Columns

Spokane Summertime Fun

I’m an unabashed hometown girl.

I love Spokane (except for the potholes), and in 40-plus years of living here, I’m still finding new things to do.

In July, Derek and I attended two quintessential outdoor Spokane events.

First, we finally made it to a Sunday summer concert at Arbor Crest. Though we’ve visited the winery many times, we’d never made it to an outdoor concert. When we saw one of our favorite local bands was scheduled for July 10, we quickly bought tickets.

The Sara Brown Band plays R&B tunes with a soulful edge that usually gets us out on the dance floor at least for a few songs.

At Arbor Crest, you can bring a picnic or buy a meal there. We opted to picnic and while I packed a cooler with salamis, cheeses, olives and chocolate, Derek fetched our folding camp chairs.

We arrived early to find a good spot. That’s when we discovered Derek had accidentally grabbed our bleacher seats instead of chairs.

No worries. The winery provides plenty of plastic lawn chairs.

With our spot staked, we sampled a wine flight and purchased a couple of bottles of Fume Blanc – one to enjoy with our picnic and one to take home.

The evening proved spectacular. Just enough sun to make us welcome sunset’s arrival, fabulous music and fun chatting with fellow concert goers.

A kiss at Arbor Crest.

The following weekend, we attended the final night of Crave! Northwest a three-night foodie extravaganza showcasing the best of the area’s food and drink. The event offers an opportunity for chefs, breweries, and winemakers to connect with each another while serving fantastic food to the public. It’s also a great way for attendees to discover local chefs and restaurants.

Saturday’s “Fire and Smoke” night at Spokane Valley’s CenterPlace quickly sold out, and no wonder. Billed as a “culinary adventure of smoked and fired foods,” my home-grilling king only stopped smiling long enough to chew and swallow.

Derek and Cindy Hval at Crave!

We sampled smoked ribs with apple chutney from Tracy Rose of the Coeur d’Alene Casino, smoked steelhead, from Peter Froese of Gander and Ryegrass, and beef and pork wood-fired meatballs with charred Pomodoro sauce, from Aaron Fiorini of Market Street Pizza.

Then we tasted pork shoulder, smoked tri-tip, grilled jalapeno poppers, and more!

Of course, there was plenty of swill to wash it all down with. We saw our friends from No-Li Brewhouse and Barrister Winery and grabbed ice-cold bottles of water upon entry.

We needed the hydration, as it was a sizzling evening, but the venue offered some shady spots and a cool misting fan or two.

Two back-to-back, action-packed weekends made us perfectly content to enjoy our own backyard the following week, but we’re so glad we got to partake of some of the best fun our area has to offer.

While I enjoy all four seasons in the Inland Northwest; Spokane truly shines in the summer.

Columns

Made with Love: Kitchen Memories

During the holidays my house smells like sugar and spice and everything nice. The aroma doesn’t come from scented candles; it emanates from the shortbread, sugar cookies, three kinds of fudge, and two loaves of Amish cinnamon bread I’ve made.

Shortbread and sugar cookies

The cinnamon bread cools in my mother’s aluminum pans. Last month, I wrote about the memories those pans hold for me and invited readers to share their stories of memory-laden kitchenware.

Below you’ll read about everything from pie tins to rolling pins, as readers reminisce about recipes, traditions and warm memories made in the kitchen.

Tom Peacock said his mother and grandmother were “pie goddesses.” It seems he inherited their skills, along with her flour sifter and Spode Christmas dishes.

“I baked my first pie (cherry) when I was around 12,” he wrote. “I picked the cherries from the next-door neighbor’s tree, pitted them with Mom’s old-school pitter, and the pie turned out nicely.”

From there he progressed to banana cream, pecan and blackberry cream pies.

“I did get to bake side by side with Mom, especially in her later years. The last few years before she went into assisted care, I did most of the Thanksgiving cooking using the skills I learned from her,” Peacock said.

Every baker knows you can’t make a good pie crust or sugar cookies without a quality rolling pin. John Kafentzis and his family use an irreplaceable one.

“A rolling pin from my grandmother is still very much in use at our house,” he said. “It was carved by her grandfather from a single piece of maple around 1920. It’s substantial. The family joke is that it was carved from the last tree in Kansas as that’s where they lived at the time.”

