The Feast of Thanksgiving
This coming Thursday, the fourth Thursday in November, is the American Thanksgiving. Although it has a religious context – giving thanks for all we have been given – it is not a church holiday, but a secular one.
A group of people fled England (we call them the Pilgrims) seeking a place where they could practice their particular and very fundamental religion without persecution. They landed in a new country and established a colony. A good many of them died in the first year – from starvation, from minor ailments like ear infections that went untreated and became more serious illnesses. At the end of the harvest, the following year, they gave a great feast to celebrate those who had survived.
Honored guests were the Native Americans, who had welcomed the newcomers, showed them berries and forms of wildlife good for gathering and hunting, and without whom the Pilgrims could not have survived. At the table were foods never seen in the old world – turkey, corn, cranberries, possibly potatoes. . .
Wherever we are in the world, we take this 4th Thursday in November to give thanks, and to feast, preferably with family and friends.
My nieces, Little Diamond and Sparkling Diamond grew up going to the local soup kitchen on Thanksgiving with their parents to serve the poor and homeless their Thanksgiving meal. Many of us have special church services that day. Most of us spend a good part of the day in the kitchen!
We have so much to be thankful for this year. Although my parents are old, I have been able to go back and help them several times this year. The next generation of our family has (mostly) finished school and all have jobs they love doing. We shifted our tent successfully to another country this year, and are having a great time getting to know Kuwait. We have found a church here and are thankful to be able to worship freely. Through another friend, we met a family here we dearly love, and we will spend Thanksgiving with them. I am sure it will be a mountain of food.
I will be fixing my Mom’s cranberry salad, cornbread stuffing for my husband-of-Souther-origins, a pumpkin pie, and some balsamic roasted sweet-potatoes (the potatoes are tradition, the balsamic is not) and a few other dishes. We try to balance the traditional with something new from time to time. We will break open one of the fruitcakes to serve with the other desserts. Mom’s Fruitcake Recipe
You will know where people will be gathering and feasting by the delicious aroma of roasting turkey as you take advantage of this gorgeous weather to go out walking . . . We give thanks for the beautiful weather, too.
Mom’s Fruit Cake Recipe
Wooo Hooooooo! The fruitcakes are in the oven, and already the house smells wonderful. I’ve been making these cakes since I got married. I don’t think I have missed a year, but I may have. I grew up smelling these delicious cakes every winter. I don’t think my Mom makes them every year any more. I wish I were close enough to pop one into her refrigerator for their holidays.
Mom’s Fruit Cake
Even people who think they HATE fruit cake like this fruit cake. It has a secret ingredient – chocolate!
This is the original recipe. I remember cutting the dates and prunes with scissors when I was little; now you can buy dates and prunes without pits and chop them in the food processor – a piece of cake!
1 cup boiling water
1 cup sugar
1/2 cup lard or butter
1 T. cinnamon
1 t. cloves
3 Tablespoons chocolate powder
1/4 cup jelly
1 cup seeded raisins
1 cup chopped walnuts
1/2 cup candied citron
1/2 cup cut prunes
1/2 cup cut dates
Put all in a pan on stove and bring to a boil. Boil for three minutes. Let cool. Add:
2 cups flour
1 teaspoon baking soda
Flavor with lemon
Bake at 350° in loaf pans for one hour. Makes 2 normal bread loaf sized cakes.
My variations: I put in about three times the fruit, the difference primarily in the candied citron – I prefer using whole candied cherries, because they are so pretty when the loafs are cut. This recipe doubles, or quadruples with no problems.
Pans: Mom used to line all the pans with brown paper and grease the paper. I grease the pans, then dust with more of the chocolate powder. Use a good quality chocolate, not cocoa. When the cakes come out of the oven, let them cool for ten minutes, loosen them with a knife, then they will shake out easily. Let continue to cool until they are totally cool, then wrap in plastic wrap, with several layers, then foil, then seal in a sealable plastic bag. Let them age a couple months in a corner of your refrigerator. I make mine around Halloween, and serve the first one at Thanksgiving.
I never make these the same any two years in a row. This is the first year, ever, that I won’t be using any brandy – alcohol in Kuwait being against the law. Yeh, I have some friends who laugh and say “you can get it anywhere!” but we made a decision to obey the law. Only rarely do I regret it . . . sigh . . .fruitcakes really need brandy.
