Pride Pasta

I chose fettuccine noodles for this recipe, rather than other forms of pasta. You’ll see at the end that they remind me of ribbons and show a bit more color than a spaghetti or linguine version, being wider and having more surface area. I also tried different sauces for the rainbow-colored pasta, and the trick is to use a clear sauce or dressing, because anything white or opaque, like alfredo sauce, ended up taking on some of the color that eventually migrates from the noodles. Also, choosing a chunky mozzarella cheese with black olives was deliberate, to help show a sharp contrast and make the noodles “pop” more; other cheeses would have dulled the appearance of the whole presentation and too many add-ins could also detract and change the color composition. I would, though, recommend slicing the olives because leaving them whole as I did here was mostly a pain in the neck when it came time to actually eat the dish with a fork…they looked good whole, but rolled around and avoided the fork in that form.

When testing the storage and transport of this dish, I’d recommend eating it within four hours of tossing it together. If you’re taking it to a potluck, cook and color the noodles at home but try to compose the salad on site. But, if you need to transport it composed, it should be fine and not mix too many of the colors when the noodles move and get jostled. I threw one set of noodles with dressing, olives, and cheese into a resealable bag and took it to my cabin with me. All of that movement didn’t change the presentation too much that first day, but on the second day a few of the colors were transferring between the different noodles and the white of the mozzarella chunks were graffiti-ed with stripes of color that made them look like confetti. So, while the recipe will last for days in the refrigerator and still taste good and look colorful, I’d recommend consuming it the same day you throw it all together. Carb-load for all of those Pride activities and have a wonderful time celebrating this community.

Pride Pasta
Ingredients:
1 package fettuccine noodles
salt for water
liquid food coloring
1 cup Italian dressing (add more to taste)
mozzarella cheese (cut into chunks)
black olives (sliced is preferable)

6 quart-sized resealable bags
2 tablespoons water
paper towels

Instructions:
Bring a pot of water to a full boil. Add salt and fettuccine to water and stir, fettuccine tries to stick together. Do not add olive oil to the water if you normally might, because the oil will affect the coloring process later on. Allow the noodles to cook anywhere from 7 minutes (as recommended on the package) to 16 minutes (which is my preference). Drain and run cold water on the noodles to cool and rinse away some of the starch.

Add 2 tablespoons of water to each of the six quart-sized resealable bags. Then, add the following for the six colors of the Pride flag:
Red: 20 drops coloring
Orange: 15 drops yellow coloring, 5 drops red coloring
Yellow: 20 drops yellow coloring
Green: 20 drops green coloring
Blue: 20 drops blue coloring
Purple: 15 drops red coloring, 5 drops blue coloring

Split the pasta into 6 sections and put a section of pasta into each bag, being sure to seal it securely. Then, mix the coloring and noodles together for a minute before setting each bag aside for 5 minutes or so.

Section by section, give each bag one last mix before dumping the pasta into a strainer in the sink. Run water on the pasta to rinse the color away, feel free to really agitate it with your hands…the fettuccine is pretty sturdy.

Remove pasta from the strainer and onto a paper towel. Blot with another paper towel to try to remove as much liquid as possible. If there’s still a lot of color bleeding off of it, put it back into the strainer to rinse longer.

Repeat with each color of pasta, being sure to rinse the strainer completely between colors.

For assembly, feel free to leave the noodles in their colored sections or mix them up as I did in the video. Either way, they’re playful and brilliant. Add things to the pasta, but in the case of all these colors, remember that less is more. Enjoy. And Happy Pride, friends.

This looks a bit scary to me, but fun! I think I’d prefer Pride Pancakes, well, because pancakes. Via Lavender Magazine and Tablespoon.

Ethnobotany of the Coos, Lower Umpqua, and Siuslaw Indians

9780870718526Ethnobotany of the Coos, Lower Umpqua, and Siuslaw Indians, by Patricia Whereat-Phillips.

Myrtlewood is most often thought of as beautiful wood for woodworking, but to Native people on the southern Oregon coast it was an important source of food. The roasted nuts taste like bitter chocolate, coffee, and burnt popcorn. The roots of Skunk Cabbage provided another traditional food source, while also serving as a medicine for colds. In tribal mythology, the leaves of Skunk Cabbage were thought to be tents where the Little People sheltered.

Very little has been published until now on the ethnobotany of western Oregon indigenous peoples. Ethnobotany of the Coos, Lower Umpqua, and Siuslaw Indians documents the use of plants by these closely-related coastal tribes, covering a geographical area that extends roughly from Cape Perpetua on the central coast, south to the Coquille River, and from the Coast Range west to the Pacific shore. With a focus on native plants and their traditional uses, it also includes mention of farming crops, as well as the highly invasive Himalayan blackberry, which some Oregon coast Indians called the “white man’s berry.”

The cultures of the Coos Bay, Lower Umpqua and Siuslaw are distinct from the Athabaskan speaking people to the south, and the Alsea to the north. Today, many tribal members are reviving ancient arts of basket weaving and woodworking, and many now participate in annual intertribal canoe events. Ethnobotany of the Coos, Lower Umpqua, and Siuslaw Indians contributes to this cultural renaissance by filling an important gap in the historical record. It is an invaluable resource for anyone who wishes to learn about the indigenous cultures of the central and southern Oregon coast, as well as those who are interested in Pacific Northwest plants and their cultural uses.

