October 14, 2008

Had haggis this morning for breakfast. We’re in Edinurgh, winding down our tour. I wanted to try the dish, as the first and only other time I’d eaten it was during an international festival in Oregon years ago. It was awful then—a chunky, rank pile of glop, straight from the stomach it was cooked in. I’m not sure it was prepared properly. But this morning’s haggis was served in a little round sausage patty sort of thing, and I could clearly see the appeal. I’m just not a huge fan of offal, no matter how or where it’s served. But this, at least, I could understand, especially when accompanied by grilled mushrooms, tomatoes, beans and potatoes.

We’ve seen some interesting sights here in Edinburgh, and learned a thing or two. We arrived the night before last, hoping to catch a drink in the bar before retiring to our room. Just one drink—but instead, we were swept into the storm of a surly old coot (half English, half Scots) who pounded the table and spoke with abandon. Things quickly devolved after he told the hotel/bar owner to “shut up.” That was our cue to leave the bar. From the lovely bay window of our room, we listened to a brawl in the foyer, the arrival of cops and their departure an hour later with the offender in cuffs. Somehow, our travels always lead us to the strangest events.

In all of that, however, we learned a bit of local lingo. In the US, we say “one for the road.” Apparently in Scotland, the phrase is “a b*#ch for the ditch.” One for the road surely puts you in the ditch, and one for the ditch leads to the gutter. So we were told, anyway.

Curious, indeed.


October 13, 2008

FYI, the checked baggage limit per passenger on international Air New Zealand flights is 20 kilograms. Overweight charges? 38 POUNDS per kilogram. That’s $29.70 per pound. Astounding.

We’re spending too many of our precious hours in Edinburgh repacking and FedExing items back to the US.

I will post happier reports (hopefully) after we get settled in Bangkok….


October 9, 2008

Eric with cabbage. A Chinese street in Paris.

I don’t know what it is about cabbage shots, but we seem to find them everywhere. This is the latest in an unintended but growing series.


October 8, 2008

Bonjour! Crisp, blue skies beckon Parisians outdoors. A perfect afternoon for a stroll through the city, a coffee, a few hours with a friend.

Sorry for the silence of late, but Internet connections are poor (!) and time is tight. I will have much more for you to savor in the coming weeks. Until then, think of Montmartre and the view from Sacre-Coeur. Think of a lip-smacking little cup of strong French coffee. And a taste of chocolate.


September 29, 2008

…begins.

I write from Milwaukee amid a quick weekend visit with this half of the family and a few old friends, following a quick communion with the other half of the family in New Mexico in honor of one particular sister-in-law’s successful defense of a PhD dissertation on the evolutionary history of ocotillo plants and their relatives. All of this, while trying to pack and seal up the house for a very long time. In less than a week we have seen more friends and family than we can count on all of our fingers and toes. Pretty good.

Tonight, with a little luck, we shall board a plane to Paris as the start to our round-about route to Bangkok, where I will teach another journalism course with this remarkable guy, through this remarkable group.

Meanwhile, let me tell you about the cake above. I think a certain woman named Cathy must like me a rather lot because she made this incredible, rich, dense, not-too-sweet, bitter-chocolate-coffee gluten-free flourless cake. Again! For me! I have to thank Gluten-Free Goddess for this as well, as it is Karina’s amazing recipe. Try it. Even if you can eat wheat.

Bon voyage! Talk to you soon!


September 27, 2008

These beans are legend. They date to the ancient world, so the story goes. Supposedly an archaeological team found these beans within a New Mexico cave, sealed inside an Anasazi clay pot for 1,500 years. The beans germinated, and today we have an abundance of these speckled little beauties, akin to the pinto. Among their numerous names: Anasazi beans, New Mexico cave beans, Aztec beans, New Mexico appaloosa.

Now, it’s not necessarily entirely likely a bean could sprout and grow after so much time in the dark. Believe what you will. Call them what you want. But understand: these are nice beans. They taste good, they’re easy to cook, and they make a fine alternative to the usuals. It’s always good to add a new specimen to the diet.

