C. Bluesman via PhotoXpress.comAbuela was the consummate cook, the perfect grandmother from a Norman Rockwell painting. My early holiday memories are filled with the smells and tastes that came from her kitchen. Pumpkin pies, homemade pizza, enchiladas and a score of Christmas cookies. I especially remember the delicate, flaky donut-shaped roscos — cookies made chiefly from three ingredients: white wine, melted butter and flour. A teaspoon of anise seeds cooked in the melting butter and then discarded, as well as a final dusting of cinnamon sugar after the cookies baked, were the only other flavorings.
One year, I ate so many, sneaking out of my bed at night to grab just a few more, that I earned the nickname “bottomless stomach.” I remember countless nights sitting at her kitchen table sharing holiday thoughts, a cup of tea with sugar and real cream and a couple of roscos before bed. Each flaky morsel, dunked into the tea and quickly removed, melted in my mouth like snowflakes in a California valley.
Today, whenever I take out the cookie sheets or baking pans and create my own warm smells of home, I can’t help but feel like I’m channeling Abuela’s spirit.
NOTE: This short essay was first published in the October 2004 edition of The Nature of Writing News, an online newsletter.
Pumpkin seeds make a healthy snack, in moderation, of course. Keep in mind that a tablespoon of pumpkin seeds is 240 calories. However, pumpkins seeds contain cucurbitacins, a nutrient that has been linked to the prevention of prostate enlargement, and they are a good source of zinc, magnesium, and manganese.
If you suffer from arthritis, you might consider adding pumpkin seeds to your diet. Research suggests that pumpkin seeds might have anti-inflammatory properties, making them useful in reducing the symptoms of arthritis.
So, sprinkle some pumpkin seeds on your salad, on your sundae, or even on your morning cereal. Its good for you!
Daniel Wiedemann via PhotoXpress.comMovies and food: a topic I think everyone can expound on. For some, a movie just isn’t a movie without the popcorn. Others need a box of Goobers and a large Coke. For me, it’s going to the ice cream parlor for a hot fudge sundae after the show.
Hot Fudge Associations
I’m not sure why, but I’ve always associated ice cream with the movies. After exiting a movie theater, I feel compelled to migrate to the nearest ice cream shop to indulge in a two-scoop sundae. Maybe it’s because there was an ice cream shop near every movie theater in my hometown.
I remember, every time my parents took my sister and me to the movies, we would go for ice cream afterward. I was partial to Jamocha Almond Fudge and Chocolate ice cream, slathered in hot fudge and adorned with whipped cream, chopped almonds, and a maraschino cherry. And, if we were lucky, a tasty, flaky cookie would jut out of the side of the whipped cream dollop on top, hinting at the cone we were missing out on. This is a signature of Swenson’s, which is no longer around my hometown (but might be around yours).
Forming Hot Fudge Habits
When I was growing up, the after-movie jaunt to the ice cream parlor was as much a part of the movie-going experience as the family-sized bucket of hot buttered popcorn. It was such an unconscious, intertwined part of the whole affair that when I went to the movies for the first time with someone outside of my family, I was shocked to discover that other people did not feel the same way!
However, the lure of discussing the intricacies of film over a tall glass of ice cream made many a convert to my family’s tradition.
New Habits … but Memories Live On
Nowadays I don’t go to the theater — I wait for movies to come out on DVD and watch them on my surround sound system. This way I don’t have to deal with gum at the bottom of my shoes, people discussing the movie while it’s playing or the rising costs of movie tickets.
But the tradition lives on. When my husband and I sit down to a movie, we pop a bag of popcorn in the microwave. And, after the movie is complete, we go to the freezer, take out a couple of pints of Ben & Jerry’s and dish about the intricacies of the film at our dining table.
Do you like pesto? Try this twist on one of my favorite dishes. It’s a great way to use those pumpkin seeds you get from the innards of your jack-o-lantern.
Pumpkin Seed Pesto with Spinach and Feta
12 oz Fusilli Spiral Pasta
1 cup raw pumpkin seeds
3 loosely packed cups fresh basil, stems removed
1 cup grated Parmesan cheese
1 Tbsp lemon juice
1/2 tsp freshly ground black pepper
2 to 3 Tbsp extra-virgin olive oil
10 oz pkg frozen spinach
8 oz. feta cheese, crumbled
Cook the pasta according to the instructions on the package and set aside.
Cook spinach according to the instructions on the package. Toss into the pasta.
Place pumpkin seeds in a small skillet. Toast over medium heat, stirring frequently, until the seeds are lightly browned and puffed up, about 2 to 3 minutes.
In a food processor, combine toasted seeds, basil, cheese, lemon juice and pepper. Pulse until all ingredients are finely ground. Then drizzle in olive oil while processor is still running. Continue adding oil until desired consistency is reached.
Add pesto to the pasta and spinach, tossing well to coat.
I wrote this one for a CoffeeBeanShop.com competition on “Love and Coffee”:
“Aroma of Coffee”
Alas, CoffeeBeanShop.com no longer exists, so I moved the story to my fiction and poetry webiste.
Russia Looks at Pumpkin Pectin
According to Stephen Daniells of Nutraingredients-USA.com, Russian research indicates that “pectin extracted from pumpkin and then modified using an enzyme could offer an interesting alternative for jams and confectionery.” More
First Pumpkin Seed Oil Created in US
“Pumpkin seed oil is big in Austria and France, where it is used in salads and drizzled over cooked foods, especially roasted meats,” Ken Seguine told Darlene Ramos of The Dunn County News. He’s created the US’ first pumpkin seed oil, a high-end product that imparts the taste of roasted pumpkin seeds to many foods. More
Pumpkin Crop Depends, In Part, On Honey Bees
The news has reported a mysterious malady called “colony collapse disorder” has seriously affected honey bee colonies throughout the U.S. This not only impacts the future of honey production, but crops that depend on honey bees for pollination. According to Terry Bibo of the PJ Journal Star, “Some crops are more vulnerable than others. Corn, for example, does not need bees.” However, honey bees are the main pollinator of pumpkins. Bibo’s story discusses how the decreased honey bee population may not adversely affect the pumpkin crop in Illinois. More
I’ve been busy with other projects, so this blog has been someone ignored — but I have been collecting information. I thought I’d share some of it with you today. These reduced-fat recipes sound yummy:
