Hi friends,
I have started and restarted this post about 20 times now! I began writing about cooking some of my new Southern favorites, but I kept getting sidetracked with life and work, which has been abundant but consuming (not complaining). So now here I am at summers end and entering Fall back in Natchez and I thought I’d share some chunks about what I’ve been up to, thoughts on aforementioned life, and some recipes.
I left Natchez the last week in July to head back to the East coast for work, visit family, and go on a real vacation in Maine. By real I mean minimal work distractions with no need to seek out wifi to answer emails. It’s no small task, but as a freelancer it’s important for me to carve out time for myself to relax and be present. Maine is a healing balm in many ways. It’s beautiful and open and the air is fresh and clean, but it’s really about spending quality time with friends. We cooked, walked, hiked, swam, joined friends for potluck dinners, and went to bed early nearly every night. Heaven!
What I read:
All that Moves Us by Jay Wellons
I absolutely loved this memoir by my dear friend Sarah Lairds brilliant brother Jay, a pediatric neurosurgeon and gifted writer. The stories of his life in the field and what brought him to the practice of medicine are both honest and moving. I was riveted by his description of the surgeries he’s performed and the compassionate care for his patients. I’ve been fortunate enough to get to know him a bit and he’s a wonderful person. A must read!
Song of Achilles by Madeline Miller
I had read Circe by the same author last year and loved it and I absolutely devoured this book! Both stories are a novelized adaptation of Homer’s Iliad from Greek Heroic Age. Millers imagination infuses the characters with passion and intensity. I blew through it in 2 weeks, however I could have read it in a day, but I was savoring. I love it when books make me want to prolong the end.
Writers and Lovers by Lily King
I bought this book upon my friends recommendation while we were hanging out in Belfast Maine. Bellabooks is an adorable little book store owned by a lovely woman who has great recommendations as well as coffee and cookies! I prefer to buy from small bookstores and I make a point to stop in every summer. Anyhoo, I thoroughly enjoyed this novel. Set in Boston in 1997 it took me back to my former life there in the 80’s and also made me want to write (as hard as it is!).
What I cooked:
Black rice salad
The usual routine before we head up to Mid-coast Maine is to stop for supplies at Whole Foods in Portland. I love black rice but threw it in my cart with no plan for what I would make. We have mostly non-vegetarians in the house and one vegan so I always try to make things that are delicious enough that no one misses out. I made up the following salad based on what we had in the fridge and pantry and it was a hit.
Ingredients:
1 cup black rice (I use Forbidden Rice)
4 cups of water
1 tsp salt
1 cup edamame (frozen, cooked to package instructions)
1 small fennel bulb cut into small dice
1 large carrot cut into small dice
1/2 cup sugar snap peas, sliced crosswise into thin slices
A big handful of fresh herbs like parsley, basil, dill (dealers choice), roughly chopped
Dressing:
3 tablespoons cider vinegar (you can use what you have)
1 shallot, minced
2 teaspoons maple syrup
1 small clove garlic, grated
1 heaping tablespoon Dijon mustard
1/4 cup olive oil
1 tablespoon toasted walnut oil (optional)
Place black rice, salt, and water in a saucepan and follow package cooking directions.
For the dressing, whisk together the vinegar, shallot, maple syrup, garlic, and Dijon. While still whisking, drizzle in the olive oil and walnut oil until fully blended. Season to taste with salt & pepper.
Place the cooled black rice, edamame, fennel, carrot, and sugar snap peas in large shallow bowl. Drizzle with the dressing and toss together. Taste for seasoning. Scatter the fresh herbs on top and serve.
Corn chowder - vegan version
My Corn Chowder recipe is up on Food 52, however it’s not updated with my now favorite version using coconut milk! I have a dairy allergy so no milk products for me, but I promise you won’t miss it! Follow the recipe subbing out the milk and cream for a combo of full fat and lite canned coconut milk. You can make this vegan the same way but obvi don’t make it with bacon. In place of bacon you can add a tablespoon of nutritional yeast for some umami flavor.
Pasta with zucchini sauce
I’ve seen many versions of this online and social media. I made up my own version and it’s delicious. The lovely jam-like sauce tastes great with pasta. My measurements may be a bit off but there’s a huge margin for error here and it will still taste great.
3 to 4 medium zucchini
2 large shallots, thinly sliced
1 medium clove of garlic, thinly sliced (or more if you like)
2 tablespoons olive oil
Zest of one whole lemon
Juice of one whole lemon
1 teaspoon crushed red chili flakes
Salt & pepper to taste
1/2 cup sliced or blanched slivered almonds, toasted
1 lb spaghetti (or any pasta you like - I used Jovial brand brown rice capellini)
Trim the ends of the zucchini and using a box grater, grate directly into a colander.
Sprinkle with salt and toss until well distributed. This will help drain the excess liquid from the zucchini. Let it sit for at least 15 minutes. Gather a handful at a time and squeeze out as much liquid as possible and add it to a bowl. Alternatively you can put all the zucchini into a clean kitchen towel and twist until the liquid is drained.
