Sunday morning. Glorious blue sky. Everyone in the family still slumbered while I drank my tea and looked out the window at the humming birds flitting about my little lemon tree. I must have been a peasant in my last life. I always wake at the first light of dawn, which is something I quite enjoy.
Breakfast muffins inspired by the recipe from minimalistbaker.com
2 medium ripe bananas
3 Tbsp maple syrup
3 Tbsp unsweetened vanilla or plain almond milk
1 tsp pure vanilla extract
1 tsp baking powder
1 cup almond meal (ground from raw almonds)
1/2 cup + 2 Tbsp oat flour (ground from GF oats)
I added 1 cup blueberries
Having put the muffins in the oven and the oatmeal on the stove I flipped the page of New York Diaries to Oct. 11th. “At home all day — writing private letters.” —President George Washington was having another relaxing day 215 years ago today. It amazes me that our founding father, who arguably has achieved more for America than any other presidents in history seemed to have a life. Yesterday 215 years ago he was strolling in a Mr. Prince’s fruit garden in Flushing, which he described “The shrubs were trifling, and the flowers not numerous. “ Later on that day he had dinner with Mrs Washington, Mrs. Adams and Mrs. Smith at a tavern.
The world was smaller then, I suppose. Unlike today’s presidents, he had no global wars to launch, no international media damage to control. The word China connoted mostly dinnerware and the term Middle East wasn’t invented yet.
As I was reading Washington’s diary, a whimsical idea came to me: why not try something the early settlers of America ate? I couldn’t find much that sound healthy or palatable, but there was an original recipe for Pumpkin from plimoth.org I found quite entertaining. It was written by John Josselyn, the author of Two Voyages to New England.
John Josselyn called this recipe a “standing dish” suggesting that this sort of pumpkin dish was eaten everyday or even at every meal.
“The Ancient New England standing dish.
But the Housewives manner is to slice them when ripe, and cut them into dice, and so fill a pot with them of two or three Gallons, and stew them upon a gentle fire a whole day, and as they sink, they fill again with fresh Pompions, not putting any liquor to them; and when it is stew’d enough, it will look like bak’d Apples; this they Dish, putting Butter to it, and a little Vinegar, (with some Spice, as Ginger, &c.) which makes it tart like an Apple, and so serve it up to be eaten with Fish or Flesh: It provokes Urine extremely and is very windy.”
Just for fun, I decided to give it a try, regardless of the warning that “It provokes Urine extremely and is very windy”. Pumpkins are in season and they make everything golden. So why not?
Modern version of it, of course, doesn’t take all day:
Trader Joe’s washed, peeled, cut sweet pumpkin, microwave on high with two tablespoon of water for 10 minutes.
Mash with coconut oil, a pinch of salt, 2 1/2 tablespoon xylitol, a little ground ginger and 1 tablespoon apple cider vinegar.
The result was interesting, and quite pleasant — tangy, sweet. Almost a dessert.
For the meat eaters in the family, I made carnitas with the recipe below. Thank God for slow-cooker. We were so stuck in the Blue Angel traffic that we didn’t get home until dinner time. And the carnitas was just cooking itself for me. The aroma of the pork was so enticing that Audrey, who had been vegetarian for over a month, decided that she would allow herself to eat meat on Sundays.
Angela baked miso tofu for herself. It’s a simple dish that she has made many times.
Spread the miso paste on the tofu and baked it at 375 F.
Sprinkle green onion, sesame seeds and crushed chili on top.
Almond Flour Zucchini Bread Ingredients:
2 zucchini (grated and drained)
1 teaspoon salt
1 cup almond flour
1/2 cup oat bran
1 1/2 teaspoons baking powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon guar gum
3 large eggs
1 purple shallot
2 sprigs thyme – fresh stems removed and leaves minced
1 tablespoon olive oil
Pre-heat oven at 350
Grate the zucchinis and leave in a bowl. Mix in 1/8 teaspoon of salt and let sit for 10 minutes. Squeeze the water out of the shredded zucchini.
Saute sliced shallot, chopped rosemary and thyme with olive oil
Mix dry ingredients, and then in a separate bowl mix all wet ingredients before mixing the dry and wet ingredients. If the dough feels too dry, add a tablespoon of milk.
Bake for about 30 to 40 minutes.