Love in the time of…Corona Virus!

Living in the midst of the Corona Virus pandemic caused me to think of Gabriel García Márquez’s book, Love in the Time of Cholera, which refers to the disease of cholera, which has contributed to many outbreaks and at least one pandemic in the past 200 years.  In the throes of this pandemic, I witness the realization of the other part of  cólera, the Spanish word referring to the disease and to the concepts of anger and rage.  I liken that anger and rage to be synonymous with what we’re experiencing today.  Some people are angry at the call to shelter in place and politicize and moralize the disease.  Without getting political, I will tell you about my own sheltering in place.  I cook or I bake.  We eat…just the two of us, but I focus on meals that I’d prepare for a group of friends or our family.  I call that, love in the time of Corona Virus!

If there was a secret to home cooking, it’s sort of a combination of bravery to try new things, understanding flavors and how they interact with one another, and a bit of creativity and lots of love.  We used to live in an region marked by majority “minority.”  That just means that there are more people of color than Caucasian people, and the term, “minority” is not one I prefer since it further minoritizes a group of people.  Anyway, the majority in the region is predominately Hispanic from Meso, Central, and Latin America.  And with them comes wonderfully delicious cuisine.  We love fish tacos made with white tilapia, a super mild tasting fish.  It does not overwhelm the other dishes.  We as the “topping,” we use a cabbage and carrot salad much like the “slaw” used for Salvadoran papoosas.   I cook about three tilapia filet in butter seasoned with salt, dehydrated lemon and lime, pepper, and a mild red chili.  When it’s cooked, I drizzle it with lemon.

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Before I cook the fish, I prepare my version of the “repollo.”

Half head of cabbage sliced thinly

1 grated carrot

Dressing: 1/4 cup (59.15 mL) sherry vinegar,  1/4 c (59.15 mL) sunflower oil, seasoned salt to taste, 1 teaspoon (2.60g) each of onion and garlic granules, salt and pepper to taste.  For most dressings, you always need a bit of sweetener, and I like to use jams, so I add 1 Tablespoon (20g) of my jalapeno or apricot jams.  Shake vigorously and add to the  combined cabbage and carrot.  Put in a lidded jar and shake to assure that each cabbage leaf gets covered generously.

Warm corn tortillas on the stove with just a little butter or oil.  They are better if they are warmed and soft rather than fried.  Frying the corn tortillas are great for beef tacos, but it tends to overwhelm the delicate fish in this case.   Make your taco by placing a serving of the fish on the corn tortilla topped with the repollo.  Sometimes, I’m not sure the pictures does the meal justice, but it was delicious!

Around holidays, I love to cook large meals for family or friends.  Obviously, with the importance of physical distancing, I knew that the grand meal would have to be for the two of us, and we would feasts on left overs for the remainder of the week.

The Easter Dinner – The Menu:

Leg of lamb, grilled flat bread, Greek salad, Tzaziki (cucumber/yogurt),  and deviled eggs with lemon-saffron panna cotta for dessert.  Now the leg of lamb cooked on a charcoal grill takes some practice, and Dale has perfected the skill over the years.  The secret is never letting the charcoals sit directly under the meat.  They must be on both edges of the grill “kettle” with a drip pan separating them.  The drip pan sits directly under the leg of lamb (or turkey if we cook that!).   I prepare the leg of lamb by rubbing it with pesto that I make up in the fall and freeze.  This time, I had three slices of bacon left in a package, so I topped the lamb with that and draped it to protect lean that was not covered in fat.

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Notice the charcoals.  Dale adds 24 already red and ashy charcoals on each side every 30 minutes for up to three hours for this seven pound (3.17 kg) leg of lamb.  We take it off when the internal temperature reaches 150 degrees Fahrenheit (65.56 Celsius).  We let it sit for 10 minutes before we slice it.  We serve it with the Tziziki, diced cucumbers mixed with Greek style plain yogurt.  I season the Tziiziki with salt, pepper, onion and garlic granules).

