Menu-Planning Mojo

In the coming two weeks, I'm gonna need all the cooking mojo I can muster. I usually just cook two to three meals a week and eat the leftovers for lunch and dinner. It's easy; I only cater to my own whims. But I often find cooking for myself boring, which is why I like to try new recipes and new techniques and to play with new ingredients. For instance, a friend gave me some culinary lavender on Friday, and I spent a good bit of time researching recipes that evening (while watching Frozen). I've already made lavender ice cream and 16 lavender scones. I baked three scones and ate them with lemon curd and froze the others unbaked, so I can pull them out and bake them anytime.

I hope my success with my lavender treats has got me on a good foot for all the meals I have to make in the coming weeks. The first is a pancake breakfast for my company--Olive Tree--to celebrate a big software update that our development team has been working on for more than a year. We also invited the folks at Partners to breakfast since we're using their space to cook and eat. I'm guessing we'll be cooking for 35-40 people. The seven managers are cooking, but I'm in charge of planning the menu, buying ingredients, and giving orders on Wednesday morning. Despite the sometimes-harried nature of these events, I always like adding another event like this to my cooking resume. You never know when it will come in handy. The menu is has a lot of moving pieces, though: pancakes, waffles, crepes, fruit, baked egg dishes, sausage, and drinks. Wish me luck!

On Monday night, I'm hosting around 10 people at my house for our monthly children's ministry committee meeting. We used to have almost more food limitations in this group than I could count: vegetarian, doctor-ordered low-carb diet, gluten-intolerant, and a slight dairy-intolerance. While the gluten intolerant people are no longer in the group, I still try to be creative when I cook for this group, so the menu is as follows: Spring Risotto with asparagus and peas, deviled eggs, and cut veggies with homemade ranch dressing. I was planning to make a pavlova for dessert with baked meringues, a triple-berry compote, and whipped cream, but I was informed at church today that the dessert would be brought by my friend Karen. I have to admit I was disappointed, but as the reason for this dessert switch-up is my birthday the next day, I'm inclined to give in. :)

I have a reprieve on my birthday and will be enjoying milkshakes with a group of friends at the Milk Bottle, a classic Spokane joint. On Wednesday, I'll prep a meal with my friend Gerry for my church's monthly family night. In light of Easter the following Sunday, we decided on a simple menu of ham, green salad, sliced bread with butter, colored hard-boiled eggs, and Oreo Rice Crispy treats. Piece of cake!

The next day, my parents come into town until the day after Easter. We'll celebrate my 25th birthday and my dad's 60th birthday, both big milestones! I love planning the menu when my parents visit because they are so easily pleased. :) Thursday night, we'll have one-pot Arroz con Pollo. Friday, we're having Lemon Brioche Baked French Toast for breakfast. Lunch will be at a restaurant in town. Dinner will be Alaskan salmon and a wild rice casserole. A friend of mine gave me three filets of salmon and one filet of halibut several weeks ago that her husband caught himself in Alaska. I was so amazed at her generosity! I feel like I have pure (food) gold in my freezer.

Breakfast and lunch on Saturday are yet to be determined, but we'll likely need picnic food that day. The evening will feature broiled New York strip steaks and popovers filled with creamed asparagus. Dessert will be lemon ice cream and homemade shortbread. Yum! Easter is still up in the air, though I'm guessing my pavlovas will be on the menu for dessert. I've also spent this weekend filling my freezer with granola, vanilla frozen yogurt, and lavender scones and ice cream, so whatever else we are, we won't be hungry.

I found all my menu planning ironic after the sermon at my church today on Jesus' statement "I am the bread of life." Hunger is not what I'm feeling right now, but there was still something in the sermon for my food-filled brain. "In one of the most crucial points of Jesus' life," my pastor said, "he proclaimed that 'Man does not live by bread alone, but by the Word of God.' We still live on the Word of God, the Word made flesh, the Bread of Life." I'll keep this in mind as I eat and prepare meals in the coming weeks. God's grace is abundance. It's filet mignon once a day with peanut butter chocolate cheesecake for dessert. It's good to feel hunger, like the self-imposed hunger of Lent, but it's right to celebrate, too. And what better to time to celebrate than Easter?

My Root Cellar



Apparently fall is a woeful time for me and blogging. I'm sorry for the lack of substance here recently. Writing is a way of processing life and, admittedly, it sometimes takes me a while to process. Kind of like winter cooking, which is suited to braises, stews, and roasting, all of which take time.

