Africa Sunset

A Taste of Africa

It was in 1985 that I fell in love with Africa. I found myself sitting in a movie theater watching Meryl Streep play the famed Karen Christine Dinesen later to become Karen Blixen. Her character was introduced in 1937 by Author Karen Blixen also known as Isak Dinesen. The book is a bit different from the movie that won 7 Academy Awards that year but Meryl Streep and Robert Redford were stunning in their parts as the leading man and lady. I own the book, it is one of my most treasured gifts from my husband.

The screenplay tells the story of a Danish woman who has failed to marry. Rather than stay at home and care for her aging mother, she negotiates with her friend Baron Bror Blixen to marry her for her dowry. Her journey begins when they move to Nairobi (the Capital of Kenya) Africa to start a farm. The plot has many twists and turns as Karen finds herself the proprietor and sole manager of a coffee farm. She is an independent woman who learns by experience how to deal with wild animals.

She navigates the culture of the various African tribes such as the Kikuyu, the Somalis. and the Maasai. She blossoms while winding her way through a complicated landscape which means even being misunderstood by those who should be her peers, the English locals. This story is set during a time when women were not treated equally to men. It takes place at a time in history when we were heading into World War 1.

The ways in which Karen deals with adversity, infidelity, and loneliness are on point. As are the love scenes between her and her lover, Denys Finch Hatton. Without giving the entire movie away I highly suggest you order this one up on Amazon Prime and watch it. It is worth the small streaming fee. I watch this movie at least once or twice a year. I still hang on to my seat at the suspenseful parts, laugh at the funny lines, and cry right along with Karen.

What Does This Movie Have to Do With Food You Ask?

Yes this is a food blog, however it is because of my love for Africa that began in 1985 that I can truly pour my heart into writing this article. I have vivid dreams of one day going there to fly in a hot air balloon over the Serengeti as I watch the animals roam and run beneath me. I will camp on safari and eat food that is cooked over an open fire. I will lunch on these Braai Broodjies, a South African barbeque sandwich, similar to our paninis except cooked over an open flame. You may have thought the food of Africa appears simple but I have come to learn the flavors are phenomenal.

Our Visit with an Authentic African Cook

We had the opportunity to interview Mercy Kibe, founder of Mizizi Spices in Raleigh, NC. She moved to the United States from Africa and after earning her degree she decided to take the entrepreneurial route. She opened up an African spice company. She cooked for us the day of filming and I was impressed by how the spices in her foods opened up the food’s natural flavors. Below are some of the items she prepared for us. Believe me, they were as delicious as they look!

Watch the full interview with Mercy below.

The Continent of Africa

Africa is the second-largest continent in the world only to be outranked by Asia and it is surrounded by water from every direction. Africa is not only vast in its size, it is also diverse with many unique tribes of people all with their own traditions and unique foods and cooking styles. We could write for days about all of them in this article, however, in order to give you the taste of Africa, we will focus on just a few of the areas that will hopefully bring forward the depth of flavor that African food provides.

Kenya

The area of Kenya is the one most known and loved by tourists who visit Africa. The Maasai Mara National Reserve hosts a large population of protected species that can be photographed in their natural habitats, Mombasa beach is gorgeous for those who prefer the coastline. Lake Nakuru used to be well known for its flamingo population however I am told that rising waters have moved them away.

The Food of Kenya

The food of Kenya is made up of lots of vegetables, corn, rice, and some meats. I am told that kale/collards called “Sukuma Wiki” can be served up to five days a week in a typical Kenyan home. Pilau, which is spiced rice, is another common food served in Kenya. Meat also makes its appearance in Kenyan cooking. Nyama Choma is roasted meat cooked over an open flame and is usually from a goat or beef.

