Norwitz Notions

A few months ago, a new cafe opened in downtown Petaluma near Walnut Park.  Foodies in the know thrill because the owners are family of the owners of a now-defunct Turkish restaurant in Santa Rosa, Real Gryo, which I never had the pleasure of trying.  Real Doner is a small place with a deli feel.  There are a few indoor tables and a few outdoor tables, but your best bet is to take your food a block away to the park and eat there under the trees.

Real Doner (Gyro)
307 F St, Petaluma, CA 94952
(707) 765-9555
Open daily: 7 am - 7 pm

Real Doner Counter

I figured I would have hummus and other standard Middle Eastern fare, while my family and the friend who joined us would have meat dishes (the ones reviewers were raving about).  To my dismay though, the owner informed me that they added mayonnaise to the hummus and baba ganoush.  Even a touch of mayo is a no-no because Miriam reacts to the tiniest bit of eggs, including when I eat it.

As we spoke further, I discovered food allergies also ran in her family and she turned out to be very knowledgeable about how to put together substitutes.  I ordered the eggplant salad and falafel but she made me an amazing meal that didn’t feel like second best at all.

Falafel with salad

I got five large beautiful falafels, perfectly cooked in oil that does not see egg or wheat batter, pickled red cabbage, cucumbers, and a lettuce and tomato salad.  My only regret was not getting several containers of the delicious vegan tahini dressing.

Eggplant salad

The menu claims the eggplant salad is pureed, but this one was certainly not.  Perhaps the best eggplant salad I’ve ever had.  Cooked just so with a hint of heat.

Michael ordered the chicken shish kebab and Miriam ate from both our plates.

Chicken shish kebab

Our friend got the Cigarette Borek and some lovely looking bread.

Cigarette Borek

Bread

I didn’t taste the meat or bread dishes but the others liked them very much.

My only complaint about the place is that service is extremely slow.  I think it took about half an hour to get our food after ordering, even though the only other people in there were served a couple minutes after we arrived.  Everything is made to order and is extremely fresh, but I hope they find a way to speed things up without cutting corners.  The long wait is part of why I haven’t been back yet, though the food is calling to me.

Menu, outer page

Menu, inner page

Reviews:

Chowhound Places
Chowhound: Real Doner (Gyro) is destination worthy … amazing great
Chowhound: Real Gyro Re-Opens

Here I am at 19 weeks, 4 1/2 months and well into my 2nd trimester.  I keep asking Michael “do I look pregnant in this? (as opposed to just fat) and, well, judge for yourself.

Cyndi at 19 weeks (with Melanie in the background)

Things are going pretty well.  At 17 weeks I saw my wonderful family doctor for the last time (she’s switching to another practice, far away and doesn’t take my insurance).  I told her I was taking her up on her ultrasound offer.  I couldn’t stand it anymore, tell me how many babies are inside me!

Hooray! the answer is one.  One baby and one humongous placenta (which she said could very well account for why my uterus measures 3-4 weeks bigger than it should.  This was a low-level ultrasound with a dinky little screen so forget about finding out gender or anything else, aside from seeing that the heart was beating and the placenta was not over the cervix (very good).  We also saw little arms and legs kicking away.  We’ll have the full hospital clinic ultrasound next month.

I had mixed feelings about the idea of twins.  This is almost certainly my last pregnancy and so it’s my only chance to have 3 children.  But, really, all I felt was relief when I found out there was just one.  Much easier pregnancy and birth and not as difficult to take care of one baby as it is two.  Michael was freaking at the very idea of twins, so to say he’s relieved is an understatement.  Miriam says she would have loved twins (like some close friends of hers) but she wanted a boy and a girl.

I still get tired a lot but don’t have many full-out fatigue episodes.  I’m not able to exercise regularly again yet but I can do some.  I’ve been getting some edema (water retention) in my lower legs but my blood pressure is totally normal.  I had a lot of edema (and normal BP) with Miriam too. I’ve gained 5 lbs so far.

Below is Miriam’s favorite position, especially in the morning.  She comes and finds me on the computer, nurses in my lap, then insists on being carried to the couch.  Though between my growing belly and her growing body, I can’t really carry her much anymore.  And nursing is hurting more and more, especially after I shower, so I don’t do much beyond her morning snuggle time.  She says I still have milk though (that will likely change).

Miriam's favorite position

Once a month, our synagogue, Ner Shalom in Cotati, California, holds a family Shabbat dinner.  Sometimes it’s a potluck, other times they order platters from a local restaurant.  A few months ago, I volunteered to do the cooking.  I had two motives here: 1) I love to cook for large groups of people.  Seriously, I do.  As long as I’m not the one cleaning up.  2) I wanted the opportunity to have a meal there that was 100% safe for my daughter, with no chance of cross-contamination.

I got my chance May 8, 2009.  I announced the meal as vegan and gluten-free (the other meals there are vegetarian or vegetarian plus some fish), planned a menu, and set to work.  I quickly realized that, while my cooking skills are pretty good, my catering skills are quite lacking.  It didn’t help that we were never sure exactly how many people would show up (RSVPs are due two days before, but they’re flexible).

I planned for 20, got 18 (equivalent of 15 since several were small children), and cooked enough for 30.  Whoops.

A few folks lingering over dinner

After many years of cooking Passover Seders for upwards of 20 people, I have learned the trick of saving complex or new recipes for smaller venues.  Everything I made was simple to moderate and something I’d cooked many times before.

The Menu:

Chili-Cornbread Casserole
Roasted vegetables (red beets, golden beets, rutabaga, & leek with rosemary)
Green salad (romaine, cherry tomato, daikon radish, carrot, orange cauliflower, & mustard balsamic dressing)
Fresh strawberries with cashew cream
Challah (from masa) with sesame seed & oatmeal

Chili Cornbread Casserole

The good news is the food all came out fabulous.  No mishaps at all.  I can’t tell you how relieved I was about that.  The bad news is we had some disasters with the timing.  One of the disadvantages to cooking a large meal outside of your home is that you tend to forget things.  Well, Michael and I left a box of miscellaneous items behind.  Unfortunately, they were essential items for both of the dishes I had to finish up and bake in the synagogue kitchen.

Michael running home to get it set us back about 45 minutes, and we were already running 15 minutes late.  So everything was pushed back an hour (which means at least my time estimates were dead on).  The challah also took longer than expected, even though I had deliberately made them thinner than usual so they’d cook faster.

Salad and strawberries

All in all, I’d call it a success.  The next time I get the chance to cook for a crowd, I’ll have a clearer idea of amounts.  And hopefully the timing will work out better.

Roasted root vegetables

For anyone interested in the amounts of ingredients I used and what it all cost, check out my blog entry Catering Lessons: The Cost of Cooking for 30.

I recently had the chance to cook a Shabbat dinner (Friday night ritual) for my synagogue.  You can find all the details at Shabbat Dinner for 20.  Because I’m being reimbursed for ingredients, I kept careful track of my expenses.

You may wonder about the two titles.  Did I cook for 20 or 30?  Well, that’s part of learning to cater meals, judging amounts.  I goofed big time.  Because of late RSVP’s and walk in’s, I wasn’t too sure exactly how many would come, so I planned for 20 (knowing I’d have enough for 25 if need be).  We got 10 adults, one teenager, 5 children age 5 and under, and 2 more adults who weren’t present for the dinner but were given care packages of food.  I’m counting this as the equivalent of 15 adults.

With most of the food, I made twice as much as necessary.  Had I made half as much total, we would have run out of most things, but people would have been able to eat large amounts and been satisfied.  As it was, we all ate very well and took home enormous amounts of leftovers.

Below, I give costs for everything I used.  Some are exact, some are estimated.  Pretty much everything is organic and good quality.  I didn’t skimp.  The savings comes from making things from scratch.  I did one huge Whole Foods run two days before the dinner.  A few items were in my pantry so those say “est” after them.  Soy flour we had to get from a local store.  The strawberries are from the amazing Carstensen Farms here in Petaluma (organic and picked the morning of the dinner).  The masa is organic and made from whole corn in Sonoma by Primavera.  The olive oil for cooking is Star from Costco and the olive oil in the salad dressing is an organic brand I get in 55 gallon drums for my soap business.

Chili Cornbread Casserole

On my blog entry for this recipe, I have a single and a double recipe.  I made a quadruple one here.  We finished the larger of the two pans.  Now, this does save well and is almost as good cold as it is hot.

The big splurge here was the dried tomatoes, which I got to reduce any trace ingredients that might cause problems for people.  They came from the Whole Foods olive bar, but Costco jarred tomatoes are much cheaper and you can also buy plain dried tomatoes in some stores’ bulk sections or from Trader Joe’s.

Note that this recipe fed 30 people with several sides.  If you’re serving it to your family as is, or with a small side salad, count on needing two servings per person.

Dried beans (1/2 black, 1/2 adzuki) 6 cups (2 2/3 lbs) $4.30
Olive oil 4 TB or so $0.25 (est)
Vegetable mix total 8 cups $4.32
- Yellow onion 2 (1.9 lb) ($2.83)
- Carrot 3/8 lb ($0.73 .37)
- Celery .45 lb ($0.76)
Cumin 2 2/3 TB $0.94
Oregano, fresh 4 tsp (from my garden, free)
Chilies, dried 4 large $0.50 (est)
Sun-dried tomatoes pint deli container $8.81
Tofu 24 oz $2.84
Rice wine/vinegar 4 TB $0.25 (est)
Lemon juice 4 TB $0.25 (est)
Soy flour 2 cups $1.80
Brown rice flour 2 cups (.66 lb) $1.18
Xanthan gum 2 tsp $0.10 (est)
Cornmeal 4 cups $2.35
Baking soda 2 tsp $0.10 (est)
Baking powder 2 TB $0.10 (est)
Apple cider vinegar 1 cup $0.85 (est)
Soy milk 2 cups $0.87
Sunflower oil 12 oz $3.80

Grand total: $33.25
Per serving (feeds 30): $1.11

Roasted Vegetables

This is a 14 lb batch.  We ate about half.  Leftovers last a couple of days.

Keep costs down by buying at farmer’s markets or on sale.  You can roast a wide variety of vegetables.  Beets and rutabagas run $2/lb at my local Whole Foods and leeks run $3 with some sales down to $2.  When choosing based on cost, keep in mind waste in preparation (almost none for the root vegetables, quite a bit for the leeks) as well as shrinkage during cooking (moderate for root vegetables or cauliflower, a fair amount for leeks and cabbage).

Red and golden beet 6.83 lbs $13.59
Rutabaga 6.71 lbs $13.35
Leeks 6 large (2.47 lb ($7.39) at WF plus some leftovers from a local farm) $10 (est)
Olive oil & celtic salt $1 (est)
Rosemary free (from my garden, would be $2 in store)

Grand total: $37.94
Per serving (feeds 30): $1.26

Green Salad

The base is 4 heads of romaine lettuce.  This made 2 large bowls.  I only put dressing on one of the bowls since dressing will make salad go limp and gross pretty quickly when leftover.  We ate about half.