 

This morning, I walked to my garden and spent an hour cleaning it up. I pulled up everything except green onions, chives, parsley, and snapdragons (which were amazingly still blooming!), chopped it all into smaller pieces, bagged it, raked the dirt smooth, and stared at it. It's hard to believe that my garden had come full circle again and is now laid to rest for the winter.

 

I got an organizing bug in me after seeing my garden look so neat and tidy, so I came home and whipped my root cellar and freezer into shape. Except for my grandparents, I can't remember anyone having a basement when I was growing up in Portland. Thus living in a house with a basement for the last two years has been a revelation. I have stored winter vegetables in the basement the past two years, but I've decided to be more organized this year, mostly to avoid wasting food.

 

I unpacked my whole freezer and re-wrote my whiteboard list below. I am thankful that my freezer is in pretty good shape. I've realized that my freezer is a better place for storing ingredients that can become a meal rather than pre-made meals. I love to cook so much that I just don't eat pre-made meals. If I'm in need of a quick meal, I usually make an easy meal like peanut butter and jelly toast or scrambled eggs. It's one of my weird food quirks. I'm pretty proud of this list:

 

 

The last two years, I've bought squash at Green Bluff on a whim. Bad idea. I regret to say that much of it was wasted. This year, I bought just the squash you see below: delicata (delicious roasted with olive oil, salt, and pepper), sweet meat (which I'll bake, puree, and freeze in two-cup portions for baking), a Red Kuri (no idea how to cook it, so this is my splurge!), and four butternut squash (wonderfully versatile). I'm prone to impulse fruit/veggie purchases, so I can't guarantee that I won't end up with more squash. But if I don't, I'm content with what I have here:

 

 

My lovely canned goods! I've already shared a photo like this on my blog, but I'm really proud of them. Canning, freezing, and root cellar goods are three of the big ways I like to preserve the precious fruits and veggies of summer and autumn for the lean winter and early spring months. Drying is another big method, but I haven't done much with it yet. 

 

 

On an impulse, I did buy a 10-pound bag of local Yukon Gold potatoes at Green Bluff to add to my stash of red potatoes and fingerlings. It was only $5! I've separated the potatoes by variety into three newspaper-lined boxes. At Green Bluff, I recently purchased two 4-lb bags of red and yellow storage onions for only $1.50 each. A steal! I'm so excited! The last component I'll add to my root cellar is about 20 lbs of Stayman Winesap apples that I'll be picking at Green Bluff tomorrow. The farmer told me these apples are "good keepers." Excellent! That's what I'm looking for! 

 

 

I've been thinking of buying a Dutch oven, so my co-worker was kind enough to lend me his, which is the exact Dutch oven I wanted to buy. I've been testing it out with various recipes, including Butternut Squash Risotto (picture below). The risotto was easier to make than I expected and delicious in an earthy way. With squash, onions, white wine, and homemade chicken stock as some of the ingredients, I happily ate the leftovers for lunch (all week). 

 

 

Today, I simmered the bones of two roasted chickens for three hours, adding in chopped onion, carrots, two bay leaves, and fresh thyme after the second full hour. Happily, the chicken bones have enough meat on them to make Chicken Soup with Herb Dumplings. I'm thinking this Dutch oven will be my next big kitchen purchase.

It's been a good and productive day. I love the possibilities for delicious, healthy meals that are just waiting to spring forth from my cans, freezer, and stored veggies.

How are you preparing for the winter months? Do you can, freezer, dry, or store summer and fall vegetables or fruit?

Made-From-Scratch Wontons

Last Saturday night, my two friends from church and I gathered to make wontons from scratch! Margaret, at whose house we were meeting, had made wontons with friends once before, so we had a potluck style dinner and she showed us how to form the wontons. We made nearly 50 wontons! Below are some pictures from our time together.

Here are the wontons ready to go out to the fryer:

Bethany frying up the wontons and me looking weird: 



Our wonderful spread ready to be eaten and enjoyed! 

We had two different kinds of wontons. The wontons in the middle of the table are stuffed with pork, shrimp, mushrooms, green onions, and water chestnuts. The wontons at the end of the table are stuffed with cream cheese and green onions. We also have apricot and cherry dipping sauce, lemongrass, baby corn, and ginger rice from Trader Joe's, and fruit salad. Yum!!

We had a lovely evening and had leftovers for later, too, which I ate for Sunday and Monday lunches. For dessert, we enjoyed my second batch of ice cream: homemade strawberry ice cream with Green Bluff strawberries. Thanks for reading!

