PB&J's

I've taken PB&J for granted for too long. It's just so basic in my mind that I forget it's a novel treat for Japanese. 

For September's culture class, we taught about school culture: lunch ladies, "A+"s, jungle gyms, detention, etc... But the highlight of the day was teaching these housewives how to make "American box lunches."

We scrounged supplies from various stores around the neighborhood to make a quintessential "cold lunch." PB&J, carrot coins, goldfish crackers, chocolate chip cookies, and a juice box. 

Not nearly as pretty as Japanese boxed lunches, but it tastes like home and that's all that matters. 

The reaction was one of surprise, confusion, and delight. When I asked what they thought of the lunch both women agreed it was "mezarashi" (new, novel, strange, unusual). Never before had the ladies eaten peanut-butter AND jelly together on a sandwich; only one or the other.  The carrots also were met with skepticism. Although they ate them, I think it was out of politeness. Perhaps raw carrots for a snack take some getting used to. 

Over all the box lunch was a hit. One student bagged up her leftovers to share with her daughter. 

Culture Class: 4th of July

Stephen has been teaching a monthly American culture class to his English students in Chitose. In the past he's talked about things like St. Patrick's Day, Easter, and Mother's Day. Each lesson shares the historical origin, modern celebration, and vocabulary & phrases that go along with it.

This month, the class was focused on Independance Day. 

When Stephen's mom visited, she brought lots of fun red, white, & blue goodies for class.

The ladies we're blown away by our modern celebration of our nation's independence. 

So much red, white, and blue!

I made blue raspberry jello and topped it with whipped cream and a cherry to be festive. I was pleased to learn that they enjoyed their first bites of the classic american dessert. One student even asked me how I made it, asking for specific ingredients. "Did you add lemon juice?"

I smiled and explained that Jello is the easiest dessert in America; just open the box and add water.

Our students showing off their treats

Jillian made an appearance in her 4th of July finest.

a very patriotic diaper change :P

Besides all the sweets and laughter, my favorite part of the class was discussing the preamble of the Declaration of Independence. 

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness."

It was interesting discussing how the idea of being created equal by God shapes American culture. We decided this line has a lot to do with why Japan and America are so different. In Japan, even the language is structured around the idea superior and inferior. Showing respect is a very important value. Americans are often seen as disrespectful from a Japanese perspective because we interact very informally with our superiors and people older than ourselves. After discussing with the group I think we do this because at the core of our national identity, we see all people as equal, not more or less important, and our language and interactions reflect that. 

I always have such a great time with our Chitose ladies. I am eager for the day when they recognize that they too were created by God. I'm looking forward to our next culture class and what truths we can share!

*If you have an idea for an American culture class, leave a comment. We're always open to imput and ideas. :)

An Early Christmas Lunch

Today, we had a Christmas lunch with our students in Chitose.

I racked my brain for some Christmassy thing to make. Thanksgiving is easy. The menu is pretty standard, with a few variations depending on your family. Christmas dinner, though, is different for most every American I ask.

I ended up making beef stew with biscuits. I don't think I've every personally eaten beef stew for Christmas dinner, but it felt American and homey, (and it was super easy because of my crockpot) so it fit the bill.

After class, we brought in the food.

It was a meal of firsts: first time eating biscuits, first time seeing a crockpot, first time having American beef stew.

It's been so nice getting to know "our Chitose ladies" over the past few months. Sharing this meal together was a nice way to grow in relationship and spend time together before the new year.

If you're interested in making the stew or biscuits, here are the recipes I used along with a note or two.

Apple-cider Beef Stew

(Credit: Taste of Home)

*When I make this next time, I'll decrease the apple juice and increase the beef broth by equal parts

Ingredients

• 4 cups frozen vegetables for stew (about 24 ounces), thawed
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 1 tablespoon dried minced onion
• 2 envelopes brown gravy mix
• 2 tablespoons onion soup mix
• 2 teaspoons steak seasoning
• 1/8 teaspoon ground cinnamon
• 2 pounds beef stew meat, cut into 1-inch cubes
• 1 can (14-1/2 ounces) beef broth
• 1-1/4 cups apple cider or unsweetened apple juice
• 1 can (8 ounces) tomato sauce
• 1 bay leaf
• 3 tablespoons cornstarch
• 1/3 cup cold water

Directions

• Place the vegetables, water chestnuts, mushrooms and onion in a 5-qt. slow cooker. In a large resealable plastic bag, combine the gravy mix, soup mix, steak seasoning and cinnamon; add beef, a few pieces at a time, and shake to coat. Add to slow cooker.
• Combine the broth, cider and tomato sauce; pour over beef. Add bay leaf. Cover and cook on low for 6-7 hours or until meat is tender.
• Combine cornstarch and water until smooth; stir into stew. Cover and cook on high for 15 minutes or until thickened. Discard bay leaf. Yield: 12 servings.

Drop Biscuits

(Credit: All Recipes)

*These were a hit! I'm looking forward to making them for Christmas Eve dinner for Stephen and me.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1/2 cup shortening
• 2/3 cup milk
• 1 egg

Directions

1. In a bowl, combine the first five ingredients. Cut in shortening until the mixture resembles coarse crumbs. In a bowl, whisk milk and egg. Stir into crumb mixture just until moistened. Drop by heaping spoonfuls 2 in. apart onto an ungreased baking sheet. Bake at 450 degrees F for 10-12 minutes or until golden brown. Serve warm.