Tag Archives: food

My answers to Nosy Questions #2

  1. Tell us how you met your partner. Please be specific in telling your tale. He was reading his poetry at a coffee shop in Santa Monica, California. I was 38 years old and had never been married but when I saw him, I immediately recognized him as the man I’d been waiting for. I didn’t go up to the stage afterwards as there was a crush of other women there wanting to talk to him. I was going to the University of Iowa that summer for their writing program, but when I got there, I thought, “What am I doing here when the man I’m supposed to marry is back in CA?” So I walked out of the dean’s office without registering  and went back to CA. A few months later, he came to one of my poetry readings (I still hadn’t met him at this point) and I saw him in the audience and changed the poem I was going to read to read one that dealt with my breakup with my boyfriend so he’d know I was available. It worked. He came right up to me after the reading and a year later we were married. It was my first marriage and his third. I had no children. He’d had 10!!! Four were still small and I helped raise them for the 15 years before his death.
  2. What is your most romantic experience, again with details? I fell in love with a man in a very remote spot in Africa. After about a week, we decided it was not going to work and I left to work my way northwards and to eventually make it to England, where I would find work. Events, however, made it necessary for me to stay on and not to immediately leave for Khartoum, where I was to meet a travel companion. In a few weeks, the matter that had detained me taken care of, I was ready to leave on a plane the next day when a letter arrived for me in poste restante. It was from my lover. In it he said it was the biggest mistake of his life sending me away and that I should come back and live with him until we were driven out by the rainy season and that then we would travel to all the places we had discussed and eventually get married. There were no phones in the remote area where he worked and so I had no way to reach him, but I cancelled my flight to Khartoum and got a flight on a small plane to fly to where he was. When I climbed down the stairs of the plane, there he was… his arms full of flowers. Later, when I asked his friend how it was that he knew I was coming, he said, “Judy, he met the plane with his arms full of flowers every day for a week. The Seven Olives hotel gave us permission to cut flowers from their garden.”  That night we went to dinner at the Seven Olives, the only small hotel in town. To get to the dining room, we had to walk through their gardens. They were totally devoid of flowers!”
  3. What is the most extravagant purchase you’ve ever made, and why did you buy it? A Jaguar SJ6. I’d met a man, a poet, at the Santa Barbara Poetry Conference. He was a man who got along on a lot of charm and very little money, which did not both me, but when he came down to visit me in Huntington Beach, he very quickly  wore out his welcome. He was getting grouchy and demanding, so one day we drove to Newport Beach and on the way stopped by the Jaguar agency to test drive a car just for the fun of it. This was supposed to be a lark. I’m sure he thought I was as down on my luck he was as I was staying in my friend’s guest room and, having run away from my life in Wyoming and come to the coast by train with one suitcase, I seemed to have very few worldly goods. But unbeknownst to him, I had just sold my house in Wyoming and had few expenses as my old friend’s estranged husband was paying for half her very low house payment and I was just splitting the other half with her, so when the salesman started negotiating, I bought the car, writing out a check for the full amount. My “friend’s” jaw dropped and his face was still frozen in a flabbergasted expression as we drove home in it. On the way home, I asked him when he was heading back to Santa Barbara. He left that night and I never saw him again but I surely did enjoy that car.
  4. What is your favorite swear word or expression, and when are you most likely to use it? “Asshole!” I’ve used it a lot since Trump came into office. Prior to that, I’d reserved it purely for rude drivers!!
  5. What is your favorite kind of pie? With or without ice cream? Chocolate pie with vanilla ice cream.
  6. While we’re on the subject, what is your favorite ice cream, and where did you last eat it? Pistachio Gelato. I last had a double dip at the Laguna Mall food court in Ajijc a few weeks ago.
  7.  Who is your most unique friend and why? (May be someone from the past.) My most unique friend is Forgottenman. He has the cleverest and quickest mind of anyone I’ve ever met. He’s quirky and loyal and corrects my apostrophe errors on my blog. And I love his bald head.
  8. What is your most irritating habit? My sister would say it is humming under my breath.
  9. Who was your favorite teacher and why? I’ve written about him HERE.
  10. Do you like being alone and if so, what would you probably be doing? Yes. I would be blogging or doing art or playing spider solitaire or in the pool, throwing balls for Morrie to fetch.
  11. What is the most outlandish thing you’ve ever done? Rented a WWII tank carrier to sail around the coast of Portuguese Timor through waters inhabited by Bugis pirates.I was young and stupid. you can read about it HERE.
  12. What superstition do you always follow? I never walk under ladders and if a black cat crosses my path when I’m driving, I turn around and go in the opposite direction for a block or so before going around the block and continuing on my way. I do not dislike black cats. I think they are beautiful and I would have one as a pet., just as I would climb a ladder. I just don’t walk under them or cross the path of a black cat. I also throw spilled salt over my left shoulder. Always.
  13. What famous person or animal have you met? Tell us about the meeting. HERE is my story about meeting John Wayne.

