The Story Circle Network


This month, January 2014, is the anniversary of my becoming a STAR BLOGGER with the Story Circle Network, an organization of women writers from all over the world headquartered in Austin, Texas.  This month, I became a member of their board.  Every other year they hold a conference in Austin, Texas.  This year the conference will be April 11-13 at the Wyndham Hotel in Austin.  You do not have to be a writer to attend the conference.  I attended for the first time nearly two years ago and it changed my life.  Yes, I had published a book previously, a book about preventing sexual harassment, co-authored with an attorney–written years ago when sexual harassment was a particularly “hot” topic in corporate America.  It was even translated into Spanish.  I had been paid to write technical manuals, paid to speak at a technical conference, that sort of thing.  I wanted to write something different, something creative.  This conference lead me to a new writing path for which I am very grateful.

The Story Circle Network provides all sorts of classes as well, memoir writing, travel writing, poetry, flash fiction, blogging, as well as editing services and advertising.  First, I took a blogging course and started this blog–that anniversary will be next month–two years blogging.

Now to the big news:  within the next couple of months my book of poetry, On the Rim of Wonder, will be published.  Some of the poems or versions thereof were first published right here on this blog.  Do you want to become inspired, change your life, meet fantastic women writers, visit Austin?  Attend this conference!!!  You will not regret it.

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Curried Vegetables with Quinoa


This recipe originated out of my desire to learn to like quinoa.  Except for some quinoa cakes at a local restaurant, I had never eaten quinoa that I thought delicious.  Actually, I found it a dreadfully boring food.  Nevertheless, I became determined to find a way to like it.  Why?  Nutrition.  It is good for you.  So let’s start with how I learned to cook quinoa so it is actually tasty.

Quinoa

Olive oil

1 cup quinoa

1 3/4 cups water

1 tablespoon finely chopped garlic–I am lazy about garlic and buy it by the giant jarful, already chopped

1 heaping teaspoon vegetable or chicken base–I use Better Than Bouillon

Rinse quinoa thoroughly–it requires an extremely fine strainer.  Pour enough olive oil in a medium sauce pan to cover the bottom.  Place the chopped garlic in the olive oil and sauté a minute or so at medium high heat. Add the quinoa, stir quickly to mix with the garlic and oil mixture.  Add the water and base.  Stir thoroughly to combine the base with the other ingredients. Bring to a boil, turn heat down to low.  Cook approximate 20 minutes or until the quinoa has absorbed the liquid and is fluffy.  Quinoa reheats well in a microwave so you can make extra for meals later.

Curried Vegetables

1/2 medium purple onion, chopped

1 large poblano pepper, seeded and coarsely chopped

3-4 portabella mushrooms, sliced

1 large jalapeño pepper, seeded and coarsely chopped

1 small beet, sliced and cut into smaller pieces

1/2 cup coarsely chopped butternut squash

Olive oil

1/2 tsp. curry powder–I used Malaysian Seven Seas Curry by Spice Appeal

1/2 tsp. masala–I used Chana Masala by Spice Appeal

Use whatever curry you prefer.  This curry is a mite hot.

Saute the onion, mushrooms, squash, and beets in olive oil until slightly tender.  Add spices and peppers and sauté until tender but still slightly crisp.  Serve over the quinoa or rice.

Regarding olive oil:  I use it to make nearly every kind of food from all over the world.  I use a lot because I really like it.  I have even made pie crust out of olive oil.  It is one of those few oils you can use and know it is good for you.

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Holiday Break Fun and Recipes


Because of my job, I am on the last day of a two week holiday break.  What a productive and fun time it has been.  Christmas Eve, my friends, my daughter, and my grandson came over.  For the first time ever, I made ham in a big Crock Pot and it melted in our mouths.  They requested I make my signature Refried Black Bean Cassserole and roasted vegetables so I did.  Other food requests included chocolate spiders for dessert–they are cookies.

