Food Fodder

In an attempt to become more of a local, we have taken to listening to the area radio stations instead of satellite radio while we are driving around town.  One fateful lunch hour, we stumbled across Food Fodder on KRML (it's a cute call name since the radio station is in Carmel, CA). 

One of the regular contributors was on a whirlwind East Coast foodie trip - hitting up the big cities by checking out the food scene.  The topic of discussion that lunch hour was to compare and contrast some of these larger cities to the food scene here in Monterey.  A statement that came out really hit my funny bone - or more like my sarcastic bone.  They were comparing the food scene in New York (they snuck San Francisco in there as well) to Monterey.

"You know you just can't get Peruvian food here.  I mean to get something decent you need to drive to at least San Francisco."

PALM to FACE.  Oh goodness.  I couldn't help myself - I nearly spit out the water I was drinking.  I wish I could have called the station right then and there.  After four years in the middle of Kansas, I am pretty much in food/restaurant heaven here.  In Kansas, we were all excited for the arrival of the Olive Garden and LongHorn Steakhouse.  I would have to plan special trips to Topeka to get some seafood at the Red Lobster.  (There were a couple of great restaurants - like Harry's, Della Voce, or Little Apple Brew Co., Umi's - don't get me wrong here!)  But here, you have a long list restaurants that are American, Italian, Chinese, Indian, Japanese, Thai, etc.  Hell, if you can't find a good Seafood joint, I am pretty sure the fish will jump out of the bay and give you a good fin-slapping.  I am not quite sure how these contributors would have fared in Middle America.

But I did learn something - I won't get Peruvian food here, I'll need to drive to San Francisco.

Moving

It is that time of the year in the military - the time for PCS-ing or moving to a new duty station.  This is the first year in a long while that we have had the chance to participate in the spring/summer move bonanza. After four years in one location, it really is quite a shock to see how your family has grown roots in that spot. 

We forged so many new friendships.  It feels overwhelming to be back at square one again.  Not that we are really back at square one, just that new location means finding new "here" friends. With all the moving, I am pretty sure we will run into our "Ft. Riley" friends again at some new locale.  Not to mention all this great social media lets us interact across the miles.

All the "stuff" we have.  The packers and movers transported nearly 11.5 thousand pounds of stuff.  Plus, we loaded almost another thousand into our two vehicles.  I thought I had done a decent job of purging but now that we are settling into our new home - it might just have to happen again.  I don't know how we managed to squirrel away all of it.  Given the hubby's new job, I think I might spend the time we have here in a constant purge state - there is no way all of this is coming with us to a foreign country!

The paperwork - and I don't mean the paperwork for selling a house, that is a different can of works.  The paperwork, phone calling, documenting of every service - utilities, magazines, banking, credit cards, heck online ordering - that needs to get updated with new addresses or to get cancelled.  It is one heck of a storm.  I am so glad it is over.

The uncertainty of your new location.  None of the roads are familiar - when getting from point A to point B, you pray you don't cut off the wrong the people because you just don't know that that turn comes up so quickly, or that a merge lane ends in 20 feet and really should not be considered a merge lane.  Not being able to get a pizza from your go to pizza place.  Okay, I guess that is a function of being pregnant and tired - but trying out different pizza joints and their pricing can be daunting.  I need a good pizza joint.  Thankfully, it only took two attempts to find our place!

Resetting a new home.  You need to go out and get all those essentials - like soap, toilet paper, towels, salt, tea, coffee, etc - all those things we had in our old house.  The whole system needs to get restarted. Not to mention the usual daytime routines - getting the dogs used to a new yard and especially, JT getting used to his new surroundings.  Things are just not quite the same as they were in KS.

Now that we are here, life is returning somewhat to normal.  I won't lie - moving was a big time stress for me, especially while pregnant.  I did not get much sleep.  I get a bit more now that we are settled.  I would avoid doing this ever again while pregnant.  We have begun exploring and are very happy that our new home is situated where there seems to be events going on all the time.  There is more to come - and probably a photo dump too.  Unfortunately, my computer is still sitting in it's box. We have ordered a new desk for it.  When it arrives, I can hook up the nice camera a put up some photos of some beautiful places.

Rampage

Before we begin the relocation process, I got a chance to see Baby 2.0 - lovingly dubbed "Rampage" by his grandpa - one last time.  It eases my mind as we get ready to move and travel across the country.  Rampage is growing nicely and it super duper active.  Let's say that sleeping is nigh impossible because every time I take a load off he decides it is time to tap dance and move around.  Here are pictures from the photoshoot:

I like this cute little profile picture - my favorite.

This does not leave us much doubt about whether or not Rampage is a boy.