In Kenyan cooking, there is also a version of Beef Stew simply called Kenyan Stew. It has a tomato and onion base and it is also usually made from goat or beef. Ugali is a staple in Kenya, made from cornmeal. It is boiled until it forms a pasty consistency. Similar to grits, this dish keeps everyone full. Irio is a popular Kenyan dish made up of sweet potatoes, peas, and corn. Traditionally the peas would be mashed and the dish would be more green, however, this Irio is much more pleasing to the eye with all the same flavor. It may be served as a side dish or as an entre’. You may see some similar foods in other areas of Africa outside of Kenya, though each region brings something unique to the table.

Senegal

Senegal sits on the most western point of Africa. It is known as a society of artists and storytellers. Its capital is Dakar a city on the Cape Verde peninsula. Senegal was under French rule until as late as 1960. It is smaller in size compared to many other African countries, however, we wanted to include it because it is big in flavor. Its grasslands, tropical rainforests, and proximity to the ocean provide the perfect environment for harvesting a wide variety of foods.

The Food of Senegal

Its seashore provides ocean treasures like Tuna, Swordfish, Sole, and Monkfish so it is no wonder fish is the main staple food in Senegal. Add to that the many cultural influences that contribute to its cooking styles from France to Vietnam and you have a recipe for food success. Senegal has a unique variety of tropical fruits such as dates, coconut, papaya, and pineapple to name just a few. Its vegetables Okra, Cassavaroot, and Eggplant offer a savory accompaniment to those sweet rich fruits.

Pair any of these with its wide choice of native seafood and you have a grocery list that any contestant on The Food Network’s popular show Chopped would kill for. Meat can be found in Senegal but due to the fact that it is a Muslim country, your choices will likely be limited to mutton, goat, and chicken. You may find your dish served with a grain such as Fonio or Millet and be given a slice of Chapati (unleavened bread) to scoop your food with. Dishes like Thieboudine a mix of fresh and dried fish or grilled Thiof a white meaty grouper stuffed with vegetables and spices.

Morocco

Morocco lies in Western North Africa with a border to the Atlantic Ocean directly across from the Strait of Gibraltar from Spain and borders the Mediterranean Sea. Morocco also boasts these majestic mountains aptly named the Atlas mountains. The largest port is Casablanca and yes, that is the name used in the famous 1943 movie starring Humphrey Bogart, however, it was not filmed in Morocco so the movie never really portrayed the rich culture of this city.

The Food of Morocco

Dried Fruits are plentiful, figs, apricots, dates, and of course olives. Morocco is the world’s second-largest producer of olives. You may try them Lemon-Cured or in Harissa (red chili and tomato paste mixture with spice).

Bocadillo is a Moroccan Sandwich very similar to the Spanish version made with sausage. Both use a baguette as the vessel however in Morocco the common filling flavors are tuna, potato, egg, and olives served with a side of chili paste. You may opt for something a bit lighter when eating Moroccan food, Why not use a native grain as a base for a salad. This one below is made with Couscous and its nutty flavor, paired with some fresh greens, flavorful herbs and spicy radish will make you smile.

Moroccan Cooking Techniques

If you have never cooked in a Tagine you can pick one up at your local cooking store or for a more stylish addition to your kitchen, at World Market for under $50.00.

Cooking with a tagine has some rules:

  1. Season it before using it
  2. Never place on direct heat, use a tagine heat diffuser
  3. Wash by hand, do not soak in soapy water

Ethiopia

I am writing about Ethiopia last and not because of any other reason than we will visit an Ethiopian restaurant to finish this article. I am curious to see how the most populated landlocked country in the world, whose population is only second to Nigeria will impress me personally.

Ethiopia is known for producing honey and coffee and has the largest livestock population in Africa. Ethiopia sits just above Kenya and next to it is Somalia. Somalia has the longest coastline on Africa’s mainland. Perhaps you have heard of its capital city, Mogadishu.

We visited Nafkot Ethiopian Restaurant early on a Friday night in Raleigh, We walked into a brightly lit, clean establishment. The first thing that caught my eye was an African mural of a safari that encompassed the entire back wall. In front of the wall on a platform was a box filled with cups, an incense burner, and a coffee urn I would come to know as Jebana. Alongside all of that was a bowl of popcorn. I was intrigued and a little excited because I knew I was about to embark on a unique, culinary adventure.