Pier Sanna’s mom was a pastry chef and taught Sanna to make everything from croissants to wedding cakes.

“After her death in 1980, I had first dibs on her bakeware – 50-plus-year-old cast iron pizza pans and cookie sheets. Try finding those at Williams Sonoma,” Sanna wrote. “Every time we use her bakeware, we suspect she is standing next to us smiling and resisting the urge to supervise.”

Jan Erickson uses a braising pot that her grandfather gave to her mother on her wedding day in 1947.

“I remember wonderful roasts, ribs, and so many favorite dishes coming from this pan,” Erickson said. “My grandparents did not have much money, but they splurged on this pot for my mom. Granddad told Mom that this pot would last her through her entire life. It surely did!

“I know my daughter wants this pot when I’m done with it, so it will continue in our family for years to come.”

Many of us revel in holiday baking traditions. For example, Leslie Olson Turner’s mother embraced her Norwegian roots when it came to Christmas cookies, making spritz cookies, berlinerkranser, rosettes, almond crescents and krumkake. Turner has continued the tradition, using her mother’s cookie press and rosette irons.

“I reserve the holidays to kick in my own version of a baking frenzy,” she wrote. “The krumkake iron I now use I inherited from my Aunt Sonja. It’s identical to the one my Mom had used – made of heavy-duty cast iron. And while I could have bought an electric one, it just wouldn’t have been the same.”

Michael Paul also continues cultural traditions. His great-grandmother was born in Hawaii to Portuguese immigrants.

“The Portuguese brought with them many new foods, including what is today known as Hawaiian sweet bread. Each Christmas, Nana Schultz would bake sweet bread for everyone, blessing each loaf with a cross and a tiny piece of garlic in the center of the cross as it went into the oven,” Paul wrote. “Today, I am just about the only one left in my family making this bread and the pickled pork also served at Christmas time.”

He still uses his grandmother’s metal measuring cups and Nana Schultz’s recipes.

“There’s no telling how old those recipes are. They came ‘around the horn’ from Portugal in the late 1800s,” Paul said.

Sometimes, the most practical items are treasured.

“After my dear mother passed away, going through her things there was one kitchen item, in particular, that was the golden ticket – the jar opener,” Julie Hoseid said. “Since I did most of the help for her, I rewarded myself with it, however, my sister and I are discussing shared custody.”

It seems pie-baking stirs up many memories.

“I’m not sure how old I was when Mom taught me her pumpkin pie filling tweaks, but I remember her setting me up at the kitchen table the first few times because I was too short to reach the countertop,” Carol Nelson wrote.

When Nelson married her, mother gave her the LustreCraft stainless mixing bowl, the pie plates that ensure an evenly baked crust, and her rolling pin. But it was her mother-in-law that gave her a never-fail pie crust recipe.

“Fifty-one years later, both moms have passed, but each time I take out my pie plates and the now-stained recipe card, I think of them, and their gifts of love to a new bride.”

Gail Justesen said her mother was known as one of the best pie-makers in Whitman County. When her mom was out of town, a teenage Justesen decided to step in and bake two pies for a pie social.

“The first two I cooked too long: the crust was brittle, apple filling overflowed. The next batch, the crust was raw and the filling soupy,” she recalled.

But Justesen kept trying – making seven pies in all before she had two that were pie social-worthy. Her dad didn’t mind gobbling up the mistakes.

“My friends moan when they think of making pies and usually cave to the store-bought pie crusts. However, I love to make them and am so thankful for the ‘pie genes’ I received from my mom,” said Justesen.

I’m not the only one with aluminum bread pans. Lisa Meiners treasures four that belonged to her mother.

“My mother passed away Aug. 1, just four months shy of her 100th birthday,” Meiners wrote. “She raised six children in Alaska and was a wonderful cook and baker. We always had homemade bread. Four of Mom’s bread pans moved with her from Alaska to Washington. I’m the only one of her five daughters who bakes bread regularly, and now have the honor of owning those bread pans that were used to bake loaves of love every week.”

So readers, as you sit at your holiday table this week, I hope you’ll enjoy more than just delicious food. Sometimes sharing memories and traditions with those you love is the most satisfying feast of all.

