Fall Production: First Batch

I went to the garden on the weekend to pull a lot of my vegetables. Rain was predicted, so I worked on fall production - roasted tomato-garlic slices and pasta sauce.

I processed the sauce two jars at a time in a tall kettle. That way, I kept the project manageable...no heavy lifting.

This year we are going to take most of our plums to the food bank, or give them away to friends. I still have enough good syrup from last year to last another year - even with my kids snatching a jar or two. However, I'll still make one batch, just to see the color and experience the incredible taste of fresh syrup.

The Baha'is had a wonderful Arts Institute at Brighton Creek; George played music and camped for three days - in the rain. Taraz and Rahmat brought friends and had a good time.

But, I stayed home in my warm kitchen, 'putting food by' as the early settlers would say. A quiet house, being alone for the weekend, allowed me some solitude. I cooked, read survival books (more on that later), and enjoyed listening to Anthony Bourdain's "No Reservations" while I puttered with my projects.

Bourdain says that eating, for him, is an act of submission, not a process of 'controling' diet and paying attention to healthy food habits.

I like an attitude of experimenting and being open to new ideas, new combinations, like fusion cooking. Some of the most exquisite flavors come from the unexpected blending of cuisines. My only rule is "use olive oil"; it is good for you. And, take time to really savor the richness of what is offered, especially since you grew it yourself.

These tomatoes are completely ripe, an unusual type given to me by a Ukranian woman at Franklin Park Garden Community.

For George's lunches:

Zucchini Boats - everyone who has huge squash do these boats. These are filled with vegetables, cooked red wheat-berries, onion and garlic, and a parmesan and shredded potato topping.

Green-beans with orange/coriander sauce. Sorry, George, those beans were over-cooked.

Spanish potatoes are cooked then fried in olive oil; seasoned with deep red paprika, crushed cayenne, coarse salt and pepper.

OK. Survival books. Like "Deep Survival - Who Lives, Who Dies, and Why" by Laurence Gonzales. And, "Bear Attacks - Their Causes and Avoidance". The data on that last one proves what I've always figured: You can do everything right and still get chewed up by a bear! (This was not a great book to read right before going to bed. I was so unsettled I had to leave the light on in the den all night. )

Gonzales's book is very good - he describes various accidents and what went wrong, explaining the science behind survival, the psychological and neurological impulses that motivate our actions. All survivors go through similar psychological transformations and have the same spiritual journey, experiencing fear and hope, reason and emotion, despair and correct action. Surprising outcomes occur, beyond reason and logic.

He writes: "We think we believe what we know, but we only truly believe what we feel".

Cuban Black Bean Soup and Zucchini Bread

Cuban Black Bean Soup is wonderful for an autumn lunch ~ add a little chorizo sausage, onion, celery, carrot, garlic, and a spice blend of red cayenne, deep red paprika, and some pepper blends. I added some dried plums from the back yard; they add just a touch of sweetness Home-made Naan is a nice dipping bread.

I used some home-made yogurt in these zucchini bars. Topping is pecans, cranberries and currants, and shredded zucchini.

Polenta Casserole ~ A Camping Favorite

This casserole is a family favorite, and has the distinct reputation as "the meal Mom had to throw out" when camping at Lake Wenatchee. I fried the polenta, the sausage and egg, added the stewed tomatoes and seasonings, then served it. Ruhiyyih came running back to me shouting that soap was in the breakfast! I'd fried the polenta in Palmolive Dishwashing Liquid! My olive oil and soap were in similar jars...a mistake I'll never make again!

This weekend I made Polenta Casserole, using oven-roasted tomato slices that were sprayed with olive oil and seasoned with fresh oregano and pepper blends.

I've been roasting a tray of plum tomatoes every day.

Tomato-cream cheese sandwich. Oven-roasted tomatoes from the garden, and home-made farmer's cheese.

Coffee Break: Cappucchino

To understand the true addictive nature of caffeine all one has to do is observe me: While learning how to make a perfect froth for a cappuccino I'm reading "The Caffeine Book ~ A User's and Abuser's Guide" by Frances Sheridan Goulart, and "Caffeine ~ The Most Popular Stimulant" by Richard J. Gilbert, Ph.D.

Lemon Tea Cake from "Simply Whidbey"

I enjoy reading cookbooks. While browsing second-hand books I found "Simply Whidbey" by Laura Moore and Deborah Skinner. It is an interesting cookbook that includes recipes gathered from local innkeepers, cooks, and island residents of Whidbey Isand, Washington.

