Over the past week I have read some important books: The Truth As Told by Mason Buttle by Leslie Connor, re-read Love by Matt de la Peña and Loren Long, re-read Martin Rising by Andrea Davis Pinkney and Brian Pinkney, and Projekt 1065 by Alan Gratz.
The themes of these books wash over me and taunt me. Will you be as brave and courageous as these characters and the writers and artists who created them?
This morning it seems like some kind of cosmic call to action that such racist comments were made by the President on the eve of Dr. Martin Luther King Jr.’s birthday. It is also my daughter’s golden birthday today, turning 12 on the 12th. She goes to her middle school 40 minutes early each day because she is afraid of the bullies who congregate at the…
With a few small changes to the previous year’s soup recipe, this is a repost from the end of last December…
I grew up in Michigan, with German heritage on each side of the family. Both of my grandmothers were good cooks and seemed to enjoy the process. I remember the wonderful aromas of “bread-baking day” at the home of my maternal grandma. My paternal grandmother occasionally offered foods that might not appeal to some children. Oyster stew, beef tongue and pickled herring come to mind. I liked two of those dishes, with the chewy beef tongue (no pun intended) being a definite “no.”
Although I enjoyed the stew with curly-edged oysters, I looked forward to herring the most. I remember a heavy crock so large that it barely fit into the refrigerator, where Grandma pickled her magic on those small, silvery fish. If memory serves me right, the end result was a light, creamy sauce, filled with thin rings of sliced onions and luscious, thick chunks of herring. Although I still have a few of her recipe cards tucked away in their hinged, wooden box, unfortunately, I don’t have that one. We ate it cold, on crackers, small rounds of pumpernickel bread, or on full-sized sandwiches.
My grandmother passed away just before Christmas when I was about ten. Every year after, my parents would buy a container of pickled herring at the market and we’d share it on New Year’s Eve. For years, I thought we just did that in memory of Grandma. Eventually, I learned that many people in Germany, along with other countries, often eat this delicacy at midnight as the year turns over, to help ensure a year of good luck and prosperity.
Another food for the holiday, black-eyed peas are displayed prominently on grocery store shelves these days. Although I’ve lived in North Carolina and now Texas, I had never tried this Southern staple that some people believe brings good fortune when eaten as the first meal of the New Year. The peas can be used in many different dishes, research showed, and I devised a recipe that works for me. The Texan variety is often seasoned with chili powder and hot sauce, but I came up with the following milder version in the form of a hearty soup:
Luck in a Soup Pot
Onion, shallot, scallion, leek, garlic, and celery (in any combination), sliced and sautéed in a deep pan.
Meat eaters, add bacon or ham (brown, or use pre-cooked).
Add approximately 4 cups of water and a bouillon cube (veggie or meat-flavored) to the pan. Adjust water for the amount of vegetables eventually used.
While that heats, chop a selection of greens: collard, mustard or turnip greens are traditionally Southern. I used what I had, which this year included cabbage.
Throw in the greens and any other soup vegetables you like. For color, I thinly sliced in a few carrots, and I also added several diced turnips. I seasoned with ground cumin and fenugreek, for my milder version. Bring it all back to a boil, then turn down to simmer until the veggies are tender.
I cooked my dried black-eyed peas ahead of time and added them into the soup pot near the very end to heat through. These “peas” are actually beans, a legume, and double as a protein and a vegetable, nutritionally. They’re also available fresh, canned and frozen.
If you like eggs, you might want to try a trick I learned a few years back with a clear-brothed spinach soup. Near the end of cooking, turn the heat back up and slide one egg at a time from a cup into the boiling mixture, spacing them out, a bit. They cook in place, much like a poached egg. Lift one out with a slotted spoon to check if they’re done.
Salt to taste. Serve with your favorite bread. Although cornbread may be most typical in the South, I plan to try it with pita, this year!
Wishing all of you a healthy, happy, and prosperous 2018!
This is a great article about dedicated female librarians in the 1930s. The story originated at HistoryDaily.org and was reposted by Janet Rudolph at Mystery Fanfare. Not only is their story so interesting, but the pictures will take you back in time!
From History Daily…
In the 1930s, many people living in isolated communities had very little access to jobs, let alone a good education for their children. In Kentucky, they had isolated mountain communities which could only get their books and reading material from one source… librarians on horseback. Keep reading here!