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Onward to North Africa…in a Bowl!

30 Saturday Jun 2012

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It was a rather kooky wrap up to the workweek this week.  But not at all surprising given it’s my company’s end of fiscal year at the end of June.  Combine that with the 4th of July falling smack in the middle of next week, most everyone plans to get the hell out of town the entire week, plus a weekend on either side.  So lots of scrambling.

Today was spent doing a lot of maintenance in preparation for the upcoming “holiday” week.  I’ll have more on that tomorrow.  I dug deep in my pantry before setting out to run errands looking for yet another new soup recipe, in an older cookbook I haven’t opened in a while.

Yes, I use part of my pantry for cookbook storage.  Someday I will have my dream kitchen with a built-in bookshelf of sorts to hold my cherished cookbooks.  For now they are both in the upper shelves of my pantry and in a portion of a kitchen countertop.

I knew I wanted to whip up a hot and spicy batch of soup today.  We’re still in that icky, rainy, cloudy, chilly-but-sometimes-humid lame-o Seattle weather which is so typical for late June.  Psst:  are you planning to visit Seattle?  We are most welcome to have you at any time…but you’ll be far happier doing it in late July than right now – for real!

So I blew the dust off another cookbook I hadn’t thumbed through in a while:  Mediterranean Hot.  It’s by Aglaia Kremezi.  Wow, this book was published in 1996!  It’s so clear how somewhat dated a book like this is – for example, in the mail-order resources section there are no websites posted – just the names of merchants and their phone numbers.  How the times change!

The recipes, however, are timeless.  They go far, far back in time – some even for centuries, even.  The author provides a wonderful introduction to this book describing the peoples of the Mediterranean region, the seasonings and spices and how pretty much WARS WERE FOUGHT over spices.  Fascinating!

I chose a North African style of soup for tonight’s experiment, and noted how far less chopping and prep time would be needed compared to the other soups I’ve prepared these past few weeks.  There were a few things I took liberty with right off the bat, for both planned and unplanned reasons.  Read on for more.

Spicy North African Soup with Capers – Serves 6

  • 1/4 C olive oil
  • 1 T minced garlic
  • 1 1/2 tsp freshly ground coriander seeds
  • 1 T freshly ground caraway seeds
  • 1 tsp Harissa
  • 1 tsp Aleppo pepper or red pepper flakes
  • 1 T tomato paste
  • 1/4 C fine Semolina flour
  • 1/3 C coarse bulgur
  • 3-4 T fresh lemon juice
  • 1/2 C capers preserved in salt, rinsed very well under running water
  • 1 preserved lemon with Hot Paprika, rinsed and cut into fine julienne (more on this at the end of this post – it’s optional and I did not use it)
  • Salt, to taste
  • 4 T chopped cilantro or parsley

Mix the olive oil with the garlic, coriander, caraway, harissa and Aleppo pepper (or pepper flakes) in a saucepan.  Place over medium heat and stir to warm, without letting anything burn.  Add the tomato paste and 4-5 cups of water.

Bring to a boil and add the semolina and bulgur, stirring constantly.  Simmer for 10 minutes and then add the lemon juice, capers and preserved lemon.  Taste and season with salt if desired or some more preserved lemon.

Serve very warm, sprinkled with cilantro or parsley.

Fivenineteen notes: The aroma of this soup is heavenly…and SO different from the South American-style soups I’ve been cooking lately.  The coriander seeds and caraway seeds add a unique, punchy scent to this soup.  [Side note:  at risk of sounding like a broken record…PLEASE do the “smell test” with your spices to make sure they are fresh and pungent before adding to this or any recipe.  The scent of my just-purchased coriander and caraway is heads and shoulders above the lame blandness my older jars had.]

I did not have any Aleppo pepper or Harissa on hand.  I since have ordered some thanks to the nice people at Dean & Deluca. Red pepper flakes are an easy sub for Aleppo pepper, but the Harissa recipe (hot Tunisian chile paste) seemed a bit more involved.  I searched online and learned that an ordinary chile paste was a good substitute.

Although I discovered the lone paste I had on hand was a Thai red curry paste.  Oops.  I was a little worried about that when I got home…and I discovered this while the soup was under way and I was a bit into a large glass of Pinot Gris (heh), so I knew heading back out to grab chile paste at a grocery store was not a good idea. It turned out great with no major flavor conflicts!

Semolina flour:  this is the base for your handmade or machine-made pastas.  Lessons learned – I would add this very gradually while whisking it constantly into the soup instead of dumping it all in at once and then the bulgur on top and then attempting to mix.  The Semolina became very lumpy immediately (hmm, just like when making gravy?) and it was super hard to whisk and separate into the broth after the fact.

This is a vegetarian soup.  I opted to not make it 100% vegetarian by substituting one of the 5 cups of water with a cup of chicken stock.

Enjoy…buon appetito!  And if you are still curious about the preserved lemon recipe (as I am I – I’ve yet to try it), here it is:

Preserved Lemons with Hot Paprika – makes 1 Quart

  • 1 1/2 lbs small lemons
  • about 1/4 C coarse sea salt
  • 2-3 T hot paprika, preferably Hungarian
  • 1/2 tsp turmeric
  • Juice of 4-5 lemons
  • About 1/3 C olive oil

With a very sharp knife, cut the lemons into quarters lengthwise without detaching the pieces completely at the stem end.  Sprinkle salt and a little paprika inside each lemon and place in a 1-quart jar.  Press down on the lemons to fit as many in the jar as possible.  Refrigerate 2-3 days.  The lemons will give off a lot of juice.

Press the lemons in the jar to extract as much juice as possible.  Sprinkle with the turmeric and add more lemon juice to cover the lemons.  Top with 1 inch of olive oil, close the jar, and keep in the refrigerator for 4 weeks until using.

To use, remove the lemons you need, wash under running water, drizzle with olive oil and serve or use as you wish.

Random Vinaigrette with Smoked Paprika

24 Sunday Jun 2012

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Two words:  Smoked Paprika.  Where did I first see this recently?  I honestly can’t remember because I would certainly post the link here to give credit where it’s due.  I’d never, ever heard of smoked paprika until just yesterday and for some reason got intrigued.  I had to find out more about this spice!

I enjoy cooking with the more typical sweet paprika for sure…quite a few of the various South American soup recipes I’ve posted in here call for paprika.  I smile and remember the thrill of two trips to Budapest, Hungary in my lifetime (SUCH a beautiful city – very highly recommended) and picking up some tins of paprika in the busy markets on the Pest side of the (Danube) River.  Great gifts and souvenirs; after the paprika is used up the tins are so pretty for decoration or re-using.

It was meant to be.  I had to make a quick trip to the grocery store today and ta daaaa…many of the spices at the Albertson’s down the street are half off for the next few days!  I don’t mind splurging on food at all – I budget quite a bit toward eating out and grocery shopping actually – but stocking up on spices can add up!  I will likely now go do the “smell test” on every other spice I haven’t replaced recently to see if they’re still fresh.  And I’m a bit of a goofball because I alphabetize my spices in my pantry.  But how else can you quickly find what you need?  Smoked paprika, welcome to my spice shelves!

I found this recipe in an online search and just whipped it up in my mini Cuisinart (the one small appliance that doesn’t have a broken latch or leaks).  This makes about 1 1/2 Cups so the mini food processor is a perfect size.  The vinaigrette is a beautiful, deep rich orange color…so pretty to look at and the flavors are incredible!

Smoked Paprika Vinaigrette

  • 1/2 C red wine vinegar
  • 1/3 C honey
  • 1 T stone-ground mustard
  • 1 T lime juice
  • 3/4 tsp ground black pepper
  • 3/4 tsp salt (I used my standard grey Celtic sea salt)
  • 1 1/4 tsp smoked paprika
  • 1 clove garlic
  • 2 T chopped onion
  • 1/4 tsp oregano
  • 1 pinch white sugar (optional)
  • 1/2 C olive oil

Blend all ingredients except the olive oil in a blender or food processor until thoroughly mixed. Drizzle the olive oil into the mixture while blending on low.  Cover and chill at least one hour before serving.