 

These are my answers to my own question Challenge, Nosy Questions.

Ta Da!!! Finished. Now you tell me your stories!!!!!

No Tortillas?????

 

For more information about this incredible family group of nine go here: http://www.cielitolindo.co/?fbclid=IwAR3BVk0yyNtOjcTRo7v4ETyIQjaJCTEW5d2ADaH1Cn6oB1nyt6Wo1BWkjOo

Whatcha Got Cooking?

Themes on blogs seem to be falling into categories lately. Travels home, shopping lists, isolation activities, pets and what’s cooking! Here is what was being cleaned, chopped, combined, cooked and/or eaten today at my house. No, I didn’t eat all of this. Some of it I just cooked.

(Click on photos to enlarge and read the details on what’s cookin’.)

Strangely enough, when I copied the above photos onto the media file, this song just added itself. I promise. I had nothing to do with it, but since it has to do with food, I’m letting it stay. I was just thinking I wish I had some chocolate as I used the last of mine on the popcorn above. Words to this song are by me. Music and performance by Christine Anfossie. Click on URL below to hear “Chocolate.”

https://judydykstrabrown.com/wp-content/uploads/2020/03/judydb_choccake-new-2-copy-2.wav

 

Culinary Timing

We reached Corfu this morning and are now 8 hours ahead of my usual Central Standard Time in Mexico.  This can wreak havoc with both maintaining contact with friends back home, sleep and appetite. This morning as I ate breakfast at what would have been midnight back home, I wrote a poem that had nothing to do with this subject. Unfortunately, I unthinkingly ripped it up and threw it away later after I used the same paper to record our scores for a dice game, so here is a substitute on the subject of what big time changes do to the psyche as well as the appetite.

Culinary Timing

I’m in trouble with reason.  My time’s taken flight.
I don’t know the difference between day and night.
My head can accept we’re eight hours ahead,
though my body prefers to stay longer abed.


The diet they serve us now we’ve reached Corfu

agitates me with a troubling snafu.
When it’s breakfast time here, I am taken aback,
for my palate’s desirous of a midnight snack.

Time’s not in contention. I know I am wrong.
As they change the time, I should go along.
All day, it’s my stomach that keeps on resisting.
Shrimp cocktail? I’d rather they desist insisting.

Whatever they’re serving is not what I wish.
I’m ready for pancakes. They want to serve fish.
The meal I desire is not what they’re makin’.
They want to serve lobster when I prefer bacon.

I truly like visiting different places,
seeing strange sites and different faces.
Yet, I may give up traveling merely because
they cannot keep time the way that it was!

 

 

 

Words for today are agitate, diet, flight, contentious and trouble.

