Eating Together – At a Distance

I took the “featured image” as “The Guys” began an evening fishing trip on Chautauqua Lake in Western New York, not far from Lake Erie. My memories of floating in that lake on my back with my head submerged just enough to shut out the sounds of the world with only my breathing noticeable, is one of my most healing experiences – ever. This photo, taken with my cell phone, illustrates the colors of peace and serenity at a time that I needed it most, having lost our daughter six months earlier that year, 2016.

Here we live in 2020 during a pandemic. We continue to stay connected with friends and family through calls, virtual meetings, and occasional visits to the back deck. I admit, my usual practice was to invite large gatherings for food, stories, drinks, music, and such. I love to be around people!

Sorry about the random pictures! I’m trying to get used to the “new” format of WordPress! Not sure I like it.

As we navigate the new way of being in community, with others, the onus falls on each of us to practice safe distances. Rather than abandon my social life, I continue to look for ways to engage with my friends, families, and others by opting for outdoor interactions with no more than two to three people. We can be at a safe distance on my back deck or my front patio that way.

Serving food can be a challenge. How can I assure the visitors to my deck for patio that I am practicing safe hygiene practices in my kitchen? I wash my hands, a lot!, and wear a mask when preparing food to share. Also, I use plates fresh from the dishwasher! Instead of my usual cloth napkins, I use paper napkins.

I went to a birthday party last June. My friend staged the party on her concrete driveway. Each of us provided our own chairs, dinner services, drink, snacks, and glasses or cups. The friend provided cakes from a professional caterer. It was a great time for people who were feeling isolated. Look at the cakes.

I thought the distancing for the party demonstrated a rather safe way to interact. There were face masks worn, though the picture shows none. Notice the chalk markings to indicate six feet!

In the meantime, we must be creative to keep our connections with one another without exposing ourselves and others to the COVID-19 virus.

So, what have I cooked lately?

Experimenting in the kitchen, especially during this pandemic, gives me great pleasure. Sure, we like to eat, and we have to find ways to make our meals fun, even if we change places where we take our meal. We like the patio in the front of the house for breakfast. We sit with our hibiscus with our morning eggs and coffee (or whatever else we’re having that morning!). In the evening, we sit on the back deck. We enjoy watching the birds, listening to the sounds of the evening: birds chirping, cicadas making that familiar crackling known as crepitation, and dogs barking. Interestingly, if you listen closely, you hear the hum of car engines, children emoting, and leaves rustling. What a better way to take a meal.

The experiments in the kitchen still surprise me. Nine times out of 10, they are tasty and fun. We have a great Thai food restaurant. My favorite dish is basil fried rice. It’s almost too hot with Thai chilies, even when I order “mild.” I have made the rice at home. The one thing that I’ve not done well is topping the fried rice with the egg that’s been “poached” in about three inches of hot oil. The egg white comes out crispy crunchy while the yolk stays runny and creamy!

Based on my tasting and listing what I think are the ingredients:

1 big bunch of fresh basil, one quarter of an onion, two cloves fresh garlic, one or two Thai or other hot chilies, one-half red pepper, all sauteed in sesame oil on medium high heat. Once the vegetables have properly sweated, add a bit of fish sauce and frozen green beans or peas and carrots. Now add the rice and fry some more with added soy sauce. Top it with a poached egg or fry it in butter, over-easy. The extra flavor from the restaurant comes from “poaching” (actually deep fat frying) the egg in hot oil. The egg should only be in the hot, deep oil less than one minute. The egg pictured here was steamed in butter, and I let it get a little crispy on the bottom.

We enjoyed it very much.

Thank you for reading me.

Garden Gifts and Kitchen Pepper

Since this is a story about gardens, I thought it best to set a featured image taken by my most talented cousin, MLG. She said I could use the picture. I write about basil a lot, so it’s only fitting that this praying mantis sits atop a lush stalk of basil while staring down a humming bird on the feeder. I think she should win a photography contest for this shot!

While I have my own garden, the wonderful thing about having friends and colleagues who have green thumbs is that we don’t grow the same vegetables. Thus, one gets a great variety of veggies and fruits when other gardeners share their bounties.

My colleague, BH, possesses a green thumb that allows peaches that we continue to enjoy thanks to last year’s crop. We are down to the last two frozen bags, and he tells me that a late frost nipped the trees buds last Spring. Not to fear, though, because the Japanese eggplant, chilies, and tomatoes are “going crazy!”

For the eggplant Parmesan, I cooked the tomatoes in a bit of olive oil until I could remove the peelings and mash the pulp to cook down into a paste. I cooked the tomatoes with onions, garlic, and two fat hands full of fresh basil leaves. My own garden is crazy with two pots of basil, and three plants in the ground. I planted extra basil to make sure, at least, one survived. Who knew all of the plants would survive, indeed, thrive! Back to the marinara sauce for the eggplant Parmesan. Once the sauce thickened, I put two big dollops of pesto! I have 40 half pints of different varieties of pesto in the freezer, and I keep one jar in the refrigerator to use randomly in food preparations. Sadly, I did not take a picture of the marinara sauce. I prepared half of the 16 ounce (450g) bag of penne pasta. I tossed the cook pasta in half of the marinara I had prepared with 10 tomatoes, half an onion, three cloves of garlic, and kitchen pepper (more on that later). Oh, I tossed the sliced Japanese eggplant in egg then in corn flour (ground yellow corn), and fried them in butter!

For our next eggplant meal, I fried sliced eggplant with fresh corn I had taken off the cob. It reminded me of the same side dish I make with fresh corn fried with yellow squash. This may have seemed like an odd meal, but I made fried green tomatoes. I have three tomatoes plant that have big green tomatoes. I’m not sure if they’re not getting enough sun, because they don’t ripen. That means I am pickling a lot of green tomatoes, too. Here are the fried green tomatoes. They were delicious.

