Wednesday, March 15, 2017

50 life habits for the next 50 years


As I approach 50 this year, I have been thinking about lots of things but my quick and dirty list is:
  • How did I get so fat?! - granted this is not a new size for me, I am not getting weight heavier but I wear it differently as I get older so what's up with that
  • Why do my walking shoes look so bright? - probably has to do with the lack of exercise - like my once a semester trek to Palehua (Camp Timberline) does not count as exercise for the rest of the year - and then, why the hell not
  • Why is it that no mater what time I sleep, I have to use the bathroom atS 5:30 in the morning everyday even when I don't need to be up early and what should I be doing to be more efficient since I'm already up and why can't I just sleep in when I used to be super skilled at that when I was younger and could sleep straight until at least 10 am?
I am all about presenting an issue, a politicized harsh reality, a social injustice scenario to my students and then just leaving it to them to problem solve with the very well thought out essential question:

"And what you going do about it?" 

So what I going do? Because somehow when I really need to figure something out, I think in pidgin so really this is a more standard English version of what I really ask myself which is, "how you going ack (pacack)?" Anyway, if you know you know.

I decided at 6 this morning that I was going to work on making good things into habits. I don't know if it will be 50 and it will have to be habit which means I have to keep it manageable and doable so 50 seems like much but they all should contribute to my health in some way and they should address one of the three things (fatness, exercise and lack thereof, sleep and use of waking hours).

This morning, I am starting with a cup of water. Not a huge cup because I am not a water person, but a cup - first thing, before anything else. I talk about the importance of wai in my writing because it is part of my methodology for creating change - find the wai or the waiwai of institutions. That thing that sustains and nourishes us. The places that are the source of our "wealth." So drink it while we still have clean sources. 

Other things I want to make into habit:

  • be consistent in making by bed in the morning - I do this on Oahu, but when I go to Hilo, the bed is so big and there are dogs in it and I am not always the last one up, so yeah, no excuses - it's a clear signal that the day has begun.
  • put the dishes away in  the drainer before I go to sleep - I try not to leave dishes in the sink ever because I don't like things sitting like that, but I do not always empty the dish drain before I sleep which is something grandma always trained us to do. 
  • clean the sink at the end of the day - another grandma thing
  • take the stairs


I'm depressed now so I'm going to finish my water and get going. 


Thursday, December 29, 2016

Keeper Recipe: Peanut Butter Fudge


These are like a million gazillion calories per piece, but try and eat just one.

Ingredients:
8 oz. unsalted butter, plus more for greasing pan
1 cup smooth peanut butter
1 tsp. vanilla extract
1 lb. powdered sugar

Directions:
  • Combine the butter and peanut butter in a microwave-safe bowl and cover with plastic wrap.
  • Microwave for 2 minutes on high.
  • Stir and microwave on high for 2 more minutes.
  • Add the vanilla and powdered sugar to the peanut butter mixture and stir to combine with a wooden spoon. 
  • The mixture will become hard to stir and lose its sheen. That's good.
  • Spread into a buttered 8" x 8" pan lined with parchment paper.
  • Fold the excess parchment paper so it covers the surface of the fudge.
  • Refrigerate until cool (about 2 hours).
  • Cut into 1" pieces and store in an airtight container at room temperature for up to a week.


Friday, December 23, 2016

Keeper Project Recipe: Dark Chocolate Fudge



These Keeper Project Recipes are for our kids, but it is also for us because we change recipes, make them once a year, forget about them and then wonder where we got the original recipe from. 

