Sláinte Mhath!

Yes, add Irish to the list of what I’m made of.  Pooch (paternal) was an ornery Irish-Canadian who made his way south to Minnesota. I don’t have too many standout memories of him. I remember walking into a warm house heated with a wooden stove and  he would be there with Mummi. Pooch was a man of few words when it came to me. Sitting in a rocking chair, whittling wood, and chewing tobacco when the weather was -6 degrees outside. That’s really all I remember. I wonder what he would say if he knew I was famous? Cheers! Please don’t drink and drive.

THIS HAS TO BE ONE OF THE MOST RIDICULOUS VIDEOS IN EXISTENCE

Twice a month I go see an amazing acupuncturist. He’s changed my life. I haven’t recovered from today’s therapy quite yet so I don’t have a high voltage post for today.

While I relax and enjoy the feelings of balance and quiet within, here is a brief history of acupuncture courtesy of www.americanacupuncture.com

“Acupuncture is over 5,000 years old. It was not just practiced in China. The Egyptians talked about vessels that resembled the 12 meridians in 1550 B.C.. in their medical treatises called the Papyrus Ebera. The South African Bantu tribesman scratched parts of their bodies to cure disease.The Arabs cauterized their ears with hot metal probes.The Eskimos used sharp stones for simple acupuncture. Brazilian cannibals shot tiny arrows with blow pipes to diseased parts
of their bodies to cure disease.

Primitive sharp stones and bamboo were later replaced by fish bones, bamboo clips and later various shapes of needles made of metal. Today very fine hair thin needles are used. With advanced technology and precision instruments, these needles are placed at specific points of the body with little or no discomfort. When stones and arrows were the only tools of war, warriors wounded in war found that some diseases that affected them for many years were now gone.

The first book of acupuncture was the NEI CHING SU WEN written about 200 B.C. It had two parts: the SU WEN AND LING SHU. Therapies described Chinese medical thinking. It was geared to restore disturbed balances and harmonies of the body. 100 b.c. SHI CHI was written about a doctor Pien Chiieh who lived around 500 b.c. In it the doctor describes pulse diagnosis. 300 B.C.”Nei Ching”is a classic called “The Yellow Emperor’s Classic of Internal Medicine’. It was a collection of books on medicine and medical writings. In it the emperor talks with Ch’i Poa a court doctor about the relationship between man and nature, the elements. causes and cures for disease.the importance of yin yang balance, acupuncture and moxibustion (the burning of wool at the tip of a needle to increase the heat effect to the injured part of the body).

Also during the third century b.c., two famous medical books were written by Chang Chi: Various Kinds Of Fevers(SHANG HAN LUN) and a short version of the “Golden Shrine”(Chin Kui Yao Liieh). Around 700 A.D. the first medical school was set up in Salermo and some 300 doctors were instructed in acupuncture and massage.

Acupuncture flourished in China until 1932 when Chang Khi Chek took power in China. He brought western medicine to China and acupuncture was banned in the cities. When Mao Tse Tung took over in 1945 and Chang escaped to the island of Formosa (now Taiwan), the doors to China were closed to the west and acupuncture again was restored as the method of healing in a country devoid of antibiotics and western medical thinking.

In 1972 President Nixon opened the doors to China. A New York Times journalist James Reston was in China at the time and had an emergency appendectomy with acupuncture used as the anesthetic. This brought great noteriety to acupuncture and renewed interest in this form of treatment. Seeing brain surgery performed with acupuncture drew big headlines.”

P.S. It doesn’t hurt like you think.

Like You Wouldn't.

Granny taught me the art of “Seasoning”. Mummi proved everything tastes better homemade. Mamadoobis was a lesson of that cooking gets better over time. Her best friend introduced me to the flavors of the world.

Before my first birthday I sushi could make me smile. Around the age of seven I ate with my hands alongside a table full of adults at an Ethopian restaurant on Divisdero. Growing up in the Mission  means Mexican food is my version of fast food. Most important, being from the Bay Area forces me to be aware of organic,  maintain an anti-preservative stance, and appreciate the slight differences between dry salami and sopressata.

♥SUNDAY DINNER♥

Melt In Your Mouth Carnitas

Refried Anasazi Beans

Taqueria Style Rice w/ Achiote Rojo

Certain foods just need the extra time to cook. Carnitas and refried beans with rice is a meal you can make with little effort or worry about overcooking.  Once I discovered achiote was the reason the rice in the taqueria reigns supreme I’ve kept it in my house at all times. The only slight inconvenience would be trying to track down achiote seasoning but these days more mainstream grocery stores are stocking  it. I’ve always been able to find it at specialty stores like Su Vienda and Mi Pueblo.

CARNITAS, LIKE EARTH GIRLS, ARE EASY

-3lbs of pork shoulder slightly trimmed

(please leave a decent amount on the meat as it is definitely needed later in the cooking process)

-1 cube of garlic bullion

-Cumin powder (no more than 2 tablespoons)

-Large pot to put the meat into all at once. (I use a “spaghetti” pot)

*Put the meat into the pot. Put enough water in the pot to just COVER the meat. Do don’t add too much water. Add the garlic cube. Start the flame on high until it begins to boil. After the meat and water are bubbling, turn down the flame to medium. Keep the lid on the pot and let cook for atleast 2 hours before you wonder what to do next.

