A Foreign Circus Christmas

This year comes to a close and for many of us, the inevitability of change is the only thing that keeps our eyes on the prize whether that be freedom or some other distant hopeful. Finally the coined team name of "foreign circus" has officially been doted upon us adventure seekers slash English teachers living here in South Korea. After a cold snap that left us longing for nopales and daily avocados had passed, we were able to sneak in a daring mountain excursion. High above the friendly metropolis of Seoul, Suraksan mountain spared our souls and let us frolic upon its giant granite belly for the evening. My Mad-rock soles danced delicately on the 90 foot white washed run-out slab and furious crack fingering followed suit as we chased the shadow of the setting sun. Finally some climbing pictures worth sharing.

Christmas was spent in the company of some sweet folk and food was graciously shared. Although the recipe chosen, "Cashew Bake" called for the oven we just didn't have, our pan fried mock imitation was delicious just the same.

For the Roast:1 cup margarine2 large onions, finely chopped 3 cups unroasted cashews 1 1/2 cups white bread, crusts removed 3 large cloves of garlic 1 cup water or vegetable stock salt and pepper nutmeg 2 Tbsp. lemon juice For the Stuffing: 3 cups bread crumbs 1 cup margarine 2 small onions, grated 1/2 Tsp. each thyme and majoram 3 Tbsp. parsley, chopped

• Preheat oven to 400°F and line a greased 1-lb. loaf pan with a long strip of greased nonstick paper. • Melt margarine in a medium-sized saucepan, add the onion and sauté until tender. Remove from heat.• Grind the cashews in a food processor with the bread and garlic and add to the onion, together with the water or stock, salt, pepper, nutmeg, and lemon juice, to taste.Mix all stuffing ingredients together.• Put half the cashew mixture into the prepared pan, top with the stuffing, then spoon the rest of the nut mixture on top. Dot with margarine.• Stand the pan in another pan to catch drippings and bake for about 30 minutes or until firm and lightly browned (cover the roast with foil if it gets too brown before then).• Cool for a minute or two, then slip a knife around the sides, turn roast out, and strip off the paper. Makes 8 Servings

If you try this recipe with an oven, let me know how it goes...