I live in maritime Washington State. We are noted for having temperate summers. This one was especially so. It was rather cool. Gardening of green goods went well with lots of peas, beans, yellow squash, carrots and beets. In the greenhouse we had great success.
My husband always grows tomatoes via the Dutch bucket hydroponic system. We usually have bumper crops. This year’s is modest. I raised peppers in the Dutch buckets, in a trough system too, and some just in pots. I had great success in all with the Dutch bucket system performing extremely well. Not only do I have lots of peppers, they are HOT. They don’t always get HOT if the weather is cool, but they did this year. Maybe it was a different variety. Some I planted were just from a package of “mixed hot peppers.” The only one I recognized was a pepperocini.
Well the outcome of a minimal ripe tomato crop is that there was a bucket of green tomatoes to be had. Not being a fried green tomato fan, I fell back on my usual recipe for green tomatoes, green tomato salsa. Green salsa usually has tomatillos. I substitute green tomatoes and it turns out fine and the chickens don’t end up eating all the green ones. No waste.
The pressure cooker is in the process of processing them this very moment. I chop yellow onions, peppers, hot or sweet, according to your taste, garlic and brown that in a little canola oil. When most of the liquid has dissipated, I add the chopped green tomatoes, some cumin and ground coriander. Simmer until the consistency you like. If you prefer it smooth, put it in the blender and blend until smooth. We like it chunky. Pack in clean jars and process in the pressure cooker. You could probably hot water bath them, but I am more partial to the pressure cooker for canning.
I have a little left, intentionally, and will make chicken enchiladas for dinner and use the remaining amount. I can hardly wait.
So, if you are wondering what to do with all those green globes sitting on the plants you are about to compost, try some green tomato salsa, or…. some years I make hot dog relish with them, but that is for another session.
Wow! Crabbing season just started and we were gifted wild Dungeness crab yesterday. My husband, sweet soul that he is, picked it all while I was at work yesterday. So this morning we are in for a great treat, Dungeness Crab Omelets with garlic herbed chevre cheese. I even got busy and made quick bread cinnamon rolls to go with it. Living in the lap of luxury!
Crabbing season generally starts with the first of July or thereabouts. My sister and her husband go out, and this early in the season, generally limit, which is five crab each. That is a lot to cook and a lot to pick, so they get out their big turkey fryer kettle and the propane burner and do it in the yard, many crab at a time. The cooking doesn’t take too long that way, but the cleanup of the boiling process takes some energy and time.
Picking is the time consuming. Dungeness crab is probably one of the easier kinds of crab to pick, but I can only manage to clean one about every fifteen minutes. If there are several to do, you usually end up with some cuts and abrasions as a result. The reward is you get to snack on the crab while cleaning. We usually keep a little dish of mayo handy to dip in.
Once finished, you have this unctuous, sweet, mildly fragrant (with slight umami taste), white meat and legs that are beyond compare to any other crab I have ever tasted. Yes, it is better than king crab, snow crab or any kind we have access to. Close in taste is the northwest red rock crab which is almost impossible to extract its meat.
Breakfast was all we had hoped it would be. Needless to say, we ate decadently and are thoroughly sated. Envious? You can do it too. All you need is a boat, crab pots, a strong back to pull the pots, a large kettle to cook the crab, lots of time for picking and moments of pure joy eating. Prep time: very long. Eating time: minutes of pleasure. The alternative is to pay $35 a pound and worry about freshness.
“Three grand essentials to happiness in this life are something to do, something to love and something to hope for.” (Joseph Addison)
I am not sure that I have had time for hobbies in my life. Gardening was always for food, not much of a hobby. Cooking gourmet meals is just a way of life. Camping? It is getting very difficult to locate places to stay when I have time available. Reading? Probably.
What is a hobby? The dictionary says it is an activity or interest pursued for pleasure or relaxation, not as a main occupation. Well cooking and gardening? Too much work and not enough relaxation or pleasure. Gourmet cooking can take a lot of time and the pleasure of it is consumed in moments. Gardening, real work with a nice outcome, but not much pleasure in the process and it is back breaking as well.