Fivenineteen notes:  taste the vinaigrette and add a tiny pinch of white sugar if it’s too tart for your taste.  If you’re using a food processor, the little hole at the top is perfect to slowly infuse the olive oil with the rest of the ingredients. 

I was a little nervous about using the honey in my pantry because it’s raw.  It doesn’t flow out of the jar like typical honey does – it’s so thick you need to scoop it out with a spoon…you can turn the jar upside down and it won’t come out.  But it turned out great!

This is also a wonderful choice for a marinade…I can’t wait to try this tonight!

Buon appetito!

Even More Soup! Fish Chowder with Fresh Fava Beans

23 Saturday Jun 2012

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…OK, I admit right off the bat I didn’t use Fava beans in my version (*ducks behind the sofa*), but this still is some GOOD STUFF in a bowl.  And I smile and remember my hilarious (and Danish) co-worker’s Facebook comment that I’m turning into the “Soup Master.”  Well, I humbly am not but I appreciate her compliment and humor (she’s a great friend too).  I am just a (middle-aged) girl in the Seattle suburbs with a passion for making soups from scratch.  Just executing/attempting on other’s recipes and not coming up with my own, save for what I ad lib and substitute where needed.  And having a blast along the way.

Today (Saturday) was one of those days where a big batch of soup was the perfect antidote to a tough end of the week.  I’ll save the recap for tomorrow’s post, however.  It did involve an extremely rainy day and a change into illegal, ripped-up leggings once I got home, just as a preview.

Let’s get down to the good stuff:  Chupe de Pescado con Habas Verdes (Fish chowder with fresh Fava beans)  Serves 6.

  • 2 T olive oil
  • 1 tsp ground annatto or sweet paprika
  • 1 medium-sized onion, minced (about 1 cup)
  • 3 cloves garlic, mashed into a paste with 1/2 tsp salt and 1/2 tsp white pepper
  • 2 medium-sized ripe but firm tomatoes (about 10 oz), peeled, seeded and chopped
  • 1 T tomato paste
  • 1 T fresh mirasol pepper puree, store-bought or homemade
  • 2 T plus 1/4 C minced fresh cilantro leaves
  • 1/2 tsp dried oregano, crumbled
  • 1/2 tsp ground cumin
  • 1/4 tsp sugar
  • 3 C fish stock or chicken broth
  • 1/4 C long-grain rice
  • 4 medium-sized all-purpose potatoes, peeled and sliced 1″ thick
  • 1 1/2 lb firm white-fleshed fish fillets such as sea bass, monkfish, catfish or halibut, cut into 6 pieces
  • 3/4 C shelled fava beans, blanched and peeled, or fresh peas
  • 2 ears corn, each cut into 3 pieces, or 1 C fresh corn kernels
  • 5 oz fresh goat cheese
  • 1 C milk, or more if needed
  • 1 large egg (optional), lightly beaten
  • 8 oz large shrimp, peeled and deveined

In a large, heavy saucepan (I used a 6-quart Calphalon pan, wider than it’s tall), heat the oil over medium heat. Stir in the annatto/paprika, onion, garlic paste, tomatoes, tomato paste, pepper puree, 2 T of the cilantro, oregano, cumin and sugar.  Cover and cook, stirring occasionally, until the tomatoes have softened and the mixture is like a thick sauce, about 20 minutes.  Add a little water while the tomatoes are cooking if the mixture begins to get dry.  Add the fish stock and simmer for 15 minutes.  The soup can be prepared ahead up to this point.  Let cool, cover and refrigerate up to overnight.

To finish, bring the soup back to a boil, add the rice and potatoes, and cook for 15 minutes.  Add the fish, fava beans and corn and simmer for 8 minutes.  Add the cheese and milk and cook, stirring constantly, until the cheese has melted and the milk has heated through.  The soup should have the consistency of heavy cream; add more milk or water if it is too thick. (Keep in mind that potato-based soups thicken as they stand.) Taste for salt and white pepper.  If using the egg, add in a stream and stir until it forms strands.  Just before serving, stir in the shrimp and cook for a couple of minutes, until they turn pink and begin to curl.

To serve, in each soup plate place 1 piece of fish, a couple of shrimp, 3 or 4 potato slices, and 1 piece of corn (if using ears of corn). Ladle the chowder over these, sprinkle each plate with some of the remaining 1/4 C cilantro, and serve immediately.

Fivenineteen notes:  Wow, this is a delicious chowder!  And while I like to first make new recipes exactly as they’re written, I took a few liberties right off the bat with this one due to – admittedly – some laziness.

I could not find Fava beans at my nearby QFC (grocery store).  So I decided to just go with the frozen peas I knew I had in the freezer and let them thaw out a bit before adding to the chowder. 

I used 3 potatoes instead of 4.  For some reason, the 4th one I peeled tonight to get sliced up was an oddly weird and pale shade and full of too many moldy spots after peeling.  Just a flukey thing, so into the trash it went.  I figured it was worth the risk of too few potatoes versus having one that was not up to par.

The Mirasaol pepper puree?  I didn’t feel like making it from scratch (maybe I’m still gun shy thanks to my leaky blender, heh)  and could not find it in the grocery store either.  I’d decided to substitute my favorite hot cayenne pepper sauce made by Trappeys.  But I’m glad I picked up a backup plan of a hot Mexican hot sauce at the grocery store just in case, because when I got home, I noticed my trusty bottle of Trappey’s was near-empty and greyish red.  Not the happy, vibrant color it usually is.  I took a tiny taste of it on my finger and yep, it’s gone stale.  It’s great stuff and I’ve placed an online order to get restocked meanwhile, as it’s no longer at my nearby QFC.  Be SURE to find a good, hot cayenne or Habanero pepper sauce for this chowder if you are opting not to make the Mirasol pepper puree from scratch!

The aroma of this chowder is heavenly.  And I opted for a seafood stock (rather than using chicken broth) from Bar Harbor Foods.  I appreciated that it was all-natural…and at over $4.00 for a 2-cup can it better be great, right?  I needed 2 cans to get 3 cups of stock for the recipe. (and it was fantastic, by the way).

Given I splurged a bit on the stock, I opted to choose the local store brand version of basmati (long-grain) rice, rather than the pricier Texmati brand I’ve used prior.  I don’t have a lot of rice typically in my pantry save for the type suited for risotto.

And…I chose sole fillets for the fish.  I was surprised at how they broke up into tiny pieces after adding to the chowder, even after cutting into large pieces and stirring gently.  I’m not sure if that’s because they were sole (vs. another type of white fish) or not. 

I breathed a sigh of relief when it was time to add the cheese and milk to the chowder.  The recipe was turning into more like a super thick stew at this point than a soup/chowder in the making.  I was sooo tempted to add more water or a splash of stock or white wine meanwhile, but I’m glad I didn’t.

I sliced the potatoes less than an inch thick.  And as they were cooking I ended up cutting them with my stirring spatula into smaller pieces.  I like the idea of adding slices to each soup plate for serving, but in my case they were not cooking through thoroughly in thick slices.

And…the cheese.  Either I spaced it or the grocery store did not have goat cheese (Chevre), so I sprung for some gorgonzola.  This actually added a nice tang and punch to the chowder without overpowering it.

Here’s the author’s notes on this recipe: “There is nothing better than a bowl of chupe on a cold winter night.  I especially like this variation from Peru because it is flavored with hot peppers and, instead of peas, it uses fava beans.  This chowder can be made with either fish or shrimp, or a mixture of both.  Peruvians always add eggs before serving.  They either stir in the lightly beaten eggs or put one poached egg in each soup plate and pour the soup on top.  This is a hearty soup that can be used as a main course for a light supper.”

Buon appetito!

From The South American Table, by Maria Baez Kijac.

Small Appliances 2; fivenineteen 1/2

18 Monday Jun 2012

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No, not quite a zero because my plan B small appliance worked…but…oh anyway let me back up here a minute.

What was going to be a relaxing afternoon of cooking to top off a wonderful 4-day weekend (wow, I love my job, but I really needed a little time off!) turned into a brow-furrowing series of setbacks and challenges.  But sometimes that happens with cooking, right?  And trying new recipes?  Sometimes it doesn’t go so great.  BUT the end result…an intriguing, delicious new big bowl of soup for a late lunch…and leftovers for later!