Big Spazz makes these for his gift trays and always pairs it with the peanut butter fudge

Ingredients:
3 cups semi-sweet chocolate chips
1 - 14 oz. can sweetened condensed milk
1 cup unsalted cashews (see note), coarse chopped
1 1/2 tsp. vanilla extract
Course sea salt for sprinkling on top

Diretions:
  • Over low heat, in a double boiler or pot with boiling water turned to a simmer and a pyrex bowl that sits on the pot without touching the water, melt the chips in the sweetened condensed milk.
  • Remove from the heat and stir in the nuts and vanilla.
  • Spread evenly into an aluminum foil lined 8x8 or 9x9 pan.
  • Sprinkls some sea salt on top.
  • Chill and pop out of pan.
  • Peel off foil and cut into 1" squares. 
Note: 
You may use other nuts like walnuts

We like to put our nitrile gloves on and put the fudge pieces in a mini muffin paper liner. We can usually fit about 18 pieces of fudge in a bento box. 



Tuesday, July 12, 2016

On Dave Chang's Burger Manifesto


Chef Dave Chang, he of Momofuku fame and the super interesting Lucky Peach site, wrote a hilarious article on his thoughts about burgers, aptly titled "My Burger Manifesto"

It is especially funny because I am right in the middle of a really muggy summer and I am chained to my computer table trying to grade papers for my masters level students and I just wanted to be entertained - and this little rant is just what I needed because really, I would love to rant and drop bombs and confess that I can say whatever I want and if I go against my own words, then so what? I would love to not have any time to write, but still write something hella-funny anyway and not care about the tone or how people take things or if I hurt someone's feelings. Anyway, did I say it was super muggy?

So read his manifesto and let it inspire you to be truthful too. 

Here's my truth. I really do not like meat, not because I am protesting the meat industry, the inhumane treatment of animals or the cancer-causing hormones injected in our meat supplies, although those are bad. I just don't like meat. The fat and oil that comes off meat makes me ill. I blame it on my lack of a gall bladder but it probably also stems from my not wanting to drink water and therefore storing all kinds of toxins or whatever. I feel better when I don't eat meat for most of my meals. I like doing dishes more when there is no grease.

My other truth: I like a good burger, but the best burgers exist in my mind and nowhere else. I like my husband's burgers because he gets a good quality meat, grills it to medium rare and doesn't fuss with other stuff. If I go out, the best burgers are McDonald's cheeseburgers. I order burgers if we are a a burger place but I still prefer a McDonalds cheeseburgers. It's small enough that I don't care that it's overcooked. It should be cooked well since I don't know what kind of meat they use. I only like American cheese on a McDonald's cheeseburger and I like the simplicity, a little bit of ketchup, a little bit of yellow mustard (so mild it's tasteless) and a little bit of salty, sour pickles. The bun is squishy and there is no lettuce that is steamed soggy. It's not fussy, it's consistent and it's nostalgic. 

You disagree? Good. 

Sunday, July 3, 2016

Chana Masala Version 3


Chana Masala attempt #1: spinach, no tomato, too much liquid

Chana Masala attempt #2: tomatoes, cumin seeds bloomed in oil

Attempt #3 can still be with dried garbanzo beans if you have the time to prepare, but I used canned. I also still want to use bloomed cumin seeds, but my spices went stale. 

Ingredients:
1/2 tsp cumin seeds (again, I did not have it so I just added more cumin powder)
2 cups homemade garbanzo beans (or 2 cans, strained)
1 large onion, diced
1 can diced or stewed tomatoes, strained
3 tsp garam masala
6 cloves garlic, diced
2 tsp curry powder
1/2 tsp cumin
1 can diced tomatoes, drained
3/4 cup water
salt to taste
Cilantro to taste
juice from 1 lemon
1 large bunch spinach

Water saute the onions until translucent. Add the spices. If using the cumin seeds, heat a bit of oil, let it crackle, then saute the onions and add spices. Add the rest of the ingredients except the spinach and cook down. Taste. Before serving, add spinach and let it melt a little. 

Monday, June 20, 2016

Keeper Recipe: Carry Along Shrimp



This was our Father's Day appetizers as we finished grilling the steak and veggies and that burnt look is from the sugar and fat, which means it is carmelized and gooey good. The original recipe is from an old Sure Save recipe in the newspaper from Hari's Kitchen, dated March 16, 1997. The original chef is Chef Jason Ito from Royal Hawaiian Hotel.

