Saturday, March 1, 2008

Eulogy for my Grandfather, Stasys Salkauskas

My grandfather died on Wednesday, and I thought I'd share this eulogy that my sister Nida and I wrote:

Our grandfather, Senelis, was the second youngest of 8 children. His strong will and determination were apparent early in life. At the age of three or four, he badgered his mother to let him go to school along with his older brother Olius and sister Ole, and when she couldn’t stand listening to his complaining any more, she told him—just go. So he went, walking by himself for a couple kilometers to the school. Teta Ole (our great-aunt) remembers that day, when the school door opened, but no one could see who or what had opened it. When Senelis finally appeared and demanded to be taught, the teacher offered him a seat, and from then on he began his studies.

He relished learning and knowledge his whole life—he continuously challenged himself and others by engaging them with ongoing debates and discussions about politics, current events and world affairs. He was the only one in our family who actively encouraged Nida to discuss my work with him. And, unlike everyone else, his eyes never glazed over when Nida launched into details about international rule of law initiatives or governance models. He had strong opinions on almost every subject and was eager to discuss almost anything. Yet, the point of these conversations was not necessarily to convince me or others of his point of view, but rather to test the accuracy of his principles to make sure that his arguments were based on accurate information and that they reflected the truth. These principles and convictions were what kept him so deeply rooted, despite the many upheavals in his early life.

Senelis was younger than I am now when he fled Lithuania after the war. I wonder if I would have known how to deal with such a big decision. There was a story he sometimes told about when he was teaching in Giedraiciai. He and his colleagues would gather in the teacher’s lounge to discuss and debate politics, and he often made jokes about Stalin. One day, the phone in the lounge rang—it was a colleague from the high school across the street, calling to warn them that if he could hear their conversation from the telephone, then so could the authorities, and they might not be so amused by his jokes. Senelis needed to live life without fear and in line with his beliefs.

Throughout the decade that followed, in refugee camps and resettling in the United States, Senelis found solace and even joy in the beauty of daily life and in his interactions with the people around him. He learned several languages during his travels, and used them to good end—in Germany, he and his brother talked some German soldiers into giving them a couple old Army accordions that were on top of a big pile of loot. One of the accordions made it all the way to the States, and knowing of my love of music, he gave me the accordion a few years ago. I learned to play it (sortof), and love its old-fashioned, out-of-tune sound. Last Christmas, I brought the accordion back to play for him, since he and I had enjoyed singing together on previous visits. He would sing a few bars of a song, and I would pick it out on the accordion. The old songs brought back so many memories for him, mostly of happier, more carefree times when he was a young man. He sang well and remembered many lyrics, including alternative lyrics to popular and classical songs that he learned during his military training.

He was creative in many ways—through music, his clever turns of phrase and jokes, sometimes injecting poems into his conversations, growing beautiful vegetables in his garden in Pittsburg, making his own wine in the basement. He was a master of using his resources to their best purpose, and spared no energy or time to leave a job well done. “Ka darai, daryk gerai” —whatever you do, do it well —was a common aphorism he would relentlessly repeat to us as children. He would also tell us “nepasiduok” —don’t give up—whether it was learning how to sew from Teta Ole (hopeless in my case), or finding my way through my career. He and Teta Ole would send us care packages when we went away to college—lasiniuociai and cookies from Teta Ole, and an encouraging “Nepasiduok” in a card from Senelis.

There is no single grand narrative that would do justice to the life he lived. In his last years, we often contemplated the many twists and turns together. From one perspective, we would be astounded at all the pain that people can cause one another. At another moment he would proudly boast about his daughter’s PhD or that our sister Lile’s children speak perfect Lithuanian, even with such a tenuous connection to his homeland. He respected our brother Tadas for the long hours of hard work he has put into pursuing his goals. He had strong opinions, but in the end he was humble about insisting on his way, as he himself knew that it is better to reserve judgment, that the right answer is elusive, that all the careful plans that we make can be swiftly and easily undone, leaving us to use our remaining resources to rebuild. His love of life and family have taught us all to cherish every moment, each individual task, of this precious and short life.

He loved poetry a much as music, and he found meaning in this one by Marcelijus Martinaitis, which speaks of the ambiguity of life:


Is trumpo gyvenimo
mokaus ilgai gyventi.
Juokiuos - vargdamas,
Verkiu per svente.

