An Old Bowl and the Silver Spoon

/ Juliana Lightle / 1 Comment

My Aunt Julia, Mom’s sister, lived to 94. She loved fine antique china, linens, and French furniture. The ordinary bowl in this photo defies those inclinations, its origins a mystery. How did she acquire such a plain bowl and why? I will never know. In spite of its age, cracks, dull finish, I have used it every morning for decades. It is my breakfast bowl, filled with yogurt or cottage cheese with dried blueberries and a handful of walnuts, or, occasionally, oatmeal.

The spoon, on the other hand, is not ordinary, but rather good silver from the set Dad gave Mom on their first wedding anniversary. Unlike Mom, who saved her good silver for holidays and special occasions, I use these spoons daily and think of her unconditional love, strong will, determination, and love for beauty.

A Christmas Tree Story

/ Juliana Lightle / 2 Comments

Decades ago my parents, long deceased, started going to warm Arizona from cold Missouri. They gave me their artificial Douglas fir tree. It was the old fashioned kind of tree where you had to put together a column, add alphabetically labelled limbs one by one, then add the lights of your choice, and finally the rest of the decoration. Every year I unpacked it and went to work. This year was no different except a crucial part of it was missing. I still do not know whether moving was a factor or somehow I did not pack it up correctly. Regardless, it was obvious I would not be using it. What could I salvage? The limbs, the top so I used parts of it to decorate.

I used various limbs and some unbreakable, red Christmas balls to decorate the front of my house.
I stuck the top part into a big pot and added some Christmas balls I have had for years and stuck a star on top.

Then my daughter, Ema, told me I could use her tree which is too wide for her current place. We took it out of the box, she showed me how it works, and I decorated it this afternoon. It is wider and I had to move some furniture but I love the result. I have a tree, but still could salvage parts of the tree I have treasured for all these years since Mom and Dad gave it to me.

Daylight view.
Evening view.

Now it is time to finish the shopping and wrap the gifts.

Persian Rice with Chicken and Saffron

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Per request from a friend who actually has recently harvested saffron and wanted recipes. No photos because I have not made this recently.

2 cups rice

4 cups water or enough to allow the rice to roll around freely in a large pot

salt to taste

1 large flour tortilla or chapati or a similar sort of flat bread

melted butter

onion and chicken breast

saffron

Rinse the rice until the water runs clear. Add rice to boiling water and boil until the rice grains easily break between your thumb and forefinger but not done. Rice should still be firm. Drain the rice in a colander. While rice is boiling, saute one finely chopped, medium sized onion in oil or butter. Add one large diced chicken breast to the onion and saute until tender. Do not overcook the chicken. After rice is drained, add the onion and chicken mixture to the rice. In the bottom of a large pot pour enough oil or butter to cover the bottom and place the tortilla/chapati on top of the oil. Scoop the rice and chicken mixture onto the tortilla forming a cone. Do not let the rice touch the sides of the pot. With the handle of a wooden spoon, punch several holes through the rice mixture all the way down to the tortilla/chapati. Add strands of saffron to the melted butter and pour over the rice cone. Place several layers of paper towels or a thick tea towel over the pot. Place lid firmly on top. Cook at medium low heat for 30 to 40 minutes. To test, place a small amount of water on your index finger and touch side of the pot. If it sizzles, the rice mixture is done. Turn onto a platter and serve. You will have this heavenly crunchy rice and tortilla/chapati mixture at the bottom of the pot. Serve with the rest of the rice and chicken mixture.

You must use long grain rice like Basmati for this dish. Do not use short grain or Jasmine rice. The goal is to have every rice grain totally separate when the dish is done.

Fuerte

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An “exercise” to write a poem about ones origins with the words I am from… inspired me to write this poem.

I am from the dark side of the moon, blood born, secretly shining.

Fuerte

I am from puma, stalking your memories, invading your minds,.

Fuerte

I am from Gottlieb, who left Swiss mountains 150 years ago at 18 to avoid

becoming a mercenary, moved to Missouri, created a farm. His cultivator

sets in my front garden.

Fuerte

I am from persons Gujarati, Bengali, Punjabi, who sailed seas, met strangers, loved.

Fuerte

I am from Esan, a Nigerian tribe about which I knew nothing until a DNA test revealed,

ancient, black, beautiful.

Fuerte

I am from Latin America, Colombian, Peruvian, Puerto Rican–wanderers, explorers.

Fuerte

I am from Slavic peoples. Byzantine, Macedonian, Alexander the Great.

Fuerte

I am from brave wandering ancestors–Asian, Latin, Toscani Italian, French, German, Swiss, Slavic, Iberian.

Fuerte

I am from J haploid group, people who left the northern Middle East 7000 years ago,

wandered, explored, populated Western Europe.

Fuerte

I am from farmers, Doyle and Barbara, who grew corn, wheat, soybeans, Hereford and Charolaise cattle

to whom I carried salt blocks as a child.

Fuerte

I am from Sacred Corn, the nourisher, singing on hot summers, growing.

Fuerte

I am from the sweet smell of Jasmine, Roses, Honeysuckle, winding up walls, overgrowing gardens,

giving people hope.

Fuerte

I am from lemons, figs, dates, pomegranates, golden, dark, red, tropical, lingering.

