In case you needed cheering…
More from around Bali.
I always struggle to answer when asked where I’m from. Do I answer the place I was born? The place I’ve been most recently? Where I grew up? The place I’ve spent most of my life? The place my family lives? Where I’m most comfortable? Any of these could be the actual question behind the posed inquiry and my head swims with possible responses. For me, each would get a different reply.
The past decade or so of my life has been spent in a relatively nomadic state. I’ve lived and worked overseas, studied abroad and traveled like a maniac. The idea of ‘home’ has been stretched and expanded to mean more than I’ve ever thought possible. Home is where the heart is, yes, but home is so much more, too. I felt at home when I finally stepped on Icelandic soil after having dreams about the place for many years. Montreal is the home of my mum’s side of the family, as well as many of my closest friends, and though I only lived there for my university years, it feels like home. I lived in Seoul (and have now just returned) for 3 ½ years, and it too has a place in my heart and feels like home. I can’t tell my life story to every person who asks me where I’m from, so I usually come up with one short answer or another.
After a few rushed weeks of fevered packing, random fits of tears and goodbye kisses, I left my home by my mother’s side at The Abode of the Message in New Lebanon, New York to return to Korea. The Abode is the place I was born, rebelled against and returned to. It is the place I lost my father and found a new meaning to the importance of family. It is the place I found love, lost it, and found it again. Eight peaceful months were spent cooking, eating, writing, photographing, running, loving, breathing, blissing out on nature, watching out for bears, catching up with old loved ones and meeting new loved ones.
As I was staying with my mother for the first time in 10 years, there were a few challenges to overcome. Mainly involving myself not acting like an entitled 12 year old. This is a tough challenge for anyone reorganizing their lives to be closer to their mum. I took it as an opportunity to better my relationship with her. I didn’t always succeed… with the whole not being a grumpy, misunderstood teenager thing, but I tried.
When it came down to saying goodbye, even though I’ve done it countless times before (both to The Abode and to my mum), I found I was only able to remember the good things, the best things. Our connection fills me so much that my eyes start to leak. Home.
So, let the reign of debauchery and hilarity in Korea begin.
By the way, this cauliflower cashew soup with curry yogurt sauce is perfectly balanced and really pretty. Also, preparing a sauce for a soup makes you feel like you’re on top of things and you know what you’re doing.
Besides, it’s so easy.
Cauliflower Cashew Soup with Curry Yogurt Sauce
Ingredients
For the soup:
For the sauce:
Directions
Add some cooking oil, the onions and garlic to a large pot on medium high heat. Let brown for 4-5 minutes. Stir intermittently.
Add cauliflower, leek and potato. Cook for 10 minutes.
Pour water in until all vegetables are just covered. Do not put in too much or the soup will be watery. Add cashews and spices.
Let the soup boil for 20-25 minutes.
Take the soup off the heat. Using an emersion blender, blend the soup until smooth.
In a separate bowl, mix yogurt, salt and curry powder until well incorporated.
Place a dollop of yogurt on top of the soup when ready to serve.
Serves 4-6
Mum and I went for a walk in the woods last week in the fresh snow. A friend had cleared a new path this past summer that borders the unfriendly edges of our property and we wanted to explore the old ruins found there. When I say unfriendly, I’m alluding to the gun toting, 4 wheeling neighbors who once threatened my mum when she approached their home to get directions. How charming.
I can see that my New Year’s resolution of being less sarcastic will be a challenge. (Happy 2013, by the way!)
Some expert of some relevant subject came to see these ruins and speculated that they might have been built and used by the Mohicans as a trading post long ago. The ruins consisted of a large stone marker and 3-walled structure of some sort, where people would meet and/or leave goods for each other. It’s pretty cool to find this sort of thing in ones own (extended) backyard. It can be easy to forget the possibilities of the past in just about any place (except for maybe Surtsey Island), and especially in an area as quiet (quiet for me, anyway) as the Berkshires. It is unknown whether or not these are actually Mohican ruins, but it is nice to think of that possibility. I like feeling the rich history of a place, whether it’s geological or human. Time has spread its wings over everything.
One of the most satisfying winter comfort foods are sweet potatoes. Warm, earthy, orange and versatile. They add flavour and heart to any meal.
Though many cooks like to take the natural sweetness found in sweet potatoes to an even sweeter level (sweet potato pie, candied yams, sweet potato pancakes, etc) I prefer to balance the sweetness by adding salty and savory ingredients. A quick look at my brand new Flavor Bible by Karen Page and Andrew Dornenburg lists a few great ideas, like: garlic, duck, dill, cilantro, cumin, prosciutto, sage, Dijon, chives and more. Mmm.
If you’re not that comfortable working and experimenting with new sweet potato recipes, try these fries as a way to practice. You are guaranteed delicious results.
Cumin Rosemary and Garlic Sweet Potato Fries
Ingredients
Directions
Preheat oven to 400ºF/200ºC/Gas mark 6.
Peel your sweet potatoes (or leave the skin on and just cut off the ugly bits like I do- when they are roasted the skin becomes soft and yummy. It is matter of taste. Just make sure you wash them well). Using a large knife, cut the sweet spuds into ½ inch slices. Then cut them into long fries.
Place them into a large bowl with all the other ingredients and mix until the oil and spices are evenly coating the fries.
Place the fries onto (a) baking sheet(s). Be sure to give them plenty of space. If they are too crowded, they won’t roast as well and will take much longer. Also, be sure to add any oil and spices at the bottom of the mixing bowl for extra flavour.
Place in oven and roast for about 45 minutes. Check them every 10-15 minutes to stir and turn them. This will prevent burning on one side and ensure even cooking.
Remove from heat when nicely browned and your kitchen is filled a warm, hearty smell.
Eat when hot.
Serves 4-6
Alright, this doesn’t have anything to do with food, but I saw The Daily Post’s photo challenge and I couldn’t resist.
I took this photo on my recent trip to Iceland. The mineral pool is part of a geothermal field; the same geothermal field where Geysir is located. When I was in Iceland, I felt like an Earthling on the wrong planet. I was overwhelmed by how foreign it felt. The alien blue colour of this very hot water with the stark moon-like surroundings of this photo pretty much sums up the experience that is Iceland. Awe mixes with wonder and fear (so many dangerous possibilities!) and it’s easy to forget where you are.
Turmeric and Twine 
