Ice Crystals

Sometimes I am amazed by what I can find around the house to take pictures of. As I continue to educate myself on how to use my new/used camera, I'm always looking for something to shoot...

Yesterday I was finishing up my mushroom base/consomme project and came across these fascinating ice crystals on top of my sliced mushrooms that I was flash freezing.

  And the money shot.

Pretty cool...

W

Black Garlic (Black Gold) Part 2

 It has been 2 months since I ventured into the realm of "Black Garlic". Overall it has been an eye opening effort, having forever changed the way that I'll cook. Everytime I use this wonderful elixir my taste buds do the happy dance. I have recipes that I've been making for years and by adding the black garlic in some way the dishes are transformed. 

Marg is my sous chef, taste tester and she will comment when she notices a change. It has repeatedly been the addition of the black garlic. As simple as adding black garlic infused olive oil into my normal egg salad and wow the flavor profile changes into something totally different. Giving off a richness that is hard to describe...

As I'm now starting my third batch of black garlic I wanted to share my discoveries about the second batch. I used what is called "Elephant Garlic" instead of normal garlic. This garlic (head) is the size of a baseball-softball and the cloves have a more subtle flavor than normal garlic. 

After fermenting them for 2 weeks I did a test and stopped the process early. The individual cloves had a rich crude oil color and the consistency was pliable enough to thinly slice with a razor blade. The oils in the cloves ran like molasses when stored and left a residual in the bottom of the container. The heads that I stored (complete), weeped their oil into the skins that  will later be used when making my mushroom base/consomme.

My first use of the Elephant Black Garlic would go on a homemade pizza. I prepared the black garlic by slicing a clove with a single edge razor blade (thinly) and then put the slices on a lightly oiled (black garlic infused EVOO) gluten free crust I was preparing. Oh boy can you say yummy! Another recipe to share...

W

 

The Dream

There I was concerned for my safety, he was an immediate threat. What could I do? watch and learn... He was menacing, dangerous and a threat to the people I was near. 

I knew I'd never been in this place before and understood that it was another dream.

They were a large Italian family living in a classic expansive home with a lot of heavy antique furniture. The feel of the home was comforting, although the sense of foreboding was almost overwhelming. 

Why? 

Then I saw him with precise and controlled strokes, carving something into the side of the bureau in the bedroom. The knife he used was short with a heavy curved blade, something like you would use to skin an animal.

As I watched silently pondering his actions I could tell that I was a spectator, part of my dream. As he finished, turned and casually left the room he looked over his shoulder. 

I contemplated, was he here for me?

Looking at the carving I could not make out the elegant script. Going into the bathroom I found a washcloth, moistened it and returned to the carving on the bureau. Wiping the moist cloth across the aptly skilled carvings the inscribed words popped...

"It all starts today"

Was the carving from an accomplished craftsman or a killer? 

Yes, I am consciously aware that this is a dream although I'm trying to stay in control of the story line in my subconscious. 

Moving forward into the initial interaction with the matriarch of the family. 

As I'm explaining to her what I've seen she immediately starts to reach out to the "family". As they start to gather one man questions her as to who I am, and the matriarch subdues him trusting in what I've told her. 

Calm she is, strong and concerned. It appears as I look at the faces around me that the patriarch has not been contacted yet. I can see the concern in the matriarch's eyes, although she hides it well from her gathering family. 

I go back to the bureau and attempt to take a picture (on my phone) of the carving. My desire is to text it to the patriarch. I'm surrounded with an overwhelming sense of obligation. Repeatedly my picture attempts fail, I can not get the phone's camera to work. Moving ever so slightly towards an angry frustration I again consciously alter the dream and get the camera to work. 

Next I'm in a large (almost) warehouse size room, that's nicely furnished with elegant antiques. The protagonist family member is at me again questioning my loyalty? Anew the matriarch steps in and talks with me and looks at the photo I am texting to her husband. Once again concern flashes in her eyes, though none of the family can see this. She continues to talk reassuringly to each of the family members present.  Kind of cool how this one woman can keep a family at ease, in the middle of a crisis even when she doesn't yet know the possible outcome. 

Slowly I awaken and as with any dream that needs to be remembered I play it over and over again in my minds eye, saving what appears to be important.

Memories from some of my dreams date back over 40+ years. Although it is said that you can not remember dreams and or interact with them as they are happening. Well this is not true, both are possible and sometimes quite enjoyable.

A few days later as I'm cruising through my phone I click on the pictures icon on my phone. As I'm looking through them I see something surreal, the picture of the statement carved into the side of the bureau...

