Dinner Tonight


After several days away from home, I made a quick, tasty, vegetarian dinner this evening.

IMG_3969

Since I am leaving for California early Wednesday morning and did not want to buy more food, I used what I could find in the refrigerator:  Brussel sprouts, red bell pepper, poblano pepper, broccoli, onion.  I found a container of pepitas in the pantry and added some of those as well.

1/4 yellow onion, finely chopped

1 small poblano pepper, deseeded and coarsely chopped

1 red bell pepper, deseeded and coarsely chopped

6 Brussel sprouts, sliced

Several broccoli florets

Olive oil

Basil essential oil or dried basil

Pepitas

Pour enough olive oil in skillet to cover bottom and heat on medium low.  Add onions and saute until carmelized.  Add Brussels sprouts.  When sprouts are about half done, add remaining ingredients and six drops of basil essential oil.  Saute until tender but still bright colored.  Toss in a handful of pepitas.  Serve over pasta or rice.

I served this with pasta and grated asiago cheese on top.  Although I frequently use parmesan for grating, I actually prefer asiago.  Without the cheese, this is vegan.

 

Vacationing in New York City-Part One


Earlier in June, my daughter, grandson, and I went to NYC for ten days.  We had no particular plans, stayed about three blocks from the East River in Midtown, conveniently only a couple of blocks from the subway so going up and down Manhattan was easy.  We did not do a lot of the usual touristy things.  Mostly we wandered around, exploring.

4B0C3212-3C63-472A-850B-7A361B010D6D

This is a view from the hotel room on the 18th floor.  Yes, there are people living in some of these buildings, complete with patios, patio furniture, and in some cases plants.

E06FC3B5-CF75-4A99-AEE4-271B80D3DB14

The first evening we traveled way downtown, got off the subway at Spring Street, and walked to a soba noodle place which had many vegetarian options–my grandson is vegetarian. We liked it so much we intended to go back but somehow never accomplished that. I would recommend this place for those who like Korean, Japanese, etc. food.  Sadly, I do not recall the name.

IMG_3725

The next day we went downtown again and did something touristy, had lunch in Little Italy.  We had no idea which restaurant to pick so picked this one:  Caffe Napoli.  My grandson liked their cheese ravioli with marinara sauce so much, he ate two entire platefuls.  I had the beet salad.  I am not a bread eater normally but liked theirs so much with the olive oil and herbs that I could not stop eating it. This place was a hit for us so we went back in the evening several days later.

After lunch we took a very long walk through Soho over to Washington Square Park. We spent quite a lot of time there people watching.

IMG_3726

IMG_3728

IMG_3729

IMG_3731

If you have heard of the college, New York University (NYU), and have never been there, you might be surprised to discover it does not have a campus in the usual sense.  Its “campus” is comprised of buildings around and near this park.

Twice we ate at a place close to the hotel:  Clinton Hall at 230 East 51st Street.  They have good veggie burgers and a giant salad served in a huge beer stein, among a variety of options.  They also provide all sorts of games you can play while waiting on food, etc. I would not recommend this place near or on the weekend, however, unless you like loud.  It is a very popular hangout for young, professional people and was so noisy then that we could not even talk to each other without shouting.

One touristy thing we did was take the subway uptown to Central Park and eat lunch at Tavern On the Green.  The salmon patty was excellent.  It was a sunny day, the guests seemed happy except for one man who demanded to be seated in a part of the restaurant that was closed.  He did not succeed. The meal was good, the atmosphere sunny and pleasant. It was relaxing and fun.

IMG_3738

Three times we went uptown to the Barnes and Nobles on 86th Street. We also visited the one at 555 Fifth Avenue.  We are book people, and it seems we end up at book stores everywhere we travel.  My grandson had to stop buying books because of concerns about luggage being over the weight limit. The most unique bookstore we visited is Kinokuniya just across from Bryant Park.  I highly recommend this place.  Not only do they have all sorts of books both in English and Japanese, but they also sell various Japanese art items some of which are very beautiful.  I had to seriously restrain myself. My daughter and I sat in their cafe, I drank matcha latte, and we watched the activities across the street in Bryant Park while grandson explored the huge graphic novel area.

IMG_3742

 

 

 

 

Day Trip to Wineries and a Lebanese Restaurant Near Lubbock, Texas


Yesterday,  Martina, my exchange student from Italy, and I drove to Lubbock so I could say goodbye to Venty, the young woman from Indonesia, whom I co-sponsored at Texas Tech University in conjunction with the teachers’ sorority Alpha Delta Kappa.  She received her Masters in Applied Linguistics recently.  She will return to her home in what used to be called the Spice Islands later in June.

First, we decided to try something new for lunch.  Neither had eaten much food from the Eastern Mediterranean area so we went to Manara.  For appetizers we ordered falafel, dolma, and baba ganoush, none of which they had eaten before.  After enjoying these appetizers, two of us ordered the kafta kabob dinner and one ordered the chicken.  Although the salad was rather ordinary, the saffron rice was heavenly.  The kabobs had somewhat different spices than the kabobs I have previously eaten but were fine.  They were served with two sauces:  garlic yogurt and another which was quite spicy.  We enjoyed both. If you want to try something different while in Lubbock, I recommend this restaurant.  I would go there just to eat the saffron rice.