Watch the cost of lettuce.  It can vary a lot.  It’s usually sold per head and the size of the head varies even more than the per head cost does.  I was lucky and these were large heads on sale.  You can use any type of lettuce you want, or other greens.

Romaine lettuce 4 heads $6
Cherry tomatoes clamshell container $2.99
Daikon radish .76 lb $0.75
Orange cauliflower 1 head (1.63 lb) $4.87
Carrot 3/8 lb $0.36
Dressing (with salt) 3 cups $6.66
- Olive oil 2 cups ($3.25)
- Balsamic vinegar 3/4 cup (est) ($1.91)
- Amy’s Mustard 3-4 oz (est) ($1.50)

Grand total: $21.63
Per serving (feeds 30): $0.72

Strawberries with Cashew Cream

I got a full flat of strawberries (12 baskets).  The cost is slightly higher if you buy less.  We used 6 baskets.  The cashew cream was a big miscalculation.  We only ate 1/4 of it at best.  The problem with the cashew cream is it’s hard to judge if you’re going to get a thick or a thin batch.  This was thin.  It tasted great but no one wanted to take very much.

Strawberries 1 flat (12 baskets) $28
Cashew (raw) 6 cups (1.97 lb) $15.74
Lemon 2 $1
Vanilla 2 TB $0.50 (est)
Stevia & salt $0.50 (est)

Grand total: $45.74
Per serving (feeds 30): $1.52

Challah

I bought 10 lbs of masa and used 5 (on purpose so I’d have some for myself later).  I made two trays of challahs and we ate 1/3 to 1/2 of them.  They weren’t ready until well into the meal.  I suspect we would have eaten far more had they been ready on time (before the meal, just after the blessing for the wine).  Note that the reason for the oatmeal is so they contain one of the 5 grains (the rest have gluten) so we can say the blessing over bread.

Masa 5 lbs $7.50
Oatmeal, sesame, salt 2 cups $3 (est)

Grand total: $10.50
Per serving (feeds 30): $0.35

Total costs for entire meal: $149.06
Per person (30): $4.97

Hours spent on meal, about 10.
8 hours prep work (not counting shopping)
1 hour work on site
1 hour cleanup (which I didn’t do, but my husband did a fair amount)

If I were to charge for my time, I’d tack on $200 to the total.
That would make the total $349.06.
And the per person cost a mere $11.64.
Not bad for an organic gourmet meal (meat doesn’t usually cost more, though organic meat would).
Fortunately, my time is a donation.

The synagogue charges $10 per adult, $5 for ages 5-12, and free for under 5.

Well, I hit my 2nd trimester a little over a week ago.  I’m now 14 1/2 weeks along.  The pregnancy sickness is still with me but the worst of it is *knock wood* over.  I still get stomach pain as my primary gut issue.  I’ve also been eating like crazy, lots and lots of very fresh healthy food.  So far I’ve gained 2 lbs from my pre-pregnancy weight.

I carry big and have looked seriously pregnant for a long time.  I look about 5 months now, not barely 3 months.  But I’m far enough along that I love it.  Aside from the obvious, that was my favorite thing about being pregnant last time: I actually look thinner.  I’m an “apple” so I have a ton of excess weight in my gut but, when I’m pregnant, it blends with the baby bump and all looks like part of the same thing.  I don’t look skinny or anything but I do look like I’ve dropped a couple of dress sizes.

Cyndi at 14 weeks

I chose a midwife and have seen her twice now as we plan for a home birth.  The only negative is she isn’t very scent-free, though she’s been trying.  I can’t be in her house at all because of new carpet and fragrances.  Fortunately, she lives in the same town as me and is willing to do the visits at my house, which I greatly appreciate.

She was here at 11 weeks and used the Doppler to try to hear the baby’s heartbeat and no luck.  But she heard “placental circulation” which was good enough for me.  Plus a couple days before that I saw my MD who did a quickie internal exam and said my uterus was big like it should be.

When the midwife was here last week (normally early visits are a month apart but we started late and she wanted to give me a chance early on to hear the heart) we did the Doppler again and got a heartbeat, which was really cool, though not a surprise :)  I got Michael on speaker phone and he was able to hear it too.

My uterus is measuring big (as it did a couple weeks ago).  About a centimeter higher than it “should” be.  With my last pregnancy I was carrying so big I was sure I must have twins but my uterus measurements were always dead on.  This time I’m even bigger (despite weighing slightly less) and my uterus is actually “too big.”  Coupled with the higher than average HCG doubling blood tests, the midwife confirmed my suspicion that this means an increased chance for twins.  I really had to push her though because she didn’t want to quantify it.  Finally I said, okay is my chance of having twins 25%, 50%, or 75%?  She said 25%.

This is my last pregnancy almost certainly so having twins would be great because it means I can have 3 kids.  But overall, neither Michael or I really want twins.  We have friends with them and, while they’re both amazing kids and they play with each other and all, we’ve seen first hand just how much work it is.  And they have 2 parents who work at home and no other child.  The very idea of twins freaks Michael out.  I would be okay either way I think but I’m still hoping for just one.  At least if it is twins I don’t have to worry about the birth.  My midwife will still do a home birth with twins, as long as they’re at least 36 weeks.  [As a side note, no you can't really tell from the heartbeat how many there are, not at this gestational age anyway.]

So far everything looks good.  I have a lot of sudden-onset bouts of tiredness, as well as milder longer ones, and haven’t been able to exercise for a while, but overall I’m decent (you know, the usual stuff).  My lower back and hips have been hating me for a while now and I have to be careful how I sleep.  I can’t be on my stomach anymore (I don’t sleep like that; I mean for anything) and being on my back is starting to get unpleasant (not from cutting off circulation, just uncomfortable).  Wish I could get weekly bodywork.

Miriam has just been thrilled and talks to the baby (”does it have ears yet?”) and kisses my belly regularly.  At 11 weeks, the midwife gave her a plastic doll that is the size and proportions of a 12 week fetus.  She played with it, pretending to carry it in her tummy.  I told her a bit what birth was like (contractions then pushing the baby out) and she loves to emulate the experience. I explained that the pushing was kind of like a difficult poop.  Michael chimed in with “but the poop is THIS BIG” and oh did Miriam’s eyes get wide.

She’s now decided she wants to be a midwife and she is going to deliver the baby herself (”me and you mommy”).  Though she agrees the actual midwife can be there too.  Michael said, you know, when the baby comes out it’s covered in blood and goo and stuff.  Miriam answered “that’s okay, I’ll wear short sleeves.”  She’s also requested birth videos.  The ones the midwife lent us either didn’t show the birth (personal DVD) or were scratched.  So we’ll be looking around (can’t do online video well on this computer).

It’s going to be an interesting ride…

I was at Whole Foods the other day with crimini mushrooms on my shopping list.  These are the brown mushrooms that look very much like the common white button mushroom.  They tend to cost a bit than white mushrooms but they’re actually cheaper.  How’s that?  The white ones are mostly water, so they cook down to almost nothing.  The criminis cook down too but hold their volume a lot better (though watch out for the big farm criminis (like you get at Costco) which have more water than the good ones).

Another little known fact is that criminis are nothing more than portabellas picked early.  They don’t have the same rich flavor a portabella has but they still taste like something (unlike the bland white ones).  Portabellas run about $2 more per pound than criminis.  Except the other day when they were on sale for the same price.  So I snagged a bagful.

I often use criminis to make pesto stuffed mushrooms but I wanted to use these portabellas for a main dish.

So, I washed them, carefully pulled off the stems (rock them back and forth), cut the ends off the stems (only necessary if they aren’t trimmed before arriving at the store…the difference is easy to tell: untrimmed ones have dirt on them) and threw the stems into the food processor.

I put the mushrooms cap down on a dry baking tray and popped them in the oven at a medium temperature (300*F or so).  Then I turned back to the food processor.  I put in some leftover pan-fried tofu (I would have used fresh tofu but we had a big container of the cooked), a couple stalks of celery, and a large portion of sun-dried tomatoes in oil.  I had to add a fair bit of water to get the consistency right.  Then I salted to taste (do this after adding water).

At this point, 10-15 minutes had gone by so I took the mushrooms out of the oven and picked them up one at a time to fill (this is why I said a dry tray).  After you fill them, put some oil on the tray and place them back, cap up, for baking.

Stuffed portabella mushrooms ready for baking

Pop them in the oven (about 300*F) and cook until the top is slightly brown and the mushrooms are soft.  The time will vary by the size of the mushrooms and the filling but these took around half an hour.

Now, if you’re thinking…but I don’t like sun-dried tomatoes, but I’m allergic to soy.  Don’t worry.  This is a very flexible recipe.  If you can call it a recipe.  Use whatever you like.  Meat, cheese, nuts/seeds, or something that doesn’t have protein if it’s a side dish.  Olives would be nice, or fresh herbs, or vegetables. The filling should have good strong flavor to complement the mellowness of the mushrooms.

Just make sure it’s thick enough to hold its shape with baking and serving but thin enough to spread.  And the filling should be fully cooked.  It only goes in the oven long enough to heat through and to set (or for cheese to melt).

While these were in the oven, I made a quick salad with chopped romaine lettuce, cucumber, balsamic vinegar, olive oil, salt, and pepper.

They were delicious.  Great cold the next day too.

Portabellas with salad

Hello all!  It’s been a while since I’ve posted here regularly.  I blame it entirely on technical problems.  Has nothing to do with me whatsoever.  *ducking*  My camera went bad and I replaced it, then had horrible problems with the disc, replaced that, had the same problem with the new disc (different brand), realized the new camera makes discs useless when doing a low-level format, reformatted the regular way, seem to have fixed the problem. *cross fingers*

But then I was out of the habit of making regular posts.  It’s not for lack of material; I’ve got info for a good dozen posts, at least.  Just my own rhythms.

To get things going again, here’s an update.  This is what I look like now:

Cyndi at 11 weeks, with Miriam

What do I look…4? 5? months pregnant in that photo?  Actually, that’s all belly.  There is a baby but it’s neatly tucked away out of sight.  I’m an “apple” to begin with and then you add first trimester stomach discomfort so wearing tight clothes (like jeans with a belt) or even holding in my stomach is intensely unpleasant.  Upshot: I carry big.  With Miriam it was like a mountain, and she came out less than 6 lbs.

I am currently 11 weeks along (that’s nearly 3 months for you week-phobic folks) and due shortly before Halloween.  And, yes, I just had a birthday and turned 45.  No, that’s not a typo.

Miriam couldn’t be happier.  When we first told her she got all giddy, hugged me tight, and kissed me on the lips.  She insists it’s going to be a little sister, but of course we haven’t any idea at this point.

Stay tuned for updates as we have them.

I’m always on the lookout for high-protein, lowcarb, vegan, and gluten-free recipes that don’t have soy.  None of us react to soy but it makes up a lot of our protein foods and I want more variety.  So I was thrilled when a friend told me about a recipe for nut burgers she found and made for her family.

The original comes from Victoria’s Health and uses eggs.  I’ve made the recipe twice now with flax goo (for 2 eggs: 2 tablespoons ground flax and 1/2 cup water in a large glass cup, nuke for 1-2 minutes, let cool) instead of eggs and it comes out great.

