Sunday Morning–Another Day of Isolation

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Today my favorite radio program comes on at three and I can listen to old jazz for three hours.  I will probably spend those three hours finishing my painting of a very scary rooster, much larger than lifesize while my pot roast fills the house with its scent. At one I will start the pot roast we are fixing for dinner.  Food and painting seem to be our primary focus along with reading these days.  We are spending more time communicating via email with friends to be sure that they are all still healthy. As of Friday we have 92 cases  on the island with 42 of them in the long term care facility where my friend lives.

I don’t mind the isolation at all.  I am actually enjoying my time at home with my husband and my dachshund. We are doing more cooking together ( including the dog who is always underfoot when we are in the kitchen) and working on creating interesting menus from the freezer and the larder (it’s not called a larder because you lose weight). The house is cleaner these days too.

My husband has started seeds yesterday in the greenhouse and cleaned out all the hydroponic beds in preparation for planting.  We pulled out all the groceries that have wintered over, so have a bushel of kale, chard, and green onions to use up before they go bad.  I am making ribollita (a Tuscany soup) later in the week which will use a chunk of the kale. I didn’t have the canned cannellini beans for it so cooked up some to be ready. We have canned tomatoes in the root cellar and lots of garlic.  I will use lonzino instead of proscuitto which I don’t have on hand.  Should be ready for that.

This morning for Sunday breakfast, I made aebleskivers (apelskivers), a Swedish pastry/sweet bread ball. My favorite recipe is with buttermilk.  You must have an aebleskiver pan to make them. We eat these with jam, berry syrup or maple syrup.  Some folks sprinkle them with powdered sugar, but we do not.  Too messy that way. I recently saw a recipe where someone fried meatballs in their aebleskiver pan.  WHAT A DESECRATION! You would never be able to use it for its intended purpose again.

While I was waiting for my husband to beat the egg whites for the recipe, I was looking though the cookbook I was using, Notes from a Scandinavian Kitchen, but Morry and Florence Ekstrand (1980)which is still available through Amazon. I AM 3/8th  Swedish, 1/8th Danish. When I was growing up we had occasional Scandinavian meals, Svenska kottbollur (Swedish meatballs), rullepolse (a rolled meat stuffed), Swedish rye bread, Nana’s cardamom buns (similar to hot cross buns) and, when Nana visited, Swedish coffee.  There were a few other things as well, but these were the memorable ones. I make the hardtack recipe from this book and we are just about out, so that will be a project for next week.

While I was reading this lovely little cookbook, I was gaining some inspiration for later in this incarceration, oops, isolation.  Morry and Florence included many interesting thoughts and vignettes from their earlier lives.  Some of it a history of living in Scandinavian communities in America, most of which are very entertaining and great reading while the aebleskivers are cooking in their special pan.

I am always amazed at the diverse ingredients that were available in Scandinavia.  I have to remember that the Vikings traveled and pillaged far and wide and many of the spices and herbs from the eastern Mediterranean were available to them, cinnamon, allspice, clove, ginger and much more, many of which are seen in a vast number of recipes, both sweet and savory.

The more common ingredients are prepared in very diverse ways to make them less boring and more palatable. The potato is used mashed, boiled, fried in pancakes, leftovers in dumplings, lefse, some hardtack, and a number of desserts.  Soured milk or buttermilk is a standard household item and one that I purchase in half gallons or make my own from the last jug, like making yogurt. Dairy products were readily available as almost every rural homestead had a milkcow.  Cream and butter figure heavily in the diet as does sugar.  I could never understand the use of sugar in meat dishes like meatballs.  I guess in a cold climate you are starved for calories.

