All posts by Laurie Graves

I write about nature, food, the environment, home, family, community, and people.

Wonderful, Versatile Fried Rice

The greens have started slacking off, at least a little, and this week in Farmer Kev’s bin I received, among other things, broccoli, cucumbers, zuchinni, salad turnips, and summer squash. I was thrilled by this bounty as it will feed Clif and me for nearly a week. (Naturally, we’ll fill in with rice, pasta, wraps, and herbs from my little garden.)

The bounty from Farmer Kev
The bounty from Farmer Kev

The first meal I’ll be making from some of these vegetables is fried rice, a dish so open to improvisation that it’s something all home cooks should have in their repertoire. A recipe is hardly needed. Take whatever vegetables you have on hand, add either garlic or onion or both, combine with rice, add a couple of eggs, and finally season generously with soy sauce and sesame oil. Minced ginger root could also be used.

I’ve made fried rice with cabbage, endamame, peas, green beans, carrots, broccoli, and peppers. The pictures below were taken a couple of weeks ago when I got carrots and sugar snap peas in my Farmer Kev bin.

I usually make a vegetarian fried rice and add peanuts to give it a little zip. However, leftover meat could also be used.

A few tips: vegetables such as broccoli, sugar snap peas, endamame, and shelled peas should  be lightly cooked first. I blanch the sugar snaps and lightly steam the rest. Carrots and turnips can be stir fried raw, but they should be started first. Next would come peppers, if you are using them. Basically, save the vegetables that cook the quickest for last, with garlic being the absolute last thing added before the rice goes in. You do not want the garlic to burn.

The most invaluable tip: When adding beaten eggs, make a large well in the center of the rice and vegetables, and let the eggs cook long enough so that you can then scramble them into the rest of the mixture. Add a little soy sauce to the rice before adding the eggs, and add more soy sauce, along with sesame oil, to the mixture after the eggs have been scrambled in. How much soy sauce and sesame oil? In truth, I don’t know. I never measure. I just shake in the soy sauce and sesame oil and taste. However, I use more soy sauce than sesame oil.

Another important tip: Have everything mise en place, as the French would say. That is, ready in place.  Before starting, cook the rice and whatever vegetables that need to be steamed or blanched.  Make sure  all the vegetables are in little bowls by whatever skillet or wok you will be using. Have the rice handy as well as the beaten eggs, the peanuts, the soy sauce, and sesame oil. Once everything is chopped and ready, this dish goes together very fast, and you want to be able to move quickly.

Everything mise en place
Everything mise en place

 

Make a well for the eggs in the rice, which has been lightly sprinkled with soy sauce.
Make a well for the eggs in the rice, which has been lightly sprinkled with soy sauce

 

Add the beaten eggs, let cook and set, and then scramble it into the mixture
Add the beaten eggs, let cook and set, and then scramble it into the mixture

 

Ingredients

  • 1 cup of rice, cooked according to directions on the package. (You should have about 2 cups of cooked rice.)
  • 3 or 4 cloves of garlic, minced. (A small onion also could be used instead of or in addition to the garlic.)
  • 4 or 5 cups of mixed vegetables. (In the fried rice pictured, I also used garlic scapes.)
  • 2 eggs, beaten
  • Soy sauce and sesame oil, to taste
  • Vegetable oil for stir frying

Directions

  1. Cook the rice, mince and chop the vegetables, parboiling or steaming whatever needs to be cooked ahead of time. (Don’t overcook. They will cook more in the stir fry.)
  2. Have everything in place, including the peanuts, soy sauce, and sesame oil. (For those who like it hot, a hot oil could also be used.)
  3. In a large skillet or wok, heat 2 or 3 tablespoons of vegetable oil. When the oil is hot, start with whatever vegetables take the longest to cook, ending with the blanched or steamed vegetables, and finally the garlic. Pretty much stir the vegetables constantly so that every thing is moving around.
  4. When the vegetables are cooked, add the rice and shake in a small amount of soy sauce to give everything a little moisture. Stir again.
  5. Make a well in the center of the rice and pour in the beaten eggs.
  6. Let the eggs cook until they are set and scramble them in with the rest of the mixture.
  7. Add the peanuts, if using.
  8. Season to taste with soy sauce and sesame oil. Stir thoroughly.
  9. Serves four.

Sunday with My Daughter, Monday with the Dogs and the Flowers

On Sunday, while Mike, Dee, and Clif were at the movies, Shannon joined me for a day that was utterly delightful. Nowadays, it is rare for me to have time alone with either daughter, and when I do, I enjoy it so much.

