Madaq and the Magic of Tagine Cooking

Flavor, Culture & cooking with your senses

Last Christmas I was gifted a conical clay cooking vessel called a Tagine/ Tajine.  A Moroccan kitchen staple, the tagine is a fascinating marvel.  But if you have ever eaten food cooked in this style you will understand the allure.   

I’m all about complexity of flavor.  Food, for me is an experience and the best experiences live in the heart and mind.  I prefer to cook with all my senses.  I don’t measure precisely.  I don’t strictly follow a recipe.  I look at the colors of the food to know how it is cooking.  I smell the aroma of the spices as they rise with the steam to sample the flavors with my nose.   I listen to the broth simmering to know how hard or softly it is cooking.  When you are bringing your food to those gathering around your table, be it family or friends, that’s the love and patience you put into your dish.

“The magic? It’s not in the clay. It’s in the hands. The patience. The heart.” by Khalid Elmaroudi

So, do you need to have a Tagine to achieve this?  No, the Tagine is all about cooking with steam, long and slow, allowing flavor to mingle and evolve with time in layers.  Using a Tagine is experiencing a culture and its history as well as new ingredients and Madaq!  Cooking with a Tagine makes your kitchen smell like a souk.  The tagine method is slow cooking with steam.  The cultural history of Morocco adds the spice.

“The way the steam spirals up, condenses, and drops back down… It’s like the pot is breathing.  If you want that full, earthy flavor, nothing beats it.” – by Khalid Elmaroudi 

Moroccan food is a feast for the nose.  It’s all about the aromatics dancing with the spices to enhance the texture and body of dishes.  Moroccan spices are about balance not precision, feeling and not formula. No two spice blends are ever exactly the same. When the nose tells you its right, you know.  It’s just something in the air.  Moroccan spices don’t just enhance Madaq, they change the whole dish from being just a recipe to a mood, a vibe …and a memory, and it’s transformative.  Moroccan cookpots and spices don’t just cook.  They mend. They comfort. They soothe. 

*Baraka*, It’s… a blessing. Like some people just have it in their hands. They cook with a good heart. You can taste it. by Khalid Elmaroudi 

Do you want to know the secrets to Tagine cooking success?  It’s about patience. It’s about love and the magic of “slow cooking.”

First: The first secret is *Baraka*.

*Baraka* is the love, care and patience real hands use in the making of food to be shared.  It’s the choices made, time spent and the way heart is naturally infused into every step in the process, the merging of heart and mind to create dishes that have memory.

Second: The second secret is the fire.

The fire. It has to be slow. So slow. If you rush a tagine, you kill it. It has no soul.” – by Khalid Elmaroudi 

In the end it is cooking with love and patience.  That’s the key to any dish living in the mind and heart of family or friends.  The sharing of food is a healing experience; food is love and food by experience is memory.

Not everyone has the pleasure of being gifted with a Tagine as I have been.  Yes, you can use a Dutch oven or a pressure cooker to turn tough meats or vegetables into something you can cut with a spoon, but it won’t give you the clay’s whisper of earthiness or make your kitchen smell like you’re walking through the bustling crowded streets of the souk in any town in Moroccan. 

A traditional Moroccan dish and a Classic of Tagine cooking is Chicken with Preserved Lemons. Imagine it, the chicken slowly melting in its own juices, the preserved lemons giving it a tangy kick, a hint of salt of the olives, cutting through the rich savory juices. Served over a steaming mound of delicate fluffy cous-cous. You’ll mop up every drop its savory juices with chunk of crusty bread and that’s an experience you may not easily forget.

Try this recipe for yourself.  I hope it transports you to the streets of Casablanca!

Comment on your favorite recipes & usages of your Tagine, I look forward to hearing about your experiences and or recommendations! Also, eave a like if you choose!

Link to recipe here:   https://tajinerecipes.com/wprm_print/authentic-moroccan-chicken-tagine-with-lemons-olives

Enjoy and until next time! Besseha!

Karla

PB+J

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Good Charlotte

The Carlota or “Charlotte”is an infinitely adaptable no bake style dessert. Sometimes these creamy creations were known by other names such as Trifle, the American Ice-Box Cake, the Dessert Bombe or Syllabub. By whatever name you know this fascinatingly creamy confection, it’s a dessert classified by a simplicity of ingredients, and seemingly endless diversity.

A “carlota Pastel” is defined as a French dessert adaptable to many ingredients. A “No-Bake” confection with a biscuit or sponge base, served chilled with alternating layers of jams, fruit compotes, custards, cream or ice cream, with lady finger cookies, graham crackers or bread.

