Week 10: Coal, wood, briquettes, propane, matches, candles for cooking and light.
Hint: Make buddy burner. Cut strips of corrugated paper in 1 ½ in widths. Roll each strip tightly and fit in a tuna fish can. Pour melted paraffin wax in the can so that it soaks the paper and fills the remaining space. Each can will burn for 1 ½ to 2 hours!
Week 9: 5 pounds legumes (beans & peas). (Probably wouldn't hurt to have a bottle of Beano in there as well...just sayin'.)
Hint: Have backyard camp out to practice emergency skills. (good opportunity to check out warm bedding).
More Halloween goodies from the past. Nothing says fun like cool treats that aren't from the store. You can whip up a bunch of these for the kids you personally know and they will love gobblin' them up! This tutorial is a repeat from 2005, however they are pretty fun so here we go!
O.k. So this is the first run of cupcakes! I wasn't prepared for the decorations with special candies or frostings, but went ahead and came up with these little beauties with what we had on hand:
Dunked in Jelly Bellies, You're Bugging Me!, Spike, & Don't Forget to Floss.
Jack Skelington, Oogie Boogie, Sally, & Stock
High Anxiety, Buck, I only have eyes for you, & Miss Spider.
All cupcakes were chocolate with vanilla or chocolate frostings. I used Mega M&Ms, tiny M&Ms, Jelly Bellies, Life Savers, Sour Patch Strips, Green Apple Gum, Eclipse Gum, Jolly Rancher Rocks, and black Jimmies.
Frosting was applied via a zip lock bag snipped at one corner or with a butter knife. I also used a bamboo skewer to aid in the placement of many Jimmies! I am sure when I actually get out the cake gear and use the pro stuff they will come out even better. In the mean time, we're eatin' cupcakes for dessert tonight!
To view cupcake details more closely, click on the photo above. This will take you to my photo page at Flicker! Find the photo stream st the top right of the page and click the "next" photo, it should be titled: "I'm ready for my close up!" double click. It will come up full screen and with much better detail.
Week 8: One bottle of vegetable oil or one can of shortening.
Hint: Double check emergency supplies for baby, are diapers and clothing going to fit? (We used to buy sweat shirts/pants one year's size ahead and then just switch it out on the 'anniversary'.) Formula? (even nursing moms should make sure there is formula available and enough water stored to mix it properly.) Also, if you have a special needs dietary condition in your family, store their special diet foods as well; or whatever your doctor advises as an emergency substitute. This is the time to ask and prepare!
We have our 72 hour kit and our first aid kits so what do we do now?
Food storage is such a huge elephant we often feel over whelmed!
If your state or local government allows you to store food -you should! There are plenty of places to store it, even in an apartment, as long as you get creative.
We should begin storing at least one week of extra food, just in case. Imagine your job being suspended or gone completely. Wouldn't it be nice to not have to depend on running to the store for a week? Perhaps you have unexpected guest drop by for a few days, or your college kids need a quick CarePackage. There are many reasons why having an extra week of food readily available, natural disasters are just the ones most people think of first.
We need to begin eating our food storage elephant! The best way to get started is to just go slowly, one bite at a time. This post has a couple of ways to help you out with the task. The first is a food storage recipe website, another website for tracking what you store, and the third a weekly program to help us build a year's supply for two people for under $10.00 a week.
Next time you are making out your shopping list add one extra meal to the list. If that bursts the budget add as much of that meal as you can, even one extra can is more than nothing! If your budget can handle it, add more than one meal! Or you can shop by product, say, week one I'll buy fruit, week two- veggies, three -meat, and so on.
Most food storage sites will recommend that you store basics in bulk such as wheat, flour, sugar, salt, and oil. These are staples that will get you through most incidents. However, you also need to know how to cook with those items as well. So as you begin to store your staples, begin to use them so that you have recipes your family will eat. A resource for recipes is: Every Day Food Storage, she's amazing! Crystal uses her basics everyday to rotate her food storage and has become very popular with her recipes, which she shares!
If you want to begin with just the regular meal plans you normally use, that is great also. You'll be storing what you already eat.
