Mastic, Mastiha,... It's about Childhood Memories...

I have already professed my love to Korres, an all-natural brand that promotes the whole goodness of many things that I grew up with... The yogurt my Grandmother smeared on me after a sunburn, Korres has it in its moisturizers, body lotions, face masks,... You name it! Now, they've entered another territory, one that whooshes back so many memories, my mind is running faster than my fingers can type...

Spending time with my Grandparents in the summertime, we would make a summer pilgrimage to Cesme, a seaside resort that's now so huge, I don't even recognize my antiquated version. In Cesme, two things entered my life to remain forever: Kumru (buttery bread, often served with a slice of cheese, tomato and a green pepper for breakfast), and Mastiha or Mastic Pudding.

In the mornings, we would run over to the bakery and buy a few of the kumru's and then impatiently wait until I could bite into it with some Kashkaval cheese (feta cheese was not a "friend" until about my late-teens) and a tall glass of Coke. Sitting on the balcony, enjoying the salty breeze, and stream of "hello" and "good morning"s with walking-by neighbors were all part of the daily ritual. People asked about you and you wondered about the people who, one day, did not show up at their expected locations. I like to believe that Cesme retained some part of its charm today. In the mornings, we'd look over at the water, wax and wane about the direction of the wind and the tides as we planned for the day.

One of those summer days, I was introduced to Mastiha Pudding- a gum-my tasting pudding, sweet and pungent all at the same time. See, with the region's long history, the Greek and Turkish cultures intermingled, almost to a point that it was worthless to argue over which belonged to which tradition. It was (and I think it still is) commonly accepted that we had many crossovers, and may do the same things but with a slight twist in how we do them. Same went for food- a slightly different herb was used in stuffed grapes, or the size was altered a little- the bottom line was that both cultures enjoyed the bounty of the region.

Back to the Mastiha Pudding. I loved it so much that I asked for the recipe, and went ahead playing with it for many years to come. No one complained about my burning the bottom of the pan or adding too much mastiha, or making it too dense, or too soft- my family enjoyed my puddings in all shapes and forms.

So, when I was online ordering my favorite Korres yogurt face mask, I saw their line of Mastiha products, and like Emeril would say: Bam!, it flooded my nostrils with the smells of my childhood. I thought what a better way to start my morning but share my favorite recipe with you!

So, here it goes- it's so easy, so simple, yet the taste remains with you for a long time. I hope you enjoy it just the same. Play around with the ingredients, add a little more, a little less:

Ingredients
1 cup flour
6 cups 2% milk
2 tablespoons margarine or butter
1 cup sugar
1 teaspoon gum mastic, crushed (Check out Mastihashop to purchase)
1 teaspoon vanilla extract

Preparation
1. Heat the margarine/butter in a medium/large pot, making sure the heat is low so that you're not burning it.
2. Slowly add the flour with a whisk (similar to making of the Béchamel sauce), mixing it constantly.
3. Add the milk in small quantities and gradually so the flour does not get lumpy.
4. Add the sugar and mastic, and continue stirring until the gum has melted.
5. Stir all until the mixture, as my grandmother would say, gets the consistency of an earlobe.
6. Take away from heat, add the vanilla extract, and stir to make sure all is mixed in well.
7. Pour into a large rectangular serving dish or individual custard cups.
8. Let it cool completely outside, and then place in the refrigerator for some additional cooling time.

If you decide to use a large rectangular serving dish, you can cut the pudding into small squares/ rectangles when serving. Otherwise, single serving dishes are just fine.

If only life could be this simple again...

Banana Republic's Exciting New Partnership!

'Tis the season for partnerships: From Gap's (PRODUCT)Reds, to Target and Kohl's designer alliances, to the Wall Street's "partnerships" that come in form of takeovers, now we have another one to add to our list. Banana Republic.

Banana Republic is collaborating with the New Museum as a sponsor for the museum's "Live Forever: Elizabeth Peyton" exhibition, premiering in New York City on October 8, then moving on to Minneapolis, London, and the Netherlands.

Of course, as expected, this partnership comes in a very chic and eco-friendly package: for a membership at the New Museum, you can get a eco-chic tote with the exhibition catalogue. I was hoping for instant gratification and order my tote online, but they are not available until November 6th at select Banana Republic stores.

Is it November, yet?