Category Archives: History

Foodie Tuesday: Real Cowboys Do Eat Quiche

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When lots of Americans ask 'What's for dinner?' they want to know what *meat* they're getting as a main course, not hear a recitation of all the fabulous accoutrements you are painstakingly preparing for their delight and delectation.

I am antique enough to remember the time when what Americans knew as Chinese food was ‘Chop Suey‘ in a glutinous and sickly-sweet sauce, followed by fortune cookies filled with good-luck predictions that were exciting and interesting only when recited with the popularly immature addendum ‘between the sheets’. When Italian food meant spaghetti, cooked until ‘al dente‘ only to infants under six months of age and smothered in characterless tomato puree with some insipid approximation of a meatball-like object swimming in it and perhaps a halfhearted sprinkling of pretend Parmesan cheese granules from the canister that sat on the shelf until nearly archaeological in quality. And French food was just plain weird, some sort of girly, foofy stuff that, if any man would be caught eating it, he had better be wearing a beret and a pencil-thin mustache and sticking his pinky finger out while wielding his tableware.

Then there was a bit of an awakening. It was slow, to be sure, but meant that people might actually admit that their ancestral foods from the aforementioned regions were ever so much more varied, colorful, flavorful and exciting than the paltry offerings that had been dumbed down to virtual nothingness and blandness and predictability, supposedly to suit the American palate. Of course, that completely ignored the reality that the vast majority of the American populace originated in other countries, on other continents, and eating anything but boring cuisines. And not just Chinese, Italian and French either.

At some point, some wit decided that the US simply needed to be reeducated one dish at a time, choosing the humble yet incredibly versatile vehicle of the quiche as focus, et voilà! The 1970s became the era of the quiche-eaters. Thankfully, many of the quiches promoted were perfectly edible and did in fact counter the myth that ‘Real Men Don’t Eat Quiche‘ (originating in Bruce Feirstein‘s book poking fun at masculine stereotypes) because they were good, tasty, and ultimately satisfying concoctions. Even better, the idea that being a fledgling foodie nation was permissible, even laudable, meant that suddenly a whole host of other delectable cuisines became gradually more familiar, dish by dish and restaurant by restaurant. That’s not to say that every flavor is for every one, by any means.

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For some, anything spicier or more exotic than an oven-roasted potato is too wild for the table.

But quiche, as it happens, is such a simple and endlessly variable dish, being pretty much an egg base used to bind and carry any combination of vegetables, meats, starches and other flavors suitable to one’s own taste, kitchen contents and the occasion. Quiche, omelette, tortilla española, frittata; whatever you call it, if you’re not averse or allergic to eggs, the possibilities of a wonderful, simple-to-make meal are endless. If you happen to be an old Texas ‘Cookie’, watching the hungry horde of cowboys close in on your chuck-wagon from across the lonesome plains, it might not be a bad idea to throw whatever you’ve got on hand into those trusty cast iron skillets and pots with some stirred-up eggs and get ’em cooking over the camp fire as speedily as a jackrabbit can dodge your shot. Use some of your biscuit dough for a dumpling-style crust, or just serve the stuff without crust–no one will complain, as long as the food’s hearty and ready when the dust settles around the corral.

Being in Texas, I do take advantage of the ready availability of good beef pretty often, so I end up with a little left over from time to time, and the egg-based dish is a perfectly easy way to make good use of all manner of leftovers. Heck, I even live in a ‘ranch-style’ house, for what it’s worth. So, since I had a whole lot of good eggs on hand at the moment and a very meat-and-potatoes, manly-man sort of collation of ingredients lurking in the ol’ refrigerator, I cooked up a crustless quiche fit for any sturdy appetite, Tex-Mex or plain cowpoke, from hereabouts to, say, Paris, Texas. Being so all-fired Frenchified and all.

Cowboy Quiche

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You can layer the solid ingredients for a quiche and pour the egg mixture over them, as I did (wanting the cheese all on top), or you can throw it all together and stir it right up. The end result tastes just as fine either way.

The base, in this case, is nothing but about a half-dozen eggs (I like plenty) and a half cup of thick plain yogurt, stirred together and thinned with a little tiny bit of water as needed to coat the other ingredients well. The rest of the filling comprised about a cup and a half of 1/2″ diced leftover lean beefsteak, two small leftover oven-baked potatoes in their jackets, diced about the same or a little smaller (skins and all), three slices of crisp-cooked bacon, broken into pieces, and a good half cup of grated sharp cheddar cheese.

Between the bacon, the cheese, and the salt with which both the steaks and baked potatoes had been prepared, I didn’t think there was much necessity for added salt (you may gasp with amazement at this salt-aholic’s abstemiousness now), but I seasoned the mixture with a good dose each of chili powder and smoked paprika.

This crustless quiche got baked in a small, well-buttered ceramic casserole, and today it was cooked in a newfangled microwave oven, because even though it does just fine in a conventional oven I was really hungry, cowboy on the plains hungry–somehow breakfast and lunch got forgotten in the midst of other doings today–and I didn’t want to wait any longer than I had to. I’d made up the quiche beforehand and put it in the fridge, so all that was required was to pop it in the oven and hot it up until it wasn’t too wiggly and jiggly anymore. I’m never entirely certain on timing and temperature, so in the microwave I just cooked it for 4 minutes to get the initial cooking underway and then several 2-minute intervals after, cooking it on High for about 8 minutes total and then letting it rest and set up for another five minutes or so.

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The quiche comes out of the oven just slightly quavery in the middle, but a few minutes cooling on the counter (so as not to scald your diners) will thicken and set it up further.

