Category: Noodles

Time to Move Forward and Onwards…and Why I Really Blog

20 Comments

My regular readers will know postings have been pretty sparse since the new year began. The reason being there was a lot of change going on and to sum it up, I was just exhausted. My longtime boss and mentor had resigned after over 40 years and in entered a new one. As with such things they have their own agenda and all one can do is their best, even if they haven’t been given the tools they needed for a long time to do it. So you plug along in a job essentially set up for failure and do your best to placate and partner with the angry loyal clients who have been given the short end of the proverbial stick along with you.

Yesterday was my last day of working for a much beloved company. You always wonder and fear when it will happen , and one day it does.As I faced the cold new boss and the HR manager , who seems to be doing  this chore more and more these days, I felt nothing but cold emptiness. I didn’t say a word and just took the manila envelope proffered to me , held my head high and walked out of there forever. All I cared about was the pictures of my mother , Certain Someone, and my scrap books and photos of my dear colleagues , many who are gone, that worked and toiled along with me to make my accounts successful and viable. Current friends and colleagues were shocked with disbelief as they let three of us go that afternoon. I have never felt more loved than I did yesterday afternoon and evening. When you are made to feel invisible and worthless by management, its nice to know others appreciated  and valued you, as I valued and loved  them. Even the  security guard was visibly upset who greeted me every day since 1998.

A few weeks ago a colleague and friend of Certain Someone asked him why I blog, cook, and dabble in all sorts of things. Certain Someone explained how I had a job that treated me and my accounts like crap, but I stayed  on to pay the bills and believed things would get better. My release came at night when I could explore my creativity through my cooking  and writing, and now soap making. It was in these areas I found value , worth,  happiness , and most important  MYSELF. Don’t get me wrong. I admire and respect the company  that took a chance on me many years ago. It was an honor to work for legends in Black America. I have learned so much there. The negative change  really didn’t occur until a major management shake up years ago. From then things were never the same for all of us, as with the rest of corporate America, along with the challenges of reviving a brand that was dated and lacking innovation.

So now I sit here typing this with sadness, but a sense of relief. As Certain Someone pointed out I haven’t been happy for a long time with my treatment, and they underpaid and used me.  Its time to find something I love and will be paid my worth. I can now focus on the things that I couldn’t working a 9 to 5. I will still seek that 9 to 5 , but one that values me and recognizes my worth. My mother always said throughout her short life that there  was no greater  feeling than being your own boss. I see the young professionals now moving on to a new company every few years. One no longer stays and makes a career or really create anything of lasting value. Loyalty to employees and employers is dying trait. If it’s one thing I learned is  this:

  • You can be up today and down tomorrow, and vice versa. Know that!
  • Its just a title / job and you are as disposable as anyone else.
  • It’s not your company and know that.
  • Give your best and  and observe to the signs. When you are not happy , it’s time to move on.
  • Do what you love  and brings joy and the opportunities will follow.
  • They can take your job, but they cant take the God Given  talents and drive that lies within you.

Goulash With The Last Of The Farmers Markets Root Vegetables

Thanks for the support and positive vibes over the weekend. Unfortunately neither Beth or I placed amongst the 115 pies. Competition was it at it stiffest. Nevertheless I got to serve and sell my pies slices during the event , and both sold like hotcakes. The feedback was good from the public, so I’m calling my pies a winner. Beth and I concluded that they really wanted the more traditional pies, although the judging process seems weird to me. Oh well, onto the next thing.

A highlight of my day was tagging along to the Bucktown Farmers Market with Beth. I get organic delivery boxes and really don’t have the time to make weekday Farmers Markets downtown during work hours. Green City Market in Lincoln Park just isn’t convenient to get to on Saturdays with my schedule. I love Bucktown, a funky edgier neighborhood in Chicago full of great Boutiques and restaurants. The Bucktown Farmers market , while, small didn’t disappoint. After getting bombarded for several signature and petition requests form local politicos, we made our way through. The root vegetables were so lovely, I wish I could have purchased it all. I settled on some wide and fat Cipolini onions, beautiful reddish baby carrots, celeriac root, miniature peppers, fingerling shaped sweet potatoes.and pretzel bread. The hues of nature were spellbinding and this market had a wonderful array of offerings.

I was thinking of roasting the Cipolini’s in a balsamic glaze and making a tart with my puff pastry pie tarts. But Certain Someone was home and and an Autumn chill called for something more substantial. Immediately I thought of Hungarian Goulash. Both Certain Someone and I love Hungary, only we have never actually travelled there together. This summer he spent time there on business and brought me back precious bottles of Tokaj and foie grass. What we both noticed is authentic Goulash is more of a soup than stew with potatoes. Certain Someone and I are more inclined to a stew based dish with noodles. I decided to make Spazlte or little dumplings to add to our dish. I used my Culinaria Hungary book as guide. Goulash should never be thicken with flour. So I did not dredge my neat in flour before browning. Certain Someone mother uses a combination of pork and beef, I just used beef. So I guess it’s not really authentic with the Spaeztle and no potatoes, but just as good.Long slow cooking and plenty of paprika and some tomato paste ensure a thickened stew.It’s no wonder this simple dish created by herdsmen in a kettle has become an International favorite of all. It even tastes better the next day when the flavors meld more.

Goulash

* Note ,I used what I had on hand, Feel free to add other root vegetables like turnips, celery,or bell peppers, etc to this.

