Lena nodded her thank you. Turning to the floor length mirror, delivered that morning in preparation of the evening’s event, she gazed at her reflection.
“Waste,” she murmured. “Lila waste.”
Brent was given the signal. Nodding, he placed the flute to his lips, and the light yet haunting notes of “The Birth Of Wakinyan108” floated through the food and herb-scented air. All turned toward the back of the room. The large, brass doors of the elevator slowly opened, and Lena and Peter stepped out.
Strikingly handsome in black slacks, a crisp, white shirt, yellow turquoise bolo tie and black, fringed buckskin jacket, Peter Catcher stepped into the hallway leading to the first floor dining area of Cedar Woman. Head held high with pride, arm linked with his daughter’s, he strode into the room with all of the power and grace of his youth.
108 http://www.youtube.com/watch?v=WrNYi25VS-A
An audible gasp filled the room as Lena came into view. Her long, glossy hair fell to her waist, the multi-colored parrot drop a striking contrast to its shining, ebony strands.
Her dress was of white buckskin. Medium length Kimono sleeves with fringe detail flowed into a tunic silhouette. The hemline was likewise adorned, both sleeve and skirt fringe flowing to meet below her ankles. The impression was one of ethereal movement and grace.
The bodice was fully beaded in a pattern passed down from one generation to the next. Beads in Sioux blue, sky blue, black, Sioux green, chalk white, greasy yellow and red, dipped below the curve of the boat neckline. The mountain design, sewn in a lane stitch, also depicted stylized tipis and arrows that "showed the way.” Crosses, representing the Morning Star, divided the beadwork into an harmonious and elegant pattern. Her leggings and moccasins were of the same white buckskin and echoed the design as the dress.
Slowly Lena approached the arena where Julie, Sonny and Logan now stood. Taking Sonny’s hand, Lena smiled up at him, her countenance full of love and trust. As their hands clasped, her hair seemed to float upon the air. Sony appeared to expand, to shimmer, a silver light enveloping the couple.
Time froze. All sound, all movement ceased. Within Lena’s ears was the single sound of her heart’s beat, and as her hand touched Sonny’s, the sound of his beating heart as well. As heartbeat fused with heartbeat, as soul merged with soul, and recognized its eternal partner, time seemed to stand still. Time no longer held any relevance; time was subjective; time held no meaning.
Julie gasped. Now she understood. Those many years ago, she witnessed the nimbus surrounding Lena, and knew that it was a sign of some import. Confused at the time, she now understood. Lena had indeed met her half side, but not in the form of Michael. Sonny was meant to fulfill his destiny with Lena, but somehow, a sort of cosmic mix up had occurred. Now, it was corrected.
Before her stood Sonny and Lena, both surrounded in a glowing light. She watched as the two nimbi joined, and she could distinctly hear two hearts beating as one.
Lena turned and beheld Julie, her eyes wide with wonder. Behind Julie stood Michael in full regalia, and hovering above his left shoulder was Lena’s old friend – the humming bird.
Lena turned to Sonny. Was it possible? Yes, Sonny saw them too, evident in the look of awe upon his handsome face. Lena turned to her
son, and joy filled her already overflowing heart. Her son could see his father!
Logan looked upon the spirit and smiled. Surrounded by a glowing beam of light, Michael returned the smile and gave a slight nod. Logan sighed, and in a voice of awe whispered:
“Thank you Grandfather Great Spirit, and Spirit Nation for this good day. Thank you Grandfather Great Spirit, and Spirit Nation for the blessings in this day. We walk in a good way. It is indeed a good day. Thank you, my mother, for this father.”
“Pilamiayelo Tunkasila Wakan Tanka, Wanagi Oyate kici le anpetu waste. Pilamiyayelo Tunkasila Wakan Tanka Wanagi Oyate kici le yuwakan waste anpetu. Mani mahe ikuseya waste. Iye awicakeya waste. Lila Pilamiyelo Ina, Ate kici le.109”
109 Pee-la-mee-yah-yeh-loh tdun-kash-ee-lah wah-kahn tdahn-kah wan-ah-ghee
oh-yah-tday leh ahn-peh-tduh wash-tday. Pee-lah-mee-yah-yey-loh tdun-kash-ee- lah wah-kahn-tdahn-kah wan-ah-ghee oh-yah-tday leh you-wah-kahn ahn-peh- tduh wash-tday. Mah-nee mah-hay ee-kyhsay-yah wash-tday. Ee-yay ah-wee-
cha-key-ah wash-tday. Lee-lah pee-lah-mee-yah-yey-loh ee-nah ah-tday kee- chee leh
Cedar Woman’s Recipes
Rez Coffee
For a 12 cup carafe, add eight tablespoons of dark roast coffee grounds instead of the usual six.
