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How Sambusas & Somali Tea Came To Taste Like Home

I lived in Fargo when sambusas started to taste like home.

During our first year living away from home, I was homesick. By the second year, Fargo felt like home.

One experience that helped bridge the transition was finding Somali Tea & spicy sambusas at the Somali Business Center. The familiar taste of this sweet and spicy snack along with the community’s warm hospitality soothed my aching heart. I was reminded of visiting Afro Deli & Safari Express in Minneapolis and suddenly I didn’t feel so far away from home.

Last week, I felt caught off-gaurd when that familiar pang of homesickness hit during a brief, one-day work conference in the Twin Cities. It felt strange to return only for work purposes without lingering over coffee with friends or bantering with family. People asked, “Where are you from?” and I tripped over my words as I tried to explain I was currently from North Iowa, but (not quite) born and raised in the Twin Cities, having made a detour in Fargo-Moorhead.

I returned to the Twin Cities shortly after for an eventful weekend attending the Minnesota Bloggers Conference & connecting with family and friends. The heart pangs started knocking again I began my drive back home, so I stopped for some familiar comfort food. There was no Somali Tea this time, but I did find crispy beef sambusas at Shega Foods, an East African grocery store and bakery in the Seward Neighborhood.

These tiny triangle pastries are located in a little warmer near the cash register. They’re $.75 each and I wish I’d bought them all. I pulled a samosa from the crinkly paper bag as I drove, delighting in its spicy burn and lingering oily sheen left on my fingertips.

I dusted off my small mortar and pestle at home, determined to try my hand at making Somali Tea. I crushed the spices and steeped my tea while pondering what Dorothy actually meant when she said, “There’s no place like home.” It’s true. There is no place like home, but home is also like my ever-changing definition of comfort food; while the core may remain the same, its boundaries are constantly shifting to include new flavors and new places.

Home is my mom cooking Byerly’s chicken and wild rice soup. It’s my first bowl of knoephla soup and it’s Somali Tea and sambusas.

Sambusa and Tea

My North Iowan Take On Somali Tea

Adapted from recipes by Shaah Aday (My Somali Food), Suad (MN Council of Churches Refugee Services) & Adela Jung (Chow). 

The measurements for the spices and sweetener are approximate. There is a lot of room for variation according to your tastes. I have limited availability to whole spices in North Iowa, so I used ground spices. You can always use more whole spices, such as freshly grated nutmeg and cardamom pods. If you don’t have loose leaf tea, substitute tea bags. The versions of Somali Tea I have tried from cafes have tasted quite sweet. I chose to make mine less sweet.  

Ingredients:
2 cups water
1 small piece of fresh ginger
4 black peppercorns
3 cloves
2 Tablespoons black tea
1/2 stick cinnamon
1/4 teaspoon ground cardamom
Pinch ground nutmeg
1/8 cup brown sugar
Steamed milk

Spices

Instructions:

  1. In a mortar and pestle, crush together the ginger, peppercorns & cloves. If you have a fresh cardamom pod, crush this too.

    Morter & Pestle
  2. Heat the water until boiling.
  3. Add the crushed spices, black tea, cinnamon stick, cardamom, nutmeg & brown sugar. Stir briefly until the sugar dissolves.
  4. Cover and steep for a few minutes.
  5. When the tea is as flavorful and sweet as you desire, strain into a jar or teapot.
  6. To serve, add tea to a cup and splash in steamed milk.

Tea watermarked

Tell me about what tastes like home. Has your definition of comfort food shifted or remained mostly the same?

Iowa Blogger Love: $150 Visa Gift Card Giveaway

I don’t do many giveaways on my blog, but made this exception.

I’ve teamed-up with eight Iowa bloggers to give away a $150 Visa gift card.

We all appreciate our readers and contributed a little something to the pot. A little Iowa blogger love from us to you, no matter where you live.

My readers who already like my Facebook page & follow me on Twitter have two easy entries. You can also enter by leaving a comment below. I’d love to know what your favorite condiment or sauce is for dipping or cooking! I won’t turn down garlic aoli and could add a touch of Worcestershire sauce to most everything.

You can enter the giveaway by selecting any of the options on the Raffleopter form below. Select one option or all 19, it’s completely up to you.

Visa gift card graphic with logos

All of the participating bloggers are people who I’ve met in-person and consider friends. Although we write about food and lifestyle topics, we live in different of the states and spin stories in our own unique voices. You may read posts about canning, farming, new motherhood, city chickens, crafts, crock pot creations, beauty product reviews, and French home cooking.