Less of a recipe and more of a technique, the ice-box cake is infinitely customizable so long as you stick to the accepted format of a chilled, no-bake dessert with a cream and cookie structure. Simple layering is the key to the icebox cakes’ seeming universal appeal. These desserts can be simple or complex, having as few as two ingredients or as many as the maker desires. Not intimidating in the slightest to make, no-bake cakes always used common ingredients that could be adapted in a myriad of ways producing uniquely satisfying results. But the origins of this dish are up for debate with several different highly disputed theories as to how it came into being!

One such English theory suggests that in the second half of the 18th century it was a true cake. But the recipe underwent changes when it began to be served cold during the 19th century even taking its name from Queen Charlotte, wife of King George III of the United Kingdom.

A similar theory has the Charlotte as a molded dessert using ladyfingers and custard which was then chilled until firm and eaten as a whole. The pioneering french chef responsible for this version, Marie Antoine Caréne, was known for introducing the world to the elaborate style of French cooking known as Grande Cuisine. This version of the same dish was allegedly named in honor of the Princess Charlotte Augusta of Wales ( the only daughter of King George IV. )

Chef Caréne also made versions of this dish for Czar Alexander 1 of Russia naming it “Charlotte à la Russe”, similarly honoring Czarina Charlotte of Prussia – wife of Nicholas 1 of Russia.

You could say that it all started with the advent of the Ice Box, but first the frozen water trade had to be born. In the 19th century the Charlotte was so pricey that only the very rich were able to afford and enjoy them. Chef’s of this era had to cover their cold desserts with ice and serve them as quickly as possible to void having them ruined by melting. At this time there were no ice-boxes or refrigerators in domestic use and commercially made ice was not yet available to everyone. This time period saw the beginning of the frozen water trade. As you might expect, the ice trade was an immediate success! The ice trade began in 1806, with the efforts of a man named Frederic Tudor from New England. He saw that ice was in and of itself was a luxury of the very rich. For the wealthy, it was a status symbol. They were able to keep their food and drinks cool during the summer months using ice stored on their property from the winter. This is when the ice trade became an industry. The use of ice in homes eventually filtered down into everyday life as the price of ice became lower and lower. The Ice Box revolutionized food storage all over the world and without it the Icebox cake would not have continued.

In 1920, with the advent of refrigeration, the ice-box cake first appeared in the kitchens of American housewives when the National Biscuit Company, now known as “Nabisco” first put their chocolate wafer biscuits on the market. On the package, the National Biscuit Company included their recipe for an ice box cake in an attempt to entice buyers to purchase their new product with a fresh new recipe to try.

Similarly in the 1930’s, the Syllabub, Charlotte, or Ice-box cake became a widespread and hugely popular dessert among everyday housewives in the United Kingdom and the Ice-box cakes’ fascination continued to be known as the Trifle, as it still is to date. With a masterful layering of cream, cookies custards, fruit and cake this remarkably sweet, decadent and cooling dessert never seems to fall out of fashion. Creativity and generations of invention keep this deceptively simple dessert coming back season after season as a quick DIY go-to palette pleaser with its history rooted in the palaces of kings and queens.

Here are some recipe suggestions to get you going!

https://www.allrecipes.com/gallery/icebox-cakes/

Rolled Omelet with Vegetables Recipe —

This is a share from another blog that I really enjoy!

Try our simple Rolled Omelet recipe for a delicious and nutritious meal idea. This recipe for a Rolled Omelet with Vegetables is a great way to start your day. It is packed with healthy vegetables and is a perfect combination of protein and nutrients that will keep you full and satisfied throughout the morning. The…

Rolled Omelet with Vegetables Recipe —

CCC-2023

It’s a brand spanking new year and I wanted to kick it off by writing in support of the Character Creation Challenge 2023.

Myridian was kind enough last year to allow me to join him in his writing endeavor drawing some portraits for this annual developmental skills challenge.

If you enjoy developing game playable content in the form of PC’s NPC’s or GM characters, then this might be right up your alley! Check out the details here: #charactercreationchallenge

2023 Character Creation Challenge

And for those who want to check out the current works of this year’s challenge as posted by Myridian, please read and follow along all month here: https://weplayourroll.wordpress.com/2023/01/01/character-creation-challenge-2023/

If you want to catch up on the writings with companion drawings from last year’s challenge- these can be found using the links below: I invite you to enjoy them and if you do indeed enjoy them, follow, like and comment on the content showing its talented creators how much you would love them to continue writing, drawing, producing and developing their craft for you!

https://weplayourroll.wordpress.com/character-creation-challenge/

https://weplayourroll.wordpress.com/portfolio/drawings-by-karla-hartzell/

Thank you so much for your kind attention!