Update: If you are in a country where brandy is available, and if you want to use brandy, here is how to use it in this recipe. You know how raisins get all dried out and taste yucky in fruitcakes? The night before you intend to make the fruitcakes, take all the raisins you intend to use (depending on how many fruitcakes you intend to make) and put them in a glass container. Pour brandy over them, to cover. Microwave just to the boiling point. Let stand in the microwave overnight.
The next day, you can drain that brandy and use it in a stew or something, and in the meanwhile, you now have plump, juicy raisins to use in your fruitcake, and just a hint of brandy flavor. Yummmm!
What is YOUR Comfort Food?
You know how it is. You’re not yourself. Your throat hurts or your tummy hurts and Mom fixes something something you love, and it happens so often throughout your childhood that when you get to be an adult, and you find yourself sick, it’s the food you think of.
And, of course, it depends on the illness. For tummy things, I remember chicken broth and jello. But for colds and flu, it was always tomato soup and grilled cheese sandwiches. Now, even if I just had a bad day, grilled cheese sandwich and tomato soup can still cheer me up.
For my husband, raised in another part of the country, it is vegetable soup and cornbread. After we married, I learned to make cornbread in an iron skillet, and it is pretty good. He breaks it up and puts it in a glass of milk, though, and I can’t even watch him eat it.
Our son grew up in Tunis – when he has a sore throat, nothing will do but mint tea.
So what is YOUR comfort food? What did your Mamma (or Papa) make you when you were sick as a child? What do you dream of even now, all grown up, but sick and miserable?
25 Reasons Why You Should Drink Green Tea
I never get sick. I am sick now. I thought it was just an allergic tickle in the back of my throat, but it turned into a full blown cold/flu, whatever it is that is going around.
A friend sent me this. I am drinking Green Tea like crazy. I’m not entirely sure I buy the entire list, especially green tea stopping the spread of Hiv/AIDs, that seems a little far fetched – wouldn’t we have heard about that? But it’s an interesting list.
by http://www.FineGreenTea.com
Green tea has increasingly become a very popular drink worldwide because of its immensely powerful health benefits.
It is extraordinarily amazing what green tea can do for your health.
And if you’re not drinking 3 to 4 cups of green tea today, you’re definitely NOT doing your health a big favor.
Here Are The 25 Reasons Why You Should Start Drinking Green Tea Right Now:
1. Green Tea and Cancer
Green tea helps reduce the risk of cancer.
The antioxidant in green tea is 100 times more effective than vitamin C and 25 times better than vitamin E.
This helps your body at protecting cells from damage believed to be linked to cancer.
http://www.finegreentea.com/green-tea-cancer.html
2. Green Tea and Heart Disease
Green tea helps prevent heart disease and stroke by lowering the level of cholesterol.
Even after the heart attack, it prevents cell deaths and speeds up the recovery of heart cells.
http://www.finegreentea.com/green-tea-and-heart-disease.html
3. Green Tea and Anti-Aging
Green tea contains antioxidant known as polyphenols which fight against free radicals.
What this means it helps you fight against aging and promotes longevity.
4. Green Tea and Weight Loss
Green tea helps with your body weight loss. Green tea burns fat and boosts your metabolism rate naturally.
It can help you burn up to 70 calories in just one day.
That translates to 7 pounds in one year.
http://www.finegreentea.com/green-tea-weight-loss.html
5. Green Tea and Skin
Antioxidant in green tea protects the skin from the harmful effects of free radicals, which cause wrinkling and skin aging.
Green tea also helps fight against skin cancer.
http://www.finegreentea.com/green-tea-skin.html
6. Green Tea and Arthritis
Green tea can help prevent and reduce the risk of rheumatoid arthritis.
Green tea has benefit for your health as it protects the cartilage by blocking the enzyme that destroys cartilage.
http://www.finegreentea.com/green-tea-and-arthritis.html
7. Green Tea and Bones
The very key to this is high fluoride content found in green tea.
It helps keep your bones strong.
If you drink green tea every day, this will help you preserve your bone density.
8. Green Tea and Cholesterol
Green tea can help lower cholesterol level.
It also improves the ratio of good cholesterol to bad cholesterol, by reducing bad cholesterol level.
http://www.finegreentea.com/green-tea-and-cholesterol.html
9. Green Tea and Obesity
Green tea prevents obesity by stopping the movement of glucose in fat cells.