Kitchen Pepper

I read about “Kitchen Pepper” when I was doing research on recipes and the cooking or baking of other enthusiasts. I found this on another WordPress website called, “Savoring the Past, ” which noted this from “A Lady’s Assistant” by Charlotte Mason, 1777. It was suggested that Kitchen Pepper developed any recipe into a savory dish. I have now added Kitchen Pepper to potato salad, grilled salmon, marinara sauce, and in a chocolate cake. The ingredients, individually, will surprise you, and you may not think they should be in such recipes. I can tell you that any where you would put seasoned salt, kitchen pepper can add greater depth in a flavor profile. Here’s the recipe:

Kitchen Pepper

One ounce (28.3g) powdered ginger

one half ounce (16.1g) of each:

black pepper, cinnamon, cloves, and nutmeg (all should be ground well)

Add 6 ounces (170g) salt (I used pink Himalayan salt)

Mix all of the ingredients well, and store in a tightly-sealed jar, preferably with a shaker fitting.

My friends Paula and Phil visited, and brought vegetables from their garden. We ate fresh tomatoes, and I will make more marinara sauce tomorrow. Phil presented me with a bag of very nice pickling cucumbers. I had eaten some “spicy maple bourbon pickles” that someone had brought to a party, so I thought I’d try making some of those, since I had some peppers in my garden and BH had presented me with some from his garden. I went to my trusty “Ball Canning Book” for the proper ratios of the ingredients to which I added one modification. I replaced the white sugar with pure maple syrup, but I did not add bourbon. Maybe next time. My ingredients for my version of spicy maple pickles:

1/2 cup pure maple syrup

1/4 cup canning salt

1 pint vinegar

1 pint water

1 tablespoon pickling spice

For each jar, I place sprigs of fennel, a sprig of rosemary, two chilies, 1 clove of garlic, and sliced cucumbers and sliced green tomatoes. I heat brine to boiling and pour over the vegetables for five minutes, and then I pour the brine back into the pan to bring to boil. Then I pour the boiling brine on the vegetables, seal, and process for 15 minutes in a boiling water bath “canner.” If I want a crispier pickle, I seal the jars after I pour in the boiling brine. I cool them on the counter and place in the refrigerator. The recommended 15 minutes boiling water bath often yields a slightly less firm pickle. The pickles are delicious with your eggs in the morning or with slices of cheese as an appetizer. They are great with sandwiches, too. Be creative.

For my parting shot, I offer a picture of me with my wonderful hibiscus plant, which yields 3-5 blooms per day. We eat our breakfast on the front patio with the plant every morning since we acquired “her” two months ago.

Thank you for reading my blog.

A Few of My Favorite Cooks

The lovely stained glass sits in my window, and I love the way it washes me in color when I stand by it with sun rays streaming in.  Color can be quite soothing.

I love to cook, bake, and create in my kitchen.  By the same token, I love the foods coming from the kitchens of family and friends, so I thought I’d dedicate this post to the many creative cooks in my life.  I’ll begin with my mother.  She is 90 years old, and goes to the kitchen to cook everyday, three times a day.  My siblings and I want her to slow down by emphasizing that we do not want her to put on the full-blown meals, as is in her nature.  Here are her beautiful hands.  She was a nurse for five decades.  She retired at 80.

Mom hands

She does cook for her husband and herself daily, which is great for cognitive support.  Growing up, I remember her greatest meals were those with fresh ingredients.  Our hometown has a vegetable and beef farm by day and a drive-in theater by night.  In the summer, Mom would go out to the “truck farm” and get beef  to roast and fresh cucumbers, onions, and tomatoes.  She’d bake the roast until it browned evenly with the crispy ends.  She sliced the cucumbers and onions, and marinated them in vinegar, oil, salt, and pepper, a simple marinade.  She’d slice the large beefsteak tomatoes and laid them out on a plate for serving.  So the menu consisted of roast been, cucumbers and onions in a simple vinaigrette, and sliced tomatoes.  We ate the tomatoes sprinkled with salt.  Dessert was cantaloupe or watermelon; when they were in season.  Dad would bring home sugar beets that had fallen off the railroad car, and he would bake those for a sweet fall or winter dessert.  The sweetness of a baked sugar beet is just like having pie!  Here are some sugar beets I grew a few summers ago.  Beets were a source of sugar to a long time until a Cuban embargo focused the sugar power in the fields of Hawai’i’s cane fields.  Seriously, if you ever grow these, they make a wonderful  dessert roasted.   Back to my story…
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We visited my hometown about four weeks ago.  Mother made this lovely cake for my sister’s dinner (distant) gathering.  I marvel at Mother’s persistence in creating something beautiful and tasty for her family.  Here is her strawberry angel food cake.

Mom cake

Now, you should know that my list  of favored cooks is quite extensive, and I will miss someone, I’m sure.  Our son, Stevie, and late daughter, Riki, have cooked or baked some most memorable meals.  Of course, I’ve written about Stevie’s meat pies and his fabulous bread.  Riki made killer chicken and noodles, complete with homemade noodles.  She baked fabulous bread, too.  Sadly, we lost Riki nearly five years ago, but her memory continues to bless us.

My friend, Kathy, makes this wonderful appetizer, called, French Quarter Dip.  It possesses the most wonderful combination of sweet and savory for a cracker.

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Here’s Kathy’s recipe:

French Quarter Cheese Dip

                              Kathy Sexson

8 oz cream cheese

1 Tbs grated onion

1 garlic clove, minced

¼ c. packed dark brown sugar

¼ c. butter (1/2 stick)

1 tsp worcestershire sauce

½ tsp. prepared mustard

1 c. chopped pecans

combine cream cheese, onion and garlic, mix well shape into 6” mound on serving place.  Chill, covered, til set.