I made a simple salad, served at room temperature. Here’s the recipe. You might have noticed, in times past, that I’m not the best at offering on-the-mark measurements. I tend to cook in clumps, bunches, pinches and glugs rather than spoons, cups and ounces. I cook by taste and smell rather than words. So be it. Here goes:

Herbal Anasazi Beans

2 cups dried Anasazi beans
olive oil
1 bunch fresh oregano, stems removed, leaves chopped
6 cloves minced garlic
sea salt
fresh lemon juice
white balsamic vinegar
chile powder to taste

Rinse beans, cover with water and soak over night. Add more water, bring to boil and simmer until beans are tender. (Time will vary depending on how long the beans soaked, how many beans you have and your elevation. But I found these beans to cook very quickly, in about 25 minutes.) When beans are the desired tenderness, remove from heat and rinse. Let cool.

Meanwhile, sauté garlic in oil until golden. Add garlic to beans and mix with olive oil (enough to give the beans a luscious texture), oregano, salt, a twist of fresh lemon and a sprinkle of white balsamic vinegar. Add chile and mix again (I used hot Kashmiri, but any will do).

Feel free to use different herbs. Rosemary is a wonderful accompaniment to beans such as these. Dunk the sprigs into boiled water for a moment to release the herb’s aroma. Chop and add to beans as you would the oregano.

Serve at room temperature. And think of the ancient ones.


September 25, 2008

In Asia, food is more than sustenance. It’s medicine. It’s the key to long life. The world’s oldest healing sciences, such as Ayurveda, rely on diet as a means to healthy body, mind and spirit. “Without a proper diet, medicines are of no use; with a proper diet, medicines are unnecessary,” notes the Charaka Samhita, the oldest authoritative text on Ayurveda, dating perhaps as far back as 400 BCE.

I love that quote. Somehow, somewhere along the line, we seem to have morphed into a pill society. Most everyone seems to pop one or two or three a day. Don’t get me wrong—I know and love many people who would not be here were it not for modern medicine to cure and control the diseases they have acquired along life’s way. But I also think there’s something to the ancient idea of eating for health—eating for prevention. And I can’t help but wonder: would we have so many “Western diseases” if we continued to eat the way our ancestors did?

Modern science is just beginning to prove, on its own terms, what many age-old cultures have told us for centuries. Asians have long consumed turmeric to fight inflammation (among numerous other conditions); today, curcumin, a key component in turmeric, is sold in pill form as a leading arthritis fighter. That’s just one example.

I’m so curious about these issues, I wrote an article about the healing properties of food, published today in the Milwaukee Journal Sentinel. (Recipes included.) Asian cuisines are full of disease-fighting ingredients—the list goes on and on. Did you know basil has antibacterial properties and is recommended as a natural produce wash? And the Polynesians view coconut as a cure-all? It turns out, even the fat in coconut might protect against heart disease—contrary to the long-held belief that it’s a “bad fat.”

Those lovely little green pea eggplants pictured above? One of my Thai cooking instructors told me they help lower cholesterol.

That noodle soup pictured below?

The herbs and spices contain elements capable of fighting everything from salmonella to cancer.

No wonder Asian meals are packed with vegetables and herbs. And most every trip to the market yields large bundles of greens….


September 23, 2008

A splotched cookbook is always the sign of a good one. A tomato-stained, water-warped, onion-scented cookbook means it’s more than just a reference for the shelf. And when you find the pages of such a cookbook caked together after your very first tango in the kitchen with it—well, then, you know you have a winner.

This is exactly what happened with me after opening Sharon Louise Crayton’s new book, One Taste: Vegetarian Home Cooking From Around the World. The folks at Provecho Press in Santa Fe recently sent me a review copy, and upon first flip through the book, I spotted a recipe I knew would win my husband’s heart (gut): Bhutanese cottage cheese with chile. We are cheese- and chile-loving folk, you know.

But first, a little background on the book. The 108 featured recipes stem from Crayton’s travels around the world, into kitchens and homes, where she asked families their favorite foods to eat. Crayton, a Buddhist, writes from the premise that cooks need not only fresh ingredients, but fresh minds to make great meals. Meditations are sprinkled throughout the book. Recipes include a “Mind Refresher,” central to the cooking method of each dish. (I really like the Mind Refresher for fried eggplant with lemon wedges: “Appreciate whatever is happening.”) The introduction is written by Dzongsar Jamyang Khyentse, head of the Dzongsar Monastery, College and retreat centers in India and Bhutan.

So last week, after a particularly hectic day, I opened the fridge and assembled a slightly altered version of the cottage cheese recipe (due to ingredients on hand). It turned out pretty darned good.

I continued on to the roasted red pepper and garlic hummus (also pretty darned good), and the spicy soy-sauced tomatoes (ditto). It was but my first encounter with these recipes, but I could see I was going to love the book. I only wish I had more time to explore it before we leave the country soon. I must take the Buddhist approach and “appreciate whatever is happening.” I shall return to the book when we return to our kitchen.

Until then, here’s my slightly altered version of Sharon Louise Crayton’s spicy Bhutanese cottage cheese:

3 lemon cucumbers, peeled, halved and thinly sliced
1 cup organic cottage cheese
1 tbsp Kashmiri chile powder
1 handful garden cherry tomatoes, sliced in half
1 small garlic clove, minced
½ bunch fresh cilantro leaves, chopped
sea salt, to taste

Mix everything.
And here’s Crayton’s Mind Refresher: “Stand straight, breathe normally, and watch the moment’s breath for 30 seconds.”

Now, go get yourself a copy of this book.

(By the way, it just so happens that Crayton lives 90 minutes north of me in Santa Fe, home also to Provecho Press. This is entirely coincidence. I have never met Crayton, and the folks at Provecho had no idea I was in New Mexico when they offered to send me a review copy of this book.)


September 22, 2008

Last week, I had to do a little recipe testing for an upcoming article (stay tuned and you can read all about it….). One of the dishes featured this beautiful concoction of toasted spices—homemade, home-ground garam masala. Just the sight of these ingredients evokes fall in my mind—deep, rich earth tones with an equally heady aroma.

There is no single recipe for garam masala. The name literally means “heating spice,” as in raising the body’s temperature. Common ingredients—black pepper, cinnamon, cloves—are spices that do just that. But endless variations can include cardamom, fennel, bay leaf, cumin, coriander, even rose petal. There’s no right or wrong. Indian women traditionally buy the spices whole, then toast and grind them at home.

Below is the garam masala I recently made (which offered plenty of leftovers to carry me through the month). It’s simple to make. Use it in your next full-on Indian curry recipe. Toss into potatoes or stir-fries, or sprinkle on popcorn. If refrigerated in a sealed container, it will keep a few months. Once you have made your own, you will have a hard time going back to those little jars of blended spices.

Easy, Spicy Garam Masala

2 tbsp cumin seeds
2 tbsp coriander seeds
2 tbsp cardamom pods
2 tbsp black peppercorns
1 tsp cloves
1 3-inch cinnamon stick, broken
1 tsp nutmeg

Toast cumin, coriander, cardamom, pepper and cloves in dry skillet over medium-high heat until brown (do not burn). Remove from heat, add nutmeg and grind to fine powder.I use a mortar and pestle (the traditional method), although a coffee grinder or food processor can work.


September 21, 2008

A friend and colleague recently sent this missive from Sarajevo. Doug had been working on an investigative journalism project, and he has great insights into the history and culture of this region. He has graciously allowed me to share his thoughts here. Soon, I will have the pleasure and honor of working with Doug on a journalism training course in Thailand.

Dear Friends,

Sarajevo is a wounded beauty. Its great virtue—ethnic diversity—once a source of civic pride, somehow turned malignant. The city was savaged. For four years, death rained from Bosnian Serb guns from the surrounding hillsides. An estimated 10,000 died in the city. Everyone was wounded. The city survived.* Now, 13 years later, most of the city’s physical wounds have been patched with mortar and hidden under a fresh coat of paint. Cafes along the famous Ferhadija esplanade hum with coffee conversation of fashionable young people, some too young to remember well the war. Now each man and woman who does remember seeks his or her path to the future as best they can. Times are better, but they are uncertain.

I have been in Sarajevo for 11 weeks as an editor for the Center for Investigative Reporting, an NGO launched four years ago by an American journalist. A staff of 10 Bosnian journalists work on investigative projects usually dealing with corruption and organized crime.

Every evening on my way home from the center, I walk through a lovely park. Kids neck on the park benches between the tombstones that seem to sprout like mushrooms where they will. Most are venerable and stained with age. Some are among the thousands of new white markers throughout the city that bear the dates of the war – 1991-1995.

I was last in Sarajevo in 2002, and the city was a lot worse for wear. The big landmark buildings were still sullen, pockmarked gray hulks then. In the basement of one of them, a group of journalists risked life and limb to put out Oslobodenje, a daily newspaper that published throughout the siege with support from journalistic colleagues abroad. The feat has become legend in the journalism world. Several died as they drove the gauntlet of sniper fire down the main boulevard from the city center to the office. I had a coffee with one of the staffers last week. I asked him what drove the staff to risk their lives to get the news out. He said, “Do you want the answer we give everybody, or do you want the truth?” He said matter of factly that, yes, it was dangerous putting out the paper. But the journalists were excused from the military, which was more dangerous, and they were paid 50 Duetch Marks a month. His version didn’t diminish the staff’s bravery, but it did add a nice balance, don’t you think?

Most folks here have war stories. E—, a center reporter, told of how his single mother, in a desperate attempt to escape the madness of Mostar, packed the kids in her old car and made a dash for the border, not knowing if she would be allowed to leave the city. After some tense moments, the border guard waved her through, but as she grasped the stick to put the car in gear, the floor shift came off in her hand. E— remembers her jamming the stick back through the floorboard and miraculously, it found home, and the car lurched forward and out of harm’s way. I think he remembers that moment as crossing the line between surviving and not surviving. The family was resettled in a cold European city—another story of hardship as refugees.

Mostar is a city built astride a river soon after it flows out of the northern mountains. Mostly Muslims (who are mostly about as religious as American Presbyterians) and Croats (Catholic) lived in relative harmony with Serbs (Orthodox Christian) for a long, long time. After the minority Serbs were defeated and expelled by the Muslims and Croats, the particular madness of the war pitched those two communities against each other in a way that it now seems like a metaphor for madness. For more than two years, the Muslims and Croats squared off and pounded each other with every sort of ordnance across a road that bisected the city. The city was destroyed, but neither side ever gained ground.

The Croats shelled a famous bridge that the Ottomans built over the river in 1556, probably because it had been built by Muslims. After the war, German stonemasons recovered what original stones they could from the river and lovingly rebuilt the bridge. It was supposed to be a symbol of the reunification of Croat and Muslim, and once again it is among the biggest tourist attractions in the country. But Bosnians will tell you that although repairing the bridge may have made the European donors feel good, Mostar remains a bitterly divided city. Law laid down by foreign peace keepers requires Catholic and Muslim children to attend the same schools. But they use separate entrances and separate classrooms, where they learn separate accounts of who started the war, and who won.

When I came here in 2002, it was to conduct diversity training for journalists. As I recall, the idea was to help heal this shattered nation by teaching journalists to sow seeds of diversity-as-strength in the media. This longer stay taught me how silly we outsiders must have looked to the Serb, Croat and Muslim journalists in the workshop. Diversity may be a dream of a few, but the war has left most Bosnians disinterested in living with their former neighbors. In villages throughout the country that once had three places of worship—a Serb Orthodox and Croat Catholic church and a mosque—only one remains. The other two typically stand in ruin. Villages are now either Serb, Croat or Muslim.

I’m told that the war changed the way Bosnians feel about ethnicity. Serbs, Croats and Muslims all speak the same language. But in the name of ethnic nationalism, Serbs have adopted the exclusive use of Cyrillic script. Croats busily add new words to distinguish “their language.” Muslims add Turkish words to promote the “Bosnian” language. It’s hard to escape, even in a friendly kiss. I once tried to kiss the cleaning lady on both cheeks at a gathering on the event of her birthday. She resisted, and there was an embarrassing collision of noses and eyeglasses. Apparently, Serbs kiss Dutch style, three times on alternating cheeks. So Muslims won’t.

Joan Baez was in town for a free concert in July. She played here during the siege, and she is fondly remembered for that. The venue was an outdoor stage under a canopy. It was across the river from Sarajevo’s famous Ottoman-inspired national library, shelled to ruin by spite and Serb cannon during the war. I have always admired Joan Baez, but I had no idea what a class act she is. She paused in the middle of a song to accommodate the evening call to prayer from a nearby minaret. She accepted a swig of beer from a fan she recognized from her war visit when he staggered up to the stage. And she played John Lennon’s “Imagine.”

“Imagine there’s no country . . .  and no religion, too.”

Lots of people cried.

There is a palpable fear here that Bosnia is headed for division despite the Dayton Agreement that ended the war and called for semi-autonomous Serb and Muslim/Croat regions. The Bosnian Serb president, tapping the mood of his region, appears to be moving toward independence, toward realizing the dream of Radazan Karidzic, the former Bosnian Serb president now on trial for genocide in The Hague. This does not set well with may Muslims or Croats, who finally were gaining territory dramatically when the West pulled the plug on the war, ceding half of Bosnia to the Bosnian Serbs. No one denies that atrocities were committed by all sides, but it’s clear that the Bosnian Serbs were responsible for the great majority of them, including the massacre at Srebrenica. People in Sarajevo ominously remind visitors that Bosnia has a war about every 50 years. No one is taking peace for granted.

Enough about this war. The coolest thing that happened while I was in Sarajevo had to do with another, far away, fight. A friend who observes war crimes trials here for a living guided A— and I and his wife one night through a labyrinth of alleyways under an old flat block to a little drinking establishment that was as much a time machine as a bar. The place was maybe 25 feet by 25 feet, but I counted 32 portraits or photos of Tito on the walls, not counting the framed Tito postage stamp collections and statuary. Tito represents a time, a golden age to some, when a peaceful Bosnia was part of Yugoslavia, a relatively enlightened communist outpost free from Soviet control.

Two grizzled old men sat drinking and smoking at one of three tables. This was not a place foreigners stumble into very often. We ordered raki, a strong, usually homemade brandy made from just about anything. We had grape. Another old guy stumbled in with a sack of groceries and started carving up dinner at the third table. He approached our table and plopped down a plate of cheese, smoked meat and bread. We toasted to his good health, and I bought a round for the house.

The old guy who ran the place spoke Spanish, as well as French, Russian, German and Bosnian, but not English. He told me in Spanish that he had spent eight years in South America, some of them fighting with Che Guevara. I was struck silent by even the possibility of bumping into someone who fought with Che, here, in a back alley bar in Sarajevo. We toasted the revolution in Spanish. As the old guy ambled over to the bar, he said something under his breath like, “That has all passed now,” and refilled his glass at the tap. I felt a moment of sadness for the passing of the dream of the communist revolutionaries. Who knows if he was telling the truth, but his age and communist sentiments added up.

—Doug

* The movie, “Welcome to Sarajevo,” is a good primer on what the siege of Sarajevo is like seen through the eyes of journalists who covered it.




Welcome to my ramblings on food, drink, travel, politics, history and all the other avenues that converge in life. I’m a journalist, author and Asia correspondent for Gourmet. I’m a bit obsessive in the kitchen. Much like my mother, I start thinking about dinner well before breakfast….


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