June 6, 2012

Join us in Spain this October!


October 20-28, 2012
October 19-27, 2013


In this distinct region of southern Spain, we will find almond groves and lush valleys bearing figs, pomegranates, kakis and apricots. As we drive from the city of Malaga, higher in the Alpujarras, we will look down on to green gorges, gushing streams, and the white dots of villages.
Near to our home away from home, the small village of Ferreirola, we will find the fuenta, the ancient fountains that let us know we are truly off the beaten path.

Here we will breathe the freshest air and taste the countryside. 
 
The Alpujarras region is known to be a different kind of Spain. Muslim-influenced, it was occupied by the Moors for 700 years. Even after the Moors were expelled from Granada in 1492, they fled to these then-inaccessible hills, and remained hidden in their last stronghold for a further 70 years.



It was the Moors who introduced many of the ingredients that are central to Mediterranean cooking: almonds, oranges, rice, aubergines, quinces, pomegranates, artichokes and spinach. The local cuisine is uncomplicated and delicious. 

In October, we will take full advantage of the harvest. 

 

Program includes:

- Cozy accommodations in the mountain village of Ferreirola, and in the city of Granada.
- Group transportation between Malaga, the Alpujarras, and Granada.
- All cooking classes and most meals & beverages.
- Visits to local artisans, producers, bodegas and restaurants.
- Exploration of the famed Al Hambra Palace in Granada.
- Recipes, poems, conversation, and inspiration. 



Email us or call our booking coordinator, Merete, directly at 303-910-0897 for more information or to reserve your room.


Spain: Morning in the Alpujarras Mountains.



Peggy and Kim Schiffer explore the mountains around Ferreirola.
The first thing I do when I wake up in the Alpujarras mountains at the foot of the Sierra Nevada is put on my shoes.

The earlier the better, even with a brisk chill in the air. I head happily through the village and down the trail to the fuentes (natural spring). I know that the more I drink of this water, the better I will feel upon leaving. Lightly frizzante, the taste from these ancient fountains is cleaner than wine and even more delicious than...water.

The tiles on the fuenta have been in place for hundreds of years. It's a place of pilgrimage, and I often feel like a pilgrim when in the Alpujarras, staying at Casa Ana. The worn pathway that cuts through the village to the spring passes olive trees, wild figs, old stone walls full of wild edibles that peep out to be picked. The sound of sheep and their bells flowing down the hills is nothing less than bucolic. Gathering water for drinking and cooking becomes a job I look forward to. It's my way to commune with the chestnut tree, the "era," the old threshing grounds, to offer prayers to the low-lying clouds.

Whether day or night, this walk is magic. I am never afraid. And when I return, there is always something welcoming in the kitchen. I can smell the casuela cooking; the smoke rises from the chimney. My partner in Spain, Kim Schiffer, has the home fires burning with a smile on her face. Something sumptuous is always simmering in her clay pot.

Five days in these hills cooking, tasting, hiking and learning is restorative. Landing in Malaga, drinking cafe con leche and shopping at the covered market for our weeks supplies is colorful to say the least.

After our five days in the hills, Granada gives us grandeur, a step back into Spain's elegant past, while we taste delicious sherry, local olives, cheese and chocolate.

Getting a feel for remote southern Spain is an off-the-beaten-path adventure to be savored. As culinary pilgrims, we can wander into the kitchen for a brief stay, knowing that we will find friendship, hospitality, some ancient transmission, at least something good to eat. It's good for the soul.

With love,

Peggy

May 12, 2012

Becoming Mothers




"Well here's to you.. Mrs. Robin..son. Jesus love you more than you will know.. "

Where does the instinct to mother come from? A mother robin builds a fine nest in a bird feeder, quite smartly with windows on three sides and a safe opening. She will sit there most of the time waiting for her little blue eggs to hatch, unless she needs to fly away to feed herself occasionally or perhaps sip water from the stream. I'm curious about natural inclination.

As I watch my 6 year old granddaughter grow, I am struck by her female core of emotion. When her 4 year old younger brother is sad or crying, she sings sweet songs to him. She has just enough of a melancholic strain that she seems genuinely feels the suffering of the world.

Just the other day her mother and father both had the flu. I told her we needed to make them some chicken soup. She ran and got her apron. Makena is not a big eater and certainly not adventurous, but she is curious and likes to do things. I was surprised that she took to chopping vegetables with a cumbersome knife so quickly and willingly. I showed her how to hold the knife steadily, how to bend her non chopping hand a certain way to keep her fingertips back and hold her vegetable firm, so it wouldn't slip around when she was chopping. She first started with a small knife, which made sense, but was not really getting the job done. So, we graduated to a larger more serious one that at least sliced. A dull knife is more dangerous than a sharp one of you don't know what you are doing. She impressed me with her attention and skill. I was not overprotective and enjoyed watching her. She chopped and talked as if she had done it all her sweet life.


