We talked last week about traveling companions that are suited to our own style. But we didn’t venture into the dynamics of visiting other folks. Having spent several days with a good friend at her Tucson (technically Green Valley) home in February, I have been thinking about this dynamic quite a bit.
This is the first visit we’ve had together since her husband passed last summer and my first time to their winter home. When he was alive we had a lot of our meals at home. He and I had loving to cook in common so it was an easy part of the visiting routine. My friend doesn’t love cooking so on this trip we ended up eating out most of the time. In fact, prior to my arriving we had talked about having Mexican food every meal.
So I was surprised when she suggested pizza for dinner the first night. Then I found out that she meant a food truck/pizza oven run by two brothers that was almost always parked a few miles from her place – the Family Joint Pizzeria – apparently they have quite a following. You order your pizza then wait in your car (or at some adjoining picnic tables) and they bring it to you when it’s finished. They offer a few bakery items as well and we ate this huge (and delicious) concha while we waited.
I couldn’t pass up the Elote pizza, made with corn and cheese (the top one in the photo)
The other was a more traditional margarita. Both were unbelievably yummy.
Except for two breakfasts that we whipped up at home, we did indeed eat Mexican food for every other meal – and all at smaller, out of the way places that many of my friends might pass up. Lunch south of Tucson near the Tabac community (about 15 miles from the border) that served baby margaritas in jelly jars. We ate hot fry bread from a stand outside the San Xavier de Bac mission, unbelievably scrumptious cauliflower enchiladas at a place called Guadalajara’s and even breakfast at The Little One. We both had Huevos Divorciados – one egg with red sauce, one egg with green sauce (on tortillas) but separated on the plate by rice and beans. It was delightful but the most fun was having chips and salsa for breakfast!
It was a delightful surprise to have all these culinary adventures when previous visits hadn’t been as… exotic shall we say.
Tell me about a hole-in-the-wall place you’ve enjoyed>
I am taking quite a bit of time off this week looking after our grandson. He is quite amiable and happy, and it has been quite fun. He is quite good at entertaining himself, so I have had some time to sit and rest. Yesterday I decided to have Ostfriesentee in the afternoon.
I started drinking tea when I lived in Canada. My mother’s family didn’t drink much tea, but my dad’s parents did. I wasn’t surprised when I ran across an article about the importance of tea in Ostfriesland, as that is where my father’s family came from. Ostfriesland is in northwest Germany right across the Ems River from the Netherlands. People there drink 300 liters of tea per person each year.
The favorite tea in Ostfriesland is Assam tea, strong and malty. There is a very precise way to drink it. First, you put sugar lumps called kluntjes in the cup, then pour in the hot tea and try to hear the sugar make a cracking noise. Next, you pour a teaspoon of heavy cream against the inside rim of the cup so the cream makes neat designs in the tea. You don’t stir the tea, but drink it in layers, so that the last drops are sweetened by the rock sugar. I typically don’t have time in the week for such ceremony, and this was fun.
What are some ceremonies you like? How do you take your tea?
Ever since we defrosted our freezers several weeks ago and were able to see what frozen leftovers we had, Husband and I have been making a point of eating those leftovers and trying not to put any leftovers from new dishes in the freezers. Every night during the week we say to each other “we’re not cooking or baking this weekend, are we.”
Then Saturday rolls around, and our resolve crumbles. This weekend, “not cooking” resulted in an Italian Pie of Greens and two loaves of Leinsamen Mischbrot, a German sourdough bread made of several kinds of flours and flaxseed. The previous weekend, “not cooking” resulted in a cod and mussel stew with harissa, chicken tortellini soup, and four loaves of French bread. We tell ourselves that since the Swiss chard for the pie and the makings for the stew and the soup were already in the freezers, that it is good to have homemade bread on hand, and that none of the newly prepared main dishes went in the freezer as leftovers, we are kind of, sort of, sticking to our plan. There are noticeably fewer containers now in the Lutheran freezer where all the leftovers go.