Simply put, we blog because we love it. Thank you for your continued readership and support.

Participating Bloggers:
Ally of Ally’s Sweet & Savory Eats
Amy of Modern Rural Living
Jeni of Jeni Eats
Jenny of In The Kitchen With Jenny
Kelli at The Sustainable Couple
Kristen of Make The Best Of Everything
Michele at Simply, Live, Love
Val at Corn, Beans, Pigs & Kids
Wini at Chez Bonne Femme

This giveaway is open between October 26th at 12am and November 1st at 12am.

a Rafflecopter giveaway

A Cathartic Bloody Mary & Cheese Frenchies: My First Wartburg Homecoming

This weekend we heeded the “U-Rah-Rah Rah” cries of Wartburg College’s homecoming.

When Jake and I drove down Bremer Avenue in Waverly, Iowa I percolated with emotion, for this was my first visit back, since graduating in 2007. My stomach felt strange when I thought about how my mom was alive the last time I was on campus, cheering for me as I reached for my diploma.

We met a friend I used to work with at the college’s Writing/Reading/Speaking Lab (WRSL) at Duo’s, a coffee shop built after graduation. Since we were the only two former consultants in attendance, we giggled about how we were the smallest WRSL reunion in history.

I think it’s safe to speak for the other WRSL consultants when I say that we loved our jobs helping students improve their paper and speeches. Many of us became good friends who worked together for years. I don’t believe any one hired as a consultant ever left before graduation. Once a WRSL’er, always a WRSL’er.

Although I majored in Public Relations, we never discussed social media. Wartburg joined the Facebook network in 2005 and no one seemed to foresee the role it would play in business marketing.

Only once it ever occurred to me to take a picture of food. I wrote my friend’s name Leo on a plate with condiments at Perkins. Our early flip phone cameras took horrible photos and most of us lacked the internet plans to share them.

Now, I juggle several social media platforms and find myself saying, “My how times have changed,” more often than I’d like.

I used to think homecoming activities were unbearably cheesy. I enjoyed some of the festivities like the variety show, but would hardly say I “bled orange” (our school color), as they would say. This weekend, seven years later, I experienced the true spirit of homecoming along with alumni of all ages. Signs everywhere said “Welcome back!” and I felt like I had returned home.

Our mission in Waverly was simple. Drink at Joe’s Knight Hawk Lounge and eat at the East Bremer Diner.

Oh Joe’s. We never got too well acquainted, did we? Joe’s Knight Hawk is the bar perched on the edge of campus where the harder-core partiers gravitated. If something crazy happened, it probably went down at Joe’s. Others simply went to Joe’s to eat chicken wings and dance the night away.

I appeared at Joe’s twice. I wasn’t much of a drinker and hardly a dancer, preferring the company of friends watching Scrubs or playing candy poker. Looking back, I do wish I spent more time at Joe’s, but hindsight’s 20/20.

Joe's

The first thing I noticed was that the bar and pole along the dance floor was gone. Considering the state of most of the students who hoisted themselves up to dance around the pole, I wasn’t surprised.

We ordered Bloody Marys which was fitting since I drank my first Bloody Mary here during my senior year. I remember watching the bartender in utter fascination as he added Worcestershire sauce and black pepper to my first, non-fruity cocktail which I liked at first taste.

The beverages were so cheap, we struggled to drink our $10 credit card minimum. So, we walked a mile down Bremer Avenue to the East Bremer Diner. The cold wind whipped across the Cedar River.

River watermarked

Waverly’s main street is vibrant and well-kept. I was happy to find that Dell’s Diner & Asian Garden Restaurant are still open.

main street watermarked

I’ve dreamed of returning to the East Bremer Diner for years. My family and I dined here after our first campus tour.

For lovers of the Diner, this is a beautiful sight.

Salad Dressings watermarked

For those who choose a side salad, the server will bring a big bowl of shredded lettuce and quad of homemade salad dressings in squirt bottles. There’s french, thousand island, ranch and creamy garlic. Use one, or mix and match them all.

My favorite has always been the creamy garlic. Your server will initially identify each dressing, but, in case you forget, the creamy garlic is pinker than the ranch and paler than the thousand island. I used to buy an occasional jar of this dressing for personal home enjoyment. My second favorite is the french, which I normally don’t like. The Diner’s is tangy without being too sweet.

