Dresden Diary, Day 1: Contradictions

Was the bombing justified or not? Was it Churchill or Roosevelt? If only the river Elbe could talk.

When I found that the conference I was going to will be held in Dresden, Germany, I formed no opinion whatsoever. However, when friends heard about my upcoming trip, the reaction was fairly similar for all and goes like this: “Dresden?  Why would anyone want to go to Dresden?” In true Asian naiveté, I asked, “Why not?”

For most of us carrier/transporter of WWII-memories, the information and images passed on to us is either western or eastern hemisphere-focused. I fall in the 2^nd category with my grandfather’s memory of serving as Philippine soldier who fought against Japanese troops in World War II; the death march in Bataan, his bayonet scars - these are the glimpses of WWII I’m passing on to my daughters as well.

Still, I learned about the holocaust, the Nazis, the allied forces before... but I have never heard of the Dresden firebombing. Dresden?  I didn’t even know where that was on the map of Germany! As such, I tried looking for books about Dresden’s history but found a dearth of information. Some says it’s one of the best kept secret of WWII. But why?! And why was it bombed?  Therein lies all the contradictions.

Some say the bombing was meant to interfere with mass civilian movements.

Some say it’s because Dresden is a city where main rail junctions and communication systems are located.

Some say it's to show Russia that the Allies are devoted to their cause.

Some say it's because Dresden listed over a hundred factories and workshops that supply arms - poison gas, field guns, war gears and aircraft - to the German war effort.

Was it or wasn't it any of these things? Was it Churchill or Roosevelt who commanded the area raid? Was it 18,000 or 135,000 casualties? Does it matter? Was it bigger than Hiroshima? Does it matter?

If only the river Elbe could talk.

Finally, I arrived in Dresden still clueless overall, but with an armament of questions, which has always served me well in my explorations. As the plane was descending, I saw Dresden bedecked in spring green. No signs of smokes or ruins or burnt trees here that would give any indication of the 1945 bombing. As my cab rolled in to Altstadt (Old City), I noticed low buildings, all new and clean. Then in little spaces, I began seeing tall churches – old structures, for sure. Then more - Renaissance, baroque and 19th century. As I got closer, I noticed their charred black color.

In the evening after the conference, the congress attendees were treated to a private concert at the Frauenkirche (pronounced Frah-wen-kir-she), the famous church that was obliterated during the war. This church was rebuilt from 1994-2005 using original materials as much as possible. Apparently, each stone was tagged and computer-fitted back to its original place. For ~50 years, the shell of the church laid like an “open wound” reminder of the war... I’m glad to see it healed.  

Dark vs. Light: the dark stones on the facade are from the original structure

 

I sat in my assigned seat listening to the organ and trumpet rendition of Johann Sebastian Bach’s Cantata BWV 147. I observed the church's interior and found it quite unremarkable with its bright pastel paint, very much a contradiction to it's exterior. I’m sure it’s nowhere near as grand as it once was. But the choice of color struck me – it’s a stark contrast to the dark history this church had been through.

It was still light after 9 pm so I took a little walk, passing the Fürstenzug (English: Procession of Princes), the largest porcelain artwork in the world, featuring the rulers of Saxony.  This mural escaped the war unscathed. While it was painted in 1871, it was later replaced with porcelain tiles in early 1900s to make it weather-proof and, apparently, war-proof too. The buildings fell, but the wall of tiles stood the test of time and bomb. 

So it goes.

Gute nacht, Dresden! Let's see what else you reveal tomorrow.

 

CSA basket challenge week #1: Belle of the basket

It's here! It's here!  Spring, and along it, the abundance of produce.

This is our first time to subscribe to CSA after hemming and hawing for many years.  Now that we're focusing on healthy cooking, I say, bring it on! And because cooking is really just kitchen alchemy, I'd be highlighting one vegetable in the science corner. So, how did we do with this week's basket?

This week's basket:

Salanova Lettuce - we had salad, salad, salad! With the best balsamic vinegar, you can't go wrong.
Romaine - More salad!
Zucchini - was turned into a savory zucchini, herb and cheese cornbread with anise seed - an experiment that turned out so awesome! I'll have to make this one again... and soon!

Turnips - Turnip fries for the head, which were a big hit with the adults but not so much with the kids. The turnip greens were cut up and baked in crustless quiche with brie, mushroom and tomatoes. YUM!
Swiss Chard - TBD - will most likely be sauteed although I really want to make a tart with it. Next time!
Asparagus - I really wanted to make this side dish/salad last Friday but didn't get a chance to, so asparagus will most like be roasted tonight.

