by Krista | Feb 19, 2010 | Fabulous Friday
The dishwasher is humming and the dryer is tumbling and I just spilled my tea and got olive oil in my eye and all in all it’s been a pretty good evening. 🙂
I’ve been trying hard all week to look on the bright side, find things to be grateful for, soldier on through awful pain and one disaster after another, and tonight I crashed, an absolute puddle of tears and stress. I rang Mums and she commiserated beautifully, as only mothers can, while I snuffled and gulped. I felt so much better. Amazing what a good weep and an understanding listener will do for a girl. 🙂
I took some pain pills, got in my pjs, eased down onto the couch, and rested a while, pondering what to do about the laundry, dishes and projects that have stacked up while I’ve been recuperating from ye ol’ car accident. Then I remembered a mantra from one of my old teachers: “Do the next thing.” That’s all. Simple and tangible. I could do that!
So, after the Advil kicked in I did a load of laundry, then rested. Popped in Hercule Poirot dramatized cds (known to our family as “Poy-rot” :-)) and loaded the dishwasher, then rested. It worked like a charm. 🙂 I felt stress melt away as I saw clear counters and knew I’d have clean clothes in the morning.
Pondering what “soft” food to make for dinner, I turned to my comfort food favorite, potatoes. I fried them up with onions and a bit of farmer’s sausage and ohhh, they were so lovely. 🙂
Now I’m sitting back, restful in body and spirit, looking forward to a good weekend. 🙂
Months ago I made plans with a gang of dear friends to go to the Olympics just across the border.
The Peace Arch border crossing between the United States and Canada
When the accident happened I thought for sure I’d have to miss it and was sorely disappointed. But my friend Trish called tonight and said if all I can do is sit on a bench in the Olympic Village and soak up atmosphere, she’ll sit right there with me so I won’t be alone. Now I’m all teary again. Friends sure are lovely. Our friend Viss also badly injured her back, but she just wrote that she’s going to try to make it too – yay!!
So if you happen to be in the Olympic Village on Saturday and see three girls sitting on a bench just looking around and grinning like fools, come on over and say hello. 🙂
by Krista | Feb 18, 2010 | Plucky Thursday
It really was. Rain poured down in Seattle as I drove along 1-5 Friday night to spend the weekend with my pal Trish and her hubby. Aside from the weather it had been a lovely trip. I listened to Old Time Radio Suspense mysteries, scaring myself silly, and noshed on a 99 cent cheeseburger from Wendy’s. As I got to Seattle I devoted my attention to the road – people get crazy there, whipping across four lanes of traffic with nary a thought for those behind or before. Alas, I was not attentive enough, for suddenly a white van cut me off, slammed on his brakes and I smashed right into him. Sigh. Not the ideal start to my weekend.
Thankfully everyone was OK and in a daze I got all the right information, climbed back into my car and promptly burst into tears. 🙂 I felt the familiar pain creep up my back and neck and thought, “Oh dear, here we go again.” This is Accident Number 10, you see. Only one of which was my fault. People just like to plow into me whether I’m parked, a passenger or driving past as someone exits the wrong way from a one-way street. Heavens. 🙂
Trish and Todd took very good care of me, giving me an entire couch to myself, cozy blankets, pain pills, lovely drinks to relax my muscles, and we ended up having a perfectly lazy weekend of movies, Olympics, reading, visiting, good food, and naps.
I wasn’t able to get into a doctor until Tuesday, and I was absolutely miserable. Turns out I had good reason. Doc said I have the worst case of whiplash you can get without actually fracturing something. My whole right side is a mess of torn ligaments, swollen and inflamed. Even my jaw is amiss, making it painful to yawn, talk (a blessing in disguise? ;-)) and eat. On the bright side nothing is cut or broken and that is definitely something to be grateful for. 🙂 My chiropractor is helping greatly with massages and adjustments, I’m icing faithfully, downing Advil like there’s no tomorrow, and taking short walks to keep stiffness at bay. I went back to work yesterday and hopefully I’ll be back to my active self before too long. 🙂
Aren’t these lovely? I discovered them on my little walk near the office. 🙂
Thank you so much for all the wonderful emails, tweets, comments, and love you’ve sent my way. 🙂 Every message has cheered and comforted me.
I’m afraid I haven’t done much cooking this week and have precious little to share with you. 🙂 With my jaw all gimpy I’ve been sticking with soft food: plain organic yogurt with apple sauce and vanilla, scrambled eggs, and one of my all-time favorite soups, Creamy Carrot with Fresh Dill from my all-time favorite cookbook “Once Upon A Tart.”
