7 Temmuz 2012 Cumartesi

The Divine Romance in the Bible

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    First off this isn't my thought.   Last week I was listening to a message on Living Stream Ministry's website on Revelation 19 and I wrote down this sentence because it impressed me, "The subject of the Bible is the divine romance."  Since then I've been thinking about it .   

     This is totally different than the fire and brimstone gospel posters that I've seen sometimes at our university's campus. Consider Luke 15 with the parable of the prodigal.  In it we see a picture of God watching the road waiting for the return of the repentant sinner.  We don't see God lecturing him either; the guy can hardly finish his sentence.  Also consider that since the fall of man all that God's had to work with are sinners.  And the good news is God LOVES sinners, in fact the Bible tells us in John 3:16 that this loved caused Him to die for us--to pay the penalty of all our sins. 

This made me think of another classic verse  that is in the book of Romans: 

But God commends His own love to us in that while we were yet sinners, Christ died for us.  Romans 5:8
This is a link to a song on Youtube that was written and composed  by a dear believer named Howard Higashi.  While you're there, you can listen to some of the other songs that others have  posted. This song shares what this divine romance is in a beautiful way. 

                                                       This Divine Romance

If you would like, you can check out some of these verses on the divine romance:
Isaiah 54:5 and 62:5b
Jeremiah 2:2, 31:3, 31:32
Ezekiel 16:8
Hosea 2:19-20
Matthew 9:15
2 Corinthians 11:2
Ephesians 5:22-33 (especially 5:32 showing the believers are  God's counterpart)
Revelation 19:7, 21:9

Explaining the Parable of the Sower to a Chinese Student

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     My husband and I have been reading the Bible with international students for over a year.  Besides explaining difficult terms to them, sometimes their questions give opportunities to  share an illustration. Last week we were reading Luke 8 and our student admitted he didn't understand what that chapter was talking about.  He knows I like gardening, and so it was easy to point out that when the Lord spoke  to people their hearts were like different kinds of ground.  I summarized for him what I had learned about the  different types of ground from my  Recovery Version of the New Testament.

"And as he sowed, some seed fell beside the way, and it was trampled
             underfoot, and the birds of heaven devoured it." Luke 8:5                                
 Let's say I had a bunch of seed and  then started to scatter it, the Bible says some of it fell on the wayside--that's ground that's near the side of the road and because people walk on it so much, it gets packed down.  So if seeds fell on it, it would be hard for them to penetrate the ground.   That's like letting worldly traffic make our hearts hard so the Lord's word can't get in. 


"And other seed fell on the rock, and as it grew, it
withered because it had no moisture." Luke 8:6
                   
Then some of the seed landed in the rocks, and in that kind of ground  it's hard for the seed to grow very well. This is a picture of a daisy that is growing between two rocks in my rockery.  The soil is very shallow and because of that the  the plant's roots can't grow very deep.




I pointed out to him that out by my compost bins were a lot of dandelions.  I told him that if a seed landed in there, it wouldn't get enough light or food, the weeds would crowd it out so it would  die. Mark 4:19 says the thorns  are the anxieties of life or all the cares that rob us of the time that we could be spending  getting spiritually nourished.  
"And other seed fell in the midst of thorns, and the thorns
grew with it and choked it off. "                           Luke 8:7







That evening we were sitting at the dining table that looks out on the backyard, and because we live in the Northwest, my yard is full of flowering bushes, flowers, and my small garden.  So I told him if a seed landed out there, it would grow because that's good ground.  This is a picture of the calendula flowers that are part of the border that goes around my garden.  I like the footnote in Mark 4:28:  "...the good earth (v. 8) signifying the good heart that was created by God (Gen. 1:31) so that His divine life can grow in man.  Such a good heart works together with the seed of the divine life sown into it, allowing the seed to grow and bear fruit spontaneously for the expression of God...."       
And other seed fell into the good earth, and when it grew,
 it produced fruit a hundredfold...."                        Luke 8:8

Strawberry Coconut Ice Cream & Other Favorites

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  With summer on its way here in the Northwest, (which usually doesn't start until around July!) I thought I'd share with you some great ice cream recipes.  About three years ago I bought a Cuisinart Ice Cream Maker at Costco--what a deal it was about $50, and it has paid for itself several times.  The first recipe uses coconut milk because lately I have been decreasing the amount of dairy in my diet. My daughter Michelle told me about this recipe when I was visiting her in May. I found out when I looked it up that it actually comes from the author's website of The Whole Life Nutrition Cookbook  that I purchased when I first found out I had celiac disease.   Below the Strawberry Coconut Ice Cream recipe will be a  few of our family's favorites. 

Strawberry cocnut ice cream with mangos & strawberries


STRAWBERRY COCONUT ICE CREAM
Put in a blender or Vita-Mix the following ingredients:  2  cans full fat coconut milk, 2 to 2 1/2 cups frozen strawberries (about 1 pound), 1/2 cup honey or agave nectar,  and  1 tablespoon vanilla extract.   Blend them until all the ingredients are smooth and creamy.

Set up your ice cream maker:  Immediately pour the liquid into the ice cream maker.  It takes about 25 minutes for it to get to the right consistency.  Transfer immediately to a freezer container.  It needs to chill about 2 hours before you eat it.
 


BLACKBERRY ICE CREAM
In a large bowl:  Put in 1 cup of whole milk, 1/2 cup of sugar and whisk together for 2 minutes until the sugar is dissolved.  Stir in 2 cups of whipping cream and 1-2 teaspoons of vanilla.  Add 2 cups of crushed blackberries.  (I usually put them in a shallow pan and use a masher to crush them.)

Set up your ice cream maker:   Immediately pour the liquid into the ice cream maker. It takes about 25 minutes for it to get to the right consistency. Transfer immediately to a freezer container. It needs to chill about 2 hours before you eat it. 


 BANANA NUT CHOCOLATE CHIP ICE CREAM
In a blender or Vita-Mix combine:   Break 4 bananas into hunks, 1 T lemon juice, 1 t vanilla, 1 cup sugar, 1 1/3 cup whipping cream, and 2/3 cup of whole milk.   Puree until smooth.