The Greek salad was a simple mix of romaine, tomatoes, feta cheese, cucumbers, and green onions with a balsamic dressing mixed up by Dale. It was delicious! We served the meal with red wine from the Rijoa region of Spain.  I think we tried to touch as many cultural cuisines as we could!   It worked, and it was lovely!

Now, for the panna cotta, I took a simple box of lemon flavored box gelatin that takes one cup of boiling water and one cup of cold water.  Instead of the cold water, I used one cup of canned milk.  Once all that was mixed, I added about 8 strands of saffron, which I think is one of the most wonderful spice, ever!  The scent of saffron is only surpassed by its subtle but distinctive flavor.  It made a sublime addition to the simple gelatin dessert, which I am choosing to call, “panna cotta.”

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All this was served with great love and friendship with my spouse.  Thank you for reading!

Dense Foods and Other Interests

No matter where you are on this planet, we share similar circumstances of staying at home because of a pandemic.  I am quite fortunate to have my job as an educator at the university.  We are working at home!  I sit, perched, on a tall stool in my kitchen participating in virtual meetings and virtual teaching.  My favorite place in the house continues to be the kitchen.  This is my creative spot.  I get great vibes in my kitchen environment.  Before the pandemic, people gathered in my kitchen, though it’s quite small for someone who loves to cook.  We have lived in this house only since the previous May.  My former house had three ovens for my baking, and it had more room, but a similar kitchen space.  I have but one oven and cooking range in this house.  I am not deterred, however.  I manage to cook at least once a day, but usually two times. We will sample a few of my dishes of late but first, a digression.

Another great thing about this house is that it has magnificent windows!  I have placed bird feeders and bird baths in my back yard with great views of the birds, and my yard list is growing quickly.  My featured photo, though blurry, is a Carolina Wren that frequents the feeders and bath.  I heard a barred owl last night.  That’s a new one for me, now that I live on the east side of the 100th meridian. Now, for the food.

Yesterday morning for breakfast, we had avocado toast topped with Brisling, a.k.a. bristling,  sardines, packed in two layers.  We came upon this idea from the chef and food scientist, Alton Brown.  I’m not crazy about his method, so I changed it up a bit.

One ripe avocado serves two open faced toasts.  I use dense, seed bread, toasted.

Mash one ripe avocado.  Add salt and pepper, to taste, and mix with fresh lime juice.

Mix two tablespoons (225g) of Sherry Vinegar (I prefer that from Spain.  Not sure if it comes from any other place!) in with the sardines, being careful not to break up the tiny, delicate, nutrient-packed, North Atlantic fishes!

After you toast the bread, assemble your food.  Spread the avocado mixture on the toasted bread. Then lay the sardines side-by-side (head to tail, though there is no head!) on the bread.  It is a nutrient-dense breakfast, and you will be set for a full morning!  We had a nice cup of coffee with our toasts! Here’s the picture.

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Speaking of dense foods, here’s a cake with a dense crumb!  First, I must tell you a back story.   Back in the 1970s, when slow cookers first arrived on the kitchen scene, one of the manufacturers produced a cake pan for the slow cooker.  It makes these wonderful, little dense cakes, which work best for chocolate cakes.  I don’t think white cakes do too well, unless you’re wanting a pound cake!

I was in the right place at the right time when I received the cake pan.  At an estate sale auction, a man had given the winning bid for a kitchen and housewares lot.  He looked at the cake pan with a puzzled expression on his face.  I asked him if he knew the identity of the thing in his hand.  He said, “No!”  I told him that it was a cake pan.  He said, “Here, take it!”  The rest is history.

There is a recipe for a chocolate cake which uses mayonnaise.  That makes the perfect, dense, chocolate cake.  Usually, I cut the cake in two so that I have a two-layered cake. In baking/cooking this cake you are “flying blindly,” because you cannot look at it.  Your sense of smell will tell you when it’s done, which is usually about 2.5 to three hours with the slow cooker set on “high.”  You could likely do the same cooking process with a tin coffee can, assuming you won’t find this cake pan.

