Archives for January 2019

Dale and I love tamales and usually buy them fresh at the farmer’s market. However, we’ve been talking about making them ourselves and finally decided to just do this thing.

He surprised me by sharing that he spotted all critical tools and ingredients at the local market I’ve been to once. When did he go? Is this what he does while I’m playing golf? Cruising the markets looking for who knows what?

For the filling, Dale braised a pork butt in the oven with not much more than an onion. After it cooled, he shredded it and added his homemade chile sauce. That’s all there was to filling. But then I didn’t make it, and I know chile sauce is messy work involving the rehydration of dried pepper pods. I find it in our freezer already made!

We set up the work station. Dough, soaked husks, filling. We began to prep and realized neither one of us knew how to roll these things. The masa was too thick, so we added a bit of juice from the pork butt to thin it out.

As for rolling, we were in hysterics trying to figure it out. The first one Dale made looked like a monster burrito, and I weighed it just to see. The mother of all tamales weighed in at nine ounces. I wanted to name it El Jefe, but Dale insisted on El Capitan. I mean, wrap it in a pizza and it could be on the menu at Taco Bell.

They were looking like tamales, and we were argument-free, when we began to discuss steam time.

Dale’s sources, real or imagined, said 45 minutes. Diana (real) said two to three hours. That’s quite a discrepancy. We pulled out other cookbooks, and yes, it varied from 45 minutes to three hours.  How do you know?

We decided it probably depends on how many are in there and the thickness of the masa. The problem was I did not want to be starving at 8 p.m. waiting another hour because the masa wasn’t cooked.

The tamales took about two hours. They were probably too thick, and the rolling technique was inconsistent and weird. However, they were absolutely delicious! We had them two nights in a row and then froze the rest in their husks. A decadent treat we learned in Texas is tamales smothered in chili.

All in all, it was way fun. We laughed a lot because we were so outside our comfort zones. As retirement partners, I highly recommend taking on a joint project of some sort. Something where you have basic skills, but you are stretching them to new limits, so you learn together.

The whole experience reminded me of a team-building exercise from work, except you can use the f-bomb, and we got to kiss at the end.

Donna Pekar is an aging badass (for real) who lives in California and writes Retirement Confidential.

 

I had a dream recently in which I could not remember my street address. This was different from being unable to recall a person’s name or the name of a place while awake. That happens all the time, particularly to baby boomers. In the dream, I could not come up with my street address and naturally, I found this very frustrating.

The standard remedies for memory loss often include the following:

·  Avoid prescription medications.

·  Eat only organic, Paleo foods

·  Eat fish

·  Eat fat

·  Use spices on your food

·  Avoid grains

·  Get adequate amounts of quality sleep every night

Seriously? Older people cannot really eliminate prescriptions and to suggest that we can somehow avoid them sounds like nonsense. The diet changes I can handle. Adequate, quality sleep? I wish. That’s another consequence of age and if you ask most 70 year-olds how they are sleeping, 7 our of 10 will tell you “not great.”

I don’t know what aging persons did before the advent of the internet and voice-assistants, but these advances have certainly been a boon to baby boomers. Thanks to OK Google and Alexa, we can get ourselves out of countless recall jams. “Alexa, what do you call those promotional freebies that are given away at trade shows?” ‘Those items are known as swag.’ By the way, the dictionary explains that swag most likely comes from the British slang term for loot, or stolen goods. And that’s way different from merch, which you have to buy.

There are whole theories concerning memory-retrieval issues.Experts say you need to register new information by encoding it with focus and attention. Then you need to store it properly by socking it away in short-term or long-term memory. Finally, you need to facilitate its retrieval by using the cues you established in the registration and storage phases. Sounds complicated, but it’s your brain after all and that’s a busy place. Stress, fatigue or anxiety during the retrieval step throws a monkey wrench into the entire process (let’s not get into where that name comes from or do get into it by Googling Charles Moncky).

It’s not too hard to imagine that soon we will be able to eliminate the Google or Alexa step and just pose our questions to the chip in our brain that has reorganized and alphabetized everything stored there and even some things that are not.

Oh boy!

Jay Harrison is a graphic designer and writer whose work can be seen at DesignConcept. His mystery novel, Head Above Water, is available on Amazon and Kindle. You can also visit his author page here.

I’m loving the idea of going through old cookbooks and magazines and somehow reinventing recipes to share.

I started with an old Gourmet magazine, November 1990, and I was blown away by the complexity of the recipes and obscure ingredients. We make a few complicated dishes, but we’ve simplified our cooking and eating over the years. Back in the day, Dale and I used to joke about recipes that started with, “Have your fishmonger …”

The guy at Safeway is as close to a fishmonger as we ever got.

There’s a section of the magazine called, “You Asked for It.” People write in about some specific thing they ate in their travels, and could Gourmet possibly get the recipe? I read this one out loud to Dale:

At the wonderful Hotel Romazzino on Sardinia’s shimmering Costa Smeralda, we had a dish of baked noodles and lobster, covered with pastry, that was almost too good to believe. Was it a dream, Gourmet, or can the recipe be obtained?

We had a good laugh over that one.

Still, the same magazine features Pumpkin Cheesecake with Bourbon Sour Cream Topping, and I have actually made that. Twice! Thinking about making it this year for Thanksgiving.

I’m not dissing the magazine. It gave us many years of pleasure, and I’m still excited to dig in and rediscover nuggets from the past. It’s a good retirement hobby for me, but I doubt I’ll make enough changes to call them my own. I will be lucky to call them edible.

Have no fear. I’ll continue to write about food in some form or fashion because it’s practically all I think about, and it’s important to enjoying life, especially in retirement. But even if a fellow retiree is inclined to cook fancy food, I hardly think they will be stopping by to get tips from me. There are too many great resources already out there.

My progress on getting over the need to accomplish something was also a wee bit overstated. I mean, it has been less than two weeks since I decided to focus on the little things that make me happy. Although cooking makes me happy, in hindsight, reinventing 40 years of recipes sounds a wee bit driven to me.

As for retirement pursuits, it’s kind of like being a kid trying all the sports until you find one you actually like and are good at. Sometimes you have to take big bites. Go ahead, do it!

Donna Pekar is an aging badass (for real) who lives in California and writes Retirement Confidential.