Food Crimes: Gifting Times Two – Ethnic Recipes from my Friends.

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Some years ago, John Voso Jr. put together a cookbook, Italian Recipes from my friends; the proceeds from which went to the Richie White Fund. Richie White was a young boy who spent most of his young life in the hospital battling cancer. He lost that battle a few days after his fourth birthday.

 

 

 

This year, John has put together Ethnic Recipes From My Friends. The proceeds benefit a number of good charities.

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The book contains JackFruit tacos. You’ll remember that some months ago, I tried JackFruit tacos at a vegan restaurant and loved them.

 

 

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When John Voso, his wife, Debbie, and myself met for dinner, I was surprised to find this recipe in the book! I, personally, can not wait to make them myself.

 

 

 

 

 

 

The book contains recipes from a number of different people and cultures:

Angel Wings from Poland, 45249898_10215606113699519_8495535016174944256_n

 

 

 

 

 

 

 

Sonoran Style Carne Asada, 44957040_10215568156710618_4786004417256095744_n

 

 

 

 

 

 

42876531_10215381572126120_7345769895918829568_nand don’t forget about dessert, A Nut Kuchen!

 

 

 

 

 

 

 

 

Ethnic Recipes from My Friends will make a great gift and it supports great causes. Contact John Voso to order your copy!

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Writer Wednesday: Ode to Professor King

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“Most of what writers write about their work is ill-informed bullshit.”

 

 

 

You gotta love Stephen King, if not for his fiction, for the way he sets things straight and to the point.

This is the line that begins King’s rewrite for his novel The Gunslingerking4, originally released in 1970, rewritten and rereleased in 2003.

He rewrote and released the novel – only Stephen King could do that.

In any case, I found his forward notably valuable. His words are not only ever for his readers, but for writers as well.

His approach to revision he says, “hasn’t changed much,” and it is “to plunge in and go as fast as I can, keeping the edge of my narrative blade as sharp as possible through constant use…. Looking back,” he says, “prompts too many questions.”

I agree. I’m one to power through and not consider edits until I’m completely finished. This way I don’t get hung up wondering if this is right, if that flows, should I change this word here? Nothing is finished until the end is on paper, then comes the time for change; however, King puts his work away for a time. I, personally, give it an edit or two or ten. I give it to my friends, I reread, fawn over every word, sentence and…. it still has errors I don’t catch for six months or a year.

king2For the original writing of The Gunslinger, King has this to say about his younger self, “too many writing seminars, and had grown used to the idea those writing seminars promulgate: that one is writing for other people rather than oneself; that language is more important than story; that ambiguity is preferred over clarity and simplicity…”

I was once in one of those very seminars when someone brought up Stephen King, “don’t worry,” the professor announced, “he’ll never be remembered in the annals of history.”

The same professor, the same class, a few sessions later, eyed me after my story had been workshopped and discussed. “I’m still trying to figure out the reason for writing the story.”

“I think,” braved another student, “she wrote it for pleasure, for publication.”

The Professor’s eyes narrowed, her lips thinned, and she sat forward in the old wooden desk, “we don’t do that in this class,” she hissed.

My nervous smile slipped away as silence rose from our feet up. No one moved. No one breathed. One girl had already run out crying, perhaps they were waiting for me. I didn’t want to cry, nor run out, but I’d felt everything I’d done up til that point undeniably wrong.

I learned to write, over the next few year, the way of the MFA, ambiguous, language king5heavy, story slipping under the covers of darkness of words and rhythm.

Stephen King, I thought then and now, by sheer volume and honesty of craft, will not be forgotten. And I’m not sure he cares one way or the other.

I think we can all learn a thing or two from Professor King.

Food Crimes: Always Ask a Local

What I learned traveling is to not settle for the food that is offered to most tourists, but to ask a local. By doing this, I’ve eaten at the most wonderful places.

Recently I visited the San Juan Islands; while browsing the shops, I began to grow hungry, so I asked the clerks for a recommendation. They all said Mike’s.

20180819_192147I wandered the streets on the hot day, pleasantly surprised when I arrived at Mike’s Cafe and Wine Bar and read: The Islands Tallest Waterfall.

I had images of a cool mist wafting over with the breeze. I entered and asked for the patio. Even more surprised when the waterfall was a mere four feet from the ground.  An island joke – it is actually the tallest!

Being too late for lunch and too early for dinner, I had the place nearly to myself.

20180818_161700Famished, I ordered the Tomate plate. A vegan version of caprese salad. I began with that. Farm-fresh, warm tomatoes: Mmmmm…. delish.

Another secret to eating a good meal is to ask the server for suggestions: 20180818_163559(0)

The Pulled Jackfruit Tacos, she told me, were only on the menu for a limited time, a summer special edition. I was not disappointed.

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For desert: a vegan berry cheesecake.

This is the best meal I’ve had in quite a long time!

On the way

I like to ask locals their ideas for activities as well. The next day, a woman recommended I visit the small town of La Conner.

I ended up at the WaterFront for fish and chips where the server introduced their special: Guinness battered Fish. I opened the menu and asked her what she liked best. She pointed to another plate of fish and chips. This, she said, we make fresh here.

Their special came in a bag and was deep fried. It might have been good, but when I travel I want to get a flavor for the area as well as a fresher, healthier choice.

In Florence, a side street tattoo artist led me to a grande deserto: authentic tiramisu.

Lost and found at a skate park in Paris, teenage skaters pointed out a corner cafe serving Galletes.

I’ve gotten lost in every major city of every country I’ve ever traveled too. This is where you meet the locals, eat the best food, and have the most authentic experiences. Get off the beaten path and explore! Ask the locals for food and other ideas.

Wanderlust