When my Mom asked me what I am doing on Saturday night and I replied that I was baking pumpkin rolls, she thought it was a sad way to spend a night off. In reality, baking with real pumpkin is lot like having sex: there is a lot of foreplay and then there is an intense but short-lived moment of pleasure, followed by desire to do it again and a feeling of being too worn out to start over. As a matter of fact, I feel completely beat and sleepy after wrestling with this for nearly 3 hours, my kitchen is a mess and if I had a cigarette I would’ve lit it up just about now.

httpv://www.youtube.com/watch?v=RMdMDW_C_nk

I think the second most vicious food crime against the American people after the invention of the sliced bread was the proliferation of canned pumpkin. Nearly every American family buys one or more pumpkins every year, pokes some holes in them and leaves them out to rot on the front porch, just to turn around and go to the grocery store to procure baby-stool-like substance, both in color and consistency, to use in various disgusting recipes. The sad thing is that this stuff really doesn’t taste like pumpkin but since no one knows what the real pumpkin tastes like, everyone identifies it as a pumpkin taste. Well, it’s not. Pumpkin is normally bright orange and sweet-tasting, not medium brown and spiced. Some information on edible pumpkins can be found here and here.

Some notes on the pumpkin handling: it’s not easy. You have to have a decent knife and be careful not to hurt yourself. Don’t  pour  blood all over your keyboard typing me an angry letter, because I warned you. After trying to separate the flesh from the skin cantaloupe-style I had much better luck turning it over and just peeling the skin off. I also found out that shredding the pumpkin with a grater is a long and tedious process much better handled by a food processor. Other than that you don’t have any excuse to trade a sweet pumpkin orgasm for a can of brown crap.

For this recipe you’ll need:

5 egg yolks;
1 3/4 sticks of margarine or butter;
1.5 cups of sugar;
5 tbsp of non-fragrant oil i.e. – corn oil;
1 8oz package of sour cream;
1 tsp vanilla;
1/2 tsp of baking soda and some vinegar;
5+ cups of all-purpose flour;
pinch of salt;
1 average pie pumpkin shredded and a little bit of sugar to sweeten;

Melt the margarine and combine with egg yolks, sour cream, vanilla, sugar and oil. Over the flour place 1/2 teaspoon of baking soda in a larger spoon and pour a small amount of vinegar so it reacts. Make sure that all of the soda is gone in the reaction and combine the flour with liquid mixture. Add salt. Start lightly kneading the dough adding flour as needed until the oily sheen is gone and the dough springs back if you push it with the finger. Cut into six parts. Roll out each part into elliptical shape, add sweetened pumpkin and roll over several times. When adding pumpkin, squeeze it lightly to leave most of the juice out. Bake at 350F for 30-50 minutes until golden brown.

*Note: this is what I wrote down when my Mom gave me the recipe. Since it didn’t come out the way I expected, I took a roll to her for troubleshooting. Apparently I was kneading too hard and didn’t add enough flour. As you can see, my dough was still shiny but I was afraid I used too much flour and lost patience. My Mom confirmed that the recipe was correct and in my defense it tastes great, just slightly heavier than I expected since it didn’t roll out thin enough. Try at your own risk. I am pretty sure that my Mom doesn’t own measuring spoons or cups, so I was using regular drinking cups and table spoons for this recipe.
The important thing is that the great pumpkin taste I remembered from my childhood was there and that’s what I wanted to achieve in the first place.

If you are feeling lonely on a Saturday night, get yourself a pumpkin, it will wear you out but you will feel good about it in the morning.

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I previously discussed my feelings on the subject but I was happy to discover that I am not the only one pondering these questions. A short documentary by a young Soviet-born Jewish-Canadian offers a perspective I can identify with, a point of view from a person who came in contact with a different type of Jewish culture and now wonders if her own Jewishness is somehow not up to par. Since I arrived here at the age of 22 with established worldviews and my own understanding of what it means to be Jewish, I haven’t been subjected to the situations described by the people interviewed in the documentary, but I definitely recognized my own thoughts when she interviewed her Mom (although I do speak better English). I wonder if my daughter feels that way when she deals with her friends who have more active Jewish community and religious lives.

