When You Got The Itch, Just Scratch It

Well, I was just researching Alaska Outdoor Experiences - online journals - and popped over to the Alaska Outdoor Journal website. Wow! What gorgeous fantastic fish! (The only fish I've recently caught was 5 years ago, a four inch scum-sucking flounder from Puget Sound. Soaked in batter and fried, it was nothing but grease and bones, and I threw it out.)

I was sure enjoying all the photos. The writer said that Cook Inlet had good winter king salmon fishing for those with a boat, a downrigger and a vac pack of troll herring. The fish move around Anisom Point, Crosswind Lake, or Yukon Island. I like stuff like that - not only do I not understand anything about fishing, but there seems to be an aura of adventure. The writer says, " When you got the itch you just have to scratch it. Even if it means trekking cross country on a snowmobile in a disorienting ice fog." I liked that 'can do attitude'!

I got a little stuck though on regulations....what you have to do once you've caught that fish. Under federal rules a halibut cannot be cut into more than two ventral pieces, two dorsal pieces and two cheeks, all with the skin on. Anglers are allowed to consume halibut while at sea after filleting. But, you have to be careful if you do not consume ALL of the halibut that has been cooked. Any portion left uncooked must be cut properly, and the skin left intact, so that if you are approached by a 'regulator', they can identify what it is you've cooked and caught.

I was dumbfounded, which is normal for me. However, rather than just letting my 'why would they do this?' just drop, I decided to give the International Pacific Halibut Commission a call, talk with the person in charge. I used my cell phone so I could read the computer screen and present my question: Why does a fish have to be cut a certain way if you are going to eat it anyway? (My focus would be on cutting it so it fits the frypan.)

I talked to two different guys, the first answered my questions beautifully; but he thought I might enjoy talking to the man who writes up these rules. So, he transferred the call, and I got even MORE confusing information...like regulations for transporting fish across the border, and why the skin must be left on, and limits. I'm convinced I would not pass this course, let alone catch a fish. If I go fishing, I'm gunna pack a tunafish sandwich.

But I did find out answers to all of my questions. And, these guys were so helpful and nice...even when I told them that I don't fish.

Family Celebration - Matt's Birthday Party

Ruhiyyih and Matt were here for the weekend, and we threw a birthday party for Matt. It was great seeing everyone, and having lunch together.

I made a broad-bean/malloraddus soup and lasagna, and others rounded out the meal with salad and dessert. I made my kids' favorite chocolate cake.

Little Daniel is sure a favorite!

Kirghiz Encounter - A Gift of Ancient Flatbread

These ancient flatbreads, made from sprouted wheat berries, dried apricots and salt, are the earliest bread made by man. The pulverized sprouted grain forms a cohesive mat holding the bread together. When it is baking it has one of the freshest aromas I've ever experienced from my kitchen! Like the ancient sprouted breads mentioned in the Bible, these 'pitti' have a wonderful natural sweetness and a chewy texture. Perfect for nibbling while enjoying the outdoors, but best served warm with goat cheese and apricot jam.

6 cups hard wheat berries, spring water for soaking, 1 1/2 cups dried apricots (can mix with raisins), and 1 Tbs salt. It takes several days to sprout the berries, then all dry ingredients are pulverized (or put into a food processor), kneaded, and then left to 'cure' for an hour. After forming the patties let them 'cure' again for 30 minutes before baking them at 300 degrees for 25 minutes.

This recipe is one of many from the cookbook "Flatbreads and Flavors" byJeffrey Alford and Naomi Duguid. They told one particularly poignant story of traveling through the Chinese Pamirs, at the the confluence of the Gez and Consiver rivers. It was one of the most beautiful landscapes they had ever seen - snow-covered mountains, a vast sweep of sand, and grasses rustling in the wind. They stopped to make some bicycle repairs and a boy brought the couple to his mother's home, a clean-swept single room, with folded rugs and blankets piled against one wall, and a hole in the ceiling above the cook fire. The woman invited them in for tea and flatbread, and extended hospitality for the evening.

She said she was Kirghiz, the name of her people. Her husband had recently died and several men from the nearest village fifteen miles away came to conduct a grieving ceremony and say prayers. The authors said they couldn't understand the words, but the feelings and meaning of the ritual were universal..."Oh, he's gone and gone from me forever. He was a very good man; he is in God's hands." Her two young children were nearby. They'd brought in the goats and two camels from grazing. A simple meal was served.

The next morning as the authors packed up to continue on their journey she handed them fresh flatbreads for their journey.

Apple Apricot Cheese Cake

Of Flatbreads, Balance, and the Internet

At a recent Feast I noticed this wonderful book, "Flatbreads & Flavors - A Baker's Atlas" in our hostess's library. Just reading the preface made me order the book ~ part journal, travel diary, a record of memories expressed in recipes.

