Never Lost

From LA our plane flew due west then south and followed the setting sun for 15 sleepless hours. The never-ending afternoon morphed into morning as we landed in Melbourne, Australia. We are en route to my cousin’s wedding in Yarra Valley, Australia’ s version of Napa Valley.

Auntie N met us at the airport and guided the bleary-eyed bunch to the rental car deck. “See you at the wedding on Sunday,” said my Auntie, waving good-bye. “Call me if you get lost. Here’s my mobile number.”

I scribbled Auntie N’s number on my rumpled boarding pass, slipped it into my purse and promptly forgot about it.

After sorting out the mechanics of backing a car with the steering column on the right hand side, my hubby eased our rented Camry on to the “wrong” side of the road and we sped off in the warm Australian sunshine. Yarra Valley was less than an hour away, according to the Google Maps that I last checked in LA, where my smart phone was still smart. It’s dead as doornail now.

“Do you have the address of the lodge?” hubby asked. “Can you type it into the navigator?”

My bloodshot eyes scanned the dashboard and my heart sank. The Neverlost navigator that I thought I had reserved was nowhere to be found. I swore I checked that option when I booked the car. But I don’t remember.

“I’ll figure it out as we go,” said hubby. “Yarra Valley is west of Melbourne, right?” Hubby didn’t seem bothered by the lack of a navigational system in the car.

I had to think, directionally challenged that I am.

“We’re now in the southern hemisphere, we’re driving on the wrong side of the road, water swirls counterclockwise down the drain, but east is still on the right hand side and west is still on the left hand side, right?”

“Did you at least print out a map?”

I fumbled through my tote bag and pulled out a folder with directions to each venue. At the back was a printed map with teeny tiny letters that neither hubby nor I could decipher after being awake for the last day and a half.

Running on Empty

There’s another little problem. A few years ago I nearly died from encephalitis from Lyme disease and my spatial memory is all but kaput. That means no sense of direction and no sense of the passage of time (but now I have endless patience!) But worse of all (for a girl who once had near photographic memory), an impaired ability to remember new things. On a good day I can recall about half of what happened that day. On a bad day it’s as if that day never existed.

I became hopelessly lost when my local Target was renovated. It’s hard to find your way when you can’t remember where you’ve just been, and you’re not even aware that you are lost because every turn of the corner is like starting anew. So you wander round and round perusing all the neat new stuff to buy that stay new no matter how many times you’ve seen them. Not so bad really, except when I repeat the same stories over and over, driving hubby nuts.

Now I take pictures to remember and I write reminder notes that I then misplace and forget. And I try to enjoy my ignorant bliss. The only moment I live in is now and that’s a strangely joyful place to be.

Back to Melbourne. With only instincts to guide him, hubby wrangled the car through the maze of one-way streets in downtown Melbourne and then on to the freeway.

“How far is it?” he asked.

“According to this sign, only 20 kilos to our exit,” I replied.

“How long will it take?” he asked.

“I have no idea.”

“How many miles in a kilometer?”

“I don’t know. And I don’t remember.” I turned to ask little K but she was passed out in the backseat, still gripping her iPad and oblivious to the world.

“How long have we been driving?”

“I don’t know. I can’t tell. And I forgot to remember what time we left.”

On and on our repartee went until we arrived at the lodge almost on time, so I was told.

Got me goin’ in circles

The next morning we decided to take a hike through the nature preserve behind our lodge. Our first full day in Australia! We excitedly scrambled down the red dirt path behind the lodge, past a little wooden wedding pergola covered in fragrant damask roses, toward a big white sign at the trailhead.

The sign read, in part, in bright red letters:

Welcome to the Yarra Valley River Nature Preserve. WARNING! Beware of poisonous snakes and insects. Enter at your own risk. Remain on trails at all times.

I stopped comprehending after the word “snakes”. When you’re born in the land of cobras and vipers the fear of snakes is pounded into your head like the fear of the devil’s wrath burning in hell. I’m wearing flip-flops and a tee-shirt and we are heading into the bush teeming with poisonous snakes.

Sensing my hesitation, hubby gently squeezed my shoulders. “Just stay on the trail and don’t touch anything.”

