Our Writers

by Dana Leilehua Yuen

Geraldine left an amazing legacy in her writing and art. There is no way I can honor my own career and at the same time continue the pace she set with her work. Rather than put it in stasis, I have asked other people to contribute to The Questing Feast so that it will continue to grow, and a new generation of readers can benefit from her work.

Kristi “Lakea” Lin (林元欣)

Kristi “Lakea” Lin (林元欣) graduated from the University of California, Irvine, with a Major in Ecology and Evolutionary Biology and a minor in Sustainability. During that time, she also volunteered with the Wetlands and Wildlife Care Center. She loves interdisciplinary studies and handicrafts as a member of a fiber arts guild and an improving musician who is still in the process of finding her voice.

Scones

image of scones
Scones and Strawberries

Ok, now that you have your lemon curd, you need something to put it on! Here is Geraldine’s recipe for scones.

If you want one of the fancy recipes with chocolate chips or some such, there are plenty at other websites, so out of respect for Geraldine, we won’t put them here. The auld Scotswoman who taught her to make scones used to say, “Well, you can put in what you like, dear, and they may taste lovely, but they doon’t be scones.”

Scones

by Geraldine Duncann

Makes 12 scones

This sounds hard but it really isn’t.  Just follow the directions and don’t stir the dough too much or you won’t have scones; you’ll have Hockey Pucks.

  • 2 cups of flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/4 cup sugar
  • 1 ½ sticks of cold butter or margarine
  • 3/4 cup cold water

Preheat the oven to 500° or 550°.  Oil a baking sheet (cookie sheet) or line it with baker’s parchment, and set aside.  Sift the flour, baking powder, nutmeg and sugar together into a large bowl.  If you don’t have a sifter, just put them all into the bowl and stir with a fork or wire whisk.  Cut the butter or margarine into very small pieces.  Then, using a wire pastry blender, work the butter into the flour mixture until it is well blended.

At this point, none of the bits of butter should be bigger than a pea.  (if you don’t have a pastry blender you can cut it up with two table knives or even use your hands and mush it.) 

After the butter is worked into the flour, pour in the water, all at once, and using a dinner fork, stir it all round and round until the flour mixture has all been moistened. 

Then, gather it into a ball and sort of shove it all together.  Put it on a flat surface that has been lightly sprinkled with flour.  Set the ball on the flat surface and cut it in half. 

Form each half into a ball.  Flatten the balls into disks that are about six inches in diameter.  Cut each disk into six equal sized wedges; like you were cutting a pie. 

Place the wedges of dough about an inch apart on the baking sheet and put in the center of the preheated oven. 

Bake for five minutes, then turn the heat down to 350° and bake for another twenty minutes. 

Remove from the oven and put in a basket or bowl lined with a clean cloth to help keep them warm. 

Serve immediately with lots of butter and strawberry preserves.  To eat these wonderful scones, do not cut them apart with a knife.  Just pull them apart.  If you try to slice them while they are hot, it will sort of squash the crumb and they won’t be quite as nice.

Hinamatsuri, March 3, is Girls’ Day in Japan

by D.L Yuen

According to one tradition, Hinamatsuri (雛祭り Doll Festival) started in 1625. The imperial court ladies of Emperor Go-Mizuno set up beautiful dolls for his daughter, Okiko, to play with during the Peach Festival season.

Okiko was born on 9 January 1624. When her father abdicated in her favor on 22 December 1629, she was only five years old. She succeeded her father as the Empress Meishō, ruled Japan for fifteen years, and then abdicated on 14 November 1643 at age 19. She was succeeded by her brother Tsuguhito, who became Emperor Go-Kōmyō.

Many political intrigues and changes occurred during her reign. Her mother was Tokugawa Masako, and the Tokugawa shogunate rose in power at this time, encroaching on much of the Imperial power.

I often think how difficult it must have been for her, being surrounded by the powerful court from the time she was a tiny girl. But there were some moments of fun.

During her reign, in 1687 “Hinamatsuri” became the official name of the holiday. Doll-makers began making elaborate and ever larger dolls for the festival, until laws were passed to restrict their size. Eventually, the hinazakari standardized to include fifteen dolls and their accessories. They are displayed on a hinadan, a stepped platform covered with a red cloth.

Today, hinazakari can be found that are small and simple or large and elaborate. Some families start small, with the emperor and empress, and add more figures each year. Some families have hinazakari that date back many generations and are cherished heirlooms.

18th-century mebina and obina, Empress and emperor dolls, on display at Musée d’ethnographie de Genève
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Special foods are prepared for Hinamatsuri. In general, they are made in the delicate pastel hues of spring time. Among them are:

Hina Arare (雛あられ) – A pastel and often sweeter version of the small rice crackers popularly eaten as snacks.