Here are a few ingredients for this latest soup creation in the picture.  That’s a bunch of cilantro on the far right – yum!  What was missing?  My chicken broth (in the fridge), a 1/2 lb of shrimp (safely tucked in the fridge too)…and…an onion.  Which was nowhere to be found.  Ew…all I had was half of a leftover onion in a Tupperware in the back of the fridge, covered in mold.  To the trash it goes! 

So I had to go back to a grocery store AGAIN for just onions.  Earlier this morning I made a run to our local Metropolitan Market.  How I ADORE this grocery store!  Everything is absolutely exquisite all the time.  The place pulses with happiness…and some of the friendliest workers I’ve ever encountered.  So helpful!  I picked up the fresh shrimp this morning, wrapped up and handed to me over the counter with a big smile from the seafood guy, and even found that darn ol’ Lapang Souchong tea I was grumbling about for the marinade for yesterday’s food experiment.  Aha!  And I swung by the cheese section and tried a sample of a mouth-watering English cheddar with mustard seeds.  Amazing.  But when I got home and realized I didn’t have any onions, I just made a quick hop to the Albertson’s down the street from me.  They’re a foolproof store for cheap basics, not specialty items. 

I carefully read the recipe all the way through like the good budding amateur chef I strive to be.  I knew the soup base would be an onion, garlic and tomato puree, and for that I’d need to go grab the big Cuisinart off the top shelf in my pantry.  For some reason I decided to make sure it was working properly before I started putting chopped food in it.  And I’m so glad I did.

I could NOT get the upper lid and feed tube section to latch on properly to the main bowl. So obviously it wouldn’t run, for safety reasons.  This was killing me!  My beloved Cuisinart…I’ve had her probably 15 or more years. I don’t use it all the time, but when you need one, you need one.  It looks like there is a tiny plastic piece that should engage with the bowl to lock it that is slightly bent or warped.  It probably got bent or warped in the dishwasher (note to self…hand wash Cuisinart parts from now on).  ARGH.  I am hoping the nice people at Cuisinart will be able to provide some spare parts online; I would hate to have to drop major bucks on a new one for something as small as a tiny, bent plastic part!

So I was relieved I’d discovered this problem before filling the bowl with the ingredients.  On to Plan B…the (Cuisinart) stainless steel blender. 

Which leaks.  I have no freaking idea why but this has been a constant problem too.  Not a lot, but just enough to be annoying, no matter how tightly I screw on the blender to the base.  I know to keep a spare towel nearby when I’m done blending.

But, on the good side, the blender was working so I was able to make this soup and savor a bowl this afternoon.  This is probably the most unusual combination of ingredients (coconut milk and Worcestershire sauce? Combined?) and preparation method, which made it so intriguing.

Crema de Coco con Camarones (cream of coconut soup with shrimp).  Serves 4

  • 1 small onion, chopped (about 1/2 cup)
  • 2 large cloves garlic, chopped
  • 1 medium-sized ripe but firm tomato (5-6 oz), chopped
  • 3 cups chicken broth
  • 8 oz medium-sized shrimp, peeled, deveined and halved
  • 1 tsp Worcestershire sauce
  • 1 tsp dry mustard
  • Pinch of cayenne pepper
  • 1 cup well-stirred canned, unsweetened coconut milk
  • 2 T cornstarch or potato starch, mixed with 1/4 cup cold water
  • Salt and freshly ground black pepper
  • 4 thin lemon slices for garnish
  • Minced fresh mint and cilantro leaves for garnish

Place the onion, garlic and tomato in a blender or food processor and process until smooth, adding a bit of the chicken broth.  Add the rest of the chicken broth and process for a few seconds until the mixture is smooth.  Pass the puree through a medium-mesh sieve.  Put half of the shrimp in a blender or food processor and process until smooth, adding a bit of the chicken broth puree as necessary.

In a 4-quart saucepan, combine the remaining chicken broth puree and the shrimp puree and mix well.  Bring to a boil over medium heat, reduce heat to low and simmer for 5 minutes.  Add the Worcestershire, dry mustard, cayenne and the coconut milk and bring back to a boil.  Stir in the cornstarch mixture and simmer until thickened, stirring constantly.  Add the rest of the shrimp and cook until the shrimp turn pink and begin to curl, about 1 minute.  Add salt and black pepper to taste.

Serve in soup bowls, garnished with a lemon slice and the mint and cilantro.

Fivenineteen notes:  Don’t freak out about the coconut milk if you’re not a coconut fan.  This is not sweet like the shredded coconut you see on desserts.  It’s a rich, savory and nutritious compliment to the shrimp – the flavors combined are incredible (and it won’t taste “coconut-y,” trust me).  I would add more than a pinch of cayenne pepper – I prefer my soups a bit spicy.   It also seemed a bit of a shame that so much of that chicken stock used in the pureeing process went down the drain after straining through the sieve. I’m not sure why so much was needed – perhaps to infuse the puree with chicken flavor?  Next time I will use cheaper, canned stock rather than my pricier organic stock for this purpose.  I also put a tiny touch of olive oil in my saucepan after heating it, before adding the puree.  It just ‘feels’ better to me when there is a bit of olive oil in a soup recipe (or just about anything else actually).  I also purchased pre-cooked shrimp so they did not require much cooking time to heat through.  If you do this, do not overcook the shrimp as they will get tough.  This is a rich and filling soup…enjoy!

Here’s the author’s description: “There are many versions of shrimp soup throughout South America.  Where there was a large concentration of Africans, such as on the coast of Venezuela, Colombia, Ecuador, Peru and northern Brazil, this soup was made with coconut milk, as in this version.”

Buon appetito!

From The South American Table, by Maria Baez Kijac.

Too Many Teas!

17 Sunday Jun 2012

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…ARGH…so many choices and where in the hell was the one I needed?  For the totally off the wall, random recipe that inspired me to make a special trip to the grocery store to pick up a few ingredients?? 

I am not a hot tea drinker.  There, I said it.  Quelle horreur, right?  I hear about all the wonderful health benefits from drinking tea, a few co-workers have quit coffee and now only drink green tea and on and on.  It’s just not my thing.  I do enjoy a cup of (black) coffee in the morning but I’m not obsessive about it and I’m not homicidal when I don’t have it.  Yes, I do live at Starbucks Ground Zero but coffee is not a ritual for me.  Now, when it comes to tea, I can drink gallons of plain, unsweetened iced tea.  Homemade in the sun with a lemon wedge or Diet Snapple lemon flavor, I’m callin’ your name.

I’ve been getting re-intrigued with raw food lately.  And not the vegetarian or vegan style either, although there are incredible recipes out there across the spectrum.  I say re-intrigued (yes, I think I just made that word up) as I’m making an effort to keep trying new varieties of foods.  To keep varying my diet.  I experimented with raw food a few years ago – maybe even prior to starting this blog I think…probably around 2007-2008. 

Recently I picked up Carol Alt’s newest book, Easy Sexy Raw.  I have her two earlier books as well and I love how they’re all written with both a no-nonsense style and a little humor too.  Food should be fun, not serious!  And ugh, who wants to read and learn about a food lifestyle where the author is preachy or condescending?  What a turnoff.  Carol’s books are educational and such a pleasure to read.   For those of you who don’t know who Carol is, she was a model on countless magazine covers in the 1980s.  She’s also an actress and is probably the most familiar “face” of the raw food movement.  And if you see pictures of her today in her early 50s…wow, still a knockout.  She says she had a very unhealthy diet growing up and during her modeling years and once she later went raw, her health problems vanished and her energy skyrocketed.  Sounds pretty inspirational to me!  We’re never too old to make changes in our lifestyle to improve our health!

So what’s the deal with tea?  Well, the recipe I wanted to try (which I’ll share at the end of this post) called for a quarter cup of Lapsang Souchong tea.  No offense to tea experts out there, but what the hell is THAT?  I probably have tea stashed deep in the dark corners of my pantry but had no desire to dig around and I knew it certainly wasn’t that kind.  And for some reason, as much as I love grocery shopping (really and truly – today was a one of those rare times I didn’t) I didn’t feel like making a long drive out to one of our nearby specialty stores which I was certain would probably have it.  We’re so blessed here in the Seattle suburbs to have Whole Foods, a PCC (co-op), Metropolitan Market, Trader Joe’s and on and on.  And I am very fortunate to have a grocery store that’s a 2 minute walk from my townhouse.  The good old Safeway. 