A few seconds later I had already forgotten about the snakes and was happily bouncing down the trail. We soon came to a fork in the road. There were two choices: the Circular Trail toward the mountain or the River Trail that meandered down a deep gorge beside the river. We chose the Circular Trail, thinking that it’d be shorter and less snaky.

There was a sign in front of the Circular Trail that read, in part:

CIRCULAR TRAIL. Difficulty level: moderate. Occasional steep terrain. Length: thirty to forty minutes.

“Can you handle the trail in your flip-flops?” hubby asked.

“Of course I can!” I replied, delighted at my ability to recall that I had just worn these very same flip-flops two months ago in Oahu, strolling aimlessly all the way from Waikiki Beach to the top of Diamondhead. And back. But that’s another story.

Back to Yarra Valley. It did seem a bit odd that the Circular Trail had a “this way in” arrow but no “this way out” arrow or exit trail anywhere nearby. I meant to ask hubby how can something be called circular if it doesn’t begin and end at the same place, but I forgot.

We proceeded down the so-called Circular Trail and into the bush, which was not bushy at all. Just dry brush, canopies of weeping eucalyptus shielding the daylight, burnt rotting wood from the last brush fire and decaying leaves, all smelling strangely of moldy Vick’s vapor rub.

We soon learnt what the Aussies meant by “moderate” difficulty. The so-called Circular Trail consisted of steep grade, steeper grade and steepest grade, all uphill and winding this way and that. We trudged slowly forward, I gasping from my Lyme damaged lungs, little K marching then stopping intermittently to pick up and throw random sticks at random trees. Five paces ahead stood hubby, waiting patiently for his sagging brood to catch up, his eyes scanning the canopy overhead for poisonous snakes.

After what felt like an hour, or not, of hiking we were deep in the darkening forest and nowhere near the end of the so-called Circular Trail.

“Is this the Circular Trail or the Circuitous Trail?” I said to no one in particular.

There was a sudden rustling of leaves followed by a loud screech and cackle. A fire engine red Cockatoo buzzed over our heads and disappeared into the canopy. Then silence again. It dawned on us that the mountain was eerily quiet. When our chattering ceased there was no sound save for the pattering of fat raindrops that had begun to fall.

We quickened our pace and finally crested the mountain. Through a sliver in the canopy we caught a glimpse of the valley below with its emerald-green, undulating ribbons of grapevines snaking up and down the rolling hillside. The lodge was nowhere in sight.  My toes were beginning to chafe from the flip-flops.

“Circular my ass,” I grumbled.

Fight or flight

The misnamed, so-called Circular Trail began to descend. Steeply. We walked quietly with our eyes cast down, gingerly focusing each step on the slippery gravels beneath and paying little attention to our surroundings.

Hubby suddenly halted. About twenty feet ahead of us, directly in our path, was a huge herd of kangaroos. Their beady black eyes met our startled gaze. Three females took off downhill, their little joeys wildly scurrying behind. In a few seconds the entire clan had vanished. Except for Big Papa. Big Papa crouched down in a defensive stance right smack dab in the middle of the circuitous, misnamed, so-called Circular Trail and refused to budge.

We stood frozen in place. Big Papa shot straight up on his hind legs, all eight feet of Russell Crowe-angry male, balled up his fists and snorted. I giggled. He looked silly, like the mysterious Yeti on the Discovery Channel, like how a Yeti might look if the Yeti was a big kangaroo. Like a Kanga-Yeti or a Yeti-roo.

Yeti-roo crouched down, flexed his muscles like a WWE wrestler on a ‘roid rage, then towered up, puffed out his chest and glared at my hubby, who had likewise straightened himself up ramrod tall, puffed out his chest and balled up his fists in response.

“Get me a stick,” he ordered, his voice firm, deep, sexy. I glanced back at little K huddled on the ground, hugging her knees.

“Mom, I’m scared!” she whispered.

“Baby, it’s just a male kangaroo showing off.” I replied.

“The stick?” hubby reminded. I had forgotten about the stick.

“Shouldn’t we try diplomacy first before resorting to violence? He’s just protecting his family,” I reasoned.

“I’m protecting my family!“ hubby retorted. “Stick, please?”

