friday feast: a soothing lullaby and a side of chocolate!

January 9, 2009November 13, 2017 ~ jama ~ 31 Comments

“In Hawai’i the warm breeze often carries the sound of the ocean waves, the rustling leaves, and the rhythmic chants of the hula. It is not difficult to imagine rocking one’s child, or keiki (keh kee), to sleep to the accompaniment of this gentle cadence.” ~ Foreword, Hula Lullaby, by Erin Eitter Kono.

I first heard about Hula Lullaby when Sam Riddleburger interviewed Erin Eitter Kono for Robert’s Snow: Blogging for a Cure 2007, organized by Jules and Eisha at 7-Imp.

High quality picture books about Hawai’i always get my immediate attention because they are so few and far between. This one just happens to be beautifully produced and culturally authentic, making it even rarer and cause for unabashed adulation.

Hula Lullaby is pitch perfect — from the title page, awash in deep, Prussian blue and graced by red anthuriums, to the Foreword spread, set against the red-orange sky of a Hawaiian sunset, to the simple, soothing, repetitive rhyme of the lullaby itself, as it enfolds the reader in its warm, tropical spell:

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ham it up and feel your beans

January 8, 2009November 20, 2017 ~ jama ~ 10 Comments

“Breakfast at the Aloha Cafe,” by Beth Marcil.*

Howzit! You’re just in time.

I saved a table for you right here out on the lanai. Please take a seat and make yourself comfortable! What a lovely day. Can you feel that gentle ocean breeze caressing your cheek?

Hope you’re hungry, because today I’ve got soup! I would be very remiss if my first recipe of the new year wasn’t a bowl of soup, especially since January is National Soup Month and all.

Since we’re all about Hawai’i, I’m serving a local favorite: Portuguese Bean Soup. My long-time friend, Lynn, gave me this recipe eons ago, and it’s still one of my all-time favorite homemade soups. It’s usually made with Portuguese sausage, which is widely available in Hawai’i, but I’ve substituted other spicy sausages with good results. Feel free to experiment with your own favorites.

The recipe is easy to make, but requires planning ahead because it needs to simmer for several hours. Once all the ingredients are in the pot, you just need to give it a little stir now and then. It’s the perfect weekend meal, a nice hearty bowl of goodness for a cold winter’s day. I made a big pot recently and it was “real ono.” Enjoy!

PORTUGUESE BEAN SOUP

1 16-oz can kidney beans, with liquid
2-3 lbs. ham hocks
2 cloves
2 stalks celery, chopped
1 15-oz can tomato sauce
2 peppercorns
8-9 cups water
1 onion, chopped
2 bay leaves
1 tsp. worcestershire sauce
2 T catsup
1-2 T sugar
garlic salt and pepper (to taste)

Combine above in large pot. Simmer 2-1/2 hours.
Remove meat from bones and cut into small pieces.
Then add 1 ring sausage (spicy), 1 potato, 2 carrots (pared and sliced), and 1 small cabbage (chopped).
Cook another 1-1-/2 hours. Add 1/2 cup salad macaroni (which has been pre-soaked in water 1/2 hour), 1/2 hour before the soup is finished.

*Beth Marcil’s painting is available as a fine art print at HawaiiArt.com.
*Aloha Cafe image copyright © 2008 HawaiiArt.com. All rights reserved.

SOUP’S ON: Zoë B. Alley in the Kitchen Interview!

November 5, 2008October 23, 2017 ~ jama ~ 10 Comments

Grab your coffee or tea and settle in, folks. We’ve got such a treat today! Debut children’s book author, Zoë B. Alley, is in the alphabet soup kitchen!

I first heard about There’s a Wolf at the Door (Roaring Brook Press, 2008), last year, when I interviewed Zoë’s very talented husband, Paddington illustrator, R.W. Alley, for Robert’s Snow: Blogging for a Cure. He was excited about the book, and shared a sketch and finished cover art. I asked how he liked working with his wife, and he said everything went very smoothly. She wrote the text, then simply handed it over, giving him free rein.

