The Aroma Over Time

There is an historic and ancestral sense to the drinking of coffee and tea that binds the participant to a long line of coffee and tea drinkers over time. A beverage lineage if you will. Some from this clan sat writing in cafes along great rivers, others sat chatting in tea shops in Kathmandu, others sat around fires warming-up before they ran off to war. All had a connection to their cup of warmth that not only involved taste and aroma, but nostalgia and ambiance as well. Meaning given and taken from the drinking of a beverage has shaped peoples and places for a long, long time.

When I was in my 35th year, I began to feel connected to the soldiers of the Civil War. At first I was unsure of why it happened. Some of the connection came as I aged and began to see the true pain of a conflagration that pits one side of a country against another - the way pieces of us rail against other pieces of us in our insides. Yet, some of the connection came as I realized we shared the morning cup of coffee or tea together. We were in a fellowship of the cup, or a fellowship of the morning fires. You could see it in some of the cameo photos of the war and its surround. These photos drew you in.

I could somehow feel the humanness of these men as I realized we shared the ritual lineaments of collecting our thoughts over a steaming cup of coffee or tea. A gathering for warm and pondering. A tribe is born when we not only see the similarities of our souls, but feel them deeply conjoined at iconic touchpoints. This poem came from seeing those touchpoints. That coffee become a bridge to their souls.

A Sadness at the Disparity

There is a sadness

in the heart of man

that binds him to the

heart of every other man;

a sadness at the disparity

and emptiness we feel

when we think of all the

wars we have marched

ourselves off into.

It is a cello playing

slowly in the morning

sunlight; the rays creeping

between wisps of smoke

rising from the fires of

biscuits and coffee. The

hours will languish,

but the strains will wear on.

Claiming the protection of the

softer and gentler nature of our

humanity, we have told ourselves

this violence we allow in the

unbridled passion of killing for

belief is to be expected.

War is a consequence of our

of our duality and our compromise.

From here it looks like

tendons and muscles all

bloodied and torn. They

tell me we must do this

or all else will fail.

And yet, this hollow and

aching presence in my center

does not feel good.

But, it ties me to all other

men: at this time and through

all time. And, I am not sure how

to honor this - this aching and

horrific sense of my participation

in something dark and ill.

And yet, and yet again

as I see them come up

and over that small bluff

with their steel

shining and glinting

in the early morning light

of day, I know that

if I long to see my dear and

helpless child again - my

lovely and fair wife -

I must drag my mixed

emotion into that battle

and kill or be killed.

How have I allowed myself

to be carted off into a land of

woe and agony - a sea of despair

and contempt for another.

How have we endorsed this madness

throughout time. We have killed the

better angels of our nature and we

stand upon their bruised and bloodied

bodies, unaware that our boots

are slowly sinking into their loving

flesh.

What have we done. Who writes this

madness into the hearts of mankind.

I do not fear the dying

as much as I fear what I have become.

And yet, there is no time.

I must rise and pack my powder;

I must run, into the stream of chaos,

with an empty belly and a heart

full of memories. I must only

take one swig for now.

I only pray I will

settle on some peaceful scene in my

heart - in my mind - if it is me

that lay a dyin' at the end of day.

I can still hear the cello staining

for a "c", straining to open my heart

as I hurry toward the glint

and shine of their steel coming over

the muddied ridge.

The ROYAL Basil

The name itself - BASIL - denotes either king or queen in the greek language, depending on its reference.  In its neuter form and use, perhaps we would call it ROYAL.  It certainly is royalty in the mediterranean.  Growing in almost every taverna garden or cafe in Greece, SWEET BASIL (of which we will speak in this article) is a part of the cuisine that is as synonymous with Greek cooking as is lamb or spanikopita.  