I can see it now. Tomorrow’s headline in the Yarra Valley Gazette: Angry American Tourist Injured in Scuffle with Kangaroo. “It was self-defense,” quoted the American. “I stood my ground.”

The two males continued their exchange: ‘roo flexed, man stared, ‘roo snorted, man glared. I found a eucalyptus branch. Hubby grabbed it from my hand and brandished it like a Louisville Slugger.

“Honey?” I asked sweetly. “Before you go all mano a mano with Yeti-roo, can I take a quick picture of him first? Won’t take but a second.”

I snatched up my Nikon, pointed the lens at Yeti-roo and quickly snapped a picture before hubby could say no. Click.

It might have been the brrrring of the shutter or the bright pop of flash, or Yeti-roo might have simply been camera-shy, but nary a second after that shutter click did Yeti-roo spun around and fled into the hills, faster than an angry Sean Penn evading TMZ.

Hubby and I turned and glanced at each other. We grabbed little K’s hand and ran down the mountain, down that circuitous, misnamed, so-called Circular Trail and high tailed it out of the bush.

Wanderers

On our last day in Yarra Valley we had intended to visit a winery just up the road, allegedly less than fifteen minutes from the lodge. The innkeeper’s directions seemed easy enough: exit, right past the local airport, past the town a few kilos. The winery is on the hill on the right.

We drove past vineyards teeming with kangaroos, a hill adorned with grazing cows, past an expanse of shaggy grass that we later learn was the landing strip of the supposed airport where we should have turned. We drove further, past one town then another and still no winery.

“Perhaps we are lost?” I suggested after what seemed, to me, like at least an hour of driving.

“We are not lost,” replied hubby, annoyed at the suggestion.

“Daddy, I’m thirsty,” came a little voice from the back. “Let’s stop at the top of that next hill.”

“Sounds good,” I agreed. “Must be really good wine. Lots of cars in that parking lot.”

Turns out the place was not a winery but the Yarra Valley Chocolate factory.   Little K was ecstatic. Willie Wonka down under! We entered through cotton candy colored doors and were greeted by walls of chocolate confectionary and long glass counters filled with truffles with exotic flavors like bush spices and mallow. Not where we had originally planned to go, but where we were happy to be.

We survived just fine roaming around two weeks in Australia without a navigational system or a legible map. On the last day traffic was heavy and we arrived back at the Melbourne airport less than two hours before departure. Hubby quickly emptied the trunk of luggage.

“Don’t forget to check the glove compartment for sunglasses!” he shouted to me.

I opened the glove compartment and reached inside. There, nestled behind the rental agreement, deep in the back right hand corner and still in its cheery trademark yellow and black case, was the Neverlost navigator.

****************************************************************

Happy Father’s Day! With much love to hubby, loving husband and father, with whom we are never lost.

 

Identity Matters: Thai Shrimp and Grits

Shrimp and grits. The ultimate comfort food. This past winter I made shrimp and cheese grits for some dear friends. It’s one of my family’s favorite – a warm homey dish especially for those of us who grew up far below the gnat line. I’ve been tinkering with this dish for years. It’s my go-to for potlucks, teacher luncheons and friends or family in need of a warm food hug. The shrimp and grits were a hit and my friend thanked me with a lovely Facebook post, calling the dish “Thai Shrimp and Grits” and that got me thinking…. what makes a dish Thai? What’s in a name?

Roam if you want to

I was born in Bangkok but spent my formative years in a small town in the deep south. My cooking is influenced not only by my heritage and upbringing, but also by all the places I’ve lived and visited.   And vagabond that I am, that’s all over the globe. I collect spices and cookbooks the way that other travelers collect souvenir shot glasses and tee shirts: with reckless abandon, shipping the cookbooks home when the load got too heavy for my luggage.

A little corner of my cookbook library
A little corner of my cookbook library

The Spice Worlds

In my spice cabinet lemon myrtle from Australia sits next to white peppercorns from my cousin’s garden, baharat from a little Lebanese grocery store in Atlanta and lavender from an apothecary in Paris. I collect spices the way some kids collect Pokémon cards, trading them with my other spice hunting friends. And I use all these different spices in my dishes, guided by fragrance and flavor, not origin. Is the resulting dish Thai because I am Thai? French because the spice was purchased in Paris? Or American because I’m American?