Ode to the Shipboard Buffet

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Ode to the Shipboard Buffet

In the hierarchy of buffets, spaghetti is the king
no matter what competing dishes they may bring
to grace the laden, groaning boards: rich soups and shrimp and cheeses.
They advocate for salads, but somehow no Caesar pleases
half as much as pasta, well-laden with rich sauce:
ground beef, basil and parmesan, tinged with just a toss
of fennel and oregano. It simply has no peer.
We gobble it with cabernet, chianti or a beer.
We leave the smorgasbord serene, replete and full and sated.
Our emptiness has been fulfilled, our appetites abated.
No hunger pangs outlast thin noodles topped with smashed tomatoes.
Spaghetti beats out hamburgers and crisp French fried potatoes.
It beats out cured Virginia  ham. It beats filet mignon.
It beats twice-baked potatoes and things put thereupon.
I’m sorely tempted by ice cream and pastries, cookies, tarts,
but such things aren’t exclusive of main courses that are starts.
A plate piled with spaghetti deserves a proper ending.
Just plan when loading up your plate. Dessert is also pending!

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Words for the day are serene, advocate, hierarchy, outlast and spaghetti.

Addendum to the Strawberry Post

Once you’ve taken the center out of your strawberry with the soda straw, please don’t dispose of the straw. You can buy these tiny brushes especially created for cleaning out both small and large soda straws. If you already have plastic straws, use them to death. I’ve used the same dozen straws for over a year now. Soaked and brushed out in hot soapy water and rinsed, they are as sanitary as any other dishes you use over and over.

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Gaaaaahrlic

Gaaaahrlic

I hate dealing with garlic! So, I’ve devoted a bit of research and a few dollars to resolving the problem and would like to show you my process for dealing with those little cloves more efficiently.

Click on first photo to set up slide series with explanatory notes.  Continue hitting on the arrows to proceed through the series:

 

 

Hunters and Gatherers

Hunters and Gatherers

Each animal survives because of some unique ability.
The chipmunk gets along in life because of its nimbility.
It scampers over rocks and logs with speed and grace and pluck
to grab up errant picnic crumbs (on days when it’s in luck.)

Lions live by tooth and claw and speed to hunt their prey.
Cows just use their molars to masticate their hay.
Incisors furnish beavers with foliage and bark.
Raccoons have larger eyes than us for hunting in the dark.

If food in lofty places is what monkeys desire,
they can use prehensile thumbs to journey ever higher,
but an elephant’s long trunk can help him reach what he may please

obviating his necessity to climb up trees.

Humans , however, do not need  trunks or speed or climbing.
They do not need agility or viciousness or timing.
They have no need to wait in hiding by some water hole.
They simply use their money to buy  filet of sole!

 

Today’s prompt words are nimble, obviate, desire and money. Here are the links:

https://ragtagcommunity.wordpress.com/2019/04/29/rdp-monday-nimble/
FOWC with Fandango — Obviate
https://onedailyprompt.wordpress.com/2019/04/29/your-daily-word-prompt-desire-april-29-2019/
https://wordofthedaychallenge.wordpress.com/2019/04/29/money/

How Spreading Fake News about Haile Selassie led Me to Ramar’s Incredible Green Chile Enchiladas

 

 

Oops.. I’m far away from home and find I don’t have the photo  of Haile Selassie and me in my computer’s photo album, so I’ll just use the single photo of him above and describe the one I wanted to use. In the photo, I am standing next to Haile Selassie with one hand on his shoulder and the other one pressed against his chest. Below is the little vignette I wrote to go with the illustration with which I was going to introduce the recipe.  Phew. I’ll run the photo when I get home. Someone remind me, please? In the meantime, I’ll team up his photo with one of Ramar’s Incredible Green Chile Enchiladas which, although it seems highly unlikely, do actually have a link to Haile Selassie. Intrigued? I’ll explain.

Spreading Fake News about Haile Selassie

When I was en route to Ethiopia the second time, this time flying back after a visit to my parents in the states, I stopped off in London to see my friend Deirdre, who’d been my roomie in Australia as well as my 5 month traveling companion between Australia and Ethiopia a few months before. While in London, we went to Madame Tussaud’s where she took a photo of me with Haile Selassie’s wax effigy. (photo unavailable but upcoming.)

A year and a half later when I moved back to the states, a reporter from the Cheyenne, Wyoming newspaper came to interview me about my adventures in the year leading up to and during the beginning of the revolution in Ethiopia.  As she looked through my pictures to find one to go with the story, she picked up this photo and asked where it was taken.  I told her Madame Tussaud’s and she asked if she could take it to run along with the story. 