Set up your ice cream maker: Immediately pour the liquid into the ice cream maker. It takes about 25 minutes for it to get to the right consistency.   Add to it 1/2+ cup of chopped walnuts and 1/2+ cup chocolate chips and let it run 5 more minutes.  Transfer immediately to a freezer container. It needs to chill about 2 hours before you eat it. 


VANILLA FROZEN YOGURT
Mix in a bowl:  3 cus of whole milk yogurt, 1 cup of sugar, and 1 teaspoon of vanilla.  Stir until the sugar is dissolved.

Set up your ice cream maker: Immediately pour the liquid into the ice cream maker. It takes about 25 minutes for it to get to the right consistency. Transfer immediately to a freezer container. It needs to chill about 2 hours before you eat it.



TRIPLE BERRY SORBET
Put in a blender or Vita-Mix:  4 cups of berries--blackberries, blueberries, strawberries (or just use 1 type of berry), 1 cup of water, and 2/3 cup of sugar.  Blend  a few minutes.  Stir in 2 t of fresh lemon juice.

 Set up your ice cream maker: Immediately pour the liquid into the ice cream maker. It takes about 25 minutes for it to get to the right consistency. Transfer immediately to a freezer container. It needs to chill about 2 hours before you eat it.






4th of July Gluten Free BBQ Favorites

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    For most Americans the 4th of July brings up great memories.  Memories of families getting together for BBQs, playing croquet or other games, and smelling the delicious aromas of burgers, hot dogs, and chicken grilling, beans simmering, and pies baking.  I typed up for my gluten free notebook a collection of  my 4th of the July recipes that either were already gluten free or could be easily adjusted.  Some of these recipes I have made for almost ten years. 



Blackman BBQ Sauce – From Cordon Bubba Texas Cuisine For 2 – 3 pds of chicken
1.  Combine these ingredients in a saucepan and simmer for 10 minutes: 2/3 cup of ketchup, ½ cup of  red wine vinegar, ½ cup of brown sugar, 1 T dry mustard, 2 T chili powder. ½ t ginger, 1 clove of minced garlic, 2 T butter, 2 slices of lemon, and 8 teaspoons wheat-free Worcestershire sauce.

 2.  Marinate the chicken in half of the BBQ sauce and use the other half to baste it while grilling. 
Lesley's Oven Fried Chicken


1.  Prepare chicken:  Rinse 2-3 pounds of chicken pieces.
2.  Make coating:  Mix together 3/4 cup of rice flour, 1/3 cup of cornmeal, 1/4 T chili powder, 1 t salt, 1/4 t thyme, 1/4 t oregano, and 1/4 cup of parmesan cheese in a medium size bowl.   Put a smaller amount in a smaller bowl.
3.  Prepare chicken for baking:  Pour 1/2 cup of buttermilk into a bowl.  Dip each piece in the buttermilk and then put in the bowl and coat with flour mixture.  Put on a plate.  
4.  Prepare 9 x 13 pan:  Put 1/4 cup of butter in a 9 x 13 pan and put the pan in a 400 degree oven and let the butter melt.  When the chicken pieces are coated, lay them in the pan.  Cook uncovered for 25 minutes  and then turn them over and cook another 25 minutes.  

Diane’s Potato Salad 
 From Best of the Best from Washington Cookbook 


1.  Prepare potatoes & cook eggs: Scrub 7-8 medium potatoes and cook them whole in water to cover.  Let them cool and then cut them up into dunes.   Boil up 4 eggs in a separate pan--keep one for the top.
 2.  In bowl mix up:  1 ½ c mayo, 1 T wheat-free mustard (I often add a bit more), 1/2 T salt, 1/2 t black pepper,  1 small onion diced, 3 stalks of diced celery, 4-5  diced pickles, 3 chopped up hard boiled eggs,  ½ - 1 T balsamic vinegar, and 1-2 T spike or similar no salt seasoning.
3.  Combine ingredients:  Add cooled potatoes to this mixture and  mix well.  Adjust any seasonings.  Slice one egg and arrange on the top and sprinkle the salad with paprika. Refrigerator a few hours before serving.  Serves 10-12.


.
My Aunt Janie’s Pennsylvania Baked Beans
1.  Cook up 4 cups of navy beans:  Soak 4 cups of beans, drain them in the morning.  Add  enough water to go a few inches over the top of the beans and cook on medium high heat until tender but not mushy. This takes about 1 ½ hours.

2.  Mix up in a bowl: 1 ½  cups of  ketchup, ¼  cup of  tomato paste, ¼  cup of water, ½  cup of brown sugar, 2 T molasses, 2 squirts of mustard, ½ t cloves, 1 T salt, ½ of an onion diced, ½ of a green pepper diced. Taste and adjust the seasonings. I usually add a bit more molasses.  
3.  Mix with the beans and then bake at 300 for 2 hours.

Northern Baked BeansFrom Fix It & Forget It
1.  Prepare 2 cups of northern beans according to package.  

2.   Mix in a medium bowl:  1 can of tomato sauce/ketchup, ½ cup of brown sugar, ½ cup of molasses,  2 t salt, 1 small diced onion,  1 t prepared mustard,  and ¼ t ginger.   

3.  Combine the tomato mixture with the beans. Cover and bake at 300 1 ½-2  hrs.



  Kentucky Fried’s Cole Slaw 
 From Best of the Best from Washington Cookbook  
1.  Prepare veggies:  Cut up or shred 8 cups of cabbage with ¼ cup of grated carrots.  2.  Mix up the dressing in a large bowl:  ¼  cup of  buttermilk, ¼ cup milk, ½ cup of mayo,  2 ½ T lemon juice, 1 ½ T white vinegar, 1/3 cup of sugar, ½ t salt,  and 1/8 t black pepper. 

3.  Combine ingredients:  Add the cabbage and carrots and mix well. Taste and adjust the seasonings.


Rose’s Cucumber, Tomato & Onion Salad  (light and tangy)

1.  Prepare veggies:  Scrub and run a peeler down 2 medium cucumbers to make stripes on it so when you cut the cucumber you have green and white edges.  Chop up 4 roma tomatoes, and chop up ¼ of a sweet onion.