As she chopped she said, "Grandma,  I like to focus when I'm making medicine. "

May 1, 2012

Ode to Okra


Candlelight graces a table on our houseboat in Kerala. Tears well and fall down my cheeks at the taste of okra. The cook comes in, "Ma'am are you alright ? Was the food too spicy for you?" I smile and nod subtly sideways, the Indian way that says, no, yes, maybe.

"Her father died two years ago," my friend tells him. The cook's bright smile closes as he says, “I'm sorry.” He didn't question why tears should be falling from something that happened a long time ago. In India, crying is normal.

Meanwhile, I sat there feeling the tears roll down my face fresh as rain, moisture on dry thirsty skin. I was not at the table in my mind, but found myself clear as the early morning in a memory of being in the family garden with my father.

Peppers were all hot and ready for pickling, the tomatoes were heavy on the vine, pole beans were falling from the trellis and the okra was sticking straight up, tips to the sky.

I remember okra growing in my grandfather’s garden in the deep-southern terracotta colored dirt of Clay county, Alabama. That orange earth, particularly infused with minerals, never lacked for nutrients. Neither did we. The taste of corn, black-eyed peas and, of course, okra gave a a lasting flavor in the mouth of something you wanted more of. Long stems grew tall with subtle yellow flowers in springtime, before warm, sensual summer nights encouraged the nub of okra to swell almost overnight.



As my grandfather hoed around the plants one morning, he heard a squeak. He had come upon a bed of baby rabbits. He brought them to me with the eyes of surprise. I fed them a baby bottle. They didn’t make it. 

Picking okra is prickly business. A chance to wear papa’s worn-out long sleeved, red flannel shirts. I liked to wear his striped overalls as well, the older the better to play farmer. My sisters and I played in the old smoke house, hoed in the garden, drew water from the well and amused ourselves playing hide and seek in the corn patch.

Cutting okra was slimy. Putting it in a paper bag with cornmeal and shaking it was the way to take care of that. Dropping it in hot corn oil and watching it turn golden, is a visual memory that sticks, a fried delight that can’t be beat. With a rain of salt it gives a crunch of southern satisfaction.


Fried okra is a staple in the south with black-eyed peas and cornbread.  Not everyone’s friend, okra becomes triple unxious, seedy and slithery not unlike cooked snake, but less chewy, when boiled. I have eaten snake before, rattlesnake, that had been caught and killed in the hills of Tennessee and skinned for it's skin. I tried it. I can assure you it tastes like chicken, not boiled okra. I'm not saying that okra tastes anything like snake, just that if you wanted to make an obsequious Halloween dish, blindfolded, boiled okra would do it.

Those times are gone along with grandfather and my father. In the familiar heat of Kerala, on a houseboat, I had a conversation with childhood and a loving memory through the association of a vegetable. Visions come not only with psychedelics, but taste memory in bright living color.








April 29, 2012

Where The Wild Wind Sings



Leaving the long stretch of Sidi Kaouki’s endless camel colored coast, is always poignant. It’s a refuge. Unplugged. A village with a few stone houses and a camel or two. A few cheeky donkeys bray, and oblivious chickens squawk and peck. You can sit for breakfast outside on the patio and watch a few herds of goats pass by the open doorway with their 8 year old herder. A few minutes later, a lone Berber woman, covered head-to-toe in mismatched patterns, strolls by with her cow. The wind can be fierce. It can be gentle. You can spend the day feeling it pick up and die down. It mimics one’s slowed-down breath. More subtle feelings have space to arise, so often buried under the harrang of too much thinking. The eyes see things that never registered before. This place has always been like this. It eases the mind.

Time to go. The “blue and white ”Essouira taxi burns up the straight three hour trek back to Marrakech. It passes the one and only indigenous argan forest. It’s spiky branches so free form, abstract and full of tiny yellow nuts, so loved by nibbly goats that they levitate themselves right up onto the highest branches. This stretch of road always reminds me of the first time I came to Morocco with two close friends. We arrived late at night. It was 2 am when we left Marrakech, after a midnight supper of chicken tagine and hearty bread. 

We headed off into the night with a toothless driver in an old beat up blue and white taxi on what seemed like an endless stretch of road. My friends fell asleep and I was left with my own white thoughts about ‘what happens if’. Meanwhile, the stars were immense, shining down with little moonlight on shadows and silhouettes of distant palms, robed figures walking in the dark, vast flat plains with faint light coming from an occasional low earthen dwelling. We passed strips of town, long and narrow buildings with arches; a loggia of mystery.