The authors, Jeffrey Alford and Naomi Duguid, traveled through the high altitude regions of Tibet, watched Kirghiz and Tajik villagers and nomads prepare flatbreads, and stayed with the Uighurs in the deserts of the Taklimakan. They learned how to make fire out of goat dung, how to keep the fire going at an elevation of 16,000 feet.

The book's photographs are what initially caught my attention: Rural wastelands, rugged living - like cooking outdoors and living in tents - and weather-beaten faces. Just the kind of subsistence-level living that, if bread is all you have, it will be prepared with infinite patience and attention.

Today I'm trying one of the oldest breads of Pakistan, Hunza Pitti, a sprouted hard wheat berry mixed with chopped dried apricots, and salt. It has soaked and sprouted, and will result in a chewy grain patty that, when baked, results in a snack like a granola bar ~ my favorite snack when hiking.

It rained over the weekend, but we found time to do a pleasant hike, five miles along the Greenline Trail, in the Capitol Forest. The fog was beautiful, and we found a clear-cut area where we sat on tree stumps for a picnic - always hot soup for George and Turkish coffee for me!

George said the hike was challenging, but it felt like a stroll, and I had to jog the hills in Old Town the next morning to really feel a vigorous workout. I think riding my bike, combined with the climbs and jog, have improved my stamina. I just crave the burn of a real workout. It builds strength and stamina and is so invigorating.

However, finding something suitable for both George and I is now a challenge. I get impatient plodding through the brush and puddles of a forest. I do enjoy the views and the details of nature, however. And that requires slowing down. I guess it is a matter of balance, of give and take.

We attended an Internet Conference sponsored by the Baha'is of Bellevue on Sunday. I took notes as so many links and references were presented. The thrust of the workshop was to acquaint the Baha'is with the many opportunities to expand their knowledge of the Faith, and to understand Internet protocol and use. Glen Fullmer, Director of Communications at the National Baha'i Center in Wilmette, Illinois, said, "The brain cannot store vast quantities of information, but you can access the technology that helps you find it."

Baha'i Internet Agency ~ Assists the global Bahá’í community in its use of the Internet, provides technical support to Bahá’í institutions and supports promising initiatives of individuals.

Understanding Search Engines provides an overview of Internet search engines, how they work and what your webmaster can do to improve your site’s relative ranking.

Baha'i Media Bank ~ photos of the Bahá’í community, historical figures, events and activities, houses of worship, and holy places.

Baha'i World News Service ~ reports on activities of the worldwide Bahá'í community and on events that affect the Baha’i Faith or its followers. The service is based at the Bahá'í International Community’s Office of Public Information at the Bahá'í World Center in Haifa, Israel.

Ocean ~ a free collection of the World's Religious literature managed by a unique book-centered research engine. It contains over 1000 books of 10 world religions in English as well as collections in six other languages (French, Spanish, German, Russian, Dutch, and Portuguese).

YouTube ~ Baha'is of the United States send in their videos to serve a community of interest.

Baha'i Video Library ~ Newsreel stories that show how Baha'is build loving and dynamic relationships, families, neighborhoods and communities. Social networking tools are available for sharing or commenting on the videos. (there is also a Facebook account! Just log on to facebook.com and search for U.S. Baha'i Video Library. Baha'i US is also using Twitter, to provide useful links.)

Baha'i web-development network, which helps clusters and Baha'i communities develop websites.

Well, it was a two hour workshop, just fascinating. The Internet will bring about profound changes in ten years, using podcasts, blogging, websites, and new technology that will enrich and knit together an online community. (I sure hope for every hour spent online they will spend a comparable amount of time walking, swimming, jogging, or biking.)

Pappardelle con Pomodori - Spinach Pasta

This pasta contains finely chopped spinach, fresh orange zest, and the Syrian spice za-attar. Tossed with olive oil, fresh parsley and cheese, and sprinkled with fresh-roasted garlic/onion bread-crumbs.

The pasta is rolled out into long sheets and cut with a round zig-zag pastry cutter. The strips are refrigerated overnight to harden a bit, then boiled for only a minute or two, until they float on top of the water.

I made a double batch, so that I can freeze the pasta for a quick lunch on the weekend.

Broccoli Salad

Yesterday I made broccoli salad, beet salad, 4 pizzas (to freeze) and 3 1/2 quarts of yogurt. George's lunchbox will be full today!

The broccoli is combined with cauliflower, red and yellow pepper, finely chopped carrot and onion, raisins and pecans. Lebanese Yogurt dressing.

Kibbeh with Yogurt is on my "Do List".

