Entries Tagged as Kitchen Korner

The Kitchen

Taken from my journal while in Tiweno, 10 Dec. 2012

Each day begins with the mundane routine of the fire; such a primitive thing and one that I continue to be in conflict with. In many regards I welcome the smoke, the gray plumes that burn both eyes and throat, choking out breath. Why? It pushes back every advancing creature that seems to loom ready to nibble on my white flesh; the gnats, noseums, bees, wasps, flies and chiggers (my continual nemesis) that always seems to get the ones I love.

I love the smoke. I hate the smoke. I have learned to make it move to my wishes, fanning my turkey feathers harder to move away the thick charcoal poison or giving it permission to advance and envelope my space and keep these small nuisances at bay. It is a gamble; to have tears from swollen eyes streaming down my cheeks or be gnawed on by annoying creatures. I have even restarted my fire to smoking just to enjoy the company of my friends without being bit, peering through the haze for times of fellowship. This is why I see the kitchen in the center of my friends’ thatched homes. It is no different in my home culture in a way. The kitchen is the center attraction of the home, with something always being prepared to meet the endless hunger pains and cravings of the people. The kitchen is a place of warm welcome to friends and strangers alike seeking refuge physically or emotionally. May my kitchen be that place, whether in this kitchen in the jungle or that of my other life including electricity.

Cucumber salad

I recently came up with this recipe while on a strict diet, using up the vegetables in my drawers at the end of the week.  It turns out it has become quite a "hit" around here, as both friends and kids seem to like it; go figure.  So I thought I would share it with you in case these same things are in your refrigerator at the end of the week too. Variations are enjoyable!

Cucumber Salad by Katie Williams

2 large cucumbers-small diced cubes, 1 med. onion-diced, 2 bell peppers-red/orange diced, 1 can artichoke hearts-drained and chopped, 1 radish-minced, 2-3 cloves garlic-pressed, 1 bunch fresh cilantro-chopped, drizzle of olive oil, juice of 1 lemon, salt & pepper to taste.

Mix all ingredients together and chill. Serve over brown rice or quinoa (warm or cold) with sliced hard-boiled egg and avocado.

This has proven to be quite a meal in itself. I hope you like it!

Krazy Recipes from the deep korner

I am beginning to collect my favorite recipes from deep within the jungle.  As we travel more and more to remote villages to live for extended periods of time (a month or so), I see the need to write down things that work.  I know there are "old" missionary cookbooks from long ago.  I even have some of them.  This new one will be the "little Williams favorites" since if I can't get my three kids to eat it, why keep cooking it.  I'll have to be creative though, since a market is non-existent, vegetables are scarce, and meat...well meat can be a number of "kills" brought to my kitchen from our Waodani friends or my boys, or Hubby or whatever makes it's way to my jungle home for dinner.  

Since October marked our latest time out deep, I thought you'd like to see what's cooking...

plecostomus fish

(Yes, the very same kind you buy to clean your fish tanks.  They live in the rivers here.)






wild pig...I brought some Hickory Smoked seasoning, meat tenderizer and fried it in a cast iron skillet.  WOW! Our families favorite so far, and it was only 11am. (you cook it when you get it when you don't have a refrigerator, electricity or a way to keep it)



And yea that's my kitchen in Tiweno!  Love it...


and yes...monkey (this summer)

wild taper






And you thought coming up with something to fix tonight for dinner was tough!  Do you feel better now?