Tag: Food

We’re still looking forward to a transformed kitchen and a lot more

~ Jnana Hodson ~ 3 Comments

Under other conditions, this is where we would have started our renovations.

The kitchen, in our firmament, is the heart of a home. The one in our historic house needed some serious attention. Let me amend that, needs extensive remodeling.

The electric Montgomery Ward stovetop we inherited has a dead burner. If you’re too young to know about Monkey Wards, it was a major Chicago-based retail chain and mail-order empire that went bankrupt and out of business before Sears Roebuck. If I need to explain Sears and its Kenmore brand appliances, you really do need a history lesson. I’ll let you give me one in current pop culture in exchange. Back to the kitchen, for now. There’s no oven, other than the small tabletop convection unit we brought up with us. It’s definitely not big enough for a Thanksgiving turkey or a boneless beef prime rib, as was my birthday tradition in Dover, or even full trays of cookies for Christmas. A dishwasher is a necessity in today’s ideal world, especially when you consider my dishwashing skills, frankly, as falling short. The lack of decent electrical lighting over the sink doesn’t help. As for that lighting or additional electrical outlets? The list quickly grows. We weren’t expecting our redo to be as extensive as the one we undertook in Dover; do note, we also gleaned valuable insights from that. Or at least one of us had, the one whose opinion counts most.

Next to the kitchen was the mudroom, uninsulated and without electricity. We needed someplace to put a big freezer to augment the kitchen, garden, and marked-down grocery jackpots. The existing roof there was funky at best and leaking, along with exterior rot. New windows could point to space for new shelving, too. OK, we’ve addressed half of the mudroom checklist, for now.

The front door of the house, as previously noted, needs replacing, along with the downstairs windows and most of their sills. Anything to cut the heating bill, right?

At this point, we’ve decided to defer work on the downstairs bathroom aka the water closet.

Ditto for the emerging dining room slash crafts room with a butler’s pantry. The room which was my headquarters in the universe for five years.

And then, as for gutters? Or window dressings? Or new furnishings?

The bottom line in all of this has shifted but remains exciting, all the same.

Yet, when you’re married to one of the world’s great cooks, the state of the kitchen is a major consideration.

She and her elder daughter have some great ideas and dreams.

I, in turn, reap the benefits as these happen.

 

Popcorn goes way back in antiquity

~ Jnana Hodson ~ Leave a comment

Last year I presented a Double Tendrils about the popular and seemingly ubiquitous snack of popcorn. Quite simply, it’s not just for watching movies. And around this time of year, we start eating more. Not only that, but it turns out to be a uniquely American contribution to the world’s cuisine.

The topic simply overflowed so much that we didn’t have room for tidbits about its deep history.

So here goes with ten related factoids that pop up on that front.

  1. Try to think of a more purely American food than popcorn. Whether salted or buttered at a movie theatre, or as kettle corn at a county fair or a caramel popcorn ball come the holidays, we hoover it up, even when we’re not watching movies, OK?
  2. Look, archeologists have found traces of popcorn in 1,000-year-old Peruvian tombs. But it goes back way even earlier.
  3. The first use of wild and then cultivated corn points for now to the Bat Cave of west central New Mexico in 1948. Ranging from smaller than a penny to about two inches, those ears are about 5,600 years old, older than Adam and Eve, for anyone counting.
  4. In tombs on the east coast of Peru, researchers have found grains of popcorn perhaps 1,000 years old. These grains have been so well-preserved that they will still pop.
  5. Popcorn was integral to early 16th century Aztec ceremonies. As Bernardino de Sahagun observed, “And also a number of young women danced, having so vowed, a popcorn dance. As thick as tassels of maize were their popcorn garlands. And these they placed upon (the girls’) heads.” In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the Aztec natives, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of their gods, including Tlaloc, the god of rain and fertility.
  6. An early Spanish account of a ceremony honoring the Aztec gods who watched over fishermen reads: “They scattered before him parched corn, called momochitl, a kind of corn which bursts when parched and discloses its contents and makes itself look like a very white flower; they said these were hailstones given to the god of water.”
  7. Writing of Peruvian natives in 1650, the Spaniard Cobo said, “They toast a certain kind of corn until it bursts. They call it pisancalla, and they use it as a confection.”
  8. Kernels of popcorn found in burial grounds in the coastal deserts of north Chile were so well preserved they would still pop even though they were 1,000 years old. Likewise, in southwestern Utah, a 1,000-year-old popped kernel of popcorn was found in a dry cave inhabited by predecessors of the Pueblos.
  9. Indigenous Iroquois people in North America were documented popping corn kernels in heated pottery jars near the Great Lakes region in the 1600s.
  10. The first patent for a microwave popcorn bag was issued to General Mills in 1981, and home popcorn consumption increased by tens of thousands of pounds in the years following.

All you can eat

~ Jnana Hodson ~ 1 Comment

A Penobscot Bay windjammer cruise typically includes a lobster bake, though technically the crustaceans are boiled or steamed with corn on the cob. The event takes place on any of a number of uninhabited islands along the way.

It does mean going ashore, of course.

For the record, last summer I ate 3½ lobsters – hey, they were small chix – but a shipmate managed 6½, just shy of the Louis R. French record of seven. Had she known, I would have cheered her on.

For those of a more squeamish nature, hot dogs and other hot goodies are offered, along with gooey s’mores, as long as the wood fire continues.

For more schooner sailing experiences, take a look at my Under Sail photo album at Thistle Finch editions.

Mackerel by the bucket

~ Jnana Hodson ~ Leave a comment

Yes, I’ve long known the explicative, “Holy mackerel!” but have never gone beyond that until moving to Eastport, where it’s commonly fished from the Breakwater pier. Previous postings here at the Barn reflect that.

That said.

  1. It’s a small fish (around here, less than a foot long), oily like salmon, and to my eyes quite pretty.
  2. For those casting with a rod and reel, it’s caught with four to six hooks on a line, on a good day all of them emerging from the water fully loaded.
  3. Much of the haul here is either thrown back, as sport, or kept as bait for lobsters, or eaten smoked, pickled, or cooked fresh. Otherwise, mackerel don’t keep long. They’re bony, FYI, so they need to be fileted expertly.
  4. Oily? They’re rich in healthy omega-3 fatty oils, a plus when it comes to cholesterol control. And, thanks to that oil, their beautiful scales do stick to the human touch. Oh, and the fish are low in dreaded mercury.
  5. They exist in many species around the globe and are high on the menu of larger fishes.
  6. They breed near the surface of the water, with a female releasing between 300,000 and a million-and-a-half eggs that float free in the open sea.
  7. Ours travel in dense schools, roiling the water above.
  8. They’re fun and easy to catch, from what I’ve seen, and a great target for young and new anglers. There is no size limit, harvest limit is 20 a day per person, no license required except in interior waters, however that’s defined.
  9. They’re related to tuna and bonito. (Now we’re talking.)
  10. There’s an art in the cast and in the jigging of the line while reeling it in.