Check the papers for sales or coupons that will give you two for one. Are there any bulk sales this week? This is the time to grab onto whatever bargains you can! Let's say they are having a case lots sale on vegetables and you have enough set aside to purchase two cases. Purchase a case of this, and a case of that, and bring it home. It may not feel like it, but you're on your way. Next time you'll purchase a different item that your family regularly eats and before you know it, you will have stored an extra weeks worth of food.
A few weeks back they had a huge sale on Raisin Bran, which Thor could easily eat for days on end. I picked up all my budget could handle and got it stored in my air tight sealed buckets. The cereal should last for about three months easy! When the container in my cupboard gets low, I'll just go to the bucket and fill it up, rotating out my stock.
There are many sources to help you out in finding what to purchase and what to store. The best advice is to store what you already eat. A great website for keeping track of what you have is : Track My Food Storage. This is a free service that allows you to add personal data into documents so that you can see what you are storing.
Track My Food Storage also has an alternative plan which does cost a subscription, but the free plan is a great start. They will ask you for some vague personal info, which is secure, but I am sure you could also put in false identity if you choose and no one would be the wiser. There is an option to link up to websites that offer food storage shopping on line, but again, you never need to shop, you can calculate your own purchases.
The charts allow you to calculate what you purchase, when, what the expiration dates are, costs, storage location and also a place for notes on each item. The fee based subscription will notify you when supplies are getting low or close to code dates, rotation help, etc.
One last site that I think is fabulous, and one that we used in our ward* was Project Noah. Unfortunately I can no longer access the link. The good news is however, that I have the list they provided and we can start with that!
So here were are again, a week by week project that will give us everything we need to build our food storage without breaking the bank.
Week 1: At least 7 gallons of water.
Hint: Water storage may be in plastic bottles, to which bleach may be added if the purity of the water is in question. (generally l/2 tsp per five gallons if water is clear or 1. tsp. per five gallons if water is cloudy.) In case of emergency, the water in water beds, water heaters, toilet tanks, and cisterns may be purified and used. It is generally accepted that water is best stored in thick plastic barrels which are placed on a surface other than concrete/cement. If you need to store any plastic on a concrete/cement surface place a barrier between the container and the concrete.
Milk jugs are not a good storage container as they are designed to break down quickly, two liter soda jugs are "o.k." but also not recommended.
*ward = congregation
I guess you can call this Part Two, after Ann. Mark Bittman gave this talk at TED a while back. He refers to Ann in his talk, which is why I posted her video. I think they say much of the same thing, but each adds things the other leaves out. Ann is a bit more laid back, Mark a touch more acerbic; but not so much that it turns you off, he's just passionate about his food.
Please take some time to watch them both. Enjoy.
Reading my (middle hip)sister's blog, I was taken back to one of the best burgers you can buy! So with that in mind I am reposting (with a little editing) from back in '06, but the question still remains:
Which is your favourite burger?
Ahhhh... (insert a big happy face gazing off into the sunset).
Cheeseburgers! Back in the day Gramma was appalled at the fact that "out west" we put cheese on our burgers, her "hamburg" left the cheddar for the apple pie. But for me, well you just have to have cheese on a burger, add a chocolate malt (not shake), and some thin sliced onion rings and -ah-ooohm dawgie I'ma happy girl! Here for you to sample are my top four:
I bring you In-N-Out. If you live in SOCal this is a pretty good chain burger. Always fresh (never frozen) beef, hand leafed lettuce and fresh cut potatoes for fries, In-N-Out is consistently good. They also have shakes and a "secret menu" that's not so secret, but never printed. Number four in my ranking.
A quick post before I head out to spend a few days with the kids.
Friday night was considered a success. We were a bit concerned when we first got to the building for the dinner, no one was there! We had made arrangements for folks to set up tables and chairs while we worked prepping the meal, but no one came until 15 minutes prior to the dinner's scheduled time!
So a couple of us kept working the kitchen and the other two set up the dining room.
We had a group of really great young adults come to help serve and work in the kitchen, but he folks who were supposed to set up never made it.
As far as the tartlets went, well it was interesting. No one really understood exactly what I had planned on bringing although I thought I had explained it clearly. Small buttery tart shells, somewhere gloriously between a butter cookie and the perfect flaky pie crust, 1.5 inch - about a two bite for women, one bite for guys, filled with a variety of four flavours. Try as I may, I couldn't get them to visualize it.
