The hounds of winter (Sting) linger where I live. The north winds blow the warmth from a seemingly sunny day, and the chill cuts to the bone. Relief from the grind of work comes from gathering with friends, family around the table enjoying a slow meal featuring a nice glass of wine.
Since the holidays of winter my joy continues to be hosting family and friends. While conversations and food go hand-in-hand, I find the loving preparation of a meal to be an intense form of love, because I want it just right! Here, I offer some highlights from varying meals along the way, with pictures of food and company.
2021 proved to be a wonderful year for riding the train. In November, we boarded the California Zephr to Salt Lake City. We stopped in Grand Junction Colorado after passing through 31 tunnels in the Rocky Mountain from Denver. My 92 year old mother and her 84 year old husband boarded in Grand Junction. My mother had not ridden the Amtrak until this point. We had roomettes, so the meals were included, and the Amtrak works hard at assuring a great dining experience. Dinners come with a glass of wine, white linen table cloths, and the tables always feature a red rose in a silver vase. I love riding the train. It appears to be the one time that I allow myself to sit and do nothing but watch the world go by. Here, I share some lovely highlights from the trip. We arrived in SLC at midnight and departed for home a few days later at 3:00 a.m.
Early in January, we set out on the train to head to our friends in West New York. Amtrak’s Southwest Chief travels from Los Angeles to Maryland in its entirety. We boarded in Kansas City, MO, and it took us to Chicago for a five-hour layover, which afords the travelers some time for sightseeing in Chicago. Though, its Union Station provides some great history and a lovely environment. The lounges provide quiet or busy areas to relax with snacks and beverages.
I’ve read train reviews by a younger set of riders who appear to be in a hurry and are grumpy about less than perfect accomodations. Like a slow meal that one savors, I find train travel to be a time to savor. Why be in a hurry? I find it a great time to sit back, enjoy the passing scenery, eat lovely meals, and get in some reading or napping. Try it sometime. The life in a cozy roomette is like a gentle hug.
Back to the layover in Chicago. With the lake affect chills, we found it difficult to roam the city, so we made our way to a close restaurant to have a little bite to eat.
Sorry. I can’t seem to make the pictures smaller.
As we made our way to see our friends, we waited until 9:00 p.m. to board the next leg of the trip. We arrived in Erie, PA at 7:00 a.m., and we traveled 45 minutes to the cottage on the frozen lake. How wonderfully delightful that was. After a nice breakfast, we set out snowshowing on the lake frozen so deeply that it serves as a winter paradise of ice fishing.
We enjoyed a delightful time with our friends, with whom we’ve traveled to Alaska, the Gulf Coast, to Puerta Vallerta, and on many camping trips together. I love these friends.
Well, I could go on and on, but I will leave you with a lovely picture of happy hour at 20 degrees Farenheit. Thank you for reading my blog.
When we think of a year that’s passed, it can be a good time to reflect on the past and to look forward in a new year. We can think about the good things that happened and contemplate any of the negative happenings. Of course, it does not serve us well to focus on our misfortunes, mistakes, losses, and other events that made a negative impact. However, it could serve well to give each of those challenges their due. I want to spend this space for reflecting on the year past and looking forward to year unfolding before us. Every year, I learn something new, and I give myself grace when I come up short. I will share some things I’ve learned and ask you to reflect on your life as well.
Reflecting on events of the past takes a Mindfulness approach. In the process, be a neutral observer. Think about what gave such an event a positive or negative impact. Notice how the event or interaction elicited emotions. How was that emotion navigated, or what was the response? The point in this reflection is to remind ourselves to be 1) a neutral observer to each experience, 2) Be patient with yourself: allow each experience to emerge at its own pace, 3) Have a “beginner’s mind” by experiencing the memory as if for the first time, 4) Trust and believe in your intuition and your ability to see things in a new way, 5) Take it as it comes without the need to win or avoid losing. At this points, just be; 6) Accept and see things as they are in the present moment; 7) Let go and detach from your usuall feelings and thoughts. Perhaps this is a way for us to slow down for a moment to recharge our senses.