Combine brown sugar, butter, Worcestershire sauce, mustard, and pecans in sauce pan.  Cook till butter melts, stir.  Uncover cheese mound, pour pecan mixture over top.  Chill covered till ready to serve.  Serve with crackers.

Kathy’s Low Country Boil leaves memories, too.  I remember the first time we witnessed and participated in the dinner.  I wondered about plates.  Kathy said, “no” it’s served on the table with paper.”  Then, I remembered the wonderful crayfish boils that I had had in New Orleans, so it did not seem odd at all.

Shrimp Boil  AKA Low-country boil

From Kathy Sexson

16 c.    water

¼ c      old bay seasoning or crab boil seasoning w/ quartered lemons (I use latter)

2-3 tsp ground red pepper

2 lb.     cooked smoked sausage, (I grill it first), cut in 1 ½” chunks

2 lb.     tiny new potatoes, halved if large

10        small onions, peeled, about 3 lbs. ( I use the little bitty ones that come dozen or so to mesh bag)

5 ears   fresh corn, shucked and broken into halves or thirds

2 lbs.   fresh or frozen large shrimp, in shells

¼ c      butter, melted (optional)

Optional ingredients:

¼ c      snipped fresh herbs, such as thyme, oregano, and or basil (optional – I don‘t bother with this)

Cocktail sauce – you can use little bowls for this or just pour on table  J

Bottled hot pepper sauce

  1. in large pot combine water, seasoning, and ground red pepper. Cover and bring to boil.  Once boiling, add sausage, potatoes, onions and corn.  Return to boiling, reduce heat.  Cover and simmer for 10 minutes.    Add shrimp.  Cover and cook for 2-3 minutes or until shrimp turns opaque.   Remove from heat, let stand 5 minutes.
  2. Carefully (duh) drain in large colander. Dump on da table.  No forks or plates allowed!      If desired, combine melted butter and herbs and drizzle over food.  Serve with cocktail sauce and hot pepper sauce, and drawn butter (add few drops of olive oil to butter to keep from solidifying.)   makes 10 servings.

Note – this recipe forgives easily, so be creative.  If you like one thing more than another (i.e. shrimp or sausage) add more.

You can serve on table on newspaper, but I prefer to get one of those, large, WATERPROOF picnic table cloths for a buck.

Shrimp boil1

Here, we are pictured with the blues band, The Nighthawks, from Washington D. C.  They were in town to give a concert at the zoo.  Good times!

My Friend, Mary L.’s Quick Pie From Scratch!

After finishing a lovely meal on a cozy winter evening, one of our friends said, “I wish we had a pie!”  Luckily, our dear friend, Mary Lake, was at table, too.  She’s one of the best pie-makers in the world!  Mary and I bet, those around the table, that we could produce a pie from scratch in 30 minutes.  The race was on!  The stopwatch began counting the time.  Mary got busy making her famous oil crust, and I set to getting the apples ready.  Fortunately, I had several quart jars of canned apples from the previous summer’s windfall of crispy, sweet apples.  I dumped a quart of apples in a bowl with 2 tablespoons of quick tapioca, cinnamon, 3 tablespoons sugar, and a pat of butter.  Here’s Mary’s crust recipe:

2 cups of all-purpose flour

Dash of salt mixed in flour – put flour/salt mixture in a bowl.

½ cup of vegetable oil (Mary likes corn oil for its nutty flavor. I use sunflower oil.)

5 tablespoons buttermilk (Make some with milk and vinegar if you have no buttermilk on hand)

1 glass pie plate.  It must be a clear, oven-proof pie plate.

With a fork, emulsify the oil and buttermilk until well blended.

Add to flour mixture

Stir with a fork until all flour is well-moistened

Divide, and put half of the dough on a square sheet of parchment paper. Shape into a round, flat disc without handling the dough too much. Place another square sheet of parchment, and roll out the dough with a rolling pin.  Once the dough is the size of your glass pie place.  Shape to the pie plate.  Repeat for the top crust.  Once the top crust is rolled out, place the fruit in the pie plate with the bottom crust.  Settle the fruit in to the crust, and then place the top crust. Shape the edges of the pie crust, cut air vents with scissors, and sprinkle crust with cinnamon sugar.

Place your pie in the microwave oven for 12 to13 minutes.  Meanwhile pre-heat your conventional oven to 400°.  After the time sounds for the microwave, remove the pie from the microwave, and place it into your conventional oven for 12-13 minutes, or until the crust is browned.

Mary and I put our apple pie on the table in 35 minutes.  The microwave oven gets the fruit cooking and thickened.  This shortens the time in the conventional oven, and prevents burned edges.  Starting the pie in the microwave only works for fruit pies.  Do not try with custard pies.

Here is a picture of a mince pie with the oil crust.  You can see that the crust if tender and flaky.  The cinnamon sugar mixture gives the crust a beautiful glow.

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I knew if I began to write about my favorite cooks, I would leave someone out of my story, but let us say that other writing will be devoted, further, to more of my favorite cooks.    I will leave you, now, with one of my favorite breakfasts: Egg taco with Dalgona coffee.

The egg taco is a small 1-egg omelet with green chilies.  I fry/warm it in a small cast iron skillet, 6.5 inches (16.51 cm), which is the perfect size for one corn tortilla. Use a little bit of butter so that the skillet does not stick.   Cook one side of the egg, and lay the tortilla to begin to warm. Flip to cook the other side of the omelette.  All this works best with a small lid to steam the egg.

The coffee, all the rage these days, is simple.  Use 1 teaspoon instant coffee, 1 teaspoon coconut sugar, and 1 tablespoon water, 1 tablespoon milk.  Whip into a froth.  Pour over 1/2 cup milk (on ice or steamed milk).  Pictured here, I have used steamed milk.  Yummy, and it’s low calorie.

egg taco

Thank you for reading!

