Category Archives: Food

Food, Nature, Poems, Uncategorized, Weather

You Can’t know the wind

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Last Monday was a wild weather day here, with sustained West winds all day of up to 47 mph, and prolonged gusts of up to 67 mph.  There were periods of whiteout from snow squalls intermingled with sunny periods and dust.  There were some things we needed at the store, so I hazarded a trip to Walmart at about 5:00, just when the wind was at its peak. I saw traffic lights that had come loose from their supports, dangling over intersections. I waited at a red light on the interstate bridge and the van took the full broadside brunt of the wind. I felt the van rock, and I was worried I might get tipped over. 

The wind was cold and horrible, full of dust as I ran into the store.  Of course, I left the grocery list in the van.  I wasn’t about to run back out to the van to get it, so I tried as best I could to remember what Husband had written .  I forgot only one thing, a jar of olives seasoned with smoked paprika. I had to stop at another grocery store anyway, so I thought I could probably get the olives there. Well, there were no such olives there, so I journeyed back to Walmart and struggled yet again in the wind, and I found the olives.  Husband was really hoping I could get these olives (more on the olives in another post). He was grateful, and I was really glad to be home. 

There is dirt from our front yard vegetable garden blown all over our front stoep and front door.  I have lived on the Great Plains most of my life and I don’t think I have been in wind like we had on Monday.  There is a lovely children’s book If You’re Not From the Prairie,  written by a Saskatchewan author, David Bouchard. (What we call the Plains Canadians call the Prairie.)  Here he is reading  it. It really captures life out here. 

What are your memories of wild weather?  Know any good poems, songs, or stories about the wind or weather?

animals, Business, Food, Nature, Stories, Travel, Uncategorized, work

Contain Yourself!

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Photo Credit:  Bored Panda

After a request for photos yesterday, I thought I’d expand a bit on the wild dog story.

My first trip to South Africa was with a client who wasn’t crazy about working with my company.  Her previous company had just gone through a merger and she inherited the job of overseeing the travel programs.  We were already contracted for two programs when she came onboard so even though she had contacts in another incentive house, she couldn’t change suppliers at that point.  She was professional about this but she never seemed happy or excited.  Now it’s completely plausible that she just wasn’t a person who like to emote but we’ll never know.

We had a large group, bigger than any one safari camp could hold, so we needed to check out three different camps and decide which winners would go in each.  That meant that we had to stay in each of the three camps, one camp each night.  Boo hoo. These were luxury camps with incredibly nice rooms (all three camps had gorgeous indoor bathrooms and great outdoor showers), amazing food and, of course, the safari runs.  You got up very early for the first safari run of the day (think 4 a.m. early) – heavy “snacks” before you left then a massive breakfast when you got back 3 hours later.  Then a late afternoon safari, getting back in the dark for a huge “boma” dinner.  And you’re in Africa all this time.  Amazing.

It was all I could do to contain myself during the trip.  (Actually I can hardly contain myself on any of my trips.  I can’t think of a single time I’ve gone on a site inspection that hasn’t been wonderful.) My client was the opposite; she was doing her job by being there but she couldn’t muster any enthusiasm.  It wasn’t surprising when she bailed on the last safari run of the trip.  When the driver and guide came to pick up the Account Exec and me, they told us that they’d heard from other guides on the radio that there might be wild dogs up near “the cut line” (this is the edge of each camp’s territory.  Guides are not allowed to take their charges into another camp’s territory).  They said if we wanted to try to find the wild dogs, it would take a bit and we’d have to head straight there.  The Account Exec and I immediately agreed.  As we were driving up, we both acknowledged that if the client had been with us, she would not have wanted to do this.

Well thank goodness she didn’t come.  The wild dog pack was indeed on our side of the cut line and it was amazing.  They weren’t too worried about us so we were able to observe them for almost 2 hours.  There were a lot of puppies and they were very cute.  It was a defining moment during the trip, a trip with many unbelievable moments.  The photo above is not mine (long story about where those photos are currently stored) but it is very similar to some of the photos I took that day, especially when the dogs and pups came a little closer to the jeep. The puppies are much cuter than you would think, with huge ears and puppy faces.

Even now, after almost 20 years, I feel sorry for that client.  I hope she enjoyed South Africa, even if she didn’t show it.

What makes it hard for you to contain YOUR enthusiasm?

2020, 2021, Family, Food, Games, gardening, Gatherings, Health, Uncategorized

Pi Day – Not!

