Eat Your Colors - Spring 2024

22

ChaCha’s Cheddar Cheese Crackers Check Out this Recipe

6

Why Eggs for Easter? and Other Modern Easter Traditions

Why

32

a letter from the editor

H. LUIZ MARTINEZ

Spring starts a couple of days early this year on March 19th . Usually, it falls on the 20th or the 21st but because of leap year February 29th , it moves up a little on our calendars.

The tulips and hydrangeas are already starting to bloom and the spray-roses already have buds at Casa Sol.

The weather is already reaching 70 degrees and the birds are chirping extra songs in the mornings. YES- Spring is here and it’s early-early.

In this issue, check out all the Travel Tips (and travel scams) to look out for.

Learn where all the Easter symbolism and traditions came from and be sure to check out my avgolemono soup recipeit’s so delicious. You should make it this Easter or any time for that matter.

Also in this issue, be sure to see my friend Chandra “ChaCha” Valentine’s recipe for making your homemade Cheddar Cheese Crackers.

GET IN HERE!

ARANCINI

I’ve been making arancini for quite some time now- it used to be my go-to hors d’oeuvre that I would pass around at my cocktail parties.

Since we’re not buying / eating dairy inside our home anymore (OMG we love cheese though), I recently made them by special request. I had family visiting and they casually (but blatantly) asked: are those risotto balls making an appearance at Casa Sol?

I explained that we’re not eating dairy at Home to which they replied: oh I’d never dare ask you to eat them. jajaja! So there I was, creating little risotto balls –arancini.

Arancini originated in Sicily, while under Arab rule in early 9th century. Arancini closely resembles kibbeh (rice balls with minced meat inside). The Middle Eastern influence is quite evident, since foods including rice, citrus fruits, and spices were introduced to the local cuisine.

As it was explained to me by my elders, the delicious bites were eaten like a salad (which was eaten with just your fingers.) Then it was eventually fried for easier transport.

Today, you’ll find arancini at every rosticceria (fast food shop) in Sicily. Eaten by hand, they are a beloved everyday food.

They are also a feast day staple, especially in and around the port town of Syracuse during the celebration of St. Lucia. Locals abstain from pasta and bread to honor the Patron Saint of Sight and Wheat to observe the miraculous end of a historic famine.

What exactly is arancini?

Arancini are essentially breaded and fried balls of risotto with a stuffed center. A ragu (tomato gravy) is traditional but cheese is not uncommon. Usually, you’ll find mozzarella inside most arancini in The States, but I like to use Asiago cheese or fontina. Sometimes, I may stuff it with a chopped mozzarella stick or a cooked mini meatball.

The cooled risotto is rolled into balls, stuffed with the filling, and dredged in flour, egg, and breadcrumbs (I use panko) then fried until golden brown. However, I like to bake mine. Let me show you how I make it…

Ingredients

• 3 cups risotto, cooked and chilled

• 2 eggs, beaten

• 1 cup flour

• 1 1/2 cups Panko, toasted

• Small cubes of asiago cheese or the cheese of your choice cut in cubes

• baking spray

Directions

Pre heat oven to 350°F

Making arancini is so much easier and simpler than it may sound. I bake my arancini just to keep it lighter.

If I don’t have leftover risotto, I may use my leftover (jasmine) rice but most times I’ll use arborio.

The little arancini come out so cute and delicious, that I may make a batch right now thinking about it!

-I line a ½ sheet tray with a silicon mat or parchment paper.

-Then I set out the beaten eggs, flour and panko in separate bowls.

-Roll the chilled risotto into small balls, or use a small (ice cream) scoop or two soup spoons to form the balls.

-Make a small indent in each ball and force the cubed cheese into the rice ball.

Pinch the edges over and roll some more.

-Roll each ball into the flour and shake off the excess. Then dip into the egg and gently coat with the breadcrumbs.

-Place on a prepared baking sheet. When all of the balls have been coated and placed on the baking sheet, spray them with cooking spray.

Bake until outside is golden, about 15-20 minutes

-SERVE with pesto, tomato gravy or on its own.