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This is the cake pan and how it fits into the slow cooker:

 

Here’s the recipe:

Butter and dust with flour one cake insert for slow cooker (or that tin coffee can), and set aside.

For the Cake:

2 cups (250g) of all-purpose wheat flour

1.5 cups (300g) white sugar

6 TBS (36g) cocoa powder

1 teaspoon (5.69g) baking soda

1 teaspoon (5.69g) salt

Mix all the dry ingredients to blend.  Then add blended wet ingredients.

1 large egg

1 cup mayonnaise

1 cup (236.59 mL) hot water (not boiling).  This activates the baking soda, salt, and egg as the leavening agents.

Add vanilla to taste.  Pour the batter into your cake pan or coffee can.

Bake, covered,  in your slow cooker on high for 2-3 hours.  I usually check after 2.5 hours.

Once you take it out of the cooker, invert it on a wire rack to cool.  Slice through at the equator of the cake for a two-layer cake, and frost with your favorite cream cheese frosting.  It’s yummy!

Finally, I have to tell you about a virtual cocktail party that I had, recently, with two of my co-workers.  We had made it a practice to meet up after work on Fridays to share a drink and a snack previously.  In this new format of social distancing, we decided to have a virtual cocktail party.  I will only give their initials.  “T” was having jelly beans and a glass of Bourbon.  “M” enjoyed a shot of vodka and some fresh tamales, made by a friend.  I “went all out” and enjoyed Icelandic caviar atop a corn biscuit and sour cream.  Usually, I would have baked small corn muffins for this, but I found these wonderful little corn biscuits on sale.  I chased it with a small shot of vodka in a chilled glass.  We talked about work for a while, but mostly the conversations centered on the future of our lives with family, work, and other social and familial worries.  The important thing is to stay connected one way or another  with out meeting face-to-face with those you esteem and love.  Cheers to you!

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I think we will emerge strong from this pandemic.  Remember to distance from others, wash your hands, and don’t touch your face!  Thank you for reading.

 

Remembering Dr. Martin Luther King, Jr.

January, in the United States, for some communities,  finds celebrations of the legacy of Dr. Martin Luther King, Jr., a civil rights leader of the 50s and 60s who was thrown into leadership of the civil rights movement during the Montgomery, Alabama bus boycott from December 5, 1955 to December 20, 1956.  I work at Kansas State University, and we take the last week in January to offer a variety of events where people can celebrate the legacy of Dr. King.  Dr. King’s last visit was at Kansas State University, so there remains a strong goal to keep that legacy alive.  One of our celebrations is the laying of wreaths at the bust of Dr. King. For the past two years, I have been asked to offer a reflection for the wreath laying proceedings. I thought I’d share  my reflection with you.

As we prepare to lay wreaths at the feet of Dr. Martin Luther King, Jr., let’s remember his words, “The ultimate measure of persons is not where they stand in moments of comfort and convenience, but where they stand at times of challenge and controversy.”

For inspiration today, I look to Dr. King’s Letters from Birmingham Jail. Let us reflect on those eloquent words Dr. King wrote to his fellow clergymen who had publicly disagreed with his people’s public demonstrations.

King noted that he was in jail charged with “parading without a permit”.  He said, “Injustice is here in Birmingham, if the Negro man cannot exercise his first amendment rights in acts of peaceful assembly demonstrating for change with non-violence.”  You see, free speech was not recognized in Birmingham when exercised by a people deemed “unworthy” or “un-deserving.” They protested for the “Negro brothers and sisters smothering in airtight cages of poverty in the midst of an affluent society.”

Dr. King emphasized, “If we are to have peace on earth, our loyalties must become ecumenical rather than sectional. Our loyalties must transcend our race, our tribe, our class, and our nation; and this means we must develop a world perspective.”

