Driving through the orchards and vineyards, its hard not to notice that the world of horticulture is going through an awkward phase.
Trees are sprouting new growth, in a not so graceful fashion.
Long tendrils of woody vines are sprouting funky little green nubs.
Even the strawberries are puffing up, yet not yet bearing ripe fruit.
It is just that awkward phase, and we all know they will grow out of it.
I know I’m not the only one with a story like this…. Yesterday, my husband told me there was a phone message from someone in Kaleidoscope. That is the cancer support organization that where I cook for families with cancer via the Krockpot Brigade. Immediately I thought, how sad that Mrs. M passed away; I think I’m scheduled to cook for them next week. The message was actually about a change in Thanksgiving plans. Hmmm, in my mind it all just didn’t match up. Something was wrong.
Later that evening I received word that indeed Mrs. M had passed away that day. I had only met her once, but quite clearly, I KNEW what had happened. What a lovely lady, and her husband proudly showed me example after example of her craft work, glowing with pride at his incredible wife.
How is it that we just know these things?
Categories: Kaleidoscope · Thoughts
Tagged: cook, death, Kaleidoscope, premonition
The Food section in this morning’s San Francisco Chronicle highlighted 10 essential pantry items. These are the things you always want on hand so that when you peruse the meats, fruits, and veggies in your kitchen, you always have these essentials on hand to whip up something delicious (although simply satisfying will do on most evenings) with what you have on hand. “The pantry list goes beyond basics like kosher salt and panko breadcrumbs; instead we chose ingredients that are distinctive yet adaptable and add spark to a range of preparations.” Their list, which I imagine was heavily discussed within their department, simply demonstrates to me how differently we each approach cooking. What is essential to them could just as easily be an oddity to me.
Listed below are 2 lists: the SF Chronicle list with my comments in italics, followed by my 10 essentials. Feel free to post your own pantry essentials list.
1. Mirin – I have never ever purchased Mirin, but the uses listed sound a bit interesting.
2. Dark chocolate – these people must have the mother of all hiding places because the “mice” in our house always find where I hide mine, hence very few chocolate chip cookies ever get made around here. I am the only family member who sees this as a problem at all.
3. Fish Sauce – my secret ingredient! I love a dash in savory soups and stews, and it is essential in many dipping sauces.
4. Quinoa – never bought this either, although we do usually have bulgur or cous cous which they list as possible substitutes. Never underestimate the power of a grain with a nice texture.
5. Chipolte peppers in adobo – oh yes, this is a must. But, only using a pepper or two at a time, even when I save them properly in the fridge, I tend to toss more than I use. There really is no substitute for this deep flavor.
6. Fancy tuna in olive oil – Nope. Never even purchased any yet. I do try to keep some cheap tuna around for snacks, but it more often goes to the cats when I run out of cat food and don’t want to make an extra trip to the store.
7. Salted capers – they prefer salted to brined. I only know brined capers, but gosh I love ‘em!
8. High quality honey – nice to have, but not essential in my cooking. Oh, wait, they mention using it to create a simple syrup for cocktails. Cocktails? Hmmmmm!
9. Garbanzo beans – I’ve tried several times to like these babies, but nope, not yet.
10. Whole grain mustard – I am of the belief that one simply cannot have enough varieties of mustard at hand.
(Assuming that kosher salt, black pepper, basic herbs and spices, milk, butter, etc are already accounted for.)
1. Rice vinegar – Perfect for salad dressings, marinades, and lightly splashing on grilled veggies.
2. Chicken stock – some years I’m all into making it at home, and others I’m just not. Either way, I’ve always got some on hand.
3. Fish sauce – once you’ve used this a few times, you’ll be hooked.
4. Dried pasta – with some of this around I can always build something as basic as mac and cheese or a main dish with a light sauce, veggies, and a bit of sausage.
5. Chipolte peppers- even though I rarely use the whole tin, nothing can take their place.
6. Coconut milk – when I have this, I always find a use for it in curries, rice, so many things. When it isn’t handy, I always notice.
7. Crystal hot sauce – ’nuff said.
8. Vanilla sugar – For a few years now we’ve kept a jar of white sugar with a few vanilla beans inside. What a treat!
9. Black beans – I use these in appetizers, main dishes, side dishes … a pantry essential for me.
10. Horseradish – on sandwiches or in dips, the head rush from some earth shaking horseradish is the best!
Categories: Cooking · Thoughts
Tagged: black beans, chicken stock, chipolte, coconut milk, fish sauce, food, horseradish, hot sauce, pantry, pasta, vanilla sugar, vinegar
I do understand that I live a wonderful life. Really. My two wonderful teenagers (yes, the words wonderful and teenagers did both appear in the same sentence!) both seem to be college bound. Not only have we socked away a few dollars for their education, but their grandparents have also. Again, a wonderful, wonderful life. But … have you seen all of those banks and investment firms in the news lately? Yeah … college funds … news. Go ahead and connect the dots.
Anyone up for a blog about Ramen?!
No, no, a thousand times no! I refuse to allow this glorious time of year start to fade without throwing a big ol’ fit.
All summer long, we’ve been the appreciative recipients of some lovely veggies from one of our neighbor’s client’s bountiful garden. How sweet it is to hang out in the yard and have our neighbor hand us a bag of freshly harvested veggies. Oh, the possibilities!
These are the last of the season. The garden has already been turned under to prepare the soil for next year. Sigh. I am not ready for root vegetables … hearty soups …. warm meals on cool nights. No, no, no!
So, for now, I’ll enjoy these final offerings with a grateful heart.
Yesterday I stopped by Lon’s Organic Farm Stand on the way home from work, and realized how spoiled I am. I had heirloom tomatoes on my mind, the lo and behold, Lon had a beautiful display of them waiting for me. Bought a few that called my name, and off I went.
Early in the summer, I remember waiting for these beautiful, tasty treats … and waited …. and waited. When they first arrived it brought out a new exuberant joy. Oh, the excitement! Now I simply expect these beauties to be there for me every day. Quietly, I do realize this is a worrisome sign.
But for now, I’m glad to be so spoiled!
This weekend, there is a HUGE Slow Food event going on in San Francisco. Apparently, it is all the rage. I’m sure it is wonderful, wonderful, wonderful. I’m sure it causes foodies to have visions of sugar plums dance in their heads. There are several offerings at the festival of which I would love to partake. But, I have a few questions:
1. How is food transported into San Francisco from all over the state considered local?
2. Why can I (generally) only purchase food grown from 2 Big Name farms located about 6 miles from my house only at fancy smancy restaurants or the Ferry Building Farmers’ Market 60 miles away?
3. Why do people eat out so much for their basic week day meals when cooking at home is so simple and pleasing?
4. Why do families purposely make their lives too fast by succumbing to the pressure to have your child in organized activity after organized activity buffered only by a drive through meal at Micky D’s in between athletics?
I’ve come to realize that our family consciously decided to live the “Slow” life back when our kids were toddlers. We cook at home, eat together, and won’t let the kids partake in more than one activity at a time. Some weekends we have something planned, but we also purposely plan empty days and weekends so the kids can figure out how to entertain themselves. This has not always been easy in the midst of others who have chosen a different lifestyle, and we sure have questioned ourselves numerous times. But, it felt right. We chose the Slow Food lifestyle long ago, but just never had a festival to commemorate it.