Current favorite spices on heavy rotation at my home.
Favorite spices currently on heavy rotation in my kitchen.

Tell me who are you

My Australian cousin and I discussed our frustrations with identity on a trip we took together to Thailand. We’re both comfortable in our own skins, assured in our self-identity. It’s how others try to define and categorize us based on appearance alone that’s annoying. Some days we felt like strangers in our homeland.  My cousin was born and raised in Melbourne to Thai and Chinese parents. Except for her looks and genes, she is completely Australian in every sense of what the world attributes Australian to be: adventurous, outdoorsy, jolly world travelers.

And though I spent the first eight years of my life in Thailand, in no way do I act like a stereotypical Thai woman, however she is defined these days. I have the Thai vocabulary of a third grader from the early seventies. I don’t know how to curse in Thai. I don’t know any of the “adult” words nor any of the slangs that modern Thais use.

70's era Thai dictionary and language cassette tapes.
70’s era Thai dictionary and language cassette tapes.

Thai language has evolved since the seventies.  When my mom watches Thai TV on the internet at her home in Georgia, she complains of unfamiliar words and slangs. Often these garbled words are acronyms or variants of English words, intentionally mispronounced in the way that Asians often mispronounce English words, combined with a Thai prefix or suffix for good measure. Complete gibberish to the thousands who have long since left the homeland. It’s the Thai version of Spanglish — Thai-lish if you will.  Dad complains that the younger generation no longer speaks “real Thai”, as if that were some long-lost dialect only spoken by the diaspora who have remained untainted by the rampant global electronic media.

And speaking of unfettered satellite TV and the internet, we are all really just one giant melting pot now — the entire wired and wi-fi’d world. Influence is no longer one-way. Cultures are fluid and ever evolving, harder to define or pin down. We all appropriate the best and worst of each other’s native foods and make them our own.  Korean hotdog pizza bun made by a Korean-French-Vietnamese bakery in Virginia, kimchi carnitas tacos made by surfer dude food trucks in LA, Peruvian chicken hawked by Mexican cooks but actually invented by a Swiss chicken farmer. No wonder we are confused about nomenclature.

Korean hotdog pizza bun.
Korean hotdog pizza bun.

The Name Game

Defining a dish by its stereotypical ingredient is one way to name it.  Notice how some people call a dish “Thai” just because there are chopped peanuts in it?  Yet peanuts are New World crops, more Peruvian than Thai.  Few Thai dishes actually have peanuts in them, and when they do, the ground up peanuts are there only as garnishes.  Same goes for fiery hot chilies, which originated in the Americas but are associated with Thai food.  Such dichotomy is lost on most, but amateur cultural anthropologist that I am, it drives me nuts.

Back to those shrimp and grits.  Traditional southern shrimp and grits is flavored with bacon or salt pork, but I like to substitute andouille for the bacon because it’s spicy and less greasy. So is my shrimps and grits really Cajun because of the andouille? If I substituted chorizo for the andouille would that make it Mexican Shrimp and Grits? What’s in a name?

With the exception of a splash of Thai hot sauce and the Thai lady stirring the pot, the dish is more Cajun (andouille sausage) than Thai.  But whatever you call it, it’s all good.  The Thai Shrimp and Grits recipe can be found here.

True Grit: Cheesy Grits

When I was nine years old I tasted real southern grits for the first time and was instantly hooked. I fondly remember the grits served at my elementary school cafeteria for breakfast: runny and swimming in a liquidy gold pool of melted Parkay margarine. Swirl in some greasy torn bacon pieces and two of those little foil topped packages of Welch’s grape jelly (!) and you’ve got yourself a creamy, chewy, crunchy, salty-sweet and totally unhealthy breakfast treat.

Every southern diner has its own version of grits. Some places serve grits all day. I love these places and seek them out whenever I’m back down south. The Majestic Diner in Atlanta, Huddle House and Waffle House chains all serve delightful grits.  Here in Northern Virginia you can find grits on the menu at the Silver Diner, though the quality can be inconsistent.  Sometimes they are delicious and other times they are gummy, bland and undercooked (management, are you listening? Use real grits, cook them longer and stir the pot now and then, ok?)