To serve it, I went with Tex-Mex favorites, because I like them well and so of course I had them handy. Guacamole, which in our house is nothing more than mashed ripe avocado seasoned with fresh lime juice, salt, pepper, chili powder and lots of ground cumin, lasts longer in the refrigerator than you might think–but only if you make a big batch, because we do eat it in quantity when the mood strikes. Salsa must always be on hand. As I’ve said before, we like a mild chunky-thick salsa, spiced up at home with a chipotle en adobo or two well blended in. Some fresh, bright Mexican crema. A few black olives. I think all I left out of the meal was a nice chilled cerveza, but not every day calls for it. Or does it? I forget. Anyway, there were no other fruits or vegetables today, because that would just be too girly, wouldn’t it!

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This'll fuel up any tough hombre for another day out punching the dogies, or wearing the ten-gallon hat of a CEO, or whatever.

You know, even with such a frilly sounding French name, a quiche like this ain’t half bad after a long day running the ranch.

I’m So Worth It

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I’ve never understood the horror some people have of others knowing their age. Among other things, it requires endless forms of subterfuge and denial, from falsifying mere statements of age to all of that domino-like cascade of phony documentation and historical records that must be juggled over time–though, according to those claims, that will have stood quite still. In more extreme cases, it leads to a compulsion to alter oneself to fit the imagined character of the mythical preferred age. I find lots of highly stylized and generalized and ‘flawless’ dolls unappealing, weird and creepy, and ever so much more so, living beings who have had themselves altered by cosmetic means (temporary or, in extremis, surgical) to be less age-appropriate or individual.

Yes, I do understand the urge to fit in, to be accepted. But perhaps my having felt, most of my life, that I look pretty average and ordinary–none of me either bad- nor good-looking to any extreme–makes me inured to the pain of those who think themselves terribly, awfully out of sync with others in appearance. Certainly I know that there are many who have had external reinforcement from thoughtless or cruel others that they are unattractive or unfit or otherwise unacceptable. That is one true form of ugliness: bullying. Demeaning and hate-fostering and belittling are as terrible in their way as any forms of torture, because they scar the soul just as effectively as physical abuse scars the body and spirit. And that can make anyone feel old ahead of time.

But when it comes to the simple and petty desire to deny the years spent on earth or the effects of living a full life on one’s body, skin and hair, I still don’t quite get it. I watch those hair-coloring commercials where fabulously primped and preened models assure us that those smart enough, like them, to use X brand are obviously grand and wonderful enough to warrant the expense of that harmless form of self-adornment “because I’m worth it.” Well, good on you! But it so happens that I think I’m worth just as much with my own dull dishwater brown hair sprinkled with hard-earned threads of white. Plastic surgeons are always eager to inform me that I could be smooth, cellulite-free, and have perfectly formed chin, nose, breasts and cheekbones if I’d only let them perform their magic upon me. In addition to my having seen a long parade of walking evidences to the extreme contrary, or at least extremely contrary to my own tastes, I am shockingly content to have a mole practically right in the middle of my face, one ear far lower than the other, shoulders of quite different sizes, stubby hands, remarkably pasty and slightly sallow skin, a couple of scars from clumsiness and carelessness, and–oh yeah–quite the growing collection of wrinkles here and there upon my entire personage.

Get used to it. I’m a used vehicle. I’ve driven this body through a lot of history, which, if not remarkably rough or exotic, takes its toll in bits and pieces, softening up that muscle tissue which once was a tad more taut, stiffening the formerly flexible joints, adding a few pounds here and a lot of freckles and spots there, and all of the other signs of ordinary aging. Beyond beating, as it’s said, the alternative, growing older has some distinctly positive aspects to it in my view, not least of them that I know, like and respect myself and my finer features far more than I appreciated such things in younger years. I am finite, yea, even slithering down the slope of the latter part of my life, and I will die. Before then, I plan to live it up.

And if that shows in my greying, thinning hair, my spotty memory (which was always a hair more colorful than reality anyway) and my thickening waist and glasses, my slowing reflexes and my ever speedier increase of dithering and forgetfulness, so be it. If it shows in my increasingly complex network of wrinkles, why then Good on Me. Literally. I earned all of these insignia of my fine, me-sized-adventure filled life, and if they make me look less than smooth and perfect and doll-like and youthful and conventionally beautiful, I don’t mind one tiny bit. I certainly never liked ironing anyway, and I earned the right to savor my wrinkles just as they are.graphite drawingP. S. I was born in 1960, and I still have hopes of getting a whole bunch older than I already am, if all goes well.

