Author: Katharine Fraser

Can you determine your own fate? Before extrapolating a lifetime, contemplate how you decide the fate of your day, any given day.

Happiness is Something You Decide Ahead of Time

I bought a sign that tells me so at a craft store. It rests on my bathroom vanity to remind me in the mornings who is in charge of my day’s outcome. That would be me.

A mantra sign in my bathroom!

Granted, something you cannot control can happen, but how you react is up to you too. How hard is this in practice? Very, especially when we get into routines and forget our own advice.

Last night, a friend shared a postcard on Instagram that reads:

Imagine If We Obsessed about the Things We Loved About Ourselves

Wow, I needed that reminder. I tend to create to-do lists with unattainable schedules and then beat myself up for not meeting goals. To be sure, these objectives need to be identified before anything can be accomplished with purpose and results. But, I must be mindful to reflect on accomplishments and experiences, large and small. How often do we celebrate the small moments? The incremental change?

This morning, I awoke with my to-do list front of mind and raced to the office to get going on it. I also reviewed affirmations of what I like about myself. What attributes do I have to contribute? What little things do I like? How do I shape my days? The day progress and things popped up unexpectedly, but things that are most welcome.

I had new experiences and met new people. I got back to my office and knocked out some work too. I’m mostly prepared for tomorrow, but not completely, and that’s OK.

My big goal for tomorrow is to carve out a little time in the afternoon for me, to stretch, to think, to smile.

Mr. Higgins, a.k.a., The Sage Leopard

I started this blog as a passion project to celebrate what I love most, including my dog, my cooking and my quality time outdoors. Life is ever evolving, which is wonderful. There are also constants, which for me include great cooking, dogs and laughter. Those are things I choose to celebrate.

What do I love about myself? Admittedly, it seems like a cringe-worthy contemplation, of someone self-centered and vain. Remember, though, we become what we choose and so to better ourselves we should visualize what we appreciate and what we want.

Our puppy knows how to be happy.

Good luck,

The Sage Leopard

Wintertime calls for soup and my favorites are Italian with ditalini, a little tubular pasta that lets the soup base slide right through. Pasta e fagioli is a broth-based soup with vegetables and tomatoes, and the eponymous beans. A typical bean for this dish is cannellini beans, a classic white bean that also goes well in soups with escarole. Tonight, I’m using cranberry beans, so named because of the cranberry-colored striping on these white beans and their pods. After they cook, these loose the cranberry color and appear a rouge beige color. They provide a wonderful consistency. Pasta e fagioli is a great Sunday dinner soup and a great dish for entertaining. I once served it for a football party and people could just ladle a cup or bowl as they wanted. Before I relate the recipe, here are the basic ingredients:

• Garlic, onion, celery and carrot
• Pancetta
• Canned tomatoes
• Canned or dried beans
• Veggie, chicken or beef broth
• Ditalini
• Parsley
• Grated Parmesan cheese

My father makes a fantastic pasta e fagioli, and I had thought he was following a cookbook recipe. Nope, he has it in his mind, so I took dictation from him once and labeled in my recipe binder as Pasta e Fagioli Off the Top of Dad’s Head. Well, the proportions are flexible!

Sorting cranberry beans

His basic recipe for a 15. oz can of beans had: 2 stalks of celery, 2 large carrots, half a big onion or a small onion and 2 to 3 cloves of garlic. He only used ¾ cup of tomatoes and 8 oz of pasta. Well, I was using a bag of dried beans tonight and realized I needed to roughly double the proportions:

• 1 bag of cranberry beans
• 2 #10-slices of pancetta
• 2 cloves garlic
• half a red onion
• six stalks of carrots
• six carrots
• 2 28 oz. canned of diced tomatoes.
• 16 oz. of vegetable broth, 1 small can of chicken broth
• An extra can of chicken broth is on hand, in case the beans absorb a lot of broth as they continue to cook.
• Shaved parmesan
• *16 oz. box of ditalini, but I’m only going to cook half in a separate pot of water.
• Fresh parsley to chop and add to soup when serving.

*After the main soup is fully cooked. I will fold it into the pot of cooked pasta, ladle by ladle to the get the ratio right and then reserve the rest of the soup in the freezer. This soup freezes beautifully without pasta. Frozen and then defrosted pasta is just terrible.