Husband informs me that we are now eating the last loaf of rye bread from the freezer. Beatrice Ojakangas, the Duluth cookbook author, said that her father would complain to her mother that “there isn’t anything to eat in this house” if he couldn’t find any rye bread in the kitchen. Husband loves rye bread, but insists that he isn’t going to bake for a while. I notice, though, that there is rye sourdough starter in the fridge, and we just got some rye chops we had ordered, so I can guess what we are “not baking” next weekend.
When is your resolve the weakest? What is your favorite bread to make or eat? How do you deal with leftovers?
The cold weather this week has thrown off my groove. It was 40’s and sunny last week and I was without a jacket. It’s hard to readjust to temps in the teens isn’t it.
Still got two ducks! And some wild ones. It rained all day Tuesday, and Wednesday morning there was 10 or 12 squirrels running around together. Up and down the trees, across the yard, digging up acorns, back up the trees, it was fun to watch them playing. I didn’t even know we had that many squirrels. Bailey would have been having conniptions if she’d seen them.
Years ago, when I was measuring grain bins for the Agriculture Department, there was a squirrel running around inside a bin. The grain was down about 10 feet and the squirrel couldn’t get out. I wrote a note on my report to tell the farmer there was a squrril, squerrel, squierril, “rodent” in his bin.
There are a few icy spots around the yard yet. It’s kinda funny to see a chicken slip on the ice. And when you think about the ground contact area of a chicken’s foot, they don’t really have much surface area so I guess it’s not really surprising how often they slip.
We had to put our dog Allie down. She was 18 years old we think. We got her as a stray when a sheriff deputy picked her up one cold rainy October night and called me, because I’m on the townboard, and said she had this stray dog that had jumped into her car, and she’s not supposed to have dogs in her car, so I needed to take her. Kelly heard me on the phone talking about a dog and me saying, “Bring it out”. Kelly groaned and rolled her eyes. Just what we need, another dog. Kelly was with me when the deputy got out of the squad car with this little Rat Terrier in her arms. Kelly had a little dog like this when she was growing up, so her heart kinda melted right there. And Allie had a home. We’d never had an indoor dog before. I said she wasn’t staying inside, and she wasn’t sleeping in our bed. Lost on both of those counts, but that was OK. She must have been abused by a man in her first life because she sure didn’t like men at first. And if she did, boy, you were OK. If there was thunder, Allie would climb up on my head. As she got deaf, that became less of a problem. Deaf, and eventually blind, but there was nothing wrong with her nose. And she never lost her spirit or spunk. She ruled the house and the other dogs up until the last day. All attitude. We loved that about her.
I attended a meeting about growing oats for the food market rather than the animal feed market. It was very interesting. It needs to be much higher test weight to make oatmeal, than it does to be animal feed. The diagram is from the article Processing of oat: the impact on oat’s cholesterol lowering effect. by Grundy, M, Fardet, A, Tosh, S, RIch, G, and Wilde, P. Food Funct, 2018, 1328-1343.
Representatives from the Albert Lea Seed House, from Grain Millers Inc, and from soil and water conservation department spoke. There are some grants that have been received by RAA – Regenerative Agriculture Assoc, and the county to support cover crops or small grains. There are some hoops to jump through yet, and there’s a huge carry over of oats from 2022 driving down prices. Canada sets the markets for Oats; they’re the largest producer of oats in the world so what they say, goes. But it was all interesting and I’ll get signed up for some of it and see what happens this year. They provided lunch. Pizza! How about that.
The Bismarck Tribune had a fun story yesterday about a 34 year old oil worker from Minot who went fishing early in January in the open waters in the tailrace below the Garrison Dam Power plant on the Missouri River and caught a State Record setting 20 lb, 42 inch long Burbot on an 8 lb test line. Burbot are freshwater fish in the cod family. It was the only bite he got all night. Burbot are sometimes referred to as “poor man’s lobster. That was a huge fish.
I was really tickled by the fisherman’s plans to have the enormous fish “fully encased in a coffee table or display case ” in his living room. This guy is evidently not married, as he was out fishing at 11:30 at night when he caught the fish, and I don’t know many women who want something like that in the living room. It also made me think about what his heirs plan to do with the fish 50 years from now when he is gone and they have to figure out what do do with Grandpa’s fish coffee table.
