Sunday, July 30, 2017

Once more with food and feeling

One more with food and feeling. Today was the baby shower for my incoming granddaughter Tiegan, presented by my daughter-in law, the lovely Sarah Gorman, and my boy Italo. I stopped in for a visit, saw some people I have not seen in some time but whom I like to see now and then, and then snuck out to come home and get food ready. I spent the morning cleaning out and scrubbing the fridge (not the freezer yet), and got rid of a lot of stuff that we didn't need, then went to the store and restocked what I'd tossed.
Tonight, with Madeleina coming home early--at about 6 PM, an hour or so from now--I'm keeping it simple: Making a little spicy chopped meat with black beans, more or less.
I'll cook about a pound of chopped chuck in garlic and a bit of olive oil with diced onions, scallions and tomato. I'll add organic black beans--a 1 pound can--when the meat is done and I've eliminated excess fat. To that mix I'll add fresh cilantro and achiote (the red colorant used by indigenous to paint their faces and used by cooks to make yellow rice in South America), and a little white vinegar for a good bite. I'll lay down a bed of mixed greens, put the meat/beans on that, top with freshly grated cheddar, top that with a dollop of sour cream and three slices--about a quarter--of avocado, top that with homemade pico de gallo (cilantro, onion, tomato in lime juice with salt and a bit of garlic oil). And then we'll eat. I'll have sliced cucumber in lime with salt on the side, and serve watermelon and organic black plums for desert. In the neighborhood, stop by. It's gonna be good.

Living in the Now

A friend of mine was feeling a bit uneasy about her choice to devote her life--at least this period of it--to healing people, rather than getting along on a more typical path. I did not want to push too much, but did say this, because it's how I feel:
Living in the moment takes a lot of self-starting. It can get overwhelming, at least for me, but beats the heck out of 9-5, again, at least for me. But yeah, sometimes you have to sit down and say "25 slow, deep breaths, long as they take, till I am on solid ground again." And then you are and as long as you are thinking about helping others, even if you're not always sure you have enough juice to do it, well, you'll only get stronger the more you work. And then you have the juice--at least till the next time doubt creeps in....Good luck. You're a strong human. Be that.

Saturday, July 29, 2017

Back from Peru and Hungry for My Own Cooking

So I got back from Peru and two trips to the jungle with lots of good medicine and good people and now I am home and pooped. Caught in that week between the two worlds I generally inhabit. I cannot think straight, so I wind up cleaning the house, trimming the ivy that invaded the front porch and could be hiding a couple of copperheads, and read the news. The news was as depressing as when I left six weeks ago: Trump this, Trump that, Trump the complete idiot, Mooch screws the pooch and gets in, Prebus gets the shaft and is kicked out, taking away more of Obama's good work because Trump can't stand him; two embarrassing talks to the Boy Scouts and Long Island police officers (the first one encouraging the scouts to boo Obama; the latter encouraing police brutality). And then the failure to repeal Obamacare. Dang, that baffoon in the White House is sure keeping busy being crazy, ain't he?
Well, to keep my own sanity I cleaned and stocked the fridge. Madeleina and her friend Adrian are staying here while off from college, so I had someone to cook for. First night I made pork chops with saurkraut and onions, with a peach tossed into the kraut to give it a sweet aftertaste.
Second night I made lime chicken, a signature dish of mine.
Third night: Sliders with the works.
Fourth night: Huge (U-10) shrimp sauteed with a vegetable medley, leaning toward Chinese with bok choy, peppers, ginger, sesame oil.
Fifth night, cold chicken salad with mayo, celery, scallions, shallots, diced red pepper stuffed into perfec avocado halves. Side of sliced, peeled apples.
Last night, hot sausage/tomato sauce/mozzarella cheese heroes.
Tonight, Uncle Clem's Chicken, made Clare Waugh style: Cooked chicken breast in a bit of garlic and olive oil, diced. Put three cooked and diced half chicken breasts in deep baking dish with four heads of broccoli, parboiled and trimmed to bite-sized pieces. Cover with a sauce of mushrooms cream and top with fresh mozzarella. Bake at 325 till the cheese bubbles and browns. Serve over good jasmine rice.
Yeah, The news sucks, but I got to get an hour or two away from it and cooking is where I tend to go to get that.