Carrot Loaf with Mushroom Gravy

Tonight was one of those “cook what’s in the fridge” nights. Carrots were destined to be a main ingredient, and since it turned out pretty good, I thought I’d write down what Aidan and I did.

Half an onion

One clove of garlic

1/4 cup fresh cilantro

5 carrots (give or take)

1 cup or so of bread crumbs (about 3 slices of homemade whole wear bread, cut into cubes)

diced green pepper

2 eggs

2 Tbs Yogurt

2 tsp worcestershire sauce

Salt & pepper to taste

 

In a food processor, shred onion and garlic. Add bread cubes and make into crumbs. Add chopped cilantro and pulse to combine. Add salt and pepper to taste and pulse. Remove the chopping blade and put on the grating blade. Grate carrots into mixture (or if your processor is small, transfer ingredients to bowl before grating carrots). Transfer all to bowl and stir in 2 eggs, yogurt, and worcester sauce. Mix well, then transfer to greased loaf pan. Bake at 400° for 30-35 minutes (or until done).

If desired, make mushroom gravy to go on top. Sauté half an onion and several mushroom in butter and olive oil. Add 2 Tbs corn starch to 1/2 cup water and mix well. Add corn starch mixture to mushrooms when they have browned. Add more water, milk, worcestershire sauce, mushroom soy sauce (to darken the color), salt, and pepper to taste.

When the carrot loaf is done, cut in slices and serve with mushroom gravy on top.

1946 Motorette

When I was a kid, we had a magic green scooter that stayed in this corner of our yard outside my parents’ bedroom window. It was a place of much imagination. My brother, sister, and I would climb on it with some of the neighbor kids, pretend to flash the lights, pretend to steer, pretend it was an airplane, a space ship, a hovercraft, or any other sort of enchanted conveyance we could dream up. We took many trips without ever moving an inch. Or it was a convenient place to sit and watch the other kids play tetherball. Or it was a convenient base for tag.

Every summer, my dad would work on the engine. When I got older, I got to help him gap the spark plug, clean the connections, clean the carburetor, lubricate the cylinders, change the oil, then crank the engine until it would cough into action. The engine had a small glass bulb gas reservoir that fascinated me. Though the scooter sat outside all winter (in the fall my dad winterized it), he always got it running. Then we’d go for trips around the yard, and sometimes down the alley to the little city park down the block. Everyone got a ride, though our dog, Hector, probably didn’t ever sit still long enough to qualify as a passenger. I remember one photograph of my grandma and grandpa riding the scooter, though I don’t recall whether they actually took it for a spin or only sat in it to pose for the picture. Now and then us kids even got to drive, and I remember once or twice someone, maybe even my dad, taking a left turn a little too sharply, causing the scooter to tip up on its side. It never flipped over, but would come to rest on the bottom of the frame, and could easily be pushed back on all three wheels.

One summer, we gave it a fresh paint job and a new cover for the seat. I decorated the scooter with bunting, attached a few little flags, got a big bag of candy to throw, and drove it in the Fourth of July parade. Since my dad had kept the motorcycle license current, I was able to drive it on the street, even though I wasn’t old enough to drive a car. I was only allowed to go under 20 miles an hour and take it to, from, and along the parade route. I had a blast, driving my dad’s antique motor scooter. And that’s probably when I learned that it was a 1946 Motorette.

My dad bought it after getting out of the Navy after WWII and after he had rehabilitated from polio that he contracted on a trip to Chicago. He went to Des Moines to attend Drake University and go to law school, and he needed a cheap vehicle that could make it around campus and up and down the hills. The Motorette fit the bill exactly, or almost. He had a hand control added that would allow him to use the brake and the gas, and he modified the back end to add a Model A transmission. The Motorette’s Mercury Clutch was perfect, since it didn’t require a pedal. With the new transmission, he had more gears and could go in reverse. He also could shift gears using the gear shift lever that stuck out the back behind the driver’s seat — not real handy if you had to change gears a lot, but perfectly acceptable for his needs. Later, he when he had moved to Osage and owned a home, he modified it slightly again so he could pull a lawn mower behind it, though by the time I was old enough to remember, us kids were the more reliable lawn mowers in the family, and the scooter was in semi-retirement, only brought out for the occasional rides around the yard.

