January 15, 2016

Everyday Words

I sometimes get tongue tied trying to find the correct English word for something. Certain words were simply not in my vernacular when I was growing up on Saipan, like flip-flops; we call them zoris or slippers.

Do people in the states say "even me"? I don't think I've heard anyone here say that. Even me, meaning me too.

How are you enjoying the cold, gray winter, friends?

Yeah, even me.

January 10, 2016

A special collection, indeed.

I grew up reading the book Illustrated Poems for Children. It was my sister's book and I fell in love with it long ago. The title has been out of print for years and is not easy to come by so I was thrilled when I found an affordable used copy in very good condition to give our children for Christmas. There are no marks and no signs of wear, it is just missing the jacket.



This book introduced me to Edgar Allan Poe and many other great authors like Lord Byron, Langston Hughes, and William Blake. It is full of amazing poets.


I grew up loving words, loving the beauty in words and the beauty in what they create. This book nurtured that love.

January 08, 2016

Why you gotta be so rude-abaga?

About a year ago I tried turnips and parsnips for the first time. They're okay. I don't remember how I cooked them, but because I knew nothing about either one, I know I used actual recipes. One of them tasted like daikon radish, but I don't remember which one. And I don't remember what the other one tasted like.

This past Thanksgiving I tried rutabaga for the first time. This is a rutabaga:



For Thanksgiving dinner, I made a small platter of roasted vegetables - rutabaga, carrots, garlic, onion, and Brussels sprouts. I peeled the rutabaga and cut it into bite size pieces. It was easy to peel, but it took some effort to cut up. I coated all of the vegetables in olive oil and sprinkled on salt and black pepper. (The rutabagas are those yellow cubes.)



I roasted the vegetables until fork tender, probably at 350-400 degrees, I don't really remember.



All of the vegetables were very tasty. The rutabaga did not taste like daikon radish and it had a texture similar to what a cross between what a carrot and a pumpkin might be like.

Beef Stew with Rutabaga

Last night I cooked beef stew and used rutabagas instead of potatoes. I don't like potatoes so we hardly ever have any on hand. And while rutabagas aren't a substitute in terms of adding starch or thickness to the stew, it was a nice hearty alternative.

Here's a tip: I initially tried to cut the rutabaga in half, but that was a bad idea. My knife got stuck and it was quite an ordeal to get it out. Instead, place it on the cutting board with the flat (top) side down, if there is no flat side, cut off a slice to make a flat side. Then you can continue to make slices through the rutabaga. 

I don't use recipes when I make beef stew and I don't always make it the same way, so here are the basic instructions for how I made last night's stew:

Ingredients:
  • Beef broth (actually, this time I used beef bullion cubes and water)
  • Beef cut into cubes (fattier beef will taste better, but I used a lean cut)
  • Flour and water
  • Worcester sauce
  • 1 large bay leaf
  • Half a can of diced tomatoes
  • Rutabaga, cubed
  • Carrots, cubed
  • Garlic, chopped
  • Onions, I want to say quartered, but I don't know if that's what it's called, basically I cut them into chunks
  • Whole black pepper corns
  • Italian seasoning

You could probably dump these ingredients into a crock pot, but I cooked this on the stove. First, I poured the broth into a pot and added the beef, bay leaf, and some Worcester sauce. I brought that to a boil and let it simmer for probably over an hour, covered but vented.

Beef will seize up and become tough during the first hour of cooking, then it will begin to relax and become tender. At some point while it was simmering, I took some flour and mixed it with enough water to make a slurry. Then I added the slurry to the pot to help thicken the stew. (Sometimes I will coat the cubed beef in flour seasoned with salt and pepper and brown that up before I add the broth, but I wasn't in the mood for that extra step.) 

At another point while it was simmering, I added half a can of diced tomatoes. I spooned it in so I didn't add too much extra tomato liquid. You can add more if you like, but my family doesn't like it too tomatoey.

After it cooked for more than an hour, I added the carrots and rutabaga. I let those cook a little bit then added the garlic and onions. Then, because I forgot to do it earlier, I added some whole black pepper corns and some Italian seasoning. Cook until everything is as toothsome as you'd like. 




The rest of the family ate it with rice, but I thought it would make a nicer picture like this. I toasted and buttered the bread and it was so good with the stew.

Rutabaga, you aren't so rude. In fact, you're quite nice.

January 07, 2016

In want of good fish.

