Winter Solstice 2014

Winter solstice is an astronomical phenomenon that marks the shortest day and the longest night of the year. It occurs when the sun's daily maximum elevation in the sky is the lowest.  The Christmas carol "The Bleak Winter" refers to the Winter Solstice. 

I am holding tight to the hope that people will choose to be the light of compassion in a world of bleakness.  Yesterday while holiday shopping with the throng of hundreds at a nearby outlet mall, my daughter and I witnessed an act of egotism when a fellow shopper became impatient and agitated with an elderly woman paying for her purchases with a written check.  There ensued a verbal attack upon her antiquated method of payment.  The person lacked compassion and understanding along with the foresight that one day he would walk in her shoes.

Happy Winter Solstice and Merry Christmas in this season of Joy.  Hoping that everyone holds close to their family traditions, even in a season of change, and love one another just a little deeper.  We all have our personal battles on this journey, but we can unite and help one another.

 "In A Bleak Midwinter"
In the bleak midwinter, frosty wind made moan,
Earth stood hard as iron, water like a stone;
Snow had fallen, snow on snow, snow on snow,
In the bleak midwinter, long ago.

Our God, heaven cannot hold Him, nor earth sustain;
Heaven and earth shall flee away when He comes to reign.
In the bleak midwinter a stable place sufficed
The Lord God Almighty, Jesus Christ.

Enough for Him, Whom cherubim, worship night and day,
Breast full of milk, and a manger full of hay;
Enough for Him, Whom angels fall before,
The ox and ass and camel which adore.

Angels and archangels may have gathered there,
Cherubim and seraphim thronged the air;
But His mother only, in her maiden bliss,
Worshipped the beloved with a kiss.

What can I give Him, poor as I am?
If I were a shepherd, I would bring a lamb;
If I were a Wise Man, I would do my part;
Yet what I can I give Him... give my heart.

Tomatillo

The tomatillo, or Husk Tomato/Mexican Husk Tomato, is a plant of the nightshade family.  While they are considered a staple in Mexican cooking, they now grow everywhere in the Western Hemisphere and are common in Texas gardens.

The fruit of the tomatillo is green and about the size of a large cherry tomato.  The inside is white and meatier than a tomato. They grow to maturity inside of a husk and range in size from an inch in diameter to the size of apricots.  The husks are inedible and should be removed before use.

Tomatillo Equivalent:
1 pound fresh tomatillos = 1 (11-ounce) can of tomatillos.

Growing Tomatillos:

When growing your own, they are ripe when the tomatillo fills out its papery husk but are still green in color. If they turn yellow, they are still useable but at this stage loose much of their tangy flavor.
The plants will grow to a height of 3 to 4 feet. They are generally available from May through November and are drought tolerant.
Some people will let them ripen until they are yellow-white; some even turn purple (the skin at least). The flavor of the fully ripe tomatillo is very sweet and adds an unusual taste to salsas.

Purchasing Tomatillos:

Choose small tomatillos. They are sweeter than the larger, golf-ball-size ones.
The condition of the "husk" is a good indication of the freshness of the fruit. The husk should be light brown and fresh looking (not shriveled and dried). Unlike tomatoes, tomatillos should be firm and free of defects.

Storing Tomatillos:

If you are not going to use them immediately, leave the husks intact, wrapped around the fruit like little paper bags. Either store on the counter or in the refrigerator. They should never be stored in air-tight containers. They will keep well for several weeks to a month. They may also be frozen whole or sliced.

Preparing Tomatillos:

Remove the husks before using as the husks are inedible. Tomatillos are very easy to cook with because they don't need to be peeled or seeded. Their texture is firm when raw, but soften when cooked. When growing your own fresh tomatillos, they are ready to harvest when the husks burst. Rinse before using as the tomatillo is covered by a sticky substance. Do not peel the green skin.

Cooking Tomatillos:Tomatillos can by very inconsistent in flavor, with some being sour and others tasting mild and sweet. If the tomatillos are to tart for your taste, try adding a little sugar to balance the taste.

Raw - Raw or uncooked tomatillos are often in Mexican sauces. They add a fresh citrus-like flavor.
Blanching - Blanching mellows the flavor. Bring a large pot of water to a boil. Add the whole tomatillos (husks removed and rinsed) and boil for approximately 5 minutes or until soft. Drain and crush or puree as directed in your recipe.
Fire Roasting - Roast under the broiler, with a propane torch, or over an open flame such as a grill. Make sure the heat is quite hot before roasting. If the heat is not hot enough, the tomatillos wil turn mushy before being charred. The charred or slightly blackened skins will enrich your sauces with a smoky flavor.
Dry Roasting - This will produce an earthy, nutty flavor. Place the tomatillos in a heavy fry pan (preferably a cast iron pan). Turn heat to low and roast for approximately 20 to 30 minutes, turning occasionally.