• In honor of Father’s Day: The Giant Green Slug

    Fact: It is hard to keep your balance with a giant green slug on your head. Mr. Handsome knows this firsthand because he tried it.

    Preamble: Parenting does not come natural. When people say, “I just can’t do it! It’s too hard,” and then look at us like we’re from a different planet since we have four kids and we homeschool them, I want to tell them this little fact: It is hard, and it doesn’t come natural. All parents—and maybe some more than others (we belong to the “some” group)—make bumbling fools of ourselves in the process. It takes awhile to find The Parenting Rhythm (not to be confused with The Rhythm Method). It’s super tricky to find the middle ground (not to be confused with “selling out”) between Being Yourself and Being A Parent. But it can be achieved… for about two pointy-toed steps, and then the wibbling-wobbling starts back up again. Oh, the joys of parenting!

    Introduction: What follows is a little story about Mr. Handsome finding his balance, slug and all. It’s an awkward story, one that show’s Mr. Handsome’s gangly edges, but rest assured, he doesn’t fall off the edge and get squashed by the slug. After a little faltering, he reorganizes his principles, chucks the slug, and regains his balance (and some common sense). And he laughs about it now. He’s a good sport (in my meaner moments I might add, “Because he’s had a lot of practice”, but I’m feeling kind now, so I’ll bite my tongue and keep the peace).

    Miss Becca Boo and Mr. Handsome working out their balancing act.

    (By the way, this is an excerpt from our book. And remember, the setting is Nicaragua.)

    ***

    Mr. Handsome refused to use disposable diapers. Ever. When Yo-Yo was born, the hospital staff put him in a disposable, but as soon as we had Yo-Yo in our care, Mr. Handsome switched over to the cloth diapers, safety pins, and rubber pants that my mom had sent from the States. I, too, thought disposables were an awful waste, filling up landfills all over the world, taking decades to decompose. How much simpler (and more satisfactory) to wash out the rectangular cloths every few days and bleach them dry in the tropical sun. An added bonus was that the poop, once solids were being consumed, could be tossed in the dry latrine and reused as fertilizer after it decomposed.

    I was thankful that I had a husband who didn’t baulk at the diapers and laundry, who understood that the extra work was worth it. So we martyred through the first couple months of Yo-Yo’s life, changing him about a dozen times a day and several more at night, proud of the upright life we were leading.

    Then, when Yo-Yo was two and a half months old, our whole MCC (Mennonite Central Committee) team had to make a two-day bus trip to get to Guatemala for the regional retreat. Afterwards, Mr. Handsome and I were planning on attending language school for a couple weeks to brush up on our Spanish. I told Mr. Handsome that I thought we should take disposable diapers. He was horrified, “And spend all that money?”

    “What?”

    “Disposables cost way too much, like five dollars for twenty!”

    “But honey, MCC pays for them. We don’t need to worry about the money, and besides, it’s an MCC function, so they can help us out. I don’t want to lug around all those cloth diapers on our bus trips! And where do you think you’re going to wash them and hang them out? And when? We’re supposed to be in meetings and studying?”

    “I’ll figure something out. Don’t worry about it,” he said.

    “Fine. You can be crazy if you want. But it’s all your problem. I’m not helping out one iota, and don’t you dare ask me to do any of it! Got it?”

    I was perturbed. I thought we were using cloth diapers because we wanted to save the environment; I didn’t realize that saving money was what was motivating Mr. Handsome. Somehow that didn’t seem as noble. And I was mad that he insisted on being insane. I was positive that I was right, but there was nothing I could do but let him find out for himself.

    It only got worse. Mr. Handsome and I packed a couple backpacks for ourselves, and then he packed the largest duffle bag we had, an enormous green slug of a thing. He filled it with all seven dozen of our cloth diapers, a medium-sized plastic tub for soaking/washing the diapers, some bars of hard laundry soap and a container of the powdered detergent, rope for a wash line, and a big bag of clothespins.

    I could hardly bear to watch when it came time for Mr. Handsome to drag the bulging monster of a bag out of the MCC gates and down the front steps. The taxi driver had to get out to help heave the bag into the trunk. I watched enviously as the other MCCers skipped along with just one bag slung over a shoulder (including the other couple that also had a baby), while I struggled to manage our own two backpacks and the diaper bag and Yo-Yo. The others all piled into the taxis, squishing in together. We, the rich, loaded-down gringos, filled our taxi all by ourselves.

    In San Salvador we spent the night in the bus station’s hotel. Mr. Handsome had by then rearranged the bag’s contents so that he could carry it on his head and wear one of our backpacks. He looked crazy.

    When we finally got to the Chiquimula retreat grounds, we were informed at the registration table that the planning committee had debated whether or not to put the parents with young children in the hotel-like rooms that had just been built, or in the cabins and cottages with everyone else. The good thing about the new facilities was that they were secluded and modern; the bad thing was that they didn’t have running water yet. I watched as Mr. Handsome had an internal hissy fit; my smug smile refused to stay hidden.