Dr. King’s message transcends faith beliefs and his legacy rises above many barriers – We must work today to cross those same walls to find common ground in our belief systems, races, nations, values and even political parties.  “Rise from the dark dungeons of complacency to the hills of creative protest!”

Yesterday, we heard from Four Star General Lloyd “Fig” Newton who echoed Dr. King’s admonishments that, “Humans are put on this earth to serve one another, and it goes beyond class and privilege.”  Even Dr. King’s favorite song reflects his beliefs of service:

If I can help somebody, as I travel along.  If I can cheer somebody with a word or a song.  If I can show somebody, he is traveling wrong. Then my living shall not be in vain.  If I can do my duty as a human oft.  If I can bring back beauty to a world up wrought.  If I can spread love’s message that a master taught. Then my living shall not be in vain. 

Dr. King’s life and his beliefs take me to the words of contemporary music artist, Anderson .Paak, who says, “Cold stares could never put fear in me. What we’ve built here is godly. You can’t gentrify the hearts of Kings.”

 May Kansas State University as a community defined by pluralism find the common ground to stand together against darkness and hate to find light and love.

As we close our gathering today, I ask that you greet those around you with your own word or action that communicates peace. “Every effort we make to connect is meaningful.”

Thank you for reading.  I hope to write again, soon.

 

 

Missing Riki on the Day of Her Birth

Today would have been our lovely Riki’s 38th birthday.  As I had written of a year ago, we lost her to an untimely death because of a faulty medical diagnosis.  We continue to hear her voice, and we see her ways reflected in her children, which is of great comfort.

Riki lived, loved, and worked intensely.  Whatever she did, she did it well.  Thinking back to her middle school days, she decided to be on the swim teach.  She received medals for winning competitions.  Once the season came to an end, she didn’t need to do it again.  Then she played basketball.  She was the lead point-maker for her team.  Once the season ended, she did not feel the need to go back.

Riki did maintain her love of cooking and being with her “village” of friends.  When I spoke at her funeral, I wanted to tell the story of her vivid dreams of driving a car.  She was only 11 years old when she told me of the dream in which she was driving a car from the town of Ingalls to Montezuma (about 17 miles of road or 27.6 km).  Along the side of the road was a raccoon.  She stopped, and opened the door, through which the furry critter jumped in.  As she drove along a little further, there stood a young fawn along the side of the road.  She stopped, opened the door, and the little guy jumped in.  Well, she had not driven but a few paces, and there was a big dog! Yes.  He jumped in the car through the door that Riki had opened. By the time she had reached Montezuma, she carried eight animals in the car! Once she stopped, she let them out of the car, and they ran to safety.  She loved that dream, and I loved hearing her story.

If we thought about what dreams meant, it would not be until well into her adult life that I began to understand.  She gathered friends in much the same way she was gathering those four-legged creatures.  Riki quickly made friends where ever she planted. Whether I visit her home town or the town where she and Jonathan raise their children, she made close friends, and they continue to love her to this day.  Alas, I didn’t tell the story at her funeral.  Perhaps I thought, in a split second, that it would have been a weird comparison.  Perhaps not, though.  My point would have been to describe a loving heart that beat inside her.  I leave you with some images of her.

Riki could be called mischievous!

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Here’s a goofy one of Riki and “the Village”.

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More than anything, we know that she loved her family, and she loved her friends, deeply.  She loved to have fun, and she continues to be an inspiration to each of us who knew her.  Meanwhile, we continue to remember what she believed in.  I leave you with a picture of her and our son, her brother, Stevie.  He carries on the tradition of fabulous cooking and sharing his food with loved ones.

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Thank you for reading my blog.  I hope to talk to you soon.

 

It’s Time to Return to Blogging

Too much time has passed since my recent blog dating back to September when I paid tribute to our deceased daughter.  Since that time, I visited by home town, as the featured photo shows, and I’v had a life-changing event: a new job!

