Rent Party on May 19! CANCELED

DUE TO UNDERWHELMING RESPONSE, THE RENT PARTY HAS BEEN CANCELED. THIS WEBSITE WILL BE DISAPPEARING SOON, AS WELL. ONE CAN ONLY TAKE SO MUCH DISCOURAGEMENT BEFORE IT BECOMES CRYSTAL CLEAR ONE HAS NO COMMUNITY.

SO, ENJOY YOUR FASCISM UNDER THE ORANGE HAIRED CHIMPANZEE.

Our other rent parties were roaring successes and great fun! We need to do it again. Subdeacon Vincent Kaufmann was called on Easter Sunday evening by the bank he worked for and told to come in early the next morning, to get fired. They told him they had given him impossible assignments, but he had nevertheless failed. At any rate, Vince and Lydia have two daughters to provide for, a mortgage, debts to pay, etc. It would be great if we could help lighten their load to help them through this time until they get their feet under them again. Lydia has been homeschooling the girls. They each have very special learning styles. Both Vince and Lydia are looking for work. 70% of the proceeds of the rent party will go into a fund to help the Kaufmanns.

The second recipient has had multiple health setbacks while trying to get diabetes under control. It interfered with work and ability to pay for car repairs and insurance. This is a vicious circle. Now, able to go back to work, the $300 balance on the repair bill and the ongoing car insurance are impediments. So 20% of what comes in will cover these expenses, until taken care of.

The remaining 10% will go to help others, as the needs arise.

The Party: There is a $10/ person suggested donation for admittance. That covers food and soft drinks. We will have vegan and gluten free as well as meat dishes. Beer and cheap wine will be available for additional donations. Kevin Paige & Co. will be providing live music. It will take place on Friday, May 19, 6pm – 11pm, at 309 and 310 South 5th Street, Perkasie, PA 18944.

If you can’t come to the party, but you want to make a donation for it, use the yellow Donate button to the left and designate it for the “Rent Party”. Thanks!

If you are coming, please call me and let me know or RSVP on the Facebook event page. My number is 267-497-0268

Thank you so much!

If you want to learn more about rent parties, there is a link on the left.

Tonight’s Meal

Love Pack
Love Pack

Just because I said on Tuesday that we did not have the resources for Thursday night’s meal, does not mean we are not serving Thursday night’s meal. It just means somethings got to happen to make this possible. Not only are we serving a meal; we are serving a feast! I am making a turkey soup with beef broth. Miss April is making a vegan side and buttery cabbage and pasta side. Holy Annunciation are bringing peanuts, eggs, oranges, bananas, and pastries. Pennridge South Middle School are bringing blankets and “Love Packs” with toiletry items and snacks & water for later. Bob is bringing bags of socks. Esther is bringing spaghetti. I’m bringing iced tea, hot sauce, salt and pepper!

I forgot to mention sandwiches! I don’t remember who all are bringing sandwiches, but we will have plenty, so people will have enough for a late night snack or breakfast or lunch tomorrow.

Thank you, people, for coming through again!

Thank God!



Moroccan Style Rice

This is the vegan dish that I mentioned a few posts ago that Miss April made for us to serve on the street, which delighted our South African friend so much. A few of our readers asked for the recipe, so here it is.

Ingredients:

  • 3 or 4 Very large Spanish Onions
  • 12 oz. Apricots – chopped
  • 1 box of raisins
  • 2 bunches fresh Cilantro
  • 2 bunches fresh Parsley
  • 1½ cups Wild Rice
  • 2 lb. Basmati Rice
  • 3 Tablespoons Turmeric
  • 3 teaspoons Cinnamon
  • 2 lb. Carrots – sliced
  • Olive Oil
  • Salt

Cook rice. Chop onion, parsley and cilantro fine in food processor. Sauté with spices in olive oil. Toss everything together in a turkey roasting pan. We slow cooked it at 200º or 250º until it was time to leave for the city. It basically needs to be baked until the carrots soften.