    When we got to our room, I couldn’t help pointing out to Mr. Handsome that the rooms were fabulous and that the other parents didn’t seem fazed in the least bit. Mr. Handsome stomped around, hissing under his breath so that the people next door wouldn’t hear of our absurd problem. “How can they have a retreat with no running water? This is so stupid! What are they thinking?” He stormed outside to a grove of trees where he rigged up a clothesline, and then went off in search of some running water, a couple plastic bags of dirty diapers and the bag of detergent in the tub under his arm.

    Mr. Handsome fell into a rhythm of washing diapers every morning and folding them in the evening. I pretended not to notice when he was late for breakfast or the first session, but I was pleased to note that he was late. Just like I had told him he would be.

    One of the other MCCers, an experienced older woman who had birthed two children in Central America, saw our diapers hanging on the line and told us that oh yes, after her baby was born she refused to use disposable diapers, but then they went on a trip with cloth diapers and she vowed never to do that again, lugging around all the extra baggage on over-crowded buses was way too difficult. Mr. Handsome listened quietly, beginning to catch on, I hoped.

    Retreat over, we set out for Quetzaltenango, a beautiful city situated above the clouds. Our host family was kind, but right away we noticed that they had only several small clotheslines in the tiny courtyard. Once again Mr. Handsome went about setting up shop. The first morning he tried to wash out the diapers, his fingers about froze off, the water was so chilly, and the diapers turned to sheets of ice as soon as he hung them up. That evening they still weren’t dry since they had received no sun and the day was damp. We tried to drape them over the night table and chair that were in our room, but they still hadn’t dried by morning. So that afternoon Mr. Handsome packed up the cloth diapers, shoved them into the giant green slug, and went to the market to buy some disposables. On the second try he purchased the correct size, and we both (Mr. Handsome’s an agreeable loser) gloated over how convenient they were.

  • Rainy day adventure

    The garden has stressed me out this spring. Actually, it’s not the garden that’s stressing me out, but the fact that I have not been able to get into the garden due to the incontinent skies. It’s been raining almost every day, often in the afternoon. It reminds me of the three years that we lived in Nicaragua, a country (that used to be) filled (until we cut most of them down) with rain forests.

    I have an announcement, people: Virginia weather is not supposed to emulate the weather patterns of a rain forest. It’s kind of freaky.

    Anyway, so it rains and rains and rains and rains. And the weeds in the garden grow and grow and grow and grow. And then it stops raining for a day and the ground starts firming up a bit and I get all excited because I think that the next day I’ll be able to actually get out there and wield a hoe….but then it rains again.

    I think I spied a banana plant shooting up among the asparagus fronds.


    We did have two days without rain this past week (I think it was Sunday and Monday), and so on Monday I worked in the garden till noon and then when Mr. Handsome came home he took his turn, walking behind the bucking tiller, inspecting the plants, weeding. The next day it rained all day, continually. But I felt a little better.

    Well, um, I should say I felt a little better about the garden since we had gotten a chance to rein (ooh, bad word) it in a bit, but the heavy skies and cool temps were a real mood-damper (eek!). I piddled. The kids hovered. I felt itchy-crazy under my skin and my voice acquired a note of panic. But I breathed deep and tried to pretend that we hadn’t all been really piled on top of each other for the past seven hours. And then I made myself walk out through the gentle rain to the garden to pick some chard for supper. That was nice.

    And then I went back outside for an onion. And basil. And parsley. And oregano. It was better than nice; it was kind of fun. I made splashing sounds as I slogged through the grass in Mr. Handsome’s flip-flops, making the little trips out to the garden kind of like an adventure. And goodness knows, I sure needed an adventure.


    I whipped up such a delicious dinner—a culinary adventure of the best sort—that I felt better for a little while. And then we had a family movie night because we had to have some type of reward for making it through a day like that, and because not everyone in my family would call Swiss chard rolls a reward.


    There were lots of leftovers so I had the privilege of discovering that chard rolls make fantastic leftovers. I ate these rolls for five meals straight, not counting breakfast. I looked forward to each meal, and I was sad when I ate the last one.


    Swiss Chard Rolls
    Wildly adapted from the Moosewood Restaurant Low-Fat Favorites Cookbook.

    These rolls scream for creativity. I used the ingredients I had in my kitchen (and garden), but you can switch them up, substituting fresh tomatoes for the dried (or canned), dried herbs for the fresh, different grains (bulgur, couscous, orzo, white rice) for the brown rice, and ground beef, ham, or bacon for the sausage. Or you could omit the meat all together.

    The original recipe suggests two different fillings for the rolls, neither of which call for meat. The first is a mushroom filling with celery, marjoram, mushrooms, cooked bulgur, dry sherry, soy sauce, dill, thyme, currants, and lemon juice. The second kind is a simple cheese filling involving leeks, scallions, cottage cheese, and basil.