Books Undercover

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photoWe are so familiar in western culture with the concept that we should never ‘judge a book by its cover’ or assume anything based on appearances that it astonishes me how often we still fall prey to such foolishness. We are so taken with externals and what we assume based on them that it’s amazing we’re able to function on a day-to-day basis without getting smashed like bugs under the weight of our own dimwittedness and the resulting misguided things we do and don’t think–more importantly, what we do and don’t do as a result of those thoughts. How many times do I have to wish I could re-train my presumptuous inclinations away from predetermining what I think of any given situation or person! In reality, what looks like either a foreboding or inviting doorway is nothing more or less than a closed door until I go in through it with thoughts and eyes wide open, to see what really lies on the other side.photoI’m thinking of it at the moment especially, I suppose, having seen our pretty, healthy and cheery looking mothers have invisible health reasons both to undergo their surgeries and to worry and/or hurt enough to be willing to undergo surgery rather than just continuing to ‘tough it out’. Neither is a complainer, though thankfully they’re not big on hiding the truth from us beyond probably softening their descriptions of the various medical struggles they’ve undergone over the years nor are they avid players of the martyr game. So I think it’s safe to guess that most people would readily think both of them something nigh unto indestructible, and perhaps they are in spirit if not quite in body. Yet here they are needing to get ‘repaired’ from time to time. It’s a little like those industrial sites that to me look so beguilingly, alluringly palatial and mysterious and exotic the way they’re lit up at night but when in operation during the day are simply hard at work to keep the business intact, bits of their well-used machinery breaking down occasionally as they gradually work their way toward a point they can’t finally pass without reconstruction.photoI’m also thinking such thoughts as I live surrounded by family and friends who struggle with innumerable unseen barriers to easy living, full health and happiness. There is the poor student who works long hours at both academic and full-time jobs to get through her education but is harassed for being a ‘spoiled fashionista’ because she looks so perfectly turned out in her work and school clothes. If anyone paid attention, of course, they’d know that the two perfectly kept outfits she wears on alternating days are ones she scrimped to save less than $10 each for from top to toe at a thrift store on her minimum wage income. There is the boy who is bullied by his peers as being a lazy wimp because he doesn’t go out for the soccer team, though any of them who asked might find out that despite his looking so fit he has severe juvenile rheumatoid arthritis and would be in mortal agony if he even went out for a practice. There is the ‘weird old guy’ down the street that everyone avoids, thinking him creepy and dangerous with his long hair and eye patch and spooky twitch, never bothering to get close enough to discover that he always keeps himself very clean and neatly dressed and runs a small watch repair business out of his house to sustain himself despite his torture and mutilation in his war-torn home country and being too much an outsider to get fine language training once here because people were too displeased with and put off by their imagined version of him.photoBad enough that we assume the worst about so many people and things and fail to discover whether there’s the tiniest bit of factual basis for any such assumptions. The worst is that we may never know what treasures lie within if we don’t make a real investigation. Besides all of those complications of health (mental and physical), circumstance (familial, economic, educational, political) or any number of invisible ‘companions’ that often make it simply miraculous that a given person lives what looks to others like even a marginally ‘ordinary’ life, most people have within them amazing and distinctive forms of unique beauty–talents, passions, depths of character, and just plain reserves of love welling up inside–that we should be avidly seeking to bring out in each other at every opportunity, not to avoid or repress or let be defeated by their personal barriers and boundaries. Least of all, to lie forever undiscovered because we looked at externals and assumed there was no such treasure hidden there.

Foodie Tuesday: Inner Beauty

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Holy Basil--Ocimum tenuiflorum--Batman!

There are nearly as many food aphorisms and adages as there are things to eat. Or not to eat. Humans have long sought specific herbs, seeds, barks, flours, shellfish, eggs, and much, much more for the decoctions and concoctions made of them as treatment or cure for far more than starvation. Theories abound regarding what is and isn’t healthful and when and why and for whom, and they swing from one extreme to another at the drop of a spoon. The only fairly dependable approach, it would seem, is to listen to one’s own body. Not such a bad thing to do, in any event, but remarkably rare among the extreme advocates of numerous dietary practices, for whom their personal insights and experiences become a matter of faith.

Indeed, faith (as expressed in religions) has long been a significant factor in shaping what is deemed good or ill at table. Religions often determine what their adherents consider healthful or horrible, sacred or profane. Many religions require strict practice of particular dietary laws, from veganism to vegetarianism to specifying what meats or fruits one may or may not eat and how they must be prepared and in what season they may be embraced. My own beliefs about foods are far less religion-driven–as you can probably tell from my food-related posts here, anyway–but I don’t think religious strictures are any more or less perfect or questionable than dietary practices developed by most other means. I would no more knowingly offend anyone’s religious dietary practices than tell them they should eat foods they’re deathly allergic to or that they must like or dislike the same food and drink as I do. And let’s just be honest here: if others say No Thank You to something I like, then there’s more of it for me!

But what is on my food-crazed mind on this particular day is the practice of finding what foods suit one’s own particular health and happiness. Aside from any laws and limitations, and of course availability and accessibility, we must make constant choices about what to eat. Nearly as long as humans have eaten with any deliberation, any sense of knowing what will kill them or preserve their lives, they have also looked at foods as capable of qualifying the degree of health and well-being they enjoyed.

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Love-Apple or Deadly Nightshade?

Tomatoes, perhaps because they are members of the Solanum clan, the nightshades, were considered poisonous in some places (including North America) long after other places’ cuisines were safely and even happily employing them as food. Consciously or not, we all revisit the notion of a comestible‘s safety and health-enhancing properties rather constantly, choosing those things whose tastes we prefer or that make us feel new-and-improved in any way, and avoiding those that give us heartburn, nausea, gallbladder attacks, the Wind, loss of hair, loss of appendages, dropsy, dyspepsia or excessive whimsy. (Well, masochists aside, at least.) Herbalists and nutritionists teach us the known and purported characteristic effects of pretty much everything that can be chewed or swallowed. And ultimately, all I can do is try to learn from my own body what it does and doesn’t want or need.

That’s not to say that I will always do what I believe is best for my health and welfare, by any stretch of the imagination. And you know I have one.

What I want is to feel good. And sometimes stuff that’s not necessarily guaranteed good for me makes me feel good.

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Dear Verbena, let me be candid: I may be a little lipophilic, but I'm no radical . . .

It’s really quite amazing what the things we eat and drink can do to us, in us and for us. And I’m not just talking about pharmaceutical effects. Necessarily. See, lunch affects how we feel until dinner, yes, but there’s also the general effect on mood and attitude, on what we see when we look in the mirror, on whether we feel healthier and happier or more impressive in any way. Part of me wants to believe that if I just ate the right stuff I actually would look fabulous in my long-ago orange fake-fur trench coat. That I would be suddenly as smart as I’ve always thought I was and solve all the problems of the world. And of course, that I would be the most spectacular version of myself possible and live that way for another half-century or so at least.