Ham in the Crock Pot

Cover the bottom of the slow cooker with a 1/2 inch thick layer of brown or turbinado sugar mixed with 2-3 T tapioca. Place ham on top of the sugar.  Cover the top of the ham with preserves of your choice.  I used homemade pineapple/apricot preserves I had made several years previously.  Cook on low for 6-8 hours.  Note:  I used spiral sliced ham precooked.  You do not need to add any liquid, it will make its own.  If you wish, once some liquid has accumulated, you can periodically baste the ham.

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Christmas Eve dinner, eating and relaxing at the dinner table.

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At the bar before dinner while I am still cooking.

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Lingering and relaxing around the dinner table.

These same friends came over about 1 1/2 weeks later.  The special request that time was for another round of Refried Black Bean Casserole.   This is one of those recipes I invented but never measure anything, just make to taste.  This last time I decided to work at paying attention to what I used so I could share.  It may or may not be exactly what I do every time, but it is close.

Refried Black Bean Casserole

2 cans black beans drained

Enough olive oil to cover bottom of large skillet

1/2 red onion, finely chopped

3-4 Tablespoons organic ketchup

3 Tablespoons cumin–add or subtract to suit you taste

Tortillas

Grated white cheese–I usually use monterey jack

Heat oil in skillet and add onions.  Cook until translucent.  Add black beans, one can at a time.  Take a regular table fork and mash beans repeatedly until most of the beans are mashed–I like to leave some not totally mashed to add a bit of texture.  This is easier to do if you only add one can at a time.  Thoroughly mix beans and onions.  Add the cumin and ketchup and stir thoroughly and keep mixing until the mixture it thick and heated through.  Use a round slow cooker or casserole dish.  Oil bottom of dish and place one tortilla in bottom.  Place enough of the black bean mixture on top to cover the tortilla, then sprinkle the grated white cheese on top.  Repeat layers, ending with grated cheese.  You may use any kind of tortilla.  However, I prefer whole wheat flour, but anything works.  Heat through until cheese is melted.  You may also make the bean mixture a day in advance and refrigerate.  If you do this, it will take longer to heat the casserole.

In between cooking adventures, one of my best friends and I decided to take a quick trip to Albuquerque, NM.  We visited our favorites places in Old Town, ate here and there when we felt like it, and stayed someplace new to both of us, Los Poblanos.  We loved this place.  It is located a bit north of downtown and Old Town, off of Rio Grande Blvd. by the river,  and includes 25 acres of lavender fields, a barn, a solar powered swimming pool–not open in the winter, a restaurant, a farm store, an herb garden, paths for strolling here and there, and an impressive tree lined entry drive.

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The lavender field.  They offer many lavender products in the Farm Store as well as balsamic vinegar, cookbooks, and various other items related to what they grow and organic farming and cooking.

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A view of the main house and restaurant area.

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A view near one of the many walking paths.

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The fireplace in our room.

Although I have been to Old Town in Albuquerque many, many times, never before did I go inside the beautiful old church on the square.  They allow photography so I took a photo.  It was all decorated for Christmas with a nearly life sized nativity scene.

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Tomorrow I go back to work.  With friends coming over for Christmas Eve, a trip to the local museum with my friend Roberto Borja, his family coming over for dinner again, the trip to Albuquerque with my friend Zuriash, hanging out with my daughter and grandson, it turned out to be one of the best holiday breaks ever.  Here’s to an equally wonderful 2014.

This Morning


It’s almost gone:

Time.

I must print poems for inspiration

before the website goes down.

The early morning sun filters

through windows, warms my back.

The printer prints.

I smear even complexion mask

over my aging face.

Where did my beautiful skin go?

Can I fix it?

Arid climate, too much suntime, what?

Must I admit to aging?

Must I see grey roots

beneath the dye?

I walk by the photo when I was 37.

What happened to that face?

I want it back!

The printer prints.

I look in the mirror, distressed.

In my family, I can expect

another twenty years.

Twenty years?

If I don’t do something to this face,

in twenty years…

The printer prints.

