witch's brew

For the last year or so I've been doing some semi-serious research into herbal medicine, mostly to fortify my writing but a little bit out of practical reasons as well.

As I've gotten older I've developed some skin problems. I saw a dermatologist and he went the predictable route: gave me some samples for a VERY expensive topical cream (which made me very dry and uncomfortable) and wanted to put me on a testosterone inhibitor--without checking my hormone levels, and despite the fact that I had none of the other symptoms of high testosterone, just acne. I said no, thank you.

There's an herb called Vitex (chaste tree berry/chaste berry) that reputedly has hormone balancing properties; there have been a few clinical studies to indicate that it can alleviate PMS symptoms. It's also one of the two major ingredients in a commercially available "acne tea" which I have used before, with good results.

Problem is, the tea's expensive, and not available locally. So I could order it in bulk, and have lots of little stupid overpriced tea bags and steel canisters clogging my pantry (and recycling bins) or I could make my own. Luckily I have access to an amazing natural foods store that sells dried herbs in bulk.

The place looks like the aunts' conservatory in Practical Magic. They sell all kinds of stuff that even I, with my casual knowledge of herbal medicine, know to be potentially harmful. They stock at least three abortifacients, ready to scoop into little baggies for $1.49/oz.

I copied down the ingredients from the back of the commercial tea's packaging and went to the store. I started pulling down jars and lining them up in a row, checking them against my list: Vitex, burdock, chamomile, and a handful of florals for flavoring.

"Are you making a spell?" my husband said, in a delighted kind of way.

After a second's thought I said, "Yes, actually."

I will confess something now that will probably have my mother throwing Holy Water at me, if she ever hears of it: I've always wished I was a witch. Not a touchy-feely-new-age-mother-earth-gaia-goddess kind of witch, but somebody with real power, like in the fantasy stories. I have never tried to be one because I don't believe in magic or higher powers that mortals can harness to their benefit. Religious rituals are a waste of time, to my mind. Nevertheless, the last few weeks have been stressful and I've been writing about my characters doing magic, and complaining that it's a pity such powers don't exist, because I could use a bit of influence over the world right now.

But last night I made my tea, with the help of a food processor to chop some of the dried herbs (I tried using my mortar and pestle but those hibiscus flowers are tough, dude). And I was drinking it for breakfast--it had the familiar scent and flavor of the commercial stuff, but stronger--and I thought to myself, This is the kind of knowledge wise women used to have, before the Church decided they were a threat and declared them heretics. By researching and mixing these herbs I have successfully circumvented both the priests of pharmacology and the acolytes of marketing.

So I say what the hell: Blessed be.

Tapas-style meatballs in sherry cream sauce

I've made meatballs before, but this flavor combination was inspired by some I had at Café Sevilla in San Diego. The paprika and the cumin make them seem exotic. 

All measurements are estimated; I tend to make meatballs by the seat of my pants, as it were. Don't omit the shallot in the sauce; it really makes a distinctive difference.

Meatballs:

1 lb ground beef

1 chub of seasoned pork breakfast sausage (I use R.B.Rice Mild or Medium)

1/4 onion, minced

2-4 cloves garlic, minced

1/4 cup fresh parsley, minced

2 tsp paprika

1/2 tsp black pepper

2 pinches cumin

salt or seasoning salt to taste

1 egg

(optional) about 1/2 cup of texturizer; I used cold cooked rice, but rolled oats or bread crumbs may be used instead.

Mush everything together thoroughly in large bowl. Melt a couple tablespoons each of butter & olive oil in a heavy skillet. Drop small meatballs in the hot skillet and cook over medium heat; don’t let them get browned too much before they are cooked through. As the batches of meatballs are cooked, remove them to paper towels to drain.

Sauce:

1 Tbs butter

1 Tbs olive oil

1 clove garlic, minced

1 small shallot, minced

optional: 1-2 tsp. beef bullion powder

1/3 c sherry

1/2 c half & half

1 Tbs tomato paste

thickener: 1 Tbs flour, or 2 tsp. cornstarch or arrowroot starch (I use arrowroot lately)

When all the meatballs are cooked, scrape up the browned bits and add the additional fats. Saute the garlic & shallot over med-low heat until well softened. Add the beef bullion power if using (Note: bullion powder can be very salty, and if you’re using cooking sherry, which already has salt, the result can be overpowering). Add the sherry, cream, and tomato paste and cook until bubbling. Dissolve the thickening starch in a bit of cool water and quickly stir into the sauce. As soon as it thickens, reduce heat to low, return meatballs to the pan and cover to simmer for 5 minutes.