Now, I have been on my new job, which was a move from one department to another at the university where I work for nearly one month.  I have gone from social researcher and community educator to another exciting job that works to ensure the success of multicultural students.  Now remember, “multicultural” means all cultures!  One thing that I’ve realized in my work with the many cultures, ethnicities, and dominant populations these past 25 years is that many think the word, “multicultural” means anyone who is not White and middle-class (in the United States).  That means finding common definition or understanding to assure that 1) Every human is from a culture, 2) Everyone has an ethnicity (belonging to a social group that has a common national or cultural traditions), and 3) Every human can find common ground from which to build a relationship.  As you can see, I have my work cut out for me.

One thing I didn’t report, here, is that my former work was at an agricultural experiment station in SW Kansas.  Now I am on the campus, which is 4.5 hours away.  That means sell a house and buy a house.  Wish me luck.

So, in terms of friendships that change because they have become long-distance, I have wonderfully close friends in my former town.  I will see them often, for now, because I go “home” on the weekends. I am making new friends, too.  I will return to my soon-to-be former home this weekend to eat, drink, and be merry with my friends.  I love them dearly.  I have gone to a few dinner gatherings since being in the town of my new position.  Since many of our readers like food, I will share a newly-created appetizer that I took to one of the gatherings.

It’s a fruit, cheese, and nut medley, and I’ve named it, “Fall Colors”.

1 bag of fresh cranberries

2 oranges

1/2 cup (64g) coconut sugar

2 teaspoons (8.5g) Chinese 5 spice

One “log” of goat cheese

1 cup (28g) shelled walnuts

Brandy or vanilla is optional (brandy would be added during cooking and vanilla added when removed from the heat)

To make the compote, chop the oranges (peeling and all) and combine with the other ingredients in a saucepan to cook gently until the liquid comes out of the cranberries and oranges and the compote is thickened.  Remove from the heat.  If you use vanilla, add it now.

After the compote has cooled, place the goat cheese on a plate, and arrange the compote around the cheese, and top with the walnuts.

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When you scoop it up, make sure you have a nice distribution of the cheese, compote and the nuts so that you have the advantage of all the flavors.  It goes well with nut crackers, and enhances the taste of red wine.  I call it “Fall Colors”, because cranberries and oranges are fresh at this time in the Northern Hemisphere.

Enjoy, and thank you for reading.

The Love Language of Food

Remember Gary Chapman’s book about the love languages?  I see truths in it.  Chapman’s premise centers on ways a couple demonstrate love to one another: words of affirmation, quality time, gift-giving, acts of service, and physical touch.  Actually, this communication and service go beyond couples in a committed relationship.  I think one can demonstrate loving language to any one.  Of course, there may be parts that are off limits.  For example, I have a co-worker that gives me vegetables from his garden, but I can’t imagine that we’ll ever exchange hugs!

So why is my featured photo a cauliflower steak?  I think I share the love language of cooking with my spouse.  We certainly share the desire to eat tasty and creative foods.  Cooking together, I suppose, falls into the love languages of “quality time” and “acts of service”.  Our meals together seem to be an affectionate time of the day, so I share our delicious meal tonight: grilled salmon, cauliflower steak, and rice with my ginger-soy-shallots-quince sauce.

First, I made a marinade for the salmon.  In the bottom of a rectangle glass cake pan, I added:

2 tablespoons (28g) sesame oil, 1 tablespoon (14g) grated ginger, 1 teaspoon (4g) garlic powder, grated pepper, 3 Tablespoons (42g) soy sauce, and a splash of teriyaki sauce to assure browning.  Mix it in the glass cake pan.  Then add salmon skin side up.  Smear the salmon in the marinade, and then repeat on the skin side.  Grill on the skin side down, with the grill lid closed, until  it reaches an internal temperature of 145 degrees F. (63 C) taken on the thickest part of the flesh.

