Of Texas and Rebirth

Jump to Arroz con Pollo

With all this beautiful weather, the girls and I have been spending most of our time outside.  My parents live out in the country–it takes twenty minutes to get to the nearest town and we could walk to a large cattle ranch no matter which way we went down our road.  The road that their property abuts is fairly quiet, shaded by very old trees.  It’s so peaceful.  The girls and I walk down the road for about a mile on lazy afternoons.

I scrounged up some flower pots in my mother’s shed and bought some soil and seeds.  I decided to go with local flowers–bluebonnets, cockscomb, daisies, and cacti–in the hopes that eventually I will find a job and begin anew with a new apartment or house with a yard or patio in which to plant these flowers.  It was a lot of fun to plant the seeds with the girls, albeit rather messy.  We also planted the verbs and veggies we’d need for salsa.

By the time we were done, the girls thought it was a fabulous idea to roll and jump in the mud.  But such is the life of a parent.

We also caught a caterpillar munching on my mother’s roses.  I put it in a jar with a bunch of leaves, punched holes in the lid, and we watched the little guy munch away.  We also got to see what caterpillar feces look like.  Sadly, though, it seems the little caterpillar has passed away.  The girls wanted me to catch another one for them, but I didn’t want to negligently take another life.

"Ostara" (1901) by Johannes Gehrts. ...

"Ostara" (1901) by Johannes Gehrts. The goddess Ēostre/*Ostara flies through the heavens surrounded by Roman-inspired putti, beams of light, and animals. Germanic peoples look up at the goddess from the realm below. (Photo credit: Wikipedia)

Since I was to mixed up in my own depression, the girls missed out on Ostara and Holi this year.  So I’ve been trying very hard to make sure they get to enjoy Easter.  We still did some pagan things–coloring eggs, having an egg hunt, and talking about rebirth–but I also explained to the girls that some people celebrate the resurrection of Jesus on Easter.

And here, I must admit, it’s been difficult instructing the girls in two faiths.  They see similarities with Jesus and the Green Man, which makes sense to me as well.  But I do worry if it will make it difficult for them to understand what Jesus means to Christians.  Or maybe I’m just not explaining it right?

I’m finding symbols of crawling out of a destructive situation popping up in my life lately.

Picture of Hindu Goddess Kali. This photograph...

Picture of Hindu Goddess Kali. This photograph was taken during Kali Puja at Naihati, a town in West Bengal, India. (Photo credit: Wikipedia)

I’ve had dreams where the Hindu goddess Kali, normally associated with death and destruction, has talked to me.  Anyone who knows me knows that I’ve been leery of talking to “dark goddesses,” mostly because their destructive power is not something to trifle with.  But Kali was not telling me to go out and to destroy things.  In one dream, she was warning me about a great evil–a random guy I was having a conversation with in the dream.  In another, we were having tea at some random coffee shop, like a pair of old friends, and she was telling me how my situation (the husband/divorce issue, joblessness, isolation) is only temporary, like most things in this world.  Kali has appeared like a grandmother figure, as well.  After talking to some Hindu and pagan friends (and an anthropologist friend) about these dreams, which at first confused me, and doing my own contemplative introspection, I think Kali is telling me that some things must end for good things to begin.

Icon of the Resurrection

Icon of the Resurrection (Photo credit: Wikipedia)

Ostara and Easter are both about death and rebirth.  Ostara is a Germanic goddess who is associated with the spring equinox.  She symbolizes the rebirth of nature after its death (winter).  Easter is literally about the death and resurrection of a god (Jesus).  Holi is also about the death and rebirth of the Hindu god of love, Kamadeva, who helped Parvati (of whom Kali is an incarnation) to marry Shiva (god of destruction and rebirth) at the cost of his life.


Arroz con Pollo

I grew up eating what my father refers to as “Texican cuisine,” or what many people call “Tex-Mex.”  One of my mother’s favorite dishes to cook was arroz con pollo.  I cooked it for myself during college, but stopped after about my third year of marriage because my husband wasn’t a fan.  Arroz con pollo, which means “rice with chicken” in Spanish, is pretty popular in Latino cooking and, like most Latino cooking, varies widely from culture to culture and family to family.

Arroz con pollo is one of those dishes that you can whip up to feed many people, and it requires very little work.  As with most of my family recipes, this is my best attempts to measure the palmfuls or shakes of the spice jar, so you may want to adjust the spices to suit your palette.

Ingredients

  • 4 chicken leg quarters
  • 2 tablespoons cooking oil
  • 1 small onion, chopped finely
  • 1/2 bell pepper, diced
  • 1 small tomato, diced
  • 1 cube tomato bouillon
  • 1 cup rice
  • 2 cups water
  • 1 tablespoon cumin (more or less, to taste)
  • 1 teaspoon chili powder (more or less, to taste)
  • 1/2 teaspoon cayenne powder (more or less, to taste)
  • 1/2 teaspoon black pepper (more or less, to taste)

Directions

  1. Heat the oil in a large frying pan.  Add the chicken and fry it until it is completely brown on the outside.
  2. Remove the chicken to a bowl, set aside.  (Note, the chicken is still raw and blood may drip, so you want it in a bowl you can easily sterilize.)
  3. Fry the rice in the chicken grease.  Add the onion and bell pepper.  Fry, stirring occasionally, until the vegetables are tender.  Add the tomato and fry a little bit more.
  4. Add the water, tomato bouillon, and spices.  Stir thoroughly.
  5. Cover and let simmer until the chicken is thoroughly cooked (about an hour).  The rice will cook before the chicken does, but it will not burn.  Stir occasionally while it is cooking.

