Category Archives: Cooking

Rising

Beltane                                                                               Sumi-e Moon

20161112_183554A beautiful day in the neighborhood yesterday. Blue sky. White clouds. Mountains covered with the many shades of green possible after a week of good rain. Maxwell Creek and Bear Creek headed to the Gulf with lots of energy. Lucky we live in the Rockies.

Kate had a good echocardiogram yesterday and a good visit with Tatiana, her cardiologist. It was a long day for her though and by the end she’d expended more than her daily allotment of K.U.’s, Kate energy units. She supervised the challah and it turned out tasty and beautiful. This is no minor feat at 8,800 feet since water doesn’t reach 212 degrees and all parts of the baking process, from flour selection to oven temperature and rising of the bread, change as a result. Ruth did it, but Kate made sure it worked.

On the long list of things to be grateful for these last two days have put a line under family and Shadow Mountain.

Little Girl, Big Girl

Beltane                                                                                    Sumi-e Moon

ruth-and-hair330This little person with the staticky blond hair made supper yesterday, a complicated one. Lamb shawarma, black tie challah and toffee. Kate added a wonderful salad in the Middle Eastern style. Gabe and Jon drove up from Denver, in horrendous rush hour traffic (redundant adjective, I know) for the meal. “Gabe had better like this since we spent all day making it,” she said. He did.

20180522_174843Monday and Tuesday were Ruth’s first two days out of school and we were lucky to have her spend them with us. She cooked, fed the dogs, came up to the loft, “Hi. How ya’ doin’?” I served as her sous chef on the shawarma and Kate did likewise on the challah, but she picked the recipes and guided the action. And the shawarma was good. The challah, too. This is called Black Tie Challah.

20180422_182930She is, though, twelve, still learning to process her emotions. Hard.

This morning she’s off to the YMCA camp in Estes Park, the town closest to Rocky Mountain National Park. She told me she’s switched her preferred college now from M.I.T. to the Rhode Island School of Art and Design. Only the preeminent art school in the U.S. She aims high.

As we were cooking together yesterday, she said, “I’m an artist. That sort of means I’m a perfectionist.”

 

 

Monday

Beltane                                                                       Sumi-e Moon

Still printing out Ancientrails. Wish I’d looked at the pages a little earlier rather than just take them off the printer and add them to the stack. My ink cartridge, which I have had in for quite a while, began to fade in the middle of May, but I didn’t notice. That means I printed out June in faded blotches. Sigh. Do over.

Worked yesterday on my Aickmanesque short story. It’s harder than it looks. Trying to put in shifts in perspective, foreshadowing all without being obvious. Then, wrapping up in 5,000 words or so. Very different from novel writing. A sprint to the novel marathon.

Got a new workout yesterday. Bicep curls during step-ups. Plank raising one leg, then the other. Oh, boy. Crunch with exercise ball. Lower back exercise on exercise ball. Bench press with dumbbells. Row like lawnmower. Other things. Feels good to shift up, change routines.

Kate’s got an echocardiogram today and a visit with her cardiologist. Her overall health has improved so much in the last couple of weeks.  Routine followup though she has had some ankle swelling.

Ruth’s up. She’s on her way to Estes Park tomorrow, but today she and I are going to make challah. And, this evening she and Kate plan to make lamb shawarma. Kate got a couple of new cookbooks at the Dead Sea Scroll exhibit. Ruth’s finished up sixth grade. “Middle school’s so much better than elementary.” She needed the challenge of tougher math, Mandarin, art and she’s flourishing. “I have a talent for language acquisition.” She’s changed so much over the past year. More confident, curious, independent. It’s so much fun to see her life beginning to get back on the track after the divorce.

Gabe still has two weeks of school.

Absence makes the heart grow wiser

Spring                                                                            Mountain Moon

Black Mountain white
Black Mountain white

Yes, it arrived. The bad Samsung got hauled away ignominiously with nary a tear of loss or grief. The new Kitchenaid now glares from its Cylon lens, hunting for dirty dishes, pots and pans that need a wash. This morning I walked past it and a single word glowed on the small screen visible from the front: CLEAN. Oh, joy. Oh, bring on the robotic revolution.

interstellar mediumBuddy Bill Schmidt shared a paper sent to him by a friend from JPL, Jet Propulsion Laboratories. It’s title is: Science and Enabling Technologies for Exploration of the Interstellar Medium. Exploring among the stars. I mean, wow. Still an avid reader of science fiction, I thanked Bill and noted in my reply that we live in a time when science fiction and science fact often intersect. One of the delightful realities of living through this particular era.

