Do we really leave?

Since I can remember, I have always been connected with people older than me.  I would go to my friends’ houses and I would spend more time talking with their parents than with my friends.  I preferred a good conversation in which I would be able to learn something new vs. talking to my friends about child’s play.  I remember going to my grandparents’ farm and sitting with my grandmother Flora and asking her about her childhood, her wedding, what they did for Three King’s Day or about her grandparents.  I believed that the experiences from the past would permit us to have a clearer vision of the future to come.  Many times I say to myself; “what would my grandfather say if he could see what his grandchildren are doing today; how would he react if a cell phone would ring beside him; if he saw a plasma TV or a computer?”  Trying to understand what part of his DNA I inherited, or my nephew or my niece’s child.  Sometimes I do something or say something and I tell myself that is not me that just did that! That was Dad or I see my uncle “Jose” (Che) when I see myself in the mirror.  So many times I am at the house and suddenly I breathe in; and the air; the perfume; the essence… I close my eyes… and it is my grandmother’s scent.  I say a prayer, remember a happy memory and wish her a kiss, my mother’s mother loved me dearly, she always told me that I came to her in a dream before I was born; and she will always be by my side; she will always be part of me...  This week we celebrated all souls day…”Dia de Todos los Difuntos” or “Fieles Difuntos” or “Dia de Los Muertos”, and my mind just goes to the past. 

November 1, All Saints Day, and November 2, All Souls Day, are marked throughout Spain, Latin America The Caribbean and Puerto Rico where I come from, with a plethora of intriguing customs that vary widely according to the ethnic roots of each region. Many resemble the traditions of the pharaohs of Egypt or the African Yoruba religion. Common to all, however, are colorful adornments and the preparation of special foods, offerings laid out for the departed on commemorative altars and religious rites that are likely to be included in some countries but all entitle lively reunions at family burial plots, the lighting of candles for the departed love one and a nocturnal mass at the cemetery.

At the family burial plot in the local cemetery, relatives spruce up each gravesite. In rural townships this may entail cutting down weeds that have sprouted up during the rainy season, as well as giving tombs a fresh coat of paint after making any needed structural repairs. The graves are then decorated; the tomb may be simply adorned by a cross formed of “claveles” (clavel) or elaborately embellished with colorful coronas (wreaths) and fresh or artificial floral arrangements. In many areas, children's graves are festooned with brightly colored paper streamers, these days’ balloons, toys or plush stuffed animals.  These items are called “Ofrendas” (Offerings). The offerings placed on the grave for Dia de los Muertos usually consist of pictures of the deceased as well as personal favorites that the deceased may had enjoyed such as a “Puro” Cigar or a “Caneca” bottle of Rum. Candles are used to help guide the path for the spirits and the sound of bells will awaken their souls as well as other items such as incense and, coffee. Certain Dia de los Muertos dishes are also placed on the grave to help feed and nourish the traveling souls.

On November 2 family members gather at the cemetery for gravesite reunions more festive than somber. Some bring along picnic baskets, bottles of rum for toasting the departed or even music that was favored by the departed.  Local merchants set up provisional stands outside the cemetery gates to sell food, drinks and flowers. The loud speakers and the ringing of bells may announce the commencement of an open-air memorial mass, the occasion’s most solemn interlude.  I remember leaving the Corozal’s (my parent’s town) cemetery that night and at the entry gates finding a lot of kids with lanterns and dressed as death asking for a kind token to help their souls leave purgatory and lead them to heaven. Dad put coins in their bags they laughed and giggled; screamed thank you, and ran to the next person exiting the cemetery!

As I mentioned before, around the world November 1^st “All Saints Day” is set aside for remembrance of the Saints.  In Puerto Rico this day will include deceased infants and children, often referred to as angelitos (little angels) who have died.  In the past it was said that children would go straight to heaven, and being pure souls they would not have to go through purgatory. 

That night my mother would take out all of the small bowls, plates and nonflammable containers and place them on the dining room table and each vessel will have a white candle dedicated to a departed soul.  The image of “Our Lady of Sorrows” and a crucifix would be placed among the candles and any picture of a departed love one.  My mother and father would pray the rosary as they do every night and at the end of the rosary they would dedicate the lighting of a candle to each relative or friend that had passed by calling out their name.  At the end of the service a candle would be lit for all souls that are still in purgatory, another one for those that don’t have families that could pray for their souls and a last one for those that have died and are unknown. 

The remembrance of deceased ancestors and loved ones is traditional among diverse cultures around the globe, often marked by lighting candles or lamps and laying out offerings of food and drink. Such celebrations can be traced back as far as the glory days of ancient Egypt when departed souls were honored during the great festival of Osiris.