Love-Self-Care

“You owe yourself the love that you so freely give to others.” — Unknown

The holidays, the single busiest time of year looms ever larger before us, essentially just around the corner. You may already be feeling pressure to do more, be more and juggle more than you would otherwise normally choose. Personal schedules are filling up fast! The season of light is also the season of love. This is the time to consider your self-care in equal measures to your to-do lists. You’re thinking, who has the time, am I right? The holiday season is filled with hustle, bustle, singing, baking, and giving. The sheer volume of activity that makes us crazy equally fills our hearts with anticipation of the time we get to spend with those we love during the holidays. This is the time of year when our hearts more willingly lean towards hope, generosity, peace and love. Believing in those things that we cannot see is what holiday magic is all about. But man is it draining, there’s just so much to do!

There is some good news. Embracing the hustle and bustle that comes with this time of year can meet a pretty basic need: connection with family and friends. The things we do to promote the gathering and sharing of the holiday season actually benefit us in their collective social value and sense of communal harmony. The time-honored traditions or rituals we share with family and friends help us bond with our loved ones and fulfill the basic human need for connectedness. This counts as self-care! A single act of kindness can rewrite the future. Mindful self-care is that small gift you give to yourself. Allow yourself to pause.

“Rest and self-care are so important. When you take time to replenish your spirit, it allows you to serve from the overflow. You cannot serve from an empty vessel.” — Eleanor Brown

SELF-CARE – by its simplest definition is caring for oneself. But Self-care looks different for everyone. For the activities we choose to promote personal self-care to count, the behaviors should be personally beneficial and promote health and happiness for you. Choose wisely, prioritize those activities, behaviors and conscious choices that mean the most to YOU. The things you choose should be enriching and allow you to put your heart and soul into them.

We live in a present day “Grind” culture that places an enormous amount of emphasis on impossible degrees of productivity, every moment of every second of every day. If we’re not actively, intentionally making time for self-care our bodies with eventually force us to make time for it.

4 benefits of self-care:

  1. Building a necessary relationship with yourself – Participating in self-care practices you learn about yourself, your passions & interests, you become more invested in and interesting to yourself as you develop your personal investment through increased mindfulness and focus. Additionally, your self-care practice enhances our ability to live more fully, vibrantly, and effectively. The practice of self-care also reminds both you and others that your needs are valid and a priority.
  2. Improved Productivity – Diving into self-care you are being productive, self-managing and making the best use of your time.
    • By checking in with yourself regularly and being mindfully present, you connect with your highest self.
    • The highest self – your most authentic self, an awareness of that which is aligned with your highest purpose, that which is for your highest benefit and greatest good.
    • Your highest self is your truth and that place where your personal happiness resides. Connecting with your innermost truth can never be false or misleading. It’s not the advice someone outside of you told you would surely result in your happiness. After all who could know what makes you happy better than you. Self-care allows you to listen to your innermost truth, that truth that is uniquely yours.
  3. A mind boost – When you focus intention on yourself, you start building a positive atmosphere about you. You can feel a shift in mental attitude. Doing activities that you choose for yourself and that you like brightens your overall outlook, lifts your mood and clears your mind of stressors. You feel better inside just in the simple act of doing it.
  4. Selflessness – You can’t pour from an empty vessel. When you are content, you have more of a desire to help others.

“Acknowledge, accept, and honor that you are worthy and deserving of your own deepest compassion and love.” – Nanette Mathews

Self-care is not a selfish act of indulgence by any means or stretch of the imagination. Making time for yourself and doing what is both beneficial to you and what makes you happy aids in your professional and personal relationships. Self-care makes you a more giving and aware person allowing you to share your gifts more freely with others. Self-care allows you to pay happiness forward. The shift in your awareness and internal happiness allows you room to spread positivity outwardly to other aspects of your life. You’ll experience the situations of your life with a broader more positive outlook and see life from a renewed place of openness. You’ll be able to see, assess and relate to new opportunities keeping your focus on what is aligned with your highest self, your highest benefit and greatest good. From this place your choices will reflect and support your truth, growth and development.