Behind me was a display of African Art created in multiple mediums, folk-type dolls, clay vessels, and portraits of the Ethiopian people. I smelled an amazing fragrance of burning frankincense and possibly myrrh as I turned around I saw a table to my right being served a pot of coffee with this incense smoke dancing all around them. I could not help but spy a bowl of popcorn being placed on the table next to the coffee. I let my waiter know I wanted that to start with. He smiled and said in a very thick Ethiopian accent “no, that is to finish the meal”. He pointed to the platform where the large coffee urn sat and said this is the custom. Popcorn for dessert? What? I am very confused. I scoured my menu and found the Ethiopian Ceremonial coffee with popcorn. I would just have to wait until after my meal to discover how popcorn tasted with coffee.

The Food of Ethiopia

To start, my dining companion ordered a Guava and Papaya juice drink. It was very pretty. I did not taste it however his description was thick, sweet, and filling. Perhaps more like a fresh juice or smoothie without the ice. For our entree’s we ordered Lega Tibs which is beef tips, with rosemary, onions, and carrots in a special butter sauce. The beef was tender and the sauce was clean tasting with almost a hint of citrus. In addition, we ordered the Awaze Tibs which was also made of beef tips, the flavor was completely different. This dish had some hot chili, just enough. The Awaze Tibs main flavoring is from a Yawaze paste made with mead and honey. The spiciness of the pepper with the sweet from the honey was perfectly balanced so that it made you want to go back for another bite. We waited a good amount of time for our food but when it arrived, I realized it had all been made fresh to order and I will wait any day for good food,

The bread called (Injera) arrived first in a big metal serving dish. This bread was a brownish/gray color with a spongy texture. Injera is a fermented unleavened sourdough made from Teff flour. Teff is one of the ancient grains from Ethiopia. It is one of the smallest grains and is perhaps closer to a grass than a grain. Teff flour is gluten-free and high in fiber. You can find it in Bob’s Red Mill line. If we were visiting Ethiopia we would see Injera being cooked over an open flame.

Our server then arrived with our entrees and spooned out some of each onto the large tray of Injera. He asked if we know how to eat it and we had to admit we did not. He tore a piece of napkin and made a scoop with his fingers and said just like this, but use the bread. How much fun is this? We will eat our entire meal with our hands.

With full bellies, it was time for our Ceremonial Ethiopian Coffee with Popcorn. The coffee called Jebena Buna arrived and it was poured into small demitasse cups. We were offered whole brown sugar to add, but no creamer. This coffee was meant to be enjoyed for its high flavor, low acidity, and an almost citrusy aftertaste. The popcorn was placed on the table and then the incense arrived. We sipped on the coffee and tasted the popcorn with it. Why did the popcorn work with the coffee? I found out it was popped in coconut oil. Think sweet popcorn and bitter coffee. I asked our hostess the owner, Selam, why the popcorn is part of the ritual and she replied because it is happy corn. I suppose that is right… can you be unhappy while eating popcorn? I think not. We enjoyed the incense fragrance as much as the taste of our coffee and popcorn.

We left relaxed, full, and happy. I suppose that is Selam’s goal for every guest. I have to admit we did not know what to expect in our culinary journey to Ethiopia and we were ecstatic with the experience. We can’t wait to visit again.

In the movie “Out of Africa” there is a scene where Karen tells her guests a story, that takes place in a land far away. When asked if she had visited the country that she is describing she simply says ” I have been a mental traveler”. We hope you have enjoyed being a mental traveler along with us on our African Journey.

3 ingredient cranberry sauce opt

3 Ingredient Cranberry Sauce

3 Ingredient Cranberry Sauce

Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the "most-ess" who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.

Ingredients
  

  • 12 Ounce Package of Cranberries
  • 1 Cup of Orange Juice
  • 1 Cup of Sugar

Instructions
 

  • Wash the berries and set aside
  • Add the orange juice and sugar together in a medium pot
  • Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
  • Place a cover on the pot but keep an eye that it does not boil over
  • Cranberries will start to pop
  • Stir occasionally over the next 10 minutes
  • Remove the pot from the stove uncover and let it sit for 1 hour or until cool
  • Ladle the sauce into a container and place in the refrigerator

Video

Tried this recipe?Let us know how it was!

