Friday, October 11, 2013

Keep It Close...Self Preservation

I can recall with a smile, the shuffle towards preparing food that we grew. The consumer mindset is often not an easy one to shake, even when we are surrounded overwhelmingly by everything we need. Hence, the shuffle. My mate, an extraordinarily talented farmer and artist would come home in half-shock, with a basket full of freshly harvested food, and find me in the kitchen preparing the same foods, only store-bought. Not only was there the reality that I had spent money on food, but that I purchased and was now preparing for our family a "substance" of lower quality, less flavor, and lacking in the the essential personal relationship that comes with growing your own food.

Now we have stepped into the Future, standing firm on practices championed in the past...

This month of October finds me in self-preservation mode. Preserving the foods of Summer's bounty to sustain and and preserve our bodies for the Winter's rest. Whether it's our Coconut and Squash based Habanero sauce, our Serrano chili paste, or our countless flower and herb combinations dried and blended specific to our family's needs and tastes. We are manufacturing our own "products" and controlling and flowing within our own sustenance. The food is fresh and it's familiar. It's intimate, CLOSE. A relationship that was established from seed....Love

We received an abundant amount and variety of peppers this month. So I offer up a Chili paste recipe. The recipe below is from the Know Thyself Family, featured in their quarterly newsletter. There are some slight variations in my final recipe but this place is a great starting point and comes close.

Easy Chili Garlic Sauce

1/2 pound fresh hot chilies
2 cloves of garlic
1/2 teaspoon salt (or more to taste)
1 1/2 teaspoons brown sugar or other sweetener (optional)
2 tablespoons vinegar, or lemon or lime juice

Remove the stems from the chilies and discard. Cut the chilies into big pieces. The seeds can be left in (for a hotter version) or taken out (for a milder version). Puree the chilies with the rest of the ingredients in a blender or food processor. Store in a glass jar in the refrigerator. Use in small amounts on bean and rice dishes, tacos, soups, or even in salad dressings.
My Kitchen Sounds Like "Transfiguration" by Alice Coltrane