Life-Enhancing Mineral-Rich Green Juice

Siri... can you make me a green juice?

If only.

"A healthy outside starts from the inside." —Robert Urich

Around this time of year I begin juicing and then inevitably stop when autumn starts to slip into winter. I just can't maintain the enthusiasm to juice through the cold months, but when the sun starts to rise early, and the birds begin chirping before dawn, my yearning for green juice returns once more.
   "Mmmmmm, fresh mowed grass," my husband says as a repetitive quip when I hand him a glass of freshly juiced greens. Jay's sarcasm is not entirely unwarranted. Green juice does indeed taste like summer in a glass. For Jay, drinking green juice is a bit like taking a dose of medicine. Being a former Marine, Jay doesn't need to enjoy the green juice to consume it. He just drinks it like a man. #truegrit
   I don't mind the flavor of this slightly spicy tasting green juice. Some over-the-counter green juices are actually high in sugar. To avoid spiking insulin levels I opt to eliminate sweet fruit from the ingredients mix. No apples for moi. If you must add a sweet fruit or vegetable, keep the addition to one serving. Full disclosure, I usually add a small to medium sized carrot.

These are all the veggies that go into a 16-ounce serving. 

My obstacle to juicing is not the flavor, but is related to actually doing the work to make the juice. When I'm organized it takes about twenty minutes to produce 32 ounces, which for us is two servings but for others this amount could comfortably serve a family of four. When I'm not organized it takes about 30 minutes from start to finish and another 5 minutes to clean the juicer's parts.
   A heavy duty Champion masticating juicer has a permanent home on my kitchen counter, whether I juice regularly or not. The appliance weighs 23 pounds so lugging it around to store it between uses doesn't make sense for me. The beast of an appliance stands as a steadfast reminder of what I should be doing when I'm not. Similarly the weight bench in the garage is a constant visual prompt that I should be exercising when I'm not. I always get back around to using both but staying with a routine is clearly a challenge for me.
   The masticating juicer produces more nutritious juice because it does a better job of breaking down the fiber of the vegetables. The Champion both cuts and grinds. The juice produced by a masticating juicer has a longer shelf life of up to 48 hours because the Champion does not build up heat while it does its job. With that being said, I tend not to store the juice. My goal is to consume it within 30 minutes of making it. And, I don't simply drink my juice, I chew it, and swoosh it around in my mouth because many of the enzymes present in the juice are activated by saliva. To learn more, check out this Tedx Talk, Chew Your Juice.

All set-up and ready to juice. 

Finally, you'll want to drink green juice on an empty stomach for maximum benefit and easy digestion (code for not blowing a bunch of gas). I prefer mine as a first meal of the day after enjoying my morning coffee. I add collagen protein and a little half and half to my coffee, which sustains me for awhile. If that doesn't quite work for you and your schedule, the next best thing is waiting a minimum of two hours after a meal to drink a glass of green juice. I find the juice filling but if that's not the case for you, drink your juice then wait twenty minutes before eating whatever's next on the daily menu.

I'm just dropping this image here 'cause the butterfly is pretty and it matches the color theme.

Life-Enhancing Mineral-Rich Green Juice

Fermenting Vegetables—How to Make Sauerkraut at Home

by Linda

“The problem with killing 99.9 percent of bacteria is that most of them protect us from the few that can make us sick.” —Sandor Ellix Katz, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

      The truth is that I have been going a little stir crazy the last couple of weeks. "Miss Graceful" tripped and fell at work over a cart made of steel bars that is used for hauling heavy loads of boxes (aka a six-wheeler) and nearly broke her right leg. I have been at home with my leg elevated for the last 20 days. According to the urgent care doctors and one orthopedic specialist, I did not break any bones, but it sure feels and looks like I did. The goose egg-sized hematoma on my shin has stubbornly decided to take up residence it seems.
   Yesterday morning, when it appeared that I actually had the semblance of an ankle, I tested the leg out by taking a short walk to downtown Petaluma and back. That went well enough, and being that we are having the most beautiful fall weather that you can imagine, I decided I should take a drive to nearby Green String Farm to buy some winter squash and veggies. Michelle and I paid a visit this past September, when she was able to spend a weekend with me before she attended a trade show in Sacramento.

Michelle, Mark and I enjoyed a day of wine tasting in Sonoma County and then stopped by
Green String Farm on the way home to pick up some veggies for dinner.

   During our stop at the farm at the end of the summer when we had finished wine tasting for the day, we picked through last of the season's heirloom tomatoes, peppers at their prime, lustrous eggplants and I just couldn't resist scooping up a small watermelon for dessert. Michelle and Mark were both there to be the voices of reason and to help keep my purchases in check on that afternoon. However, yesterday, a very cabin-fevered me was out on my own without anyone else along to try and control my tendency to over buy produce.