Getting to that Safeway, however, is a nightmare and by the time I’m in the store my blood pressure is skyrocketing.  What’s the problem?  Well, whether arriving on foot or by car, the street nearby and the parking lot are very unsafe.  The parking lot is poorly designed.  Between people coming and going with carts, small kids, combine that with a Dairy Queen drive-thru lane dumping out in the opposite direction, a McDonald’s drive-thru on another part of the entrance and a busy 4-lane street that’s dangerous to cross on foot (drivers do NOT yield in the cross walk there – it’s bizarre and scary) you have a mess.  It’s just a weird vortex where common sense goes out the window.  And no, I don’t think it’s just me! 

For some reason I decided going to said Safeway today would be a good idea.  They do have a pretty good selection of specialty, natural foods and organic produce.  So off I went…in search of frozen corn kernels (that was easy) some gourmet mushrooms (I choose a small handful of Shiitake mushrooms), and the elusive Lapsang Souchong tea.  The tea was going to be part of a marinade for the mushrooms.  Sounds interesting, don’t you think? 

And then there it was.  The tea aisle.  I was beyond overwhelmed and probably had my jaw on the floor.  I could not BELIEVE how many kinds of tea there were!  The gatherer/cave woman within me freaked out!  TOO MANY CHOICES that I knew NOTHING about!  And that damn Lapsang Souchong tea was nowhere to be found! GAH!  And I realized, given my near total ignorance about tea, that I had no idea what would be a decent substitute!  So I grabbed some Stash green & black tea blend and said hell with it.  Now I’m truly curious how much different this marinade turned out having used another kind of tea. 

And now for something completely different…this recipe is for Lapsang Souchong wild mushrooms with a fresh corn polenta.  Yes, you can make a raw version of polenta!  In fact, as Carol writes, just about any food out there has a raw ‘twin’ of sorts.  She also shows ways to incorporate raw partially into our diet without needing to go 100% cold turkey.  Again, this is part of the reason I love her books and writing style.  It’s not in-your-face, shoveitdownyourthroat.  It’s informative…and funny!

Serves 4 – requires some marinating and soaking time

  • 3 cups wild, fresh mushrooms such as chanterelles, porcini, oyster or trumpet
  • 1/4 cup brewed Lapsang Souchong tea
  • 1/4 cup cold-pressed extra virgin olive oil
  • 1 tablespoon Nama Shoyu (unpasteurized soy sauce)
  • 1 1/2 cups raw cashews, soaked then dried completely
  • 1 tsp sea salt
  • 1/2 tsp minced garlic
  • 2 cups fresh corn kernels or thawed frozen kernels
  • Freshly ground black pepper

To make the tea, steep 1 to 2 teaspoons of tea leaves into 1 cup of hot (not boiling water) for about 5 minutes.  Alternatively, steep the tea leaves in room temperature water in the sun for several hours.

Soak the cashews for about 2-3 hours.

To make the mushrooms, use a damp cloth to wipe the caps and stems clean.  If using larger mushrooms, cut them into smaller pieces so they are all uniform in size.  Combine the tea, olive oil and nama shoyu and mushrooms in a large bowl.  Toss and massage with your clean hands to mix well.  Set aside for 15-20 minutes to marinate.  The tea will give the mushrooms a smoky flavor and the oil and nama shoyu will help soften them so they appear to be cooked.

Meanwhile, make the polenta.  Combine the cashews, salt and garlic in a food processor and process into small pieces.  Add the corn kernels and process to mix well.  Season with black pepper.

To serve, scoop the polenta into individual dishes.  Top with the mushrooms and spoon over some of the marinade.

Carol gives a nod to Ani Phyo for creating this recipe.  It’s truly unique!

Now, I admit I blew it somewhat on a few steps, but I’m excited to try again (and not only to see what it tastes like with the rightly intended tea).  The Safeway did not have raw cashews, so I substituted bulk, salted cashews.  I think this was a mistake.  The polenta calls for a little extra sea salt to be added and so that combined with already salty cashews made for too-salty polenta.  Oops. Thankfully I made about 1/4 of the recipe given this was a way off the beaten path experiment for me, so I don’t feel like I wasted a lot of food.   My frozen corn kernels were also not completely thawed, so the polenta texture was not as pudding-like as it was supposed to be.  But boy it tasted GOOD.  And it didn’t take much to fill me up.

I think that’s the idea about eating foods in their natural state…without additional chemicals, fillers or other ways we alter our food, we’re satisfied with less. 

Buon appetito!

..but I didn’t WANT to use the blender…

02 Saturday Jun 2012

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…or perhaps we could call this post “Soup Bender weekend #2:  the extended dance remix.”

I broke one of my hardfast rules about cooking – ALWAYS read a recipe through thoroughly – every single word – before you start the prep work.  Even before you start grocery shopping for ingredients.  Somehow in skimming through this latest intriguing soup recipe, I’d missed a casual yet crucial phrase in the final steps while the cooking was already well underway.  “…transfer to a blender…”

Um, OK.  The last two soups I made did not require blending/pureeing at the final step, and I’d made a bad assumption this one wouldn’t either given it’s from the same cookbook.  So I’d planned to just make this recipe un-pureed (is that a word) and keep it chunky-style, which is just as flavorful, though a far different texture.  (And yeah, I felt lazy too).  Good news that the vegetables did NOT get too mushy…my alternative turned out great.

Crema de Cangrejo (Crabmeat soup) – Serves 6

  • 1 T olive oil
  • 1 small onion, chopped (about 1/2 C)
  • 1/2 C chopped carrots
  • 1/2 C peeled and diced (1/4″) all-purpose potatoes
  • 1 celery stalk, chopped
  • 1 T minced fresh cilantro leaves
  • 1 T minced fresh parsley leaves
  • 1 tsp dry mustard
  • 1/4 tsp white pepper
  • 1/2 tsp salt
  • 2 tsp chicken bouillon granules
  • 4 C hot water
  • 6 oz fresh or canned good-quality crabmeat, undrained but picked over for shells and cartilage
  • 1 T fresh lemon juice
  • 1/2 C whipping cream (optional)
  • Cayenne pepper or sweet paprika for garnish

Heat the oil in a 4-quart saucepan over low heat.  Add the onion and cook, stirring, until softened, about 3 minutes.  Add the garlic, carrots, potatoes, celery, cilantro and parsley and cook, stirring, for a couple of minutes.  Add the mustard, white pepper, salt, bouillon and water.  Bring to a boil, reduce the heat to low and simmer for 15 minutes.  Add the crabmeat and cook for 5 minutes.

Remove from heat.  Let cool for a few minutes, transfer to a blender, and process until smooth.  Return to the saucepan, bring back to a boil, and taste for salt and white pepper.  Stir in the lemon juice and cream (if using), keeping the soup on the burner just long enough to heat through.

Serve in soup cups, sprinkled with cayenne.

Fivenineteen notes:  dry mustard is like a mustard powder.  You can find it in the spice section of most grocery stores.  Do NOT try to substitute regular, creamy mustard or mustard seeds.  It’s not the same and won’t work.  I also chopped up a whole, small potato and a whole, small yellow onion.  It might have been more than the recipe called for, but it turned out great.

Crabmeat:  another sticker-shock moment, although not surprising.  Fresh Dungeness crabmeat was US$29.99 per pound at the grocery store.  Compare that to whole, fresh Dungeness crabs at $8.99 per pound, plus all the cracking, cleaning and scraping/steaming I’d need to do with them…I splurged on a half pound of the prepped, shredded crabmeat.  Which is delicious, by the way.

I was a bit surprised to see a recipe with crab in a South American cookbook for some reason.  But the author, Maria Baez Kijac, explains everything wonderfully in her preface to this recipe:  “In South America, there are a variety of cream soups that don’t necessarily have cream – they owe their creaminess to being pureed.  This crabmeat soup is perfect without cream, but for cream lovers like me, adding a bit of whipping cream just makes the soup taste better.  Sometimes I serve the cream in a separate bowl, so that guests can take a tablespoon to the soup, if they so desire.  Though expensive, crab is found in abundance along the Pacific coast of South America, including Ecuador, where this recipe comes from.”