Will the real corn grits please stand up?

Real unprocessed grits is just coarse ground corn and nothing else.  Certain brands of “enriched” stone ground grits may also contain the added ingredients niacin, reduced Iron, thiamine, riboflavin and folic acid (not ideal, but still ok).  If you are in the American South, grits means white corn.

Stone Ground Grits
Stone Ground Grits

In Italy, grits, or polenta, is yellow corn. Polenta has a stronger corn flavor, more reminiscent of corn muffins, and if that is your thing polenta can be cooked in the same manner as the white corn grits. It may turn out a bit mealy depending on the coarseness of the polenta, so watch out.

Polenta
Polenta

Cooking real grits requires time and patience but the results are well worth your efforts. You can spend a lot on fancy stone ground grits, which are indeed fabulous, but I find that the cheapest grits works just as well and is just as tasty. As long as it’s not “instant” or “quick cooking”.

And here is where I jump on my soapbox and declare: DO NOT buy instant grits (wallpaper glue) or quick cooking grits (stripped of flavor for the sake of convenience) or flavored grits (food-like stuff you can’t pronounce).  These are nasty, nasty things and no true southern cook would be caught with them.  They are gritty (pardon the pun), tasteless and processed.  Why bother?

I stock up on real grits when I visit my folks in Georgia. The local Piggly Wiggly and Ingalls have a nice selection.  Venture outside metro Atlanta and some Krogers may carry it too.  Ideally, there should only be one ingredient on the label: corn. Bob’s Red Mill has yellow corn grits that’s organic – important since so much corn grown here in the US is the pesticide laden GMO corn.

Folks living above the gnat line or in other grits desert can easily score true grits on the internet. It’s the fashionable dish du jour with hip restaurants and TV chefs, which I find funny for such a humble dish formerly more associated with the deep south than with high cuisine. Remember Flo’s sassy “kiss my grits?”  No, Millennials, not Flo Rida the low-low-low rapper, but Flo the Marge Simpson-haired waitress from the 70’s and 80’s sitcom Alice, which was actually set in Arizona and not the deep south, but then later Flo moves to Houston and gets her own sitcom, and Houston may as well be the deep south food-wise, so my point being…

Grits. Trendy now. Yes. Unbelievable. Next thing you know the prognosticators and the trend setters of all things comestible will be pushing souse (head cheese with vinegar), another southern delicacy. Except they’ll come up with some nouvelle moniker like “pickled southern charcuterie” or “snout-to-tail pork terrine” or the chic “viande de porc de la tête” (which is just headcheese in French), and they will squiggle on some non-native, on-trend sauce like the ubiquitous Sriracha (Californian, not Thai, don’t get me started), lay the whole kit and caboodle on a bed of raw shredded Tuscan kale and quinoa (notice I didn’t just then, like other food scribes, condescendingly give you dear readers the helpful pronunciation of “keen-wah” — oops), call the dish the house special and the foodies will lap it up. Haha. You read it here first. But then again… It’s. Head. Cheese.

 Flaky little secret

Back to the grits. Cheesy grits is the only dish that my mom, the utmost excellent cook and supreme ruler of her kitchen (she: the head/sous/line chef, entremetier and garde manger chef, me: the lowly prep cook), requests I make for her when I visit. At my daughter’s school I am known to some as the cheese grits lady, which is a really weird thing now that I think about it. Hmmm.

My cheesy grits are said to be unctuous and addictive because of a secret ingredient which I will now reveal.  Drum rolls please. My secret to the cheesiest tasting grits ever: nutritional yeast.  Surprised? Definitely not something most southern grandmas have in their larders.  But the times they are a changing, because if your grandma is vegan, she probably makes her southern mac and cheese with quinoa (pronounced “keen-wah”) elbow macaroni and nutritional yeast.

Nutritional Yeast Flakes
Nutritional Yeast Flakes, tasty by the spoonfuls or atop popcorn.