What's something you like to make from scratch?

Life Around the Table

For a while, I was going through a dry spell with reading. I hardly read anything except cooking blogs and then only scanned through recipe after recipe. Then I house-sat and couldn't get the Wifi password to work. You might call this a saving grace. Besides hosting several groups of people, I also re-discovered my normal hankering for reading. My housemate asked me tonight: "How many books do you normally have checked out from the library?" Without hesitation, I answered, "About 30." Many are fated to only ever sit in stacks on my desk, bookshelf, and nightstand, but, if a book is lucky, I'll actually read it.

Such was the case with a new book called Bread and Wine: A Love Letter to Life Around the Table by Shauna Niequist. I just finished the book today and loved every sentence of it. Shauna, if possible, loves food even more than I do. It was a comfort to read the book and know that I'm not the only one in the world whose love of food veers towards obsessive. (Just ask my friend who went with me to Trader Joe's yesterday.) Better than that, Shauna grounds food and meals solidly in the living out of a faithful Christian life. You don't have to be a foodie to do this. In fact, I have a friend who hates cooking. But when it was her turn to host the Children's Ministry Committee from church, she made us a wonderful waffle, bacon and egg meal. Whether or not she enjoyed putting it together, there's no doubt that the meal unified us and prepared us for the discussion and prayer portion of our meeting.

Bread and Wine is full of stories from Shauna's life. Most of the stories were things I could relate to whole-heartedly and have experienced numerous times in cooking: spontaneity, inconvenience, unexpected mistakes and successes both, meaningful conversation, working-with-what-you-have meals, and simple, memory-evoking pleasures. Shauna also made it clear that it's okay for meals prepared for other people to be flawed. Perfection isn't the goal; fellowship is. I was comforted by this. I've often had friends over for dinner and have been more concerned with how something I cooked turned out than with the people at my table. Besides, what's life without a little imperfection anyway? It's why we try again (and again and again).

I always have cooking experiences from which I can draw useful spiritual lessons. One in particular stands out from recent weeks: making baklava with my friend Janie. She was making two trays of baklava for two different events, and I'd always wanted to make it. I came over to her house one Wednesday evening, and we got to work. After melting something like seven sticks of butter, we unrolled bundles of filo dough, impossibly thin and delicate. Following the complex instructions carefully, we layered the filo dough and brushed it liberally with the melted butter. Every once in a while, we'd spread a pecan-sugar mixture in between the layers. In the middle of the directions, we realized that we were going to run out of filo dough. Fortunately, mishap though it was, no one will ever know that we used 20 sheets of filo instead of 30.

When all the layers were assembled, it took us a good 15 minutes to score the baklava into narrow diamonds, so the honey-sugar syrup could soak into every crevice. By this time, it was nearly 9 PM, and I had to work the next morning, so I didn't get to help Janie complete the baklava. However, at work the next day, I had a visitor stop by with a package:

 

 

Biting into the honey-soaked squares of baklava made the work of the night before worth it. Actually, I take that back. Walking around my office and sharing squares of the baklava with my co-workers made it worth it. It was seeing my co-workers' eyes light up and hearing the crackle of the baked filo dough as they took a bite that made the often inconvenient work of making the baklava worth the effort. It's a tactile way of connecting one person to another. It's a blessed sharing and receiving.  

 

Shauna writes: "This is what I want you to do: I want you to tell someone you love them, and dinner's at six. I want you to throw open your front door and welcome the people you love into the inevitable mess with hugs and laughter. I want you to light a burner on the stove, to chop and stir and season with love and abandon...Gather the people you love around your table and feed them with love and honesty and creativity. Feed them with your hands and the flavors and smells that remind you of home and beauty and the best stories you've ever heard, the best stories you've ever lived."

 

All I can say to that is: "Amen!" Go and do likewise.

Plums, Tomatoes, and Apples, Oh My!



This is old news now, which you're really not supposed to post on a blog. Being current and up-to-date is important, but I worked so hard on canning a couple weeks ago that I couldn't not post this. After all, besides working, preserving food has occupied a good bit of my time in September. Here are some photos about my recent adventures in this food-intense time of year. 

 

 

Apples ready to be washed, chopped and cooked down into wonderful applesauce. These are red and green Gravensteins from Hansen's Farm on Green Bluff.

 

The water bath canner is steaming and the apples are cooking!

 

My wrists were literally sore that Saturday evening from all the chopping and coring I did. We are talking about 34 pounds of apples here!

