7, 6, 5, 4, 3.....

Can't believe the final count down is here.

  

Next week this time, I'm officially...what's that expression again...footloose and fancy free?  I've been catching up with friends these days, and realizing that there are too many people I want to see and want to thank before I start my next chapter of inspiration.  I remember seeing this on a magnet:  "Life is not about finding yourself. Life is about creating yourself."  Powerful, don't you think?  

 

The difference between the two is that finding is passive whereas creating is active.  Anything active requires time, energy, intent. INTENT.  I think - I believe - creation requires open-mindedness.  Not forcefulness nor ambition.  It's like creating a new dish. Start with some basic ingredients.  Apply knowledge, intuition, skills, then let spontaneous events happen organically.  Allow what is to come, the creation itself, to happen.   When it's done, it's done. It's good enough. 

I am excited to find out what I am about to create and the experience of doing so in the next 180+ days.  

Back to my friends at work and my final couple of weeks in the office. The bon voyage and well wishes have been endless.  I'm incredibly appreciative for the love, attention, and encouragement.  I am eternally grateful for the love and support of my husband.  

My journey shall begin soon.  Literally and figuratively.  We are heading to the Last Frontier IN the happy van Albatross, and WITH the Happy Van (picture, above) - a gift from a colleague Robert Dawson.  


You feeling creative?  Why don't you name that Happy Van for me?  In exchange, I'll award you a batch of award-winning fresh lime coconut macaroons if I take your suggestion.    

You can have it in any color as long as it's white

A picture says a thousand words.  I'm ready to rock 'n roll, guys.  You coming along or what?

Albatross looking spiffy clean and mighty fine

MacGyver being meticulous in everything

Got banana peel? 

Eric "MacGyver" Gilman built a
spice compartment any pantry would envy

Switched over to LED reading light - big difference

It really was a EuroCaravan Convention...

We had a dozen+ Eurovans spending a weekend together

Yup.  I did this.

  

Eric found his next EuroVan project "Rusty" in Kona...
Say it ain't so!

Nourishment for the mind and soul

You could learn a lot by reading, of course, but reading a restaurant menu?  That's how I learned about the velvety Japanese steamed egg custard called chawan-mushi, pronounced cha-WON-mus-shi or 茶碗蒸し, and literally means steamed in a tea bowl.



Chawanmushi My Way

Chawan-mushi is usually eaten as an appetizer.  Typical ingredients include shiitake mushrooms, a shrimp or two, perhaps a bite size piece of chicken, crab meat, and I believe always a gingko nut.  The egg custard is flavored with dashi, mirin, and steamed in a tea-cup-like container under very low heat.  Done right, it is ethereal and nourishing.

I don't have the fancy porcelain tea-cup-like-containers that come with a lid, so ramekins will have to do.  I was so enamored by this dish that I made it for Akiko, our Couch Surfer friend from Japan...and received glowing remarks.  It reminded her of her mother's cooking, Akiko complimented.  I was relieved and excited.  You can order chawanmushi at some Japanese restaurants, but be patient.  It takes 20-30 minutes to prepare.  It is always made to order - perhaps one reason most restaurants simply don't make them.  

Truth be told, it's extremely easy to make.  This has now become one of our favorites at home. If you enjoy egg custard, I think you'll also find this delicious and nourishing.  

Adapted from A Gift of Japanese Cooking by Mifune Tsuji

Ingredients

4 medium shrimp

4 gingko nuts (optional)

slices of carrots

2 oz chicken breast (marinate in 1 tsp soy sauce and 1 tsp sake or mirin)

2-3 shiitake mushrooms or crimini mushrooms

8 snap peas or pea pods
snow crab meat

green onions

For the custard

3 large eggs, beaten

2 cups dashi stock* or chicken stock

(ratio of eggs to dashi stock or chicken stock is 1:3.  The 2 cups measurement is for reference)

1 tsp sake or mirin

1 tsp soy sauce

1/2 tsp salt

Water for steaming

Method: 

1. Cut chicken into small bite size cubes and marinate in sake and soy sauce for 15 minutes

2. Cut carrot slices in small coins or any pretty shapes. Blanch carrots and snap peas and set aside

3. Place egg custard ingredients in a bowl.  Mix well and strain.  Bring a steamer to boil and then set the heat to very low so the water is barely simmering.