It is called Carry Along Shrimp because you can bring this in a Ziploc to the beach and just throw it on the grill. I skewered them just to help with the grilling but the original recipe just grills the shrimp separately. It depends on the size of the shrimp.

Ingredients:
  • 2 - 3 lbs. shrimp, thawed (prefereably 16-20 per pound, but we used a smaller size and got about 45 shrimp)
  • 1 c. mayonnaise
  • 2 T. sugar
  • 1 T. oyster sauce
  • 2 T. finely minced garlic
  • 2 T. lemon pepper seasoning
  • 1 T. finely chopped parsley
  • 1 T. rice vinegar or lemon juice
Directions:
  1. Remove legs from shrimp. With a serrated knife, butterfly the shrimp through the shell and back. Do not cut completely through the body. The cut is basically to help get the sauce into the shrimp.
  2. Combine the rest of the ingredients and whisk to combine. Add the shrimp and massage the sauce into shrimp. The shrimp should be marinated for at least an hour.
  3. Grill and eat. 
This is a stand around the grill and burn your fingers as you eat this hot off the grill kind of recipe. It will not make it to the table so just stand around with your beer and enjoy.



Sunday, June 5, 2016

Keeper Recipe: Lemon Buttermilk Cake




This is a Big Spazz recipe, which means it is complicated. It takes a lot of time to make and it calls for several types of specialized equipment. That said, my mother loves this cake, like love, loves it.

You need large lemons, at least 6, lots of zest, at least 5 lemons worth - zest first. Also, unlike the Mississippi Roast, buttermilk is not optional.

Ingredients:
Cake:
3 c. all purpose flour plus more for the pan
1/2 tsp. baking soda
1/2 tsp. salt
2 sticks (1 c) butter, softened
2 1/4 c. granulated sugar
3 large eggs
1 c. buttermilk
2 T. packed grated lemon zest
2 T. fresh lemon juice

For syrup:
1/3 cup water
1/3 cup granulated sugar
2 T. fresh lemon juice

For the glaze:
1 c. confectioner's sugar, sifted (we do not have a sifter which we should get)
2 T. fresh lemon juice
1/2 tsp. packed lemon zest
1 tsp. butter, melted

Directions:
  1. Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-inch bundt pan with non-stick cooking spray and dust with flour.
  2. In a medium bowl, whisk together the flour, baking soda and salt. Set aside.
  3. In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again.
  4. In another bowl, combine the buttermilk, lemon zest and lemon juice.
  5. With the mixer on low speed, beat in one-quarter of the flour mixture, then one-third of the buttermilk mixture. Beat in another quarter of the flour, then another third of the milk mixture. Repeat with another quarter of the flour and the remaining milk mixture. Finally, beat in the remaining flour mixture. Scrape down the sides of the bowl, and give a quick mix to make sure all of the ingredients are well incorporated.
  6. Spoon the thick batter into the prepared bundt pan and smooth with a rubber spatula. Bake for 1 hour and 5 minutes, or until a cake tester comes out clean.
  7. Cool the cake in the pan for ten minutes on a rack.
  8. Meanwhile, make the syrup. Combine the water and sugar in a saucepan and bring to a boil. Remove from the heat and stir in the lemon juice.
  9. Invert the warm cake onto a rack. Slip a large piece of parchment paper or aluminum foil under the rack to catch all the drips from the syrup and glaze. Gradually brush the hot syrup over the cake, letting it soak in (a little syrup will drip off, but try not to rush so that most of it is absorbed). Allow the cake to cool completely, about one hour.
  10. When the cake is cool, make the glaze. Combine the confectioners' sugar, lemon juice, lemon zest and melted butter in a medium bowl, mixing with a fork until smooth. Add more confectioners' sugar or lemon juice as necessary to make a thick but pourable glaze (it should be the consistency of thick honey). Spoon the glaze over the top of the cake, letting it drizzle down the sides.