Whidbey Island is beautiful ~ rolling farmlands in the north and heavily timbered forests in the south, dotted with communities like Oak Harbor, Penn Cove and Coupeville.

The ladies collected recipes featuring salmon pate, smoked salmon, salmon antipasto and entrees for the Lazy Day Picnic at Concerts on the Cove in Coupeville. "Red Beans and Rice" was featured at a Dixieland Jazz Festival.There is Dungeness Crab with Butters and Lemon Mayonnaise Sauce, Stuffed Olympic Oysters...and Tutmas Armenian Yogurt Soup (now, that one sounds like Mediterranean fare, my favorite! I know just the bread that would go well with it.)

However, I stopped browsing when I found Beach House Lemon Tea Bread. It looked so refreshing and light. I had to try it.

Simple Ingredients:

1/3 cup butter or oil

1 cup sugar

3 Tbs lemon extract

2 eggs

1 1/2 cups flour

1 tsp baking powder

1/2 sts salt

1/2 cup milk

1 1/2 Tbs grated lemon rind

(1/2 cup chopped pecans optional)

I placed the batter in a small bundt pan, sprayed with olive oil.Then baked the cake for 40 minutes at 350 degrees. I made a lemon glaze, and drizzled it over the top.

Toppings and accompaniments can vary ~ can be used as a shortcake, with strawberries, and other fruits. I always like a spoonful of fresh plain yogurt and a sprinkle of nutmeg.

Dried Zucchini and Sun-dried Tomatoes

Swamped With Production

A long absence from the computer usually means that I'm too busy working in my garden to touch down. Currently, I'm planting some fall crops, mainly lettuce and red-leaf mustard, and doing my fall production. I'm dehydrating again this year ~ tomatoes and zucchini. Sliced zucchini can make good crunchy chips: Just dehydrate thin slices, then spray them with olive oil and kosher salt and oven-roast them for a few minutes.

Just like potato chips, only healthier.

Hiking With the Girls on Mt Rainier

The hike at Sunrise was perfect, low 80's and beautiful sunshine.

Lunch at the mid-point of our hike.

Shopping For Ruhiyyih's Wedding Dress

I wanted to wait awhile before posting any of these photos, so Ruhiyyih could share the news of that incredible day. I assure you, Matt has seen these photos of "The Dress!

It was such a fun day with both my daughters. We picked Laurel up in Renton and headed over to David's Bridal, where we had planned just to look at patterns and fabrics, then try to get an idea of what Matt's mom could sew for Ruhiyyih...a wonderful gesture made monthes ago, when Matt and Ruhiyyih were determining how to keep the costs down.

Laurel is as frugal as I am, however much more of a consumer. My attitude is minimum consumption, make do with what you've got. So, while Ruhiyyih was trying on dresses and twirling in front of the mirror, Laurel and I talked frugality during hard economic times. We discussed all the current measures used by retailers to boost sales, including the federally subsidized program 'cash for klunkers' which helps get old cars off the road and car dealers to sell new cars.

"Never purchase anything full price".
"Wait a day or two before you decide, to avoid impulse buying."
"Put it on hold, get out of the mall, and check your options."

As Laurel and I chatted, Ruhiyyih tried on her choices.

This one was pretty, but had too much fabric...

Laurel had a concern about this one...

Suddenly Ruhiyyih came out in a dress that we thought was perfect. We just gasped and looked at each other.

All our prudence and frugality evaporated! Now it was a matter of readjusting all our priorities, and a phone-call was made to Matt. Would his mother mind, if we just went ahead and bought the dress?

We voted: Laurel, yes! Mom, yes! Ruhiyyih, yes! Matt, yes! Even with the most prudent of inclinations all of us were sideswiped by the pull of beauty.

She NEVER should have tried that dress on! Because, once we saw her in it, we were determined she should have it. Well, to make a story short, we forgot all our rules.

Now, I'll add to my list, "Never try on a dress you cannot afford. Because once it is on, it will be yours."

Welcome Home Isaac

Isaac recently returned home from a Year of Service at the Louhelen Baha'i School.

Shopping At Pike's Market in Seattle

Ruhiyyih and I drove up to Seattle this week so I could purchase some spices at the World Spice Merchants near Pike's Market. This is an excursion that I make once a year, and it is always a pleasure to enter the shop - you can inhale the exotic spices before you enter the shop!

I browsed the spice blends for about a half hour, and purchased six - Poivron Rouge, Hawaij, Syrian Zahtar, Chipotle Chili Powder, Pink Peppercorns, and dried Tomatoes.

