All That Glitters
By Tim Hazell
Salt, flint, quetzal feathers, coca, steel axe heads, beads, pelts, ammunition, hoes, tobacco, saffron, whisky, cocoa beans, slaves, nails, wampum, amber, beads, cowries, eggs, silk, ivory, jade, obsidian, cotton, rice, corn, oxen, wool, rifles, horses, bullion, rock crystal, turquoise, ultramarine pigment.
The above list includes commodities and elite items that have been used as currency, or “money,” by world cultures for millennia. Origins of primitive commerce began with barter; goods of one economic and climatic zone being exchanged for desirable commodities from other regions. Local markets provided outlets. Gold and silver ornaments worn on the body were portable displays of dowry. Voodoo lore includes prescriptions for acquiring riches, as does this old creole recipe for “money drawing.”
Charged “Gris Gris” Bag
1 green bag
1 buckeye nut
1 tablespoon of five finger grass
A few coins
Repeat the following phrase: “Money flow, bring it directly to me. No more financial woes, I will be free!” Wear charged “gris gris” bag as a necklace until desired wealth is attained.
The “potlach” or feast, as practiced by Haida, Kwakiutl, and other Indian nations along Canada’s northwest Pacific Rim reached heights of extravagant ostentation, flaunting abundance and status. Banquets provided opportunities to entertain guests with grilled whole sockeye salmon and delicacies such as raspberries. This recipe for fish in cream sauce will add a touch of indulgence to your next potlach!
Fillets in Cream Sauce with Raspberries
2 firm fish fillets
Salt and pepper to taste
2 tbsp. oil
1/2 tsp. black pepper
2 pieces thinly peeled lime zest, shredded
1 small onion, finely chopped
1 clove garlic, minced
2/3 cup white wine
4 tbsp. heavy cream
1-2 tbsp. flour or cornstarch
1 tsp. brown sugar
Squeeze of lime juice
Chopped Italian parsley, rosemary and dill
Fresh raspberries or other berries in season
Prepare the sauce and garnish ingredients. Lightly pepper and salt both sides of the fillets. Heat oil in a large saucepan and fry fillets about three or five minutes per side. Do not overcook. Carefully transfer to a plate and reserve.
Add onion, garlic, lime zest, and black pepper to the saucepan. Cook until translucent. Add white wine, bring to a boil and reduce to simmer. If using flour, mix flour and cream together in a bowl. Return to the pan, add sugar and salt to taste. Simmer, stirring until sauce thickens. If using cornstarch, add cream directly to the saucepan, dissolve cornstarch in 1/3 cup cold water and combine with pan ingredients. Raise heat to medium, stir until sauce thickens and reduce to simmer. Return the fillets and allow to heat through. Transfer fish to a serving plate, grate nutmeg, squeeze lime juice, and spoon sauce over top. Garnish with black pepper, raspberries, and herbs.