   No one should ever let me go to a farmer's market or farm stand by myself. Not only did I purchase my intended winter squash, but the cabbages that were piled up on a large table were simply amazing specimens. I impulsively decided right then and there that leg be damned—it was time to make a batch of sauerkraut. So I bought a few very large heads of cabbage along with some bright red pomegranates, deep orange carrots and some golden quinces. Fortunately they had a small cart that I could use to transport my vegetable and fruit bonanza to my car. When Mark got home from work and saw the enormous heap of produce on the table outside—he simply smiled and shook his head.

   When I first moved to Sonoma County, I decided to purchase a special crock for fermentation. When I began working in a small natural foods store more than 20 years ago now, one of the first things that I learned is how "gut health" is the foundation of the entire overall health and immune function of our bodies. Not only does fermenting vegetables preserve them and predigest them, but the probiotics that grow during the fermentation process feed our digestive tract with beneficial bacteria.
   While one does not necessarily need a special crock in which to ferment one's vegetables, if you are going to making batches often (and why not because it is inexpensive and so good for you)—the fermentation crock makes it really easy to do. Not only does it come with the stones that fit perfectly inside to weight down the vegetable matter, but there is a channel that holds water at the top which forms an airtight seal that keeps bacteria out that might cause mold.

   As much as I love to cook, my house has a very small kitchen, so often, I take food prep and cooking outside. I have a sturdy wooden table on my patio that is great for prepping, and I can spread out and keep the mess out of the house. So this morning I rose at seven, once again the ankle was cooperating, so I immediately went to work on my batch of sauerkraut. I used to get all caught up in thinking there were certain quantities and recipes to follow exactly in order to make sauerkraut, but I have discovered that just about anything goes. Depending on the time of year, and what you have on hand, just throw together whatever is available and is appealing to you. Be careful about adding garlic though. A little goes a long way, just like we found when making hummus. The garlic flavor intensifies over time.
   I began chopping cabbage, and it wasn't long before I was joined by a flock of rowdy finches and other tiny birds who began chirping noisily while they ate their breakfast with gusto. After breakfast they all took drinks and had a bath. By the time the sun actually rose over the roof lines of the neighboring houses—I was nearly done.

My cheerful chirping companions provided a joyful cacophony while I chopped cabbage.

   For this batch of kraut, I decided to use the green cabbage, Italian peppers, carrot, thyme and caraway seeds. I also make sure that I use a good quality Celtic sea salt. Cheap kiln-dried salt is toxic. I also used to worry that I wouldn't be able to eat that huge batch of sauerkraut or kimchi, but that concern turned out not to be true. Not only is it great with eggs for breakfast, but it is a perfect condiment for many dishes. It is a healthy go-to for my lunches that I pack for work, and it makes great gifts. No, I am not kidding. My friends do a happy dance when I bring a jar of homemade sauerkraut for them.

"I want death to find me planting my cabbages…" ~ Michel de Montaigne

Linda's Homemade Sauerkraut

Sauerkraut is really easy to make at home, and it is very expensive to buy at the market. The raw refrigerated kind that is— not the canned stuff that survives in a jar on the shelf of your supermarket without being kept cold. You know, the kind we had as kids with our hotdogs back in the day. That kind of sauerkraut has no beneficial bacteria and has had the life cooked right out of it. The only thing to be careful of when making your own is this—make sure that your veggies are weighted and covered with brine, or you could have a moldy mess on your hands. 

Equipment:
5 Liter Fermentation Crock or a large vessel that can be fitted with weights at the top to keep the vegetables submerged below the brine
3 large bowls— two for the vegetable mix and one to collect compost
A sharp knife

Ingredients:

2-3 (4-5 pounds) large heads of green cabbage

4 carrots

6-8 chiles or peppers (I used 3 jalapeños and 6 sweet Italian peppers)

2 tsps dried thyme

2 tsps caraway seeds

3-4 Tbsps of good quality Celtic sea salt—adjust to your personal taste
the juice of two fresh oranges (optional)

1. Cut the cabbages into quarters and then cut away the core. Then slice according to your personal preference. I make a mix of coarser and finer chop, so that the texture varies.
2. Divide the cut cabbage into two large bowls. I use stainless steel bowls. They work well because  you will need to mash and bruise the cabbage with your hands while you press down with force.
3. Toss the cabbage with the Celtic sea salt divided between the two bowls. Begin mashing each of the bowls with your hands. Working the salt into the cut cabbage and applying force. The purpose of this is to bring out the liquid out of your vegetables to make a brine.
4. Remove seeds from the peppers and chiles and chop into thin strips. You can use any combination. Fermentation takes a lot of the heat out of chiles, so you can use a heavy hand with the spicy ingredients if you like a hotter mix. 

5. Shred the carrots ( I shred mine in my Cuisnart with the shredding disc). Divide the quantity and any juice created between the two mixing bowls containing the cabbage and peppers.
6. Add thyme and caraway seeds (any spice combo that you like will do)
7. Mix both bowls well with your hands,  continuing to mash and press with your hands. Add the juice of one orange to each bowl if desired. Taste both mixtures for seasoning. If more salt is needed, add a little more.