Honey - enjoyed au naturele on homemade chocolate Challah and coconut lemongrass tea from Trader Joe's!
Raspberry Jam - sooo good on that chocolate challah and even on the zucchini bread. I can't wait to get fresh raspberries though.  I probably won't make it as sweet.

 
Maple Syrup - on banana pancakes today for Father's day, hello?

Herb Plants: Basil, Chives, Cilantro, Parsley - We pruned the chives and put some in salad but the rest of the herbs need to grow a bit more.  So far they're alive!! Huzzah!

Cherry Belle Radishes - This is the chosen cinderella in the basket.  The one vegetable that got turned into something magnificent.  Alas, the credit goes to my husband.  While the root was added to salad, the radish greens were made into delicious soup! The soup which was a hit with the kids and adults, and I'm hoping we get more radishes in basket #2.

Overall, I think week 1 was a success. I can't wait for week 2, 3, 4...! (And crossing my fingers for more radishes!)


Science corner:

Radish (Raphanus sativus), while low-caloric, is a highly nutritious root vegetable and contains isothiocyanate compound called sulforaphane, which is also found in brussel sprouts, cabbages, etc. Because of its molecular structure, sulforaphane is said to have antioxidant properties. Radish is also rich in ascorbic acid, folic acid, and potassium, and a good source of vitamin B6, riboflavin, magnesium, copper, and calcium.

Glory and dusk

Wherever he dream, under mountain or stream,

The Spirit he loves remains;

And I all the while bask in Heaven's blue smile,

Whilst he is dissolving in rains.

 

- excerpt from The Cloud, Percy Shelley

 

We've all heard the saying, "Every cloud has a silver lining". BUT, I recently found out that some clouds, not all, have glorious rainbows too!

As I flew back home to snowy Minnesota, still adrenaline-filled from the thought-provoking sessions from the conference in Denver, I found myself not working, not sleepy, and not reading on the airplane. That in itself is rare, but even moreso is the phenomenon I caught on my handy-dandy iPhone: a rare rainbow halo from the clouds.
 

 
 

 
 
Apparently, this is called a Glory - a majestic, yet elusive optical phenomenon! It is a rainbow of concentric rings (or halo), which forms on a cloud of water droplets around the shadow of an object (our airplane). This article had an even better picture with the plane's shadow. Since there was a snow/rain storm from Denver to the midwest, I was treated to this great view.  While I was at it, I also took pictures of dusk as the plane started its descent.



Dusk from above

Descending

 

In the misty clouds

 

Dusk from below

 
 
Amazing what you see, when you actually look!

I am the daughter of Earth and Water,

And the nursling of the Sky;

I pass through the pores of the ocean and shores;

I change, but I cannot die.

For after the rain when with never a stain

The pavilion of Heaven is bare,

And the winds and sunbeams with their convex gleams

Build up the blue dome of air,

I silently laugh at my own cenotaph,

And out of the caverns of rain,

Like a child from the womb, like a ghost from the tomb,

I arise and unbuild it again.

 

 - excerpt from The Cloud, Percy Shelley, 1792-1822

 
 

Not your bubba's hamantaschen

A few weeks ago, I took my oldest to a playdate with her best friend at an indoor playground.  While taking a break at the water fountain, one kid around the age of 8, approached me and asked me if I was Mexican.  I said no.  She proceeded to ask if I was Chinese.  I smiled and said no, and was wondering if she was going to continue with her guessing game.  At this point, Tamar hugged me.  The girls eyes widened, and she incredulously asked, “That’s your daughter?!” I said yes, and admittedly,  a bit annoyed by the question. She ended her prying with:  “Is she adopted?” I simply said no, and left her to her confusion.  I mean, did it really matter if the answer was “yes” to any of her questions?  But that lesson was not mine to teach.  

It’s been a few weeks since that happened, but I still find myself wondering if I’m teaching my kids enough about diversity and tolerance.  I certainly hope so. With their blue eyes and my youngest’s light hair, neither one of them look like me nor my husband, but they are half-Filipino.  While we don’t eat rice 3x a day, you’d find us celebrating Shabbat with dishes I grew up with – noodles, soy-sauce stewed chicken, and lumpia.  It’s a bicultural home.