Yet another fantastic soup meal, with leftovers to savor!  Enjoy!

From The South American Table,  by Maria Baez Kijac

A (Memorial) Soup Bender Weekend! Learning About Quinoa…

28 Monday May 2012

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After yesterday’s amazing discovery of a Chilean fish soup I woke up today excited.  And motivated.  Grinning.  Sure it was (is) a sleepy, relaxed Memorial Day, but I felt compelled to do more soup cooking…and to uncover more treasures in this marvelous cookbook – The South American Table!

What did I have to lose?  The leftover fish soup was slowly getting devoured…I had two bowls of it last night (grin) and will likely have another tonight as well.  So deliciously satisfying…without that bloated feeling of “oh man, I ate WAY too much.”

I thought it would be fun to try a vegetarian soup from this cookbook.  While I’m not a vegetarian, I don’t eat meat every day – I just don’t think it’s necessary to do so.  I love trying different alternatives, although I tend to lapse into a pasta-and-pesto dinner habit when I’m not eating meat or too lazy to cook some.

I raved about this cookbook in my last post; there are 450 recipes – 26 of which are soups…and 9 of those are meatless (sopas sin carne)!  Wow!  I definitely have the gazpacho on my list for when the weather gets warmer.   Today this one stole my heart (and my taste buds) and was educational as well.  And, in my typical fashion, another driver to try out a new recipe is to use up something in my pantry or fridge that needs using up!  In this case it was eggs, milk and quinoa.

[Side note:  my version was not truly vegetarian as I opted to use chicken stock, but you can also substitute water or vegetable stock if you prefer]

Chupe de Quinua (Quinoa chowder).  Serves 4 

  • 2 T butter or olive oil
  • 1 medium-sized onion, finely chopped (about 1 Cup)
  • 2 cloves garlic, mashed into a paste with 1 tsp salt and 1/2 tsp freshly ground black pepper
  • 1/2 tsp ground cumin
  • 1/2 tsp sweet paprika
  • 1/4 tsp red pepper flakes (optional)
  • 4 C boiling water or chicken or vegetable broth
  • 2 C cooked quinoa
  • 1 lb potatoes, peeled and cut into 1″ cubes
  • 1 C milk
  • 1 C fresh or frozen corn kernels
  • 1/2 C fresh or frozen peas, or shelled fava beans, blanched and peeled
  • 4 oz cheddar cheese, shredded
  • 2 large eggs, slightly beaten
  • minced fresh mint and cilantro leaves, for garnish
  • 1 ripe but firm Hass avocado (optional), peeled, pitted and diced 1/4″ thick for garnish

In a heavy 4-quart saucepan, melt the butter over low heat.  Add the onion and cook, stirring occasionally, for 10 minutes, without letting it color.  Stir in the garlic paste, cumin, paprika and red pepper flakes (if using) and cook for 1 minute.  Add the water (or stock), quinoa and potatoes and simmer, partially covered, until the potatoes are tender, about 15 minutes.  Add the milk, corn and peas and simmer 5 minutes.  Add the cheese and eggs and cook, stirring constantly, until the cheese is melted and the eggs have set.

Serve hot, garnished with the mint and cilantro leaves and avocado, if using.

Fivenineteen notes:  Here’s the author’s delightful introduction to this recipe (she does this for each and every one…love it!)  ” Chowders are everyday items on the tables of the Andean Peoples.  These chowders can be as simple as a combination of squash, wheat or quinoa with potatoes, or they may also include meat or fish.  In Bolivia, beef or lamb is used as well as the dried potatoes called chuno or tunta. The basic seasoning is fairly standard in all the Andean countries, except that in Peru and Bolivia hot ground peppers are added to the sofrito.  (Sofrito is the universal South American seasoning. Its base is always onion, but can include, as it does here, garlic, hot peppers and other flavor elements.)  This is a GREAT soup for vegetarians.”

One of the challenges with this soup was timing.  I noticed that the recipe called for adding stock (or water) already boiling to the ingredients as they cooked, rather than adding it cold and bringing it to a boil.  In the interest of being efficient with time (and the number of pots to wash after cooking) I opted to cook the quinoa first, start the soup cooking in a separate pot and then wash the quinoa pan and boil the stock in it and let the quinoa drain in a colander in the sink.  Voila, only two pots to wash.

The flavors of this chowder were a lot milder than I expected.  Maybe it’s just my preference for spicier soups.  Then I realized I’d made about 50% more quinoa than the recipe called for – too funny!  I’d cooked 1 C dried quinoa, thinking it would make about 2 cups total and neglected to use a measuring cup – yikes.  Turns out 1 C dried quinoa is a little over 3 cups when it’s cooked.

Not to worry, as I’ll definitely add more spices to each serving as I savor the leftovers…it’s a lot easier to add more than try to “water down” a too-spicy meal.

Enjoy!

The World in a Bowl…or the Joy of Soup

27 Sunday May 2012

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I’ve been in deep, gooey love with soup since, well, as long as I can remember.  Back in the day as a kid my Mom served up good ol’ Campbell’s canned soup for lunch quite a bit – chicken noodle, tomato, split pea – and I braved those awful MSG-laden headaches in the aftermath every time.

And I have wonderful memories of digging razor clams with my family at our summer house on the Long Beach peninsula (in Ocean Park, WA).  Mom and Grandma would make clam chowder from scratch…and those clams couldn’t have been any fresher!  I remember putting buckets and buckets of clams down in the beach house basement, covered in cold salt water.  The clams would “clean” themselves (meaning, get rid of a lot of the sand and debris on their own), saving a little time when it came to make the chowder.  I devoured bowls of it I’m sure.  I can still taste it as I write today.  [Side note:  a sign of a great clam chowder is one that’s heavy on the clams, not the ‘filler’ stuff like potatoes.]

Every once in awhile Mom would whip up a huge pot of Cioppino or Bouillabaisse.  I’d come home to those heavenly scents of seafoods and spices simmering joyously in the kitchen…such a luxurious treat! 

Today, cooking soup from scratch is one of my passions.  Save for a few very heavy stew-like soups, I love making hot soup year ’round.  Sure, a nice, cool gazpacho (with a tiny touch of hot sauce) is a perfect, light dinner in warm weather, but hot, spicy soup – interestingly enough – helps me cool down when the temperatures climb.  We don’t have to worry too much about super hot weather in the Seattle area actually.  And I guess what you consider to be “hot weather” is all relative.

It was time to blow the dust off a cookbook I have not used in quite some time, and as I stared at the row of cookbooks on my kitchen counter, this one jumped right out in a ‘pick me, pick me’ fashion:  The South American Table, by Maria Baez Kijac.  This is much, much more than a cookbook.  It’s pretty much a short history of the continent – its mind-blowing diversity of climate and cultures.  And if you’re a geography buff like I am, the introductory chapters of this book will sing to you.

The continent is far larger and more diverse than many of us might imagine.  As Kijac explains, “…it is also farther east than most think – the west coast of South America actually lies almost due south of the U.S. East Coast.  Chile’s Atacama Desert is one of the driest places on earth, with some parts going as long as 20 years without rain.  On the other hand, Choco, in western Colombia, has some of the world’s wettest weather.  Patagonia, in southern Argentina, has glaciers and snowy, wind-swept peaks, while the Amazon region is famous for its lush, tropical rain forest.  The Andes, one of the planet’s great mountain ranges, are mostly volcanic.”

From the northern regions on the Caribbean sea, to the far south along the icy waters surrounding Antarctica, the diversity of this continent is astonishing!  And this has tremendous impact upon plants, animals, civilizations and cuisine in every region. 

As you might imagine, it was hard to pick just one new recipe to try.  There are 26 recipes in just the soup section alone!  I hit the jackpot with this one…Caldillo de Congrio a la Neruda (Neruda’s Fish soup).