It’s so simple and homey, the dill providing freshness and spark to the cozy comfort of carrot, potato and onion. Best of all for me, it’s pureed and very easy to eat. 🙂
The “real” recipe calls for specific things like fresh dill, chicken broth and a certain number of carrots. I didn’t have all that, so I added an extra potato for bulk, substituted beef broth for chicken and added dried dill to the stock instead of fresh dill at the end. The beef broth makes it darker and not so pretty, but the flavor is marvy anyway. 🙂
Creamy Carrot Soup with Fresh Dill
(From Once Upon A Tart)
Ingredients:
1 big yellow onion, coarsely chopped
1 Tbsp unsalted butter
1 Tbsp olive oil
2 pounds medium carrots (8-10), peeled and coarsely chopped
1 big russet potato, peeled and diced
4 cups vegetable or chicken stock
1/4 cup chopped fresh dill, plus more to top the soup
1 tsp salt
1/4 tsp black pepper
1/2 cup light cream
Directions:
- Saute the onion in the butter and oil in a large soup pot over high heat, stirring occasionally. Lower the heat if you see the onion browning. When the onion has begun to reduce in volume, about 5-10 minutes, lower the heat and continue cooking for 10-15 more minutes, until it is tender and translucent.
- Add the carrots and potato and cook for 15-20 minutes, until some of the potato pieces begin to brown slightly.
- Add the stock and bring to a boil over high heat. Lower the heat and simmer for 30-40 minutes, until the carrots are soft enough to mash against the side of the soup pot with a fork or wooden spoon.
- remove the soup from the heat to puree. If you’re using an immersion blender, you can puree the soup in the pot. Otherwise, wait a few minutes, until soup cools, and blend in food processor.
- Return pureed soup to the soup pot. Stir in dill, salt, pepper and cream, and warm the soup over medium heat before serving. This soup should be thick, but not so thick that your spoon stands up in it. Add more cream or stock to thin it. Serve warm and top with chopped fresh dill.
by Krista | Feb 17, 2010 | Compatriot Wednesday
I was introduced to Ethiopian food by my Aunt Rosalie and Uncle Dave, who lived in Ethiopia for ten years. I instantly fell in love with the spongy injera bread topped with all sorts of savory stews. I’ve eaten it in Canada, California and even Germany, and have never, ever been disappointed.
I love the family feel of Ethiopian dining. Everyone hunkered around a communal tray, tearing off pieces of injera with their fingers and using it to spoon up savory mouthfuls of stew. I like the closeness, the importance of interacting, sharing and communicating. So cozy and amiable. 🙂
When my CEC friends decided to do African food one night, I happily volunteered to make my top three favorite Ethiopian stews: kale, lentil and split pea, while the others contributed flat breads and other delectable side dishes.
We started off with a glass of honey wine:
Then Kat made a lusciously bright and cheery tabouli with yellow cherry tomatoes and kalamata olives…
…and a lovely African peanut soup, so smooth and rich and warming.
I confess the stews took me HOURS of chopping until I blistered my chopping hand. 🙂 I don’t have a food processor, but if you use one it wouldn’t take too long at all. 🙂 All that chopping was worth it though as we dipped our flatbread into each stew, added cooling tzaziki on top, and savored the unique seasonings and textures. Delish! And yep, I know tzaziki is Greek, but it sounded so yummy that we fudged the rules a bit and let it in. Twas a worthy entrant, to be sure. 🙂
Kat’s West African Peanut Soup (From
All Recipes)
Ingredients:
2 tablespoons olive oil
2 medium onions, very finely diced
2 large bell peppers, (any color) finely chopped
6 large cloves garlic, minced
1 (28 ounce) can chopped tomatoes with juice
8 cups vegetable broth
1/4 teaspoon pepper
1/4 teaspoon red pepper flakes
1/2 cup uncooked rice
1 (18 ounce) jar creamy peanut butter
chopped roasted peanuts (optional)
Directions:
- Heat olive oil in a large stock pot over medium-high heat. Cook onion, bell pepper, and garlic until lightly browned, about 5 minutes. Stir in tomatoes with their juice, vegetable broth, pepper, and red pepper flakes. Simmer, uncovered, for 15 minutes.
- Add rice to soup and stir. Reduce heat, cover, and simmer 25 minutes, or until rice is tender.
