all. I guess it’s a perfect time to dig into Jonathan Zittrain’s intriguing new book, The Future of the Internet — and How to Stop It.

Song of the day: “Willie Deadwilder” by Cat Power (Specifically the one from Speaking For Trees, though they’re all good.)

Related Posts:

• The Principles of Uncertainty with Maira Kalman
• Links for 2007-05-23: Places We Love
• Links for 2007-04-02: Her Story is Strange
• Links for 2006-11-06
• Links for 2006-05-04

My photo of Yuno’s Farm’s salad mix with broccoli raab flowers above is featured in this week’s New York Magazine in an article called “Salad Days” on page 104. The article reveals that Nevia No, “co-owner of South Jersey’s Yuno’s Farm, exotic seed seeker andartful arranger of what might be the most beautiful produce stand in town,” returns to Union Square with “a bevy of tender greenhouse greens, plus overwintered broccoli rabe and spinach.” Yay! Spring’s arrived.

Related posts:

• Abingdon Square Greenmarket Notes
• Happy Eggs
• Golden Purslane
• Sweet Potato Lentil Kale Soup Recipe