Together, the Alleys have created “a graphic folklore wonder” for picture book fans, though, as I mentioned in my review last week, the humor and sheer exuberance of the stories will appeal to all ages. Judging from the many accolades the book has already received, it’s more than safe to say that this husband and wife team have struck gold.

Zoë is visiting today from her home in Barrington, Rhode Island, where she and Bob live with their two children, Cassie (18) and Max (15).

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stir up some autumn garden soup (part one)

October 15, 2008November 20, 2017 ~ jama ~ 6 Comments

What’s the perfect way to savor the colors and flavors of autumn?

Make some soup!!

*alphabet soup kitchen helpers jumping up and down with glee*

Several years ago, I found a wonderful recipe for vegetable soup in The Washington Post. It was a from-scratch version of the canned soup I loved as a child. Since it calls for some hearty root veggies, it’s the perfect accompaniment to cooler autumn days. Simple, straightforward and unpretentious, it’s back-to-the-basics nourishment that can be adapted in numerous ways with optional ingredients.

It could be my imagination, but whenever I eat this soup, I feel and think better. Vegetarians can add beans for more protein, while carnivores can opt for sausage, ham, or smoked turkey. Whatever your preference, the results are guaranteed to satisfy your creative urges as well as your hunger pangs. Perfect with some crusty bread and whipped butter. Yum!

AUTUMN GARDEN SOUP
(10 to 12 servings)

(this batch with smoked turkey, Canadian bacon and chickpeas)

1/4 cup olive oil
2 medium yellow onions, diced
6 cloves garlic, finely chopped
4 stalks celery, trimmed and diced
3 carrots, peeled and diced
3 cups (1/2 medium head) shredded cabbage
2 medium potatoes (preferably Yukon Gold),
peeled and cut into 1/4-1 inch cubes
2 medium turnips, peeled and diced
3 parsnips, peeled, trimmed and cut into 1-inch chunks
2 cups canned plum tomatoes, undrained, lightly crushed
(28-oz can)
1/3 cup coarsely chopped fresh parsley leaves
9 to 10 cups low sodium chicken stock or broth
Salt and freshly ground pepper to taste

In a large nonreactive pot or casserole, heat the oil over medium-low heat. Add the onions, increase the heat to medium and cook, stirring frequently until the onions have just begun to soften, about 2 to 3 minutes.

Add the garlic and cook, stirring constantly for 45 seconds. Add the celery and carrots and cook, stirring, for 1 minute. Add the cabbage and cook, stirring occasionally, until it has just begun to wilt down, 3 to 4 minutes. Add the potatoes, turnips, and parsnips and cook, stirring, for 1 minute. Add the crushed tomatoes and their juices, the parsley, broth and several pinches of salt. Cover partially and bring to a gentle boil.

Reduce the heat to medium-low and adjust the heat so that the contents simmer gently. Cook, stirring occasionally, for 2 hours. You may need to add more broth during the last hour of cooking if the vegetables are not completely covered and simmering; may add up to 1-1/2 cups additional broth, then bring to a simmer and continue cooking. Season the soup with freshly ground pepper and salt to taste.

*This soup freezes well — divide into individual food-safe storage containers if you wish, and store for up to 6 weeks.

**To vary the flavor, you may add any of several vegetables, cooked meats or starches during the last minutes of cooking. Do not add optional ingredients if you plan to freeze the soup; their texture and flavor would pale considerably.

VARIATIONS:

Kielbasa. In a skillet over medium heat, heat 2 T vegetable oil. Add 1/2 pound kielbasa cut into 2-inch sections and sear until browned and warmed through. Cut, on the diagonal, into thick slices and add to the soup for the last 20 minutes of cooking.

