Behave so the aroma of your actions may enhance the general sweetness of the atmosphere.” ~ Henry David Thoreau
“Ada hari, ada nasi” (Where there is a day, there is rice.) ~ Malaysian Proverb
H.T.’s mom learned to cook late in life. She had grown up in Malaysia in a family where most of the house chores – cooking & cleaning – were done by live-in maids. It’s the kind of thing most of us envy. But, she gave all that up when she married for LOVE. H.T. remembers how his family just scraped by when he was little. It was a good thing the cost of living was low.
H.T.’s dad worked as a linesman for a local hydro company in Malaysia. His mom liked to cook soups. They were easy to make and went well with rice, an inexpensive Malaysian staple.
One evening, many years ago when H.T. was young, his mom made this chicken soup for dinner. When he and his brother arrived home from school they smelled something “gamey.” The boys asked their mom what the aroma was and she replied, “Chicken soup. Is there something wrong?”
“No,” H.T. replied, “It just smells a bit strange.”
H.T.’s mom had been home all day and had grown accustomed to the smell. She went into the garden for some fresh air and when she returned she noticed the smell! “OK boys,” she said, “we need to fix this before dad comes home! What can we do?”
She called her mom for help who told her to use 3 shots (3 fingers!) of brandy. That did it! Dinner was saved!
This is the recipe that H.T.’s mom made that day. He likes to cook it to this day. It’s quite simple.
Chicken Soup
Ingredients:
1 whole chicken, with bones, remove fat and skin
4 large carrots, chopped to 1 inch chunks
4 yellow potatoes, chopped to 1 inch chunks
4 celery stalks, yes, chopped to 1 inch chunks
2 cooking onions, quarters
sea salt
3 fingers (shots) of brandy
Throw all the ingredients into a stock pot and add water up to 3 inches (6 cm) above the ingredients. Bring it to a boil and cook in medium heat for 4 hours, adding sea salt for flavour. Turn off heat and add 3 fingers of brandy. Stir and serve!
H.T.’s Tips:
Another ingredient to add to the soup is sliced ginseng root – good for circulation.
April showers bring May flowers,
That is what they say.
But if all the showers turned to flowers,
We’d have quite a colourful day!
~ Karen Chappell
Today on our family drive home from our cabin, we drove through some rain and then a rainbow followed us for the last 45 minutes of our drive. I have never seen a rainbow last that long before. It was amazing!
Because of its awe-inspiring beauty the rainbow represents a lot of wonderful things to a lot of wonderful people. Did you know…??
An Islamic physicist 1000 years ago was the first person to try and explain the science of a rainbow.
In Greek and Norse mythology a rainbow connected humans to the gods.
In Christianity a rainbow represents hope and promise.
In Hinduism the 7 colours of the spectrum represent the 7 shakras.
To the First Nations of Turtle Island (North America) the rainbow is a sign of Manataka, the Place of Peace.
The rainbow snake in Australian Aboriginal Dreamtime stories represents the water diety.
The rainbow flag with the colour spectrum has been adopted by the LGBTQ groups to represent the spectrum of our sexuality.
We just passed the March Equinox and in the next few days, there will be many significant celebrations that fit beautifully with the renewal of spring. Christians are celebrating Easter. Jews are celebrating Passover. Sikhs are celebrating Vaisakhi and the Bahá’í are celebrating Ridvan.
If you are getting together with family or friends – for any reason! – and cooking a turkey, here is a recipe you will want to try. When I asked my Goddess friends for recipes, Laurie told me she had a recipe with brandy in it, but it was for gravy. My jaw just about fell to the floor. I would never have thought of putting brandy in gravy! I wanted her to make it for our Goddess Supper, but it would have required roasting a turkey, so I saved it for this post.
Brandied Turkey Gravy
Ingredients:
2 cups water
1 onion, chopped
2 bay leaves
turkey giblets chopped coarsely
1/4 cup all-purpose flour
1/3 cup brandy or orange liquer
pinch of salt & pepper
While the turkey is roasting, make a giblet broth by adding the water, onion and bay leaves to a pot with the giblets. Bring to a boil then reduce heat to low. Simmer uncovered aboukt 30 minutes. Strain and save the liquid.
Once the turkey is finished, remove it from the baking pan. Skim off the fat that is floating on top of the pan juices. Place the pan over the burner on medium heat and bring to a boil.
Whisking constantly, sift the flour into the pan juices. The flour can also be mixed with cold water separately then whisked into the pan. Whisk until smooth and it thickens with the heat.
Whisk giblet broth into the pan and ad the brandy or orange liquer.
Reduce heat to medium and stir frequently. Keep the pan uncovered until it thickens, 5-7 minutes. Reduce to low heat and simmer 5 more minutes.
Add pinches of salt and pepper as needed. Makes about 3 cups.
