Breakfast Hash

Nothing in the kitchen to speak of? Take a raw potato, some onion, bell pepper, and Spam or Ham or turkey or even hotdogs. You can use leftover boiled potato, cubed but I use raw grated. Saute until the onion is soft, the green pepper a bit charred and the meat has some browning. Crack in some eggs if you wish. Salt and pepper to taste. Literally use up parts of onion and peppers in the fridge, half a slice of ham or can of Spam or leftover turkey or those last two hot dogs. You can even add in some wilted veg like a stalk of celery, red bell pepper, a jalapeno, anything hanging around. I use one potato per person.

Many new things--new dog, Cherie, a rescue from a person in Dover who couldn't keep her. She was a mess--flea-ridden and tangled and so dirty. She was glad to come home with me and has been a very good companion to Daisy, who is so gregarious she needs constant company. More friends passing; my longtime friend Diana died in late November. A hard going at a young age. It's a long story, will write it up later. More new stuff, Postcrossing- a riff on the old random penpals of yesteryear. I've sent out five postcards, two have been received, I haven't gotten any yet. I can't find local cards! The drugstore would carry them but since they were acquired by a national chain, those items were taken away. And I went to Patagonia. Beautiful place. Mysterious, unlike any other place on earth.

Video of my trip to Patagonia

Revenge of the Scotties

Bob told me, once, about some friends of the family who owned a pair of Scotty dogs. The dogs were accomplished table-moochers, and it was a generally held belief that no one, not anybody, could resist them when they pressed their chins on your lap and gazed at you with their beady brown eyes. And up to the point when Bob was invited to share a meal with them, this was absolutely true. No one, not anybody, could eat and NOT succumb to those Scotties. You sit down, they'd march right underneath and circle the table, and they'd snap up a tidbit and move on to the next diner. Bob decided: "I will be the first to deny them. Yes, I will." The guest snorted with derision. "Just TRY it. You'll give in! No one has been able to resist the Scotty Dogs!" So dinner was served, and the dogs began moving around the table, circling to each guest. They'd cutely press their bearded gray chins into each lap, scarf up a snack and then move on. The dogs reached Bob's chair. By this time, Bob had eaten most of his serving but there were plenty of tidbits, juicy meats, tasty carrots, succulent potatoes, left on that plate to interest the Scotties. So they sat at Bob's side, watching him intently. He'd look down at them from time to time "Oh! This is so delicious! Mmmmm. Oh, you'd enjoy this! I know you would. Oh, you'd like some? Really?" And then he'd take another forkful. The dogs waited. They had not completed the circuit. This human had not yet given them their due. Another tasty morsel chewed and swallowed. More smiles and nods. Four expectant brown eyes held Bob blue eyes that were crinkled with smiles, and they waited, knowing a really JUICY reward would be theirs, any moment. They kept waiting. The rest of the table finished their dinners. Still, the Scotties sat at attention, waiting for Bob to produce that tidbit. He had to! He JUST had to give them something! Everyone ALWAYS gave them something! Bob took the last forkful of roast beef and looked at it. The dogs stood, quivering and practically dancing with anticipation. He looked down, put the forkful between his lips, chewed it, swallowed, and then wiped his mouth with the napkin. "My! That was delicious" he complimented the hostess. The dogs gazed in shock as empty plates were stacked and carried to the kitchen. And it dawned on them that indeed, they were NOT getting anything, anything at all from this blond, blue-eyed big man, and they also realized that the rest of the meal was finished. They'd failed to complete their rounds and not only not gotten anything from Bob. , but had failed to hit up the rest of the table as they waited for Bob's surrender. The look of betrayal, disappointment and sheer disbelief was tragic, or would have been tragic if it wasn't so darn funny. However, the Scotty dogs had their revenge. Later that summer, the hosts asked if Bob would dog-sit while the family took a vacation. "No problem!" answered Bob. And every day, twice a day, he'd go and walk the dogs in the yard, feed and water them. The family returned and Bob went over right away to return the key. "How was everything?" he asked. The mother had a strange expression on her face as she said "Oh...fine." "No, really," Bob persisted "Was everything ok with the dogs." "Oh, the dogs are fine, but come upstairs and look...." Bob followed her upstairs. The upstairs hallway carpet was absolutely covered with little brown piles. "Yeah, they do that, " remarked the woman. "When they're really pissed at something. They might have been mad that we went away...or," she hesitated, thinking for a moment, "it could be they weren't too happy with YOU." Dogs have a good memory.