Meditative Art and Positive Vibes by

H.Luiz Martinez

Meditative Art, Art Therapy, Mindful Art or simply just Doodling has been around since forever- they're found in caves for goodness sakes. Don't let anyone tell you any different. Create fun, easy patterns and create beautiful designs- I call them tableaus. Inside, I'll tell you how I got started (40+ years ago) and how you too can benefit from creating your own tableaus. I even show you how you can make one-of-a-kind gifts with your artwork.

Over 40 years ago, I used to doodle on everything I can get my hands on. It wasn't until I started doodling on my homemade book covers (I started with brown paper bags but graduated to white kraft paper) that people really started to notice my artwork.

Travel SCAM Alert

Unfortunately, travelers and tourists are prime targets for scammers around the world. You're out of your element, in an unknown location where you might not speak the language, leaving you vulnerable. While it's hard to predict when and where we might be taken advantage of, there are a few scams that are common across multiple tourist locations. So here are a few to look out for on your next trip.

Free ‘Friendship’ Bracelets

This is a classic throughout big European cities, especially around the major attractions, and often targets female travelers. A happylooking stranger will approach you and attempt to tie a ‘free’ bracelet around your wrist. Once attached, the person will then demand a payment for said bracelet and be more than happy to make a fuss if you say no. Avoid this by walking past anyone that you deem to be suspect and keep your hands in your pockets if they try to follow you. More often than not they’ll move on to their next victim.

Found a Ring Scam

Here’s another old favorite of well-trained scammers. A happy stranger (always happy) will appear by your side and point to a ring (or other jewelry) on the ground. They’ll then pick it up and try to convince you that it’s yours and subsequently ask for a reward. As with the bracelet scam, keep your head down and walk on if you suspect something isn’t right.

Jetski Rental Damage

Ever visited a beach destination where it seems like every one and their dog is having a blast on scooters and jet skis? Then you’ll probably be aware that it's normal to leave your passport as a deposit. This is all well and good until you return your vehicle only to be told that you’ve caused serious damage to it. You could end up being escorted to the nearest ATM machine if you want your valuable passport back. Make sure you give the vehicle a thorough check before you accept it and register even the most minor of scratches.

Taxi/ Car Share Scams

Dishonest taxi drivers pull out all the stops. One is to be told that the meter is broken the moment you leave an airport or bus/terminal and then be quoted an astronomical price. Extreme cases might see a driver speed off with your luggage still inside the car. A South American favorite is to be informed that you have paid with fake bills. When you ask for the money back the driver will give a different bill (the actually fake one); you say sorry, hand over a new one and end up paying double.

Try to negotiate a fare before embarking on long journeys. Order a taxi by phone/internet or take one from official ranks, where possible. Glimpse at the serial number of your bill before handing it over, and count out the money aloud as you hand over the bills. It might seem like a lot to remember, but you'd rather be prepared than caught unawares.

AVGOLEMONO

This delicious egg yolk and lemon soup is traditionally found in Greek, Turkish, Arab and Italian cuisine. I also learned that many other countries serve their version of the egg soup too.

Back when I was in high school (many, many moons ago) I was invited to my friend’s, Maria-Eleni’s house for a Greek celebration. We were served avgolemono and I smiled out loud and turned to Maria-Eleni and said- I love bagna brusca! She said she never had it. Never had it?

What do you call this? That’s avgolemono- it’s a soup made from egg and lemon, she explained. Yeah-that’s exactly what bagna brusca is, I told her.

It never occurred to us as young teenagers that the same soup, traditional to the Mediterranean and other countries, can be known by different names in different places. All we knew was that it was delicious, no matter what your people called it.

Avgolemono is traditionally served at Passover or Easter but it may be enjoyed any time of the year. The texture is velvety and usually served “light” meaning as is with no chicken meat. However, you can totally serve it with slices of chicken breast for a heartier soup. Do not confuse this soup with Chinese egg-drop soup. However, if you don’t temper your eggs and they form loose scramble like ribbons, then by all meansadd some scallions and call it an egg-drop soup. jajajaja!

I like to serve these in my shallow bowls but I also like serving these in my little saucer bowls along side a sandwich on a plate.

