As previously mentioned in my last post on the UCLA writers program, I ate poke from Sweetfin everyday. One day I also ate it at The Poke Bar (no beating around the bush)- . Also very good but I liked the base of kelp noodles at Sweetfin… and the name.
My poke bowl
It’s not like poke is a terribly new thing. It’s been a Hawaiin staple for ions and it often appears on Japanese restaurant menus . Read what Seattle Eater has to say and follow to their site for poke findings in Seattle.
“Poke comes from the Hawaiian word for “to slice or cut,” and most commonly uses ahi tuna as its base, but it can include any fish, crustacean, or even land animal. Poke is often drizzled in sesame and sometimes gains a savory flavor from inamona, a relish of Hawaiian native kukui nut (candlenut), macadamia nuts, sesame seeds, and other seasonings.”
I spent Feb 9-12th in LA for a craft and courage writing class taught by Barbara Abercombrie at the UCLA extension Writers Program. She and the twelve people in the class took me and “my writing” I will say with confidence, to another level. I am not shy to say it was for me more about the courage than the craft. Which I might think for many is a major hurdle. We often, undeservedly, call it a hobby.
Barbara hit the nail on the head for me.”Coin or stamp collecting is a hobby, writing is a calling” And this isn’t to get all dramatic but writing can be almost this secret that you keep to yourself. I’m not sure where it falls in the realm of passions such as gardening or cooking. Do we call those hobbies? Is meditation a hobby? Do we choose not to validate writing if it doesn’t earn money? Maybe it’s because writing is something we (I) can spend a fair amount of time on and there is no basket of greens and strawberries or a meal on the table as proof of my labors. Writing doesn’t often produce a tangible thing- at least not something you want to share. Maybe writing along with the meditation is increasing my gray matter!
Cue blog. I’m bumping up its priority in my life once again.
I started to write a post on spaghetti squash, feta and sausage but had a hard time wrapping my head around food after such a monumental weekend. #womensmarch
I haven’t done any blog reading the last three days and haven’t taken a pulse of blogs and politics. At least with the food and garden bloggers I follow. I’m sure there are countless political blog posts and I will be honest in saying I don’t follow many… ok – any. I read NYTimes online and I try to stay informed. And a visit to my Dad, who lives in a cabin on our property where MSNBC runs virtually 24/7, provides a strong dose of information.
This apple and celeriac salad brings a freshness and brightness to your meal while committing to the definition of “seasonal”. And I say “seasonal” with the utmost respect. I’ve never been ready to give up bananas or avocados, chocolate, olives or other “staples”. Shit did I just do “quotes” again. And I suppose those items fall under the definition of “local”. I can say I am not a proponent of berries, beans, tomatoes or summer squash in winter due to cost and moreover lack of taste. But on to “salad”!
This awkward root veggie, rather foreboding at face value, grows like a beet or kohlrabi. With it’s thick roots and roughly a third of the ball in the ground and the rest nestled in the soil, it has a mild, almost sweet taste. See here.
Are you thinking what? Lemon tahini sauce? Really?
Yes. really. It’s basic and it’s so good. And we all need a reminder sometimes of the basics. I went to look up the recipe online only to find my favorite Mollie Katzen recipe. I searched my shelves at home high and low for my Moosewood Cookbook and Enchanted Broccoli Forest. I’m so sad. I think in an extreme Kon Mari moment I gave them away. I haven’t completely accepted that possibility and am hoping I will stumble across them.
Oh, hello there. Welcome to Wendy’s Place and Happy New Year!
I’ve spent a busy year working, homesteading, cheesemaking, volunteering on another farm, doing lots of yoga, cooking, fermenting and not sharing one bit of it. Which I missed.
I think about how many voices are out there on the web and see it as a chorus in a way, collectively making music. When I sang in the chorus in Germany it brought me joy. It brought others joy. Most of the time my voice blended in with many and once in a while it stood out. I enjoy the process of writing, cooking, sharing thoughts and photos. So here I am. I’m not here to teach you to cook but I do hope you might pick up a useful tip here and there, be inspired to cook and for sure be inspired to eat whole foods. I hope you might glean a new idea, relate to a musing or find something to chew on figuratively and literally. And I hope you definitely feel a smile grow as you read.
My daughter, Chloe, turned 18 last July. I feel a need to give her her name back. Thus, I’m trying on Wendy’s Place. I’m entering the first year, after 28 years, of no children to feed, nag and hug goodbye every morning, prepare dinner for or kiss goodnight and all the fun that goes on in between. I haven’t know whether to laugh or cry, so generally it’s been both. I am looking at life as an individual, as a partner in a rockin’ marriage and of course, always as a parent… but we are officially empty nesters.
2017 is starting off with smoothies like this one here. Blueberry, cranberry, banana. Though we’ve been drinking these for years, I’ve never used cranberry till recently when Ollie thought we were out of blueberries and threw in some cranberries. (Correction- he thought they were blueberries!)
I threw out a cautionary “dude they are so sour what are you doing?” and dug into the back freezer to retrieve the next 6 lb bag of blueberries (I carry a detailed map in my head of our refrigerator and freezers). Some of the cranberries sunk down to the bottom and remained. I’ll be damned if it didn’t brighten up the whole thing. I thought “duh” – acid. Whenever a dish needs a little hit of something to round it out usually it’s a need for a little acid- a lemon, vinegar, citrus sort of thing. Continue reading
Chunky chicken and mushroom soup…
We are working, I hope, through the last of the days on end rain storms where even the worms drown in unforgiving driveway puddles…
and unplanned driveway streams…
Goats are hanging near the doorway..
As well as the dynamic duo…
You know the feeling when you haven’t talked to an old friend or relative for ages? Maybe even one you are pretty close to and that you really like and care about? And you keep waiting for that perfect afternoon when you are carefree and ready to cozy up in your favorite chair or kick back on the couch and just dive into a conversation for hours with your 100% undivided attention? But then days go by and months and you have fleeting glimpses of perfect moments that slip through your fingers. And you’re like hell- just pick up the damn phone and call- RIGHT NOW.
And really whether it’s been months or over a year- you can just start right where you left off with this person- some smiles, some laughs, maybe a little sorrow- but you are just fully present. Can you see my point here? I don’t have to spell it out in anymore detail right? I’m picking up the damn phone and don’t have anything glorious to share here or really even the time to share it if it were. But we just got back from Florida and we had some killer ceviche in Miami and I was like BAM- get some pics of this stuff and let people know you haven’t let go of this blog thing!
Here’s another summer dish that’s fitting for dinner and a great one to take to a potluck… How many of you go to potlucks? It’s a regular thing here on Orcas Island. We don’t have a lot of entertainment.I think this zucchini pasta loaded with kalamatas, sun dried tomatoes, artichoke hearts, and red onion should peak the interest of the paleo and plant based eaters alike! And anyone in-between for that matter.
I got this handy dandy spiralizer that I’m sure I mentioned last summer. or did I?