If you are on a healthy diet, exercise regularly and drink green tea, it is unlikely you’ll be obese.
10. Green Tea and Diabetes
Green tea improves lipid and glucose metabolisms, prevents sharp increases in blood sugar level, and balances your metabolism rate.
http://www.finegreentea.com/diabetes-and-green-tea.html
11. Green Tea and Alzheimer’s
Green tea helps boost your memory.
And although there’s no cure for Alzheimer’s, it helps slow the process of reduced acetylcholine in the brain, which leads to Alzheimer’s.
12. Green Tea and Parkinson’s
Antioxidants in green tea helps prevent against cell damage in the brain, which could cause Parkinson’s. People drinking green tea also are less likely to progress with Parkinson’s.
13. Green Tea and Liver Disease
Green tea helps prevent transplant failure in people with liver failure. Researches showed that green tea destroys harmful free radicals in fatty livers.
http://www.finegreentea.com/green-tea-liver.html
14. Green Tea and High Blood Pressure
Green tea helps prevent high blood pressure.
Drinking green tea helps keep your blood pressure down by repressing angiotensin, which leads to high blood pressure.
http://www.finegreentea.com/green-tea-and-high-blood-pressure.html
15. Green Tea and Food Poisoning
Catechin found in green tea can kill bacteria which causes food poisoning and kills the toxins produced by those bacteria.
16. Green Tea and Blood Sugar
Blood sugar tends to increase with age, but polyphenols and polysaccharides in green tea help lower your blood sugar level.
17. Green Tea and Immunity
Polyphenols and flavenoids found in green tea help boost your immune system, making your health stronger in fighting against infections.
18. Green Tea and Cold and Flu
Green tea prevents you from getting a cold or flu.
Vitamin C in green tea helps you treat the flu and the common cold.
19. Green Tea and Asthma
Theophylline in green tea relaxes the muscles which support the bronchial tubes, reducing the severity of asthma.
20. Green Tea and Ear Infection
Green tea helps with ear infection problem.
For natural ear cleaning, soak a cotton ball in green tea and clean the infected ear.
21. Green Tea and Herpes
Green tea increases the effectiveness of topical interferon treatment of herpes.
First green tea compress is applied, and then let the skin dry before the interferon treatment.
22. Green Tea and Tooth Decay
Green tea destroys bacteria and viruses that cause many dental diseases.
It also slows the growth of bacteria which leads to bad breath.
http://www.finegreentea.com/green-tea-tooth-decay.html
23. Green Tea and Stress
L-theanine, which is a kind of amino acids in green tea, can help relieve stress and anxiety.
24. Green Tea and Allergies
EGCG found in green tea relieves allergies.
So, if you have allergies, you should really consider drinking green tea.
http://www.finegreentea.com/green-tea-allergy.html
25. Green Tea and HIV
Scientists in Japan have found that EGCG (Epigallocatechin Gallate) in green tea can stop HIV from binding to healthy immune cells.
What this means is that green tea can help stop the HIV virus from spreading.
A Visit to Williams Sonoma
I am visiting Williams Sonoma looking for the elusive white truffel butter required in The Equalizer’s recipe for Pumpkin Risotto. Can’t find the white truffel butter, but I did find some very lovely things – things we can get a lot cheaper, maybe even better, in the Middle East.
First is what they call a Greek pepper grinder, for a mere $79.
I bought the same, beautiful pepper grinder in the Diraa souk in Riyadh for $10 – and I believe it came from Turkey. It grinds peppercorns beautifully and stores the grindings airtight in the bottom until you need to use them.
Then these two pots. The first one is $200, and the second ranges from the low $200’s to $320, depending on the size . . .
they are beautiful, hammered copper from Italy . . .and we bought beautiful, heavier pots with beautiful handles in Damascus for a fraction of what these cost. If I had to choose, I would choose Damascus any day for shopping, over Dubai. 😉
Is there anyplace in Kuwait where you can get copper pots re-tinned? Or has that, too, gone by the wayside?
(And a BIG shout-out to Joan of Arc who patiently taught me how to link pretty)
Shell’s Seafood Pasta
Where my parents live is not a lot like Kuwait, but is alike in one wonderful way – Seafood! I grew up on the water. Shrimp and crab, oysters, clams – all were cheap and plentiful.
