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By Isabel, on September 26th, 2010  There are those who are both…I am not one of them…..
I am an enthusiastic consumer of meat, poultry and fish, but I learned at an early age that I cannot participate in the process…..
As absurd as it seems I am ok eating it if I don’t participate in the process of “Hunting”.
I learned this on my first fishing (hunting) adventure with my father and brother….. As you can see from the photo we had a successful fishing expedition.
However, if you do have the good fortune to have a hunter in the family, there are some treats to be had.
Our hunter would always bring back fresh duck breast…..attached, of course, to the rest of the duck…..
Cut into small strips, and sautéed quickly in hot olive oil with garlic, it is best eaten right out of the pan…..sometimes before it even makes it to the plate….
Nothing like it….!
A very special treat…!
By Isabel, on September 19th, 2010  My father, who was a mechanical engineer, worked in an architect’s office in the Silverlake area of LA. He worked with several men of Japanese descent. They would take him to Japanese restaurants for lunch and he enjoyed it so much that he brought home sushi rolls for us to enjoy…..Fortunately, for the ages that we were, it was vegetable sushi…both fresh and pickled vegetables.
This was way before Japanese food was on the “foodies” radar (before “foodies” even existed) but it has always been a comfort for me to revisit my early experiences.
My father also created a salad, with an asian flavor, which has always been a favorite despite its key ingredient being iceberg lettuce. The recipe is simple and quick…so if you want to have it with take out sushi it will only take a few minutes to make….
By Isabel, on September 19th, 2010  Iceberg Lettuce (I like a firm/heavy head) cut into thin strips in the style of coleslaw
Green Onions sliced very thinly and proportioned to taste (I like a lot of green onions)
Dressing made with a neutral oil like safflower or canola mixed 1 and 1/2 Tablespoons to each Tablespoon of Seasoned Rice Wine Vinegar
A light sprinkle or pinch of White Sugar (remember this was created ”long ago”) and Salt and Pepper to taste
This is an excellent summer salad….and I like it much better than the mayo based dressing that is served in so many asian restaurants…..
For an extra treat use black sesame seeds to add taste, texture and visual interest.
By Isabel, on September 12th, 2010  All I learned about the joys of hospitality I learned from my Aunt Bess…..
My father celebrated holidays of every variety and made them exciting with creativity and excitement…
At some point my parents no longer entertained large groups.
Bess took over that position in the family….
All her entertaining involved generous amounts of delicious food…even if it was gourmet takeout when she was older…..
All good relationships and memories of our family come from these occasions…..
Nothing brings families together like sharing a day filled with food.
By Isabel, on September 5th, 2010  My mother was the middle child of five…but for many years she was a youngest child. Her two, much older, sisters had formed a kitchen “team” with their mother and they didn’t want her in the way. So…. she never learned how to cook.
She spent a lot of time with her father having “intellectual” discussions and sometimes going to work with him. He died, tragically, when she was 12. Her mother soon remarried, as one did in those days, the younger children fit in with the new husband’s once motherless children but my mother was, once again, the odd “person” out.
The only things she ever cooked when we were growing up were two pies for Thanksgiving. One was a very good sour apple pie, [recipe] included, and pumpkin too..but the recipe for that one was on the can.
Very occasionally she would make blintzes…which were also quite good.
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