This ritual of starting with a big bowl of shredded iceburg lettuce and squirt bottles of salad dressing an endearing gimmick we always looked forward to. I posted these salad photos on social media and received so much interaction, I’d say it brings back fond memories for many Wartburg students.

Diner Salad Collage

I ordered Cheese Frenchies for lunch. Frenchies are cubes of crispy-coated, fried grilled cheese made with American cheese (and sometimes mayonnaise) and the Diner’s the only place I’ve seen them.

Cheese Frenchies originated at the chain King’s Food Host in Nebraska, Omaha in the early 1960’s. They’ve since fallen out of style, though friends have also spotted them at Don & Millie’s in Omaha & Drake Diner in Des Moines.

Cheese Frenchies watermarked

Jake chose the Beef Submarine with onions and mushrooms. I giggled each time he repeated the entire word “submarine.”  This sandwich was massive and the bread tasted fresh.

Beef Sandwich watermarked

The Diner’s manager, also a Wartburg graduate, saw my tweet about the Diner and visited our table to personally greet us. He said that the menu is practically the same as it was seven years ago, minus a few of the less popular items. We gave him kudos for being so on top of the Diner’s social media while actively managing the restaurant during lunch rush.

Before we drove back to Mason City, I asked Jake to take a photo of me and the Wartburg sign. Funny how I was too nerdy to go to Joe’s Knight Hawk in college, yet too cool to pose by the sign.

Wartburg Sign watermarked

Former President Jack Ohle’s catchphrase referred to Wartburg College as a “tapestry” of which all of us students were the threads.

I’ll spare you the Wartburg song and peppy motto “Be Orange!”, but I will leave you with one final “U-Rah-Rah-Rah. Catharsis is best experienced with Bloody Mary’s and Cheese Frenchies.

What was your school’s catchphrase? And did you have a favorite college town restaurant?

Wini Moranville’s Pork Meatballs With Dijon Cream Sauce Are Too Good

Disclosure of Material Connection: I received this book free from Wini Moranville & was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Wini’s Pork Meatballs With Dijon Cream Sauce are too good, it’s true.

Jake and I know we’ve hit the dinner jackpot when we battle over leftovers. In this case, Jake won.

Wini is a writer, Des Moines Register columnist, and blogger who wrote French Cookbook La Chez Bonne Femme and The Braiser Cookbook. Last fall, I had the pleasure of meeting her at the Iowa Food & Lifestyle Blogger gathering in Iowa City. When she generously offered to let us enjoy her newest cookbook and choose a recipe to share, I jumped at the opportunity.

Braiser Cookbook Cover

The Braiser Cookbook is an e-book available on Amazon and it’s a steal at $2.99 (as of 10/18/14). I appreciate how all of the recipes are both elegant and approachable for the home cook. There really isn’t a recipe in this book that I’m too intimidated to try in my own kitchen. And guess what? I don’t even own a braiser. All of these recipes can be prepared at home without a braiser, and Wini provides advice for adapting them accordingly.

Jake and I have experienced a busier than any other in recent memory. We’re out-of-town more weekends than we’re home and crave warm, homecooked food after work. I gravitated towards Wini’s meat balls recipe because they were simple to prepare on a weeknight. The Baked Cabbage With Bacon and Apples she suggested as a side dish was also a breeze to prepare, but you’ll have to get her book for that recipe. I can’t be giving away all of Wini’s secrets.

The meatballs are actually made without any breading or filler. I was surprised by how moist and tender they tasted, since I’ve never prepared a ground meat dish without bread crumbs or oatmeal. They are delicate so Wini recommends flipping them gently with a large tablespoon. The sauce is rich with cream, but not overly so, as it is reduced with white wine and tangy mustard. Plus, the full cup of parsley adds a bright note. I bought ground pork at my favorite butcher shop Louie’s Custom Meats in Clear Lake, Iowa. It’s worth the drive from Mason City.

I only took one photo of these meatballs after we had filled our plates. We enjoyed our dinner so much that there was just no time to pause for photos. “I’ll take more tomorrow, when the lighting’s better,” I swore. But alas, when I came home from work they were gone. I could hardly blame Jake, though, because if I had beaten him home from work, I would have eaten them too. The lesson we learned from this dish is that if you really love something don’t ever let it go.

For more photos, check out In The Kitchen With Jenny’s post.