Fuerte

I am from Stars, universal child, born on sacred ground, singing infinite songs.

Fuerte

In Memory of Mother’s Roses

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Mother’s rose garden

flowers for the family table

all my childhood summers.

Red, pinks, snowy.

No roses for decades

except those given, bouquets,

mostly red.

Now, I look out every window, roses

Pinks, reds, orange, lavender, yellow, snowy.

I love them, cut them,

And remember my mother.

Healthy and Fast Food–1

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Since I like to know the source of food and never get take out when I am home, I create quick, easy, food that fits my personal health goals for food. Here is an easy recipe for one person. Just double, triple, etc. the proportions to fit the number of people for whom you are cooking.

Saute several chopped garlic cloves and cubed delicata squash–I used one half of the squash–in olive oil until almost tender. Add I filet fish (I used barramundi on which I had squeezed fresh lemon juice). When fish is 1/2 done, add 1/2 chopped poblano pepper and 1/2 bell pepper chopped. Saute until fish is done and peppers tender but still bright colored. Add whatever seasonings you prefer. I used basil essential oil. Serve over pasta or rice. I also grated asiago over the dish when I plated it. I prefer asiago over parmesan.

Note: You can also use butternut squash. Delicata has the advantage in that you do not have to peel it.

Moving–6, The End

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Finally settled in my new home in San Dimas, CA. I finished hanging all but one piece of art and family photos this morning. In addition I discovered a new rose bush I had previously not noticed since it is among the constantly blooming oleanders. This makes rose bush no. 25 I think. What I thought was a lime tree is a lemon–now that some are turning the color of lemons. What others said was an apple tree is a pear tree. One tree is pomegranate and full. As to when to harvest, I remain clueless. Supposedly, another tree is mandarin orange but not sure yet. Flowers in bloom everywhere make my heart sing.

Because this area is not right next to the mountains, I thought probably no pumas or bears around. While we walked around the large lake in Bonelli Regional Park on Thursday, my neighbor informed me that both are here and related a story about a bear on the golf course–the back of my house adjoins a golf course, and someone watching a puma chase a bunch of coyotes. I have heard the coyotes sing more here than where I lived out in the country in Texas. The weather has been such that I have not used the heat or the AC yet. Next task is to learn the names of the birds I see here all the time. I know the raptors I have seen but not the little ones rapidly consuming something in the grass nearly every morning. Another change from the Panhandle of Texas is the absolute lack of wind. Right now no wind at all and when it is windy, it is like ten miles an hour or so basically a nice little breeze.

There is a rose bush here which just started to bloom. I had not even realized it was there. When I took this photo, it was not blooming.

Moving 5–Unusually Green

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I finally arrived in California over a week ago. First leg of the journey was Amarillo to Flagstaff; second was from there to the San Gabriel Valley of CA. I have crossed New Mexico many times, have crossed Arizona as well six times since last November. Usually it is dry and brown even as recently as June. Not this time. Green all the way until I hit Barstow, California. The following photos were taken from the car as I drove I-40.

New Mexico

New Mexico–the entire drive the atmosphere was quite hazy. Not sure the cause–perhaps wild fires or the extra humid weather so unusual for New Mexico and Arizona as well.

Near Flagstaff which was super green and lovely. Morning there was quite chilly.

Near Flagstaff.

Finally, in the San Gabriel Valley in northeast LA County.

Moving 4–Bittersweet

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Today I made the first leg of my journey from living in the Panhandle of Texas to living in the San Gabriel Valley in LA County, Ca. I have crossed New Mexico many times at various times of the year. I doubt I will ever again drive all the way across it again. One thing was very different this time, green. Usually, by this time toward end of summer, it is dry and hot. Not this time. Emerald green contrasting with the red rock outcrops proved quite lovely and dramatic. The green prevailed all the way to Flagstaff. The hottest temperature today along I-40 was 83 in NM and briefly a bit above 90 for a few miles in Arizona.

Just before I left my daughter’s house in Amarillo, I took a few photos. I have been going to her house for more than 18 years. My 17 year old grandson has spent almost his whole life there until a month ago. Will I ever return? Probably not. Nevertheless, the lovely memories of their life in this house will linger for the rest of my lifetime.

Moving 3–More Cooking with Paneer

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As I mentioned in the previous post, I am left with one wok and one skillet. The wok seems to work better than the skillet for the sort of dishes I have been making. My previous Cooking with Paneer has been one of my most popular posts. Here is another edition of Cooking with Paneer.

For those who did not read the previous Cooking with Paneer post, paneer is a traditionally East Indian white cheese that does not melt when heated. It is a good source of protein for a vegetarian dish. I use it when a dish calls for tofu because I prefer it to tofu.

Here is a photo of my latest paneer dish.

The paneer in this photo is the white cubes. I sautéed chopped garlic, chopped onions, and purple potatoes in olive oil. Add whatever spices you prefer. Sometimes I use basil essential oil, sometimes the Ethiopian spice berbere. When these were tender, I added the broccoli and coarsely chopped poblano peppers. Saute just until these vegetables are tender but still bight green. Finally, add the paneer and saute just long enough so the paneer is heated through. Serve over rice or farro.

By the way, I did try the rice in a bag since I did not have a normal saucepan. I do not recommend it unless you are desperate for rice. It is extremely bland and boring.