Alleyway in Down-Town Olympia

We drove Taraz down to Vancouver, stopping in Olympia for a stroll through some of his favorite haunts, one of which is this alleyway. It has been painted with murals.

The abundant snowfall has melted and there are warnings about flooding and unstable mountainsides. The ground is soggy and unpredictable.

I've been shut in for over two weeks, reluctant to drive in the crusted snow. Here in Tacoma the main thoroughfares are plowed, but none of the side-streets. Parking lots were horrendous, with cars getting stuck. Unfortunately, people still had Christmas shopping to do so they ventured out.

A few days ago I finally drove to Metropolitan Market, to get a few specialty items for my pantry. Since we don't really celebrate Christmas, I gave myself a little gift of taste thrills: A fresh pineapple, a tiny box of raspberries for crepes, salmon bisque, Droste cocoa powder, Israeli couscous, some spicy tamarind dipping sauce, and Mexican mole.

While I was there I bumped into two people that I know (always a delight), doing some last minute shopping. The market was packed with shoppers as it was Christmas eve, yet we lingered over conversation, enjoying the festive energies, the wonderful aromas of the deli, the bakery, and the table displaying holiday cheeses and fruit.

I bought a few items for our Christmas meals and planned my menus:

A Moroccan tagine with couscous and fried Greek bread.

Orange-Poppy-seed Salad with Pine-Nuts, Currants and kumquats.

Miniature Raspberry-Huckleberry Crepes.

Millet pancakes, bacon, eggs, and chorizo-onions.

Chickpeas and Rice, Rye Bread and Mozzarella.

Focaccia, my first attempt, using dried tomato and Italian herbs.

Borders had a 40% off sale a few days before Christmas. I went over. The place was just packed. I enjoyed seeing all the customers (being shut-in for over a week) and spent $9.00 on "The Shipping News", which is so wonderfully written with all the local idioms and colloquial language.

While I was there I saw several books I'd love to have, but they were costly: Poopa Dweck's "Aromas of Aleppo ~ The Legendary Cuisine of Syrian Jews". Another was "Turquoise ~ A Chef's Travels in Turkey" by Gary and Lucy Malouf. Both these books are written the way I like, with abundant photos of the country, the markets, the people and the food. Recipes are almost an after-thought, as the writers feature old ancestral photos and the fascinating cultural details that define the particulars of the cuisine.

I was so hungry for this type of experience that I taped the reruns of Andrew Zimmern's travels through India, Ethiopia, and Morocco and played them while I did my cooking! It was almost like I was transported there, with flavors coming from my own kitchen to enhance the programs ~ The Market in Marrakesh, with its mounds of turmeric, cumin, and red pepper; the goats and camels slaughtered for market; the souk with its shops and eateries.

I would have loved to roast a bit of lamb for Christmas, but most of the wrapped meat at our local market was around $23.00 for the choicest cuts, and with just the three of us I settled on one pound of ground turkey and another pound of chorizo.
Seasoned with fresh ground spices, they enhanced my tagine, shown here before I simmered everything for several hours. Only one day of left-overs, unfortunately.

With Taraz gone, we'll get ready for a visit from Ruhiyyih, who arrives from Washington D.C. on Wednesday. She'll be here only through the weekend, spending most of her time with Matt and his family, but I've got to clean the guest-room and check my pantry.

I've got a couple of good books to read: "In a Hundred Graves ~ A Basque Portrait" by Robert Laxalt. It has a lyrical writing style, featuring the sheep-herders in the Pyrenees and the local paysans. And, "A Place to Live" by Natalia Ginzburg. It's about her life in Turin, Italy. Both, exactly the kind of writing I enjoy and beautifully done.

Mocha Cream Puffs

I'll always associate these bite-size cream puffs with my son Taraz, who has been stranded here for a few days due to the snowstorm.

I was reviewing a food magazine from Metropolitan Market that featured holiday desserts - all of them featuring chocolate - he saw a photo and said, "Oh Mom, could you make those?" The photograph showed a French croquembouche, a tower of puffs all glued together with frosting. With a little modification, I knew Taraz could have a taste thrill that evening ... if I only had whipping cream, powdered sugar, unsalted butter, and Droste Cocoa Powder.

When Taraz asked if we could make them I knew someone was going to have to go to the store for the ingredients. We were in the middle of a winter storm, with a good six inches of snow on the ground, streets unplowed, traffic almost at a standstill.

