Friday, July 31, 2009

August Reminders

If you want to encourage yourself to drive less and bike, walk, or ride mass transit more, sign up for the challenge beginning tomorrow. For more information, click on the green "Park Your Car!" logo in the sidebar.

If you want to stop heating up your house during the hot summer months and start cooking with the sun, you have 11 days left to get a 10% discount on a solar oven. To order from the nice folks up north, click on the "Solar Cooking Log" page tab at the top of the page. (Update on August 12, 2009: The coupon has now expired.) The sidebar is also where you can check to see what I'm cooking in my solar ovens. I update the solar cooking log every time I use the ovens.

If you want to give homemade preserved food or handmade gifts for the holidays, you have five months left. It seems like a long time, but it will slip through your fingers faster than prickly pear juice drips through the sieve. Get to work!

If you have any questions for me or requests for posts on particular topics, leave a comment here. Depending on my mood, I'll ignore you completely or jump on it right away.


In the meantime, I need to go mash my prickly pear fruit in the solar oven to get more juice from them. Jelly-making is on tomorrow's schedule!

Wednesday, July 29, 2009

Are We Finally Moving?

As readers of this blog are aware, I have been talking about our plans to relocate for quite some time. Since becoming fully aware of the crises heading our way - or already here - such as peak oil, climate change, and a faltering economy, we have felt the need to find a place of our own where we can really dig in and adapt to a world with lower energy inputs.

We've wanted a place we can make as energy efficient as possible, a place where water is either not a concern or can be harvested, a place where we can grow much of our own food, a place where we can bike and walk instead of driving, a place where we can form community, and a place where we will be reasonably happy. At one time, we were also looking for a place that would accommodate my sweetie's mother but she has since made other plans to move into a smaller, more affordable place of her own.

My sweetie's done the primary research on relocation over the months, er .... years, while I've looked at paring down the household while making sure we have what we'd need for areas under consideration. I picked up gardening books for the far North, the Midwest, and the Pacific NW. I stocked up on yardsale quilts to eventually make nice warm window quilts and picked up a book on heating with wood as we considered moving to regions that have real winters. We considered rural areas here with my sweetie commuting to a city apartment for work but that didn't work out due to land prices, cost of commuting, and the unappetizing idea of being apart so much.

I've appealed to you for suggestions of places to live. I've tried to explain to local friends and acquaintances until I was blue in the face just why we didn't think the desert SW was a sustainable or viable place to live, especially due to climate change-induced drought and rising energy costs as a result of peak oil. I've suffered through hot summers here while waiting, still in limbo, for our plans to come together resulting in a move to somewhere green.

In the meantime, the economy took a nosedive, the housing market collapsed, and unemployment rose steadily. Suddenly, the idea of relocating with no job lined up or a new job that could be eliminated the following week started to feel risky. One of our fallback plans has been to provide some kind of service or goods in a home-based business if formal employment fell through. With rising unemployment, foreclosures, and increasing poverty, though, the number of potential customers drops as well. More risk. We still hung in there, though, with my sweetie checking the MLS listing in the Pacific NW on a regular basis. Despite the economic situation, though, house prices are not falling up there at the rate we expected. Unemployment, on the other hand, is rising at an alarming rate. These do not combine for a pretty picture.

We've come to a decision. It is one that has been niggling at the back of my brain for some time and I finally voiced it aloud a couple of weeks ago. I think it had been in the back of my sweetie's brain, too, because he readily agreed that it was our most realistic plan.

Are you sitting down? Are you ready to find our what we're planning now?

We are not going to relocate. We are planning to stay in Tucson. After you've picked your jaw up off your desk, I'll explain. Given my previous comments and posts, it seems crazy but there are some good reasons for this decision. It will make sense to you soon.

My sweetie has a job here, one that is unlikely to be eliminated anytime soon. While he may have to take paycuts and/or work furloughs (along with all the other employees), it still provides steady income. It's not enough to make us rich or allow us to upgrade to a super fuel-efficient car, but it allows us to pay the monthly bills. That is nothing to sneeze at in this economy.

Home prices are coming down in Tucson, although it may be a while yet until we can find something affordable that's not in a ghetto. We've started looking and are not entirely discouraged. Being able to house-hunt in the city we live in takes away the time pressure of finding something during a very short visit to a new place. It also means we can get a fixer-upper and do the biggest, messiest work before moving in.