Then I began to prep the tartlets. I could tell by the looks that some were worried that they might be too small, "just a taste of dessert" would be fine. Eventually however, once they tasted them...oh my heck.
The main guy at the event, the head honcho as it were, I know he was a little surprised. Before the dinner started he asked us if he should announce anything about the dinner. Our RS president ran through the menu once more.
French bread with rosemary olive oil and balsamic vinegar
Fresh baby greens with Gorgonzola, cranberries, almonds and raspberry vinaigrette
Roast loin of pork
Apple walnut dressing
Steamed broccoli
Fresh pineapple, grilled to caramelize
Tartlets, chocolate ganache, fresh strawberry, lemon curd, nutmeg vanilla with fresh banana, each topped with fresh whipped cream.
His response was: "Oh so we're not supposed to eat those as an appetizer?" um, no.
Then he explains that he told half of the guest to be there at 6, the other half at 6:30, so could we hold dinner for a half an hour? We did, however the broccoli that was steamed to perfection became funky and we had to toss it and redo a whole new batch. ugh. But all went well.
The roast was very tender and juicy, and the pineapple was sooo good! The dressing was not only fragrent, but had a great crunch with the apples and walnuts, yummy!
Then came the tarts. One man whispered to his wife that he wasn't going to even try them, he didn't want to eat store bought. Then someone informed him that they had been made from scratch, from the shells to the whipped cream. He tried on, and then another and then another until his wife made him stop. They were such a hit! Another man said he was originally disappointed because the dinner was so great he was looking forward to a big dessert to match, but after tasting each of the four tartlets, decided their richness and flavour was more than satisfying and wanted us to give his wife the recipe.
The kids who helped out were all going crazy. One young man said he was going to have all the meetings at our house from now on...he wanted more and figured I could just make them all the time. It was a toss up which was the favourite, I think it depended on who you talked with. Chocolate was in the lead until everyone ate the lemon, then the banana took a turn and strawberry seemed to win a few arguments as well. Then the kitchen staff got crazy and began to mix two at once. Strawberry banana, chocolate banana, chocolate strawberry, it was nuts.
All in all the night went well. Our kitchen staff was probably the best we have ever had. The kitchen was in a continual state of cleaning which meant we were only there a few minutes after the event ended and we got to go home as well! It was great!
So THANKS to Chronicler and her amazing tart shells! It made the evening perfect!
This is another terrific idea that is cheap, easy, and loads of fun. All the items are found in your pantry or cupboard, and it can be done in a matter of minutes.
Dry pasta, dyed to beautiful vibrant colours to be used in crafts or strung as beads. Not only will you catch on to this quickly, you'll wonder why you didn't know about it sooner! Included in the video also is a great SAFE toddler "needle" that you can make.
We will be employing the newly dyed "beads" during Gramma Camp* to make all kinds of fun projects. Take a look! Spark an idea for that toddler party, children's art project, lesson craft, or school assignment!
*We did this craft this afternoon and we had FUN! Mogli made one for each of his girl cousin's and one for his Aunt! He kept saying, "This is fun gramma!" and we will probably be making some more tomorrow!
Aren't they pretty?
All you need are eggs, vinegar, alum, and your veggies! Chop the veggies, cover with water, bring to a boil. Add alum and boil 10 or so minutes. (My pot was large so I added 2-3 tsp.) Add vinegar (I did 2-3 Tbl.) and turn off heat and cool. Add eggs and bring to a boil again for about 10 minutes. Shut off and let the eggs cool in the liquid.
I strained the liquid and put it in a smaller bowl and let the eggs cool and dye for a few hours.
My colours were a tad different than on the video, who knew? I still think they turned out cool.
The one up front is more periwinkle than blue or lavender (whole beets), the ones with the stripes and scrolls were supposed to be red, but came out more rust (red cabbage), the sage and olive greens came out fabulous and quick! (red onion, no alum, vinegar) Bright yellow (yellow onion with turmeric powder) were also very fast, almost immediate. The tutorial says you can get green from spinach, um no, not in my house. They came out perfectly white. grrr.
I made the stripes by using electrical tape, and the scrolls by painting the eggs with rubber cement, which actually the longer it sat in the solution, the more it was eaten away...just a heads up.