Second, once I discovered that Venty did not know there are vineyards and wineries near Lubbock, we decided to take a run over to Caprock and Llano Estacado Wineries.  Llano has recently opened an expansive new tasting room.  Caprock is still called Caprock Winery, but the wine produced there is called English Newsom Cellars.  The following photos were taken at Caprock and Venty’s house.

IMG_3713

IMG_3715

IMG_3716

IMG_3717

IMG_3718

IMG_3719

20190601_160157_HDR

20190601_164137_HDR

 

 

 

 

Stuffed Acorn Squash


Winter squash, butternut and acorn, are two vegetables I like and think are under used.  Because I became tired of peeling butternut, I decided to invent something for acorn squash.  Much to my surprise, it is now one of Martina’s favorite foods.  She has even sent photos to her mother in Italy to see if the squash is sold there so her family can try it.  The following recipe is for two. Obviously, just buy more squash and fill if you want to make it for more people.  This is a perfect recipe for vegetarians because no meat or fish is used.

 

1 acorn squash, cut in half, seeds removed

1/2 medium onion, finely chopped

Olive oil

1/2 to 1 teaspoon honey for each half

Pepitas or any chopped nut of your choice

Saute the finely chopped onion in olive oil until translucent.  Stir in approximately one handful of seeds or nuts.  Rub olive oil in the bottom of a small baking dish or pan and cover the flesh of the squash with a thin layer of olive oil.  Place squash in the pan, fill deseeded center with the onion mixture.  Place honey on top of this mixture.  Bake in a 400 degree oven for 30-45 minutes, depending on the size of the squash halves.

For a totally vegetarian meal, serve with salad.

20190124_200840

If you want to add more protein to the meal, add black or garbanzo beans to the salad.  Sometimes we also add chopped hard boiled eggs and feta cheese.

 

 

 

An “Italian” Evening–Two


My daughter and grandson arrived shortly after six.  First course included nuts, cheeses, crackers, blue corn chips and salsa–I know, not Italian.  For the adults, Stella Rosa Black from Italy.  For the non-adults organic apple juice.

While we snacked on the first course, we created two versions of Pasta alla Carbonara, one for my vegetarian grandson and one without much parmesan cheese for everyone else.  Traditionally, this dish requires parmesan cheese; however, my daughter is lactose intolerant so we created the other one for her.  The rest of us just topped off our dish with grated parmesan at the dinner table.

We used conchiglie from Monastero di Montebello in Italy for the pasta and for version two, pancetta cut into cubes.  For the vegetarian version we used Morning Star bacon.  Here is the basic recipe for pasta alla carbonara:

cooked pasta

bacon or ham, cut in cubes or small pieces

whipped eggs, approximately one egg for every two people

finely chopped onions sautéed in olive oil–we used one large onion for four

grated parmesan cheese–1/8 to 1/4 cup per person (you can use half parmesan and half pecorino)

Saute onions until translucent.  If you are using any bacon except pancetta, cook it first but not until too crispy.  Add the bacon and heat through.  Add the cooked pasta and the whipped egg/cheese to the onion/bacon mixture.  Continually stir until thoroughly combined and the eggs are cooked.

When to start cooking the pasta so it is cooked and ready to combine with the other ingredients depends on the type of pasta you use.

We served this with a large salad:  leaf lettuce, shredded purple cabbage, chopped red bell peppers, onions, chopped carrots,  balsamic vinegar and olive oil.  We concluded the evening with three different ice cream choices for dessert.

img_3542

img_3499

img_3540

In case you are wondering why the Christmas tree is still there, well, Martina and I like the lights so we keep procrastinating taking it down.  I keep telling myself today it will be dismantled and then it is not.  Tonight it will come down–maybe.

 

 

 

 

An “Italian” Evening–One


Two weeks and one day ago, Martina arrived from Milano, Italy, to live with me until the end of the school year.  We have discovered astonishing similarities:  we both sing and play the piano, we love vegetables and fish, we read books.  Tonight my grandson and daughter are coming over for Italian food.  We went grocery shopping today, bought pancetta for pasta alla carbonara.  Because my grandson is vegetarian, we purchased Morning Star “bacon” and will make a separate vegetarian version for him.

As we planned this repast, I learned that in Italy everyone eats several courses unless in a very big hurry.  Course one includes various little goodies like cheeses, nuts, salami, often thought of in the US as antipasto, but it can include many other things.  Each person obtains a drink of his or her choice and snacks on the goodies and converses.  There are separate courses that follow:  pasta, meat or fish, salad, and finally dessert.  Italians eat dinner late, e.g. 9-9:30, which reminded me of Argentina where people also eat late.  I like to eat late unlike many people in the US.  However, we won’t eat that late tonight, more like perhaps 7:30 or whenever we get everything done.