What are some “interesting” family heirloomsyou have had to contend with? What do you have that your heirs have will trouble finding a place for? What would you do with a stuffed and mounted 20 lb, 42 inch Burbot?
Should be warming up by the time you’re reading this. My mom’s mother’s birthday is February 8, 1899. (She died on February 8, 1990.) and mom always said, by her mom’s birthday you could tell spring was coming and the days are getting longer.
But boy, the wind on Thursday. Blowing out of the North and it’s COLD, yet the sunshine is so nice.
15° but there’s mud on the south side of the shed, and that’s what’s so cool about the weather. The sun sure is getting powerful as we move toward spring and April showers and it will be here before you know it.
We were at supper with friends the other night and comfort food came up. I hadn’t thought of an actual food to call comfort food and I was kinda stumped. Popcorn was a big one though. Lately I’ve been making coleslaw at home. Met a friend at the grocery store one day and he had a bag of cabbage mix in his cart, and I thought that sounded good. A little vinegar, sour cream, mayo, pinch of sugar, some salt and pepper, garlic and onion, and Kelly and I are really enjoying it. I can’t figure out why. I think it’s such a good mix of crunchy, creamy, with just a little ‘zing’ too it. Some of you that know your way around the kitchen better than us; should we replace the bay leave that’s been in our flour container since 1997??
Egg production is down a bit with these temps, but everyone is surviving. I’ve got my new hooded jacket, zak-traks for my new insulated boots, and wearing nitrile gloves under my regular gloves and were doing fine.
This cold weather has me thinking of watering calves when I was growing up. Baby calves were kept in the barn with the cows. (Which is frowned upon but now; too many germs spread from cows to the calves that the calves are not old enough to handle yet.) They were warm and I had a simple float on a bucket for their water. When they were about 3 months old, I moved them up to the other barn. They’d be about 300 pounds and boy, that was a rodeo. It’s only 50 feet from here to there, but they didn’t know where they were going, and after burning the horn buds off they were all riled up and it was all I could do to get them up there. It was uphill. Both ways. I just hung on for the ride and tried to head them in that direction. Course once in that barn, I still had to get the rope halter off them. I was younger then thank goodness.
And in this barn was an old metal water tank. 400 gallons or something. One of those galvanized oval metal tanks you’ve all seen. In the summer it was outside with a hose and a float to keep it full of water. In the winter, it was inside. Dad didn’t believe in electric waterers nor was there an outlet in the barn and the calves would have gotten into it and that would be a whole big thing.
Sometimes I would use a hose to fill the tank. And then drain the hose and it hang inside the feed room door, so it was on the warm barn side. But if I didn’t want to use the hose, I used 5 gallon buckets. Carrying those buckets of water built muscle and character. Carrying 2 did it even faster. Remember it was uphill. Depending on the weather, it might take 4 or 6 buckets to fill it. When it was this cold it all froze solid except maybe a depression in the middle so it would only hold 5 gallons. Eventually I’d have to knock out the ice to make more room. The calves, like any outdoor animal, is fine in the cold as long as they can get out of the wind, and they have enough food and water to keep their energy up. When it got to the point they couldn’t drink I could bang on the outside using the backside of an old axe, then chop out a bunch inside, then pound some more on the outside. Mind you, eventually I’d cut a hole in the metal. Sooner if I forgot to turn the axe around. Then it held less water…
As the weather got warmer, eventually Id be able to get the water tank out of the frozen manure, and flipped over all ALL the ice knocked out of it and those ice chunks would last a long time.
So now in winter I haul water in 8 quart buckets to the chickens. It’s downhill all the way to their pen. And a longer walk of 150 feet. (summer we use a hose and multiple buckets) I can carry two buckets in one hand, and corn and water in the other. I have strong fingers. Maybe from all those 5 gallon buckets?
Chickens don’t like bread crust either. But they didn’t eat the cantaloupe, which is weird. We’ve always said we have fussy chickens.