The Language We Use

Before I get into this very deep subject, I share with you one of the blooms of my hibiscus shrub. I have it pruned into a topiary shape, and it gives us two to three blooms a day. We eat our breakfast on the front patio with the blooms in the morning in order to begin the day with its joyous brightness.

I work in education, and have done for nearly 30 years. My focus continues to be advocating for underrepresented populations in education. At one time, I worked in adult education. Then I worked in community education and research. Today, my title is director of intercultural learning. That means I teach around a variety of topics to “normalize” human difference. I offer these concepts to get them out into the world:

Language Used That Further Separates Us

Preface: It is not about “saying the right thing.” Rather we must understand the meaning (etymology) or the semantics (formal, lexical, and conceptual) in the words we use.  We tend to think that language is fluid. Meaning of words takes on different meanings in different eras. Systemic words tend to carry historical influences. When certain words become part of the lexicon, they tend to be “normalized” to the larger society, whether or not they have negative connotations.

Not an exhaustive list, I present the concepts of the following words to give us pause and to allow us to think of their historical meanings in our work to increase representative demographics in our students, faculty, staff, and administration at KSU.  After all, the intended outcome of our work focuses on erasing the barriers to acquiring college degrees and thriving in global economies who have historically excluded identities.  

We are not here to “deal with diversity and inclusion.”  We are here to build relationships with one another to support students for maximal academic and social experiences.

“Minority” – The term further minoritizes historically excluded populations.  Could we use the term, “historically excluded populations?” The word, “minority” suggests “lesser than.”  No one wants to be referred as a psychologically pejorative term, “lesser than.”  It sets a life of low self-esteem and low social expectations of those in a majority.

“Marginalized” – A dominant power minoritizes groups by setting a standard for social, financial and governing expectations from an individualistic cultural pattern vantage point.  Groups from individualistic societies tend to marginalize groups from collective societies because of different approaches to social and economic “norms.”  See Kluckhohn and Strodtbeck’s Values Orientations.  As we know, majority powers set the cultural and behavioral norms for all the people living in such a society, with the exception of Apartheid era South Africa.  In that case, the non-majority White power worked to set a social standard for the majority demographic.

“Inclusion” – In order to  advance the concept of “inclusion,” we must understand the history of exclusion with its laws, policies, and practices that exclude one population in favor of another as an active part of societal and institutional cultures. Some of those historical and present laws include Extreme Climate Theory, Doctrine of Discovery, Manifest Destiny, Indian Removal Act of 1830, Homestead Act of 1862 (You must be Christian in order to receive and own land), Japanese Relocation Act, Redlining in housing, and the 21st Century Muslim ban, etc.

When we speak of being a Land Grant Institution, think of what we say. From a historical point of view, the Land Grant Act of July 1862 promoted that it was “Education for the common man.”  Who was the “common man?”  Natives were not labeled “human” until 1873 and not allowed to be citizens until 1924. President Lincoln issued The Emancipation Proclamation six months later, January 1, 1863. In both cases, the majority referred to men as “bucks.” Women had equally dismissive labels, such as “squaws and apes.”   

When we say, equitable representation across human identities, we do not assign a majority power.  Instead, we demonstrate an authentic desire to assure that all voices and identities contribute to institutional and cultural structures.

When we use the word, “inclusion,” it denotes a dominant or majority power or culture allowing others to participate in power, cultural, and social structures.  Perhaps we can strive for building a culture of “belonging” for our students and other.

As school psychologist, Bengu Erguner-Takinalp, says, Belonging is more than ‘tolerance,’ accepting,’ or ‘inclusion.’ Belonging means we feel connected, important, valued, part of a group, which we call, ‘our group,’ ‘our program,’ ‘our community!’”

 “Diversity” – This term tends to be synonymous with people of color and leaves out other historically marginalized groups (LGBTQ, physical and mental disability, etc.).  May we discuss simple human difference, and the thought that, “I am not different from you.  I am different like you” (Octavius Black).

In her article about educational and retail institutions, Jennifer Rittner writes, “Diversity itself is a numbers game, easily addressed through clever, conspicuous hiring practices and even more clever promotional photography. Representation means that because we may not always be physically present, but our pedagogies, industry spaces, and frameworks are activated in our interests.”  Rittner reiterates, “Inclusion is about more than just those of us who have achieved the platform for speaking out. Representation requires that we all stay vigilant and attentive to all of those not represented in our own work”.

“Culture” – Those practices, beliefs, behaviors, and ways-of-knowing of each human being.  Every human possesses cultural identities.  Culture is not something to denote ethnicity or people from another country. We develop as human beings, and that development comes from family, community, state, national, and world cultures.

“Multi-cultural” – Since the word, “culture” has come into the lexicon meaning, students of color, this term tends to feed the notion that people of color are the only people who have a culture!  Since every human has many cultural identities, we could say that everyone is multi-cultural.  Using this term, also, can exclude others with historically excluded or under-represented identities, i.e., LGBTQIA, those with different physical and learning abilities, and others with whom we do not include when we say, “multi-cultural.”

Race

Race In everyday discourse, the word race invokes phenotypical features such as skin color, eye shape, hair texture, facial features, and so on. However, scientists generally agree that race is not a concept determined by biological evidence. In other words, categorization of different races cannot be verified by biological constructs such as genetic characteristics. Arguing that any differentiation of races, if they exist at all, depends on relative, rather than absolute, constancy of genes and raising a problem of classifying the human species in racial terms, Goldberg (1993) states: Human beings possess a far larger proportion of genes in common than they do genes that are supposed to differentiate them racially. Not surprisingly, we are much more like each other than we are different. It has been estimated that, genetically speaking, the difference in difference — the percentage of our genes that determines our purportedly racial or primarily morphological difference — is 0.5 percent. (p. 67)

More recently, the Human Genome Project has shown that human beings share 99.9% of their genes, leaving only 0.1% for potential racial difference in a biological sense (Hutchinson, 2005).  

