hello lemoncello

‘Tis the season…for home made yummies! When I was a child, every year for Christmas I would take over my mother’s kitchen and make big batches of fudge and cookies for all my friends and family.  Over the years the size and content of the batches has changed, but I still enjoy taking the time to make some yummy goodies to hand out as gifts ever year.

This year was no different, but for the first time I moved away from sticky-sweet chocolates and looked towards a cultural tradition of a different sort.

Alcohol!

This year I made almost two gallons of Lemoncello.  Lemoncello is a lemon liquor made in Sicily, and served as a digestivo.  A digestivo is a very potent alcoholic drink served after a large and delicious Italian meal.  It is supposed to aid in digestion, as the name would suggest.    The espresso of alcoholic drinks, if you will, one is supposed to sip on a small serving.  With all the holiday feasts common this time of year, I thought a digestivo would be a pretty welcome addition to the menu.

Pint sized portions for a faerie's friends.

Pint sized portions for a faerie’s friends.

I hope my friends agree!

 

Salute!

~ Aeri

 

Lemoncello Recipe:

Add the rind of 10 lemons to .75 L of grain alcohol (like Everclear), and let the mixture sit at room temperature for four days.  This will release the oils from the rinds and make a nice yellow liquid.  After the four days, make up a batch of simple syrup by heating 3-4 cups water with 2.5 cups sugar.  Once all the sugar has dissolved, let the mixture cool.  When it is room temperature, add it too the lemon mixture and let that sit for another day or two.  Then strain out the rinds and pour the finished lemoncello into whatever container(s) you’d like! Glass and porcelain work best. You can store the lemoncello in the freezer for up to a year, but if it lasts that long than you’re not having enough dinner parties! Enjoy!

a very coleman thanksgiving

I know it’s a little late, but I had such a wonderful Thanksgiving this year that I just have to share it!

What's on the burner now?

What’s on the burner now?

I spent Thanksgiving in Todd Mission, Texas with my good friends Noelle and Al.  Noelle is another wonderful traveler who is touring the country with the most delightful little vardo in tow. To find out more about her story, you should really visit her blog- A Life Fantastic.

This was our first Thanksgiving as “adults;” and by that I mean, we weren’t with family, watching the game with the men, wrestling with cousins or dogs, and waiting for our grandma/aunt/mother to ring the dinner bell.  We were the chefs! Well, Al and Noelle were the chefs. I brought a case of beer, some carrots, and an eager appetite.

When I arrived I was first greeted by Tiny Puppy.  Cooper, a seven week old Australian Shepherd, is a tiny grey ball of cute.  A few more steps and I was in the living room: a tarped over space between their amazing vardo and their kitchen tent, complete with fat white Christmas lights,  an outdoor carpet and a camping couch.  There, I was greeted by Noelle and Al and given a culinary tour.  The warm scent of cinnamon and nutmeg filled the air around us.  ”That would be the pies.” Noelle said.

Pies?

This thing can heat like a convection oven! See the tiny pies inside? Yum!

This thing can heat like a convection oven! See the tiny pies inside? Yum!

Pies.

With only a Coleman two burner propane camping stove, and a toaster oven they put together a complete Thanksgiving dinner.  I’m talking turkey, stuffing, gravy, corn, carrots, cranberry jelly, rolls, mashed potatoes, AND home-made pumpkin pies.

All of the Things!

All of the Things!

I have a feeling that these two are amazing cooks anywhere, but they really proved that those little stoves are good for more than reheating Spaghetti-O’s and re-hydrating space food.  While the pies continued to bake in the toaster, Al prepared the turkey with fresh herbs and spices.  Then, while the turkey cooked we used the stove to make creamy mashed potatoes, buttery corn, fluffy stuffing, brown sugar glazed carrots, and gravy. Sorry gravy, ran out of adjectives. The scents shifted tantalizingly through the spectrum until finally the turkey was ready.  The rolls were thrown into the oven for a moment while the turkey basked in it’s own juices.  And then, only then, did Al deem Things Ready.

