Spanish Dagger
Page 28
“My, my.” McQuaid shook his head. “Cynical, aren’t we, counselor?”
“You bet I’m cynical. The forfeiture laws invite corruption. They need to be reformed.” I sipped my wine. “But my guess is that Betty Conrad is going to lose the nursery, her house, and all her assets. And you and I aren’t going to change the law by arguing about it.”
McQuaid slipped his arm around me and pulled my head against his shoulder. “I agree,” he said mildly. “So let’s don’t.”
We rocked in companionable silence for a few minutes. A hummingbird, whizzing and whirring, visited the honeysuckle blossoms. A cardinal, with a flash of bright red wings, called from the cedar tree, and from the back porch, Brian called Howard Cosell. Somewhere in the distance, a chain saw buzzed. A quiet afternoon in the country.
“Hawk and I made some progress,” McQuaid said finally, his lips against my hair. “And your brother thinks he has a line on your dad’s car, down in Victoria.”
I sat up straight. “I thought I wasn’t supposed to get involved in your cases,” I said. “Wasn’t that what we agreed when you hung out your shingle?”
“Well, yes,” McQuaid said. He put his hand on my back and began to rub. “But Miles is your brother. And this case is about—”
“Half brother,” I said firmly, and got to my feet. “I am pleased as punch that he’s paying you a decent fee for your investigative work. You are very good, and Miles is damned lucky that you were interested enough to take the case. But I have had just about enough crime to last me for a while, if you don’t mind. It’s time to put dinner on the table, and Brian’s due at the soccer field at six thirty.”
“I know, I know,” McQuaid said, getting to his feet. “But—”
I stood on my tiptoes to kiss him. “Come on, babe. Leave it for a while, can’t you?”
“Yeah, sure,” he said. “But I predict you’ll want to know—”
I kissed him again, and this time, it worked. He straightened up and sniffed.
“Hey,” he said happily. “Is that meat loaf?”
Herbs of the American Southwest
The landscape around Pecan Springs, across the Hill Country, and west and south through the arid regions of Texas, New Mexico, Arizona, and Southern California, is rich with an enormous variety of native herbs—herbs that indigenous peoples used in cookery, in medicine, as fiber and dye plants, and in their community rituals. On my own small acreage in Burnet County, Texas, I see dozens of wild herbs as I walk through the meadows and fields: from familiar plants like cattails and echinacea to the less familiar squaw weed, buffalo gourd, and prairie parsley. And herbal knowledge is not a thing of the past, either, for a lively tradition of wild gathering still exists and respected herbal practitioners can be found in many communities of the rural Southwest.
For a comprehensive survey of Southwestern herbs, you might want to consult one of the books listed in “Further Reading.” And here, in addition to the plants I have mentioned in the text of Spanish Dagger, are a few of those I find interesting. I hope these very different plants will give you some idea of the diversity of the native herbs of this region.
Chile peppers (Capsicum) range from mild to hot, hotter, and hottest. Capsaicin, the phytochemical that causes the chile’s searing heat and pain, is used in ointments to treat arthritis and joint pain.
Cilantro (Coriandrum sativum) is to cooks in the Southwest what parsley is to everyone else. The green flecks of fresh cilantro show up in soups, salads, and salsas, and the dried seeds (called coriander) are essential in curry and chili powders, and are a widely used digestive aid.
Creosote bush (Larrea tridentata) can be found in arid places from West Texas to California. A shrubby bush about five feet high with yellow flowers (after a rain), it is remarkably enduring. One study found that an average age of a clump was 1,250 years! It is antibacterial, antioxidant, and is often used in the treatment of joint pain and allergies.
Epazote (Dysphania ambrosioides formerly Chenopodium ambrosioides), kin to lambs-quarters and goosefoot, has a well-earned reputation for improving the social lives of bean lovers. Its camphorous fragrance and resinous taste partner perfectly with black beans, pork dishes, and chicken soups. Medicinally, it is an effective vermifuge (one folk name: wormseed) and has been used to treat fungal infections, athlete’s foot, and ringworm. Toxic in large doses.
Mesquite (Prosopis glandulosa) was a staple herb for the native people of the Southwest. They processed the tree’s dried beans into flour, which was made into flatbread and fermented in an intoxicating drink. Mesquite honey has its own distinctive flavor, and mesquite beans (gathered green) can be processed into juice, jelly, syrup, and wine. The gluelike gum exuded from the bark was used to mend pottery and to produce a black dye for weaving and basketry. The leaves and bark are astringent and antibacterial; a tea was used to treat bladder infections and diarrhea.
Mexican mint marigold(Tagetes lucida), native to Mexico, is the answer to the Southwesterner’s inability to grow tarragon. This pretty, yellow-blooming perennial is used in place of tarragon in teas, vinegars, and pestos, and with chicken, pork, and vegetables (especially cabbage). Medicinally, the herb has been used to treat digestive ailments, reduce fevers, and as a diuretic. Shamans are said to have used a strong tea to induce trance states.
