Wednesday, August 26, 2009
Tuesday, August 25, 2009
Just like we are all more beautiful swimming in the waves at the beach, we are all better cooks at the farmers market. The air smells like food... REAL food. Food that has barely had time to realize it's not still planted, or whatever.
Friday, August 21, 2009
Tuesday, August 18, 2009
By law, I, and the owner of a given store are most likely Equally American. When I go abroad why can't I be American too? Why can't MY version of "American" be proclaimed as loudly as the one, "I-am-embarrassed-about."
Why can't it be, "Why Yes, I am an American! I'm just embarrassed that the other version is too." After all we are admonished from grouping and prejudging members of other nations, religious groups, races, etc... why do we do this to ourselves?
And further... as embarrassing as some of the activities of other Americans are, doesn't the fact that they are known of and exist, Prove what an open society we have? Even the stuff we don't like about our country is out there for all to see. No society is ever neat and tidy, some are just presented that way. Anytime you look into the glory days of any past "perfection" anywhere or when, the white washed misery always seeps out. That, after all, is why these periods never last. And because it is often misery that forces change... that is why the transition is always so chaotic and painful.
So, next time I put my passport in my bag, no more of this trying to pass over that I am an American (Most non-Americans can tell anyway. To be honest, we DO have a way about us.) Be proud of what you are... including the seething mess left at home. It is our mess after all. And we have the power to change it. The Naive Hopefulness that marks us, has changed the world an awful lot.
We also have the power to enjoy Tamarind Lhassi with Cayenne and Caramelized Shallot Bengeit with a Jalapeno Remoulade. For I know of NO WHERE ELSE where we can crisscross cultures so thoroughly - or tastily.
Wednesday, August 12, 2009
I will never ever ever have one of those spare, deserted... and well... easy to find stuff in fridges. Too much
marmalade and "better than boullion" and left over cole slaw, salad dressing, olives, salsa (3 kinds I think), simple syrup, maple syrup, and 1/4 rack of ribs for BBQ quesadillas, the sauce of course, seaweed, 3 kinds of juice, thawing tortillas... Well, you can see for yourself!
And don't get me started on what a crazy cat circus my pantry is.
Let's just say it is not unusual to find 5 kinds of rice. I have a
really good reason for every single one. Really!
My husband proposed I stop experimenting on dinner (and them), but the thought of no BBQ quesadillas caused a direction change.
My consolation? Having everything on hand for scratch baked ginger shortbread and green tea.
2 sticks (1 lb) butter - room temp... creamed together (in a mixer) with
Slowly pour the dry stuff (flour etc.) into the creamed butter and sugar. Then the chopped ginger goes in. Stop as soon as stirred in. Cover and chill 30 min.
Preheat oven to 35o˚F. Grease 2 cookie sheets, or line with silicone mats/parchment paper.
Divide dough in half. Form each into rectangles about 1/3" (1 cm) thick. Use a metal spatula to cut into long thin rectangles (dimensions are up to you). Spread them about 1 inch apart. Bake about 12 minutes. When they are light brown around the bottom edge pull them out and let them cool.
If you want cookies that are even more rectangular, re-chill another 30 min and put them straight into the hot oven out of the fridge. They will have less chance to spread.