 

That same day, I made tomato jam with eight pounds of Sun Gold tomatoes from my parents' house in Portland. I got the recipe here. Tomato jam is a little weird sounding, but it's actually delicious with toast, crackers, and, I've heard, with chicken. I'm excited to experiment with it.

 

Here's what I canned in two days' time: 10 jars of tomato jam, 8 jars of plum preserves (like in Anne of Green Gables), and 14 quarts of applesauce. Before you think I'm crazy for all the jam I'm making (and still need to make), I'll just say two words: Christmas presents.

I also got this flat of tomatoes from a lovely couple in my Sunday School class. I now have six quarts of lovely tomatoes in my freezer for winter soups and casseroles.

 

I've had a pretty good culinary run lately, too. After eating this veggie lasagna for a whole week, I took a break from cooking and ate many grilled cheese sandwiches. On Friday (9/21), I was suddenly inspired to make a pizza. I made half a recipe of whole wheat pizza dough and spread olive oil sauteed with rosemary and shallots on the crust as the sauce. I topped that with mozzarella cheese, sauteed zucchini, crumbled bacon, and three eggs. I stuck it in the oven for 20 minutes. Yum!

 

 

On Sunday, I cooked down the bones of a Costco rotesserie chicken. While it was cooking, I went to my garden at Dottie's house to cut some flowers and ended up having tea with Dottie for an hour and a half, meaning that the chicken was on the stove for three hours. So my stock was very concentrated and flavorful. With it, I made a Morroccan Chicken Cous Cous soup. It called for zucchini and a sweet potato. I didn't have a sweet potato, so I substituted Green Bluff carrots and Delicata squash. Delicious!

A final note: In my Sunday School class, we're studying a book called A Year of Plenty, which was written by a local Presbyterian pastor named Craig Goodwin. He writes about his family of four's adventures with eating and buying local for a year. We had a great discussion about chapter one on Sunday, and I plan to post every week about the topics that come up in our Sunday School discussions. I invite you to add your voice to the conversation in the comments.   

 

Thanks for reading! Hope your week is off to a great start!

Holy Saturday Reflections on Fasting

I decided sometime back in Lent that I wanted to try fasting again. Real fasting. Like not eating for an extended period of time. (ACK!) At first I had decided to fast from after the Good Friday service at my church to Easter morning. But then, my friend Heidi called and wanted me to go to a Jon Foreman concert with her at the Service Station, a local coffee shop and concert venue. I definitely wanted to go, as Jon Foreman is a phenomenal solo artist (after leading the band Switchfoot for many years), but fasting didn't seem very compatible with a concert. Least of all, my stomach rumblings might seriously distract the other concert-goers. So, instead, I've been fasting from about 10 a.m. on Friday until now-ish, 3 p.m. on Saturday. Whenever I finish writing this post, I'll eat my fast-breaking meal of spinach salad with sliced radishes, golden raisins, and a balsamic vinaigrette dressing. Yum!

Fasting has made me realize a number of things. I hope you don't mind another list. :o)

1. I use cooking/baking as a means to avoid doing the things that I should do and want to do, but also don't take as much time to do as I should, such as reading, journaling, praying, cleaning, blogging, e-mailing, etc. When I came home from the grocery store at 10:30 this morning, I sat myself in my favorite living room chair and almost haven't moved since then because I've been reading, blogging and e-mailing. It's been great! When I'm cooking and baking, there's always something else to do...more dishes to wash, more baking time on that casserole, more sorting through my chest freezer to find the ingredient I want. But I've lately felt a driving need to just be...to plow through the growing stack of books in my room, to journal and self-reflect, to take the time to pray for others. To attend to, I guess you could say, the things of life that are like oil and gas to a car. The things that keep us running.

2. Food is as food does. Several times in the past two weeks, I've been so hungry before a meal that I get snappish and mean. I've also gotten into a habit of eating too much and thinking about food/cooking too much. It's definitely my main-stay hobby. There's no doubt in my mind that food is gift from God. But it has its place in the hierarchy of importance. If my eating and cooking causes me to neglect time with God or with others, then it's become a disordered love (as St. Augustine might put it).

3. Ironically, fasting has made me realize how much joy cooking, baking, and eating bring me. I really do use food as a means of loving, encouraging, communicating with, and caring for others. Serving people home-cooked meals, both impromptu and planned, delivering baked goods to work, eating my own creations, trying to be a good steward of my resources (both money and food), etc. are life giving to me. On Sunday, I made a whole wheat pizza with pesto that I had frozen from last summer, the last of my Monterey Jack cheese, asparagus (which is now in season and which I am trying to eat a TON of), broccoli, and wilted spinach. It was delicious! It gave me great joy to cook and eat the pizza that evening and enjoy it through the rest of the week.