References

Allan, B. & Smylie, J. (2015). First Peoples, second class treatment: The role of racism in the health and well-being of Indigenous peoples in Canada. Toronto, ON: the Wellesley Institute.

Ergüner-Tekinalp, B., Ilieva, V., Williams, K. (2011). Refugee Students in Public Schools: Guidelines for Developing Inclusive School Counseling Programs. Journal of Counseling Research and Practice, 28, 2.

Kubota, R. and Angel Lin. (2006). Race and TESOL: Introduction to Concepts and Theories.

TESOL Quarterly. Vol. 40, No. 3.

Martinez, E. (1998). De colores means all of us: Latina views for a multi-colored century. Cambridge, MA: South End Press.

Middleton, R.A., Ergüner-Tekinalp., B., Williams, N., Stadler, H., & Dow, J . (2011). Racial Identity Development and Multicultural Counseling Competencies of White Mental Health Practitioner. International Journal of Psychology and Psychological Therapy, 11, 2, 201-218.

Hills, M. D. (2002). Kluckhohn and Strodtbeck’s Values Orientation Theory. General Psychological Issues in Cultural Perspectives. 3.

Wilcox, Jill. (2016). The hijacking of the words, diversity and inclusion. ( I am not able to insert the URL here)

Millennials have a different definition of diversity and inclusion

https://www.fastcompany.com/3046358/millennials-have-a-different-definition-of-diversity-and-inclusion

Rainbows
Rainbows over my yard

Happy Accidents…in the Kitchen

My featured image proves that there are happy accidents in the kitchen.  It’s cheese with a dollop of my APOS jam, i.e. Apricot-pineapple-orange-saffron jam.  While one may want to consume a bite of this with a cracker, I found it wonder to take a small serving and eating it with a small spoon.  Think – small spoon with which one might eat caviar.  Also, it’s great on a nut cracker, which does not overwhelm the delicate flavor of the cheese and the jam.

How did I make the cheese?  That’s the happy accident!  Backstory: I drink lactose-free milk.  I have a favorite brand, but I was at a different grocery store a few weeks ago, and I bought the “store brand” of lactose-free milk.  An ingredient added to lactose-free (lactose is milk sugar) milk is lactase, an enzyme that helps us to digest milk sugar.  Cells in the walls of the small intestine produce lactase.

Well, I was heating up the milk on the stove for coffee.  It separated, just like when you put a rennet tablet in milk you’ve heated to 118 degrees fahrenheit (47.7779 C) for cheese.  Noticing that curds had separated from the whey, I poured it all in a cheese bag.  After squeezing more whey out of it, I had a creamy, solid ball of cheese.  The natural sugars in milk rendered a slightly sweet cheese.  I added salt to the forming curds to give it some body.  Voilà, c’est fromage!

Always looking for yummy happy hour appetizers, I purchased another of the “store brand” of the lactose-free milk, this time from a different store.  I heated it to about 120 degrees F. (48.8889 C), and this time, the curds that separated from the whey were smaller.  Well, I thought a nice dessert cheese would be nice, so I added a small box of lemon flavored gelatin and 6 strands of the wonderful saffron!  I rubbed the lovely orange-red (crimson?) stigma and styles in my hand to release the aroma and flavors.  After I spend a few minutes deeply inhaling the perfume of the saffron, I mixed the gelatin and the saffron gently so as not to disturbed the developing curds too much.

I let the mixture gather, drain, and form in the cheese cloth for about 8 hours.  The result was the most scrumptious, creamy cheese you could imagine.  Quite incredible considering that I did not age it in a dark room surrounded by little pine wood cases (I’m thinking of one of my favorite cheeses, brie!).  It turned out to be a great appetizer with a small glass of sweet vermouth.  Or it could be a small dessert with a small glass of port.

Notice the color imparted by the lemon-flavored gelatin and the orange-red streaks from the saffron.  I’ve used the lemon-saffron combination for Thanksgiving “jello” salad last fall.  Right now, I am thinking about other flavors.  I wonder how blueberry would taste.  I mean, it’s best not to expect, like, Stilton, which goes great with blueberry.  It may be worth a try.

Actually, I found the best cheese cloths are handi -wipes.  I think handi-wipes are a cloth-paper hybrid.  They’re great for a semi-disposable dish  cloth that dries easily to cut down on bacterial build-up in the kitchen.  I use those freshly from the bag – never used.

Now, this is not a happy accident, but my friend, Mirta, asked if I knew how to make lavender honey.  I had some locally-sourced honey, which carries the local pollen, which helps us to build up immunities to those pollens as allergens.  Also, I had some locally sourced lavender from a friend.  I heated the honey, which was starting to crystalize, just enough to make the crystals melt.  Then I crushed the lavender buds to add them to the honey.  I used about two cups of honey and 1/8  of a cup crushed lavender bud and one drop of lavender essential oil, for good measure.  The result was delicious!  It’s great on toast, with peanut butter on bread, and in teas.

The immersion blender helped to whip the honey into a creamy substance while it assured that no lavender buds would get stuck in your throat.

I have more creations from my kitchen, but I will share those later.

Thank you for reading.

In the Kitchen From the Garden

One of my gentle readers, thank you SLA, asked if I could show a picture of the San Juan Mountain Range as it’s viewed from my hometown.  Can you imagine looking at that every day?  Such an auspicious sight to behold.  Though, this blog has nothing to do with this magnificent mountain range, it is part of who I am.  Perhaps I shall engage some experts for another blog, my brother Lee and sister Eileen.  For they climb these great “hills” just about every weekend.  Yes.  I was up on those ranges in my younger years with my brothers Dan and Lee, but I don’t get to there as often as I’d like.  I live a long day’s drive from my hometown and there is no easy way to get there by plane.  If you visit these lovely mountains, leave them better than you found it.  They are a precious resource.