Place a high sided sauté pan over med-high heat and add the olive oil. Once hot, add the shallots and cook stirring often until lightly browned on the edges - about 8-10 minutes. Add the garlic and red chili flakes and cook for another minute. Add the shredded zucchini and mix well to incorporate, add salt and pepper to taste. Lower the heat to medium and let it cook down for 15-20 minutes stirring often. Boil the water for pasta. When it comes to a boil, add a generous handful of salt and the pasta, and cook to package directions, saving a cup of the cooking liquid. Meanwhile toast the almonds at 350º for 7-8 minutes until golden. Transfer to a plate to cool. When the pasta is nearly ready, add the zest and lemon juice to the zucchini and mix well. Drain the pasta and add to the zucchini and incorporate all the ingredients (I use tongs here) adding pasta water as needed to keep it a bit saucy. Plate and top with a drizzle of olive oil and toasted almonds and serve. Feel free to cheese it up if you like. Make it your own!
What I drank:
Del Maguey Vida Mezcal
Before we headed up to Maine my friend Lisa and I went on a mission to get provisions. I wanted to find an alternative to wine for our evening cocktail hour. We went to a great little family owned liquor store called Grapes & Gourmet . I asked the owner, Amelia for her recommendation for a sipping mezcal or tequila and she steered me directly to Del Maguey Vida. It hit the spot and is now my go-to sipping cocktail. I’ve already been to the local store here in Natchez to ask them to order it!
Breakfast Cookies
Another fantastic recommendation from Lisa are breakfast cookies. This magical recipe from Vegan Richa is gluten and dairy free and I’m OBSESSED. And it’s not just a breakfast cookie. I usually have a couple in the evening with chamomile tea with almond milk and honey. They are good anytime really and you can play around with your own mix of ingredients. For instance, I omit the coconut and just add nuts and seeds. My personal mix for the last batch was pumpkin seeds, sunflower seeds, hemp seeds, chia seeds, and walnuts. I always top with dark chocolate chips but thinking of trying dates next time for a healthier version…. As if there could be one!
Tip: A pinch of baking soda in my coffee
I’m not sure where I originally heard about this, but I tried it and it works! I do pour-over coffee every morning, but have become more concerned with acidity. There are some amazing low acid coffee offerings out there but they are expensive. This little hack makes the coffee taste much smoother and less acidic. I just take a small pinch and put it directly into my pour-over filter then add the coffee grounds on top. It does foam up a bit from the bicarbonate, but doesn’t hinder the flow. Try it out. Remember, just a pinch!
What I learned:
Boy, do I need this! Writing is not easy, at least for me. I live in my head and it clearly takes me a while to craft this newsletter! This practice is a method for exploring the mind through writing. Think self-guided meditative writing. My friend Lisa and I did a little practice session and it was pretty cool. Thanks again, Lisa for another amazing rec! Hit the link to learn the steps and also purchase the book if you want to dig deeper.
In my cart:
For anyone who has suffered Lyme disease, this link is for you. I’ve had active Lyme disease 3 times and it’s no fun at all. If I find myself exhibiting symptoms this will be my go to site. Be sure to read the ‘about’ page to learn about Timothy Scott, the creator of this herbal formulating company. It’s not just for Lyme, but also includes protocols for other infectious and chronic diseases.
Still in my cart! I have been thinking about this standing desk system for a while. I always customize my computer desk for maximum back support. I like the idea of a standing alternative and this fits the bill, plus it’s compact and portable, and looks cool!
This zero waste company is amazing! I found their shampoo bar at the Co-op in Belfast, Maine. I have to say, I was skeptical but I love it and so does my hair! I just purchased the travel bag because this is going everywhere with me. They also have face and body products. Oh, and the branding in spot on. Check them out.
I found this cherished nugget up in Belfast Maine. This backpack is an all-in-one pouch and pack. It’s perfect for a day hike or as an added extra to your work bag. I love small travel portable items!
My back to health routine:
I’m certain that the 5 pounds I gained this summer was from dessert alone. It was mostly all in the form of pies and crumbles with fresh summer fruit, but it added up because I indulged after nearly every meal! No regrets at all, but I did commit to a healthy eating program and getting back to my walking routine now that I’m back in Natchez. Debloat tea and digestive seed tea really help to get things rolling. It tastes great and both are easy to make.
Debloat tea
Makes 1 serving
1/4 cup mint leaves
1” piece of ginger, chopped
1 tsp fennel seeds
1 tsp apple cider vinegar
1 tbsp lemon juice
1 peppermint tea bag
Hot water
Add ingredients to a jar with hot water and steep it for 10 minutes. Strain and enjoy!
Digestive Seed Tea
I found this recipe years ago but unfortunately don’t remember the source. It’s delicious and easy to make. I happen to love the flavor of each spice so it’s a real winner!
4 - 5 cups water
½ teaspoon cumin seeds
½ teaspoon coriander seeds
½ teaspoon fennel seeds
Heat the water in a stainless steel pot over high heat. Add the seeds. Allow the tea to boil for 5 to 10 minutes, depending on the preferred strength. Strain out the seeds, place in an insulated thermos, and sip throughout the day.
Plan ahead: Add half a cup each of cumin, coriander, and fennel to a glass jar and shake well to mix. Each morning, simply add 1 ½ teaspoons of the blend to the hot water. DRINK HOT!
Until next time! Thanks for reading.
Love,
Nancy Jo
I love corn chowder...just an fyi 😉
♥️