Not a very exciting title for this post, huh?
I could have titled it The Snowstorm That Wasn’t. Twice in the last three weeks people have gotten all excited, closed down universities, cancelled events, and prompted a rush on groceries, based on winter weather advisories. I’m glad I’m not a meteorologist, because the general public doesn’t seem to understand probabilities. Parts of Oklahoma did get quite a bit of snow, but not here, even though it looked like we were going to get slammed big time. Oh well…we did get a nice rain, which we needed desperately.
Yes, we are still in a serious drought, and we’ve been on mandatory water rationing since January. This is the first time I remember water rationing in the winter. Two weekends ago Mike installed our graywater system, which is now legal in our municipality. Since then we’ve been shocked at how much water two people can use every day. We definitely need to replace our 20 year-old washing machine with something more efficient.
Saturday and Sunday the weather was wonderful, and I spent a good amount of time in the hoop houses spreading compost, planting peas, and harvesting leeks. This next weekend I’ll need to slice, blanch and freeze some of these leeks, but in the meantime I’ve been putting a leek into every meal I can – pasta dishes, chowders, beans, and besan ka cheela. By-the-way, if you can’t find curry ketchup for your pakoras and besan pancakes at your local international market, it’s easy to make. The yumminess of the ketchup is highly dependent upon your curry powder – I like mine with a lot of ground coriander.
I visited KTM (Kate, Tuan, Mira) in St. Louis over President’s weekend to get my dose of adorable baby love. Kate and I hit Global Foods Market, Seafood City, and Trader Joe’s (because I just don’t have enough varieties of noodles and rice…ha ha ha ha). I really am going to miss STL if they move away for graduate school.
UPDATE February 28 – I made leek, green chili, and cheese pupusas for dinner tonight.
- 2 cups masa flour
- 1 tsp salt
- 1.5 cups hot water
Mix in large bowl, first with a fork and then with your hands, and knead until dough is no longer sticky. Cover with plastic wrap so it doesn’t dry out.
- 1 medium leek, white and light green part, diced
- 1 Tsp olive oil
- 2 Tsp green diced green chili
- 2 cups grated sharp cheddar cheese
Saute leek in olive oil, add green chili and seasoning (cumin, garlic, red chili powder). Let it cool, then add the grated cheese.
Divide masa into 5 or 6 balls of dough. One at a time, pat the ball into a disk, about 4 to 5″ in diameter. Place heaping tablespoon of the leek and cheese mixture on the center of the disk. Pull/mold the sides of the disk around the filling so that it is enclosed in dough. Gently flatten the dough until it is about 1″ thick.
Place each pupusa on a very lightly oiled griddle or cast iron skillet and cook over a low heat. If some of the cheese oozes out, that’s fine. Cook until lightly toasted on one side, then flip over.