“I always love being in the company of women. It’s all about good conversation and great wine.” ~ Naomi Watts
“God may be in the details, but the goddess is in the questions. Once we begin to ask them, there’s no turning back.” ~ Gloria Steinem
Sometimes we call ourselves “The Goddesses.” Other times we’re “The Divas.” Either way, it’s clear what we think of of ourselves. We are women who met 10 years ago at work. We are all teachers or principals and while we have all moved on to different schools, we continue to get together a few times a year.
Whatever we have gone through individually, The Goddesses have been there to support. We are all passionate about living life vibrantly with integrity. We all love travel and adventure. We are intellectuals and insist on delving into issues rigorously, especially when it comes to education, and most important of all we laugh loud and we laugh long.
We have seen each other through the inevitable ups and downs of life. Some of us are married, some of us are divorced, some of us are single. We raised a glass of bubbly when when one of us got married, we poured lots of red wine when one of us faced a break-up and we championed the virtues of being single when one of us struggled with the idea. We anguished together when one of us faced daunting parenting challenges and we were consoling when one of us faced a hysterectomy that came too early in life.
Among The Goddesses, I have been the most prodigal, so I invited everyone to my house for a “Sin Supper” and the jokes ensued. “Can we get tipsy on pork tenderloin?” “I’m bringing a dish called ‘Potted Cheese’ with Riesling, not pot.” “We may need to make it a sleep-over.”
The dinner was pot-luck and we had an absolutely wonderful time tasting each other’s dishes and ranting about the need for more Arts in education. There was Pat’s Potted Cheese, Laurie’s Chicken au Champagne and Trish’s Pork Tenderloin with Brandied Mushrooms & Shallot Sauce. Gillian brought Pasta Amatriciana and a bottle of Passion-Fruit Jamaican rum. I made George’s Sherry Potatoes and Melissa made Sex In The Pan (What a great idea!) for dessert.
Here are all the recipes from our “Goddess Supper” one course at a time. Enjoy!
Entree #2
Trish served us Pork Tenderloin & Brandied Mushroom Shallot Sauce. Trish is a principal who specializes in high needs children. With a flick of her eyelid, she commands respect. If we get talking about students on the fringe in education, she will brilliantly expound on the mountains of research addressing their needs. She often stands right up when she gets going, just like a preacher.
Trish and I chatting before supper
Pork Tenderloin & Brandied Mushroom Shallot Sauce
Step 1. Preparing the Pork Tenderloin
Ingredients:
3 lbs pork tenderloin
5 cloves garlic, cut in half
1 teaspoon ground cumin
1 teaspoon sea salt
4 tablespoons soy sauce
2 tablespoons sesame oil
½ cup of fig jam or sauce
¾ cup port
Make 10 slits in each tenderloin and insert a ½ clove of garlic in each slit.
Rub the pork down with a mixture of ground cumin and sea salt and let sit for 15 minutes.
In a dish, mix the soy sauce, sesame oil, fig jam & port.
Pour the mix over the tenderloin and marinate for 6 or more hours remembering to turn the pork over to be fully saturated.
Cook at 375°F for 1½ hours. A convection oven is best. Monitor the cooking time accordingly. It can be cooked in an open pan or wrapped in foil.
Step 2. Preparing the Sauce
Ingredients:
2 cups cremini mushrooms, sliced
2 shallots, finely cubed
a dash of ground cumin
a dash of sea salt
¾ cup brandy
1 tablespoon butter
½ cup heavy cream
In a dish, toss together the mushrooms and shallots with ground cumin and sea salt.
Pour the brandy over the mix and stir until all the mushrooms and shallots are coated. Let it sit for 45 minutes.
Warm the butter in a skillet and add the mushroom/shallot mix. Simmer on low heat allowing the brandy to reduce slowly.
Gently stir in the cream and put in a side dish for serving on the pork tenderloin.
The dinner continues… the 3rd entree for our supper is on the next post with Gillian’s Pasta Amatriciana.
“Claret is the liquor for boys; port for men; but he who aspires to be a hero must drink brandy.” ~ Samuel Johnson
Shelley (Boyd) Stone is my dear friend and neighbour here in Cambridge, Ontario. She has done many things with her boundless energy and creativity over the years. After studying theology, she worked with young people (street youth, high schools & a camp director at Pioneer Camp). When her children were young she ran a great daycare out of her home (where she cared for our daughter). She adventurously took those little ones on regular field trips and fed them healthy food that she gave fun names to. When her kids got older she worked in a local college and then a few years ago she found her dream job – I called it her “Erin Brokovich job” – coordinating the efforts of the Ontario chapter of the non-profit organization “Ontario Christian Gleaners.”