I cook my rice in a rice cooker, and we usually put start it in the morning, and it stays warm until we’re ready to use it.  For the rice, I made a sauce.  We have a quince tree in the front yard.  It produces about six pieces of fruit on a good year.  Quince, related to apples, adorns a yard quite beautifully.  It blooms a lovely pink blossom in the spring, and turns a pale yellow in the fall.  The quince tree protects itself from predators with long thorns, which make harvesting the fruit a bit perilous.  My harvest take today was one piece of fruit.  Here’s the tree in the spring.

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The fruit packs a wallop in pectin, so it’s prized for thickening jams.  The one tiny, little fruit added pectin to thicken my sauce, and a sort of glutamate  flavor enhancer.  Here’s my recipe for the rice sauce.  I’m not going to call it a gravy, because it’s not heavy.  It’s a light sauce.

2 cloves garlic, 2 TBS (28g) sesame oil, 2 chopped green onions (set one chopped green onion aside for the final garnish), 2 TBS (28g) chopped ginger, 1 peeled and grated quince. (If you don’t have a quince, grate a half small apple), and 3 TBS (42g) soy sauce .  Cook all ingredients until it begins to thicken.  Add 1 cup (.23 kg) water.  Continue to simmer until thickened.

Rice topping

As featured in the header, the cauliflower was cooked in butter with some added salt and pepper.  Now it’s time to eat!

Salmon and the C steak

We usually eat our Asian-inspired rice dishes with chop sticks.  Here’s the rice.  To finish it, I sprinkled it with the chopped green onion and toasted sesame seeds.  We added a nice white wine, and watched Robin Hood with Russell Crowe (old movie).  Voilà!

Rice with my topping

Thank you for reading!

Loss and Grieving

Loss of a loved one garners emotions that hurt to the very core of who you are.  Humans experience such emotions, because we have the power to love.  We lost our lovely daughter nearly three years ago, and the deep pain never goes away.  We just learn to live with it.  Our daughter, Riki, married her childhood sweetheart.  They had been together since they were 12, and it was a life long love story until her death at the age of 34.  She left behind three bright and lovely children, and the love of her life, Jonathan, and her brother, Stevie, and her parents.

My observation is that people don’t always know what to say when a friend, co-worker, or acquaintance are grieving.  My suggestion is that you ask about it.  Ask about the well-being of the one who is grieving.  Give a loving pat, hug, touch, or anything that establishes a physical presence.  I cannot imagine anyone, in the throes of grief, who would not appreciate such a gesture.  It is a most generous gesture, and it takes nothing from you.

Also, I can tell you what not to say: “Life goes on.”  Not sure why anyone would say such a non-affectionate, heartless thing.  As the news got around about our daughter, several people said that to me.  Okay, I get it.  They simply did not know what to say.  Then, I think, say nothing at all.  Other phrases that I’ve heard, “Aren’t you over it yet?”It boggles my mind.

I can say, here, that grief is not a linear process.  One simply learns a new way of life with its emotional ups and downs while missing the loved one.  Our daughter was extraordinary, and we see it in her children.  She was on this earth, as their mother, just enough to instill her joy for life, her curiosity, and her acerbic wit!  We miss you so very much, Riki.  I’m not posting pictures of her family since the children are young, and Jonathan needs his privacy.

Now, are you wondering why there is a dog in my featured photo.  That’s our Scottish Terrier, Fiona.  She’s in our back yard, and please notice, she is under the watchful eye of St. Francis, patron saint of animals.

Fiona came to us 13 1/2 years ago.  Her parents, Skye and Shamus, and her brother, Tavish, lived with their humans, Jeff and Jo.  We shared furbaby sitting with Jeff and Jo.  We lost daddy, Shamus, in April 2017, mom, Skye, April 2018, and two days ago, Tavish went over the “Rainbow Bridge”.  Loss is never easy, even when it’s our family “pets”.  Our furkids are such a deep part of our lives, especially when those animals belonged to our children.  Here’s Tavish, Fiona’s brother:

Upclose Tavvie

Most people who have dogs or cats know that they are important members of the family.  I have read that children who are experiencing hardship, in any form, are better able to cope if they have a close relationship to a family pet.  I tend to think that dogs are the better choice.  I find that cats are a little too independent to be affectionate when there are high emotions in the home.