MY AVGOLEMONO RECIPE

INGREDIENTS

• chicken stock or broth (6 cups)

• 5 large eggs: 3 fresh whole eggs, 2 boiled eggs for garnish

• freshly squeezed lemon juice (2 tablespoons)

• herbs: dill, mint, cilantro and / or chives (I use dill)

• salt & pepper to taste

DIRECTIONS

In a pot, bring six cups (48oz) of good quality stock to boil. Reduce heat and let the stock simmer. Grab another pot and carefully place 2 raw eggs inside. Fill the pan with water to about 2 inches just past the eggs. Bring to a full boil then remove the pan from the heat. Cover and let the eggs stand for 10-12 minutes. Then run the eggs under cold water or place them in an ice bath for a few minutes. Remove and peel.

Meanwhile in a bowl, crack and whisk three eggs thoroughly until they are very thin - really combine the yolks and the whites. Then, whisk about two tablespoons of freshly squeezed lemon juice into the alreadywhisked eggs (about the juice of half of a lemon). Slowly, but very slowly, drizzle some of the broth into the eggs while whisking vigorously. This is called tempering. Finally, whisk the egg mixture back into the hot pot of soup to thicken it. Add salt and pepper and more lemon juice to your taste.

Garnish with thin slices of boiled egg and sprinkle on some herbs.

Although often considered a Greek dish, avgolemono is originally a Sephardic Jewish soup called agristada, also called the cornerstone of Jewish cooking.

Agristada was made by Jews in Iberia (Spain) with pomegranate juice or bitter orange juice. In later periods, lemon became the standard acidic ingredient. Vinegar was available but not used.

For some Sephardic Jews, the lemon egg soup (also called sopa de huevo y limón) is a traditional way to break the Yom Kippur fast.

As a sauce, it is used for warm dolma (stuffed dishes), for vegetables like artichokes, and roast meats. The dish terbiyeli köfte is made by frying meatballs until they are cooked through, then preparing a pan sauce by deglazing the pan and using the cooking juices to temper the avgolemono, which is served over the meatballs.

In some Middle Eastern cuisines, it is used as a sauce for chicken or fish. Among Italian Jews, it is served as a sauce for pasta or meat.

In Puerto Rico, my Mami (Grandmother) used to make this lemon-egg soup. Everyone called it her delicious sopa de limón y huevo but she would call it bagna brusca (a recipe from Sicily).

Whether you’re coming to gaze at the Grand Canyon, take in a Broadway show, or spot celebrities in Hollywood, America is a great place to enjoy a vacation. But as with any country, the U.S. has its own quirks that even native Americans may not be aware of. In order to make the most of your trip, here are mistakes to avoid when planning and enjoying your stay.

Don’t Underestimate the Size of the U.S.

America is a large country. Some states within the US are larger than some entire countries. Alaska itself covers more than 3 times the geographic area of France and the state of Texas is larger than the entire United Kingdom.

Traveling east to west will be a journey of at least 2,000 miles, so take distance into account when you plan- don’t plan too much. Time zones matter too. Be sure to account for those changes too.

Tipping and Service Charges Add Up

Many service and hospitality workers in the U.S. are paid less than minimum wage and rely largely on tips to earn a livable wage. Though it’s an unfamiliar custom in many parts of the world, here it’s expected to tip for service. Restaurant servers expect 15 to 20 percent of your total bill for good service but be sure to check as a service fee may have already been added.

Baggage handlers, valet parking attendants, and housekeeping staff will also appreciate a few dollars.

Don’t Book Tight Travel Connections

The United States has some of the largest and busiest airports in the world, and transiting through them can take a lot more time than you might realize. When booking your flights, avoid any connection with less than an hour to get from one gate to another- more time is better.

I’m not a fan of connecting flights but I would suggest that 2 hours is an ideal time frame. Take that time to regroup, grab something to eat, stretch your legs or read a book.

Remember that boarding ends 15 minutes before departure, and you will not be allowed to get on the plane once the door has closed. If you don’t have a connection, it’s still best practice to get to the airport at least two hours before departure time, as many airports experience record traffic and delays at check-in and security.

Visitors Insurance Is a Must

No one wants to get sick or hurt on vacation, but it happens quite often. The United States has some of the best healthcare in the worldbut you also have to pay for healthcare here. Should illness or an accident strike while traveling and you seek medical attention, you will be expected to pay out of pocket unless you’re insured. Protect your health and your peace of mind by purchasing insurance especially designed to cover you while you’re visiting here.

A comprehensive insurance plan can also cover things like trip cancellation or delay, medical evacuation, baggage loss and more.