With one of the most joyous Jewish holiday coming up, I realized that the story of Purim is about opening ones eyes and embracing diversity. So, I thought it appropriate to celebrate my bicultural kids on this holiday. In keeping with the time-honored holiday custom, I baked Purim's ultimate pastry symbol, hamantaschen. But this time, I used 2 different fillings - the traditional poppyseed, which my husband loves, and my homemade red bean filling. Yes, that's the kind that you normally find as filling in mooncakes, rice cakes, and hopia. It's the very same azuki beans (a.k.a. pulang munggo in Tagalog) that I found during the summer market. 

The verdict? YUM. The kids actually preferred the bean over the poppyseed filling! (as long as I don't call it "bean", and used "azuki" or "hopia" instead. As a bonus, since there's  leftover poppy seed filling, I made some yummy poppyseed cheesecake with lemon curd glaze. Happy Purim!

Healthier donuts and my sparkling new kitchen toy

With Hanukkah around the corner, I've been thinking of healthy-fying the holiday menu a bit. For those who are unfamiliar with the story, the Hanukkah tradition celebrates the miracle during the rededication of the Second Temple when the menorah’s candles burned for 8 nights even though there was only enough olive oil to keep it burning for a single day.   So, oil is a must, and oily food has been the tradition serving as a true symbol of the holiday miracle.

But really, with traditional latkes (potatoes deep-fried in oil) already planned for 2-3 of the 8 day long celebration, something's gotta give... And I decided that it'll have to be in the dessert section.
So, a week before hanukkah, I started planning our holiday menu. The dessert menu would include baked donuts instead of the traditional sufganiyot.  After all, I'll still be using a bit of oil in the batter and spraying the pan with non-stick spray. That should count for oil! But as luck would have it, I also found 3-in-1 cake pop, donuts and cupcake maker that would make treats more interesting year round, and the kitchen less messy, making for a much easier life! The gadget has 3 different plates that you can interchange to make mini-donuts, cakepops and cupcakes. I was hemming and hawing at first on whether I should get it, but decided that 1) my daughters love cake pops, and I can make a healthier and cheaper version than Starbucks' cake pops with this new gadget 2) and hubby  just got himself a new car, so yeah, I deserved a new toy too.

 


I stumbled upon a paleo donut recipe online, which I tweaked ever so slightly. Mind you, I'm not on a paleo diet, but I do love high-protein treats, which this recipe was.  A must-have for making donuts is, well, a donut mold. Or, a sparkling red multi treat maker like mine! Seriously, I'm sold on this new toy. I can churn donuts like I'm in a restaurant business!

And I got these beautiful, healthier donuts that my kids and husband couldn't stop eating. This recipe is flourless, and sugar-free. I made 2 batches with the intention of freezing half, but had to defrost it the following day because my cuddly monsters devoured them like they haven't seen donuts before. I also added a heaping scoop of protein powder to make it an even greater protein-packed treat after my workout, but alas... I've only managed to enjoy a few. I swear I'm sneaking in spinach, carrots and kale (gasp!) the next time I make these.

 

So, the recipe is as follows:

 

Ingredients:

1.5 cup almond meal (ground almonds)

3 tbsp unsweetened cocoa powder (Ghirardelli preferred; but if you find parve cocoa, it's even better)

1/2 tsp baking soda

1/2 cup unsweetened pure organic applesauce

pinch of salt

6 eggs (it's ok, it made 42 mini-donuts! Also, maybe try flax eggs next time for the vegan version?)

2 tbsp coconut oil (Hanukkah-required!)

6 tbsp honey

1 tsp vanilla extract

1 scoop chocolate protein powder (optional)

 

Chocolate Glaze

1/2 cup dark chocolate chips

1 tsp coconut oil

 

Instructions: You can buy almond meal, or you can grind almonds with Vitamix, which I did. Combine all ingredients and mix well. Spoon into sprayed donut tin or in a sparkling red multi treat maker! If using the sparkling red mini-donut maker, bake for 4 mins and 44 seconds.  Why? Because I'm too lazy to push other numbers in my timer. If baking in regular donut tin, bake for 15 mins. Remove and cool on wire rack. Make the glaze by melting chocolate chips and mixing with oil. Put glaze in ziplock, and cut one corner (very small). Drizzle over donuts over the sink to make cleaning even easier.

 

Other comments: I don't think this recipe will work as a "drop" because the batter is very runny.   This is super moist because of the applesauce and doesn't taste like cardboard-textured passover treats. But I bet it can be made into one for passover season.  Enjoy!