The plant itself hails from the mint family and certainly can be identified as such in its aromatic qualities.  Basil is often used - along with rose petals - in Greek Orthodox services when a procession is celebrating an event of elevated stature.  As it is thrown out in front of the procession, each and every foot falls on it as the fanfare wends its way to its destination.  Breaking open the succulent leaves, the space is transformed.  The aroma is simply intoxicating as it rises to the nose.  It is considered a holy smell in these services - as much as is rose oil or incense.

Basil contains medicinal elements in its anti-bacterial and anti-inflammatory qualities.  Studies from Purdue and the Royal Pharmaceutical Society attest to these benefits.  Others have identified that it increases antioxidant activity in the body.

In our diet, it can increase the flavor profile of so many foods.  First and foremost, it is the mainstay of a superior pesto or olive oil infusion.  Combined with extra virgin olive oil, fresh cracked black pepper, and fresh minced garlic it will hold its flavor for quite some time.  Blending these and storing them in the refrigerator will capture the full fresh nature of the basil leaf.  It does not take long to come to room temperature and then become a drizzle for bread, eggplant, salad, or vegetables; or, the base of a full-bodied dressing.

It can elevate a simple sandwich to royalty.  A large sweet basil leaf can transform any panini, grilled sandwich, wrap, or open-faced treat with something to delight both the tongue and nose at once.  I remember the first time we added it to a panini with a sharp cheddar, crumbled feta, and sliced tomato.  The olive oil we brushed on the bread, and the natural oils of the cheeses combined with the basil and the meat of the tomatoes and became a new source of joy in our culinary world.

Chopped it becomes a fine addition to a salad.  Layered between grilled eggplant, grilled tomatoes, thinly sliced fresh mozzarella, large grated fresh parmesan, sauteed minced garlic, and drizzled olive oil it becomes the flavor that connects the dots in a fresh eggplant parmesan.  Sprigs of the plant adorn any and all platters wonderfully; from red meats to fishes, from veggies to breads.   Plating it with the above allows people the opportunity to nosh on it with the meal, transforming each bite into a royal procession of culinary splendor.

I love arriving home to the garden in the waning sun of late afternoon.  Watering the basil with a fine mist tends to release its joyful smell from both leaf and root.  It invigorates the olfactory system to the point of allowing me to let go the cares and woes of a day of hard work - a true balm and medicine for the heart.

It is used in the cuisine of many cultures; Middle-eastern, Indian, African to name a few.  And, has earned itself a place at the table in the evolving American palate and culinary landscape.  Finding it in chef’s gardens at chef-owned restaurants is a given.  It has woven itself into the coterie of even the local common American market, no longer just the dandy of the farmers market and local produce coop.  It is here to stay and is a flavorful force to be integrated into our palate to make it what it can be - ROYALTY.  

So Much GOOD SQUASH

It is Autumn again, and time for new soups to be crafted.

This year I am starting with a base of cooked down kale and broccoli, chopped up finely and straining out the water once the veggies are mushy.  It's good to drink or hold for stock later.

Then, add a gob of diced butternut squash, quartered and diced zucchini squash and yellow squash, carrots, celery, and onions diced.  Cook them until al dente and add diced chicken breast and 1/4 x 1 inch strips of apple smoked bacon extra thick bacon.  The stock should cover the compote completely.  Of course sea salt and fresh ground pepper to taste as well as three heaping tablespoons of minced garlic in oil.

Simmer all of this in a stock pot or cast iron soup pot until the chicken is cooked through.  Add cilantro and then a mix of Bisquick and low fat milk (1 - 3 respectively). Plate it up and be sure to have some fresh dill to top it off with.

And, of course, BISCUITS are implied!!!

"Borscht, More Borscht" - Goethe

Ok, I'll come clean.  Goethe did not say, "Borscht, More Borscht" on his deathbed.  What he said was, "Light, more light." But, if I used that title, you would have no idea this was a post about BORSCHT.  Duh.