Braised Buffalo Shanks in Honey Poblano Sauce
4 three inch thick buffalo shanks
6 tablespoons olive oil
1 large carrot small dice
1 1/2 medium Spanish onion small dice
2 ribs celery small dice
3 cloves garlic finely chopped
Sea salt, black pepper
2 cups tomato puree
2 cups buffalo or beef stock
2 T fresh thyme chopped finely
3 T fresh basil chiffonade
1 T cilantro chopped finely
For the Sauce:
4 roasted poblano peppers
1/4 cup honey
1 clove roasted garlic
1/8 cup spinach( for color) Olive oil
Sea salt and pepper to taste
Pre-heat oven to 325 degrees f
Oil skillet (preferably cast iron), bring to med high heat. Rub shanks with oil, salt and pepper. Sear shanks until nicely browned all over. Place shanks on heated plate. Take skillet off heat and add onion, celery, carrot
and garlic. Sauté until tender. Deglaze pan with stock reduce by half. Add tomato puree. Return shanks to skillet and bring to a boil, cover, put in oven and cook for 2 hours or until very tender. Put roasted poblanos, garlic, spinach and honey into blender or processor, blend until smooth. Keep blending, slowly adding oil until emulsified. Add salt and pepper to taste. Serve shanks on roasted corn salsa top with roasted poblano sauce, and a little goat cheese.
Three Sister Soup
1 ham hock, pork neck or salted pork – approximately 8 ounces
1 medium onion with the skin
3 medium potatoes or two large, peeled and diced
1 butternut squash, peeled and cut into bite-size pieces. The bulbous part saved for baking.
8 ounces green beans
1 15.25 can of sweet corn, drained
8 cups of water.
Place pork and onion in water and boil for approximately one hour or until liquid is reduced to six cups. Remove ham hock and onion and discard. Add squash and potatoes and cook until almost tender. Add green beans and cook approximately six minutes. Add corn and serve.
Cedar Woman’s Aztec Chocolate Cheesecake
12 oz. Semi Sweet Chocolate, finely chopped
1/3 cup Kaluah
1 Tablespoon water
2 teaspoons vanilla extract
2 pounds cream cheese, at room temperature
1 3/4 cups sugar
1 teaspoon Mexican cinnamon (you can substitute what it is in your pantry)
1 teaspoon cayenne
4 large eggs
Position a rack in the center of the oven and preheat to 325 F. Lightly butter an 9-inch round spring form pan that is at least 2 inches deep. In a heavy pot, melt the chocolate with the Kaluah, water and vanilla. When melted, remove from the heat and let stand until cool. In a large mixing bowl, using a handheld electric mixer at medium speed, beat cream cheese until smooth. Combine sugar with cinnamon and cayenne. Add
to cream cheese. Add eggs, one at a time. Beat in the cooled chocolate. Spread the batter evenly in the prepared pan.
Bake in the preheated oven until the top edges of the cheesecake are puffed and golden brown, about 1 hour 15 minutes. Let the cake cool in the pan for 30 minutes. Run a sharp knife around the inside of the pan to release the cheesecake from the sides (if they haven't already pulled away during the cooling process). Remove the side
s of the spring form, cover the cake with plastic wrap, and refrigerate for 30 minutes before serving. Bring to room temperature before serving, or eat cold. Makes 8 servings.
Wild Sage Bread
Ingredients:
1 package dry yeast
1 cup cottage cheese
1 egg
1 tablespoon melted shortening
1 tablespoon sugar
2 teaspoons crushed dried sage
1/2 teaspoon salt
1/4 teaspoon baking soda
2 1/2 cups flour
Combine sugar, sage, salt, baking soda and flour. Dissolve yeast in 1/4 cup warm water. Beat egg and cottage cheese together until smooth. Add melted shortening and yeast. Add flour mixture slowly to egg mixture, beating well after each addition until a stiff dough is formed. Cover dough with cloth and put in warm place until double in bulk (about 1 hour). Punch dough down, knead for one minute and place in well- greased pan. Cover and let rise for 40 minutes. Bake in a 350-degree oven for 50 minutes. Brush top with melted shortening and sprinkle with crushed, roasted pine nuts or coarse salt.
Elk Meatloaf
2 lbs. ground elk
1 cup bread crumbs
2 eggs
1 6 oz. can tomato paste
1 large onion chopped
4 cloves garlic, minced
1/2 tsp. ground sage
4 Tbs. flour
4 slices smoked bacon, chopped
1 jalapeño, seeds removed and finely chopped sea salt & pepper to taste
1 Tbs water
Preheat oven to 350 degrees
In a large bowl mix all the ingredients together. After mixing the ingredients, place in a loaf pan. Bake for 1 1/4 to 1 1/2 hours or until done. Let it stand for 10 to 15 minutes.