But really, I’m just happy when I figure out what pleases my inner workings and makes me feel pleasantly sated and really ready for whatever the next few hours bring. Oh, and doesn’t make me break out like I’ve reverted to my teens. I’ll get back to you when I’ve developed the perfect diet for all humanity. All I know so far is that it has lots of butter, salt, and chocolate in it. And that it guarantees a certain degree of both inner peace and vigorous smiling when taken regularly and judiciously.

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. . . meanwhile, back in my orange trench coat days . . .

Foodie Tuesday: My Salad Days are Not Behind Me

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Is it salad or crudites when it's deconstructed? Do I care, or am I just *really* hungry? Is salad so hard to eat unabashedly that it must be disguised as something else to pass muster? Is Vilma secretly seeing Ernesto at his nightclub El Gallo Llorón while she thinks Juan Maria is away on vineyard business?

Sometimes I think that Salad has a little bit of a stigma in the popular mind, even though ‘some of my best friends eat salads’. There’s just a hint that if one is too obviously fond of salads one must be (a) stuck in the 1970s–don’t get me started on alfalfa sprouts–(2) trying to lose weight and hopelessly clueless about all of the better miracle diets out there, or (lastly) some sort of chlorophyll-blooded alien. Despite the widespread knowledge that there are endless kinds and combinations of foods that can be classified as salads and that the vast majority of them are both rather tasty and potentially nutritious, there’s always some naysayer out there who thinks that there’s something just a tiny bit off about people who embrace frequent salad-eating.

I would find it seriously boring to eat salad often, too, if all salads were born alike, but that is far from the case. There are all sorts of recipes and inspirations available from every quarter, and definitions galore of what constitutes a salad. The origin of the salad construct is arguably that of a simple collation of a dish or meal, in antique times, consisting simply of raw, fresh vegetal matter seasoned with salt (the ‘sal‘ of salad), and occasionally, with vinegar and oil. The idea has expanded over the centuries gradually to include cheeses, meats, fish, eggs and nuts, and at some point probably around the latter nineteenth to regularly include mixtures of warm ingredients and often grains, legumes, and their offspring of breads and pastas as well. If you can’t figure out how to keep a salad interesting then you are as sadly unimaginative as the average politician and probably deserve to go hungry for a while to contemplate your sins.

All the same, I have no objection to a rather staid and standard sort of salad, a plain bit of greens or greens with a few ‘classic’ add-ins–juicy sweet tomato; a bit of diced avocado, perhaps–and maybe a splash of good dressing, either as a light meal or a side dish. The much-maligned ordinariness of even a wedge of supposedly flavorless iceberg lettuce can sometimes add an exceedingly welcome and refreshing bit of mild crunch and hydration to offset an otherwise heavy or over-the-top sort of meal. There’s a perfectly good reason the ‘Wedge Salad’ has remained wedged onto the menu of virtually every standard American steakhouse for so very long, in between the slabs of highly seasoned beef and the creamed This and butter-slathered That and deep-fried Other, all quite delicious indeed but occasionally in want of one coy kiss of contrast or brightness in some fashion.

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In our hearts, we're all kind of plain, but is being ordinary a *bad* thing? Or is it mostly just comforting? Is a salad comprising only common uncooked vegetables and dressed abstemiously with a squeeze of lemon juice and a slurp of olive oil anathema, or can it be loved for its pure, taste-able simplicity? Honey, do deer eat salad in the woods? (Or just salal?)

I suppose I could be said to be more fond of or partial to salads that take the trouble to stand out from the crowd just a little bit, or at least less likely to become jaded by them since they vary the input on the palate. Why not jazz up the greens with a bit of roasted vegetable or bright fruit, with some shredded or crumbled cheese, some toasted nuts? Give the dressing a little boost of unexpected flavor. Make it a meal by putting some handsome protein in that invitingly verdant nest. But let’s not get crazy here! At some point, a concoction too complicated ceases to be a salad and becomes either a circus sideshow not very enticing as actual sustenance or more about ideas than about taste, and I find that tiresome in any part of a meal. If food is entertaining, great, but if entertainment is inedible, don’t try to tell me it’s dinner.

For that’s what it all means to me, finally: does what I’m serving genuinely satisfy hunger? Does it actually taste good? Does it express hospitality by being sensitive to the tastes and health of guests at the table? If it doesn’t meet those criteria, all of the artful towers of constructivist salad art and all of the impressive molecular gastronomist foams and gels and powders, the foodie-swooning truffles and caviar and smoked duck ravioli and balsamic-martini dressings in the world won’t save it from death-by-silliness. Let’s hear it instead for a thoughtful, pleasurable combination of flavor, texture, color, scent and sensibility that balances the needs of the diners and plays nicely with whatever else is brought to the feast.

Lately, my salads have been fairly basic again, combining the wonderfully homely base of romaine lettuce leaves or shredded cabbage with whatever array of old-fashioned but still tasty partners I happen to have on hand and be hungry to devour and topped with a lick of some complementary dressing for the big, if unsurprising, finish. I’ll be hungry soon enough for a hit of pizzazz in some part of the salad equation, whether it’s a whole new salad or just a garnish I’ve not enjoyed in a while. Because I’d hate for the old-familiar to become dull and unappealing. That is the very definition of being too far gone to recapture one’s salad days.

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A salad certainly needn't be fussy, only friendly, to enhance the dining experience; it's more important to balance the other characteristics of the meal than to show off what wild and weird tricks a salad can be made to perform. Unless you happen to know how to, say, make yellow tomatoes turn into red tomatoes when you put the dressing on the salad or how to make origami swans out of butter lettuce leaves.

