How wonderful is this light filled room~
The world has always been fascinated by the shadowy ambiguity of the Gypsy people, or Rom, as they call themselves. An ancient nomadic race, their origins shrouded in mystery, they have traveled the world perpetuating many myths about themselves for many reasons. Whether to gain sympathy, by saying they were of a certain following, or to further the mystery about them to enhance their qualifications for fortune telling.
Nobody is really sure at this time where Gypsies originated. Today Gypsies are everywhere on Tyrra and their close knit society and strange customs alternately fascinate and irritate the gaje, or non-Gypsy.
Local people usually regard Gypsies with curiosity and suspicion. Gypsies are notoriously reticent about sharing their secrets and love to cast nets of intrigue and cause confusion. Their very lifestyle depends upon such skills.
History has seen the Gypsies persecuted for many reasons. Their roaming lifestyle causes them to always be the outsiders, belonging to no country, as well as vagabonds roaming the countryside to make a quick buck. Additionally their close knit, secretive aspect causes fear and confusion in those not of the Gypsies. Generations of Gypsies have endured persecution by the gaje (not of the Rom/Gypsies) as a result of their aura of strangeness. Political leaders have historically branded Gypsies as undesirables, making them scapegoats of gaje problems. In the past it was common place for anyone who gave them refuge to be punished, anyone who killed a Gypsy could keep his property, any local authority who did not arrest the Gypsies in his area would have to pay for any damage they did. This was the treatment in the past. Local people still believe in Gypsies as thieves and untrustworthy, although this is not always the case.
Olive oil for sauteing
1 large onion, chopped
2 cloves garlic, passed through a press
3 smallish sweet potatoes, peeled and chopped
3 stalks celery, chopped
2 medium fresh tomatoes, chopped
1 green bell pepper, chopped, membrane and seeds removed
1 1/2 cups cooked chickpeas
4 cups water
2 teaspoons paprika
1 teaspoon turmeric
1 teaspoon dried basil
1 teaspoon salt
Pinch of cinnamon
Pinch of cayenne
2 bay leaves
1 Tablespoon tamari
In a dutch oven, warm the oil and saute the onions, garlic, celery and sweet potatoes for 5 minutes. Add the seasonings, except for the tamari, and the water. Cover and simmer for 15 minutes. Add the remaining vegetables and the chickpeas and continue to simmer for 10 minutes more, until the vegetables are as tender as you'd like. Stir in the tamari and adjust the seasonings.
Paella Recipe from Spain… On the Road Again
* 1/2 cup extra-virgin olive oil
* 6 large scampi or Dublin Bay prawns in the shell
* 1 medium Spanish onion, cut into 1/4 inch dice
* 1/2 cup pureed ripe tomatoes
* 1 teaspoon Kosher salt, or to taste
* 1 teaspoon saffron threads
* 1 tablespoon sweet pimentón (Spanish smoked paprika)
* 1 pound cleaned cuttlefish (or substitute calamari), cut into 1-inch pieces
* 2 quarts Fish Stock
* 2 cups Bomba or other short-grain rice
* 1 pound monkfish tail, cleaned and cut into 1/2 inch cubes
* 1 pound Manila clams, scrubbed
Preheat a 14- to 18-inch paella pan over medium-high heat. Add the oil and heat until smoking. Add the scampi and cook until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add the onion to the pan and cook until soft, about 8 minutes. Add the tomato puree, stirring it into the onions, and cook for 3 minutes. Add the salt, saffron, pimentón, and cuttlefish and cook, stirring, for 5 minutes, or until the cuttlefish firms up slightly. Add the stock, bring to a boil, and cook for 5 minutes. Add the rice and stir well to distribute it evenly. Add monkfish and clams, arranging them in nicely, bring the stock back to a boil, and cook, without stirring, for 10 minutes. Reintroduce shrimp to paella, taste for salt and add it if needed, then cook, again without stirring, for 10-15 more minutes, or until the liquid is almost completely absorbed and the pan starts to make a crackling noise (don’t worry, this is what you want). Remove from the heat and let rest for 10 minutes before serving.
Enough for one day don't you think? : )