The best way to initiate self-care is through small, consistent and effective changes that result in healthy habits that allow you to self-manage with kindness. Make a plan, know your stressors, navigate your daily situations of living with resilience and flexibility, employ positive self-talk, view challenges as learning opportunities and focus on things that you can actually change. We can start right where we are: meet ourselves with kindness, take honest inventory of ourselves, honor and accept our difficulties and move forward with love and intention. Know that we are all human, and as humans we all make mistakes. We also learn from them and knowing that we will on occasion falter does not make us broken. It makes us brave enough to begin again. Afford yourself the love you so freely give to others!

I hope you use these coloring pages to give yourself time to indulge in the therapeutic and healing practice of coloring.

“Self-care is giving the world the best of you, instead of what’s left of you.” — Katie Reed

Seasons change and so, must I 

basil pesto

The 1969 classic “No Time,” by The Guess Who, included these titular words.   I’m pondering the seasons, change and eating by the season.  Seasons of change affect the way I appreciate food and life.

It’s Autumn in my corner of the world and in this season there’s much to be appreciated in food, local culture and nature.  Leaves turn vibrant and softly flutter down blanketing the grass in a carpet of color, the air turns crisp, and the bright rays of light fall across the earth at just the perfect angle that somehow makes everything look beautiful.  Summer’s waned and our thoughts change from fresh garden staples to harvesting.  Restrictions have me at odds with eating and I am forced to be more creative in my approaches to cooking and food choices.  So the seasons change, and so, must I.

The briefest whisper of crisp fall air changes our eating habits immediately from summer grilling to comfort foods like roasts, soups, casseroles, and baked goods.  We crave the soul warming comforts of baked bread, apples, squash and pumpkin, corn and potatoes. I love this time of the year for the foods that heat the kitchen, but I want to celebrate the last of my summer herbs, as I use them to usher in the season of comfort floods with glorious flavor.

Fall has me focused on preserving and extending the freshness of my parsley, oregano, basil in as many ways as I can.  In the absence of acid rich foods I find myself relying on abject creativity and turning to alternative sauces. In a tomato less world you can’t beat the versatility of pesto!

Pesto- so simple, versatile. and accommodating; it can be made by virtually anybody with a few simple ingredients in any combination of herb, nut and hard cheese.  Add garlic, olive oil and a little citrus zest and juice, and you have something perfect as a cold sauce for pasta or a kicked up condiment for fish, meats, vegetables, eggs, sandwiches and more. 

Pesto is regional and varies widely based on where you come from and the ingredients you have on hand.  The Pesto people most closely identify with is the original Pesto alla Genovese, where locally sourced basil is pounded in a mortar and pestle with garlic, nuts and cheeses then whisked with just enough good quality Extra Virgin Olive oil into the consistency desired and there you have it – the classic, Pesto!  For Pesto alla Genovese, the best pasta pairing is Trofie, a short twisted fresh pasta, or Trenette, a narrow, flat, dried pasta similar to linguine.  Of course the easiest go to pasta for us to get our hands on seems to be Linguine.

 Sicily’s answer to Pesto alla Genovese is Red Pesto or Pesto alla Trapanese.   Rich in Mediterranean flavor, red pesto uses abundant local ingredients found in the region such as Sun-Dried Tomatoes, Almonds and of course, Extra Virgin Olive Oil. Red Pesto can also be made with Ricotta Cheese which makes the sauce creamier with a softer, gentler flavor. 

While red pesto is tasty with just about any pasta, some shapes work better to catch and absorb the herbaceous, oily sauce. The twisted, double-helix-shaped gemelli may just be the perfect pasta pairing.   Don’t happen to have a box of gemelli (the Italian word for “twins”)?  Try the loosely curled casarecce, corkscrew-like fusilli, or fresh twisted trofie pastas also work amazingly as their twists, curves, grooves, and curls allow both Genovese and Sicilian pesto to cling to every mouthwatering crevice.  

A well-known cousin of the above two sauces, Walnut Sauce is traditionally prepared by crushing walnuts in a marble mortar with dry breadcrumbs soaked in milk creating a thick and strong sauce.  Walnut Pesto is traditionally served with Pansotti, a triangle-shaped cheese-filled dumpling. Pansotti reminds me a lot of Maultaschen, another filled ravioli like dumpling.

One of my most favorite Sicilian pesto’s has to be Pistachio Pesto! The bright color and rich flavor of these infamous green nuts in this slightly sweeter version of classic pesto is balanced by the freshness of Lemon zest.  If you want to go the extra mile, or make an impression, toss slices of Burrata Cheese with your Pasta and Pistachio Pesto and you’ll look like a celebrity chef.

