The End of the Summer Is Upon Us

The summer has reached an end so you won’t see as many blogs because of many homework hurricanes. We saw 1 musical, 7 Shakespeare plays plus 1 show of many scenes. We visited 17 places on the Louisville Cultural Pass. We cooked 19 dinners for our family, with 0 cases of food poisoning! We listened to 45 pieces of classical music. We made a cyber-friend with Beyond Pop. We would like to thank our Mom for taking us to all these places and for being very inspirational and our Dad for setting up the blog and for giving us endless support. We also want to acknowledge the Mayor and Vision Louisville for making the Cultural Pass. We are grateful to Kentucky Shakespeare for giving us great entertainment all summer long. We appreciate WUOL for their Summer Listening Program. We are indebted to our brother, Orangutan, for helping us understand things and lastly the online thesaurus for many ways to express thanks!

This summer has been brought to us in part by WUOL, Vision Louisville, Kentucky Shakespeare, and readers like you!


Moose and Turtle


Chana Masala & Mushroom Taka Tak on Naan / Chana Masala Hummus

Chana Masala (adapted from

The Chana Masala is doubled and used both in the dinner of masala and taka tak and also made into hummus for lunches during the week. Yum!


  • 2 tablespoons olive oil
  • 3 teaspoons cumin seeds
  • 1 large yellow onion, chopped
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • 1 green Serrano pepper, minced (seed it first if you want to tame the spice level) [I used ¼ of a habanero pepper with no seeds]
  • 3 teaspoons garam masala (or tikka masala)
  • 3 teaspoons ground coriander
  • 1 teaspoon ground turmeric
  • 1½ teaspoons fine-grain sea salt
  • 1 teaspoon cayenne pepper
  • 2 can (28 ounces) whole peeled tomatoes, with their juices
  • 4 cans (14 ounces each) chickpeas, drained and rinsed
  • Fresh cilantro, chopped, for garnishing (optional)


  1. Cook the chana masala: In a Dutch oven or large saucepan, heat the oil over medium heat. When a drop of water sizzles upon hitting the pan, reduce the heat to medium-low and add the cumin seeds. Toast the seeds for a minute or two, stirring frequently, until the seeds are golden and fragrant. Watch carefully to avoid burning the seeds.
  2. Raise the heat to medium and stir in the onion, garlic, ginger and serrano. Cook for about five minutes, stirring often. Stir in the garam masala (or tikka masala), coriander, turmeric, salt and cayenne, and cook for two more minutes.
  3. Add the whole peeled tomatoes and their juices. Use the back of a wooden spoon to break the tomatoes apart. You can leave some chunks of tomato for texture.
  4. Raise the heat to medium-high and add the chickpeas. Bring the mixture to a simmer and cook for 10 minutes or longer to allow the flavors to develop.
  5. Reserve half of the chana masala for the hummus
  6. Garnish with a sprinkle of fresh cilantro.

Chana Masala Hummus (adapted from


  • Chana Masala as above
  • Juice of one lemon
  • Handful of chopped cilantro leaves and soft stems
  • Extra virgin olive oil from Cost Plus World Market


  1. Make sure the chana masala is still warm and the chick peas have not dried out
  2. Pour channa masala into a food processor (you may have to process in batches, but it will mic back together well as the end)
  3. Add lime juice and cilantro leaves, as well as a glug of extra virgin olive oil
  4. Process for several minutes until well blended and the chickpeas are broken up as much as possible.
  5. Add salt and pepper to your liking.

Mushroom Taka Tak (adapted from


  • 8 oz. sliced mushroom
  • 2 TB salt
  • 2 TB olive oil
  • 1 tsp. cumin seeds
  • One red pepper, sliced longways and cut in half
  • One onion, diced
  • 14 oz. can diced tomatoes
  • 1 chopped chili or habanero, seeds removed
  • ¼ C. chopped fresh cilantro
  • 1 tsp. turmeric
  • 1 ½ tsp minced ginger
  • 1 ½ tsp minced garlic
  • Salt (to taste – optional)
  • 1 tsp Garam Masala powder
  • 1 tsp chilli powder
  • 2 tsp ground coriander


  1. In a medium saucepan, add 2 TB salt to hot water and stir to dissolve
  2. Add sliced mushrooms and bring to a boil
  3. Allow to boil for 2-3 minutes, then remove from heat and drain the mushroom, set aside
  4. Heat oil and add cumin seeds. When they crackle add sliced onions.
  5. Cook till onions turn golden brown and add cut red pepper
  6. Cook until vegetables are soft. Add the sliced mushrooms and other ingredients except tomato and coriander
  7. When the taka tak is cooked, add juliennes of tomatoes & toss it.
  8. Serve over or alongside naan.


Please the my blog on Bhurtha (Indian Eggplant), Saag Paneer (Spinach with Indian Cheese), and Naan

This was a very yummy recipe. I finally got my mom to pop one of the bubbles in the naan which was fun too! I liked how the taka tak and the chana masala went together with the naan.