Since we have a deep freezer drawer filled with ground beef from our quarter we bought last fall, I picked up an important cookbook, The Essentials of Cooking Ground Beef. In it, to both Kate and mine’s delight, is a recipe for the famous Matt’s jucy lucy’s. This recipe is for sliders and last night I divided a pound of hamburger into eight parts, balled them up, dented the ball with my thumb and stuck white cheddar inside. Hmmm. Tasty. Served with frozen Arby’s curly fries, dill pickle slices and haricourt vert. OK, that last dish didn’t really fit, but I always like to have a vegetable and it was available.

jucy-lucy-burger-042

As the photo at the top shows, we did get another round of snow yesterday. Maybe four inches. All of it welcome. Precipitation, especially now, aids to some extent in fire protection and recharges the ground water. When your daily water comes from the ground water, having moisture to replace what’s been used is important. Water is safety as well as life here. Without it we become vulnerable to lightning strikes, visiting campers and the odd animal trying to navigate high voltage power lines.

ch'an

Kabbalah tonight. More about time. Qabbalah is another way to explore the interstellar medium, a matrix of space/time with its deep roots in what I’ve learned the mountain and rivers poets of ancient China called absence. Absence is at the heart of Ch’an Buddhism, that peculiar blend of Taoism and Buddhism that emigrated to Japan to become Zen. Absence is the place of the Tao, the generative force that gives rise to the ten thousand things in all their uniqueness and detail. Learning to penetrate the gauze of sensation and feel your way into the absence behind it leads to enlightenment. In fact, both Ch’an and its child, Zen, believe in instant enlightenment; once you learn this truth in your core, you know what needs knowing. Absence makes the heart grow wiser.

Oh. I did get my cleaning, reorganizing finished. Spiffed up and ready for a return to both writing and sumi-e.

Homey

Spring                                                                        Mountain Moon

the political side
the political side

Played domestic goddess yesterday. Wash dishes. Make taco meat. Three loads of laundry. Feed dogs twice. Make supper. Pick up. Take out the trash this morning. The duties of an ordinary housewife of the 1950’s, coupled with raising the kids, would have been physically and mentally exhausting. No wonder they wanted to go to work. It’s easier.

Whole process getting simpler, better understood, flowing with the tao of the moment which is nurture and be nurtured.

We went to see Jackie yesterday at Aspen Roots. Better coiffed now. I’m enjoying the well groomed look. It’s all persona. Cut the hair. Let it grow. Trim the beard. Let it flow. Just different. Since this look is less counter cultural, I feel it less. It’s a way of hiding in plain sight.

Cleaned up
Cleaned up

Decided a few days ago that I’d stick, for now, to my resistance workouts and some modest cardio before and after them. That’s three days a week, leaving me four days to do house work or take care of other matters. It’s better because I’m not feeling short changed on those days I usually do my longer and high intensity cardio. I’m good at getting back to the routine after I’ve changed it, so it’s only a matter of time.

Today is a workout day but before that I’m going to fold laundry and wash my bee suit. Hiving some bees on Saturday morning for Beth Evergreen and I want to look spiffy. Part of the well-coiffed thing, I guess. Can’t find my hive tool or my full body bee suit. Gotta be here somewhere, but I can’t find them.

Kabbalah tonight. More on time.

housework_thumbWhich brings me back to housework. Housework, in its earthy, basic realm, is a microcosm of the Great Wheel. It’s a cycle that never finishes, food must be bought and cooked, trash discarded, dishes cleaned. Then again and again and again. Likewise clothing gets soiled and must be washed, folded, put away. Toilets and counters and floors and windows get dirty, then cleaned, then dirty, then cleaned. It’s a great wheel because it relates to the true life needs of us all and is, as a result, repetitive, but powerful.

