Small Gestures

How many times in your life have you glanced out your window to observe a log floating by? It's one of the reasons we love living on the water. Something is always happening; something is always changing. Calling Harbor Patrol to alert them they thanked me and said they’d “go wrangle it”. Log wrangling is a concept you won't hear in too many circles.

A neighbor invited us out to follow the Christmas Ship in Seattle last night. http://www.argosycruises.com/themecruises/xmasSchedule.cfm

It’s a tradition around the waters here. Onboard his well-lit powerboat, amidst a highly decorated gaggle of other boats, like the geese that travel our waters, we trailed a large Argosy Cruise vessel with onboard Dickens Carolers singing at several stops. The night was clear and warm; literally shirtsleeve weather. We passed Seattle’s floating home community and turned the corner passing through the cut where University crew’s race and into Lake Washington. Many homes around the lakes here deck out in Christmas lights. It’s a unique and festive sight for those lucky enough to view it from the water.

My folks loved decorating our home inside and out every Christmas. Dad would spend several months building motorized displays. Imagine Rudolph hoisting Santa Clause up the side of the house by pulley and having him slide back down upon reaching the top, Sort of a holiday “myth of Sisyphus”. They won prizes in numerous years. Imagine having the whole town alerted to drive by your house alive with lights and moving Rudolphs. At age 16 it was a bit embarrassing. Now I salute them. They loved doing it, thus indulged themselves. And, they created fun for those who make a holiday tradition of a night viewing Christmas lights.

Their Christmas decorating

extravaganzas all started one year when Mom ordered a life sized, plastic, stuffable Santa Clause from Hancock House. (I think that was the company name, it was little catalogue that had every odd thing imaginable). She stuffed it with newspapers and sat him on a bench in our yard. Dad got the idea of putting Santa’s feet in a bucket with some dry ice and shining a light on him. Someone entered them in the town’s Christmas display contest and after winning third prize, they were off and running.

What a treat it is to think back on the fun they had. Mom would help come up with the concept and design. Dad would build it downstairs in his shop cutting and painting plywood, rigging motors and lights. I don’t remember being asked to help, it really was their project and must have been fun for them. It was never about the competition with others, they loved outdoing themselves year after year.

I now have a friend who finds pleasure in creating over 100 custom-made Christmas cards involving cut outs and pop-ups and tales of her yearly adventures. It takes her hours of work, but it’s work she loves. I, and I’m sure all on her list, look forward to receiving them. I’m glad to know there are still folks whose indulgence involves creating holiday surprises for the purpose of bringing smiles to others. She and my folks remind us of how much fun can be had constructing simple things and sharing them. Thanks, Mom and Dad, for my appreciation, last night, of the folks who took the time to light their homes and boats. And, today, when most holiday cards arrive with just a signature or printed name and gift cards are often the extent of creative giving, I thank my friend whose hand made cards are reminders that there still are good people who enjoy sharing their sense of fun with others. I want more people like that in my life.

Yam Curry an Amazing option for the traditional Thanksgiving candied yam dish

My hobby is cooking Indian cuisine. It's a country that does amazing things with vegetables. I feel like an alchemist creating Indian dishes. The aromas are so compelling, often, my neighbors saunter over to see what I'm cooking. I've made this Yam Curry twice. This year, it's going to be my alternative to the traditional Thansgiving sweet potatoes and I know it will be a hit. The spices blend together and when you take a bite it's subtly sweet, savory and addictive.

You can purchase Indian spices in bulk (small amounts) at many natural food stores. In Seattle, Puget Sound Consumer Coop stores have most of them. I keep a little of a lot of them in a separate Rubbermaid container on hand for my experiments. Many Indian dishes freeze very well.

Yam Curry
Yields: 6

Ingredients
1 pound sweet potatoes, or yams (I use 3 large yams)
1 teaspoon salt (to sweat the yams)
1 large onion, chopped coarsly (I use a sweet onion)
1 teaspoon salt
Vegetable oil to shallow fry potato chunks (can deep fry in 3" hot oil)
2 inches fresh ginger root, grated (or bottled chopped ginger or ginger paste)
3 garlic clove, chopped (or ready chopped garlic)
2-3 tablespoons vegetable oil (for frying onion, garlic, ginger, tomato mixture)
1 teaspoon whole cumin seeds
2 green cardamom seeds (seeds removed)
1 bay leaf (I omit)
4 whole peppercorns
2 inch cinnamon stick broken in half
1 teaspoon turmeric
1/2 teaspoon chili powder or use cayenne pepper
1 teaspoon ground coriander
Salt to taste
4 ounces tomatoes fresh (I used 1 large tomato or you can use 8 oz canned)
4 tablespoons plain yogurt or sour cream
1 1/2 cups water
1 tablespoon cilantro leaves chopped,  (for garnish)

Directions
(1) Place all the spices except cumin seeds in a smal dish ready to add.

(2) Peel the yams, cut them into 1 inch cubes, place in a colander and sprinkle liberally with 1 teaspoon salt. Let stand 10-15 minutes, then rinse and drain.

(3) While potato chunks are sweating, finely chop the onion, ginger, and garlic, and roughly chop the tomatoes.

(4) Heat the 2 to 3 Tablespoons vegetable oil over a moderate flame, add the cumin seed, and cook until they begin to sputter. Add the chopped onion, ginger, and garlic. Cook until the onion is a rich golden color.

(5) Add all the spices and season with salt to taste. Cook a few seconds more, and then add the tomatoes.
Let this cook while you continue as below.

(6) Heat oil for shallow frying the yams. Cook the yam cubes, a few at a time, until golden brown. Drain on absorbent kitchen paper. Pour out oil and set potatoes aside.(I removed the ginger onion garlic mixture and used the same frying pan to shallow fry the yamchunks in about 1/4 in oil.)

(7) Return the onion, garlic, ginger, tomato mixture to the frying pan, add the yogurt to the mixture, and continue to cook until the oil begins to separate out.

(8) Add the water and bring to a boil. Let boil a few minutes, then add the yam cubes, reduce heat, and simmer, covered, for about 25 minutes.

(9) Serve hot, garnished with the chopped coriander.

Traditionally served with chapatis and rice. I took it to my sister-in-laws as replacement for the traditional sweet potato/yams at Thanksgiving and it got raves. (If somebody "must" have marshmallows, dish up a serving and nuke it with a couple marshmallows on top.)