Pork Meat Balls With Dijon Cream Sauce
This recipe is a collaboration between Wini Moranville & Chef David Baruthio of Baru 66 in Des Moines, Iowa. 

Wini's Pork Meatballs text

Ingredients:
1-1/2 pounds ground pork
1 cup finely chopped flat-leaf parsley leaves
1 egg
2 cloves garlic, finely minced or grated
Salt & freshly ground black pepper to taste
1/2 cup vegetable oil
1 cup finely chopped onion
1/2 cup dry white wine
3 tablespoons Dijon mustard
1-1/2 cups heavy cream

Instructions: 

  1. In a bowl, mix together the pork, parsley, egg, garlic, salt & pepper. Go easy on the salt because the mustard is salty and tangy. I added about 1/2 teaspoon. Shape into about 12 meatballs.
  2. Heat vegetable oil over medium-high heat in a 3 1/2 quart braiser until the oil shimmers. I used a large saucepan with deep sides and a lid.
  3. Add the meatballs to the hot oil and cook until lightly browned. Flip and cook the other side of the meatballs until they are also lightly browned. This should take about six minutes total.
  4. Reduce the heat to medium-low and continue to cook the meatballs, turning occasionally until they are browned on each side.
  5. Remove meatballs from pan and drain off all of the oil except for a sheen.
  6. Increase temperature to medium
  7. Cook onions until tender but not brown.
  8. Add the wine and cook, stirring up the loose bits from the bottom of the pan. Reduce wine to about 1/4 cup which should take about three minutes.
  9. Whisk in the mustard. Add heavy cream and cook, stirring until the sauce is reduced to about one cup.
  10. Return meatballs to pan and simmer until they are cooked through (160℉).
  11. Per Wini’s recommendation, I served the meatballs with her Baked Cabbage With Bacon & Apples. It’s also easy to whip together. Let the cabbage bake while you cook the meatballs. I like to add splashes of red wine vinegar for some tang.

Connect With Wini:
Facebook for DSM Food Lovers: All Things Food DSM – Wini Moranville
Facebook for France Lovers: Chez Bonne Femme
Blog: ChezBonneFemme.com
Twitter: @winimoranville

The Villisca Ax Murder House

1912.

In 1912, year my grandma Dorothy was born, the Titanic sank and eight people perished at the hands of an ax murderer in Villisca, Iowa while they slept. To this day, no one has ever been prosecuted for the crime. There were no witnesses and neighbors had wandered through the house tampering with evidence before law enforcement could arrive. Plus, the crime occurred before the existence of DNA testing and a central database of fingerprints. The home began renovations in 1994 and joined the list of National Register of Historic Places in 1998. It often appears on lists of most haunted locations in America and featured on Travel Channel’s Ghost Adventures.

Naturally, I invited my college roommate Bre of Des Moines to join me on a trip to visit the Villisca Ax Murder House since she’s also fascinated by the unusual and the historical. Unlike myself, she’s levelheaded and not easily frightened as long as she never ever encounters any type of clown.

The Villisca Ax Murder House website portrays an isolated, ominous house beneath looming skies. Naturally, this is the scene we expected to find, and our expectations were only exacerbated by our two hour drive through remote, southwestern Iowa without a glimpse of a main street or town, except for the city of Atlantic.

The town of Villisca was not like what we had imagined. Our GPS guided us past stunning homes with sprawling verandas situated along streets lined with mature trees. We blinked twice when we saw a Casey’s on the edge of town and kept our eyes peeled for the ax murder house, thinking it couldn’t possibly be located this closely to a school or beautiful church. It totally was.

There is nothing particularly scary about the house based upon appearances alone. The carloads of families wandering around the property and waiting in groups for tours shattered our visions of pulling up to a quiet, eerie house and greeting a lonely owner for a tour. In fact, I had a difficult time taking a photo of the sign because so many parties scrambled to pose with it. Some merely smiled, while others feigned horror. The Ax Murder House was truly that busy.

Ax Murder House Watermarked

Our lighthearted Ghostbusters mood quickly turned somber at this front sign. We found that neither of us particularly liked it. The comic, Halloweeny font contrasted with the tragedy that occurred within the house in a way that made our stomachs feel funny.

Instead of waiting for a photo opportunity by the sign, we wandered into the gift shop and paid our $10 admission fee. “Is it always this busy,” we asked the owner? “It is,” she confirmed. Especially around Halloween.