The gathering meal that was popular in America when I was growing up was the smorgasbord.  Seattle had the famous King Oskars on old Highway 99.  We ate there occasionally.  I can remember all the wonderful dishes to choose from.  I still seek out good pickled herring.  I even taught my husband to love it, to my chagrin.  I went to Ballard (the Scandinavian enclave in Seattle) and purchased a two quart container of wonderful pickled herring.  My husband turned up his nose and thought about gagging.  I said, “How do you know you don’t like it if you haven’t tried it.  Try it, you’ll like it.”  He tried it and conceded it was pretty good.  When I came home from work the next day and he was fixing dinner, I decided I would like a few pieces as an appetizer.  The container was half empty.  Boy, did he have a Swedish lunch, herring and hardtack. Now we can hardly keep it in stock.  We eat it too fast.  I which I could make it, but alas, I would have to catch my own herring!

Morry and Florence discuss the smorgasbord in their book.  It would be similar to the modern potluck, but with a lot more small dishes of pickles and salads, meatballs, smoked, pickled, and cream herring, jellied eel, poached, smoked, and graavlox salmon, potato sausages, lefsa, hardtack, limpa (rye bread with anise and orange peel) and much more. One restaurant in Stockholm was noted for having over sixty dishes excluding the dessert table. If you find a copy of their book, these are just a sample of the cold dishes; there are hot dishes and more.

Of course, if it is a celebration and winter, glog or if warmer weather, aquavit kept very cold.  Swedish coffee has several manifestations, some use the white of the egg in the mix, while others just throw the shells in with the grounds.  My nana’s generation held a large sugar cube between the lower lip and the teeth and sucked the black coffee, very strong, through the cube. Later in life many had cavities in the bottom front teeth or they were missing altogether.

If this didn’t make you hungry, then perhaps you can go to a restaurant that is doing deliveries from their door to their parking lot or home deliveries, but I wouldn’t take a chance at that.  My nurse friends tell me, “Assume everyone you meet has the virus.” If that is the case, I wouldn’t want them to prepare my meal.  Besides, I am a better cook than they are.

The Idiosyncrasies of Isolation

When can you remember (as an adult, not a child) having a time where you no longer had any commitments? No obligations? No appointments? Not working? Well, in Washington State, as of midnight last night, this is the status quo. Our governor declared that we not leave our homes for any non-essential reason.  We have a governing body that has decided what is essential and we are supposed to conform to that.  Medical issues, groceries, pharmacies, liquor stores (wow?) are open for our essential needs.  Almost all others, including the Boeing Company, employing almost a quarter of a million people and the largest employer in Washington state, are closed.

It is amazing what a virus can do.  We have a large number of confirmed cases here on the island where I live and the mainland across the sea from me has many more (65confirmed {March 25, 2020, the fifth largest number for a county in the state).  Western Washington was the first site of the outbreak and it is growing daily.  This virus is much stronger than the ones we have had in past years, though in the 2018-2019 winter season over 34,000 people died of flu in the US.  This one poses an even great threat, so mass isolation has been issued here in our state.

I live on a five acre farm and I can go out and work in the gardens, take a walk, and be outdoors as long as I maintain a distance of six feet from my neighbors.  I seldom see my neighbors.  I am an artist and I have been painting, painting, painting.  I have all the time I want to paint.

Idiosyncrasies? Well, my husband and I have been getting along better than ever.  We never have had so much time together.  I was worried that the constant contact would bring about bickering, but quite the contrary. We are having a great time.  Maybe having more time to interact has brought us closer.  We sit at breakfast and have discussions about all sorts of things, sometime for hours.  (I don’t have to get out of my jammies until I want.) We may see more divorces and we may see a boom in the babies born nine months hense.

Idiosyncrasies? We will probably get fat, but we are making all kinds of wonderful meals.  Tonight was Beef Stroganoff, last night was Swedish meatballs.  We fixed Chinese dumplings a biaozi (steam buns) with hot and sour soup and onion pancakes, pecan pie, peanut butter/chocolate cookies—FROM SCRATCH.  You get the idea.  I think that we will get fat during our incarceration!