So much more than a pasta sauce, pesto punches up flavor!  It adds next-level seasoning with minimal effort. Make maximum use of its umami power by using pesto cold as a garnish to top stews and soups, as a salad dressing or as a condiment for any sandwich. Pesto gives you enormous creative control with versatility. Mix it into your next batch of deviled eggs to see what I mean.

You can find pesto recipes in every variety you can possibly imagine. check out these links to savor just a few!

https://www.foodnetwork.com/magazine/articles/50-pesto-recipes

 

Hooked!

My mom and grandmother taught my sisters and me how to crochet.  As survival skills go, my mom undoubtedly needed a couple, she had 3 daughters.  (This was a few years before my youngest sibling arrived, when there were only three of us) Teaching we three to entertain ourselves with a hobby or two was a survival skill for her as well as for us. With three kids in a small house, it wasn’t hard to realize that you needed to keep minds busy, or the kids would get themselves into trouble.  Being one of those youth and spirit filled 3, the amount of realization from my perspective …was well, not so much.  First lessons started when I believe I was around 8 or 9 years of age.  We were taught as a group, my sister and I but she was left-handed, and I was right. We sat facing teacher as she worked so my sister could mirror her actions.  It came fairly naturally to me… put yarn loops on hook and then take them off again to get one stitch.  Use that stitch to make blocks…. put spacers between blocks to create a foundation for future rows and the rows build upon each other.  I had the basic concept of how this could grow and build in size pretty quickly.  The humble granny square, a foundational educating basic in crochet, only uses two basic stitches.   Beyond making a foundational loop and ending off when you’ve had enough,  you only make two stiches, chains and doubles.  Our challenge was supposed to be to work together to create something of the same size so projects could be finished effectively, sounds like a plan doesn’t it.  Yes, this was how my twin sister, and I handled the world, as a team. Very soon we realized that we didn’t accomplish task the same way.  We tried, but crochet tension is a uniquely personal thing.  No two people create needlecraft gauge exactly the same, especially when one is right-handed, and another a lefty.  I created fabric tightly while hers was more loosely crafted. There began the enigma of why our works weren’t the same.  We thought we were the same in most every way imaginable.  We looked the same, sounded the same, thought the same and even finished each other’s sentences. 

We were NOT the same.  She liked chocolate I liked vanilla, but I had always believed that was just a way to express independence.  Diversity was a novelty to me as a child.  I grew up thinking having a mirror of myself was normal and that even though most people have to seek out their mirrored person I was special because mine wasn’t a mystery to me.  My mirror has been right there beside me from the beginning.  It mattered very little to me that crafting made us different.  I understood there were going to be perceptible differences between us.  Mirrors are always too honest anyway.  I still don’t like mirrors to this day.

My crochet journey was meditative and full of tactile focus.  I enjoyed the feeling of the hook in my hands and the work even when it was scratchy, it felt oddly familiar and comforting.  Making something complex from a continuous strand was something good.  We were DIY-er’s.  We made pillow covers and tiny medallions from inexpensive scratchy yarn with large hooks and hoped they passed inspection even as much as they helped to pass the time.  Most of the time they didn’t and proud work was ripped back and had to be repeated.  You were tasked, judged, found wanting, and sent back to work and re work.  This pattern repeated until you felt trapped in a bucket or changed.  Why did I continue?  I was learning to think in a simple, straightforward and linear fashion.  I wanted validation that I was handy at something.  I wanted to please my mother. This mentality would also cover basic sewing, mending and embroidery for me.

So as it happens when you get older life got busier and took a few turns.  The crochet time was replaced with reading, music, study, RPG’s, being social, and learning to like things your friends liked so you had a network outside your family structures.  Crochet was put on the back burner but the nature at the very heart of skills is that skills are collectible. 

A few years later, after the college experience, and marriage I returned to my quiet time skills.  I found myself in a foreign country, unable to work because of structured rules.  I learned to adult in new ways being separated from the familiar by an ocean and language.  I toyed with cross stich projects as well as simple embroidery.   I dabbled in caricature art a bit.  I took up computer gaming, because text adventures were cool and mentally stimulating.  I practiced my secondary education language skills, giving my time to volunteerism as I studied living abroad within the structures of being a military spouse.  It was a whole new world.  I loved the Spain years.  I was only required to immerse in the culture provisionally, it was safe and comfortable.  I met new people, learned new things and had many cultural experiences.  We didn’t have a telephone and only limited television.  We learned to communicate face to face, through letters, being neighborly and entertain ourselves with self-development thriving in our new environment.

