This was my first time at this “low-waste, alcohol free, pet free, smoke free and must have fun event.”  I went with my blogging friend Laureen Hudson, her daughter (Michael stayed in Petaluma with Miriam and Aurora’s big brothers), and Laureen’s friend Lisa.

Held at the beautiful and green Salmon Creek School (pause a moment to lament that we don’t live near enough for my daughter to attend a school with such clean air and lack of chemical stink), it was a mix of hippie aesthetic with practical advice, local businesses, and of course samples galore.

Fermentation roughly falls into two categories: dead and alive.  This event covered both.  Alcohol and bread are the two best examples of the former.  You can’t make them without fermentation (excluding things like crackers or tortillas) but we eat them for the taste and general nutrition (and they preserve foods without winter or electricity).  There are few to no probiotics.  Probiotics are what make ferments live.  You eat these for all the usual reasons but also for the nutritional powerhouse of the yeasts and bacteria.  Yoghurt, kefir, krauts, and pickles are the best known live ferments (though they aren’t always sold live).

As regular readers of my blog know, I make a variety of vegetable ferments (krauts and pickles).  And I long to make more.  I’ve tried my hand at coconut yoghurt and have plans to make water kefir next.  Another project on my list is dairy-free cheese (something pungent, like blue).

Many attendees lamented the lack of alcohol at a festival dedicated in part to its production.  But there were workshops covering spirits; my guess is logistical concerns kept out the samples.  Cheese (from cow, sheep, or goat milk) was another large component.  Since dairy and I don’t get along well, I had to skip that part.  No one there makes non-dairy cheese but I will make this my mission to find out how.

The Beverage People in Santa Rosa has classes and equipment/ingredients for sale for a wide variety of fermented products, but their specialities are beer, wine, and cheese.  My friend Gabe Jackson, who works there, even made us a case and a half of blackberry wine (picked from our garden–and yes, a post on that is coming!).  He’s promised to keep his eyes open for information on non-dairy cheesemaking.  His dairy cheese class at the festival was a big hit.

I attended classes on sauerkraut and pickle making, both with demos and fairly straightforward advice for beginners.  Kathryn Lukas, the owner of The Farmhouse Culture, demonstrated a simple cabbage ferment.  The woman next to me sounded peals of joy when Kathryn said don’t bother to pound your cabbage, just massage it a bit with salt to release the juices.  Since it had never occurred to me to pound my veggies, I just smiled, but now I wonder what I do that isn’t necessary or what little things I might be missing.  Kraut making is pretty easy, but there is a lot that can go wrong too.

Another thing that that hadn’t occurred to me was the sugar content of the vegetables.  Usually with ferments sugar is a good thing, even necessary, as it feeds the yeasts.  But *aha moment* what makes krauts go off often is the yeasts gaining control; krauts and pickles are a bacterial ferment, not so much yeast.

Most of our kraut is red onion.  Most of the time it comes out fabulous.  Once in a while we get an unwelcome surprise.  I asked Kathryn her opinion and she said it was likely the sugar in the onions.  Which can vary a lot.  I don’t know how to fix this…can I add some acid?  Can I measure the sugar to know which onions to avoid?  I don’t want to mix with large amounts of other vegetables.

Kathryn says to keep your vegetable blends no less than 75% cabbage so they come out well every time.  That works great for kim chee, which I also make, but sometimes you want something different.  I asked her if there was a chart of different buggies (desirable and undesirable) but she didn’t know of one.  I would find that very helpful, since I know what my off ferments look/smell/taste like and could match the bugs.

Jill Nussinow (the “Veggie Queen“) taught pickles.  These should be easy but even more can go wrong than with krauts.  I’ve made cucumber pickles and had one fantastic batch, a couple okay batches, and one batch we couldn’t eat.  Turnip pickles were so-so and tomato pickles were a total fail (though I sat near someone who said her green tomato pickles come out great, so I’ll give it another try).  Cool temperatures seem to be pretty important (you can get away with summer temps with kraut) and so is good technique.  Other than that, I’m not exactly sure why mine fail so often.

This very expensive crook was much touted at the festival.  What do the experts say? does it make better kraut or pickles?  The answer is no, but it does make it a lot easier.  You still have to weigh down the veggies (you never want them to contact air); this crock does come with weights.  But apparently when you fill the outside rim with water and put on the lid, you get a seal that lets CO2 leave without letting air in.  So less chance of trouble.

In addition to the pricey rimmed crock, Cultivate in Sebastopol had a variety of crocks and other equipment, at decent prices.

One ferment I’ve been wanting to make for a while is water kefir.  Dairy kefir is pretty common and makes a drink similar to liquid yoghurt, though the buggies are totally different.  Instead of using a bit as a starter, like you do with yoghurt, you strain and save the kefir grains, which are like tapioca.  You put the grains into your new liquid and go again.  The grains will multiply with time so there are plenty to share.

You can use dairy kefir grains in a non-dairy liquid and they will turn into water kefir grains.  It’s the same minus a few cultures that only reproduce with dairy.  So you can’t make dairy kefir with water kefir grains.

Water kefir is delicious and can be made fizzy or flat.  Apple juice is a common base, so is coconut water (not to be confused with coconut milk).  But you can make it with water too, as long as you add some sugar to feed the yeastie beasties.  Like with all ferments, the bugs eat the sugar and you’re left with a low (or at least lower) carb product.

