Apa de Camarão – Shrimp Cake


I wanted to share this recipe of Apa de Camarão before Thanksgiving as I thought it would be nice to jazz up the bread stuffing to make a lovely lightly sweet and spicy Shrimp Cake/Pie. This Goan Prawn Cake or Pie is not made too often and not found in restaurants but in the homes of those who were born during the Portuguese era.

apa-de-camarao-prawn-pie-bol-de-camarao-recipeApa de Camarão (Prawn Bread) is traditionally made with overnight soaked rice that is ground with fresh grated coconut, coconut toddy( you can read more here) and nutmeg. Bolo de Camarão (Prawn Cake) is the same but made with lightly sweetened flour batter. Since both seemed as too much work, I decided to come up with a cheat version where the batter is less complicated and since Indian food does have a reputation to be complicated and time-consuming, this was a great way to maintain…

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Horchata and Blue Moon Horchata Ale

Horchata is a traditional Mexican beverage. It is flavored with cinnamon, (and sometimes vanilla, lime, cloves, anise) and sweetened with sugar (or honey). Horchata’s base can be rice, or a combination of rice, nuts and seeds.  The rice, nuts or seeds are ground and mixed with water to make a milky looking drink.  There are many combinations of ingredients to be found when searching the internet for recipes.  Milk and coconut milk are also common additions.

Authentic Mexican restaurants will serve a Horchata beverage, each I have tried is slightly different but equally yummy.

I love the stuff.

Imagine my delight when I found out that the Horchata flavors were recently incorporated by Blue Moon into a wonderful tasting ale!  This is being billed as a “Cinnamon Horchata Ale” and lucky me, one of the test markets is Colorado!  Yippee!!


Here is a sample recipe (the nonalcoholic type ha-ha) but there are tons of them on the internet so go there for more ideas:


  • 1 cup long grain white rice, uncooked – raw
  • 2 cups (some recipes skinless) almonds (or 1 cup almonds and one cup coconut flakes)
  • 1 -inch piece cinnamon bark (or ½ tablespoon ground cinnamon)
  • Lime zest to taste – optional
  • 8 cups water (or part milk or coconut milk to taste at finish)
  • 1/2 cup sugar (or honey to taste)
  • 1/4 teaspoon vanilla extract
  • Ice cubes


Wash and drain the rice. Grind the rice and almonds with some of the water (2-3 cups) in the blender about one minute).  Add cinnamon bark (other spices), lime zest and water until you have about 4-5 cups water and let sit overnight.  Here some of the recipes bring mixture to boil and lower heat to simmer for about 30 minutes.  Here some recipes blend rice mixture a second time until smooth using a blender.  Strain Horchata with a strainer or cheesecloth.  Now add your sweetener, vanilla and more water or milk or coconut milk and blend until sweetener dissolved.  Serve over ice.

There were so many recipes, I think each family and each restaurant has their own.  A few of the recipes did not have the draining step.  I have a Vitamix blender so I am going to try to really blend up the rice and nuts and only use water, no milk or coconut milk.

Yoga in the Sanctuary


Our Yoga group practices in the small sanctuary of Simpson UMC.

The stained glass windows and shoji screens make for a serene setting for our practice.


We start our practice with a trio of “Oms”.  The Oms are to bring our focus to the group, send all worries to the top of the doorway (where they can be retrieved upon leaving or left to dissipate on their own) and remind us that for the next hour and a half we are there to support each other and to practice self-care.

We have supported each other on some trying journeys and we continue to grow as a caring and loving group.  Thank you fellow Yogis!




Marc Steuben’s Taiko Drum Update

Hi everyone – thanks to all your work, we have two new drum heads! Photo
is attached. These are dry now, so all I need to do for the heads is do
some lacing and drill the rope holes. We have the body, but it will need
some work too, so maybe in a couple of weeks or so I’ll bring everything
to class and we’ll put it together (much easier than making the heads)

See you all this Saturday at 9:30 for regular class. We’ll keep working on
up Matsuri and Renshu rounds.


drum heads dried

Keiro-no-Hi at Simpson UMC

Respect of the Aged Day, or Keiro-no-Hi, was established as a national holiday in Japan in 1966 to express respect for the elders in the community, to recognize and thank them for their contributions to society, to celebrate their long lives and offer special gifts to bring even more longevity to their lives.  It was initially held every September 15th but since 2003 it has been held on the 3rd Monday of every September.

At Simpson United Methodist Church we celebrate Keiro-no-Hi in the fall.  This year it was held on October 26th.  A celebration luncheon was provided for those in the Simpson community that were 80 years of age or older.  The ladies made baked salmon and an asian chicken salad and the congregation contributed special dishes to share.


The special gift this year was Manju, a Japanese dessert. The outside is made from sweetened rice powder or sweetened pounded rice and inside is a delicious filling of anko red bean paste made from boiled azuki beans and sugar or other similar bean paste.  The children of the congregation and their Sunday School teacher folded many origami boxes and inside was placed a Manju and an individually wrapped green tea bag.



imageThe congregation of Simpson UMC truly appreciate and respect their elders.  We are especially thankful for their establishing the Simpson community so many years ago.  All look forward to this celebration each year and we are grateful for the opportunity this particular mini festival allows in that all are able to reconnect and bond with each other on this special day.