I would like to tell you that this is my original recipe, but it isn’t. It is served at a chain of restaurants in Florida called Shells. If you get a chance to go there, go! Everything is delicious, and the prices are reasonable. This is not your white tablecloth kind of restaurant; it is a down-home kind of place, full of families and children, and truly delicious food.
SHELLS SEAFOOD PASTA
Ingredients:
1 lb. Linguini, cooked and drained
1 oz. Butter
4 oz. Mussel meat
6 oz. Chopped clams
10 oz. Scallops, raw
12 oz. Peeled shrimp, raw
4 oz. Olive oil
4 oz. White wine
8 cloves Garlic, finely chopped
2 dashes Soy Sauce
16 oz. Heavy cream
Salt & pepper to taste
Directions:
1. Cook linguini in salted water with butter until al dente; drain and set aside
2. Combine olive oil, white wine, garlic, soy sauce, and cream in a sauce pan and bring to a boil.
3. Add cooked linguini and drained seafood mix. Sautee, stirring gently, for about 10 minutes, until seafood is done and sauce has creamy consistency. Serve in warm serving dishes with shredded parmigiana reggiano. Garnish with chopped parsley, if desired.
(You don’t have to use scallops – use chunks of grouper (hammour) or whatever white fish is plentiful. Substitute a fish stock for the white wine.)
The Hemingway Safari: Moremi (Part 7)
We are eager, we are awake early, it was barely dawn, so AH and I decided we could walk to breakfast without an escort. Just as we hit the main path to the lodge, we heard “ROOAAAAARR Roooaaaaarrrr, ROOOOOOAAAAARRRR” and I can tell you, it sounded like they were right on our heels. The earth shook! AH laughed as I nearly ran all the way to the lodge, even though Godfrey has told us not to run from lions, but to stop still and look them right in the eye. When lion roars, there is no more frightening sound on the earth. I would like to think I would have the presence of mind to stop and look one calmly in the eye, so he would know I am dominant, but when I hear that roar, my resolve melts away. I don’t think I want to find out if I am that brave.
We depart for Moremi, where we were camping once again. Savute was dry and golden, but driving into Moremi, we are passing branches of a river and ponds, and it is lush and green.
Before we get into Moremi, we have to stop at the North Gate, where two truck loads of French tourists are stopped, and have been stopped for four hours, as an impasse has developed. The entry fee to the park must be paid in Botswanan pula, but all these tourists have is American dollars. The Drifter’s guide and the gate guard have established their positions, and won’t budge. The tourists sit and swelter. Godfrey talks the gate officials into taking a promissary note from the company, saying they can collect from the company in Maun. Godfrey thinks outside the box. He sees solutions and possibilities where others see problems and dead ends.
Once he has resolved the French Tourists problems, we cross the bridge into Moremi. There aren’t a lot of times on this trip when I feared for my life, but this was one of them – and we ended up crossing this bridge several times. It was made of skinny trees, tied together. Some were stuck in the swamp we were crossing, vertically, and then the rest were tied, horizontally, together. You could hear them breaking as we crossed. The bridge was tippy. Our big truck was heavy. Godfrey knew what he was doing, but he told us that last week a rough camping truck had gone off the bridge.
There are hippos is this area, and crocodiles. I DON’T want to go off this bridge, this tippy, creaking, cracking bridge.
Now for all that I loved Savute Elephant Camp, we all agreed that we loved our own little camp as much. AH and our travelling companion are even saying they like our own camp better, and I have to agree, I really like the smallness and intimacy of our own private little camp, too. And, even better, as we drive up, lunch is all set up out under a couple trees. Sky, the cook, has joined the team, and is feeling better, and has fixed a wonderful lunch, including a curried banana salad and a rice salad and cold cuts and cheeses. We have time for lunch, time for a shower and some rest before tea and our afternoon game drive.
As we are resting, however, I can hear crashing around, and I can hear hippos grunting. Hippos have a very low, resonant grunt. Now, granted, when it is cold, sound travels, but this is the heat of the afternoon, and I hear hippos.
Oh yes, Godfrey tells us, we are near the hippo pond. Isn’t this a great camping site, one of his favorites! When we leave for our afternoon game drive, we find that the hippo pond is not 300 meters away from us! But we are in an official camp site, and we just have to trust that our tents are not on a hippo path.
Hippos are not cute. They are huge, and bad tempered, and very territorial. I really really don’t want to run into a hippo, and I don’t want a hippo to run into our tent. I love the sounds they make, though, and grow to love having them as neighbors.