When I was in the process of moving to Washington state, I often heard comments about how I was lucky because there's all this great seafood in WA.

I guess there's great seafood? I honestly don't know. The seafood I see in stores is generally beyond my grocery budget. James will, on the rare occasion, splurge on crab legs. And we do have shrimp every so often - shrimp is probably our most frequently eaten seafood. But when it comes to fish, the options are limited. I usually stick with tilapia, salmon, or cod. Tilapia more than anything - pan seared with butter and garlic. Yum.

When it comes to salmon, blame it on my cooking skills or blame it on the less-than-ideal quality of fish, but I don't like eating salmon here. I suppose there is good salmon here, but I haven't had any (the good stuff just isn't in my budget and we aren't going to go fishing here, so my only option is the stuff in the stores). The only times I've enjoyed salmon here is when I cook it in the style of my Hawaiian brother-in-law with mayo and onions - but that's for another post.

Cod was on sale yesterday. I don't know why I bought it. I've come to learn that I really, really don't like cod. Like, really. What I want is sushi grade tuna and salmon, mahi mahi, parrot fish, and mackerel. But that's not going to happen, so yesterday it was cod. I just baked it in the oven seasoned with salt, pepper, and garlic powder. I ate it with a squeeze of lime over hot rice and spinach on the side. I didn't enjoy it at all. At all.

However, late last night James taught me that cod can be palatable when eaten with guacamole and tapatio sauce. By guacamole I mean, mashed avocado with fresh lime juice, salt, and a tiny bit of black pepper. It's not a dish I think I'll ever crave, but at least now I know it is possible to eat cod without regretting every bite.

January 06, 2016

I prefer mandarin. Hi-C, that is.

It may be Wednesday in the states, but it's already Thursday on Saipan, so let's throwback.

Remember when they used to sell Hi-C Lemon or Mandarin Tea in your elementary school vending machine? Hi-C? You know, the sugary sweet caffeinated tea that's packed juice box style?

If you grew up on Saipan around the same time I did, you probably remember buying Hi-C from a vending machine at school for $0.50.

Man, I miss Hi-C.

January 05, 2016

On why I both abhor and embrace bugs on my vegetables.

Bugs on my vegetables give me the heebie jeebies. After finding a huge slug in my kale on two separate occasions, I can no longer handle kale without my fingers tingling.

Truth be told, part of why I'm a terrible gardener is because I don't want to deal with bugs. I don't want to see them on my plants because I can't handle taking them off of my plants. So it's better that I just don't grow many plants.

That being said, as much as I abhor bugs on my vegetables, I also embrace them - to an extent. I dread finding them, but when I do, I know that that vegetable is probably not coated in pesticides.


(Don't even talk to me about pesticide resistant bugs. Just don't. Just let me have this.)

January 04, 2016

Snow Daze

Yesterday was the last day of Christmas vacation for my school age kids. I had a few errands to run so I tried to time it to leave just before the Seahawks game started so I wouldn't have to deal with the crowds. (That is correct, I did not watch the game - but I'm glad they won, Go Hawks!) That was the plan, but then we noticed that snow was in the forecast. We hadn't had any snow yet this season - which was fine by me because driving in the ice, slush, or snow, but mostly ice and slush, really scares me. So I left about an hour and a half before the snow was predicted to fall.

My daughter and I were walking into the grocery store when she spotted a few flurries. I didn't think much of it. They were incredibly sparse and looked like the flurries I'd seen before which gently fluttered down and promptly melted on the ground (if I was smarter, I would have remembered that temps were below freezing). That grocery store didn't have what we needed so we decided to go to another store. But as we were making our way out to the car, James called to ask me to come home because it was snowing. The flurries were sticking! And it wasn't just flurries anymore, it was snow!

We experienced snow during both of our previous two winters here, but this was the first time we were able to be outside while the snow was falling. It was beautiful and quite amazing to experience.


My son spent more time outside than any of the rest of us. It must have been magical for this island boy. His jacket and gloves were thoroughly wet when I had him come inside. I hung them by the heater to dry, and as soon as they had, he was itching to go back into that white wintry wonderland. 


I still needed to go to the grocery store. So when it stopped snowing, Katelyn and I headed back out onto the road. I chose a different store this time, one which I wouldn't have to drive up or down any hills to get to. I was glad I did because it started snowing again on our way home. On the one hand, I was slightly worried about icy roads, but, on the other hand, it was really neat to drive through falling snow. I could see it falling in the distance and right in front of my car, but it hardly ever hit my windshield. It just sort of blew up and over us in the air stream. 