Slicing pancetta

Don’t do it. Instructions: Dice pancetta and place in a hot Dutch oven. Brown. Add diced carrots and allow to soften and meld with the melted pancetta fat. Add diced onion, garlic and celery. Stir, cover and allow to simmer 10 minutes to soften together. Add tomatoes and stir in fresh ground black pepper. Under no circumstances should you add salt because the pancetta is salty! Cover again and simmer tomatoes and veggies for another 15 minutes. Add beans. (I used the so-called quick cook method for the beans so they still needed more cooking to soften up. If you just use canned beans, they only need to be in the soup for about 5-10 minutes to absorb some of the flavor of the broth. The ditalini are separately boiled in fresh water, drained and then stirred into the soup. Hence, pasta e fagioli. Ladle into individual bowls and sprinkle over grated Italian cheese and chopped fresh parsley. If you want a little heat, sprinkle red pepper flakes on and stir. Buon Appetito The Sage Leopard

On a duck hunt, a cold, driving rain can make me wonder if I’m truly a hunter. My commitment is strong enough to get me out in the dark to set up and wait, but can be called into introspective question when my hands become so frigid that they are rendered useless.

It’s sort of like doubting your commitment to Christianity when you feel you cannot forgive Osama bin Laden. You have to keep trying. And, similar to a person of faith seeking to become what they pray, a hunter must stay. Or, in my case, bail when your fingers won’t shoot.

Duck habitat before the rains

My boyfriend must be warmer-blooded person because he stayed out in the rain by himself for another half hour, at least. By the time he returned to the truck, he looked shocked by the cold. While we were wearing appropriate clothing, including neoprene waders and Frogg Toggs, there’s nothing like a 47-degree soaking to dampen your enthusiasm. Honestly, if I’d been in a blind, I think I might have enjoyed it. (More on that later.)

Instead, after more than a couple of hours, I ended up sitting in the truck watching an Alton Brown video of his visit to the Garden & Gun office kitchen. How did this happen? The road to hell was paved with good intentions. Yesterday afternoon, we scoped out or location and found what appeared to be the perfect spot to set up a blind. We used garden stakes and camo tarp and wrap. We took of some brush and set it up in front. When we got back to our hotel, the rain began.

Setting up the blind the day before the hunt

In the morning, we were excited despite the rain. We got back to our spot and hoofed through muck down the dirt levee until we reached the blind. We nestled under our blind. A wind kicked up and the ducks started flying in. So exciting! So very exciting until the wind kicked up the tarp, a.k.a., poncho above our heads. The poncho began wildly and loudly flapping, and spooking the ducks. Now, we desperately yanked down our blind and split up to stand in the reeds.

I could not see. I moved back and sat on the ground behind the reeds. The rain was pelting my face. I tried to find the happy medium between shielding my face and being able to see. Maintaining any semblance of peripheral vision was a challenge. If I looked up, the rain poured over my glasses.

This is when idiomatic expressions and their etymologies come to mind. Something blew our cover? Yes, our actual blind blew its own cover. Sitting duck? The one that came closest to me had landed and sat on the water a moment — until it realized it had joined a decoys party.

When we gave up, I held the gate open for Byron to pull through with the truck and two other trucks were coming through. One tailgate was full of ducks. I felt stupid. We gathered to compare notes and the successful party harvested a total of 11. I told another hunter about our fatal error with the flapping blind. He commented that they weren’t really flying today, which was a polite way of consoling a loser. The man with the tailgate full of birds remarked, “you’re a hell of a woman to be out here.”

View from my seat on the edge of the pond in the rain.

I don’t normally play the woman card, but I gotta wonder if I man would be too macho to write a blog admitting he got to cold too keep hunting. It may not be a gender thing, but I am a creature who loves comfort. I’m the type who likes to get into jammies around 8 p.m., wrap up in a fleece blanket and curl up on the couch with the dogs. They love being outdoors too and know when it’s time to come in to cuddle.

As for our next hunt, tomorrow morning, we are going to get out even earlier before they start flying and hope it is raining a little less.