We search and search for leopards and cheetas, to no avail. We see duiker, a tiny little antelope, and more zebras. We see comical Secretary birds, and marabu storks. We see lots of hippos.
Arriving back at our camp is nearly magical, driving in to see all the kerosene lamps lit and our chairs around the fireplace. A little like coming home. There is enought hot water in our shower that AH and I can both take showers, and then dinner – Sky has fixed fish curry! tiny new potatoes! Chinese snow peas! Crispy cooked carrots! And, oh my, creme caramel. Here we are in what AH calls Nowhere squared, and we are eating this incredible meal.
AH and Godfrey decide to solve some of the world’s problems over cognac, and I crawl off to my hot water bottle. We are all tucked in and sound asleep by 9:30 most nights, breathing fresh air, listening to the sounds of our neighboring hippos.
The Hemingway Safari: Chobe Part 4
At six the next morning, we hear the sound of zipping and then “good morning!” as our hot water is delivered into the bath and dressing room. We hurry our cleaning up, as it is COLD! We gather around the campfire for coffee, and have either hot or cold cereal and fruit before heading out on our morning game drive.
First, we watch the lions for about 45 minutes – they are a hoot. They are about 200 yards away, and rolling around, feeling well fed and guarding their carcass from the hyenas and jackals. Other trucks full of viewers start arriving. At sunrise, we are down by the river, watching hippos and crocodiles, and Namibean fishermen from across the river. Godfrey tells us there is a huge problem with poaching, as Botswana has made a decision to protect the game and encourage eco-tourism, but Namibia hasn’t. As the game has been hunted out in Namibia, hunters cross the river to hunt in the game reserves.
At 9:30 we stop for coffee/tea, all packed beautifully in a wicker picnic basket, with small sandwiches. AH and I start laughing – we had no idea we would be fed five times a day on this trip. At 11, we arrive back in camp. The deck chairs are in front of our tents, and lunch is ready. Dorcas meets us – every time – with the hot washcloths. And yes, there is HOT water in the shower!
Lunch is macaroni and cheese, cold cuts and cheeses and fresh baked bread, cucumber and green pepper salad with joghurt dressing, and oh, it is delicious. And now, thanks be to God, we have siesta time, time to snooze a little, time to look at the guide books in the library and check out what we have seen, time to review maps of where we have been. Ah, we need siesta time.
AH has just drifted off to sleep when I spot a HUGE baboon walking by our tent, right into the center of the camp. I shake AH awake and point. The baboon turns around, looks, then continues on his way. What a thrill. Tea is served at three, and Simaseku has baked an apple cake. My friends, this is a problem for me. I am on a weight loss program, and I don’t want to hurt Simaseku’s feelings, but I just can’t eat all this food!
On our afternoon game viewing we spend a lot of time watching the elephants wallowing along the river. It is so much fun, they are rolling, splashing, blowing water over their backs, having a great time. Some of the adolescent males are flghting a little, but not seriously. Later, we spend another 45 minutes watching the lions, and then . . . one of the most magical moments of the trip happens.
As we leave the lions feasting on what is by now a very smelly carcass, it is almost dark. Too dark to take any photos. And my guess is that the stink of the carrion was carried with us, as we had sat watching for a lenghty period of time. We run into a huge herd of impala. Impala are like the skinniest, most graceful little deer you have ever seen. They have large liquid eyes and thin little legs. And for whatever reason, as we drove into the midst of them, they went crazy. When impalas are anxious, they pronk.
If you were a ballet dancer, and you did a leap, and at the top of the leap you gave it a little extra kick, you would be pronking. And to confuse the predator, the impala pronk in all different directions. I am guessing we smelled like a predator, because for a good five minutes, the impala did what I can only describe as an incredible ballet around our vehicle. Groups would dash from one side to another, in front of us, behind us, beside us, leaping and extending that leap, like crazy ballerinas. It was the craziest, most graceful, wildest ballet I have ever experienced. I wish you were sitting next to me as it happened, I wish you could see them, barely visible in the diminishing light, as they did their manic leaps and bounds. We couldn’t photograph, we could just sit and experience it. It is a sight I will never forget.
Tomorrow morning we will depart for Savute Elephant camp, and stop to see Godfrey’s parents and village en route. I am getting used to the noises in the night, I even LIKE them! I love sleeping in our tent, and although I am in the midst of wild animals, I feel strangely safe.
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