I’ve written about the “art of hygge.” Hygge is that danish word (Hoo-gah) that denotes comfort at the point of being cozy. Think of a hug! We get to decide on the characteristics of that hug. When the danish speak of hygge, they outline all the situations in which one can practice that coziness: our living spaces, our work spaces, and in outdoor spaces. I have designed my “living room” as a hygge corner.
Another way of practicing that sense of being hugged, is looking to the outdoors for rest and relaxation. Viewing nature as if for the first time can be exhilirating! Perhaps asking oneself, “Which season do I like best? Why?” I like to notice what birds are active in which season? For example, I’m seeing more juncos during the winter than in the summer. We see snow geese in the winter but not summer! Those are changes that are only noticed when one looks up or notices changes in nature. It such a thing is new to you, try it sometime. As another example, in the photo, one could ask, “Why is the sunset so red?” The answer: Dust and smoke in the atmosphere from fires and wind (in many cases).
In a busy world where we are measured by how much we do, how much money we earn, and how we stand out as individuals (an individualistic society). I wonder if we would have less illness if we emulated that of a collective society (group oriented) and took the time to sit and talk, build relationships, and take more collective actions when it comes to governance. The concept of hygge supports that very thing, as does the Mediterranean way of conviviality. So what if we took three hours to consume our meals conversing around the table? Our lives would slow down, and we would take more time for ourselves and our loved one. I love the concept of “hygge with others,” which focuses on our relationships. While we have fewer opportunities to gether during this pandemic, and we’ve had to find new and different ways to connect with people, such as with on line platforms. When I think of “hygge” with others, I tend to think of gathering around meals. Sometimes it may be connecting through interest groups. Sometimes we attend a movie group, which meets online after participants watch the movie on their own. That is one way of connecting during a pandemic time. The meet up consists of questions by the facilitator. We found common themes through which we connected. A few years back, in a town where we spend nearly thirty years, we used to attend what we called, “Second Friday Cinema” at our local library. We picked nine movies for each of the months we met from September through May. We watched the movie together enjoying snack that each of us offered on a table. Unfortunately, that has gone away per safety measures. I miss those time, so I will share some photos of former gatherings and ways of enjoying our environments.
Setting a goal of practicing holistic well-being does take some discipline. For example, I made a pledge to myself to keep my house organized and free of clutter. That takes a lot of work! It seems that we get so involved in making a living, being a good employee, and meeting institutional goals that we forget to take care of ourselves. Now, all this sounds like I’m an expert at such things, I do teach about holistic well-being, but that means that I practice such things, and “practice makes perfect” as the saying goes. That’s the best we can do, and our best needs to be enough for us. That does not mean that we’ve reached a pinnacle. It’s just means that we keep trying. I saw a quote on practice the other day. The gist of it was that someone had asked the great cellist, Pablo Casals about his daily practicing at the age of 90 years. “After a stellar career and now at the age of 90, why do you practice the cello for the minimum of six hours per day?” Casals answered, “Because I think I am seeing progress.” Humans are not perfect. We work toward perfects, but perhaps too much, I wonder? I want to be the best for the world not the best in the world!
I work at a university with a leadership studies college. The school invites varying faculty, staff, and administration to talk about personal priorities and interests. As I always say, the more we know about one another, the more that the lines of separation fade. I love this notion of inviting people to talk about themselves. It becomes the living libraries favored by many communities. Here is one of my stories.
My father used to tell me, “Know something about everything and everything about something, and you will always be able to find common ground with another person.” I have a penchant for music, literature, geography, history, art, language, biology, architecture, travel, navigation in air travel, and people. Curiosity was the most important thing to my father. He taught me to be curious, always! Actually, I think my varied interests greatly inform my work in intercultural development, or helping humans find common ground with one another. It’s what I live. It’s what I love. I like to begin my classes, workshops, and presentations with a land acknowledgment:
My homeland is the Uncompahgre Valley in Western Colorado, from where colonial settlers displaced my father’s people (Ute).