George was recovering from a bout with the flu over the weekend, but he and Taraz went to Fred Meyer to get the ingredients. While they did the shopping, I tidied up the kitchen, did some dishes, read the recipe thoroughly and underlined some key words.

It has been years since I made cream puffs, and to get them to puff requires careful attention to procedures and details. I'll post the basic ingredients here:

Cream Puff Pastry:
3/4 cup water
1/4 cup whole milk
1/2 stick unsalted butter
2 Tbs sugar
1/4 tsp salt
3/4 cup plus 2 Tbs flour
2 Tbs unsweetened Dutch Process Cocoa
4 large eggs

Coffee Whip Cream:
1 cup cold heavy cream
2 tsp instant coffee granules
1/4 cup powdered sugar
1 tsp vanilla extract

Chocolate Glaze:
1/4 cup heavy cream
1/2 stick butter, unsalted
3 Tbs corn syrup
2 oz chocolate unsweetened
1 tsp vanilla extract

I'll post this recipe for baking directions. I discovered variations in some of the procedures when I researched a variety of recipes. To get the maximum lift to the dough it is important to have a very hot oven for the first 10 minutes, then a lower temperature to bake them to a nice shiny brown.

I sure had fun making them, and I froze a few for New Years, when Ruhiyyih will be home for a few days.

Of Snow, Food and Shelter

Our two youngest sons are staying here for a few days ~ stranded by the snow. Taraz had hoped to take a bus down to Vancouver, but southbound traffic was stalled yesterday for hours. I told him just to hunker down here! Rahmat lives in a nearby community but works in Tacoma. He rides his bike to work, even in the snow. I imagined spinning wheels and cars sliding on the streets. So, he stayed over too. Having them here offers an exquisite enjoyment ~ cooking in the wintertime.

One of the fantasies that I entertain is an image of an old battered dwelling out in the country, in Newfoundland. Although it is nestled in deep snow, in scanty woods, there is a slight proximity to a community. Killick-Claw, the town in 'The Shipping News', inspired the image - a harsh place of winter storms, rugged coastline and blustery winds.

In the fantasy I've imagined living in a home with none of the modern conveniences. No electricity or plumbing. Wood stove heating, baths in round metal wash-tubs. Yes, I know it would be challenging to cook for a family with such conditions, but that is what I imagine doing. And, as all my children are grown and 'gone', I imagine caring for old people who have nowhere else to go, no family, and I make sure they are warm, comfortable, well-fed, clean and happy.

I try to figure out all the details ~ how I'd grow the garden and keep the woodpile stocked, provide structure and purpose-filled days with everyone contributing something. Keep in mind this is a fantasy ~ I've never chopped wood! I try not to have my contemporary thinking interfere with the practical details of long-ago. You wouldn't be hearing the me say to one of my tenants, "Do some stretching exercises to reduce your cortisol levels; that'll bring your insulin down, and you'll be able to manage stress better." I think in the old days they just brought out the whiskey jug. So, there are some major incongruities.

I told Taraz about this fantasy while we were sharing a cup of tea today. He brought out a mixture called 'Magic Mountain'. It is a personal blend of Hoi Chai, a roasted green tea, oak moss, and a special tea he purchased this summer in Denver. It has twigs in it, and the infusion gives it the fragrance of a forest.

These are my oatcakes, served with white cheddar cheese flavored with malt whiskey. This cheese is unbelievable, so fragrant and robust. The salmon spread is a good treat for back-packing.

This dark Muscovado sugar was blended with a little molasses and cloves for coffee cake. Applesauce and cranberries, oat bran and whole wheat flour. Great with a little yogurt.

Taraz asked for a pie, so I made something similar to 'Black Bottom Pie' ~ chocolate, a little molasses and pumpkin. Left out the rum and heavy cream. Added the crumbled gingersnaps and orange-chocolate biscotti to the top for a little crunch. This pie was mouth-watering and rich, best served warm to bring out the flavors.

George has been home sick today. He's spent all day sleeping, and asked for some soup. Now, you'd think Campbells Chicken Noodle, right? Nope. I made White Fungus Soup, one of his favorites. The dried fungi (tremella) are a Chinese delicacy ( I think they are like rubber). A simple beef-pork bullion is necessary, and I added tiny slivers of beef, vegetables, and noodles.

When Rahmat returns home from work, I have a lasagna ready for him. I made only a small amount, using a bread-pan. That way there are very few left-overs. I've got mustard greens ready in the fridge. George picked the last row before the snow came down!