 

Yesterday and Today

Spring                                                                  New Shoulder Moon

exerciseMade it to three sets on my workout. This is slow for me since I’ve had this routine for over six weeks, the time frame in which I usually go back for new exercises. No matter. Things have been busy. Feels good to be have gotten this far given the situation.

Dream last night. I had been called to organize a protest at a factory, Johns-Manville, where I worked during high school. The rationale (which I forget) was good; I saw a clear path to getting folks ready to take on management. The meeting was held at the factory and lots of workers had come. However. Just before I was to get started, everyone suddenly left the room. They came back in, slowly, and while they were coming I looked at my self in a mirror, getting ready to go onstage. My hair was a mess. I couldn’t get it to lie down.

ruins of the old Johns-Manville factory in  Alexandria
ruins of the old Johns-Manville factory in
Alexandria

By the time I got onstage I could tell that management had a plan and it involved disrupting the meeting by distracting the audience. It worked. People kept coming and going. I started out with a question, “Did any of you work here in 1964?” One older man, his back turned to me, raised his hand. “Well, you might have seen me here as a shipping and receiving clerk.” (actual job) That got the reaction I’d hoped for, a mild bond. After that the meeting dissolved.

As I began to leave the dream and wake up, I was frustrated, disappointed. Then I thought. Ah, I see the mistake. We let the meeting happen at the factory. The next one will be in the union hall.

20180408_121101SeoAh made a Korean chicken soup. Her mother’s recipe. It was wonderful. She used the leek, some mushrooms, spring onions, and rice noodles. SeoAh used silver ware and I used chopsticks.

She came at just the right time. Kate’s recovery has begun to accelerate. She’s sleeping better, doing her exercises, getting outside and walking. SeoAh has relieved the pressure on me by cooking, cleaning. Next week Kate starts physical therapy. I can see the arc of this moving up now. Makes a big difference.

But the best part is the deepening relationship with SeoAh herself. “You are my parents. Do you understand?” Yes, we do. And, we feel the same way.

 

SeoAh Day

Spring                                                                   New Shoulder Moon

20180408_123029Yesterday was a SeoAh day. After breakfast we went to the King Sooper and picked up food for Thai/Korean Chicken Soup and a shrimp/rice noodles dish. SeoAh knows exactly what she wants, picking among the produce items carefully, smelling the spring onions and the leek. On the leek, “I can use this.” So into the cart it went.

She bought me a cafe latte at the instore Starbucks, but while we were drinking our coffee she admitted, a bit sheepishly, that she actually prefers instant coffee. When we went past the InterMountain Rescue Shelter, “Rescue the Rescuers” booth on the way out of the store, she wanted to know how she could help them.  She’s missing Murdoch.

Back home she made me an instant version of rice cake soup that was surprisingly good. Gonna take a picture of it and pick up some more at H Mart next time we go to Jon’s.

20180408_182234After Kate’s shower, SeoAh helped her with her hair, combing it out. Kate’s improving, gradually. She starts P.T. this week or the first of next. Tomorrow morning we have a nutritionist consult to discuss a weight gaining diet for her. She was already petite, but post surgery she’s become even petiter. Charming, but she’d feel better with a few more pounds for stamina.

In the evening we took SeoAh over to Sushi Win in Evergreen. She loved it on previous visits as a sushi connoisseur. Seafood is her favorite protein, having grown up close to the Korea Strait which joins the Yellow Sea, the East China Sea and the Sea of Japan. Xi, a Chinese waiter, took this picture of us there.

The Future of Food

Imbolc                                                                           New Shoulder Moon

third plate Mentioned The Third Plate a few posts ago. A book by chef Dan Barber, owner of the Blue Hill restaurant in Manhattan and a principle in the Stone Barns Center for Food and Agriculture in Westchester County.