Camping used to be a pleasure for us. Now, with so many snowbirds, the parks are crowded and you must plan six months to a year in advance to camp in your favorite place, which also happens to be everyone else’s favorite too. I don’t buy green bananas, how can I plan THAT far ahead?
Reading. I guess I would say that by the strictest definition of the word, my hobby would be reading. I spend a goodly amount of time doing it and I enjoy it and it isn’t part of my work, therefore it qualifies as a hobby. I read about one hundred fifty books a year, sometimes more, reading most evenings for a couple of hours. Since it interferes with work I should be doing, it really seems more like an addiction than a hobby.
Writing. Writing is probably a hobby for me too. My original goal in starting to write was publishing books about my life, memoir. I have written and rewritten and belabored the subjects ad infinitum. Am I any closer to my goals….NO! I have enjoyed doing it and it does give me satisfaction. It does take some of my time though not as much as reading.
Overall, I guess I am such a busy person that hobbies have not really had much place in my life. A sad thing. One should have “an activity or interest pursued for pleasure or relaxation.” as the definition required. I still prepare gourmet meals, garden, read and write, but that is about the extent of non-work activities in which I participate. I guess I need to find a good hobby.
Saturday was the first day of crabbing season here in the maritime Pacific Northwest. One of nature’s bounty waiting out there for us to pick up and eat. Though it sounds easy and, at the beginning of the season, is abundant, it is more work than it would seem. There is a reason why picked Dungeness crab is $36.95 at the fishmarket.
Firstly, you must have a boat which is seaworthy. You can go out in a kayak, and I have seen a few folks do it that way, but it would be dangerous. Pulling a pot up from the bottom of the sea takes some effort, a lot of lead weighted rope and hopefully a pot full of crab.
Luckily for us, my brother-in-law has such a boat with a winch to haul up the pots. I have gone out with friends, invited because I was strong enough to grab the buoy marking the line and strong enough to raise the pot from the ocean’s floor.
My brother-in-law’s first haul on the first day was a full pot, filled with all males, all legal size. You can only harvest the males and only five a day per person with a state wildlife permit. In two days, he and my sister limited and shared their abundance with us.
Next you need a large pot with a heavy duty burner. A turkey fryer set up works well. You can boil about 4-5 crab at a time. Then the cleaning when they are cooked. Plunge them into cool water to cool them. Peel off the main carapace and clean their second-hand dinner from inside. Rinse well.
Now you are ready for the hard, time-consuming part, picking the crab. Yesterday I picked, and picked, and picked. We had crab for dinner and the chickens got the shells (a good source of calcium for them).
We netted about two pounds, about a quart, of picked crab. Last night we had crab melt sandwiches, hot. This is an English muffin with crab in mayo covered with melted cheese. Breakfast was almost the same with an addition of a poached egg and fresh tomato. We still have lots left and our next choice will be crabcakes with red pepper rouille. Yum!
After reading all that, some of you probably will go to the fishmongers and buy the picked crab and consider yourself lucky to have it for $36.95 a pound. Well you enjoy it and hope it is as fresh as ours.
Crab season is upon us. It doesn’t freeze well and turns grey if you can it, so eat it while it is fresh and say thank you to mother nature for providing such a superb delicacy.
I am an omnivore. I eat gluten, lactose, nuts, soy, red meat, white meat etc. You get my point. I try almost anything. I may not choose to eat some things a second time, not because I especially dislike them, but I choose to fill myself with foods that I enjoy. If I am going to take in calories, they are going to be delicious calories.
When I lived in China, we had a policy of eat and don’t ask. In all the time I lived there, there were only a couple of dishes that I would not order again. If my students ordered them, I politely took the first bite as is required of the honored guest, but because there were so many dishes on the table, no one noticed if I didn’t help myself to more later on.
One of the dishes was duck feet in mustard oil. I don’t mind duck or chicken feet at all and have had some truly wonderful dishes prepared with them. The problem with this dish was the mustard oil. I understand now how mustard gas can kill. The oil was truly nasty stuff.
