This is a super easy weekday meal. Yum!
Nouns-
2 boneless skinless chicken breasts
1 can diced tomatoes
1 cup dry chickpeas
1/2 cup raisins
2 sweet potatoes, peeled and cut into half-inch chunks
1/2 onion, sliced
1 tsp cinnamon
2 tsp curry powder
1 tsp turmeric
1 tsp cumin
1 tsp ginger
3 cups chicken broth
1/4 cup slivered almonds
1 cup peas
rice or couscous or quinoa for serving
Verbs-
Put all the first group of ingredients in the crock and cook on high 4 hours, or on low 8 hours. Stir in the almonds and peas and cook another half hour. Serve over rice or cous cous or quinoa. Or, if you want, add more broth and eat as a stew. Yummm!
Why it's so hard to food blog... or... how to make meatballs
Food blogging is hard for me, because though I love food and cooking, and I think about food and cooking almost constantly, I have a hard time capturing my favorite meals into recipes. I just don't keep track of what I make and how I make it in an organized way, despite the meal-planning and food blogging and Pinterest and whatnot. Recently on several occasions I've scrabbled around looking for a recipe I made awhile ago, trying to recreate something that was AWESOME, but that now I can't figure out how I made. That particular lemon cake I made for a friend's birthday last year? Yeah, he'd love to have it again. But I have no earthly clue which one it was.
And at least lemon cake is a recipe! I've had people ask me how to make my favorite things and I have not so much a recipe as a general description of things I do and things you could put in if you feel like it. It's not super helpful, and I often forget important steps and some ingredients.
Even when I'm setting out to blog a recipe and trying hard to keep track of everything I do and put in, I forget things, forget to take pictures of the steps or the finished product, etc.
For example: Meatballs and Caramelized Onion Gravy
A sort-of recipe
Nouns:
Ground turkey- one package, I don't know how much that is. But, you know, a package of ground turkey.
An egg or two
breadcrumbs or oats-- a cup maybe? Less than that, probably?
half an onion, diced, or a whole onion if you want
half an onion, sliced thinly
chicken broth
1 tbsp butter
1 tbsp flour
Worcestershire sauce
ketchup
garlic
Verbs- gently squish the ground turkey, crumbs and onion together, add in some diced garlic if you remember. Add one egg and a dash or two of Worchestershire and ketchup. If it seems to be not holding together well enough, add another egg. Don't overmix, be gentle.
Set up your stove thusly: bowl of raw meatball mix stuff on counter next to frying pan. Frying pan on medium heat with some oil in it. On the other burner, a large high-sided pan like a dutch oven or big saucepan, with the sliced onion caramelizing in it.
Now you're ready to make meatballs! Form the meaty stuff into balls... I make them them an inch and a half to two inches in diameter. Gently compress the mixture into the ball shape and saute it in the oil in the frying pan, turning very gently so that all sides are browned. You have to do this in batches, because you don't want to crowd the frying pan. When your first batch is done, you can transfer it to the other pot with the caramelized onions. But FIRST, pour in enough chicken broth to come close to covering the meatballs, and turn the pot to a simmer. Add the meatballs gently. Keep frying your meatballs to brown them, adding oil as necessary to the pan to keep them from sticking. Once all the meatballs are transferred to the simmering broth, add more broth to cover. Simmer for a while... depending on how long it took you to make the meatballs and get them all fried. Make sure they are all cooked through, obviously. Then, microwave the butter and flour together until all the butter is melted through and the flour has turned golden brown. 90 seconds should be more than plenty. Add that mixture to the broth and gently stir to thicken.
Meatballs and gravy are great over mashed potatoes, egg noodles, rice pilaf... anything you please. Yummmm.
And at least lemon cake is a recipe! I've had people ask me how to make my favorite things and I have not so much a recipe as a general description of things I do and things you could put in if you feel like it. It's not super helpful, and I often forget important steps and some ingredients.
Even when I'm setting out to blog a recipe and trying hard to keep track of everything I do and put in, I forget things, forget to take pictures of the steps or the finished product, etc.
For example: Meatballs and Caramelized Onion Gravy
A sort-of recipe
Nouns:
Ground turkey- one package, I don't know how much that is. But, you know, a package of ground turkey.
An egg or two
breadcrumbs or oats-- a cup maybe? Less than that, probably?
half an onion, diced, or a whole onion if you want
half an onion, sliced thinly
chicken broth
1 tbsp butter
1 tbsp flour
Worcestershire sauce
ketchup
garlic
Verbs- gently squish the ground turkey, crumbs and onion together, add in some diced garlic if you remember. Add one egg and a dash or two of Worchestershire and ketchup. If it seems to be not holding together well enough, add another egg. Don't overmix, be gentle.
Set up your stove thusly: bowl of raw meatball mix stuff on counter next to frying pan. Frying pan on medium heat with some oil in it. On the other burner, a large high-sided pan like a dutch oven or big saucepan, with the sliced onion caramelizing in it.
Now you're ready to make meatballs! Form the meaty stuff into balls... I make them them an inch and a half to two inches in diameter. Gently compress the mixture into the ball shape and saute it in the oil in the frying pan, turning very gently so that all sides are browned. You have to do this in batches, because you don't want to crowd the frying pan. When your first batch is done, you can transfer it to the other pot with the caramelized onions. But FIRST, pour in enough chicken broth to come close to covering the meatballs, and turn the pot to a simmer. Add the meatballs gently. Keep frying your meatballs to brown them, adding oil as necessary to the pan to keep them from sticking. Once all the meatballs are transferred to the simmering broth, add more broth to cover. Simmer for a while... depending on how long it took you to make the meatballs and get them all fried. Make sure they are all cooked through, obviously. Then, microwave the butter and flour together until all the butter is melted through and the flour has turned golden brown. 90 seconds should be more than plenty. Add that mixture to the broth and gently stir to thicken.
Meatballs and gravy are great over mashed potatoes, egg noodles, rice pilaf... anything you please. Yummmm.
Banana Molasses Crackle Bread
I have a new favorite banana bread recipe. I'm not a huge banana bread fan, but I made it because otherwise I would have to actually eat all my bananas before they go brown, a thing I am apparently pathologically incapable of doing. So the brown bananas go in the freezer until I have 3 or 4, and then I make banana bread. That bread has seemed a necessary evil, a demonstration of frugal domesticity, a thing I did because otherwise I would have had banana guilt.
But now... now I have changed my tune. I am remade. I see banana bread as its own worthy pursuit, a fall breakfast of extraordinary lusciousness, a reason to go buy bananas if there are none in the freezer.
It all started, as so many of my kitchen adventures do, over at Smitten Kitchen, where I saw a recipe for banana bread with millet in it. And I thought... Millet! Of Course! I love millet. I put it in seed bread and it creates a robust wonderful texture. I happened to have some in the cupboard for that reason. If you don't have millet (because, duh, why would you have millet?) then fear not! It is pretty easy to find in the bulk section of any grocery store with a hippie-ish bent or a comprehensive bulk selection. Here in the Portland Metro area, that's Whole Foods, New Seasons, Winco, and Freddie's.
Once you've acquired some millet, you can set about making this textured, crackly, rich banana bread.
Bananananana Bread
Nouns-
3 large overripe bananas
1 egg
1/3 cup vegetable oil
1/3 cup brown sugar
1/3 cup molasses (or, for a lighter, less intense flavor, half molasses/half corn syrup or half molasses/half honey)
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
pinch of ground cloves (I might have added more than a pinch)
1 1/2 cups whole wheat flour
1/3 cup uncooked millet
Verbs-
Preheat Oven to 350 and spray a loaf pan with oil or coat it in butter. Mash bananas, then stir in the egg, oil, brown sugar and molasses. Then, stir in baking soda, salt and spices. Fold in flour until just combined, then fold in the millet. Pour batter into the loaf pan and bake for 45-50 minutes. Keeps week at room temp in a ziplock bag for about a week, or wrapped tightly in plastic wrap in the freezer it'll keep for months. I recommend slicing it, toasting it and eating with a smear of butter.
But now... now I have changed my tune. I am remade. I see banana bread as its own worthy pursuit, a fall breakfast of extraordinary lusciousness, a reason to go buy bananas if there are none in the freezer.
It all started, as so many of my kitchen adventures do, over at Smitten Kitchen, where I saw a recipe for banana bread with millet in it. And I thought... Millet! Of Course! I love millet. I put it in seed bread and it creates a robust wonderful texture. I happened to have some in the cupboard for that reason. If you don't have millet (because, duh, why would you have millet?) then fear not! It is pretty easy to find in the bulk section of any grocery store with a hippie-ish bent or a comprehensive bulk selection. Here in the Portland Metro area, that's Whole Foods, New Seasons, Winco, and Freddie's.
Once you've acquired some millet, you can set about making this textured, crackly, rich banana bread.
Bananananana Bread
Nouns-
3 large overripe bananas
1 egg
1/3 cup vegetable oil
1/3 cup brown sugar
1/3 cup molasses (or, for a lighter, less intense flavor, half molasses/half corn syrup or half molasses/half honey)
1 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/4 tsp fresh ground nutmeg
pinch of ground cloves (I might have added more than a pinch)
1 1/2 cups whole wheat flour
1/3 cup uncooked millet
Verbs-
Preheat Oven to 350 and spray a loaf pan with oil or coat it in butter. Mash bananas, then stir in the egg, oil, brown sugar and molasses. Then, stir in baking soda, salt and spices. Fold in flour until just combined, then fold in the millet. Pour batter into the loaf pan and bake for 45-50 minutes. Keeps week at room temp in a ziplock bag for about a week, or wrapped tightly in plastic wrap in the freezer it'll keep for months. I recommend slicing it, toasting it and eating with a smear of butter.
Caramel Apple Spice Cake
This cake is ridiculous. Really really ridiculous. I cobbled it together from several recipes and from some determination to bring together elements that I thought should be a cake, but didn't seem to be a recipe anywhere. Some parts work better than others; the frosting, though delicious, is terrible to work with because it is sticky and has a silly-putty kind of consistency that won't stick to the cake well. Still, it's totally worth the fussiness.
First you make THIS SPICE CAKE RECIPE, through step three. Then stop. To be honest, I added about 50% more of each spice than the recipe calls for, but other than that, I didn't fiddle with it. I know... I couldn't believe it either.