Sometime after my famous ride in the parade, we stopped starting the scooter in the summers. Eventually, it got stored in our garden shed, where it has remained for the past 20 years or more, protected from the elements and up on blocks. If I were more of a mechanic, like my dad, I would dream of getting the engine running again and taking it for a spin.

Soup and Salad (in one bowl) Recipe

One of our favorite winter meals is homemade soup. It’s so easy that it’s hard to imagine buying soup in a can. This recipe is a variation on one soup we love, a white bean and pasta soup. Virtually any combination of vegetables will do. Broth isn’t really necessary with a bean soup, just salt the water to taste (it takes more than you might think, but the sodium content will still be much lower than with processed soups). And this is vegetarian.

One bag of white beans
1/2 lb elbow macaroni or other shaped pasta
1 leek
1 large parsnip
2 carrots
black olives
crushed tomato (about 10-12 oz)
portabella mushroom
grated parmesan cheese
baby salad greens, spinach, or lettuce

Soak a bag of white beans in water over night (or in this case, I started the soak in the morning and cooked it all up in the afternoon). 6-8 hours later, drain beans and then cover with plenty of water again. Bring to a boil, then simmer for an hour or hour and a half. After half an hour or so, clean and slice the leek. (To clean, cut lengthwise down the middle and then rinse out the dirt. To slice, cut crosswise in relatively thin slices. I use all the leek unless the tops are too dry.) Sautée in a little olive oil as you cut the parsnip and carrots into relatively small pieces. Add to sautéing leek. Once the vegetables are hot and starting too cook, add to the simmering beans. Cut mushroom and add to soup with black olives and tomato. Add water as needed and continue to simmer. When about 20 minutes remain, add 8 oz. dry elbow macaroni and let cook with the soup.

Rinse your greens and spin dry. Any hardy lettuce would do, though I had some organic baby spring salad mix on hand, so I used that. If the lettuce is big, you may want to tear it into smaller pieces. Otherwise, place a handful of lettuce in each bowl and then cover with hot soup. Ours was pretty thick, since the macaroni had soaked up much of the broth and the beans helped thicken it. Top with grated parmesan cheese and more lettuce if desired. The soup cooks the lettuce slightly, but some remains crisp. Of course, the soup is fine without the salad, but if you have some lettuce or salad mix you want to use, it’s a good combination.

Support Your Local Arts

As I prepared a selection of poems to submit to the Mississippi Arts Commission for a fellowship application, I was reminded just how important state and local arts organizations can be. I think of all the cultural experiences that would go without funding if local and state arts organizations (and the NEA) didn’t exist, and I’m ever grateful that they do. In Columbus, the Arts Council has supported art, music, and literary events for years. They in turn fund the Suzuki Strings program that has been so beneficial for our son (and of which I’m currently the president).

Even if I don’t get a fellowship from the state agency (and more than likely I won’t, but who knows), I’m still grateful for the opportunity to apply. It gave me the incentive to go over the poems I’ve written in the past three years and take stock of what I’ve produced. It’s never as much as I would like, but it wasn’t hard to bring together 15-20 pages that I’m proud of. Looking at it as a group, rather than a random collection of poems in a folder on my computer, also helps bring the work together. Writing an artist’s statement helps, too.

This is all the kind of thing I’ve been talking with my students about. My creative writing class is nearing the time when they’ll turn in their midterm portfolios. We’re discussing the need for revision and strategies for getting there. I won’t be looking for perfect work yet — that’s for the final portfolio — but I do look to see whether they have a sense of where they’re headed. It feels that way with the collection of poems that might one day be a book (and a fellowship would help that happen more quickly). Looking at and reflecting on what you’ve done can inspire you to create what still needs to be written.

At the same time, my Seniors in their Senior Portfolio class, are reviewing their work from the past 3-4 years. We are discussing what they’ve written and how they might introduce it, but also what their plans are for the future. I’ve talked to some of them about sources of funding that can help them keep writing, and opportunities for writing after college, including grad school, internships, summer workshops, and artist residencies. I’ve advised them to find or create their own writers groups wherever they go. Many of those opportunities depend on funding from arts councils, commissions, and other groups. Without the support of local arts organizations, many young artists would never discover their talent or find the communities they need to sustain them during the difficult apprentice years.