ChaCha’s Cheddar Cheese Crackers

Ingredients

- 8 oz Shredded Cheddar Cheese (fresh shredded is best)

- 1 C or 8oz All Purpose Flour

- 1 Tsp Salt

- 2 Tbls Oatmilk (or milk)

- 1/4 C Butter

Preheat oven to 325

• Layer shredded cheese, flour and salt in food processor. Mix into blended powder like consistency

• Add oat milk and butter to blended mixture and blend again until it starts to combine

• Transfer to bowl to begin hand mixer until a dough forms. Cut into workable sections and roll out each section thinly. These will puff a bit in the oven so keep that in mind for how thin and crispy you want your crackers

• Cut into long strips and then squares to your desired size. Use the point of a chopstick to press dots in the center of each cracker

• Transfer to silicone mat and bake in the oven for 14-20 mins (time varies depending on size of crackers and thickness)

• Once lightly browned, transfer again to paper towel lined drying rack. Completely cool before enjoying and packing away!

*photos courtesy of Chandra Valentine

I’ve met ChaCha on TikTok through another good friend- Inés Stout. They have a passion for cooking and makeup and have a love of FAMILY above anything else.

I has been my sincere pleasure to have ChaCha share her recipe with EYC magazine.

Here’s a beautiful video of ChaCha as she makes her Cheddar Cheese Crackers on Instagram.

*Notice that she uses the weight scale method- which is a more accurate way of measuring ingredients. I have to get on that.

I love to cook and play with new recipes in the kitchen.

I have fun cooking from scratch, mixing flavors and baking treats. It’s even better when I can get my kids involved. We make a big mess learning how to measure, mix, stir and taste-test along the way. We get to bond and create beautiful memories around making and eating our favorite foods!

My kids love crackers and in my search to find healthier, less processed foods for our family to enjoy, I stumbled across videos on how to make your own cheese crackers.

I had made sourdough seed crackers before so knew I could perfect this one too. And with the four extra hands from my kiddos, making these weekly as an easy school or at home snack is a breeze!

Why Eggs for Easter ?

Easter traditions have been around for centuries but some have evolved over time. Christians celebrate Easter to honor the resurrection of Christ, but many Easter traditions are not found in the Bible.

Today’s most prominent symbol of the holiday is the Easter Bunny. It was reportedly introduced to America by German immigrants who brought over their stories of an egg-laying hare. More on that in a moment.

The decoration of eggs dates back to at least the 13th century. Easter eggs, are also linked to pagan traditions. The egg, an early ancient symbol of new life, has been associated with pagan festivals celebrating the Spring. Many pagan traditions were adopted by Christian missionaries to celebrate the resurrection of Jesus, as a way to encourage conversion with the Pagans.

Easter eggs came from AngloSaxon festivals in the spring to celebrate the pagan goddess Eostre, who may be the very namesake of Easter. Eostre represented the dawn in spring and eggs were buried and eaten during the festival. Eggs are believed to be a symbol of fertility and the rebirth of nature after the dead of winter.

Easter eggs are often said to tie into the celebration because they represent new life, though the metaphor may have been applied retroactively.

But why paint eggs for Easter? One explanation for this custom is that eggs were formerly a forbidden food during Lent, so people would paint and decorate them to mark the end of the period of penance and fasting, then eat them on Easter as a celebration.

Some say that the tradition of dyeing eggs originated at least some 2,500 years ago in the Trypillian culture that lived in Central Europe. Historians believe the ancient Persians, or Zoroastrians, painted eggs for Nowruz- what was known as the Persian New Year.

But What About this Parade ?

In New York City, the Easter Parade tradition dates back to the mid-1800s, when the upper crust of society would attend Easter services at various Fifth Avenue churches then stroll outside afterward, showing off their new spring outfits and hats. “Average” citizens started showing up along Fifth Avenue to check out the action. But the Rite of the Easter Parade goes back way further than that.

The Bible records two processions in the first Holy Week. The first was on Palm Sunday as Jesus was welcomed to Jerusalem by an adoring throng.

The second took place as Jesus carried a cross to Calvary. These processions are often commemorated in Christian church services and are seen as the earliest predecessors of the modern-day Easter parade.

What’s with the Bunny ?