Toli gyvenu,
arti vaziuoju
ir nemoku dainos,
kuria dainuoju.


Rough - very rough - translation:

From this short life
I learned to live long
I laugh - while suffering
Cry through a holiday

I live far away
I travel close
And I don't know the song
Which I am singing

Sunday, February 17, 2008

Back to chicken noodle...

Having roasted a chicken the other night (using my favorite recipe from the NYT -  Mark Bittman's "30 minute" high-heat version), I've come full circle to chicken noodle. Normally (as in, before last month) I would have just made plain old chicken noodle, but the pressure/pleasure of sharing the results in a blog got me thinking about other variations. Also, I had a very satisfying bowl of wonton soup at Thaiku (in Ballard) yesterday, which made me think about Asian noodle soups, which led me to concoct the following variation on a theme:

1/2 med onion, sliced thinly
1/2 Tbs. butter or vegetable oil
3-4 slices of fresh ginger, peeled
1 bunch black kale (or any green, really), thinly sliced
2/3 of a leftover chicken, bones used for stock, sliced
1 1/2 qts (or so) chicken stock
1/3 lb. (or so) udon noodles or fettucine, cooked according to package instructions, drained and rinsed with cold water
1/2 tsp. sesame oil
Salt to taste

In a large pot, saute onion in the butter until it's slightly carmelized. Add ginger and kale, saute for a few minutes, then fill pot about 1/2 full with stock. Bring to a simmer and let simmer for about 10 minutes (time this step to coincide with cooking the noodles). Add chicken and let soup come back to a simmer. Add noodles, cook for a few minutes to re-warm, then stir in sesame oil. Check for salt. Serve in a big bowl with chopsticks to slurp up the noodles with!

Thursday, February 14, 2008

Random funny things...

This blog is hilarious - very Seattle - um, very me :-)
http://stuffwhitepeoplelike.wordpress.com/

AND - the McCain spoof on the preachy-but-inspiring Obama video (watch the Obama first for best effect):
Obama - http://www.youtube.com/watch?v=jjXyqcx-mYY
McCain - http://www.youtube.com/watch?v=bzd5nLzZjcc

More blogging this weekend - promise!

Sunday, February 3, 2008

Beet red

I had a craving for beets yesterday - probably because my stomach has been bugging me in the last few days, and beets usually help balance my digestion...

Oddly enough, I don't remember eating borscht at home as a kid - at least not hot borscht. We often had saltibarsciai - cold beet soup - in the summer, a pepto-bismal-pink, buttermilk-based soup that's delicious and refreshing when you don't want to turn the stove on. That said, I never ate it when I was younger because I hated beets. Now they're one of my favorite vegetables - I love their earthy sweetness. I think they taste like dirt, but in a good way!

So I wanted to make barsciai (to use the Lithuanian) yesterday, and poked around in various cookbooks and online to find a recipe that looked good. A lot of recipes called for beef broth - either canned or homemade - which I didn't have, nor did it make sense to me to make broth outside of the soup-making process, especially since I had time to invest in cooking. I wound up following this recipe for Ukranian borscht, more or less: http://www.epicurious.com/recipes/food/views/6008 - key differences being: adding the meat back in with the potatoes (the recipe leaves it cooling on the counter) and swapping out the raw garlic for sauteed. I also was agressive about skimming the fat - I put the broth in the freezer until the fat had solidified. I find fatty broth totally unappetizing.

The results were great! Sweet, meaty, tangy from the lemon juice - and plentiful leftovers. The allspice in the broth reminds me of my great-aunt's soups...

Sunday, January 27, 2008

Yum!

Ok - it worked! The roasted cauliflower soup turned out quite well - very tasty with a some crusty bread from Macrina on the side... here's the recipe:

Roasted Cauliflower Soup

1 med. head cauliflower
5-6 cloves garlic, peeled and sliced in half
3 Tbsp. olive oil
salt & pepper

3 med. leeks, green parts removed, rinsed well and sliced crosswise
1 Tbs. butter
1 Qt. (or so) vegetable stock (not a tomato-y one)
1/2 lb. yellow potatoes (I used Russian fingerlings), cut into 1 inch pieces
1/2 cup cream
salt & pepper to taste

Preheat oven to 375F. Remove leaves and tough bottom stem of the cauliflower - slice the cauliflower lengthwise into 1/2 inch slices, then break up the florets. Spread the cauliflower in one layer on a baking sheet - scatter garlic, and drizzle with olive oil, sprinkle with salt & pepper. 
Roast for about 15 minutes, then flip the cauliflower and roast for another 15-20 minutes. Cauliflower should be tender and browned in spots.