Being beautiful, after all, is more about attitude than pedigree, so I’m more concerned that my salads be composed of flavorful fresh ingredients, play a proper supporting role to the stars of the meal (the people, first, and then the entrée), and in true Coco Chanel style, always be appropriately dressed. Even Coco, I feel certain, would admit that certain occasions require tasteful nudity, but she would know better than anyone that most events are best served by a well-designed and appropriate ensemble and careful accessorizing. With that, I scratch out here a couple of my thoughts about salad dressings, which like salads themselves seldom require an actual recipe–if they need one, they may have gotten too complicated for their own good.

I think of salad dressing as a marvelous way to distinguish the beauties of a particular salad. Something astringent works better with salad than with nearly any other course of the typical meal, so if the meal needs a little flash, that’s a great place to create it. For milder needs, despite my love affair with heavy cream, I know that creaminess in salad dressings is rarely best accomplished by incorporating actual dairy cream. A better partner with salads is an emulsion, generally two liquids that want to hate each other being brought into détente by mechanical means. Typical examples would be an acid ingredient like vinegar or citrus juice and a fat-centric goodie like oil or egg yolk, the two ingredients being beaten into submission by gradually incorporating the fat into the acid with a vigorous, airy, steady whisking. Sort of like a cranky teacher putting the harsh reality of thoughts into my fat head by forceful means. Not that any of my own teachers was ever like that. (Cough! Mrs. Finley!) Once I have (or a persnickety teacher-like person has) made the dressing’s basic parts behave properly together, there are endless sorts of herbal, spicy or other flavors that can be invited to play along with them for individuation and to better suit all of the dinner’s other ingredients.

Here’s a little combination to try: 1 part ginger juice (freshly grated ginger root will do, if you don’t have bottled juice), 1 part soy sauce, 2 parts maple syrup or raw honey, 2-3 parts lime juice, 2-4 parts macadamia or coconut oil (or any mild flavored oil you like). Put them all together in a tightly lidded jar or bottle and shake vigorously. Adjust to taste. Dress the salad just before serving or let guests dress their own salads. Fitting add-ins or add-ons for this sort of dressing are toasted or black sesame seeds, ground black pepper, toasted sliced almonds or pine nuts. Well suited to mixed green salads with sweet orange segments, diced dried apricot, ripe avocado, grated myzithra cheese, kale, thinly sliced jicama or daikon or sweet radish, or . . .

What? You can’t hear me over the crunching? Well, then, grab your salad fork and join me. I won’t tell anyone you’re one of those, you know, salad eaters.

Foodie Tuesday: Nothing Freaky about Frikadeller

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Kjøttkaker, as they’re known in my Norwegian-descended (and oh, how far we can descend!) family, or frikadeller, as the Danes and some other ‘cousins’ of ours call them, are simply and literally seasoned ground (minced) meat cakes. My husband finds them strange because they aren’t cozied up inside a hamburger bun, since that’s pretty much what the patties are, though usually on a slightly smaller scale. He finds it equally strange to serve them without a nice tomato-based sauce over the top of some beautiful fresh pasta, since again, they’re pretty much meatballs too, though usually on a slightly larger scale. And they certainly aren’t meatloaves, being far too teensy to serve sliced to anyone without smirking at the sheer silliness of it, though it might be worth it just to watch their expressions, while you counted out five peas per person alongside the meat and baked one fingerling potato for each. In any case, it’s really no surprise that these little dandies should suffer an identity crisis on this side of the pond.

Truth be told, said spouse isn’t a huge fan of ground meats outside of some favorite places where they commonly lurk, as in the previously mentioned hamburgers, or as meatballs in pasta sauce, or in a nicely spicy taco filling. The texture isn’t all that appealing to him without some distracting vehicle or accompaniment. I will have to continue on my search for some other alternatives or just know that any kjøttkaker cooked up around here are all mine for the munching. Hmm, was I thinking there was anything wrong with that scenario? How ridiculous!

Because I do like a nice chopped meat treat of one sort or another occasionally. So I made up a batch the other day. These are no more than a lightly-mixed blend of equal parts ground beef, veal and pork (about a half pound each, I suppose) with a couple of eggs to bind them and boost their nutrients a bit, some salt, black pepper, smoked paprika, ground coriander and a nice toss of shredded Parmesan for a touch of textural variety. I oven-baked them (in bacon fat, because I’m a flavor-holic), having made a big enough batch to freeze a bunch and have a few left in the fridge for weekday meals in the short term. Then I stuck the ones headed for supper into the skillet where the side-dishes were waiting, so all would arrive together hot at the table.photoWhile the patties were roasting, I’d cooked up a nice big batch of crimini mushrooms in butter and my homemade bone broth, set them aside and lightly cooked some nice thin green beans in the fat of the pan, and then layered it all back up together. While the vegetable portion of the program rested a moment, I’d taken the meat patties out of the oven, poured off the fat and scooped up all of those nice meaty drippings into a little container where I whipped them up with some heavy cream. The drippings were already plenty well seasoned and nicely condensed by their medieval-hot-tub adventures in the oven, so I had Instant Gravy of a kind you’re not likely to find in a packet of powdered whatsis on your grocery’s shelf. Which is to say, rich and flavorsome enough even for the likes of me.photoAll I added at table were some nice little fresh tomatoes to add a bit of color both to the plating and to the palate, a brightener welcome alongside the warmth and savory goodness of the rest. A little shot of sunshine is always welcome, whether in the kitchen or on the grinning face of someone happily gobbling up what’s served for supper.photo

Happy Chinese New Year, Y’All!