After we got home, the big kids played in the yard until dusk.

Happy snow day, friends. 

These were the small snowflakes that fell early on.
Soon they were huge like the in the first picture above.

January 03, 2016

A verse for you.

I fell in love with this verse from the first time I heard it. In the movie Titanic. No lie.

"And God will wipe away every tear from their eyes; there shall be no more death, nor sorrow, nor crying. There shall be no more pain, for the former things have passed away." ~Revelation 21:4 (NKJV)

January 02, 2016

Pumpkin Turnovers - Pastit

On Saipan, baked pumpkin turnovers are called pastit. I made them for the first time in December of 2014, and they were so good. So good. I made a bunch this evening - with extra to share with our neighbors. Here's the basic idea of how to make pastit or pumpkin turnovers:


You'll need pie crust. I prefer taking the easy way and using store bought crust. Perhaps one day making pie crust will bring me joy. (Edited 1/3/16: That day was today! I had leftover filling, but no crust so I made some from scratch. And it was great! But that's a post for another day.)

You'll also need pumpkin. You can use the canned stuff, but I like it fresh. For this batch, I cut my pumpkin in half, scooped out the seed guts, turned the halves upside down onto a baking sheet, coated the skin with oil and baked it until a very fork tender. Once the pumpkin halves were cool enough to handle, I just peeled off the skin. Because I don't own a food processor or blender, I used the whisk attachment on my stand mixer and whipped them to a smooth-ish consistency.

For the best filling, whether you're using canned pumpkin or fresh, you need to get a lot of the moisture out so set the pulp into a sieve (or two, if you have a lot of pumpkin), set the sieve over a bowl, cover the bowl with plastic wrap and set it your fridge over night. 

When the moisture has drained, transfer the pumpkin to a bowl and add the following (I actually like to transfer mine into a small non-stick pot and cook the pumpkin over very low heat because I taste as I go and it's more appealing to me to taste it warm:

(use more or less, depending on how much pumpkin you use)

- granulated sugar, somewhere between 1 and 3 cups
- light brown sugar, somewhere between 1 and 3 cups
- cinnamon, 1/2 to 1 tsp
- pumpkin pie spice, 1 to 2 tsp

Taste as you go, add as much of the sugar and spices as you need to meet your tastes. It takes a decent amount of sugar. You don't want this overly sweet, but you do want it sweet. I use equal parts granulated and light brown sugar, but I use more pumpkin pie spice than cinnamon.

Sorry, I didn't take pictures of the process because I didn't know I'd be blogging about it.

If you're using store bought pie crust, trim off some of the dough to make it square-ish. Cut the square into four smaller squares. Keep the trimmings, when you're done filling the square pieces, knead the trimings together, form into balls, flatten or roll them out and fill those too. 

If you made your own crust, portion into small balls and roll those out into smaller circles. Or you can form them into squares to make rectangle turnovers or even diamonds to make triangle turnovers.

Scoop some pumpkin mixture into the middle of your dough squares/diamonds/circles. Fold over one end to close the turnover, press down along the edges to fully close the turnovers. Use a fork to crimp the edges shut. I try my best to put enough pumpkin into the dough to fill the pocket, but not so much that it will squish out the sides when I close off the turnover. 

Transfer to a baking sheet, cut a few small slits in the top. Brush milk or a beaten egg all over the tops and edges to give them a nice golden color when they bake. I don't have a pastry brush so I just dip my fingers into a small bowl of milk and coat the turnovers with my fingers. I prefer milk because I feel like using an egg is a waste since I won't use the whole thing. 

Bake them at 350 degrees for 20-25 minutes until golden brown. 

That's it, pastit!


January 01, 2016

It's a new year. (And Deece's Thought For Today)

Yes, just the one thought. In which I give career advice to my children and my sister's children as the oldest one is a freshman in college.

Dear Kids, my intelligent, beautiful, hilarious kids, the world is your oyster. You can be anything you want to be if you put in the time and effort. You could be anything - you could be a physician, or maybe an oncologist, or how about a neurosurgeon?

The sky is the limit, my darlings. You could be a cardiologist, or even an endocrinologist. A pediatrician, perhaps? A Neonatologist sounds nice. Oh, the possibilities.

Whatever path you choose, I love you, beyond measure.


Happy birthday, James. And happy new year, friends. God be with you.

LinkWithin

Related Posts with Thumbnails