Valentine Variation (Ginger Beets)

Ginger Beets and Soba Noodles This evening for Valentine’s Day, I decided to reprise the Ginger Beets recipe with a few slight variations. Mainly, I added rutabaga, chard, cilantro, and broccoli. Most of this came from our local farmer — only the broccoli was from the store. Mushroom soy sauce helps the sauce, since it is so dark. And I added peanut butter to make the sauce a little richer. Siracha sauce helps spice it up.

And what would Valentine’s day be without chocolate? We had a truffle from our favorite chocolatier in Spirit Lake, Iowa, Goodies. I discovered them one year when trying to get some good chocolate to my mother in time for the holiday. We’ve been addicted ever since, so it’s fortunate that Valentine’s day comes but once a year (and that it falls in the winter months, when we can have it shipped without dry ice and overnight mail!).

Ginger Beets and Soba Noodles

Here’s a Valentine’s Day recipe to try, if you dare. I made it the other night for fun and out of desperation, not having gotten to the store yet for supplies–but Kim and Aidan had been to the Enlow’s (formerly organic) farm. (Mississippi changed it’s regulations on how to be organically certified, so our only local grower who was certified, can now no longer afford to maintain it, even though he hasn’t changed his practices.)

Ingredients:
canola oil or other stir-fry oil
2 small red beets and tops
1 large carrot (or 2 smaller ones)
a few leaves of kale
tofu
one small onion
garlic
ginger
1 tbs sugar
curry, garam massala
soy sauce and lemon juice
siracha sauce
soba noodles (Japanese buckwheat noodles)

Sauté the onion, garlic, and ginger in a wok, then add sugar, carrots, and beets, cut into small pieces. Saute a few minutes, then add spices, tofu, lemon juice and soy sauce. Add beet tops and kale. Add other vegetables, if you wish. Add siracha sauce to taste (it’s hot).

Meanwhile, start water to boil and cook soba noodles according to directions. When finished, serve with stir-fry over noodles. Due to the beets, everything will be a deep red color, except the kale and beet tops, which remain green. Since I only used a couple relatively small beets, the beet taste wasn’t too strong. The ginger and curry spiced it up a little. Siracha sauce added to the heat (though cayenne or other hot pepper would do as well).

We enjoyed it, though it was definitely a unique experience. The flavors were good, and the red/pink color of the dish was a little much, which is why I suggest it for Valentine’s Day.

Insecure iTunes Credit

Though I hate to write this, I’ve lost a little faith in Apple, and with the world. Of course, a lot will depend on how they resolve this issue.

Yesterday, Apple sent me an email telling me that a new device had downloaded an app to an iPad from a location that appeared in Chinese (or possibly another Asian language). I checked my iTunes account, and indeed, 6 purchases had been made: one for a free app, and 5 in-app purchases, totaling 93¢ less than the amount of store credit that I had left from a gift card. I contacted Apple, and after a couple of email exchanges, they agreed to refund most of my money, minus the sales tax. I questioned them about this, and so far they haven’t issued the credit for any of the purchases. I trust they will, but perhaps they are checking up on the sales tax issue. It has been less than 24 hours since I discovered the problem. Apple was quick to respond, even working past the hours the tech support agent listed in his email.

I haven’t been phished. I am certain of that. I haven’t bought any apps other than ones from the App store that I believe are reputable. And I’m not losing my mind… well, at least this can’t be seen as evidence that I am. According to this Macworld article, this has been going on since 2010, and hundreds of people have reported similar issues.

What should you do?

Before you read further, go to Apple and change your password to a more secure one. It may not stop this from happening to you, but it might help (see that article link below for at least one instance of someone with a very secure password who had this happen).

Then, watch your iTunes account, and do check if Apple ever sends you a message about a new device you aren’t aware of. Don’t leave iTunes credit on your account. For safety’s sake, I may not keep a credit card on file in my account — at least not until I’m reassured that they can’t get at this information (mine was wiped out but hasn’t been used — I’m calling my bank, though).

I’ve had my bank card number stolen and unauthorized charges were made. The bank refunded those charges and issued me a new card. It’s sad, but that may be the cost of doing business in an electronic age. There’s no telling where they got the number (gas station, restaurant, online purchase, etc.). My bank was very good about security then, and as long as Apple stands behind its iTunes Store credit, I won’t complain. Now that I know it’s an issue, though, I wait until I know what I want to purchase before I load credit into my account, and then I’ll spend it as soon as possible.

