Joining the party: WIAW

So, there is a fun blogging event that takes place every Wednesday called " What I ate Wednesday"
hosted by Peas and Crayons.  Given that I've rededicated myself to the blog, I decided to join in on the fun! It's a great way to find other food blogs and just get an idea of what other people eat on a given day. (Admit it, we are all just a little bit nosy)




Last night, my choice workout of the day was a spinning class. It had been so long since I put myself through one of those that I felt like a newbie. But, thankfully my peers were amazing. One gentleman helped me get situated, installing the appropriate pedals since I don't have cycling shoes yet, while the kind woman next to me made me feel right at home with her kind words and warm smile.

Jennifer, the coach, was perfect - kind, motivating AND she picked the best soundtracks to work out to!   That always helps. 


Needless to say, as today progresses my body feels more and more sore. But if I have to experience pain in life, I hope the only pain I experience is just plain muscle soreness from a rigorous workout.

The morning started off with a stop at Starbucks were I picked up this cup o' energy:

Tall Soy Caramel Frappucino

Lunch later in the day can be described either as a vegan pizza or maybe Armenian Bruschetta -- I toasted a whole white pita bread till it was perfectly crunchy and topped it with an array of barbecued veggies all smashed together and mixed with a dash of olive oil.  Now this is what i call Fast Food. 

Armenian Bruschetta

Lunch was followed by dessert....

Dapple Dandy Plum

Somewhere in between the above meals and dinner I spent my afternoon searching for and applying for jobs. I have to say the job market for law school grads in nothing like they painted it to be when we applied four years ago... Advice in this realm will be much appreciated.

Dinner was an homage to the grill again: BBQ corn, veggie patties, golden potato and a side salad.

I'm Stuffed! 


Now.... I wait around impatiently till Yoga tonight :)

Coffee, Kafe, Cafe, Kofe

However you spell it, it is a daily habit for millions of people around the world. Agreed?

Granted, caffeine is said to have its disadvantages, but in the fast paced world we live in, it seems to provide just enough juice to either open our eyes in the morning, or get us through a tedious afternoon.

Personally, I can't drink "regular" coffee black. Regular meaning, any coffee existing except Armenian. Now, Armenian coffee is a different story, all it needs is a pinch of sugar, and thats added during the "brewing" process. No electrical appliances needed here. No investment in disposable coffee filters. All that is needed is a Jazzve  -- a cute tall and skinny "pot" if you will.

Per Serving:     One teaspoon sugar, one teaspoon super finely ground coffee ( or Armenian Coffee found in specialty stores) one cup ( pictures to the right) of water, and lots of love. As you can see, the cups resemble espresso cups in size -- its not much larger than a rosebud!

Every "good" ( ahem -trained) Armenian girl knows that to make a really good coffee means there is kaf -  or foam on the top of every cup poured.  If for some reason you can't get every cup to have the sought after kaf,  you serve the eldest in the family and/or the guests the "perfect cups" of coffee and you reserve those that didn't quite attain the kaf  for yourselves.

Of course you can't talk about Armenian coffee without talking about the old tradition of "reading" the coffee cups -- particularly if you have an Armenian Grandma. After drinking the coffee, you find there is a thick residue on the bottom -- don't try to drink this part, you will most definitely regret it. Instead, you flip the cup upside down in the saucer and let it drip dry.

Shortly thereafter you kindly ask your Armenian grandmother if she will read your fortune. It is almost guaranteed that if you are a girl, she will see a party or wedding in your future :) ( She may mention this every time for years on end until it happens)  There will also be mention of goals and aspirations which will lead to success as well as a warning to be careful of those around you who are jealous.

Whether or not it is something you believe in, it certainly is an experience.

Ancient Traditions

Earlier this month I had the opportunity to visit my best friend's vineyard just outside of Fresno, CA.  Actually, this is more than an opportunity -- it has become a yearly tradition for me, and now my fiance as well.

I took a few pictures I like and have posted them below along with a piece written by Hoorig Santikian, describing an old Armenian tradition that occurs towards the end of the grape season....

"From the first time I took my first three steps without falling, I can remember celebrating the traditional Armenian occasion, Masarah, the harvest of the grapes. Because my extended and immediate family lives on vineyards in the outskirts of Fresno, Masarah is a perfect family tradition to celebrate our Armenian heritage and culture.

Awakening at the crack of dawn, we make our way down the rows of vineyards to find the sweet reward of hidden golden grapes. With the morning sun beating on my face and my sticky clothes clinging to my body, it feels as though time has stopped. At that moment, with the bucket at my foot and a bundle of luscious grapes in my hands, I feel as though I am holding the vibrant sensation of life.