Columns

Go home chicken, you’re drunk

Tears poured from my eyes as I thumbed through the pages. My sides ached with laughter. I snorted. I guffawed. I giggled.

Who would think a cookbook could provoke such hilarity?

Just when I caught my breath, I spotted a recipe for Pheasant- All Drunk and Spunky, and I howled again.

But first a little background. My mother collected recipes like there might not ever be another Dorothy Dean column or Campbell’s soup cookbook. She clipped them from newspapers, magazines, flour bags and shortening cans. She filed them in index card boxes and three-ring binders. Cookbooks lined a shelf in her kitchen and filled drawers in her buffet. Even after my dad died and she didn’t have anyone to cook for, she kept on clipping.

Her cookies were legendary. For years, she supplied my boys with enough baked goods to feed a small platoon. Her dessert plates were the first to be emptied at every church potluck.

In recent years, she tried to downsize. I’m not sure which sibling ended up with her battered copy of Irma Rombauer’s “The Joy of Cooking,” but she gave me my grandmother’s vintage “Good Housekeeping Cookbook” and her own copy of “Better Homes and Garden Cookbook,” which I still haul out every time I bake apple pies.

My recipe box is filled with her handwritten recipe cards.

When she moved into a retirement home, the cookbooks and clipping collection had to go. I didn’t have time to sort through her recipe-filled envelopes, but somehow I snagged a cookbook and brought it home before her house sold.

With the holidays approaching, I finally sat down to go through it. The 270-page cookbook has no cover, no back and no title. I have no idea who produced it. I think I grabbed it because it features Mom’s handwritten commentary. Some recipes had checkmarks or stars. Some said “try,” and others had “good!” written next to them.

The source of my amusement came from the many, many recipes that called for some kind of booze.

Mom is such a stringent teetotaler that she’s never even purchased cooking wine or sherry. She certainly never had the ingredients for Drunk Chicken, or Bourbon-Pecan cake, or New Bacardi Chocolate Rum cake. And even if she had the ingredients for Beer and Sauerkraut Fudge Cake, I can’t imagine that she’d inflict that on anyone.

It’s wasn’t only the alcohol-laden recipes that gave me giggles, just the names of some of the recipes induced mirth.

Creeping Crust Cobbler anyone? How about some Liver Surprise? (Spoiler alert, the surprise is cinnamon, or maybe it’s the applesauce.) Beef Birds with Olive Gravy gave me pause, but Carrot Loaf- a Meat Substitute made me queasy for hours. The recipe calls for rice, carrots, eggs, milk and peanut butter!

Not every recipe proved as stomach-churning. Amazed, I discovered the original source for Mom’s Five-Hour Stew, her Busy Day Chicken and Rice, and the zucchini fritter recipe I’d assumed was my grandmother’s. The titleless cookbook is proving to be a treasure.

My husband enjoys my culinary escapades, but he was a bit bewildered last week when he called and asked about our dinner plans.

“I thought about making Pheasant- All Drunk and Spunky,” I said.”But catching a pheasant and getting it drunk, seemed like a lot of work. And how can you tell if a pheasant’s spunky?”

“Uh…” Derek murmured.

“Nevermind,” I continued. “We had some poultry in the freezer, but you’d better come home soon.”

“Why?” he asked.

“Because the chicken’s already drunk,” I replied.

Unlike my mother, I cook with wine. Sometimes I even add it to the recipe.

Columns

Sizzling Sisters Sausage Sunday (Go Pig or Go Home)

If you don’t want to know how the sausage gets made, you should stop reading now. Seriously. Recently my sisters-in-law and I had our annual Sizzling Sisters Sausage Sunday.

Forty pounds of pork butt, 6 pounds of ground beef, 5 pounds of pork fat, 6 pounds of potatoes, 6 pounds of onion, assorted spices, a secret ingredient, a fair amount of wine (for us, not the sausage) and many inappropriate jokes later, we have sausage. Lots and lots of sausage.

Each year my sister-in-law Camille Jordalen and her Norwegian husband, Kjell, host our family Christmas Eve gathering, which I call “The Festival of Strange Norwegian Meat.”