Throw away those cans of processed cranberry jelly and make your own simple, delicious, cranberry sauce this year for Thanksgiving. This sauce has only three ingredients so anyone can make it! This is the perfect recipe for a beginner cook who has to bring a side dish to a family gathering or for the host or hostess with the most-ess who wants to provide more scratch dishes at their Thanksgiving table! Your family and friends will be impressed with your amazing cranberry sauce and only you will know how easy it is to make.

Ingredients

  • A 12 Ounce Package of Cranberries
  • 1 Cup of Orange Juice
  • 1 Cup of Sugar

Instructions

  1. Wash the berries and set aside
  2. Add the orange juice and sugar together in a medium pot
  3. Cook for 2 minutes over medium heat until the sugar is dissolved then add the cranberries
  4. Place a cover on the pot but keep an eye that it does not boil over
  5. Cranberries will start to pop
  6. Stir occasionally over the next 10 minutes
  7. Remove the pot from the stove uncover and let it sit for 1 hour or until cool
  8. Ladle the sauce into a container and place in the refrigerator

Enjoy!

Watch How To Make It

Sweet pot cass 1023

Sweet Potato Casserole w/Bourbon Bacon and Pecans

Sweet Potato Casserole

This is not your grandmother's sweet potato casserole, there are no little marshmallows and there is not a ton of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.

Ingredients
  

  • 4 to 5 Previously Baked till soft Sweet Potatoes
  • 4 Tablespoons Butter melted
  • 1 Cup Brown Sugar Reserve half of a cup for the pecan bacon topping
  • 1/4 Cup Milk
  • 2 Eggs beaten
  • 2 Tablespoons Bourbon
  • 2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Salt to Taste
  • 1/4 Pound Bacon Cooked and Chopped
  • 1.5 Cup Slightly Chopped Pecans
  • 1/3 Cup Flour
  • 6 Tablespoons Warm Bacon Fat
  • 1 Teaspoon Cayenne Pepper
  • 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage

Instructions
 

  • Preheat the oven to 350 degrees F
  • Place the cooled and peeled sweet potatoes in a large bowl
  • Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
  • Cook the bacon in a frying pan until crisp, remove the bacon and set aside
  • In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
  • Spoon the potato mixture into a 9X13 baking pan
  • Spread the pecan mixture over the top evenly
  • Bake for 35-40 minutes

Video

Tried this recipe?Let us know how it was!

This is not your grandmother’s sweet potato casserole, there are no little marshmallows and tons of sugar in this recipe. Instead, we let the sweetness of the potato shine with its friends: bourbon, bacon, and pecans are along for the ride.

Ingredients

  • 4 to 5 Previously Baked (till soft) Sweet Potatoes
  • 4 Tablespoons of Butter (melted)
  • 1 Cup of Brown Sugar (Reserve half of a cup for the pecan bacon topping)
  • 1/4 Cup of Milk
  • 2 Eggs (beaten)
  • 2 Tablespoons of Bourbon
  • 2 Teaspoons of Vanilla Extract
  • 1 Teaspoon Cinnamon
  • Salt to Taste
  • 1/4 Pound of Bacon Cooked and Chopped
  • 1 and 1/2 Cup of Slightly Chopped Pecans
  • 1/3 Cup of Flour
  • 6 Tablespoons of Warm Bacon Fat
  • 1 Teaspoon of Cayenne Pepper
  • 2-3 Tablespoons Mixed of Fresh Chopped Rosemary and Sage

Instructions

  1. Preheat the oven to 350 degrees F
  2. Place the cooled and peeled sweet potatoes in a large bowl
  3. Mix in with the potatoes, the eggs, brown sugar, milk, butter, vanilla, cinnamon, and bourbon
  4. Cook the bacon in a frying pan until crisp, remove the bacon and set aside
  5. In another bowl add the pecans, flour, the reserved half cup of brown sugar, cayenne, the rosemary/sage mix, and the six tablespoons of bacon fat
  6. Spoon the potato mixture into a 9X13 baking pan
  7. Spread the pecan mixture over the top evenly
  8. Bake for 35-40 minutes

This dish can be made one day ahead of time and cooked on the day of serving-Perfect for Thanksgiving!

