Mamassage

Remember when sushi was weird?

John Bender: What is that? Clair: Sushi.* John Bender: Sushi? Clair: Yeah rice, raw fish and seaweed. John Bender: You won't accept a guy's kiss on your mouth, but your gonna eat that? Clair: Can I eat? John Bender: I don't know but give it a try. Molly Ringwald & Judd Nelson in The Breakfast Club Last night Kajsa and Chris were having an in depth discussion about the dining habits of our various family members. You see, we are what you might call a mixed marriage. I am an Ovo-Lacto vegetarian while Chris will quite literally consume anything that doesn’t get away fast enough. Maya has been raised vegetarian. And, despite a few taste test experiments, appears to be staying that way. Kajsa on the other hand, is very curious about meat. What is it? Of which animal is each type composed? And why do some people eat it while others do not? For the longest time she thought only men ate meat. (Then again, she used to think that everyone had tubes in their belly until they reached a certain age. But that’s a whole different post.) So they talked about why some meat is taboo in our country, while other varieties are considered culturally acceptable. As it turns out, Chris has eaten dog & cat, but not horse. Strangely, this doesn’t really affect me, as I view “farm” animals as equally deserving of the honor and dignity we give our pets. Coincidentally, today I found this blog discussing the weirdest food that people have actually ever eaten. And you know what; this could very well be the cure for obesity. Every time you get the munchies you could simply prop your eyelids open ala A Clockwork Orange, and stare at this post's comments. Seriously, after reading it a glass of water sounds mighty dandy. Enjoy    ...   ...  ...   ...   ...   ...   ...   ...   ... *Speaking of sushi: this makes me simply drool with desire.

What's that smell?

We missed out on Halloween. Well, not Maya. She had a busy social schedule: spending the night with friends and attending a couple of parties. Much to my chagrin, she made a truly believable Barbie.

I should say Chris, Kajsa & I missed out on Halloween. We are all three sick. Yesterday, I didn’t get out of bed all day. Which of course Kajsa found to be delightful, as this put me completely at her mercy.

Since Chris got sick first,  I saw how this was going to play out. So Monday night I made a wonderful Southwest Chowder, knowing full well that I would be eating it for the next couple of days.

That night as we were lying down for bed, Kajsa told us that she enjoyed the food - or as she put it, “Soup, nice.” Chris asked her what she liked about the soup. After a brief pause to think it over, her answer was “Mouth”. So apparently, the best thing about my chowder was the taste. I can handle that.

Oh, my water’s done boiling. I’m off to bed with another cup of tea.  But before I do, I'll leave you with this recipe:

Santa  Fe Chowder

This recipe comes from one of The Moosewood cookbooks - I forget which one.

(I haven’t adapted it for you vegans out there.

I have confidence that you are intelligent enough to figure it out for yourselves.)

Ingredients:

• 2 Tablespoons minced fresh green chili pepper
• 1 cup chopped onion
• 1 & ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon dried oregano
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• ½ cup diced carrots
• 2 cups peeled and diced sweet potatoes
• 2 cups diced potatoes
• 3 cups water
• 1 cup diced red bell pepper or green bell pepper
• 1 cup chopped tomato
• 1 cup corn kernel, fresh or frozen
• 1 cup diced zucchini or yellow squash
• 2 ounces Neufchatel cheese or cream cheese
• ½ cup shredded sharp cheddar cheese
• 1 cup milk

1. In a large pot, add the chiles, onion, cumin, coriander, oregano, salt, and oil.

2. Sauté over medium heat for 10 minutes, stirring frequently, until the onions are clear.

3. Add in the carrots, sweet potatoes, potatoes, and water.

4. Bring mixture to a boil; reduce the heat, cover and simmer for 10 minutes.

5. Add in the bell peppers, tomatoes, corn, and zucchini, stir to combine.

6. Cover and cook on medium-high for 15 minutes or until the vegetables are tender.

7. Transfer 3 cups of the vegetables from the soup into the container of a blender.

8. Add the Neufchatel, cheddar, and milk.

9. Process until smooth.

10. Add puree back to the soup; stir to combine and reheat if necessary.