Idiosyncrasies? Well the downside is we drink more alcohol.  Not a good thing.  Makes you fat and is addictive.  Enough said about that.

Idiosyncrasies?  The house is cleaner than it normally is.  This is a good time for spring cleaning and preparing to get rid of the “non-essential” stuff that has been a burden for who knows how long.  Clean out the closet of anything you haven’t worn in a year or that doesn’t fit, but you are hoping to fit into soon. Not likely since we are eating so much better and drinking more and probably gaining weight, but don’t have the nerve to get on scale to find out.

Idiosyncrasies? Communicating more than we normally would.  We are sending email and phoning relatives and friends a lot more often than we would normally would.  We don’t usually use the telephone this much, but people call to see how we are and we have a number of folks we check on as well, some because we cannot go out or because they cannot go out, but just to be sure that all is well with everyone we know.

Has this isolation caused us to do things much differently? Well, my husband and I are not particularly social people, so we do not miss the parties, dinners and social engagements too much because for us they are few and far between. We do have friends that have contracted the virus and who were in compromised positions even before that, so we are keeping them close to our hearts and trying to stay in touch every day.  We are trying to see to any needs they may have without compromising our own situation. (Ordering deliveries from Amazon for their needs or for gifts.)

I must say there is a new freedom I feel as a result of this isolation.  When I was very young and asked what I wanted to do when I grew up, I replied, “I want to be a hermit.” In all honesty I guess I still enjoy a life free of the encumbrances of society. If nothing else it would give me time to do whatever I wanted, be it mend the broiler on my oven (which went out last and I am waiting for parts) or painting and creating to my heart’s content.

This coronavirus is a bad thing and we should all treat it with respect.  We are staying isolated even to the dismay of some our friends, but my spouse has compromised lung issues and it would be devastating to our household if it enters our lives. Better to be safe than sorry.  To parrot the governor, “Stay home, stay healthy.”

Remember, life is fragile, protect it.

If you are doing something wonderful in your time off, freedom from commitment, let us know.

Happy Lunar New Year

This time the date really crept up on me and I didn’t even have a chance to send my friends in China an appropriate greeting.  I am sending this in hopes that they will know that I have not forgotten them.

I WISH YOU ALL A PROSPEROUS AND PEACEFUL YEAR OF THE RAT!

Now, since I didn’t have time to go shopping for materials for an extravagant New Year dinner, I searched through the freezer and, low and behold, a six pack of small quail.  This week I had received an email from The Woks of Life and they had numerous (25) recipes suitable for the New Year celebration and there was a squab recipe among them.

Now the squab shown in the recipe is a lot larger than the quail, but they will work just fine. As I write this, they have been simmered and are now sitting in the front of a fast fan to dry off for the maltose vinegar sauce to start drying on them.

This year we decided to keep the dinner simple.  For a start, we will have a homemade Chinese noodles (wheat, no egg) in noodle soup. I made a large batch of noodles, again from Woks, and froze half of them. After the soup, which also was the broth for simmering the quail, we will move on to the quail, rice, bok choy, shredded daikon salad, sliced tomatoes, cucumber salad and for dessert a sweet rice balls and tapioca in a coconut cream (soup).

I feel like my Chinese friends will think me a poor housewife with such a simple meal for the holiday, but there are just the two of us and we don’t eat as much as we use to, plus six quail will probably be overkill.

Fortunately, as there is little in the island groceries for this type of meal, I had most of the ingredients in the cupboards and freezer.  The bok choy we grow in our own greenhouse along with Chinese cabbages.  We have it covered.

The coconut soup included sweet rice balls (mochico flour).  I had never made them.  When we lived in Beijing, we could just purchase them already made and ready to steam, boil or whatever. It is just the flour and water, being careful to have them the right consistency before putting them in the hot water or soup.  They turned out great.

I had purchased the blueberries, which will be used in the coconut soup, earlier in the week to have for blueberry pancakes, so I had that covered too.  It is going to be an international meal as the blueberries came from Chile!