By Turtle

Savage Rose’s Production of King Lear

Wednesday we went to Savage Rose’s production of King Lear at the Kentucky Shakespeare Festival and it was cool. Here is a short summery of the beginning of the play. King Lear had a contest to find who loved him the most and the winner would get the most land. The most favored to win, Cordelia, became banished because she would not profess her love in a flowery way. The other two daughters, Regan and Goneril, split the whole land equally. But then everyone finds out the two other daughters are EVIL!!!!! They were awful to their father, the king. They had really mean expressions when they were plotting; we really believed them. One of our favorite characters was Edgar when he was pretending to be Tom because the things he says are funny. Another of our favorite characters was the Fool because he made really funny remarks and he could talk back to the king without getting in trouble. One of our favorite scenes was contest to see who would get the most land because it was very surprising. Another one of our favorite scenes was the fight scene because it was very well coordinated and the deaths seemed so realistic. We think this is another great play you should come and see.

By Moose and Turtle

ShoeString Productions’ Women of Will

Tuesday we went to ShoeString Productions’ Woman of Will at the Kentucky Shakespeare Festival but the show wasn’t by WILLam Shakespeare. It was all scenes from the plays he wrote. One favorite scene was the epilogue because the women were able to talk very quickly after one another and it was very impressive. One of our favorite characters was Puck because he made lots of mischief. Another of our favorite scenes was the Puck scene. It was about Herminie going to sleep and when she wakes up she will fall in love with the first living thing she sees. We got to see a lot of scenes from the plays this summer and saw some scenes we have never seen before. From Henry the Fifth there was the scene were 2 French ladies were learning English and they said the name of their body parts to memorize it. There was the scene in Love’s Labour’s Lost where the four girls were comparing gifts they had received. From Hamlet we saw when the daughter of the duke went crazy and from As You Like It we saw the scene with the poems about Rosalind from Orlando.   We liked reminding ourselves about the scenes from previous plays we saw all summer long. We liked this show a lot and think you will like it to.

Spinach and artichoke grilled cheese sandwiches with sautéed zucchini

Ingredients (Serves 5):

  • 1 box frozen spinach
  • 1 can artichoke hearts
  • 1 box cream cheese
  • 2 cups mozzarella shredded
  • ¼ cup Parmesan cheese
  • 10 slices bread
  • Butter for frying


  1. Thaw the spinach in the microwave
  2. Chop up the artichoke hearts and add them to spinach
  3. Cut the cream cheese into small chunks add them to spinach
  4. Add the mozzarella
  5. Add the Parmesan
  6. Stir well
  7. Use this for the grilled cheese filling

This recipe was yummy, easy and fun to make. We ate it with sautéed zucchini!

By Moose

21c Hotel and Museum

Today I went to the 21c Hotel and Museum. It was very interesting. My favorite part was the cloud machine, called “Cloud Rings”. There were three machines that shot cloud rings into the air and when the rings got high enough and if they hit a wall they would start disappearing where they hit. They would break apart on one side of the ring and then snap around to the other side in both directions at once. When it got to the other side then it would be gone. We are always calling the cloud machine “Poof” and I’ve never seen it from the inside before. I think that it looks better from the inside of 21c. In the bathrooms, there was a fountain that was on the wall and you could see through the water to the outside hallway. On the outside it was a mirror. There was also a mirror over the sink that had a lot of movies of eyes. Around the building there were a lot of red penguins that were really cute and they were made of recycled plastic so it is a penguin that is good for the environment. The penguins were also very detailed and every feather stood out. There was also a blue meerkat that looked really cool.

By Turtle

The 21c also had a cool exhibit about racing the Chinese zodiac animals. It had a video about the race, which was held in China, of the animals that make up the 12 Chinese years. The legend is that the rat cheated and so the rat got to be first year’s animal. The winner would become the new first year’s animal, but it was only pretend – the calendar didn’t really get changed even though the horse won. There was also a cart full of pigeons that used to carry cigars and film their journey from Cuba to Florida. There was a wall full of moving letters that would stop when a body part gets in the way and it made words like art, synonym, and justice. My favorite part was the wall full of letters. I liked this place a lot and I hope you like it to. Unfortunately, it’s the last post we are doing on the Louisville Cultural Pass – it’s over Tuesday!

By Moose


Navajo-style Tacos with Homemade Fry Bread

Navajo-style Tacos with Homemade Fry Bread



  • 2 (15.5 ounce) cans black beans, with liquid
  • Finely chopped habanero pepper
  • 2 cups shredded Cheddar cheese
  • 2 cups shredded iceberg lettuce
  • Sliced or chopped tomatoes
  • ½ cup salsa
  • Salsa, sour cream, onion, guacamole (optional)


  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 4 cups oil for frying, or as needed


  • Combine beans, ½ cup of salsa, and habanero in a small saucepan over low heat. Cook until heated through.
  • In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
  • Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
  • Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness.
  • Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
  • Top fry bread with lettuce, bean mixture, cheese, and tomatoes.
  • You can also top with other of your favorite taco toppings, such as more salsa, onion, sour cream or guacamole.

These were very delicious and fun to make. However, a word of warning – do NOT get habanero juice in your eyes. It burns for a long time! The bread was puffy with lots of bubbles and looked neat.

By Moose