Crazy Like an Elephant in Tennessee

Lucky Stop Gas Station in Crossville, Tennessee, Exit 311 on I-40. I headed west to revisit my heart in Memphis for my Bartlett High School 50th reunion. Who knew—50 years doesn’t matter at all.

I just had an ethereal trip to my 50th high school reunion. I drove from Raleigh across North Carolina across Tennessee to Memphis. When I crossed the border into Tennessee, I had a memory surge of my childhood in Nashville. I attended junior high and high school further west in Memphis and completed a bit of college at Memphis State. Then I returned to Memphis years later after living in Australia, Singapore, Baltimore, and completed my college degree at 45ish, reconnecting with my dearest friend Brenda and her son John, who loves to boogie and dances with me anywhere. Grief flooded my heart as I paused for a potty break at the Tennessee-flagged rest stop. I walked the parched lawn and thought of my high school friends who had died. I remembered my parents Earl and Ruth, my sister Mary, and her son Matthew, who were all deceased. I started talking to my sister and my parents—because I am crazy and I embrace it. I asked them if there was a heaven and if I would see them there. “Yes, you will be with us, but heaven isn’t like all bizarre gold streets and a gatekeeper. It’s easier and smoother. Sort of like now. Like how we’re just with you.” Of course, I doubted that this voice (or voices) was my sister, mother, father. “Show me a sign that you’re here and that I’m supposed to be going to Memphis.” Mary said, “Go over there by that tree. Hug it. Turn left and look down.” And there, of course, was a/their/my four-leaf clover.

I stopped again near Crossville for a pee break, choosing the kind of funky looking gas station over the spiffy Exxon. In the toilet there was a sign that bragged about the store’s freshly popped popcorn which of course is my favorite food. A sign right? Then I met Jignesh, who was tending the register and beaming joy. He was named after Ganesh, the mover of obstacles. The elephant is my totem. Another sign right?

  Well , then we just struck up a lively conversation about elephants and four-leaf clovers and popcorn. “Yes, my logo is a four-leaf clover, ” he said as he pointed to a once live, now pressed one on the countertop. “What amazing energy you have,” he said. “I am so glad you chose my gas station today.” “I’m so glad that I did as well.” I smiled. We obviously knew each other from many past lifetimes. We started talking about food, other than popcorn. Delicious Indian and Southern vegetable concoctions that had some similarities. Okra was a hit. I mentioned the recipes in my recent memoir and he said he would like to read my life. I mean book. So I gave him one.

I asked him to text me a recipe. “Go get a big bag of popcorn,” he insisted. As I left, snack in hand, I took some pics of four-leaf logos and Ganesh. My text pinged. From India, NYC, Nashville, to Crossville, Jignesh now keeps bees that enjoy the plateau. And his customers come back again and again, for the popcorn and for his wisdom. “Most of the time we think we decide everything in our life, but we don’t—our destiny decides.” I’m glad my destiny crossed yours, Jignesh.

Ganesh is the Hindu God who removes obstacles, providing success and prosperity. A shaman, after a lot of spiritual chanting and sharing special smoke, revealed to me that my totem was an elephant. (I really hated that news at first because well, elephants are big.) Elephants are strong and dependable. I needed strong, brave, big for this trip to Tennessee. Other words that popped up in my Google search included: wisdom, vitality, loyalty, majesty, nobility. Hey, I could get into elephants—sounds queenly.

You are invited—Memoir & Music

OHHHH this will be a fun First Friday!

September First Friday (Sept. 2, 2022 from 5 to 9 p.m.) — Please pop in my studio, Chambers Life!, in The Carter Building (The Red Door Entrance), 22 Glenwood Avenue, Raleigh, for Champagne, French hors d’oeuvres, and a complimentary FUN mini-guide to spark your memoir. PLUS Raleigh singer-songwriter Alice Osborn will be performing classic/pop hits and selections from her soon-to-be-released album, Skirts in the Snow: Beyond the Tragedy of the Donner Partyhttps://aliceosborn.com

https://downtownraleigh.org/first-friday-raleigh/events

Author & Creative Life Coach Belynda Chambers & Author, Editor, Poet, & Singer-Songwriter Alice Osborn host FIRST FRIDAY at The Carter Building Studio 3. Champagne (of course) included.

My Summer Date(s)

Simple and sweet!

The NC Museum of Natural Science Eco-Adventures group visited Raleigh City Farm this week and we taste tested herbs (basil, mint, rosemary) with these date-based, cocoa-covered truffles. Mint was the favorite!
  • 1 cup dates
  • 2 tablespoons coconut oil
  • 1/4 cup coconut flakes
  • 2 tablespoons chia seeds
  • 1/4 cup sunflower seeds
  • Dash of a natural salt
  • 2 tablespoons cocoa
  • 1 teaspoon monkfruit sugar

Blend all ingredients (except the cocoa and sugar)in a serious Blendtec or similar blender until it is pulverized. Refrigerate for an hour. Meanwhile mix the cocoa and sugar in a small bowl.