I said good-bye to meat

During my short-lived foray into wholly vegan cooking, I discovered nutritional yeast. Inspired by the likes of former NBA star and fellow Yellow Jacket John Salley, former president Bill Clinton and other formerly-pudgy-but-now-slim-and-trim baby boomers who tout the healthfulness of going vegan, I took the plunge and tried to do the same. Headfirst into veganism, I purchased the latest vegan tomes like Veganomicon and Vegan Yum Yum and devoured them cover to cover. Styled and photographed in the most flattering light, such food porn never looked so tasty!

That little dilettante with veganism lasted less than a month. Living with a die-hard carnivore did not help. Watching him eat a medium rare strip dripping with juice while I toyed with my thick slice of dry, pasty grilled cauliflower that looked like a cross-section of the brain with grill marks on them did not help. Craving my usual Wednesday date night at the Tap Room Buffalo wings and Loose Cannon IPA did not help. Before I too could proclaim, “My cholesterol level is lower than ever!” I was back to my old carnivorous ways,  seasoning with anchovy sauce and noshing on Zacos tacos.

Zacos tacos and beer, not a vegan combo
Zacos tacos and beer, not a vegan combo

But some lessons from the vegan world stuck with me, the best ones involving how to finesse more flavors from plant-based ingredients.   These techniques really help improve your cooking repertoire, meat or no meat.   Even though we still eat meat at home, a larger real estate on our plates goes to more flavorful vegetables and fruits to accompany that meat, a satisfying and healthy compromise.

Yeasts are fungi, and fungi are not animals, right?

Right.  Yeasts are fungi, and fungi are not animals, but they are not plants either. Fungi are fungi. Like mushrooms are fungi, yeasts are fungi. Nutritional yeast is fungi. Dead ones. Cultured, snuffed out, then desiccated. Do not confuse nutritional yeast with brewers yeast or baking yeast, which are totally different, living fungi critters, and are no substitute for nutritional yeast.

Yeast for baking
Baking yeast, not the same thing, do not eat raw!

Nutritional yeast, also known as vegan cheese powder, is a great vegan substitute for adding cheesy flavor and umami to any dish.   It comes in powdered and flake forms. I like the version with the larger flakes because you can use as-is or easily ground it to powder if needed.  Try different brands and find your favorite. Bob’s Red Mill, Braggs and Red Star brands of nutritional yeast are all good. You can also find it in the bulk bins of most heath food stores. Not only does nutritional yeast add a nice depth and cheesy flavor, it is a complete protein that packs a powerful punch of B vitamins and iron, making this cheesy grits, dare I say it, healthy.

More addictive secrets to reveal

To make the grits even yummier and healthier I add a good dose of garlic, which in my book elevates any savouries in both taste and healthfulness. Slowly cooking fresh garlic with the grits adds a sweet, subtle garlicky flavor to the grits without overwhelming the corn flavor. The trick is to thinly slice the garlic bulbs instead of smashing them, and to cook the garlic slowly until it disintegrates and melds into the grits.  These techniques will help avoid any bitterness and bring out the sweet mellow side of garlic.

Freshly harvested garlic
Freshly harvested purple and white garlic

I won’t bore you with detailed geeky chemistry, save to say that the traditional squeezing of the garlic clove with a garlic press or smashing it with the flat side of a knife crushes the garlic clove’s cell walls, causing a chemical reaction in the myriad noxious sulfur-containing compounds and resulting in increased pungency (i.e. it makes the garlic so much stinkier). Great for flavoring a stir-fry with a heady punch of garlic. Not so great for smooth creamy grits. So do not take shortcuts. Don’t just smash some garlic cloves and lazily toss them into the grits pot.   Unless you are trying to repel vampires. Then by all means, smash away.

Fresh Corn
Fresh Corn

Finally, to gild the lily even more, if fresh corn is in season I cut the kernels off one ear of sweet corn and swirl them into the grits at the end of cooking, just before serving. The residual heat from the grits barely cooks the corn, leaving a fresh corn taste that’s popping with sweetness, a lovely contrast against the smooth and creamy mouth feel of the cheesy grits and the mellow aroma of slow cooked garlic. True grits perfection.

Click here for my Cheesy Grits Recipe.

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