The next day, she called me back and said that her editor had requested that she once again ask where the picture of me with Haile Selassie had been taken.  When I told her, she asked me just who this Madame Tussaud was and when I said that it was the name of a famous wax museum, she let out a long breath, “Oh, I thought it really was you and Haile Selassie.”  When I asked if she hadn’t questioned why I’d have my arm around him and my hand on his chest, she said, ‘Yeah, that’s what we were wondering about.” And that’s how I avoided spreading fake news about Haile Selassie and me.  

And this is the long way around explaining where I got this wonderful recipe. That reporter, Ramar Gorby, ended up becoming a good friend and it was she who first made this recipe and shared it with me.

To read recipe and see illustrations in a larger format,
Click on first photo and arrows.

 

 

Ramar’s Incredible Green Chile Enchiladas


*12 scallions, cleaned and sliced into small slices, white and green parts both used. (You might not use them all, depending on your preference.)

1 lb.  medium or mild yellow cheddar, grated. (You probably won’t use it all.)

*2 1/2 lbs. chicken breasts with all fat removed. cut up into bite-sized pieces and velvetized in boiling chicken broth until totally white. Be sure pieces are totally white and tender.

*1 small can of diced black olives

Combine and heat in a saucepan on stove:

1/2 cup of sour cream
2 cans of cream of mushroom soup (if you wish, substitute cream of chicken soup for one of the cans)
1 can of Ortega sliced green chilis

*12 flour tortillas, deep fried in hot vegetable oil. If bubbles form, push down with tongs. When one side begins to turn golden, flip over and fry other side. When they begin to turn golden,  hold over fat with tongs to allow excess oil to drip off , then stand on end over several layers of paper towels to drain.  Blot off excess oil that collects at bottom.

Lay one tortilla on plate, spread a line of chicken down the middle.  Cover with a line of the sour cream, soup, chile mixture, then scallions and cheese.  Roll and put seam down in a large cake pan.  Repeat until all tortillas are rolled and lined up in pan. If you wish, drizzle a line of the sauce down the middle of the enchiladas and sprinkle cheese, green onions and sliced black olives on top of it.  Put in uncovered in pan in 350 degree oven for 20 minutes or until cheese is melted. If more time is needed before serving, turn oven down to 150 degrees.

May be made ahead and stored covered in refrigerator. To finish, preheat the oven to 350°F, uncover the enchiladas and place in the oven while still cold and bake until the cheese is melted and the centers are warm, about 20 to 30 minutes.

Leftovers are good warmed up individually in a skillet with a little oil, turning so all sides brown.  I also like them cold. 

Enjoy. 

 

 

Pied Beauty II

 

 

Today’s prompt being “spoof,” I decided to resurrect this parody of Gerald Manley Hopkins’ poem “Pied Beauty,” one of my first blogs ever back in 2014:

Pied Beauty II

Thanks be to Sara Lee for appled things—
For pies, for apple fritters and for thin-rolled strudel crust;
For pastries of the fruit of Eve and sauce it swims within;
Fresh-cooked in ovens, how their sweet juice sings;
The sugar clotted and pierced— place it on plate we must;
And all taste, for how can tackling it be such a sin?

All things made of flour and Crisco and of apples sweet;
(How can they by nutritionists be so sorely cussed
With words professing they won’t make us thin?)
With their tart flavor are sure our lips to meet;
And meet again.

—Judy Dykstra-Brown

 

And now, the original:

Pied Beauty

Glory be to God for dappled things –
For skies of couple-colour as a brinded cow;
For rose-moles all in stipple upon trout that swim;
Fresh-firecoal chestnut-falls; finches’ wings;
Landscape plotted and pieced – fold, fallow, and plough;
And áll trádes, their gear and tackle and trim.

All things counter, original, spare, strange;
Whatever is fickle, freckled (who knows how?)
With swift, slow; sweet, sour; adazzle, dim;
He fathers-forth whose beauty is past change:
Praise him.

–Gerard Manley Hopkins

 

The Ragtag prompt is spoof.