In Kansas, I live and work on the ancestral territory of many Indigenous Nations, including the Kaw, the Osage, and the Pawnee. Kansas is currently home to the Prairie Band Potawatomi, the Kickapoo, the Iowa, and the Sac and Fox Nations.
I am grateful to these Nations.
Please remember these truths.
It can be quite enlightening to research and discover what Indigenous Nation occupied the land on which you live, work, and play. We can think about:
Who granted the land?
Who held the land previously?
What was the U.S. Homestead Act of May 1862? Who was given land, and who was removed from said land?
So, I begin all my teaching with this acknowledgment. I am honored and obligated to my ancestors to do it.
Next in my processes of teaching, I acknowledge myself and my identities. Here are a few of the things with which I identify:
•Native (Ohkay Owingeh/Diné/ Uncompahgré) •Human Ecologist/Geographer •National Geographic Society Explorer •Social Researcher •Banjo player •Mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, writer… •King Alfonso X enthusiast, the original pluralist! •Blogger •Craftsperson •Nature enthusiast.
I could also say, I’m a mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, and writer.
Embedded in each of these identities that I share with you denotes aspects of my of my culture. However, the most challenging part of working to educate students, especially those from a dominant identity (Anglo-European descent) about culture is that they possess a culture. Many of my students tell me, “I don’t really have a culture. I’m just an American.” That just tells me that they have not thought about their identities.
Each of us, if we think about it, has several identifying factors that contributes to our cultural identity. You have the same sets of identities – each with sets of verbiage, practices, and thought processes that are part of your culture.
Certainly, our environments influence our patterns of behavior, our ways of knowing, our ways of living. I grew up in a mountain environment, as pictured here. We learn certain behaviors to thrive in mountain valleys, which can be different than the tallgrass prairie where I live now. In humans’ cultural practices, we learn, adapt, and adopt, often maintaining our foundational family and community systems.
Prairie or mountains: both are beautiful, and we adapt and adopt the cultural aspects of each geography.
Speaking of geography, I grew up in a household where National Geographic magazine was honored as much as the family bible. My father read them from cover to cover. My brothers saw them as anatomy lessons. I vowed to visit all the places imaginable. My work with National Geographic Society, as an explorer, put me in company with the likes of Maria Mitchell, noted astronomer in the 19th Century, Munazza Alam, 21st century astrophysicist searching for Earth’s twin, Harriet Chalmers Adams, journalists in the French trenches of World War 1, and notably, traveled to Africa to see Haile Selassie’s coronation as emperor of Ethiopia. Of course, everyone knows the names of Edmund Hillary, Jacques Couteau, and Alexander Graham Bell as NGS explorers, but I encourage you to seek out the females who made great strides in the name of discovery. Being a NGS explorer is the greatest way I can honor my father’s love of knowledge.
Two of the great products of my NGS funding was developing introductory course in geography for females of color, now in its fifth year, also thanks to our Center for Engagement and Community Development’s incentive grants, I was able to study the women in the African diaspora in rural SW Kansas, which became a chapter in a book recently published. Here’s a picture of the book. My chapter covers the women of the African Diaspora now settled in Southwest Kansas. It tells of the brave women, displaced from their countries by war, worked in the beef packing plants while raising families and navigating health care, educational, and faith systems.
If you have read previous blog entries of mine, you would know that I greatly esteem George Washington Carver, the great genius in botany, invention, music, art, and philosophy.
Carver had a small homestead in Beeler, Kansas. As a child, his slave owners near Diamond, Missouri actually saw his genius in plant pathology. He came to Kansas, finished high school, and applied and was accepted into Highland college until he showed up. Carver was denied a college education in Kansas, because of teh color of his skin.