Makes you stop and ponder....

W

Black Garlic (Black Gold)

During an average month I will scan 100+ recipes and cull a few and give some of them a try. If any of these make it out my printer or maybe a bookmark in one of my cookbooks, then they stand a strong chance of making it into my "test kitchen".

Once in a while a recipe will really strike a chord with me. This time the winner was "Black Garlic", it even sounds cool! 

Fermentation (low and slow) has always intrigued me and when I came across this concept I thought; "I've gotta try this"! 

"Black garlic is a type of aged garlic whose browning is attributable to Maillard reaction rather than caramelization"

I have a deep set fondness for low and slow. The preparation, anticipation, wait, smells, and the final reward make me complete. The appreciation of finding a new way to cook, possibly off of the beaten path? or a forgotten style of cooking is my reward. Adequate to carry me forward into a new day, or maybe another gastronomic event.

After completing my initial research into Black Garlic it showed promise, or maybe an assurance of reaching a new culinary level. I am always searching for the ever elusive nirvana moment that only truly remarkable food can produce.

Traditional recipes for black garlic showed that you need to ferment it at a very low heat, for a long period of time. After reading various recipes I came across one for using a rice cooker to "ferment" the garlic, intriguing! As I am an avid rice cooker chef, this recipe was a no brainer. My rice cooker "coconut Pancake" and "Ham Stock Grits" are becoming legendary, at least in Marg's mind...

The process of making rice cooker Black Garlic is actually quite easy. Although you'll need to have patience as it takes up to 3 weeks to get the desired results. 

Black Gold!

To get started I used standard store bought raw garlic heads and found that 7 (average size heads) would fit in my 5 cup rice cooker perfectly.

I used the "steamer" rack to keep the garlic off of the pan and closed the lid and set the cooker to warm. Nothing else is added to the cooker, just the raw garlic with the outer skins intact (brushed to remove any dirt).

Next take a look at your calendar and count out 21 days then sit back and wait, and wait and wait.

*Please note, each rice cooker is different, check results after 10-14 days. Remove one clove from a head and check doneness, then decide how long to finish cooking. Experiment with your cooker(s) and types of garlic then adjust times accordingly.

 

The various rice cookers I use (5 cup and 10 cup versions) are the simple "warm and cook" style. Meaning that the cooker only has one button that switches from warm to cook, nothing else. These cookers make excellent rice (other than brown rice), grits, gluten free pancake and gluten free cakes. They have also proven to be very reliable over the years.

During the first week of my latest culinary journey our garage smelled like an Italian heaven. The unbelievable bouquet of garlic was impressive if not overwhelming. 

Thus the main reason for putting the cooker in the garage. The cooker vents and well you know garlic...

After around 10 days the aroma in the garage started to change, altering slightly in a pleasant aromatic way. The garlic essence started to mellow, barely giving off a hint of this wonderful spice. The scent took

on a slightly sweet impression, easy like a really good Aceto Balsamico.

As I got closer to the 21 day finale my desire to open the cooker increased, I just wanted to take a peek, okay patience my friend.

The grand reveal just happened to be on my brother Steven's birthday. This was not planned just happened, so I am dedicating the results to him, love you bro!

*Please note, each rice cooker is different, check results after 10-14 days. Remove one clove from a head and check doneness, then decide how long to finish cooking. Experiment with your cooker(s) and types of garlic then adjust times accordingly.

Marg & I were giddy with anticipation as we went out to the garage to see if I had laboured long enough and produced something remarkable, or maybe it was a bust...

Here are the results:

Our surprise turned into joy as we sampled the first fruits of my labor. Each of us tried a small portion of one of the cloves and our first impressions were like; "WOW, this is amazing". The flavor profiles were off the charts, still a hint of garlic but at a much deeper level. There was also a sweetness present that can not be described, though it compares to Balsamico. The texture of the cloves were somewhat chewy almost like a licorice, though firmer.

Cleaning the skins off the cloves was somewhat tedious, yet needed and worth the effort.

We even tried using a toothbrush (new), nevertheless your fingernails work the best. Once you are done with the clove cleaning your fingers look like a mechanics that had been working on your car for hours...

To test the "Black Gold" I finely chopped a couple of cloves, mixed in some dried chopped regular garlic and soaked them in EVOO (olive oil) for an hour. I then used this in the caramelization of 1/2 a white sweet onion, putting that over a grilled marinated Beyond Beef patty (you can use regular beef) served with mashers and homemade mushroom gravy.