I’ve mentioned we have electric heat. When its below zero, it might cost us $12 / day and I have to think, how much is heat worth to me? Do I want to be cold or do I want to pay the $12.
Good thing this cold spell didn’t last too long.
What Is your favorite cabbage recipe? What is the longest cold spell you remember?What is your ice removal strategy? What do you do with old spices?
Our children grew up eating a lot of rice, especially Basmati rice since we made curry pretty often. I made risotto occasionally, but not often since it was such a boring pain to make, standing at the stove and stirring and adding the broth for what seemed like an eternity.
The advent of the Instant Pot has revolutionized risotto making, and you can get a really decent risotto in no time with very little effort. I splurged and got a large bag of Carnaroli rice from a fancy, mail order Italian grocery store. It is heavenly. It is said to be far superior to Arborio rice. I haven’t decided yet.
I was tickled the other day when our daughter told me that she and a friend are determined to sample every risotto in Seattle. Their most recent foray into risotto was at a very fancy Italian restaurant where the risotto was green (presumably from pesto) and had Wagyu beef on the top. Daughter said it was wonderful.
I think she and her friend are on a lovely quest, and I wondered where I would want to go to sample a delicacy. All the minestrone in Tuscany? All the baguettes in Paris?
Where would you like to travel to sample the food? What is your favorite rice dish?
It was nice to see the Sun on Monday for a while. Feels like that was a month ago. Then Thursday it was sunny for a while. Maybe some sun coming…along with the cold. Man, February, I’m telling ya. It was nice to see the Sun on Monday for a while. Feels like that was a month ago. Then Thursday it was sunny for a while. Maybe some sun coming…along with the cold. Man, February, I’m telling ya.
I signed a contract for concrete this summer. I’m excited about that and looking forward to it. It’s going to be really nice. I also plan to get new electrical service run to the shed instead of the rube Goldberg way it gets there now. (Thank you Dad) And then next year will be insulation and walls. But it’s gonna be nice.
I meant to start writing this well before I did. I went to get something, and I got distracted vacuuming the entry way and mudroom. That area is always dirty. Between the dogs’ wet feet and me and my boots bringing in bits of straw and chicken manure, plus dirt, and gravel (That’s why it’s the mudroom). Doesn’t help that our 15-year-old dog Allie is suffering incontinence and often pees down there. Good thing it’s tile and in floor heat. We’ve tried the doggy diapers; can anyone make them stay on?? We can’t. Put it on, turn around, it’s off. Maybe it’s the shape of the dog.
Anyway, after vacuuming the entryway, I realized I should vacuum the basement steps. I know I’ve vacuumed them once or twice before, but it’s been a while. Plugged it up with a big chunk of something and pulled out a LOT of dog hair. And that led me to vacuum the bathroom downstairs. I don’t ever recall vacuuming in there although someone must have at some point, and then it was full and I had to dump it out again after I was done. Then I had to mix up the next step of the Amish Friendship bread batter, and in a round-about way I finally got around to writing this.
Wednesday, I needed chicken layer ration and I drove to Stewartville to pick up it up. Stewartville is about 10 miles south of Rochester. Back when I was milking cows, it was almost a weekly thing to pick up bags of something for the cows. Protein supplements, soybean meal, trace minerals, salt, mineral barrels, something; and it was all in 50-pound bags and I loaded and unloaded many many tons of bags by hand over the years. So, when I called Elgin Elevator to order the layer ration and they told me they don’t carry bagged feed anymore, well, I was filled with dysphoria. When I was a kid, I’d go there with Dad to pick up feed. It probably had a few other names, and I recall picking up feed in Viola MN, and Zumbro Falls MN, but usually it was Elgin. There was a merger last year and I can only assume that’s why they’re not carrying bagged feed anymore. Or perhaps it’s so many people moving to bulk products instead of bags. And that’s how I ended up in Stewartville getting a ton of layer ration.
It’s so easy these days- they put it in the truck with a folk lift, and I use the tractor and forks to take it off the truck and put it in the shed. ‘Work smarter not harder’ they say. But it’s hard to build muscles that way, the weaklings.