He found his academic home, first at Simpson College in Indianola, Iowa. Only being allowed to study the fine arts, his art teacher took great interest in his botanical illustration. She connected Carver to her biologist husband who was teaching at what is now Iowa State University. Carver received is Master’s degree there where his brilliance was duly noted by Henry Ford, who had invited him to work since Carver had created rubber out of golden rod. Thomas Edison tried to recruit him as an inventor since Carver was noted as a great inventor, having patents on wood stains made from peanuts and sweet potatoes. Alas, he went to work at Tuskegee “Normal” Institute at the invitation of Booker T. Washington, because it was there that he’d “do the most good.” Carver taught chemistry, botany, and other biology at Tuskegee until his death. I found this picture on the internet with Carver’s rules to live by: “Education is the key to unlock the golden doors of freedom.”
Once a year, I pay homage to King Alfonso X, who ruled Castile-Leon (now Spain) in the 13th Century. Here are a few facts about the “Learned King.”
He ruled from1252 – 1284 13th C. Medieval – Father of Castilian language, which we now call Spanish. During his time, his language was Galician-Portuguese, also called “Romance”
420 songs, poems, and commissioned 3 dimensional pieces as a way to teach morality to his subjects.
He had just missed being crowned the Holy Roman Emperor because he was “too learned!” according to the Pope of the Catholic Church at the time. I wrote a blog better examining the King last November. No doubt, I will write another about the king in the coming fall.
I like learning about different species in the animal world. I was a volunteer teacher at a zoo in Southwest Kansas. If you want to learn more about a subject, teach it! I was able to handle lots of cool animals. Here I am with a goshawk.
Finally, exploring my Indigenous roots remains an important part of my identity. I still practice the food, the songs, and the rituals of my grandmothers. The fire featured as my main image illustrates one of those practices of cleansing with smoke. I am born for the Ohkay Owingeh and the Dine and born to the Uncompahgre Ute. I have DNA ties to the Athabascan, Alaskan Native. My people, called the San Juan Pueblo by Spanish colonizers of what is now New Mexico. Spaniard plopped right on the Village at the confluence of the Chama and the Rio Grande Rivers. Our villages straddled the rivers, so there was much struggle to keep our culture, our food ways, and our identities as The People of the Strong Land. You can see a stature of our great leader, Popay, in the rotunda of the U.S. Capitol. Despite the push toward erasure, we are still here!
My family remains the most important, my children, grandchildren, spouse, parents, siblings, and extended family, natural and adopted, as I call my dear friends. Find what makes you happy, and develop curiosity about an array of subjects. For me, I can only think knowledge is the best brain food.
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.
Sometime last week, we set out to find some fungi, specifically morels. On on our way out we saw a neighbor leaving her house. She was headed to another friends to “pick up some mushrooms!” I asked if her friends had found morels! “No.” Well, we took a long walk tromping through the woods near our home. We returned home to find a brown paper grocery bag on the front door step partially filled with oyster mushrooms. I have a feeling my neighbor’s friend grows these at home. That sounds like something I’d like to do!
The cemetery that sits about one quarter mile from our house is a favorite place for us to walk. I found a nice patch of wild garlic, so I picked a small bunch (about 10 little shoots). I had those in my hand when when we found the bag containing the lovely fungus. I remembered that we had a rice cooker with a new batch of cooked rice, Also, I remembered that I had some chicken broth with little strands of chicken. That meant I had everything I needed to whip up a nice mushroom soup! I sauteed spring onions from the garden, rosemary from my window pot, celery, and the chopped mushrooms! The chicken broth, thawed from the freezer, added to the saute, made a most delicious soup. We poured the soup over rice. We added a crisp romaine salad with an Asian dressing.
1/4 c (59.15mL) sesame oil
1/4 cup (59.15mL) seasoned rice vinegar
Finely minced: garlic, spring onion, fresh ginger to taste. Add 1 tablespoon of pure maple syrup and roasted, crushed sesame seeds. Shake well before using. It’s quite delicious and makes a simple romaine into something quite sublime. Actually, the lettuce is just a vehicle to get the dressing into your mouth, because it’s rude to drink salad dressing!