Nut Burgers

1 cup of walnuts or pecans (I used walnuts)
1 cup of sunflower seeds
½ cup sesame seeds or hemp seeds (I used hemp)
½ cup flax seeds (whole or ground, I used whole)
½ cup oats
One bunch fresh parsley
1 tablespoon soy sauce (tamari)
2 eggs or egg equivalents
2 cups cooked beans (I used 1 1/4 cans of various types including black, kidney, and garbanzo)
2 tablespoons tahini or nut butter (I used cashew butter the first time and left it out the second)

The recipe also calls for 3 cloves of garlic, which I leave out, and suggests optional additions of cooked vegetables or rice, which I haven’t tried.

I add a pinch of salt and a teaspoon or so of chipotle powder for flavor.

Recipe makes about 14 burgers, which is perfect for 2 big dinners for 2 adults and a small child.

The actual making of the burgers is quite simple (assembling the ingredients is the hardest part): dump into a food processor and push the on button.  Form into patties.  Cook that day or freeze on a cookie sheet for later use.

Nut Burgers formed and waiting to be cooked or frozen

There are a few bumps though.

I have a pretty rocking food processor but it’s just a bit too small for the entire recipe.  The first time I made it, the parsley didn’t get processed very well and I had to pull out strands of it and some of the beans stayed whole (you can see this in the picture above).

The mix from the top half of the processor formed easily but the bottom half was insanely sticky.  I tested them carefully though and found no difference in how they cooked or tasted or in the final texture.

The second time I made them I added a bit more liquid and pulled out processed parts into a bowl to make room for more ingredients and mix later.  The bowl was great but the liquid was a mistake.  The burgers were even stickier than before and didn’t form nicely into patties, though they were still okay.  The taste wasn’t as intense but they were still good.

I like to cook them with plenty of oil on medium high heat, so the outside browns a little.  I was afraid the inside would be gooey but it was really good and the whole thing was quite similar in texture to the Amy’s Bistro burgers we often have.  When Michael cooks them, he prefers less oil on low heat.  The insides come out the same as mine but the outsides are like the insides and not browned.

Frozen burgers came out just as well as fresh ones, so this is a good recipe to make ahead.

Variations:

This is a pretty adaptable recipe.  You can make all sorts of changes and still have it come out good.  The original author recommends dried parsley if you don’t have fresh, or you could use another herb.  If you can’t eat nuts, try pine nuts instead of walnuts/pecans.  If you want it 100% soy-free, use any salty sauce in lieu of the soy sauce, or try water and salt.  To lower carbs, you can use edamame instead of beans, or use a cooked vegetable to round out the texture.  I don’t know what would happen if you left out the oats but I suspect the answer is not much.

Serve:

I like my burgers on a plate with mayonnaise, mustard, avocado if available, and plenty of pickled and/or cooked vegetables.  Michael skips the mayo and uses plenty of spicy mustard.  Miriam sometimes likes hers with catsup and prefers her burger cut and and her condiments on the side so she can dip.  Then of course there’s the usual burger in a bun.

I’m very happy with this recipe and it will be one of our staples for a while I’m sure.

Burgers dressed & on a plate

It’s Christmas Day and time for our annual tradition of Jews eat Asian food on Christian holidays (why? you ask…because we get the day off and nothing else is usually open, though that’s changed in recent years).  Normally we go down to Todai, a chain of buffets with huge amounts of decent sushi and other Japanese and Chinese food.  But the closest one is an hour away and recently changed ownership (less sushi & seafood, more meat, more money).

So this year we decided to go to Gourmet Garden, a non-chain Japanese/Chinese/American buffet with a smaller selection at half the price.  The real plus? it’s 3 miles from our house.

Gourmet Garden Buffet
100 S. McDowell Blvd., Petaluma, CA 94954
(707) 778-3899
Open: 7 days, Lunch 11am-4pm, Dinner 4pm-9pm
Party room, party trays, and takeout available
Lunch $7.88 (kids 6-10 $5.38, kids 2-5 $3.38)
Dinner (M-Th) $10.88 (kids 6-10 $7.38, kids 2-5 $4.38)
Dinner (F 4-9pm, Sat, Sun, Holiday all day) $11.88 (kids 6-10 $7.48, kids 2-5 $4.48)
Kids under 2 free, Seniors over 65 10% off

We went once before and I came away disappointed, so was reluctant to go again.  On this trip, I realized I had misremembered.  The food is actually pretty good.  Everything is made fresh and tastes like something you’d get in a home kitchen.  The disappointment was simply that most of the food has meat or egg or both and that doesn’t leave much I can eat.  There are several safe dishes to be sure, but not the full variety you expect from a buffet.

Let’s start with the sushi.  At Gourmet Garden, the sushi station is the heart and soul of the place.

Raymond the sushi chef

A young smiling man (his picture doesn’t do him justice) named Raymond creates both standard and masterful sushi and sashimi dishes with the few ingredients he has in front of him. Unfortunately, each and every one of the sushi pieces has wasabi mayonnaise, which means Miriam poison (eggs).

Raymond though is more than happy to make sushi to order.  He offered Miriam a vegetable maki roll but she said nope, she wanted one with raw fish, and chose the salmon.  He also made me a maki roll with eel and pickled turnip and some salmon nigiri (there’s a sushi FAQ with pictures so you can sound as educated as I do).

Salmon nigiri sushi and shrimp dumplings

Sushi is my favorite part of these buffets and it’s hard not to just be able to choose what I want and put it on my plate (some of the creations were just gorgeous too).  So I limited myself to 3 special orders (16 small pieces, which Miriam ate several of) and enjoyed the rest of the food offerings.

My usual way of working a buffet is to grab an employee (not a server, as they rarely know anything about the food) and get a rundown of what is and isn’t safe for me to eat.  Unfortunately, not a single one of the buffet workers I asked spoke English.  Several of them spoke Spanish (which I also speak) but were only guessing about the food ingredients.

Raymond to the rescue again.  He knew how every dish was made.  He was so knowledgeable, in fact, that I asked if he owned the restaurant.  No, he’s just the sushi chef, but he goes through the kitchen to see how all the food is made and then retains it all somehow.  After I got permission to take his picture for my review, he asked me to tell my readers that he’s looking to find a young American girlfriend.  A sweet man who knows how to cook, not a bad catch.

Plate of sushi and hot foods

I ended up with several plates of good food.  Above we have (from top and clockwise): salt & pepper shrimp (very good but messy), green beans (moderately spiced), seaweed salad (one of my favorites), family style tofu (I had a craving for braised cabbage as we drove to the restaurant and this dish satisfied it, the tofu was cooked perfectly too), eel maki, and shrimp with vegetables.

On the plate below we have: steamed cod (the only miss of the night…it was cooked adequately but was too bland, it would have be good with a spicy sauce or mixed into another dish), broiled oysters (delicious if you get them fresh and choose the bigger juicier ones), and more family style tofu.

Plate of oysters, fish, and tofu

Miriam asked for, surprise surprise, chicken and I found two she could eat: teriyaki and 5 spice. She also had noodles, sushi, fruit, and several pieces of marinated sashimi, before deciding it was too spicy.

Miriam polishing off several plates of food

I didn’t ask about dairy but I suspect most of the dishes were dairy-free.  There was cheese in the salad bar and butter in some of the American dishes. I didn’t bother to ask about gluten either.  Though, except for the noodles and dumplings, I would guess that the only gluten we ate was soy sauce (which was in almost every hot dish).  A few choices were breaded but they all had egg in them so we didn’t eat them anyway.

Because it’s a buffet and you can ignore rice and other starches, you can eat here lowcarb.  Sashimi, seaweed, vegetables, tofu, a salad bar, meat, and soups.  Some of the sauces might be a bit on the carby side for those who need to keep their carb counts way down. Vegetarians have good choices too with a lot of the lowcarb items plus rice, noodles, vegetable sushi, and bread.

All of the desserts appeared to have dairy and eggs and wheat.  They had some (out of season) fresh fruit and several canned fruits including lychees.

Fruit bowls

The restaurant is all on one level with easy wheelchair access to tables an the buffet area.  The buffet stations themselves are a bit hard to reach from a sitting position, but no worse than any salad bar.  Nothing was burning inside and there was no noticeable propane or other smells, aside from the yummy food.  We did not check out the bathrooms.

With some careful navigation, Gourmet Garden can accommodate a variety of dietary restrictions.  For those with none, you’ll find a decent variety of hot and cold dishes, all fresh and inviting.

Miriam has always been more of a director than an actor.  Since she was old enough to hold a camera, she would grab one at any opportunity.  A child’s digital camera is a promised present (anyone know of one that is kid proof, has a display screen, and is under $30?) but, until then, she has been borrowing mine.  My old Nikon camera wasn’t very kid friendly since you had to turn it this way and that, and keep it in the case in-between shots. But my new one (a $100 Canon A590IS) is much easier.  Miriam already knows how to turn it on and off (no twisting and the lens cap opens and closes automatically) as well as how to flip the switch between picture taking and viewing.  She even uses the wrist strap.

Some of her pictures are quite good and a few are pretty amazing.  Though for every good one, there are 50 shots of her toes, the floor, or somebody’s butt (one of her photographic obsessions…the other one being taking awkwardly posed pictures of herself that I delete directly from the camera, lest we get arrested).

None of the photos below are edited in any way.  I often crop, adjust lighting, remove red eye, and so forth for blog pictures, but not here.  Miriam is 3 years and 9 months old.  She’ll turn 4 at the end of February.

Being smaller is sometimes an advantage.  The unusual angle makes the picture. Compare this picture of Michael cutting pumpkins to the cropped and lightened version I used in the blog entry for pumpkin puree.

Michael cutting pumpkins

Miriam colored the book with chalk then composed a picture documenting it.

Miriam's aunt Connie holding a Clifford the Big Red Dog coloring

This isn’t the prettiest shot but Miriam loves her computer pictures.  And it’s one of the few photos of me that isn’t awful.

Cyndi at the computer

The cats are some of Miriam’s favorite subjects.

Hope waiting for the door to open

Miriam and her cousin Jaiden took about 100 shots with my camera the day after Thanksgiving.  This is Miriam’s best.

Cousin Jaiden

Household objects are a common theme.  My parents brought this ceramic lion home after a trip to Europe in the 1960’s.

Lion face

This styrofoam box has been colored, pitted, used as a hat, and, of course, filled with rocks.

Rocks and rubber band in a styrofoam box

One in a long series of Melanie photos (she being the most patient of the kitties).

Melanie on the couch

This is my favorite of all of Miriam’s photos.

Closeup of Melanie

Turning the camera in on herself.

Miriam self portrait

My brother, his girlfriend, and my 10 year old niece came to visit us and shop at the local outlet mall.  Last time I saw them all (at the Marin County Fair the 4th of July) I brought a huge picnic lunch for everyone but this visit I decided not to cook.  I’d been wanting to try a new local Napalese/Indian place since it opened last year.  They have a lunch buffet, but the timing didn’t work out, so we had dinner instead.