4. Divide the chicken, mushrooms, prawns, carrots, crab meat, snap peas among ramekins

5. Divide the egg mixture among the ramekins.  Put green onion on top and cover tightly with foil.

6. Steam on low heat until the custard is set, about 15-20 minutes.  Remove foil and garnish with additional green onion and crab meat on top.

$4.99 Radios

I've been sharing this short twenty minutes video, created by Annie Leonard, for several years.  Every time I watch it, I learn a little more.  

Let me start by saying that I don't agree with every detail Ms. Leonard narrated.  I find the film a bit one-sided, and nothing is ever one-sided. Unfortunately, some critics have also used this film as a political forum.  Let me preface that this is not a forum for political debates.  If you enjoy this video, I recommend that you also Google other videos and articles on "The Story of Stuff Critique" to acquire a balanced view of the topic.     

To me, the value of the video is to trigger thoughts on consumerism - not capitalism, to plant a basic idea of how consumer goods are typically made, and the complicated and global environmental and economical impacts of Stuff. 

I am not naive.  I recognize that consumerism, the Golden Arrow of Consumption, is a complicated topic.  The survival of the world's inhabitants depends on it.  Any reduction of consumerism creates downward social and economic spirals.  I am not trying to "tackle" consumerism.  I gave it the title "$4.99 Radios" for a specific reason - MY long path and aspiration of becoming an informed consumer.  

My path will take a lifetime.  To become an informed consumer does not mean to simply adopt or follow the message of the film, but to examine whether the message is congruent with my own value.  To start, I am to examine introspectively my value and position on "consumerism". Where and how is my Stuff made?  Why should I I care? Is a $149 portable radio made more  responsibly than a $4.99 radio? Would that have less negative social impacts?  Less environmental footprint?  How do I know that?  Do I know my answer based on facts, myths, perceptions, emotions, or a little bit of everything?  How often have I fallen as prey of ads, marketing, and perceived obsolescence?  


The goal of this life-long path is that if I choose to buy the $4.99 radio, I do so with consciousness and awareness, and acknowledge the upstream and downstream effects of my decision.  My resources are finite and limited; I may still choose to buy that radio or I may not.  That's the "gray area".  It is simply unrealistic and impossible to cease participation as a world consumer.  How about taking one baby step closer of becoming an alert and informed one?      

This mission takes so much work, not only to research but to examine my thoughts, apply my learning, to eventually shift my paradigm and change my behaviors.  Thinking is exhausting.     

Whether you agree with the message of the film, my hope is that in our very own and private ways, we all examine our role as a consumer of World resources. 

Will there be cake?

It's not a surprise that my birthday is my favorite day of the year:  I love good cakes. Lemon cake leads the pack.  Closely follows by carrot cake with cream cheese frosting.  White cake with strawberries.  Coconut cake with whipped cream. A colleague recently made an almond cake.  I shamelessly had two slices.  I don't think I've met a cake I didn't like.    

The chance to have a really good cake isn't the only reason I love my birthday. Frankly, I don't know why I love this day so much.  There are so many mundane answers.  They are all good answers, but ordinary:  It celebrates me; it's the day of my birth; it's a good excuse to party.  So on and so forth.   

Perhaps, the fact that I don't need any "things" makes a birthday an extraordinarily good day.  My birthday always reminds me what a fortunate person I already am. What more could I possibly need?  The pragmatic side of Daisy always kicks in when it comes to "stuff."  Eric and I follow a simple rule of thumb:  "Truly need it?  Get it. Really need it?  Get it now.  But, never pay full retail."   