All of the dyes were much more intense before I rinsed them in water and dried them. Tip: PAT them dry, if you rub, the dye rubs off to a pastel colour.
All in all this was a really cool and interesting project. I am not sure a mom with a couple of kids would want to do it though. LOTS of funky fumes from the veggies. Seriously bad ones from the cabbage...ack! Also it took a lot more time than I remember.
That said, it is MUCH better to use the natural than the chemical dyes, but there you go.
O.k. So I'm writing this after a long day, 9:30 and I am just walking in the door.
Here's the gig: We're expecting approximately 700+ women for a inspirational musical presentation, 2 90-minute performances, Friday night and Saturday morning. We have a professional trio of women who sing, dance and perform who are willing to come on their dime and do this for us FOR FREE!
WE are very excited to say the least. So for the last year or so we have planned and prepped and tomorrow is the first big day.
This morning I went shopping with an other gal for the dinners and lunches we are providing. We're making crescents filled with home made chicken salad with grapes, celery, craisins, and poppy seeds. A side dish of "frog eye" salad, chips, celery and carrot sticks, a bottle of water and a double chocolate brownie. All home made from scratch. I prepped the celery today, and the other gal prepped the grapes.
Tonight we met down at the building. We put up a false ceiling and wall drapes of chiffon, a platform stage, and 400 chairs covered with chair drapes that go to the floor, and came home to collapse until tomorrow.
Tomorrow (which, when you read this will be today) we'll meet and begin cooking. Broil chicken, chop, blend, mix, fill... and feed 400 women! Once the performance begins I will be taking photos of the event.
On Saturday we'll do it all over again, then tear down, and drive our performers to the airport.
Sunday, if all goes well and I am still alive, I'll post photos.
O.k. So this is the first run of cupcakes! I wasn't prepared for the decorations with special candies or frostings, but went ahead and came up with these little beauties with what we had on hand:
Dunked in Jelly Bellies, You're Bugging Me!, Spike, & Don't Forget to Floss.
Jack Skelington, Oogie Boogie, Sally, & Stock
High Anxiety, Buck, I only have eyes for you, & Miss Spider.
All cupcakes were chocolate with vanilla or chocolate frostings. I used Mega M&Ms, tiny M&Ms, Jelly Bellies, Life Savers, Sour Patch Strips, Green Apple Gum, Eclipse Gum, Jolly Rancher Rocks, and black Jimmies.
Frosting was applied via a zip lock bag snipped at one corner or with a butter knife. I also used a bamboo skewer to aid in the placement of many Jimmies! I am sure when I actually get out the cake gear and use the pro stuff they will come out even better. In the mean time, we're eatin' cupcakes for dessert tonight!
To view cupcake details more closely, click on the photo above. This will take you to my photo page at Flicker! Find the photo stream st the top right of the page and click the "next" photo, it should be titled: "I'm ready for my close up!" double click. It will come up full screen and with much better detail.
Saturday: The BIG day! Last night there were several frantic calls to the seamstress, who was a doll and met me VERY early at her store and gave me the dresses. Whew! So after a good stream ironing job we left for the temple and had the day of a life time.
The bride and groom had a lovely sealing and, as always, I learned something new that I wish I had known early on. Oh well, better late than never I suppose. There were photo ops and more photos and eventually the photographer sent all but the new couple away. Mom of the bride chose to stay and help the photographer, so we separated at that point.
Thor gathered with the other siblings, spouses and a stray groom's man and we had a nice lunch together. It was a great feeling to see all the family together, although we were missing the Groom and his Bride, but that will happen at a later day. Jokes and teasing are always on the menu and so were good belly laughs. Lunch finished and we all drove to the reception site. Thor and I began the final prep. He dropped me off at the hall and then went in search of lost grandparents.
I met Chronicler and the Big Guy and she set out to make her famous tartlets. Pecan and fresh strawberry were requested by the bride and they were a huge hit (as always). The caterers were a tad snarky about having someone else's tarts among their treats, but after it was all said and done, one of them actually begged for the well kept secret recipe. (sorry guys, you can't be snarky all night then ask for a sure bet recipe to be just handed over. Even if you were really nice, chances of landing that small bit of info would be hard to come by.)