We have access to great local food. My CSA provides us with fresh produce, grains, and beans year-round. There are a number of farmer's markets with quite a few local vendors providing produce that we like to eat. There are opportunities to get food for free or barter from friends' and neighbors' yards in the form of citrus, olives, and prickly pear fruit. (We're not as keen on mesquite beans but that is another option.) My sweetie is learning to garden in the desert conditions.

We already have some community ties. I've been involved with the CSA for several years and a number of members there are food preservation nuts, too. My sweetie has some connections with the local bike community. There are also local groups for solar cooking, permaculture, biking, slow food, sustainability, and organic gardening. We plan to start checking them out and get more involved since we'll now have a stake in this area's future.

But, I can hear you say, what about the problems you've talked about before? The size of the city, the heat, the lack of water? These are concerns and we are considering them.

The slowing economy has put a damper on growth. New home construction came to a grinding halt as the housing market collapsed. Water issues are going to be a limiting factor here. With increasing unemployment, there is less appeal for people to move here. Increasing temperatures (due to climate change) and rising energy costs may drive away some of the current population.

One advantage of a larger community is that budget cuts may reduce services to bare bones but hopefully not eliminate them entirely. Smaller towns may not have the same resiliency in a budget crunch. Tucson is also on the major West-East shipping routes by train and truck so goods will continue to be available. Places off the beaten path may find delivery costs drastically increasing with rising fuel costs.

The heat is something we both suffer through each summer. One problem in our rental house is that half the ceiling fans don't work. If they did, the moving air would go a long ways towards more comfort even on the hottest days. When we get our own place, we will make sure there are ceiling fans, an evaporative cooler big enough for the house, and we will weatherize. Our house-hunting budget includes upgrade costs for things like dual-pane windows and ceiling fans (which is why we have to find a cheap house in the first place). We're also looking at smaller houses as they are cheaper to cool and heat.

We would also move more of our cooking outside in the summer. Besides the solar ovens, we have plans for a rocket stove and possibly a cob oven. I want to eliminate as much indoor cooking as possible during the hot months. I don't know if I can do canning on a rocket stove, but I hope that will be a possibility, too.

The winters are mild enough here that better insulation will go a long ways towards reducing utility costs. In our own place, I'd have no qualms about putting up window quilts. I haven't done that here because it would require permanent mounting of boards (into masonry) over the windows. Our landlord wouldn't be too keen on that.

Regarding water issues, that certainly concerns us. However, we're already well adapted to using our water very conservatively and are always on the lookout for more ways to cut back. My sweetie is constantly researching ways to garden more with less water and I work to reduce water use in the house. With our own place, it would make sense to invest in harvesting water from the entire roof as well as contouring the property for best water retention for edible landscaping. While city water will likely get far more expensive here over time, we don't expect those services to disappear in our lifetime.

There are other advantages to staying in this community. I have friends here that I would sorely miss if we moved away. I already know the bike routes, the best places to buy bulk foods, the feral produce trees, the sources for animal manure and compost, and the culture here. Staying local significantly reduces the cost, and difficulties, of moving. Staying here also minimizes the stress on my mother-in-law by eliminating the need for her to consider a cross-country move and by ensuring we will always be within a couple hours' drive should she need us.

We think we can make this work. I even ran these thoughts by Sharon to see is she thought we'd lost our minds, but she agrees that if anyone can do it, we can. So, does anyone want to come be our neighbor? Ha!

Tuesday, July 28, 2009

Biking in the Heat - A Test Ride

I had an appointment in the middle of the afternoon today, a very hot day. It was a good opportunity to test whether the new electric assist on the bike is going to make it possible for me to bike through the summer heat (and not just before 7 am!) The distance to my destination was two miles with a gradual uphill slope for much of it.

When I left, it was 107 degrees outside. I was heading out to ride on smokin' hot black asphalt. Was I crazy?! Possibly, but it takes a little bit of crazy to live a different life than the masses.

I didn't want to let the electric motor do all of the work so I turned the throttle just enough to make the peddling a bit easier. In a way it feels like downshifting without losing any of the speed and power. I used full power to make one light before it turned red but missed the second light. Thankfully, the intersection was shaded by a large pine tree on the side of the road. When I arrived at my appointment, I was warm but didn't feel overheated.