Here's where it gets interesting:
Nouns:
Filling-
2 apples, peeled, cored and sliced thinly
2 tbsp brown sugar
1 tbsp butter
1/4 tsp cinnamon
Icing:
2 sticks butter, room temp
4-5 cups powdered sugar, sifted
1 cup sugar
1/4 cup water
1 tbsp corn syrup
1/2 cup heavy cream
1/2 tsp sea salt
1 tsp vanilla extract
Verbs:
Filling and Icing--
In a small saucepan, cook the apples, brown sugar, butter and cinnamon over medium-low heat until apples are soft. Reserve the apples until you are ready to assemble the cake. Then, in a clean saucepan, boil the water, sugar and corn syrup without stirring for 5-10 minutes until it is a deep amber color, taking care not to scorch it. Using a HEAT PROOF spatula, carefully avoiding the hissing splattering, stir in the heavy cream and sea salt. Now you have caramel sauce. Set it aside to cool. If you feel like it, you can add a tablespoon or two to the apples. Why not?
In a stand mixer, beat the butter until creamy. Gradually add the powdered sugar and beat to combine. Gradually add the caramel while beating the icing until it reaches the desired level of caramelly flavor. If the consistency is too soft, add more powdered sugar. If it is too stiff, add more caramel sauce or some heavy cream. Feel free to reserve some caramel sauce to drizzle over the top of the finished cake, or into your mouth, or whatever.
Assembly:
I like to freeze my cake layers for an hour or two up to a day or two before I assemble the cake. I find it's easier to work with and I get fewer crumbs in my icing. In any case, the layers should be cooled before assembly. Set the bottom cake layer on a small dollop of icing on your cake platter, so it stays put. Then, pipe a ring of icing around the top edge of that layer. Spread the apple filling inside that ring of icing until even. Set the top layer over the filling on the ring of icing so that the filling is sealed in and won't goo everywhere while you are frosting this thing. Spread the icing in a thin layer over the whole cake. Freeze for 30 minutes. Then frost with the desired frosting effect. feel free to just glob it on there, or to get fancy. I got fancy, but I'm a fancy kind of girl. I also put some caramelized sugar frou-frou on top of mine, because I love frou-frou.
First you make THIS SPICE CAKE RECIPE, through step three. Then stop. To be honest, I added about 50% more of each spice than the recipe calls for, but other than that, I didn't fiddle with it. I know... I couldn't believe it either.
Here's where it gets interesting:
Nouns:
Filling-
2 apples, peeled, cored and sliced thinly
2 tbsp brown sugar
1 tbsp butter
1/4 tsp cinnamon
Icing:
2 sticks butter, room temp
4-5 cups powdered sugar, sifted
1 cup sugar
1/4 cup water
1 tbsp corn syrup
1/2 cup heavy cream
1/2 tsp sea salt
1 tsp vanilla extract
Verbs:
Filling and Icing--
In a small saucepan, cook the apples, brown sugar, butter and cinnamon over medium-low heat until apples are soft. Reserve the apples until you are ready to assemble the cake. Then, in a clean saucepan, boil the water, sugar and corn syrup without stirring for 5-10 minutes until it is a deep amber color, taking care not to scorch it. Using a HEAT PROOF spatula, carefully avoiding the hissing splattering, stir in the heavy cream and sea salt. Now you have caramel sauce. Set it aside to cool. If you feel like it, you can add a tablespoon or two to the apples. Why not?
In a stand mixer, beat the butter until creamy. Gradually add the powdered sugar and beat to combine. Gradually add the caramel while beating the icing until it reaches the desired level of caramelly flavor. If the consistency is too soft, add more powdered sugar. If it is too stiff, add more caramel sauce or some heavy cream. Feel free to reserve some caramel sauce to drizzle over the top of the finished cake, or into your mouth, or whatever.
Assembly:
I like to freeze my cake layers for an hour or two up to a day or two before I assemble the cake. I find it's easier to work with and I get fewer crumbs in my icing. In any case, the layers should be cooled before assembly. Set the bottom cake layer on a small dollop of icing on your cake platter, so it stays put. Then, pipe a ring of icing around the top edge of that layer. Spread the apple filling inside that ring of icing until even. Set the top layer over the filling on the ring of icing so that the filling is sealed in and won't goo everywhere while you are frosting this thing. Spread the icing in a thin layer over the whole cake. Freeze for 30 minutes. Then frost with the desired frosting effect. feel free to just glob it on there, or to get fancy. I got fancy, but I'm a fancy kind of girl. I also put some caramelized sugar frou-frou on top of mine, because I love frou-frou.
Hippie Mama's Tofu Punkin Pie
I grew up eating this pie, and I love it. No one would ever guess it has tofu, and frankly, the tofu base is easier than doing the custard base of most pumpkin pies, and it's much better and fresher than the canned pumpkin pie mix stuff. I have modified my mom's recipe a little, but this is more or less how she does it.
Nouns-
Filling:
12 ounces (about one package) of silken tofu
2 cups canned pumpkin, or two cups sugar pumpkin, seeded, roasted, peeled and pureed.
2/3 cup honey
2 tsp pumpkin pie spice (I make my own-- it's 1 part fresh ground cloves, 1 part fresh ground allspice, 1 part ground ginger, 1 part fresh ground nutmeg and 5 parts cinnamon)
2 eggs
Crust-- this makes a double crust, so halve the recipe if you aren't going to use the other pie crust
2 1/2 cups flour
1 cup butter, chilled and cubed
1/2 cup ice water
Verbs-
Pulse the flour and butter together in a food processor until it looks like coarse crumbs. Drizzle the water in in one continuous stream with the processor on, until the dough just comes together when pinched. Pour the dough out onto a cutting board and form it into two disks. Wrap and refrigerate the dough for an hour. Once dough has been chilled, preheat oven to 425. Then, put all the filling ingredients in the food processor and process until smooth and creamy. Roll out the pie crust and transfer it to a 9inch pie pan. Pour in the filling. Bake at 425 for 15 minutes, then turn down to 350 and bake for another 30-45 minutes, until fully set. Cool and top with whipped cream. Good for breakfast, lunch and dinner.
Hmmm, pie.
Nouns-
Filling:
12 ounces (about one package) of silken tofu
2 cups canned pumpkin, or two cups sugar pumpkin, seeded, roasted, peeled and pureed.
2/3 cup honey
2 tsp pumpkin pie spice (I make my own-- it's 1 part fresh ground cloves, 1 part fresh ground allspice, 1 part ground ginger, 1 part fresh ground nutmeg and 5 parts cinnamon)
2 eggs
Crust-- this makes a double crust, so halve the recipe if you aren't going to use the other pie crust
2 1/2 cups flour
1 cup butter, chilled and cubed
1/2 cup ice water
Verbs-
Pulse the flour and butter together in a food processor until it looks like coarse crumbs. Drizzle the water in in one continuous stream with the processor on, until the dough just comes together when pinched. Pour the dough out onto a cutting board and form it into two disks. Wrap and refrigerate the dough for an hour. Once dough has been chilled, preheat oven to 425. Then, put all the filling ingredients in the food processor and process until smooth and creamy. Roll out the pie crust and transfer it to a 9inch pie pan. Pour in the filling. Bake at 425 for 15 minutes, then turn down to 350 and bake for another 30-45 minutes, until fully set. Cool and top with whipped cream. Good for breakfast, lunch and dinner.
Hmmm, pie.
Stregnth
I just read this wonderful piece by Dvora Meyers for Jezebel, and I was really struck by a few of the things that she says about doing gymnastics as a child and struggling with how to make the sport compatible with her other, especially her religious, values.
She says this about athletics and feminism:
"My mother, who had been the first in her family to go to college, intellectually conveyed her ideas about feminism to me, insisting that if I got an education, I could do whatever I set my mind to. But what about whatever I set my body to?
She says this about athletics and feminism:
"My mother, who had been the first in her family to go to college, intellectually conveyed her ideas about feminism to me, insisting that if I got an education, I could do whatever I set my mind to. But what about whatever I set my body to?
Through gymnastics, feminism was communicated physically, which turned out to be much more powerful than its intellectual demonstration. If ideas about inferiority or separateness of women are rooted in our different bodies, then the best way I found to overcome these ideas was by using this same body to accomplish feats of strength."
And this, THIS, is what I have been feeling about running but have been unable to articulate. I have always felt, thanks to my wonderful parents and grandparents and teachers and my own innate stubborn streak, that I could do anything I put my mind to. That I could be a doctor or a paleontologist or a professor or an astronaut, or, if I want to settle, a lawyer. But I felt limited, limited by the perceptions and pressures of the world, limited by my body and by circumstance... just limited. And when I run, that goes away.
I have been religiously watching the olympics, marveling at the greatest achievements in human strength, speed, grace and precision, and so I appreciate that I will never, never be a world-class athlete, or even a good athlete! But the physical communication of feminism, the well of strength that comes from working my muscles, putting my feet on the road, going far, that does create a sense of limitlessness. It is so easy to shrug off the silly ideas of what I should look like, the sense that my body is not what society deems it should be, when I can USE this body to run 42 miles of trail in three days, or finish a marathon, or just to put some miles between me and whatever is bothering me. It is also easier to put my mind to things and live out my intellectual feminist principles when I am rooted in the physical strength and I feel like my body is an ally, rather than an enemy. I feel whole.
I think the most pernicious thing about our society's beauty standards, diet culture, and the unrealistic and objectifying views of women it perpetuates is that it makes a woman's own body her enemy. It breaks her down into component parts and renders each one a separate foe: her thighs are her tormentors, her stomach her opponent, and her ass an obstacle. And that is tragic. Because a woman cannot be anything but limited if she must battle herself, divided. How can she have any energy left to triumph over the other myriad obstacles of life?
Anyway, thanks to Dvora Meyers for her writing and reflection. Its timely, as I'm watching the Olympic women's gymnastics final right now, and I can feel the strength of those women, see the hours and hours of dedication reflected in every movement, and see that even under pressure and in pain, they trust themselves and their own power. Sometimes they fall, that isn't the point. The point is that they trust themselves to fly.
Rogue River Trail Run
I started this sentence over and over again, erasing version after version, because I can't figure out how best to describe this adventure. I didn't post about it much when I was training for it, because I wasn't following my original training plan, and I was really struggling with the sense that I hadn't put all the checks in the right boxes. I felt weird, almost ashamed, of not following my training plan on its beautiful spreadsheet. But, as I now know, the training I did was much better than the spreadsheet, because instead of following the plan, I just listened to my body and had fun. So, my training process was organic and un-regimented, and nothing to write home about, but the run itself, the run itself was... sublime.
It was tech-free, ego-free, and entirely beautiful. The map above was the route we took, running from right to left along the trail as pictured.
