It’s a rainy Monday that is doing a rather fine job pretending to be Sunday. There is no school today, no need to go to town, therefore no need to dress. I’ve enjoyed reading what feels like 101 blogs. I’m eating a satisfying ham sandwich slathered with mayo and mustard on white bread. It’s like giving into a craving…on all accounts. Really it’s the first day since getting back a week ago to Orcas Island, that I’ve not had a full day agenda. We all need these days. It almost feels like the spanse of time between Christmas and New Year’s. Which outside of the years being responsible for a cafe and/or retail store is like living a few days in a warm cozy cocoon, visiting with friends and family, enjoying hot drinks, reading books and being together. Now that I think of it, this is what I look forward to most at Christmas.
I’ve been checking out some new books at the library before I purchase. I recently came across this one…Earth to Table: Seasonal Recipes from an Organic Farm
Though I’m completely behind the concept, I’m just about up to you know where with all the farm to table slogans. But the photos on this cover indeed caught my eye and hell, it’s free to have a look! Continue reading
I’ve got peaches in the freezer, peaches in the fridge, peaches on the counter… and what about the plums? Got them too. And a few fruit flies having a PARTYYYY! The sun just won’t quit which is warm, wonderful and scary at the same time. I prefer to think Indian summer rather than global warming.
We got a 1/2 case of these beauties. If you look closely, James might peek around the corner.
Basil is on. On and in everything these days. Eggs, toasts, salads, pork, fish, chicken, dips. It is also THE base for classic pesto…like that’s any news. But this is a reminder to make it cause it’s so good and easy. Grown best under cover in the San Juan Islands, with a little protection from the wind and chill, basil is making itself known here on Orcas Island. Once again, generous friends sharing their riches have opened their garden gates….
It was a sad moment when we savored our last round of Capricorn Somerset Goat Cheese. A cheese not soon to be forgotten, I encourage you to check out how it is produced with milk from goats in the West country of Somerset. Using a vegetable rennet, it even carries the vegetarian society sticker of approval. Generous sponsors they were of the Plate to Page Workshop, I recently attended, we even had extras to take home.
I’ve already confessed to the powers at be that I flew home with three rounds carefully boxed in my suitcase. Praying my suitcase wouldn’t be lost in route or stashed overnight as was the case on my way TO Bristol due to a canceled flight, worked. It arrived safely and we enjoyed it the following week… mostly on rye toast with fresh cherry tomatoes. But I did manage to stash one roll in the back of my small fridge that truly, only I know the layout of, in order to make something special like this beautiful goat cheese salad with candied pistachios.
I know what you are thinking… what is it with this chick and the glass noodles? People, I could eat these everyday. I think I must have been Vietnamese in a past life. Or Thai. My palette extends pretty far and wide but I find that when I’m trying to eat healthy, I could add cilantro and/or mint, basil, ginger and garlic and a squirt of fish sauce to just about everything. And I’m thinking the thai chili sauce isn’t so bad either. And I would rather not hear anything contradictory to that warm fuzzy feeling I have about it.
But first, the turkey kebabs…
We had a nice evening at the Blankenese Pool and Sauna this week. You’ll have to go to the link as I couldn’t hijack any images to show. We started with a few laps in the 25 meter pool to stretch out. Whether alone or surrounded by excited children, we always enjoy this beautiful floor to ceiling windowed, light filled building. France too has wonderful pools throughout the city but Germans really prioritize health through hydrotherapy and wellness centers. One can even take an insurance paid ‘wellness’ trip.
Followed by a swim we head to the steam room a little before 5.30pm to get warmed up. I like to open those dirty, clogged pores that I’ve been slathering with creams and oils to fight the cold weather. We breath in humid, steamy air while we wait for the attendant to come with little bowls of salt.
Armed with salt, we scrub that layer of dead skin with little remorse .. the bodies largest organ of elimination (the skin) rewards us feeling as silky as a baby’s butt. Each of us have a go at our own bodies, and O and I finish doing each other’s backs. We sit on little face cloth sized towels in a small room and I do my best to remain silent. The salt pulls beads of sweat out of our skin and we are soon seriously dripping. If we time it right, little pots of honey are offered next. I could do this every week. Great stuff.
I’ll mention here, there are a few beauty care pieces I’ve yet to pull together in this country. For instance, I wanted to ask the lady who entered the steam room just after us, where she gets her bikini wax but a) it’s hard to get the right words out in German and b) it might leave her feeling a bit hesitant to take the last seat on the tiled bench next to me. So I didn’t. I’ve really learned to think before speaking since living here. This has been a very positive lesson for me. Normally I am a serious/funny kind of a female wise cracker and it doesn’t always work… in English. And forget it in German. Click here if you want to read about my first and only waxing experience… Wax on wax off- an experience. This is optional reading… not just something you want to accidentally scroll to at the bottom of the page.
