Thanksgiving in Seattle, 2008

The Thanksgiving menu (on fridge; "TJs" = Trader Joe's)

Appetizers included two heritage cheeses from near Hoquiam, Steve's pickled red radishes, assorted dips, glorious soft cheese, washed rind cheese (the so-called 'stinky cheese'), and cukes, which make delightful "crackers" for cheese slices.

The Soft cheese, possibly the top attraction of the first course

Part of an 18-pound turkey, nicely presented by Chef Stan

This year's wines were from Argentina

Serious fresh chanterelles from Hoquiam (end of the season, frost is coming). The can is being used to convey sense of size of the box.

Steve preparing a few chanterelles

Food starts to arrive (left to right: veggies, Chinese greens, vegan gravy in hot pot, Steve's Mom's pearl onions, chanterelles, potatoes, stuffed squash, my cranberry/orange/apple relish, two stuffings--wild rice and bread, turkey)

First sitting, 5:00 p.m. (suddenly, it became very quiet, mouths were busy chewing)
Brenda, Jesse and Christine

Various pies (sweet potato, apple, pumpkin), more stuffing, several teas, whipping cream, etc. "There was no room for them in the inn."

Preparing care packages for guests. Steve likes to give away the leftovers (starting with garlic mashed potatoes). Early Friday morning, he is flying to Washington DC to see his brother (leukemia) and parents.

We just returned from another enjoyable feast put on by Stephen, with assistance from Vivian. As is his custom, Stan bought, stuffed and roasted an 18# turkey at his place and triumphantly brought it to the feast. As usual, it was done to perfection and the stuffing was excellent. Jamie's stuffed squash was pleasing to both eye and tongue, Christine's apple pie was a big hit, the cheeses were a delight.

We drove down for the day (after my Photoshop class) and when we were returning to Canada after midnight, were surprised to see a 30-minute lineup of cars waiting to get into the States. Seattle's Black Friday sales seems to be popular with Canadians. We also wondered whether some stores opened at midnight.

Stephen's mashed root vegetable recipe

Stephen is not into blogging (understatement), but last week he created a dish I really enjoyed at Hoquiam in its reheated version this weekend. So, with his permission, here is his recipe. I should add that as far as I know, if Steve does own a cookbook, he certainly never uses it. Since he has an instinct for what works, he proceeds by feel, measuring nothing, no matter how complicated the recipe or how many courses his meals entail. For this recipe, he suggested we use 5s as a point of reference:

After peeling and cutting quarters or so, cook together in water until soft:

• 5 sweet potatoes
• 5 yams
• 5 parsnips

In olive oil in a pan, gently fry:

• 5 garlic cloves sliced
• 2 6" springs of fresh rosemary (leaves only, chopped)

When done, combine, season, and mash.

Steve promises to make this dish for our Boxing Day Feast this year. He and Vivian will be flying from Washington, DC to Seattle on Christmas Day and then driving up to Vancouver, so we will feast on the 26th. This dish is naturally sweet. The idea developed when he was faced with a plethora of root vegetables and guests .

I will only add that during my visit, I met their elusive mushroom gatherer in Hoquiam who sells them a big box (24"x16"x8") of fresh chanterelle mushrooms for about $16 (if I heard correctly). The guy is an absolute character . . . only a video with sound would do his banter justice. Anyway, Steve has been concocting recipes for these jewels, including something that used up some of my Argentinian Malbec leftover from Vivian's birthday party and a lovely hunk of beef.

Vegetable Stock

Brother Evan sent me an email requesting my veggie stock recipe in anticipation of Aaron's arrival for the holiday.  This recipe is the result of thirteen years of experimentation as we've had vegeterian guests for Thanksgiving that many years (Amy's sister Katherine and husband Bernard). I make a seperate stuffing and gravy from this as well as some soups as our Thanksgiving runs from Wednesday through Sunday. We have turkey and since they eat seafood, lobster has to do.  I'd like to know if anyone gets acceptable results trying this, and please let me know if you come up with any improvements. I'm all ears.

Amy, Kara, Katherine and Four Delicious Pies (photo by Bernard)

Ready to Roast

A Little More Water, Then Begin to Heat

Simmering

The Stock

Vegetable Stock Recipe

2 bunches of celery with leaves chopped in 2" pieces
3 large carrots peeled and chopped in 2" pieces and quartered
3 large parsnips peeled and chopped in 2" pieces and quartered
1 pound of button mushrooms roughly chopped
3 large portobello mushrooms in large slices
8 ounces of shitaki mushrooms roughly chopped
1 package 0.75 ounces of dried and reconstituted exotic mushrooms for stir-fry with liquid
4 large leeks cleaned and split lengthwise and cut into 3" pieces
-- water from soaking 1 lb. great northern beans (use the beans for something else)
6 large onions with roots cut off and quartered including skins (for color)
1 head of garlic cloves, each clove mashed under a knife blade
20 peppercorns
-- any cheese rinds (I save them in the freezer for stocks and soups)
4 bay leaves
1 1/2 - 2 cups of low sodium V8 juice
2 cups of a nice white wine (maybe a little sherry too)
5 sprigs of rosemary
10 sprigs of thyme
-- light soy sauce for salting to taste (I use very little as freezing the stock seems to
intensify the salt taste)
1 tablespoon or more of asian fish sauce adds umami but skip it and the cheese rinds for vegans