Serves 6 to 8
Pueblo Oven Bread
In the pueblos, this bread is baked in outdoor ovens called hornos. This recipe has been adapted for indoor home ovens, and is actually easier than it sounds.
Ingredients:
1 package dry yeast
1/2 tablespoon shortening
1/4 cup honey or sugar
1/2 teaspoon salt
1 cup hot water
5 cups all-purpose flour
Dissolve yeast in 1/4 cup warm water. Mix well and set aside. Combine lard, honey and salt in large bowl. Add 1 cup hot water and stir well. When mixture cools to room temperature, mix well with yeast mixture. Add 4 cups of four, stirring well after each cup. Spread 1 cup of flour on cutting board and place dough upon it. Knead until dough is smooth and elastic (about 15 minutes). Put dough in large bowl, cover with cloth and put in warm place until dough doubles in bulk. Turn dough onto floured surface again and knead well. Divide dough into two equal parts. Shape each into loaves or rounds. Place the loaves on well-greased cookie sheet, cover with cloth and allow to double in warm place. Put into preheated 350-degree oven and bake until lightly browned (about 1 hour). Use oven's middle rack and place a shallow pan of water on the bottom of the oven.
Sweet Potato Hash
3 strips of bacon, diced
1 cup corn, if frozen, thaw. If canned, drain.
1 shallot
1 sweet potato, diced
2 tablespoons chives, chopped
Salt
Pepper
Sauté bacon until crisp. Set aside on a paper towel to drain. Add shallot and sweet potato until potato is tender. Add chives, salt and pepper.
Serves two. Great for breakfast.
Cowichan Candy
1/2 gallon water
1 cup pickling salt
2 cups dark brown sugar
1 cup real maple syrup
salmon, cleaned and cut into 1 inch strips I make larger pieces
3/4 cup honey
1/4 cup water
Mix together the water, salt, sugar and syrup. Stir until all ingredients are dissolved. Add Fish and brine for 24 hours. Remove fish and drain off excess brine by patting with paper towels. Smoke anywhere from 8 hours to 1 1/2 days, depending on your smoker. Use the 3/4 cup honey mixed with the 1/4 cup water for basting. Don't over smoke or you're going to have jerky! Apple and Cherry woods are great for this recipe.
NOTE: Works well with venison also.
Lemon Dill Aioli
3 cloves garlic, peeled
2 Tbsp fresh lemon juice
1/4 C. fresh dill sprigs
1 egg yolk
3/4 C extra virgin olive oil salt and pepper to taste
Puree the garlic, Lemon juice, and Dill in the bowl of a Food Processor. Add the Egg yolk and pulse to mix. With the machine running, slowly add the Olive oil through the feed tube until a thick sauce if formed. Adjust the seasonings with salt and pepper. Serve with salmon cakes.
Canadian Sioux Fish Chowder
1 cup chopped white onion
4 cups cubed potatoes
1 tablespoon salt
1 tablespoon pepper
5 cups raw fish cubed
1 quart bowling water
2 cups milk
1 cup half and half
1 bunch chives chopped
Add potatoes, onions, salt and pepper to water and cook for 10 minutes, until vegetables are soft, but not completely cooked, then add fish and cook 10 minutes. Add milk and half and half, then stir well and cook 15 minutes longer. Do not boil. Serve with chives.
Blueberry Special
1 cup of fresh blueberries (or thawed)
1 cup of diced fresh heirloom tomatoes
Basil leaves
2 teaspoons Honey
Lime
Tear fresh basil into small bits to release their fragrance and add to the tomatoes and berries. Drizzle the honey, and squeeze the juice of one fresh lime onto the ingredients. Toss and enjoy.
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Mom's Fritters
1 1/2 cup milk
3 eggs
pinch of salt
3 teas Baking Powder
enough flower to make batter thick enough to drop from teaspoon into hot lard.
You can add fruit too. Mom used to put cooked rice and raisins in sometimes. We sometimes we dipped them in maple syrup.
Mildred Peterson
Grandmas Fritters
1 cup flour pinch of salt
2/3 cup milk
2 eggs
1/2 cup sugar
Drop from spoon into hot lard and brown. Mildred Peterson
And from Spotted Eagle Horse: Buffalo Stew
6-8 Wild Turnips
5 lbs Bison meat
1 Med onion sliced
6 cups Water
Cut bison meat into chunks, lightly brown in large stock pot. Add Wild Turnips, chopped onion, and salt and pepper to taste. Boil until meat and turnips are tender.
Raw Kidney
2 Lbs fresh beef or bison kidney
Salt to taste
Tac Bac Crackers or frybread
Make sure kidneys are as fresh as possible, preferably still body warm. Slice thin, salt to taste, and serve with Tac Bac crackers or fresh frybread.
Cedar Woman Page 22