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About two years ago, I wrote about a crazy prolific basil plant.  This year, my garden has proven to be basil prolific.  Plus, I have a few other herbs from which to create: rosemary and thyme, too.  Of course, the obvious is, pesto. That wonderful mixture of basil, olive oil, parmesan, pine nuts, garlic, and a little salt and pepper.

This year, I decided to try other things such as OGB: Olive oil, garlic and basil, used for a bread dip.  It goes into the freezer quite well.  You may want to add just a touch of pepper flakes and a little salt to make it even more scrumptious.

Another way to preserve the basil, was to blend with olive oil for sauteing mussels or any other light fish.  Just add garlic.  Yes. It’s a bit different from pesto. It stays as green and fresh as the day you put it in.  I froze one and refrigerated the other.  I call it, “basil oil.”

basil oil

Here is something new for me: Basil Rosemary Pesto.  I give the ingredients without measurement, because I just put it together until it looked and smelled green and fragrant.

  • Large bunch of rinsed and drained fresh basil (three big hands full!)
  • About five long rosemary sprigs (pull the leaves off the stalk)
  • About 1 cup (236.59 mL) olive oil and a half cup (118.29 mL) sunflower oil
  • 4 big cloves of garlic (I threw in about four small cloves of wild garlic, too!)
  • 1 cup shelled pistachios (I didn’t have pine nuts)
  • 10 juniper berries (from the Colorado juniper). Since I had no pine nuts, the juniper berries added that nice “piney” taste.
  • Parmesan Romano cheese to taste
  • Salt

For this batch, I added a small piece of a hot pepper from my garden just to add a bit of spice, but not too much!  It freezes quite nicely, and I keep one in the refrigerator for a spoonful here and there in my cooking.  Notice the little hot pepper in the upper right corner.  It’s a hot little devil, so I only used a tiny bit.

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So, you can use pesto as pizza sauce.  Just spread it on your dough before you add the vegetables and/or the meats.  It can be a subtle flavoring for a pot roast or chicken.  It makes a wonderful spread on hot bread.

I think it’s a near perfect food.  Basil is an antiviral. Olive oil is good for your “happy” fats.  That’s how I remember that HDL is the good cholesterol.  “Happy” is my mnemonic for the “good” cholesterol. Parmesan and the nuts are a good source of protein.  Garlic is said to be a vasodilator.  There you have it.  Pesto is a great food!

Finally, I leave you with one of the dishes made this week with my pesto.  It’s a simple vegetable pizza.  I used a fresh tomato paste (simmered with garlic until thick) and pesto as the base for the cheese and vegetables.  It was yummy with a glass of cabernet sauvignon.  Thank you for reading.

Time with Family and Yearning for Home

My featured image is my sister and brother-in-law’s backyard.  They have the pleasure of enjoying a splendid view of the San Juan Mountain Range every evening as they wind down from a day’s work.  I’ll tell you about our fun meal a little later in the post.

Social distancing surely interferes with many things, but I’d rather be safe and healthy.  Also, writing about fun things does not mean that I am not feeling the pain of my community and the world right now.  I’ve been working from home since March 16, 2020.  I am doing quite well working from home.  I sit at my desk.  I teach virtual classes.  I meet in project committees.  When the workday is finished, I create new recipes.  I modify recipes from magazines.  I tend to my garden.  I clean the house, but not as often as when I entertain, which is none right now.

About a week ago, we ventured out to my home state (Colorado) and enjoyed mother nature with my 90 year old mother, my brothers and sisters, cousins, and nieces and nephews.  We were quite aware of keeping our distances, too.

Colorado is a lovely state, but it has been over-run by people who come, in droves, to enjoy its beauty.  Dare I say that the landscape continues to change from the caravans of cars, trucks, off-road vehicles, and hoards of people.  Some of them respect the natural beauty, and some just run over it.  I suppose we enjoy at whatever capacity we allow ourselves.

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We talked, hiked, cooked, ate, drank, built fires, told stories, laughed, and looked for places to gather wood.  We grew up in these mountains, and our Father taught us to love the land, though his people were displaced from it and onto reservations so that settlers could have the lands.  (A nasty part of U.S. American history).

We camped for four days.  Then we returned to the valley.  I worked, distantly, and had time for visits in the evening.  I was in Mountain Time, but had to continue to orient myself to Central Time, as that was my work day times.

My mother likes to do all the cooking when we visit, but I had so much food from the camping menus, that never was prepared, because everyone else brought food for as many days.  So, one night I prepared a, sort of, taco salad that featured ground beef, Fritos, salad mixes, and Catalina dressing.  In spite of a weird sounding combination, it remains to be a tasty dish.  I think I got the recipe from some Mormon women back in the 1980s.  We did have an important celebration, however.

My mother turned 90 on June 7, but we were all unsure of gathering.  Though we were greatly cautious, we did celebrate with lunch-time mimosas.  My friend, Mirta, sent a giant bottle of sparkling wine, and we had some good orange juice.  Here’s my Mother:

Mom with sparkling wine

As I was beginning to assemble the mimosas (orange juice and sparkling wine), I was aiming to make each one in each flute separately.  My sis said, “Mix them in this crystal pitcher!”  That sounded great!  Who knew that one should not stir the mixture!  Well, it all bubbled over, and the countertop was awash in mimosa!  Anyone else’s countertop would be questionable about cleaning it up from there, but mother is immaculate!  While I think this is an embarrassing photo, you deserve full disclosure!  My husband took the shot of us “cleaning” up the mess.  Undoubtedly, a blow to my credibility!

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We consumed the mimosas with cheese, grapes, and bread – a most satisfying “lunch!”