Ginger Tea

Ginger is said to reduce inflammation and help sore joints. It's good when you want a hot drink and it's made into a tea. Simply grate or mash a thick slice of gingerroot (I use the mortar and pestle) and pour on hot water. Steep, strain and serve with some honey. I've tried juicing the ginger and grating it, but mashed seems to make the most delicious version. It's great on a cold and wet night. And no caffeine, either.

When we're feeling punk

I had a cold. Second one this year, that's a record, for me. I'm normally not a partaker of colds. I just don't like them, they don't like me. I like to keep it that way.

But when you are feeling punk, there is a sort of rice soup that is almost universal to any culture that eats rice. You can call it congee, canja, jook, okayu, milchreis, kao tam. It can be sweet, savory or incredibly bland.

Recipe:

1 cup or one measure of rice (I use either Jasmine or Japanese short grain.)
10 cups or measures water. (Yes. That is right. 10.)

Put the rice and water in the rice cooker on the "congee" or "porridge" setting. Let'er go until the rice is broken down and you have a thin soup. Can be made thicker. Can be made with chicken or vegetable or fish bouillon. (Bob preferred it with chicken broth, I like it with either veg broth or water.)

Can be seasoned with: shrimp, garlic, green onions, fried diced pork and fish sauce (nam pla) or for a sweet version, use raw sugar, gur or jaggery (palm sugar) and I like a dash of cinnamon. It is made with milk in Germany. I do not like it with milk.

Notice there is no salt unless you use bouillon or nam pla. I usually eat mine with a sprinkle of cinnamon-sugar mix. The savory version is a good winter breakfast (and is what we ate in Thailand, that is, I ate it, Bob went for the Western breakfast.) It is also a good dinner or late night snack if you don't want to eat much. In Japan, we had it seasoned with some kind of sweet-soy-sauced dried anchovy fish. Better than it sounds. Some people kind of poach an egg in it by dropping in a raw egg and lightheartedly hoping the heat of the porridge will cook that egg. Maybe, maybe not. Raw eggs for breakfast are common in Japan.

This is great when you don't feel good. Or if you are not up for much to eat.

Vegetarian Biryani

This is a recipe I make for pot luck. It satisfies vegans and no one misses the meat or cheese.

Ingredients
For the rice:
3/4 cups basmati rice
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1/4 teaspoon whole cloves
1 cinnamon stick, broken in half
1 1/2 cups water
1 teaspoon salt


For the vegetables:
2 tablespoons oil (canola, corn)
1/4 small yellow onion, thinly sliced
1 tablespoon peeled, minced fresh ginger
2 cloves garlic, minced
2 tbs Curry Paste (mild Pataks, or Pataks Biryani Paste)
2 tablespoons golden raisins
2 tablespoons blanched, sliced almonds
1 cup small cauliflower florets
1 cup drained chick peas (canned are fine)
3 ounces green beans, cut into 1-inch pieces
3 small new potatoes (about 6 ounces), peeled and quartered, and par boiled
1 medium carrot, cut into 1-inch pieces
1 small zucchini cubed
handful sugar snap peas
1 salt
2/3 cup water
2 tablespoons toasted shredded coconut
2 tablespoons toasted blanched, sliced almonds
Directions

Make the rice: I use a rice cooker. Add ingredients and whole spices, cook as for white rice



Meanwhile, make the vegetables. Put oil in a skillet with a tight-fitting lid, over medium-high heat. Add the onion and cook, stirring, until lightly browned, about 1 minute. Add the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add the golden raisins, almonds, curry paste and cook, stirring, until toasted and fragrant, about 2 minutes. Stir in the chick peas, cauliflower, green beans, potatoes, carrots, and salt. Raise the heat to high, pour in the water, and cook, covered, for 4 minutes. Uncover and cook, stirring, until the vegetables are tender and most of the water has evaporated, about 1 1/2 minutes more.

Top rice with veg in a lasagna pan. Cover with foil.

Bake in oven for 15-20 minutes, to heat through. Season with salt to taste. Serve, top with some of the toasted coconut and almonds.

Bye bye to the Big Guy

Departed this earth, in his sleep, 3-24-2011. 54 yrs of age. I'm gutted.