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That’s Texan for 新年快樂 and today is the start of the Year of the Dragon! So in addition to being a big year for my youngest sister thanks to her year of birth, this should be a year of power and prosperity for all, as the dragon is symbolic of not only royalty but is the only truly rare creature in the Chinese zodiac, being supposedly mythical and all. I happen to know where one or two hang out, but then I am kind of special, being a Rat (we Rats won the Emperor’s race between the twelve great creatures, for those of you not in the know).

And why should an old Norsk-descendant-living-in-north-Texas like me care about Dragons and Chinese calendars? Because I find all sorts of cultural treasures from all sorts of rich cultures fascinating, and why wouldn’t anyone. It’s an ecumenical sort of thing with me: most cultures have at many levels interests, beliefs and strengths that are not only worthy of examination but surprisingly held in common by many, if not most, others–simply under different names–and I think it’s tremendously impressive and endlessly intriguing to learn how our seemingly diverse nationalities, languages, customs and faiths ultimately intertwine.

Have you ever looked at a piece of Folk Art and thought that it might come from East Africa somewhere–but then thought that it might equally have come from the hands of Inuit artists or Suomi ones, dwellers in Oceania or Croatia or maybe somewhere in the heart of Syria? It’s amazingly frequent that one comes across such remarkably strong commonalities across cultures and borders that it takes a veritable forensic investigation and examination to determine a thing’s true origins. In many cases we learn along the way that in fact the point of “origin” for a single word, object, or idea as we know it was the end point of a long and winding journey through many cultures and across many borders.

That’s a mighty long-winded way of saying that it’s only natural in my view that I should be happy to learn more about and celebrate other nationalities’ and other people’s most fabulous and fascinating attributes.

The other aspect of my personal interest is simpler, perhaps: some of my Norwegian ancestors lived and worked in China in pre-Communist years and founded a school that is still flourishing under the care of Chinese teachers and administrators. For all that I deplore about the darker sort of “evangelism” practiced by many missionaries under the guise of Christian faith (and perhaps others), this kind of mutual interchange of ideas and contribution of efforts strikes me as among the best in any relationship and one I’m happy to recognize. My mother’s cousin, at the time the Norwegian Ambassador in Beijing, took my visiting aunt to the school a few years ago and they were welcomed like some sort of heroes returning from the mists of time on their arrival merely for being descended from the school’s founders, so I think it safe to say that this was seen as a more positive influence than some.

And finally, my love of things Chinese comes from wonderful friends who either are Chinese by birth or descent themselves or have spent joyful time immersed in China and Chinese culture. One such couple would be my “extra grandparents” the wonderful Talbert and Ella, who had also lived with great happiness for years of missionary work in China. Again, I know both from their deeply gentle and thoughtful natures as surrogate grandparents and from the fact that they were in the first party of Westerners actually invited to return to the Chinese interior after the flowering of détente, that this was a true love for them. The plain yet happy upshot in my middle-American life was that as a young girl I was taught by Talbert how to hold my chopsticks properly, grew up eating genuine and very humble stir-fries in my Norwegian-American home because Ella shared her know-how with Mom (long before Americans ever knew of any Asian foods more authentic than Chop Suey and Egg Foo Yong as defined by westernized restaurants), and I was regaled with tales of a magical kingdom that was surprisingly real.

When we lived outside Chicago for a couple of years during that time, a highlight was a dinner Talbert and Ella took us to at a classic hole-in-the-wall Chinese restaurant of the truly authentic sort, where Talbert chattered in Mandarin with the delighted owner and ordered us an unforgettably delicious feast. The owner was so taken with us that when he discovered that our party there was coincidentally on my (11th?) birthday, he came out and very ceremoniously presented me with a whole packet of chopsticks bearing a series of characters meant for good fortune, and even wrote them down. Such was the delight of the occasion that I can still show you that slip of paper. I made a little graphic out of the characters too, and will share that with you as well, as a token of my good wishes to you for this year. And most of all, because China, through its beauties of people’s shining souls, its art, its rich and almost infinitely ancient culture, its fabulous food and its dreamlike diversity has been such a gift to me all of my life, I wish all of you a very Happy Chinese New Year!

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Happiness! Prosperity! Longevity! Peace!

 

And since I know you’re still wondering, yes, I did go and look up the local dragon. It’s not so much that they’re shy, but being both rare and royal, they’re understandably a little bit protective of their privacy. This particular dragon was lounging around with a unicorn friend and just let me have a quick peep, seeing that it’s His Year, so I could report back to you with confidence that it’s going to be a grand one indeed.digital image from a P&I drawing

High Baroque in Low Places

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Craftsmanship is not one of my greater strengths. I credit myself so far as to say that I have a pretty good eye for fine craftsmanship. But when it comes to my own work, I’m impatient, short of attention, and lazy enough that I’m always that dilettante rushing through to get the job done and hoping it’s enough to hang together as long as needed. Until the homework is graded; until I can hire a professional to come and do the job properly; until I have escaped notice as the maker of said shabby construct.digital photocollageI have an honest recognition of the limitations of my skills, I think, if it is perhaps slightly magnified by my lack of gumption toward improving them in numerous areas. I could argue that I’m doing my part to support true craftsmen in their arts by not competing with them unduly, but anyone would see through that excuse, I’m afraid. Still, I am awed quite genuinely by the beauty inherent in passionate craftsmanship, whatever the cause. I love the artistry of beautifully handmade or hand-finished objects, whether they are intended as art or meant as humble functional things, everyday items that we might pass over in their daily use but for the marvels of their refinement and Fit.photoI’ve long been equally taken with the ridiculousness of both badly designed and foolishly impractical objects that were intended to be functional. Perhaps it’s the extreme contrast they have with fine craftsmanship. It’s silly enough to make something that by virtue of its careless design does not or cannot accomplish that for which it was meant, but often that very malfunction is trumpeted by the sheer ugliness or oddity of the object: one can see by simply looking at it that it won’t work or will be seriously flawed. It takes no time or effort to amass quite the collection of weirdly inept designs, from Patent applications right on up to the failed products remaindered and forlornly dusty on store shelves, and one can be endlessly entertained by the verbal autopsy of such strange husks from top to bottom–gadgets and gizmos meant to do so many unrelated tasks that they were too obviously cumbersome and ill-integrated to accomplish a single one of them. And dressed up in badly applied finishes of bizarre colors probably in hopes of distracting the customer from all other evident failings, but only drawing attention to the inherent cheapness and outlandish impossibility of their ever working as promised.