Gleaners take in surplus vegetables and fruit from farms. It is dried and made into a soup mix. The soup mixes are sent all over the world to area of need, refugees camps, communities and crisis areas. In the wake of the recent earthquake in Haiti, she has been working over-time to direct extra food to the relief efforts there. If you like what the Gleaners are doing, here two different ways you can donate.
Victoria, Tyler & Shelley
Our paths have crossed repeatedly for the past 25+ years. On New Year’s Eve, I spent the afternoon with Shelley and her two children, Victoria & Tyler. She had just finished making her mother’s Black Forest cake with brandy. We took a moment to sit and catch up over a piece of cake. It was delicious – all the way around.
Shelley was raised in Dundas, Ontario. Her parents Bill and Jean Boyd were actively involved in their church and, true to their beliefs, faithful abstainers. With one exception. Jean loved to make her Black Forest cake with brandy. Jean loved to cook and especially enjoyed desserts, but her Black Forest cake was a favourite for special occasions. In Ontario, liquor is only sold in government controlled stores called the LCBO (Liquor Control Board of Ontario). Shopping for brandy would have been strongly looked down up by her fellow church members, so she would put on, what she called, her “Jackie O” outfit . She hoped that the scarf over her head and the large sunglasses would make her incognito on her trip to the LCBO.
In the fall of 1981, Shelley was in her 2nd year at Briercrest Bible College. Briercrest is located in Saskatchewan, part of the “Bible Belt” of the Canadian prairies. Shelley remembers her time at Briercrest with true fondness. She made a lot of great friends and had a wonderful time, but the college had rules and expectations in the ’80’s that would shock most Briercrest students today. Female students had to wear dresses/skirts to all classes. They were allowed to wear dress pants to supper and could change into jeans after 7 pm. Married couples were not allowed to kiss in public, but were allowed to hold hands and link arms if it was slippery. Students were only permitted to leave the campus a few times a month and were allowed only one date a month. Dorm supervisors had to be notified anytime students left the campus. Everyone had to sign-in for breakfast and all dorms had to have lights out by 11 pm. Dancing and drinking were absolutely prohibited.
Undaunted, Jean decided that Shelley’s birthday that fall would not be complete without her special Black Forest cake with brandy. So Jean baked the cake, soaked it in brandy and arranged it all carefully along with all the accessories in a special package. She then took special precautions and had it sent to Shelley in Saskatchewan by bus. Jean chose the bus because she was concerned it would get too jostled in the mail. When Shelley heard her cake was enroute, she actually consulted her dorm supervisor, but she didn’t ask permission, instead she simply told her, “My mom is sending me a brandy cake for my birthday and I am eating it.” Fortunately, the supervisor was easy-going and trusted Shelley, so it wasn’t an issue, but considering the climate, it certainly could have been. Shelley remembers running around her dorm looking for beaters for the whipped cream.
Shelley and Brenda
Ironically, during my visit with Shelley one of her former Briercrest classmates Brenda Nickerson dropped by. They hadn’t seen each other in a long time.Jean has since passed away – gone too soon. She was always fun, energetic, wise and full of adventure. I am so pleased to share her Black Forest cake recipe here with Shelley. It’s a great way to honour a truly wonderful woman.
“Special Delivery” Black Forest Cake
(As prepared by my mom, Jean Boyd ~ who taught me to love desserts, truly and well! ~ Shelley Stone)
Ingredients:
Chocolate Cake Mix
Can of Cherry Pie Filling
Jar of Sour Cherries, drained
Brandy (I use a French brandy, but go with your preference)
500 ml Whipped Cream
Chocolate Shavings
Fresh Cherries
Shhh… No need to whisper to anyone how easy this creation comes together and your guests will feel fussed over!
Make the chocolate cake according to package directions, baking it in 2 round pans. When completely cooled, carefully cut both cakes in half horizontally, creating 4 rounds. A bread knife works well for this task.
Drain the sour cherries well. In a bowl, stir the cherries in with the cherry pie filling. Whip the cream, adding a little sugar to suit your taste.
You’ll want to arrange the cake on your most beautiful pedestal cake plate (or borrow one!).
Time to get the brandy!
This is the fun part. With a fork, poke holes in each cake round, here and there on top of each layer. Drizzle a capful of brandy over every layer and let it soak in.
CAREFULLY layer a sliced and ‘doctored’ (that’s what my mom called it) cake round, topped with 1/3 of the cherry mixture and a thin layer of whipped cream. Repeat twice. (I know the repeat thing is obvious, but recipes tend to be written that way.)
Be sure to have plenty of whipped cream to slather on the outside of the entire cake before decorating. You want it to look luscious!
The chocolate shaving and fresh cherries are momentarily your best friends in turning this wonderful dessert into a lasting memory with your guests. Do your artistic thing, and Voila!
Carefully store your treasure in the fridge to keep the whipped cream cold.
The ooh’s and ahh’s of the recipients will ring in your ears for the next five days!