Our love of Scottish Terriers began when we bought one for Stevie when he was in 7th grade.  Beth, was affectionate and sweet.  We lost her to heart failure when she was eight.  We had found an abandoned cat, Skippy, who was two weeks old.  Bethy raised that cat with all the parental chores of the “whelping nest”. Here they are:

beth and skippy They were inseparable, and when Bethy died, Skippy screamed while looking for her, for weeks.  Their favorite past time was watching the world go by at the front window when they were not outside.  I have several pictures of the two, and the only thing that changed was the weather!

Skip and Beth at window

Sometimes, Skippy and Bethy even allowed the tabby, Clovis, to share their window-watching space.  Notice the snow.

three at window

We still have Fiona.  Skippy, Beth, and Fiona’s family are gone now.  We know that 13 1/2 is old for a canine, so we dread the day.  Our furkids continue to help us through our grieving for Riki, for which we are grateful.  Here’s Fiona and our sheep dog, Jitsu.  They’re watching it rain from the deck, Fiona looking woolly and in need of a Scottie trim.

J and F

Thank you for reading.

Love to Cook and Eat with Friends

It’s good to be back.  While away from my blog these past many days, my attentions focused on lots of writing for my job and preparing presentations around building relationships in multi-cultural, multi-lingual, multi-ethnic populations.  My “lessons” and publications target educators who work with multicultural populations.  So, I have not sat down to write in this blog, but I still have to eat, and I still have many friends who stop by for a meal.

My featured photo today is my jammy fruit compote that I call CAOS (sounds like chaos!)  I created this one Thanksgiving as my answer to cranberry sauce that we serve with turkey.  Making more than one jar at a time also assured that I will have fruit to serve during times of our Native ceremonies where we have some fruit of the bounty.

So, what is CAOS? Cranberry, apple, orange, spice.  I love the taste of Chinese 5-Spice, so I used it as my spice.  Here’s my recipe:

24 ounces (680.39 g) fresh cranberries

6 red (any kind) apples – cored and chopped (do not peel)

3 oranges – chopped (do not peel and remove seeds if applicable)

2 cups (453.59 g) apple cider

1/2 cup (113.40 g) honey

1 Tablespoon (140.18 g) Chinese 5 Spice (my version is a mixture of cinnamon, ginger, cardamom, cloves, and nutmeg). Sometimes I use fennel or anise seeds in place of cardamom.

Combine all ingredients, and bring slowly to a boil stirring to a simmer.  Simmer until nice and thick until to a gelling point.  You can test for gelling by checking your stirring spoon.  I like to put a small pat of butter in my jams to reduce foaming.  When the jam is thickened, ladle into hot canning jars leaving 1/4 inch head space, seal with new lids and rings.  Process in a boiling water bath “canner” for 15 minutes.  Remove from boiling water and place on a towel on the counter out of a breeze.  The jammy fruit is ready to store when you hear the little “pop” that tells you it’s sealed.  Let the jars cool completely before you store on the shelf in your pantry.

Now, dinner with friends, Mark and Kathy, which was sort of a potluck since Kathy brought one of her famous appetizers (“appies”), Vidalia Onion Dip.  Rather than serve with the, usual crackers, we ate the dip with pork rinds to make it a low “carb” snack. I can’t remember Kathy’s recipe for the dip other than 1 or 2 whole onions, Swiss cheese, and mayonnaise.  Then you bake it.  Kathy says it freezes well, too.  I think I prefer it with crackers over the pork rinds.