8. Add both bowls of veggies to your fermentation crock or vessel. Press down firmly and add weights to the top. I like to let the crock sit for a least an hour before adding filtered water to cover the stones. Some times you will need to add additional water. Depending on the vegetables they may produce enough liquid on their own. 

9. After and hour, make sure that the vegetable are completed submerged below the brining liquid. I like my brine to just cover the crock stones. Place the top on and fill the top channel with water, creating a natural barrier for unwanted bacteria, and still allowing gas to escape that will be created by the fermenting process. Your sauerkraut will be ready in 4 to 8 weeks depending the the ambient room temperature and other factors. Taste as you go along, keeping the channel filled with filtered water. When the kraut starts "burping" you will know that fermentation has begun. My batch from today starting outgassing within just a few hours.

10. When your batch is fermented to your taste, place the fermented mixture in impeccably clean jars that you fill to the top to decrease the amount of oxygen remaining in the jar. I use glass canning jars that I buy at my local hardware store. Keep refrigerated. The sauerkraut will last for months.

This batch of sauerkraut is ready for the stones to be placed on top of the vegetables and brine to weight them down below the liquid. Brine should cover vegetables by at least one inch.

The All So Wonderful and Versatile Zucchini Noodles and Spiralizer Magic

by Michelle

   "Last night we had three small zucchini for dinner that were grown within fifty feet of our back door. I estimate they cost somewhere in the neighborhood of $371.49 each." ~ Andy Rooney

   In my circle of friends, I am the self-proclaimed Queen of the Kitchen Gadgets. If she lived closer, my only rival would be my sister, Linda. We each own espresso makers, waffle makers, pasta machines, mandolines, KitchenAids, food processors, electric water kettles, rice cookers, pressure cookers, LaCloches and Vitamixes. I have the electric panini press, while she is the proud owner of a large fermentation crock (which I don't have yet, but will own at some point in the future). Just when I think I don't need one more gadget, except the fermentation crock (of course), I stumble across a spiral vegetable slicer, and think, "How cool is that?"
   According to the promotional materials, "the little machine that could", which is what I'm now fondly calling it, will produce curly fries, vegetable noodles, shoe strings, as well as, vegetable ribbons and garlands. The crafty corporate marketer had me at curly fries. For anyone living by the tenants of a gluten-free, vegan, vegetarian or paleo lifestyle—a Spiralizer is certainly a necessity.
   As an appliance discovery, I'm a little late to the game, even if I do call myself the Gadet Queen. Some casual surfing on the internet unveiled a blogger, Ali Mafucchi with a site dedicated entirely to the glory of the spiral vegetable slicer. Ali appropriately has a marketing friendly name, a little play on words, called Inspiralized. My compadre in blogging, who is doing her best to whip up an Inspiralized Movement, also has a pending cookbook and a corporate sponsor.
   Ali estimates that she spiralizes 3 to 5 times a day to make mealtimes more fun and healthful. While I'm nowhere near Ali's frequency rate, I have found that I'm spiralizing several times a week and that the gadget has found a home on my kitchen counter. I recently began adding curly carrot and cucumber noodles as refreshing and crunchy garnishes for Asian entrees such as Sweet and Tangy Chicken, Chicken Teriyaki and Kung Pao Chicken.

Sauté brined shrimp until just cooked, remove from pan and set aside.
Sauté cherry tomatoes for a minute until hot, but not blistering, add to reserved shrimp.
Lightly sauté the noodles in the pan for 3 to 4 minutes, then toss with basil pesto to evenly distribute the sauce. With a light hand, carefully mix in shrimp and tomatoes and serve.
Garnish with shredded Parmesan and chopped toasted walnuts, if you like.

   After I submitted my order for the machine on-line, I giddily shared the news with Linda. It wasn't long before she bought one, too. Linda even beat me to the punch, making zucchini noodles and curly fries before I even had the chance to open the box that sat ever so patiently on a dining room chair, waiting to rock my world.
   I will report with confidence that this little machine generates lots of fun in the kitchen. I kid you not, it will have you thinking about preparing vegetables and meals in a whole new way. The Spiralizer really shines with the following fruits and vegetables: apples, beets, broccoli, butternut squash, cabbage, carrots, celeriac, chayote, Daikon radish, eggplant, English cucumbers, jicama, kohlrabi, onions, plantains, potatoes, and yams. While your creative juices percolate, the following is a recipe that will help get you on your way to eating fruits and vegetables in new and interesting ways.

Zucchini Noodles

   Remember the salad spinners of days of yore? I still have one and it is perfect for storing the zucchini noodles, if you have room in your fridge, because the noodles can continue to drain as they rest. The prepared noodles can sit in the refrigerator for up to 4 days, which is great for make-ahead recipe planning.