- When rice is cooked, whisk in peanut butter and return to a simmer, and serve. Garnish with chopped roasted peanuts, if desired.
Kat’s Tabouli(From Betty Crocker’s International Cookbook)
Yield: 6 servings
Ingredients:
3/4 c. cracked wheat (bulgur)
1 1/2 c snipped parsley
3 medium tomatoes, chopped
1/3 chopped green onions, with tops
2 T. snipped fresh mint or 2 t. crushed dried mint
1/4 c. olive oil
1/4 c. lemon juice
1 t. salt
1/4 t. fresh cracked black pepper
Directions:
- Cover cracked wheat with cold water; let stand for 30 minutes.
- Drain; press out as much water as possible between two bowls or two plates.
- Place wheat, parsley, tomatoes, green onions and mint in glass or plastic bowl.
- Mix remaining ingredients; pour over wheat mixture.
- Toss. Cover and refrigerate at least 1 hour.
- Garnish with ripe olives if desired
- Note from book: For a softer texture, cover cracked wheat with boiling water, let stand one hour.
- Kat’s note written in the margins: Tasty! Maybe add more onion or some garlic. liked the addition of kalamata olives.
Ingredients:
1 cup Dried lentils
2 qt Water
1/4 cup Minced shallots
1 Clove garlic, minced
1/4 cup Water
2 tbl Berbere
1 tbl Olive oil
1/2 tsp Onion salt
Additional water as needed.
Directions:
- Cook lentils in boiling water about 35 – 40 minutes, until soft and tender.
- Meanwhile, cook shallots in a dry pan until soft and light brown, stirring frequently to prevent burning. Add garlic and continue stirring. Add 1/4 cup water, Berbere, and olive oil.
- Drain and mash lentils and add to shallot mixture then stir in onion salt. Simmer 30 minutes to 1 hour. You may need to add more water to keep a consistency similar to oatmeal. Serve hot or at room temp.
Krista’s Yellow Split Pea Stew
Ingredients:
3 cups water plus 2 tablespoons (divided)
1 cup dried yellow split peas
2 tablespoons olive oil
1/2 small onion, chopped
2 cloves garlic, minced
1 1 inch-long piece fresh ginger, peeled,
finely chopped 1/2 teaspoon ground turmeric
1 teaspoon salt
Directions:
- Place 3 cups of the water and the peas in large saucepan. Heat over high heat to boiling. Reduce heat to medium; cook until almost tender, about 30 minutes.
- Heat olive oil in a medium skillet over medium-high heat; cook onion until translucent, about 5 minutes. Add garlic, ginger and turmeric; cook 1 minute.
- Add remaining 2 tablespoons water; cover. Cook on low heat 3 minutes.
- Add mixture to cooked peas; stir in salt. Simmer until peas are very soft, about 30 minutes. Taste; adjust seasonings.
Krista’s Gomen (Stewed Collard Greens)
(From African Chop)
Ingredients:
1 large bunch collard greens, about 1½ pounds (I used kale)
¼ cup niter kebbeh, ghee or olive oil
1 red onion, chopped
2 cloves garlic, minced
1-inch piece fresh ginger, peeled and minced
2 fresh hot peppers, seeded and minced (or to taste)
1 cup broth
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon cardamom
Directions:
- Tear stems from collard greens, and wash greens well. Bring a large pot of water to boiling. Add greens to water and boil briskly for 15 minutes. Drain, squeezing water from greens. When cool enough to handle, slice them thinly.
- In a large skillet or stir fry pan, melt the niter kebbeh (or oil). Add onion, garlic, ginger and hot peppers and simmer, stirring occasionally, about 5 minutes.
- Add collard greens, broth, salt, pepper and cardamom. Bring to a simmer and cook for 15 minutes, or until most of water has evaporated from pan.
by Krista | Feb 16, 2010 | Spring
I am recovering from my car accident today, so I will simply share these beautiful pictures from the Italian countryside. They bring such peace to my heart. 🙂
We made tisane with this scrumptious lavender.
by Krista | Feb 16, 2010 | Bootstrap Monday
Dear ones, I’m afraid my post will be short and sweet today. Although I had a lovely weekend with my dear friends, I also got in a car accident that has left me with much pain. I am fine, but will be very sore for a while. I go to the chiropractor and doctor in the morning, and they should help me get back to my old self soon.:-)
I leave you with one of my favorite photos from a beautiful lake we happened upon in Bosnia.
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