Food-Insecurity

Food Insecurity in North Carolina

It is June 2020, our original editorial calendar included a plan to write about beautiful June weddings and the hottest spots to eat while vacationing at the beach or in the mountains. Those plans have been placed on a back burner due to Covid-19. We look forward to writing these stories as we recover but for this June issue instead we have decided to write about more important topics, those that impact our community around the subject of the food supply. 

Many of us have grown up in a world where food is conveniently supplied to us by a grocery store chain. We approach the building where doors swing open automatically, In the summer months we enter to feel the cool blast of air on us and the warmth of a winter respite during the colder seasons. We grab a store-supplied cart complete with a cup holder for our Starbucks or a handy basket to fill with all the items on our list and many impulse-goodies that we discover during our visit. 

Our sense of smell is activated by the fresh baked goods, our eyes are tantalized by all the beautiful colors of the produce that has been shined and stacked neatly. Glass cases showcase easy grab and go items and a team of meat cutters await our requests for sliced meats and cheeses. We pass by buckets of brightly colored cut flowers that call to us and stroll up and down the shiney-floored, well-stocked aisles listening to songs being piped in overhead. We get to browse, read labels, and decide what we want to purchase. 

The brightly lit meat cases are filled with just as many choices from prepackaged meats to those just cut by a butcher. We have organic and specially fed choices for our preferences. Even when it comes to eggs and milk, we get to select the products from a variety of animals raised multiple ways; grass-fed, free-range, or options for those who have food sensitivities, even non-dairy and plant based options. For our convenience, we are offered the sale of non-grocery items like aspirin and personal care products, even make-up. Pet food , beer and wine, along with lottery tickets can all be sourced from a single spot.

When we check out, our carts are unloaded by a store employee and bagged by another. In some supermarkets they offer to even walk the cart out to our cars for us! This is what most of us do on a weekly or bi-weekly basis to source food for our families.

Not all North Carolinians have the luxury of the supermarket experience. Some areas are considered food deserts, where the only access to food is a local convenience store. These small stores simply can not stock enough fresh items for people to purchase nutritious foods on a regular basis. With limited access to nutritional items, many people turn to fast food as a source. 

Johnny is a young teenager, he lives with his grandparents, he does not get enough to eat at home on a regular basis. Johnny’s food insecurity is due to the fact that his grandparents are on a fixed income, they no longer drive and they live in an area where access to a grocery store within walking distance does not exist. Johnny has his first job at a fast food restaurant and receives a shift meal. He also stops in on days he is not working to eat burgers, fries, deep fried sandwiches and soda. Without the fast food restaurant Johnny would likely go hungry, however Johnny’s diet will likely lead to a host of other health problems. 

Food deserts can exist for many reasons, mostly social-economic and some geographic. According to the USDA “Limited access to supermarkets, supercenters, grocery stores, or other sources of healthy and affordable food may make it harder for some Americans to eat a healthy diet. There are many ways to measure food store access for individuals and for neighborhoods, and many ways to define which areas are food deserts—neighborhoods that lack healthy food sources. Most measures and definitions take into account at least some of the following indicators of access:

  • Accessibility to sources of healthy food, as measured by distance to a store or by the number of stores in an area.
  • Individual-level resources that may affect accessibility, such as family income or vehicle availability.
  • Neighborhood-level indicators of resources, such as the average income of the neighborhood and the availability of public transportation.

Watch this video of a conversation with the Co-founder of Bridge the Gap Mission, Mr. Otis Hardy, and the Programs Director, Kelli Pfitzner to hear firsthand about food insecurity. 