There are no expectations of "gift exchange" between Eric and me on any day of the year.  Not on our birthdays; not on solstices; New Year, Hannukah, Christmas, Ground Hog Day, MLK Day.  And definitely none of the Hallmark "holidays", especially the dreadful Valentine's Day.  I can't believe I just said I find Valentine's Day dreadful.  I used to enjoy Valentine's Day, sure, until I find it dreadful.  Sounds like an exceedingly boring couple to some people, no doubt.  Perhaps downright unromantic and unacceptable.  


I can also say it is extraordinarily freeing not to be limited by any obligatory gifting occasions on the calendar.  I'm not saying that's the way it should be for others.  I'm saying that works great for me and my husband, and that's extraordinarily cool.

Somehow, somewhere along the line, I lost the interest in acquiring stuff.  I would like to think that I am simply learning to understand the principle "whatever you own, owns you."   Don't get me wrong, we own plenty of crap at home.  Plethora of kitchen gadgets and electronics.  Dozens pairs of shoes.  Patagonia jackets line the closets until there are no more hangers.  Computer, laptop, smartphone, iPhone.  I am no better and love stuff like anyone next door.  But, perhaps I'm approaching a tipping point.

I still love my birthday.  I still don't "need" anything, except may be a new ice-cream scoop, as Eric broke the old one last week.  Maybe I'll pick one up tomorrow on my way home from work.  Since it also happens to be my birthday tomorrow - how about a "birthday present" for myself?    

I wonder if there will be cake? 

"Wherever you are, that's where you start"

Fruit Bowl Unlimited
Feb 2011

Our amazing watercolor teacher Jennifer Carrasco would remind us in class.  There are no advantages for an early start, nor shame for a late start.  Just start exactly where you are, Jennifer would encourage.  

I think that would pretty much apply to anything:  Eat healthy. Learn a new language.  Save for retirement.  Learn to paint.  Even exercise, heaven forbids. 

Hidden Mickey Black & White
Jan 2011

My older brother Tim is an excellent cartoonist.  When I was little, he used to leave me riddles with cartoons on them. I wish I had kept some of those. Tim is a great cartoonist.  

Wherever you are, that's where you start. 



Broomhilda
Jan 2011

It would take me seemingly hours before I could finally lay the brush on my 300# Arches Aquarelle paper.  I test the color on the little strips of scratch paper.  I wait.  And I wait.  Some days are easier to paint than others, but I don't know why.  
I hog over the whole dining table.  The whole dining room, in fact, and make it my "studio".  On sunny days I play Farmer; on gloomy days I play Artist.  The point,  though, is that I am not a great artist.  I am not even a good artist.  I don't even consider myself an artist.  However, I like my work.  I even love some of them, because I created every single one of them.  Artwork does not require perfection - Perfection is a left brain mumble jumble.  I'm enough.  



Abby
Jan 2011 

Two years later, I can tell my hands are working more in harmony with my brain.  I work faster and become more confident with my hands.  No short cut.  I squint to find the different values.  I try to remember which color is opaque and which is granular, or which makes a great glaze.   I work hard at improving my painting.  I love working hard.  Every worthwhile cause is worth the efforts, I remind myself.  I don't want my skills to come easy. 

I am fortunate that my friends are lovely people, and they enjoy what I paint. I eat up every accolade as an encouragement to keep painting.       

Wherever you are, that's where you start.  But start, you must.

Coi Koi
Nov 2010

Percy the Purrrrfect Cat
Feb 2011

Still Life Take Two
Feb 2011

Rubus idaeus

I fall in love with Seattle all over again today. It's a perfect day.  Sunny.  Warm.  Blue bird sky.  I secretly bribed my raspberries that if they would just hurry up and bloom, make berries, I'll feed them another scoop of compost.  I supposed it's a little bit like "rewarding" your child to clean the room with candies? 