DAY ONE:
We met in Merlin, OR, on Monday. I showed up alone at the rafting company and met Tara, Nina, Layla and Karin, four friends who decided to go on the trip as a girls' adventure vacation. I was so excited to meet the other runners and to learn that they were all about my age. I was more excited when they turned out to be hilarious, welcoming, irreverent, strong, encouraging and generally fantastic. We met our running guide, Vic, and our rafting guide, Matt, later to be nicknamed Padre and Diesel. We packed our stuff into dry bags and loaded up in a van to drive to Grave Creek. At Grave Creek, Matt put the raft, loaded with all our stuff, into the river, and we took to the trail.
It was HOT, and rocky, and steep. We wound our way up the hill along the river until we were running along the edge of a cliff looking down down down to the river on our left.
We ran about three miles and then stopped at Whiskey Creek to see a historic cabin and refill our water. We saw this sign, letting us know we had many many miles to go until the end of the adventure:
The trail was gorgeous and we had lovely, though slightly hot, weather.
At the end of a long, lovely morning of running, we stopped for a late lunch and spent a few hours eating, relaxing and sticking our feet in the river, before we were paddled across the river to Black Bar Lodge. After winding up the trail to the lodge, we saw the welcoming committee:
I stayed in this lovely little cabin, complete with a hot shower! Very civilized.
I had a great time hanging out on the lawn with my new friends before dinner.
By the end of the day, I felt totally at ease and confident that I hadn't dramatically overestimated my capabilities or gotten in over my head. Luckily, I had a pace-buddy in the group of girls, Layla, who was willing to walk the steep uphill sections with me, rather than run them. As a result of our less all-out approach to hills, she and I would end up a few minutes behind the other three at the end of each section. But since we stopped for breaks fairly often and had a nice long lunch and relaxation break before we hit the lodge, we were never that far behind.
It was nice to have a buddy for the run, though we didn't always talk. I ran silent for the first time in a long time, running just to run, without music or chatter, and heard my breath in my ears and my feet on the trail, the wind and the river... and the quiet in my own head. I found a pace that felt natural and sustainable, and then didn't have to think much at all, except about avoiding rocks, jumping streams, and ducking the occasional low branch. I felt both wonderfully included and wonderfully alone, and though the running was hard, it was always good-hard. Not overwhelming, just empowering.
I slept well in the total silence of the woods after the lodge turned off the generator.
DAY TWO:
I woke up in my snug little cabin, showered and went down to the lodge for breakfast, which was yummy. Then, we repacked our stuff and got all our gear on and stretched, ready for 14.8 miles!
The girls gave me the extra pink running shirt they'd had made for their trip, a generous gesture of inclusiveness, and so I was made an honorary member of this ridiculous and awesome tribe of ladies:
We decided to run about nine miles on the second day, then take a running break and ride the raft for a few miles, before finishing out our day with a short mile or two into the lodge. The first 9 miles flew by. More beautiful scenery, more silliness and hijinks on the trail, more laughs.
Taking a break to ride in the boat was awesome. I think saving my legs a bit for the long miles of the last day was a good idea, and while we were on the river, we got to see a bald eagle fishing. Wow! Layla took a turn on the oars and did a great job not running into rocks, but Matt, our river guide, took over for the rough parts. We went through a few small rapids, but nothing too exciting. It was relaxing and beautiful and I managed to stay relatively dry through the rapids.
We stopped for lunch after our raft ride, and spent an enjoyable hour eating and soaking our feet and sunbathing again, before we jogged the last mile or two to Marial Lodge.
Marial Lodge was amazing. The innkeepers were welcoming, the food was fantastic, and the views were lovely. We spent the evening on the deck, enjoying some wine, some games, the view, the bird-feeder, and a chance to rest.
DAY THREE:
I was a little nervous when I woke up on Day Three, because I was a little sore and we had sixteen (16!!) miles to run. We had talked about it the night before and decided to try to do the whole day running and not resort to the raft. This was the end of our adventure, our biggest test, and I was especially determined to challenge myself and do it. After a delicious breakfast, we geared up. In addition to the usual water, sunscreen, bug spray and other accouterments, Karin started making daisy chains. We ran the whole day with flowers in our hair, and amazingly, they stayed put!
After many hours of running and two totally brutal hills that were NOT in the brochure (ow!), we made it to the end. We celebrated on the boat launch at Foster Bar with lunch, cookies, and a quick dip in the river to wash any poison oak off.
In sum: This was awesome. I feel incredibly blessed that the weather cooperated, that I managed to avoid injury and poison oak and blisters, that I stumbled into the company of such wonderful people, and that I trusted my body and trained up to where I could run 38 miles in three days and feel... amazing. To go places only reachable on foot or by boat, to see such a breadth of Oregon's natural landscape, to challenge myself and find my strength with no technology, no ego and no pace clock, to have had these three days of wonder was a joy and a triumph.
Thanks to everyone who supported and encouraged me to do this, special thanks to Nina, Layla, Tara, Karin, Matt and Vic, who were there for every mile. I totally want to do it again!
Vignettes
One
I was exhausted and re-wearing the same clothes for the 4th or 5th time. A Christmas-break road trip from Colorado to California and then back to college in Washington had been prolonged by a blizzard that trapped us in Elko, Nevada for two days, and then again by an ice storm that kept us in Portland. I was missing a suitcase that had somehow gotten lost on the first leg of the trip, and so I had no clean underwear, no cell phone charger and was uncertain of the fate of most of my Christmas gifts. I was giddy with the prospect of a shower and my own bed, reading the signs aloud as each familiar landmark welcomed us back. The Tacoma Dome. The Glass Museum.
And finally, getting off I-5, taking the exit for Highway 16, only a few miles from campus and home. Spencer's phone rang, and I answered, because he was driving. It was for me.
"Alice, I'm afraid I have some very bad news," he began. "It's your grandfather..."
"Daddy, no." I couldn't breathe. "No."
Two
It was snowing quite a bit, and the road was very dark. My father looked older than I remembered, hands on the steering wheel, peering at highway signs. A lot has changed, even in these backroads towns of corn country, and we numb and tired pilgrims had gotten lost. Somewhere, there, in that suddenly-unfamiliar chunk of rural Indiana, there is an oak tree growing on the roof of an old, dignified courthouse in a lovely little town. Its roots have grabbed ahold of the building with stubborn firmness and Midwestern insistence, and the townspeople apparently felt that, like themselves, it should stay where it grew. As we drove by, I could see the branches uplit by the lights in the little square as we went past, on our way to another little town where my father had grown up, on our way to the sacred ground where my grandfather would always rest.
Three
"Why, Alice, what are you doing?" My Aunt Esther could somehow tell by my posture on the lovely reception chair that something was amiss.
"I'm in 'jail,'" I started to explain.
Before I could elaborate, my aunt laughed and my very indignant cousin Maya, age 8, skidded toward me in her patent-leather maryjanes and suitably ruffly dress, scolding me. Prisoners, of course, cannot talk. Aunt Esther, seeing a ready opportunity for a break, managed to get herself arrested and me released, and relaxed into the chair in my place. Before Maya could arrest any additional funeral guests, I took her hand and asked if she would come outside with me.
The snow was thick and fluffy, falling in large, puffy flakes. Our dress shoes were treacherous on the icy bricks of the church's courtyard. I held her hand and led her to the plain brass door, behind which our grandfather's ashes resided in an incongruous plastic bin. Later, a plaque with his name would adorn the spot, but for now, it was flat cold and gave no hint that the man I loved so dearly had chosen it as his resting place.
"Maya, do you want to say goodbye to grandpa?" I knew she wouldn't remember, and probably didn't understand, but I thought someone should give her the chance to participate, to have her moment, in case in later years she did remember.
"Bye-Bye, grandpa!" She trilled, and I lifted her up to place her hand on the brass, which she did with an enthusiastic and somewhat confused smack.
"Bye-Bye, grandpa, " I repeated. We went back inside, to the warm, and let Aunt Esther out of jail.
I was exhausted and re-wearing the same clothes for the 4th or 5th time. A Christmas-break road trip from Colorado to California and then back to college in Washington had been prolonged by a blizzard that trapped us in Elko, Nevada for two days, and then again by an ice storm that kept us in Portland. I was missing a suitcase that had somehow gotten lost on the first leg of the trip, and so I had no clean underwear, no cell phone charger and was uncertain of the fate of most of my Christmas gifts. I was giddy with the prospect of a shower and my own bed, reading the signs aloud as each familiar landmark welcomed us back. The Tacoma Dome. The Glass Museum.
And finally, getting off I-5, taking the exit for Highway 16, only a few miles from campus and home. Spencer's phone rang, and I answered, because he was driving. It was for me.
"Alice, I'm afraid I have some very bad news," he began. "It's your grandfather..."
"Daddy, no." I couldn't breathe. "No."
Two
It was snowing quite a bit, and the road was very dark. My father looked older than I remembered, hands on the steering wheel, peering at highway signs. A lot has changed, even in these backroads towns of corn country, and we numb and tired pilgrims had gotten lost. Somewhere, there, in that suddenly-unfamiliar chunk of rural Indiana, there is an oak tree growing on the roof of an old, dignified courthouse in a lovely little town. Its roots have grabbed ahold of the building with stubborn firmness and Midwestern insistence, and the townspeople apparently felt that, like themselves, it should stay where it grew. As we drove by, I could see the branches uplit by the lights in the little square as we went past, on our way to another little town where my father had grown up, on our way to the sacred ground where my grandfather would always rest.
Three
"Why, Alice, what are you doing?" My Aunt Esther could somehow tell by my posture on the lovely reception chair that something was amiss.
"I'm in 'jail,'" I started to explain.
Before I could elaborate, my aunt laughed and my very indignant cousin Maya, age 8, skidded toward me in her patent-leather maryjanes and suitably ruffly dress, scolding me. Prisoners, of course, cannot talk. Aunt Esther, seeing a ready opportunity for a break, managed to get herself arrested and me released, and relaxed into the chair in my place. Before Maya could arrest any additional funeral guests, I took her hand and asked if she would come outside with me.
The snow was thick and fluffy, falling in large, puffy flakes. Our dress shoes were treacherous on the icy bricks of the church's courtyard. I held her hand and led her to the plain brass door, behind which our grandfather's ashes resided in an incongruous plastic bin. Later, a plaque with his name would adorn the spot, but for now, it was flat cold and gave no hint that the man I loved so dearly had chosen it as his resting place.
"Maya, do you want to say goodbye to grandpa?" I knew she wouldn't remember, and probably didn't understand, but I thought someone should give her the chance to participate, to have her moment, in case in later years she did remember.