What about school lunch? Doesn’t that have to be healthy?

Yes, and normally that is a great resource for Johnny’s nutritional needs, however, due to Covid19, the schools are closed. Many organizations are trying to fill that need and supplying meals to the local community through the many communities and school locations Johnny could check with http://nokidhungrync.org/covid19/ and locate the facility that is within walking or biking distance to pick up a few days worth of brown bag lunches. Depending on the area that Johnny lives in there may even be a school bus that comes around to supply these lunches. 

What about Johnny’s grandparents? Are they getting enough nutritional food to eat? Where can Johnny’s grandparents source food so that the entire family can eat nutritiously?

While their options are limited there are many community groups that are focused on food insecurity. Groups like the FoodBank of Central and Eastern North Carolina. Bridge the Gap Mission. Meals on Wheels, The Interfaith Food Shuttle, and many church organizations provide a food pantry. However, remember Johnny nor his grandparents have a vehicle therefore they can only take as much food as they can carry on any one visit to a food pantry. 

The Food Bank of CENC services 600,000 people over 34 counties. In North Carolina approximately 180,000 of those people are children and over 50,000 are senior citizens. In the Raleigh branch alone The Food Bank of CENC services 10 of those counties and over 250,000 people. A huge accomplishment from their early days in Cary, NC where Barbara Oates founded the organization in a warehouse furnished with a card table that she brought from home. Watch below about how they are answering the needs of the community during Covid-19.

Please consider giving generously to these amazing organizations to ensure that no one in North Carolina has to worry about where their next meal is coming from.

If you own a business and want to know how you can get involved or want to donate please contact us. We will get you in touch with the right people to talk with and can share the love by giving your company some great community kudos on social media for contributing!

bridge-path-straight-wooden-2257

The Laudable Life Story of Mr. Otis Hardy

One for the history books, sociology, and theology study

We met Mr. Otis almost by accident, but if you listen to his life story you will know there are no such accidents, only divine intervention. I have only met one other man who without saying a word let you know he was placed on this earth to accomplish a mission from God. His name was George and I apologize but I do not recall his last name. George appeared in the last days of my father’s life, not as a nurse or caretaker but rather a neighbor and friend. The minute my husband and I met George we knew he was an angel sent to be beside him and guide him home. George was jovial and kind, he looked at you like he already knew all about you and passed no judgment. He did not offer anything but love and kindness.

We met Mr. Otis almost by accident, but if you listen to his life story you will know there are no such accidents, only divine intervention

When COVID-19 hit, I was already underway making plans with some of my personal chef friends to offer food for those who were immunocompromised. I was making a plan with them to serve and care for those in our community. As fate would have it my role in this pandemic was not to be of my own choosing but rather one of more humility and less involvement than I even liked. You see even though I was capable and willing to do more, I was being led to sit tight, and offer smaller acts of kindness through delivering some meals for Bridge the Gap Mission. It was here one day that I met Mr, Otis Hardy.

I had no idea he was the co-founder of the mission. This seventy-five-year-old, African American with a slight limp lifted boxes of food for me into the back of my SUV. We hardly spoke to one another other than polite kindnesses, “Thank you for helping”, “I can lift that”, “Have a nice day.” I left that day never knowing his name but went home knowing he was special, much like George in some way. I told my husband and friends of my encounter and although I did not see him on my subsequent meal deliveries I could not forget him.

Long weeks passed and I stayed in touch with the organizers of Bridge The Gap Mission by social media. I saw a post about their Co-founder, no picture, just a name. My inner sense knew it must have been the man that I met that day who helped me with those boxes. I wanted to meet him and tell his story for the magazine, I had no idea he was already a public person and famous by standards. Mr, Otis’s story had been written about for social, historical, and political reasons.

Mr, Otis’s story had been written about for social, historical, and political reasons.

I had no idea that when this man would tell me his life story and that I would be compelled to help! But this is the magic of this man, he will tell you himself he has been blessed by meeting those who came into his life not by device, but by some divine grace. Learn how 2 consecutive life sentences at a North Carolina State prison came to pass and how a boy that was abandoned in the woods became the most highly sought after baker at the North Carolina Governor’s mansion.