So far, no one seems to know how hackers are getting into iTunes accounts. It seems to be only accounts that have store credit, though it’s unclear why. There have been a few reports of other abuses — credit card or PayPal information being used — and many have had their address changed or credit card information wiped out. But it all seems to start with store credit, so I’m planning to keep mine low until I hear that this problem has been solved.

Local Culture

This weekend, we took in a little of the local culture and had a lot of fun.

Friday night, thanks to organizers Chris Hannon and Adele Eliot, there was an open mic night at Cafe Aromas in downtown Columbus MS. I took a few poems to read, and Aidan brought his fiddle. Since there weren’t a ton of people willing to perform, we each got to go twice. I read six poems, mostly newer ones. One thing I realized as I was reading — if I’m going to keep doing that in low-light situations, I’m going to have to try harder to memorize (or nearly memorize) the poems before I go. Reading was a bit of a challenge, but still the poems went over well, and I had fun trying them out loud. Aidan played four songs and got lots of applause. For us, though, it was as much fun to listen to the other poets and musicians as it was to perform ourselves. Everyone did a great job, and it was a treat to hear some live music and spoken word for a change. This is planned as a monthly gig, so hopefully it will keep going for awhile. The crowd was decent, close to 50 people, and really filled up the space, so that’s a good sign. We could use more poets, so maybe I can encourage a few of my students to give it a try.

Saturday was very different. This time we went more mainstream for our culture, taking in a Mississippi State / U of Alabama basketball game at The Hump (Humphrey Stadium at MSU). Aidan had a great time, especially since he got to take a friend from school, and Kim and I enjoyed it, too. Still, being with a crowd of 8,000 (though some season ticket seats weren’t really filled) and listening to the loud music during every break in the game was a bit different from the previous night. Probably there weren’t too many others in the crowd who had done both. It was a close game, and the Tide lost, much to Aidan’s disappointment. Still, it was worth going to see.

Mushroom Stroganoff recipe

Here’s a quick recipe for mushroom stroganoff (plus the variation I made tonight).
The basic recipe is easy with simple ingredients:
Mushrooms
Onion
Garlic
Olive Oil and butter
Buttermilk (and/or milk, sour cream, cream, etc.)
Flour
Salt
Sesame seeds (optional)
Egg noodles (or other pasta)

I think that’s all I used the last time I made this.
Boil salted water for the pasta. Cook pasta according to directions on box.
Meanwhile, sauté onion and garlic in olive oil and butter. Add sliced mushrooms and brown. Add a teaspoon or two of flour once the mushrooms are cooked. Stir until flour is mixed in the oil, then add a little pasta water to make a thick sauce. Add buttermilk (or other milk/cream). I like a stroganoff with a slightly sour taste, so buttermilk works great, though sour cream or yoghurt works well if you don’t have buttermilk. Watch that the buttermilk or yoghurt doesn’t separate. Keep the heat low when you make white sauce, and it helps to have started the sauce with pasta water so that it thickens up right away. Add sesame seeds (optional) and salt and pepper to taste. (Actually, I usually start with a little salt in the oil when I sauté, so I don’t add much later, if any.)

Variation:
Tonight, we had lots of greens, so I did the basic recipe above, then added cut kale, kohlrabi leaves, and swiss chard. To cut, I washed the greens, shook dry, then rolled and sliced them thin in one direction and then again in the other direction. I added these and simmered a bit before adding the flour. Then I added pasta water, a little crushed tomato (maybe 1/3 cup), crushed red pepper, and then buttermilk. I mixed the egg noodles in with the sauce and let simmer just a bit at the end, then served with a little parmesan cheese.

Davidson College Symphony Orchestra Concert

The Davidson College Symphony Orchestra will be giving a Concert at 6:00p.m. Sunday, January 8th, at First Baptist Church Sanctuary, Downtown Columbus. Elizabeth Crowder, principal cellist and former cellist of our Suzuki String Program, will be playing. Elizabeth is graduating from Davidson this year and will be going to medical school. Our Suzuki Treasurer, Mike Crowder, is her father.