On my way home, the route was, obviously, more downhill. I opted to avoid using the electric assist much at all. This may have been a mistake as it has taken me a long time to cool off. That is one thing I've noticed about riding in the heat. When I'm on the bike, the breeze from traveling 12-18 mph makes me feel a little cooler than I really am. When I get home, I realize my body is actually a little overheated. (This situation is not aided by our poor evaporative cooling; it can't keep the house under 83 degrees during these hot days.)

All in all, though, the electric assist will allow me to bike even during the middle of a hot summer day. I may use a little more electric power than I do in the cooler morning hours, but it's a far cry more efficient than driving a heavy vehicle powered by gas! It will definitely help me meet the goals of my challenge of less driving.

Sunday, July 26, 2009

I challenge you to "Park Your Car!"


I'm doing it. Now that I've got the electric assist kit for my Xtracycle, I'm planning to hop on the bike rather than into the car more often. When the temperatures cool off in the fall, I'll add walking to my transportation repertoire again. Since the places I go are within biking distance, especially now with the assist, I probably won't use public transportation much. However, that is a good option for many people, especially those who may not have a bicycle.

If you'd like to join me in parking your car and using alternative transportation, leave a comment at the end of this post with your name and blog address (if you have one). The challenge will start on Saturday, August 1, and run for an undetermined amount of time. Challenge yourself for a week, a month, a year, or whatever time period you choose.

I'll report on my progress here each Saturday. Leave a comment on those posts with your progress or a link to a progress report on your own blog. Let me know in your comment here, or in the weekly update, how long you you'd like to challenge yourself to do this.

How you track your progress is up to you. If you like crunching numbers, you're welcome to keep track of how many miles you walk, ride your bike, or ride public transportation in place of driving. If you don't like numbers, just note when you make the choice to use alternate transportation and how it went.

Challenges need a nifty logo, but unfortunately, you'll have to settle for the one I came up with. Here's the code to post this logo on your sidebar:

<a href="http://chilechews.blogspot.com/2009/07/i-challenge-you-to-park-your-car.html"><img src="http://3.bp.blogspot.com/_2H3G4C5T6s0/SmzfaGW0F0I/AAAAAAAAChQ/lNp0pVX-NBw/s400/Park+your+car+mini.jpg" /></a>

  • Copy the code above.
  • In Blogger, go to your layout options, and click on Add a Gadget.
  • Select Text.
  • Click Edit Html
  • Paste the code you copied in the body.
  • Then click Rich Text to confirm the image shows up.
  • Save.


When you view your blog, the sidebar image should now appear and have a hyperlink back to this blog.

So, who's with me?

Updated to add: If you are already car-free, you can still sign up. I've created a special listing for you in the sidebar!

My Bike Electrifies Me

The electric assist kit for my Xtracycle arrived Friday afternoon and my sweetie had it installed by that evening, I rode around quite a bit this weekend to try it out and see how it worked. We did a few test laps around the neighborhood Saturday morning and then I picked up a quick dinner Saturday night. This morning, we went yard-saling and then I visited a couple more on my own during the midday heat.

It works like a charm. I can choose when and how much power to use, and even set a maximum speed (up to 20 mph). The cycle computer, an extra option, tells me how much power I've used so I can keep track of the juice left in the battery as well as determine how far I can go on a single charge. Of course, the amount of juice used depends on how much I use the electric assist.

I did not get this to become a lazy cyclist. I am not going to sit on the bike and let the motor do all the work. In fact, for much of my 20 miles of riding this weekend, I did not use it at all. A slight turn of the throttle can provide a boost for getting up a hill or across an intersection more quickly.

My midday ride was still pretty warm. Moving on a bike, up to 20 mph, is better than walking because of the breeze. However, sitting at a red light means baking in place from the heat radiating up off the black asphalt. The electric assist proved handy today for allowing me to make a couple of lights before they turned red. After about 7 1/2 miles in the heat, though, I was pretty toasted. Future rides should be a little cooler when I switch from heavy jeans to lightweight shorts. I also picked up a new helmet with much more ventilation, and can also cool off by wetting down my hair when I start getting overheated.