In the afternoon, we played six rousing games of Fantasy Forest, a much beloved board game from Shannon’s youth. (We had hoped to play cribbage, but, alas, my board was nowhere to be found. I will have to get another one.) Although the three movie amigos laughed at us when they heard how we spent our afternoon, we assured them that even though the game was geared for children, there was, in fact, a fair amount of strategy that could be employed. I don’t think they believed us. But Shannon and I had good silly fun, and that’s all that really matters.

After the game, Shannon helped me make stuffed bread, and while it was resting, we went to the patio for drinks and appetizers. I had a Maine mule, which tasted ever so good on a hot, muggy afternoon.

IMG_0071

We spent quite a bit of time on the patio, and we ate our supper there, too. When the bugs drove us in, we had homemade strawberry ice cream and watched some of the Fellowship of the Ring. (Yes, we are fantasy geeks.)

Shannon, Mike, and their two dogs stayed overnight, and the next day, Shannon went to the movies, too. Then, it was just me and the dogs. After cleaning up from brunch, I headed outside, where I relaxed on the patio, and the dogs alternated between scouting the yard and lolling on the patio.

Somara at rest on the patio while Liam looks on. (Holly's ear is in the lower left corner.)
Somara at rest on the patio while Liam looks on. (Holly’s ear is in the lower left corner.)

 

Holly, with an expression that indicates, "Enough with the pictures, already.)
Holly, with an expression that indicates, “Enough with the pictures, already.”

 

Naturally, I found time not only to smell the flowers but to take pictures of them as well.

More bee balm. I just can't get enough of it.
More bee balm. I just can’t get enough of it.

 

This dwarf balloon flower—Platycodon grandiflorus ‘Fairy Snow’ —just came into bloom.

 

A full view
A full view

 

IMG_0120-1
A closer view

 

Oh, July!

The Different Aspects of Bee Balm

I know. In yesterday’s post I stated that I wouldn’t be posting until Tuesday. But Clif and Dee left at 11:00 a.m. to go to the film festival, and they won’t be back until nearly midnight. The day is mine, and as usual, the outside beckoned. Inspired by my friend Dawna Leavitt, an accomplished photographer who likes to take very close shots of nature, I went out to see what I could get with my little camera. I, too, am fascinated by a closer look, and I took shots of flowers from underneath as well as from the more traditional head-on angle. Then, in the editing process, I cropped in close on a picture that was fairly crisp.

Here are the different aspects of bee balm.

A traditional shot
A traditional shot

 

A little closer
A little closer

 

Up close and cropped
Up close and cropped

 

Underneath
Underneath

 

To me, it is so interesting to look at plants from various angles.

Movie Madness Weekend

At the little house in the big woods this will be a busy weekend. Dee is coming from New York for a visit, and much of the time will be spent going to movies at the Maine International Film Festival (MIFF). That is, for Dee and Clif, who, to put it mildly, are keen on movies. They can start at noon, which is when MIFF starts on the weekends, and with only a few breaks, they can watch straight through until midnight. Our son-in-law Mike is in the same category, and he will be joining them on Sunday and Monday for some marathon movie viewing.

I am a more casual move watcher. I like to see one movie a day, in the evening, after a day spent doing things, many of them outside. Therefore, I have selflessly volunteered for dog duty. We only have one car, Waterville is twenty-five miles away, and the dog cannot be left from noon until midnight. Besides, it’s an ideal time for Dee and Clif to do a little father-daughter bonding. (I will be seeing one movie—Tumbledown—on Friday night.)

Shannon is a lot like me when it comes to movies—one a day is just fine for her. On Sunday, while Mike is watching movies with Dee and Clif, Shannon will be with me, and we’ll have a nice supper together. I’m planning to make potato salad, stuffed bread, and homemade strawberry ice cream.

Mike, Shannon, and “the girls”—Holly and Somara—will be staying overnight, and on Monday, before the movie viewing begins afresh, there are plans to tour Winthrop’s expanded library. I can’t wait to show off what feels like my baby. (I certainly realize the expanded library is a baby with many, many parents.) I am so proud of our beautiful library.

So, I’ll be off until Tuesday, and between kids, dogs, and cats, there will be merry confusion at the little house in the big woods.

In the meantime, here are some pictures taken of the yard this week. What a beautiful time of year. The weather has been nearly perfect. It has rained just the right amount. It’s been warm and sunny during the day and cool at night. The gardens are thriving.