Scoop a teaspoon and form a ball. Roll in the cocoa mixture. Refrigerate.

Serve with fresh herb leaves for taste testing fun.

WROTE IT! PUBLICATION DATE = SOON!

I showed up, wore a crown, slept less, thought more, got crazier, and wrote my memoir.

THE SUMMARY:

Belynda’s recipe for life, Beauty Queen Blues, is an intimate (at times raw) memoir told from her creative, curious, crazy point of view. 

From her mother she learned proper etiquette, explicit self-control, and how to sew. Her devil-may-care dad crossed more than a few boundaries. He taught her all about the seven deadly sins and how to create memorable cuisine—all while maximizing her flirting techniques. Her two older sisters and one brother were jealous of her being the do-no-wrong baby of the family, but they loved her too—as much as they knew how to love. The Chambers clan was always laughing mostly with each other but sometimes at each other. 

Crowned a queen in Memphis at 17, Belynda became a popular public personality, recognized for her figuremore than for her self. She showed up, wore her crown, and spoke up for St. Jude’s children, women’s rights, and the environment. Obsessed, determined, driven to find her comfortable spot in the world, she questioned her religion, race, gender, and discovered that her Southern roots didn’t quite fit. 

Beauty Queen Blues is a life-changing love story. Two marriages, three daughters, dozens of countries, infinite laughs, delectable food, numerous metaphysical events, broken bones, brains and hearts pack Belynda’s life with divine grace and love. To feed her love of cooking for others, she became a chef. Recipes—sensual ones that promise to please—are included.

As she peels away the years writing—remembering those she loved anyway even though they were really messed up, she has several epiphanies. Love your life sooner is just one of them. Maybe, just maybe, being crazy is a good thing. 

Sauerkraut – Delight your gut bugs!

12 cups of cabbage, 3 tablespoons salt, and time = delicious!

YUMMY sauerkraut is so easy to make. Besides just scooping it out and eating it, I add it to my salads, as a garnish for soups, and as an extra in my wraps. All you need is cabbage, sea salt, a crock or a glass jar, something to weight the cabbage under the brine and a cloth to cover it. I like about 1 part red cabbage to 3 parts green because it is just so brilliantly pink when it’s done. My KRAUT GURU’s book WILD FERMENTATION (Sandor Ellix Katz) is the best bedtime read. Next up, I’m trying – MISO and Summer Half Sour Pickles.

The other book that keeps me up nights digesting it (LOL) is THE GOOD GUT by          Justin & Erica Sonnenburg, PhDs.

LEEKS VINAIGRETTE NESTS

FullSizeRender-3Photo – Merci, Kathy Thompson!

ORGANIC INGREDIENTS, PLEASE.
Serves 12

LEEKS
2 large 1.5″ diameter leeks
Cut off roots and trim leaves leaving 3″ of dark green.
Halve them lengthwise and wash thoroughly.
Cut into ribbons about 1/2″ wide.
Leeks are banked with earth as they grow to create the
delicate white root ends. You can plant the trimmed root and it will grow a new leek. Save the tops for a soup or a stir fry.

You can prepare the vinaigrette as the leeks cook.

Bring 1 quart of water to a boil.
Add 1/2 t. sea salt.
Add leeks and simmer for 15 minutes until they are just translucent and tender. You’ll need to tend these as they cook. If you overcook they will be mush. If you overcook them then save them for something other than Leeks Vinaigrette. Maybe a leek puree topped with tiny carrots.

Have a bowl of ice and water ready to chill the leeks once they are done. Drain the tender leeks reserving the liquid to drink now or later. It’s delicious hot and cold! Place the drained leeks into the ice water and let chill thoroughly. Drain but leave them moist as the water helps to dilute the vinaigrette a bit.

VINAIGRETTE
Vinegary things’ sourness is influenced by the vinegar type and is a personal preference so before you add the leeks to the vinaigrette, taste it.

In a bowl large enough to hold the leeks, mix together:
1/4 c. olive oil
2 T. champagne or white wine vinegar
1/4 t. garlic salt or a tiny clove of fresh garlic and a dash of salt
1 dash of freshly ground or FRESH white pepper (or more to your taste – it’s powerful if it’s fresh)

OPTIONAL
1/2 t. Dijon mustard – I do not add as I think it masks the delicate leek flavor.