Ingredients:
6 medium zucchini equals approximately 1-1/2 pounds prepared noodles
sea salt

Special Equipment:
Paderno Spiralizer

Procedure: 
1. Press the suction base of the spiralizer to secure the unit to the work surface. The Spiralizer ships with three blades:

A) The Shredder Blade, the one with the smaller holes produces thin spaghetti-like strands
B) The Chipper Blade (no Fargo jokes, please), for medium-thick continuous cuts
C) The Straight Blade, for ribbon-like cuts

1. I prefer to use the Chipper Blade to make thicker strands of zucchini noodles. Slice off the ends of the zucchini. Push one end of a zucchini against the prongs and push the slider plate forward until the vegetable is flush with the blade. Turn the crank, while steadily pushing the vegetable forward, to make fresh green noodles.
2. The Spiralizer will produce rather long strands of noodles, and while I can appreciate that long noodles represent long life in the far east, I find them too difficult to work with in a saute pan. I clip the noodles about every 12 inches as they come out of the Spiralizer's blades into the colander.
3. Once all the zucchinis are processed, voila, you are done. You can use the noodles as is. However, vegetables have very high water content and zucchini are no exception. Once you add zucchini noodles to a hot sauce, be aware that the noodles will seep water and dilute the sauce. Sometimes this is fine, if you are adding the noodles to soup; no big deal. If you're adding raw noodles to a marinara sauce, the result might not be so great. If you want the noodles to lose the water ahead of cooking, take the extra time to dehydrate the noodles.

To dehydrate the noodles, sprinkle sea salt and toss the noodles to evenly distribute.

4. To dehydrate the noodles: Sprinkle the noodles in the colander with about 2 teaspoons of salt and toss well with your fingers. Be sure to have a rimmed plate or bowl underneath the colander because the noodles will release about a cup of water. I let the noodles sit for about 30 to 60 minutes, depending upon what else is capturing my attention. Toss the noodles every once in awhile. Rinse the noodles thoroughly to wash away the salt and shake vigorously to expel as much water as possible. You can dry the noodles with a towel, if you like, but I didn't find the extra step necessary.

Let the noodles sit at room temperature for about 30 to 45 minutes, then rinse thoroughly.

4. At this point, you can proceed with the final preparation of your desired salad or entree, or you can cover the noodles and store in the refrigerator for up to four days.

P.S. My favorite way to prepare the zoodles is to quickly blanch the curly strands in salted boiling water for 60 seconds. Drain the noodles and toss with a little olive oil, sea salt and freshly ground pepper.

Six medium zucchini produced 1-1/2 pounds of prepared noodles.

Hummus Reincarnated: So Smooth It's Like Mousse

by Michelle

"Of all the things that I love the most about preparing food and experimenting with recipes is that over time, if one is patient and willing, one can, on any given day, create a brand new dish. Something that you might previously have thought to be not that exciting or commonplace, can with a twist or a new technique, reveal itself to be a delicious new star in your everyday repertoire. Such is the discovery that I made about hummus during Michelle's recent visit. Without a doubt, this is a recipe with a special attention to detail, which makes all the difference. It will help you make the best hummus you have ever eaten."   ~Linda

 
   I can just imagine what my friends, or even worse, what my sister, Juliette will have to say about this post. "Just for clarification...  once again, you did what with a chickpea?" As Katy Perry might riff on herself, "I pinched a chickpea and I liked it." A simple pinch between my thumb and forefinger was all it took to pop each individual bean from its skin. Tedious work? A little, but not difficult. The results are worth the effort if you like hummus silky smooth like I do. This is an amiable chore when you have kitchen companionship - four hands make quick the work of two. Or, switch to the alternate mood zone, and listen to an audiobook while you make light of a repetitious job.

The garbanzo skins will amount to more than you imagined. 

   I like to give credit where credit is due. I saw the technique for removing the chickpea's skin over over at the Smitten Kitchen. However, the necessary step of adding ice water for a super silky texture was gleaned from cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi, which I highly recommend that you add to your cookbook collection. It's a fascinating read, the photos are gorgeous and it makes me want to put on an apron and cook.

   The trick here is to not add too much garlic especially if the hummus will sit overnight. The garlic flavor builds as the hummus ages. I've learned this lesson the hard way through experience. The flavor of the hummus is not weighed down by incorporating olive oil in the purée. Instead, we prefer to use a flavorful olive oil as a garnish drizzled over the prepared hummus. We also like to hold back a few whole chickpeas to scatter over the final preparation. A sprinkling of aleppo chili is nice along with a shower of minced flat leaf parsley and perhaps a few fresh grinds of black pepper.