Oh, if only we could have eight or nine months of this.

IMG_9903-1
One side of the front porch

 

The other side of the porch
The other side of the porch

 

Bee balm ready to bloom
Bee balm ready to bloom

 

Evening primroses by the woods
Evening primroses on the edge of the lawn by the woods

 

Mei-ling guarding the flowers
Mei-ling guarding the flowers

 

Close-up of a daylily. This plant came from the old farm house in North Vassalboro, where I grew up.
Close-up of a daylily. This plant came from the old farm house in North Vassalboro, where I grew up.

And the Greens Keep Coming: Greek Veggie Burgers

Kale, Swiss chard, lettuce. The greens haven’t let up. While the rest of the country swelters, Maine is enjoying relatively temperate weather with warm days and coolish nights. We haven’t even installed the attic fan yet, which is all the little house in the big woods needs to cool down on the hottest days. I expect we’ll be installing it soon, but usually by the first of July, it is up and running at night.

I’m guessing this weather encourages those greens to grow rather than bolt. Therefore, this week I am posting yet another recipe using greens—a Greek veggie burger, which can use any or all of the greens that make up the holy trinity—spinach, Swiss chard, and kale. You could even throw in a pinch of arugula to spice things up a little.

I made these burgers for the first time last night. We took everything to the patio, and Clif fried the burgers on the grill in a big cast-iron pan. (A skillet on the stove would work just fine.) With the burgers we had homemade bread and grapes. We ate on the patio and watched dusk settle over the backyard. Hummingbirds buzzed their little red feeder. A pair of cardinals, bright in the falling light, came to the big brown feeder. In the woods, frogs called to each other.

This recipe makes four burgers. I am a little embarrassed to admit that by the end of the evening, none were left. And best of all, one whole bag of Swiss chard was gone—poof!—just like that.

A note about the herbs in this recipe: I used fresh herbs from my garden: A mixture of basil, sage, parsley, and oregano. I used about 1/4 cup of chopped herbs, but I think 1/2 cup wouldn’t be too much. In the winter, I would use a teaspoon or two of dried herbs, probably oregano and thyme and maybe a little sage.

IMG_9930

IMG_9934

Greek Veggie Burger
Makes 4 patties

Ingredients

  • 5 cups loosely packed greens—kale, spinach, or Swiss chard—coarsely chopped
  • 2 cups of bread crumbs made from fresh bread torn in small pieces
  • 1/2 cup of crumbled feta
  • 1/4 cup of olive oil, 2 tablespoons for sautéing the greens and 2 for the herb, bread-crumb mixture. (You will need additional oil for frying the patties.)
  • 2 eggs, beaten
  • 2 cloves of garlic, minced
  • 1/4 teaspoon of salt
  • 1/4 teaspoon of pepper
  • 1/4 cup of minced, mixed fresh herbs—sage, basil, oregano, thyme, parsley, rosemary

Directions

  1. In a large skillet, heat 2 tablespoons of olive oil. Sauté the garlic for 30 seconds, add the greens, and sauté until the greens are wilted—2 or 3 minutes. Set aside.
  2. In a medium mixing bowl, combine the 2 tablespoons of oil, the herbs, and the salt and pepper. Add the bread and stir so that it is coated. Stir in the beaten eggs. Add the greens and crumbled feta. Mix well.
  3. Shape into patties and heat 2 or 3 tablespoons of oil in a large skillet. Fry for 5 minutes on each side.

Mr. Sanders Goes to Maine

IMG_9847On Monday, Clif and I went to Portland—the Babylon of Maine—to hear Bernie Sanders speak. (Sanders, although an Independent, is running for the Democratic nomination in the upcoming presidential primaries.) Both my husband and I are liberal Democrats, and we were keen to hear what this very liberal candidate would have to say.

The night was lovely and warm, and the lines were long. As we waited to get in to the Civic Center, the atmosphere had an almost carnival quality to it.  A group of men and women, with banjos and guitars, went by playing bluegrass. There were young people with petitions for fair wages and to legalize pot. The crowd was happy and laughing.

A young man selling Bernie Sanders buttons walked by. Clif, who has a collection of political buttons, just had to buy one.

IMG_9845

Many people outside meant many people inside, and the event had to start ten minutes late to accommodate the crowd. The official estimate was that between 7,500 to 8,000 people came to hear Sanders speak. This can only be considered an extraordinary turnout in a small state such as Maine.

IMG_9895

IMG_9880

The crowd consisted mainly of Baby Boomers—the gray hairs—and Millennials—the young ‘uns.