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NO I DIDN’T HAVE A PARTY WITHOUT YOU GUYS!!  PHOTO IS FROM TWO YEARS AGO – SENT TO ME BY A FRIEND.

One year ago on the day before Pi Day, I read an online column in which I saw the “flatten the curve” phrase for the first time. Even though only one person had told me that they were going to skip the Pi Day party due to covid-19.  But after reading that column, I realized that I needed to get onboard immediately and I started calling and texting people, letting them know I was cancelling.

Like everyone else, I was thinking that we’d have a couple of bad months and then get back on track, so I kept all my Pi Day organizational materials: the list of ingredients that I had bought (and hopefully wlll need to buy again), my timing spreadsheet with what time various pies have to go in the oven and what temperature they need (sorted by temperature, of course) and the little placecards with all the pie names.  All these items are in the drawer in the living room and I see them occasionally and sigh.  And now it’s been a second Pi Day with no festivities in the house. 

Not entertaining has been a huge hit for me during pandemic.  I entertain a lot and I miss it a lot.  You all know that I try to keep my expectations low, so I’m hoping that I’ll eventually be able to have Pi Day fun at my place, but I’m not making plans.  And that’s made me think about other changes that I’ve made that may or may not be permanent. 

I am spending WAY more time texting and emailing than I used to.  I’m spending way too much time farting around on my phone.  I’m doing my Italian lesson (also on my phone) every day – I’m on a 310 day streak and I doubled my lesson time about 4 months back.  For the first time in decades I am hitting the gym more than 12 times a month (masked, sanitized and socially distant).  Pre-pandemic I used to follow several blogs, a couple of chefs, several science sites, husky dogs; I’ve quit following all of them and only occasionally check them out – usually if they pop up in my feed.  Last summer I sent thank you cards to people with great gardens that I encountered while walking the dog.  I’ve started sending birthday cards to people on a Facebook group of stampers – complete strangers and I increased the cards that I made for charity.  Way more gardening and more jigsaw puzzles.

I don’t which of these habits will continue if and when we get past pandemic.  I hope to keep all the good changes (reaching out)  and jettison the bad ones (phone games) and I hope like heck that I eventually get to celebrate Pi Day with my friends and loved ones.  Maybe Pi and a Half Day? 

How has pandemic changed you?  Do you think some of your changes will continue?

Family, Food, home, Uncategorized

Culinary Rescue

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Last weekend’s discussion about the contents of our freezers prompted me to make  spinach quiche on  Saturday. I had pie dough in the freezer along with the correct amount of frozen spinach from the garden. What could go wrong?

Those who don’t learn history are doomed to repeat it,  and I certainly repeated it with the quiche.  I like to use Julia Child’s quiche recipe from Mastering The Art of French Cooking.  It calls for an 8 inch pan with a removable bottom, or else a flan ring.  A flan ring is an 8 inch in diameter by 1 inch high metal ring with no bottom. You use a cookie sheet as the bottom.  You just line the flan ring/cookie sheet combo with the crust. I don’t have a pan with a removable bottom,  but I have a flan ring and I have used it for years. I almost always have trouble with it, though, but I never replaced it despite all the trouble it caused.  It works beautifully if you have just the right pie dough for your quiche, one with a higher proportion of butter to lard or shortening.  It makes for a sturdier crust.

My current favorite pie dough recipe has equal amounts of butter and lard. It is really flaky. I rolled it  out, lined the flan ring, made a lovely fluted rim,  and set to partially baking it preparatory to pouring in the filling.  A few minutes after I put the crust in the oven, the entire flaky and tender fluted rim fell off onto the cookie sheet. My pastry was too delicate.  That left me with a partially baked crust about three quarters of an inch high and no rim to keep the filling from overflowing.  Not to be daunted, I rolled some leftover dough scraps and remade a serviceable rim that I attached to the partially baked crust after it cooled.  I  filled the quiche shell with the delectable filling, and put it in the oven.

I neglected to consider that if my fluted rim was too delicate, so was the bottom edge of the crust. As usually happens when I don’t use the  sturdier crust recipe, the filling started to leak out of the bottom of the crust and onto the cookie sheet.  I felt like the little Dutch boy plugging the dike as I plastered dough scraps at the junction of the cookie sheet and the flan ring where the leaks seemed to be the biggest.  After a bit the eggs and cream started to thicken with the heat, and I suppose only half a cup or so leaked out. The finished quiche was delicious,  but the drama that went into making it! (There was even more drama during all of this  because before I baked the quiche, husband  finished an 11 lb pork shoulder in the oven after he smoked it, and I didn’t realize that it had leaked fat all over the bottom of the oven,  and billows of smoke poured out of the oven every time I had to open it to attend to the crust. We had to open all the windows to let the smoke out. The pork was delicious, too, but what a mess!)