Assurance

That sign right there - that is the sign of Assurance.  One of the biggest things I have been worried about this whole move, was what are we going to do with our house.  Do we rent it?  Do we sell it?  If we try to sell and things don't work out by the time we leave, do we try to rent it then?  Big level of uncertainty.  But this little sign says it all.  Granted we have a few things we need to get done before all is said and done, but just knowing that this won't be a worry while we move has lessened my anxiety level.

Now if only this house would pack itself, move itself, and magically find a new home that would be awesome!

Running in the Yard

It has been unseasonably cold through all of March here.  But yesterday we finally got a blast of nice spring weather.  It got to be about 60 - 70 degrees out and the sun was shining.  The perfect time to run around outside in the yard with the pugs!

Here are some still shots:

I hope we have more days like this in store for us!

Big Indian Dinner

In this attempt, my husband went for the full effect.  He tried 3 new recipes in one meal - entree, side, and bread.  Gotta give him props for that.  I usually only do a new entree or a new side.  One at a time.  So here they are, all from An Invitation to Indian Cooking by Madhur Jaffery:

Chicken Moghlai

Ingredients

2 - 3 pounds chicken legs, thighs, breasts
4 medium zied onions, 2 peeled and chopped and 2 cut in half lengthwise, then sliced into thin half-rings
fresh ginger, 1.5 x 1 in, peeled and chopped
8 cloves garlic, peeled and chopped
10 tbsp vegetable oil
2 cinnamon sticks, 2.5 - 3 in long
2 bay leaves
10 cardamom pods, slightly crushed
10 whole cloves
1 tsp whole cumin seed
1 1/2 tbsp ground coriander, dry roasted with cumin
1/2 tbsp ground cumin
1/2 tsp ground turmeric
1/4 tsp cayenne pepper
3 tbsp yogurt
1/4 cup tomato sauce
1 - 1 1/2 tsp salt
1/2 cup water
1 tsp leaf saffron, roasted and crumbled
1 tbsp warm milk

Steps

1.  Skin chicken piece, quarter breasts and divide legs and drumsticks.
2.  Put chopped onions, ginger and garlic in blender with 4 tbsp of water.  Blend until there is a smooth paste.
3.  In heavy bottomed pot, heat 8 tbsp of oil and fry sliced onions over medium-high heat for 10 - 12 minutes or until dark brown.  Remove from pot and set aside.
4.  Set heat to high and brown chicken pieces in oil a few at a time.  Let chicken brown but do not cook through.
5.  Return heat to medium high, add remaining oil, cinnamon, bay leaves, cardamom pods, cloves, and cumin seed.  Allow cinnamon to unfurl.
6.  Add paste from blender and stir for 10 minutes.
7.  Lower heat to medium, add coriander, cumin powder, turmeric, and cayenne pepper.  stir for 1 minute.
8.  While stirring, add yogurt, then tomato sauce, then chicken pieces, then salt, and finally water.  Mix well, bring to a boil, cover, and simmer for 30 minutes.  Turn the chicken every 10 minutes or so.
9.  In the mean time soak saffron in warm milk for 20 - 30 minutes.
10.  When chicken is cooked, add browned onions and saffron-milk.  Mix, cover, and simmer for another 5 minutes.

Green Beans with Ginger

Ingredients

1 1/2 pounds fresh green beans
ginger, 2 in long by 1 in wide, peeled and coarsely chopped
6 tbsp vegetable oil
1/4 tsp ground turmeric
1/2 fresh hot green chili (we used a serrano), washed and sliced very fine
3 tbsp chopped cilantro
1 tsp ground cumin
2 tsp ground coriander
1 tsp garam masala
2 tsp lemon juice
1 tsp salt

Steps

1.  Wash beans and trim ends.  Slice into rounds.
2.  Put ginger in blender with 3 tbsp of water until it becomes a smooth paste.
3.  Heat oil in pot over medium heat.  While heating add the paste and turmeric.  Fry, stirring constantly for 2 minutes.
4.  Add green chilies and cilantro and stir for a minute.
5.  Add the green beans and cook for another minute.
6.  Add the cumin, coriander, garam masala, lemon juice, salt, and 3 tbsp of warm water.  Mix well.
7.  Cover, set heat to low and cook beans for 40 minutes, stirring every 10 minutes.

Pooris

Ingredients

1/2 cup whole-wheat flour
1/2 cup all purpose flour
1 1/2 tbsp vegetable oil
oil for deep frying
extra whole-wheat flour

Steps

1.  Place flour in large bowl.
2.  Pour oil over it.
3.  Slowly add up to 1/2 cup water and mix until all flour adheres and you can knead it.
4.  Knead for 7-8 minutes.
5.  Form into a ball, cover with damp cloth, and leave for 1 1/2 to 3 hours.
6.  Heat oil in skillet (we used the deep fryer since we lacked space on the stove).
7.  While oil is heating, knead dough and separate into 14 balls.
8.  Roll each ball out until is is 3 1/2 to 4 inches in diameter.
9.  Drop the pooris into the oil.  It should sink and then rise.  Gently push pooris down.
10.  In a half a minute the pooris should puff up.  Turn it over and cook for another 30 seconds.
11.  Remove witha slotted spoon, drain in towel and serve immediately.