2.  Make marinade:  Whisk together  3 T rice vinegar, 1 T oil, 1 t agave syrup, ½ t salt, and ½ t pepper.  Toss and let stand at room temperature for at least 30 minutes.   



Raspberry Sun Tea
 
1.  Infuse the tea:  Take 3 raspberry tea bags and put them in a gallon glass container and put them out in the sun to infuse. You can do this inside, too, but there’s something about a tea that has steeped in the sun for many hours.  2.  Add sugar and lemon:  When it’s done, press the tea bags to release all of their essence into the water. Then add ¾ - 1 C of sugar. Taste and adjust it. Slice 1 or 2 lemons and let the tea for about 30 minutes before serving. Add ice.
Michelle’s  Brownie Flag Ice Cream Cake
1.  Prepare the brownies: Make the basic gluten free brownie mix in a spring form pan (the one you use to make a cheesecake).  Let it cool.

2.  Arrange and freeze layers of red, white, and blue ice cream,  sherbert, or sorbet

(1)  Evenly spread on the raspberry sherbert/sorbet over the top. Put in the freezer and let it freeze for an hour or two. (2)  Then take it out, and add the next layer of sherbert/sorbet –try to get one that’s blue or mix blueberries with one to make it work.  Put it in the freezer for an hour. (3)  Then spread coconut sorbet or vanilla ice cream on top of that. Put it back in the freezer until you are ready to make the flag on top.



 3.  Make the flag:  Remove the cake from the spring form pan and put on a serving platter. Slice up strawberries for the stripes and have some blueberries thawed for the stars.  Arrange the stars and stripes on the top and serve!






What Faith Is

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    I've been struggling this week. And this struggle made me honest with God about where I was at.  In the Morning Revival which is like a weekly devotion published by Living Stream Ministry the verses were on Ephesians Chapter 1. When it got to Ephesians 1:19-23, I realized I had to either believe what I was reading or say it was true for every other believer but me, and somehow that didn't sound right.  These verses are actually part of the Apostle Paul's first prayer in this book.  Verse 19 really spoke to me:  And what is the surpassing greatness of His power toward us who believe, according to the operation of the might of His strength, which He caused to operate in Christ in raising Him from the dead and seating Him at His right hand in the heavenlies. 

     These verses made me want to check out what Witness Lee shared on these verses when he gave the Life Study of Ephesians in 1978.  I was in college at the time and actually got to attend this sharing. These Life Studies are  packed with biblical background, Greek meanings, illustrations, and insight that's based on light that's been passed down since Martin Luther.  So, of course, I didn't remember much and wanted to re-read a few of the messages.  This excerpt from Message 16 inspired me because it showed me that everything was going to hinge on what I spoke.  The power in verse 19 (which in Greek is the word dynamo) is toward us who believe.  So the question  most of the time is what are we going to believe--all the facts of a situation or the facts in the word of God?  Here's the except:
"What we say is what we believe.  If you say you are weak, it means that you believe that you are weak.  ... Do not underestimate the significance of your speaking.  Whatever God speaks comes to pass.  In principle it is the same with us.  To have faith is to speak what God speaks.  ... Ephesians 1:22 implies that all things have been subjected under our feet, and we must believe this.  If we do not, we rebel against the word of our Father.  Our Father cannot lie; whatever He says is true.  Hence, we must take His word and believe it.  Forget your feelings, your condition, and your situation.  Do not say that a difficult situation cannot be under your feet.  The truth is we are far above all and that the divine power has subjected all things, including every difficult situation, under our feet.  ...Forget everything and simple take the word, believe the word, and declare the word" (Ephesians Life Study, page 144-145).  
This really goes along with the song Lord Now I See that I found last week on Youtube--it's in one of our songbooks.  It's a song that makes you realize that sometimes it's not easy to believe, but the Lord is always reminding us no matter what's going on to still believe in Him.  So faith is really just speaking the truth in the word of God in the face of everything that might even contradict it in your environment.  I'm practicing to do that right now. 
                                                               
                                                                    Lord Now I See

5 Temmuz 2012 Perşembe

The At Home Cook Series, #14; Cooking with Woks

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The WokOne of my favorite methods of cooking is in a wok. They are simple, yet very versatile, require little oil, making them an economical way to cook. A woks unique shape allows it to distribute heat evenly through the pan and get very hot, making them perfect for stir-fry cooking. While they may not be necessary for every kitchen, for true food enthusiasts eager to recreate their favorite Asian recipes and flavors in their own kitchens, a wok and steamer are musts in their kitchens. I was fortunate in that growing up, my mom's love of Chinese cooking led her to take Chinese cooking courses and for years my sister and I enjoyed the fruits of her practice at home. At an early age, I was exposed to the cultures, cuisines and cooking utensils of the East.

Thousands of years ago, Chinese cooks figured out how to prepare healthy food quickly using a simple piece of equipment - the Chinese wok. Once you've decided to add a wok to your supply of kitchen equipment, you'll want to shop around to choose the best model. Originally, all woks were round bottomed and made of iron - designed to be used with the traditional Chinese wood stove. Gradually, the iron was replaced with carbon steel. Today, there are all types of woks on the market: aluminum, copper, stainless steel.Traditionally, the wok came with two metal handles, making it easy to lift in and out of the stove. I prefer the modern woks that have one long wooden handle, like a skillet, they are easier to handle in my opinion.

The wok's most distinguishing feature is its shape. Classic woks have a rounded bottom. Hand-hammered woks are sometimes flipped inside out after being shaped, giving the wok a gentle flare to the edge that makes it easier to push food up onto the sides of the wok. Woks sold in western countries are sometimes found with flat bottoms — this makes them more similar to a deep frying pan. The flat bottom allows the wok to be used on an electric stove, where a rounded wok would not be able to fully contact the stove's heating element. A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom. With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.

Seasoning your wok:
You may have heard that it is very important to season (carbonize) the cooking surface your wok before trying it out for the first time. This is a the most important step, if you are to get years of fabulous food from your wok. This only applies to carbon-steel or cast-iron woks. If you have purchased an electric or non-stick coated wok, be very careful as the pan can get to hot ans catch fire. See your instruction manual for specifics on seasoning if you have one of these types. Seasoning removes the preservative oil manufacturers place on the wok to prevent it from rusting, replacing it with a light coating of cooking oil. It is also important to properly clean your wok after each use.


