The Zen of Morning Rituals: Coffee

What does morning mean to me?  Since I am an optimist, I like to consider that magical transition between dark and daylight as pure ripening potential: a time to open my mind to all the possibilities and new experiences looming on-the-horizon, coming my way for the plucking.

As part of my morning wake up, I typically head for the kitchen to prepare a lively pot of hot coffee; it’s my signal that a new day is underway.   

Over a fresh cup of well-made coffee, I spend a little time in quiet contemplation: I write a bit, set a few goals, and I create a list of my to-dos for the day ahead.   Since I look forward to this special time, my morning coffee has become associated with comfort, anticipation, pleasure, and creativity. 

My coffee making history is also a reflection of an ever-changing lifestyle. For many years the plug-in coffee maker with the drip filter was just fine.  It was during those hectic days that the novelty of a built-in timer became a must-have addition. When espresso makers hit the market I was all over that.  During this period, a favorite called the three-in-one made filter coffee, espresso, and also frothed milk for lattes and cappuccinos.  What could be better?! 

When I lived in Florida, the Cuban influence took over and I got hooked on the simple stove-top aluminum espresso maker.  However, I finally had to admit that a little of this espresso was like drinking jet fuel, that the jolt was rocket propelled, and perhaps more suitable for an afternoon pick-me-up. 
   
This was also a time of serious weather upheavals; we had one wild hurricane after another.  I was in luck.  Armed with the stove-top espresso method and my propane catering stove, I was set and assured of my morning coffee ― under any conditions.    

I’ve always believed the French press was a kinder and gentler way of preparing and enjoying coffee.  In this Zen manner (if that is possible), the coffee beans are not ‘cooked’ over high heat; rather, briskly boiling spring water (preferably) is held briefly to reduce its heat, then a slight amount is poured over the freshly ground beans ― allowing them to expand and bloom.  More very hot water is poured over the ground beans and then allowed to stand for a few minutes to further develop their essential flavors and aroma.  

With that approach to coffee, you can well imagine my reaction.  A small individual portion would surely not suffice.  It was not long before a larger unit was mandatory.  

I have since moved on to an even bigger and better  48 ounce thermal press, plus an electric water kettle ― for the maximum Zen experience. 

Ah, yes, there’s nothing like a fresh cup of coffee to launch my day. 

A Complete Life

When it comes to life’s pleasures―and food is surely one of them, my life is far richer when there is an herb garden planted nearby.  I’ve learned it doesn’t have to be much, but there is something hugely fulfilling about kneeling amongst fresh herbs and gathering a supply to complement my cooking.  

The smell of the earth combined with the scent of freshly cut herbs restores me.   I love the perfume left behind on my skin from the oils of their bruised leaves.  On my kitchen sink, a small vase of herbs further inspires me; it brightens the space and continues to welcome all who enter. 

When I’ve lived in cold climates sage and rosemary were enough to sustain me.  In tropical locales, basil and perhaps cilantro were often my regulars.  Now, in a moderate region, I’m very fortunate to have a well rounded supply of oregano, chives, rosemary, summer and winter savory, English and lemon thyme, and purple and yellow sage.  A few of the tougher ones survive winter’s rain and snow, while fragile chives and some of the thyme, hunker in and return again when it warms up.   

Recently the thyme, savory, and oregano began going to seed.  It was time to do a quick thinning and cut them back before they became too leggy and awkward.  While I was at it, I cut everyone back and brought the residual crop inside to dry.  I laid it all out on sheet pans for a couple of days to begin the process―then moved it all to a large bowl and lightly covered it to further dry. 

This herb blend has become a real staple in my kitchen.  It may vary slightly depending on amounts and varieties used, but it is always surprisingly similar.  The winter savory, sage, and rosemary give it deep aromatic complexity while the thyme, summer savory, and oregano balance and brighten it.  Amazingly, all these unique elements seem to come together and create a distinct flavor and scent. 

I’ve always been a big herb salt fan and it didn’t take me long to figure out it was time to make my own.  Since then, herb salt has become a regular and recognizable part of my cooking.   I have resorted to regularly creating a similar blend with kosher salt.  I jazz it up a bit for gifts and special occasions by including unique grades of sea salt such as pink Himalayan or a fleur de sel.    