This recipe makes a large turkey roasting pan full.



A South African Smile

The other week, Miss April made Moroccan Rice as the vegetarian alternative. One of our regular customers is a well-spoken, South African man. He truly appreciated this dish. He told me it reminded him of home, because, you see, Morocco, in north Africa, has the same climate as South Africa, being about the same distance away from the equator. They share a lot of the same ingredients in their cuisines; and borrow many recipes back and forth, as a result. I am always happy to learn new things and to make connections with food. This really tickled him that we had served this. He asked if I was of African descent. This is the first time in my life I have been asked this question. (He has very dark skin. ) I said No, but we just like to draw on all different backgrounds for ideas in cooking, and that our daughter, April, is especially adventuresome.

He asked me if I used African recipes,  as well, at times, because they tasted quite tasty and familiar. I laughed. I told him that I never follow recipes. I just write them, but I use a lot of African root vegetables and spices from South Africa and India. He thanked us again for taking such care in making excellent food every week. He said, it gave them something to look forward to for Thursday nights.

A big thank you to everyone who makes this possible! God bless you!



Guava Rice & Plantain Spice

This is a simple and delicious recipe that the people really loved. It is sweet with no added sugar. It looks elegant and smells wonderful! People keep asking me, “Where do you come up with these things!” All I can say is that I have scripts for four different psychoactive drugs, so it’s anybody’s guess. Here we go!

Ingredients:

  • 2 litres guava nectar
  • water
  • 2- 2lb. packages long grain white rice
  • 1 teaspoon cinnamon
  • 1 teaspoon ground cloves
  • 13 ripe, yellow plantains, peeled and sliced thin like a banana

Directions:

In my rice cooker, one bag of rice is equal to seven measures of rice, which is the maximum. Put that in with 1 litre of guava nectar and the cinnamon & cloves, and fill up to proper level for amount of rice and cook. Then empty it into a large roaster pan and add half the sliced plantains and stir together. prepare the second bag of rice the same way. Mix the two batches of rice together thoroughly. Save out enough plantain to cover the top with one complete layer.  Then cover and bake at 200º for a few hours, until you are ready to go to your event or leave for the park.

Enjoy!



Hot, Sweet Something

I’m going crazy in the kitchen again. I just heard the voice of one of my daughters (or was that all of them?) in my head, saying “make that still.” At any rate, we have had such large crowds lately, that I thought I should make another dish. I had quinoa, but not enough time to go to Produce Junction. Inspiration combined with great sales on the “Ethnic Foods” aisle at Giant when I went to buy the iced tea. Here is the recipe.

Ingredients:

  • 6 cups organic quinoa
  • 2 litres mango nectar
  • 1 quart water
  • avocado oil
  • ~ 1 Tablespoon fresh grated ginger root
  • 2 Tablespoons vanilla extract
  • 1 Tablespoon allspice
  • 1 Tablespoon cinnamon
  • 2 cans (40 ounce) yams in syrup

Directions:

In a turkey roasting pan, over two burners, heat a generous amount of avocado oil and toast the six cups of quinoa. Be careful not to burn it.  Have the Mango nectar and the water ready. Add the Mango nectar and the quart of water before the quinoa burns. Stir frequently. Bring the pot to a boil and stir frequently while it simmers for 5 or 6 minutes. This is when you add the ginger, allspice, and cinnamon. Then mix in the vanilla and cover. Turn off the heat and let sit for 15 minutes. Open the cans of yams. Using a sturdy wisk, mash the yams in the cans thoroughly, then spread them over the quinoa in the roaster pan and wisk them into the mixture. Place the roaster in the oven and bake at 200º until you are ready to leave for your event or to serve to the folks in the street.

It is tasty and sweet and nutritious, with protein and fibre and flavonoids and healthy spices.