4. Fasting makes me realize my frailty, how dependent I am on others and on God. As I was walking down the stairs in my house today, my legs were quivery. My hands are not quite steady. After missing the first meal, my thoughts weren't entirely clear. It's an infinitely good thing that God has made us so dependent on things and people outside ourselves or else we might be tempted to pride and independence more than we already are. Tomorrow, I'll enjoy a lavish Easter dinner with my mentor and her husband and seven others. I will provide the potato casserole. Dottie will provide the ham, asparagus, yams, and rolls. Stacey will provide the dessert. This meal in which we sit down to celebrate the amazing LIFE that we receive in the Resurrection will also be a testimony to our interdependence.

5. Fasting has made me thankful. In light of the super-abundance of Easter in which Christ lavishes forgiveness, new life, and freedom on us, I realize that my life is a continuous witness to the grace of God.

A blessed Holy Saturday to you as we live in the tenuous in-between of Christ crucified and Christ risen. Easter is on its way!    

A Tale from Work

My role at work has recently been refashioned. Last Tuesday (1/10), I had finished several projects at work and felt like I had reached a dead-end. I was bored and felt direction-less, so I was in a bad mood that evening when I called my parents to complain and ask for guidance. As usual, my parents gave wise advice, urging me to talk with my supervisor the following morning. I resolved to do just that.

The next morning, I had a recurring meeting at 9 a.m. After the meeting, I was ready to leave my supervisor’s office when he stopped me. “I have some things to discuss with you,” he said. I was intrigued. For the next half hour, he told me all about his vision for events that we could host for users of our software, how he wants to develop a healthy company culture, and how he wants to put more thought and effort into our bi-monthly company lunches. God’s answer to my and my parent’s prayers tumbled out of his mouth as he cast his vision. I suddenly had purpose and a direction, a niche in the company that God had equipped me to fill with my unique personality, experience, and skills.

The first event I threw my energy into was our coming company lunch and training which was to be held in Partners’ spacious conference room next door on January 17. We have simply NO space at Olive Tree; we’re crammed into our space like sardines in a can. In a flash of inspiration, I offered to make the Partners’ staff a lunch of their own as a thank you. The menu for Partners? A triple batch of vegetarian chili, homemade cornbread, and a lemon cream pie.  

But later, as I was buying cans and cans of beans at Fred Meyer, I questioned my offer to make Partners a meal. After all, we’re talking at least twenty people! As Olive Tree’s company lunch approached, I worried about the details of trying to coordinate both meals at the same time. I felt like my coordination of the meal for Olive Tree was a litmus test. In my interview, I professed to be skilled at planning events and organizing. Could I live up to my profession? Through a miracle of God’s grace, both meals came off without a hitch.

 

I used the website PerfectPotluck.com to track what Olive Tree employees were bringing to the potluck lunch. We had six kinds of chili, five salads, four pans of cornbread and bread, and five yummy desserts. The events planning committee, of which I am now the head, helped with set up for Olive Tree’s meal and everything ran like clockwork—there were enough places at the tables for everyone, there was an abundance of food, and the presentations and training by several Olive Tree staff came off without a technological hitch. Several people complimented me on the coordination of the meal and others eagerly discussed what kind of potluck we could do for February’s lunch. I even had helpers for the grunt work of cleaning up and taking the garbage to the dumpster in the cold wind.

After work, I went over to Partners and washed some of my dishes from their meal. There was an abundance of leftover chili, so a number of us enjoyed another warm bowl of chili on Wednesday as the snow swirled outside. I received many compliments about the meal from the Partners’ staff, too.

However, it wasn’t the compliments I was after with the two meals. As I reflect back on Tuesday, it was the community that was created around the meals that was the goal. Meals have the ability to foster in our hearts a sense of belonging to a community. Perhaps this is why one of the Sacraments is a meal. It signifies belonging to the family of faith and belonging to a community means that everyone has a place, that everyone matters. I’m praying that both Olive Tree and Partners’ employees know that they belong to a community of faith as many more meals are enjoyed together in the coming months.

P.S. I’m not sure where the idea originated, but Olive Tree will take on Partners in a Ping Pong Doubles Tournament starting this coming Thursday. It will be fun! Partners has been referring to the Olive Tree team in general as the “Olives.” This should be interesting. :o)