These are fantastic with green peas.

goat cheese vinaigrette vegetable dip

This is a tangy, savory dip I made up. It's especially suited to raw vegetables.


1/2 brick of cream cheese,
1 small package (3 oz) goat cheese
2 Tbs mayo
juice 1/2 lemon
salt & pepper
1-2 tsps Penzey's French Vinagrette dressing mix*
extra pinch of both rosemary and thyme (optional--I like the piney flavor of the rosemary with the lemon)
dash cayenne

Allow cheeses to reach room temp. Blend together cheeses and mayo. Add salt, pepper and herbs. Add lemon juice and stir well. Keep cool.

*this vinagrette mix includes salt, pepper, sugar, rosemary, thyme, garlic, onion, scallions. Using the real thing fresh would probably be even better!

on bread

As some of you know, I'm generally a low-carb proponent. However this should not be construed to mean that I don't eat bread or I put Splenda in everything. No. This is silly. Substituting one bad chemical for another is not going to get you anything but deprived and cranky.

No, generally speaking I'm opposed to the massive amounts of sugar, fruit juice, corn syrup and corn starch that goes in 95% of the prepacked processed foods found in the supermarket. I'm a proponent of eating real food: butter and meat and vegetables and WHOLE fruits, not juice cocktails, thank you very much. I think we eat too much white flour and corn in this country, and I will admit to a weakness for tortilla chips, but I couldn't tell you the last time I ate a slice of Wonder Bread.

With that disclaimer in place, I was recently introduced to the product of a wonderful Kansas bakery called Wheatfield's that specializes in "naturally leavened" breads. Their ciabatta is marvellous--chewy and crispy and holey, with just enough flavor of its own but not enough to overwhelm the slathering of butter which is of course the entire reason for eating bread. Right?

Anyhoo, I got curious about the use of "natural leavening" as opposed to commercial yeast in bread making. My mother's considered a champion bread baker, but she tends to prefer the soft white "tea bread" styles--dense and slightly sticky, enriched with milk and sugar. Myself, I'd rather have something a little sour, a little richer, and salty rather than sweet. So I went looking for basic methods on how to make your own "natural leavening"--what is generally referred to as a sourdough starter.

This dude's essay is particularly instructive and amusing:

The novel thing about sourdough baking is that it requires that you keep something alive in your fridge. I think of my starter as a pet, kept and fed so that Sandra and I will have all the bread we need. Sourdough "starter" is a batter of flour and water, filled with living yeast and bacteria.

Blend a cup of warm water and a cup of flour, and pour it into the jar. That's the whole recipe! I use plain, unbleached bread flour most of the time, but I've had good results with all-purpose and whole-wheat flour, too.

You should keep the starter in a warm place; 70-80 degrees Farenheit is perfect. This allows the yeast already present in the flour (and in the air) to grow rapidly. Temperatures hotter than 100 degrees or so will kill it. You can take comfort from the fact that almost nothing else will do so.

Within three or four days (it can take longer, a week or more, and it can happen more quickly) you should start getting lots of bubbles throughought, and a pleasant sour or beery smell. The starter may start to puff up, too. This is good. Here's the gist: When your starter develops a bubbly froth, it is done. You have succeeded. If this sounds brain-dead simple, that's because it is. People who didn't believe the Earth was round did this for millenia.

Yes, and their digestive systems were probably happier. If you don't believe me, come hang out in the restrooms about 1 p.m. when all the fat women in my office are purging their Lean Cuisine meals of the day before. That's what corn starch will do for you, friends.

So I'm thinking of baking bread again. Not like my mom does it, but like the ancient Jews did. Starting with the yeast and bacteria off my own hands. That seems appropriate, somehow.

no technology is ever totally obsolete

Horse-and-Plow Farming Making a Comeback

... a farmer with horses can earn triple or more the earnings per acre than one farmed by agribusiness.

Ron VanGrunsven farms about 50 acres with horses near Council, Idaho, and has used horses for years there and in Oregon's Willamette Valley.

"They're more economical," he said. "They raise their own replacements, you can train them yourself and raise their feed."

I find that cool.