  1. Wash the wok in hot water with a small amount of liquid detergent and a scrubber (such as a stainless steel sponge or pad).
  2. If needed, scrub the exterior of the wok with the scrubber and an abrasive cleanser. Do not use the abrasive cleanser on the inside of the wok.
  3. Rinse the wok and dry thoroughly.
  4. Place the wok on high heat.
  5. Move the wok, turning it and tilting it up to the rim and back, until the metal turns a blueish-yellowish color.
  6. Remove the wok from the stove element. Turn the heat down to medium-low.
  7. Add a thin film of oil (about 1½ teaspoons) over the entire inside surface of the wok. There are several ways to do this. One is to use a paper towel to rub the oil over the surface. You may want to use tongs to hold the paper towels. Another way is to use a basting brush for barbecues or any other heat-proof brush to brush on the oil.
  8. Heat the wok on medium-low heat for about 10 minutes.
  9. Wipe off the oil with another paper towel. There will be black residue on the towel.
  10. Repeat steps 7 through 9 until no black residue comes up on the paper (about 3 times). The wok is now ready to use.
If your wok becomes gunky and sticky or gets rusted you can clean the wok with salt. Simply put half a cup of salt in the wok and heat on high, reduce the heat if it gets too hot. Using your spatula send the salt up to the edges very carefully. Hot salt is dangerous. Do this for 5 minutes and turn off the heat. Allow the salt to cool to warm. Using a cloth rub the spots where the salt has stuck to in order to get rid of the gunk or rust. Discard the salt and wash the wok in hot water with a soft sponge. Re-season the wok.

Cooking with your wok:

Cooking in a wok is very simple. Many things can be cooked in a wok. Remember that woks are meant to cook very quickly so it will be necessary to have everything prepared. (Mise en place)) When preparing food to be cooked, remember that small uniform pieces will cook the most evenly. After adding a tablespoon or so of oil, heat your wok on medium to high heat. Cook meat first and when it all seems done on the outside, add any vegetables and sauces. In only a few minutes, the meat will be completely done and the vegetables will be tender yet crisp. You may also fry, braise, or poach in a wok. Gauging the temperature for each of these cooking techniques is very important. Keep in mind that oil and water do not mix, so if you decide to poach in a wok, be sure to dry and season the pan thoroughly after you've finished.


Recognized as the cleaning whisk or the bamboo wok cleaning brush, this small broom-like brush is made of bamboo bristles. Bundled jointly and tied at the top with strings, this easy device is the answer to removing stubborn food remains while not damaging the wok. Just use the bamboo wok cleaning brush in a swirling motion below running water. The bamboo whisk is tough and functional and it can be used for mainly stainless steel cookware. This bamboo wok cleaning brush may be ordinary in appearance but it is a well-organized and simple way to clean your wok. After using the brush to remove the food bits, scrub your wok with dish detergent and hot water. Dry the wok and rub a bit of oil around the inside of the pan. This will make sure your wok lasts a long time and that it gives your food a great flavor.

Bon Appetit,
Lou

History & Origins of The Florida Keys & The Conch Republic

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For centuries, The Keys have been the crossroads for pirates, writers, artists and bon vivants from Cuba, France, England and the United States. The cuisine has become a melding of all of these influences and combined with the abundance of fresh fish, shellfish as well as tropical fruits and vegetables, has given the keys its distinctive Floribbean moniker. Check out this article about Keys Cuisine here. Say 'The Keys' and most people immediately envision turquoise waters, white sandy beaches and palm trees blowing in the trade-winds. The phrase tropical party comes to mind.

Taking it back a bit further, I'd like to explore the very origins of life on the Keys and that means going back to the year 1513 and Ponce de Leon. He named the Keys, Los Martirs, the martyrs, and Spain's influence, while using the keys as a landmark in ferrying gold and silver back to Sapin, is still felt today.

When the first Spanish explorers approached the Florida shores in the 16th century as they searched for rumored gold and eternal youth, a number of native Indian tribes had long resided throughout the peninsula and on its surrounding islands. The southernmost regions were dominated by the Tequestas and the Calusas, who thrived on the abundance provided by the sea and the rich coastal lands.

Like the other early Florida tribes, the Tequestas and Calusas eventually disappeared with the coming of Western civilization and its accompanying diseases and conquering spirit. Some of the void was filled by other natives, Creek Indians who slowly moved into the southern states. They were neither welcomed nor beloved by the European and American settlers. They came to be called "Seminoles", a name perhaps corrupted from the Spanish word cimarron, meaning wild or from the Creek words ishti semoli, meaning wildmen, outlanders or separatists.

One contemporary chronicler of explorer Ponce de Leon, observing the chain of islands on the horizon, said they appeared as men who were suffering; hence they were given the name Los Martires or "the martyrs." No one knows exactly when the first European set foot on one of the Keys, but as exploration and shipping increased, the islands became prominent on nautical maps. The nearby treacherous coral reefs claimed many actual seafaring "martyrs" from the time of early recorded history. The chain was eventually called "keys", also attributed to the Spanish, from cayos, meaning "small islands."

In 1763, the Spanish ceded Florida to the British in a trade for the port of Havana. The treaty was unclear as to the status of the Keys. An agent of the King of Spain claimed that the islands, rich in fish, turtles and mahogany for shipbuilding, were part of Cuba, fearing that the English might build fortresses and dominate the shipping lanes. The British also realized the treaty was ambiguous, but declared that the Keys should be occupied and defended as part of Florida. The British claim was never officially contested. Ironically, the British gave the islands back to Spain in 1783, to keep them out of the hands of the United States, but in 1821 all of Florida, including the necklace of islands, officially became American territory.

In the early 1900's, travel between many of these islands was only possible by boat. A modern pioneer, Henry Morrison Flagler, claims responsibility for providing the first civilized access to the Keys. He dreamed of extending the Florida East Coast Railway from Homestead to Key West. His dream was realized in 1912, after years of extreme physical hardship for the engineers and laborers who designed and built it.