Food for the evening was catered and appreciated by most. However I have to admit I am picky and there is a difference in food that has been fresh cooked and prepared as opposed to reheating frozen prepared food from a good manufacturer. I am spoiled by Chronicler's fresh ingredients and cooking. That said there were choices of chicken, rice, a broccoli salad, fruit skewers, dipped strawberries, cream puffs and 600 of Chronicler's HANDMADE from scratch tartlets.
A D.J. and a live swing band were on hand to entertain and make the evening fun. Introductions of the bridal party began the festivities, followed by dancing and generalized merrimaking! S'mee enjoyed watching all her offspring dance and have a great time. We mingled with good friends and tried to make new ones. Lots of family members traveled to come and share the joy of the day. It was incredible to see one particular aunt, fresh from her chemo session, enjoying her night. What a compliment to us and a huge sacrifice for her. We were surely blessed.
Towards the evening's end there was a special dance dedicated to Thor's mom and dad and the celebration that night of not only the newlyweds, but the "oldie-weds", mom and dad's 56th wedding anniversary. The groom asked for a special song and the two couples joined together on the dance floor. Eventually Thor and I joined in and it was a great moment with the three generations all dancing to acknowledge this legacy of eternal marriage and the joys that come from it. Past, present, future. So cool. So beautiful.
The two little love birds headed out to start their lives together and the night spun slowly down to an end. It was a big day. A great big huge fat eternal day! : >
I have decided that the answer to all of our prison issues are answered in four words:
Lee. Press. On. Nails.
Yes, fake nails. Years ago S'mee had lovely long natural nails. Somewhere along the line the nails got shorter and shorter, making hard physical labour easier. Not to mention that I used to cut myself with the long ones while signing (ASL). Facial bleeding aside, there were more than one occasion when having shorter nails became a more sensible choice for S'mee.
Both of my daughters have long, pretty, natural nails. They work hard and seem to be able to manage life without too much difficulty. I think the trick is in the growing. Theory: If you grow them out naturally, you allow yourself the time and training to do whatever you have done in the past without hardship in the present.
If, perchance, you decide that an upcoming fancy event merits the $5.00 purchase of fake nail applications, well then, you have a problem. Going from short nails to long in a matter of minutes cripples you. It disables your digits in a way that make you look quite incapable of maneuvers heretofore simple such as uncapping toothpaste, turning a page, or opening a soda can.
Eventually the inevitable happens. Whilst in the sacred small room where one sacrifices to the porcelain god, one tries to pull back on "undies and nylons" and sees the small oval pink and white "French Manicure" thumbnail flying across the room, rendering you thumbnail-less (if that is a word). This occurrence will indeed happen, but only in the middle of the very important event you purchased the plastic nails for in the first place. If you wore them for ten weeks without a special event they would stay in place. Five minutes into a room where beautiful nails are requisite and they will pop off landing in the second tier of the fruit topiary centerpiece on the buffet table, in front of the snooty lady you were attempting to impress with your nice nails.
So, with the above information, I decree that all insubordinate prisoners be fitted with Lee Press On Nails. The inability to function on a normal basis will be a fine punishment. The frustration level will be sufficient to humble even the cockiest of meanies.
Addendum: #5 came home this weekend for the special event. While eating b-b-q chicken wings at a local restaurant she proclaimed them "embarrassing and not qualified as 'date food'." (date food: n. food one isn't afraid to eat in front of a member of the opposite gender while trying to impress that same person. "Linguine with garlic sauce is such a mess and has a strong odor, it isn't good date food.") "They are so slippery I can't even figure out how to get the food in my mouth! How do you bite these things?" She had so much sauce on her face, fingers and napkin that she had to ask the waiter for wetnaps, lots of wetnaps.
We have decided that if prisoners were fitted with fake nails and forced to eat b-b-q chicken wings that would really be punishment! Maybe they should save that for the death row guys.
When you begin the day with a "chocolate cream frappachino, medium please, and ummm, a rice crispy treat, thank you", life is good. I met up with Chronicler (sorry no link here, 'puter problems - see the side bar - Food Chronicles) and we set out for a day in LA. Upon arrival at the prearranged meeting place I was early. Knowing Chronicler enjoys a good strawberry whozit from Starbucks, I called her on the cell and asked if she would like to start the day and make it a "sugar high Thursday"? I found the perfect spot, ran in and met with a terrific English gentleman behind the counter. He could tell immediately that I was a Starbucks virgin and helped me through the process. I felt like a dork anyway and just ordered the same as Chronicler.