Last year I visited the King Tutankhamun’s traveling exhibit in Fort Lauderdale and out of all the gold, jewels and fabulous riches that were in exhibition, there was a phrase that was placed at the entrance of his tomb and loosely translated, read like this: “Once my name is spoken I will always be alive”.  Following King Tutankhamen’s spirit into the afterlife where the eternal existence of his Ka can only be assured if his name is spoken by the living.  The ka is usually translated as "double"; it represents a person's double. It is what we would call a spirit or a soul. The ka was created at the same time as the physical body. It was believed that the ram-headed god Khnum crafted the ka on his potter's wheel at the time of a persons birth. A person’s ka would live on after their body had died. It was thought that when someone died they "met their ka". The ka existed in the physical world and resided in the tomb (House of the Ka). It had the same needs that the person had in life, which was to eat, drink, etc. That is why the Egyptians left offerings of food, drink, and worldly possessions in tombs for the ka to use.

I remember sitting at my grandfather’s farm on top of a mound of grain rice, watching my dad and “abuela” (grandmother) Flora toss the rice grains they had in a blanket in the air so the wind could blow away the loose membrane that covers the rice.  It was a snow storm of white particles floating in the air, navigating themselves onto the flowers, the grass, and to sights our vision could not reach; landing to fertilize the soil that would produce brighter flowers and juicier fruits.  I imagine that we are very similar to these grains of rice; we receive particles of DNA from our forefathers; characteristics; gestures; personalities; features and particles of their soul.  Do we really leave or are we displaced through this universe in different vessels. 

Hot Ginger Tea “Jengibre Caliente”

Take one section of ginger root grated

3 cinamon sticks

12 cloves

1\2 anise

2 cups of water

Boil all ingredients for 10 minutes until the water turns tan

Heat condensed milk (I can of milk to one can of water ratio)

Add the ginger to taste

Sweeten with sugar and a pinch of salt

Puerto Rican Hot Chocolate

Bar of Chocolate
Condensed Milk (I can of milk to one can of water ratio)
“Queso de Bola Holandes” (hard Eddam or Gouda Cheese from Holland, try a Hispanic foods store)
Chop Cheese into small pieces
Dissolve the Chocolate over the heat in 1\4 cup of water until you have a thick syrup
Add the Chocolate to the Milk and Stir
Simmer over low flame for two minutes
Add Cheese to the serving cups and cover with the chocolate
Serve and enjoy.

Churro Recipe

Makes about 2 dozen, 4 inch churros

Ingredients:

1 cup water

2 Tbs brown sugar

1/2 tsp. salt

1/3 cup butter

1 cup white flour

2 eggs

1/2 tsp. vanilla extract

1/4 cup sugar

• 1/2 to 1 tsp. ground cinnamon, depending on taste

Directions:

Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.

In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.

Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.

Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.

Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.

You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.

Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.

While still warm, roll each churro into the dish with the sugar and cinnamon until coated.

Almojabanas (rice fritters)
Serves: four to six
Preparation time: Thirty minutes
Ingredients:
1/2 cup wheat flour
1/4 cup water
1 cup rice flour
4 whole eggs
1/2 cup milk
2 teaspoonfuls salt
4 tablespoonfuls melted butter
2 teaspoonfuls baking powder
1 cup grated queso blanco (Puerto Rican white cheese)
2 tablespoonfuls grated parmesan cheese
1 pint frying oil

Almojabanas are delicious, cheese-flavored rice fritters. You may substitute the Puerto Rican white cheese for Swiss or mozzarella, and the taste will be slightly different.
Mix water and wheat flour, blending thoroughly. Add whole eggs, one at a time, blending in. Slowly add the remaining ingredients, blending thoroughly to assure an even paste. Allow to rest for about thirty minutes.
Fry in a deep frypan by dropping in spoonfuls in very hot frying oil. Remove when golden brown. Remove excess oil by blotting with absorbent paper. Serve warm.
Yani Clecas
(Fried Biscuits)

4 cups of all purpose flour
3 tablespoons of vegetable shortening (I use Crisco the one that taste like butter)
2 tablespoons of butter or margarine (butter is best)
1 teaspoon of baking powder
1 egg
1 tablespoon of sugar
1 cup milk
1 1/2 teaspoon of salt
a pinch of nutmeg (optional)
3 cups of corn or vegetable oil for frying (350° to 375°)

Sift the flour and baking powder into a mixing bowl. In a separate bowl add the milk, egg, sugar, salt and nutmeg and mix well with a wire whisk until the sugar and salt are dissolved. Cut the shortening and butter into the flour and work the flour until it turns into little pea size objects.