After the 1935 Labor Day hurricane destroyed the railroad, it was replaced by the Overseas Highway in 1938. The highway has since been widened and modernized and now more than 40 bridges connect these islands, like a Caribbean necklace, for more than 126 miles.

Though most of the Florida Keys remained remote and inaccessible until well into the 20th century, their history glitters with romantic tales of pirates, fortunes gleaned from unfortunate shipwrecks, brief heydays for several island cities, struggling pioneer farmers and occasional military occupation. Huh? Military Occupation? Really? Read on...

The Conch Republic: 

(excerpts are from the Brief History, on the official website of the Conch Republic):

"The Conch Republic was established by secession of the Florida Keys from the United States of America, on April 23rd, 1982 in response to a United States Border Patrol Blockade setup on highway U.S.1 at Florida City just to the north of the Florida Keys. This heinous act effectively isolated Keys Citizens from the U.S. mainland since the blockade was on our only land artery to and from the mainland. This roadblock portrayed Keys residents as non-U.S. citizens who had to prove their citizenship in order to drive onto the Florida mainland! Hardly an American thing to do!

We protested! A totally American thing to do! Key West Mayor Dennis Wardlow along with a few other 'key' Conchs, went to Federal court in Miami to seek an injunction to stop the federal blockade, but to no avail. Upon leaving the Federal Court House , on the court house steps , Mayor Wardlow announced to the world, by way of the assembled TV crews and reporters, that ; "Tomorrow at noon the Florida Keys will secede from the Union!"

At noon, on the day of secession, at Mallory Square in Key West Florida, Mayor Wardlow read the proclamation of secession and proclaimed aloud that the Conch Republic was an independent nation separate from the U.S. and then symbolically began the Conch Republic's Civil Rebellion by breaking a loaf of stale Cuban bread over the head of a man dressed in a U.S. Navy uniform. After one minute of rebellion, the now, Prime Minister Wardlow turned to the Admiral in charge of the Navy Base at Key West, and surrendered to the Union Forces, and demanded 1 Billion dollars in foreign aid and War Relief to rebuild our nation after the long Federal siege!

Thus began the Conch Republic journey, which still continues today! We are both Conchs and we are Americans and we are proud to be both. By act of Congress we hold dual citizenship as Conchs and as Americans and will fight for the right to be both!

Contrary to recent reports, the name "Conch Republic" refers to "all"of the Florida Keys, or, that geographic apportionment of land that falls within the legally defined boundaries of Monroe County Florida, northward to "Skeeter's Last Chance Saloon" in Florida City, Dade County Florida, with Key West as the Nation's Capitol and all territories north of Key West being referred to as "The Northern Territories." Be it known that these boundaries were established by the U.S. Government when they set up "THE" Border Patrol blockade in front of "Skeeter's Last Chance Saloon", in April of 1982, thereby establishing a new United States border!

To enforce the validity of our secession, the Monroe County Commission, in 1994, by unanimous vote, did pass a County Resolution recognizing Mayor Wardlow's actions, on the 23rd of April in 1982, as by, of and for the people of the Florida Keys.

The Conch Republic's Official Position


The Conch Republic has it's own Passports, and has had citizens and Diplomats received by thirteen Caribbean countries, Mexico, Sweden, Russia, France, Spain, Ireland and Germany. The Conch Republic has Conch-sulates in Switzerland, Havana, Maine and New Orleans.

The Conch Republic has as its stated Foreign Policy, "The Mitigation of World Tension through the Exercise of Humor." As the world's first "Fifth World" country, we exist as a "State of Mind," and aspire only to bring more Warmth, Humor and Respect to a planet we find in sore need of all three.

The Conch Republic has conch-ceived several World Firsts. We are the first country in the world to require its citizens to obey local customs as well as laws. The Conch Republic is the world's first functioning Meritocracy whereby anyone that sees a job that needs doing can do it, and be recognized in that position. We are the first country to recognize the conch-cept of the "World Principle of Human Rights and Ambitions," because what are rights without the ability to realize ambitions?

We celebrate our Independence annually in a "public and notorious manner" during a ten day Conch Republic Independence Celebration which is held in April of every year."

For more information, conch-tact: The Honorable Sir Peter Anderson, at: Office of the Secretary General P.O. Box 658, Key West, FL/CR 33041 - 6583 Phone: 305-296-0213, FAX: 305-296-8803

Bon Appetit,
Lou
Sources: www.florida-keys.fl.us Florida-Keys.com, wikipedia.org, conchrepublic.com, conchrepublicrestaraurant.com

Florida Keys Cuisine

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I must say that since my youth, to me, the Florida Keys has always conjured images in my mind of laid back, artisan type lifestyles filled with tropical nights, drinks, men, women, music and food. And not necessarily in that particular order. Fresh seafood, beaches, diving and of course the rich, maritime history of Spanish Conquistadors and swashbuckling pirates. Stretching more than 100 miles into the open ocean, the Florida Keys can boast early settlers ranging from the aforementioned Spanish, to Bahamian fishermen, Cuban cigar makers as well as the merchants from France, England and New England. A rich melting pot of culture and influence, the indigenous cuisine came to incorporate diverse and delicious nuances, with a reliance on an abundant array of fish and seafood harvested from surrounding waters. For more about the Florida Keys, check out the History & Origins of The Keys.

Commercial fishing, in fact, is the second-largest industry in the Keys. The fresh fish that grace a restaurant table at night is more than likely unloaded at the docks that morning, and fish and seafood headline nearly every restaurant menu. Among the favorites are Key West Pink Shrimp, a delicacy generally considered sweeter than other crustaceans. Key West pinks rank among the most popular of the Keys' "natural resources."

The Mollusk Conch (pronounced konk) is served in many mouthwatering forms: lime-kissed salad, spicy Caribbean chowder and golden deep-fried fritters among them. Conch chowder can either be tomato-based or white, but don't expect to find any consistency of recipes from one restaurant to another. Keys' eateries pride themselves on creating unique interpretations of classic dishes.

As well as savoring the taste of conch, Keys' residents admired the mollusk's tough, hardy nature so much that they adopted its name for themselves. Today, Conch is no longer fished in the Keys, but the word Conch refers to someone born in this island chain, also affectionately known as the Conch Republic.