Two things are happening to us as we physical distance from community while working from home. I am experiencing less stress. I work longer hours, but those hours are not stressful, because I can step away to the garden, to the kitchen, or to a book to get a quick recharge. I am actually more productive at work, because I can do all my meetings and teaching virtually! It will be interesting to return to campus, physically.
Right now, I take great delight in getting my garden ready with sprouted seedlings I’ve begun in the house. This is my yard’s first garden in decades, I think. We have been in this house almost one year. The soil is heavy clay with lots of limestone deposits. We have a large populations of bunnies, woodchucks, squirrels, and deer in addition to multiple species of birds. I will have to write a blog submission on the great birds in my yard! With a garden, I get to spend lots of time in the kitchen creating dishes from the bounty. More about all that later. Here’s a picture of my embryonic garden.
Shortly after the Easter holiday, I wrote about our leg of lamb. Being only two in the household, we had leftover lamb. I cubed what was left of the lamb and stuck it in the freezer. I took it out this week. It made two more meals. The first evening, we had lamb tacos. I forgot to take a picture. Suffice it to say that I took half the thawed lamb from the freezer container, and placed it in the frying pan. Though I added no grease or oil, I did add green chili made from roasted Anaheim green chili peppers. They are a wonderfully, savory chili that is not hot. On a scale from one to 10, I’d put Anaheim at 2 or three. Though, I think they are being bred to be much hotter these days. It was a simple taco with a warmed corn tortilla, the meat, and the green chili. The tacos were great with a lime enhanced light beer.
The next night, we had lamb curry prepared with the other portion of the lamb. Here’s what I did, I think.
One quarter of a diced yellow onion
Three cloves minced garlic
1 Tablespoon minced ginger
I sauteed the first three ingredients in a mixture of sesame and sunflower oils
I added one can of stewed tomatoes with its liquid
I added a prepared curry powder and a spice mix my Ghanaian student brought from his home country for preparing Jollof Rice. That was the winning combination, though I may never be able to create this dish again. Of course, we served it over rice and ate it with naan bread prepared the night before.
Sometimes, we eat at the dining room table. Now that it’s warm, we eat outside on the deck. We may even consume our meals in front of the television with a movie. The most important thing is that we enjoy the food, and savor the convivial moments.
I hope you like my featured photo. I took it on my way home from Nebraska in 2017. We had traveled there to witness the total solar eclipse. Of course it was incredible, and luckily, the sun set that day with a spectacular view in Western Kansas.
I have a list of topics on which to write in my series of blog posts. One thing I thought of was the joy of camping. My Father used to take us camping when we were young. Of the seven children, all of us continue to enjoy nature and all it has to offer us. My best memories of camping with my father and siblings were the nature lessons on edible plants, astronomy, mushroom hunting, and fishing. Cooking what we caught and gathered was the best part, and eating all of the food we prepared was the bonus. My father used to sing to us while he cooked our camp meals. Today, our camp sites are a place for gathering (Pre-Corona Virus times), conversing, and enjoying each detail of the natural world around us.
My Father’s favorite and best meal was, “Sheepherder’s Delight.” Basically, it is a one-pan meal, and was cooked over an open fire. It was a favorite of Dad’s for camping trips since it was a staple meal for sheep herders who lived in the mountains of Colorado with during the summers, as was my Father’s life as a young boy. Today, when my family goes camping, we prepare the meal the way Dad did, but when we make it at home, we change it a bit. Here’s my Father’s recipe for Sheepherder’s Delight prepared in one large cast iron skillet or Dutch oven:
1 pound (0.45 kg) of bacon. Cook until crisp. Remove cooked bacon, and set aside. Cube two to four potatoes, depending on the number people that you will feed. Figure about one small potato per person or two people for a large potato. Place the potatoes in the hot bacon grease, and fry until soft with crisp edges.