Serves 6 to 8 (requires some pre-preparation and marinating)

  • 2 pounds Chilean congrio filets (1 1/2 – 2″ thick) or other firm white-fleshed fish such as Chilean sea bass, red snapper or halibut
  • Juice of one lemon
  • Salt and freshly ground black pepper to taste
  • 2 T olive oil
  • 2 medium-sized onions, thinly sliced (about 2 cups)
  • 1 tsp sweet paprika
  • 3 cloves garlic, mashed into a paste with 1/2 tsp salt and 1/2 tsp freshly ground black pepper
  • 2 small carrots, thinly sliced on the diagonal
  • 1 4 oz jar pimento strips, drained
  • 1 T chicken bouillon granules
  • 1 bay leaf
  • Pinch of sugar
  • 1 tsp dried marjoram
  • 1/4 tsp hot pepper sauce or cayenne pepper
  • 1 16 oz can pear-shaped tomatoes, drained and chopped
  • 1 C dry white wine or dry sherry
  • 3 C water
  • 1 C milk
  • 6 medium-sized all-purpose potatoes, peeled, quartered and cooked in water to cover until tender, and drained
  • 1 lb large shrimp, peeled and deveined
  • 1/2 C whipping cream (optional)
  • 1/4 C minced fresh parsley leaves for garnish
  • 1/4 C finely chopped scallions (white part and 1″ of green) for garnish

Cut the fish filets into 2 to 3″ pieces.  Sprinkle with the lemon juice and salt and pepper to taste, cover with plastic wrap and refrigerate until needed. 

Heat the olive oil in a Dutch oven or large casserole over low heat.  Add the onions and paprika, cover and cook, stirring occasionally, until soft, about 10 minutes.  Do not let brown.  Stir in the garlic paste, carrots, pimentos, bouillon, bay leaf, sugar, marjoram and hot pepper sauce and cook, stirring constantly, for a couple of minutes.  Add the tomatoes, wine and water and bring to a boil.  Reduce heat to low, cover and simmer for 30 minutes. Discard the bay leaf.  The soup base can be made ahead up to this point.  Let cool, cover and refrigerate until needed.

To finish, bring the soup to a boil over medium heat and add the milk, fish and potatoes.  Cover and simmer until the fish is cooked through, about 8 minutes.  Just before serving, add the shrimp and cook until they turn pink and begin to uncurl, about 1 minute.  Add cream, if using, and heat through.  Taste for salt, pepper and sugar.

Serve in soup plates, sprinkled with parsley and scallions.

Fivenineteen notes:  There is a fair amount of prep work with chopping and peeling.  Please don’t be discouraged by this; the flavors in this soup are mind-blowing.  I opted to first cut up the fish and put it in a large, glass Pyrex bowl to marinate while I prepped the rest of the ingredients.  I quartered a lemon, squeezed each onto the fish pieces, sprinkled a little salt and pepper on them and covered and placed in the fridge.

Congrio is an indigenous fish from the coast of Chile.  Sadly it is not available in the States, but a Chilean sea bass, red snapper or halibut are good substitutes.  At the grocery store, the halibut was $17/lb…and the cod filets were $9/lb.  Given I needed 2 lbs, I opted for the cod and it turned out great.

As I often post in here about spices, it’s extremely important your dried spices are pungent.  Do the smell test prior to adding to your cooking – actually before you go grocery shopping.  If they’re not pungent, throw them out and get replacements.  I cannot emphasize this enough!  Don’t sabotage the true essence of all of your recipe’s flavors by thwarting it with old, wimpy spices!

Tomatoes:  I used a 14.5 oz can of pre-chopped tomatoes instead of purchasing canned pear tomatoes and chopping them myself.  Given there was a lot of other chopping and peeling with this recipe it was a nice timesaver.  Be sure to drain the tomatoes in a small strainer to remove excess liquid (same with the pimentoes too).  Shake the strainer several times to make sure you squeeze out as much liquid as possible.

Potatoes:  the recipe calls for 6; I opted to go with 3 medium to large size.  I cut them into smaller pieces (rather than just quartering) before putting in water to cook slightly.  If you are truly making this to serve 6 to 8 I would probably stick with the full amount of 6 potatoes.

Adding whipping cream:  this is a completely optional step.  I chose to do so to give the broth more of a chowder-y feel, a bit richer than the fish broth on its own.  Either way, the flavors are incredible.

The author always includes a couple of introductory paragraphs describing each recipe – personal memories, or interesting facts about the region each dish comes from.   I am so impressed with this cookbook – you can tell the author has poured her heart and soul into every single page.  Fantastic!

She explains:  “This famous Chilean soup was immortalized by the Chilean poet Pablo Neruda, well-known for his love of good food and a ‘happy table.’  In his poem ‘Oda al Caldillo de Congrio’ (Ode to Congrio Soup), he sings the praises of this delicious soup.  The just-married flavors of the earth and sea come to the table so that some lucky people can be introduced to heaven…”

Yep, that’s how good it is.  Enjoy!

The Good Earthquake…continued

13 Sunday May 2012

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Last week was a happy whirlwind.  I’m astonished at how much of a catapult/slingshot/echo… not sure what I’m going to call it – has boing’d into my life the last two weeks. 

And I remember part of that was blogging last Saturday rather than Sunday.  L and I had planned on doing more of the home renovation projects in here that day, but later in the day he said that would not work out and we’d have to reschedule.  OK, no biggy.  I thought of the blank slate of Sunday ahead of me and wondered what I would do.  So many options.

Sunday morning I was dozing on and off.  It was 9:30am, 10:00am and I kept drifting back off to sleep.  The sunshine was streaming through the blinds and I knew I’d just be wasting the day if I didn’t get up soon.

Then I heard a knock at the front door downstairs.  I sat upright and wondered who it was.  I figured it was my neighbor, as I still owe him the latter half of what I paid him and his brother to power wash and re-stain my back deck.  Ummm, OK I sleep nude most of the time except in the coldest of winter (TMI, sorry) so I quickly grabbed a t-shirt and sweats and went downstairs still in a semi-fog.  Before I could get to the peephole I asked “who is it?”  It was L!!

I opened the door slightly and smiled.  I’m sure I looked a sleepy mess and whatnot.  My mind was spinning…did we agree to do the home project work today after all and I dreamt that we canceled?  His friend M’s dog was poking her nose through the doorway.  I think I mumbled and smiled…”…how are you?” 

And then the question from him that made me giggle.  “…are you alone?”  BAHAHAHA that cracked me up.  Gotta hand it to the guy giving me credit that there might be a possibility that I wouldn’t be.  That’s fodder for another post I suppose.  No, I am not dating anyone right now, Le Sigh.

So he and the dog came bouncing in and I asked if he wanted coffee.  Oh no, he said, he’d already had about 5 shots of espresso and was doing just fine…he sure was wide awake alright. He just thought it would be fun to go for a walk and just hang out and watch hockey playoffs later.  OK! 

I got showered an dressed and we headed down the street to Juanita Beach Park.  This park was purchased by the city of Kirkland from the County and was all torn up in renovations for a good year or so.  Now it’s reopened and better than ever.  I love the semi-circle boardwalk that goes far out onto the lake and back.  I drank in the sunshine, the smells, the voices of everyone around me, the beautiful green trees and the rippling blue water of Lake Washington.  THIS is the great Pacific Northwest at its finest. 

Later we cooked up a pizza and watched a little hockey.  This whole Sunday recap may not seem like a super big deal to many, but for me it sure was.  It’s extremely rare for people to show up on my doorstep spontaneously on a Sunday morning, just wanting to hang out!  Usually it’s planned a day prior or so!  I cherish my weekend sleep more than anything.  L knows this and I’m glad he showed up when he did and not much earlier!

Then another hectic workweek and lots of busy (and fun!) icing on top almost every evening:

Actually, no, wait.  Monday was a bye/breather for me.  I had a Silpada jewelry team meeting that night and just needed to decompress and chill instead.  I love the team and the jewelry we represent – I was just feeling dragged down and sluggish and needed to just have some alone time and chill.

Tuesday:  one of my brothers turned 40!  How did a YOUNGER brother of mine get to be 40??  We met up at our folks’ house for a spectacular meal of (raw) oysters for appetizers and later some glorious barbecued salmon.  Yes, everyone, I adore raw oysters.  Don’t even need cocktail sauce here.  Just a small fork and bottoms up!  YUM.