"Bye-Bye, grandpa!" She trilled, and I lifted her up to place her hand on the brass, which she did with an enthusiastic and somewhat confused smack.
"Bye-Bye, grandpa, " I repeated. We went back inside, to the warm, and let Aunt Esther out of jail.
Meal Plan
Here's the plan:
Vietnamese Noodle Salad
Cherry Chipotle Turkey Cutlets with Sweet Corn Casserole
Roast Chicken with Kale and Sweet Potatoes
Ratatouille and Garlic Parmesan Toasts
Green Chili Mac and Cheese
Yum!
Vietnamese Noodle Salad
Cherry Chipotle Turkey Cutlets with Sweet Corn Casserole
Roast Chicken with Kale and Sweet Potatoes
Ratatouille and Garlic Parmesan Toasts
Green Chili Mac and Cheese
Yum!
Blast from the Past
Earlier this evening I got an email from my friend Betsy telling me that she had found an old high school essay of mine while she was cleaning out some boxes from her parents' house. She had a copy of the essay because I had written it about her and given it to her as a gift. I had, of course, forgotten all about it. I asked her to send me a copy of it and she obliged.
Below, reproduced in its entirety, is a "college entrance essay" assignment I wrote my junior year of high school. It comes complete with embarrassing typos so many commas it looks like I held a pepper grinder over it; this is the Caesar salad of homework. Please enjoy my 17-year-old self. She was a delightful mess.
Beans and Greens!
Here's a cheap, easy, fast, healthy weeknight dinner. Yum.
Beans and Greens-
Nouns-
2 bunches of kale, stemmed and torn
1 half onion, chopped
4 carrots, chopped
1 can garbanzo beans
4 slices turkey bacon, chopped
1.5 cups chicken broth
1 tsp paprika
1 tsp cumin
3 cloves garlic, minced
olive oil
salt and pepper
1 cup plain Greek Yogurt
Verbs-
Saute the bacon for 2-3 minutes over medium high heat. Add the onions and carrots and saute 3-5 more minutes, seasoning with salt and pepper. Add the drained garbanzo beans, garlic and the paprika and cumin. If the pan is dry, add a bit of olive oil and stir everything around for a minute or two. Then add the chicken stock and bring a simmer. Add the kale and stir until the kale is wilted and deep green. Remove from the heat and serve in bowls, topped with a dollop of the Greek yogurt. Yumm! We also had some oat rolls with ours, which were a great side.
Beans and Greens-
Nouns-
2 bunches of kale, stemmed and torn
1 half onion, chopped
4 carrots, chopped
1 can garbanzo beans
4 slices turkey bacon, chopped
1.5 cups chicken broth
1 tsp paprika
1 tsp cumin
3 cloves garlic, minced
olive oil
salt and pepper
1 cup plain Greek Yogurt
Verbs-
Saute the bacon for 2-3 minutes over medium high heat. Add the onions and carrots and saute 3-5 more minutes, seasoning with salt and pepper. Add the drained garbanzo beans, garlic and the paprika and cumin. If the pan is dry, add a bit of olive oil and stir everything around for a minute or two. Then add the chicken stock and bring a simmer. Add the kale and stir until the kale is wilted and deep green. Remove from the heat and serve in bowls, topped with a dollop of the Greek yogurt. Yumm! We also had some oat rolls with ours, which were a great side.
Running up the hill
I am running the Rogue River Trail in 7 weeks.
SEVEN. yikes.
I took a 5-day break from running this week due to some hip problems. I stretched, I iced, I went to my crazy chiropractor, but nothing really helped. In fact, for the first three days my hip got worse even though I was just sitting there. Very annoying. Finally, it started to feel better and I capitulated and bought new shoes so I could go running under optimal circumstances for having happy legs. I have been putting off the new shoe thing for a long time because they are so expensive, but I solemnly swear I will not delay getting new shoes again, because it was worth every penny.
I ran 6 miles on flat paved trails yesterday to test out my hip, and after that went great, I busted out my new trail shoes and ran 10 miles on muddy steep horse trails in Tryon Creek Park this morning. That run was ... hard. It was very hard. My hip felt fine, but I'm undertrained for hills and switchbacks, and I could feel my big muscles, the quads and glutes especially, going achy and hypoxic after only a mile. After two miles, I was huffing and puffing expremely inelegantly and seriously doubting whether I could finish my ten. And, consequently, seriously doubting whether my Rogue River run is even possible. I was struggling and couldn't find my stride, flailing madly down hills and trudging awkwardly up them, when a tall, thin blonde in just a sports bra and booty shorts, her navel ring glistening in the sunshine and her ponytail bobbing jauntily, came flashing past me. She blasted by as a blurry vision of tanned abs and pink sneakers, leaving me in the dust.
In that moment, I had a massive attack of the Itty-Bitty-Shitty-Me's. I felt sooooo lame. And I felt ashamed for feeling lame, because blah blah feminism, I don't need to compare myself to Jogger Barbie, I am strong and I'm running for me, and not so I can conform to some external body model or whatever. Yes. That is true. And I run for the feeling of power and independence, the complete trust in my own strength and autonomy that it gives me. But right then I just felt sweaty and muddy and tired and miserable in my dorky running outfit, gasping for breath, and ready to give up.
But I didn't. And that is the secret. Sometimes the reward is in persevering when it seems like there is no reward. I persevered. I walked up the hills when I couldn't run up them, but I didn't stop, and I didn't let myself believe the lies I was telling myself about weakness. And then, almost magically, my GPS said I had run seven miles. Every mile had felt impossible until I knew there were only three left, and then everything was easy. Of course I could do three more miles. What's three miles? And I pulled my head up and looked around at the beautiful forest, noticing it as though for the first time. Ahhhhh. I ran my last three miles feeling like I could do anything, anything in the world. Just try to stop me. I dare you.
SEVEN. yikes.
I took a 5-day break from running this week due to some hip problems. I stretched, I iced, I went to my crazy chiropractor, but nothing really helped. In fact, for the first three days my hip got worse even though I was just sitting there. Very annoying. Finally, it started to feel better and I capitulated and bought new shoes so I could go running under optimal circumstances for having happy legs. I have been putting off the new shoe thing for a long time because they are so expensive, but I solemnly swear I will not delay getting new shoes again, because it was worth every penny.
I ran 6 miles on flat paved trails yesterday to test out my hip, and after that went great, I busted out my new trail shoes and ran 10 miles on muddy steep horse trails in Tryon Creek Park this morning. That run was ... hard. It was very hard. My hip felt fine, but I'm undertrained for hills and switchbacks, and I could feel my big muscles, the quads and glutes especially, going achy and hypoxic after only a mile. After two miles, I was huffing and puffing expremely inelegantly and seriously doubting whether I could finish my ten. And, consequently, seriously doubting whether my Rogue River run is even possible. I was struggling and couldn't find my stride, flailing madly down hills and trudging awkwardly up them, when a tall, thin blonde in just a sports bra and booty shorts, her navel ring glistening in the sunshine and her ponytail bobbing jauntily, came flashing past me. She blasted by as a blurry vision of tanned abs and pink sneakers, leaving me in the dust.
In that moment, I had a massive attack of the Itty-Bitty-Shitty-Me's. I felt sooooo lame. And I felt ashamed for feeling lame, because blah blah feminism, I don't need to compare myself to Jogger Barbie, I am strong and I'm running for me, and not so I can conform to some external body model or whatever. Yes. That is true. And I run for the feeling of power and independence, the complete trust in my own strength and autonomy that it gives me. But right then I just felt sweaty and muddy and tired and miserable in my dorky running outfit, gasping for breath, and ready to give up.
But I didn't. And that is the secret. Sometimes the reward is in persevering when it seems like there is no reward. I persevered. I walked up the hills when I couldn't run up them, but I didn't stop, and I didn't let myself believe the lies I was telling myself about weakness. And then, almost magically, my GPS said I had run seven miles. Every mile had felt impossible until I knew there were only three left, and then everything was easy. Of course I could do three more miles. What's three miles? And I pulled my head up and looked around at the beautiful forest, noticing it as though for the first time. Ahhhhh. I ran my last three miles feeling like I could do anything, anything in the world. Just try to stop me. I dare you.
Fish Tacos with Fresh Mango Salsa
These turned out totally totally awesome. So good. I do not pretend that they are authentic to any particular culinary tradition... they just taste good.
Tilapia Tacos with Mango Salsa
Nouns-
4 tilapia fillets
1 mango, peeled and pitted and diced
1 medium tomato, diced
Half of one red onion, minced
1 red chili, seeded and minced
4 tablespoons minced cilantro
Juice of 2 limes
1 quarter of a cabbage, julienned
1 avocado, peeled, pitted and chopped
12 white corn tortillas
3 tablespoons cornstarch
3 tablespoons corn meal
safflower oil
salt
pepper
Verbs-
To make your salsa, dice your mango and combine with the tomato, onion, chili, cilantro, salt, pepper and the lime juice and muddle. Let it sit for about 15 minutes while you julienne your cabbage. Set that aside. Add a few tablespoons of oil to a large frying pan over high heat. Stir the corn starch and corn meal together on a plate and dredge the tilapia fillets in that mixture before placing in the hot frying pan. Fry each side for 3-4 minutes. Set the fish aside and wipe the pan out. Add a little more oil and lightly fry the tortillas, for about one minute per side. Assemble your fish tacos thusly: flake the fish with a fork and put as much as you like in your tortilla. Pile on the cabbage, avocado and salsa. Eat, perhaps with a bit more cilantro and a squish of a fresh lime wedge. Yummm!
Tilapia Tacos with Mango Salsa
Nouns-
4 tilapia fillets
1 mango, peeled and pitted and diced
1 medium tomato, diced
Half of one red onion, minced
1 red chili, seeded and minced
4 tablespoons minced cilantro
Juice of 2 limes
1 quarter of a cabbage, julienned
1 avocado, peeled, pitted and chopped
12 white corn tortillas
3 tablespoons cornstarch
3 tablespoons corn meal
safflower oil
salt
pepper
Verbs-
To make your salsa, dice your mango and combine with the tomato, onion, chili, cilantro, salt, pepper and the lime juice and muddle. Let it sit for about 15 minutes while you julienne your cabbage. Set that aside. Add a few tablespoons of oil to a large frying pan over high heat. Stir the corn starch and corn meal together on a plate and dredge the tilapia fillets in that mixture before placing in the hot frying pan. Fry each side for 3-4 minutes. Set the fish aside and wipe the pan out. Add a little more oil and lightly fry the tortillas, for about one minute per side. Assemble your fish tacos thusly: flake the fish with a fork and put as much as you like in your tortilla. Pile on the cabbage, avocado and salsa. Eat, perhaps with a bit more cilantro and a squish of a fresh lime wedge. Yummm!
