It is really winter now. Two weeks of storms, lots of snow, some freeze and thaw,
more snow. Full moon and partial eclipse, some intense winds, more snow. Risotto, and oatmeal chocolate chip cookies. There were a few days where I could get out into the woods with Yogi and Nora just wearing crampons, when the powdery snow was still nestled on branches and the slightest movement would bring it down in a cascade of whispers.
I went long distance with the dogs those days, the full loop around Eagle Nest to the swamp, along the brook and back. They reveled in the freedom to explore the familiarity of the place we all love to be together
and I loved seeing the transformation that came with the blanket of white.
And then it snowed again. This time enough to warrant snowshoes and finally, a foray into my own back woods all by myself. It’s been months since I’ve walked this familiar path, abandoned in favor of deeper woods that could absorb the full energy of the dogs. I was invincible with the snowshoes on, I could go anywhere, every glance a new potential path. And familiar views that welcomed me back.
Before I left on retreat to St. John I saw a movie I really liked called ‘East Side Sushi’. It is about a Latin born woman who aspires to become a sushi chef, and all the imaginable roadblocks that come with breaking with tradition and aspiring to something new. It is a sweet movie, moving, full of the kind of tolerance and acceptance that can make a difference. So I’ve had sushi on the brain ever since. Inspired, I took a package of nori and a bag of brown rice on retreat and ended up making vegetable sushi for one of the pot lucks while there. Seaweed wrapped seasoned rice was refreshing, and even more so I imagined after the ravages of typical winter fare.
Today’s vision was a strong one. Curried (purple) sweet potato and smoked sockeye salmon, which earned the name, ‘for the love of winter sushi’**. The key was to cook the sweet potato in the spices until just firm, not to let it get mushy. The potato was cut into thick slices and added to the center of the rice with a strip of the smoked salmon. An amazing combination of smoky and subtle heat with firm to the bite and soft. Warm. Today’s stew.
All it needed was a little bit of tamari as seasoning, wasabi wasn’t necessary with the heat of the curry. With a bowl of steaming miso soup, the perfect supper….
**For Love of Winter Sushi
Sushi rice: I cup short grain brown rice, cooked in 1-3/4 cups water until just done, firm to bite. Heat 1 Tbsp. Rice vinegar, 1 Tbsp. Agave, 1/2 teaspoon salt and add to hot cooked rice in wide shallow glass or ceramic bowl. TOSS together (not sir) with spatula. Prepare curried sweet potato (thick slices sautéed in olive oil, curry, ground fennel, and a little coconut milk until just tender, but still firm). Open package of smoked wild sockeye salmon. Cover nori with a thin layer of rice. Cut each piece of potato to size to lay out a line in middle of the rice. Add strip of salmon. With moist hands or bamboo mat, roll. Slice. Eat.