Put half of the celery, carrots, parsnips, mushrooms, onions and garlic on a baking sheet and roast until they begin to caramelize. I don't roast any of the leeks. The mushrooms will need to come out of the oven before the rest are finished. When the veggies are done roasting, add them to a stock pot along with the remaining raw vegetables. Add the bean soaking liquid and all of the rest of the ingredients to the pot. Fill the pot with enough cold water to cover it all by an inch. With medium-high heat, bring it to barely boiling, then bring it down to a very low simmer and continue simmering for an hour, no more.

When all is cool enough to handle, strain it through cheese cloth (you may need to change the cheese cloth once or twice). At this point you may choose to reduce the stock to intensify the flavor, though it might be just fine already. Clarifying the stock is up to you. If you want it clearer, add egg whites from several eggs and stir on low heat. The albumin will capture most of the particles. Continue removing and adding egg white until the clarity you want is achieved. I don't normally clarify as I think I lose some flavor doing it. One other ingredient can be added to give it all a more meaty taste and that is nutritional yeast. I think a tablespoon or two is plenty.

Good Luck!

Serious goulash

Hans starting to peel 9 pounds of onions

Our recipe from Sheila's cookbook

Don't knock it--it works (covering eyes and nose, very tightly)

Recipe called for 3 cloves of garlic but we concluded they really meant 12, home-grown of course

Browning onions in three pots (1/2 pound unsalted butter helps)

Coming along nicely, about halfway there, time for lunch

Cooling in a water bath

Hans and I devoted today (Saturday) to making serious Hungarian goulash (as we have three times before). In Sheila's memory, we use her copy of Marcia Colman Morton's The Art of Viennese Cooking, with other unusual recipes from the Austrian Provinces (Bantam Books). She bought so much Hungarian paprika that we are still using her supply, with abandon. We get boneless chuck roast and faithfully follow the rule: 1 pound onions : 1 pound meat. Today's production line required the peeling and dicing of 9 pounds of onions. I can only help at this stage if I wear my scuba diving mask (or work outside in a stiff breeze). We started at 9:00 and concluded by about 5:00. The recipe asks that things cook for two hours, but we feel four barely suffices. We also increase the paprika by 1/3. This concoction tastes best on noodles. It must fall apart as the fork starts the descent to the plate.

November 4, 2008

I am so relieved, so pleased with tonight's victory. I am so proud and thankful that so many of my loved ones voted as they did. Tomorrow I am going to tell everyone who will listen that my sister-in-law was a volunteer for Obama's campaign in the crucial state of Ohio.

(Duke, I'm not entirely clear on how you voted, but I know your heart is in the right place.)

Cantata Singers Novemberfest

Our choir is perpetually broke, and although last night's fundraiser should help, broke we will remain. This annual event is held in a stately old house now owned by the University Women's Association. We form little groups, like the informal octet I joined, sightread music at 6:00, then meet guests and perform later in the evening--after everyone is thoroughly sloshed. Yes, we have several wine merchants provide unending samples of their wines. I was so busy taking pictures that I got seriously behind in the main festivities. (I had to shoot at ISO 1600, which is the limit for my camera.)

Halloween

The one day out of the year that I hate the most come twice for me this year...Halloween. Thusrsday I had the pleasure of spending it with 4 year olds and Friday was soent with 3 year olds. I do have to say that kids were very cute it their costumes. We had a Spider Man, Iron Man, Power Ranger, Princess, lion, scarecrow, ladybug, butterfly, Superman, witches, and to my horror a rat! I will definately bring the pictures to the wedding this summer. First we fot the kids into their costume if they weren't in them already. Then we promptly had to get them out of their costumes when they whined about having to go potty. Next we trick or treated aroud the church for awhile, starting at the church offices and ending in the Fellowahip Hall where some of the parents were waiting with candy. When we were done parading we took the candy bags from the kids, much to their dismay, so that we could continue on with our day. We sany Halloween songs with the parents and kids and then of course it was time for the best part of the day...taking off the costumes. We did this while this parents slyly slipped out of the room. The rest of the morning was spent carving a pumpkin, playing outside, and decorating paper pumpkins. After two morning full of Halloween activities and a night of trick or treaters ringing the doorbell while a drugged Duke is peeing on my bed and still giving a defiant "woof", I was exhausted.