The Bible does not mention a bunny, a rabbit, a hare or any creature with a cotton tail delivery eggs to kids- so how did it become the modern-day symbol for Easter. And HELLOOOOO? Rabbits don’t lay eggs!

Nevertheless, the Easter bunny has become a prominent symbol of Christianity’s most important holiday. The exact origins of this mythical mammal are unclear, but rabbits, known to be prolific procreators, are an ancient symbol of fertility and new life.

The Easter bunny 1st arrived in America in the 1700s with German immigrants who settled in Pennsylvania and transported their tradition of an egg-laying hare called “Osterhase.” Children made nests in which this creature could lay its colored eggs. The custom spread across the United States and the fabled rabbit’s Easter morning deliveries expanded to include chocolate and other types of candy and gifts. Don’t get me started on those jellybeans.

And All this Easter Candy ?

Did you know that Easter is the second best-selling candy holiday in America after Halloween?

The jelly bean (another eggshape), became associated with Easter in the 1930s (although the jelly bean’s origins reportedly date all the way back to a Biblical-era concoction called a Turkish Delight)

Among the most popular sweet treats associated with this day are chocolate eggs, which date back to early 19th-century Europe. Eggs have long been associated with Easter as a symbol of new life.

According to the National Confectioners Association, over 16 billion jelly beans are made in the United States each year for Easter, enough to fill a giant egg measuring 89 feet high and 60 feet wide.

For the past decade, the top-selling non-chocolate Easter candy has been the marshmallow Peep, a sugary, pastel-colored confection. Bethlehem, Pennsylvania-based candy manufacturer “Just Born” (founded by Russian immigrant Sam Born in 1923) began selling Peeps in the 1950s. The original sugary Peeps were handmade, marshmallow-flavored yellow chicks, but other shapes and flavors were later introduced, including chocolate mousse bunnies.

The ShoeBox Lunch

n 1964, the Civil Rights Act became the law of the land. One function of the bill was to eliminate overt racism while traveling. Yet even after the bill went into effect, many food establishments kept forcing black customers to order food from side windows.

I never understood why my family did not ever use walk-up windows at food establishments. It’s easier to walk up to a window in the summer and get a treat, right? Nope- I was not allowed to, not even to get a doughnut at my favorite doughnut place. One time I asked my Mother, “Why not?”

“

Ahhh, you don’t know the history.”

In the US, public accommodations, such as eateries and hotels, could no longer refuse service to African-Americans and People of Color, but a lot of them still did or engaged in certain tactics that would deny certain individuals. Side and back windows were installed and the perpetual “NO VACANCY” sign was put up when People of Color showed up.

We all know of the brave students that started a youth-led movement to sit-in at the lunch counter at Woolworth’s, don’t we? On February 1, 1960, four Black college students sat down at a lunch counter at Woolworth’s in Greensboro, North Carolina, and politely asked for service. Their request was refused. When asked to leave, they remained in their seats. Their passive resistance and peaceful sit-down demand helped to ignite a powerful challenge against racial inequality throughout the South.

Greensboro first day

Ezell A. Blair, Jr. (Jibreel Khazan), Franklin E. McCain, Joseph A. McNeil and David L. Richmond leave the Woolworth store after the first sit-in on February 1, 1960.

Photo Courtesy of Greensboro News and Record

The shoebox lunch (breakfast, dinner) was created before the 1960s though.

If they were denying Black Folks and People of Color when it was the Law to serve us, imagine how it was beforehand?

The shoebox lunch was not only a means to eat, when and where businesses would not serve you, but it was also a means of keeping you alive.

Not everyone used an actual wood shoebox. Different vessels served the same purpose. Historical photos of the second Great Migration show Black Americans in bus and train stations carrying metal lunch pails, crumpled paper sacks and packages tied with fabric or string. For individual leisure or business travel, the mode was always discretion, and dignity while consuming food was of the utmost importance.

Pre-made meals packed in the shoeboxes or in coolers, not only reduced costs but kept you safe. You can get a lot of food in a shoebox back in those days. Back then, shoeboxes were usually made from wood, nothing like the little boxes of cardboard of today.

The shoebox lunch probably started with the Pullman Porters in the late 1860s. Most, if not all of the Pullman Rail Company Porters were Black and a lot of them were ex-slaves. They worked an average of 20 hours a day and could not engage on the luxury trains they serviced because it was segregated.