With my free time, I took up crochet again, but I had to source new tools in unfamiliar territory. The people I was surrounded by also knew crochet but not in the same way that I held in my limited experience.  I found a new format in doily making.  Kind of similar to granny square crochet for pillows and afghans but also kind of not.  It used different tools and a different size and gauge of material.  Both foreign and familiar it felt completely new in my hands, and I immediately wanted to learn everything about it inside and out.  Gone was the scratch of cheap yarn, and the large clunky chunky aluminum hook.  It felt free of negativity, and I was able to immerse myself in it completely.  This form of crochet used fine steel needles and required much greater accuracy, patterning and focus. It was something that was original to me, all my own.  I did not share this with my sisters, it was something just for me.  Having said that, my mother was accomplished in thread crochet making large projects like tablecloths, but never taught us to do it. 

I found friends who also crocheted in thread and shared their histories, experience and method.  I learned that there was a lot to learn about variation of size, style and technique. I was not bound to one conventional way of thinking and I could experiment freely.  I will forever be indebted and grateful to those who shared their passion for doily work with me.  I felt transformed.

I eagerly crocheted on the couch after work, aerobicizing, pre-dinner prep and while listening to music on cassette.  I looked forward to my thread time.  People started giving me their partially used and abandoned balls of thread, hooks and patterns, I was overjoyed, because now I had different sizes, colors and projects to study and practice!  Crochet provided endless hours of happy stimulation.  Crochet was portable.  You could put it down, pick it back up and there were magazines with lovely diagrams and written patterns to follow.  I shared my love of crochet with friends at work which led to making more new friends.  Hobby interests were bridges and pathways leading to lifelong connections in multiple languages.  I practiced my second language sharing crochet time.  I started to make worldly connections continuing to grow and thrive.  

During this time in my life, I devoured everything crochet I could get my hands on. I borrowed books from friends, Xerox copied patterns making collections of things I preferred.  I wanted to learn how to make crochet in every way possible, inside, outside, upside and down.  I pushed my boundaries. I dove headlong into joining and closures, all the different ways imaginable that stitches could be made and the terminology of thread crochet as a language.  My fascination lead me towards publishing.  What if I could work in the industry for the rest of my life!  I wasn’t a writer, I was an artist with minor and very glitchy clerical skills.  For some people crochet design and publishing became a business.  Could I be a crochet pattern designer?  Coffee Klatch Crochet was my first business concept.  I used desktop publishing to create an identity and kept learning, growing and thriving through experience. 

I wanted to know how crochet magazines were produced and how those lovely diagrams I followed were created and printed.  I started teaching myself to hand draw and write crochet pattern notation in notebooks.  I used a kind of abbreviated shorthand to speed up the writing so I could test and revise my ideas as I wrote them down.  It was a fulfilling new process.   Computers made creating faster and saving ideas easier.  I was now able to craft doilies without a pattern.  I had a knack and patience for it.  I filled whole notebooks with patterns.  I could make sketches of ideas and then try to work them out in real life, problem solving them step by step and writing down the ideas that worked and delighted me.  What did I know about journaling?  Eventually I did have one of my designs published in a magazine.  That was a whole new experience but also a validation that I could break into the industry as a new designer.  I was a crochet designer now and it was thrilling.  I still have those early notebooks filled with my humble beginnings in doily design.  You can find my design Pumpkin Patch Doily in the publication A Year of Doilies – Book #4, look at the October design page.   I love to pour over my old journals reading the shorthand in the same way other enjoyed photo albums.  The way you communicate your ideas through the shorthand changes with times does as does the terminology.  Each generation evolves in new understanding and practices.  With the advent of the internet, Pinterest and social media things became more visual.  Now you discover, learn and share things by taking a photo and posting it openly upon the world’s stage.

I hope that magazines don’t completely disappear.   Print media is still easier on the tired eyes of an aging needle crafter than looking at a back lit screen.  However, I will say I do like being able to zoom into a diagram on my phone or tablet when I have to count stitches.  Convenience and instant gratification change the world fairly rapidly.  I hope people don’t forget to take time to do some things in slow methodical ways, like reading a good book in print, drawing a picture with pencil on paper or bridging the gaps through sharing or just talking.  Who taught you to Crochet and what’s your story?