Sweet or hot sausage. In a skillet over medium-high heat, brown 1/2 pound of sweet or hot link sausage. Remove from heat, add 1 cup chicken broth, cover, and return to medium heat until cooked through, about 20 minutes. Cut the sausage into chunks and add to the soup for the last 20 minutes of cooking.

Pasta. In a pot of salted water, boil 1/4 cup small dried pasta shapes until almost tender. Drain well and add to the soup for the last 5 minutes of cooking.

Cheese. Sprinkle 1 to 2 T freshly grated Parmesan or Gruyere cheese over each bowl of soup before serving.

Cooked beans. Stir 1 cup cooked chickpeas or Great Northern white beans into the soup for the last 20 minutes of cooking.

Smoked turkey. Add 1/2 pound diced smoked turkey to the soup for the last 15 minutes of cooking.

Canadian bacon. Add 1/2 pound diced fully cooked Canadian bacon to the soup for the last 20 minutes of cooking.

Fennel. Trim 1 fennel bulb, discarding the fronds and any light green sections, and dice the bulb. In a skillet, saute the diced fennel in 1 T of olive oil for 3 minutes. Add the fennel to the soup for the last 30 minutes of cooking.

Smoked ham. Add 1/2 pound diced smoked (fully cooked) ham to the soup for the last 20 minutes of cooking.

Part Two coming next week: Autumn Garden Picture Book Soup

SOUP’S ON: Maha Addasi in the Kitchen Interview

September 15, 2008November 2, 2017 ~ jama ~ 27 Comments

Today, I am pleased and excited to welcome dear writing friend and children’s author, Maha Addasi, to alphabet soup! When we first met in 2005, I never would have imagined that one day I would be interviewing her.

After all, she’s the one who had a fascinating, glamorous career as a news correspondent and producer for Jordan and Dubai Television. The one who interviewed royalty and heads of state, cosmonauts, opera singers, musicians, and world-renowned scientists. The one who attended openings of Parliament, lunched in the royal palaces in Jordan, and who, once upon a time, attended the New English School in Kuwait with Queen Rania.Maha once told me that she likes to keep busy. Since moving to the U.S. in 1998, she has shifted her focus to writing for children. And why not? She has four of her own — two teenage girls, and two boys under the age of 10, a little posse that would decidedly challenge even the most resilient of supermoms, while at the same time providing neverending story fodder.Just last month, Maha’s first picture book, The White Nights of Ramadan, was released by Boyds Mills Press (my review is here). The “white nights” refer to three days in the middle of
Ramadan — the full moon, and the days before and after. In Maha’s native Kuwait and other countries in the Persian Gulf Region, these days mark the candy festival called Girgian, which is highly anticipated by children.

Since we’re right in the middle of the holy month, it’s the perfect time for Maha to tell us all about her book and share a special family recipe. She’s visiting today from her home in Fairfax, Virginia, where, in her “spare” time, she’s busy working on her MFA from Vermont College and building a career as an image consultant.

Welcome to alphabet soup, Maha, and congratulations once again on the publication of your first picture book! How does it feel to finally be able to call yourself a “published children’s author?” Is it what you expected?

Thank you, Jama, for this wonderful opportunity. I feel honored to be selected as an interviewee on alphabet soup. I get to laugh every time I read it. It’s well organized, and so much fun to read.

In terms of being a published children’s author, the feeling is very special, but there is also a lot of responsibility that comes with it. For me, there’s the self-imposed pressure of wanting to produce another book and the feeling of being overwhelmed about finding a new idea. There’s also the What If factor: What if the book does not sell? What if it is not perceived well? I had not anticipated that beforehand. So I’m dealing with that along with enjoying the fact that the book is now published.

Please tell us how The White Nights of Ramadan evolved. What did you learn from this experience?

The idea of writing about Ramadan came from my own need to find a book about this month that was a fun read. I was able to find several books that captured the month of fasting very well, but they seemed very encyclopedic. I had the chance to speak at an interfaith event held at Church of the Redeemer that the Arabic school I belong to arranged with the church and Am Kolel Synagogue. We had several interactive children’s events, but when it came time to sharing a book, there were none that seemed to work for the children.