2013 in review


The WordPress.com stats helper monkeys prepared a 2013 annual report for this blog.  It seems that my cooking remains more popular than my poetry.  Hmmmmm.  Wondering what exactly this means.  Probably that everyone cooks way more than they read poetry.  Maybe I am a better chef than poet.  Who knows?!  Traveling, e.g. family road trips, seem popular as well.  Regardless, I will continue to create unusual food for family and friends, travel, write, and blog about these things I love.  Happy New Year to all of you.  May 2014 bring you good eats, fun, fulfillment, and joy.

Here’s an excerpt:

A San Francisco cable car holds 60 people. This blog was viewed about 2,400 times in 2013. If it were a cable car, it would take about 40 trips to carry that many people.

Click here to see the complete report.

Fun, Food, and Community with Vegetarian Enchiladas


A couple of weeks ago, one of the blogs I follow, getsetandgo, created a post about “community” with photos of an Indian festival where all sorts of people come together to celebrate–a community.  She requested others post photos of their community events.  After reading her blog post,  I decided to tell about my attempt to start a monthly “community” :

Several months ago, I reached way out of my comfort zone and started a monthly potluck.  When and where I grew up, inviting people over for a potluck was socially unacceptable.  If you invited people over, you cooked everything yourself.  If people wanted to bring something, insisted, well, ok, but otherwise, no, no, no.  Because of work, writing, and singing, I invited a number of friends over only every few months.  In September, I decided it would be far nicer to see people  more often and invited some friends over for potluck.  They asked if we could do this regularly so a monthly ritual began.  More and more friends keep asking to join.  It remains a type of hit and miss thing.  Sometimes 16 people show up, sometimes only five.  My most recent event was a week ago.  Because some of these friends are vegetarian, I invented a recipe, vegetarian enchiladas, just for them.  I also made pork roast and chicken enchiladas.  The vegetarian enchiladas disappeared quickly and everyone wanted the recipe.

Vegetarian Enchiladas

Six tortillas (I used whole wheat)

1/2 purple onion, chopped finely

1 large poblano pepper, chopped finely

1/2 medium sized red bell pepper chopped finely

1 package cream cheese

Olive oil

1 tsp Mexican spice mix

1/2 tsp chipotle pepper, ground (I used Spice Appeal-adjust to hotness desired)

Shredded monterey jack cheese

Red enchilada sauce–I used canned because my cooktop is awaiting repair

Saute onions and pepper in just enough olive oil so they will not stick or become too dry.  Mix in cream cheese and spices until thoroughly blended.  Fill the tortillas, roll up, and place in an 8 inch casserole dish.  Cover with a light layer of enchilada sauce.  Sprinkle enough shredded cheese on top to cover.  Cover with aluminum foil.  Place in a 350 degree oven for 30-40 minutes.

In the spirit of the getsetandgo blog, I took photos of my friends as we talked and ate.  The enchiladas were all gone before it occurred to me that it would be nice to have a photo.

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Additionally, I regretted not taking a photo of three of my women friends with long hair.  Another friend who has spectacular, very dark grey, long hair and just turned 70 recently told me a story about how a mutual acquaintance came up to her and told her no woman over 60 should have long hair.  It annoyed me so much in an odd sort of way that I now wear my hair longer than usual.

Snowbound


This prose poem recently appeared in the latest “Story Circle Journal”.

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They’re young; they’re handsome; they’re mine for six months.

Two seventeen year old South Americans.  The Brazilian has never

seen snow.  It snows two feet in less than twenty-four hours, wind

shrieking along the canyon rim, drifts piling four feet high, roads

closed.  Even the snow plows give up.  We’re house and barn bound.

Horses need food.  We all pitch in, climb through drifts, shovel.

Schools never closed are closed; offices closed.  No lights on the road.

Two days later it takes us an hour rocking back and forth in the green

Off Road 4X4 truck to go the one eighth  mile to the main road.  After school

and work we leave the truck near the road  and trudge down the long hill

to the house.  By flashlight we struggle  back up the next morning, trying

not to fall.  Even boots fill with snow.  That evening, the boys insist

we drive all the way down to the barn.  I start to fix dinner.  They tell me,

“We’ll be back in an hour.  We aren’t going through that again!”

They shovel tracks for the truck all the way from the barn to the main road.