Hina Arare (雛あられ) – A pastel and often sweeter version of the small rice crackers popularly eaten as snacks.
Hishi Mochi (菱餅) – A layered mochi cut into a rhombus shape. The pink/red of the mochi are derived from fruits of Gardenia jasminoides (山梔子), and is symbolic of plum flowers. White is made from the water caltrop (菱, hishi), and represents the snow and its cleansing effects. Green comes from Gnaphalium affine (ハハコグサ) or mugwort like kusa mochi, and is believed to be a restorative that improves the blood.
Chirashizushi (ちらし寿司) – Chirashizushi literally means “scattered sushi.” It is a bowl of sushi rice with sushi toppings arranged on top. The chiraishizushi pictured is from Kitchen Umeko in Hilo, Hawaiʻi.

Hamaguri no Suimono (はまぐりの吸い物) – A soup made using clams. Because the clam shells close, fitting together perfectly, they represent wishes for the girl to find a husband who fits perfectly with her.

Shirozake (白酒 white sake) – A special sake made to celebrate Hinamatsuri. Today, girls are given a non-alcoholic version. But the traditional style is made by adding mirin (sweet cooking wine) to steamed mochi-gome (glutinous rice). This is thoroughly mixed and then left to ferment for a few weeks. In some areas shochu (a distilled spirit) and malted rice were added to the steamed mochi-gome.

It is said that the method of manufacturing shirozake originates in the ‘nerizake‘ brewed in the Hakata region from ancient times and that, from the Edo Period, it came to be used as an offering in the Doll’s festival, a custom from the Heian Period, in place of the peach leaves soaked in sake which had been used from the Muromachi Period.

A Spring Sandwich

Featured image to illustrate sardine sandwich

What a beautiful day in mid-May today is! Geraldine was born on 9 May, and so I have been thinking of her a lot. It was always a delight to sit with her in her garden and have sandwiches made with her delicious bread (sourdough, made with “Melissa,” the family starter), cheese or some such, and fresh spring greens from the garden.

To build this sandwich, start with an excellent bread, sliced thick. Butter it thinly, and spread with a bit more than that of home-made mayonnaise. Add a generous amount of Geraldine’s sweet hot brown mustard. Mash some of the sardines into the mustard and top with spring onions. Add a bit more mashed sardine. Top with nasturtium leaves. Top that with a whole sardine and garnish with a nasturtium.

Serve with an excellent beer or a glass of water with a squeeze of calamansi or lime.

Geraldine on Health

Those who knew Geraldine will remember her mantra for good health, “Get off your ass and don’t eat shit.”

She was reared on a farm and had access to wonderful fresh organically grown (her parents were huge advocates of “natural farming”) food. Her parents were close friends of Adelle Davis, and helped Ms. Davis test many of the recipes in the books she wrote.

Geraldine was an active child, running, swimming, climbing playing with the animals when home, and at school she was active in sports. She was an avid basketball player, and her father, Gerald Wenker, was coach of the girl’s team. Her senior year in high school, she was the California State high-diving champion.

In college, she continued to be active, participating in archery, scuba diving, swimming, hiking, camping, and with her first husband, built a boat.

But the food available to college students, and easy access to wine and beer, started a slippery slope which became even more steep when she had her first child and grew less active. Feelings of frustration were quelled with unhealthy eating habits and she began a gain in weight which plagued her for the next 40 years. Though she still remained more active than most people, the additional weight damaged her hips, slowing her down more than she liked. When she became caregiver for her oldest son, she did not have the energy to care for herself. After his death, she began a process which included exercise and healthful eating. Included in that self-care was the decision to have her damaged hips replaced. To be able to have surgery, she needed to get fit. She got out her mother’s old copies of Adelle Davis’ books and with the help of her granddaughter, a nutritionist and massage therapist, began a new journey of loving and caring for herself.

In only a couple of years, she was able again to hike, swim, dance, garden, and do all of the things she loved. In her late 70s she developed lung cancer, probably as a result of smoking for a half century. She opted for palliative care, rather than aggressive treatment, and lived life to the fullest, continuing to sing, garden, and hike until just a few months before her death. To the end of her 82 years, every time people asked “Geraldine, how do you do it?” She replied “Get off your ass and don’t eat shit.”

In addition to eating healthful foods and being active, Geraldine was a huge proponent of daily weigh-ins. At the time, the bathroom scale simply told you the total weight resting on its platform. Useful data, but to get more specific information, such as how much of that weight is muscle VS fat, and how well hydrated you are, you used to have to go to the doctor.

But now. . . Smart scales! Smart scales use bioelectrical impedance analysis, which sends a tiny, safe electrical current through your body to measure your impedance. Impedance is the level of resistance the current encounters as it travels through your body. While not 100% accurate, it gives a more thorough idea of what is going on inside the body. Accessing this information on a daily basis is great bio-feedback to monitor what works and what does not for you.

But whatever books or gadgets we decide to use, it really does come down to what Geraldine always said: “Get off your ass and don’t eat shit.”

Books, books, books!

Geraldine adored books. Her book collection filled her house, and she knew each book like an old friend and visited them frequently. The Questing Feast now has books page. In it you will find all of Geraldine’s cookbooks as well as other books of interest. There are only a few books listed so far, and you are welcome to suggest more!

To join the discussion, come chat on Facebook at The Questing Feast Gathering.