Stone Crabs, renowned for their sweet and succulent meat are also a popular delicacy and what most may find surprising, a sustainable and self renewable resource. Because nearly all of the crab's meat is contained within its grapnels (claws), these are the only portions of the crustacean that are harvested. Once the claws are removed, the crab is returned to the sea where, over the course of up to two years, the claws regenerate. It is for this reason that stone crabs are considered a renewable resource, and the Florida Keys are responsible for about 40 percent of the state's overall harvest. Florida's stone crab season runs from Oct. 15 to May 15.

Fish and Seafood DelightsYellow-tail snapper, hog snapper, mutton snapper, grouper, dolphin or mahi-mahi, are just a few of the Keys' scale fish preferred by chefs. At restaurants throughout the island chain, diners can find sautéed yellow-tail or snapper with a variety of sauces and accompaniments, along with fried grouper or mahi-mahi sandwiches, broiled or blackened fish entrees and much more.

In addition to offerings from the sea, Keys cuisine reflects a multitude of cultural influences, particularly Cuban in Key West. Migrating across the water by the thousands in the late 1800s, Cuban aristocrats and cigar makers brought the flavors of their homeland with them. Ropa vieja, a name that literally means "old clothes," tastes like heavenly shredded beef. Other favorite dishes are picadillo and roast pork or pork chunks. Cuban entrees are most often served with traditional black beans and yellow rice, sweet plantains and Cuban bread. Surprisingly, some of the best Cuban sandwiches, Cuban bread stuffed with meat and cheese and warmed in a press, can be found at take-out stands attached to many island laundromats. And many savvy residents can't start the day without a breakfast of toasted Cuban bread and Cuban coffee, which packs a ferocious jolt. Gourmets visiting the Keys will find (among others) French, Italian, German, Chinese, Caribbean, Thai, Japanese and vegetarian restaurants, as well as steak houses and establishments featuring casual American fare and "comfort food." 


Key Lime Pie
When it comes to desserts, it's almost impossible to spend time in the Keys without sampling Key Lime pie. Just as New Orleans is famed for its gumbo and Chicago for its Deep Dish pizza, the island chain is known for its signature dessert. There are no commercial Key Lime groves in the Florida Keys today, but Key Largo boasted a large Key Lime industry until about the mid 1930s. Restaurants throughout the Florida Keys and Key West continue to use Key Limes and their juice to enhance seafood dishes and sauces, as well as in pies. According to the owner of Key West's Curry Mansion Inn, a woman named Aunt Sally, the cook for estate owner William Curry, made the first Key Lime Pie. Key West historian Tom Hambright, on the other hand, surmises that Aunt Sally likely perfected a delicacy created by area fishermen. Today, each restaurant places its individual hallmark on this special dessert, but its primary ingredients are condensed milk and tiny yellow Key Limes. Often nestled in a graham cracker crust and smothered in whipped cream, Key Lime pie is a sinfully indulgent finale for any island meal.

As rich as Key lime pie is, however, it can't compare to the richness of experience awaiting visitors to the Florida Keys. Whether feasting at a water's-edge seafood shack or a gourmet emporium, visitors will find a warm welcome, an easygoing atmosphere and a unique and memorable dining experience. Described as 'Floribbean', Florida Keys' cuisine incorporates local seafood and tropical fruits alongside Caribbean and Cuban influences. The culinary tradition of Key West's near neighbor, Cuba, is saluted in Cuban dishes such as ropa vieja and picadillo, typically partnered with black beans and yellow rice.

The waters of the Keys are home to a wealth of fish such as Yellow-tail snapper, tuna and mahi-mahi - all staples on local restaurant menus. For instance, the Yellow-tail Largo is a fresh catch of snapper sautéed with shrimp, artichoke hearts and capers in a lemon-white-wine sauce. Marinated conch ceviche, pan-seared tuna and seasonal items such as sweet Key West pink shrimp are just a few of the many other dishes that delight the palates of residents and visitors alike. Seafood enthusiasts can even enjoy the satisfying taste of their own catch in one of the many restaurants which offer a 'cook the catch' option. Many restaurants will allow you to bring in your bounty after a day of fishing, and offer to cook it for you in a variety of ways. Try doing that in New York

Keys' Spiny LobsterUnlike stone crabs, lobsters found in the Keys, like those found throughout the Caribbean, are claw-less. Known as spiny lobster, they offer sweet and tender meat. Lobster season runs from Aug. 6 to March 31.  It does not get any better than succulent Caribbean-Florida Lobster. The Keys' claw-less crustaceans are famous for their sweet, juicy and tender meat. Lobster is served steamed with clarified butter, paired with a seasoned stuffing, in a rich bisque, or cold in savory salads topped with creamy dressing.

Bon Appetit,
Lou

Spain...A Culinary Day In The Life...

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The inspiration for my wanting to write this article was a conversation I had with Grammy Award winning musician, Arturo Sandoval. Though he is from Cuba, like a good number of Latin Americans some of his ancestors are from Spain. He was explaining about his grandfather and mother, describing for us what is the the typical Spanish day, especially as it pertains to lifestyle and how the people of Spain incorporate food and the famed 'siesta' into their daily routine.

As Arturo spoke, it was a fascinating glimpse of this vibrant country's people, culture and lifestyle. Admittedly, the appeal and allure of this laid back pace, that 'smooth glide through life,' as I have come to refer to it, was just too good to pass up, so here we find ourselves whisking off to Spain for a look at 'a day in the life.'

For me, the observance of what is the Spanish dining ritual, if you will allow, is such a wonderful way to socialize and spend quality time with the ones you love, enjoying the varying nuances of every part of the day, from sunrise and breakfast, all the way through to churros and hot chocolate at 2 A.M. In Spain, every day is a celebration unto itself, deserving of your 100 % effort, an embracing of a lifestyle that is very much after my own heart; Squeezing every drop of life out of every minute of every day.... so as not to miss a moment. A pretty intense, and possibly quite exhausting way to live, hence... the Siesta! Spain is a country set in traditions, especially when it comes to the subject of food, so before we delve into the specifics, we need to a quick trip through the basics of Spain's cultural and culinary history, in order to give us a better understanding of the region and its people.