Right now as we await the arrival of my family, Martina and I are sipping tea while she works on a dystopian short story she has to write for English class–she is a senior here–and I write this blog post.  The snow from last evening has mostly melted and the sun is setting.  Martina loves Panhandle of Texas sunsets and sunrises.  I will take photos of the food and post them tomorrow.

 

cropped-img_2878.jpg

 

You’re Gonna Eat That?!


This is the title of my newest book which currently resides at the designers for formatting, placing the photos in the correct place and position, making sure everything is just right.  The subtitle is:  Adventures with Food, Family, and Friends.  It includes family and travel stories, adventures, poems, and recipes. Here are a couple of food photos which will be in the book with recipes.

IMG_3474

SAM_1570

IMG_3495

Every Sunday until publication, I will post an update as to progress.  My goal is to have it available for purchase for Christmas presents for those who love food adventures.

 

September 1, on the Rim of Wonder


Sunrise

Dappled clouds

Owl hooting

Wren climbing

IMG_3489

IMG_3486

IMG_3487

Later, I graded papers and watched part of John McCain’s funeral, some of which almost brought me to tears.  I often disagreed with him but never did I question his passionate love of country, his courage, his willingness to buck the norm, to defy convention when he thought it was the right thing to do.  I think he and I shared certain values on which this country is based even if the country as a whole rarely lives up to them.  These include the conviction that all people are equal, that everyone deserves justice, and each person carries the right to find his or her own share of happiness without judgment and condemnation from others who may think differently.

Later, while working on the latest book I am writing, I found handwritten recipes written by my grandmother, my mother’s mother, Nellie Narcissus Duke (Kaiser),whose father came here from Switzerland as a child.  One, for dumplings, remains readable.  The other written in pencil on the front and back of thin paper is fragile.  It is for Strawberry Shortcake.  If Grandmother Duke ever made dumplings, I do not remember it.  Mother did–chicken and dumplings.  I wonder if she used this recipe.  I do remember conversations about the shortcake because Dad did not like strawberry shortcake even though he liked strawberries.  I took photos of these two recipes written decades ago in my grandmother’s handwriting.

IMG_3492IMG_3493

IMG_3494

 

Black Raspberries


Mom filled the white bowl with black raspberries.

I pour Bossie’s white milk over them,

watched it form a pattern,

flowing around the raspberries–

a design in deep purple and white.

I thought it almost too beautiful to eat.

I was seven.

Now I rarely find black raspberries.  Red ones won’t do.  They lack intensity, the beauty.  Every year we went to Hunt’s Orchard north of Amazonia, Missouri, to buy black raspberries, took them home, sorted to discard the imperfect ones, then threw them way behind the garden next to the timber–huge trees, oak and hickory.  Eventually, these imperfections transformed into thriving black raspberry bushes.  We had our own patch, created from the discarded, the imperfect.

Mom fed us fresh raspberries for a few days.  The rest she used to create her famous pies, froze a freezer full.  Baked, they transformed a winter kitchen into the warmth and sweetness of my mother’s family devotion.

I bake pies, many kinds of pies.  I have never made a black raspberry pie.

 

12193406_10204105678156113_6043720938154804167_n

Note:  this will be published in an upcoming publication by the Story Circle Network.  In July my daughter, grandson, and I went to Hunt’s Orchard–yes, it still exists.  I asked about black raspberries.  We were too late; the season was over.  The timber behind the garden area was to the right in this photo.  The person who bought the land years later bulldozed down all the big trees.

Cod Loin with Fennel and Lemon


This recipe, one of my favorites, will appear in my soon to be released cookbook full of family and life stories about food, family, and friends.  I made this tonight around eight.  As usual, I made enough for leftovers for another meal. Makes it easier if you work or are really busy.

Two small cod loins or one large cut in half

3 gloves garlic, chopped

1 poblano pepper, deseeded and coarsely chopped

Fennel essential oil

Lemon essential oil

Vegetables of your choosing cut into bite sized pieces

1 small handful of pepitas

Olive oil

I vary this by using different vegetables, e.g. spinach, Swiss chard, Brussel sprouts, beets, carrots.  Tonight I used Brussel sprouts.

Saute garlic in olive oil until golden.  If you use beets or carrots, sauce them with the garlic until nearly tender.  If you use spinach, beet greens, Swiss chard, add them last.

Add the cod loins to garlic mixture and sprinkle each one with several drops of lemon and fennel essential oil.  If you do not use essential oil, sprinkle with ground fennel and add deseeded lemons.  If using Brussel sprouts, cut them in slices and add at the same time as the cod.  When the cod is half cooked, add the poblano peppers and cook only until cod is done and the peppers are cooked but still bright green.  If using spinach, etc., add them just before cod and peppers are done and stir until wilted.  Sprinkle pepitas over the rice and vegetables.  Serve over pasta or rice.

Note:  I have also used fresh fennel for this recipe.  If you decide to do this, saute it along with the garlic.

IMG_3474

Almost done.

IMG_3475

Served over Basmati rice.  Salad is red bell peppers, red cabbage, romaine lettuce, radishes, and scallions with roasted sesame seed oil for dressing.