 

This herb salt blend has become my standard for sprinkling on eggs, pizza and in mixed salad dressings.  When roasting, it is my go-to seasoning for chicken and fish.  

I wish you could smell my latest batch of herbal salt.   There’s a slight whiff of pine trees and desert trails, lush floral notes, and lilting wafts of citrus. It is crazy that a jar of herbs and salt could anchor me to the land and resonate of the hills and valleys that surround me. 

Yes, it's true, though; my herb salt blend actually does provide an identifiable sense of place. 
 

Midnight Special

Over a year ago, I became a full -fledged Bob’s Red Mill groupie while attending a millet cooking class at their store in Milwaukie, Oregon. Not only was the class fun and informative, the level of employee pride was infectious. I was immediately caught up in their enthusiasm ― and amazed by the line of products that they produce and sell. I was smitten.

Bob’s Red Mill is a Pacific Northwest producer of whole grains and other natural products.  Bob Moore's vision of quality and innovation created an industry model and when he got ready to retire a few years back, the employees took over operations and have continued to maintain Bob’s high standards and attention to detail.   

The Bob's Red Mill Blog  is also a great resource for preparing popular as well as lesser known grains and seeds such as amaranth and teff. Since the millet class I've tried many of Bob's other products, but the hearty and nutty steel cut oats remain a favorite.

When Bob’s third annual Spar for the Spurtle contest was announced on their blog not too long ago, I was immediately intrigued. This competition is a precursor to the international event held in Scotland, where it is all about preparing the perfect porridge.  In fact, the spurtle refers to an ancient wooden rod originally used to stir oats into submission and affect the perfect porridge. 

In the US competition Bob’s only requires that steel cut oats are used as the main ingredient; which greatly opens up the field of play.  However, there are still a few other tricky caveats:  the dish must be prepared on only two burners, use no other appliances, and must be completed within 30 minutes.  (Note:  the oats require between 10-20 minutes cooking time.)    

For the past two weeks I have been committed to solving this rubix cube ― as well as creating a tasty and attractive entry.  Wait, there was one other requirement:  submit a three-minute video on the recipe.  Of course, this is presented in such an off-handed manner:  “a simple video from your smart phone will do”.  How hard could that be?   

I will not bore you with the recipe development,  my foray into filming, or the crash course in video editing.  Suffice to say, I submitted my less than professional two-minute version on time (this past Monday's deadline) and very glad to have it all behind me. 

Happily, I am still not tired of the tasting the fantastic Country Oat Hash―nested with a perfectly cooked egg and a zingy lemon-mustard sauce. The oats shine in taste and texture, yet are fully complemented by onions, carrots and mushrooms; all are punctuated by a balanced assortment of  fresh herbs (or dried fines herbes) and exotic spices (or four-spice blend).  In 30 minutes, I also pull off the perfect egg mollet―a firm-cooked egg with a moist center― as well as a zingy lemon-mustard sauce that brings everything to life. 

It’s my Midnight Special; but it is equally good any time of the day, and definitely special enough for friends.  Try it―I think you’ll like.  

Country Oat Hash Nested with Egg and Lemon-Mustard Sauce

Country Oat Hash  
Ingredients
 1 cup Bob’s Red Mill Steel Cut Oats, presoaked 10 minutes in boiling water and drained
 2 Tbsp. butter, divided

1 onion, chopped

2 medium carrots, chopped

1½ cups mushrooms, chopped

1 tsp. four spice or ¼ tsp. each nutmeg, allspice, ginger and cayenne

½ tsp. each salt and black pepper

1½ tsp. fines herbes, or 1 tsp. each fresh thyme, marjoram, savory and sage

2 Tbsp. fresh parsley, on finish

Instructions 
1.       Toast the oats in a non-stick skillet for 3  minutes.

2.       In deep skillet, sauté onion in 1 Tbsp. butter; add carrot, the spices, and cook 3 minutes.

3.       Add mushrooms, salt and pepper and cook to release the liquid.

4.       Still in the toasted oats with 1 Tbsp. butter, and then the herbs. Cook the hash over moderate heat 3-4 minutes; lower heat slightly, cover and cook 3-4 minutes longer, until the oats are gently cooked.  Stir in the parsley, remove from heat, keep covered and let rest until eggs are ready. 

