With just four Live Oaks (Quercus agrifolia nee) in my backyard, I will usually rake up 2 to 3 wheelbarrow loads of acorns every fall. Until I started reading about Maidu Native Americans that lived in the Granite Bay area of California, I hadn’t considered acorns as a food source. After I had documented numerous Native American acorn grinding-hole sites around Folsom Lake, I figured that I should try and prepare some acorn mush that was a staple of the Native American diet prior to the gold rush of the 1850s.
I’ll admit that I’m addicted to flavored water. For years I have been buying Aquafina Flavor Splash and recently started purchasing Mio Orange Tangerine Liquid Enhancer concentrate. When I looked at the ingredients of these two products I realized that I could make a similar concentrated to flavor water at home. While my home brew chemical mixture isn’t quite as perfect as the store bought products, it tastes good and it’s fun to tinker with the ingredients.
Several years ago I discovered that roasting vegetables was relatively easy and quite flavorful. While I roast roots as part of a vegetarian main dish, they can easily be a side accompaniment with a meat selection. Roasting root and stalk vegetables really concentrates the flavors and the fiber provides for a filling meal. Best of all for this old man, the hardest part is just cutting up all the roots.
I’ve dealt with my fair share of physical pain over the years and am not given to visiting a physician unless it involves blood. However, when I started to bend over and fall to my knees with abdominal pain, I figured my body was telling me something. The doctor ordered a routine stool test to check for cancer which came back negative. It was at that point that I knew I had to change my diet or continue to cramp up and fall to the floor in an impromptu prayer ritual.
I was making this vegetarian baked wrapped thing before I knew it was called Stromboli. For me, I liked the sweet and tangy filling punctuated by crunchy veggies wrapped in chewy dough. In the fashion of “Old Man Cooking”, it doesn’t take that long to make, it’s vegetarian, but not low cal.
The combination of wanting a hearty vegetarian meal with a rich Hollandaise sauce resulted in this concoction. Some people will classify as a dinner recipe, others will shake their heads. It’s filling, tangy and versatile. The Hollandaise sauce is a nice alternative to the heavy cheese sauce I normally make. I can easily see adding some chicken to it.