So I decided to write my own. At the time I did not feel there was a market for this kind of book. I wrote the book in rhyme. It was a fun read, but the meter did not quite work all the way through. Several stanzas seemed forced. It sat in my folders for some time. And I continued to market other works to various publishing houses.

*All illos for The White Nights of Ramadan were rendered in oil by Ned Gannon.*

One day, I got a letter from Boyds Mills Press. I had sent them a story that was about a cultural event, but it ended up on someone else’s desk. The letter said that the subject did not exactly work for a picture book, but to keep them in mind for other works and to email him if I had something. Of course I panicked a little. Actually, I panicked a lot, and then I suggested a folk tale, which I had recently written. It was not what this editor was looking for.

I then said I had a story in rhyme called, “The Moon Has Been Seen,” about Ramadan. The response was immediate. “Please email it to me right away.” I nearly fainted. I went into emergency mode and contacted the members of my writer’s group, and did some on-line critiquing and I sent it in. The reply: “It has potential, but the meter does not quite work.” I tried other versions. Eventually, to add to the storyline, I included something about Girgian.

*Main character, Noor, with her two brothers, ready for Girgian*

The response was, “What is Girgian?” I explained that it was a candy festival. Eventually, I attended the SCBWI conference, at which the author of these correspondences was a speaker. I got to meet Larry Rosler in person and he told me that he would like for me to try writing a story about Girgian and preferably not in rhyme. I had been living with the characters of my story for several months and it took a very short time to come up with the story in prose. It was accepted and we took it from there.

*Typical fanous (lanterns) carried by children for Girgian*

Working with Larry is like living a beautiful dream. He is so very kind. I am overwhelmed by how wonderful he is in terms of expressing himself and how warm he comes across and how masterful he is as an editor. To have the opportunity to work with him and the team at Boyds Mills Press is such a great honor.

Aside from its focus on Girgian, what do you think sets your book apart from the many other children’s books about Ramadan? Were you trying to dispel any popularly-held misconceptions? If so, which ones?

My children were somewhat frustrated and wanted to be able to share books with friends that described the month of Ramadan in an incidental way, as part of a story. Most books talked about the fasting part in a somewhat didactic way, so it was not an easy read for them.

In terms of Ramadan, the fasting is a major part of it, but the reasons behind the fasting are what make it meaningful. Muslims fast to place themselves at equal footing with those less fortunate. Nothing makes you relate to someone deprived of food more than the pinching ache of hunger.

But what I wanted to show was that Ramadan is not a month of suffering, but a month that holds beautiful meanings of sharing and interacting with family and friends. Even young children plead with their parents to fast, if only for a day. It makes them proud to be able to accomplish such a feat, and it gives them a chance to get closer to family and friends.

Generally, how old are children when they begin to fast? Did you find it difficult when you first began? Is it difficult now?

Children are not required to fast until they are in their teens. However, many children start to practice at around 6 or 7. I remember fasting the last three days of Ramadan when I was 6. I had a cousin who was one year older and he started that same year, and my best friend at the time also fasted for Lent. We all got so much attention; it was well worth it, and we felt so grown up.

*Noor and her grandfather take a charity basket to the Mosque*

As an adult it is not very difficult. I think the first day was tough in some years because my biggest problem on the first day was developing headaches from caffeine withdrawal. I no longer drink caffeinated coffee, if I have coffee at all, and that made it so much easier. It is somewhat difficult for teens in schools, but they go to school fasting and take food with them, in case they have to break their fast. If they do they can make up missed days in the winter when the days are shorter.

I personally love the month, for the feelings of tranquility and peace that come with it. It’s a month that deprives you of food but fills your spiritual soul to the brim. It also makes you focus on what the important things in life are.

How did you feel when you first saw Ned Gannon’s illustrations? Was his vision close to the one you had in mind? What do you think his art brings to your story?