I threw the flan ring in the garbage and ordered an 8 inch quiche pan with a removable bottom. Then we cleaned the oven.

What are some of your memorable disasters? 

2021, Business, Food, History, holidays, Science, Technology, Uncategorized

Frozen Food Day

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I think I’ve mentioned that I got a fun “every day a celebration” calendar by Sandra Boynton for Solstice?  According to the calendar (verified on other sources), today is National Frozen Food Day.  Apparently Ronald Reagan decided in 1984 that we needed a day to celebrate frozen foods – there is actually a proclamation (#5157) to this effect.

Frozen Food Day caught my attention because I just watched a documentary last week about some of the great “inventions” of the 20th century.  It began with the Kellogg brothers and CW Post, battling it out for cereal sales.  When CW Post passed away, he left his company for his daughter, Marjorie, who turned out to be one smart cookie.  In 1929 she bought out the entire Clarence Birdseye company (one of the other great inventors in the documentary).  With the General Foods backing, the frozen food industry was able to grow by leaps and bounds. 

In our freezer there are lots of things that we have frozen: berries that we’ve picked, pineapple puree cubes (YA makes these), my sun-dried tomatoes, my jams.  I also keep my coffee and my Ralston in the freezer and we have lots of assorted fruits.  Waffles and cookie dough. Ice cream (Moose Tracks right now) .  Assorted things we find (mostly at Trader Joe’s).

This is too much for just our freezer upstairs so we have a small freezer in the basement as well.  It’s nice to have a spot for extras or the occasional bulk purchase.  I’m very glad that Clarence Birdseye developed the flash freezing process and even more glad that Marjorie Post put her considerable company and funding behind it.  Even enough to celebrate today!

Anything interesting in your freezer?  Any guilty freezer pleasures?

Art, Food, Gatherings, Media, Music, News, Uncategorized

Intangible Treasures

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I read with interest this weekend that French bakers want the baguette declared an intangible treasure by UNESCO. It seems the small bakeries in France are being driven out of business by large, commercial bakeries that mass produce a product the traditional bakers  dismissively call “bread sticks”.  They hope the designation will help protect the baguette and the art that goes into making them,  and draw attention to what is truly a national treasure.  They are in competition  with a wine festival and the zinc roofs of Paris. The French Minister of Culture will decide which she will recommend to UNESCO this year.

Intangible treasures are oral traditions, performing arts, social practices, traditional craft methods, and rituals.  https://ich.unesco.org/en/lists has a list of them.  They are absolutely fascinating.  I didn’t see a list from the US. I suppose many of our traditions and cultural practices were brought here by immigrants and aren’t exclusive to our country. I would have thought Jazz music would be on the list, but perhaps it isn’t considered fragile or endangered.

Check out the intangible treasures on the UNESCO list. What ones catch your eye?  What would you nominate for the US list?  How is your baguette technique?

 

2020, 2021, Family, Food, Gatherings, holidays, home, Kids, pets, Uncategorized

a new year – hopefully

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YA and I ordered take out from our favorite Chinese Restaurant over the weekend.  I set the table nicely with red plates, chopstick holders and even lucky red envelopes (with chocolate coins).  But our only guest this year was Nimue, who made herself at home on the table. 

This completes my year of no festivities.  Last year I was all ready for Pi Day when the world turned upside down.  I had all the ingredients for my pies, had a to-do list of what needed to be done in what order, including baking times and temperatures.  I even had little placecards done with the names of all the pies.  Then on Friday, the day before, I had to cancel; the pandemic had arrived at our door.

Since Pi Day, there have been several other occasions when, during “normal times” I would have entertained: my Girlfriend High Tea in May, our neighborhood Memorial Day gathering, a new neighbor welcome party in June, my birthday bash in August, Leaf Pile in October and, of course, the Great Gift Exchange at Solstice.  This list doesn’t include book club meetings or other breakfasts/lunches/dinners with individuals.  I would have always said that I entertain a lot but when everything is listed out like this, I realize that it’s an enormous part of my life.

So now that we’ve celebrated Chinese New Year on our own, we’ve come full circle.  Unfortunately there won’t be a gathering for Pi Day this year either, but I am hoping we can do a Pi and a Half Day in September.  Fingers crossed. 

