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ROSANNA'S NEWS AND VIEWS© |
December 2002
IF YOU WOULD LIKE AN INTERESTING VIEW OF POLAR CREATION
THAT GOES BEYOND MACROBIOTIC YIN AND YANG,
CLICK HERE FOR THE WALTER
RUSSELL EXPLANATIONS. WE HIGHLY RECOMMEND THEM.
IN THIS ISSUE:|
THE SECOND AMENDMENT TO THE CONSTITUTION OF | |
have put another growing season behind us, although we are still reaping the rewards of the garden in the form of Collards, Parsnips, Salad Greens, Kale and other hearty crops that tolerate the cold. We still manage to get a major contribution for the daily table from these energetic survivors. Daikon greens are a favorite and they are a powerful source of energy to deal with the emerging cold season. Their hearty flavor and robust energy fit beautifully into the fall and winter. |
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change of season found us at the Department of Agriculture Library near Washington, DC. It is an excellent resource and in recent years they have built an impressive section on organic farming and gardening. Angel with her ever-present-ball-in-mouth (Jack Russell Terrorist) is staying with us while Rosanna's daughter is attending Maryland University. At 67, James is glad to have such a 55 years-young beauty on his arm! |
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energy is altered in the cooking process. We have learned that it is important to consider the source of the energy we use for cooking. The fire energy of gas and wood is preferable to the machine energy of electric cooking. We do not own a microwave oven. In the cool times of the year we use wood for heating our home and cooking, supplementing for convenience with the gas range. We just bought a commercial gas range with six burners, a griddle and broiler and two ovens that we will use in our new kitchen, which we will start in the spring. At the right is our wood burning stove that serves us very well, heating and cooking. We always have hot boiling water for tea and cooking. |
 Angel at high temperature↑J |
contributed by
Tanzen Two-Feather
Millet soup, buckwheat with scallion miso condiment, adzuki beans with kabocha squash, blanched vegetables nabe style, steamed collard greens, black cherry cake.
MILLET AND SWEET VEGETABLE SOUP
Ingredients
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1cup millet | |
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1 carrot, diced | |
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1 small onion, diced | |
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1 cup round cabbage, shredded fine | |
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1/2 to one cup winter yellow squash, diced | |
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1 small parsnip, diced | |
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4 tablespoons white miso | |
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blanched watercress for garnish | |
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10 cups, or more depending on thickness desired spring water | |
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1/4 cup soaked and chopped wakame sea vegetable |
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Preparation Add millet to water and bring to a boil. Simmer on low heat for 20 minutes. Add sweet vegetables and return to a boil, reduce flame, then simmer for another 20 minutes. Add seaweed and simmer 5 minutes; dilute white miso in some of the broth and mix into the soup for the last minute of cooking, taste and add miso if needed for saltiness. Serve with watercress garnish. |
COLLARD GREENS
Ingredients
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Collard greens |
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Preparation Steam greens one minute and serve. |
BLANCHED VEGETABLES, NABE STYLE
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Ingredients
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Preparation Put the water (a little more than half the pot) shitake mushroom and kombu in the nabe pot and soak 10-15 minutes, or until mushroom is soft. Cut mushroom and kombu in very thin slices. Bring to a boil and drop vegetables in clusters around the pot, cover with the lid. When steam comes from the hole in the lid, remove vegetables with a slotted spoon. Add soy sauce and ginger to the broth to taste. Allow the broth to cool so the vegetables remain a little crunchy, return the vegetables to the broth and serve. |
SCALLION-MISO CONDIMENT
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Ingredients
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Preparation Heat iron skillet, add oil and scallions, stirring as they sauté for two minutes. in a cup, dilute the miso with spring water and pour it over the scallions. Sauté for another minute and serve about a tablespoon on the grain. |
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BUCKWHEAT
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Ingredients
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Preparation Bring spring water to a boil and add a pinch of salt. Pour in the buckwheat, stir and cover with lid. Shut off the flame, wait 10-15 minutes and serve. |
ADZUKI BEANS WITH KABOCHA SQUASH
Ingredients
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1 cup adzuki beans, soaked overnight | |
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one-inch strip kombu sea vegetable | |
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1 cup or more as desired, kabocha squash, cut in one-inch chunks | |
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spring water | |
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soy sauce |
Preparation
In earthenware (clay) pot, put kombu on bottom, add squash and soaked beans on top. Add enough water to cover all and bring to a boil. Reduce heat and cover with a lid that doesn't seal the pot and sits right on top of the beans. Cook for an hour or more until tender, adding spring water as required to keep them from drying and burning. When cooking is complete add a few drops of soy sauce and simmer for another few minutes. Serve.
BLACK CHERRY CAKE
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Ingredients
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Preparation Combine juices and bring to a boil. Add couscous, stir, cover with lid and turn off heat. After ten minutes, or when all liquid is absorbed, mix in blueberries and pour mixture into serving dish, smoothing with the back of a spoon. Place walnuts on top, pressing them in a little. Cool it down and serve. It's easy and delicious. Optionally, drizzle a little rice syrup (about a teaspoon per serving) just before it is served. |
Buon Appetito!
Rosanna and James
HUMOR contributed by subscriber Joan Botto
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WISDOM of Hafiz from the daily presentation by Joseph Riley