I hope to be riding the 10 1/2 miles (one way) to my twice weekly self-defense classes within a couple of weeks. Most of my other trips in town are half this distance so I should easily be able to get outta the car and onto the bike for them immediately. My one caveat is not biking through a summer monsoon storm. The streets of Tucson flood during the sudden downpours and my bike does not come with a floatation device.

Friday, July 24, 2009

Dinner's in the Box

Once again, the clouds are messing with my solar cooking plans today. As a child, I remember the summer monsoon pattern being very consistent: clear and sunny all morning, clouds starting to build by noon, downpour with thunder and lightning sometime between 3 and 5 pm lasting only about an hour, and then clear skies afterwards but with cooler temperatures. In this scenario, solar cooking every morning would be a breeze.

This spring and summer, though, it seems like there have been more clouds - ranging from high/thin to scattered or totally overcast - on a frequent basis. This makes solar cooking more of a challenge, especially since we've even had the occasional morning rain.

I needed to cook some pasta sauce for dinner, both to clean out the refrigerator bins but also to make sure there is food ready when I get home from the CSA. I'm usually tired by the end of the shift, especially since it's at the end of the week, and even though I'm bringing home wonderful fresh produce, I don't want to spend another 30-60 minutes on my feet cooking it. So, my Friday routine is to make dinner ahead of time or at least do most of the prep work before I leave.

Since I couldn't cook the pasta sauce in the solar oven this morning, I cooked it on the stove. It started with sauteed onions and garlic, progressed with sliced mushrooms and shredded zucchini, and was then deglazed with some of the "juice" from my olives (red wine, vinegar, water, garlic, and herbs). I added two large cans of organic diced tomatoes, Italian herbs, some roasted eggplant, and about half a dozen sliced olives from the jar. Pasta sauce is best when simmered for a while, but I hated that it was really heating up the kitchen.

I decided retained heat cooking would be a good way to finish the sauce. The Le Creuset pot (great yard sale find!) was too large for the small basket I usually have set up for this so I moved the heavy towels to a box. The pot fit in snugly width-wise but left a little space on each end. After wrapping it with the towels, I topped it with a blanket that got tucked in to the ends to fill in the space. The whole box was then wrapped in foil-backed (bubble wrap) insulation with two small blankets tucked in at the outside ends of the box. I then draped another small blanket over the whole box.

It should still be hot by the time my sweetie gets home from work and may even stay hot unitl dinner time. All he has to do is boil the spaghetti and we'll have an easy and tasty dinner as soon as I get home. Now that's what I call a good boxed dinner!

Wednesday, July 22, 2009

Doomer Lunch - Party of One

Months ago, Peak Oil Hausfrau proposed a Doomer Dinner Party challenge, making a meal out of what is in your food storage and garden. I made my local meal when Sharon visited although we sure didn't feel doomed while eating it.

One of the tasks on my list of things to do today is cleaning the fridge. As usual, it's crowded with various jars of vegetables I've preserved, fruit jams and sauces, and homemade condiments. As I pawed through the top shelf, I found a few things that looked like they would go together for a tasty lunch as well letting me clear out a couple of containers: 2 tbs pickled jalapeno/carrots/onion, 2 olives, garlic slices from olive jar, 4 oz jar of pickled baby okra, garlic slices from okra jar, and 2 spoonfuls green tomato relish.

I heated up some water for couscous and added all of the vegetables except the relish. After adding the whole wheat couscous, I turned off the heat and let the pan sit, covered, for 5 minutes. The relish was stirred in at the end for a little seasoning.

Result? Easy and tasty lunch, complete with homemade cherry vanilla soda.

Tuesday, July 21, 2009

Bad Dogs

We addressed "problem behavior" in dog obedience class on Saturday. The problem I wanted to deal with was the barking and growling when anyone walks a dog on our street, the neighbors go out in their front yard, or the meter reader comes by. Once I have checked and determined there is no danger, I want the dogs to listen to me when I tell them to stop barking.

The instructor's suggestion was to keep a Tupperware container of treats and one of the clickers by that area. When the dogs continue barking, tell them "Quiet!" When they are quiet, use the clicker and give them a treat. They will soon learn to respond when I tell them to hush up.

It's been going well. They are learning.

Unfortunately, I think my dogs are smarter than I give them credit for. I just got home from an errand and found this.




It's empty. It was full, containing enough treats for a lot of training.