The Sage Leopard

Growing up, I liked to flip through my parents’ cookbooks, especially to look for baking recipes. In 8^th grade, I crafted a cookbook for a history project, writing out in calligraphy on parchment paper “receipts” from the Colonial Williamsburg era. I even cooked a meal from these 18^th century receipts for my English and History teachers. Judging by the looks on their faces around the dining room table, I may have overdone it with the nutmeg and other spices for the meat.

When we would take the long drive from New Jersey to South Carolina to visit my grandparents, my palate opened up to new tastes, including grits. My grandmother, also a native of New Jersey, had a stack of Southern Living annual cookbooks. I would pull them off the shelf and flip through the recipes, admiring the pretty pictures and imagining being a grown-up cooking a roast or baking a Bundt cake.

Grandmother took note of how much I liked the cookbooks and told me I could have them someday. Fortunately, she had many more years after that to enjoy her kitchen and home. After she passed, my father related he could not find the cookbooks, but he brought me her colorful mixing bowls, which I cherish and use just about every day.

As a grown-up, I’ve subscribed to different cooking magazines, but my favorite is Southern Living. Maybe because they are accessible recipes for the home cook and for everyday dining rather than elaborate masterpieces for culinary artists. Or maybe because I like to flip through the magazine and see pretty pictures of homes, travels and recipes. Moreover, I love them because they remind me of visiting my grandparents in South Carolina. I was, and am, so taken by cypress trees, Spanish moss, palm trees and alligators.

This Thanksgiving weekend, my eldest sister recalled a family road trip from New Jersey to Texas and back with multiple stops in between. It was summertime and their sedan lacked air conditioning. It turned out my mother realized in Houston that she was pregnant with me. We all think it’s funny that I moved to Houston as an adult.

When I first arrived for business, I saw palm trees, which made me so happy. And, yes, we too have alligators, but fortunately I don’t see them unless I go to a nearby state park. Still, some neighborhood kids claim to have seen one in our subdivision retention pond and they do hang out in our bayou. I let my dog swim in the pond, but not the bayou, and keep a wary eye on the situation.

We just got back from a road trip we now take at least once a year to North Georgia, where my boyfriend’s family is from on both sides. An important errand was to the grist mill to pick up bags of grits and cornmeal. The real deal stone-ground grains cannot be beat.

While in Georgia, we also returned to a cousin’s home. I stood in the kitchen admiring her cookbook collection, including a stack of Southern Living annuals. When I told her about my grandmother’s collection, she immediately said I could have her Southern Living cookbooks.

I agreed to take them, but said she can have them back anytime. In the meantime, I have a lot of flipping pages to do! I usually let my magazines stack up for a few months and then go through to tear out the pages of recipes I want to keep in a binder. Now, I have the books to read!

I just pulled out the 2000 one and the first page I opened is about “The Fruitcake Tradition.” I’m not so sure I want to try that, but appreciated the introduction to the recipe notes this is in tribute to a grandmother. Ooh, what about prosciutto bruschetta with cantaloupe chutney?

From the 1984 book, there is a basic crepes recipe. I was just telling my sister about my crepe maker! There is also a section on how to use a food processor to save time when slicing vegetables and fruit. If you lived in the 1980s, you’ll reminder how the Cuisinart took American’s kitchens by storm. I actually have my grandmother’s machine and love it.

I may never have to look up another recipe online with this array of cookbooks serving an encyclopedia of making everyday cooking grand. I’m so excited and will likely share some of my discoveries with you on this blog!

The Sage Leopard

Growing up, my Dad worked for decades in Midtown Manhattan and his stress would dissolve as he sauteed garlic in olive oil, stirring with a wooden spoon in one hand, a glass of wine in the other. This is what makes my father truly happy: cooking good food for people he loves.

We had a lot of rules growing up: no bare feet outside (ooops), clean up after yourself, do your homework, eat dinner together. The greatest insult would be to arrive late for Dad’s dinner, which he cooked by dutifully following every step from Marcella Hazan, the doyenne of Italian cooking.

The aroma of garlic in oil is transformative. I could have a really cruddy day, but feel like a new person after wiping down the counters, tidying up the kitchen and starting dinner with garlic and oil. Yesterday, it was diced ginger and garlic in peanut oil. I improvised a meal by adding carrots, green onions, green peppers, curry powder and other spices as well as ground venison. In another pot, I boiled water and tossed in quick cook noodles and bean sprouts. I strained out the noodles and sprouts and tossed them into the meat and veggies mix. What made this wonderful? The crunch, the meat and the aroma of the spices. There was more than one curry powder, by the way.