Before the video I’d like to offer a quote from an article on the subject:

It is not surprising that Russian Jews — who love their treyf, enjoy their Christmas trees and keep away from synagogues — leave American, Israeli and German Jews wondering what to think. Perhaps they should begin by considering the notion that Russian Jews have something of great value to contribute to the Jewish world.
Russian Jews, with their radically global view of the Jewish world, with their ability to bring together thousands for a Yiddish concert or a Limmud gathering, with their multilingualism and transnationalism, belong at the center of conversation about Jewish life. With Jews around the globe seeking out new ways of expressing their Jewish identities outside the confines of traditional religious practice, Russian Jews’ own secular, ethnically driven notions of Jewishness, and their experience with maintaining community in multiple homes, may eventually place them at the center, not the periphery, of Jewish experience.

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Few days ago I was getting a haircut and noticed that some culinary business next door had been replaced by a Mexican Bakery.

I asked the lady who was cutting my hair if she tried it yet, but she sounded hesitant to try something different. I, on the other hand, can’t pass a bakery of any kind without checking it out. I’ve been to a Mexican Bakery (Panaderia) before and our local grocery stores frequently sell Mexican traditional baked goods, reflecting Olathe’s rapidly growing Hispanic population.
Panaderia San Luis opened at this location little over 3 months ago and seems to be staying busy. It offers a variety of pastries like familiar fruit-filled turnovers, as well as a huge selection of Mexican baked goods.

There are fresh rolls…

…a cold case with several varieties of Tres Leches cakes…

…and tortillas and tamales to go.

Most of the items are made in the store (I noticed a different address on the package of tortillas) and are priced 60 cents and up.

Pastries that are not so obvious or priced differently are marked in English and Spanish.

My usual pet peeve with ethnic businesses is their neglect of potential mainstream customers. Many times a curious shopper shows up but feels intimidated or overwhelmed by the amount of unknown items and no one around to explain what they are. Panaderia San Luis got this right – not only everything is clearly marked, the owner is there to explain and answer questions in English to your satisfaction. The experience is very different from my first visit to a Mexican Bakery in Kansas City, KS where no one seemed to speak English and I had to watch the other customers to figure out what to do. Instead of a basket you get a tray and a pair of kitchen tongs, then bring your loaded tray to the checkout.

Panaderia San Luis located at 2077 E.Santa Fe in Olathe is a nice addition to a growing list of authentic eateries in my neighborhood and a definite step up from your grocery bakery department both in quality and freshness.

I hope they stick around.

*this post is not sponsored or compensated in any way.

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The 8th of March is The International Women’s Day – a celebration of women young and old, beautiful and smart, lovely, witty, (sometimes) funny, unique and irreplaceable. Thank you for letting us bask in all that.

My feelings are best expressed by a Japanese Karaoke performer, whose song I was lucky to capture at the St.Louis Japanese Festival few years ago:

httpv://www.youtube.com/watch?v=mTsuGJM9mwE

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One sure-fire way not to sell me a food item is to lace it with unwanted vitamins and minerals. I don’t need “fortified” this and “enriched” that. I am not in imminent danger of scurvy, I don’t suffer from bone density problems, and if I am to believe the labels I eat so many times over my “recommended daily dose” of multiple vitamins and minerals that I should be (pardon) crapping straight One-A-Days. Popularity of certain food supplements varies every year and there are plenty of studies on the subject disproving each other’s findings. I eat plenty of fruits, vegetables, fish, eggs, meat, etc. and vitamin deficiency has never been a problem. With that in mind, when I go to the store, I avoid anything with additional supplements just because I didn’t ask to improve my food; there are plenty of unknown weird substances in my food already and don’t feel like I need to add to the list.

Homey don’t eat that crap!

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