Discussing News

This was taken on March 21, 2008, while Grandma finishes preparing yet another of her superb dinners. During this visit, Grandpa and Grandma explored moving to Waterford and Greencroft. They enjoyed nearly two decades of retirement in 1408-5. Everything was so well cared for during that time. Several months later, they made the move. Kristen is now enjoying the round end table in which the games were stored (how Bruce got it into his front passenger seat remains a mystery). The beautiful lamps and dining room furniture have found a new home with Christopher and Sofaia, so there will be memories of 1408-5 for years to come.

Grandpa Reading Newspaper in Living Room

I like this calm portrait showing Grandpa, as we so often saw him, quietly reading the newspaper by the lovely large window which faced west--the window they added to the design when the condos were built, and which made 1408-5 so very special, giving it far more light than the other units received. I also have memories of Grandpa reading books in his upstairs study at 196 West Street, the study which doubled as Paul's and my bedroom.

The First Family Reunion in the new Greencroft Living Room

Either Bruce or Paul took this lovely picture showing Grandpa and Grandma relaxing with some grandchildren and sons. I like all the interactions that are happening, all of which was enhanced by people being in a nice circle. Grandpa is in his favourite rocking chair, Grandma looks comfortable in her new blue recliner (which had arrived only days earlier), and you can see the new HD TV that Mark selected (I pretended to understand everything he said in the store). Mark had just hung a number of pictures perfectly with tools brought out from New York.

Sipping a pint of tea

Although this picture was reportedly taken in Goshen, and since it involves two of my brothers, I'm just positive they are drinking their tea out of glasses, as is the custom in our Chinese restaurants. Janice seems to be off the caffeine.

Lunch

Mom and dad hosted a lunch for Evan, Aaron and myself in the "private" area dining room shortly after they moved into Greencroft.  We were given menus with lots of choices and one could circle as many items as desired.  I think Aaron and myself were figuring out whether we each needed just the two ice creams or all three for desert.  Don't mom and dad look good here?  

photo by Evan

Kentfield Way

I was looking through some pictures on my hard drive and came across several very nice ones that brother Evan was thoughtful enough to take. The before dinner picture is very special. It was taken last June 20th. Mom and Dad look well and everyone radiates happiness, not just because there's a pile of ham, mashed potatoes the way they should be made, buttery carrots and salad awaiting, though that couldn't hurt. I believe this was one of the last big dinners that Mom and Dad prepared. The final three pictures capture the serenity and beauty that I associate with the Kentfield Way home.

A Mom Dinner

Living Room

Kitchen Still Life

Mom's Last Quilt

A Vancouver Visit by Bill and Alyssa

Singapore Laska (coconut milk, fish, sea food etc.)
The new car (and scarf) ready to head back to Seattle:
At the Banana Leaf:
Alyssa trying to warm up:
On Friday, Alyssa picked up Bill (from San Juan Island) in her brand new blue Honda and headed to Vancouver for a weekend visit. We had just returned from Tofino 30 minutes earlier, so we took the easy route and walked over to Dunbar Street for some Indian food at Handi's restaurant. After a stroll back home, we chatted into the evening before crashing. For Saturday breakfast, I picked up my favourite poppy seed rolls and some almond croissants from the Patisserie Bordeaux, both of which go well with espresso. Bill and Alyssa then explored Vancouver's Granville Market and Stanley Park most of the day while we poked around at home and did errands. For dinner, I rustled up a pasta dish involving lots of Gorgonzola cheese, smoked B.C. wild salmon, a red bell pepper, green beans and a pile of mushrooms. All this was washed down with a B.C. Shiraz made by Lafrenz. After dinner, a friend took me to hear a men's choir from Sweden and the rest wisely stayed home, read the Sunday NYTimes, Scientific American, and The Economist before stumbling towards bed (before I got home).

Sunday, Bill and Alyssa had a good walk through our neighbourhood while Janice and I listened to a sermon that needed serious editing and a worship service introduction that rambled rather too long. While Janice (Sec/Treasurer) attended a pot luck and church meeting afterwards, Bill and Alyssa took me to the Banana Leaf. Bill had been trying to find a good Laska in Seattle and was pleased to see that this establishment offered two. After several more hours of chatting in the living room, they decided it was time to face the border lineups.

So, it was a terrific weekend. I got a ride in the new car and a chance to hear their plans for the big wedding this June.

Bill's website

We have invited Bill to share his website with people:
http://wjsunderland.com/
It can also be found below, in the list of blogs we are following. This site includes pictures which introduce Bill to the family--well in advance of the big day--and shows his pictures and some by Alyssa taken in their recent trip to Peru. Enjoy!