Prickly pear cactus (Opuntia sp.) is another staple Southwestern herb. Both the pads and the ruby-red fruit were used in cookery (There’s nothing quite like prickly pear jelly!). Research suggests that the plant’s nutrient-rich fiber helps to reduce cholesterol. A pad with spines removed was split and warmed for use as a poultice to relieve chest congestion. A warmed pad was placed over the ear for earache, or over rheumatic or arthritic joints. The gelatinous sap was a soothing skin lotion for rashes and sunburn, and a poultice made of the mashed flesh of the pad was used to heal wounds and burns. Taken internally, the plant treated many gastrointestinal disorders. And like most native plants, prickly pear served many other domestic purposes. In the rural Southwest, it was used (with water, lime, and salt) to make a waterproof paint for walls, and as a formidable fence—just try getting through that dense, thorny wall! Its fibers were used to make paper and its thorns as needles and pins, while the insect that feeds on its pads and fruit (the cochineal) made red dye.
Further Reading
American Indian Food and Lore, by Carolyn Niethammer, MacMillan, 1974.
Gathering the Desert, by Gary Paul Nabham, University of Arizona Press, 1985.
Handbook of Indian Foods and Fibers of Arid America, by Walter Ebeling, University of California Press, 1986.
Medicinal Plants of the Desert and Canyon West, by Michael Moore, Museum of New Mexico Press, 1989.
¡Tequila! Cooking with the Spirit of Mexico, by Lucinda Hutson, Ten Speed Press, 1994.
Recipes and Crafts
CHAPTER ONE
Cass’ Gingerbread Waffles with Agave Syrup
3 eggs
¼ cup sugar
½ cup molasses
1 cup buttermilk
1 ½ cups flour
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon ground cloves
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
6 tablespoons butter, melted and cooled
Preheat waffle iron. In a small bowl, beat eggs until light and fluffy. Add sugar, molasses, and buttermilk, and beat. In a large bowl, sift together flour, ginger, cinnamon, cloves, salt, baking soda, and baking powder. Add to batter and stir until smooth, then add butter and combine. Pour ½ to ¾ cups of batter into very hot waffle iron and bake 4 to 5 minutes. Serve hot with agave syrup.* Makes 6 waffles. To freeze, cool baked waffles on a wire rack. (Do not stack.) When completely cool, layer between sheets of wax paper, pack in a zipper-lock bag, and freeze. Reheat in a toaster, or in a conventional oven at 300°F for 10 minutes. Do not use a microwave oven.
Agave Sy
rup*
Often called agave nectar, this is a delicious golden syrup a little thinner than honey. It is the processed juice of the agave plant (fermented, the juice becomes tequila). Agave nectar, which has a low glycemic index, is made up of natural fructose (90 percent) and glucose (10 percent) sugars, as well as iron, calcium, potassium, and magnesium. Natural fructose is processed and absorbed slowly by the body, thus avoiding the highs and lows of glucose. Because agave nectar tastes sweeter than table sugar, you’ll use less. Agave nectar dissolves readily and can be substituted for other sweeteners in cooking and baking. Use as a syrup on pancakes and waffles, or as a sweetener in lemonade, smoothies, in vinaigrettes, and on cereals. In a recipe that calls for one cup sugar, substitute three-quarters cup agave nectar and reduce the amount of liquid by about one-third. The darker syrup has a stronger flavor than the lighter. Agave nectar is approved for use by the American Diabetes Association.
CHAPTER TWO
A Dilly of a Grilled Salmon
¼ cup white wine vinegar
½ teaspoon garlic powder
1 teaspoon salt-free “almost beau monde” herbal seasoning
2 tablespoons fresh dill weed
4 tablespoons olive oil juice of two lemons
2 pounds salmon fillets
Combine vinegar, garlic powder, seasoning, dill weed, oil, and lemon juice. Place the salmon in a shallow glass dish and pour the marinade over it. Cover and marinate in the refrigerator for at least 1 hour, turning occasionally. Preheat the grill for medium-high heat and spray the grate with cooking spray. Grill the fish for about 3 to 4 minutes per side, or to desired doneness. Serves 4.
Salt-free “Almost Beau Monde” Herbal Seasoning
1 tablespoon ground cloves
1 ¼ teaspoons ground cinnamon
1 tablespoon ground bay leaf
1 tablespoon ground allspice
2 tablespoons ground black pepper
1 teaspoon ground nutmeg
1 teaspoon ground mace
1 teaspoon ground celery seed
Mix all ingredients. Store in a tightly closed jar away from heat. Good with fish, poultry, pork, vegetables, potatoes. Makes about 6–7 tablespoons.
CHAPTER THREE
If you want to try cooking your yucca flowers, here’s an easy, tasty recipe developed by well-known herbalist Susan Belsinger, who teaches and writes about food and gardening. This recipe first appeared in Flowers in the Kitchen: A Bouquet of Tasty Recipes, which includes wonderful recipes for favorite herbal flowers such as rosemary, lavender, chives, and nasturtium. You can learn more about Susan’s work and find a list of her available books at http://www.susanbelsinger.com. The recipe is reprinted here by permission.
