Perfect Guacamole Every Time

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The key to perfect guacamole every time is perfectly ripe avocados! There are many different types of avocados, but for guacamole, I prefer the Hass avocado from California; it has the right balance of moisture and “meatiness,” and when perfectly ripe, mashes to sublime creaminess.

Ripe Hass avocados have nearly black skins, and a little “give” when squeezed gently in the palm of your hand. An avocado that is too mushy is likely to have bad spots, and one that is too hard will not mush or have the delicate sweetness required for perfect guacamole. If you purchase unripe avocados, often the only available choice, leave them out on the counter for a few days until they reach perfect ripeness, and then pop them in the refrigerator. They will continue to ripen in the fridge but much more slowly, giving you time to use them for whatever purpose.

The following is less of a recipe and more of a guide. I learned to make it this way in Yucatan, Mexico from a man who was cooking for are large family reunion.

The basic ingredients are quite simple:

3 ripe medium Hass avocados
Jalapeño or Serrano to taste
Lime juice, one lime for each avocado
Salt to taste

I also like to have garlic and /or shallots in mine, and sometimes add finely chopped tomatoes at the end.

In Mexico, they use a mortar and pestle, and begin by grinding the pepper with the lime juice. If you don’t have a mortar and pestle, you can mince the pepper, or puree it. Scoop out the avocado, and blend in. I don’t like to make my guacamole perfectly smooth. I like it pretty textured. That is a matter of personal preference. You can blend it to the degree that best suits you! If I am using garlic, I add it before the lime juice and pepper to get it well mashed first. I mince the shallots.

Serving guacamole with freshly cooked chips is the best, but any sturdy corn chip will do! My current favorite brand is Juanita’s.

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Just Say No to Easy Fixes

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Many years ago, when I first moved to Portland, Oregon from Colorado, I began suffering from a bout of depression, undoubtedly related to the absence of sunshine (Solar Affective Disorder). It wasn’t a true clinical depression, as I could still function relatively well. The worst symptom for me was how irritable I was. I felt that my irritability was getting in the way of my work relationships, and I mentioned it to my primary care physician who was more than happy to prescribe 10 mg of Prozac for the condition.

I began taking the drug, and immediately felt more energized with improvements in my mood. After about four months, I decided that I would stop taking it. My doctor, didn’t see why I would want to stop taking it if it was working. “I don’t want to be dependent on a drug,” I had said. “I would prefer to figure out how to be happy without it.” I tapered off it, and have never looked back. I think the drug was a good thing for me in that moment; it helped me to break some mental behavioral habits that I had fallen into, but it didn’t seem like something I wanted to be locked into for life.

A couple of years later, a teacher suggested evaluating our middle-school daughter for ADD. We did that, and left the doctor’s office with a prescription for Adderall. I felt ambivalent about it at the time, as it seemed wrong to me that so many children were being put on drugs for the sake of classroom management, and frankly, nobody really knows what the long-term impact of drugs like these will have on children’s developing bodies and brains. We gave it a go anyway. Our daughter began taking the meds, and we could see an improvement in her ability to concentrate. After about ten days on the drug, however, she began to complain of headaches, and generally not feeling great. By the end of a month, she was still complaining, so we honored her wishes and took her off it. We have never looked back.

Recently, in my own life, after going through treatment for an early-stage breast cancer, and then having a serious post-surgical infection that required the use of six different antibiotics to cure it, I experienced a bout of anxiety and depression. I had to take a leave of absence from work, as I was fairly dysfunctional. When I tried to get my short-term disability (STD) insurance to cover during my absence from work, I was denied. I wondered if I should appeal the decision and began doing research. I learned that STD will deny coverage for mental health absences if the patient is not on drugs and not seeing a psychiatrist at least twice a week. I had said/done all the wrong things.