If I don’t know what to cook or think, I’ll just open the pantry and start sampling smells from spice bottles. Maybe it’s the memories that are conjured up or completely new inspiration. If you really need a lift, take a whiff from the bottle of vanilla extract. The scent makes me think of my mother, who likes to put vanilla in pancakes, brownies and her smiles. Mom really likes baking cookies and brownies. The smile is indelibly impressed and I feel it open across my face when I pull goodies out of the oven. I just made banana-pineapple muffins and the scent is so comforting.

My grandmother passed away two years ago this Thanksgiving, and I reflect on her memory often. I can still remember the scents in her home for Sunday dinners. The artichokes and olives on a dish before dinner. The tomato gravy that had cooked on low for hours. The way the fresh ravioli smelled when we opened the box. The almond cookies lent another scent to the festivities. I think of all those things when I make my venison meatballs by borrowing from her general recipe. For her meatballs, use 1 egg per pound of meat, Italian breadcrumbs (“but not too much”) and freshly chopped parsley. For venison, add another egg to better bind the lean meat.

Every time I drop tomatoes in saucepan with garlic and olive oil, the colors and aroma bring me home, back to Grandma’s and back to my parents’ old house. Nowadays, most likely, I’m stirring with a wooden spoon in one hand and a glass of wine in the other.

Buon appetito!

The Sage Leopard

Social media can truly save the day for stray dogs. This is the story of how we adopted our second Catahoula Leopard Dog puppy from the county shelter. Our love for Buster began with a shelter video posted by volunteers to a Facebook page for the pound. A woman in the region then shared the video to a closed group on Facebook for Catahoula owners. That’s when my Saturday morning and life changed. I saw this trembling creature and knew we had to go spring him.

Earlier this year, we lost our old Chester B. to ravages of cancer and his younger brother Higgins was despondent. We’d been conferring on the right time to get another dog and my boyfriend wanted to hold off. That is until he saw the compelling video of the shaky puppy at the pound. That prompted him to push back a meeting with a man about a dove lease. We later showed up for the hunting lease meeting at a Buccee’s with our new puppy wrapped in a towel from the shelter.

The puppy was an estimated 4 weeks old and weighed 5 pounds, but we were guessing a lot of that initial weight was from worms! His little body was terribly distended from worms. This displaced his center of gravity so when he tried to walk forward, he ended up knocking his forehead on the ground. By Sunday morning, our concerns grew for his health.

To put it delicately, there was an environmental disaster in his crate. Live worms came out of poor puppy. This was after his first dewormer dose. Without getting into further revolting details, we made sure his go time was in the front yard and not in the backyard where Higgins plays. Buster was discomforted and even looked a little scared. I could not wait for our Monday morning appointment with our regular vet. Dr. O. set the puppy on the right track with another kind of dewormer, an antibiotic for a skin condition, other medication and well wishes for the addition to the family.

The vet also estimated Buster was actually six weeks old and would likely reach 50-60 pounds when full grown. Just looking at his paws, we wonder if this is a low estimate for his adult size. Sometimes when he stretches after a nap, he appears taller.

He has been growing like a weed, gotten healthy and begun his life of adventures, starting with the backyard.

He has learned leash walking, sit, stay and lay down. He previously obeyed fetch, or “bring it,” but now relies on his own discretion with that command. We will seek to reinforce “bring it,” especially as we want to take him bird hunting. Before we do that, a lot more training steps and phases are in order.

He is now a little over four months old and weighs closer to 30 pounds. He is thriving. He’s also eating my shoes and clothes. The good news: he has stopped gnawing on my hands. He’s learning to bay and starting to boss around Higgins, our four-year-old Catahoula/Foxhound mix.

This is the second time social media saved the day for dogs at our home. A lost mother-daughter yellow lab pair showed up and their family saw my post on a lost & found page. We have had several dogs turn up here and the previous owners said there is something about this house that draws them in — maybe because they just like it here. Buster and Higgins, our pound puppies, love it here.

