Posterous theme by Cory Watilo

gussyrose's posterous

Pinacate, Elegante, Sara Colorado. Mama! Mama! Que feliz estoy yo!

When I was about 6 years old, my mom took my brother and I camping in the Pinacate Desert for Thanksgiving, with some friends. This was back in the day when two women could take three kids to the middle of the desert in the Arizona/Sonora border region without a worry. I'd like to think those days haven't gone, but it is questionable to do so now, to say the least. 

I just found out, by google-ing the area, that it is not Sara Colorado, but Cerro Colorado. This is about the same time that my dad was working at the Phoenix Botanical Garden and Wendy ran the plant library, a herbarium. I thought it was Wendy's Barium, you know: her barium. But no, it was a herbarium, and Wendy ran the shop. Wendy's Barium. Sara Colorado. A bit of feminist back then too, I guess I could say.

Anyway. This has nothing to do with the post at all except while writing the word "Elefante" the song my mom and her friend came up to entertain us kids with popped into my head: "Pinacate, Elegante, Cerro Colorado. Mama! Mama! Que feliz estoy yo!" That song, strangely, pops into my head quite a bit. Whenever it does, I flash back to that camping trip, grinding stones from the colorful rocks and rubbing it on my face to make "make up", and that it was very, very windy.

Again, that has nothing to do with anything. Except "Elegante" and "Elefante" sound similar.

And the reason I am typing the word "Elefante" is because I just knit up the little guy below. He has no name yet. He is squishy, cream and brown striped, and a be-lated gift to Manth. All throughout July he would yell at the top of his lungs while, placing his hands on his hips and whipping his elbows back and forth, "I'm a mother fucking elephant!" It was his birthday month. And everyone who knows Manth knows he loves his birthday more than anything, except maybe smoked pig of some sort. 

So he got Elefante (late). 
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He also got a new apron for all his cooking. Custom made, by me. Blue and tan striped with blue binding.
Tutorial may come.

And some Guinness Chocolate Cupcakes with Salted Carmel Frosting.
Recipes: Cupcakes. Frosting.
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The later two came on time.

Pato Pato Pavo

This is from early last month, but I still think its worth sharing.

In college, a friend of mine and I led a trip of fellow students town to Mexico to volunteer at a little truck-stop town. This town needed help; it was a hot spot for nasty truckers with a pension for underage girls, had a number of farms with armed guards and indentured slavery, and I am only sure, based on its location, was a perfect staging ground for all things smuggled from the U.S. border in to deeper parts of Mexico, and vice versa. On the flip side, the town was welcoming and kind. The social service agency we worked for took us in and put us to work cleaning up libraries, taking after kids who needed shelter, if only temporarily, and helping new clinics prepare for it's grand opening. The children were playful, bright, and the perfect hosts.

At one of the orphanages, we were playing Duck Duck Goose with the kids. Besides one of our volunteers unknowlingly shout "ASS" in Spanish to all the kids when she was trying to yell "circle" (Lesson: don't break up words by syllables if you don't have a tight grass on the language), I always come back the memory of trying to teach Duck Duck Goose and having to come up with a new name on the spot. Since "Pato Pato Ganso" sounded clumsy to us, we went with "Pato Pato Pavo!" or "Duck Duck Turkey!"

Making this meal, I though of that game, and both of those memories came to mind. Here is my first meal back in the kitchen! (It's simple and fast. Just what I needed.) These two dished also happen to be inspirations from two friends from college. Good times with simple but delicious meals. Can't beat that.

Pato Pato Pavo!
Fillings:

1 pre-roased turkey breast or whole chicken 
1 white onion. 1/2 diced in half inch pieces; 1/2 slivered and quartered.
2 average sized zucchinis, cut into half inch pieces
1.5 cups low sodium chicken stock (or 1 can)
1 can El Pato jalapeno tomato sauce
1 handful cilantro, chopped
1 small tomato, chopped
lemon, cumin, and garlic salt, to taste
Corn tortillas

Pavo 
Turkey filling
In a medium frying pan, saute slivered onion in a tiny bit of oil on medium-high heat, until they are just starting to turn translucent. Meanwhile, cut and shred the turkey or chicken so you have about 2 generous cups in total. Add the shredded meat to the onion and let the chicken mixture become heated through. Add 3/4 cup broth to the chicken and onion and continue cooking on medium high, bringing the broth to a boil.Turn the heat to medium and, stirring occasionally, cook, uncovered, until the broth has completely evaporated but the chicken is not dry, about 10 minutes. Add about 1/2-3/4 cup more and boil down again (this concentrates the flavors and makes super juicy and tender chicken.) Season with garlic salt, to taste.

Pato
Calabacitas filling
In another medium frying pan that has a cover, saute half inch pieces of onion and zucchini on medium-high heat until they are just starting to turn translucent. Stir in the can of El Pato sauce, and cumin and garlic salt to taste. Let simmer, covered, for about 5 minutes, or until the zucchinis are easy to pierce with a fork. Uncover and let the sauce thicken. I don't like my tacos super drippy so I let it cook down to a consistency a bit thicker than ketchup. Add a bit or water or broth if it gets too thick. Season with garlic salt and more cumin, to taste.

Tortillas
If you aren't an expert at using corn tortillas, these are my two go-to methods so I don't have broken tortillas and a lap full of taco filing. For both versions, your tortillas are ready to eat when the skin of the tortillas slightly blisters and is pliable. If it is undercooked, they will break. If it is overcooked, you have tostadas.
1. Lightly spray each of your corn tortillas with a mist of cooking oil. Heat for about a minute on each side in a fry pan or griddle. Serve immediately.
2. (My usual). Put your oven rack on the highest level and turn on your broiler. Once super hot, lay out each of your tortillas on the oven rack, making sure not to overlap. Keep the door slightly ajar so you can keep an eye on them. Flip once they have started to barely blister, about 30 seconds, to warm the other side.

To serve:
Fill tortillas with turkey, zucchini, or both. Sprinkle on chopped cilantro, tomato, squeeze a bit of lemon, fold over, and chow down.

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When it's hot, buy yarn!

Earlier this week there was an announcement that a Malabrigo shipment came in at YarnStory. 
I can't say no to Malabrigo and I'm glad that I can finally purchase it from a local business. It is so soft and squishy and light. And hand dyed. I may be ordering some worsted for her soon. Like I said, I can't say no.

Two skeins of Malabrigo Sock  are for my mama. 1 in Turner (the yellowish purple) and one in Solis (the blue). I  got a sweater's worth of a canary yellow, Sauterne, to knit up the Featherweight Cardigan. It is pretty much the brightest yarn they had to offer. I realized after that I already have a canary yellow cardigan, but whatevs. Who can say no to canary yellow? Apparently not me. And to balance out my day-glo I also bought 4 skeins of Cotton Fleece in Copper Kettle to knit up a February Lady Sweater.

And, since we are talking about yarn and purchasing yarn, big shout out to Kimberly who owns the store. She's one of the nicer store owners I've ever met, particularly yarn stores. She opened this winter and has incredible stock, is always expanding, and takes customer requests. I particularly like that she has knowledge about each of her yarns, can suggest patterns and speak to how to alter patterns if need be, and each interaction with customers is filled with bits of knitting and yarn facts that prove her true interest into the craft. 

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four legs

25 days ago I had hip surgery to fix me and make me all better again. For 23 days, I've been mostly laying on my back or hobbling along on crutches, hip recovering, me too. Two days ago, I started the next part, building my ability to walk with stride, again.

Down time gives you a lot of new things. A sore butt (who knew.) A different perspective of your patience and you loved ones' (Manth has proven his tolerance of me 24/7 a million times over) . More reading time than you've had since high school summer break. An interesting craving for anything frozen.

While in repose during one of my weekends, I read the first series of Emily Dickinson's poems. I've never read them before, at least in compilation form. They really are beautiful. I remember reading a few in my eighth grade English class and one seeing the words. A few years behind me, and I see them for what is beyond their words at face value.

One particularly struck a cord with me. This journey with my hip, starting with an injury and having curious and re-occuring pain for another half year, was a surprise. As was the suggestion of surgery. I thought I'd be dancing again after a month or two after the initial event, and in fact, it looks like I'll finally fully be able to dance a full year after this journey began. So here you go:

XIX.
THE MYSTERY OF PAIN.

Pain has an element of blank;
In cannot recollect
When it began, or if there were
A day when it was not.

It has no future but itself,
Its infinite realms contain
Its past, enlightened to receive
New periods of pain.

Emily Dickinson: Poems, Series 1, poem XIX, section Life. 