Not Fried Chinese Rice

This dish by Miss April, took some explaining to our men and women on the street. It is not the prettiest, with the black rice. Once a few tried it and the word spread of how tasty it  was, we had no problem ‘selling’ the rest. This recipe does not use soy sauce, because we do not use soy personally, because it is impossible to get non-GMO and the nutritional effects are questionable. If we would not eat it ourselves, we do not serve it to others. The people truly appreciate this. Many had never heard of black rice. Black rice has more powerful natural antioxidant per spoonful than blueberries. It is a natural anti-inflammatory and helps prevent cancer, heart attacks and Alzheimer’s disease. Sometimes what you don’t know about can help you. It pays to try new things.

  • 5 cups black rice or mahogany rice, cook in 10 cups water
  • 1 lb. carrots, shredded
  • 1 bunch celery , sliced
  • 1 large Napa cabbage, thinly sliced
  • 2 large Spanish onions, finely chopped
  • 1-1/2 heads garlic, minced
  • 1 lb. Shitake mushrooms, stems removed, sliced thin
  • 1 lb. Crimini / baby bella mushrooms, thinly sliced
  • 4 Tablespoons coconut aminos (instead of soy sauce)
  • 3 Tablespoons ginger fresh grated
  • salt & pepper
  • olive oil

Saute’ carrots & celery slightly  and transfer to large turkey roasting pan. Saute’ cabbage until wilted, adding coconut aminos and ginger. Transfer to roasting pan. Saute’ onions, garlic and mushrooms, adding salt & pepper, until soft. Stir into pan with other veggies and rice. Cover and keep warm in oven at 200º until ready to leave for the city.




Veggie Topped Mofongo

The Thursday before last, April made this dish for our vegetarian alternative. She wasn’t sure how it would go over, since it is a bit exotic. It is an Afro-Puerto-Rican dish. Of course, she puts her own spin on everything she does. (Where would she get that from? Ahem.) I assured her that enough people had Puerto Rican friends or relatives that they had been exposed to some of this cuisine before. It was very well received. We came home with an empty pan.

Mofongo:

  • 12 large green plantains, peeled, sliced 1/3 inch thick and lightly fried on both sides
  • 2 large root pieces yucca/cassava, peeled, cut in 1″ cubes and boiled until pretty soft
  • 1-1/2 heads garlic, peeled
  • salt and pepper
  • Using a food processor, pulse plantain, yucca, garlic, cooking water, and seasonings in batches. Texture should be like chunk mashed potatoes. Spread in the bottom of a large roasting pan.

Veggies:

  • 8 med-lg onions, sliced
  • 2 lbs carrots, sliced
  • 4 bunches Swiss chard, chopped
  • olive oil
  • salt and pepper
  • 1/4 cup turmeric
  • Working in batches, sauté  the onions and carrots until barely tender, adding part of the turmeric toward the end of each batch. Stir together with the chard and salt and pepper to taste and spread on top of mofongo in pan. Cover and bake @ 350º for  a couple hours.



Cranford’s Cocoa Madness

This started out as a quadruple batch of Quinoa Cocoa Cinnamon Avocado Mango. Tell me about it. That is a ridiculous name to explain to people in a serving line. As it turns out, I was in too much of a hurry at the Produce Junction. I did not properly examine the avocados and mangos. the first few I squeezed and sniffed were ripe. I was in a hurry, so I grabbed more that looked and felt roughly like those in rapid succession.

As they say, Teachable moment: Don’t rush while choosing your fruit. The Avocados turned out to be underripe and a bit hard. The mangos were more tart than sweet. The avocados were so hard that they took so long to peel that the quinoa was done expanding before two of us could finish cutting and peeling them.

I baked the whole dish to try to soften the avocados and sweeten the mangos; then chilled it overnight. I liked it, but I don’t eat refined sugar, so my palate is not average. I feared I would come home with 3/4 of it.  April & the boys stopped by to drop off a Kitchen Jumpstart kit. I asked her to taste it. She said, “Daddy, we need to do an intervention.” So we went to work quickly and made something that the people thought was cookbook worthy. So here is a recipe you can use for tart Ataulfo mangos and hard Hass avocados.