When I first saw Ned Gannon’s illustrations I loved how elaborate they were. I saw a black and white sketch first and he had captured the details so well. I have to say I absolutely loved his use of color and the effect of light and shade that seem to be his signature. I feel he captured the essence of the festival and the country and the characters superbly.

Please tell us the story behind your dedication: “To Mom and Dad, I walked and walked.”

Oh, that may seem funny now, but when I was about 5, I was learning to read. I actually learned to read English before Arabic, even though I lived in Kuwait. I had to bring home books from school to practice and one of the books was called, “I Walked and Walked.” The main character walks and encounters a dog, then a cat and so on through a series of events. My dad wanted me to read the book so that I made no mistakes. So I would start: “I walked and walked and what did I see?” (All is well so far.

Then, on the second line, I would say “I saw a bog” (instead of dog), and I would have to start the book all the way from the start. Sometimes I would mess up on the very last sentence! I have to say there were tons of tears, but my dad, a physician, told me that he wanted me to perfect the English language. “One day you’ll be better than me in language,” he said. “I learned English in medical school and that was really tough. I want you to do it now when you’re young.” Of course I still remember the book word for word to this day.

What was your childhood like? Which books did you love most?

I had a lovely childhood. My dad worked for Getty Oil Company in Kuwait and we had friends from all over the world living in this American campus. Our house was on the sea shore and I spent long hours discovering sea life and picking shells and building sand castles. The weather is very warm in Kuwait and with the exception of a few weeks in winter, walking along the beach is a year long affair.

I loved to draw and write from a very young age. I loved reading Charlotte’s Web, Paddington Bear. Jack London’s Call of the Wild and White Fang were my favorites and so were all the Enid Blyton books I could get my hands on. I also loved the Famous Five and Agatha Christie mysteries. But what I also enjoyed reading were books in Arabic.

There was this series called “The Green Library,” that revolved around folktales and legends. They are so rich in detail and I bought the entire series as an adult and sometimes read them to capture the nostalgia of my childhood.

Why did you decide to re-craft your journalistic training into writing for children, and how does it influence your work today?

I have always enjoyed writing stories. On parents’ day my parents were often mortified to find out that our family ‘news’ was in my daily writing book in school for all to read. It was inevitable that I would end up in journalism. But turning to writing for children was much tougher than being a journalist. It took some seven years of work to re-craft my writing toward children’s writing. I enrolled in the Institute of Children’s Literature. This writing field is so immense and there is always so much more to learn.

I have just started my MFA at Vermont College of Fine Arts, and I know how much more I still have to learn. Learning to write for children well is a lifetime commitment. I find my journalistic background feeds my work every day in two ways. First, it gave me several unique experiences and perspectives to draw on, and second, it made me able to work fast. Journalistic deadlines are cut-throat. Television satellite feeds teach you the value of every nano second. I feel that I can rework my children’s writing fast, if I have to.

I am so much in awe of how much you do. How do you manage to balance your writing life with your personal life?

Some weeks are very tough. Close your eyes and point to the calendar to any day and I guarantee that day was not a typical one for me. I start my day at around 4:45 a.m. I do a little reading and sometimes a little writing, but I go back to bed for another hour. It may sound strange, but in college when I had writing assignments for English class and woke up early (and went back to sleep for a little more), I was able to will my mind to think of themes and story ideas. It happened several times so I knew it was no coincidence.

Balancing home life is very hard sometimes. My teen daughters are a blessing. They are very independent and help me out with my younger boys. In the summer especially, they help with babysitting. One of my daughters loves to cook and she’s really good at it, so she takes over the cooking. During the year it’s hit or miss. I try to plan ahead, but sometimes you get things from left field so you have to improvise. Usually things tend to work themselves out. Writing gets squeezed in very early or very late in the day, or both.

Picture books are still a tough sell. Any advice for those hoping to break in?