Well, there you have it.  It is not the twenty dish meals we had with our Chinese friends, but it will be wonderful, modest and wonderful.  I wish that I could share mine with them, and they theirs with us, but alas, they are far away and the New Year was already yesterday for them.

If you would like to prepare the dishes for yourself, I would suggest going to The Woks of Life  https://thewoksoflife.com/ and looking at their suggestions for the New Year.  The squab (pigeon) is https://thewoksoflife.com/chinese-fried-pigeon-squab/ and the dessert soup is https://thewoksoflife.com/coconut-tapioca-dessert/.  None of the recipes are difficult, and they have different levels of difficulty with lots and lots of instruction and pictures.

Again,

I wish you all HAPPY LUNAR NEW YEAR OF THE RAT!

 

Well, it was great.  We had a big pile of bones but not much else left over.  Check out the recipes and enjoy.IMG_5402

sorry about the out of focus bone pile.

Camping in November?

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Who in western Washington State goes camping in November? I am sitting in the John Wayne Waterfront Resort in Sequim (pronounced squim for the uninformed). The park is mostly full with only a couple of spots open for this evening.

Winter in western Washington is noted for its dreary, wet, gray weather.  Sequim, however, touts that it has 200 days of sunshine a year and today is one of them.  On my last camping trip in September, when driving through Sequim, it was not one of the two hundred and it was coming down in buckets!

Finding camping locations any time of year is becoming more difficult as there are more and more full time RV’ers, as they are termed.  They move from campground to campground extending their stays to the full limit of days allowed by each location. Some locations can let them stay as many as one hundred and eighty days while state parks limit your stay to eleven.  One private campground company will allow only a certain number of days in a row and you must locate to a non-membership campground before you can return to the membership ones.

Consequently it takes a lot of finessing to be a full time camper.  You need an enormous of patience to be an occasional camper.  We camp about once a month, sometimes for a few days and sometimes for a week and half. It has now become necessary to think nine months in advance.  That is as far ahead as you can reserve a state park site in Washington State.  No last minute camping trips anymore.

So here we are sitting under blue skies in November on the Olympic Peninsula.  It is the second year in a row that we have decided to spend Thanksgiving camping in our trailer in Sequim. Gorgeous sunrise this morning.  Cold but no frost yet.

In years past, and when we were younger, we always went someplace for Thanksgiving.  One time we cooked a turkey over a fire on San Juan Island in the Straights of Juan de Fuca.  The wind blew so hard we couldn’t get any heat on the turkey.  Finally upended a couple of picnic tables to create a windbreak so the turkey would cook.

One year we slept in the back of our Volvo station wagon and just about froze as the frost outside was white and an inch deep.  Luckily it was a two dog night and we happened to have two which we invited to share our space to keep us warm.

We have had many horrific storms in the Pacific Northwest on various holidays, The Valentines Storm, The Columbus Day Storm and, yes, The Thanksgiving Day Storm.  We were barbequing a turkey on Orcas Island that year. Before the storm started, we went for a walk and when we returned, the barbeque had blown away and we never found the turkey. We ate beef stroganoff for Thanksgiving. When we returned to Whidbey the power was out for eight days.  We hadn’t lost power on Orcas, however.

Another Thanksgiving on Orcas, the metal sign outside our cabin blew in the wind all night long making a screeching sound that did not permit sleep.  We didn’t know what it was until we could see it in the morning daylight when it was swinging in the wind.

Thanksgiving is the last camping trip for the year.  We usually do not go out again until about April which means camping in the rain.  Then we try to go monthly throughout the spring, summer and fall, even if just for a couple of days. We don’t sleep on the ground or in the back of a car, or on a picnic table in our older age.  We have a fifth wheel trailer with most of the comforts of home.