Next, open a can of prepared baked beans, pork and beans, or beans in tomato sauce. Pour the beans over the potatoes, and add the cooked bacon. I don’t have a picture of it, but it’s best served after a hard day of hiking, fishing, mushroom hunting, or what ever you do to enjoy nature. We have a slightly different take on Sheepherder’s Delight when we’re at home. We change up the ingredients:
1 pound of ground beef (453.592g) I’m sorry if my metric measurements are not quite right. I look them up on the web for the conversions. Cook the ground beef with some diced onions, salt, and pepper.
Prepare the potatoes for oven baking. I cut mine into strips, and toss them with salt, pepper, some oil, and some malt vinegar. Bake the potatoes in an oven set at ~365 degrees Farenheit (185C). Bake until brown and crispy at the edges.
While the potatoes are baking, finish cooking the ground beef. Drain of any extra fat. Then you’re ready to add the canned baked beans, pork and beans, or with what you’re familiar. It should look like this.
Now, to assemble this wonderful comfort food, bring the potatoes out of the oven. Arrange some of the potatoes on your plate. Then serve the bean-meat mixture over the potatoes. We make this for camping trips. We use one pan by cooking the potatoes first. Set them aside while you cook the meat. Add the beans, and serve over the potatoes. I forgot to take a picture of the finished product until I had but one bit remaining.
Another thing we do to enjoy nature is hike up to my Father’s fire circle. It’s in the same mountains of his childhood and that of his children, grandchildren, and the “Old Ones,” our ancestors. The Fire Circle is a place to drum and sing our songs, and honor our beloved ancestors. The hike to our sacred fire circle is about two miles from the main forest service road. We pass stands of quaking aspen trees, scrub oak, pinon pine, and Ponderosa pine trees. The fire circle overlooks a canyon where my people hid when the U.S. government was removing them from their ancestral lands to reservations in the 1800s. It is a very sad time in American history, that is not taught in the schools today. Here’s a glimpse of those lands. Our grandson enjoys his time there.
Speaking of “Indian Removal,” there is the reality that the people were moved away from their hunting and gathering grounds, so there was no way to raise their food. So the government provided commodities, food surpluses, which included white flour, powdered milk, lard, and a variety of canned meats and vegetables. The food was highly processed, and we can trace obesity and diabetes back to this down turn in our physical health and food sovereignty. Having only white flour, dry milk powder, and lard, fry-bread was born, out of necessity. Though it is a symbol of a bad time for my ancestors, we use it today to symbolize that we are resourceful, and we are still here! Here I am frying bread at my Father’s fire circle. My grand nephew was learning how to roll out the dough. It’s never too early to teach the “younguns” as my brother would say. He was the one hauling the cast iron Dutch oven up to the circle. The elevation is ~8,000-plus feet above sea level. The beauty contributes to the meditative state in which we find ourselves when we visit this place.
It was a good day to be alive and a good day to honor our ancestors while celebrating the children.
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.
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.
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!
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.
One of my all-time favorite meats is venison, deer meat. I grew up in Colorado, and my mother did not like the taste of venison, so we did not get to enjoy it much. My father purchased a license and went hunting every year, but I later learned that he mostly had gone out into the woods to look at deer and other wildlife (he was a self-made naturalist) while enjoying an occasional cigarette, something he could not do in front of my mother.
Colorado venison tends toward a stronger taste since the beautiful animals are often left with eating sagebrush, lichens, and similar forage that survived during high snowfall in the higher elevations. Luckily, our Native grandmothers had the answer to any strong meats, such as sage-fed venison and mutton (old sheep): Juniper berries. They harvested their juniper berries from the Rocky Mountain (Juniperus scopulorum) or Colorado juniper. Natives used the juniper berries (ripe when they are a purple color) for neutralizing strong meats, for bad breath, for tea, and for coffee substitute. I like to use one smashed berry to drop into my gin and tonic. It brings out the flavor of the gin, which is made from juniper berries.