I think that if you enjoy writing picture books keep on writing them. Don’t worry about the market. Write for your own personal enjoyment first, which makes for better writing, and this leads to publication. I think the key is to want to write for writing itself, versus having publication be your main focus. Also, try to constantly read as many picture books as you can. It’s amazing how that can spark ideas.

What’s next for you?

I sold my second fiction picture book to Boyds Mills Press, and I’m working on a third, which is a little different, because it is nonfiction.

Describe yourself in 5 words.

Always wanting to do more.

Passions besides reading and writing.

I love antique stores and yard sales; I’ve also recently learned to bead bracelets. I enjoy doing watercolor painting with my son, who recently started art lessons with renowned watercolor artist Lou Negri.

3 fondest wishes.

I wish for my children to all find a field of study that gives them lifelong enjoyment.
I wish to find that magic button that once pressed gives one total peace of mind.
I wish for world peace and the end of stereotyping and alienating of people and nations that choose other ways of life.

5 favorite foods.

Anything my mother cooks. I hate to brag, but my mom cooks Asian, Italian, and Mediterranean food like an expert gourmet chef. I also love seafood from my days living by the sea. Fishermen walked along the shore in front of our house with boxes filled with fish so fresh they still moved!

Please describe your favorite childhood food-related memory.

I grew up in a close-knit family of four. On weekends my dad had a ritual of getting up early to make a special breakfast dish that had hummus as its main ingredient, but which is served warm. So we would have stations. My mom would make the hummus, my dad would toast the bread (which went into the dish); my brother would mince garlic, and I would squeeze lemons.

We had a little garden so I also got to get the fresh herbs. Then the ingredients were mixed together with hot water and the dish was dressed up with pine seeds sauteed in olive oil. This breakfast dish is tangy and with green olives its flavors danced on your tongue. Of course we would have this with mint tea. The dish is called Fatet Hummus.

Please share a recipe with us, something you might prepare for Iftar (meal taken at sunset to break the fast during Ramadan).

Iftar food often starts with soup and then mostly stews and savory pastries, but the thing most associated with the month is the Ramadan desserts. I make five or six different desserts through the month. Some take a long time to make, while others have fast prep time and are just as tasty.

For instance, I make a basic bread pudding, but the moment it’s done baking, I drench it with sweetened condensed milk and whipped cream. It is awesome. I also make pastries with homemade pancake-like pastry, filled with walnuts (or pecans), cinnamon and sugar, deep fried and drenched in homemade syrup. This dessert is also perfect with substitute sugar and works with store-bought puff pastry which you can bake, instead of fry.

BREAD PUDDING WITH CONDENSED MILK TOPPING

Pudding:

8 slices of white bread (hand shredded into small pieces)
4 eggs, lightly whisked (or 5 egg whites)
1 12-oz can evaporated milk (you could use fat-free)
1 T sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/3 cup raisins (optional)
1 T butter cut into small patsTopping:1 can sweetened, condensed milk
1 8-oz tub of Cool WhipPreheat oven to 325 degrees F.Spray an 8″ x 8″ baking dish with non-stick spray.Place bread in baking dish.In a separate bowl, whisk eggs, evaporated milk, sugar, cinnamon and nutmeg (and raisins, if you are using them), and pour over bread in baking dish. Use a spoon to push down the bread to ensure it is soaked well with the milk mixture.Put pats of butter on top.Bake uncovered for 25 minutes at 325 degrees F, and for an additional 5 minutes at 400 degrees F, or until golden brown.

Remove from oven, scoop immediately into individual serving ramekins/glass bowls. Drizzle with sweetened condensed milk (to taste). Add a dollop of Cool Whip.

*Store extras covered in fridge. This pudding tastes great the second day. Just microwave for 30 seconds and add condensed milk and Cool Whip and it tastes just as fresh as on the first day.

*You could add chocolate chips and toasted pecans to this recipe over the Cool Whip, but it tastes really good plain.