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For the main course, I served ground lamb kabobs, which are really ground lamb with a handful of chopped cilantro, garlic, and salt/pepper.  Form a log or a patty.  Grill the lamb and serve with tzaziki (yogurt, cucumber, and garlic powder).   Lately, we’ve been sauteing red cabbage in butter with a little pepper.  It’s delicious when you allow the butter to caramelize the cabbage a bit.  We served the ground lamb with a dollop of my cilantro pesto (made with walnuts, Parmesan, garlic,and olive oil) and grilled Halloumi cheese.

  ground lamb kabob tzaziki cabbage and grilled halloumi cheese

Delightful flavors await you when you experiment.  Luckily, I have friends who like my experiments.

Thank you for reading.

A Ute Prayer: Earth Teach Me to Remember

I can’t remember where I found this, but it comes from my father’s people, the Uncompahgre a.k.a. Northern Ute.

Earth teach me stillness
as the grasses are stilled with light.
Earth teach me suffering
as old stones suffer with memory.
Earth teach me humility
as blossoms are humble with beginning.
Earth Teach me caring
as the mother who secures her young.
Earth teach me courage
as the tree which stands alone.
Earth teach me limitation
as the ant which crawls on the ground.
Earth teach me freedom
as the eagle which soars in the sky.
Earth teach me resignation
as the leaves which die in the fall.
Earth teach me regeneration
as the seed which rises in the spring.
Earth teach me to forget myself
as melted snow forgets its life.
Earth teach me to remember kindness
as dry fields weep in the rain.

p.s. I posted a picture of a hummingbird moth (sphinx moth) feeding on an umbrella plant.  It reminds me of the beautiful wonder of nature.

Thank you for reading.

My Teaching Philosophy

Okay, so I’m not in a formal classroom anymore.  However, I do have a teaching philosophy through which I see an educational setting.

I think that every day humans seek to achieve personal, tribal, familial, institutional, and community well-being. Actions may differ from place to place because of varying cultural patterns, environmental conditions, geographical locations, political capital, natural capital, cultural capital, social capital, and other resources that affect human lives.  The teacher, be it formal or informal, affects the lives of his or her students’ thinking by leading them toward seeing the world through unbiased lenses, and to see each human being for what he or she contributes to the fabric of humanity.

A passionate teacher does everything in her or her power to build learners.  How can we make our classrooms a level playing field so that each learner engages within his or her own abilities.  Does that means that we have to employ a variety of methods that speak to varying types of learners: visual, auditory, and kinesthetic.  Do teachers have this luxury, or is their day proscribed for them?  I would like to see feedback for this notion.

Though the classroom, naturally, employs a variety of textbooks, I believe that students learn from encouraged self-discovery so that they see themselves in the contexts of educational settings, the family, the social arena, in cultural arenas, the workplace, the community, national arena, and the world.  These contexts help the students to visualize how cultures, ideals, and preferences are built.

Other concepts and questions:

I love geography, because it employs geographic inquiry, which helps students understand local to global issues in physical and human systems.  This inquiry also helps students to ask questions about the past, understand present issues affecting community, and to envision a future that includes individuals and families who are emotionally, socially, healthfully, financially, and civically-minded.

Other elemental themes in teaching could include meta-cognition tools that encourage students to understand their own thought processes that shape personal, cultural, and world thought.

Spatial orientation and thinking encourages students to think about environments, where they live, work, and play (habitats), and the world in spatial terms.  Spatial thinking gives students a sense of place in history, presently, and the future.  How do we go beyond thinking to describing our “spaces”, relationships of objects to one another, and going from the large (macro) to the small (micro)?  A possible question: Beyond thinking, can you describe your “spaces” using direction, employing mental maps, describing scale (size), and other relational vocabulary?

Places and Regions:  Does where you live affect how you interact with your environment? Does where you live affect your way-of-knowing?  Does where you live influence your health? Does where you live influence your economic well-being?  Can people have different points-of-view living in the same community, region, or family?  Do your places/regions change?  How does that affect you?

Not sure if I’m repeating myself, but I love education, and I hope that each students walks away better for it.