There was a man rolling a barrel down the road at 3:30 am. We mistakingly hit a dog. At least the driver stopped. The dog was stunned, but not dead. My friends lay dreaming asleep, while I sat dreaming awake. Where am I? I was cold. I couldn’t get the driver to roll up his window, or it was broken. Something in me felt slightly unravelled. Fear of the unknown has that quality.

By the time we reached Essaouira, the town was in a deep sleep. Yet, the nightwatchman from our hotel was there with his cart. We piled our luggage on, said goodbye to our driver, who smiled a toothless grin and we walked through the empty ‘place’, down dusty alleyways with the occasional dead fish, breathing in that familiar, wet, salty sea air. It’s now 4:30 am. The call to prayer comes over the loudspeaker in a loud and crackly “Allah o Akbar!” Glory be to God! I felt the same, happy to have arrived at this far away door.

Inside, all was orderly, white, calm, silent and peaceful. A chest of blue and white dishes greeted us. Roses, red and plentiful, were on all the tables. Our room, open, with a loft, beckoned us. I chose the small, cozy loft. My friends were chatty, and more than likely ready for tea. I, on the other hand was a corpse.

“Welcome to Morocco”, said the doorman. I fell quickly into bed to the sound of birdsong, sweet and melodic. At least birdsong is a universal language, I thought. The breaking light of day did not dissuade me from a potent sleep.



My first adventure to Essaouira was a memorable one. Not without love, discovery, magic,
a falling through the veil to another way of seeing the world. Leaving there was never easy.
Leaving the edge of something potent, a bit wild and untended takes discipline.

Once I saw the lines of separation~ between me, the tree and the earth~dissolve. It was a moment I will never forget. I was not on mind altering substances. It's just that my heart
had cracked open and like a thousand pedaled lotus, it bloomed and I could feel the various chambers that hold shadow, exposed. I was in a taxi going down a country road. I looked to my right and the tree ,the earth and the sky was lit up in outlines of color. It lasted a split second. Mother Africa winked at me.

Then there was the return of all returns that I will never forget. I was headed back to Marrakech yet once again in a blue and white taxi. It was September 11th, 2001. I pass the familiar landscapes, the argan forest, I see a small boy on his donkey high on the horizon. It's hot and there are people walking around in wool from head to toe. The windows are down and the wind is blowing my hair into my face, but I don't care. I'm steeped in this culture, infused like orange blossoms in water. I've hit the resonant note in myself that is  not alone, but in tune with everything. I am the air. The boy riding his donkey. A woman sitting in a taxi.

The cell phone rings. "Allo"? says the driver. He is animated and attentive as he listens, he shouts a bit, then hangs up the phone upset and says," Madame! Madame! Catastrophe in America! Catastrophe in America! Mafia! Mafia!"


Part one.
                                        .........................................................................
 

April 10, 2012

India: Shahpura Bagh, Part One.

High over the mustard field tiny warblers jump from plant to plant. It early morning, but not for the jackals and peahens. A warm breakfast of freshly made yogurt from the dairy and poha, a puffed rice colored with turmeric and flavored with a masala blend of spices, mustard seeds, and red capsicum graces the clean white porcelain plate with color and appetizing aroma.


A barefoot priest in a dhoti, jacket and rather elaborate turban comes through the gate on his bike. He brings a piece of incense with him, lights it and says prayers at the doorway and leaves.

Poised for action, a hand holds rose pedals ready to drop on arriving guests. 

We make ourselves at home. 

A sunset drink at the family Fort gives the impression of a time gone by. Villagers come out to greet the great grandson of the Maharaja of Sharpura. Especially the old gatekeeper.

 He was a boy when the old palace was full of life. Now he is a grandfather himself.

 Daikon radish stick straight up. A garden harvest stuck on this villager's head to free her hands for proper sari etiquette.
 Young boys are the same all over the world. Who will they grow up to be? The youngest brother. A banker?

Coy and demure, her eyes, her posture, says it all.

A view not unlike the Serengeti, was a favorite hunting ground for tigers. They were plentiful then.
A noble daughter who shot her one and only tiger when she was a teen, who's  in her 70's now said, "It was a different time, a different story. Now they are outnumbered. " Not proud as the day it happened, her father beaming.



The rooms of the palace still hold mystery and charm. This was the bathing room.

 A balcony of repose.

The gatekeeper served us wine and we drank to the whispers coming from the tower walls.


March 15, 2012

India: A Simple Recipe for Tomato Chutney




Tomato Chutney

1 cup fresh tomato
1t garlic (peeled and chopped)
3 sprigs of fresh mint
1 red chili, chopped
1 green chili, chopped
a pinch of sugar
salt to season

Mix all ingredients in a food processor, or pound together in a mortar and pestle.
Add salt to taste.