Learn how 2 consecutive life sentences at a North Carolina State prison came to pass and how a boy that was abandoned in the woods became the most highly sought after baker at the North Carolina Governor’s mansion.

His story was too long and enthralling to fit in a single recording so here we have the privilege to bring it to our readers a brief introduction, Part 1, and Part 2, Meet Kelli Pfitzner, Program Director for Bridge The Gap Mission in Raleigh, NC. We included some bonus B roll footage, where we all just sat around and chatted about things happening in the community thanks to the efforts of Bridge The Gap Mission and important financial goals that will require lots of help.

Please enjoy the story of Mr. Otis Hardy and share this with your friends. If you are inclined to help, please do not ignore that little constant voice, just reach out and do whatever it is that you can. His story is living proof that the little things can become big things. His story also tells us just what I have learned, use your gifts and the little things will matter the most.

Introduction

Mr. Otis Harding Part 1.

Mr. Otis Hardy Part 2.

Meet Kelli Pfitzner and Learn How Mr. Otis Met his Wife

Behind the Scenes Conversation

Bridge The Gap’s Statement of Immediate Need

“We are in need of a van to transport our food and materials needed to better serve the community. Over the past few months, we have grown and seen a much greater need for a vehicle that allows us to transport during all types of weather. We have had to turn down donations of food because it’s raining or it’s too hot outside. We have had to make multiple trips to pickup donations because our personal cars are just not large enough. We have had to postpone the delivery of items needed for families due to our reliable transportation issues. We pick up hundreds of pounds of food a week, hygiene, and everyday items. We’ve spent much of our budget on renting moving trucks and vans so we can still collect and distribute items needed in the community. Your gifts help ensure we won’t ever have to turn down a donation. We can fulfill our promises to our families in need and those assisting. Every little bit helps!”

You Can Help Bridge The Gap Buy This Van!

Fun and Flavorful Focaccia Bread Test

I have been fascinated with all the beautiful loaves of bread people have been baking during Covid-19. I suppose if there is a silver lining to these very uncertain times during the stay at home orders, it is that many people have turned to the art of baking and cooking. The posts that I love to see are these loaves of bread that are works of art. You know the ones with the gardenscapes made out of vegetables. My favorite photos have been the ones posted by Wildcraft Focaccia Company in Richmond Virginia. I reached out to ask permission to post some of his lovely bread photos. Here are some of their works of art, don’t you just love them? I will post mine further down in this post.

I wanted to make some lovely bread using theirs as my muse but due to food supply issues across the United States, yeast is sold out everywhere. After a bit of YouTube research, I found out that beer yeast can be substituted, which led me to an experiment to find out for myself if it works, and if so, is it better or the same as bread yeast? After all, I know from making beer, that yeasts do vary in flavor and in how they react once activated/pitched. Now all I had to do was go to a local brewing supply store. Well, again we are in Covid-19 so that means I had to order from my local brewing supply store Atlantic Brew Supply and arrange for a pick up of my order in the next week.

To be on the safe side I ordered two different kinds of beer yeast, a Belle Saison and a Belgium Abbey Ale. During this time my husband also ordered some instant bread yeast from Mexico on Amazon and I found a 3 pack of expired bread yeasts tucked behind some spices in my rack. Now it appears plenty of fun will ensue because we will make four loaves of Focaccia bread and share it with friends.

These were relatively easy to make. I had fun decorating them, even though mine are not quite as beautiful as the professionally baked loaves pictured above. If you want the recipe you can find it here on Love of Food Magazine.

As always I enlisted my husband to play taste-tester to see which he liked the best.

Baking Day and The Covid-19 Phase two plan to open some of our business establishments landed on the same day. I planned to take my bread to a local taproom with outside seating and put the employees of the Yacht Club Beverage House to the test. Let’s find out if they can guess which of the loaves of bread were made from the beer!