But there are so many things of the opposite sort that I think it’s too easy for us to gloss over what’s right in front of us or under our very fingertips as beautifully conceived and crafted objects worthy of our admiration for both a thing and its maker. Yes, it’s natural to admire the loveliness of the bow made for a Baroque Violin or the delicate carving on a lute, for a painting or sculpture or print made with evident and painstaking care. But it ought to be equally impressive to any of us when we pick up a dinner fork that is perfectly weighted and fits smoothly in the hand, to eat a marvelously tasty meal that has been made with such loving attention that the addition or removal of any tiny thing would be superfluous to its elegance–even if that meal is a profoundly rustic stew.

When we sit in a chair, do we notice not only how pretty, how well suited it is to the general character of the room, but also how the height of the arms supports our elbows just so and the curve of its upholstered back is designed to magically adjust to the lumbar spine of each individual sitter? Do we ask ourselves, Who made those helicopter blade fittings so exquisitely that after sixty years the contraption not only still flies the way it was made to fly but is a supremely wonderful geometric confluence of sweetly fitted parts, a sculpture of its kind, as well? Do we remember to look at the window sashes on that old house and be moved by how the intensely focused care of their making has enabled those ancient wooden single-pane mullioned windows to keep the home’s dwellers snug through 150 winters and summers?digital photocollageI hope that I, for one–as poorly equipped as I am myself to create that kind of grandeur in simple things, and too impatient to strive for better as often as I should–will always take the time at least to pay homage to the real craftsmen and women among us. To notice the attention to detail and graceful touch that they have applied to rebuilding stone porches, stitching a brocaded lining for a coat, painting a portrait of an old woman because her lined face is marked with history and pain and beauty and not because she is famous or has the money to pay for a portrait. To say Thank You to those who have made something fine and elegant and Right simply because it was what they were compelled to do.

Thoughtless Thursday

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Since a number of Web Wanderers post wonderful Wordless Wednesday items, and I’m always behind the times in oh-so-many ways, I’m posting my own version a day late (and undoubtedly a dollar short), giving you here a highly abbreviated visual history of my life as an artist. Since I’m only middle-aged, I let it end at the Middle Ages for now, though you’ll notice from some of the costumes in the last frame that I’m looking for a Renaissance to appear fairly soon. Can’t hurt to hope, can it?

P&I

I was no prodigy, and I certainly took an early interest in shortcuts and easy techniques when it came to making images, but I did always have an eye for a good juicy and dramatic storyline . . . P&IAs I grew more seriously interested in art, I was also reaching an age where one wants to Fit In, so I did my part of stylizing my imagery and making it seem, I thought, more palatable to the critics (teachers, relatives) . . .P&IThen, of course, there was that awkward age when I started to think for myself, to develop my own philosophy of what my art should or could be, and what I wanted it to be. Presumably, the reason I lost my reason entirely. You just can’t make your own art without giving up at least a little of your already tenuous hold on reality . . .P&I. . . and here you find me, wandering from village to village in the vast land of Internet, telling my tales and making my pictures without much regard for the safety and comfort of those around me, but perhaps in that most of all being at last quite true to myself, the mildly crazed artist in your midst . . .

Mrs. Sparkly’s Ten Commandments, I Mean Ten Questions. And More.

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photoI am “It”. No, really, that’s not just my Godzilla-sized ego talking: I’ve been tagged, and I didn’t even know there was a game going on. So very like me to be caught unawares. Least I was wearing more than just my “underwears”!

Among the activities in which the denizens of Bloggervania indulge are those through which we unmask various bits and bobs of our selves for mutual edification or at least amusement. This can be dangerous or great fun, depending upon whom you ask what, but then that’s the way it always goes, isn’t it. The promise of a nice sunny afternoon swapping gossip over a cuppa suddenly turns into a sword-fighting bloodbath. Oh, no, that was the murder mystery I was reading last night. Never mind!photo

Here’s what I got asked, followed by my to-the-best-of-my-knowledge-true answers.

1.  Describe yourself in seven words.

I can do it in 1: Rich. Okay, here are six others, but they’re all extrapolations of the first: loved, happy, curious, privileged, encouraged, playful.

2.  What keeps you up at night?

Brain-spin. I’m a very good sleeper generally speaking, but if I don’t quiet my mind by bedtime and shut down the wacky-factory, there’s no telling how long it’ll keep me too busy to sleep.

3.  Whom would you like to be?

The best version of me I can manage. Too much work to figure out how to be anyone else!

4.  What are you wearing now?

Jeans and a comfy shirt suitable for doing chores between bouts of typing.

5.  What scares you?

Other people’s drama.

6.  What are the best and worst things about blogging?

In my circle, we all seem to experience the same basic risks and rewards: the risk of losing ourselves completely in the effort and time of dedicated blogging, and the reward of working amid and coming to respect and love such stellar folk as populate the blogging community. Come to think of it, that pretty much encapsulates what I think is good or bad about any activity for which one has a passion.

7.  What was the last website you looked at?

Retire Early Lifestyle, a travel, food, culture and off-the-beaten-path-living journal produced by the only friends I’ve acquired through online conversation before I began blogging, and a site that is simply a joy to visit.