Bike Stolen

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Bike Stolen
between 630 and 730 pm June 1 near V Lounge, Ala Moana
Republic Bike, fixed gear, white frame, green seat, handles, and chain. 
ThinkGeek sticker on frame under seat.

contact me (@gussyrose) if you see it. Muched loved bike, wants to come home.


Monday Monday Monday

Today is Memorial Day. My family doesn't talk about wars much, or their participation in them. My two uncles served in the military. That much I know, but not much more.

On this day that we honor and recognize those who have passed away while serving our country during war, I recognize my uncle who gave himself to the country, and thankfully, came back. My uncle always took me to get donuts at the best place in Colorado (at least in my family's opinion). So today I made donuts. I've been planning on making them, but today was the perfect day. Decided on strawberry frosting, the flavor I would always get with my Aunt and Uncle, and chocolate with sprinkles. Because really, if you make donuts,why would you not make donuts with chocolate glaze and sprinkles?

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Donut Recipe: Joy the Baker

On Donuts:

Chocolate Glaze: Alton Brown, halved (addition of 1 Tbs dutch cocoa). Note to others - really do wait 30 minutes before glazing donuts. It's a bit drippy if you forget this step like I did. 

Rainbow Sprinkles.

Strawberry Glaze: 1 CUP powdered sugar, 1 TBS strawberry preserves, 1 TBS whole milk. Stir till well combined, breaking up strawberry bits as well as you can. (while searching for glaze recipes, which was a little un-fruitful, I found this scone recipe. Yum! I think this is next)

On Donut Holes:

Sugar

Sugar with cinnamon and cocoa powder (un-measured quantities)

 

 

Blueberry Ginger Cooler

I am so all about drinks these days. They are so yummy and refreshing. Mmmmm. And pretty.

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Here's a new one. 

Blueberry Ginger Cooler.

 

Ingredients:

Blueberry Ginger Syrup:

2 IN Ginger, peeled and sliced into 0.25 IN pieces

0.75-1.0 CUP Blueberries

1 CUP Water

1 CUP Sugar

Lemon juice

Seltzer Water

Ice

 

Puree blueberries in water. Pour puree into sauce pan with sugar and ginger pieces. Heat mixture over medium high heat until all the sugar is dissolved. Let cool. Strain, if you want. I just removed the ginger pieces, but I like the blueberries. I think they are pretty.

 

To make the cooler:

In a glass, add about 2 OZ of syrup, 6 OZ seltzer water, a slash of lemon juice, and ice. Stir. Drink. Yum.

 

 

Brandied Cherry Coke

It's Superbowl Sunday today. I'm not watching the game. I tend to not have much of an attention span for football. That's ok. We've done plenty today: We bought a car!

No pictures right now. Manth is watching football at a good friend's house. We'll do a photo shoot, in full proud new car owner fashion, later. To be honest, I am a little stressed out by the sticker price, but we did a lot of investigating on car options, loan options, etc. and we have no regrets. It's just, you know, a brand spanking new car. 

I'm doing a bit of a wind down right now. Planning what I am going to do for my Thing a Day today, planning my week to come, calling family, and trying to adjust to the idea that our car is safe, has A/C, working brakes, and a functioning audio system. Craziness. I thought, since it is Superbowl Sunday, that I'd share with you my wind down drink. I'm not usually a mixed drink consumer - or much of an alcohol drinker - but it is time to celebrate.

Brandied Cherry Coke
8 OZ coca cola (or whatever cola you choose)
1 OZ. brandy
2 brandied cherries

Pour coke and brandy over ice in a tall glass. Give it a stir, top off with cherries, enjoy.

Brandied Cherries

1# fresh cherries - stems, seeds and all.
brandy
mason jars with well fitting lids

Wash cherries. Stuff as many whole cherries (stems and all) as you can in a clean mason jar. I used one pint jar and one half pint jar for a pound of cherries. Pour brandy over cherries to cover. Cover with lid and refrigerate for at least two weeks. The alcohol will  macerate the stems and seed to make that distinct nutty fruit flavor that tastes so good. 

If you are interested in a non-alcoholic version, NPR includes a sugar syrup version as well. Since Maraschino Cherries are so indulgent but the neon ones are so scary, I feel that homemade Maraschino Cherries would be worth it. Give it a try and let me know how it tastes.

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