Of course, my primary care physician offered to put me on drugs when I casually mentioned that I was experiencing anxiety and depression, but I had declined. My reason for declining was that I had no idea what was causing my altered mental state. I suspected that it was the last antibiotic that I was on, Zyvox, a weak MAOI, but it also could have been the result of dealing with the traumas I had endured for the months prior, or the fact that my situation at work was less than stellar, or that due to my cancer treatment my estrogen level was at zero, or all of the above. I wanted to solve the problem through proper nutrition and exercise, which is what ultimately I did. I did yoga, walked and went bike riding daily with my daughter. I rested. After about six weeks, the anxiety and depression dissipated, and I was back to being myself. It upset me that the insurance, which I had paid for, and never tried to use until then, would not cover me unless I were on drugs, as if somehow being on drugs proves that one is suffering from a bona fide mental illness.

This morning, I stumbled upon an article about menopause, and treating it with ADHD drugs. During menopause, as estrogen declines many women experience what is known as “brain fog,” an inability to concentrate for which many doctors are prescribing attention deficit disorder drugs. Then I Googled “Menopause and ADHD.”  Lo and behold, a slew of articles popped up touting the benefits of all sorts of amphetamines for menopausal women. It turns out that doctors are handing out amphetamines to women like candy. I have several friends and relatives who are taking them, ostensibly to treat their late-diagnosed cases of ADD. No doubt, menopausal women experience hormone related attention issues, but I would argue that taking amphetamines is not a wonderful long-term solution. The list of side effects for amphetamines is daunting, and some of the long-term mental and physical consequences are dire.

What disturbs me most about the suggestion that menopausal symptoms, and menopausal women, should be treated with powerful psychoactive drugs is that it reflects the medical industry’s continued view of women as psychologically fragile. I am reminded of a story my mother tells of having high blood pressure back in the sixties that began as the result of taking birth control pills. Her doctor prescribed Meprobamate, a tranquilizer, a practice that was driven by the belief that women are prone to neurosis by virtue of their hormonal imbalances. The drug was intended to subdue her as much as it was to lower her blood pressure.

Gender bias in diagnoses and treatments is a well documented phenomenon that doesn’t just have an impact on women; it has an impact on everybody. According to the World Health Organization, men suffer from mental health disorders at the same level as women, but “doctors are more likely to diagnose depression in women compared with men, even when they have similar scores on standardized measures of depression or present with identical symptoms.” Furthermore, being female “is a significant predictor of being prescribed mood altering psychotropic drugs” (https://tinyurl.com/yythl5d), a fact that bothers me greatly.

I am not anti-medicine. There are many compelling reasons for people to take medications for mental health issues, for hormonal imbalances, and for any number of other health issues. I feel strongly, based on my own family’s experiences, that doctors are too willing to hand out pills as easy fixes to difficult problems. Looking at people’s whole lives–their families, diets, cultures, physical and mental activities–and helping people make changes without lifetime use of drugs should be a preferred goal. We need to question the biases and motives of our medical practitioners. They do not know everything, and they come with all of the cultural baggage the rest of us do.

I Am My Own Orchestra

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I played the cello in my childhood. I chose it over the violin or  viola because it was bigger and bolder, and had a voice that more resembled mine. I sometimes regretted that decision when I found myself lugging my cello to school and back during Montana winters. Mostly though, I loved my cello, the mellow sound it made when I accidentally played it correctly, and the way it felt to play a tune with the other people in the orchestra. I thank my mother for tolerating the squeaks I undoubtedly produced, and for renting my instrument, something I took for granted when it was likely a hardship for her.

In seventh grade, when I went to school at Centennial Junior High in Boulder, Colorado, the orchestra teacher was Mrs. Ford. I loved her, and she inspired me to want to practice. We lived on my mother’s family’s farm at the time. My mother was in her “season of loss,” that stage in life when one seems to be losing everything. She had recently lost her mother, then her job, and now was taking care of her sister, Cynthia, who was dying of breast cancer in a nearby  care facility.

We lived in what one of my classmates described in a hushed voice as a “shack,” as she asked her mother with urgency to please come pick her up. In truth, it was an old dairy barn, a little worse for the wear, which my uncle Neil had repurposed as his home away from home. It had a rudimentary kitchen, a living room, a bedroom and a bathroom. It smelled of my uncle’s cigars, was filthy, rodent infested, and a definite step down from the big house that we had lived in Billings, Montana on Clark Street. Even so, I didn’t think it was all that bad.