The Final Product

It was good but I don't think I am a fan of the pooris.  I did really like the green beans.  Super yum.  Oh we paired with the rice and spinach.

Kheema with Fried Onions and Peas

My husband has been on a kick with cooking.  He finds it really relaxing - now he understands why I do it.  So I have been letting him enter my domain once a week or so to try some new Indian recipes.  My pregnant nose is still really sensitive to new Indian spices we have added to our repertoire - needless to say, I have not been trying these recipes myself.  Letting the spices heat in the oil to become fragrant have really kept me out of the kitchen.

This recipe turned out more like chili consistency but not very spicy.

Kheema with Fried Onions and Peas

from An Invitation To Indian Cooking by Madhur Jaffrey

Ingredients

1 medium-sized onion, peeled and cut into very thin rings
4 tbsp vegetable oil
2 bay leaves
1 cinnamon stick, 3 inches long
6 whole cloves
2 medium-sized onions, finely chopped
fresh ginger, 1 inch long and 1 inch wide, finely chopped
5 cloves garlic, minced
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp ground turmeric
2 tbsp plain yogurt
2 tbsp tomato sauce
2 lbs ground chuck or ground lamb
1/4 tsp ground mace
1/4 tsp ground nutmeg
1 tsp salt
1/2 tsp cayenne
1/2 cup water
1 cup of frozen peas

Steps

1.  Halve onion rings and separate.
2.  Heat oil in a heavy-bottomed skillet over medium heat.  Fry halved onion rings for about 5 minutes until they are dark brown by not burned.  Remove with a slotted spoon and spread on paper towels.
3.  Put bay leaves, cinnamon, and cloves in the hot oil.  When the leaves darken and cinnamon starts to unfurl, add the finely chopped onions, ginger, and garlic.  Fry, stirring for 10 - 12 minutes until onions darken to a medium brown edges.
4.  Lower heat, and add coriander, cumin, and turmeric.  Fry for 2 minutes, stirring constantly.
5.  Add yogurt and stir for another minute. Then add tomato sauce and stir for another 2 -3 minutes.
6.  Put heat to medium, add meat and fry for 7 to 8 minutes.
7.  Add mace, nutmeg, salt, cayenne, and water.  Stir, bring to a boil, cover and let simmer for 50 minutes.
8.  After the 50 minutes are up, stir in the peas, cover, and cook for another 5 to 10 minutes.
9.  Finally, add onion half rings and remove cinnamon.  Serve.

The Final Product

First, I reiterate that the spice was not overly hot.  But there was enough for me to feel it.  Second, I sort of messed up while getting all of the ingredients the hubby needed.  I only picked up one pound of ground lamb (yes, I know shocking!  More shocking that the grocery store had ground lamb).  So we mixed 1 pound of ground lamb with 1 pound of ground beef.  I made for an interesting texture.  Still a yummy meal.  We paired with Naan bread and rice.

Name Game

Now that we know Baby 2.0 is going to be a boy, we have one major hurdle in front of us: picking a name.  With JT my husband and I spent the majority of the final half of the pregnancy debating his name.  My husband said he won because he wanted John.  I liked Theodore.  He mostly won because I was hopped up on those wonderful epidural medications for several hours after JT's birth.  He managed to get the name out to the doctors before I even had the wherewithal to sputter anything coherent out.

So we are stuck back at square one again.  I don't even have an inkling of where to begin.  I just know I want I another strong male name.  I couldn't even tell you what letter I would like it to start with.  Start sending your requests for baby number two's name.  Maybe we will both agree on one of them.  Oh, Oscar has already been poo-pooed.  ;o)

Destroyer of Towers

Yep, that is JT.  We enjoy our building blocks.  But if JT doesn't build it, it will not stand.  Evidence the destruction of my 3 single block towers:

I am a little bitter about the whole thing.  I can not get too angry because it is fun to do this afterwards:

I have a bunch more posts to write up....if I ever have time to write them!

It's a....BOY!

Yep, that is right!  It seems I will continue to be living in a household filled with testosterone.  But that just fine.  We went in today for our appointment with Maternal Fetal Medicine.  I am doing well - blood pressure is great when I go there (no so much when I head into the Army hospital, not quite sure why), as of almost 19 weeks I have put on about 7 pounds, and thankfully, I am not experiencing any of the swelling I did with JT by this time.  The results from the first round of blood draws seem very good - no indication of Down Syndrome or Trisomy 18 and 13.  We did a second blood draw today to strengthen that.  Baby Boy 2.0 was kicking around at 132 bpm, about 10 oz, and is sizing up to be just the right gestational age (hurray!).  He was lying head down so pictures were a bit difficult but here is what we got: