Inari (Beancurd skins stuffed with rice)

The concept of actually going someplace with the intention of picnicking was not something we did when I was growing up.  Wherever we went food was always packed and brought along.  That changed when I had children of my own and we actually began planning picnics as an activity.   July 4th at the Hollywood Bowl,  Visitor’s Day at Camp Ramah and Mother’s Day in the park all stand out in my mind.   My mother loved going to Will Rogers State Park which had an expansive lawn, a Polo field and horse filled stables.  It was a perfect way for three generations to spend time together either playing with a frisbee, flying kites, feeding the horses or hiking.  My mother was the figurehead, she would sit and watch and smile.  My parents didn’t care about cards or gifts because being with us was really all they wanted.

Of course, we all have certain ideas of what constitutes a picnic.  My mother loved deli with cole slaw and potato salad,  Norm prefers fried chicken, I love good cheese and a baguette.  The kids seemed to like it all, but one of them loved Inari, something my friend Fredda introduced to my family.  This will be my first (I think), Mother’s Day without having any children in town.  What will I do??  I guess get some cheese and wine and maybe have Norm bake a baguette and then head over to Will Rogers.  Recently my sister told me that I am turning into my mother.  I hope so.

To Lil and all the other Moms, Happy Mother’s Day!!

Inari

Prepare 1 cup Japanese sushi rice according to directions on package.  Remove cooked rice from heat and place in shallow bowl to cool.  Mix vinegar, sugar and salt and heat in small pot till sugar dissolves.  Cool and mix into rice.  Carefully open bean curd pouches.  Divide rice into 12 portions and stuff into each pouch.  Sprinkle with sesame seeds if desired.

Dressing

3 Tbsp rice vinegar

1 1/2 Tbsp sugar

1/2 tsp salt

Note:  Try adding slivers of tofu, shiitake mushrooms, carrot, avocado, or sliced omelette.

Enjoy,

Irene
.

Crepes

Last night I went to meet a jeweler who is doing some work for our family.  Although I had spoken on the phone with Sol several times, I had not had the pleasure of meeting him.  From his accent, I could tell that Sol had grown up in a country where he had spoken French so I was already curious.  As I pulled up in front of his home, Sol was waiting for me outside, tending to some flowers in the garden.  He greeted me as if I were an old friend and put me completely at ease.  Once inside, he introduced me to his wife but before we discussed the reason for my visit we spent some time getting to know each other.  Sol told me that he and his wife were from Egypt and showed me a newspaper article which featured a photograph of the synagogue his family belonged to outside of Cairo.  We talked about his family, his home, his synagogue and his community.  Although Sol’s wife did not say much, she exuded warmth, had great presence and was a gracious hostess.

When I left, I felt fortunate to have met this lovely couple, not only because he was able to do what I came to ask of him, but because I was able to observe the loving and adoring glances that he gave his wife.  She was the mother of his children and he spoke to her in the same gentle manner that he used when speaking with me.  I left with a smile on my face for two reasons. Knowing that our son and soon to be daughter-in-law would have the bands that they wanted,  but being a true romantic,  I was also smiling at the thought of Sol who clearly celebrates Mother’s Day every day, even on an ordinary Tuesday afternoon.

Wishing you all a very Happy Mother’s Day.

Crepes are a perfect food for Mother’s Day Breakfast.  The trick is to make sure your pan is hot before you add the batter.

Crepes

2/3 cup flour

2 eggs

1/2 tsp sugar

3/4 cup low-fat milk

1 Tbs oil

Combine all ingredients in a  large bowl. Whisk until batter is smooth.  If batter is too thick, thin with small amounts of additional milk.  I pour a little bit of oil on a small plate and dip a paper towel in the oil.  I grease a small skillet with the paper towel, and heat pan over high heat.  Take a large spoon and add batter, tilting pan so batter covers bottom of pan.  Cook for about one minute and then turn over and cook on the other side.  I like them with lemon juice and powdered sugar but the possibilities are endless.

Serves 4.

Enjoy,

Irene