Based on the forensic and circumstantial evidence, this is how I think it unfolded. There are no paw prints on the counter which means Angel could not have been the one to knock the container off the high counter. Polie can easily reach it, especially if he jumped up a little. (And he's an impressive jumper. He can leap all the way over Angel when they are playing in the yard.) So, Polie decides his peanut butter-filled kong toy is not good enough and decides to get him some real treats. Trout and sweet potato trump peanut butter any day!

There are large tooth marks from the inside of the container so I suspect he got to eat a few of them before the bitch took charge. Hey, relax about the language; Angel is a "bitch" - a female dog. She is also a bitch in that she gets mean around the treats if she thinks he's getting more than her. She'll growl and snap at him, driving him away from any available good stuff. Ten minutes later, she'll be playing with him, but in her opinion, he's not supposed to get any treats.

I suspect she very quickly came over and intimidated him into giving up the orange container. When I got home, she was laying in another room with it in front of her, completely empty. (The photo above was staged because I forgot to take one initially.) At least one of my dogs has now had an entire extra meal today. I just hope nobody throws up later.



Aha! Someone just walked up the street with two dogs which, of course, meant my dogs had to bark. I rushed to check and told them "Quiet." Once they were, I used the clicker but now I had to go to the treat closet. They followed me and as I handed each one a treat, Angel burped. No dinner for her tonight!

Monday, July 20, 2009

I Need TITS

No, not that kind... I need Time In The Saddle on my bike. No matter your level of fitness, it takes a while to get your rear-end accustomed to a bike seat. I haven't been riding all that much lately due to the heat and my ongoing problems with occasional dizziness. That means any ride longer than a few miles leaves me with a painfully sore and numb butt. Trying to push through the sensation doesn't work; it just leaves me absolutely desperate to get off the bike and give my cheeks a rest.

The only way to deal with numb butt syndrome is TITS. Ride often, gradually increasing the time in the saddle until you can handle longer and longer rides. And, despite the heat that will be with us for another couple of months, I am planning to start riding my bike a whole lot more soon. This weekend, we ordered an electric assist for my Xtracycle. It took a chunk out of our house fund, but the savings in gas will pay for it over time.

I know some people may disagree with our decision. They will say I should quit driving and just ride the bike no matter what. Well, life isn't that black and white, and my life is filled with shades of gray. One reason I have not been riding as much lately is because I'm out-of-shape and overweight. Obviously, biking more will help that situation, but I can't go from zero to sixty overnight. I am no spring chicken, either; more like a late summer (maybe even fall) hen! The ongoing issues with the dizziness have really put a hamper on my efforts to get back to exercising for months. Temperatures over 100 degrees are also seriously unpleasant for exercising outside, as well as potentially dangerous due to dehydration and heat exhaustion.

The electric assist will help me ride more and that is better than just driving and giving up on the bike altogether. It will allow me to take the bike for multiple errands midday even when it is scorching outside. It will help me make it on my bike to my twice weekly self-defense classes that are over 10 miles away, something I couldn't even consider doing without the assist right now. It will help me get in shape while getting out of the car now.

But(t), I still need to get my rear-end ready for the increased time on the bike. I'll be heading out regularly in the cooler early morning hours peddling around town and doing any errands at the businesses that are open early. By the time my new kit arrives, I hope to hang up the car keys and hop on my bike every time I need to go somewhere.

Saturday, July 18, 2009

Carbonate My Summer

I have a bad summer habit. When the temperatures soar, I begin to crave icy cold, carbonated drinks. While I normally can resist soft drinks, a 100 degree day can find me at the nearest convenience store picking up a soda to cool off. For some reason, the carbonation seems to quench my thirst better than plain water or even juice.

I've been trying alternatives this summer, such as the cucumber agua fresca made with cucumber juice, lime juice, and agave nectar. I've enjoyed citrus seltzers with orange or grapefruit juice mixed with soda water. I love the bubbles in club soda and will even drink it by itself, although I do prefer some flavor and sugar. The sodas and the seltzer drinks, however, require me to keep buying containers of beverages. I'd like to stop this to minimize the damage to the budget as well as to the environment.