She met me half way down the block, having parked her baby (a cute little 'cooper') in a safe spot waaaaaay far away in a distant galaxy where she would be safe from the day's dings. We set out and drove in to LA to the garment district where I was promised I could find a "cheap yet reliable tailor" to alter the wedding dress I purchased for my son's upcoming nuptial celebration. I wrote earlier about buying the dress (on sale for $50). After finding a parking spot, adding 50 cents to a meter, Chronicler and S'mee-self waited with a group of non English speaking workers for an elevator up to the 2nd floor of a very "funky" building. After nodding and smiling a while we got off on our floor and walked in to find two very kind tailors willing to help me out.
How much to alter the dress? "Poot on first, then we see how mooch." After dressing, the two gentlemen are all over me with pins and tape measures and I look as though I am an albatross awaiting a dry landing with my arms hanging there (flapping?). After the last pin was set one of the men said, "Ooohkay, now you take off and be 3 hours back, please." "How much for the alteration?" I asked. His reply, "Three hours back please. Mooch work. Take long time." So once again the query, "How. Much. Money?" "Three hours back please, mooch work, seventy doolars, seventy uh huh, three hours you come back please."
I paid $50.00 for the dress. I don't care how mooch work, I can't pay $70 to get it right. "Well, thank you, but I cannot afford $70 for the alteration. Thank you." And I begin to take the jacket off. "Hoold it please!" and at that he was on his knees taking all the pins out o the hem.
We walked down the stairs, not wanting to wait for the very slow elevator. (Creepy factor HIGH) Chronicler suggested we head over to the Farmer's Market/The Grove for lunch at her favorite Italian restaurant (hey you took home the wrong bag and you have my meatball sub leftovers!). We walked through Barnes and Noble and did some critiques of Cook books, and debated chefs versus cooks. (Flo Braker = cook Giada DeLorentes = food network eye candy) As we headed back to the freeway we stopped by a couple of Cake Bakeries; each sitting cheek to jowl of the other (in fact, the one was in the middle of the other - complicated, but true). Chronicler and I parked the car, ran across traffic and went in to see what all the fuss was about. Here in LA these are the two places to go for wedding or real party cakes. Who really had the best? She had to know! So we went in each store, tasted samples and perused the displays of their talented bakers/decorators. The cakes were indeed delicious and some were amazingly complicated in design and technique, although I didn't see too much that I hadn't see already in books.
I think Chronicler will probably write up the stores and bakeries, so I will let the Cook do her job well. On the way home we talked and chatted and, as what is becoming a habit, ended up at the Cheesecake Factory to grab tonight's dessert. YUM!
What about the dress? Well, Chronicler and I decided that if she pinned and scrunched, that perhaps I could do a fair Dr. Frankenstein and end up altering it myself. So next week it's back down to her house for a scary few hours of sewing; and hopefully the dress will be fine. Hopefully.
How green am I that I am always caught by the meat hook when I see the butcher shops and fish mongers in China Town? Part of it comes from the unusual presentations, the really good smell of Asian barbecue or strong and whoa-baby! smack of old fish, or just the piles of meat - turtles -frogs -heads -etc. I admit it, I am curious and want to see more! This is not your local grocer. (Although I must input here that I have become so sensitive to smells that I cannot go into our local market after 2:00 due to the meat counter in the back. It gags me. And in SoCAL, this market's slogan is "It's our meat that made us famous!" The smell is outrageous.)
The overwhelming scent as you pass by most of these markets makes you want barbecue for lunch. Although seeing the whole bird, from beak to toenail, is still unsettling for my immature pallet. I am a tad concerned about the lack of food code grading letters I see at home. I tell myself there are millions of Chinese who feel these restaurants and markets are fine, it's just not familiar to me. Let's think about it, You usually don't see your meal hanging on hooks as you walk into -say Mimi's or Ralph's.