 
To my right sits my grandmother under a tree, her face marked by a familiar express. The wrinkles on her forehead and the brown coloring of her skin reflect the years of tiredness and aching. Her eyes, however, sparkle with dignified pride and innocent happiness as she watches the future generations carry on the family tradition. Yes, my grandmother’s job is well done. She has imparted her knowledge and tradition to us and instilled it deep in our hearts. 

 In her hand, my grandmother tightly clasps a tan antique cup, as if she is grasping onto a memory. I cannot distinguish between the pear shape of the mug and my grandmother’s fingers as both have the same aged look. Each crack, like the creases on my grandmother’s forehead, marks the history it has endured. If the mug could talk it would tell about past family Masarahs. You would hear the stories of past generations picking and smashing grapes as we do today, preparing to make our unique grape juice.

 Each year I anxiously await the harvest. Having a family deep in family rituals fills me with an overwhelming sense of love. As I survey my surroundings I make a promise to myself: I vow to keep my family tradition alive. 

 Surrounded by close friends we wait in anticipation for the grape juice to end its final stage of preparation and become our homemade molasses. In the midst of this festive atmosphere I am awakened to Masarah’s true meaning: gratitude. The crushing of the grapes and the making of the grape juice symbolizes gratitude for the crop which our land yields each year.

My experience with the Masarah has shown me the importance of humble gratefulness and cultural appreciation. The Masarah is a profound part of my strong bond with my family and my deep respect for tradition. When I am eighty years of age, in the wake of modernization, I will hold the same antique cup and watch my children perform the ritual of the Masarah, as my grandmother does today. I will know that I have nourished a strong and loving family through age-old Armenian tradition."

-- Hoorig Santikian

 Every year, the sounds of the military bugle wakes us up at the crack of dawn. Some of us begin preparing breakfast, while most of the youth and children pile into the back of a truck with buckets and scissors ( and parents) to harvest grapes for the days events. On average, there are 28 buckets used in the festivities.

The grapes are poured into burlap bags, along with the appropriate amount of lime powder, tied up and placed in a bathtub that has be reappropriated.  Then, taking turns, 3-4 small children, or two of the older heftier ones ( like us) get into with bare feet and beging stomping on the grapes to crush out the juice which flows through a seive and into a bucket.  It is a cathartic experience.

New traditions are added. This is after a family event and as such, it gets its unique spin.
For example, after experiencing a whole roast pig in Hawaii... Hoorig's father came home determined to roast a pig underground ever year during Masarah.  So, he built the above pit out of concrete... the whole contraption with levers a pullys is a sight to see and definitely worth the trip.


This last image is of a "Khnotsi" a traditional 
contraption built to make a drink called "taan" ( essentially whole plain yogurt and water)

 

KooKoo - a vegetarian's perfect meal

Armenians traditionally celebrate Christmas on the Epiphany. The 5th of January is the "Eve" and the 6th is the day of.  This practice makes complete sense to me. After all, the wise men brought the gifts on the 6th, not on December 25th.

Anyways, traditionally Armenians make smoked fish and KooKoo as part of the holiday meal.

Since we don't eat fish, I just made KooKoo and rice for dinner last night. Think of it as a healthier quiche.

Ingredients ( 1 bunch = about 1 cup depending on the grocer)

1 bunch of parsley ( I used 1/2 italian, 1/2 curly)

1 bunch of cilantro

1 bunch of green onions

1 bunch of leek

1 bunch dill

6 eggs

salt and pepper

1 tablespoon flour

Directions :  Wash and dry all the herbs. Then finely chop all the herbs and place them  in a large mixing bowl. (I don't recommend using a food processor because it gets all mushy) . Next add the salt, pepper and flour. Mix it well.  In a separate bowl, whisk the 6 eggs together , then add to the herbs and mix thoroughly.

Prepare a large sautee pan by pouring just enough olive oil to coat the bottom.  Then pour the mixture into the pan on medium high and cover. When moisture collects on the lid, take it off and dry it with a paper towel. This prevents the water from dripping onto the KooKoo.

When it has firmly set and the bottom as browned cut into four quarters (this makes it easier to flip). Using two spatulas, flip each quarter and allow the other side to finish cooking.  This can be served with rice and/or plain greek yogurt.

The best part is, the entire recipe is 560 calories, making 1/8 of it ( 1 serving) only 70 calories.