Pie!
Over the last few days, I have had occasion to make several pies. I made a pie for a gathering we had this last weekend, and I think it is new favorite summer pie recipe.
I used the Joy of Baking Berry Pie recipe you can find here, except I used a 9-inch tart shell instead of a pie tin because my pie tin is old and banged up and my tart shell is new and pretty. It worked great! I was afraid the pie would bubble over or be burned because it was thinner than a normal pie tin, but nope, perfect! Sooo good. The picture doesn't do it justice, because it was taken on my husband's Ipad in the middle of a party.
Then, yesterday I used the leftover pie dough and berries to make a mini berry tart for my friend Kali, who is awesomesauce and came to visit me at lunch today.
I also made a chocolate pie for my co-worker (boss? the chain-of-command at my office is a bit strange, but he's vaguely boss-like) as a consolation prize and thank-you for being such a good sport about the pie in the next paragraph. I used the Joy of Baking Chocolate Pie Recipe here, but I had some problems getting the filling to set, and ended up cooking it for about 20 minutes, rather than 3-5. Annoying. So next time I'll probably try this Smitten Kitchen version instead.
Finally, I made an incredibly gross faux pie to throw in my co-worker's face. You see, he "won" the pie-in-the-face fundraiser contest we had for the office food drive, and as a result, he got a pie in the face. To minimize liability, I went with a flimsy foil disposable pie tin filled with instant banana pudding and whipped topping. Again, I couldn't get my pudding to gel. What is with the pudding in this house? Also, instant banana pudding is gross and smells like Laffy Taffy. My co-worker was a good sport about getting the thing all over his face, but did not elect to share his yummy chocolate pie with any of us spectators. Can't say I blame him.
I used the Joy of Baking Berry Pie recipe you can find here, except I used a 9-inch tart shell instead of a pie tin because my pie tin is old and banged up and my tart shell is new and pretty. It worked great! I was afraid the pie would bubble over or be burned because it was thinner than a normal pie tin, but nope, perfect! Sooo good. The picture doesn't do it justice, because it was taken on my husband's Ipad in the middle of a party.
Then, yesterday I used the leftover pie dough and berries to make a mini berry tart for my friend Kali, who is awesomesauce and came to visit me at lunch today.
Finally, I made an incredibly gross faux pie to throw in my co-worker's face. You see, he "won" the pie-in-the-face fundraiser contest we had for the office food drive, and as a result, he got a pie in the face. To minimize liability, I went with a flimsy foil disposable pie tin filled with instant banana pudding and whipped topping. Again, I couldn't get my pudding to gel. What is with the pudding in this house? Also, instant banana pudding is gross and smells like Laffy Taffy. My co-worker was a good sport about getting the thing all over his face, but did not elect to share his yummy chocolate pie with any of us spectators. Can't say I blame him.
Why I do what I do
This is an essay about love. It is an essay about how some Christians treat gays, but it is a lot more than that. It is an essay about love and hate, and what they really mean.
You should read it.
You should read it even if you don't think of yourself as hateful, as a homophobe, a snob, a racist ... you should read it even if you are not a religious person or a person of faith.
You should read it, because despite its flaws and oversimplifications, it boldly states a truth that we don't hear often enough, the truth that we justify treating other people with disdain, with hate, or with contempt by pointing to their deficiencies, their differences or their "sins", but that really, our hate and disdain come from ego and a need to feel superior, because deficiencies, differences and sins have absolutely nothing to do with love. We can love anyone, we just choose not to. And we do that to make ourselves feel better.
It was a good reminder for me, because I make my living standing up for people who have done contemptible things, for people who were negligent, or stupid, or violent or harmful. For people who suffer from addiction, from mental illness, and from poverty. And sometimes, for some good people who got a raw deal out of an imperfect system. It's hard work, and frustrating, and thankless. But I am reminded that it is good work. And I am very very glad, in this moment, that that is what I do for living.
You should read it.
You should read it even if you don't think of yourself as hateful, as a homophobe, a snob, a racist ... you should read it even if you are not a religious person or a person of faith.
You should read it, because despite its flaws and oversimplifications, it boldly states a truth that we don't hear often enough, the truth that we justify treating other people with disdain, with hate, or with contempt by pointing to their deficiencies, their differences or their "sins", but that really, our hate and disdain come from ego and a need to feel superior, because deficiencies, differences and sins have absolutely nothing to do with love. We can love anyone, we just choose not to. And we do that to make ourselves feel better.
It was a good reminder for me, because I make my living standing up for people who have done contemptible things, for people who were negligent, or stupid, or violent or harmful. For people who suffer from addiction, from mental illness, and from poverty. And sometimes, for some good people who got a raw deal out of an imperfect system. It's hard work, and frustrating, and thankless. But I am reminded that it is good work. And I am very very glad, in this moment, that that is what I do for living.
The Stackhouse Fillibuster
I am watching an episode of the West Wing from many years ago called the Stackhouse Filibuster, an episode narrated by the voices of all the main characters writing emails to their fathers, an episode in which a grandfather stands up for his grandchild and and refuses to be ignored, even in the face of overwhelming opposition, and makes change by being a stubborn old bastard who loves his grandchild more than just about anything. And it is so moving that all the characters write their fathers about it. It features this quote, one of my favorites in all of television:
"Don't ever, ever underestimate the will of a grandfather. We're madmen, we don't give a damn, we got here before you and they'll be here after. We'll make enemies, we'll break laws, we'll break bones, but you will not mess with the grandchildren."
"Don't ever, ever underestimate the will of a grandfather. We're madmen, we don't give a damn, we got here before you and they'll be here after. We'll make enemies, we'll break laws, we'll break bones, but you will not mess with the grandchildren."
And it made me miss my grandfather. I miss my grandfather and the sense of legacy I felt when talking to him, the sense of being utterly and profoundly protected, like I had a wily old man ready to devote any and all of his considerable resources to knocking boulders out of my way or shouting down anyone who dared to harm me. And it made me miss my father, who I should probably email to say hi and see how he's doing.
Baking
No time for a real post, but here's some pretty photos of stuff I baked yesterday.
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| This is Macheesmo's Birdseed Bread Recipe, and it is awesome. |
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| These I made using a modification of this recipe, and I'll try to remember to post my version soon. |
Meal Plan
This week, we are having:
Roast Chicken, Mashed Potatoes and Tarragon Carrots
Peanut Sauce Noodles with Peppers and Edamame
Falafel Wraps
Eggs in Purgatory
Chili Chicken and Black Bean Nachos
Roast Chicken, Mashed Potatoes and Tarragon Carrots
Peanut Sauce Noodles with Peppers and Edamame
Falafel Wraps
Eggs in Purgatory
Chili Chicken and Black Bean Nachos
Gin!
Over the weekend I celebrated my 29th birthday. As has become a tradition, I had a small gathering of good friends over for a gin-themed party, during which we ate good food, chatted and imbibed gin cocktails. Yummmm!
This year, I did three signature cocktails, and they were awesome! I highly recommend them for fans of gin. For people who aren't fans of gin, well, you're silly.
Gin Buck
6-8 oz ginger beer or high-quality ginger ale
1.5 oz gin (I like Tanqueray Rangpur for this)
1 oz fresh squeezed lime juice
Served in a Collins glass over ice with a lime wedge.
White Lady
This is my favoritest of all gin drinks, because it is subtle, frothy, and flavorful without being either sweet or overpowering.
1.5 oz gin (I like Aviation or No. 3 for this as local Oregon gins, but I tried with Hendricks this weekend and that was also delicious!)
1 oz freshly squeezed lemon juice
1 oz Cointreau
1 egg white
Shaken with ice and strained into a martini glass, served with a twist.
Infused Lemongrass Mint G and T
We were lucky enough to receive a few flavors of these awesome spirits infusers for Christmas this year, and I thought this would be the perfect opportunity to try them out.
1.5 oz gin
4 oz Tonic
1 infuser
Lime
Infuse the gin for 3-5 minutes or until it takes on a soft green color. Then remove the infuser and serve the gin with ice, tonic and a lime wedge. Yum!
This year, I did three signature cocktails, and they were awesome! I highly recommend them for fans of gin. For people who aren't fans of gin, well, you're silly.
Gin Buck
6-8 oz ginger beer or high-quality ginger ale
1.5 oz gin (I like Tanqueray Rangpur for this)
1 oz fresh squeezed lime juice
Served in a Collins glass over ice with a lime wedge.
White Lady
This is my favoritest of all gin drinks, because it is subtle, frothy, and flavorful without being either sweet or overpowering.
1.5 oz gin (I like Aviation or No. 3 for this as local Oregon gins, but I tried with Hendricks this weekend and that was also delicious!)
1 oz freshly squeezed lemon juice
1 oz Cointreau
1 egg white
Shaken with ice and strained into a martini glass, served with a twist.
Infused Lemongrass Mint G and T
We were lucky enough to receive a few flavors of these awesome spirits infusers for Christmas this year, and I thought this would be the perfect opportunity to try them out.
1.5 oz gin
4 oz Tonic
1 infuser
Lime
Infuse the gin for 3-5 minutes or until it takes on a soft green color. Then remove the infuser and serve the gin with ice, tonic and a lime wedge. Yum!
Meal Plan
This week, we need to use up the massive amounts of tomato sauce and chicken stock I made last week. So we are having---
Chicken and Vegetable Barley Soup
Lasagna
Bang Bang Chicken
Parmesan Tilapia
Split Pea Soup
Chicken and Vegetable Barley Soup
Lasagna
Bang Bang Chicken
Parmesan Tilapia
Split Pea Soup
It's about to get all political up in here...
Okay, so there is a presidential election happening, and I've been ignoring the hell out of it, because primaries are really really seizure-inducingly horrendous. And also there's no way I'd ever vote for any of the Republicans so I feel free to ignore their shenanigans until John Stewart encapsulates them for me in easily digestible pieces of hilarious crazitude.
But, BUT... it's time to pay attention. Yes, I know, democracy is a real drag and this country is not built on informed, thoughtful participation in the political process. Quite the opposite. But, just for a minute, pretend that you are an incredibly fortunate person blessed enough to live in a free(ish) country where the rule of law, inalienable rights and notable lack of dysentary are just some of the benefits you enjoy and all that's asked of you in return is that you help pick the people who keep it all working. Okay? Okay.
