6/9/2018

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It’s been awhile. This is the first weekend home in over three weeks. We had a Bolinas family reunion, great fun with Dad’s half the family at the Barge in Bolinas. sister Cathy, her Elliot, surf fishing with my cousin Jim, his wife Deb, his sister Laurie, Jeff taking pictures, kids Lucky, Lane plus their spouses, Aunts Julie and Sue.
The following weekend was in Arcata/Eureka helping in the Kinetic Sculpture Race once again with my friend Michael. That was fun, I even made a sedge grass basket while waiting, similar to my first wispy baskets. While driving out of the grass parking lot I hit a big pothole and damaged the front end of the car, oh no. I left it up there with friend Sean’s mechanic and rented a car to get home.
Last weekend I drove back up to retrieve the car, short trip but a good one.
Today it’s good to be home. Trip to the Farmers Market, good to see friends. There will be a potluck at work next Wednesday.
They like my enchiladas, but for a change I’m making a vegetarian batch using canned green jack fruit from Trader Joe’s. Interesting stuff, shreds with a couple forks resembling pork, although it tooth feels similar to an artichoke, vegetable but not stringy, a little chewy. Two cans shredded, squeeze the water out and fry crisp a bit like carnitas. I had to pick up more cumin at the corner store, whole seeds, I toasted and ground in a mortar pestle, plus fresh garlic to the jack fruit. I chopped Duncan’s mushrooms in long strips to match fried near crisp separate in olive oil, an onion chopped and fried. Two cans of O black beans and one of corn, a red bell pepper chopped, chopped black olives, red enchilada sauce thickened with corn starch on the stove added in with half saved for later. I added half a lemon juice to the batch, in a big bowl sealed chilled in the fridge ready.
I bought mild cheddar cheese and sour cream to make the enchiladas, but some folks are vegan, no dairy. Google that, back to town, Shelton’s for cashews, a little brewers yeast and another lemon. I soaked a healthy cup of cashew pieces in water for a couple hours, picked some parsley and first tarragon from the garden. Chopped a half a garlic clove, with two spoonfuls of yeast flakes, turmeric for color, half the lemon juiced added to the batch. I used Gary’s food processor to blend it up. I had to modify it with a sliced plastic lid to keep the stuff inside as I can’t find that attachment. It worked.
I have a fine batch of cashew spread fake cheese, very tasty. I’ll make up the enchiladas Tuesday night with corn tortillas and sauce. A thin layer of sauce, the torts rolled with cheese inside seam down, more sauce and cheese. A separate vegan batch using the cashew sauce first, then the next batch with cream. They’ll be good.
Practicing “Sunshine of your Love” by Cream on the bass uke. The electronics still don’t work, but it’s fun to play.
Tomorrow I plan on laundry, working on the second bass, a batch of pasta fagioli soup, perhaps some chicken noodle. I need to restock my lunch menu as I’m running low on home cooked food choices. Should be fun.

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