The honored guest always gets the eyes of the fish when steamed Li with scallions and ginger is served. I eat these, but they are not a favorite. They have little flavor, it is just the eye-dia.
Another dish which was offered to me at numerous festive dinners where I was the guest of honor was coagulated duck blood. This is about the consistency of soft jello, difficult to pick up with chopsticks as it is jiggly and very soft, the cubes breaking easily. Nothing worse that staining the front of you blouse with duck blood. I ate it everytime it was offered, but I opted out of it on following turns of the lazy susan in the middle of the table. No one noticed as there was so much food. Duck blood is not cheap as it is hard to keep fresh. My students, wanting to impress me, would order it as a special dish.
There is a somewhat humorous story about duck blood that happened to my husband when his students took him out for an end of term celebratory dinner. I quote it from my manuscript below.
“….Bob tasted this one dish, coagulated duck blood, which was one he didn’t especially care for and had had before. He went on to the next dish after surreptitiously rinsing his mouth with beer. As continued eating, one of the other students took a taste of the duck blood. The student made a terrible spitting noise and hacked the mass onto the floor, stood up and started yelling. The duck blood was spoiled. When Bob came home he said, “If I die tonight, I want you to know I ate spoiled coagulated duck blood.” The students were most apologetic. I guess it might be a good idea to have a guinea pig to do your tasting for you, but that is not the Chinese way, the honored guest is the guinea pig, going first and dies first, if it is bad. Bob didn’t even get sick.”
Now we mostly prepare our own Chinese dishes and we choose only the most delicious to eat. When we can find ingredients, we prepare them at home for ourselves and we omit the mustard gas (oh, I mean oil), the eyeballs of animals including fish and coagulated duck blood.
There are two foods that I WILL NOT EAT, never. There are only two. One I don’t run across but occasionally. Parsnips are on my HATE list. I will refuse them if you offer them to me. There is not being polite here. I even hate the ones that come in those chip bags of mixed vegetables. It isn’t the texture or the appearance, but the taste that you sense in the back of your nose. When I was a young girl, I had several surgeries. These entailed putting you to sleep by putting a cone over you face and drizzling ether onto the cone. Parsnips taste like that smell. Ether made me throw up and parsnips make me gag.
The other food I dislike and will not eat is runny eggs. I do run across this often. If we eat breakfast out, I almost always order scrambled eggs as they will usually be completely cooked. I would eat a runny white, but a runny yolk tastes like….well….coagulated duck blood. It tastes like blood. I love eggs Benedict. Do you think I can convince the cook of the meaning of petrified? Never. I always have to send them back while my table mates eat their meals before they get cold. Once at the local café, I sent them back twice and they were still soft. I kept the fruit bowl and told them to cancel the eggs Benedict. What don’t they understand about petrified?
Now when I go to that local café, the cook gives me the stink eye and hopes that I don’t order anything with poached eggs. I would rather green yolks than soft orange ones. It’s too bad, because this is a dish that I would not make at home as my husband is not partial to it and it is too much work just for me unless I am making crab cakes eggs Benedict, in which case my husband will eat those with me.
I am an omnivore. I will eat almost anything and I am willing to try anything at least once. Try it, you might like it.
The year sure went fast and now we are in the year of the dog. Being a dog lover, this is a good year. Ours is getting old, but it is his year.
Anyway, we have been eating Chinese food now for a week and loving it. We hadn’t had a big dinner, with many dishes, for a while so we decided to invite friends and serve a bunch of dishes.
Recently on KNKX in Seattle there was a discussion on their “Food for Thought” page that was debunking the fact that you can’t make decent Chinese dishes at home. I agree, you can make wonderful dishes at home. I find the only drawback with making them at home in the US of A is getting the raw materials. There is a wonderful grocery on the mainland where I can occasionally shop, but I am seldom likely to get on the ferry at $14 to go there just for groceries. Still, they don’t have everything that I used to get down the street when I lived in Beijing.
But it IS possible to make good Chinese dishes at home. Here is the menu from our 4715 year of the dog new year’s eve celebration. Typically you should serve at least two dishes for each of the number of people attending.
