Saturday at the Wildorado Cattle Company Bull Sale


Yes, no kidding, I took my Italian exchange student to something so typical of where I live, a livestock auction.  However, this was not just any livestock auction.  With the guidance and support of the Ag Teacher, the students at Wildorado ISD, where I teach, have created their own cattle company.  They did the advertising, contacted potential buyers and consignors, marketed, everything.  Top bulls from various ranches and producers were in the sale.  A few brought over 4000 dollars and many brought over 3000.  Mostly these were top of the line registered bulls. Several were bred and raised by the students themselves. The freshmen and sophomores spent most of the week washing (no kidding) and moving bulls to Amarillo Livestock Auction where the sale was held.

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Although there were two other breeds of bulls in the sale, The Wildorado Cattle Company raises purebred Angus cattle.  The students have learned to AI, doctor, maintain records, and every thing it takes to maintain a superior quality cattle herd.  I was especially impressed with several students the night before the sale at the pre-sale dinner.  The students introduced the speakers and top consignors, introduced the Cattle Company program, waited on tables.  Kudos to all my students who worked so hard to make this sale such a big success.

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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.

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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.

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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.

 

 

 

 

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.

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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

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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.

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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.

 

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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.

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Almost done.

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

Pasta with Sardines, Walnuts, and Figs


pasta of your choice–I use conchiglie

5 dried mission figs, coarsely chopped

4 garlic cloves, thinly sliced

olive oil

1/2 cup broken walnuts–I used black walnuts tonight

1 can sardines in olive oil

1 Tbs. balsamic vinegar

Saute garlic and walnuts in just enough olive oil to cover bottom of pan until garlic is lightly browned.  Add figs and sardines.  Do not drain olive oil from the sardines. Add balsamic vinegar.  Stir and heat through.  Add to drained pasta.  Stir to combine.  Serve with grated pecorino cheese and a simple salad.  This recipe serves 2-3.

 

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Note:  Why sardines?  There are good reasons to add sardines to your food choices.  First, they are near the bottom of the food chain and have little to no chemical residue as a consequence, e.g. no mercury. Second, small amounts have lots of protein and omega oils.  One little can has 22 grams of protein.  1/2 cup walnuts has 12 grams of protein.  I use pasta from an ancient Italian monastery.

Mom’s Pumpkin Pie


Mom made fantastic pies of all sorts so much so that when she took a pie to a potluck, people would rush to get a piece even before they acquired any other food.  The only pumpkin pie my grandson likes is Mom’s.  He seems to like the idea that he is eating something his great grandmother created.  Today, I taught him to make homemade pie crust and Mom’s pumpkin pie.  Here he is crimping the edges after rolling out the dough and placing it in the pie pan.

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We made two pumpkin and one pecan today.  Here is the recipe for Mom’s pumpkin pie.  He ground the cinnamon–pieces of bark from a friend’s mom’s tree in Ethiopia–using an old fashioned, wooden grinder.

1 1/2 cups cooked or canned pumpkin

1 1/2 cups milk and cream or evaporated milk  ( I use 1 can evaporated milk)

3 eggs

3/4 cup brown or white sugar

1 teaspoon cinnamon

1 teaspoon nutmeg ( I grated this fresh)

1/2 teaspoon ginger

Dump everything in a blender.  Place your hand on the lid before starting the motor.  Blend a few seconds, until smooth, and pour into pastry-lined pie shell.  Bake at 450 for ten minutes, then bake at 350 for 30 minutes longer or until firm in the center.

Placed with Mom’s original typed recipe is this note:  “Juliana, if you use half evaporated milk it gives a wonderful flavor and I like white sugar best.” I use white sugar.

The finished product looks like this.

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This recipe makes a lot of filling so if you do not have a large pie pan, you will need to bake some of the filling in another pan.  Since we made two today, we baked the left over without a crust in another oven proof dish–pumpkin pudding.