Ingredients: franksredhot

  • 6 cups quinoa
  • olive or avocado oil
  • water
  • 2/3  cup cocoa powder
  • 2 Tablespoons ground cinnamon
  • 7 or 8 medium to small, Hass avocados
  • 7 or 8 Ataulfo mangos
  • 3 Spanish onions, diced
  • 2 large green peppers, diced
  • 2 large red peppers, diced
  • 1/4 cup cumin
  • 2 Tablespoons granulated garlic
  • 3 Tablespoons oregano
  • ~1 teaspoon  hot sauce
  • ~3 Tablespoons apple cider vinegar
  • 2 cans chickpeas, rinsed
  • 1 can cannellini beans, rinsed
  • ~1 pound fresh baby spinach

Directions:

Cut and peel the avocados & dice. Peel & dice the mangos. HaveIn a large stock pot, toast the quinoa in oil. Stir constantly. Do  not let it burn. This brings out flavor. Have 3-1/2 quarts hot water ready to add. Add the water,  cocoa & cinnamon as soon as some of the quinoa appears a darker shade of brown. Stir vigorously. Bring to a boil. Let it boil for 6 minutes, stirring often. Turn off the heat. Add the diced avocados & mangos. Cover.
In a large skillet, preferably cast iron, never Teflon, saute’ in oil the diced onions, red & green peppers, cumin, oregano, hot sauce & vinegar, until onions begin to caramelize.
Combine all ingredients from the stockpot and the skillet, plus the fresh spinach into a large turkey roasting pan.
Bake at 350º for an hour or so.

The flavonoids in cocoa have been shown to aid in arterial wall strengthening, stress relief, relaxation, pain relief, and reducing the risk of heart attack and stroke. Quinoa, avocados, and spinach are all considered “super foods”. So to have three in one vegetarian alternative is quite a coup. A number of the people have grown to truly appreciate the care we take in the preparation of our offerings. We try to do our best and to consider interesting food that we can afford to make, that will be excellent and healthy. It’s not even a Golden Rule thing for me. I am having fun. It is only natural. It is fun! It is right. It is the task God made me for. The Golden Rule only came to mind since I’m trying to write something to get others to get on board.

Quite frankly, I don’t understand why it’s like pulling teeth to get support and why we are always going under. We need more monthly support or we will have to do another house rescue in short order. Pray that my SSDI hearing will come up soon and it will be decided in my favor. That will rescue us. It may be too late, though. You all may have to come out and serve me on the street. I just hope you know how to cook!

Oh yea, the guys loved this dish! While April and I were in the kitchen , it felt like one of those reality shows on HGTV or DIY.  It was a successful intervention! Several of the people said I should write a cookbook. I told them I had already started.




Mushroom Harmony

No. We are not talking about funny mushrooms here. We are actually talking about integration. Black and white blending in perfect harmony. A great many people of my generation are now thinking of Paul McCartney and Stevie Wonder and their hit: Ebony and Ivory.

blackriceThat’s OK, but it has nothing to do with cooking, now does it? Although, I guess this could serve as a similar metaphor. only this one involves rice and mushrooms. This is our vegetarian alternative for tonight by our daughter, April Smith. Here’s the recipe:

Ingredients:

  • 2 cups white rice
  • 2 cups black rice
  • 10 medium – small yellow onions
  • 4 pounds button white mushrooms
  • 4 bunches Swiss chard
  • 2 Tablespoon garlic powder
  • 2 teaspoons ground coriander
  • 3 teaspoons cumin
  • 4 Tablespoons oregano
  • salt & pepper
  • olive oil

Cook white rice and black rice separately. Dump into roaster pan.
Saute’ onions and spices until translucent. Add to rice in roaster pan.
Saute’ mushrooms in batches until tender. Add to pan.
Saute’ chard until just barely tender. Stir it together with all of the other ingredients. Slow bake until ready to serve. Enjoy with dozens of old friends, new friends, soon to be friends. Live together in Perfect Harmony!