Namaste Cafe
1390 No McDowell Blvd., Ste, A
Petaluma CA 94954
(707) 664-9245

Open Monday through Saturday - Lunch 11:30 am - 2:30 pm, Dinner 5:00 pm to 9:00 pm. Lunch buffet is $8.95 ($5 for kids) and dinner entrees run around $9-14.  Lunch buffet $8.95 ($5 for children).

My brother and his girlfriend got two chicken dishes, tandoori and tikka masala ($14), both of which they liked very much.  Miriam had some too and kept asking for more of the masala sauce spooned over rice.

Chicken Tandoori

Tikka masala is a protein of choice buried in a fragrant fenugreek sauce.  Tandoori has no sauce at all and the protein is baked in a clay oven then served on a sizzling hot platter with some vegetables.  Michael and I got the mahi mahi tandoori and the fish was ever so slightly underdone, but still flaky and flavorful.  That iron platter stayed hot for the entire meal and the vegetables left behind burned.  At that point it occurred to me is what we should have done is to have let it cook for a couple more minutes then quickly transferred it all to our plates.

Mahi Mahi Tandoori

I asked the staff about egg in their food and, fortunately for us, they don’t use very much.  Only in the naan (bread).  They told me most of their dishes have cream added and all of their breads are wheat-based.  Because Miriam and I can both get away with occasional dairy and gluten, I didn’t worry about it.  But another reviewer mentioned getting dishes made without cream, so it seems dairy-free is possible.

We started off with complementary crackers and a tamarind dipping sauce.  They were light and crispy but had little flavor, despite being studded with spices.

Cousins eating crackers

We got ourselves some roti, which is a plain wheat grilled bread (we ordered it without butter, which is how it usually comes) but that turned out to be a mistake.  It was rather plain but hardened up just enough so you couldn’t soak up sauces with it.  The basmati rice with peas ($1.50) was delicious.  My brother’s family ordered aloo paratha ($3) which was a baked flatbread with potatoes and spices and raved about it all night.

Michael’s and my other dish was channa amchaur, a beautifully spiced chickpea dish with enough sauce to justify eating the perfect (but carby) rice.  I could have easily finished the bowl of it myself.

Chickpeas, rice, and bread

Michael had an Indian beer and my brother some chai tea.  We all skipped dessert.

The inside of the restaurant is warm and inviting with no scents except for the lovely ones coming from the kitchen.  Because the place is small, there is a single door to the outside and no way to sit away from the drafts.  It was cold outside and we had to wear our jackets during the meal to stay warm.  In summer it wouldn’t matter, and it has been unseasonably cold here (30’s and 40’s at night).  I didn’t check out the restroom.  The dining area is wheelchair accessible.

I do look forward to coming again but next time I want to try the lunch buffet.  Hopefully it will have more of those chickpeas.

Namaste Dinner

Other Reviews:

Chowhound Places
Chowhound Review Dec 2007
Chowhound Review May 2008

We spent Thanksgiving 2008 much like Thanksgiving 2007, at a potluck gathering at Ecology House in San Rafael, California.  Ecology House is the only HUD (US Government) low-income housing for people disabled with chemical sensitivities.  It has 11 apartments and a community room where residents host events, meetings, and parties.  The Environmental Health Network holds its monthly meetings there and they sponsor Thanksgiving, buying the turkey and other basics.

I’m afraid I was boring this year and brought exactly the same things I brought last year.  But, hey, why mess with success? Every dish was popular.  I picked some lovely greenery from my garden to put in vases and brought the following dishes:

Lemon cranberry sauce	Organic cranberry sauce made with lemon instead of orange.
Edamane salad with roasted red cabbage	Organic cold salad made with edamame and roasted red cabbage.
Pumpkin Pie	Organic vegan gluten-free pumpkin pie.
Cashew cream	Organic raw vegan cream made from cashews, lemon, stevia, and seasonings.

Okay, so this isn’t a classic Thanksgiving dish, but it’s mine.  To people eating turkey or other meat, it is a nice side dish. For a vegetarian, though, it’s a good way to get significant amounts of protein without filling up on starch.

This recipe disappears fast and gets raves (even from the meat-eaters).

I originally made it with red bell pepper and I love it that way, but I can’t justify buying bell peppers when they’re not in season. They’re very expensive, imported from far away, usually not organic, and rarely any good. So I use red cabbage as a substitute. It works well and provides a nice color contrast.

Recipe:

2 bags frozen shelled edamame (32 oz)
3 red bell peppers or 1/2 large red cabbage
2 Tablespoons balsamic vinegar (estimate)
3 Tablespoons very good extra virgin olive oil (estimate)
Handful of fresh herbs, minced
Salt and pepper

To spread out the workload, you can make the vegetables the day before and leave them in a cold oven until you’re ready for them.

Peppers: Roast washed peppers whole in a 350*F oven for about an hour, turning several times. When peppers are cool enough to handle, remove seeds and stem and cut into strips, about 1″ long.

Cabbage: Cut cabbage in half, remove core, and slice in to long thin strips, then cut the strips in half so they are 1-3″ long. Roast dry (or with a touch of olive oil) in a 350*F oven until very dehydrated but not brown.  Stir often.

Slicing raw cabbage

Boil the edamame according to directions, drain.

While still hot, toss the soybeans in a bowl with olive oil, then vinegar, salt and pepper.  Add the vegetables at any point.

Cool edamame on counter then add finely chopped herbs, I used parsley, sage, lemon thyme, and oregano.

Put in fridge, serve chilled.

Nutritional Information:

The edamame alone is:
120 grams protein
96 grams total carbs
60 grams fiber
36 grams usable carbs

The rest of the ingredients will add basically no protein and a small number of carbs (maybe 10g at most). This recipe makes enough to serve a dozen people at a potluck. If we take that to mean there are 12 servings total, each serving has 10 grams of protein and 3-4 grams of usable carbs.

Edamame salad with roasted cabbage

An earlier version of this recipe with red peppers was posted to my lowcarb website December 1, 2003. A version of the recipe with red cabbage was posted January 24, 2004.

Note: Recipe rewritten with new pictures 12/08.

I’m not going to pretend that making your own pumpkin puree is just as easy as opening a can and everyone should do it, but it is more satisfying, it tastes better, and does double duty using up your Halloween pumpkins.  And it’s not particularly hard.

Start with the right pumpkins.  Your fabulous jack-o-lantern is not a good candidate, not even a fresh, uncarved one.  Jack-o-lantern pumpkins are bred for looks.  The inside is watery and does not taste very good, though it’s technically edible.  Your compost pile or worm bin will love it though.

Our pumpkins came from the pumpkin farm across the street from us, the Peterson Farm.  They grow several varieties, including the jack-o-lantern type.  We got my favorite, the Cinderella Pumpkin (which Michael is cutting up below).  It gets its name from the deep color and carriage shape.  Plus a couple others, including the pumpkin pie pumpkin, which looks like a smaller version of a jack-o-lantern.

Instead of carving, we displayed them outside in our Sukkah and for Halloween.  They lasted just fine for a few weeks outside in the cold (not freezing) and rain.

Michael cuts a cinderella pumpkin in half

Wash the pumpkin and cut it into manageable chunks, then remove the seeds with a fork.  Roast the seeds later.  You can leave the gooey insides part (remove for jack-o-lanterns but don’t bother with other pumpkins). Cut the pumpkin sections further to good baking chunks (not too small or they’ll be a pain to peel).

Cutting the pumpkin into pieces (picture by Miriam Norwitz)

We had three pumpkins and made three big trays of pumpkin chunks.

Chunks of pumpkin ready for baking

Roast them until they are soft all the way through, but not burnt.  Pretty much any temperature will do.  Go ahead and put them in while cooking something else.  At 350*F, expect it to take about an hour.  But don’t go by timing: poke your pumpkin with a fork often.

Pumpkin fresh from the oven

The only hard parts are cutting up the really big pumpkins and taking the skin off (okay, removing the skin isn’t hard, but it’s tedious).  Do this after the pumpkins are cooked and when they are cool enough to handle (I left these out overnight).  Pull off any burnt parts and peel or slice away the skin.  Don’t worry about bits of skin that are left with the flesh.  A small amount is fine.

Important note: The juicier pumpkins will have liquid in the tray and drip more as you peel them.  Lightly wring out the flesh before using.  But don’t toss that liquid.  I save it (in the fridge or freezer) and use it as an easy soup stock.

Peeling cooked pumpkins

Take the pumpkin flesh and put it in the food processor.  In batches if you need to.  Process until smooth.  I put the various batches into one big bowl since there were different pumpkin varieties and I wanted to mix them.  This is the result.

Pumpkin Puree

Anything you don’t use right away, freeze.  It freezes very well with little to no loss in taste or texture.  I like to measure it into 2 cup containers (zipper bags work but I prefer Pyrex storage containers (that’s glass with a tight plastic lid) if I have enough of them).  That way I only have to defrost exactly what I need for a recipe.

Now what do you do with it?  Pumpkin pie is the obvious first choice.  I’ve also used it to thicken vegetable stews. When I could eat dairy and eggs, the puree was fabulous in pumpkin cheesecake.  Although most of us think dessert when we think pumpkin, the truth is its a wonderful savory food too, and it’s lowcarb, the lowest of all the winter squashes.

As for more things to do with pumpkin puree, I’m stuck.  If you have a good recipe, please link to it in the comments.  I still have 10 cups worth to use up.

“Goodbye old car!  Thanks for taking good care of us all these years! We’re going to miss you!”

Miriam repeated words like this many times today.  I don’t know why I get sad when getting rid of a car.  Am I doing the right thing??  How can we just leave it here to be scrapped after it did so much for us?  Fortunately, I get over it pretty quickly.  Miriam on the other hand is maybe scarred for life.

This old car means more to Michael than it does to me.  It was a gift from his grandparents back in 1989.  Six months later, he moved to London for grad school and had to sell it.  The friend who bought it never kept up with her payments to Michael so, when they reconnected about 10 years ago, she just gave him back the car.  We were glad to have it.  My car was a stick shift (which Michael can’t drive) and his van was giving out.

Two years ago, the car failed its smog test.  We spent $700 getting it fixed.  It passed the smog test and, a few weeks later, one of the 4 cylinders died.  It wasn’t worth fixing at this point and we bought a used car as a replacement.

We found out about a program California has to take older cars off the road.  If you fail a smog test, you can turn in the car and get $1000, which is about what this car was worth running decently.  Unfortunately, you only qualify at the time of registration.  We spent two years kicking ourselves for not doing this then.  All the while we kept the car registered and insured and Michael drove it every month or so to keep the battery charged (he still had to jump it a few times).  Although you register a car yearly, you only do the smog test every two years, so we had to wait.

Our chance came a couple of weeks ago.  Michael took the car in and it failed massively, as we expected, and was labeled a gross polluter.  That’s about when we learned that the state doesn’t buy cars just for failing smog, they have to be gross polluters, and this car was not one two years ago.

Last night we stripped the car of anything loose and Michael removed the radio this morning.  Then he went to the DMV, turned in the plates, and filled out forms.  Miriam loves to ride in the car so Michael transferred her car seat and gave her one last slow ride up to Windsor, about 30 minutes away, while I followed behind them.  After endless paperwork, we got our check.