Hummus: Extra Smooth and Creamy

Ingredients:

1-1/4 cups dried chickpeas = approximately 3-2/3 cups cooked

1 tsp baking soda

6-1/2 cups water

-or-

2 cans prepared chickpeas (also known as garbanzo beans), skins removed and liquid discarded

plus,

1/2 cup Tahini paste, stir the paste until all the liquid is emulsified, and then measure

1/4 cup freshly squeezed lemon juice, or more to taste

1-2 cloves of garlic, peeled (Linda loves garlic but likes just 1 in this recipe)

6 to 8 Tbsps ice-cold water

about 1 to 1-1/2 tsps sea salt to taste

4-5 dashes Tabasco

Garnishes:

whole chickpeas

olive oil

aleppo pepper

freshly minced flat leaf parsley

freshly ground black pepper

lightly toasted pine nuts

a sprinkling of sweet paprika

Serve with:

flat breads

pita chips

prepared fresh vegetables

Procedure:

1. The night before, put the chickpeas in a large bowl and cover them with cold water at least twice their volume. Leave to soak overnight.

2. The next day, drain the chickpeas. Place a medium saucepan over high heat and add the drained chickpeas and baking soda. Cook for about 5 minutes, stirring constantly. Add the water and bring to a boil. Cook, skimming off any foam and any skins that float to the surface. The chickpeas will need to cook between 20 to 40 minutes, depending on the type and freshness, sometimes even longer. Once done, they should be very tender, breaking up easily when pressed between your thumb and finger, almost but not quite mushy.

3. Whether fresh or canned, drain the chickpeas and remove and discard skins. In the bowl of a food processor fitted with a steel blade, with the machine running, drop the cloves of garlic through the feed tube to mince the garlic. Place the chickpeas in a food processor and process until you get a stiff paste. Then, with the machine still running, add the tahini paste, lemon juice, and 1 teaspoon teaspoon salt. Finally, slowly drizzle in the iced water and allow it to mix for about 5 minutes, until you get a very smooth and creamy paste. (I turned off the machine every so often to check the consistency.) I was surprised by the amount of water I added, so keep adding water until the hummus has a mousse-like consistency.

4. Transfer the hummus to a bowl, cover the surface with plastic wrap, and let it rest for at least 30 minutes to develop the flavors. If not using right away, refrigerate until needed. Remove from the refrigerator at least 30 minutes before serving.

5. To serve, take a spoon and make a decorative swirling pattern on the surface of the hummus. Scatter the reserved whole chickpeas, drizzle with olive oil, sprinkle with aleppo pepper and minced parsley. Serve with flatbreads, pita chips or prepped veggies.



Avalon and Sonora's Favorite Chimichurri

The Memory Keepers by Michelle

Juliette's daughters, Sonora and Avalon at Goat Rock Beach, Sonoma County.

-----Original Message-----
From: "Michelle"
To: "Linda"
Sent: Tuesday
Subject: oregano

Hi Linda... do you have oregano in the yard? I need a 1/4 cup for the chimichurri. If not, will you bring some home?

-----Original Message-----
From: "Linda"
To: "Michelle"
Sent: Tuesday
Subject: RE: oregano

There is quite a bit of oregano in the front herb patch. If it is too wet to go out there let me know, and I will buy some. Do you need parsley, too?

-----Original Message-----
From: "Michelle"
To: "Linda"
Sent: Tuesday
Subject: Re: oregano

I have plenty of parsley, so I went ahead and doubled the recipe. The recipe also has bay leaves. I just went in search of oregano in the yard and managed to get wet, so if you can please bring some home, along with fresh bay leaves that would be great. Thank you! Your the best. Really. Don't change a thing - not for me, not for you.

The mermaid sculpture by Patrick Amiot lives on Florence Avenue in Sebastopol.

-----Original Message-----
From: "Michelle"
To: "Juliette"
Cc: "Linda"

Sent: Tuesday
Subject: Buckets of rain

Hi Juliette:

   I can't believe that the girls will be going home tomorrow. It's almost ten-thirty and they are both still asleep - Sonora on the couch and Avalon in the loft. Teenagers! I was able to (thankfully) complete all the "nice" weather activities - Sebastopol, San Francisco, Goat Rock Beach, Bodega Bay, Armstrong Woods - before the rain started last night. Invariably I woke throughout the night and each time I'd think to myself, "Man, it's really coming down." If it rained that long and that consistently in Tucson, everything would be flooded - the yard, the roads, but so far so good here.

   The lights flickered on and off a few times this morning and Linda looked a little (errr, super) panicked, green eyes opened wide, as though she was recalling the torrential rain of a couple years ago when she moved to Guerneville and the subsequent loss of power that lasted for days. She directed me, store-team-leader-style, to find the saints candles in the bulging storage room (head scratch, where are those candles tucked away.. they love to play hide and seek much to my chagrin) and to stop and buy ice in case we need to store refrigerated items in the ice chest later today should the power go out. Semper paratus - always prepard - is our battle cry. 

Lunch at Boudin. We adored the sourdough loaf shaped like a crab.

