Category Archives: Food

Food, gardening, home, Seasons, Uncategorized

Chili Madness

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Last weekend a local grocery store had a special on Hatch Chilies. Those are New Mexico chilies that are traditionally fire roasted in Hatch, New Mexico in large, round, rotating, propane-fueled roasters.

The store brought in 1500 lbs of New Mexico chilies. They are an Anaheim variety, long and green, of varying heat levels.  There was a roaster set up outside the store.  Roasting was scheduled from 4 pm to 7 pm on Friday,  and 11-2 on Saturday.  Husband and I were serendipitously at the store at 3:30 on Friday, and we bought about 10 lbs of mild/medium chilies to have roasted.  The skins get charred in the roaster but the pepper flesh isn’t.  After they cooled and steamed in plastic bags we took the skins off and froze them in baggies. They will make nice additions to lots of dishes this winter.

The response to the promotion was amazing. Perhaps events like this are common in the Cities, but this was the first of its kind here, and people went crazy for the chilies. As we were having ours roasted, a woman from Watford City, a community about 80 miles northwest of us,  came with 200 lbs of chilies to roast. She said the grocery store’s sister city in Watford was rationing how much she could get, but she could purchase as much here as she wanted.  She figured 200 lbs would be enough for her and her friends. She said she used to live in New Mexico and couldn’t believe that she could have roasted Hatch chilies here. We talked to several former New Mexicans while we stood in line, and all said the same thing. They said that nothing reminded them of autumn than the smell of roasting chilies.  They were so grateful to get these peppers.

By 7:00 pm, the store had sold 1400 lbs of the chilies, leaving a paltry 100 lbs for the next day.  The store plans to get another shipment of Hatch chilies in for next weekend.

What smells are evocative for you?  What gives you a sense of home?

books, Food, Nature, The Baboon Congress, Weather

Attack of the Acorns

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It was a hot day, sunny with a bit of a breeze. The big pavilion next to Sea Salt was blocked for a family gathering and all the nearby tables, even the ones with no shade, were filled up.  We had a tablecloth that we could have spread out on the ground but we thought it would end up being a re-telling of The Princess & the Pea.  A little ways off we could see what looked like some empty picnic tables, in the shade no less, so we trooped over.

Minnehaha Park is heavily forested with oak trees. None of them are famous (although there are plenty of famous oak trees if you believe the internet) but they provided a nice, cool bit of shade.  We settled in and then fairly quickly realized why no one else had claimed the spot.

Acorns are oak nuts; they usually contain just one seed and can take between 6 to 24 months to mature before they can sprout into an oak tree. All I can say is that the acorns in the oak trees above us were ready to go.  The terminal velocity of a falling acorn from a tall 40-foot tree is 22 miles per hour.  Most of the acorns didn’t hit us directly, but they made a whooping loud noise when they hit books, plates, phones and the tables themselves.  Even though we stayed for a couple of hours, when we got up to leave we felt like we were fleeing from a dangerous situation.

When did you first fall in love?

Art, Fifty Words, Food, History, Uncategorized

Bread and Circuses

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August 4 has been pretty busy through the centuries, so I am leaving this blog post pretty open for the weekend for Baboons to comment on three pretty fun things.

In 1693, Dom Perignon is said to have invented Champagne.

In 1777,  Retired British cavalry officer Philip Astley established his riding school with performances in London,  a precursor of the circus.

in 1919,  The Rodin Museum opens in Paris in The Hôtel Biron containing works left to the state by the sculptor Auguste Rodin.

Say what you will about Champagne, circuses, and sculpture.

Family, Food, Kids, Travel

Haute Eats

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In three weeks we are flying to Tacoma to see our daughter and celebrate the successful completion of her first semester of graduate school. She is aiming for a Master’s Degree in Social Work from USC.  She has done very well thus far. If all goes according to plan, she will be done in May.

Daughter decided that the Washington wine country around Woodinville was the place to spend the bulk of our visit.  She booked a dinner there for us (at our expense, but we don’t mind) at a place called the Herb Farm for a nine course dinner lasting four hours, with foods and local wines sourced within 100 miles of Woodinville. She says we are taking Uber so we don’t need a designated driver. We will dine, in an intimate group,  with other people we have never met. I think it sounds fun, and possibly alarming.

Daughter hates fish, but is willing to try Geoduck with turnip, Dungeness crab with shiso, purslane, and cucumber, along with Fried oyster with spicy egg yolk sauce, not to mention Lummi Island Tribal Reef-netted sockeye salmon in Zucchini blossom and green coriander sauce. She says she can tolerate it because the portions are small, and she will be brave.

We are to dine on 7-year old, pastured Snohomish Valley Black Angus (I think that means tough, chewy cow) with black currants, bone marrow, beets, and bachelor buttons.  Let us not forget the marigold buttermilk sherbet, Skagit Valley purple barley malt Ice cream, Gravenstein apples, cabbage with crispy duck confit, green field-burned rye berries with mushroom sauce,  house-churned Holstein butter,  and sourdough loaf.  I have left out many other things we will be served, but you get the picture.

We never eat  like this, and I don’t expect we will do it again, but what fun!

What is the hautest of cuisines you have eaten? What makes for good food in your book?

 

 

Business, Family, Food, holidays, Kids, Uncategorized

Over the Hill, Not Over the Thrill

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I’m all set for my birthday week. As an adult, I don’t expect everybody to get all worked up about my birthday.  In fact, when I came home from China with Baby, my mother said to me “You know, it’s not about you anymore.”

Several years ago I started cultivating companies that will help me celebrate. If you sign up online, they’ll send you a coupon on your birthday.  This year I have coupons from Panera, Jamba Juice, Ben & Jerry’s, Brueggers, Nothing Bundt Cake, Noodles, Caribou and Dairy Queen. Except for Caribou which needs to be used on my actual birthday, I have planned to spread the others out over the upcoming few days.