While steamed Brussels sprouts, boiled potatoes and my favorite, mashed rutabaga, make an appearance, the real star of the annual feast is meat – specifically pork with a side of lamb.

I’ve never been able to embrace the salty tang of pinnekjøtt (cured lamb ribs) but I look forward to ribbe (pork ribs with a thick layer of fat), Swedish meatballs, Swedish potato sausage and two Scandinavian sausages – medisterpølse and medisterkaker.

I’m not exactly sure how the Swedes got involved in our Norwegian meal, but I suspect my mother-in-law and her Swedish heritage had something to do with it.

For several years we bought the potato sausage from Egger’s, but then my sister-in-law, Susie Hval, got a meat grinder. She wanted to try her hand at making homemade bratwurst, and once she conquered that, she was ready for a new challenge.

“Why don’t we make our own medisterpolse and potato sausage?” she asked.

And thus a tradition was born.

Camille makes the medisterkaker on her own because that sausage is formed into patties and fried. The other two are link sausages, which is where the teamwork, fun, and double entendres come in. We’ve given birth to 11 sons between the three of us. Trust me when I say there isn’t a sausage joke we haven’t made or heard. This is also probably why our spouses vacate the house when Sizzling Sisters Sausage Sunday commences.

I suspect watching their wives grind 40 pounds of pork butt and squeeze it into slippery sausage casing makes them a bit squeamish. By the way, those casings are made from pig intestines. Go pig or go home, that’s what we always say.

With our aprons on and hair pulled back in messy buns, we get down to business Pioneer Woman style.

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Pork and pork fat is sliced and diced and fed into the grinder. Onions and potatoes are added for the potato sausage.

“This always reminds me of the Play-Doh barber shop,” Susie said.

She’s right. The meat coming out of the grinder looks just like the hair coming out of the figures’ heads in the Play-Doh Fuzzy Pumper Barber Shop of our childhoods.

After two rounds of grinding, we’re ready to squeeze the meat into the casings. The casing is slid on to an attachment on the grinder. It’s a delicate operation because if the sister who is pushing the meat through pushes too fast, sausages can rupture.

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Once we have a long rope, we’re ready make links. This involves a process I call “swinging the sausage” which is Susie’s specialty. Much like jumping rope when we were kids, she swings the sausage till the ends are tight and ready to tie.

Tying the slippery ends is challenging, especially when your hands are coated with pig fat, but we manage to get it done. Actually, Susie manages to get it done. Camille tried tying, but struggled, and I’m a disaster at balloon-tying, so I don’t even attempt it.

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For the potato sausage, the casings are pricked with little holes, so they don’t explode upon cooking. This is my job.

While we work we catch up on life and family – that is when we aren’t talking to ourselves. We’ve discovered that each of us tends to keep a running commentary when we’re concentrating, much like we’re the hosts of our own cooking shows. This works great when working alone, but it does get a bit confusing when cooking with others.

Seven hours flew by and at the end of the day we had freezer bags full of sausage, ready to be browned and served on Christmas Eve.

We sampled the sausage and agreed that each year it tastes better. And that secret ingredient? It really isn’t much of a secret – it’s love with a hefty dash of laughter.

Columns

Montana, Milestones and Wascally Wabbits

When several Facebook friends posted about their fabulous experiences at Quinn’s Hot Springs in Montana, I knew I’d found the destination for our anniversary getaway. Especially since a hot springs visit meant I could actually wear the swimsuit I’d purchased last year to wear on Hawaiian beaches. The suit that arrived shortly after our plane took off for Oahu.

I booked the “Cabin Fever” special for two nights, and on March 21, our 31st anniversary, we hit the road. Less than three hours later we were greeted by a friendly front desk clerk.

Our room keys were attached to tiny flashlights.

“Press once to turn on the flashlight,” the clerk explained. “Press twice to scare away any bears. Press three times to attract a bear. Nobody’s survived pressing it four times.”

You have to love a Montana welcome – and Montana scenery. The resort, located on the Clark Fork River in the Lolo National Forest, is tucked in a hollow and surrounded by snow-capped mountains.

We briefly explored the grounds, checked out the hot springs temps (106 degrees in the warmest pool!) and headed to the historic Harwood House for dinner.

Built in 1948, the log restaurant features the original fireplace and offers a menu comparable to any big city fine dining establishment.