With no job, and no house, my mother still rented my cello, and finally, I was getting tolerably good at playing it. Mrs. Ford had moved me into second chair. Gretchen, the first chair cellist was definitely better than I was, but she had been taking private lessons since the second grade. I still felt that I could catch her, so every day, I closed myself into the bedroom of the dairy barn and practiced diligently.

My mother was collecting unemployment at the time, and to fulfill the requirements for receiving it, she had to apply for three jobs per week. Given her situation with her sister, she really did not want to find a job right away, and if she did find a job, it needed to be close enough to Boulder that she could be near her sister. With a Ph.D. in English, the availability of college-level teaching jobs in the area were sparse anyway, and so she ended up applying for jobs that she was over-qualified for, which included one temporary job teaching at the Secondary School in Idaho Springs. To her chagrin, she was offered the job, and had to take it. The job would start after Christmas.

In the meantime, my aunt Cynthia had passed away. It didn’t make sense to stay on the farm and to commute to Idaho Springs, especially during the winter. And so, we moved, and I had to say good-bye to my beloved music teacher, Mrs. Ford, the bright spot of 7th grade. When I arrived at my new school, the one where my mother was teaching, we learned that they did not have an orchestra. My mother felt terrible, and offered me the choice of continuing the cello with private lessons, but I declined, knowing that without a Mrs Ford, or a first chair dangling in front of me, without the satisfaction of playing in an orchestra, I would lose interest very quickly.

After a few years, I lost my desire to ever return to the cello, and when I was in college, where I studied some music theory, I came to wish that instead I had played the piano, an instrument that one could not easily carry from place to place, and that had an even bigger and deeper voice than a cello. The piano was a perfect instrument that embodied and illustrated all of music theory. It was a stringed instrument and a percussion instrument all-in-one.

And so it was that I came to purchase an upright grand piano the moment my son was old enough, and had exhibited the slightest musical talent and inclination.  At first, he was excited about piano lessons, and then he realized it was going to require some work, and then I managed to convince him that learning to play the piano was as important as learning to swim, or to breathe. He was getting pretty good around the time that his beloved piano teacher, his Mrs. Ford, passed away somewhat suddenly. I never could get him to go back to lessons after that. It made him too sad.

Our piano, a 1908 Mason and Hamlin piano with a lovely curly Mahogany case, and real ivory keys, sits squarely in the middle of our house, where it has sat untuned, and not played for the past five or more years. It is a beautiful piece of furniture. I now realize, in my own season of loss, that I did not buy the piano for him, but for myself. On a recent visit with my sister-in-law, Valeriya, a piano teacher, I casually mentioned that one of the things I was planning for my new year and my new life as an unemployed person was to learn to play the piano. She sprung into action. Within minutes I was laden with the instructional tools that I would need to teach myself the piano. She assured me that I could do it.

I began my self-teaching two weeks ago, and have made excellent progress. I eagerly await the arrival of the piano tuner because I know I will sound even better with a tuned piano. The most important thing that I have discovered since starting to learn the piano is that with a piano, you can be your own orchestra, and that you are always  sitting in first chair, no matter how poorly you play!

The Season of Loss: Everybody’s Mother Dies

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Yesterday, a famous American writer died at the age of 88. She was the mother of a good friend of mine. I met her once at his house, and we had a nice conversation. I didn’t know her well, although I would have loved to have. She reminded me of my mother. They both were/are (my mother is still alive) two years apart in age, both writers, both accomplished, both brilliant, both overly critical of other people, both justifiably angry about the lot that women in this country, and in the world have been cast. They both fought in their own ways to bring about social and cultural change.  They both loved cats. They both loved their children.

When I read in the Times that my friend’s mother had died, I cried like a baby, not because I mourn her specific loss, although her passing is a great loss, but because she represents my mother, and all of our mothers. Everybody’s mother dies. I cried for the sorrow that my friend and his sisters must be feeling about the loss of their mother. I cried for the inevitable loss of my mother, the death of my husband’s mother earlier this year, and the death of the numerous mothers of my various friends over the last few  years.