Moral of the story: Adopt a shelter dog. There is so much love at the pound!

The Sage Leopard

When you think of hunting and the great outdoors, do you think of ginger curry with venison meatballs? How do these things spring from my brain?

I have had the benefit of living in Houston, Texas the last 10 years and Houston is home to a lot of Asian cuisine as well as hunters. I’ve always liked Thai curry and the sort of Indian-inspired curry you might find served with chips in an Irish pub.

Curry meatballs served with cilantro

I never really went out of my way to get curry until I had the privilege of spending a month in Singapore. I quickly became obsessed with all the different Indian and Thai curries I could get my hands on. Some nights I would decide to eat light at dinner time, head to the hotel with a yogurt, sit quietly in the room and hear the voice of a green curry down the street calling out my name.

The curry was in a food stall stacked along an alley with a nice smattering of cuisines. The worst was the time I opted to order a Tiger beer from the bar a step from the curry stall only to remember that alcohol is almost prohibitively expensive in Singapore. Once the curry addiction was set, I found myself ordering it all the time at lunch back in Houston.

Then, a British expat friend came to visit and she made an Indian curry. Next, my boyfriend’s father remarked that eating a curry once a week is healthy. I started experimenting. The beauty is you can make it up as you go along and not go wrong. Still, I was truly inspired by a Bon Appetit recipe I bookmarked. The picture is mesmerizing due to the rich, deep orange color of the curry.

Using the immersion blender on the curry sauce

Now, here is the key distinction: I used ground venison to make my meatballs. Venison from deer I harvested last January. I have come to love venison because it tastes good, is satisfying without being filling, Because it is lean, you need to add more egg to bind the meat into balls.

The second departure from the recipe I recommend is using a food processor and most definitely not a blender to puree some of the initial ingredients, such as the scallions. (UPDATE: I just made this a second time and used an immersion blender in the cooking pot. See elaboration below.*) First thing first, review the ingredients and decide what you will use and need. The magazine recipe called for 2 pounds of ground beef. I wasn’t about to commit 2 lbs. of venison to an untested recipe and opted to try it with 1 lb. Thus, I needed to cut this recipe in half.

Meatballs:

• Olive oil
• 3 scallions
• 1 jalapeno
• 3 garlic cloves
• 1 inch ginger root, peeled (I used the full amount)
• 1 tablespoon (just used juice of 1 lemon)
• ½ tablespoon garam masala
• ½ teaspoon ground coriander
• ¼ teaspoon ground cumin
• ¼ teaspoon cayenne pepper
• 1 lb. of ground venison
• 2 eggs (I always use 2 eggs per pound of ground venison)
• 1 ½ tablespoon plain yogurt
• 1 teaspoon kosher salt

Curry sauce:

• 1/8 cup olive oil
• 2 onions (I used one red, one sweet)
• 5 garlic cloves
• another 1 inch chunk of peeled ginger
• 3 dried chiles de arbol (oops, I used 3 instead of 1 ½)
• 2 tsp. curry powder
• 2 tsp. ground cumin
• 2 tsp. ground turmeric
• 1 ½ tablespoons ground coriander
• ½ teaspoon black peppercorns
• 1 14.5-ounce can crushed tomatoes
• 1 bay leaf
• ½ tablespoon Kosher salt

Adding curry spices to onion and garlic

Recognize that if you halve the recipe, that always throws off things. In other words, when you adapt a recipe, you make it your own. I used the full amount of tomatoes instead of half because what am I going to do with half a small can of tomatoes. Also, I had to add water to the first step because the ingredients did not blend. Then, I had to strain that mixture to get out the extra liquid. Toward the end, after I used the outboard motor to blend the sauce (an immersion blender), I found the taste too spicy hot and added a can of lite coconut milk. The result was an outstanding tasting curry with more volume than needed for the meatballs. The excess sauce was stored separately and eaten with toasted French bread for lunch.

*UPDATE: I just made this again, this time the full recipe with 2 lbs. of ground venison and a 28-oz. can of diced tomatoes. To better bind the meat, I used half a sleeve of crushed Ritz crackers. I also swapped out scallions for sweet onion and skipped the dried peppers. I also used Meyer lemon juice (we have a tree).

Try it!

Cheers,

The Sage Leopard