After we let our prime rib dinner settle, we donned our suits and robes and headed out for a late-night soak.

It took a certain amount of bravery to take off my robe when the outside temperature hovered at 50 degrees and a light misty rain was falling, but by golly, I had my Miracle Suit on, so off went the robe and in went Cindy.

The glorious heat of 100-degree mineral waters quickly quelled my shivers. Though there are six pools for soaking and swimming, we braved only the three warmest pools that first night. The faint smell of sulfur proved a small price to pay for the delicious luxury of sinking chilled shoulders into warm water that left our skin feeling silky soft.

The steam from the pools wafted upward into the moonlit sky, adding an otherworldly air to our scenic vista.

In the morning, after a hearty breakfast, we hiked along the banks of the Clark Fork. So far we hadn’t seen any wildlife other than the elk head in the dining room and the moose head in the lodge.

A flicker of movement caught Derek’s eye.

“Look!” he said. “It’s Peter Cottontail!”

Indeed, just a few yards away, a rabbit sat munching on something he’d found in the tall grass.

“Oh, he’s so cute!” I exclaimed. “I want to pet him! Can we keep him?”

“If you can catch him, you can keep him,” Derek said.

Now, regular readers know my husband has issued an edict that we are a two-cat household. No matter how many sons move out, I’ve been forbidden to continue replacing them with kittens. It’s the price I pay to stay married to a pretty great guy, but with son No. 3 exiting the nest at the end of the month, my nurturing instincts are in overdrive.

So, imagine my joy – my exultation, when I was this close to getting a pet bunny. THIS CLOSE!

Unfortunately, my rabbit-stalking skills leave much to be desired.

I figured a direct approach was out, so I carefully inched sideways across the grass, avoiding eye contact at all costs.

“Um. What are you doing?” Derek asked.

“Shh! I’m catching a rabbit,” I hissed.

But his question distracted me, causing me to look up and meet the wary black eyes of my prey. In a flash, he bounded off.

“You did that on purpose!” I said.

Shoulders shaking with laughter, Derek said, “I have never, ever seen anyone hunt a rabbit like that!”

My annoyance dissipated a short while later, as I sipped a fizzy, fruity drink while lounging in the pool. It wasn’t a mai tai, but when the sun came out, I closed my eyes and soaked in the rays and the mineral water and didn’t miss Hawaii a bit.

Then Derek decided to visit the polar plunge pool.

Lots of bad ideas begin with the words, “Hold my beer,” but I didn’t try to dissuade him. Gamely, he swung his legs over the edge and into the 55-degree water of the cold pool, lowering his body into the chill.

Boy! I haven’t seen my husband move that quickly in a long time. He was back in the soaking pool before I had time to sample his beverage.

“I think my heart just stopped!” he said.

Later, on our way to dinner, we decided to visit the casino inside Quinn’s Tavern. Apparently, in Montana a few gaming machines make a casino.

We’re not much for gambling, but Derek recently took a trip to Laughlin, Nevada, with a buddy and wanted to show me his newfound knowledge.

I picked a slot machine and slid in $2, while he explained about lines and bets and a lot of other stuff I didn’t pay attention to. When our $2 had more than doubled, I was ready to take our $8 winnings and head to the restaurant.

“No,” he said. “We gotta keep playing. This machine is hot!”

I let him take over pushing the buttons and watched the $8 dwindle down to $1, and then the tide began to turn. In ten minutes, with our winnings at $101.52, we decided to take the money and run.

The next morning, flush with victory and hot springs water, we returned to Spokane.

Our sons were eager to hear about our adventures and wanted to know what we meant by “sulfur smell.”

“It smells like the fart bombs Santa used to put in your Christmas stockings,” Derek explained. “Next time you guys should come with us!”

They smiled and quickly left the room.

It’s a pity, because I feel like with their help, next time I could actually catch a bunny.

Contact Cindy Hval at dchval@juno.com. She is the author of “War Bonds: Love Stories From the Greatest Generation.” You can listen to her podcast “Life, Love and Raising Sons” at SpokaneTalksOnline.com. Her previous columns are available online at spokesman.com/ columnists. Follow her on Twitter at @CindyHval