A couple of years ago, I tried my hand at making ginger beer with a recipe Melanie posted on her Beansprouts blog. It was pretty good but I wasn't entirely crazy about the slightly fermented flavor. (I've never liked beer.) This year, I decided to try a different recipe, one that requires less attention each day and uses less ginger and yeast. Back when I was looking up a lot of ginger beer recipes, I came across a list of optional ingredients one could add to give it more zing so I tossed in those spices as well.


The resulting brew came out bubbly and quite spicy, but the clove was somewhat overwhelming. I've modified the recipe to go for a smoother taste but have not brewed up a new batch yet. You can see the recipe I'm going to try at the bottom of this post. This drink does not have the slightly alcoholic taste of my first brewing attempt a couple of years ago.

Ginger beer is not my first choice when it comes to soda, though, so I've been looking through other recipes. I'd love to make root beer but haven't had a chance to look for the ingredients yet. It seems like I could carbonate any flavored sweet beverage, though, using the ale yeast as in the recipe below.


So, this morning, I put together what I hope will turn into a tasty cherry vanilla soda. I simmered a cup of pitted cherries and a 1" piece of vanilla bean in a quart of water with 3/4 cup sugar. After straining out the cherries and vanilla bean, I added the proofed yeast and poured the brew into one of the empty 2 liter club soda bottles. It should be ready to refrigerate by Monday morning. I put the strained cherries and vanilla bean, along with the cherry pits, in a jar with some vodka to make a little cherry liqueur. That will take a couple of weeks, at least, before it might be ready.

Spicy Ginger Beer
- adapted from a recipe in Homemade Root Beer Soda and Pop by Stephen Cresswell

Makes about 8 (16.9 oz) bottles

2 1/2 oz peeled & grated ginger root
Juice of 1/2 lemon
1 2/3 cup sugar
1 1/2 tsp peppercorns
1/2 cinnamon stick
1/2 tsp fennel seeds
1/2 tsp cardamom seeds
1 tsp cloves
Dash of cayenne pepper
1 tsp cream of tartar (optional)
8 cups water
6 cups cool water
1/8 tsp ale yeast (available at a brewing store)
¼ c lukewarm water

Put grated ginger, juice, sugar, spices, and 2 quarts water into pot.
Bring to a boil and simmer uncovered for 20 minutes.
Remove from heat, cover, and let steep for half an hour.
Pour 6 cups cool water into a large bowl or gallon jug.
Strain the ginger mixture through a fine sieve and add it to the water. The mixture should be lukewarm. Stir to mix.
Proof ale yeast in 1/4 cup lukewarm water for about 5 minutes.
Add to the ginger-spiced liquid and stir to mix well.
Pour into bottles using a funnel. Cap and set aside for a day and a half for the yeast to carbonate the drink. I prefer using plastic bottles to avoid the chance of burst glass bottles. If your house is cool, it may take up to 3 days for bubbles to appear. With plastic bottles, you can judge the progress of the carbonation by how firm the bottles are. (Also check the bottoms to see if they are bulging slightly.) When bubbles appear and bottles are very firm, refrigerate the soda to slow the carbonation process. If the bottles are bulging too much, open the caps briefly to release some pressure. It will build back up again within a day, even in the refrigerator.
To serve, carefully pour into a glass without disturbing the yeast at the bottom of the bottle.

Queen of Bizarre Injuries

Last night, I sustained another bizarre injury, albeit a very minor one, in a long line of unique injuries. Consider these facts. I used to climb trees as a young chile pepper and especially loved to hang upside down with my legs hooked over the highest branches (above roof level) of our mulberry tree, yet the only broken bone I suffered as a youngster was a cracked wrist resulting from falling on my butt the first time I put on roller skates. I have chopped plenty of wood with an axe, pruned trees by hand with pruning saws, and have been chopping vegetables in the kitchen with sharp knives for years but have never cut myself badly enough to require stitches or even a trip to the emergency room.

I save my injuries for more unique circumstances so I’ll have interesting tales to share. For instance, giving myself whiplash by sneezing. Messing up my wrist and lower back by pushing a grand piano, on wheels, across a stage….with the wheels locked. Cracking my elbow by absent-mindedly stepping off a two-foot high wall instead of going down the steps. Giving myself plantar fasciitis by shoveling in hard rocky soil for several weeks on our rural homestead hoping to set up a garden bed.