Of Diabetes, and Hiking The Gold Creek Trail

Last week Oprah had a special on diabetes, with Dr. Oz presenting all the latest information on 'the fastest growing disease in history'. Dr. Oz said it is ravaging the African-American community. 80 million Americans suffer from some aspect of the disease.

It is a disease that gradually corrodes the blood vessels and disrupts the uptake of glucose into the cells. It happens so incrementally that it is estimated that 6 million Americans have it, and don't know it. Americans spend $170 billion per year on the impact and treatment of this disease.If it continues on course unabated, it will bankrupt our health-care industry. We will simply be unable to pay for health care.

Testing blood sugar levels is essential. Individuals that acquire Type 2 diabetes can forget that, even if they improve, they should test daily for glucose levels in the blood. If symptoms improve, they think the medications or testing is no longer necessary. They stop seeing the doctor, thinking that they are cured.

Nothing could be more deceptive! The damage to arteries is permanent. Once glucose is in the blood-stream it creates little micro tears which are repaired by a layer of cholesterol. Additional layers of cholesterol adhere to the first layer. As this builds up, plaque results, sometimes breaking off. When it does, if it lodges in the lung it results in a pulmonary embolism; if in the brain, a stroke can occur; in the heart, it precipitates a heart attack. That is why Dr. Oz, a heart surgeon, says most of his patients have diabetes.

Glucose is the primary culprit, blood sugar. When we think of sugar, we think of doughnuts and bread. But, even complex carbohydrates turn into glucose in the blood, things like grains, legumes, potatoes and rice. The fact that they are a whole food, containing fiber, factors into the glycemic release, which doesn't spike as swiftly as a packet of raisins or a banana. But, the glucose is there.

Having a diabetic spouse, I pay attention to the glycemic index of foods (the sugar surge), and also to the glycemic load (the amount and combination). Carbohydrates are essential for the brain, but must be moderate, and balanced with proteins and fiber, which sustain or slow down the glucose uptake. The best food combinations for him are low-fat proteins with colorful vegetables. Lots of colorful fiber, with nuts, yogurt, lean meat and fish, in moderation.

So, I experimented last week, and made a spinach-pear salad.

Steamed brussel sprouts with spinach and Syrian bread crumbs.

And a wonderful old-fashioned coleslaw that we took as a snack on a recent hike.

The next challenge on my husband's agenda is exercise - he just doesn't get enough, unless I pull him out onto a hike on the weekend. Diabetics must exercise at least 30 minutes a day. It impacts on glucose uptake, increasing the ability of insulin to work more effectively.

We've done a couple of hikes in the Green Mountain State Forest - the Wildcat Trail and the Gold Creek Trail. Both lead to the same panoramic view in Kitsap County.

Butternut Squash Dumplings With Parsley Pesto

These little squash dumplings are fantastic - light and chewy. They are made with butternut squash, oat flour, fresh ground nutmeg, salt and egg. Once mixed, the batter is dropped into boiling water. When they float they are done. Lay them on paper towel, spray them with olive oil, and coat in a favorite pasta or pesto sauce. I made a parsley pesto with oil, tomato sauce, onion and garlic, seasonings, and a little red and yellow pepper. Wonderful, served the next day!

Vegetable-Pecan Pizza

Prepare dough for four individual serving-size pizzas. I combine oat flour, flaxmeal powder and unbleached white flour with water, yeast, sugar and salt, and a little olive oil.

The topping is my veggie slaw (9 shredded veggies), pasta sauce seasoned with chorizo, pecans, and two cheeses, one a fresh parmesan and the other one my home-made farmer's cheese.

Home-made Spring Rolls

Spring rolls are incredibly easy to prepare - just combine 1 1/2 cups flour, 5 Tbs corn starch, salt, and 2 cups water. Rather than fry them in a lot of oil, I cooked them in a crepe pan, sprayed the surface of the crepe with olive oil, then gently fried them in a medium-hot skillet. It gives the fried taste and texture, without so much of the fat.

I used my all-purpose veggie slaw for the filling: kale, cauliflower, carrots, onion, zucchini, cabbage, red and yellow peppers, and parsley. This slaw is slightly stir-fried, then rolled up in the spring roll. Any kind of a sauce is great for dipping - a peanut sauce or sweet-n-sour.

Corn Chipotle Soup

I put Malloraddus pasta into this corn chipotle soup, added some poivron rouge, carrots, celery, onion, garlic, and my special spice blend. The croutons are made by seasoning old bread and toasting it in the oven. These breadcrumbs had a Syrian spice, za attar on them. This soup is great packed in a thermos on a hiking excursion.

Apple Pie in a Springform Pan

Two of my sons dropped in for a slice of this tiny pie. I like the springform, as it shows the crust, and also holds in the syrup. Home-canned apples.