8.  If you could change one thing about yourself what would it be?

Let go of fear.

9.  Slankets, yes or no?

I have three perfectly excellent reasons to Just Say No to Slankets: 1-The skill a perpetually freezing person develops for dressing in layers more numerous and impressive than those boasted by the best millefoglie, 2-A really cuddly husband, and 3-What, I need to make a bonfire out of my money because I don’t know how to wrap up in a plain blanket to get warm?

10. Tell us something about the person who tagged you.

John comes from good stock. By that I mean that he has great familial roots, and that they are such natural foodies that he learned early to appreciate and make excellent soups, among many other classic Italian dream-foods. He documents all of this, and much more, on the wonderfully warm, witty, artful and delicious pages of From the Bartolini Kitchens, all while being himself ever the debonair gentleman-about-town and as sweet as fragole.

Whom are you going to tag to join the quiz?

I hope I’ve not “double-tagged” anyone. I’ll just go alphabetically here, for fun:

  1. Antoinette at cooking-spree
  2. Bella at winsomebella
  3. Cyndi at cfbookchick
  4. Dennis at thebardonthehill
  5. Eden at litrato-ngayon

photoMy blogging friend Antoinette, she of the wonderful aforementioned site where you can learn from her expertise how to put “Love on the Table” but more importantly, the myriad ways she expands that love into a multitude of life’s little nooks and crannies, all with a measure of mindfulness and gentle good humor–this lady asked me yesterday the perfectly innocent question “how . . . do you do this?” Since the bellissima Bella (also tagged above) soon thereafter made a comment that begged the same question, and I have fielded a few inquiries in a similar vein over the last six months of blogging, I am going to take the self-indulgent opportunity to spout off a bit on the topic today.

Many folk simply wonder how it’s possible for me to post a new and (mostly) different essay, poem, story or combination of them, illustrated with my own art and photography, every single day. They politely edge up to the corollary question of whether I don’t have a big closet full of old stuff that I’m just pinning up in public as I go. If it’s any consolation, yes, I have been producing things like this for a rather long time. Yesterday’s post (https://kiwsparks.wordpress.com/2012/01/11/what-were-you-born-in-a-barn/) is a perfect example: the cow sketch is from some doodling in a notebook nearly 30 years ago (and digitally doctored yesterday); the rooster and hens scratched their way into my sketchbook last year; the birds were among many sketched multi-panel proposals for a set of organ pipeshade carvings around 7 or 8 years ago; and the pastel of the Cheviot ewe and the Highland cow is from about two years ago.

Some of the illustrations I use (photographic or drawn/painted) are completely, hot-off-the-pencil new, a few are practically archeological finds from my vast trove, and some are oldies that have been digitally “remastered” (dolled up or changed) to fit the occasion. Almost every visual image requires some tweaking or re-formatting for the blog medium or to better reflect and expand upon the text in some way. Regular readers will have noticed that I am not averse to using the images’ captions to try to intensify the relationship and relevance, ‘specially if the connection was a little tenuous or artificially-imposed at the start.

In addition, I do have a (digital) reserve of hundreds and hundreds of picture + text images like the ones I used on Tuesday (https://kiwsparks.wordpress.com/2012/01/11/its-foodie-tuesday-and-i-havent-eaten-yet/), set up like book pages, where I guess without knowing it I was practicing a variant of the sort of combined word and image that I’m now putting in this blog. I try not to dip into that storage much, if nothing else to prevent my getting lazy or stale or not producing anything strictly new. There is a remote possibility that they will someday in fact be used to produce actual books, but realistically, publishers are inundated with stuff they find much more relevant and exciting, and like most artist-types I hate the drudgery of trying to sort out the whole business end of book production. Hence my standing on this soapbox handing out free samples daily. And I thank you all for coming by Speakers’ Corner (though since I live in Texas I suppose I should pretend it’s in Rawhide Park) here for visits so I don’t die of neglect and boredom.

digital compositionThe prose of my posts is never older than a few days (and that, only if I happen to have gotten a day or two ahead in writing), but nearly always written on the same day the posts go online. The poems are a mix of old and new. I started wading in poetic and essayist waters as a mere stripling, and as long as twenty years ago spent a twelvemonth writing five poems a day for discipline. Yes, mostly short forms! A couple of years ago, I did a one-drawing-a-day year, and I’m gearing up to get back to somewhat more regular drawing and art-making, so hopefully I’ll be posting more ‘fresh produce’ soon, but having unused images in storage takes an nth of the pressure off of the blog production. As it is, the process takes me several hours of the day to get through both creating the post itself and the related correspondence.

graphite drawing + textAnd it does take time. I wouldn’t be able to do this other than extremely sporadically if I had a “real” job, that’s for sure. Working from home, I can keep up with laundry and cooking and housekeeping and that sort of thing without losing the flexible hours it takes to do this. That’s the big issue for me: I have a husband who values my art and writing enough to have supported my leaving my previous employment and kept us in financial safety with his own work, and that is a rare and fabulous gift indeed. Or a cruelty to you, if you happen to think I should have kept it to myself. But then, I like to think you’re all smart enough to not show up here if I weary you with my nattering.

Having noted that, I suppose it’s time to address the Why of it all. But that’s embedded in the whole Who-What-When-Where-How of it all, isn’t it. I do this because it gives me joy to play with words and pictures, and because I’m not necessarily cut out to do something else, and most especially because by sharing stories I find new marvelous and inspiring friendships and loves, and renew the best of those I already have, all of which serve to infinitely reinforce my knowledge that I am Rich.

mixed media collage

Gold, Mine (detail from a mixed media collage)