So, I happen to like the guy who is theoretically captaining the great ship America on this crazy adventure. I know, he didn't do all the things he said he would do. He's a politician, and it turns out they don't keep their promises. SHOCK. He did some good stuff though, and he did it mostly with integrity and notable lack of misogynistic, paternalistic, dogmatic, oppressive, disrespectful rhetoric. Which is, for some reason, the new standard in this game.
So here's a little reminder of how far we've come since he took over, some of the cooler things he's done, and a little look at where he'd like to go if he gets to keep us on our present course. And, it's narrated by Tom Hanks, so that's very soothing and perhaps Oscar-worthy.
The Road We've Traveled
But, BUT... it's time to pay attention. Yes, I know, democracy is a real drag and this country is not built on informed, thoughtful participation in the political process. Quite the opposite. But, just for a minute, pretend that you are an incredibly fortunate person blessed enough to live in a free(ish) country where the rule of law, inalienable rights and notable lack of dysentary are just some of the benefits you enjoy and all that's asked of you in return is that you help pick the people who keep it all working. Okay? Okay.
So, I happen to like the guy who is theoretically captaining the great ship America on this crazy adventure. I know, he didn't do all the things he said he would do. He's a politician, and it turns out they don't keep their promises. SHOCK. He did some good stuff though, and he did it mostly with integrity and notable lack of misogynistic, paternalistic, dogmatic, oppressive, disrespectful rhetoric. Which is, for some reason, the new standard in this game.
So here's a little reminder of how far we've come since he took over, some of the cooler things he's done, and a little look at where he'd like to go if he gets to keep us on our present course. And, it's narrated by Tom Hanks, so that's very soothing and perhaps Oscar-worthy.
The Road We've Traveled
From-Scratch Tomato Sauce
Makes a lot-- this batch is for one large pizza and one baked pasta recipe. It easily makes 8 individual servings. Time- 2-4 hours. Work Time- 20-30 minutes.
Nouns-
2 carrots- diced
2 celery ribs- diced
1 large onion- diced
6 cloves garlic-minced
1/2 cup wine
2 large cans whole tomatoes
1 can tomato puree
1 tsp fennel seed
2 tsp dried basil
1 tsp dried oregano
1/2 tsp thyme
1/2 tsp cinnamon
1 tsp ted pepper flakes
salt and pepper to taste
2 tbsp olive oil or butter
Verbs-
In a large dutch oven or saucepan over medium high heat, saute the carrots, celery and onion in the oil or butter for 5 minutes.
Add wine and herbs and spices and simmer two minutes. Reduce heat to low and add tomatoes and garlic, breaking up whole tomatoes with a spoon. Cover and simmer for 2 hours or up to four hours, stirring occasionally.
Remove from heat and puree carefully in a blender or with an immersion blender. I usually blend only a little for pasta sauce, because I like it chunky. For pizza, though, I puree it for several minutes until completely smooth. Use immediately or store in the fridge for up to a week. Freeze if not using within a week.
Brioche Burger Buns
These are awesome! I adapted this recipe from Smitten Kitchen, so if you want the original version, go here.
Mine are done all in the stand mixer, and I used some whole wheat flour, so they are chewy and delicious in addition to being relatively easy to put together.
Light Wheat Brioche Buns
Yields 8 buns. Total Time- 4 hours. Total work time- 30 minutes or so.
Nouns-
3 tbsp powdered milk
1 cup warm water
2 tsp instant yeast
3 tbsp sugar
2 eggs
3 tbsp butter, softened
2 1/2 cups all-purpose flour (I add a spoonful of "gluten flour") to the bottom of each cup of all-purpose when I am measuring for making yeast breads. This step is optional, but worth it!)
1 cup whole wheat flour
2 tsp salt
optional- sesame seeds
Verbs-
Add the milk powder to the warm water. Whisk one egg and set aside. In the bowl of the mixer, whisk the flours, salt, yeast and sugar together. Add in the butter and mix with the paddle attachment until the butter is incorporated and no longer in big lumps. Add the milk mixture and egg and mix until dough forms. Dough will be sticky! Sticky is okay. Knead the dough with a dough hook for ten minutes, checking to be sure it doesn't climb the hook too far (did I mention it was sticky? It is sticky. If you just can't handle the stickiness, add a little more flour). Lightly oil a large bowl and turn the dough into it. Cover with oiled plastic wrap and let sit for two hours, or until doubled in size.
After it is doubled, line a baking sheet with parchment paper. Turn the dough out on a lightly floured surface and cut into 8 equal pieces. Roll each piece into a smooth ball and place on the baking sheet, two inches apart. Cover with oiled plastic wrap and let sit for another hour.
Preheat the oven to 400 and place a shallow pan with a half inch of water in it on the bottom oven rack. Whisk the other egg and paint the buns with the eggwash. Sprinkle with sesame seeds, if using. When oven is heated, bake the buns for 12-15 minutes, rotating halfway through. Cool on a wire rack and use immediately, or freeze.
Mine are done all in the stand mixer, and I used some whole wheat flour, so they are chewy and delicious in addition to being relatively easy to put together.
Light Wheat Brioche Buns
Yields 8 buns. Total Time- 4 hours. Total work time- 30 minutes or so.
Nouns-
3 tbsp powdered milk
1 cup warm water
2 tsp instant yeast
3 tbsp sugar
2 eggs
3 tbsp butter, softened
2 1/2 cups all-purpose flour (I add a spoonful of "gluten flour") to the bottom of each cup of all-purpose when I am measuring for making yeast breads. This step is optional, but worth it!)
1 cup whole wheat flour
2 tsp salt
optional- sesame seeds
Verbs-
Add the milk powder to the warm water. Whisk one egg and set aside. In the bowl of the mixer, whisk the flours, salt, yeast and sugar together. Add in the butter and mix with the paddle attachment until the butter is incorporated and no longer in big lumps. Add the milk mixture and egg and mix until dough forms. Dough will be sticky! Sticky is okay. Knead the dough with a dough hook for ten minutes, checking to be sure it doesn't climb the hook too far (did I mention it was sticky? It is sticky. If you just can't handle the stickiness, add a little more flour). Lightly oil a large bowl and turn the dough into it. Cover with oiled plastic wrap and let sit for two hours, or until doubled in size.
After it is doubled, line a baking sheet with parchment paper. Turn the dough out on a lightly floured surface and cut into 8 equal pieces. Roll each piece into a smooth ball and place on the baking sheet, two inches apart. Cover with oiled plastic wrap and let sit for another hour.
Preheat the oven to 400 and place a shallow pan with a half inch of water in it on the bottom oven rack. Whisk the other egg and paint the buns with the eggwash. Sprinkle with sesame seeds, if using. When oven is heated, bake the buns for 12-15 minutes, rotating halfway through. Cool on a wire rack and use immediately, or freeze.
Meal Plan
This week, we are having:
Baked Ziti with Italian Sausage and Peppers
Chicken Burgers with Apples and Brie
Homemade Pizza
Lemon Herb Salmon with Sugar Snap Peas and Wild Rice Pilaf
Beet Salad
Today I've made the buns for the burgers and the pizza dough, which will stay in the freezer until it's ready. I've made double recipes for both, so we'll have extra buns and extra pizza dough in the freezer for when we need it. I may also do a big batch of tomato sauce for the ziti and pizza tonight so we don't have to use store-bought for that either. Now I just have to finish a big work project and run 7 miles and my day will be complete!
Baked Ziti with Italian Sausage and Peppers
Chicken Burgers with Apples and Brie
Homemade Pizza
Lemon Herb Salmon with Sugar Snap Peas and Wild Rice Pilaf
Beet Salad
Today I've made the buns for the burgers and the pizza dough, which will stay in the freezer until it's ready. I've made double recipes for both, so we'll have extra buns and extra pizza dough in the freezer for when we need it. I may also do a big batch of tomato sauce for the ziti and pizza tonight so we don't have to use store-bought for that either. Now I just have to finish a big work project and run 7 miles and my day will be complete!
Hamentaschen!
Here's my take on Hamentaschen. Admittedly, they are not super traditional, but they are quite yummy!
Hamentaschen-
Nouns-
Dough
3 eggs
2 tbsp baking powder
4 cups flour
1/2 cup safflower oil
zest of one lemon
1 tsp vanilla extract
1 cup sugar
Fillings
I just use store-bought stuff for the fillings, but if you want to make your own, there are lots of great recipes out there for the traditional prune and poppyseed fillings. I prefer these.
1 cup apricot preserves
1 cup blackberry preserves
1 cup nutella
Verbs-
Preheat oven to 375. Whisk together eggs, oil, lemon zest, sugar and vanilla in a large bowl, then set aside. Sift the flour and baking powder together. Gradually add the flour mixture to the egg mixture, mixing until they come together. Roll out the dough on a floured surface to 3/8 inch thick or less. Cut into circles and place the circles on a cookie sheet. Drop a teaspoon of filling in the center of each one, then pinch the edges together in three places to create a little three-cornered hat shape. Bake for 20 minutes, or until golden brown, rotating halfway through.
Hamentaschen-
Nouns-
Dough
3 eggs
2 tbsp baking powder
4 cups flour
1/2 cup safflower oil
zest of one lemon
1 tsp vanilla extract
1 cup sugar
Fillings
I just use store-bought stuff for the fillings, but if you want to make your own, there are lots of great recipes out there for the traditional prune and poppyseed fillings. I prefer these.
1 cup apricot preserves
1 cup blackberry preserves
1 cup nutella
Verbs-
Preheat oven to 375. Whisk together eggs, oil, lemon zest, sugar and vanilla in a large bowl, then set aside. Sift the flour and baking powder together. Gradually add the flour mixture to the egg mixture, mixing until they come together. Roll out the dough on a floured surface to 3/8 inch thick or less. Cut into circles and place the circles on a cookie sheet. Drop a teaspoon of filling in the center of each one, then pinch the edges together in three places to create a little three-cornered hat shape. Bake for 20 minutes, or until golden brown, rotating halfway through.
Meal Plan
This week we are having:
Apricot Chicken Crockpot "Tajine" with CousCous
Panko-Crusted Cod Filets and Cole Slaw with Homemade Mayo
Lemon-Marinated Chicken and Pasta
Kale and Bean Soup
Mediterranean Quinoa Salad
Apricot Chicken Crockpot "Tajine" with CousCous
Panko-Crusted Cod Filets and Cole Slaw with Homemade Mayo
Lemon-Marinated Chicken and Pasta
Kale and Bean Soup
Mediterranean Quinoa Salad
Running
I didn't mention it much on the blog, except my initial "hey, I might be coming down with something" post, but I was sick for about three weeks. The cold I thought I had was actually strep throat, which I got through in a week or so with antibiotics only to spend two weeks fighting the residual congestion, coughing and exhaustion that just wouldn't die.