I miss them, especially in winter.

Mom’s Pumpkin Pie Recipe


Today, Thanksgiving Day, I will make Barbara Duke Lightle’s (my mother)  pumpkin pie, using a recipe and blender she gave me decades ago.  The recipe includes a small hand written note about her preferred way of combining the ingredients.  My grandson loves this pie and the idea that what he is eating is a recipe from his great grandmother, a woman he will never know.  He tries other pumpkin pies but likes only this one.  Dad loved this pie, too.  After Mom died and he discovered he was gluten intolerant, he taught himself to cook.  He made this for himself sans the crust–pumpkin pudding.

1 1/2 cups cooked or canned pumpkin

1 1/2 cups milk or milk combined with cream or evaporated milk

3 eggs

3/4 cup brown or white sugar

1 tsp ground cinnamon

1 tsp ground nutmeg

1/2 tsp ground ginger

(or use 1/2 tsp nutmeg and 1 tsp ginger for a more spicy flavor)

Place all ingredients in a blender.  Place your hand over the blender cover before starting the motor.  Blend just  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.  A piece of outer peel of orange can be blender grated into the pie mixture–if you do this, place in blender with 1/2 cup milk and blend fine before adding other ingredients.

You may use squash instead of pumpkin.

The hand written note says, “Juliana, if you use half evaporated milk it gives wonderful flavor and I like white sugar best”.

I use evaporated milk totally and white sugar like Mom recommended.  I have never used orange peel.  The cinnamon I am using today comes from a tree at my friend’s mother’s house in Ethiopia.

This seems a great day to also thank my mother for all she taught me:  cooking, singing and playing the piano, a love of beauty–flowers, wildlife, good food, the list is endless.  She taught me think positively, to believe in myself, to make the most of what life brings, to never give up.  Thank you, Mom!!!

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Baked Pork Chops with Vegetables


My stove top quit a couple of weeks ago.  No repairman is available until after Thanksgiving.  To cook anything, I must use the oven, microwave, or electric roaster.  Last night a friend came over for dinner.  Decided to try something I had never tried before:  roasting the pork chops in the oven with vegetables.

4 pork chops

3 medium red skinned potoates, sliced

2 poblano peppers, seeded and chopped

2 jalapeño peppers, seeded and chopped (optional)

1 medium sized red onion, chopped

2 apples, cut into slices–I used Jonathan

5 medium sized baby portabello mushrooms, sliced

Olive oil

Rubbed sage

Dried thyme

I used a cast iron enamel roasting pan.  Use whatever you have so that you can layer the ingredients.  Pour enough olive oil into the bottom of the pan to cover the bottom.  Layer the chopped onions with  potato slices on top.  Place the pork chops on top of the potato slices.  Sprinkle rubbed sage to cover lightly the pork chops.  On top of the pork chops, layer the poblano and jalapeño peppers, then the apples.  Sprinkle thyme over the top of this layer.  Finally, place the sliced portabello mushrooms on top and pour olive oil over the layered chops and vegetables.  Place the roasting pan in a 400 degree oven.  Bake until pork chops are done, approximately 45 min. to an hour.  Serves four.

Day Trip to Lake Marvin and Canadian, Texas–Part Two


After eating lunch at the elementary school, two of us decided to go to the museum for which Canadian is famous, The Citadel.  Originally a Baptist Church, it lay in total disrepair until Dr. Abraham and his wife bought it, totally restored and converted it into their residence.  They gave it to the town as a museum and moved into another Victorian house which they totally restored.  The location of The Citadel currently contains the house, a gift shop, and another building which houses an art gallery.  First, you go to the gift shop to purchase tickets.  On this particular Fall Festival weekend, the Abrahams also open their actual residence to the public and take you on a personal tour themselves if you so desire.  Given my limited time, I purchased a ticket only for The Citadel.

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This door is one of the first things you will see if you walk to the entry gates from the south of the house.  Everything remains elegant, ornate and in a style one does not often see in this part of the United States.  Canadian is an exception; fancy, old houses are everywhere.