Wednesday:  And now for something completely different – for the first time in my nearly 45 (gulp) years on earth…I went to the movies by myself!  Come with me on this journey, for it’s likely going to ring odd with a lot of you who do this all the time or are movie buffs.  First of all, going to the movies (in a theatre) is wayyyyy down on my list of things I like to do.  I’m sure I miss out on a lot of great films; when I learn of the Golden Globe and Oscar nominations every year I MIGHT have seen one or two of the films, heh.  It’s just not my thing.  I’m VERY much an eat/drink/conversation type of person when I go out (or stay in!).  Sitting in a dark theatre for two hours makes me restless.  And on a first date?  Well, if the guy suggests going to the movies…ummm…well, that’s not my first choice.  I’d rather go out and socialize with him before sitting next to someone I barely know in a theatre.  Just seems odd to me.   The last time I was in a movie theatre was 2008.  I know, try not to laugh.  I saw Slumdog Millionaire and also Sex and the City.  That’s the first SATC, by the way; I saw the 2nd one on HBO the other day and it was truly an insult to fans of the series everywhere.  Glad I saved my money.

Anyway, fast forward to 2012 and I had my pick:  The Hunger Games!  I’d purchased a ticket online ahead of time and set my sights on Lincoln Square Cinemas in downtown Bellevue. I figured I could do a little shopping or grab a drink and munchies prior.

I got into Bellevue and walked around Lincoln Square.  I was absolutely SHOCKED how empty the buildings were.  True, it was around dinner hour, but still.  This is a densely packed urban-suburban city and Lincoln Square is right in its heart!  Weird.  Usually when I’m here it’s a Friday night or a weekend and it’s a packed scene.  So strange seeing it so empty. 

About a half hour prior to the movie start, I rode the escalators up to the theatre and got a small bag of $6 popcorn. Ooops…make that $6.02 with sales tax.  And silly me, I’d brought a very small black clutch so I wouldn’t have to lug my large purse from work with me into the theatre.  And I left my debit card in the big purse which was down in my car in the parking garage.  All I had was $6 cash.  I smiled at the popcorn girl sheepishly…can you float me two cents?  Sure, no problem.  I felt so silly but grateful.

I purposely got to the theatre a little earlier.  Years ago I remember going with my ex to this theatre and arriving literally 5 minutes before the movie started (punctuality was not a strong point).  And he’d get so pissed that there were no decent seats left.  Well DUH already!

I walked into the theatre (each seats around 200), peeked my head around the corner and there it was. 

Empty, and dark with just a little light classical music playing in the background.  I was the first one there!  I giggled and was a little shocked too.  So I walked in, sat down and had a moment.  Here I was in a large theatre right smack in the middle of downtown Bellevue…alone!  How surreal.  I absent-mindedly munched on my popcorn in the dark and relaxed into my seat.  Had not had that much solitude in weeks.

Turns out there were only about 10 of us in the theatre total – guess the movie has been out a little while and it was midweek. I LOVED the Hunger Games.  (No spoilers in here, don’t worry).  I will say that I’m VERY glad I read the book first, for it has so much more detail that you could not possibly incorporate into a movie.  The casting was amazing and the plot is – thankfully – spot on with the book.  And I also learned (actually CONFIRMED) that, while I’m glad I went out on a limb and tried something different, nope, I don’t like going to the movies by myself.  Aha.

Thursday:  I met my dear friend T for an early birthday dinner celebration at the Flat Iron Grill in Issaquah.  Now THIS is a superb evening out in Gilman Village.  Very warm, great service and fantastic food….with a wonderful friend!  We enjoyed a couple of cocktails…T picked out a beautiful steak and I went with the Paella, complete with clams and some sausage too.  Delicious!  And of course some gourmet French vanilla ice cream and a small creme brulee for dessert. 

Friday:   L came over in the evening so we could get started on the home renovation work again the next morning.  I made shrimp with roasted jalapenos and pancetta over linguine…oops, actually the deli had sliced up prosciutto instead of pancetta and I did not take a moment to double-check.  But it still tasted great.  And it’s a very light and healthy dish – no cream sauces.

By 10pm I was exhausted.  L crashed on the couch and I drifted upstairs to sleep.

Saturday: I woke up around 6:30am hearing the gentle thud of my front door closing.  True confession:  I had a split second “oh no” go through my body as awhile back L had left in the morning instead of doing the work in the townhouse here.  [Long story but it’s all good now].  I got up, walked downstairs and smiled.  His laptop and stuff were all still here.  I smiled more and started making coffee.  He’d just popped out for a bit to grab a coffee and fresh fruit is all.  I later made us scrambled eggs with Tabasco and toasted some bagels and we talked more about our plan of attack for the day.  How was I up so early in the morning, and so refreshed-feeling?  On a Saturday??  I was ready for us to get started but L thought we should wait until at least 9:00am given I share a common wall with my neighbor.  Oh my goodness…it was already (only!) 8:00am!!  So THIS is what it’s like when you get your ass out of bed early!!

We finished scraping and sanding down the master bedroom ceiling and vanity so it’s ready for a few coats of primer and later some paint.  For those of you just tuning in, my townhouse has that horrific popcorn ceiling nearly everywhere save for the bathrooms and kitchen.  L and I had found a tool online that has a scraper attached and you can attach an extension pole onto it like you would for a paint roll.  But UGH, no such luck.  The tool blade is too flimsy and too dull, as my ceiling is unfortunately covered with a thick coat of white paint.  So we resorted back to the 6″ joint knife (looks like a putty knife), which is harder on the back as you can’t attach an extension pole to it. 

So we’ve finished the largest room upstairs.  Next weekend (maybe Sunday) is the attack on one of the guest bedrooms.  While it’s messy, ugly work, I am hopeful the rest of the upstairs will go faster as we’ve learned a lot about what works and what doesn’t with the drop cloth taping/draping and how much/how little to do at a time.  Plus the remaining rooms and hallway are a lot smaller.

Later in the day I went to his house and he made dinner – a wonderful stir fry with green beans, onions and peppers and a spinach salad – delicious!  And watched hockey, of course.  New York Rangers are onto the East Division Finals…starting tomorrow!

I truly appreciate L’s help – it’s not the most fun way to spend a sunny weekend day but the results are going to be great.  My ceiling already seems taller and it’s yet to get primed and painted!!  Yay for Man Help!!

And yay for another Routine Shaken week!!

Routine…shaken

05 Saturday May 2012

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And I’m not saying like in a James Bond-ish “shaken, not stirred” way.  I mean shook hard down to the CORE.  Shifts that are still internally shifting.  I don’t know where, when or how all the pieces are going to land and that’s OK.  I’m just enjoying the process as they float, flutter and spin all around me. 

Here it is Saturday and I’m blogging.  Typically the past nearly 3 years this has been a wonderful Sunday ritual for me (and hopefully also for the handful of you who tune in here regularly or stumble in here accidentally…thanks!!)   I’m sitting here typing and part of me mentally is in an “OK it’s Sunday” mode.  But I’m smiling inside knowing I have one more delicious day of the weekend to savor.  To replenish myself.  Refill my tanks.

I feel like a different person than when I last posted in here.  And hmmm…I might make more of those green onion “pancakes” I posted a couple of weeks ago come to think of it.

Other than a very small handful of mental vacations, I’ve posted in here like clockwork on Sundays.  It’s a wonderful ritual and I look forward to it.  It’s “me” time that I get to share with others, but I don’t write here like anyone will read it if that makes sense.  Just self-expression, musings and lately a few food recipes too.  Last weekend was jam-packed and I knew I would not be home until late Sunday evening.  I figured oh, no biggy, I’ll be home around 8 or 8:30pm and just do a quick blog post and get to sleep.  Obviously that didn’t happen.

Last Sunday I came home feeling on the brink of a transformation.  A shift…a…damn, I don’t even know how to describe it.  So I guess I’ll just explain what I did and what happened…and what has happened since.