I finally, finally feel better, and I'm back to running. The first runs back were rough. I'm slow and rickety, and three to four miles is my upper limit. I'm also back at that stage where a good run is pretty much all I can do for the day and I'm too tired afterward to just carry on like a normal person. That's fading, and running is going to be a normal, non-exhausting part of my routine again very soon, but for now, it's a struggle.
I'm also frantically trying to make up for lost miles on my training program, because the Rogue River Trail run I planned to do is in only two months. Sadly, I think I'm going to have to push it back a few weeks to let my training be what it needs to be and have time to get stronger again. So, it looks like I'm going to have to take some time off work for the trip, because the weekend options are all too early. I'm hesitant to take the time off, but I'm going to spend March working ahead in my case load and trying to create a cushion for myself so I can take a week in June for the run and a week in July for my family's reunion.
Still, I think it'll be worth it. I really want to do this trip, and my feet are starting to get itchy for miles again. If I can stay healthy and follow my training plan, I should be able to do it.
"Mexican" Quinoa Casserole
This is one of the husband's favorite casseroles, which is saying quite a bit, because he never met a casserole he didn't like. It makes a great weeknight dinner, though there are a number of steps, so if I am pressed for time use store-bought cooked chicken and beans for this.
Mexican Quinoa Casserole
Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil
Verbs-
Preheat the oven to 350. In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water. While that is cooking, saute the chicken in a little olive oil over medium heat for about 5 minutes. Add the onion and pepper and saute another 5 minutes. Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat. Now you're ready to assemble the casserole. Grease a large casserole dish and pour the beans in the bottom. In a large bowl, combine the salsa, tomato soup and remaining chili powder. Add the chicken mixture and quinoa/rice and stir to combine. Pour the mixture over the beans. Top with the shredded cheese and chips. Bake for 15 minutes, or until cheese is melted.
Mexican Quinoa Casserole
Nouns-
2 cups dry quinoa or rice
3 cups chicken or vegetable broth
1 onion, chopped
1 bell pepper, chopped
1-2 cups corn kernels
2 boneless skinless chicken breasts, cubed
1 cup salsa
1 can tomato soup
1 cup shredded cheddar cheese
1 cup crushed tortilla chips
2 cups cooked black beans (or pinto, if you prefer)
2 tbsp chili powder
2 cloves garlic, minced
olive oil
Verbs-
Preheat the oven to 350. In rice cooker or medium pot, cook the rice or quinoa according to package directions, but using broth in place of water. While that is cooking, saute the chicken in a little olive oil over medium heat for about 5 minutes. Add the onion and pepper and saute another 5 minutes. Add the garlic and half the chili powder and cook until chicken is done, another 2 minutes or so, then remove from heat. Now you're ready to assemble the casserole. Grease a large casserole dish and pour the beans in the bottom. In a large bowl, combine the salsa, tomato soup and remaining chili powder. Add the chicken mixture and quinoa/rice and stir to combine. Pour the mixture over the beans. Top with the shredded cheese and chips. Bake for 15 minutes, or until cheese is melted.
Meal Plan
This week's plan: We have half a chicken left over from last week's roast chicken (we bought a whole chicken, split, and so there's half still in the freezer.) and we have white beans, split peas and red beans left over from other recipes, so several of these recipes are here to use up those ingredients. I used to make the "Mexican" casserole with rice, but this time I'm going to try it with quinoa for more protein and a different texture. We'll see how it turns out. The Husband, of course, requested Husband Soup, and also the tilapia, which is one of his favorite weeknight dinners.
Husband Soup
"Mexican" Quinoa Casserole
Bean and Kale Soup
Tilapia and Asparagus
Roast Chicken with Mashed Sweet Potatoes and Wilted Greens
Husband Soup
"Mexican" Quinoa Casserole
Bean and Kale Soup
Tilapia and Asparagus
Roast Chicken with Mashed Sweet Potatoes and Wilted Greens
Eggplant Almond Enchiladas
This recipe is modified from several I found online, and I think it is easy and delicious! I was pleased with the flavor of the eggplant and the texture of the almonds, and the sauce is easy and delicious... so much healthier and better than store-bought! This is a little time and effort-intensive, but it is totally worth it. In fact, I am always looking for gluten-free and vegetarian recipes for entertaining, and this one is a keeper!
Eggplant Almond Enchiladas
Nouns:
1 eggplant, chopped
1 cup slivered almonds, lightly toasted
1 cup shredded cheddar or jack cheese
1 large can diced tomatoes
1 tbsp chili powder
1 tbsp cumin
1/2 tsp red pepper flakes
4 cloves garlic, minced
1 cup beer
2 medium onions, diced
12 corn tortillas
olive oil
Verbs:
Preheat the oven to 350. In a large saucepan, saute half the onion in olive oil over medium heat until translucent, about 5 minutes. Then add the tomatoes, cumin, chili powder, red pepper flakes, beer and half the garlic. Bring the mixture to a boil, then turn down to a simmer for about 30 minutes. Meanwhile, in a large skillet or pan, saute the other half of the onion in olive oil over medium heat until translucent. Add the eggplant and cover, stirring occasionally, for about ten minutes. Uncover and add the remaining garlic, stirring for another 3-5 minutes. Then, take the sauce mixture off the heat and puree it with a stick blender or by carefully pouring into a regular blender. Grease a 9-13 baking dish. Take the eggplant mixture off the heat and add the almonds and cheese, then stir to combine. Add about 1/4 cup of filling mixture to each tortilla, then roll the tortilla and place it seam side down in the baking dish. After all the mixture and tortillas have been arranged in the dish, pour the sauce over the top and bake for 15 minutes, or until bubbly. Eat! Yummm!
Eggplant Almond Enchiladas
Nouns:
1 eggplant, chopped
1 cup slivered almonds, lightly toasted
1 cup shredded cheddar or jack cheese
1 large can diced tomatoes
1 tbsp chili powder
1 tbsp cumin
1/2 tsp red pepper flakes
4 cloves garlic, minced
1 cup beer
2 medium onions, diced
12 corn tortillas
olive oil
Verbs:
Preheat the oven to 350. In a large saucepan, saute half the onion in olive oil over medium heat until translucent, about 5 minutes. Then add the tomatoes, cumin, chili powder, red pepper flakes, beer and half the garlic. Bring the mixture to a boil, then turn down to a simmer for about 30 minutes. Meanwhile, in a large skillet or pan, saute the other half of the onion in olive oil over medium heat until translucent. Add the eggplant and cover, stirring occasionally, for about ten minutes. Uncover and add the remaining garlic, stirring for another 3-5 minutes. Then, take the sauce mixture off the heat and puree it with a stick blender or by carefully pouring into a regular blender. Grease a 9-13 baking dish. Take the eggplant mixture off the heat and add the almonds and cheese, then stir to combine. Add about 1/4 cup of filling mixture to each tortilla, then roll the tortilla and place it seam side down in the baking dish. After all the mixture and tortillas have been arranged in the dish, pour the sauce over the top and bake for 15 minutes, or until bubbly. Eat! Yummm!
Finally Feeling Better
I have been sick for two weeks. I had strep throat for a week, and since I finished my antibiotics I have been struggling with the residuals; cough, sinus pain, congestion... just a general feeling of yuck. I have been exhausted and barely able to get through the day most days, and though I'm finally seeing the light at the end of the tunnel, I am wondering how long it'll take to get back to 100%. Hopefully, not too much longer.
As a result of all the sickness, I haven't been myself... I haven't been doing the things that keep me sane and happy, or really doing anything but going to work and going to bed. I had brief moments of feeling better last weekend before the sinus pain set in, and I got to see some friends, but mostly, I have been a blob going from work to bed and back again. Worse, I haven't run in two weeks! Two! I feel really weak and unenergized and it is kind of amazing that I am still standing, because running is how I manage my anxiety, how I center myself, how I feel strong and confident and reaffirm my own sense of Me-ness, and these last two weeks have had plenty of emotional sucker punches in them. I have had to practice the fine arts of letting go, delegating, and acceptance, and well, I suck at them. I totally suck. So it's been really difficult, even to do the little things like admit I don't have energy to make dinner.
Tonight I cooked. It was awesome. I really haven't cooked in two weeks, and so tonight I made some buttermilk roasted chicken, some kale wilted in garlic and white wine, and some crispy roast potatoes. The house is all warm and smells lovely, my belly is full and I feel content. Tired, but recuperating. It's good to be getting back to myself.
As a result of all the sickness, I haven't been myself... I haven't been doing the things that keep me sane and happy, or really doing anything but going to work and going to bed. I had brief moments of feeling better last weekend before the sinus pain set in, and I got to see some friends, but mostly, I have been a blob going from work to bed and back again. Worse, I haven't run in two weeks! Two! I feel really weak and unenergized and it is kind of amazing that I am still standing, because running is how I manage my anxiety, how I center myself, how I feel strong and confident and reaffirm my own sense of Me-ness, and these last two weeks have had plenty of emotional sucker punches in them. I have had to practice the fine arts of letting go, delegating, and acceptance, and well, I suck at them. I totally suck. So it's been really difficult, even to do the little things like admit I don't have energy to make dinner.
Tonight I cooked. It was awesome. I really haven't cooked in two weeks, and so tonight I made some buttermilk roasted chicken, some kale wilted in garlic and white wine, and some crispy roast potatoes. The house is all warm and smells lovely, my belly is full and I feel content. Tired, but recuperating. It's good to be getting back to myself.
In Defense of Justin Bieber
Of all the many many objectionable things on the internet, and oh there are many, one has been bothering me quite a bit recently: Justin Bieber Memes. For some reason, Facebook, Pinterest, Tumblr, etc, are all full of memes to the effect that Justin Bieber is a girl. And that is ha ha ha hilarious. Except it isn't. This post would be more reader friendly if I linked to allllll those memes, but I don't want to support them, give them clicks, or make their authors think anyone cares. If you want to see them, use the Google.
First, calling boys girls like that is a bad thing is just a really tired and ridiculous trope. Some boys are more masculine and some are more feminine and there's nothing shameful or immoral or wrong about being either way. There's nothing inherently bad about femininity for men or women. It shocks me regularly that I have to explain that to otherwise educated and intelligent people (I'm looking at you, co-worker who thinks it's hilarious to mock men who play "girly" sports) that being a girl is just as good as being a boy, and being a boy who has some girly traits or a girl with some boyish traits is likewise hunky dory. Seriously. If you are not on board with that very simple proposition, just don't talk to me. At all. Thanks.