I must be on a mid-winter Balkans food-kick as yesterday I made stuffed cabbage (halupki) and today I am making Borscht.  I am excited to be able to use the beets I canned from the Amish folks this summer.  Elmer Stoltzfus and his family have great vegetables and they come to town Saturdays and Wednesdays (which, now that I am working close to home I can get to both days! Yeah!).  Their beets are no different.  I canned them in a water and garlic broth, not pickling.

I am using Mollie Katzen's sensational recipe from the Moosewood Cookbook (which has just had its 40th anniversary in print).  We won't talk about that, since I clearly remember buying it after it had just come out.  Mollie is a cook extraordinaire (and is in my top CHEFS/foodies category with Peter Reinhardt, Chef Jacob Burton, and Vincent Waugh).  She is also a WOW of an artist.  Her cookbooks have been adorned with her art since day one and has made them that much more a part of foodie culture - from the 60's forward.  She is top-shelf in both food and art categories and is a SUPER GIVING person who has helped shape a whole healthy food zeitgeist in our modern era.  Thanks, Mollie!!!

At any rate - you will have to get the recipe from her cookbook, as I won't divulge a fellow-foodie's secret recipe.  But, I will share that there are carrots, cabbage, beets, potatoes, onions, dill, tomatoes, caraway and more in the recipe.  And, I will tell you it is simply delish!!!!!  So, be sure to get the book today and grab the ingredients and get cooking.  http://www.amazon.com/Moosewood-Cookbook-Katzens-Classic-Cooking/dp/1580081304 (available in Kindle digital edition if you click the link to the 40th Anniversary edition in the upper left quadrant).

Also, be sure to take the optional tip ingredient (RAISINS) and add them!!!!

A Monte Cristo of a Different Mother

I love trying to take the middle class challenge every week and see if I can use up the items that are left in the refrigerator before I go shopping again.  Lately we have been able to stretch it two weeks between shopping ventures which is nicer, but it amps up the challenge.

Today I am going with an asiago cheese monte cristo with whole grain bread, pepper encrusted smoked turkey, a second helping of cheese - this time goat cheese - some spring mix greens, and caramelized red onions.  I dipped the sandwich in egg whites and then grilled in a lite coating of olive oil.  Mmm good.

I love having a couple of days to just play before the new job starts.  Of course it doesn't hurt to have been sick and stuck at home at the same time.

Zummo's Cafe

Moving can always be a stressful moment in life for a college student.  A new town, a new school, a new life...there is a lot to process and become acclimated toward.  It helps if you can find a hangout that is a bridge.  Zachary transferred to Marywood University and he scoped out the town for a good coffee shop for him to connect with.  He found Zummo's, and WOW, what a find it was.

The place is jammed with unbelievable food.  Fresh muffins, quiches, salads and sandwiches.  The folks at our table had grilled turkey and cheese with bacon, signature salads with fruit and nuts, and THE BEST CHICKEN SALAD SANDWICHES around on some great whole grain pita.  Of course the baked and no baked snacks / sweets abounded as well.  And then, the espresso.  Enough said.

The place is clean and feels warm and inviting.  The counter and shop decor are a blend of old world cafe, progressive bakery, and shop for coffee lovers and aficianados - with all of the salable accoutrement you could desire for your home.  It is peppered with old photos of the site back in the day when it was a shoe repair shop owned by two brothers.

The micro-roasted coffees are wonderful.  They use a fine clover brewing process. And, you can even grab beans or ground roasts to take with you as well as fan-ware and mugs.  They believe in making things fresh and not skimping on quality.  Portions are monstrous and the freshness is noticeably impeccable.

I loved the place, the food, the feel.  I wish I lived in town so I could try out the soups, and fare everyday.  It'll just have to be good enough to stalk the place when visiting Zachary at Marywood University.  AWESOME PLACE FOLKS.  VISIT IT!  Its at 916 Marion Street, Scranton, PA.

Having it soooo close, it is really easy to get up on a day off and meet Zachary at Zummo's for breakfast and a fine brew.

GOOD Coffee is a communal thing.  

IT IS at Zummo's!