Getting to the Civic Center early, Shannon and Mike had saved seats for us, and after I sat down, I said to Mike, “I really have a soft spot for the Millennials. With their love of tiny houses and concern about food and the environment, I think they’re a pretty cool bunch.”

Mike laughed. “I’m not surprised. There has been a lot written about how the Boomers and the Millennials have a connection with each other. So much so that Generation X feels left out.”

Mike, I might add, is a Millennial. He slid in just under the wire. Shannon, a couple of years older, belongs to Generation X, that middle group ranging in age from thirty-four to forty-nine.

Perhaps it’s no accident that at the Sanders rally, Mike was interviewed by the AP and had his picture taken. I have to say, with his beard and his dark-rimmed glasses, Mike looks pretty cool. (Shannon, of course, is always lovely. I don’t want to slight one of my own special Generation Xers.)

Therefore, if they already haven’t, pollsters and pundits should take note: Sanders is popular with both Millennials and Boomers, two of the largest generations in this country.  If Hillary Clinton isn’t worried, then she should be.

And what did Sanders say that frequently fired up the crowd to wild cheering and chanting?

Sanders speaking before the crowd
Sanders speaking before the crowd

Basically, Sanders spoke about how today, despite the fact that America is the wealthiest country in the world, it’s not apparent because most of the money is in the hands of the few. It is the great economical and political issue of our time. In addition, this “grotesque level of inequality is immoral and an economic disaster.”

His message to the billionaires: “You can’t have it all. You can’t have huge tax breaks when children in the America go hungry. Your greed is going to end, and we are going to end it for you.”

Naturally, there was loud cheering after this statement.

Sanders also said something that few politicians say. That is, “if we want real change, then it’s not just electing someone. No one can do it alone. We need a grassroots movement for progress and change.”

He went on to give examples of progressive change brought about by grassroots movements—workers’ rights, civil rights, women’s rights, and gay rights.

Sanders spoke of the need for affordable higher education; the need for millions of decent-paying jobs if the middle class is to thrive; paid family and maternity leave; and single-payer health care. Then he said something that warmed my green-bean heart: “Brothers and sisters, the debate is over. Climate change is real, and it’s caused by human activity.” (This drew wild, wild cheering.)

He concluded, “We are in a difficult moment in American history. Despite progress in some issues—women’s rights, civil rights, gay rights—we are falling behind in economic fairness. Don’t think small. The debate should revolve around that we are the wealthiest country in the world. There is nothing we can’t accomplish if we don’t allow ourselves to be divided by race, gender, and nationality.”

My final thoughts: Sanders has what might called fire in his belly. Despite his “rumpled appearance,” he is a passionate, eloquent speaker who can stir large crowds, and he speaks frankly about the great issues of our time.

Hillary Clinton isn’t the only one who should be worried.

The press
The press

 

Please note: Next week Wordless Wednesday will return to its regularly scheduled time.

All about Piper

Yesterday, I went to visit Darling Baby—aka Piper—who at sixteen months is fast on her way to becoming Darling Toddler. Her grandmother Beth, who is a good friend, takes care of Piper, and what patient, loving care Darling Baby gets. It is such a pleasure to see them interact.

It is also a great pleasure to listen to Piper learn to speak. She knows many words and has started stringing a few together in simple sentences. Piper even related a scary experience she had on the Fourth with a wayward table umbrella that toppled over and nearly hit her dear little head. “Umbrella. Boom,” Piper said, touching her head.

So glad it missed her!

Beth made me a delicious lunch of quiche, bean salad, and muffins. (What a treat when someone makes lunch for me!) For dessert, we had some triffle, made by Sara, Piper’s mother and Beth’s daughter. Lovely with berries, angel food cake, and whipped cream.

After lunch, we played with Piper. First, there were bubbles, which she tried to catch.

IMG_9827-1

Then it was time for Piper to make her own bubbles.

IMG_9833

Bubble time was followed by pool time, with a little splashing along the edge.

IMG_9838

After the splashing, Piper was ready for some real pool action.

IMG_9839

When pool time was over, Beth dried Piper, dressed her, gave her some milk, and put her down for a nap. Piper was asleep in minutes.

Ah, the life of a darling baby.

Our Gathering on the Fourth

In central Maine, the Fourth was not sunny. Instead, it was overcast, but it didn’t rain, and it wasn’t blindingly hot. Friends and family came over, and we were able to spend much of our time on the patio.