    12 large leaves of Swiss chard
    2-3 cups cooked brown rice
    ½ cup cooked sausage
    1 medium onion, chopped
    4 cloves of garlic, minced
    1 tablespoon olive oil
    ½ cup oven-roasted tomatoes, chopped
    1/4 cup fresh parsley, chopped
    2 tablespoons fresh basil, chopped
    2 tablespoons fresh oregano, chopped
    3/4 cup ricotta cheese
    1 cup grated cheddar cheese
    1 pint stewed tomatoes
    ½ cup freshly grated Parmesan cheese
    ½ – 1 teaspoon salt
    1/4 teaspoon black pepper

    Wash the chard and cut out the central stem. Stack the leaves of chard on top of each other and loosely roll them up. Place them in a steamer and steam for a couple minutes, or until the leaves are bright green and wilted. Drain the chard and set aside.

    In a saucepan, saute the onion and garlic in the olive oil till translucent, about five minutes. Set aside.

    Strain the pint of tomatoes and reserve the juice. Set both the tomatoes and the juice aside.

    In mixing bowl, combine the rice, sausage, sauteed mixture, the fresh herbs, roasted tomatoes, ricotta and cheddar cheeses, and the salt and pepper. Taste to adjust seasonings (do not under-salt the mixture).

    Grease a casserole dish (a 9 x 12 was a little too big for the amount I had, so I used my 7 x 11 pan). Pour the drained tomatoes into the dish and spread them out so they cover the bottom of the pan.

    To assemble the rolls:
    Being as gentle as humanly possible, separate the leaves of chard and lay them out on a work surface.


    Pull the leaves together so the gap from where the stem used to be no longer shows. Place about ½ cup of filling in the center of the bottom part of the leaf.


    Fold both sides up over the filling (it will not cover the filling). Fold the bottom part of the leaf up over the filling, and then, working up from the bottom of the leaf, flip the ball of filling over a couple times till it is completely encased in the leaf.


    Repeat the process until you run out of either the steamed leaves or the filling.

    Place the rolls with their seam-sides down on top of the stewed tomatoes. Pour the reserved tomato juice over of the rolls. Sprinkle the leaves with some more salt and pepper.


    Cover the dish tightly with tin foil and bake at 350 degrees for about 45 minutes. About ten minutes before the rolls are done baking, remove the pan from the oven, take off the foil, sprinkle the Parmesan cheese over the rolls, and return to the pan to the oven, uncovered, to finish baking.

    Serve the Swiss chard rolls with some crusty bread.

  • Under the right circumstances

    I told you I would post about this Strawberry Margarita Pie, and now I wish I hadn’t promised that because I have other, more pressing things (chicken, cherries, and cheese—but I’m not making any promises), to write about. However, a promise is a promise, so here’s the pie, coming at you.


    This pie (more a cake, in my mind) is not something I’m going to whip up all that often, and that’s possibly the reason I’m dragging my feet when it comes to giving you the recipe. It’s not that I don’t like the cake; on the contrary, I think it is delicious. It’s just that it’s not a very practical recipe: my kids can’t eat it (though they beg for bites) and many of my friends and family don’t like the taste of alcohol. Also, it’s not the type of thing that you want to eat with an afternoon cup of coffee, so I don’t get around to eating it, choosing instead to eat pastry-type goodies (like those white chocolate and dried cherry scones) with my coffee.


    So, under what circumstances would a person like me want to make this cake? It would be perfect for a summer evening gathering of giggling girlfriends because, after all, it’s pink.


    Strawberry Margarita Cake
    Adapted from Cookie Baker Lynn‘s blog

    No baking is involved—a plus for a summertime dessert.

    I make my graham cracker crumbs by blending the crackers, a few at a time, in the blender.

    The alcohol flavors are not disguised in any way, so if you don’t like alcohol, this will not be your thing. But the opposite is also true: If you like alcohol, then you will most certainly adore this cake.


    2 cups strawberries, washed, hulled, and sliced
    10 tablespoons sugar, divided
    1 3/4 cups graham cracker crumbs
    ½ cup butter, melted
    3/4 cup sweetened condensed milk
    7 tablespoons tequila
    6 tablespoons Triple Sec
    1 tablespoon lime juice
    2 cups whipping cream
    More sliced and sweetened berries and sweetened whipped cream, for garnish (optional)

    For the crust:
    Stir together the graham cracker crumbs, the melted butter and 6 tablespoons of the sugar. Press the crumbs into the bottom and up the sides of a greased, 9-inch springform pan.

    For the filling:
    Whip the cream until it forms stiff peaks. Set aside.

    Put the strawberries, remaining 4 tablespoons of sugar, the milk, liquors, and lime juice in a blender and blend until combined.


    Pour the strawberry mixture into a mixing bowl and beat in one-third of the whipped cream. Once combined, whisk in the remaining whipped cream. Pour the filling into the crust, cover well with plastic wrap, and freeze till solid.

    To serve:
    Run a knife around the edges of the pan and remove the side. Serve each slice of cake with sweetened sliced strawberries and extra whipped cream.

    Yield: 8-16 servings, depending on how you hold your liquor.