Because of the potential for heavy frost, we winterized our rig in September when we returned from two weeks camping.  So we have most of the comforts of home except water.  Winterizing entails removing the water from all the waterlines, the hot water heater and the water pump.  It’s a little more like real camping to haul a bucket water in to heat and wash dishes or to take a “spit” bath.  This campground has the luxury of a HEATED bathroom with a shower that has real hot water, so I braved the cold morning sunrise to walk the block or so to the shower and indulge in a nice hot one.

Camping isn’t sleeping on the ground and cooking over a campfire for us anymore.  I think the clincher was when I awoke to the feeling that a vampire was sucking on my neck in the middle of the night.  It turned out to only be a Western Washington banana slug. Yuk!  No more sleeping on the ground.

Green Tomato Time of Year

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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.

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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.

FALL

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It’s Fall

Well after a summer of very grey weather but no rain, fall is here with a blaze of glory.  We have had a very strange year in the maritime Pacific Northwest, here on Puget Sound.  I live on an island in Puget Sound and this morning the fog has rolled in densely and is cocooning us in its wraith-like quality. Certainly appropriate for the up-coming Halloween season.

Yes, it was a very strange summer with few days where the sun shone, but still we had a drought.  By October first the y-t-d rainfall was less than eight inches, a very rare thing in these parts.  It is rare to have a drought and even more rare to have clouds throughout the season that did not bring rain.

Finally about the end of September it started to rain.  And rain it surely has. We are up to almost eleven inches and it is still the middle of October.  It has poured and poured, too late though to make the broadleaf maples turn beautiful colors.  They just got crisp and turned brown, but not so with most of the other deciduous trees which are performing spectacularly now.  It is some of the most beautiful color I can remember.  Too bad the broadleaf maples couldn’t have joined in with their show, but alas, they suffered more than most.  Cedars suffered from the drought as well, sacrificing the top third of their noble visage to conserve water, and a few have died, they being somewhat shallow-rooted.

Another phenomenon we are experiencing is a bumper crop of every kind of mushroom you can imagine including some we haven’t seen in years.  The drought has brought on varieties that require drought in order to “bloom.”  Not only are there rare varieties, but the common ones are standing in abundance in my orchard, flower beds, walkway gravel, in the woods and in the open. One state park here has limited the daily amount you can collect to two gallons! I didn’t even think it was legal to pick anything without permits in state parks.

There is heavy fog this morning and I can hear the ferry “sounding” to detect the echoes from shore.  When I first moved to this island forty-nine years ago there was also a siren that sounded like a police car winding up it siren.  It rang about every thirty seconds.  That is no longer in use and modern technology doesn’t require the ferry to “sound” any longer.  I think he does it to wake up the dock attendant.

Fog can do strange things to acoustics.  There is a railway along the shore of the mainland about three miles from my home.  I can hear the train whistle too.  It “sounds” at most crossings.  It is as loud and clear as the ferry.  If I listen carefully, I can hear the cars getting off the ferry with the clunk-clunk of the wheels on the ramp to the dock.

My rain barrels are full now.  I had emptied them early watering during the drought and had to resort to the old fashioned hose bib to water by early summer. My mint never came up until the rain came in the fall.  Now it is going great guns and mojito season is past, more like hot buttered rum and spiked cider time.

I’m not complaining as the temperatures are still in the fifties and comfortable.  The weeding is much easier now that the ground is wet.  You could hardly pull weeds when the ground was like cement. I enjoy the fog and to me it feels cozy, hiding much of the world and giving me the privacy I once enjoyed when I first moved here, before the hoards discovered that living on an island in Puget Sound is close to paradise.

Fair Time

 

It is July and it is fair time.  I was always a pretty active participant in the fair, bringing goods and winning ribbons was lots of fun.  That was forty years ago.  The fair has changed considerably in more recent times.

It is still the fair, but it is no long run by the county and therefore not a “county” fair.  It is the Whidbey Island Fair run now by the Island County Port Commission.