SELECT TASTING OR DAILY MENU
Rotation Grains
smoked farmer’s cheese and broccoli pistou
~
Maine Diver Scallop
bacon, winter squash and kohlrabi
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Stone Barns Pig
tsai tsai, horseradish and pickled grapes
~
11 day dry-aged bolero carrot steak
mushroom, kale and onion rings
~
blue hill farm milk
yogurt, turmeric and ginger
~
Malted Triticale porridge
White Chocolate, quince and Beer Ice Cream
Stone Barn Center for Food and Agriculture
Stone Barns Center for Food and Agriculture

He uses four big concept areas, pictured at the top: Soil, Land, Sea, Seed to tell a story about what he sees as the future of food. He’s trying to take the conversation about food beyond the now well known critiques of books like Hard Tomatoes, Hard Times, Michael Pollan’s The Omnivore’s Dilemma, Aldo Leopold’s The Sand County Almanac, and any number of books published in the late sixties like Eull Gibbons, Stalking the Wild Asparagus, Small is Beautiful by E.F. Schumacher. Throw in Wes Jackson’s Becoming Native to This Place, almost anything by Wendell Berry and the thought world championed by John Muir and Edward Abbey and you can see the big conceptual field Barber has tried to plow.

He seems on to something. Using examples like the dehesa in Spain that produces jambon iberico, The Bread Lab run by Washington State plant geneticist Stephen Jones, the farm of Klaas Martens who teaches him about reading the language of the soil, Veta La Palma, a Spanish aquaculture corporation set up in an estuary of the Gulf of Cadiz, and Anson Mills, a fascinating concept by Glenn Roberts who uses landrace farming to resurrect old grain crops and nurture new ones, he seems to propose a recursion to localized crops, that is, wheat, for example, that grows best in upstate New York.  This recursion includes animals, too, where their rearing takes on the characteristics that oenologists call terroir in wines.

nutrition

This recursion would have chefs take their cues, their menus, from what farmers can grow in their immediate area and from those sites with a focus on sustainability and ecosystem regeneration. The fascinating aquaculture experiment that is Veta La Palma  uses the Guadalquivir River and the salt water of the Gulf of Cadiz to farm high quality sea bass. The focus does not have to be only local or regional but can include instances of food production with ecosystem supportive techniques.

This seems similar to the disaggregation idea in power production, local solar and wind and geothermal and hydro.  Anything that deemphasizes the industrial and the corporate in favor of the local and ecological.

EatLocal

He talks about his idea in agriculture as middle agriculture, that is agriculture smaller than corporate, but larger than the small family farm or the boutique garden. He’s trying to get to scale sufficient that it could actually feed large numbers of people.

It makes me want to cook in the way he suggests. That is, find food grown here in the Rockies, use it along with food sourced from the Veta La Palmas, the dehesas or the Bread Labs, and build our menus at home around it, changing with the seasons. Right now that would take a good bit of work, but it might be possible and it would certainly be worth it.

A continuing theme.

The Work of Sadness. Of Grief.

Imbolc                                                                        New Life Moon

Melancholy, Munch 1894
Melancholy, Munch 1894

The melancholy has done its work. Still listening, paying attention, but here’s what I’ve discovered this time. My life was out of balance. I needed more time working with my hands, using my body. Also, I had neglected reading of certain kinds, especially reading that advances my reconstruct, reimagine, reenchant project.

This latter work has gotten quite long in the tooth, has become more of a forever, at least until I die thing. And I don’t want that. I want to write at least some essays, preferably something book length.

20171217_175903It was also time to slough off some of the Minnesota based, second phase lingering work. Especially the political. I am going to the caucus this Tuesday; however, I no longer see myself as a dedicated activist. But, and I consider this great news, Ruth told me she was walking out on April 9th, standing outside Mcauliffe, her middle school, for seventeen minutes, one minute for each of the Parkland victims. She’s doing it in spite of the fact that adults tell her no one will listen. Go, Ruth!

And writing. Not giving that up, yet I feel the need now to shift at least some of that energy to the three R’s. I’ve felt this way before, yes, but something feels different now. Not sure what exactly.

20180303_171938The melancholy also uncovered a tension I’d been feeling between leaning in to the domestic, cooking, for example, and Kate and mine’s presence in the Beth Evergreen community, and what I consider my work. Recalibrating second phase expectations about work, which I have not yet fully done, feels like a task for this time. In fact, I enjoy the domestic part of our lives and it feels good to devote more energy to it.

Recalibrating. More on this as it continues.