I don’t give myself a card; it seems a little overkill to make a card and then give it to myself. However some years I do bake myself a birthday cake or a birthday pie; some years I even throw myself a party.  No party this year and the jury is still out about the cake/pie.  I gave my BFF theatre tickets for her birthday and turns out that the date that was good for her was my actual birthday, so I guess technically I gifted myself with theatre tickets this year!

What’s a great gift you’ve received?

 

Baboon Achievers, Food, gardening, Technology, Uncategorized

Slice-o-matic

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Although I love cooking, I also love any gadget that makes it easier or quicker. So when I saw a strawberry huller online last week, I was intrigued.  Between the jam and the bags of  berries that I freeze every summer, I spend a lot of time over the sink hulling strawberries with a little sharp knife.  I searched around, discovered that the huller was carried at Bed Bath & Beyond and headed over there on my way down to Northfield to get strawberries. I faced the wall of kitchen gadgets and finally found it, a steal at $7.99 if it made the hulling process easier!  Here’s a quick look at how it works:

And it does work, however, not better than my little sharp knife. After all these years I’m pretty fast, transferring the hulled berry to a bowl while picking up the next strawberry with the hand holding the knife.  With the huller, I ended up having to add an extra step of pushing the button to “dump” the stem and sometimes having to pull twisted stem out of the berry.  After the first batch of jam, I went back to the knife.  It does make a very nice uniform hole if you want to fill the strawberries with something but for a big project, it’s not helpful.  Oh well.

This means that my cherry tomato slicer is still my favorite summertime gadget. I usually have tons of cherry tomatoes every year and the little slicer quickly and easily slices the little tomatoes into four bits.  Did I mention it’s fast?  And easy?  At this time of year I use it almost every day.

What’s your favorite summer gadget?

Family, Food, Kids, Seasons

Strawberry Cheese Toast

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You all know I love strawberries. My favorite picking place lost their pick-your-own field in a nasty early spring storm but I went down on Friday to Northfield and got two flats of pre-picked.  It was still cheaper than getting them at the grocery store and much tastier.

After 14 jars of jam, we’re scrambling to get them finished up before they get too mushy. Lots of strawberry shortcake and spinach strawberry salad.  Thinking back to a breakfast that YA ordered at the Highland Grill last January (ricotta and jam on toast), I came up with this recipe this morning:

Strawberry Cheese Toast (for 1)

1 slice whole wheat bread, toasted
2 slices of pepper jack cheese
4 T. strawberries, mashed up a bit
2 T. blueberries

Put slices of cheese on top of the toast. Spread mashed strawberries over the cheese and then sprinkle blueberries on top.

It was fabulous – I’m having it again tomorrow!

What’s one of your favorite summer recipes?

Baboon Achievers, Food, gardening, Uncategorized, work

Stay-cation

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For the most part I’m not a fan of new words. I like the words we have and I always have to remind myself that we only have the words we have because at some point somebody made them up.

But every now and then a word comes along that I can embrace wholeheartedly. One of those words is “staycation” – a perfect way to say you are vacationing at home.

Today begins my first day of a nice, long staycation. Because  I’ve been with my company for quite some time, I have a generous number of vacation days and also because of my workload, I don’t get to use too many of them for a chunk of the year.  Now that my big program is out the door, I have to get cracking on these vacation days.  This means a week plus off now, the rest of the Mondays in the summer off and then the entire of State Fair off.

This week though is strictly for hanging out and working on some of the stuff that hasn’t been getting done the last few months – cleaning, straightening, cleaning, yardwork, cleaning. Did I mention cleaning?

On Day One I’m going to make strawberry jam and make some basil-infused oil. I know that doesn’t sound like cleaning, but I do have a mammoth list and it has cleaning projects for every day as well as some of the more fun stuff.

What new word can you embrace?

Food, home, Stories, Technology

Oven Graveyard

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My range/oven is dead. After never giving me a minute’s grief in 27 years, it has given up the ghost. The technician came today; two of the three needed parts are no longer made. I can send the board to be “rebuilt” but it’s only a 50/50 chance that it can be fixed and I’ll be without my oven for at least a month.

Got any good appliance shopping advice?

 

Food, gardening, Nature, Poems, Uncategorized

Ode to Gardening

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You all knew that you weren’t going to get through the summer without me waxing rhapsodic about my garden at least once. Wait no longer; today is the day.

The flowers are wild in the front… just about any color you can imagine but it’s my straw bales that are bringing me joy right now. Everything is flourishing beyond expectations.  The basil has exploded (pesto, here we come) and all the tomatoes are growing out of their tomato cages, with green tomatoes starting on all five plants.  Even the jalapeño is breaking all records for us.

And thanks to Linda, I have raspberry canes that are starting to pop. Today was the first day I picked enough to carry into the house (the last couple of days, raspberries went straight from cane to mouth).  Looks like there will be plenty of berries in the weeks to come.

As a city girl who never gardened growing up, all this generosity on the part of Mother Nature makes me absurdly happy. Every day I pinch the little flowers off the basil, pull the stray tomato stalks up through the tomato cage, water all the floral baskets, sigh deeply.  And then I think about Nathanial Hawthorne and his thoughts on gardening.

“I used to visit and revisit it a dozen times a day, and stand in deep contemplation over my vegetable progeny with a love that nobody could share or conceive of who had never taken part in the process of creation. It was one of the most bewitching sights in the world to observe a hill of beans thrusting aside the soil, or a rose of early peas just peeping forth sufficiently to trace a line of delicate green.”

~Nathaniel Hawthorne, Mosses from an Old Manse

What should I do with all my basil? Extra points if you can do it with a haiku.