Epiphany

by Geraldine Duncann

Today most of us have forgotten that December 25th is only the first day of Christmas.  Traditionally twelve days were celebrated with the major celebration being on January 5th or 12th Night.  Remember that according to the legends surrounding the birth of Christ, it took the Three Kings, or Wise Men, twelve days to arrive at the manger in Bethlehem after having seen the star, which is suppose to have signified his birth. 

In Medieval times, Christmas Day was a day of church going and poise religious observation.  The feasting and reveler did not begin until the following day, and continued through the remaining twelve days, culminating in the final 12th Night revels on January 5th or Epiphany Eve. 

It wasn’t until the reign of England’s King Henry the VIII that Christmas Day became a day of revelry as well. 

During the puritanical Commonwealth period of Oliver Cromwell, all forms of celebration other than religious observance was banned.  When, after the Cromwells were ousted and people were once again able to celebrate, the major emphasis was on Christmas Day and the celebration of the other twelve days of Christmas gradually faded away in most parts of the Christian world.

Some do however still observe 12th Night and a big part of that celebration is the 12th Night or King’s Cake.  This cake takes several forms.  In New Orleans the “Kings Cake” is usually made from a Brioche dough baked in a ring.  It is then decorated with a simple icing and purple, green and yellow sugar.  The cake usually has a token baked into it.  The person who gets this token in his or her piece is the “King of the Revels.”  In early days the token was a bean or coin.  For some reason, in Victorian times and in the early 20th century the token shifted to a small baby doll representing the Christ child.

In France, “Galette des Rois” is a puff pastry creation, usually filled with, frangipane or an almond flavored filling.  The Galette des Rois is often decorated with a crown made form gold foil covered cardboard.  This cake also has a token baked into it and the one who receives it gets to wear the crown.

Both in New Orleans and in France, nearly every bakery sells them.  Often one has to put in their order weeks in advance to be assured of having a Kings Cake for 12th Night.

If you would like to have a Kings Cake for 12th Night you may find the following recipes useful.

Cranberry Orange Relish

by Geraldine Duncann
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Makes about 3 cups

This delicious condiment is perfect to accompany the noble Thanksgiving bird in his tasty way.

  • 1 large seedless orange, including the peel
  • 1, 12-ounce package fresh cranberries
  • 1 ½ cups of sugar
  • 1 cup of orange juice
  • 1/2 teaspoon cinnamon
  • 1 teaspoon grated fresh ginger root

1/4 teaspoon ground nutmegPeel the orange and reserve half of the peel.  Dice the orange.  Chop half of the peel very finely.  Put all ingredients into a heavy sauce pan with a heavy lid.  Bring to a boil, then reduce the heat to maintain a rapid simmer and cover.  Continue to cook for about fifteen minutes.  Remove the lid and continue cooking until much of the liquid has evaporated and a jam like consistency is achieved.

Mulled Wine Jelly

by Geraldine Duncann
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Makes about 4 cups

Mulled wine jelly is excellent to use as you would any other jelly.  Try serving it at a tea party on toast rounds with cream cheese or fresh Mozzarella.  Mulled wine jelly also goes magnificently with turkey.  Try it with your Thanksgiving bird as a delectable alternative to cranberries.  I think you will be pleasantly surprised.

  • 3 cups Mulled Wine
  • 1 box SURE.JELL fruit Pectin
  • 1/2 teaspoon butter
  • 4 cups sugar

Put the wine, into a six or eight quart saucepan.  Stir in the pectin. Add the butter.  Bring the mixture to a full rolling boil, (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly. 

Stir in the sugar.  Return to a full rolling boil and boil for exactly one minute, stirring constantly.  Remove from the heat and skim off any foam with a large metal spoon.Ladle into sterilized jars, filling to within one quarter inch of the tips.  Cover with lids or melted paraffin.  It is best to keep it refrigerated.

Corn Pudding with Fresh Herbs

by Geraldine Duncann
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Serves 6 to 8

This almost authentic early American corn pudding is great any time; however, it’s particularly nice when it enhances your Thanksgiving table.

  • 1 cup of yellow corn meal
  • 1 cup of all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 4 eggs, separated
  • 2 cups milk or half and half
  • 1, 10 ounce package frozen corn kernels – (about 2 cups) or the equivalent cut fresh from the cob
  • 1 tablespoon chopped fresh chives
  • 1 clove of garlic, minced
  • 1/2 teaspoon minced fresh thyme
  • A few gratings of nutmeg
  • Ground Cayenne to taste
  • Salt and fresh ground black pepper to taste

Preheat oven to 350° f  (180°c or Gas mark 4).  Sift of mix all dry ingredients together well and set aside.  Separate the eggs.  Beat the yolks with the milk and fold into the dry ingredients.  Mix only until the dry ingredients are moistened.  Add the corn, herbs, spices, salt and pepper and stir gently.  Beat the egg whites until they hold soft peaks and gently fold into the corn batter.  Pour into an oiled baking dish that will hold about twice the capacity of the batter.  Bake for forty-five minutes to an hour.  It is done when a slim bamboo skewer inserted into the center comes out clean.