I shook up my routine and went to a weekend-long transformational workshop.  I can’t tell you how so out of my element something like that is for me.  Two days, 10am to 7pm.  Two precious weekend days.  I giggled when I learned the time the workshops started.  True confession:  I’m barely even AWAKE at 10am on Saturdays and Sundays.  So to be in these workshops I’d have to be awake, showered, dressed, awake (yes, repeated intentionally) for a 40 minute drive to the workshop location.  I also don’t consider myself very “workshoppy.”  BUT, my dear friend T recommended it so strongly, so I knew it would be great.  And boy was it ever. 

The workshop is for women and is about understanding (and celebrating) men and their behavior.  Yep, ’tis true!  Now, many people have asked me what I learned and what it was like.  Details, please!  Honestly that is not what I’m going to write about in here.  I did take lots of notes and have them safely stashed on the laptop here.  But I don’t want to go on and on about the workshop content.  I truly think it would be a disservice writing about it in here.  First of all, I’ve just been exposed to the material and am just learning and applying it myself.  Also, the workshop experience is led by a seasoned instructor and includes several steps we as women needed to commit to doing before we could even proceed further in the workshop.  If we weren’t willing to, we’d be able to leave early and get a full refund on our tuition.  (No one did, by the way).  But I will share a couple nuggets that are really at the core and foundation of the workshop content:

What if men are responding to women?  And…when we as women get upset, confused or frustrated when men do something we don’t understand or don’t like, we need to ask ourselves…what if there’s a good reason for it?  Seeing things I’ve seen all my life now in a different perspective (an illumination really) is phenomenal. 

The workshop was such an incredible experience that I was emotionally drained (and filled too actually at the same time) when I got home Sunday night.  I celebrated and just went home giddy and tingling…full of so many “aha” moments as things popped and clicked for me over the weekend.  I met amazing women too.  Lots of great bonding and I hope to see them again at future workshops.  But I came home so exhausted too.  And I knew the week ahead would be a busy one.  Lots going on at work.  Was I ready to face the week?  Ready or not, it happened!

Monday: After work I went over to my parents’ house for dinner.  This is definitely not something I normally do on a Monday night.  But, they were heading out of town the next day and my Mom wanted to borrow one of my books to read on their trip.  And she wanted to see some of my new jewelry collection as well.  After dinner, Dad went to go watch TV and Mom and I played with jewelry.  I’d quickly put together a few trays of what I thought she might like the night before.  Keep in mind I represent a wonderful line of sterling silver jewelry.  And my Mom prefers gold.  So, I had to really think through what I would bring to show her.  I picked out pieces that have a lot of warmer-toned semi precious stones, brass and pearl detail.  I also showed her our latest charms and brought my (sterling silver) charm bracelet loaded up with charms and showed her how the bracelet can attach onto a matching charm necklace with a couple of double-lobster clasps.  I thought this would just be a random thing she might think was interesting or amusing and I also wanted to ‘practice’ doing this for my future jewelry parties with friends. 

What happened next blew my mind.  My Mom got so excited, left the room and returned with a small pouch.  Inside was a sterling silver charm bracelet she had not worn in decades.  She explained that she is at an age where she is not comfortable drawing attention to her hands.  She prefers necklaces over bracelets or attention-grabbing rings.  Now thanks to the charm necklace and the double-lobster clasps she can wear her vintage charm bracelet around her neck in a modern way…in a way that makes her happy and comfortable!  And THIS was the giant underscore/exclamation point on one thing we learn in our training as jewelry reps:  don’t ever pre-judge anyone when sharing more about the jewelry or the business opportunity to represent the jewelry.  And yet I had (subconsciously) pre-judged my own Mom!  I assumed that since she prefers gold jewelry she would have zero interest in a sterling silver necklace.  Boy was I mistaken!!

Tuesday:  What a small world!  My youngest brother is now the sales account manager for the company where I am currently consulting!  Meaning, the place where I work is a client of his!  He flew up here to come to the campus to get his access cardkey and laptop set up.  How joyful it was to see him, introduce him to my manager and co-workers and have lunch.  We are quite close despite being nearly 8 years apart and such different lives.  He got married right out of college and he and his wife have 3 kids under age 9…and I am single with no kids.  Boy, I adore my nephews and niece!  So it was wonderful reconnecting with my brother and seeing him discover where I work – his new client – for the first time.  Glorious.

And I came home after work and the damn laptop here was at a crawl pace.  I rebooted it several times and my Start menu was all jacked up.  Arrrghh!!  I figured I probably had a computer virus or some other nightmare.  After about an hour on the phone with the nice people at Dell (yep, I’m a hard-core PC gal…no Macs here) I had a new registry cleaner/virus protection program installed.  And got rid of the old one.  And it’s like I have a new laptop.  Amazing improved performance!!

Wednesday:  After another very hectic day at work I went to my co-worker K’s house for dinner.  We used to share a large office – she’s since moved to a different group at our company and I miss working with her immensely.  Over the past few months working together we became friends and discovered we both have a passion for cooking!  She made a wonderful dinner in her new tagine and I brought the wine!  I got to meet her 3 kids (her husband was out of town on business) and share a seat at their dinner table.  K has girlfriends over for dinner all the time while her husband is away.  It’s really important for her to show her kids that while she loves being a wife and being their Mom, she’s also a friend to many.  After dinner the kids went to do homework and K and I talked.  And “all of a sudden” it was 10:30pm.  I cherish those conversations immensely.

When I got home I realized I had not gone to my mailbox in a few days.  Voila…there was my NEW PASSPORT!!  Oh, the possibilities.  If I had been there when the postman delivered it I would have hugged him.

Thursday:  Yet another hectic day at work (do we detect a pattern here folks?) and afterwards I headed into the city to meet L (my guy BFF) at a sports bar to watch hockey.  Years ago when he and I had decided that we were better off as friends than dating we had gone to this place a couple of times.  What a trip coming back to this place after 6-7 years.  The last time he and I were here it was before the no-smoking regulation went into effect in bars in the state of Washington here.  I remember the smoke hanging 4 feet from the ceiling it was so thick.  A much more pleasant experience this time around with no smoke.  And, the Stanley Cup playoffs go on…and I have no team to cheer for.  When Vancouver and Pittsburgh (my two favorite teams) each got eliminated in the first round, I was stunned.  And with no “plan C” on my radar to cheer for because I didn’t think I’d need one so soon.  And I still don’t have one.  I never get tired of watching the playoffs but it’s weird not having a favorite picked out.  And I’m totally bummed that the Canucks are out.  I’d hoped with my new passport to drive up with L and catch a game at a Vancouver sports bar.  Never in my wildest dreams did I think they’d be out so soon.  New passport…alas, too late for this Canucks season.

Friday:  Ah, fabulous Friday.  My whole work team is head down buried in WORK.  We are a great team and work wonderfully well together – one of the healthiest groups I’ve had the pleasure to consult with ever – but boy we are feeling the burn. We’re tired.  I see it in everyone’s eyes.  Voices.  Mannerisms.  We will get through everything we need to and support one another.

So after this wonderful week I was so ready to just go home and CRASH.  And sleep for days and not give a shit.  I left work probably two hours later than I usually do.  And I figured the commute would not take too long given it was after peak time. 

About halfway home (I commute on mostly two-lane surface streets between two suburbs) I turned a corner and traffic was at a dead stop at a major intersection.  With a long, long line of cars just waiting.  What was going on?  The stoplight was out!  UGH.  I painfully crawled through two major intersections with no functioning stoplight.  I thought I was slowly dying.  I just wanted to get HOME!

I just am confounded at how much LIFE got crammed into this past week.  It was like a slingshot after that weekend workshop…my perspectives are shifting…everything is shifting.  New things happened BAM BAM BAM every evening this week.  THIS is what happens when you shake up your routine.

So what’s next?  I don’t know but whatever it is is going to be extraordinary.  And why am I blogging on Saturday?  Well, L and I had planned on doing more popcorn ceiling scraping here in the townhouse tomorrow.  But it turns out he has a lot of work and a deadline so we have to reschedule.  What will I do tomorrow instead?  Probably sleep…well not all day.

And next Wednesday I’m going to see The Hunger Games.  After work.  By myself.  THIS is another Shake in my routine.  And lots more to follow.