What’s the most interesting party you’ve ever been to?

2020, Food, History, home, Media, TV, Uncategorized

Hoarding Grapenuts

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I am ashamed to admit it. This weekend I bought a box of Grapenuts when I didn’t need it.  I was hoarding.  It is all the fault of a recent news story that the Post company was having a hard time keeping up with demand for Grapenuts.  People are apparently snarfing them down at an increased rate due to staying home so much.  There is only one manufacturing plant for the cereal. It seems to require specialized manufacturing equipment on which the the Post company has a patent.  There have apparently been Grape nut shortages across the country,  and people are upset.

I don’t eat much cold cereal, but Grapenuts with milk and some golden raisins or currants are a big comfort food for me.  I shudder at the lurid colors of the cereals I ate as a child at the urging of commercials on Saturday  morning.

What were your favorite cereals as a child?  What would you hoard if you thought there might be a shortage?

Family, Food, home, Uncategorized

Weird Food

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Husband’s parents both grew up in eastern Ohio on the the border with Pennsylvania and West Virginia.  He grew up eating far different foods than I did.

Husband loves mush, especially cornmeal mush and grits. His mother served it to him for breakfast. He doesn’t object if Cream of Wheat, Cream of Rice, or  Maltomeal are on the menu, either.  I can sometimes eat polenta, but the others are a real challenge. I think it is a texture issue on my part.

Last weekend, Husband made Scrapple, a Pennsylvania favorite, and his ultimate treat, since it combines cornmeal mush with pork. He used Julia Child’s recipe ( Who would have imagined she had a Scrapple recipe??) It is sort of yellowish brown. You can see it in the header photo.  After it was baked and cooled,  he sprinkled slices of  it with cornmeal, fried them, and ate them with blueberry syrup. I just stay out of the kitchen when he gets it out. It is too weird for me.

What is the oddest food you have ever been served? What do you eat that others won’t eat? What food have you come to like that you never imagined you would?

books, Food, gardening, Gatherings, History, The Future, Uncategorized

Beans and Friendship

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Husband and I like to grow shell-out beans in the garden.  These are beans that form in their pods and you can let dry and then shell and store,  unlike green beans that you eat whole when they are fresh.  We use them in soups and stews.   We have grown several varieties over the years, like Vermont Cranberry Beans and Good Mother Stallard.  We particularly like shelly beans, as they are sometimes called, because some of them are pole beans and they save space in the garden since they grow vertically.  One problem with the more popular varieties, though, is that their growing season is a little too long to reach maturity here before frost.

The Mandan, Hidatsa, and Arikara Indians were agricultural tribes who lived (and still live) on the Missouri River in North Dakota. They liked to grow shell beans, too. Many of their bean varieties were collected by horticulturists in the early 20th Century and can still be bought from certain seed companies.  Buffalo Bird Woman’s Garden published in 1917 by anthropologist Gilbert Wilson, is his account of a famous Hidatsa gardener’s advice and stories about gardening in the Northern  Great Plains.  She grew huge gardens of corn, squash, beans, and sunflowers on the rich bottomlands near the river.   All that rich land was flooded with the building of the Garrison Dam and the development of Lake Sakakawea, and the members of the three tribes were moved to family allotments on the Fort Berthold Indian Reservation. That land isn’t very fertile at all.

We grow Hidatsa Shield Figure Beans, which are fat, creamy white pole beans, and Hidatsa Red Beans, which  are smaller, red bush beans that get to be 3 feet tall and need a fence to grow against or else they  sprawl all over.  Both have shorter growing seasons.  I have never seen either of the seeds for sale locally or on the Reservation.  We got them from Seed Savers Exchange.  Our native friends from the reservation don’t seem to be very familiar with them.

I mentioned to our Arikara friend Bruce what beans we were growing, and he said he got some authentic Ree Beans (another word for Arikara)  from a woman Elder some time ago.  You can see them in the header photo.  He tried to plan them on his allotment, but the soil just wasn’t good enough.  He wondered if we would be willing to try them in our garden. I said we would be very happy to. They are brown bush beans that  seem to be very similar to Arikara Yellow Beans that I see in seed catalogs. I told him that we will have a bean feast next fall with him and his wife, and our Hidatsa friend, Leo.  I may have to refer to Buffalo Bird Woman for some recipe ideas.

Got any good bean recipes?  What are you looking forward to doing with friends once we can gather? How are your garden plans coming along?