My other favorite meat is lamb. Since I grew up eating mutton at my grandparents (another thing my mother refused to prepare), I learned in my adult life that lamb tastes much better. An added bonus is that one of my best friends is a sheep farmer, so I have ready access to buying one or two lambs a year. Our grandchildren absolutely adore grilled lamb! I’ll write about that another time.
I know that my featured picture shows me with a buck, but I am not a trophy hunter. I usually hunt does for their meet. The buck in the picture, which I had an “any sex” license, but the does were not to be seen that morning. My hunting pal is Adrian, who, along with husband, Bob, own the sheep farm. Actually, we’re lucky that we shoot anything. Bob says we talk too much! We have been, occasionally lucky enough to “bag” a deer, however.
My venison menus these days consist not of Colorado venison. Since I live in Kansas (the American Midwest), I get to enjoy grain-fed venison (white-tailed deer), and since they have year around access to farmers’ row crops, they are well fed and their meat is lean and sweet. My husband and I process the meat ourselves. Often, if one takes their deer to a meat processor, it’s processed with many other deer. Processing it myself, I know it’s all my deer. When I am not lucky enough to get my own deer, I have friends who will share, so we process with them.
Day 1: Venison Curry
Curry is a lovely flavor. I brown the cubed venison. In this case, I used the back strap meat, which is the length of loin that runs along the back. It’s the “ribeye” in beef and the “loin” in pork. The back strap is quite tender and lovely. Sometimes, I like to bread and fry it, and fold it inside a homemade flour tortilla or flat bread.
Brown the cubed meat – cook until brown
Add half an onion – cook until translucent
one crushed juniper berry (optional)
Then add a three diced carrots and two diced russet potatoes (or what ever you like)
Add enough water to cover the meat and vegetables
Add curry spices – simmer
Add coconut milk to taste
Serve over brown or white rice
Day 2: Venison Stroganoff
Brown cubed venison
Add onions and garlic
Add sliced mushrooms
Season with salt, pepper, and thyme
one crushed juniper berry (optional)
I like to sprinkle with a tablespoon (15 mL) of buckwheat flour
Add enough water to simmer and thicken
Add enough sour cream to make a nice thick sauce
Serve over noodles, white rice, or brown rice
Day 3: Venison Spaghetti
This time, I use ground venison. Since it’s quite lean, I like to add a pat or two of salted butter (or unsalted, depending on preference) so that it has some fat in it.
One pound (0.453 kilograms) ground venison – cooked in skillet
Half an onion
10 mushrooms, chopped
two cloves garlic
two stalks of celery
Dried basil to taste
2 teaspoons (9.857mL) of prepared basil pesto)
1 bottle passata (strained tomato sauce)
2 teaspoons (9.857mL) of tomato paste
425 mL wine
Simmer all until thick
Serve over spaghetti pasta
As you may have observed, I like to use my carbon steel wok. I possesses a well seasoned patina, and nothing spills over the sides. Oh, here’s how I paired my dishes:
Because of the sweetness of the curry, I paired it with Sauvignon Blanc
The stroganoff was paired with a whiskey old fashioned
First of all, I should tell you about my featured photo, which has little to do with my story today. The community in which I live hosts a wide cross-section of refugees and other immigrants, so I like to visit their markets. Keep in mind that my county is 40,000 people, and the city where I live has about 26,000 inhabitants. Today, I visited the Burmese, the African (I’ve told you about their delicious tea-making), and the El Salvador markets. From each store, I purchase a variety of cooking ingredients.
Pictured here is the betel nut, which comes from the areca palm (Areca catechu). The nuts are known their stimulant properties much like coffee and tobacco. In fact, those who make a regular practice of chewing these nuts expose themselves to a variety of ill-health conditions such as rotting teeth and mouth cancers. I purchased the half nut that you see here. I like the patterns. The convolutions remind me of the brain.