 

စားကောင်းပါစေး

Enjoy your meal

Have you ever woken to the smell of bacon frying in the morning? You feel the sizzle in the pan as dancing edges pop, jump and roll in the hot oil. Even before your eyes begin to open the aroma reaches every nerve in your instantly hungry psyche. You’re focused. Asleep to alert and awake in point three. Motivated like a starving man to water! That is what my favorite foods do to me every time. More than just fuel, food is an extension of our love, family, caring and comfort. Food moves us in extraordinary ways. Today I offer Burmese rice and eggs and Marinated Green Tea Leaf Salad.

The people of Myanmar love their food. A meal in this country is no small affair. A lot of love and effort goes into the cooking of Myanmar cuisine and then a good bit of time more is spent eating and appreciating their food.  The cooks of Myanmar are well known for taking simple, natural and healthy ingredients and turning them into magical taste creations. Good food feeds us in more ways than just the physical quelling of hunger, it feeds our souls and fuels our emotions.

Food is love; an international language universally understood no matter where it comes from.”

Naomi Boucher

*The person who taught me what little I know about these things is a sister to me – Thank you my sister, Naomi Boucher. For if it were not for you, I surely would have continued to starve! * 

In Myanmar culture, most family members enjoy cooking.  Cooking is a passion, one that they share the art and act of doing together as a family.  All Myanmar dishes have a great deal of flavor, it is flavor that enriches your life as you come together to prepare it, to share in and enjoy it.  Let’s get to the good stuff – the food!

Burmese Rice and Egg Breakfast

This is a very versatile dish to make. It can be eaten for a delicious fast breakfast or as a meal on its own by adding additional fried rice style ingredients like, hot pepper pastes or dried fish with hot peppers or any dried fried chili pepper. 

TO MAKE:   Start with a generous portion of fresh garlic.  Mince it or crush it as you prefer. Heat the garlic in a pan with a little oil.  Heating the garlic and oil together to flavor the oil not to brown the garlic. You coat the pan with the oil and garlic infusion, so the rice doesn’t stick as badly but also to distribute the flavor throughout the dish.  Then scramble your eggs into the pan stirring and chopping the egg scrambles until firm but not dry.  Mix in your cold rice and heat through. That is all there is to it. Strangely, you never seem to make enough.  There is never a scrap of anything left over. You always leave your family wanting more. ” Excuse me, are you going to eat that?” This dish leaves a lasting impression upon you from the first taste and teaches hard lessons in gratitude and sharing. This dish, once introduced, is your new taste best friend!

This is how it was taught to me.  You can add a little salt if you must but it’s better for you not to. I could eat my weight in this dish all by myself, if I was allowed. 


Laphet Thoke – Marinated Green Tea

There is an old Burmese adage about its most prized foods, “if it’s meat, it’s pork; if it’s fruit, it’s mango; and if it’s leaf, it’s tea.”

Tea shops around Myanmar pour gallons of green and black tea every day. Laphet is essentially green tea. Half of all the tea in Myanmar is eaten, not consumed as a beverage. Fresh, hand-picked assam tea leaves are steamed and buried underground to ferment for months. When ready, they are eaten with shredded lettuce or cabbage, crispy fried garlic, sesame seeds, roasted peanuts, dried split peas, tomato, jalapeno, chilies and or dried shrimp depending on the region. Laphet Thoke has immeasurable umami!

A Laphet = လက်ဖက် = Tea Leaf A Thoke = အသုပ် = To Mix = Salad

It’s hard to explain why Laphet Thoke is so universally addictive. If I had to make a suggestion, I would guess it has something to do with the caffeine. The tea leaves are first flush harvest, or the first pick of only the best leaves and have the highest content of natural antioxidants and caffeine. This dish is often prepared for university students studying to complete grueling test preparation. Snacking on this dish will most definitely keep you awake and alert if you are studying. Traditionally prepared, this dish is also served to conclude a meal, celebrate visitors or to entertain guests.

You can get kits with the ingredients for making this dish in world market style stores or from Burmese suppliers. Marinated tea leaves come sealed in jars or foil packets and can be stored in the refrigerator for up to a year. The heat of this dish is customized easily by varying the amount and variety of chopped chilies you add to the dish. You can easily make this dish yourself at home. I will outline how to make the tea leaves for the salad as well as how to make the salad for the adventurous.

To ferment tea at home.