One of the privileges of having survived into middle age is that we get the honor of entering into what I have started to call the “season of loss.” For some people, it begins in their forties, and for others their fifties. For the truly unfortunate, it can span decades. A lucky few don’t enter it until later in life. It depends to some degree upon how old your parents were when they had you, and on the genetics of your family. I remember my mother’s season of loss. She was in her forties and fifties, during which time she lost her true love in a car accident, the woman I am named after, her mother to old age, two of her sisters–one to breast cancer and the other to a probable suicide, a brother to emphysema, and a number of close friends, mostly to cancer.

The season of loss is something that nobody is properly prepared for even though every single person who lives beyond a certain age will experience it. Nobody’s friends, parents, spouses, or children will live forever. Everybody  will die, and, in fact, is in the process of dying with each living, breathing moment. Knowing this brings little comfort. There is no preparation. The season of loss is an experience, a developmental stage, if you will, of mid-life. One can no more prepare for it than one can prepare for the vicissitudes of parenthood, or the ritual transformation that marriage brings to a relationship.

Although I mourn the loss of all of our mothers, I find solace in the thought that the season of loss is our rite of passage into an “age of wisdom,” a time in our lives when we know with certainty that we are mortal, that our time on this beautiful planet with our beautiful people is finite. With this knowledge, perhaps we can make better choices, do more meaningful things, enjoy ourselves a bit more, worry a little less about things that don’t matter.

Zoë’s Famous Roasted Brussels Sprouts

Our daughter is learning to cook, and the first technique she has mastered is roasting. Roasting is a great place to start cooking, because you can make a whole meal in the oven with judicious timing. We often do tag team cooking, and Zoë has taken it upon herself to become the resident vegetable roaster. One of her claims to fame is that she even got her vegetable-hating cousin to eat her brussels sprouts, and to come back for seconds!

Pan-roasted brussel sprouts
Zoë says that her secret is to toast the sprouts rather than burn them. The fresher the sprouts, of course, the better the result.

Serves: 3 to 4

Time: 45 minutes, 30 active

Ingredients:

2 T olive oil

1 lb of fresh brussels sprouts, cleaned and halved

3 cloves of garlic, sliced cross-wise

Fresh rosemary

Fresh thyme

Salt and pepper

Lemon juice to finish

Instructions:

Preheat oven to 400 degrees F.

Arguably the most time-consuming part of making brussels sprouts is trimming and cleaning them, but it is totally worth it! Trim the stem to loosen outer leaves, and cut in half.

Place brussels sprouts in a baking dish with sides that will hold them on when you go to turn them. You want them to be a single layer deep, so we find we often need a cookie sheet with edges. Other times we use a cast iron skillet. We line it with parchment to make clean-up easier.

Drizzle olive oil over brussels sprouts and toss to coat. You can also use an olive oil spray if you prefer. Add garlic and herbs, salt and pepper to taste, and toss again before placing in oven. How long they take to cook will depend on how big they are. We peek at them after 10 minutes, give them a stir, and then every 5 minutes after that until they are done. Squeeze lemon on these before serving.

Serving suggestions:

Brussel sprouts are best in the winter, and are well suited to be served with most any protein.

Sautéed Greens with Other Vegetables

A few years ago we started to make a concerted effort at eating a more wholesome diet, relying less on carbs and prepared foods. One of the staples in our diet has become cooked (sautéed, braised, roasted, etc.) greens. This recipe, may be adapted to different greens and vegetables, which makes it an important piece of cooking knowledge to have. We often don’t plan our cooking, and find ourselves rummaging through the vegetable bins for things that might taste good together. This combo is especially good!

Kale with asparagus
Kale and other greens mixed with vegetables are delicious. The varied textures and flavors bring more interest to the dish than it would have otherwise.

Ingredients:

2 T olive oil

1 lb of kale, chopped

1/2 lb asparagus, or alternatively, broccoli florets and stems (peeled and sliced)

1 onion, diced

1 clove of garlic, minced

Zest of one lemon

Juice of one lemon

Red pepper flakes

Water as needed

Salt and pepper to taste

Instructions:

Put oil into a heavy deep skillet, or a wok large enough to hold uncooked greens.