   Driving Maddie to school wasn't too bad on the debris strewn roads because we left ten minutes early and there were fewer cars than usual navigating the backroads of Sonoma County. Both Maddie and I got to wear our new fashion rain gear - new rubber boots and gortex-like jackets. Maddie looked really cute exiting the truck with scarf draped around her neck and opened umbrella in hand.
   After promising the girls their beloved chimichurri upon arrival, I have failed to produce it, so I decided I'd stop by Whole Foods Sebastopol this morning, even in the torrential rain (great aunt that I am), to buy the necessary ingredients to make it for them later today. I think it will go well with the tri-tip burritos we're making for dinner tonight, and knowing them, even if I make a double-batch, the "bestest" sauce in the whole world will be gone before they depart.
   Our final activity is to go ice skating. We'll pick-up Maddie from school, drop by the Sebastopol library and then drive to the rink in Santa Rosa. The skating session is from 4:30 to 6:00. Linda works until 6:30 tonight, so the timing will work out well to have dinner here at the house. I know Linda will miss hanging out in Snoopy's Warm Puppy Café with me. She loves the lack of stimulation and paper cups. We have a gas stove so if the electricity goes out, we'll still be able to make dinner, but we might be eating by candle light. Girl party! Forkin' down the food by candlelight, what could be better?

Django, our "regal" standard Poodle.

   Django is pissing me off. He won't go outside and pee in the rain. He just stands on the patio, sniffing the air and blinking his eyes. When I do the usual snap of my fingers and dramtically point to the yard, he is supposed to run right out and do his business. As Oprah would say, that is something he knows "for sure". Instead he looks at me in a confused manner like he is trying to divide 900 by 64.
   In my frustration, I pulled a Dad and kicked him in the derrière. This just made him run away and cower next to the gate. Surprise... difficult as it is to believe, I did not get my desired result. I don't think I will own another pet after Django. I find pets, in general, too aggravating. You probably will not understand since you, like Dr. Doolittle, can talk to the animals.You should have seen me, Juliette, wiping Django's ass yesterday with a paper towel. He had a poop stuck to his hairy butt and since Maddie couldn't get the job done, I had to finish it. Fun times. Quite the scene for your girls to witness.
   I have literally taken hundreds of photos of the girls. They've been good sports about it, but they probably think I'm a big weirdo. (Remember cousin David called me Baby Weirdo when we were kids?)  Although, come to think of it, Linda would probably win the biggest weirdo prize of the week. Just ask the girls about the night Linda was reading to them articles from the internet, that she embellished during the delivery, all the while ratcheting-up the entertainment factor by belching away.
   Alrighty then, it's almost eleven. The girls are still asleep, but I think I'll get going on the chimichurri although they did request a cooking lesson on the subject. That might have to wait until another day. The ladies are on vacation - might as well let them sleep. I suppose I should take a shower too. It is agony taking a shower in this adorable, uninsulated, little summer cabin we call home when it is "ice-ice, baby" in the mornings. It will be 2:45 before I know it, and then it will be off to pick-up Maddie from school, so I should get moving.
   I hope you've had a productive week without the girls. We've had fun with them here. I always enjoy my time with them. Maddie will be sad to see her cousins go. It's like having her own sisters when they are with us. More soon... Love, Michelle

Long lines at Ghirardelli for ice cream sundaes that are worth the wait.

Exit the cable car at Fisherman's Wharf and walk directly to Ghirardelli Square.

----- Original Message -----
From: "Linda"
To: "Juliette"
Cc: "Michelle"
Sent: Tuesday
Subject: Re: Buckets of rain

Dearest Juliette~
   Here are my additional notes in response to Michelle's email... she sometimes forgets a few details, and I will be more than happy to provide them for you now.
   Anytime I give Michelle a "suggestion", she thinks that I am trying to "manage" her. Anyone who knows me, knows that I am gentle and mild, and might occasionally advise a course of action. Telling her to find candles and purchase ice just seemed common sense... and, thanks to me and my timely suggestions, Michelle and Maddie were both outfitted with sensible and fashionable rain gear today.

Linda's solution: homework by headlamp.

   I also, in my nurturing way, provided them with an emergency lantern and a flashlight that winds up instead of needing batteries before I left the house for work. Lord knows I am looking out for them every minute of the day. At the end of my busy day yesterday, I managed to stop at Lowe's and buy a tarp for the wood table on the patio literally just minutes before the deluge ensued. Whew!! I bet they are super glad to have me around with a sensible head on my shoulders.
   A side note... Michelle is making chimichurri today, however she failed to be able to identify fresh oregano which abounds in the herb garden in the front yard. We do not have any for sale in the store today, so I will graciously come to her rescue and tromp through the mud and pouring rain to procure oregano for her sauce when I get home from work. We will work on her herbal identification skills this coming spring. I should have her mixing up tinctures in no time.
   Django does indeed seem to have a brain the size of a walnut. That, and he has more energy than a pack of boy sextuplets... a really bad combo. He fortunately has an iron bladder - no accidents so far - and when he has the sticky poo problem he stands squeezed up against the glass in the front door and attempts to eject the lodged poo in front of us by continually flexing his tail and hips. This usually happens when we are eating. It is a great dieting tool.
   Since Michelle still has not taken Django to be groomed, the sticky poo seems to be happening more frequently, since according to Michelle, it is an important part of poodle grooming to shave the a-hole. He also smells more than bad at this late date. I can only imagine how rain will enhance the fragrance. I plan to bring Michelle home some handy laytex gloves today from work so the next time that poor Django needs attention she can get right in there and do the job properly.
   In my defense, I do admit to embellishing a few details in the articles that I was reading to the girls to entertain and educate them, however; I certainly don't recall engaging in any unladylike behavior that would set a bad example for my precious nieces.
   On a serious note, it has been fun to have Avalon and Sonora here... and we will miss them!!
xxxoooxxx, Linda Lou

Renewing their sisterly vows in the sacred redwood forest of Armstrong Grove.