There’s no way to replicate the original flavor of Laphet at home unless you’re professionally trained in its growth and preparation. Myanmar families do not make this for themselves at home because the original flavor is the best. Although, by brewing a pot of green tea and saving the leaves to ferment you can pull together a lighter, more pesto like faked version. Start by brewing a pot of good quality loose leaf green tea.

METHOD: Put 2 tablespoons of Chinese Dragon Well or Japanese Sencha in a small pot or large mug. Add hot water (about 190 degrees or just below boiling temperature) and steep for 3 minutes. Strain tea into separate cup and go ahead and drink it. Press out the excess water from the leaves and transfer to a glass or plastic container with a lid. Partially cover and leave at room temperature for 2-3 days. The tea should take on an aroma resembling over ripe fruit but not smell spoiled.

Place one clove of garlic and an equal amount of grated fresh ginger into the food processor with the tea leaves and pulse to mix it together and break up the leaves. Drizzle this with 3 tablespoons of oil and one teaspoon of distilled white vinegar. The mixture is now ready to use in Tea Leaf Salad Recipes but its better if you keep it overnight allowing for a deeper flavor to develop.

Tea Leaf Dressing

1/2 Cup packed (about 2 ounces) whole fermented tea leaves (Laphet)

OR – 1/3 Cup packed seasoned tea leaf paste (without oil)

1/4 tsp. dried chili flakes

1 tsp. Lime or Lemon juice

Salt to taste. Omit if necessary.

If using whole, unseasoned Laphet leaves, soak them for 5 minutes in cold water to remove some of the residual bitterness. Drain, squeezing the excess water out of the leaves. Taste the tea leaves. Repeat this step if the leaves still have a bitter taste. Skip this step if you are using a seasoned tea leaf paste.

Put the leaves or paste in a food processor with garlic and chili flakes and pulse a few times to mix. Add the citrus juice and half the oil, pulsing again briefly in the food processor and then while leaving the processor running, drizzle in the remaining oil. If your leaves were not pre seasoned at this point you can add some salt to taste. You should have about 1/2 Cup of tea leaf dressing. This is a basic preparation.

Whether you choose to serve this as a family style (one plate to share) dish with rice on the side or mix it together in a large bowl for others to spoon out for themselves and enjoy makes little difference. If you need to stretch this for larger groups, you add more fresh ingredients and or mix with rice to make it go farther. Also, if you like this dish spicy, the rice helps to cut the heat for lose who need a lighter, savory-er taste experience.

Laphet Thoke – Marinated Green Tea Leaf Salad-family style

  • 6 C finely shredded lettuce
  • 1/2 C Tea Leaf Dressing
  • 1/4 C fried garlic chips
  • 1/4 C fried yellow split peas
  • 1/4 C chopped toasted Peanuts
  • 1/4 C toasted sunflower seeds
  • 1 Tablespoon toasted sesame seeds
  • 1 Roma tomato, seeded and chopped
  • 1 small Jalapeno, seeded and diced (about 1/4 C)
  • 2 tablespoons fish sauce
  • Lemon or Limes cut into wedges for seasoning and garnish.

Method: Place the lettuce in the center of a large plate or platter. Spoon the Tea Leaf Dressing into the center of the lettuce. Around the lettuce, arrange separate piles of all save the last two ingredients. Drizzle with the fish sauce and just before serving, squeeze 2 wedges of the citrus juice over the plate. Using 2 forks gently mix all ingredients together until the tea leaves lightly coat the lettuce. Be sure to taste to see if it needs more seasoning with either salt or fish sauce. You can always add more at the table as per your guests’ personal tastes. Have a separate bowl of rice to share or prepare individual bowls for each guest and have it ready at the table beforehand.

***Alternatively, you can mix this together with rice and serve in one large bowl allowing everyone to serve themselves, I mean if you trust them! ***

Amazon Link to where you can find the serving dish.  https://a.co/d/2mlwj0K

Amazon Link to find pickled tea leaves in jars.    https://www.ahttps://a.co/d/2mlwj0Krborteas.com/burmese-tea-leaf-salad-or-lahpet-thoke-recipe/?fbclid=IwAR115BqVXDsvpFlPKHXRn3oL5GRO_JtA8gZ4fC75RJ1te8_QWXGILRjz0yw

Tea Leaf Salad kits with dried ingredients.  https://teasalad.com/store/p19/tea-pickled-fermented-burmese-myanmar-food-online-store.html

*** Special thanks to Mrs. Naomi Boucher for her help and assistance in ensuring this article is functionally and factually correct, appropriate, and well, because you know me, and you know how I spell! – Karla ***

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