A toast with family before friends arrived
A toast with family before friends arrived

Alice brought two packages of her homemade sourdough bread, which Clif grilled. We fell upon that bread like hungry crows, and soon nothing was left. Jill brought a flag appetizer, and that, too, was promptly eaten. One thing is certain; we are all good eaters. (Jill, that semicolon is for you.)

IMG_9806
A sweet, patriotic appetizer

Unfortunately, as hostess, I did not have the chance to take as many pictures as I would have liked. However, I did get Alice’s salad in shells, and I am hoping a recipe will follow.

Alice's salad in shells
Alice’s salad in shells

Last but certainly not least, Diane brought lemon-curd tarts that were positively addictive. I couldn’t stop with just one.

We talked about many things—movies and the upcoming Maine International Film Festival was a big topic of discussion—but I am happy to report that we discussed the Declaration of Independence, the ratifying of the constitution, and George Washington’s reluctance to become president.

I was also able to tell a fun library story. The day before, on July 3, I was doing errands around town and listening to National Public Radio. On the way to the town’s transfer station, I heard an interview with Joseph Ellis who in his book The Quartet tells “the unexpected story of why the thirteen colonies, having just fought off the imposition of a distant centralized governing power, would decide to subordinate themselves anew. ” Ellis “argues the Constitutional Convention and creation of a viable nation-state was a top-down process, instigated and orchestrated by four prominent leaders.”

Sounded like an interesting book to me, and after going to the transfer station, I went to the library where—lo and behold—The Quartet was available.  I was very impressed that within a span of ten minutes, I had heard of this  book for the first time and then had it in my hot little hands. At our Fourth of July party, I was even able to share a George Washington quotation from the book: “I am so wedded to a state of retirement and find the occupations of a rural life so congenial with my feelings, that to be drawn in public life at this advanced age would be a sacrifice that could afford no compensation.” (It seems he was truly reluctant to become president.)

So there. Food, family, friends, and a bit of history about the founding of our country.

And, of course, beer, courtesy of my son-in-law Mike who works at Craft Beer Cellar in Portland.

IMG_9808

Between the beer and the Moscow and Maine mules, ’twas a very merry Fourth of July.

Happy Fourth of July: Celebrate with a Maine Mule Cocktail

img_3739
Red, white, and blue ice cream pie

Even though it’s only July 3, this morning I woke up listening to the various folks at National Public Radio read the Declaration of Independence. They have been doing this for many years, and somehow hearing the Declaration of Independence always gives me a thrill. I love the beautiful language of the piece, and while I am mindful about the many deficiencies at the time of the founding of our new country—slavery, women’s rights, voting rights in general—I am also mindful that the Declaration of Independence was a start, the beginning of a journey toward freedom that is continuing still. It has been a fitful journey with many setbacks and with roads that shouldn’t have been taken. Even today, it seems that we slide back and forth between progress and regression. Still, there has been progress, and I have seen it over my lifetime.  When I was in my twenties, I never would have imagined that a black man would be president, but there he is, and I am so happy I have lived long enough to see this happen.

At the little house in the big woods, we will be celebrating the Fourth the way we usually do—with food, friends, and family. It looks as though the weather is going to allow us to have our celebrations on the patio, where Clif will make his legendary grilled bread. This Fourth, he will be making it with Alice’s homemade sour dough. We’ll also have, among other things, hot dogs, a “baked bean” lentil dish, and red, white, and blue ice cream pie.

In addition, we’ll be serving Moscow mules, a historic cocktail made from vodka, ginger beer, and limes. We are even going to branch out and make a cocktail of our own devising—a “Maine” mule, with vodka, seltzer water, maple syrup, and lime. And, yes, Clif and I are quite proud of coming up with this simple but delicious cocktail. It is slightly sweet with a maple flavor but dry and refreshing. The lime gives it just a touch of zing and finishes the drink.

In the meantime, for American readers, a very happy Fourth. And for readers everywhere, a very happy Saturday.

Our very own cocktail---a Maine mule
Our very own cocktail—a Maine mule

 

Maine Mule

Ingredients

  • 1 ounce of vodka
  • 1 tablespoon of pure maple syrup, the darker, the better.
  • 6 ounces of seltzer water
  • A lime wedge

Directions

  1. In a Collins glass—or a glass similar in size—add the maple syrup.
  2. Add the vodka.
  3. Next comes the seltzer water.
  4. Squeeze in lime juice from lime wedge.
  5. Stir gently with a swizzle stick.
  6. Add ice.