When I'm cooking in the kitchen the whole house gets heated up, and I enjoy the aromas, the sizzling of onions and garlic, pulling things out of the oven to cool, chopping and slicing. It gives a creative yet practical thrust to my day.

It has been so cold outside that I haven't ventured out into the snow. Fortunately, the temperatures have not been too bad. We've been running our propane fireplace in the mornings to heat the house up quickly.

Ruhiyyih, I just couldn't do any better than this for a snow picture. Your Uncle Frank sent it a few days ago. Sure is cute.

Our son Rue, his wife Annie, and their daughter Daisy moved into their new home this weekend and all of us helped them move.

I started the day early, about 6:00, making chocolate muffins and a hearty pizza for lunch. I packed up a salad and a little fruit, and we drove over to Gig Harbor. We started loading up the U-Haul at 10:30, and finished about 4:30. As we brought boxes to George, he loaded them, making everything secure and tight. Taraz, Rahmat and I helped run all the boxes down to the truck.

I cleaned the kitchen and vacuumed everything while the guys finished up, and we drove to the new house - a four bedroom ranch-style home out in the country. Then, we unloaded everything which went very fast because we didn't have any stairs to climb! Annie brought home some deli salads and chicken, and we ate dinner before we headed home about 7:30.

I took this photo just as we were in the middle of loading up the U-Haul. Just acting goofy, with Taraz in one of Daisy's old Smurf shirts and Rue wearing a Halloween wig. I sure appreciated their attitude because by the end of the day all of us were really tired.

I couldn't help but think off and on all day today about Rue and Annie's new home, and how exciting it is to wake up that first morning in the new place. Such a wonderful milestone.

Caribbean Black Beans & Jalapeno Foccacia

I fixed this meal for lunch yesterday. I soaked the beans overnight the day before and used them in salads, so what was left I turned into Caribbean Black Beans.

This is a slightly sweet, hot and flavorful dish, with limes and orange juice, hot pepper sauce, brown sugar and cumin. Add a little onion and garlic, a tablespoon or two of red wine, a few tablespoons of tomato paste, and simmer it awhile. I added left-over lentil soup to the mix, which made the broth a little more thick and substantial.

I served the black beans with store-bought jalapeno foccacia, topped with cheddar and peppers. Served warm, it's jalapenos compliment the condiments in the beans.

I chopped a high-fiber slaw, drizzled just a touch of Tuscan dressing, and added a fresh fruit salad to the meal - pink grapefruit, mango, orange pulp, currants, grapes, and banana, with a sprinkling of cinnamon. This meal is a nutritious high fiber meal, perfect for an afternoon when I have a desire for carbs. I'll post my recipe, as I've not found anything online that is similar:

Caribbean Black Beans

1/2 cup chopped onions
2 Tbs minced garlic
2 Tbs red wine
1/2 cup orange juice
1/2 tsp cumin
2 cups cooked black beans
2 rounded Tbs tomato paste
2 Tbs lime juice
1/3 tsp hot pepper sauce
brown sugar and salt (to taste)

I also made a double-crusted Chocolate-swirl Pumpkin Pie for Taraz who is visiting for a few days. He is down with a cold and is craving 'comfort foods'. I got him some fruit popsicles, ice cream bars and a package of Thera Flu. Although I wish he'd eat better, when someone is sick I give them exactly what they ask for. They are in misery! I know that when I'm not feeling well, I like a fluffy cake doughnut with a cup of hot tea. That's it.

Apple-Huckleberry Torte

This was strictly an experiment ~ apple tortes without sugar or flour!

I've been reading several books dealing with glycemic index and glycemic load, both of which are very important to a diabetic. Not all carbohydrates affect blood sugar and insulin levels in the same way. Some foods can be low in calories, like watermelon, yet spike insulin as if they were a doughnut.

It has been a challenge cooking for George, because he not only wants to control his diabetes but also wants to continue loosing a little weight. (He also has a great appetite and enjoys good food.)

I purchased the book "Glycemic Index Weight Loss" to better understand successful glycemic eating programs. Successful weight loss, as well as eating to improve health and reduce the risk of chronic health conditions, depends on managing blood sugar levels.

I've also learned the value of omega 3 fats ~ the kind in olive oil and fish, flax-meal and nuts. Gary Taubes writes in "Good Calories Bad Calories" that they are necessary ~ it takes fat to loose fat! The omega 3's are an uncoupling agent at the cellular level, 'unlocking it', so that the omega 6 fats can be pulled out. (Taubes book is about the science of nutrition, specifically challenging outdated hypotheses, and is exceptionally good.)

