Friday, March 12, 2010

Stori: Great minds....

It never ceases to amaze me how two women that live so far apart from each other and have never met in person can be connected by so many invisible hair thin threads.

Tonight we are having leftovers for supper. This happens about once a week, just to clean out the fridge, use up what foods we didn't finish at any particular supper, and it gives me a night off from cooking. Tonight we are having ham and pinto beans, spaghetti, and last night's moose stew. Along with ham n' beans and stew, I always serve cornbread. To not make cornbread would be the same as not frosting a chocolate cake. Sure it would still be good, but not as good as it should be. Since we already finished off the first round of cornbread, I have another batch in the oven baking right now.

After setting it to bake, I sit down at the computer to get my facebook fix only to find a post from Debi. She made my cornbread recipe for supper, along with some butter beans. She even baked it in a cast iron skillet. I'll need to remember to blog about my love affair with cast iron and maybe show a pic or 12 of my cast iron collection.

Not only does the fact that are we both feeding our families cornbread tonight connect us, but a secret ingredient in my moose stew does also. A couple years ago, Debi was sharing with me her recipe for "The Soup" (see previous blog entry) when she mentioned Garam Marsala. "Wait a minute," I stopped her. "What in the hell is Garam Marsala?" She goes to explain that it's a combination of spices based in Indian food that they use a lot in curries. Since I have never eaten a curry, I still had no idea what she was talking about. Along comes the holidays and in my very special Debi package I find it! This beautiful rust colored powder. It almost smells chili peppery, but also kinda cinnamon-y. In her explanation about the spice, she mentioned it's used a lot in soups. Ok, I can deal with that. The very next time I made moose stew, I took the plunge and added it in. The mixture of cubed moose, onions, garlic, carrots, potatoes, corn, and green beans blended so perfectly with the spice, it can never be left out again. Whenever I have the chance to share the stew with friends, they always comment on that one delicious thing they just can't figure out. I tell them it's Debi. She is there with me in my kitchen every single time from the start of the stew, to the serving. I can almost hear her laugh. Although I know she would never eat my stew (moose meat and vegans aren't very good friends) she's with me none the less.

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