Let’s continue…Next is the main hot dry sauna. Each hour there is a special aroma and steam procedure. Citrus, eucalyptus, lemongrass. I was one of three women and eleven men sitting naked and close together. Large, thin, hairy backs, all shapes and sizes but nobody cares. We had a chamomile/ elderflower mix. These guys do an ausbildung(internship/training) for this… Most German people who don’t attend University will complete an internship in something, even if you work at the grocery store. I’ve only seen men doing this job. They come in with towel skirts or shorts and scoop scented water onto the hot coals, then wave and snap a towel (not the one on their waist). The scented heat wafts across my face. I cover it with my hands, feel the heat, breath deeply and concentrate on nothing. Sometimes, ice chips are offered. I eat them and hold them against the souls of my feel and back of my neck, feeling them instantly melt.
In the fifteen minutes, that had felt like sixty, I had moved from the third step to the first. Heart rates up, we exit with the sauna guy. We head to the showers and choose warm, ice cold or my favorite, the rain cycle. A mix of warm and cool water that varies between a pitter patter and pelting against my skin. With skin washed, we don our robes, take an apple or grape juice, sometimes a tea over to the lounge chairs and rest. I try to focus on a mantra.. om nama shivaya… instead of writing this post. But I also try not to fight my thoughts. I try to let them flow through. If I say the mantra in my head I can stop thinking for a few minutes and I feel relief.
We relaxed here for a good 30-40 minutes. Sometimes we go for a second round but that night Chloe was at home on her own and had been on a bike ride, or so I thought. I’m a bit of a paranoid and since we couldn’t be reached by phone – I was not 100% relaxed. So we called it a night and headed home for spring rolls, green salad and quinoa salad.
I used rice paper, glass noodles, napa cabbage, red cabbage, orange and purple carrots, red and yellow peppers, cilantro, mint and basil.
Here’s the process of dipping the rice paper in warm water. The trick is getting it wet and elastic but not over doing it or it cracks. These photos were taken by Chloe
Swish it around in the water then carefully let the excess water drip off. Then I lay it on a stone tile or a plate would work.
I’ve got all my very thinly sliced veggies, cooked shrimp, rice noodles and herbs ready to fill the wraps. I start with the shrimp and mint leaves. Honestly though, sometimes I forget the order between the one hundred and twenty seconds it takes from one roll to the next. Like this one for instance, I put the mint on first and didn’t notice till processing my picks…
Then some cooked glass noodles…
Your veggies, cilantro and basil….Thai basil is the best here but couldn’t find any this day.
Now we begin to roll. I pull the ends up on each side…
Then fold the side closest to me up…
Tuck it in and roll…
Roll it as tight as you can without busting the wrapper. This might take one or two practice rolls…
Here’s what you’ll have on the inside… note shrimp coming out. These were my rolls shot the next day as I ran out of good light. They still tasted great but the wrapper degrades a little. They are a super lunch though. You want to wrap them tight in plastic wrap to store.
These were so much fun to take photos of and edit. Glorious color. Think of all the vitamins!
I eat them with thai chili sauce… I could drink the stuff. love it so much.
Ok last one… probably..
So thanks to John Bryan Hopkins at Foodimentary, I learned yesterday was World Nutella Day. So I had to repost these ginormous food service size Nutella jars we saw in the little beach town of Tarifa, Spain.
I love nutella as much as I love raw meat…(still not judging me- right?)
The other thing I became moderately aware of….ha ha… due to gorgeous party food spreads (really the only reason I would ever consider a Superbowl party), was indeed the Superbowl. I’m pretty sure it was yesterday but we are celebrating with nachos today and watching Stepbrothers (note opening scene of nachos). Yes, I do enjoy a pretty broad spectrum of film genres. Ok, the Giants won. Really it was a pretty small article on the NYTimes online homepage. Geez… hope I’m not offending anyone out there!
So you could buy about 5 of those jars of Nutella for the cost of one jar of salsa and one jar of jalepeños here in Deutschland. But it’s worth it. I wish I could get a case of jalepeños. We love them too.
Trick to good nachos is keeping the heat down. I do about 325-350 degrees so they are hot and melted but the cheese doesn’t burn. And I put the peppers on just a couple minutes before they are done so they are warmed up but still juicy. Just don’t multi-task when you are making nachos!