To Prepare Egg Mollet
Ingredients
4 eggs, room temperature

3 cups water, or enough to cover eggs 

Instructions
1.       Bring the eggs and water to a boil, reduce heat and simmer 3½ to 4 minutes.  Drain. 
2.       Rinse eggs with cold water and set in ice water bath to stop the cooking.  Let rest 5 minutes.
3.       Crack the eggs and gently peel under cold tap water.
4.       Hold in warm water bath. 
 

Lemon-Mustard Sauce

Ingredients
1 tsp. lemon and ½ tsp. lemon zest

1 tsp. brown mustard

2 tsp. stone ground mustard

¼ tsp. each salt and black pepper

2 Tbsp. olive oil

1 cup plain yogurt 
Instructions 
1.       Combine all through salt and pepper and whisk in oil to form an emulsion. 

2.       Fold into yogurt and let stand at least 10 minutes to blend flavors.

When ready, on medium-sized plates mound each with a heaping cup of Country Oat Hash and make a deep indentation in the center.  Set a warm peeled egg mollet into each oat hash nest, drape a portion of the egg with the Lemon-Mustard Sauce and dab additional around the edges of the hash. Serves 4. 

Viva la Fiesta!

In France life may be a cabaret, but  in Mexico life is one big fiesta.

Yes, in Mexico there is always something to celebrate.  Since I started attending language school in Queretaro I have learned that these crazy mexicanos have a few things to teach us gringos about enjoying life.   

While we are breaking our necks chasing after our next dollar, they are just as likely to take a couple of hours off in the afternoon for a quiet siesta.

Today is Día de la Madre, or Mother’s Day, and it is clearly not to be taken lightly.  Here in my Mexican home, music started blaring at 6:30AM this morning.  In the next bedroom over, the senora’s family-in-residence commenced wailing a wake-up serenade, while a traditional feliz-día-del-la-madre version crooned on in the background, replete with full orchestra con horn section.  Joyful voices escalated amidst considerable kissing, hugging, and shouting, all in concert with the looped version. 

At a recent Cupleaños (birthday) celebration I became the brunt of good-natured jesting as I blindly whirled while waving a flimsy stick in search of a candy-packed taco piñata.

Earlier that day, my morning desayuno started out with a traditional plate of fresh fruit ― firmly anchored by a slice of ribbon-festooned cake.  

Later, at pre-piñata festivities, adorable individual gelatin forms were set out in lieu of our traditional frosting-inflicted birthday cake.  

  

Back at the hacienda much later, there was of course ―more cake. 

I am certain that right now all over Mexico, mamas are surrounded by throngs of their loved ones.  Plenty of good food is spread out and music is playing.   Without a doubt, there will be much singing and dancing before the night is over.  

Plazas Past and Present

Templo de la Santa Cruz

Plazas are everywhere in El Centro Querétaro and each one seems to take on a unique personality, based on its own inherent characteristics.  Typically though, these gathering places are picturesque backdrops for an historic monument or a significant building.
 

One of my favorite plazas is distinctly Querétano.  Nestled in the sloping El Centro district, the plaza del Templo y Convento de la Santa Cruz contains several monuments including a statue of Fra. Junipero Serra.  Just on the other side of these gentle foothills looms the city’s historic aqueduct, which linked essential water to the enclave in the early days.

The plaza is one of the oldest and most treasured in the city, since Querétaro was originally founded on this site in 1531.  Surrounded by so much history, is easy to get transported back in time and caught up in past events. The original church is still impressively beautiful, but in its day this was a seriously intimidating structure. 
  

Peeking through arched porticoes, we get haunting glimpses of the past as the desolate interior walls continue to reverberate and whisper of the lives of those who lived here long before us. 
There’s a museum located in the old convent now, but some of the grounds are in ill-repair and unavailable to the public.

During the day, the plaza is abuzz with activity.  Buses swarm past, regularly depositing loads of commuters into the fray.  Locals make their regular pilgrimage to church while spates of vendors hawk their wares in colorful stalls. 
 
Amongst the purple jacarandas and the plaza’s famous thorn trees, the air takes on the aromas of tortillas toasting, corn roasting, and other mouth watering treats that appeal to the locals, passing shoppers, and to tourists. 

 
You don’t have to be a hopeless romantic to fall in love with this plaza.