As we drove away, Miriam called out her final goodbye and insisted we each do the same.  Goodbye old car and thanks.

1989 Honda Civic Sedan

Shhh…don’t tell anyone it’s vegan: they’ll never guess.  The first time we made this was Thanksgiving 2007 and it (along with all the cashew cream) was devoured. Someone else’s pumpkin pie (homemade with traditional ingredients) still had half left.  In 2008, this Thanksgiving treat was one of 3 pumpkin pies (all gluten-free as it happens) and got the nod as first or second from everyone who tried the selection.

Pumpkin pie from Thanksgiving 2007

Because I couldn’t find one perfect recipe, I used the crust from one and the filling from another. Actually, Michael did the work.

Lowcarb notes: we’ve made this pie (filling and crust) with xylitol instead of sugar and it works fine.  Leave out the molasses.

We decided to triple the recipe this year but somehow ended up with 4 pies (and 6 crustless cupcakes we made for a nut-allergic friend).  We used small/medium springform pans.

The crust:

From:
http://www.somethinginseason.com/2007/10/pumpkin-pie-from-scratch-part-1.html
(note: this lovely site has been shut down)

Basic recipe:
2 cups whole pecans (you can substitute walnuts if you like)
1/4 cup brown sugar
1 egg

Michael processing pecans

I used pecans and organic cane sugar and flaxseed goo for the egg (1 tablespoon fine flax meal in 1/4 cup water, nuked for a minute then left to cool). You simply grind it all in the food processor and then press it into the pan. Cover the bottom and an inch or more along the sides with a good thick crust (1/4″ or so).

Crusts ready for filling

The filling:

From: http://www.tazarat.com/results.asp?id=33

Basic recipe:
3/4 lb firm tofu
1 (16 oz) can pumpkin puree or 2 cups fresh-cooked pumpkin
1 cup Sucanat (organic evaporated cane juice/cane sugar) or brown sugar
2 TB oil
2 TB molasses
1 1/2 tsp cinnamon
1 tsp salt
3/4 tsp ginger powder or 1.5 tsp fresh grated ginger
1/2 tsp nutmeg

Michael & Miriam measuring pumpkin puree

We used homemade pumpkin puree (from Peterson pumpkins) which I measured into 2 cup bags and froze. For the sugar, we used organic cane sugar. Michael used 4/5 of a cup instead of a full one in 2007 but we forgot in 2008 and used the full amount.  The pies tasted great and weren’t too sweet. The oil was sunflower (also oiled the pan with it). Instead of ginger powder, we used twice as much grated (both fresh and frozen work well) ginger.  In 2008, we couldn’t find nutmeg in the pantry so substituted cardamon (yum…I think we’ll have to do both next year).

Pumpkin pie filling

You just food process and/or mix everything and pour it on the crust. Spread out evenly.

Filling the crusts (picture by Miriam Norwitz)

The directions say to cook for 1 hour at 350*F, until cracks appear.  But this isn’t nearly long enough.  The filling takes 1.5 to 2 hours; unfortunately, the crust starts to burn after you pass 1 to 1.5 hours.  The secret is to turn off the oven after an hour or so, before you get that burnt smell, but leave the pies inside where it is warm.  The filling will continue to set.  If your oven doesn’t hold heat well, leave it on a low temperature (like 200 or 250).

The good news is that overcooking the crust actually tastes good.  People liked it even when it was burnt, though it was better when it was just caramelized.  Just keep an eye on it and you’ll be fine.

Pumpkin pie display

This is a rich pie with plenty of spice, but still a good pumpkin flavor. It is softer than your usual pumpkin pie but part of that is regular pies have a very firm crust that holds the filling (this crust doesn’t do that at all). The texture is good. All in all, it was a success.

I made a cashew cream to go with it. The cream was also a huge hit. It was great on it’s own but even better with the pie. They went together superbly.

Pumpkin pie with cashew cream

Note: Recipe rewritten with new pictures 11/08.

So what’s wrong with cranberry sauce made with oranges, you ask? Nothing. It’s delicious. But the slightest trace of oranges makes my daughter sick for hours. So I developed a version with lemons instead. I think it works better than oranges for cutting fatty foods and providing a clean crisp taste. You will need to add slightly more sugar/sweetener to this recipe to make up for the lack of sugar from the citrus.

Cranberry sauce is one of those dishes that is so easy to make I can’t understand why everyone doesn’t do it. Especially given that the canned stuff is so bland and without texture.  You do want to use organic cranberries here, as chemically-grown berries tend to be high in pesticides.  2008 was not a good year for cranberries and they were horribly expensive.  Fortunately, you don’t need a lot of them (1 lb served over a dozen people).

This recipe freezes extremely well. It also lasts in the fridge for a long time. I froze a batch leftover from Thanksgiving 2006 and served it for Thanksgiving 2007 with very little reduction in taste or texture.  I used the recipe again for Thanksgiving 2008.

Ingredients:

Fresh cranberries, 1 bag (about 16 oz)
Fresh lemon zest from 2 small lemons (organic only)
Fresh lemon juice from 1 lemon (2 if not juicy)
Fresh ginger root, grated, 1-3 teaspoons
Salt, pinch
Stevia, pinch or two (optional)
Organic cane sugar, as desired
Water as needed

In 2008 I used 3 TB sugar and no stevia and ended up with perfect sauce that was not very sweet (which is how we like it).  In 2006/7 I used a bit less sugar and some stevia.  In 2008 I also used 3 TB water to thin out the sauce a bit.  How much water you need (if any) will vary a lot based on how juicy the berries are, how much you cook it, how much sugar you use, etc.

Rinse the cranberries in water and drain.

Put into an empty pot on the stove and heat gently while stirring until the cranberries start to soften.

Zesting a lemon over cranberries

Add stevia and sugar to desired sweetness. The stevia is optional but will help reduce the overall sugar level. I end up using about half of what is called for in a traditional cranberry sauce that also has a sugar boost from orange juice. Don’t use all or mostly stevia as the dish will be too bitter (I love stevia but it doesn’t mesh well with lemons).

Add salt, lemon, and ginger.

Stir and cook until the cranberries start to pop open and the texture is to your liking. Mash a bit if you wish or leave mostly whole. Adjust sweeteners/seasoning if needed.  If the flavors aren’t coming together, you probably need a touch of salt.

This cranberry sauce makes a great traditional accompaniment to turkey or other Thanksgiving fixings. It’s also good as leftovers with a variety of foods as a condiment. Miriam enjoyed dipping carrots in it. And for Thanksgiving 2007, some people ate it straight as a dessert.

Finished cranberry sauce

Note: Recipe rewritten with new pictures 11/08.

This is a simple recipe but difficult to get just right. You need a good blender and some finesse.

I made the cashew cream to go with a vegan pumpkin pie I took to a Thanksgiving Potluck in 2007 and again in 2008, though it’s delicious on anything sweet.

Recipe:

2 cups raw cashew pieces (I keep them in the freezer)
Juice of one small lemon
2 teaspoons vanilla extract
Pinch of salt
Dash or two of white stevia powder (or use a another sweetener if you prefer)

Soak the cashews overnight (anything between 4 and 24 hours is fine).

Drain and rinse the nuts and blend them with as much water as they need.  You may need to do this in several batches.

Michael & Miriam blend the cashews

Add the rest of the ingredients.

Keep blending, then stop and use a spatula regularly to get it all. Make sure it is very smooth.  Don’t be afraid to add water, but taste the cream frequently to make sure you aren’t over doing it.  If the blender is strong, the nuts will cream up and absorb the extra liquid.  If not, you’ll have a somewhat gritty cream (which won’t take too much liquid, so be aware) but it will still taste good.

Finished cashew cream

Serve as you would whipped cream.  It will keep in the refrigerator for several days.

Cashew cream over pumpkin pie

Note: Recipe rewritten with new pictures 11/08.

It’s fall! It’s pumpkin time! So what do you do with those seeds?  Well don’t waste them, turn them into a healthy nosh.

Start with any winter squash: pumpkin, acorn, red kuri, whatever you like.  In these pictures, I used butternut squash.

Cut the raw squash in half lengthwise.  Use a fork to pull out the seeds.  See the gooey stuff in the seed section of the squash?  It’s delicious when cooked so you can just leave it there (except for pumpkins; remove and discard pumpkin goo).

Removing butternut squash seeds

If you want, you can wash the seeds in some fresh water (I rarely bother).  This will give them a cleaner appearance and flavor after being cooked, and will reduce burning.  Be sure to lay them on a clean towel after washing to dry them.

Mix in some oil (I use olive, just enough to coat), something salty (I used tamari), and some flavor (I used cumin, other times I use curry powder or hot pepper).  Stir with the fork.

Spread them out on a cookie sheet (no need to grease it since you put oil with the seeds) and bake until crispy and golden brown.  I put them in with the squash (the temperature can vary between 300 and 450 degrees) but watch them carefully because they’ll be done in 5-20 minutes, depending on the temperature.  They do burn easily.  Be sure they aren’t too soft either; you want them to crunch in your mouth once they’ve cooled down.

Roasted butternut squash seeds

If there are any leftover, store them in a glass jar with a lid on the counter.  They will last for a few days to a couple of weeks.  If they get soft in the jar, just crisp them up in the toaster oven.

Some comfort foods come from childhood (the one that fills my soul is very soft, very slow cooked scrambled eggs over buttered whole-grain toast, something I can no longer have) and others are with you all along but hidden until you happen upon that food.  My adult-found comfort food is Ethiopian.  The sour spongy bread wrapped around legumes cooked long and creamy in unfamiliar spices.

So when I heard an Ethiopian/Eritrean restaurant was finally opening in Sonoma County, I had to go.  It took a while–it actually opened in early 2008, and another I never made it to was open briefly before it–because eating out regularly was the first thing we cut from our budget as money got tight.  But after a bad day Thursday, when I had an appointment near Michael’s office, I emailed him and said that after the appointment I was picking him up at work and we were going to lunch.

Abyssinia Restaurant
913 4th Street, Santa Rosa, CA
(707) 568-6455
Hours: M-F 11am - 3pm; 4:30pm - 9pm (closed Tuesday)
Sat 9:30am - 10pm; Sun 9:30am - 9pm

Vegetarian Combo

I’ve eaten in perhaps a dozen different Ethiopian restaurants in my time and they’ve ranged from barely passable to excellent.  My current favorite is Café Eritrea D’Afrique in Oakland, CA.  For the most part, they all have very similar dishes: Injera (the bread) served with we’t (meat or legume/vegetable spiced stews, also spelled wat or wet or wot).

Before I knew I was gluten-intolerant, I took a friend with celiac to Cafe Eritrea and she made sure that their injera was made from teff (a non-gluten African grain) only.  When they said it was, she tasted a bit and waited 20 minutes.  She is so gluten sensitive that she would have known by then.  She then ate a full meal (and many others on different occasions) and never had any symptoms.

I’d encountered wheat flour in some injera recipes (and even some restaurants) but assumed it was a Westernization of traditional cuisine.  Turns out it’s a valid variation, along with the use of barley flour.  I thought perhaps it was a regional difference, maybe Eritrea vs Ethiopia, but my readings tell me it’s more of a family or personal difference.

In one Vancouver restaurant that used barley flour with the teff, they said the bread was less sour than the 100% teff versions (the woman made a face as she thought about sour injera) and I’ve found this to be true.  Cafe Eritrea’s injera is thick and soft (but with body) and very sour; I love it.  Abyssinia’s injera is made with teff, wheat, and barley and is thin, dense, and with very little sour taste at all.  Both versions are good, it’s a matter of personal preference and of course of food tolerance.  If you can not have barley or wheat, check ahead of time what the injera you’re thinking of getting is made from.

I was disappointed: Miriam and I can eat gluten once in a while without any problems, but I prefer not to and this means we can’t bring gluten or wheat intolerant friends there.  And I really miss the sour stuff; it doesn’t hit my comfort food buttons without it.

Abyssinia is a nice place and it has received a boatload of good reviews.  It’s very clean and white with touches of native art and eating baskets (which I didn’t see in use).  Aside from the staff, I didn’t see anyone in the restaurant who looked like they came from Ethiopia, though I’m not sure how large the community is in Sonoma County so that may not be a true sign.

Our server (who may have been the owner’s son) was accommodating and quick.  We asked for water as we perused the menus.  I wanted hot water with lemon.  Michael asked for regular water.  And Miriam said “warm water.”  Our server obliged with a tray of drinks fit for the three bears.

Miriam's water is just right

Miriam had expressed an interest in chicken and that’s what Michael wanted too, but the sole chicken dish on the menu (Doro We’t $13.95) came with a hard-boiled egg.  The server said the eggs are already in the sauce but he’d check to see what he could do.  The kitchen was about to start a new sauce and they had no problem doing one egg-free (he seemed to understand that sauce that had touched egg was not safe).

Unfortunately, he mentioned that the chicken was spicy so Miriam refused to even try it, but Michael enjoyed it (and was glad not to have to worry about cross contamination).  He said it was “sufficiently spicy” but not so much that I wouldn’t have been okay with it (I’m a former spice wimp who is fine with medium hot).

Doro We't

I had the vegetarian combo ($18.95 for two, $10.95 for one), which they say is vegan (some of the meat dishes use a spiced butter).  It has a bit of every one of their six vegetarian dishes: garbanzo beans, split yellow peas, two lentil dishes, collard greens, and cabbage/carrot/potato.  Plus some green salad.  Only one was spicy (the lentils (miser) or garbanzos (shiro) on the far left of the plate, see top of page).  The collards had a deep green leafy flavor which was quite good.  Some reviews praise them for not being bitter, but I like that depth in collards.

The we’ts had a flat taste to them, like they lacked salt, though adding salt didn’t help much.  The food was also quite oily.  I’m someone who tends to cook with a fair bit of oil but this put me off.  I’ve had Ethiopian food before that had no oil and it is flavorless.  The excess here might have accounted for the dampening of the spice flavors. Part of the fun with this cuisine is eating the plate, the injera on the bottom that has soaked up the sauces.  But in this case, the injera had little sauce but lots of grease.

Considering Abyssina is only 20 minutes from my home, and 5 minutes from Michael’s work, it made a nice meal and I may go back again.  I can’t say it is as good as the Oakland ones (though those vary a lot as well), but they’re a good hour away.

Parking is difficult but we found a place around the corner.  It’s a few blocks from the center of downtown so there is street parking here and there.  The restaurant is wheelchair accessible and there is no incense or other strong smell.  But the bathrooms had so much air freshener that Michael and Miriam turned away at the door (when a 3 year old is willing to hold it, you know it’s bad).

To see the menu, click on the picture below and use your browser’s zoom function if needed.

Abyssinia Menu

Other reviews:

The Press Democrat (May 2008)
Chowhound (March 2008)
Yelp

With all the various fermented vegetables I’ve made, somehow I never got around to making cucumber pickles.  But that changed this summer when I tasted a friend’s potluck offering and realized how much I missed them.  The vinegared pasteurized version from the store just doesn’t taste the same.

My friend used slicing cucs (the kind you put in salad), cut into chunks.  They were delicious but a bit mushy with a thick skin.  I knew I’d want to use pickling cucs, which are thin-skinned, solid, and just the right size for pickles.  I found some at an organic farm stand I passed on my way to an appointment in Santa Rosa.  The farmer insisted I take some heads of dill as well.

I used the making sour pickles recipe from fellow tribe member Sandor Katz, author of Wild Fermentation.  With other veggie ferments, you add salt, massage it in, and let the vegetable juices come out and cover the veggies (adding some salt water if necessary).  But, with whole pickles, you need to make a brine.  With cucumber pickles especially, the salt to water ratio matters.  I used 3 tablespoons salt in 2 quarts/liters of water.

I also added a large head of dill flower, a small handful of peppercorns, and some grape leaves.  Katz (and other sources) say the grape leaves help make the pickles crunchier.  I figured it couldn’t hurt, and I do have a nice grape vine in the back of my property.  Next time though I’ll make extra grape leaves and then use them for stuffed grape leaves since all the commercial ones have preservatives.  If you want garlic, toss in a few peeled cloves.

Seasoning for pickles

Put your dry seasonings in the bottom of the container (use glass or ceramic; plastic works but I can’t recommend it).  You don’t have to sterilize it first but do make sure it’s clean.  Wash the cucumbers, cut out any bad spots, and remove any remaining blossom ends with your fingernail or a knife.  You can keep the stems.  Pack tightly into the container.

Packing pickles

Now, pour in the salt solution, making sure all the cucumbers are covered.  Put a plate or jar or other weight into the container to keep the pickles submerged.  I used a plate with a water-filled jar on top.  Cover the container with a loose fitting lid or towel to keep it clean.

Put the container on your kitchen counter or some other place that’s not too hot or too cold.  Don’t put into your fridge; it won’t ferment.

A plate as a jar weight

Check the pickles every day.  There will be a lot more mold growth than with sauerkraut and other vegetables.  Carefully wipe it away, cleaning the plate/weight as well.  You can dip a cup or ladle into the brine to pull off mold from the top.  The mold is white and isn’t overtly harmful but it will make your pickles mushy and bad tasting.  Don’t worry about traces but try to get most of it.

After 5 days, my pickles were crunchy with a slight tang but were more cucumber than pickle.  At two weeks they were just right.  You should taste now and then to see how you like them.  Some people go a month or more.  It’s not only a matter of taste (do you want sour, half sour, dill, etc?) but the salt concentration and temperature will make a big difference in the fermentation rate.  When they’re done, clean things up one last time and stick the container in the fridge.

Pickles ready for eating

This batch came out pickle perfect.  But my second batch, not so much.  That time I bought organic pickling cucs from the farmer’s market and they had air spaces in the middle.  You just can’t predict this.  The pickles took less time to cure and still tasted fine (though not as flavorful since I didn’t have any dill) and the texture wasn’t bad, but I didn’t get that solid pickle crunch when I bit into them.  I also had a lot more trouble with mold the second time, even after refrigerating.  They’re still edible but I’m not sure what went wrong.  Guess I’ll have to practice some more…next cucumber season.

In my ongoing quest to discover 1001 things to do with masa, I came up with this little gem.  Guaranteed to please three year olds everywhere.

Start with fresh masa if you can get it.  Reconstituted masa harina if you can’t.

Grab a chunk, roll it into a ball, then flatten by hand into a thick oval tortilla.  Place your hot dog on top, making sure the tortilla is large enough to cover the dog on all sides.

We used a LightLife Tofu Pup.  Not because it’s the best vegetarian hot dog out there (trust me, it’s not) but because it’s the only one I know of that is even halfway like a hotdog but is vegan and gluten-free.  Miriam had been asking for hot dogs and this package was a treat for her.  Feel free to substitute any hot dog or sausage of your choice.

Hot dog placed on top of masa

Now, roll the masa around the dog, seal the edges and crimp the ends.  Pull off any excess masa.

Note: I haven’t tried this on a stick but the time to do it is before you put the hot dog on the masa.  Wrap the masa around the hotdog end of the stick.

Corndog ready for frying

Fry in a hot cast iron pan (or anything else that won’t stick) without any oil.  With tortillas, the pan should be hot enough to sizzle water, but here you want it on the low end of that because the masa is thicker and you want it to cook through without burning the outside.

Cook until browned on all sides.  That means about 6 turns (it’s round, not a square) and don’t forget a few seconds on each of the ends.

Corndog with Catsup

Serve with the condiments of your choice.  For Miriam, that’s catsup.

Miriam adds catsup to her dog

Three years olds often take some time to warm up to new foods, even ones that become their favorites later on.  Not in her case…  “I LOOOVE this!!”

Half eaten corndog

At the Petaluma farmer’s market in September, I found a stand with a big box of organic paste tomatoes (romas) which was on sale because they were overripe.  I picked out some good ones then thought, wait a minute, and turned to the farmer and asked to buy the whole box.  “I was hoping some one would ask me that!” he said.  I ended up with 20 lbs of luscious organic paste tomatoes for $12.  Only a few ounces of them were too far gone to use and I lost less than a pound total to stems and bad bits.

Yes, you do want paste tomatoes for this.  Roma is the most available variety but there are others, including many heirlooms.  Paste tomatoes are drier than slicing or cherry tomatoes so there is less liquid to cook down.  They also stand up better to long cooking times.  If you eat a paste tomato raw, it won’t have much flavor.  But trust me, once you’ve simmered or roasted it will be intense.

The bottom of a big box of roma tomatoes

I washed the tomatoes by immersing in a bowl of water and lifting them out, minus their stems.  Then I cut out any bad parts and then sliced into quarters (or so).  I think I am not going to bother to cut them up next time.  They really fall apart easily in the pot and you puree them later anyway.  But I will inspect each and every one for scars or bad spots (cut out the stem ends if they are large or woody).  And of course to make sure no stems or leaves are there.

Quartering tomatoes

Simmer on low heat in big pot for several hours, let it sit overnight with the heat off, then cook some more.  Note how the picture shows some bubbles on the edges but no bubbles from boiling.  That’s what you want.  Boiling is much too hot.  Check and stir often.

When a few hours from the end, add a bit of salt and 2 bay leaves.

Simmering tomatoes

If you’re not careful about the heat or stirring frequently, you will end up with some burnt parts on the bottom.  In fact, a lot of sauce recipes just assume you will have some “crust” at the bottom and tell you not to stir too deep.  But you can prevent all or most of it if you’re watchful.  Don’t worry about some browned stuff at the bottom though.

And, by all means, do not–I repeat, do not–let your spouse put a lid on the simmering pot in order to do something else on the stove and accidentally knock the dial of the electric stove from “single burner low” to “double burner high” and then ignore it because it’s not his sauce.  When I went to check on it 20 minutes later, it was bad.  Smokey smell and a burnt taste in the sauce.  I was not a happy chef.

Burnt sauce on the bottom of the pot

Here’s how I fixed it:

1. Carefully move the sauce to another pot (do not pour; scoop and avoid touching the bottom).
2. Put in some sugar to counter the burnt flavor (I used 2 tablespoons).
3. Add a raw peeled potato to the sauce and simmer it in there for a while.  It soaks up the bad flavor.

It did work.  The sauce has a definite smokey undertone but it’s still very good and usable.

When the sauce is done, it will be much reduced from where it started and the tomatoes will have completely fallen apart.  It should look like this.

Tomato sauce ready for pureeing

I then sauteed 2 medium onions, diced, in olive oil.  For some (okay, most) applications I brown the onions but you don’t want to do that here.  The flavors will be off.  Make them translucent but stop before you get more than a hint of browning.

Sauteed onions

You can add most anything you like to your sauce.  If you like garlic, put it in with the onions.  If you want vegetables, dice them and either saute with the onions or add to the simmering sauce a couple hours before it is done (since it’s at low heat, it cooks things very slowly).

I decided I wanted a plainer sauce, so I could change it up as I liked later.  So I only added the onions (with olive oil), salt, and some fresh rosemary, oregano, and basil (very near the end).

Now it’s time to puree the sauce.  You can do this before or after you add the onions or anything else, depending on what you want.  I pureed after adding everything.  Be absolutely sure you remove all the bay leaves first though (and the potato if you burned your sauce).

I used my trusty Braun stick blender, which is perfect for this application.  I wanted the sauce to have texture but be reasonably smooth.

Pureed sauce ready to eat

This batch gave me 22 cups for freezing and 25 oz for the fridge.  Pyrex makes some 2 cup round glass storage containers with tight fitting plastic lids which are great in the freezer.  You can defrost the sauce the day before in the fridge or just slide it out of the Pyrex into your pot or nuke the glass (remove the lid first).

This sauce is of course great on pasta.  We also like it on sauteed tofu.

This year, Miriam (age 3.5 years) wanted to be a superhero for Halloween.  Her first choice was Superman, and she was quite clear that she meant Superman, not Supergirl.  Being 3 though, she had a lot of back and forth.  At times Supergirl was okay and so were Spiderman, Batman, or anyone from the Justice League (her favorite is Hawkgirl).  In the end, she decided on being Superman (though she used both titles while trick-or-treating).

Being a green mom I’m opposed to 1) spending lots of money on something meant to be used once and 2) buying new plastic/vinyl.  Being someone with multiple chemical sensitivities though, I’m not able to just pop into Goodwill and look for used costumes.  I didn’t want to take the time to make something either.

I found a used Superman costume on Craigslist from someone who said there was no fabric softener.  I didn’t notice a scent on it when I bought it (but then I didn’t notice the rip in the seam either) but it came out after being washed.  Miriam said it itched and I wasn’t sure what I was going to do.  But it turns out she was okay if she wore clothes underneath it (which was a good idea anyway because it was cold out).  I just washed my hands after every time I touched it and had her change immediately upon coming home.

Miriam & Michael fly off to Halloween storytime at the library

Last year, her first time trick-or-treating, we found exactly one item in her bag that she wasn’t overtly allergic to and let her eat it.  She bounced off the walls for a while then gladly agreed to trade in the rest for daddy to take to work and she got to pick out a toy from a local store.

This year they went trick or treating in a more popular area so the treats were smaller.  This meant far less chocolate, her biggest allergen.  About 2/3 of the candy was chocolate, orange, or something else she reacted to (like the treat from last year, which has dairy) and it went into daddy’s bag (traces of dairy or gluten aren’t problems for her and she can eat each of those as treats once in a while, but egg, chocolate, and orange are not okay ever).

I snagged the one good thing in what was left for myself (peanut butter taffy, yum!) and she had a taste of it.  Then she got to pick one candy for herself with the caveat that we didn’t know what might have orange so she was taking a risk that she might pee her pants.  She had a sour cherry lollipop (the round junky kind with a chewy center, which made for some amusing expressions as she’s had almost no candy in her life…she now says she wants to give away all the chewy candy).  She did some bouncing around and we explained that it was the sugar (actually, it was probably mostly the artificial crap).

She is keeping crayons and a tiny joke/coloring book she received. We did take away a smartie necklace she was wearing because it was orange colored and smelled like orange.  She willingly gave it up when I told her that.  We went and washed hands and neck but she’d been wearing it for a while and did end up having to pee in the middle of the night, though no accidents.

The deal is, and she’s totally cool with it, is that she will get a toy (she was okay with my picking one out and not telling her in advance…anyone know a cheap source of a real working stethoscope?  I’ve been wanting an excuse to get her one for ages) in exchange for the candy in daddy’s bag.  As for the rest of the candy, she can keep it or exchange it for the Yummy Earth lollipops I bought her (two flavors I know are orange/grapefruit/tangerine-free…I can’t buy from the bulk bin, only separately wrapped bags of single flavors) or for another toy.  So far, she’s opted to have a Yummy Earth treat each night.

I am really happy that we could encourage her to trick-or-treat with abandon and not worry about what she was getting.  That would ruin the fun.  She still gets her treats (edible and otherwise) and she had a blast Halloween night despite the drizzle.

I stayed home…I can’t risk the cigarettes and pesticides I’m sure to encounter.  And I already had a headache.  Maybe next year I’ll go with my gas mask on and let people decide if it’s a costume.  I hate missing so much of the fun stuff in her life, but I’m grateful that, so far, she’s able to participate in them herself.

Halloween day, Michael’s office had a Survivor (TV show) dress-up theme, complete with an eat-gross-things contest.  His special treat was deep-fried crickets (”but, Cyndi, they’re not traife”).  Oh, and a big bag of chocolate.

Miriam & Michael prepare to go trick-or-treating

Chimichurri is a popular sauce from Argentina made with fresh green herbs (usually parsley, cilantro, and/or mint), garlic, acid (red wine vinegar, lemon, etc), and olive oil.  Some recipes have other ingredients.  It’s usually served on meat but I love it on fish, tofu, beans, salad, and all sorts of things.  Since I’m not a garlic fan, I leave it out.  It’s still amazing.  My acid of choice is fresh squeezed lime juice.  Not only is the flavor just right, but limes generally have no seeds, so it’s not too hard to make.

Chimichurri Sauce Recipe

2 bunches fresh herbs (any combo of parsley, cilantro, or mint)
Juice of 3 limes
Salt
Seasonings as desired (hot pepper, garlic, etc)
1/4 cup extra virgin olive oil

Take any parsley or cilantro bunches you’re using, twist off the bottom half of the stems and discard into the compost.  Then wash the remainder very well (cilantro in particular tends to hold dirt) by swishing and lifting out of a bowl of clean water, three times.  Pull mint leaves off and discard stems.

Shake or spin dry the herbs and put most of them (maybe 3/4) into the food processor.

Add the lime juice and some salt.  Note that the amounts given here are approximations.  Bunches vary in size and so do limes.  Each of them vary by water vs flavor.  There is just no way to know exactly how much lime juice or seasoning you’ll need.  So start with 3 limes and add 1 or 2 more if needed after you taste.  Start your salt amounts on the low side too.

I like a teaspoon or so of cumin (the seeds are best but powder is good too) and some mild heat.  Sometimes I use chipotle powder, other times I use chili flakes.  All depends what I’m in the mood for and what’s on hand.  If you want garlic, use fresh peeled cloves.  Rough chopping will help your processor out but is optional if you have a good one.  I’d use 2-6 cloves in this recipe, depending on how much you like garlic.

Process until smooth and taste.  Adjust lime juice, salt, and seasonings.  Repeat until it’s perfect.

Now, drizzle in the olive oil and process lightly.  Use more or less if you wish.

Finally, add the leftover herbs and pulse the processor so they are well chopped but still have texture.  If you’re using a processor that can’t do this well, or you are using a blender, then do the chopping by hand and add the minced herbs at the end.

Squeezing limes for chimichurri sauce

This sauce lasts several days in the fridge and you can use it to punch up just about anything.  It’s great with mashed avocados, browned extra firm tofu slices, firm white fish, or on crackers.  But one of my favorite ways to use it is in a bean salad.  Here are two different recipes.

Black Bean & Lentil Salad with Chimichurri Sauce

I used black beans and lentils in this dish, but you can substitute any legumes you wish.  Be sure to cook them so they are done but still firm. If they are mushy, you’ll end up with bean dip, not bean salad.

2 cups dry black beans, soaked overnight and drained
2 cups french green lentils, rinsed in water
4-5 small bell peppers

I cooked the beans and lentils separately (though in the same pot) so I wouldn’t risk having to overcook one. Feel free to cook them together if you’re better with timing than I am. Cook until done but firm, drain well (liquid is great for soup stock (freeze it) or put on plants outside).

Cut peppers in half, remove cap and seeds and slice into thin strips (cut in half if more than 3″ or so). Put on baking dish with a touch of olive oil and bake until soft. I did 25 mins at 350*F in a convention oven. If you use a regular oven, stir them every 5-10 mins.

Add peppers to beans, stir lightly, and add the chimichurri sauce.

In a blender, put the following (these are approximate amounts):

Mix in sauce. Serve warm, at room temperature, or chilled.

Variation: for a bit of spice, make some of the peppers medium heat ones and cut fine (leave some peppers large and mild) or add hot pepper to the sauce.

Black Bean, Cucumber, & Tomato Salad with Chimichurri Sauce

Black beans (measure as 2 cups dried or 3-4 cups cooked, drain before using)
1 medium cucumber
2 large tomatoes, preferably heirloom

Dice the cucumbers and tomatoes and add to the beans.  Add the chimichurri sauce.  Mix and serve at room temperature or slightly chilled.

Black bean salad with chimichurri sauce

After all our travel posts, I thought it was time to share some places close to home.  Really close to home in this case.

Peterson’s Farm
636 Gossage Ave, Petaluma, CA 94952
ettamarie@petersonsfarm.com
http://www.petersonsfarm.com/

The Peterson Farm as viewed from our driveway

Yes, we are lucky enough to live across the street from a small, working, chemical-free farm.  In a mere 6 acres, Ettamarie and Ray Peterson manage to raise hundreds of pumpkins (including several delicious varieties, not just ornamental ones), fresh eggs, glorious raw honey, and a few miscellaneous things depending on the season.

Naturally, we always get our Halloween pumpkins here.  This year they graced our Sukkah too.  They make good pie when they’re done being pretty.

Cyndi & Miriam pick out pumpkins

Neighbors wander in as needed for a carton of eggs or a jar of honey but this isn’t an attraction you can just drive over to: make an appointment first.  Mostly, they host school groups.  The joyous noise of children discovering their perfect pumpkin floats through our windows all October.

Peterson's Farm barn

There is a picnic area.

Peterson's Farm picnic area

And a large barn for workshops and classes.

Peterson's Farm Barn Interior

But what Peterson’s Farm is famous for is Ettamarie and her bees.  Here she is showing off a real hive inside a glass display case (there is a hose off to the right, through the window, that lets the bees go outside as desired).

Ettamarie Peterson & her bees

This year the spirit possessed us and we decided to build a sukkah for the holiday of Sukkot.  We’d done a poor attempt a few years ago but this was the first real one for all of us.

Sukkot occurs 5 days after Yom Kippur, in late September or October.  It reminds us of the time when the Jews wandered in the desert in the years between leaving slavery in Egypt and entering the land of Israel.  The Sukkah (or Succah) is a temporary hut reflective of the ones carried through the desert during the Exodus.

It can be any size: big enough for one person or for a crowd.  You spend the 8 days of the holiday taking your meals in it, or sleeping there if you wish.  One wall can be a building and another is open (or partially open).  The other two are made out of just about any material.  Our two side walls weren’t as sturdy as the article linked to above say is required, but they worked.

The roof needs to be of materials grown from the ground.  We used mulberry branches from the tree in the pictures.  You should be able to see the stars but not have gaps that are too large.

I organized the Sukkah building party (for Sunday, just before the start of the holiday Monday at sundown) before I had a clue what we were going to use as materials. Then our tenant built a raised bed for my garden.  I said it was too tall and he said, no problem, I’ll just cut off the top.  When I saw the leftover wood, I knew immediately that was the Sukkah roof’s frame.  It was small but I figured it was big enough for our family to eat in and we could each spend some time standing in it for the gathering.  I also considered the mulberry tree to be an extension of the Sukkah roof.

So, here’s how we started: one wobbly wood frame, an open space in the driveway (dig that new gravel we put down a few weeks ago), an old garage door we’re painting this year (so I don’t care about screw holes), some scrap wood, the chuppah poles from our wedding (6 foot long dowels wrapped in ribbon), and some miscellaneous tools and fasteners.

Sukkah Frame

First, we reinforced the frame with some extra nails.  Then we cut some scrap wood and nailed a piece across each of the 4 corners.  This was to serve as a stop for the poles.  Next, we turned the frame over, put the poles so they were on top of the scrap wood corners, and held them to the frame with pipe clamps.  Finally, what you see in the picture, is someone pre-drilling the holes in the frame for screwing the frame to the garage.

Building the Sukkah

Did I mention that both the batteries for my electric drill and circular saw (interchangeable batteries) were dead?  Yes, I’d charged them, but they’re old.  Couldn’t find our hand saws either.   We borrowed a circular saw for the scrap wood but had to use hammer and nails for the hole pre-drilling and brute strength to screw the frame to the garage door.

Putting the Sukkah up

We did it!  Our Sukkah was a 4′x8′ wooden frame screwed to a garage.  With 6′ poles on all corners, helping support the weight and create the structure.  A friend loaned us the clothes for the two side walls and I tacked an old sheet up for the back wall.  The floor was an old area rug and we covered the roof with freshly cut mulberry branches.

The round glass-top table was inside the Sukkah most of the time but we pulled it out for our celebration potluck Wednesday night.  We added some more tables to hold food and other items.

Our Sukkah decorations were minimal but we had some Stars of David Miriam made in Synagogue over the High Holy Days, beeswax candles from Bloomfield Bees, and half a dozen pumpkins from Peterson’s Farm.

Our dinner was the cornbread challah I invented for the occasion, ceviche, a couple of salads, wine and seltzer.

Celebrating Sukkot

All in all, I’m very proud of our Sukkah (and no telling me how pathetic it was…it doesn’t look like the pictures you see in books but it met the religious requirements and was a lot of fun).  Maybe soon all those bricks will be my long-dreamed of patio and we’ll eat outside all year round.

We hosted a potluck for Sukkot this year and told everyone we would provide the challah.  The last shabbus potluck we went to had regular challah and Miriam ended up with some symptoms due to cross-contamination from the eggs (part of the ritual is breaking the bread with your hands; while we don’t do that of course, others we ate with did and, despite their trying to avoid it, the crumbs spread).

At our last time hosting a Jewish potluck with these friends, we made a great challah from a Pamela’s bread mix.  It came out great and worked well with a braid too.  But Miriam had her first life-threatening allergic reaction in August and our top suspect is tapioca (negative in the allergy testing but we’re not letting her have it until we can do it in a controlled manner with medical backup).  As anyone gluten-free for a while knows, pretty much every gluten-free bread mix or product on the market contains tapioca.  It’s a great flour, but Pamela’s has it too and we just can’t take the chance.

I ordered some more of Primavera’s fabulous organic masa and was going to make tortillas (to go with the ceviche I made for the main dish).  Then I thought…what if I braided and baked it instead?

First I took the fresh masa, scooped some chucks out of the bag with a spoon, evened them out, and rolled them into 3 balls.

Masa rolled into balls

Then, I rolled each ball into a log.

Masa balls rolled into lengths

And braided it, crimping the ends well and pushing down on the dough so it wouldn’t come apart.

Braided dough

Then it went for a roll (all sides) in a plate of sesame seeds.  I added some oatmeal so it would be “bread” we could say Hamotzi over.  This is completely optional if you don’t need it for religious purposes.  The oats didn’t change the taste or texture at all.  If you react to the wheat contamination in most oats, use ones certified gluten-free.  The sesame, on the other hand, was delicious and added a nice crunch.

Sesame seeds and oatmeal

I carefully moved each loaf to a baking pan generously coated with olive oil.

Challah ready for baking

I baked them at 325*F for about 35 minutes, turning once halfway through (use two spatulas so they don’t break apart).  I left them in the oven with the heat off for another 10 minutes or so.

Finished challah

Miriam ate about half of what was there and the rest of us made sure the plate was empty.  Even the nonallergic folks thought it was fabulous.   It came out dense and chewy, almost like a bagel (hmmm…) but still light enough to have the mouthfeel of bread.

I’ll have to experiment a little.  The oil kept it from sticking and also made it richer, which was what I was going for.  Without the oil, it might taste more like a tortilla.  But, overall, I’m very happy with how it came out.

Happiness is a little girl jumping for joy singing “it’s challah that doesn’t make me sick!!!”

We only had one day to spend in Portland, Oregon and it was a scorcher.  We decided to do our neighborhood roaming in the morning and then find indoor spots for most of the day.  We then met friends for dinner.

Portland Travels Overview

A) Alberta Street in the NE section.

We drove up and down Alberta & Killingsworth Streets and walked about in an area with some interesting looking stores.  It was mostly too spread out for walking and most places were closed early Saturday morning.

Portland Downtown Area

B) Multnomah County Central Library. 801 S.W. 10th Avenue.

This was a great spot to kill a few hours. We drove there and managed to find parking.  Note for Portland newbies: there is a huge difference between east and west.  Many of the numbered streets duplicate.  Downtown is west.  (more…)

C) Portland Streetcar to the Pearl District.  Downtown.

Right in front of the library, on SW 10th Ave, there is the Portland Streetcar that runs often and is free in the immediate downtown area.  We took it north to a neighborhood called the Pearl District, which was a fun place to walk around and see the sights.  We popped into Whole Foods for a quick bite to eat (including a grilled peach with berry sauce dessert which was a free sample) and a safe bathroom.  Then we zigzagged a bit along the main parallel streets until we reached the southern edge of the district where Powell’s was.

D) Powell’s Bookstore.  1005 W Burnside.

This local chain is a Portland institution and this branch is the largest.  Several stories on practically a whole city block.  We could have spent days there.  The bathrooms are scented.  The building has elevators and is basically wheelchair accessible, if you don’t have to reach too high.  There are plenty of places to sit, especially in the children’s section, which has tables and chairs like a library.

E) Oregon Museum of Science and Industry. 1945 SE Water Avenue.

Known in Portland simply as OMSI, this 2 story building filled with exhibits for all ages was a nice way to stay cool.  (more…)

F) Kalga Kafe. 4147 SE Division St.

Lovely vegetarian restaurant.  Great place to meet friends and end the day.  (more…)

Greater Portland Area

After our day in the city, we went back to Champoeg State Park.  A mere half hour drive away, it was an inexpensive way to be close to town.

When we were trying to figure out what to do on our one day in Portland during a heat wave, we met some moms in Salem who said we should go to OMSI.  To where?  To the Oregon Museum of Science and Industry.  An entity big enough in Portland to warrant its own set of freeway signs.

Oregon Museum of Science and Industry
1945 SE Water Avenue, Portland, OR 97214-3354
(503) 797-4000 or (800) 955-OMSI (6674)
http://www.omsi.edu/

Hours: Tuesday-Sunday 9:30am-5:30pm (plus Mondays of school holidays; summers open until 7pm)
Prices: $11/adults, $9 kids & seniors, under 3 free.  Show your AAA card for a discount.  OMNIMAX, Planetarium, some rides & shows, extra.
Parking: $2 but they didn’t actually charge us for it.

It was dinosaur month and they had a special exhibit.  A couple of the dinosaurs moved and roared and it took Miriam a few minutes to believe they weren’t going to jump the wall and come after her.  Then she asked to go see them and had fun.  Even looking at the pictures as I was writing this, she said, “oh I am so scared” (half kidding) and added “are they alive?”  We were there almost two months ago but she remembers…

Cyndi & Miriam

They had both full-featured dinos and some that were just skeletons.

Miriam & Michael

And of course some silly tourist stuff.

Michael & Miriam vamp for the camera

Since we had gone to A.C. Gilbert’s Discovery Villiage in Salem the day before, I was a little concerned about doing science museums two days in a row.  But the places were quite different and Miriam had a blast both times.

OMSI features an OMNIMAX Dome Theater, a Planetarium, and Laser Light Shows, which all cost extra, so we didn’t go.  The Featured Exhibit when we were there was the dinosaurs but now has switched to something else.

They also have a Science Playground for children 6 and under, which is a large room with places for parents to sit down and watch their kids play.  Any child over 3 would be bored there.  The Life Science Hall and Earth Science Hall have a bunch of interactive exhibits that range from fun to lecturey to broken.  Most were geared for elementary school age children.  Some were old and outdated and some of the newer ones were very patronizing.

They have several labs (chemistry, physics, marine science, etc) there which are mostly for elementary and secondary school aged children.

Where we spent the most time was Turbine Hall, which, ironically, is free to the public.  Here you find all the hands on hard science fun that I experienced at science museums both as a kid and as a teacher a couple of decades ago.  Miriam’s favorite was the Earthquake House, a little cottage on a moving platform that rocked and rolled to the sounds of Carole King (I felt the earth move under my feet…no, really).

Accessibility: The building is two stories and there are stairs, escalators, and elevators.  There were plenty of places to sit and rest around all the exhibits and the hallways and lobby.  As I recall, the bathrooms were pretty stinky (air freshener or cleaning product fragrance) but not completely unusable.  Some of the labs (the chemistry lab mainly) emitted very strong chemical smells that wafted out the door into the Hall. Something was going on in the building at large because I had a headache and the typical spaciness/fatigue that comes with exposure.  I can’t pinpoint it though.

For a 3 year old, this is a great place to go once in a great while.  I hear that older children (in the 10 year range) love the place.  And they seem to have enough fun to keep teens occupied too.  A toddler would have enough interesting things to keep busy.  It’s the 3-6 range that might be a bit weak, but then we didn’t explore every area they had.  It certainly was a good way to stay cool on a hot day.