1-2 lbs beef cubes

2 large onions , cut into cubes, or whole peeled Cipolini’s( about 4 )

2-3 cloves garlic

1 bunch baby carrots or 2-3 large carrots( peeled and cut into cubes, leave baby carrots whole)

1 cup mushrooms quartered

1/4 cup sweet paprika

salt and pepper

Vegetable Oil

1 can tomato paste

In a large Dutch Oven , brown the beef which was been wiped of moisture m in a few tablespoons of vegetable oil. Add the onions to the browning beef. Once the the meet and onions start to brown and caramelize, add the mushrooms, garlic, carrots. Cover with the 1/4 cup of Sweet Paprika, salt and pepper to taste. Add about 7-8 cups of water and bring to boil. Reduce heat and simmer covered for 1 hour. About halfway through check consistency and add the tomato paste. Cover and continue cooking. Remove from heat and let stand.

Spaetlze

1 3/4 cups flour ( 250 grams)
3 eggs beaten
2/3 cup water ( 1/8 liter)
salt
nutmeg
Water for boiling( approx 2 liters)
Boil your water in a pot.In a bowl place your flour. Add beaten egg,water, salt, and nutmeg. Mix thoroughly ( I used a whisk). Take a large holed colander and place a little mixture in at at time. With a rubber spatula or wooden spoon run the mixture back and forth across the hole until it drops in the boiling water. The spaetzle dumplings will rise to the top of the water when done. Remove with a slotted spoon. Toss with butter and season with salt and pepper to taste.

Pan Fried Hong Kong Noodles and Contest Over at Jadens!

Today was a day. Normally Friday I’m winding down, but this Friday I’m winding up. I went back ‘into the field’ as makeup artist today to help out with an event. After a few months of mostly working from my cubicle, I was itching to get out and keep my artistry skills up. I was pretty good and had lots of requests. Unfortunately what I hated before about working in the public all came rushing back. People are weird and I need the patience of Job to deal with them. Especially when they are getting something free.Anyway after a few hours and about 10 makeovers I went back to the office and wrapped up my day. The streets were packed with Lolapaloza concert goers and traffic was a mess.I detoured through China Town and picked up some Lychee’s, and other provisions for the weekends. When money is tight China Town is a great find especially if you want to cook exotic but cheap.

 

Anyway this is what I created in about 15 min. Its like having takeout at home.

 

Glamah’s Pan Fried Hong Kong Noodles with Pork( serves 2)

 

Slice and sear 1 center cut boneless pork chop in oiled Wok. Add half chopped jalapeno pepper, and 1/2 cup chopped long beans. Stir around in Wok. Add 1 tablespoon Chinese rice wine, 1 tablespoon soy sauce, and let meat and veggies simmer slightly. Take 1/2 lb *ready purchased /pre cooked Pan Fried Hong Kong noodles and add to Wok. Add a few tablespoons of water and more oil if needed, and toss all ingredients together and cook a minute or two more until mixed. Place noodles in serving dish and top with sliced raw green onion and * ready made purchased fried garlic.

 

* found in Asian Stores

 

 

I wrote this in the style that Jaden at Steamy Kitchen asked. You see its her Birthday and shes having a contest. She’s giving away Flip Ultra 30 Minute video camera to whoever she picks, that has submitted a quick and easy Asian style meal in under 15 minutes.Its purely coincidence that I made this and then a few hours later surfed and saw this. Jaden is a huge influence on my cooking and she has one of the best food blogs out there. So I submit my humble entry and urge you all to submit too. Whats to loose and you get a tasty quick meal too!

BBQ…With a Asian Twist

This past Sunday was glorious in Chicago. I had a early meeting and Certain Someone played some golf. We knew we wanted to take advantage of the sunshine and BBQ. I have a spacious deck in need of repair. Currently a team is using it to work on the roof. Certain Someone has never really enjoyed my deck. In years past it was teaming with flowers.Me and my condo association are stalled on the maintenance of the deck.A neighbour is holding up the process of repainting and varnishing it. So until its settled I don’t feel like enjoying it. But the deck is what motivated me to buy the condo in the first place.So anyway the night before we went with some friends to dine on Argyle Street. Argyle St is up to the north and is teaming with Vietnamese business. On our way to dinner we stopped in a grocery when I loaded up.

Certain Someone got into the act and started adding the condiments and noodles he liked. I searched for more exotic finds like Pandan extracts,

Star Anise( look at this huge bag!), Tamarind Pods,

,

Lychee’s, and this amazing BBQ sauce in can that is a paste of spices and dried fish in a oily base. We sampled this at a friends house and were hooked.At least I was.We both thought of using our loot in the Sunday BBQ.Four bags of groceries for under $30.A BARGAIN!

So I woke up Sunday and marinated 4 chicken breasts in the BBQ sauce I purchased. This sauce comes with a plastic lid and seems to go a long way. It took us a while to light my old rusty charcoal grill. But Certain Someone got up and got it going. I had some Zucchini and green pepper I planned to grill alongside the chicken. Certain Someone was in charge of the noodles. We planned to slice up the grilled veggies and fry them up in the noodles with some garlic. Half my vegetable were lost as my grill basket came loose . But we saved half. He choose the thick white chewy Vietnamese noodles. The chicken had been marinating for hours and I decided in addition to add a final brush of Hoisen Sauce on the final moments of grilling. All in all we created a nice summer late lunch while we discussed buying some nicer deck furniture, Certain Someone enjoyed it outside for a change and suggested we do this more this summer. I’m all for it.Stay tuned for this weekend when Certain Someone flies solo and takes out the WOK for a guest appearance.
I will be closing voting on the Tamale Open Roundup Friday May 10. Please be sure to get your votes in.