Here's the kicker, the mushroom gravy was made by cooking raw mushrooms (in water only) and the removed skins from the finished (21 day old) 

black garlic. Resulting in an amazing base for my mushroom gravy.

The outcome of these efforts was way beyond what I had even imagined. Marg & I looked at each other smiling as we ate, then discussed what we had experienced once we were done. 

The Black Garlic had changed my life, the onions I had cooked were probably one of the best things we've ever eaten. The flavors were magical when combined with the patties, mashers, and the mushroom gravy.

The moment was carried over into the gravy because of the base being made with the skins of the garlic. The skins had absorbed an ever so subtle hint of the black garlic.

 

This was a true nirvana moment.

In the next scheduled batches to be made I'll try using Elephant Garlic heads and a little less time. Using the larger heads (I hope) will change the flavor profile and produce a larger quantity of the Black Garlic or should I say Black Gold.

 

As I am writing this I still am concerned that I will not be able to recreate what changed the way I cook and enjoy food from this day forward...

W

P.S. I'll just have to try this recipe again, and again, and again.

Nothing can be done

We are along for the ride

as our opinion is worthless to all of you

 

You are supposed to be representing us 

though only represent yourselves

Greed 

Money

our money as taxpayers

spent on items not related

 

People are not working

small businesses closed down

how will your agenda help those truly in need

 

You sicken me

as I am a patriot 

Shame on you

have courage to do what you were elected to do

 

Represent us

the working class

the people

the poor 

Slaves to the rich 

struggling as you promote your selfish agenda 

Crushing us

as we serve you just to survive 

Once we’re gone who’s going to

clean your bathroom

stock the shelves

drive you 

Shame on you 

We the poor have not lost

as we have nothing to lose 

We have our dignity

as we did not take advantage of another 

You will never have dignity 

As you did with purpose

take advantage... 

W

Reflections

As we look

As we hear

 

What is seen

What is heard 

The view is strange

The sound is unfamiliar

As the information courses through your mind

Is it truth

 

Discernment

What do you believe in your soul

Are you able to discern

 

Look at the wolf

Easy to blame

One of God’s creatures 

Look at the Israelites

Easy to crucify

God’s chosen

 

Division pushes

Will you push back 

Why can one divide so many

When so many stay silent 

Search for the truth

Look at the wolf

Always accused 

So many still stay silent

Knowing the truth 

Harder to search for the facts

Harder to accept the truth

Harder still to act

Discernment 

Reflections

W

Spring 2020

has been another interesting experience for us in our new home. Though we have been here 18 months so far, we are continually finding new surprises.

Now that we even have more time at home, Marg & me are focusing on the yards again. We are still awe struck in the amount of design that went into the yard originally. Yesterday we uncovered a smaller brick walkway buried under a couple inches of soil.

The colors are simply amazing to behold. We have one group of 4 Azalea bushes that are blooming in 4 different and vibrant colors. There are two shades of coral, the white blooms looking like snowballs and the reds are eye popping.

Some of the Azalea bushes out front have bloomed for the first time since we moved in. These are under our white Dogwood tree that is in full bloom. The Azaleas were planted on each side, one white one coral, back to back on each side of the trunk.

Speaking of Dogwoods, the first fall/winter we were here we had to trim back a massive Elm tree on the north side of the property. One limb was about 30' long and covered the wood deck and almost reached the pool. The limb was so big that it cast a large amount of shade over various plants and trees. One such hidden gem was a red blooming Dogwood. During the first winter I spent quite a bit of time trimming a reshaping most of the trees and bushes. The red Dogwood was not doing well and the first spring after the winter trimming only produced a couple of blooms. This year it has taken off, now that it is getting enough sunlight producing numerous beautiful red blooms.

In one area of the back yard there are the remnants of a Koi pond. We confirmed this by inviting over one of our neighbors that has lived across the street since our home was built in 1988. He remembered the pond and other parts of the yard including a gazebo that is no longer here. Initially I was kind of excited about the pond, though after extensive research, I figured that it was not for me. Plus Marg would have become attached to the fish and well they would die or get eaten by another critter and well you know...

So there it sat kind of ignored on purpose, mainly because I couldn't figure out what to do with the area. Yesterday the light bulb went on and the basis of my design idea was partially cleaned and uncovered.

Our intentions are to fill it with a beautiful ground cover called "Purple Heart". While retaining the original shape and design and finishing it with a Japanese Maple that I am growing from a shoot off of one of the 3 Japanese Maples in our yard. The Purple Heart should grow in quickly and give us yet another vibrant color to add to our backyard palette.