Add the milk mixture to the flour and work it well then onto a floured surface. Work well and add a bit of flour if the dough is to sticky. Cut half of the dough and set it aside. With a rolling pin roll out the other half of the dough like when you are making cookies. Use a large round cookie cutter to cut out the Yani Clecas. Once cut fry them in the hot oil, turning and basting them with the oil until they become puffy and brown. Serve them hot at once.

Note: If you have some left over sprinkle them with confectionery sugar, children love them this way.

BUÑUELOS DE VIENTO

• 1 cup water
• 1/4 pound butter
• 1/2 teaspoon salt
• 1 cup flour
• 4 eggs
• 3 cups sugar
• 4 cups water
• Peel of 1 lime

 Procedures

·         Put water butter and salt in a saucepan and bring to the boil.  Once boiling, remove immediately from the heat. 

·         Add flour all at once, stirring vigorously to mix well.

·         Add eggs one at a time, mixing well before adding the next.

·         Have paper towels spread out to absorb oil.  

·         Heat oil in a deep fry pot to 370°F.  working in batches, so oil does not lose its heat, drop dough by tablespoons

 into the hot oil.  Fry to golden, remove and drain on paper towels.

·         When frying is done, let cookies cool while preparing a syrup.  Put sugar, water and lime peel in a saucepan

 and heat to  222°F on a candy thermometer.  Pour over the cooled cookies

Yield: About 16 - 18 buñuelos.

Pan de Muerto

adapted from Fine Cooking

The Bread:

1/2 c whole milk

5 1/2 T unsalted butter, cut into small pieces

Two 4×1-inch strips of orange zest (use a vegetable peeler; avoid the white pith)

1 t finely grated orange zest

1 t vanilla extract

3 large eggs, lightly beaten

1-3/4 t active dry yeast

3-1/2 c unbleached all-purpose flour; more as needed

1/4 c granulated sugar

1 t kosher salt

Vegetable oil as needed

The Topping

4 T unsalted butter, melted

1/4 c granulated sugar

Warm the milk, butter, and orange zest (both strips and grated) in a small saucepan over medium heat. Stir until the butter melts, 2 to 3 minutes. Remove from the heat and let cool until just warm.

Discard the orange zest strips (leave the grated zest!), add the vanilla and whisk in the eggs.

Dissolve the yeast in 1/4 c lukewarm water and let stand until the mixture slightly thickens and begins to bubble, about 10 minutes.

Mix the flour, sugar, and salt on a work surface. (I found a board scraper to be a good tool for mixing the dry ingredients.  If you’d prefer, you can make the dough in a bowl just as easily.  I haven’t tested, but I have a feeling the dough hook on a stand mixer would work fine.)  Make a well in the center.

If you’re wearing any hand-jewelry, take it off.  This bit is tricky: Pour the yeast mixture and the milk mixture bit by bit into the well while mixing with your hand (I poured with my left and mixed with my right, stopping the pouring every once in a while to make sure things weren’t getting out of hand.) Knead until you have a smooth, but still slightly sticky dough, about 10 minutes. If you feel like the dough is too sticky, add a little flour.  Be careful – adding too much flour will make the bread tough.

Oil a large bowl and place the dough in it.  Cover with plastic wrap and leave it to rise in a warm place until it’s doubled in size – that took mine 1 hour and 15 minutes.  (My warm place was on top of the stove with the oven set at 200 degrees.

To shape four small loaves: cut off about 1/8 of the dough and save it for your decorations.

Divide the remaining dough into four equal pieces and shape them into round loaves.  I found that flattening the dough slightly and tucking the edges under was the easiest way to make a nice looking round.

Prepare your baking sheet(s):  Either oil a baking sheet or line it with parchment.  Place the dough rounds on it.

To make traditional bone-style decorations, basically you roll out cylinders of dough, but roll from the center toward the edges to create the knobby look of bones.)  For my skulls and crossbones, I roughly shaped two discs of dough and cut slits for the eyes.  I then used my fingers to shape the slits into open holes, then used a sharp knife to carve out cheekbones and then cut the bottom for teeth.  Place the decorations on top of your dough rounds, then press lightly to make them adhere.

Cover the loaves with plastic wrap and leave to rise in a warm place until doubled in size, about 45 minutes

Meanwhile, preheat the oven to 350.

Bake until the loaves are golden in color, 30 to 40 minutes. The original recipe suggested covering them with foil and continuing to bake for another 10-15 minutes (until the bottoms are browned), but mine were DONE after 40 minutes in the oven.

Remove from the oven and cool for a few minutes on a wire rack.

While they’re still warm, brush the loaves generously all over with the melted butter. Then, sprinkle them all over (on all sides) with sugar.  This is  easiest if you tilt them up – using a towel to protect your hand, tipping them up with a spatula or a piece of cardboard.

Cool to room temperature before serving. The bread is best eaten within a day of baking.