The folks at Cleansing Ministries Rejuvenation Center in Santa Rosa gave a demonstration on making ginger root beer water kefir.  I can’t wait to make it.  Once I get my hands on some water kefir grains, I’ll blog the full recipe and my results.  Miriam adores kefired apple juice, which she had at a friend’s once, but I am allergic to raw apples and apple juice and found that the symptoms kicked in after too many samples of apple ginger kefir.

Nowhere could you see the hippie/mainstream dichotomy of the festival better than by looking at the water kefir demo and the “Fermented Foods and your health” talk. Karen Miller-Youst admonished us not to make kefir in a room where there had been anger and Dr. John La Puma gave us isolated sounds bites about the medical wonders of fermented foods.

John started us off with his credentials (part his resume and part the famous people he’s worked with), accompanied by a glossy flyer advertising his book.  The flyer was similar to the talk, filled with little tips like “cooked carrots and cooked tomatoes are better for you than raw” (something that is not only banal but wrong: soft or ground carrots make it easier to get the nutrients out but raw whole ones still have them and there is exactly one nutrient, lycopene, in tomatoes that is present in higher amounts when cooked, not exactly a reason to give up raw produce).

But onward to the talk.  What would you consider the number one reason to eat live fermented foods?  John’s was that probiotics lower the incidence of antibiotic-induced diarrhea (he even said it twice and had it on a slide).  Yep, it’s true, but…  His other reasons were about how probiotics are good for various gut conditions.  Also true.  But very allopathic.  You can’t be a doctor unless you treat disease, and all bodily workings are mostly separate from each other.  Right? Not really.

Granted, I left the talk before the end (the room was giving me a headache, the only problem I had in the building), but not once did I hear him say anything about the normal role ferments play in human health.  How every traditional culture has them in spades.  How they exist in nature as well and are part of non-agricultural societies cuisines.  How they work and why they are not just “healthy” things we can eat but essential to keeping our bodies balanced.

Fortunately, the organizers and attendees in Freestone needed no convincing.  The emphasis was on how to get more ferments in our lives, not why.  A nice playground and a butterfly ride for the kids, tons of samples (I could could have drunk Farmhouse Culture’s pickle juice all day), foods for sale, and live music rounded out the day.  I’ll be back next year!

©2010 Norwitz Notions. All Rights Reserved.

Miriam kisses her brother (22 weeks)

I had something similar during the second trimester when I was pregnant with Miriam, but this is worse.  And I’m well into the third trimester now.  Two huge increases/additions to my thyroid meds have helped, and so has being diligent about taking my supplements.  July was also a busy month, with preparations starting long before.  My brother Mike got married!  We took a trip to Los Angeles.  I helped plan the 2009 Festival of Fruit.  And California went through several heat waves.

Miriam as a flower girl at her Uncle Mike's wedding 7/19/09

So here I am, 31 weeks (7 months) into this pregnancy, and starting to feel a bit better.  Some news:  It’s a boy!!  We had an ultrasound at 20 weeks and the little sweetie was mooning us.  Even Miriam could tell his sex.  All the other measurements came out perfect too.

And, yes, we have a name picked out.  The first name comes from Michael’s family and the middle name/Hebrew name is just a name I’ve been drawn to for a long time, for unknown reasons.  We’ll announce them after he’s born.

So far, I’ve gained 20 lbs and have been craving fresh vegetables, fresh fruit, fish, and pickles (fermented/pickled anything really).  Miriam is still nursing, though usually not very much.  The house is a disaster because I haven’t been able to do any sorting and organizing like I was in the first trimester.  The plan is to get it all done before the birth (sure…).

Things are going well with our midwife and we’re still working towards a home birth with a hot tub in the living room.  I am getting backup care with the midwifery group that works at the hospital where Miriam was born.  And of course I’m getting endocrinological monitoring through-out.

Cyndi at 28 weeks

©2010 Norwitz Notions. All Rights Reserved.

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

©2010 Norwitz Notions. All Rights Reserved.

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…

©2010 Norwitz Notions. All Rights Reserved.

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.

©2010 Norwitz Notions. All Rights Reserved.

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
http://www.gourmetgardenbuffet.com/
Open: 7 days, Lunch 11am-4pm, Dinner 4pm-9pm
Party room, party trays, and takeout available
Lunch $8.29 (kids 6-10 $5.79, kids 2-5 $3.79)
Dinner (M-Th) $11.99 (kids 6-10 $7.79, kids 2-5 $4.79)
Dinner (F 4-9pm, Sat, Sun, Holiday all day) $12.49 (kids 6-10 $7.79, kids 2-5 $4.79)
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.

(Note: Prices & website updated as of 9/18/09.)

©2010 Norwitz Notions. All Rights Reserved.

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

©2010 Norwitz Notions. All Rights Reserved.

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

©2010 Norwitz Notions. All Rights Reserved.

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.

©2010 Norwitz Notions. All Rights Reserved.

“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

©2010 Norwitz Notions. All Rights Reserved.

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.

©2010 Norwitz Notions. All Rights Reserved.

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.

©2010 Norwitz Notions. All Rights Reserved.

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

©2010 Norwitz Notions. All Rights Reserved.

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

©2010 Norwitz Notions. All Rights Reserved.

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

©2010 Norwitz Notions. All Rights Reserved.