----- Original Message ----

From: "Juliette"
To: "Linda"
Cc: "Michelle"
Sent: Tuesday
Subject: Re: Buckets of rain

OMG - you guys are killing me. I needed a good laugh, and so far I have had two today. I am really sick of sugar skulls right about now. I did make my favorite one EVER last night... El Diablo. He rocks! I will send pictures later. Back to it.

Everyone enjoys skating at Snoopy's Home Ice.

----- Original Message ----
From: "Michelle"
To: "Linda"
Cc: "Juliette"
Sent: Tuesday
Subject: Re: Buckets of rain

Funny e-mail, Linda. Touché.

Parsley Chimichurri

   Once upon a time, many, many years ago, I arrived late one evening in Orlando, Florida. I was tired from a long day of traveling, and all I wanted was a little food in my stomach, a glass of wine (not necessarily in that order), and thereafter a quiet room, with a good mattress, in which to pass a pleasant night's sleep.
   I arrived at the Disney Coronado Springs Hotel, dropped my luggage in the hotel room and immediately proceeded to find the nearest restaurant, which turned out to be the Maya Grill. It seemed a little ironic to depart from the southwest to travel 2,000 miles just to find myself checked-in to a southwest themed resort.


Disney's Coronado Springs Hotel and Conference Center in Orlando, Florida.

  I promptly ordered the aforementioned wine, a dinner salad, and soup. As I waited patiently for sustenance to arrive, a basket of flatbread arrived accompanied by a little bowl of green sauce - proof that I was indeed in the magic kingdom. I could not identify the sauce, but ever the adventurist, I dove right in to discover a tasty revelation. I loved it, but could not name it. Could this be? The woman with owns hundreds of cookbooks had just experienced a first?    I asked the waiter about the mysterious sauce and discovered chimichurri. After patiently answering several questions about the sauce, the waiter disappeared and then quickly returned with a little piece of white paper, the recipe printed upon it. Bonus points! The waiter earned a very nice tip from one tired, but grateful traveler.

Flat leaf "Italian" parsley.

   Over the years, I have made many chimichurris. The following version is a slight adaption of a recipe found in Latin Flavors On The Grill (10 Speed Press, 2000) by Douglas Rodriguez, one of my favorite cookbooks. I had the great fortune of dining at his restaurant in Philadelphia, but that's another story.
   My nieces, Avalon and Sonora request that I make this sauce before every visit. I always double this recipe for a party, or if my nieces are staying for a spell. The ladies will eat the chimichurri on just about anything including scrambled eggs. More traditionally, chimichurri is terrific with grilled beef. One of my favorite meals is stuffed flank steak served with chimichurri and Roasted Tomato Gratin. The vibrant sauce is also exceptional, exactly how I experienced it the first time, served as a spread with grilled flatbreads or focaccia. The chimichurri will last for about a week in the refrigerator, or if Avalon or Sonora are in the house, about two days.


Fresh bay leaves and roughly chopped jalapeño.

Ingredients:
6 cloves garlic, peeled
3 fresh bay leaves
2 jalapeño chiles, stemmed, seeded and finely diced
1-1/2 Tbsps sea salt
1/2 cup finely minced fresh curly parsley
1/2 cup finely minced fresh flat-leaf parsley
1/4 cup finely minced fresh oregano
1/4 cup distilled white vinegar
1/3 cup extra virgin olive oil
1 bunch green onions, both white and green parts, sliced into thin rounds
 Procedure:
1. Using a chef's knife, you can mince everything using your great knife skills. Or, you can use a food processor to do the work:
2. In a food processor, fitted with a steel blade, and with the motor running, add the garlic cloves through the feed tube. Rough cut the jalapeño, and add through the feed tube. Remove the leaves of parsley and oregano, discarding the stems. Add leaves to the garlic and jalapeños. Roughly cut the bay leaves and add to the parsley and oregano. Process until finely chopped. Transfer the mixture to a bowl.
3. Add salt, vinegar and oil. Stir until well combined. Add sliced green onions, stir again, and serve. 

What could be better than Juliette's Sourdough Bread dipped in Chimichurri?

Linda will happily confirm, free of charge, that this is a photo of oregano leaves.