Snow peas fried until crispy
BBQ pork with hot mustard (red pork)
Pork Jiaozi (dumpling with sweet and spicy sauce)
Char Sui Baozi (steam buns)
ShuMai ( two kinds: crab and also shrimp)
Steamed pork bones with hot peppers and fermented black bean
Eggplant with peppers and potatoes
Lacquered chicken with ginger/scallion oil
Cucumber salad with black vinegar and cilantro
Coconut gelee with red almond happiness character
It was a lot and we did have leftovers. It was a great meal and very reminiscent of our meals in China, maybe not the banquets, but adequate enough for us to feel very good about it.
If you are hesitant to try making Chinese food at home, I would suggest you start with one dish plus rice. This way you won’t be overcome trying to do quick, stir-fried cooking all at the last minute. When we chose our menu, we only had a couple of items that had to be made just before serving. Many of the items were in the steamer cooking so didn’t require a “dance” to bring it all off. The eggplant dish could sit for a few moments without harm. We were not rushed.
One website I like to refer to is The Woks of Life for recipes. They show step by step photos of the processes for each dish with clear instructions. Sometimes they have ingredients that are unavailable to me, but I can generally find something to substitute. That is the beauty of this type of cooking. Another site that I have just found, due to the information on KNKX, is Chinese Cooking Demystified at https://www.youtube.com/channel/UC54SLBnD5k5U3Q6N__UjbAw. Check those out and take on the challenge of Cooking Chinese dishes.
When I was in eighth grade, I took my first home ec. class. I had been cooking and baking since I was six years old, but I had never made a pie crust. Our unit’s job was to make a chocolate cream pie. The four girls in my unit worked on the crust and made the filling. We whipped the cream and we were ready to make our presentation. Unfortunately, you could lift the entire pie out of the pan by the crust. It was like cement. Tough. It was more like the dish for a chocolate pudding, rather like stoneware.
The instructor commended our filling and gave us an A on that. Unfortunately, the crust got a failure. For years after that incident, I would not make pies because I was afraid of tough crusts. If I did need to make one I would purchase premade pie crust at the grocery. It was easy that way and there were no failures. Betty Crocker to the rescue. You could purchase sticks that could be rolled out and no one was the wiser. If you purchase the already rolled crusts in the pie pan, the crimping around the edge was the dead give-away. They looked too perfect.
When I was about thirty-five, a friend gave me a recipe for a crust that has been my stand-by for forty years. It uses an egg and vinegar to keep it from getting tough. I was the pie lady at the farmer’s market for years and this was my crust for all my pies. Everyone loved them. The current pie lady at the market got this recipe from me and she has used it since.
Now we are in a New Year, 2018, and our neighbors invited us for New Year’s Eve celebrations. They made empanadas as part of the snacks we had before the bewitching hour. The crust was extraordinary. Boiling water crust. Boiling water!!! I thought everything had to be freezing cold. I have even found recipes where they freeze the butter or shortening and grate it into the mix to try to keep it really cold. Boiling water?
On the second of January, I was inspired to make pasties (pronounced past-ees), a Cornish pastry filled with meat, potatoes, onions, apples. The crust was magnificent. On the sixth of January, I made a crust again and blind baked it (for a cream pie, blind baking is baking without filling). We had the most fabulous banana cream pie with the flakiest crust I think I have ever made.
Next I will try a pie that has the filling baked in the crust to see if this boiling water crust can withstand that process, maybe pecan pie.
Boiling water? Breaking all the rules. Maybe breaking rules is what it is all about. Maybe experimenting in ways that are very different we come up with new and wonderful things. Boiling water crust is now my favorite. I may never make my old stand-by with the egg and vinegar again.
Here is the recipe.
Boiling water crust
1/4 cup boiling water
Poured over 1/2 cup of shortening
And beaten until they coalesce.
Combine 1 1/2 cups flour with
1/2 teaspoon salt and
1/2 teaspoon baking powder.
Pour the dry ingredients into the liquid. Do not overmix.
Roll between two sheets of plastic wrap and use for pie, pastry, pasties, etc.
Bake as you would any pie crust.
Note when eating, see how flaky it is. It is wonderful.