Cutting the roast like a pro.

Cutting the roast like a pro.

And boy was it good! It was amazing!

It was the best way to spend an evening with friends.

It drove home once again how thankful I am for the opportunity to live the life I do, with all its travelling. And it gave me a new chance to be thankful for good friends and warm homes, whatever the home may look like.

 

And thank you, to everyone who reads this blog. I hope you continue to get as much joy out of reading it as I get out of writing it.

 

Thank you!!

 

~Aeri

Buon Appetite!

Buon appetite!

a moment of equality

Last night was quite and unexpectedly epic evening.  After our morning pottery excursion, and afternoon hike, I had reservations to see a Whirling Dervish Ceremony.  At 50 TL it was a bit pricey, but I have always been interested in this human phenomena, so I decided it was worth it.  And I think I chose correctly.  The Dervishes went through an intricate ceremony of iterations of bowing and spinning, encompassed by bigger rotations around the stage. The rotations symbolize the connection amongst all beings, from the smallest atom to the largest planet.  Everything revolves, both in movement through space and cycles through time.  Though they moved quickly, the Dervishes seemed relaxed and meditative, a feeling that filled the energy of the room.  During the show the Dervishes, in their white flowing gowns, seemed to glow with some inner light…but then I realized that the dim cavern was actually lit by black lights.  The white gowns were glowing beneath the black light!! While the cavern may be several thousand years old, clearly the technical system was quite a bit newer. It was a nice touch all the same.

The rotating Dervishes seek a state of love and ecstasy.

Afterward some small sample of a red drink was offered.  I wasn’t able to find out what it was, but it couldn’t help but make me think: “Don’t drink the Kool-aid!” Despite the funny drink, I was impressed with the main principles of the Whirling Dervishes:

1. In generosity and helping others, be like a river.

2. In compassion and grace, be like the sun.

3. In concealing others faults, be like the night.

4. In anger and fury, be like the dead.

5. In modesty and humility, be like the earth.

6. In tolerance, be like the sea.

7. Either exist as you are, or be as you look.

After the ceremony, I peacefully returned to the hostel, where I met Maree. We had plans to visit a restaurant we had passed that afternoon which advertised live music.  The restaurant was charming, with more of the low tables and large pillows.  Here, I ordered the local Cappadocia wine, a dry red, and was very pleasantly surprised.  It was very mild but palpable.  Not extremely complex, but not at all tasting of vinegar.  I’ll certainly be taking a bottle or two home to share.

Though live music was advertised, it seemed not forthcoming.  A little sad, but enjoying the environment all the same, Maree and I stayed for a few drinks and snacks.  Eventually, we were the only remaining  guests, and the restaurant workers settled down across the room from us with a Saz and some hand drums and wooden spoons. They played several nice songs while we listened appreciatively.  Then the Saz player- Charlie- asked if we would like to join them! Though I have a little experience with hand drums, it can be intimidating to play songs you don’t know with people you’ve just met.  All the same, I happily took the offered Dumbek and settled on a pillow across from the Saz player.  Maree took a shaker. We played some songs  with them and after a few minutes of loosening up we even sounded somewhat good.  Certainly nothing to go on the road with, but also nothing to make a musician’s ears bleed.

I have to say, music is a wonderful thing.  It can bridge cultures in an instant.  It is a way to bond with friends and strangers and not a word needs to be uttered.  It inspires both unity and humanity; creativity, originality, and connection.  And it’s just plain fun!

I don’t know what travel tips to offer from this experience.  This was one of those lucky moments that can’t be planned for, trained for, or scheduled. They can only be hoped for.  The moments when you can bond with strangers, not as travelers or hosts, but as equals finding themselves in the same place at the same time and sharing a brief moment of simple happiness. I can only hope that you can find these moments too, when you’re traveling and even when you aren’t.

Much Love,

~Aeri