Arroz con pollo goes very well with a fresh vegetable composition, like black bean salad, and homemade iced tea or horchata (or margaritas).

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Comforting Chicken Soup Starts with a Good Broth

Jump to Homemade Chicken Broth

During cold La Niña episodes the normal patter...

La Niña phenomenon - by NOAA via Wikipedia

I learned that Ohio has been experiencing what is called an “Indian Summer” as a result of La Niña phenomenon, which has unusually occurred two years in a row.  An Indian summer usually occurs in autumn or early winter, when there has been some snow or frost, and then it’s followed by a period of unseasonably warm weather, followed by more cold weather.

In the South, we called that “normal weather.”

And the dramatic fluctuations in temperature, coupled with the wetness of “winter,” would typically lead to people getting sick (actually, the weather change itself doesn’t make people sick, but it can trigger their allergies and force them to stay indoors in drier air and around other germy sick people, and this makes it easier to get sick).

But here in Ohio, you can feel the temperature extremes more.  When it’s warm, it’s perfect weather for hiking and playing outside.  Then suddenly it’s cold and wet, and we get runny noses and have no desire to go outside, unless there is some of that strange, fluffy white stuff falling from the sky (which people call “snow”) to play in.

Because my kids are both under 6 (the age that the American Academy of Pediatrics recommends is the minimum for taking over-the-counter cold medicine), it’s important to me to do everything possible to make sure they don’t get sick in the first place.

Common cold

The Rhinovirus, one of the viruses that causes the common cold, looks much like a snowflake. - Image by Robin S via Wikipedia

One of the best ways to combat the common cold and the flu is chicken soup.  This is one old wives’ tale that hasn’t been debunked.  In fact, doctors have found that it does in fact help to fight some respiratory illness.

Homemade Chicken Broth

There are many recipes for chicken soup out there (here’s a simple one), but they all pretty much require pre-made chicken broth.  I personally believe that if you’re going to make homemade chicken soup, you should use homemade chicken broth.

For a few years now, I’ve been using a recipe I adapted from Tapas Deck by José Andrés (it was a gift from a dear friend who spent a year in Spain).  It’s an amazing recipe and is very easy to follow.  All I’ve ever added is ginger.

Also, I try to use organic chicken whenever possible (and living near the Amish in Ohio, I’ve found I can also buy Amish chickens at some local grocery stores, and their chickens taste fantastic and are pretty much organic as well)–it tastes richer, was raised humanely, and wasn’t fed antibiotics (which may actually impair your body’s ability to fight certain infections later) or other harmful chemicals, like arsenic, which young chickens contain more of (and I know from having worked in the poultry industry that commercial chickens are about 4 months old when butchered–and a home-grown 4-month-old chicken still looks like a baby chick!–because they are also pumped full of growth hormones and other chemicals).

The ingredients for chicken broth have just been put on the stove to cook.

Ingredients

  • 1 whole chicken, rinsed
  • 3 carrots, peeled
  • 2 onions, peeled and halved
  • 1 leek, well washed and outer leaves removed
  • 1 head garlic, cloves peeled
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon black peppercorns
  • 1 bay leaf
  • 1 sprig fresh thyme (if you don’t have fresh thyme, 1 tablespoon of dry thyme will do the trick)
  • 10 sprigs fresh parsley (if you don’t have fresh parsley, 1/4 cup of dry parsley will do the same thing)
  • 1 tablespoon of freshly grated ginger root
  • salt to taste (I recommend kosher salt for better flavor)

Directions

  1. Pour 4 quarts of water in a stockpot (or any very large pot) and add all the ingredients except the salt.
  2. Bring to a boil.  As the stock comes to a boil, foam will form on the surface.  Scoop this off immediately, so that your stock will end up as clear and clean as possible.
  3. Reduce the heat to low and simmer for 2 hours.  You don’t want to overcook it, or the chicken will fall apart and you’ll have a lot of tiny bones to pick out of loose meat pieces.
  4. Add salt to taste and remove from the heat.
  5. Strain the stock.
  6. You can store it in the refrigerator for up to 1 week.  I prefer to store whatever I don’t use immediately in the freezer, separating it into 4-cup increments.

You don’t have to worry about discarding the leftover chicken meat.  I like to debone the chicken and use the meat in tacos or in the subsequent soup I prepare, but you can do many other things with the boiled meat.

English: Chicken soup and toast Български: Пил...

Image by Biso via Wikipedia

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