Memorial Day through the Lens of a Small Town Girl

trumpet

From childhood, I remember when adults still called it “Decoration Day” and how I loved the festive parade in my hometown, longing to be brave and join in with my own blue bicycle. I recollect feeling delighted with the day off from the classroom, wondering which members of the high school marching band would faint in the heat and sensing a chill when the lone trumpet played taps.

As a teen, I recall that holiday spent at the lake and how I suffered the sharp sting of summer’s first sunburn, worrying with the knowledge that a pal was leaving soon, to be stationed in Vietnam. I remember the shock, hearing a friend of my family later died in that place and believing we were lucky that many showed enough bravery to serve.

 

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All the Right Ingredients: Living, Writing and Cooking in Texas

soup bowl blueFiestaware dishes

After spending the winter in the Lone Star State, spending time with my two daughters and their families, this “Michigander/Michiganian” is ready to take the Texas-sized leap and move back here for good. We lived in this area years ago, while my girls were growing up, which is basically how they found themselves settling in this portion of the U.S.

Now that I’ve picked my spot and found a great apartment, it’s time to resume my writing and my cooking in earnest. Being in Texas got me thinking about making chili, recently, but tomatoes and I haven’t been getting along that well. Although white chili may not be original to this state, its popularity seems to be gaining force. I’ve enjoyed a few versions in the past and have recently done some research about “white vegetables”.

I found that these options sometimes are referred to as the “forgotten vegetables”, partly due to the negativity brought on by the selections with the “starchy” connotation. Granted, a few are rather high in carbs, but in moderation and with careful planning, white vegetables can be important sources of fiber, calcium, potassium, and a wide array of vitamins and other nutrients. I don’t have a “favorite” recipe, yet, so I’m going to present the possibilities for you to consider when designing your own!

“CHOOSE-YOUR-OWN” WHITE CHILI RECIPE

Broths: chicken, vegetable, or water; slug of white wine

Beans: Cannellini, garbanzo/chick peas, Great Northern, and navy (canned or dried; follow the package directions for dried)

Meats: Chicken or turkey (cooked and cubed), or ground chicken/turkey (browned); vegetarian version is great without meat

Vegetables (canned or fresh, cut to bite-sized pieces): Potatoes and white corn (staying aware of the carbs); turnips (lower in carbs and a consistency and flavor very similar to potatoes); parsnips and jicama give a slightly sweet flavor (parsnips cook quickly and jicama stays a bit crunchy for a long time); cauliflower; white asparagus; daikon radish; white mushrooms; peeled zucchini or summer squash; onions, shallots, and garlic

“Zip” (add in moderation and to personal taste): Cumin, white pepper (ground or whole corns), prepared horseradish, ginger, white habanero pepper (extra hot), yellow jalapeño (pale in color and medium heat), Santa Fe Grande (pale yellow pepper with mild heat), and salt

Toppings: Shredded white cheese, sour cream, and the white portions of green onions (sliced)

Accompaniments: White corn chips, bread, or crackers

Throw your choices together in a pot, bring to a boil, reduce heat and simmer. Enjoy with your favorite beverage!