We also passed on the souvenir Villisca Ax Murder T-shirts featuring the victims’ faces lined floating above the handle of an ax. Like the house’s sign, the shirts created much cognitive dissonance.

Gift Shop watermark

The owner instructed us to join the group on the picnic tables and wait for next tour. We poked around the grapevines growing around the trellis.

Waiting for Tour Collage

All of a sudden, a visibly upset teenage girl ran out of the house with her dad following close behind. She complained about getting “scratched.” It was a good thing I was too distracted by photographing the grapevines to look at the big scratch on her arm, because I would have nope’d my way out of there and waited for Bre in the car. The tour guide kind of shrugged and said such things happen.

The scratching incident did not scare anyone away, and so our guide began our tour by providing an overview of early 20th century Villisca and the crime. I was fascinated to learn Villisca’s population has actually decreased from 2500 to about 1,200 since 1912.

When the previous group exited the house, we entered in a single-file line and I made sure we walked in the middle. Our guide pointed out where the events of the murder took place and clarified that the furnishings were not original. We were allowed to explore the house and take as many photos as we desired as long as we did not walk onto the weak attic floor. With a wave and a chipper, “Have fun!” she left us to our own devices.

The two family photos on the walls are real.

Family photo watermarked

Everyone deals with unease and fear in varying ways. Bre and I treated the house like a grave site, moving through each room in a somber, delicate manner while others cracked jokes and nervously giggled.

Up the stairs watermarked

The house was so small that we walked upstairs in shifts. Each step bumped and creaked and when someone dropped their phone, we all jumped.

Upstairs Collage

One young man thought it would be funny to hide in one of the children’s bedrooms and jump out to scare a friend. Unfortunately, the person he launched himself at turned out to be someone other than his friend.

Bre and I didn’t linger very long inside the home. Simply put, we felt a huge degree of sadness. I also developed a headache, more influenced by the fact that I entered the house hyperventilating out of unease, than by any supernatural influence.

As the first ones out, we chatted with our tour guide, a Villisca resident, and asked her how the community feels about the Ax Murder House being the town’s main tourist attraction. She replied that the community used to feel less enthusiastic about their claim to fame but now appreciates how it cultivates tourism. Before she left to greet the next group of tourists, she suggested we peruse their binders of accounts written by people who spent the night.

This one gave us the most goosebumps.

Testimonial watermarked

The cellar doors are opened wide to invite guests to visit this most recently renovated part of the house. We walked beneath the house for a brief moment and stared out at the sky. “Wouldn’t it be strange if the doors suddenly swung shut?”I asked. Bre’s icy gaze said “no,” and we hightailed it out of there.

Cellar View

On the way home, we cruised around Villisca’s main street area. The Rialto theater and an open cafe caught my eye. Des Moines Chef & Restauranteur George Formaro recommends the pork tenderloin at TJ’s Cafe

Villisca Collage

So, what types of people travel to the site of an early 20th century ax murder, anyway? People who are simply interested in history or are fascinated by the unusual. Ghost hunters grasping for an encounter with the paranormal and people with a strong stomach for gallows humor. There are lots of people like us and we learned that we aren’t quite as strange as we had fancied ourselves.

Like Bre, my initial reaction to our visit to the Villisca Ax Murder House was to feel bothered that the actual site of a horrific murder is treated as a spooky, boo! attraction. But as macabre as a pilgrimage to this house may seem, another reality is that it’s bringing visitors to Villisca and ensuring that no one will forget these families any time soon.

Travel Information: Villisca, Iowa is located four hours from Mason City, Iowa, two hours from Des Moines & one hour from Omaha, NE. Tour season spans April 1st-November 1st, Tuesday-Sunday between 1-4 p.m. with the last tour beginning at 3:30. Admission costs $10. The house is also available to rent overnight for $428 for up to six people. Bre knows someone who rented the house with friends. He reported that nothing unusual happened, though one girl felt scared and slept in the car. I really can’t blame her. 

Regarding age-appropriateness, I saw families with youth that appeared to be as young as 10. Obviously, the subject matter discussed is graphic and disturbing. Frankly, I was disturbed by the teen who claimed to have gotten “scratched.” The grade-school version of myself would not handled a visit to this house well, as I remember how scared I felt visiting Ford’s Theater in elementary school. 

For further reading: Interesting article published in Salon: Blood, gore, tourism: The ax murderer who saved a small town by Nick Kowalczyk

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