Add the drained leeks and toss gently. Place in a GLASS or CERAMIC covered dish and refrigerate for at least four hours and up to 8 hours. No metals or plastics please as they influence the flavors. A Ball jar with an enamel lid works too.

QUAIL EGGS
Place eggs in saucepan and cover with cold water. Add 1 T vinegar. Bring to a gentle simmer. Simmer for 45 seconds then plunge into cold water to stop the cooking. These are tricky to keep a gooey yellow so you might just let them cool to room temperature and be happy with whatever the yolk decides to do. The shells are so beautiful – so I just clip off the top of the egg and set it into the nest.

THE FUN PART – ASSEMBLY

Select lovely little dishes. I like square dark dishes for the contrast. <$2 at World Market. In each dish swirl a nest of leeks, top with a clipped quail egg, a few capers, a bit of sunflower seeds for crunch.

I think they’d be delightful in petit cupcake liners and then placed in one of those ceramic egg cartons. I will try to get a photo of that next time!

Let rest at room temperature for at least 30 minutes and up to an hour before serving.

Bon Appétit

From Iceland with love

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Enjoy this Risallamande recipe. It has a lovely story.
Substitute coconut cream and any kind of nut milk if you like.
Hiking with REI in December the young guide, Pokey, was away from his family for the first time over Christmas. When I asked him what he missed it was Risallamande. (Rice with Almonds and Cherry Sauce). The chef at the Inn (www.hotelborealis.is) where we stayed lovingly made it for him on Christmas night. His family usually has a huge portion for Christmas Eve dinner and then has the rest for dessert on Christmas.
Well, I have been eating it every day since I got back home. That’s like three weeks or so. I know, I have to stop at some point! Anyhow, it is delicious. Here’s my adaptation and a website for more fun reading…http://nordicfoodliving.com/risalamande-danish-rice-dessert/
Risallamande
Recipe for Homemade Risalamande - Danish Rice Dessert for Christmas
Prepare Rice Pudding, Cherry Sauce, Almonds and Whipped Cream
Rice Pudding
1 c  Organic short grain rice (Arborio)
4 c WHOLE Organic milk
1/8 t sea salt +/-
5 T Organic sugar
1 T Organic butter
1 vanilla bean
1 t vanilla (I use Penzey’s double strength)
Place rice, salt, sugar, and scrapings from vanilla bean and the bean in a saucepan. Add 2 cups of the milk and bring to a low simmer. DO NOT BOIL fully or the milk will scald. The trick here is to stir every 3 minutes or so to be sure it’s not sticking to the bottom. Add the additional milk as the rice absorbs the first liquids. Cook for about 35 minutes, Remove vanilla bean hull. Add butter and vanilla. Place plastic wrap directly over the top of the pudding and let cool to room temperature. The plastic wrap keeps a “skin” from forming on the top. (You can put in a shallow container to do this if you wish to cool faster.) This can be made up to a day ahead and refrigerated.
Cherry Sauce
2 c frozen Bing/Sweet cherries – I like Whole Foods brand – Organic or what you can find
4 T filtered water in 2 equal portions
2 T Organic butter
1/8 t sea salt +/-
2 T sugar
2 t cornstarch
1/4 t almond extract
While you stir the rice pudding, make the sauce. In small saucepan, place all ingredients (2 T of the water) except cornstarch and extract. Bring to simmer. In a small bowl, mix the cornstarch with 2 T water. Add to saucepan and stir to thicken and cook through. remove from heat; add almond extract. Serve barely warm over pudding.
Almonds
1 c +/- Organic almonds
Place almonds in ceramic bowl; cover with boiling water. Let sit 1 minute., Pour off water and recover with boiling water. Let sit 1 minute. Run cool water over and pop off the almond skins. (You can buy blanched almonds if you like.) Coarsely chop the almonds and set aside.
Whipped Cream
2 c Organic Whipping cream
2 T confectioners Sugar – I skip this added sugar but you might want to add according to the rice pudding sweetness and your own taste preference.
Whip cream until firm peaks form.
Assembly
Fold whipped cream into cool rice pudding.
I literally take the rice pudding in my hands and break it into smaller chunks so the whipped cream stays fluffier as you fold it in.
Traditionally the almonds are stirred into the pudding and one whole almond is included. Whomever gets the whole almond wins…you know that Christmas/King Cake/3 Kings Cake/Hide It tradition.
I like to place the pudding in a dish, top with cherry sauce and then add almonds on top according to my guests’ preference for nuts or not.
So pretty! It’s lovely in tiny little single Asian spoons or crystal shot glasses.
It will be a new holiday tradition – and well maybe a weekly tradition — at our home!
Enjoy!
Oh and Iceland is SOOOO worth a visit. Iceland Air offers free stopovers on the way to Europe.
Gleðileg jól