Cook onions and garlic together, until onions are translucent. Try not to burn the garlic.

Add greens and asparagus (or broccoli) and stir for a minute or so. Add lemon juice, and a few tablespoons of water to help the vegetables steam a bit. Add lemon zest, pepper flakes, and salt and pepper. Stir frequently, and test greens and vegetables for doneness. I prefer to turn the stove off when the vegetables are a little under cooked, and let them sit, while I finish the rest of dinner. I turn the burner back on to heat them up just before serving.

Serving suggestions:

This is a great side dish for any chicken, fish, or meat that you are serving, and also is a wonderful complement to legume dishes served with rice. I frequently use my leftover greens in soups. You can use any combination of greens and vegetables, however, I find that collards are better braised since they can be tough and bitter if not cooked for a long time.

Spiced Apples: Lovely Any Time

Remember those weird food-color infused spiced apples that women in the 60’s made with red hots? These are not those! There is really nothing easier than making spiced apples. Truth be told, you don’t actually need a specific recipe to make them, like so many of the things that I most enjoy making. So take the following as guidelines, rather than as some sort of immutable truth. If you don’t like one of the ingredients that I like, leave it out, by all means, and add other things that you think will enhance it for you!

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Servings: 4

Time: 25 minutes, 10 active

Must-have Ingredients:

4 tart apples, peeled and cut into chunks

1/2 c sugar (I like brown)

1 t cinnamon

Dash of salt

1/4 c liquid (water, apple juice, lemon juice, etc.)

Optional ideas: 

Nutmeg

Chinese five spice

Nuts

Dried fruits (raisins, cherries, etc.)

Lemon zest

Calvados

Instructions:

Peel, core, and cut apples into chunks. Sometimes I just cut them into wedges. Depends on my mood. Put these in a medium-sized heavy sauce pan.

Add the rest of the ingredients. Bring to a boil and stir, turn down to a simmer. Check apples every now and again to see if they are a consistency that you like. If you over cook it, nothing is lost; it just turns into apple sauce, which is also delicious!

Menu ideas:

Serve this as a side dish with almost any pork dish. It also makes a great dessert when served with vanilla ice cream, especially if you made it with calvados. Leftovers are great for breakfast in your oatmeal, or eaten with yogurt and granola.

Garlic Rosmary Roast Pork Tenderloin

Over the years, I have become a big fan of pork tenderloin, and in the fall and winter it is a staple at our house. I like the fact that it has very little fat, and that it is versatile. You can prepare it quickly in a many different ways. One of our favorite ways to prepare it is roasted at a high temperature, a method that we learned from Barbara Kafka’s cookbook, Roasting: A Simple Art.  There are so many fabulous rubs and sauces that you can make with your roasted pork tenderloin, but we like this classic for an any-night easy meal.

Pork tenderloin medallions
Serve on a platter sprinkled with fresh rosemary and a balsamic glaze reduction.

Servings: 3 to 6

Time: 30 minutes, 10 active

Ingredients:

1 or 2 1lb pork tenderloins (about 2 inches thick)

Olive oil

4 cloves of garlic, cut into small pieces

Several sprigs of fresh rosemary

Salt and pepper

Balsamic reduction

Instructions:

Preheat oven to 500 degrees F.

Rinse and pat dry your pork tenderloins.

Rub with olive oil, and place on a heavy cooking sheet or cast iron griddle or skillet

Using a small sharp knife, make 1/2- to 3/4-inch deep pockets all over the tenderloins, and tuck pieces of garlic into them.

Sprinkle some salt and pepper over the tenderloins, and rub on destemmed rosemary leaves.

Place in preheated oven, and check after 15 minutes. Using a meat thermometer check thickest part of tenderloin. If it has reached an internal temperature of 140 degrees, take it out, and let it rest for five minutes before slicing into medallions. The pork may still be slightly pink, which is good! It won’t be dried out. If that makes you nervous, you can leave it in a little longer, but beware.

Arrange on a platter, and drizzle balsamic vinegar reduction (or prepared reduction like Trader Joe’s Balsamic Glaze). Sprinkle fresh rosemary over medallions, and optionally, red pepper flakes, if you like a little spice!