As previously mentioned, my sis has an incredible backyard.  She and hubby invited us to a lovely dinner of chicken wraps.  Her hubby grilled skinless chicken breast, and then she had sliced them into strips.  She presented a vegetable course of avocado, arugula, shredded carrots, shredded cheese, bacon bits, and thinly sliced cucumbers.  We wrapped the chicken and vegetables in a tortillas, and consumed great quantities.  She accompanied it with white wine.  I forgot to take picture.  We gathered, again, the next night for a Charcuterie, one of my favorite ways to eat!

We knew this charcuterie/cheese board needed to be good, because my mother is a picky eater.  She does love snack-type foods, though.  Here we have the menu:

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I know I’ve written about similar menus previously, but I love the beauty of combining the color and flavors of these foods.  For example, about 10 years ago, we ate in an Italian restaurant in San Francisco.  On the menu: Sicilian Candy.  What is that, you ask?

Take a small baking dish.  I prefer cast iron for this.  Place garlic cloves, butter, and olive oil and bake, covered with aluminum foil, until the house if fragrant of the ingredients.  I think it was about 50 minutes at 350 degrees (176.667 C).  Covering it with the foil assures a slow bake without burning the butter. It spreads like butter on bread!

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The rest of the menu is quite self-explanatory.

My sis added dried apricots, and mother added a delicious strawberry angel food cake.  Fun was had by all, and we had red wine with the evening as we watch the sunset shadows play on the San Juan Mountain Range to the south.  You would have loved the serenity.  Thank you for reading.

The Meaning of Safety in Common Spaces

I work at a university as a teacher of intercultural learning and development.  That means I work with students to learn about their own cultures so that they are better prepared to understand other cultures.  You see, we want to graduate students who are globally marketable and are able to think past their own identities.

I have developed many workshops over the years to address such learning outcomes.  One of the developmental workshops/classes is called Safe Zone.  It was developed by Anthropologist, Dr. Susan Allen, among others, originally to address sexual minorities, and then began to include intersectional identities deemed, “Not in the mainstream.”  That was back in the 1970s, and we continue this important work of building allies today.

With the recent focus on inequities across all social constructs, there remains a focus to help institutions build community, foster a sense of belonging for all, and address emotional well-being.  As I continue to say, it’s a life-long journey.  When one asks me, “How long with this take?”  My favorite answer is, “A life time.”

I have a class called, History of Exclusion, Implicit Bias, Aggression, and Language.  I present this here as a way for us to think about the environments that we build in order to exclude, which is the opposite of building community.  Here is a quick primer:

Justification:

As with any intercultural learning processes, all students , no matter who you are,  must understand and internalize the benefits of being globally aware, confident and competent. This learning is not a “check box,” nor is it a “once and done” process.

The goal is for a us to move toward “allyship,” with historically excluded groups with “Authentic Allyship.” For example:

  • “Performance Allyship,” i.e. extrinsically motivated and tends not to be sustainable. Rather is tends to be “a means to an end.”
  • “Authentic Allyship,” intrinsically motivated and tends to promote positive and sustainable change in systemic exclusion.

If we are asking ourselves and teaching our children to function in a global society, we must model that same “self and other” awareness.  Here’s a way to begin:

  • Learn about your own identity and the characteristics that make up your culture.
  • Learn about the identities of others and what about those identities that make up their cultures.
  • Internalize how this understanding contributes to cohesion and the equitable representation of multiple identities in the class (room), in community, and in  societal settings.

Intended Outcomes: Participants in this practice  internalize their personal journey in Authentic Allyship with persons who identify with populations not part of a dominant.  Practitioners of allyship understand how their own stories influence how they view the “other.”  Practitioners of allyship find common ground to learn the stories of “others” and build relationships.  Ultimately, practitioners of allyship advance the concepts of “Community, Belonging, and Emotional Well-being” for all.

As you look for readings, look for key words in the following topics.

Topics Covered:

  • History of the exclusionary acts that contribute to racism and other “-ism” constructs
  • Understanding Implicit biases and its effects in building relationships
  • Understanding different types of aggressions: how do they affect the relationship between the aggressor and their “targets,” including:
    • Micro-invalidations
    • Micro-insults
    • Micro-assaults
  • Understanding the language that further “minoritizes” and separates one group from another.

Again, we promote: “Community, Belonging, and Emotional Well-being”

This is what I want for us:

Jumbo Ball Pit with 10 students

Thank you for reading.

Emotional Pain in Crises and Self-Care

One would have to live under a rock in order not to acknowledge the global pain and suffering at the moment.  Since early March we hear the daily COVID-19 reports from countless sources.  Some we believe and send us into the realms of disbelief.

My featured image, this week, shows the baby bunny, a kit, living in my backyard.  His favorite nourishment appears to be crisp, dandelion greens and dandelion stalks.  Since both our dogs died last year, I am delighted that this little creature stays in our yard.  Watching him (I really cannot identify his gender) gorge himself on clover and dandelions while viewing the world around him, reminds me to engage in a quiet pace, enjoy my surroundings, eat my food contemplatively (Okay, I’m anthropomorphizing said bunny!), and be aware of my surroundings with its joys and its, possible, dangers.  Good advice from the bunny, considering world events of late.

My goal, here, does not center on my judgement of the current world and U.S. events.  I assure you, I have the full range of emotions around the effect of COVID-19 and senseless killings.  You don’t need to read those.  Rather, I hope to offer comments regarding self care and how we may focus on ourselves in a healthful way.  I’m sure you’ve read lots of information on mindfulness.  Here, I offer another resource.  A couple of friends wrote an Extension publication called, Everyday Mindfulness.   It comes complete with the “Fact Sheet,” which the actual publication, and with a leader’s guide, in case you want to teach it.  If you want more information on how to gain free access to the publication, just let me know in a comment.