I did get to drive some nice roads that I don’t often get on. Drove past Fugles Mill, over the Root River, and past the Root River Park. But getting around or through Rochester is such a hassle. (I know, try Minneapolis you say).
It was fun to meet Krista and Pippin and move some eggs. 36 dozen so far in January!
With the cold weather coming in I’ll have the wellhouse heater on for the next week and will be trying to collect eggs before they freeze and crack.
Doing chores the other day and I had a bit of a traffic jam.
Didn’t get a chance to watch any movies this week. Kelly and I are trying to watch an episode or two of ‘Orange is the New Black’ every night.
Music has been a random assortment of my phone playlist, Radio Heartland, the XM 1940’s station, or ModernBigBand on the Jazz channel. Although on the drive to Stewartville my playlist was various songs by the band YES. Roundabout, South Side of the Sky, Yours is No Disgrace, I’ve Seen All Good People. It was nice. Course I had the dogs with me. Humphrey just lays in the back seat. Bailey spent the first half of the trip with her nose in my ear, and the second half in the front seat staring at me.
One thing I forgot when using the snow blower last week; I forgot about how blown snow lands and packs harder than falling snow. Here’s me digging out one door with a garden trowel I had in the gator –
There was another door I was going to leave for Kelly, but I found a shovel and dug that one out and got it open. Yep; forgot that part.
Bundle up for a while now and be careful out there.
This weekend Husband and I plan to order our seeds for the garden. Husband has picked out three varieties of zinnia seeds. We will have our usual San Marzano 2 and Brandy Boy tomatoes which we will start in March. I found a source for the Doux D’Espana red sweet peppers. They are unavailable from our usual suppliers, so I hope the new source is reliable. I have no idea why they are in such short supply. We will also grow New Mexico Joe Parker Anaheim peppers.
Husband wants to plant turnips this year instead of kohlrabi. He will have them all to himself, as I don’t like turnips. I don’t like kohlrabi, either. He also wants to grow 12 heads of Alcosa savoy cabbage. We agreed on growing more Hamburg turnip-rooted parsley, as it is so good in soup and stock. We will grow our regular peas, Italian giant winter spinach, chard, Hidatsa pole beans and green beans, Italian parsley, and butternut squash. I am feeling tired already!
What are your summer garden plans? Any travel plans? What flowers do you like to grow? Any opinions about turnips?
I’m not hugely adventuresome when it comes to food. Once I find something I like, I tend to stick to it. Almond Butter Granola Waffle at Black Coffee & Waffle. Vegetarian Reuben at Pub 42. Blueberry Pancake at Lowbrow. Quattro Formaggio at Punch. It’s not that I’m afraid to try something new, it’s just that I can’t imagine not having my favorite in that moment. There are a few things I’ll always try: tiramisu, sticky toffee pudding, anything made with macadamia nuts.
Although Hawaii is not the actual birthplace of the macadamia nut (and isn’t even the world’s largest producer of the nut), the 50th state has certainly taken the macadamia to heart. I will say that every time I’ve traveled to Hawaii – I work hard to make it worth their while. And the restaurants on Oahu and Maui did not disappoint this trip.
I learned to love macadamia nuts for breakfast years ago. I was breakfasting with clients and the hotel sales person when I discovered coconut syrup on the waffle bar, along with chopped macadamia nuts. Can we say “heavenly”? I know in this global economy I can easily get nuts and syrup but I never get around to it so I was really looking forward to loading up on fat bombs (what a friend dubbed macadamia nuts long ago).
Our very first morning in Oahu, we hiked about 15 blocks to Eggs `n Things:
We had a great table out on the balcony, looking over a pretty park and they served me the Fresh Fruit Rainbow Pancake. With macadamia nuts. The photo is in the header above. It was delicious and outrageous – how can anybody eat that much in one sitting? Well, I showed them how it was done. It was a good things we had a lot of walking to do that day.
We went to a different breakfast spot every day of our trip and I found pancakes with macadamia nuts every time – but only found coconut syrup once. Aaaah well, the vicissitudes of travel!
Trail Baboon 