Well enough for now on this bloom report, of we go into our little chunk of paradise to see what other gifts we will find...

W

Leaving Colorado (Part 1):

After living in Colorado for 46 years we moved!

Over three years ago I surrendered completely to God and prayed daily that he would lead us to where we were supposed to be. It is much easier than it sounds once you get used to the idea that He is in control. 

Early in 2017 we realized that we were being lead to move, so we started our search. For years Marg's doctors have told her that she needs to be at sea level to help with her breathing. Knowing we could not afford many coastal areas we zeroed in on North & South Carolina. 

I was tired of making mistakes with my life and truly felt; what do I have to loose with Him in control? 
Now comes the hard part, waiting on Him. Once you learn to have patience and listen, things start to happen. To be able to move we had to sell our business first, then our home within the same 6 month time frame. Crazy... 
He brought us buyers of the business and our home in His timing, not ours. Our business & home sold in the same time frame without too many hiccups. Both selling for more than we had anticipated allowing us to move and hopefully become debt free in early 2019.

Be careful what you specifically pray for. We prayed that we would be able to drive both cars to North Carolina and find a home. I forgot to ask for the cars not to break down...

We left early one afternoon from Firestone Colorado with maps and atlas in hand (no GPS). As we headed onto E-470 we were greeted by a massive thunderstorm. Maybe a indication of what was to come... 
All we had planned for was our final destination not a route or time frame, a true walk (drive) in faith. Anyway, on we went looking towards a future having no idea what was in store, an adventure that has still not ended. 
I was driving our trusty Saturn Vue packed to the brim, actually over packed, containing most of our "important" stuff. Marg was behind me in her Toyota Solara convertible loaded with the rest of the "important stuff" that we did not trust to the shipping container.
As we neared the Colorado/Kansas border a red light started to flash on the Vue's dash, one that I had never seen before? after 220,000 miles ya would think I would have seen it before.  Low and behold the transmission had started to overheat, not good. 
Our 2004 Saturn Vue is a crossbreed, one of the most reliable vehicles we have owned, and unfortunately the Saturn company no longer exists. The Vue Red Line has a Honda powertrain with a transmission that is very unusual and can honestly only be worked on by a Saturn tech, of which there is not one anywhere near Colby Kansas. 

Yep we are are staying in Colby tonight, this is not my first choice but I need time to completely stress out and figure out what to do by tomorrow morning.
Remember I am trusting God, and well He steps in and off we go the next morning. For the next 4 days I learn how to drive an injured overloaded 14 year old car 1800 miles. What proved to work best was keeping the speed around 70mph on the flats, never use the air conditioner and Lord help me if I come across a hill. Did I mention no AC? we were driving across the U.S. to North Carolina in the middle of June! 
After Colby I had to look at the temp gauge every 30 seconds, yeah every 30 seconds for 1800 miles and adjust my speed. Finding that if I could keep the temp just under 1/2 way the Vue's transmission wouldn't overheat. Took four of these episodes (over heating) to get me educated on how to limp one of our only cars across the country.
We would have to go up the hills on the shoulder with our flashers on in 2nd gear. Meaning I had to keep the speed @ 20MPH hoping that I had a huge downhill coming up to coast down (in neutral) with the AC on. 
Instead of hillbilly AC, an open window blowing air over something wet or a swamp cooler... 
Do you remember the pics of the families traveling to Cali back in the depression/dust bowl, been there done that.
Never want to drive through West Virginia again...

5 long and adventurous days later we finally pulled into Marg's sister & husband's driveway. Well, I kind of chuckled after a big sigh of relief. God has a sense of humor, I was the one who only asked to make it to our destination. Next time I'll ask for a little more... 

At this time in my life I prayed only for a roof over my head, or to truly let go and see what God had for us. This is interesting and exciting to do and guess what it works! really a load off to let go and see what He has for you.
What are our actual needs? For me it is a home, health, the ability to eat, stay warm or cool, have transportation, and the ability to communicate with family & friends. Also to not be a burden on society doing my best to be a decent, honest, caring citizen. Treating others with love, grace and respect. This can be hard in this day and age, with all of the things that can easily overtake our lives. 
We live very well in our opinion, not top tier, though not homeless. Thankful for all we "have" been blessed with and that we live in a free country... 

One regret of our cross country adventure was I was unable to truly enjoy the scenery. Focusing instead on the temp gauge and the road ahead, as I brushed the sweat out of my eyes with the back of my hand...

Stay tuned for part 2

WP