Banana Leaf with Hans

We skipped church on Sunday and had a tasting menu lunch at The Banana Leaf, a local Malaysian restaurant. We then went to Little Bombay, the section of Vancouver near West 49th and Main which is entirely East Indian. The Seattle folks stocked up on spices and Hans and I kept remarking that there was so much stuff we had no idea how to use.

Vivian & Steve join us for breakfast

Janice showing Steve pictures of her bad apples. Turns out the soil needs lots of calcium (lime).
The coffee pot doesn't spend much time on the table when Steve visits.

Vivian and Steve drove up last evening (Friday), stopping at one of Richmond's Ninkazu Japanese Restaurant, an "all-you-can-eat" sushi establishments where they met Janice (I had a choir concert). True to form, Steve was soon talking to the manager and getting the scoop on things. These pictures are post-shower shots taken as breakfast was winding down. Steve and I raided a local French Patisserie Bordeaux, loading up on croissants, poppy seed sweet rolls, apple thingies and other assorted no-nos. You can see the mint leaves in the glass tea pot. I dry a year's supply of mint annually. Steve needed his morning coffee immediately, so it was Bean Around the World for an Americano with three shots.

Paul Teaches Me How to Bake Bread

From Paul - Click on text to enlarge

Oh, she loves her dad!

At the Inlet

Shooting the eye out of a George Washington quarter with Frank & Lori's laser.

Good With Numbers

Lunch break on the way to Goshen

Photographer

Navigator - Brothers Tour 2007

Paul Richard Kreider - Second Son

Five years after Evan was born, Paul became the second son of J. Robert and Virginia on a March day, the 6th, in 1947. I had a special advantage that none of the other brothers had because I was born just two years later, obviously a mistake as the ensuing births maintained the stately pace of five years after me, Bruce and five after Bruce, Frank. Being only two years apart meant that I got to experience many things with a brother that the others could only have dreamed about. Paul and I often played together passing a football back and forth in the backyard or burning a softball between us just as hard as we could possibly throw it trying not to show the result of the heat except for the occasional “YEOW!” that could not be helped as the glove flew off and the hand was shaken in the air in an attempt to cool it. We and the other kids our age had a neighborhood softball team that occasionally played other teams and as I recall we usually won… Paul was a long hitter. Sometimes we rode bikes together, and now and then went for long treks bolstered by fried egg sandwiches mom made for us.

The main thing for me was that I had someone immediate to look up to, someone to emulate. He figured out all the neat stuff before I even knew it existed, for instance, buying our first cigarette lighters (his was red, mine green) the excuse being that as newspaper boys we needed a means to burn the paper that surrounded the news bundles that we picked up at Kercher’s Market. This was Paul’s rationale; I wasn’t up to those subtle complexities yet. We’d really gotten them because they were so cool. I remember when we first filled them with lighter fluid, a tricky job, and were surprised when our arms went up in flames on that first click.  Guess we’d been a little sloppy. Just to center things a bit, Paul bought a lot of paperbacks at an early age, Dickens, Eliot and I don’t know who all, and he not only let me read them but encouraged me to. That’s how I came to read the Pickwick Papers and more by the fifth grade.

Paul studied violin with Dr. Lon Sherer. I started a year or so later. I always wanted to become as good as Paul and never quite made it but there were several wonderful experiences that derived from our playing strings together. One was a recital where we played Bach’s Concerto in D minor for Two Violins and piano. Paul, being first violin, played all the hard stuff and I got to do the answering bits, not a bad deal. Later on in college after I’d switched to viola, we, with Lon Sherer and John Ens were a string quartet that traveled to different towns during yuletide to be the “orchestra” for the local church or community choir doing Handel’s Messiah. That was the peak of my string experience and I got to do it with my brother.

Later on we both fulfilled our 1-W requirements during the Viet Nam War in New York City at New York University Medical Center, Paul in Inhalation Therapy and myself as a project assistant for the Department of Biochemistry. During this time we did things together and on occasion with Evan and Janice too (Evan at that time was in NYC with the New York Pro Musica. I particularly recall the Symphony in the Park for which a large thermos of screwdrivers had been prepared).

So, you see, it was my luck that we shared a fair amount of early history. Many years later when the two of us were talking about our youth he kind of mentioned that sometimes I had been a tag-along. All I can say is that Paul was so gentle, I never knew it.
Mark

Aaron's Flickr site and blog site

Aaron just let me know that he has pictures posted on his Flickr site:
http://www.flickr.com/photos/99045676@N00/
I added a link at the bottom of this blogging site. You can see his pictures either by theme or by Slideshow.

If anyone else has things on Flickr, do let us know.

Also, he actively blogs (understatement) on his site at:
http://www.campusactivism.org/blog/
which is also linked below.

Happy Canadian Thanksgiving, everybody!

Evan