So, the weekend. Dessert. Taste thrills. I wanted apple pie, but made two little Apple-Huckleberry Tortes instead. They are a delicious way to maximize fiber, protein, and fats, with just a drop or two of agave syrup and brown sugar for sweetening.

The crust makes a thick paste, which is pressed into a miniature pie pan:
Coarse ground pecans and almonds mixed with flax-seed meal.
Add a hefty amount of cinnamon, a dash of salt, a little olive oil.
Finely minced raw apple peelings.
A dash of vanilla, a dash of rum flavoring.

The filling is cooked in the microwave for 1 or 2 minutes before pouring into the pan:
3 raw apples, peeled and finely chopped.
Cinnamon, cardamom, fresh-grated nutmeg, fresh lemon or lime juice and huckleberries.
Spoon a layer of huckleberries on the bottom, then mound the slightly cooked apple mixture into the miniature pans.

Sprinkle the top with just a few drops of Agave Syrup. (I made two little tortes, one for George, one for me. Mine had brown sugar sprinkled on top.)
Bake in a 375 degree oven for 20 minutes or so.
You want a firm crust with a filling that will hold it's shape.
Cool on a rack, and cover in plastic wrap while still warm (to hold in moisture).

I served the apple-huckleberry torte with a small scoop of Greek Yogurt. Still warm from the oven, with a robust high-energy crust and a lite filling...we enjoyed it with a cup of oolong tea right before lunch, when we needed an energy boost.

A salad of fresh greens, seaweed salad from the fish market followed an hour later, with a slice or two of avocado, alfalfa sprouts, and chunks of smoked trout. The dressing was olive-oil/balsamic vinegar/fresh limes, minced garlic and a smattering of huckleberries.

I also made oatcakes with a pumpkin pate to spread over the top. I had some extra pumpkin pulp, so mixed it with olive oil, peanut butter, flax-seed meal, currants and pecans. Oatcakes are low on the glycemic index, and make a wonderful mid-morning snack. The pate provides a nutritional boost to these little crackers.

Pumpkin Waffles - An Afternoon Snack

Yes, I'm still using pumpkin! One of my sons came over yesterday, and asked, "What's to eat?" I made him Pumpkin Waffles With Peaches. Here's the waffle recipe:

Pumpkin Waffles:

1 cup whole wheat flour

1/2 cup white flour flour

1/2 cup ground flax seeds

2 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1/2 teaspoon freshly-ground nutmeg

1/2 teaspoon ginger

1 large pinch cloves

1/2 teaspoon salt

2 tablespoons agave nectar

3/4 cup solid-pack canned pumpkin

1 1/2 cups milk (or soy)

2 tablespoons orange juice

I read one of Annie Proulx's novels this week, "Fine Just The Way It Is". She wrote "The Shipping News" and "Brokeback Mountain". (When a writer gets two of her novels made into films, you know the stories are good.) "Fine Just The Way It Is" is a collection of short stories about life in the West. "Every ranch ...had lost a boy," through rodeo smashups, bad horses, and mishaps out on the range. I was glad the stories were short, as I couldn't put the book down once I started reading. If you know how to handle grief and loss, this is a good book to read. Proulx just leaves you sitting there, stunned.

Stuffed Spaghetti Squash

We spent the weekend hunkered down, enjoying hearth and home. George added some more articles to his blog, Baha'i Views, and I cooked some taste-thrills.

This stuffed spaghetti squash was served for dinner last night with Arugula Salad with Orange-Ginger Sauce.

The squash was first roasted whole, then stuffed with chorizo sausage, bread-crumbs, garlic, onions, parsley, and shredded cheese. Then the squash was baked again for 20 minutes. It was light, and so delicious that I had another serving for my breakfast this morning.

We had a few sun-breaks over the weekend. George did some projects out in the yard. He pulled down the last of his green bean plants along the south side of the house.

We went to a Baha'i fireside Saturday night and I brought Pumpkin Cookies. They were so good, so soft and flavorful, that I'll post the ingredients:

4 cups flour
1 cup oatmeal
1 cup oil
2 cups brown sugar
2/3 can Libby's pumpkin (16 oz can)
3 tsp cinnamon nutmeg, fresh ground
2 tsp soda
1 tsp vanilla
a few butterscotch morsels (top)

I served the little pumpkin cookies with our lunch on Sunday. It was an eclectic blend of east-Indian black mape bean dal, Butternut squash with Moroccan spices, mustard greens, Jasmine rice, and meatballs in a thin molasses-chocolate sauce similar to Mole Sauce.