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The entry gate, looking across the lawn, provides a view of the property from front to back. Below is the face above the gate.

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These columns stand one block back from the entry gate.  The property equals one square block.  This quotation is inside the entry gate to the left.

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After buying my ticket at the gift shop, I headed to the museum and found the current show astonishing, impressive, and frequently hauntingly sad.  The entire gallery houses the photography of one person, James Mollison.  This young man decided to go to various countries taking photos of children and their bedrooms.  The complete collection was available for purchase in a book with details about the author’s interviews with all the children he photographed.  I bought one for my grandson.

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Although some of the photos showed children with beautiful bedrooms, living in relative ease and occasional opulence, most of the children lived in squalor or had no place to live at all except the street.  The boy below lives in Nepal. His entire family live in this room.

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The boy above lives in Cambodia.  They live in a shack above a river. When it rains a lot or flooding occurs, they have no place to go and everything floods.  The river provides water, food, washing, everything.

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This boy in Brazil lives and sleeps on the street.  If he is lucky, he finds a sofa outside on which to sleep.  To eat, he has to steal.

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Living in Italy remains anything but easy if you are Roma.  Although he has a family, they have no place to live so sleep on this mattress outside, the entire family.  Harassment necessitates frequent moving.  They live in a constant state of fear and desperation.

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From a tribe in the Amazon, this youngster actually lives with family and they do have a place to live.  However, modernization and the drive to harvest the various natural resources there threaten their traditional life and homeland.

After leaving the art gallery I headed across the lawn to the house, taking photos along the way.  This fountain is in a small side yard, just inside the gate.

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Once in the house, you can take photos but unfortunately with no flash.  Without a fancy camera, I gave up the idea of photography while in the house and just enjoyed the beauty of the art, the furniture, the exquisite rugs, one of which especially caught my eye.  I love rugs and own a few from Iran, Afghanistan, Egypt, and a couple of Zapotec runners.  I am especially fond of rugs from the Middle East and know a little about them,  sometimes roaming  around rug shops for the joy of rug viewing somewhat like going to a museum to look at the art.  However, never have I seen a rug anything like the one that lay before me.  Entranced, I stared in awe.  First, the rug was huge; it filled the entire master suite.  In the center a shepherd and sheep stood with lions, deer, and various other animals around the border.  I found one of the ladies helping with tours; she knew nothing about the rug and sent me to the lady in the gift shop.  She didn’t either and told me to go down the street five blocks to where Dr. Abraham currently lives and ask him.  I informed her that I did not have a ticket to tour there and tour time was running out.  She told me to go anyway.

Mrs. Abraham provided a warm greeting. I explained I was ticketless and had only come to find out about the rug.  She told me an identical rug had been in the house where her husband grew up. However, the rug at The Citadel was not that rug.  Dr. Abraham’s brother  inherited the original rug when their father died.  She indicated they had bought the rug at an auction.  For more specifics, she instructed me to find Dr. Abraham in the kitchen.  When I found him, he was explaining to others about the tiles. I waited. He seemed delighted with my interest in the rug and told me about it.  His family was originally from Lebanon.  An identical rug was, indeed, in the house where he grew up.  In fact, he and his siblings used the rug for games they invented, hopping around from animal to animal. By the time his father died, the rug had become quite worn from all this use and his brother did inherit it.  Dr. Abraham loved the rug and was delighted when someone told him that they thought a similar, if not identical, rug was to be auctioned off in New Orleans. He went to the auction and purchased the rug which is in much better condition than the one from his childhood. He told me he knew little about rugs, but was quite sure he had been told it was from Damascus.  Since the trip to Canadian, I researched rugs a bit,but cannot find the origin of this rug.  I intend to keep trying.

All this exploration with the rug caused me to leave Canadian considerably later than planned. The drive from Canadian to Miami, Texas, provides somewhat dramatic scenery typical of much of the west with an occasional richness of trees and green quite unexpected and delightful.  The following photographs were taken during this drive.

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The Canadian River with the bluffs on the other side.

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It appeared as if someone had built a cairn at the summit of this odd little hill.  In the middle of nowhere, who could I ask.

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