First, let us look at what mindfulness can be:

» Living in the present moment/awareness of the present moment — paying close attention to thoughts, physical sensations, and our surroundings (Like the bunny in my backyard!).
» Observing personal experiences of mindfulness, being completely focused on a project
reading a book, doing a hobby, or playing a sport. This heightened awareness is mindfulness.
» Taking a few deep breaths — becoming fully aware of the present moment.
» Having nonjudgmental awareness in which each thought, feeling, and sensation is acknowledged and accepted in their present state. This steady and non-reactive attention usually differs from the way we routinely operate in the world.
» Paying attention, precisely, to the present moment without judgment

Sometimes, delighting in the little things can help us to be more focused, though we can benefit from setting aside specific time for expressing anger and other emotions.  When we “schedule” such time for judgement, anger, sadness, and guilt, we can focus our energies for the difficult times.  The next step would be to schedule time for joy, celebration, and the plan-of-action for addressing the events that bring on anger, sadness, guilt, and judgement.  When we call ourselves to action, we address the helplessness that often accompanies injustices and inequities.

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This photo is meant to help us imagine a peaceful scene to promote mindfulness.  It’s three of my four grandchildren enjoying Canada geese swimming while an elder feeds them.

Back to mindfulness. We follow seven principles.  They take practice, but it’s worth the effort in your journey toward self-care:

  • Non-judging: Be a neutral observer to each experience.
  • Patience: Allow each experience to emerge at its own pace.
  • Beginner’s mind: Avoid bringing in what you know to the current moment and try
    experiencing it as if it is the first time.
  • Trust: Believe in your intuition and your ability to see things in a new way.
  • Non-striving: Avoid the need for winning or losing or striving for a purpose — it is about “being” and “non-doing.”
  • Acceptance: See things as they are in the present moment.
  • Letting go: Take the time to detach from your usual feelings and thoughts.

You may ask, “How can we do this when the world is hurting and in crisis?  My answer: We can better serve others and be the best for the world once we have addressed our own physical and emotional needs.”  It is not selfish.  It is good practice.

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I snapped this shot on one of my walks not far from my house.  In a world of pain, suffering, and ugliness, somedays, I have to focus on beauty.  Thank you for reading.

 

 

 

The Joys of Jam!

I love color.  I like to fill my house with color! I think my favorite color in a window is cobalt blue.  Oscar Wilde, my favorite 19th Century  Irish playwright and aesthete once said, “I fear I will never live up to my cobalt dishes.”  I think it was actually decorative urns to which Wilde referred.   I would have to agree with the great intellect.  Cobalt does delight the senses.  The featured image is my kitchen window.  It looks to be a setting sun outside, which gave the blues an extra boost of color.

Speaking of color, I like color in my foods.   Jams are a good example of a colorful food.  While jams, that wonderful concoction of sugar and whole fruit, may not appear to be useful beyond peanut butter and jam, bread and jam, jam glaze, etc., for some, I think they can be used every day in a myriad of recipes.  I like to create jams.  I am less inclined toward jellies, made of fruit juices and sugar, though they make wonderful sweetener for, say, tea!  This week, I created a new jam.  I give my jams weird names.  Actually the names derive from the acronym that comes from the main ingredients, like “CAOS,” pronounced, chaos, is my cranberry-apple-orange-spice jam that I make in November when cranberries come to the grocery.  My CAOS graces the holiday table, and goes splendidly with turkey and its trimmings.

“FAJ” and “FOJ,” pronounced fahje and foeje, are my fig-apple jam and fig-orange jam.  They pair nicely with brie and other buttery cheeses.  I think I’ve written about these previously.

To assure that I measure fruits, sugar, and other ingredients going into the jam, I look at other recipes.  My latest is called, APOS, and now I’m sorry I didn’t arrange those letters differently, because some use a similar acronym derogatorily.  Going forward…APOS is apricot-pineapple-orange-saffron jam.  I followed a recipe for apricot jam.  First, you should know that my freezer is full of apricot pulp.  My mother has a prolific apricot tree.  She picks and cleans the apricots.  She adds a “produce protector” with dextrose, ascorbic acid, and citric acid, so that the fruit keeps its brilliant orange, and she adds some lemon juice and freezes in jars.

apricot pulp

I thaw the jar and mix my “jam.” For APOS, I used this quart (453.59g) of crushed apricots, and chopped up enough fresh pineapple and  two whole oranges to make eight ounces (226.80g) of additional fruit.  To which I added four cups (860g) sugar, and two ounces (56.70g) of lemon juice and four good pinches of saffron (about 20 threads for stigma).  Saffron is a rare and fragrant spice.  Each flower of the crocus produces three stigma and must be harvested by hand.  I visited Spain 15 years ago, and I still hang on to the saffron I purchased there.  Luckily, my mother’s friend, who lived in the Middle East gifted some.  I am using that now.  Here it is cooking down to a thickened state.  Notice the saffron threads imparting their brilliant color to the already colorful blend of apricot, pineapple, and naval oranges.

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While the jam thickens, jars must be cleaned and sterilized.  The rings must be clean, and the lids must be covered with hot water to soften the rubber seal.  Pour the boiling jam into the prepared jars, and the lid-ring must be adjusted to fit properly.  Lower each jar into a boiling water bath canner where the water covers the jars by two or more inches (5.08 cm).  Place the lid on the canner, and begin the count (15 minutes) once the water comes back to a boil.   Consult your canning guide for best results.

I tested the jam with silky goat cheese, and it did not disappoint.  It went well on a freshly baked slice of sourdough, too.  I think it’s a keeper.  bread

Jams are a must when you present a meat and cheese board.  We like a meat and cheese board when we’re watching a movie on the television.

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On this particular board, I used whole figs in place of the jam (What was I thinking?).  My husband loves kippered snacks (herring), which is great with cream cheese and crackers.  Eat this kind of meal slowly so that you know when you’re full.  Otherwise, it’s easy to stuff yourself, because everything is fresh and flavorful.

I’m off to visit my mother for her 90th birthday.  My sisters and I are preparing a great feast.  Perhaps I’ll share.  Thank you for reading.