Meanwhile, melt the butter in a medium-sized pot over med-high heat - add leeks and saute until wilted and slightly browned. Add the stock, bring to a boil, then add potatoes. Cook until potatoes are done (about 15 minutes). Let cool for at least 10 minutes.

When cauliflower and potatoes are done and slightly cooled, put all into a food processor or blender - carefully (use a potholder or dish towel) pulse/blend until failry smooth (it will have some texture, since you didn't peel the potatoes). Return soup to pot and add cream (more, or less, or milk, or none to taste). Bring to barely a simmer, check for salt & pepper, and serve!

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This was inspired by Nida's "leftover soup" recipe that she posted a few weeks ago, as well as by a description of a pasta served at How to Cook a Wolf (new restaurant on top of Queen Anne, not the MFK Fisher book, although must have been inspired by it) - which I thought sounded good but was too full to try.

making it up...

Long time no post! It's been busy in these parts, and although I cooked up a storm last weekend, I just didn't feel like soup. I made Indian food one night, and lasagna another - both good, the Indian food a little more on the soup side, fortunately!

But it's Sunday night, and I'm concocting a roasted cauliflower soup with leeks and potatoes and a little cream - so far, the cauliflower is roasting with some garlic and olive oil (and salt & pepper), the leeks have wilted in a little butter on the stovetop, and I'm waiting for the vegetable stock-cicle to melt before I put in the potatoes. Stay tuned - I'll post later with the results!

Wednesday, January 16, 2008

Pizza is kindof like soup(?)

So, I know you've all been waiting anxiously to hear what kind of soup I made Sunday night - the emails and phone calls have been non-stop since my last post (haha)... well, Sunday night I actually opted out of cooking altogether and after going for a lovely walk in Discovery Park in the late afternoon, I went to IKEA where I spent more money than I thought I would (as always) and then came home all excited to construct my new end tables and watch Jane Austen on PBS... so I ordered a pizza! Zagi's Pizza is my personal favorite for local delivery and yummy New York style pizza with great toppings like carmelized onions and really good sausage, etc.

Anyway, I did wind up making the Bean/Barley/Swiss Chard soup last night (after finishing all my pizza leftovers - finally) - here's the recipe, adapted from one I found in a magazine by Marcella Hazan:

Bean/Barley/Chard Soup

1/4 cup olive oil
1/2 medium onion, finely chopped
1 celery stalk, diced
1-2 carrots, peeled (or not) and diced
1 bunch Swiss Chard (or red Chard), washed and thinly sliced
1/3 cup canned chopped tomatoes (or more, if you have a whole can and don't want it lingering in your fridge)

1 19 oz. can canellini beans
2/3 cups barley
5 cups water (or so)
salt & pepper

Heat the olive oil in a soup pot, saute onions for a few minutes, then add the celery and carrots. Saute until slightly soft (about 5-8 minutes), then add the tomatoes - lower heat slightly and let all simmer together for about 10 minutes. Stir in the chard and 1 tsp. salt, then cover and lower heat to barely a simmer. Simmer with lid on for 40 minutes (check and stir occassionally).

In a separate pot (and this is good to start while you're waiting on the tomatoes), boil the 5 cups of water with lots of salt (as if you were making pasta). Once it reaches a boil, add the barley (which you may want to rinse - when I made it last night it was a little dusty/silty). Boil barley for 35 minutes. Skim any floaty stuff off if needed, then drain the barley, reserving the cooking water (or scoop the barley out of the water directly into the soup pot with a holey spoon or small sieve).

Once barley and veggies are both done, combine all in the veggie pot and add the can of beans. Add about 2 or so cups of the reserved barley water (or more or less based on your desired soupy-ness). Bring to a low simmer, add more salt and pepper to taste.

Serve with grated parmesan on top!

This should last me a few days... anyone up for cooking stew or Indian food or cassoulet (yikes!) this weekend?