The Iberian Peninsula
South of France, in Western Europe on the Iberian Peninsula, Spain is surrounded on three sides by water – to the north is the Cantabric Sea, to the west is the Atlantic Ocean, on the east is the Mediterranean Sea. Just across the Straight of Gibraltar lie Morocco and Algeria. A surprise to most is that Spain is the second most mountainous country in Europe behind Switzerland, with a wide variety of climates, from the hot, dry region of Andalucía in the South, to the lush, green and humid zones of Galicia and Asturias in the North and Northwest. In Spain you can ski in Granada one day and go to the beach the next! Spain lies at approximately the same latitude as California, so it has similar weather.

Regional and Cultural Divisions

Spain has been invaded over the centuries by various peoples, including the Phoenicians, the Romans and the Moors. For centuries Spain was divided into small feudal kingdoms that had their own money, culture, languages and food. Although Spain is one country and two basic ingredients common to all regions are garlic and olive oil, there are large regional differences in cuisine. There are traditionally six culinary regions in Spain, however within those regions are areas of distinct cuisines as well:

Cuisine of Castilla LeonCastilla-Leon, the largest area of Spain is known for its roast suckling lamb and pig, as well as hearty stews. Castillians also enjoy fish and seafood plates, and very traditional sweets with a religious past.

Cuisine of ValenciaValencia is well-known for its rice dishes, in particular "paella." It is also the region where the Spanish almond candy "turron" originates.



Cuisine of CataluñaCataluña has some of the most sophisticated regional Spanish cuisine. Barcelona has been well known for its cuisine for centuries. Seafood, game, beef or lamb are mixed and cooked with rice and/or sausage. There are a wide variety of dishes in this region.

Cuisine of Castilla La Mancha
Land of windmills, stomping ground of Don Quixote, it produces delicious Manchego cheese, hearty stews, soups and about half of all Spanish wines.

Cuisine of Asturias Asturias, a province in the northeastern corner of the Peninsula, with a natural beauty and exquisite cuisine. Regional cuisine from Asturias includes fresh salmon, hot and tasty "Fabada Asturiana" and rich "Cabrales" blue cheese.



Cuisine of GaliciaGalicia is located in the extreme northwest of Spain and is known for its fish and seafood, as well as sauces and stews, "empanadas" and fish dishes of Galician cuisine. 



A Culinary Crossroads
Spanish cooking has popular roots. Over the centuries, Spanish cuisine has been influenced by many other cultures, both invaders and visitors, as well as from its colonies. From the Phoenicians, who arrived in the South, and established a colony called Gádir, the modern day Cádiz, to the Romans, who brought not only their government, culture and art, but their agricultural technology, too. Grape-growing and wine-making, olive cultivation and pressing techniques came to the Peninsula. Hispania (the Roman name for the Peninsula) was part of the Roman Empire for over 500 years. During this period, a blending of cuisines took place, with Hispania being an important producer of food for the Empire.

In 711 A.D., the Moors crossed the Straight of Gibraltar from Africa and invaded the Peninsula. They quickly established themselves in South and Central Spain and they flourished for many centuries. The Moors brought with them advanced agricultural technology, rich spices, new fruits and vegetables. In 1492, with the discovery of the New World came revolutionary changes to Spanish cuisine, as well as the rest of Europe. The Spanish explorers brought back many new and exotic foods, such as potatoes, tomatoes, corn, avocados, papayas, peppers and cacao for chocolate.

Spanish cuisine is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago.

The Traditional Foods of Spain


Olive Oil
Spanish recipes either call for olive oil or lard. Most Spaniards consider extra virgin olive oil to be worth the added expense. Spain is a leading producer of olive oil and olives are grown all over the south of Spain.

Ham
Jamón is a very prized food. Spaniards take their ham very seriously and will pay a high price for top-quality. There is even a denomination of origin for certain types of ham. So proud are Spaniards of their ham, that there are several museums of ham, or museo de jamon. You will see different types on menus or in supermarkets, but typically it will be jamón serrano or ham from the sierra or mountains.


Fish & Seafood
Because Spain is surrounded on three sides by water, fresh seafood is always plentiful in the markets and is eaten daily. Everything from halibut, shrimp, to octopus are common to most markets and menus.


Cheeses
Wonderful cheeses of every type can be eaten in Spain. Spanish cheeses are made from sheep, cow, goat milk and mixed. Types range from aged cheeses, such as the manchego variety from La Mancha, to the soft creamy cheeses, such as tetilla from Galicia and everything in between. There are even blue cheeses that mature in limestone caves, such as Cabrales. Cheese can be eaten as a tapa as well as during meals and for dessert.

Sausages
Spanish love sausage, in particular their chorizo, a pork sausage made with paprika. Again, there are many types of chorizo, from fresh and soft to smoked and aged. Every local market offers a variety and Spanish families often make their own in the winter and hang them in the cellar or the attic to dry.

Beef, Lamb and Pork
All three meats are common and can be roasted, grilled over the coals or sautéed in a sauce. Generally, Spanish prefer veal, suckling lamb and pig. Roasted meats are a popular dish for holidays and festive occasions.



Eggs
Eggs are eaten daily either fried, deviled, or in a Spanish omelet. They are an essential part of many recipes, including desserts.



Chicken
Chicken is very popular and is eaten regularly. It is prepared in every way, but mostly commonly is fried, roasted or stewed.




Fruits and Vegetables
Spanish eat lots of fresh fruit as snacks or as the last course to their meals. A fresh fruit bowl sits in every kitchen. Simple salads and sautéed vegetables are eaten every day. Popular dishes often include eggplant and zucchini.

Legumes
Beans of all types are eaten regularly. Beans and chickpeas (garbanzo beans) have been a staple of the Peninsula for centuries and rival bread as the most commonly eaten food.

Nuts

Spain is one of the top producers of almonds, hazelnuts and walnuts. Almond-based and milk-based desserts are very common. Turron, the almond nougat candy eaten at Christmas is probably the best-known of these sweets. Many recipes of Arabic origin contain crushed almonds. Hazelnuts, not almonds are the most popular nut to be mixed with chocolate.