I don’t only go for the bigger injuries in a unique manner, though; I give equal time to smaller ones. The first time I was ever stung by a bee was when I was biking alone. My mouth was slightly open and the bee bounced off my teeth and stung me on the inside of my upper lip. Thank heavens someone took pity on me and scraped out the stinger for me.

Last night’s injury was very unexpected. For two weeks, I taped a metatarsal pad on my foot while waiting for new orthotics to deal with a Morton’s neuroma. The doctor sent me home the first day with it taped on with paper tape. I only had cloth tape, which worked fine but was more difficult to remove from the pad without damaging it. Yesterday, I had to send my new orthotics back for adjustment so I picked up some paper medical tape on my way home. “Gentle paper” tape, the package said, with “gentle adhesive” for “sensitive skin.”

As I began to pull off the tape last night, my husband was alarmed when I suddenly gasped in pain. This gentle tape actually ripped up a chunk of my skin, enough to cause bleeding! Holy cow! I carefully peeled it up from the other end to keep it from ripping the skin off entirely. I still have to tape on the pad for three more weeks and am not looking forward to it.

The last bizarre injury I’d like to share with you is one you will not believe. Nobody believes this is possible. I certainly wouldn’t have believed it if it hadn’t happened to me.

I was walking barefoot through the house one day when I felt a sharp stabbing pain in my big toe. Ouch! I hobbled over to the nearest chair, sat, and lifted my foot to extract whatever was stabbing me. Pin? Needle? Uh, no. What I saw was unbelievable, especially considering how calloused the bottom of my feet are.

It was an eyelash. Yes, an eyelash. It was sticking straight out of my toe and it hurt. To this day, I don’t know how it could have turned up at the angle needed to do this. And I’ll bet you don’t believe me anyway.

Wednesday, July 15, 2009

Egads, It's Hot

This is the third summer that I didn't plan to spend in the desert. When we put the house my mother-in-law lives in on the market a couple of winters ago, we were sure it would sell quickly, we'd be able to find a new place and get moved before summer. It didn't sell for 10 months. Okay, we told ourselves, we can get through this summer since it will surely be our last.

Last summer was tough because, although we'd finally sold the house, we had not found a new place for ourselves and were stuck suffering through another season of hot temperatures here. The evaporative cooler, undersized for this house, works well enough in the dry heat but is far less effective once the humidity rises during the summer monsoon season. For several months, it just makes the house muggy and barely keeps the indoor temperature under 85 degrees. That's okay, we said through gritted teeth, this is definitely the last summer we'll ever spend in the desert.

Except it wasn't. We're still here after the aborted move to the Midwest (or whatever you want to call Missouri). The temperatures have been over 100 degrees for a while now and the humidity is high enough that the evaporative cooler isn't doing much. The ceiling fans in the kitchen and living room don't work. The heat is sapping my energy and will to get anything done. When I sit and read, I'm hot and sticky. When I get up to do any work, I almost immediately start sweating. Even my brain seems to slow down by afternoon with the rising temperatures.

Cook in the house? You've got to be nuts! If it can't be cooked in the solar oven, or very quickly on the stovetop, I'm not interested yet this time of year finds more clouds obscuring the sun. I roasted tomatillos over the weekend and raised the temperature of the house by almost five degrees. The cooler could not counteract that extra heat and the day was miserable inside. Even the shadecloth structure for the garden gets up to 110 and higher by midday.

My productivity is way down, my motivation for catching up on housework and projects is low, and my interest in doing anything extra - you know, like thinking about upcoming prickly pear canning - is almost non-existent. I swear I will not spend another summer in the hot desert.* I mean it this time, I really do!

*Okay, maybe I will but, dammit, I want air conditioning!

A Meme to Entertain You

This is a popular meme going through the blogosphere. It's meant to be fun and tell the readers a little more about the blogger. Some bloggers, however, are obnoxious and not very cooperative when it comes to answering the questions. Not myself, of course...

A - Age: old enough not to answer this question voluntarily

B - Bed size: big enough for the two of us but small enough no dogs are tempted to jump up

C - Chore you hate: cleaning out the email files

D - Dogs' names: Angel & Polie

E - Essential start your day item: waking up

F - Favorite color: none

G - Gold or Silver or Platinum: dislike silver, not really familiar with platinum, so I suppose gold

H - Height: too short to reach the top kitchen cabinets without a step stool

I - Instruments you play: dog bellies (percussion)

J - Job title: Homestead Manager

K - Kid(s): no goats, hence no kids

L - Living arrangements: rental house

M - Mom's name: Mom

N - Nicknames: Chile, that Crazy Goat Poop Lady, the gal that does solar cooking, the one who makes food out of trash (watermelon rind pickles, candied grapefruit pith, etc.)

