We're trading in one windy city for another—Bob's taking the show to Chicago: home to Rahm Emaneul, Buddy Guy, Mike Royko, Tina Fey, and Oprah. Instead of walking to the West Acres Mall, I'll walk to the Magnificent Mile, instead of lunching at the Food Court there will be dinner at Next, instead of the Fargo Forum, I'll read the Chicago Tribune. Bob faces thirteen hour days at the University of Chicago Medical Center and yet another new curriculum. Sounds like I'll get the best of the deal, doesn't it?

As my time in Fargo is officially waning, I made another stab at finding Fargo's soul. My second try at a North Dakota bus experience was more successful and after ten minutes at the bus stop (a long ten minutes in that prairie wind) I was on board. My bus driver Staci-with-an-i (loves her job!) could be the poster girl for mass transit. She braked softly, did not lurch, greeted every rider, helped with each special need, and provided me with a voice-over during our time together. She narrated as she drove, pointing out the high spots in West Fargo (which were few) and sharing her life story. She recently accepted a job as a shuttle driver at Disney World and is moving to Orlando, her parents (Dad's also a bus driver) are sad but understand her desire to see what's out there, she went to NDSU (didn't like it), has a three-year old daughter (who is "excited beyond words" about the move), and she doesn't like Moorhead (goes there only because Minnesota has no sales tax).

Staci-with-an-i toured me around Fargo, dropped me off at the mall, and said, "Meet me back here at 2:00." As the mall is only a brisk twenty minute walk from the apartment, I go there often for lunch (barely average). Today I went to Rising Bread, a grilled sandwich and soup cafeteria. I chose a grilled vegetable on 7-grain with Emmentaler cheese and wild rice chowder. The comfort of a grilled cheese sandwich on a cold, blustery day can not be exaggerated.

So I guess I've come to grips with my Fargo phobia. Once again, I have to expend energy and invest time in order to find the authentic in any environment.

By the way, I found the Ethiopians. They were on the #22 bus and told me where to find a good Berbere spice mix.


Staci-with-an-i





The #22 bus



Fargo's Roger Maris Museum




West Acres' Mall Aquarium




Grilled vegetable sandwich and wild rice soup




We're reducing  the load, so I'm  using up a sack of quinoa. The wonders of quinoa also cannot be exaggerated.

Quinoa combinations:

Turkish:  2 chopped tomatoes, ½ cup chopped red bell pepper, 1 cup chopped parsley, ½ cup chopped fresh mint, 2 tablespoons lemon juice, 1 tablespoon red pepper paste, 1 tablespoon olive oil, 1 tablespoon sumak, 1 tsp. paprika

Green peas or edamame beans & lemon: 1 cup frozen peas (cover with water and let stand for 5 minutes, then drain) or cooked edamame beans. Stir in ½ cup chopped fresh parsley, 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon zest or 1 tablespoon. minced preserved lemon, and salt & pepper to taste.

Dried fruit and nuts: 1/3 cup chopped dried fruit (cherries, apricots, apples, blueberries, cranberries), 1/4 cup chopped toasted nuts (walnuts, pecans or pistachios), 3 tablespoons orange juice, 1 teaspoon olive oil, and salt & pepper to taste.

Hard cheese & vinegar: 1/4 cup freshly grated hard cheese (Parmesan, Romano, Kasseri, Pecorino, Queso Cotija), 1 tablespoon butter, 2 teaspoons vinegar (Balsamic, red wine, rice vinegar, cider, raspberry), and salt & pepper to taste. Melt butter until foaming, add 1 tsp. minced garlic and ¼ tsp. red chile flakes, saute 30 seconds. Remove from heat. Pour over cooked quinoa, add Parmesan cheese, vinegar, salt and pepper.

Citrus & herb: 2/3 cup coarsely chopped fresh herbs (parsley or cilantro or basil or mint or a combination), 1/3 cup chopped scallions, 2 tablespoons lime or lemon juice, and salt & pepper.

Mediterranean: 1 chopped medium tomato, 1/4 cup chopped olives (Kalamata, green, Nicoise) or capers, 1/2 teaspoon Herbs de Provence, and salt & pepper to taste.

Mint & feta: 3/4 cup sliced scallions, 1/4 cup each finely crumbled feta cheese and sliced fresh mint, and salt & pepper to taste.

Parmesan-dill: 1/3 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh dill, 1 teaspoon freshly grated lemon zest or 1 Tbs. chopped preserved lemon, and salt & pepper.

Spicy & sweet sesame-soy: 3 tablespoons rice-wine vinegar, 1 tablespoon soy sauce, 1 tablespoon minced fresh ginger, 1 tablespoon sesame oil, 1 teaspoon each chile-garlic sauce and honey or agave, and 1/4 cup chopped toasted cashews or peanuts.

Spinach/arugula & soft cheese (fresh mozzarella, dry ricotta, queso fresco, mizithra): 3 cups chopped baby spinach (or arugula); cover with boiling water and let stand for 5 minutes. Drain well and dry with a paper towel. Add cheese, season with salt & pepper.

Tomato tarragon: 3/4 cup chopped tomatoes or 2 Tbs. chopped sun-dried tomatoes, 3 tablespoons minced fresh tarragon (or parsley or thyme or combination), 2 tablespoons chopped red onion, and salt & pepper to taste.

Vegetable & rice or cooked bean: 1 cup chopped vegetables, cooked until tender (zucchini, broccoli, cauliflower, green beans, sweet potato), ½ cup cooked rice (brown, regular, basmati) or cooked beans (black, cannelini, small white), 2 Tbs. minced shallot, 1 tsp. minced garlic, 1 Tbs. lemon juice or vinegar, 3 Tbs. olive or salad oil, salt & pepper.