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Jo Lynn in Virginia
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Jo Lynn in Virginia is now following Nancy Singleton Hachisu
May 24, 2010
Nancy~ Last week before lunch with you at CP, I popped in to Andronico's for a few items and was immediately sidetracked by a small mountain of Satsumas- organic, too. So I filled a bag (gleefully), knowing my parents would later enjoy this treat of "zipper tangerines." Last year when I introduced my father to them, he and I played a game to see who could peel the fruit in a perfect spiral. Then we re-coiled the peels in the fruit basket for the next (and unsuspecting) eater to discover the ruse. I do like your exercise on the rituals we follow, and thought about how they can comfort us and bind us in welcome ways (like the traditions and rituals at Thanksgiving) or suffocate us (as you pointed out). My mother-in-law (a steel magnolia from Tennessee)was adamant about bringing any and all condiments to the table in little dishes, with tiny serving spoons or paddles. The prep for a simple sandwich lunch was pure tedium (and waste) to me. I would scoop dollops of mayonnaise and mustard, and small amounts of sliced pickle or olives into miniature bowls (think the smallest French Arcoroc brand glass prep bowl. Then these would be borne to the table on a tray, where they would accompany plates of bread, cold cuts, sliced tomato, and romaine or butter lettuce. Of course, the reverse process of returning the unconsumed condiments took even longer, and with a wild-man toddler to supervise, I found the whole routine crazy-making. It was all so very civilized and in an odd way, relaxing- because once seated after all that fiddlywork, I made sure I stayed there as long as possible before cleanup duties. And because we'd just been through this ritual at breakfast, with toast, eggs, butter, jam, tea, and cut-up fruit. Absolutly no unpeeled tangerines at the table! Your photo, as always, is beautiful and evocative. The pottery- is it one of Tadaaki's or Andrew's, or perhaps an antique? I can imagine the bowl resting in the palm of one hand, with the fingers of the other following the hills and valleys of the glaze. And the light- morning? How early?
Toggle Commented Dec 4, 2009 on Peeling Tangerines at Indigo Days
Nancy, Beautifully crafted- vivid details! "Perhaps the quail yolk softens the acrid salty taste of not-so-fresh salmon eggs, but certainly adds nothing to firm eggs freshly nudged from their sac and sprinkled with a bit of sake, salt and grated yuzu peel.These eggs burst one by one as you squeeze them between your tongue and the roof of your mouth..." Your writing becomes more evocative with each blog entry; this particular passage leaves me yearning for authentic sushi- not easily found in D.C. "Pick up the sushi with your fingers and flip it upside down, dipping one little corner of fish into the soy sauce, then pop the whole piece of sushi into your mouth, fish side down. This sequence is crucial to immediately get the full fish taste, followed by a flash of hot wasabi and the satisfying finish of vinegared rice." Practical advice in service of the aesthetic ideal! "In Japan, sushi is all about the impeccable fish. It’s all about simplicity. Fish + vinegared sweet rice = sushi." Think about this as a chapter opening...very strong. As always, terrific selection of photos. Saving up for that plane ticket-spring or fall, 2010! jl
Toggle Commented Oct 27, 2009 on Sushi at Indigo Days
Ah, the magic of goats! Brings back fond memories of "our" goat in England, named simply, "Goat." A male, Goat took a real disliking to human males, but he and I became great companions. He was the guardian of the meadow and orchard, and always expected a tribute in return for safe passage through the garden gate. Our farmer's market carries delightful goat cheeses from a local dairy, but I'm really looking forward to a visit to the farm itself in a week or so... Wonderful photos of your family- your farm- your life! Jo Lynn
Toggle Commented Sep 28, 2009 on The Mommy Goat at Indigo Days
Edamame are here! Our Falls Church City farmer's market hosts two of my favorite ecoganic farms: Potomac Vegetable Farms and Tree and Leaf Farm. They're members of the same local CSA. Here's a recipe using fresh edamame, taken from Tree and Leaf's blog~ the hardest part is remembering to set aside enough for the stir-fry! Thanks, Nancy! ~JL "This week I made Chive pancakes with stir fried greens, carrots and edamame. The chive pancakes were made with chickpea flour, and are very simple and fun to make. Chive Pancakes with chickpea flower 1 cup chickpea flour 1 cup white flour (use unbleached or part whole-wheat) 1/2 teaspoon baking powder 1/4 cup chopped chives pinch of salt pepper to taste enough water to make mixture the thickness of heavy cream Mix together all dry ingredients except for chives. whisk in water. Set aside for one hour. Heat pan with enough cooking oil to coat the bottom. Pour batter sprinkle about 1 tablespoon of chives on top of pancake. Cook first side for approximately 3 min, flip and cook other side for 1 min." http://www.treeandleaffarmnews.com/
Toggle Commented Aug 29, 2009 on Edamame at Indigo Days
Nancy, So glad to see this post! Love your "recipe" for pecans in their shells- you found a way around the imperative for a cookbook-style format!And the inclusion of wine suggestions is a terrific idea. Can't wait for the first Georgia pecans...even though they won't hold a candle to yours... jl
Toggle Commented Jul 29, 2009 on From Nut to Tree at Indigo Days