*Once you notice all of the water has boiled off, the meat will be super soft. Slightly break down the meat with a fork but slightly increase the heat under the pot. Let the meat on the bottom of the pot crisp up really nice then flip it. Keep flipping and crisping the meat. This takes about another 15-20 minutes depending on how you like it. While the meat is crisping add the cumin and stir. Don’t be afraid to scrape the little burnt pieces of the meat off the bottom of the pan, that is where the crisp seasoned little pieces of goodness are waiting. You can take bits and pieces of meat out at different times during this process.  After you’re satisfied with the level of crispiness, transfer the meat into a serving dish or something you can use to reheat the meat in the oven.

ANASAZI BEANS

Anasazi beans are pretty looking beans from the Southwest area of the United States. I use them instead of pinto beans because they cook in half the time. The amount of cooking time isn’t the only difference between pinto and anasazi beans. Anasazi beans have a wonderful sweet taste that isn’t found in pinto beans.

*The rule with anasazi beans is for every cup of beans you need atleast 3 cups of water. I like to season the water with garlic powder, splash of Worshester sauce, and cumin. Never add salt to the beans while they’re cooking. Salt after you determine how they’re going to taste.

*Again, once the beans begin to boil turn the heat down to a nice medium simmer. Keep the lid on for about 90 minutes before you worry about them. After the beans have cooked through it’s time to turn them into refried. All you need to do is add some sort of grease (olive oil, butter, lard, etc.) and stir them with a heavy hand. Taking into consideration the protein properties of beans the more you stir them you can eventually take them to a whipped consistency. It’s at this stage  you add your spices. I use habanero sauce, garlic powder, and cumin.  Finished.

TAQUERIA STYLE RICE

Growing up you learn that the rice at the taqueria can be a deal-breaker. If you’re lucky, you have family and friends who can create the same delicious experiences at home.  I tried using tomato sauce, tomato soup, taco seasoning, and probably anything I thought resembled the seasonings of taqueria rice.  The heavens opened up the day I discovered  Achiote seasoning and the frying pan. All these years the bright orange colors wasn’t from a tomato or a mass produced seasoning. It’s the achiote paste and the frying pan is the factor behind the fluffy texture and guarantee the flavor will be locked into the rice.

Toss the rice and the achiote and enough oil to grease the bottom of the pan.

Gently fry the rice until the grains are opaque.

Add two cups of water for every cup of rice you are cooking.

Turn the flame down to low and cover.

Let the rice cook for about 2o minutes.

Remove lid and toss the rice with a fork until the rice is seperated.

Cover for 15 minutes before you serve for the best texture.

CREMA QUESO Y SALSA

Tacos, burrito, quesadilla, nachos, sopes, or tortas. It really doesn’t matter  how you choose to eat with your carnitas and achiote rice because it’s going to be delicious. Chase your food with your favorite beverages and worry about the dishes later.

THE INTERVIEW

INTENSE INTERVIEW LADY

FAMOUS PERSON: Well it’s a pleasure to have this next person on our show. Welcome, Kimmie

KIMMIE: Thanks, Famous Person.

FAMOUS PERSON: So Kimmie, tell us who exactly are you?

KIMMIE:  Radio programmer and personality, entertainment manager and consultant, philosopher, chef, comedian, singer, songwriter, scholarship winner, holistic freak, fast driver, and now I’m a blogger.

FAMOUS PERSON: Wow. You’re all over the place! Who did you write a song with?

KIMMIE: Too Short and Prince Damons www.princedamons.com it’s called “Can I Take Ya Picture” and it’s basically a song about beer goggles. It’s available on amazon, itunes, and all over the web!

FAMOUS PERSON: Who are you managing?

KIMMIE:  I own an entertainment consulting firm called Earkandie Consulting. I have singers, songwriters, dancers, a wonderful choreographer, and amazing components to guide people in the right direction.  Right now I’m focused on a Persian Pianist named Faranak from Napa Valley.  You know, wine country. It’s wonderful wine music.  I also am in the process of launching an amazing lyricist named Nae-Thaniel.

FAMOUS PERSON: That’s great I’ll be sure to check it out. So why are you doing this?

KIMMIE: I’m in a position to help people. I’m smart and gifted with many skills and extraordinary talents. I wouldn’t be where I am today if someone hadn’t taken a chance on me, it’s my obligation to payback. There is so much wrong in the world today and it’ll take more than just me alone to be the force of change.  Honestly, I’m doing all of this to turn this sense into dollars so we can make real change.

FAMOUS PERSON: What can we expect from this blog?

KIMMIE: I’m one of the most interesting people you’re ever going to meet. I’m a choir kid, classically trained musician, holistic , gluten-free,  food snob. I have my black belt in Shaolin kenpo karate. I’m a freelance graphic designer and psychologist. I love the art of language. I’m someone’s  daughter, best friend,  homegirl, lover, and cynic with a head full of curls. Born and raised in San Francisco during the 1980′s I know I have quite the story to tell. Add these ingredients, to an interesting background, and polished with private school education, I can guarantee you’re going to be in for an interesting show.

SOMETHING INTERESTING

FAMOUS PERSON: Wow, that’s a great video. Where did you learn about that?

KIMMIE: December of 2005. I took a solo trip to Oahu for ten days. The trip changed my life because I discovered the movie “What the Bleep Do We Know”.  After I watched that movie I never felt alone.

FAMOUS PERSON: Where else can we find you on the web?

KIMMIE: I’m on twitter. That little website is awesome. I keep learning so much from others.

FAMOUS PERSON: What are your future plans?

KIMMIE: I need to go get some water. I’ll talk to you soon.

FAMOUS PERSON: Thank you so much for your time.

KIMMIE: No problem, we will catch up soon.