My most heavily used spice, excluding cinnamon and pepper blends, is Poivron Rouge. This is a Moroccan spice that provides a delicious red pepper flavor similar to Hungarian paprika and is an intense deep red. I add it to soup, chili, and chorizo dishes.

Polenta Chipotle Soup benefits from the beauty of Poivron Rouge.

Tony Hill has written an excellent book, "The Spice Lover's Guide to Herbs and Spices". It provides not only the various blends but also provides the history, horticulture, traditions and techniques of particular seasonings. He says, "My work has given me access to the paprika fields of Hungary for authentic goulash, the saffron plantations of La Mancha for a fragrant paella, and the chile markets of the Andes for a properly spiced Peruvian stew".

Spices are thrilling and memorable. A simple meal, like 'Moong Dal and Rice Khichri' (rice and black lentils) is brought alive using cumin, turmeric, cardamon and cinnamon. Today, I varied the spices, using a fusion approach of Chinese, east Indian and Chilean condiments. It had a fantastic flavor and punch from paunch puran, Tandoori and Curry Masala blends, and Hoisin Sauce. I added sauteed onion and garlic, black currants, and crushed nuts. I enjoyed sprinkling peppermint buds over the top. Their cooling essence was inhaled while the palate was savoring hot, spicy and sweet.

I'm harvesting tomatoes from my garden now...sliced, with a sprinkling of Tellicherry peppercorns and a pinch of sea salt. Last summer I sliced our tomatoes and added a simple borage flower . . . so colorful! So beautifully simple!

Exploring the Washington and Oregon Coast

George and I have returned from a wonderful trip along the Washington and Oregon coast.

We did some great canoe paddles, hikes, and exploring. George was the primary photographer, putting over a hundred photos in our Flickr account.

I took very few photographs, but one, of malva flowers along a weathered wall, is my favorite.

We tent camped two days along Long Beach, four days at a RV community that allowed tent-camping, and one night at Hebo lake where we were the only campers on the lake.

The RV campground at Buck Lake was so delightful, a 65 and older residential community of older mobile homes. Two little lakes and huge sand dunes buffered the sides of it and the walkways and everything was well-maintained. 1950's style, with cute hand-made mailboxes. Every lot had flowers and nic-nacks to provide enchantment. We were the only tent campers and used this campground as a 'base-camp', from which we drove to all our picnic, canoeing and exploring locations. A blackbear came through the first night we were there, tipping over a garbage can. We were warned about him when we registered, that he visits, but wouldn't bother us if we left him alone.

At this campground I got to know a few of the people as I walked around the loop, and they were all so friendly. Rob, a man who camps there permanently while doing some odd repairs for the place, had a tent not far from us. He made sure we were comfortable. He gave information about the area, and also kept attuned to our habits - when we shut down for the night he turned off his music and sat quietly in front of his fire. He has a lawncare business, so worked in town every day. He'd sit in front of his fire alone in the evenings, and putter around. He told me he started helping his mom financially with the bills when he was only 10 by working crops; at 14 he left home, never completing school. Although he is only in his late 30's he seems much older...some teeth gone, his knees all busted up, a damaged shoulder and a scar on the top of his head.

The morning George and I packed up I put a plastic container of s'mores fixin's on Rob's picnic table (a big Hershey bar, marshmellows, a packet of cinnamon grahams and a little bag of powdered crushed walnuts). Beside it I left this bouquet of flowers I'd picked the day before. I wanted him to know that we really appreciated the kindness he'd shown us. I could just see him laughing at those old flowers, which probably would have wilted a bit throughout the day. I left a metal roasting stick too, and I imagined him sitting by his fire, alone, saying "well, it's been awhile since I built one of these s'mores, but that's what she wants me to do...".

I did the best cooking! I filled one cooler with fruits and veggies, another with meat, eggs and milk products, and another one with salads and condiments. Rice pancakes, Thai soup, Moroccan couscous, Lebaneese cucumber salad with homemade yogurt; blueberry pancakes, shukshooka (Israeli breakfast of eggs, tomatoes, etc), barbecued veggies and chicken. Flickr sets of the various locations on the trip feature videos of my camp cooking.

It was cool along the Oregon coast ~ most days were in the upper 60's. What a welcome relief it was, from the hot days here. The day we left Tacoma to drive down the coastline, temps rose to 104 degrees here! We got out just in the nick of time.

Rahmat watered my garden while we were gone, but he and Ruhiyyih didn't pick any of the zuchinni. I had to haul about 100 lbs of it home, much of it over-grown. Now, when anyone asks 'what's for dinner, I say "zuchinni". Zuchinni fritters, zuchinni stir-fry, Thai soup with zuchinni, zuchinni bread...