We have had an unusually long and wet winter so the Dinkums are about a month late.  They probably won't greet us until late June now.  Large, plump, deep red juicy morsels from heaven.  Soon follow the Tulameens, typically a month later than the Dinkums.  Long, conical, meaty beauties.  Then if the warm weather holds up, a second harvest of Dinkums will round up the season in late August or early September.  Like squirrels, we busy ourselves picking berries all summer long, and "over winter" them in Ziploc bags. My little nephew Nathan loves topping each of his little finger with a fresh, ripe, red raspberry.  I happen to agree it's the best way to enjoy these deliciousness. 



Vintage 2010



We are down to the last Ziploc bag from last season. We ration them amongst cereal bowls, atop ice-cream, or dot the fruit salad for Sunday brunch.  If I'm feeling extra generous, I make raspberry bars to share with my friends.  Old-fashioned raspberry bars with a buttery crust and loads of sweet, tangy raspberries.  Surely each bar counts for at least a serving of fruit, doesn't it?  

Give this recipe a try.  I hope you like it.  It is adopted from the Cook's Illustrated website by America's Test Kitchen.  These bars are best eaten the day they are baked.  Go ahead...have another serving of fruit.

 

Ingredients

• 2 1/2 cups unbleached all purpose flour (12 1/2 ounces)
• 2/3 cup granulated sugar (about 4 3/4 ounces)
• 1/2 tsp salt 
• 16 TBSP unsalted butter (2 sticks) plus 2 tablespoons, cut into 1/2-inch pieces and softened to cool room temperature
• 1/4 cup packed brown sugar (1 3/4 ounces), light or dark
• 1/2 cup rolled oats (1 1/2 ounces), old-fashioned
• 1/2 cup pecans (2 ounces), chopped fine
• 3/4 cup raspberry preserves (8 1/2 ounces)
• 3/4 cup fresh raspberries (3 1/2 ounces)
• 1TBSP fresh lemon juice from 1 lemon

Instructions

1. Adjust oven rack to middle position; heat oven to 375 degrees. Line a 13 by 9-inch baking dish with foil.  Spray foil-lined pan with nonstick cooking spray.

 

2. In bowl of standing mixer fitted with flat beater, mix flour, granulated sugar, and salt at low speed until combined, about 5 seconds. With machine on low, add 16 TBSP butter one piece at a time; then continue mixing on low until mixture resembles damp sand, 1 to 1 1/2 minutes.

3. Set aside 1 1/4 cups flour mixture into medium bowl; distribute remaining flour mixture evenly in bottom of prepared baking pan. Using hands or flat-bottomed measuring cup, firmly press mixture into even layer to form bottom crust. Bake until edges begin to brown, 14 to 18 minutes.

4. While crust is baking, add brown sugar, oats, and nuts to reserved flour mixture; toss to combine. Work in remaining 2 tablespoons butter by rubbing mixture between fingers until butter is fully incorporated. Pinch mixture with fingers to create hazelnut-sized clumps; set streusel aside. 

5. Combine preserves, raspberries, and lemon juice in small bowl; mash with fork until combined but some berry pieces remain.

6. Spread filling evenly over hot crust; sprinkle streusel topping evenly over filling (do not press streusel into filling). Return pan to oven and bake until topping is deep golden brown and filling is bubbling, 22 to 25 minutes. Cool to room temperature on wire rack, 1 to 2 hours; remove from baking pan by lifting foil extensions. Using chef's knife, cut into squares and serve.

A little manual labor never kills anyone

Grow, you little ones, grow!  Grow strong, grow tall, and grow fat. And multiply. Red ones.  Yellow ones.  Purple ones.  Fingerling ones. 

I love potatoes.  I think they are one of nature's best edible plants.  And boy, are they fun to grow.  I don't recall why I never thought about planting potatoes in the garden.  Maybe I didn't think potatoes, being so inexpensive, are worth the trouble they take and the space they occupy.  Perhaps I just didn't know any better. Also perhaps I've never tasted home grown varieties that make supermarket potatoes taste like a sad excuse for food.  Then I'm hooked.  It's like tasting a really flaky, buttery croissant: there is no turning back to the ordinary stuff.