Braised Yucca Flowers with Peas
About 24 yucca flowers
2 cups peas, freshly shelled or thawed if frozen
2 tablespoons unsalted butter
1 clove garlic
Salt and freshly ground pepper
Wash the yucca flowers and remove the stamens. Pat them dry. Steam the peas until just barely done, pour the water off, and keep covered. Melt the butter in a skillet over medium-low heat. Cut the garlic clove into slivers. Sauté them in the butter for about 2 minutes. Do not allow the garlic or the butter to brown. The butter should just barely begin to turn golden. Remove the garlic from the butter and discard. Add the yucca flowers to the skillet, stirring well so that they all are coated by the butter. Cook them until they just begin to wilt, about 2 minutes or so. Add the peas to the skillet, season with salt and pepper, and toss well. Cover for about 1 minute, taste for seasoning, and serve immediately.
CHAPTER FOUR
Nopales Salad
2 pounds nopales (cactus pads), spines removed
2 quarts water
1 medium onion
3 medium tomatoes, chopped
1 cup sweet corn, drained
1 cup black beans, drained
2–3 serrano or jalapeño peppers, chopped
2–3 sprigs cilantro, minced
1 cup shredded yellow cheese
dressing
Bring water to a boil in a large pan. Add chopped nopales and simmer for 20 minutes. Drain, rinse, and chill. Place in salad bowl with chopped onion, tomatoes, corn, beans, peppers, and cilantro. Toss with dressing and cheese.
Dressing: Mix ½ cup red wine vinegar, ½ cup olive oil, 1 teaspoon oregano, and salt and pepper to taste.
CHAPTER SEVEN
Sleepy-Time Herbal Teas
Many herbs are valued for their ability to calm anxiety and soothe ruffled spirits. Here are three recipes for bedtime teas that will help you slip gently into sleep. Each recipe makes enough for four cups of tea. Mix all ingredients; store in a cool, dark place. To brew one cup: pour 1 cup of boiling water over 3 teaspoons dried herbs. Steep for 8–10 minutes. Sweeten with honey.
Sweet Dreams Tea: 4 teaspoons each of dried lavender flowers, chamomile, and catnip
Calming Tea: 4 teaspoons each of dried passionflower, skullcap, and peppermint
Pillow-Time Tea: 4 teaspoons each of dried lemon balm, chamomile, and oatstraw
CHAPTER EIGHT
Damiana Aphrodisiac Tea
1 tablespoon dried damiana leaves
1 tablespoon dried chamomile
1 tablespoon dried lemongrass
1 tablespoon dried spearmint leaves
1 teaspoon dried passionflowers
1 teaspoon crushed cinnamon bark
1 teaspoon dried orange peel, grated
Combine herbs, cinnamon, and orange peel. Pour one cup of boiling water over one tablespoon of mixed herbs and let steep for 5–7 minutes. Sweeten with honey.
CHAPTER SEVENTEEN
Hibiscus Syrup
Hibiscus flowers have a cranberrylike flavor with citrus overtones. This syrup is tasty over ice cream, pudding, pancakes, and French toast.
10 large hibiscus flowers
¼ cup lemon juice
1 cup water
1 cup sugar
Detach petals from the calyx; discard calyx. Cover petals with lemon juice in a deep bowl. Microwave for 2 minutes. Combine sugar and water in a saucepan and heat until water boils and sugar is dissolved. Add cooked flowers and lemon juice and mix well. Simmer over low heat until reduced by one-third (about 45 minutes). Strain and refrigerate. Other ways to use hibiscus:
Place a large flower on a clear glass plate and fill with your favorite dip. Surround with small crackers.
Sprinkle petals over salad greens.
Float a flower in a tropical punch bowl.
Use the inner bark (called bast) to make paper.
CHAPTER NINETEEN
You’ll find clear directions for making yucca paper in Papermaking with Plants: Creative Recipes and Projects Using Herbs, Flowers, Grasses, and Leaves, by Helen Hiebert (Storey Books, 1998), which also provides an excellent introduction to papermaking and directions for making paper from mulberry, hibiscus, milkweed, thistledown, hosta, and mugwort. Another book I’ve enjoyed: Grow Your Own Paper: Recipes for Creating Unique Handmade Papers, by Maureen Richardson (Martingale, 1999). On the web, Gin Petty’s helpful discussion, with photos, takes you step-by-step through her adventure with yucca: http://ginpetty.com/archives/2003_06.htm (scroll down the page to the entry for June 20). Gin manages the Yahoo! papermaking list, where papermakers share their creative ideas for using plant fibers to make paper: http://groups.yahoo.com /group/papermaking/. And for more of China’s experiments with papermaking, you can read “The Collage to Kill For,” in the mystery anthology Murder Most Crafty, edited by Maggie Bruce (Berkley, 2005).
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