I used a red-lentil recipe for the dal, which has three processes for the dal: prepare the lentils or beans; simmer a mixture of vegetables for flavorings; and make a flavored sauce. Turmeric, chilies, fresh ginger, garlic and panch phoran provide the spices and flavorings.

The mustard greens grow along the side of the house, and I've been cooking them almost every day, usually in a stir-fry with fresh ground nutmeg. Next year I hope to grow a lot more since they are so easy to prepare and are so nutritious. I stir-fried them with onion, garlic, yellow raisins, huckleberries, and mild chorizo sausage.

After I steamed my squash, I mashed it lightly, adding brown sugar, butter, cinnamon, nutmeg, turmeric, east-Indian curry, coriander, and paprika. I used pan drippings from the chorizo sausage to make beautiful red patterns on the top of the squash.

The down-side of most east-Indian cooking, though, is that it just doesn't photograph well - so many dark, mushy colors. But, the upside of the cooking I did was the aroma - of sausage and garlic, of pumpkin, coriander, molasses and chocolate, panch phoran, of Jasmine Rice. It made the kitchen smell heavenly all weekend.

Double Layer Pumpkin Cheesecake Pie

This is a vegan recipe - no milk or eggs - and it was really a hit with my family. Agave syrup provides the sweetening, which is great for diabetics. Tofutti Better Than Cream Cheese and an extra-firm silken tofu provide the first creamy layer, some of which is reserved for the second layer of pumpkin. A bit of rum flavoring, cinnamon and fresh-ground nutmeg are added to the pumpkin. To simplify, a ready-made graham cracker crust is used. I swirled a bit of molasses and finely shredded chocolate on top, to make it crusty, like candy. Recipe here, at FatFree Vegan Kitchen.

I'm culling through the last of old red and russet potatoes, tomatoes and onions. Yellow and red peppers were on sale at a good price, so I made roasted vegetables. I added brussels sprouts, carrots, winter squash, and seasoned the works with chorizo sausage, garlic, olive oil, chile powder, coriander, turmeric, and paunch puran. A bit of Mrs. Dash and some finely shredded kale and parsley, and it was ready for dinner last night within 40 minutes. We baked some roast beef separately from the vegetables, so I saved the pot liquor and drizzled it over the vegetables at the end.

Some of my kids stayed over last night, so I made Arugula Salad with Huckleberries and Feta Cheese. (I've still got several huge plants remaining in the garden.) My salad had a simple balsamic/olive oil dressing, with a dash of pepper and garlic. A bit of honey, honey mustard and coriander also work well with this salad when rice wine vinegar is used. I simmered the huckleberries briefly to extract a little of the juice for the dressing.

This Wheat Berry Salad was served for Feast last Monday, along with a pot of pumpkin soup. The salad has finely chopped celery, carrots, onion, red and yellow peppers, garlic, and raisens. Shredded mustard greens and a bit of fennel offer a garnish. I deliberately omitted the salt, keeping the salad very light-flavored. I've found that older people have sodium issues, and it is just better to leave it out - if it is desired, offer the salt shaker.

I also made Mohogany Cake , making two small cakes with one batter. A heavy dose of chocolate and sour cream made the cake very dense. This is a two-tiered cake.

The rest of the batter was put into a tiny bundt pan, a perfect cake size for just the two of us. Powdered sugar provided a simple topping. Very often, the desserts that I make are half-recipe sizes, and baked in miniature pans. This works well for a family of two.

Amen: So Be It, And It Was

A runner's story...I'm so proud of her!

Ruhiyyih's post is about the remarkable potential of the human body and a resolute spirit. Our bodies want to move and build strength and endurance, just as the human spirit desires to soar and persevere. A blending of both is such a cherished gift.

Well Shut My Mouth

I made a big mistake this morning. George was peeling an orange, and I reminded him to be sure to put the peelings in the garbage can under the sink..........

He left one on top of my ceramic jar....

One on top of my kettle....

One on top of my espresso maker....

One hovering over the nutmeg....

There's one, on top of the bottle of beans....

There's another one on the blender....

Found one on top of my candle....

And this one, riding on top of an elephant.