quo vadis, with recipe

It’s not getting much better yet, Gentle Reader.  The nausea and pain are prevalent every waking minute. ( Even The Dog barfed and forgot his house training for a minute- it worries him when I cry.)  The good news, besides the fact that People magazine finally picked the right guy as sexiest man on earth (THE ROCK!!!!! YESSSSS!!!) is that our local PBS station has a World channel, which now is exclusively showing First Nations Experience programming.  So it’s all natives, all the time. WONDERFUL.  We switch between that and their cooking show channel:  New Scan Cooking, a favorite, is always calming.  And hilarious as we watch the Chef lug around the exact same cast iron wood stove we have (a Jotul) to do outdoor smoking and whatnot.  In Scandinavian calm and ice.

I’ve been cooking to get my mind off how gobsmacked I am by having to behave as though people who voted for Trump are not bigots, racists, sexists and climate change deniers.  I find my face shaping itself into The Scream every time the tv accidentally rests on the news and I see that Bannon and Sessions are lined up for positions of power, but this is actually totally in line with everything that was said during the campaign. Let’s just say this about voting.   Aside from the fact that the popular vote means nothing in this country, apparently.  If a person voted for Trump, and wants to say they do not support any of the often expressed aforementioned attitudes and beliefs,  it seems to me that either such a person was not paying much attention to what was going on, or, they made a choice for conscious ignorance.   I’m not at all sure that even his supporters will be thrilled with what’s coming down the pike. It makes going outside now pretty scary, although I have to say I have found some comfort in the numbers of people (women, for the most part) I hear in the grocery store saying they are crushed and  can’t even watch the “news” any more.  The mayor and police chief of neighboring Chico felt it necessary to go on  local tv programming and say, strongly and unequivocally, that they would not be rounding anyone up for any reason, like, say, deportation.  There are a lot of kids there going to college who are now at risk, just for starters. ( And doesn’t it seem smart to deport people who are educating themselves at their own expense?)

SO.  Despair doesn’t get us much forwarder, I know.  There are a million shades of green outside right now, and a lot of golden dead leaves flying through the air with the bluebirds.  The cows eat peaceably in their pastures, the deer come out in the evenings, and the turkey are wisely sticking to heavy cover as they always do during this time of year.   In the meantime I have finally perfected cooking fritter/burger/pancake things made out of vegetables.  Here is something that actually turned out very well:

Black bean “burgers”: I cook my own beans but you can, of course, use canned.  The eggs are pretty essential but if you’re really into Vegan cooking you probably know a suitable substitute.  Depending on quantity, obviously the ratios will change but it’s pretty simple…..

2 cups of cooked black beans, drained and rinsed if canned.  1 medium sized yam or sweet potato, grated.  Two cloves garlic, minced, and about a half cup of chopped cilantro.  You could use parsley if you don’t care for cilantro.  You also want 1/8 cup of spice mixture, equal parts cumin, coriander, and black pepper.  Plus a small chopped jalapeno (or other pepper if you don’t want ANY heat).  Mix all these things together, and add about 1/2 to 3/4 cup of breadcrumbs- I have found that using Panko makes a world of difference as in you can actually flip the things as though you know what you’re doing, mush free.  Mix in the crumbs, then stir in 3 beaten eggs.  Salt to taste.  Use a 1/4 cup measure and place in a heated frying pan with a couple of tablespoons of olive oil and a bit of butter. (Or whatever you prefer.)  Flatten the mixture a bit, fry til browned on both sides, and serve.   We like them with rajas and crema.  Mayo works great too, or yogurt with lime juice.  The usual suspects, in short.  I’m looking forward to Thanksgiving because cranberries! so there is, yes, always something positive if you only look.

I guess I’m hoping that focusing on the good, the simple, the basic, and on kindness will get me through this extended spate of difficult mental states. I’m handing out my You Matter cards like crazy.  Thank you, as always.

 

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5 responses to this post.

  1. hmmm. this is the kind of food we eat. 🙂 i am going to try this recipe. over the moon about your indigenous tv channel. #NoDkPipeline

    Reply

    • did you like the recipe? and yes. especially now it is quite the Relief to swim in the Native awareness. the cooking show is strange but you can’t have it all…..

      Reply

      • not yet. we have a couple more weeks of being inundated with squashes and other seasonals that require top creative skills to maintain some semblance of initial appeal. but i will! i continue to keep the Natives on heart and mind; i am in awe of their righteous courage.

  2. Squashes! zucchini makes a stellar fritter. grate, salt and let rest for half hour, squeeze excess moisture out. do not, as i did once, skip this step. then add minced onion- 1/2 onion to one zucchini- whatever color you’ve got- mixed fresh herbs, marjoram, mint, parsley whatever you’ve got, in about a 1/3 c to 1 c squash ratio. salt, pepper. again with the panko crumbs. beaten eggs as in bean recipe. mix. saute in olive oil after placing 1/4 c. in pan and flattening a bit. the order of adding things is important. originally i added the wet ingredients too soon: DISASTER. add right before you plan to cook, mix in gently, and it’s all good.
    We are standing with Standing Rock, which looks daily more grim. Love in our hearts, though.

    Reply

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