Herbs and Spices
Onions and herbs such as oregano, rosemary and thyme are used, while garlic is predominant in most regions.



Cooking Methods
Cocido, olla, pote, guiso, estofado or escudella are the Spanish terms for stew. This is one dish that could be called characteristic of Spain, although each region has its own version. Spanish do not only stew, they roast, fry and saute many foods. It is not as common to bake or broil, although they do grill meats on a metal plate or on a charcoal grill.

A Day in the Life
The typical Spanish working day in any town or city involves a morning's work from about 8:30 or 9 until 1:30, followed by a three hour break in the middle of the day, during which many people go home, have lunch, sleep, watch television, etc., before returning to work at around 4:30. Most people finish work at about 8 P.M., which is about the time that shops close. Spaniards tend to live near their place of work, often in central apartment blocks, and after work, some stay on for a drink or for dinner.

Breakfast – El Desayuno The Smallest Meal of the Day

Continental Breakfast
A typical breakfast might include café con leche - strong coffee with hot, frothy milk, bollos (sweet rolls) with jam, or toast with jam or mild cheese.

Tapas - Little Spanish MealsTapas are eaten well after breakfast, but before lunch, the large mid-afternoon meal! Tapas-time includes bar-hopping to wine-taste and chat.

A Different Tapa at each stop Spanish love tapas so much, they made a verb out of it. The phrase 'Vamos a tapear' means “Let’s go eat tapas!” A few of the most popular tapas are:

Tortilla Española - Spanish Omelet

Patatas Bravas - Potatoes with Spicey Brava Sauce

Gambas al Ajillo - Shrimp in Garlic

La Comida – Lunch
The midday meal, la comida as it is called in Spain is the largest meal of the day. It is definitely a large meal, usually with multiple courses. Traditionally, Spaniards have a 2-3 hour break from work or school in order to enjoy la comida and take a nap or siesta and the entire country closes up shop from about 2:00 P.M. to 5:00 P.M. The siesta is a tradition that goes back centuries. When most people worked in agriculture and air conditioning did not exist, it is easy to understand why folks needed a large meal and a rest from the hot Spanish sun before returning to work outside. Everyone in Spain enjoyed this afternoon break, from school kids to shop workers and government officials. Most Spanish still enjoy the break and large meal, but life is slowly changing. Many people spend over an hour commuting to and from their work, making it impossible to go home for a meal and siesta. Because of this, Spanish government employees in Madrid now work a standard eight-hour day with a one-hour lunch break. Many large supermarket and retail chains in large cities no longer close for lunch either. Still, in most of the country folks close up shop and enjoy their meal and break.

The Largest Meal of the DayEaten between 1:30 and 3:30 P.M.
Below is a sample meal that you might find on a menu at a restaurant or if you were invited to someone’s home for lunch:
Vegetable or Seafood Soup, Fresh Fish or Seafood, Roast Chicken or Lamb, Fried Potatoes, Rabbit Stew, etc. Green Salad or Vegetables Dessert - Flan, light pastry, fresh fruit or ice cream, Coffee, Brandy and a Cigar.

Bread is always on the Spanish table. It is plentiful and fresh and used to mop up sauces. Spanish lunches are always large! Courses come one at a time, so pace yourself! Since Spaniards love eggs and dairy foods, you will find that many desserts are made from fresh milk or cream. Fresh fruit is typical to see on the dessert menu, and may be served with a soft cheese. Don’t forget the coffee – You’ll probably need that after the big lunch!

La Merienda - SnackThe late-afternoon snack in Spain is called la merienda and is necessary since lunch is done by 3:30 P.M., but dinner isn't usually eaten for another five to six hours. La Merienda is especially important to children, who always seem to have lots of energy and play soccer in the streets, etc. La Merienda can be anything from a piece of French-style bread with a piece of chocolate on top, to bread with chorizo, ham or salami. La Merienda is eaten around 4:30 or 5:00 P.M..

La Cena – Dinner  Smaller than Lunch
Eaten between 9:00 P.M. and Midnight
A dinner might include fresh fish or seafood, roast chicken or lamb, fried potatoes or rice. A simple and quick dish, commonly eaten at dinner is arroz cubano, which is a mound of white rice, topped with tomato sauce and a fried egg. Green salad and/or a vegetable dish are standard at lunch and dinner. A lighter dessert of fresh fruit or flan (Spanish vanilla custard) may also be eaten.
After Dinner Spaniards are night owls. The typical Spaniard does not eat dinner until at least 9 P.M. and probably does not get to bed until close to midnight. On the weekends, on holidays and during the summer months, it wouldn’t be unusual for a Spanish family to turn in round 3 or 4 am. So, after the late-night dinner, Spaniards continue their socializing in their neighborhood cafés and taverns or go out to a nightclub or disco-pub.

The last stop on the way home from an evening of fun might be to a churreria or a churro stand. After a night on the town, there is nothing better than fresh churros, bought from a street vendor or sidewalk café, served hot and sprinkled with sugar.They are delicious and very light.

To accompany your churros, hot chocolate is the drink of choice. Chocolate in Spain is your typical rich drinking chocolate that is common throughout Europe, although Spanish chocolate is hot and very thick, made with fresh, whole milk. It’s very sweet and sometimes so thick that you can stand a spoon in it.

So there you have a pretty comprehensive snapshot of Spain, its regions and its cuisines. The most fascinating aspect of all this for me, being a traditionalist at heart, is that even though we now find ourselves in 2012, many of the centuries old traditions and dishes are still popular among the younger Spanish generations, having been handed down within each family. This is certainly a culture that has embraced the overall integration of dining together as much more than just eating. To the Spaniard, it has always been, and continues to be, the center of social interaction. Ah...what a life! A little tapas, a nice nap. You know, I could get used to this...

Bon Appetit,
Lou

Image Sources allworld-vacation.com , wikipedia.org, a-t-s.net, viajejet.com, afectadosporbanif.ning.com, seelecttea.com, t3.gstatic.com, delariberanavarra.com, freecountry.bligoo.com, livespanish.com, robinyap.com