Menu idea: Excellent served with baked apples or spiced apples, and a vegetable dish like sauteed greens or roasted brussels sprouts.

 

 

Baked Apples: good for the soul

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I love to cook my apples in a cast iron skillet. I like how evenly they cook, and I like the way it looks! Here I have baked two different types of apples. 

My grandmother was not a warm and fuzzy grandmother like some. I barely knew her, and one of the only recollections I have of her, is from a time when she babysat for me one afternoon when I was about 7. She made me a baked apple, which I had never had before. Perhaps that is why I am so fond of them; thinking of them just makes me feel cozy and loved. The bonus to making baked apples is that they are brain-dead easy to make, and they make a great side for pork dishes, a lovely light dessert after a heavy meal, or a wonderful cold snack the next day.

Prep time: 30-40 minutes, 15 active

Ingredients:

4 tart apples (medium to large)
4 pats of unsalted butter
4 T brown sugar
1 t cinnamon
Optional: nuts, raisins, other dried fruit

Instructions:

Preheat oven to 350 degrees F. Butter skillet.

Scoop out the cores of the apples, forming a well in the apple, being careful not to cut all the way through. I like to grease the outside of my apples with butter before sticking a piece of butter in each apple well. Greasing the outside of the apple makes the skin more tender to eat.

In a small dish, mix sugar and cinnamon and whatever else you want in your apples. Stuff the wells with the mixture. Place in skillet, and place skillet on the middle rack of your hot oven. Set the timer for 15 minutes. Check apples by poking with a fork. They should be soft but not completely falling apart. They usually get cracked skin when they are done.

You can serve them plain, with heavy cream, or with ice cream. Some people like them with sour cream. Enjoy!

Search Engine Bias, or does it know I am White?

I am working on a little side project for a friend of mine who has asked me to collaborate in developing a persona or two for designing a solution to a serious problem. I am not going to go into what that problem is. My friend and I have both have done a lot of research in the domain, and feel confident that we can come up with a persona that will be representative and serve the end goals.

I had finished an initial draft of a persona profile, and started the endless search for photos to go with the persona to bring her to life—her mood board, and day in the life stuff. I wanted to show her family, and wanted her family to be interracial, not because it matters all that much with respect to the problem, but because “we white people” often default to white people pictures in our work, because that is what we have, it is what we know, and it is what is easy. It is precisely because it doesn’t apparently matter that it does!

I wanted a picture of a mom, a dad, and two teen-aged kids. First I searched for families. Lots of great pictures of different kinds of families popped up:

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Initially, I was please that so many different types of families were represented, but then I realized that none of these families showed teens.

I quickly became frustrated by the fact that I couldn’t find any pictures of families with teen-aged children, even after I modified my search to include them. I think this speaks to how much our culture dislikes adolescents. We are biased against teenagers, favoring images of families with young, cute little children. How sad. No wonder adolescents feel so disenfranchised; they are! I gave up on that and thought I would go look for individual family members. I began looking for a mother.

I typically used Duck Duck Go as my default search engine. I entered, “stock photo middle aged woman,” very generic, thinking that I would get a mix of images of white people and people of color. This is what I got:

Duck Duck Go search MA women
Not a single “person of color,” in fact this is a very pale set. Even searching “below the fold” did not yield more diverse results!

A lot of white women, even “below the fold.” I went to Google. Same result:

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I went to Bing:

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Holy smokes! I had no idea that there were so few women of color in their middle years. I searched on “middle aged men,” and ended up with the same white result.

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What should we conclude from this? I guess white people are the only people who get to middle age?

I searched on “good-looking men.” All white. Then, “good-looking women.” All white. Who knew?

I told my husband about my discovery, and he suggested that I add “Gen Z” in my search for pictures of interracial families and teens. Darn it, if that didn’t do the trick! I found my family, finally.

I am not sure what to make of all this. I believe this is big data at its worst. Our algorithms are biasing us; they reinforce our bad beliefs, and encourage us to live inside our bubbles. Whatever is going on, it is NOT good. What do you think?