Eating in the dining cars or even near the White passengers was strictly forbidden. Most of them ate and took short naps sitting on couches in the smoking car whenever they could. They heavily relied on shoebox lunches, either made at home or purchased from a vendor. The company that employed them didn’t allow them to integrate with their patrons. The eateries, restaurants, cafés and hotels did not allow for them to get food, use their facilities and/or integrate with their White patrons either.

The shoebox lunch was essential- not only sustenance but for survival. It was quite dangerous to even venture outdoors, especially at night for Black folks (called Negroes then).

The Pullman Rail Company employed the largest population of Black men in the country at the time. And although they were severely overworked, mistreated and paid meager wages (thank goodness for those tips), it made way for a Middle Class system within Black Communities.

Shoebox meals had to last for hours without refrigeration. Fried chicken and ham sandwiches were staples in the box. Boiled eggs and potato salad were quite common. Fresh fruit that would keep, like oranges and apples also made it to the box. And always a slice of pie or sweet pound cake were usually included too.

It was such an ingenious way to transport food on the road, that soon lunch boxes became the norm.

THE Negro-Motorist GREEN BOOK, a travel guide for African Americans

Victor Hugo Green (11/9/1892 – 10/16/ 1960) was an American postal employee and travel writer from Harlem, New York City, best known for developing and writing The Negro-Motorist Green Book, a travel guide for African Americans in the United States.

During the time the book was published, choices of lodging, restaurants and even gas stations were limited for Black people, especially in the Southern United States. The book was first published as The Negro Motorist Green Book and later as The Negro Travelers' Green Book. The books were published from 1936 to 1966. He printed 15,000 copies a year.

An annual guidebook for African-American roadtrippers founded and published by New York City mailman Victor Hugo Green from 1936 to 1967. From a New York-focused first edition published in 1936, Green expanded the work to cover much of North America.

The Green Book became "the bible of black travel" during the era of Jim Crow laws, when open and often legal discrimination against African Americans was prevalent and widespread.

Green wrote this guide to identify services and places relatively friendly to African-Americans so they could find lodgings, businesses, and gas stations that would serve them along the road. It was little known outside the African-American community.

Shortly after passage of the Civil Rights Act of 1964, which outlawed the types of racial discrimination that made the Green Book necessary, publication ceased and it fell into obscurity.

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Limes dry out on your counter- faster than the other citrus fruits. It’s 4 to 5 days for a whole lime and about a day for a cut half lime.

I buy a bag of limes (usually 8 limes) and I use at least a half of lime a day. If I do the math, that’s 16 halves to be used within 5 days before they ALL dry up. That’s impossible or at least improbable.

Here’s what I do to extend the life of my limes.

Let’s talk about mushrooms!

Mushrooms can get slimy and rancid within about a week- if left in their original packaging. It’s the plastic that wraps the mushrooms Styrofoam that is the real culprit.

Moisture gets trapped inside the plastic and creates the perfect conditions for bacteria to grow. Ever smelled mushrooms when they’ve gone bad?

Before you find out, try this.

Blueberries, grapes and strawberries are too expensive for us to let go to waste. If you buy strawberries especially, you have a couple of days to use them before they’re gone.

The trick is to check them at the store. I literally lift the container to see if I spot a moldy one. Sometimes, every container may have at least one strawberry with mold. The trick there is to grab it, buy it, bring it home and discard that 1 berry and apply my solution on the rest of them. Here’s how.

So You Saved ALL those Herb Stems and those Veggie Scraps, Now What?

You’ve been embracing this zero waste movement, especially when it comes to food and now you want to know what to do, am I right?

I have good news- there’s lots you can do with your bowl or baggie of food scraps.

You can make veggie flavor bombs by blending your scraps together (like a sofrito) – I always add a couple of garlic cloves and olive oil, and place them in an ice tray. After they freeze, put them in a plastic bag (or a silicon bag is even better) and drop them in your soups and stews for instant flavor. What I usually do, is make a very flavorful green herb sauce. I use it as a pesto, as a flavor enhancer to stir-fry’s and as a coating for meat, poultry and fish.

As I explain in this video, there are many uses for this herb base made from our left-over scraps. Come check it out!

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