I really want to talk about cooking with wild game today. I am a deer hunter, because I love the taste of venison. I hunt white tailed deer. They are a beautiful animal: graceful and lithe. Part of me rather mourns before I take the shot, and even more when the animal goes down. I always thank the creature for giving his or her life so that I have a bountiful table.
Today, I made a wonderful marinara sauce for topping a plate of pasta. My ingredient list:
I pound (.45 kg) of ground venison
5 cloves smashed garlic
1/2 yellow onion
1 large bunch fresh basil (chopped)
1 spoonful of OGB (my mixture of olive oil, garlic, and basil). Venison is super lean and needs some oil
4 Tablespoons (56.7 g) tomato paste (I like to purchase large jars of tomato paste at the African Store. It comes from Instanbul)
1/2 Cup (113.4 g) red wine
Salt and pepper to taste
Usually, I add mushrooms, but in the absence of the tasty fungi, I used my dehydrated mix of onions, mushrooms, and celery.
Let simmer on stove top until all ingredients are blended. I like to prepare my sauce in the morning. Then I place it in the refrigerator. At noon, we come home and prepare the pasta and re-heat the marinara. Here’s my sauce:
If I would have remembered to take the picture of sauce on the pasta, it would have made more sense.
When cooking with wild game, the flesh often takes on the flavors of what the animal eats. In Colorado, where I grew up, the high snowfall hinders access to grains, leaves, and other browse. Consumers of that meat will say, “That’s really gamey!” My grandmothers used juniper berries to neutralize the strong flavors, which worked beautifully. It works wonders for mutton, too. My grandmothers fed us mutton all my years growing up, and I never noticed the strong flavors, thanks to juniper berries (Rocky Mountain or Utah junipers).
In Kansas, where I live and hunt, the deer enjoy farm fields of sorghum and corn, much to the chagrin of local crop producers. Kansas venison tastes quite delicious! I hope you get to try it sometime.
Last summer, my friend Bob, when rabbit hunting. When he returned, he called to ask if I would/could make something out of rabbit. I said, how about rabbit cacciatore, hunter’s style rabbit? I use passata (rich, strained tomatoes), garlic, fresh rosemary and basil, mushrooms, and white wine. I cut the rabbit in pieces as one would with chicken. Simmer until all ingredients are well blended and the liquids are thickened. Serve with pasta, white wine, and lots of crusty bread to sop up the rich juices. Here I am with a skinned rabbit. My friend, Adrian, is married to the rabbit hunter, Bob.
Hopefully, I have frightened you with this talk of eating beasts, large and small.
I saw some sort of add (video) on social media about a device called an “avocado boat”. So, the premise was that you’d float an avocado seed in this little boat, and the seed would sprout (germinate) to, eventually, grow into a tree.
According to the video, you peel the pit/seed before germination. First, one must figure out which end of the seed to face down and which side goes up. I found an article that said the “fat side” is the bottom, so that is how I proceeded. The little boats appeared to be a clever way to germinate the seed, but I didn’t want to waste my money on a gadget, so I devised a way to float the seed in the water without piercing it with toothpicks, as I’ve seen previously.
As an alternative to the “avocado boat”, I took a sandwich storage bag and cut a small hole in the corner so that the bottom of the seed would be immersed in water. I held the bag onto a jar with a rubber band. I place the jars with their seeds on a railing on my back porch so that they would have light and warmth, but not direct sun light.
As you can see, there is a nice root reaching to the bottom of the jar, and a nice stem reaching for the sun. It takes a while, about six weeks. With this kind of root beginning, the next step required placing the root in well drained potting soil. My featured photo in this submission is the plant after two months.
I found it better to place the pot with the seedling indoors, because I have squirrels, and they help themselves to any seeds in my yard pots.
Perhaps, next year, I will be able to show a larger tree. At which point, I may be able to move the pots outside. I am not sure if these projects ever produce fruit. There is the concept of pollination.