But, more importantly, Justin Bieber is an almost totally harmless teenage popstar. He's not a horrible example for kids in terms of drugs, violence, etc. He sings obnoxious catchy songs and lots of teenage and tweenage girls like him, probably because he is a little femme; he's cute, unthreatening and seems sweet. If you hate his music, fine. If you hate his fashion, fine. If you want to mock his unbearable singing voice, carry on. But mocking him because you think he is too girly is sending a bad message to girls and to boys: that boys have to be masculine to be valuable, and that being like a girl is a shameful, disgusting, bad thing. And girls will wonder what is so incredibly awful about being, well, like them.
And I'm here to say there is absolutely nothing wrong them. Nothing at all.
If you really want to turn your internetly mockery against a popstar who is a shame to masculinity, may I direct your attention to Chris Brown?
First, calling boys girls like that is a bad thing is just a really tired and ridiculous trope. Some boys are more masculine and some are more feminine and there's nothing shameful or immoral or wrong about being either way. There's nothing inherently bad about femininity for men or women. It shocks me regularly that I have to explain that to otherwise educated and intelligent people (I'm looking at you, co-worker who thinks it's hilarious to mock men who play "girly" sports) that being a girl is just as good as being a boy, and being a boy who has some girly traits or a girl with some boyish traits is likewise hunky dory. Seriously. If you are not on board with that very simple proposition, just don't talk to me. At all. Thanks.
But, more importantly, Justin Bieber is an almost totally harmless teenage popstar. He's not a horrible example for kids in terms of drugs, violence, etc. He sings obnoxious catchy songs and lots of teenage and tweenage girls like him, probably because he is a little femme; he's cute, unthreatening and seems sweet. If you hate his music, fine. If you hate his fashion, fine. If you want to mock his unbearable singing voice, carry on. But mocking him because you think he is too girly is sending a bad message to girls and to boys: that boys have to be masculine to be valuable, and that being like a girl is a shameful, disgusting, bad thing. And girls will wonder what is so incredibly awful about being, well, like them.
And I'm here to say there is absolutely nothing wrong them. Nothing at all.
If you really want to turn your internetly mockery against a popstar who is a shame to masculinity, may I direct your attention to Chris Brown?
Easy Corn Chowder
Easy Corn Chowder
Makes 6-8 servings, great for a potluck.
(Adapted from Nigella)
Nouns-
20 oz frozen sweet corn (2 bags)
3 jalapenos, seeded and chopped
6 scallions, chopped
4 cloves garlic, minced
23 oz (one carton) vegetable stock
1 tbsp chili garlic sauce
1 tsp olive oil
salt and pepper to taste
Optional: tortilla chips, shredded cheese, cilantro.
Verbs-
Saute the scallions, garlic and jalapenos in the olive oil in a dutch oven over medium high heat until fragrant and beginning to caramelize. Add in the other ingredients and simmer for 20 minutes. Using an immersion blender, carefully puree the mixture off the heat. If you don't have an immersion blender, then very carefully pour the mixture into a blender and puree in small batches. Return to the stove top over low heat and serve with tortilla chips, chopped cilantro and shredded cheese.
Makes 6-8 servings, great for a potluck.
(Adapted from Nigella)
Nouns-
20 oz frozen sweet corn (2 bags)
3 jalapenos, seeded and chopped
6 scallions, chopped
4 cloves garlic, minced
23 oz (one carton) vegetable stock
1 tbsp chili garlic sauce
1 tsp olive oil
salt and pepper to taste
Optional: tortilla chips, shredded cheese, cilantro.
Verbs-
Saute the scallions, garlic and jalapenos in the olive oil in a dutch oven over medium high heat until fragrant and beginning to caramelize. Add in the other ingredients and simmer for 20 minutes. Using an immersion blender, carefully puree the mixture off the heat. If you don't have an immersion blender, then very carefully pour the mixture into a blender and puree in small batches. Return to the stove top over low heat and serve with tortilla chips, chopped cilantro and shredded cheese.
Tips and Tricks- frozen fruit edition
I haven't done a helpful hints type post in a while, so here are a few tips from my kitchen.
Freezing Bananas
For years I have taken bananas going a bit too ripe and popped them in the freezer for banana bread, where they'd freeze solid and turn all black and be so unappetizing that I rarely got around to making banana bread out of them. Boo. Thanks to an episode of Alton Brown's Good Eats, though, I realized there is a much better way. Now, the Husband and I buy large bunches of bananas on sale, and when they are getting too ripe to finish off before they go bad, we cup them into 1-inch slices to freeze. We've found that laying them out on a cookie sheet in the freezer for a few hours and then popping them in a zip-top bag makes them not stick together, so you easily have as much or as little banana as you need for a particular recipe.
Day-ahead Smoothie Prep
The Husband and I are both really into smoothies right now, and so we have been experimenting with our favorite ingredients and techniques. We both use a mixture of frozen/fresh ingredients, but we've found with the addition of the frozen banana chunks from the above tip that they can be a bit of a chore to actually Blend in the morning. So, the easy solution is to put all your smoothie ingredients, fresh, frozen and liquid, into the blender carafe the night before and pop the whole thing in the fridge. That gives the frozen stuff enough time to defrost a bit so that you can just pop the whole thing on the blender base and whip it up no problem in the morning. If, however, your carafe doesn't fit in your fridge, like ours doesn't, you can put all your ingredients in your smoothie travel cup, pop that in the fridge, then in the morning pour that into the blender to blend and back into the cup to take with you... no extra dirty dishes that way.
Cocktail Garnishes
A few weeks ago, for a party, I made a TON of lemon twists and brought them to the party to garnish the cocktails with. However, we didn't use them all, and I feared I'd wasted all that work. On a whim, I popped them in the freezer. And... voila! Not quite as good as fresh, but it's fantastic to grab a bottle of vodka or gin from the freezer, shake up a cocktail, and have a twist ready without busting out the peeler.
Freezing Bananas
For years I have taken bananas going a bit too ripe and popped them in the freezer for banana bread, where they'd freeze solid and turn all black and be so unappetizing that I rarely got around to making banana bread out of them. Boo. Thanks to an episode of Alton Brown's Good Eats, though, I realized there is a much better way. Now, the Husband and I buy large bunches of bananas on sale, and when they are getting too ripe to finish off before they go bad, we cup them into 1-inch slices to freeze. We've found that laying them out on a cookie sheet in the freezer for a few hours and then popping them in a zip-top bag makes them not stick together, so you easily have as much or as little banana as you need for a particular recipe.
Day-ahead Smoothie Prep
The Husband and I are both really into smoothies right now, and so we have been experimenting with our favorite ingredients and techniques. We both use a mixture of frozen/fresh ingredients, but we've found with the addition of the frozen banana chunks from the above tip that they can be a bit of a chore to actually Blend in the morning. So, the easy solution is to put all your smoothie ingredients, fresh, frozen and liquid, into the blender carafe the night before and pop the whole thing in the fridge. That gives the frozen stuff enough time to defrost a bit so that you can just pop the whole thing on the blender base and whip it up no problem in the morning. If, however, your carafe doesn't fit in your fridge, like ours doesn't, you can put all your ingredients in your smoothie travel cup, pop that in the fridge, then in the morning pour that into the blender to blend and back into the cup to take with you... no extra dirty dishes that way.
Cocktail Garnishes
A few weeks ago, for a party, I made a TON of lemon twists and brought them to the party to garnish the cocktails with. However, we didn't use them all, and I feared I'd wasted all that work. On a whim, I popped them in the freezer. And... voila! Not quite as good as fresh, but it's fantastic to grab a bottle of vodka or gin from the freezer, shake up a cocktail, and have a twist ready without busting out the peeler.
BBQ Chicken Baked Potatoes
I made this in the crock this week, and it was delicious and easy. It would also be rather adaptable to variety of flavor combinations if you want to get creative!
Crockpot Shredded BBQ Chicken Baked Potatoes
Nouns-
2-3 boneless skinless chicken breasts
1-2 cups of BBQ sauce (I used a this one, which is AWESOME)
1/2 large onion, chopped
2-4 tbsp stock or water
tin foil
2-3 baker potatoes
Optional Toppings: shredded cheese, sour cream, chives, bacon bits, etc.
Verbs-
Fill the bottom of your crockpot with the chicken, sauce, onions and liquid, flipping the chicken a few times to be sure it's all coated and submerged in the sauce. Then, cover that mixture with a sheet of tinfoil and gently nestle your potatoes on top so that they are not touching the sauce. You can wrap your potatoes in foil, too, if you like. If you discover at the last minute, like I did, that you are out of foil, you can construct potato stilts out of chopsticks to prop your potatoes out of the sauce, and your husband will think you are crazy or a genius depending on your husband. Cook this on low for 6-8 hours. I cooked mine longer because of my commute, and it was just fine, though the sauce got a little more browned than it needed to. Remove the potatoes and foil from the crock and shred the chicken with two forks, until you have a saucy, delicious shredded BBQ chicken mixture. Serve each potato split open with a generous scoop of BBQ chicken on it, and other toppings as desired. Quick, easy, delicious.
Crockpot Shredded BBQ Chicken Baked Potatoes
Nouns-
2-3 boneless skinless chicken breasts
1-2 cups of BBQ sauce (I used a this one, which is AWESOME)
1/2 large onion, chopped
2-4 tbsp stock or water
tin foil
2-3 baker potatoes
Optional Toppings: shredded cheese, sour cream, chives, bacon bits, etc.
Verbs-
Fill the bottom of your crockpot with the chicken, sauce, onions and liquid, flipping the chicken a few times to be sure it's all coated and submerged in the sauce. Then, cover that mixture with a sheet of tinfoil and gently nestle your potatoes on top so that they are not touching the sauce. You can wrap your potatoes in foil, too, if you like. If you discover at the last minute, like I did, that you are out of foil, you can construct potato stilts out of chopsticks to prop your potatoes out of the sauce, and your husband will think you are crazy or a genius depending on your husband. Cook this on low for 6-8 hours. I cooked mine longer because of my commute, and it was just fine, though the sauce got a little more browned than it needed to. Remove the potatoes and foil from the crock and shred the chicken with two forks, until you have a saucy, delicious shredded BBQ chicken mixture. Serve each potato split open with a generous scoop of BBQ chicken on it, and other toppings as desired. Quick, easy, delicious.
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