Making Malloraddus Pasta

I make two batches every Wednesday evening while George is hosting his Study Circle. I love the patience and precision this art takes, and Malloraddus in Broad Bean Soup is so good.

Mustard Green Sandwich Inside a Tortilla

I took a simple flour tortilla, sprayed it with olive oil, dusted it with a spice blend I make from scratch, and fried the tortillas to crisp them. Then, I sti-fried mustard greens with fresh-ground nutmeg, added finely minced onion and garlic, and put the works into the tortilla. Sprinkle a little feta cheese. Light on carbs, great spicy flavor, and quick to fix . (One of my husband's favorite sandwiches.)

Hiking the Chamber's Creek Trail

Rue, Annie, little Daniel and I enjoyed a sunny hike along the Chamber's Creek Trail.

"Located on the grounds around the Environmental Services Building, the walking paths provide citizens an opportunity to view a reclaimed gravel pit. Once a former county road shop, the site now contains two multi-purpose playfields, the Chambers Creek Labyrinth, native plantings, interpretive signage, and a stormwater demonstration garden. All trails are primitive in nature and allow people to experience a true urban forest setting. Watch for deer and coyotes which call the canyon home."

Home-made Granola And Hemp Protein Shakes

My favorite dessert is homemade yogurt with Mandarin orange sauce. I add orange segments (perfect size), and add granola as a crunchy topping.

To make my own granola, I used agave syrup rather than honey, added oatmeal, and then made a 'Grape Nuts' type cereal to add to it, using whole wheat flour and buckwheat flour. This cereal-granola combination is flavor-packed and low in gluten.

Oat Granola:

Blend together: 1/3 cup agave syrup, 1/4 cup safflower oil, and 1 tsp vanilla. Blend together: 3 cups old fashioned oats, 3 Tbs brown sugar, salt, and 1/2 tsp cinnamon.Mix together and spread out on a cookie sheet. Bake at 300 degrees for 20 - 30 minutes.

Grape Nuts Dry Cereal:

3 cups flour (use any combination of oat, buckwheat, whole wheat), 1 cup brown sugar, 1 cup almond milk, 1 tsp soda, 1 tsp salt. Mix and press onto cookie sheet, using wax paper on the top to smoothe it out. You can add sesame seeds, ground flax meal, and organic hemp protein to make a high-protein cereal. Bake the layer for 15 minutes at 300 degrees, then put all of it into a food processor or blender to make it crumbly. Then, roast the granules again for 15 minutes at 300 degrees.

The benefit of this type of cereal is it's freshness, like a fresh-baked cookie! The texture is also not rock-hard like the original Grape Nuts. Making your own, you save money and can use soy or almond milk if you are vegan.

I also made whole grain bread, using whole wheat flour and crushed almonds, pecans, peanuts, and dried cranberry. I freeze this bread and pull out a slice when I want peanut butter toast with jam. It is hearty and fragrant. We made sandwiches with it for our hike on the weekend up the Wildcat Trunk Trail in the Green Mountain State Forest. I packed Turkish coffee too...stored it here! That way, I can take a swig every few minutes, without having to take off my backpack.

My daughter, a raw food chef, gave me a container of Nutiva Organic Hemp Protein + Fiber. I'll have to admit that the color was a little unsettling. I couldn't imagine using it for a protein shake. It sat in my refrigerator and will reach it's expiration date in a month. So, not one to waste food I blended up several tablespoons with some non-fat milk powder, a half teaspoon of evaporated cane sugar, and water. Blended it with my little frappe-blender, and got an instant shake. It was fantastic! I couldn't believe it tasted so good. A perfect non-fat, high protein milkshake! This, I'll be using as an energy boost after my hill-climb/bike-ride workout twice a week.

And, yes, I found a bike helmet much like the one I wanted - at the Goodwill, for $3.99. It fits great, and after the comments I received on the last post it will be a relief to those who were worried about my brains getting bumped. Also at the Goodwill were some bigger helmets with face-pieces for mountain biking, but not the Fox Rampage, and also some of these giants, for skiing.

High Protein Hemp Shake

Fitness Freak says "When I started my raw, organic, vegan adventure I was a bit hesitant because I didn't know if I could get enough protein in a raw diet. That was before I found hemp protein powder. This amazing plant is a protein powerhouse!" She says soy shakes are not an option for her because soy protein isolates are often processed with hexane, a petroleum solvent similar to gasoline. On top of that, soy crops are heavily sprayed with herbicides, which can be applied ten or more times in a season. Not for her...not for me. WeightGain4You also triumphed the hemp shakes. The insoluble fiber content of hemp organic protein powder works to stabilize blood sugar levels. In this photo I allowed the shake to 'settle', and drank several throughout the day.