During the transition from one system to another some important things were neglected, the major one being the booking of the carnival folks.  We always had the fair around the middle of August when things were hot and dusty.  Now the fair is the middle of July, much too early for an agricultural event.

What happened? When the port realized that they hadn’t booked the carnival, it wasn’t available and there weren’t any others available for the usual time frame, mid August.  What to do?  Well you need a carnival for the fair and the only one available was available way too early for an agricultural event.  They booked it and moved the fair up a month.

What were the repercussions of this sad move?  The carnival activities look ok, though this concessionaire is smaller and doesn’t have the usual Ferris wheel or roller coaster or hammer. The rides aren’t as exciting.

The biggest repercussion is the agriculture events.  How many folks in Western Washington (night temps in the 50s) have corn ready to show at the fair?  Only strawberries have ripened in time.  You should see the examples of garlic, beans, and squash.  Piddily. Most of the produce is just coming on and showing juvenile veggies is not what the fair is about. There were flowers, but they were early summer ones not late summer, a completely different collection than what we use to see.  Folks can’t get inspired to show their wares if they are still immature.

Cattle, pigs, sheep are still somewhat under their usual August weights.  Auctions bring in smaller dollar amounts.  Horses are ready any time as are the chickens, rabbits, dogs, cats, and such.

When I first moved to the island and lived in a Clinton beach community, the local kids and I would go on walkabout and collect shells, sea glass, seed pods, driftwood, and rocks and work on project gluing these to plywood or larger driftwood to enter the kid’s crafts.  It was fun and they treasured the ribbons given to them for their labors. Nowadays the kids are on computers or cell phones and don’t collect detritus from the beach to make beach collages.  Too bad because the exhibit was painfully lacking in interesting material.

Photography seemed to be popular with hundreds of participants, but most were just snapshots without much concentration on creating a piece of art.  The fine arts exhibition was beautiful with a variety of participants, but smaller than in past years.

The usual commercial exhibits didn’t show because the attendance wasn’t high enough—no vegamatic.

We usually go on the first day of the fair in order to see the flowers and vegetables and baked goods at their best, before the wilt and mold set in.  Baking was poorly attended, but there were a goodly number of flowers.  Vegetables were, and have been for all the years the fair  has been in July, small, and severely lacking.  It used to be my favorite department and I would always participate.  Unfortunately, this year, the weather has not cooperated especially, with temps in the 50s at night and 60s during the day and rain to damage much of the goods.

My students produced an educational project that garnered a blue ribbon.  I won two blues and a red.  Many of my students achieved the blue ribbon and some the best of category.  I am proud of them.  The judge was fair and did write critiques for them to read about their work.  It is good to compete as you put your best foot forward and work on painting harder.  The rewards reinforce their attempts. Not everyone goes home happy, but most are happy.  I will crack the whip next year to get them to compete again.

All in all, I enjoyed my work time at the fair (4 hours) as I got to see old friends, some of whom I hadn’t seen in years, many of whom I have know as long as I have lived here (almost fifty years) and one who I have known since high school.  It becomes a reunion time.  Some of the kids from the beach collage are parents and grandparents now.  It is good to see their development.  Some of the folks ask questions and one family had only lived here a week.  They were really enthusiastic about the country fair never having been to a small, old fashioned one.

I had my Fisher Flour Mill scone which I have had at the fair as long as I have lived here.  When I was a little kid we went to the Puyallup Fair, which is officially the Western Washington State Fair and had a scone at the Fisher booth.  My sister and I would collect coupons off the flour sacks all year so we could each have a free scone with strawberry jam using the coupons.  I am told the line is very long now, though I haven’t been to that fair in years, too commercial. We don’t get free ones any more, however.

Without a doubt I enjoyed myself and maybe I should work to make it a better event.  We need to keep these small fairs going, they are dying out in America and they are really what the county or country fair is really about. You should seek them out and visit.  They are truly a part of rural America.

PS:  See my award on my website https://theruralgallery.com