This window display proudly encourages consumers into purchasing what looks like a dried flattened whole chicken. One of these days I am dragging Chronicler with me so that she can explain how all these foods are preserved, prepared and all the "why?"s involved. I can't think of how one would flatten a whole chicken. Is there a machine that presses it for hours? I don't know, but I am curious! Behind the chicken is a hook full of dried fish, which I can fathom. They're flat to begin with, shouldn't be too hard. It is difficult to see in the photo, but the table on the right has bits and pieces of FRESH -like directly out of the tank (in the background) fish. A worker was furiously chopping the fish into precise chunks. A woman off to the side of her was quite irritated about the offering she was handed and refused it for another one. Me? I couldn't tell the difference. That's what I am talking about. I am that dull when it comes to these things.I would have taken whatever the gal gave me and walked out happy. (I need to read more.) Fish head soup. The only recipe I have knowledge of that actually uses a fish head. And yet, here is a box full of them, actually stacks of boxes. I had to wait some time before I could capture this with my camera. These boxes were being depleted quickly. Now seriously, is every family having fish head soup tonight? I doubt it. That means there are more recipes out there I am completely strange to and I am missing out!
This gal was so busy I had to wait about ten minutes before I could get her permission to photograph her at work. I want her to work for me, nothing distracted her, she was a machine! A friendly machine, but nonetheless, she was manic with those fish! I watched her methodically remove specific fish, not just any fish but a particular one and then begin to filet it while still flipping and moving about. There were times she seemed agitated with them for wiggling out of her knife's aim, but she was boss and in the end, something was removed before they were placed on the table for sale.
I wish I could download all of the photos I took while in the markets of ChinaTown, some are so beautiful and others full of sights that are new, at least to me! If you ever have the opportunity I would strongly urge you to spend the morning in this very unique district. You will have the time of your life! The food is great, the atmosphere is electric, and the people are warm, welcoming, and really busy!
"All under heaven is for the good of the people," by Dr. Sun Yat-sen.
This statement is on the famous double dragon gateway that arches over Stockton Street. Built in 1970, it welcomes all to the official China Town of San Francisco.
All under heaven is good for the people! What a gospel Principle! And what a way to begin one of my favorite and absolute musts when I am in San Francisco. Thor and I missed it our first trip, but when we had the opportunity to visit again some 20+ years later we fell upon China Town like a 15 year old girl for a boy band! We couldn't get enough of the sensations that await all who walk down its' streets.
A great example of efficiency and beauty is the display in this market. Literally thousands of different herbs, veggies, spices, dried fish and all manner of unnamed products line the immaculate shelves floor to ceiling in gallon and half gallon glass jars topped with shimmering chrome lids. It made me feel quite dull as I stood there in awe and wonder. I feel as though one would have to be born into the culture and grow very old to have enough time to understand the scope and possibilities of use for the items on display. All natural and all with specific purpose. It made me think of Western remedies and what little we do that is truly natural anymore. I must admit that I was fascinated by the top row in this photo which shows bags of "fins" in a variety of sizes as does the jar at the left of the second row. All I know about fins are the infamous soup. (...And I am sure there are many more uses for them!) The proprietor of the store was proud and pleased to allow me to photograph his truly bright and pretty store.
Today my #5 came home absolutely exhilarated from school. It seems a random group of her friends and acquaintances conspired with each other and decided that today was "National #5 Appreciation Day!" When she arrived at school a small group met her at her first class with a bouquet of mixed flowers and hugs with the above celebratory reason. As she proceeded from class to class teachers chimed in and announced to each class that #5 was being celebrated and appreciated. (Two of her teachers added other positive remarks - which lately- she really needed to hear) She exclaimed that other kids in the hall also would shout accolades and "yo!" and she felt quite loved by the end of the day. So tonight we party!
What's on the menu? Well prior to knowing we are entertaining -Gramma's Goulash is in the making. We are preparing a salad so that when her guests arrive later this evening they can munch on choices of Euro greens with almonds, craisins, and apples with a balsamic vinaigrette; fresh citrus salad ala Aunt Chronicler; fresh strawberries and blue berries; Aunt H's famous baked cream cheese cake; and "maybe some popcorn". (I still make it on the stove, which none of these kids knew you could do until they came over - progress!) An odd snack menu at best, but hey, it's not totally without merit considering it is feeding teenagers with the munchies.
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