Dragon Noodles

by Michelle

   If you are interested in ethnic cuisines this will be a fun recipe for you to make because the building blocks will take you on an adventure in the kitchen. The key components of the hot, sweet, salty and sour sauce - the infused oils, pickled ginger and ginger syrup - can all be made weeks in advance of the final preparation and will easily last in the refrigerator for months. 

   For added convenience, the dressing for the noodles is best when made a day or two in advance to allow all the flavors to meld. Finally, the sauced noodles can be made the night before or morning of the party to fully absorb the dressing before adding the final garnishes.

   The noodles are an enticing part of an Asian inspired menu or buffet and will complement everything on your plate from pickled shrimp to pork tenderloin to egg rolls. Pile the noodles high in a large shallow bowl or beveled platter alongside bowls of unsalted roasted peanuts and cilantro leaves.

   Leftover noodles are terrific as part of a Thai Salad with barbecued beef or rotisserie chicken with avocado, mango, fresh greens and herbs tossed in a lime and chile vinaigrette, similar to the delicious "plate of inspiration" served at Houston's Restaurant in Phoenix. 

Double-click image to enlarge.

   One year, just after the onset of crab season, Linda and I served our friends the Dragon Noodles as part of an Asian inspired holiday Seafood Fest with Shrimp Cocktails and Baked Spicy Crab Cakes paired with Sweet Chili and Special Mustard Dipping Sauces and marinated cucumbers. Recalling that happy memory, I think it just might be time to make the meal again.

   You can also whip up batches of the sauce for holiday and hostess gifts, packaged in French Working glasses with hand printed labels. With a ribbon, attach printed instructions on how to garnish and serve. We think you and yours will like the noodles, too. Looking forward to your feedback.


Dragon Noodle Sauce is on the left with freshly dressed noodles in the cooking pan.

Dragon Noodles

   For a feast, consider serving the noodles with Salt and Pepper Shrimp or Crab Cakes with Special Mustard Sauce, Oven-Baked Egg Rolls and Quick Cucumber Pickles. My post on Celebrating Chinese New Year explains (in quite some detail proving once again that I am my father's daughter) the homemade and store bought Asian pantry items in the ingredients list. For a fun twist, serve Mai Tais or Pineapple Martinis with the noodles.
   I like to add a fair amount of lemon zest to the noodles as a garnish. Leading up to the event, every time I use a lemon, I zest it first before juicing. Store the peel in a fold of waxed paper and then wrap in aluminum foil for extra protection. The zest can be used directly from the freezer.
   The sauce below makes enough to cover four pounds of noodles. That's a really big party. Of course, you can divide the recipe in half or go ahead and make the full amount with the proactive plan of storing the extra sauce in the refrigerator for future snappy weeknight meals with leftovers at the ready for packable lunches in the following days. Beats a soggy sandwich, that's for sure!

Sauce:
1 cup Ma-La Oil
1 cup Ginger Syrup
3/4 cup ketchup
1/2 cup + 2 Tbsps black soy sauce
1/2 cup + 2 Tbsps unseasoned rice vinegar, preferably Marukan or Mitsukan brands
1/2 cup juice from Pickled Ginger
1/4 cup + 2 Tbsps freshly squeezed lemon juice
1/4 cup Spicy Citrus Chili Oil

1/4 cup cider vinegar

1 Tbsp "goop" from Spicy Citrus Chili Oil
1 Tbsp Thai Kitchen Roasted Chili Sauce
2 teaspoons sea salt

Left: Spicy Citrus Chili Oil, and Right: Ma-La Oil

Noodles:
2 pounds spaghetti
grated zest of 2 scrubbed lemons or more, as needed
3/4 cup thinly sliced green and white scallion rings
1/4 cup black sesame seeds, toasted
grated red radish, for garnish
green and white scallion rings, for garnish
toasted black sesame seeds, for garnish

On the side:
roasted salted peanuts
cilantro leaves

Procedure:
1. Combine all the sauce ingredients, whisking vigorously to blend. Set aside, or refrigerate until ready to use if making a day or two in advance.
2. Cook the noodles to "al dente" in salted, boiling water, according to package directions. Drain the noodles, giving the colander several good shakes. Transfer to large bowl and stir in to the noodles about 2 cups of the sauce. Let sit for 10 minutes so the noodles can absorb the liquid.
3. Taste the noodles. If they have absorbed the sauce and seem dry, add a bit more dressing to moisten and toss again. Add the lemon zest and black sesame seeds. Toss well to mix. Taste and adjust with more dressing and/or lemon zest if needed. The taste should be bright and sparkly. At this point, the noodles may be sealed and refrigerated for up to a day. (If you are working in advance, you might like to wait until serving to add the rest of the garnishes so the vegetables are fresh and crunchy.) For best flavor, bring to room temperature or serve only slightly chilled.
4. To serve, mound the noodles in a bowl, stir in grated carrot and radishes. Decorate the top with additional black sesame seeds and sliced scallions. Tuck in a pronged pasta spoon for easier lifting of helpings. Let guests add peanuts and cilantro to individual servings.