The Melding of Ethnobotany with Language and Story.

If you’ve ever studied a second language, you’ve probably heard, “If you don’t use it, you lose it.” While some people may feel unaffected that they no longer remember the language they learned in secondary school, entire cultures suffer when the last speaker of that language dies and the language is lost. There is a great importance behind understanding cultures and their practices. This includes how the culture connects with the environment around them. Today Patricia Whereat-Phillips discusses her introduction to research focused on indigenous languages and how she became interested in ethnobotany. In her new book, Ethnobotany of the Coos, Lower Umpqua, and Siuslaw Indians, Whereat-Phillips documents the ethnobotany of western Oregon indigenous peoples.

Growing up in the hills near the eastern shore of Coos Bay, I spent much of my childhood playing out in nature – playing in the stream at the bottom of the draw, watching deer eat apples in our yard, helping mom fill the bird feeders, and spending all summer wandering the land around our house picking berries. As a child, I learned that I was descended from the Milluk people of lower Coos Bay. I wondered what the old language was like, but no one seemed to know. The last fluent speaker of Milluk died before I was born, and the last speaker of its sister language, Hanis, died when I was 2 ½ years old. I never met her.

For years my research focused on indigenous languages – mostly the Coosan languages of Hanis and Milluk, and Siuslaw, and traditional legends. My interest in ethnobotany began when I received a letter from an undergraduate who was researching medicinal plants of Oregon Indians. It wasn’t a question I’d looked in to before, and I began to do some research. I found a few mentions of medicinal plants, and answered her letter. By now, my curiosity piqued, I tried to do some more research and found (probably as this student did) that there is little published on western Oregon ethnobotany (unlike the rest of the Pacific Northwest and California).

So I spent years trying to research the ethnobotanical knowledge of the Coos, Lower Umpqua, and Siuslaw. Not only did I gain a greater appreciation of the beauty and diversity of the temperate rainforest that I had grown up in, but a greater appreciation of the breadth of indigenous knowledge of the landscape and the melding of ethnobotany with language and story.

You can read more here. I don’t have my copy yet, but I am looking forward to it, and learning more about these peoples. The book can be ordered here.

Native Cooking: Summer Fruit Breads.

Strawberry bread is a good summer bread option. The frosting is an optional add-on. Photo: istock.

Strawberry bread is a good summer bread option. The frosting is an optional add-on. Photo: istock.

Every cultural area in Indian country, if not every tribal nation, has breads that are unique to them.  Then, there are other breads that are made by all, like corn bread or fry bread, but that may have variations. Many breads are used as a vehicle to put foods on or in, a tortilla for example. Many breads take the name of their major flavor ingredient, pumpkin, apple, molasses, wild rice, walnut, cranberry, lemon, blueberry, and on and on. Here are a couple to get us ready for summer, which is just around the corner.

Strawberry Bread

½ cup real butter, softened

¾ cup maple sugar

2 cups flour

1 egg

½ cup cornmeal, white or yellow

½ cup chopped walnuts

1 teaspoon baking powder

½ teaspoon salt

Milk – enough to form a stiff batter

1 heaping cup of strawberries, wild or commercial

Preheat oven to 350 degrees. Spread ingredients in a greased 8- or 9-inch baking pan and bake for 20-25 minutes. Let cool then serve warm.

To vary, mix together 2 tablespoons of light brown sugar with ½ teaspoon of cinnamon and sprinkle on top before baking.

Cranberry-Apricot Bread

1 cup dried cranberries (crasins)

1 cup dried apricots

1 tablespoon lemon zest

1 cup boiling water

4 tablespoons butter, room temperature

1-1/2 cups sugar

2 eggs

3 cups flour

2 teaspoons baking powder

½ teaspoon salt

1 cup chopped pecans or walnuts

Preheat the oven to 325 degrees. Cover the apricots with boiling water and let stand for 10 minutes. Cream the butter and sugar together in a large bowl, add eggs and apricots and blend. Now add flour, baking powder and salt. Mix well and fold in nuts. Pour into a greased 9 x 5-inch loaf pan or two 8 x 4-inch loaf pans. Bake 50 to 60 minutes, until done.

To vary this bread, use chopped dates or fresh peach pieces and some pine nuts.

From Dale Carson (Abenaki), via ICTMN.

Lollipop Cool.

Vintage Confections has the coolest lollipops on the planet. They have planets you can eat.

10_piece_planet_taobao_nw_HEATHER_KELLY_grande

There’s much more in their space collection, too. They have nebulas, galaxies, phases of the moon, Lost in Space, and more. (I’m in love with the phases of the moon set, but I don’t know if I could bring myself to eat them.)

Vintage Confections has 2D lollis with a 3D effect, 3D lollis, flats, lollis without the stick, square and rectangle lollis, and shaped lollis. Marshmallows with images, too. :D You can even design your very own.

Serious temptations: Phases of the Moon, Creature Eyes, I love Geeks and Nerds, and Insects, Bugs, and Spiders. Oh, I have to stop.

Vintage Confections Online Catalogue.