I'm not a farmer.  Sometimes I play one by putting on a pair of overall and walking around my yard with a hand trowel, working my "land"...but I grew up in a concrete jungle.  I know potatoes grow underground, of course, but I don't know how to care for such things. When do I plant?  How deep?  The whole thing or cut in pieces?  Sun or shade?  How about water and fertilizer?  Are potato bugs really found on potato vines?  I almost went back to the supermarket stuff.  

Then I remembered a book on our book shelf:  Growing Vegetables West of the Cascades by Steve Solomon.  Eric bought the 5th edition years ago when we had to literally build our front and back yard from scratch. It's one of the best reference books. There it was, starting on page 302, my complete guide to potato farming.  I was one step closer to "eating sustainably", I declared to myself.  I just loved my optimism. 

First hilling of potatoes

The inaugural day of planting was a ceremony of itself. I picked out the seed potatoes at the farmers market, carefully cut the large ones into smaller chunks to not hurt the eyes. I watered, weeded, spread compost. Then the hilling began. I loved telling friends that I was "hilling potatoes".  It added credibility.  Not just "scraping a little soil atop the vines", but "hilling".  It conjured actions with deliberate intent. They started to grow.  And I hilled some more.  I walked around the yard daily with a hand trowel in my hands, ready to battle any potato bugs.  

After couple months of "hard work", I decided I could no longer stand the suspense:  harvest time!  As I dug my hands in the cool, dry soil and pulled out the first of my potatoes, the fruit of labor was evident:  the labor of Mother Nature. Perfect, oblong, fat jewels.  How could one little chunk of potato planted just 3 months ago yield 30 potatoes underground?  I wiped off the dirt from each potato and lay it on the grass to appreciate its beauty.  

I just started the first hilling of my potato plants last week.  Will my efforts be rewarded by Mother Nature again this year?  Perhaps I should put on my overall and my bandana again.  Just in case.  

Today is the first day for the rest of my life

I remembered this statement as I was making a French Press this morning, and I pondered a little bit.  Not exactly to figure out what I'm doing for the rest of my life - heck, I can't figure out what I want for dinner - but perhaps to remind myself each day indeed is a new day, and how I spend the 1,440 minutes is up to me.  How fortunate I am to actually have that choice. And chances are, all of you reading this blog are fortunate enough to do just that. 

I spoke with my dad on the phone last night, and it made me realize once again, my parents are getting older by the day.  Having both being 80, and for the most part healthy, is a tremendous blessing. Nevetheless, they are pyhsically getting older each day and there is no denial about that.  I didn't speak to mom; she was at chorus practice.  Mom is such a rockstar.  She sings alto in this big chorus made up of retired teachers and educators, and the chrous is invited to tour and perform several times a year all over China, Hong Kong, and Europe.  They are damn good!  It puts Lady GaGa to shame. 

And then there's my dad.  Mr. MacGyver.  (Whatever happened to MacGyver anyway?)  Dad played the violin all his life, but decided to learn a different string instrument at the ripe age of 79.  I couldn't really understand what it was over the phone, but I know (1) it is a Chinese string instrument, (2) he plays it like a Er Hu, (3) it can be sawed in half.  You read #3 right.  I guess Dad didn't like the way the instrument sound, so in true MacGyver fashion he made some "slight modifications" by sawing it in half, adding some bells and whistles, reattaching it (likely with a piece of gum and some duct tape), and viola!  A new instrument is born!  What, you're gonna tell an 80 year old man he can't do that?  I got news:  He just did. 

In their mind, I believe they too ponder about the same statement:  "Today is the first day for the rest of my life.  HOW am I going to spend it?"  

Today, I booked a flight to Hong Kong. Thanks to my sabbatical and time off, I am able to spend a month with Mom and Dad from mid-October to mid-November.  The family time is for me, of course, but more so it's for them.  Dad can show off his sawed-off-string-instrument and discuss world affairs with me; mom can take me to the best pastry shop for a gai-mei-bao and afternoon tea.  WHAT we do becomes pretty trivial; HOW we spend the time becomes the focus. 

I'm going to spend the the time well, that's how.