I felt like we needed another female perspective so I enlisted my friend Tina to taste the bread also and rate her favorites. Oddly she picked the exact same as I did!

not moma shep plated

Not Your Mommas Shepherd’s Pie

Ingredients

  • 1 and a Half Pounds of Russet Potatoes (peeled and cut)
  • 1 and a Half Quarts of Chicken Stock
  • 1/4 Cup of Butter Milk or Sour Cream
  • 1/3 Cup of Heavy Cream or Half and Half
  • 2 Egg Yolks
  • 1 Tablespoon of Olive Oil
  • 1 Cup of Cheddar Cheese (shredded)
  • 1/4 Cup of Grated Parmagiano Reggiano
  • 1/4 Cup of Celery (chopped)
  • 1 Medium Onion (chopped)
  • 1/2 Cup of Carrots (chopped)
  • 1 Cup of Canned or Frozen Corn
  • 1 Cup of Frozen Peas
  • 1 and a Half Pounds of Ground Beef
  • 3 Tablespoons of Tomato Paste
  • 3 Tablespoons of Flour
  • 1/8 Cup of Worcestershire Sauce
  • 1/4 Cup of Fresh Rosemary (chopped fine)
  • 2 Tablespoons of Dried Thyme
  • Salt and Pepper to Taste

Instructions

  1. Boil the potatoes until tender in 1 quart of the chicken stock, if potatoes are not completely covered, add more stock or a bit of water (reserve a cup and a half for the pie)
  2. When potatoes are tender to touch with a fork, drain the stock (technically you could reserve it and use it toward your cup and a half needed for the pie).
  3. Mash the potato with a hand masher or fork, add the creams and buttermilk
  4. Add salt and pepper to taste
  5. Add in the two eggs
  6. Stir just until lumps are gone (do not over stir or potatoes will be too sticky)
  7. Set Potatoes aside for now
  8. In a frying pan add your tablespoon of olive oil and sweat your onion celery and carrots until glistening.
  9. Add in the ground beef and cook until no more pink shows in the meat
  10. Drain the excess grease from the frying pan into a bowl to discard when cool
  11. Add in the tomato paste, the worcestershire, the rosemary, and thyme, and more black pepper
  12. Add in the flour and mix around then also add your first cup of chicken stock ( stir and your mixture should have the consistency of chili, if too thick add the additional stock)
  13. Remove the mixture from the heat once you have the consistency you are seeking
  14. Preheat your oven to 400 degrees F
  15. Gently fold the cheeses into your mashed potatoes
  16. Now you are ready to assemble your pie
  17. In a baking dish add the layer of meat first, then the peas and corn
  18. Using a rubber spatular spread a thick layer of the mashed potatoes over your existing ingredients you can form peaks by patting the potatoes with your spatula and moving it straight up
  19. You can optionally add salt and pepper to the top, a bit of shredded Parmigiano Reggiano and or paprika and or dried chives
  20. Bake at 400 F uncovered for 30-35 minutes
    Enjoy!

How To Cut a Bell Pepper

The bell pepper comes in various colors or varieties. Some bell peppers will start off green and change color as they mature on the vine to red, yellow, purple or even white.

What does the color have to do with flavor? Green bell peppers have a slightly bitter taste and the yellow are the sweetest. We suggest cooking with the green peppers to add flavor and fiber to soups and casseroles. Use the yellow peppers in salads to add a sweet crunchy component. The red peppers are great roasted or grilled with salt and parmesan cheese.

In the video below we show you how to cut a bell pepper.

How to Cut a Carrot

Carrots, we love them raw with ranch dip or blue cheese. We put them in our childrens lunch packs and we always add them to soups and stews. The carrot is adds fiber to our diets and is packed with Vitamin K.  They contain potassium as well as that important beta-carotene.  The carrot is considered a gut healthy food, good new for us carrot lovers. Try roasting them on a baking sheet with a sprinkling of salt, olive oil, and thyme. Carrots are also good on the grill as you can get a slight char on them which can add flavor. In the video below we show you how to properly cut carrots.