O - Overnight hospital stay other than birth: dehydration from flu (Russian?)

P - Pet Peeve: see rants

Q - Quote from a movie: "There is never too much; there is only not enough!" from Big Night

R - Right handed or left handed: thankfully, I still have both hands

S - Siblings: yes

T - Time you wake up: when the dogs have to pee; usually 3:30 am

U- Underwear: yes

V - Vegetable you dislike: purple-top turnips & butternut squash

W - Ways you run late: I don't run anymore. I walk.

X - X-rays you've had: listing them would just be too depressing

Y - Yummy food you make: see my recipes

Z - Zoo favorite: "Zoo Lights" at Christmas

Sunday, July 12, 2009

Faux Bibim Bap

What do you do when you've got leftover sauce for bibim bap (Korean rice and mixed vegetables) but hardly any of the other ingredients for the dish?

The recipe I use includes cooked rice, hot red pepper sauce, cucumber slices soaked in saltwater, lettuce, blanched spinach, and sauteed vegetables: fern brakes (requires overnight soaking), shiitake mushrooms (rehydrated first), shredded zucchini, and julienned carrots. I had rice, the leftover sauce, and lettuce. No time to soak the bracken or shiitakes. No greens on hand, nor fresh zucchini or carrots. How the heck could I pull this off?

I'll tell you how I pulled it off, and how I often deal with this kind of situation: creativity in the kitchen. With the rice and the sauce, all I really needed were some tasty vegetables that would go well with those. Here's what I came up with, resulting in a very good lunch.

  • Portabello mushroom - I had one portabello in the fridge so I cleaned and sliced it up. I then sauteed and seasoned it exactly as I would have done with the rehydrated shiitakes. (Saute until starting to wilt, add a little sugar and soy sauce, and saute another minute or so.)

  • Shredded frozen zucchini - I thawed out some of the zucchini that had frozen and then been shredded (see last post). Because it had so much moisture in it, it did not saute very well but it did add a little flavor to the dish.

  • Gluten balls - ages ago, I made simple little baked gluten balls (from Madhur Jaffrey's World-of-the-East Vegetarian Cookbook). I put the extras in the freezer. To defrost, I just simmered them in a little water for a few minutes. After draining, I sliced them thinly. Before cooking the vegetables, I sauteed these in the skillet and added a little soy sauce at the end. They came out with a nice chewy hearty flavor, almost reminiscent of the stir-fried beef served with traditional bibim bap. I tossed them with a little minced garlic for bite.

  • Cucumber kimchi - during cucumber season, I almost always have this on hand. I make it the same way as this melon kimchi but with cukes. This worked well in place of the regular cucumbers in the recipe.

  • Lettuce - cleaned and torn into bite-size pieces.

Becoming proficient in the kitchen means letting go of strict recipes and learning to use what you have on hand. This is a crucial skill for those who strive to eat a local diet, too, because it will be rare that you have all of the ingredients on hand at one time for many published recipes. Learn to substitute for ingredients in recipes or simply make up your own. The ability to prepare tasty and healthy meals with whatever you have available is a great skill to have.

Saturday, July 11, 2009

How to Save a Frozen Zucchini (Updated)

As anyone ever overrun with squash in their garden knows, your excess zucchini can be grated and then frozen in bags to be used later in zucchini bread. Much later, when you no longer wince at the site of a zucchini recipe.

However, I was faced with a different problem. I don't have a zucchini plant in my garden so I treasure each squash I get from my CSA. My refrigerator has been acting up and freezing the larger cucumbers that don't fit in the vegetable drawers. Last weekend, it froze my large zucchini.

I didn't realize this until I began to peel it. Dang! I had a clean bowl out to toss in trimmings for compost so I just chunked up the squash and tossed it in. I pulled out the little yellow squash from the vegetable drawer and used it in my recipe, but I was still frustrated with the loss of the big zucchini.

I got to thinking about the fact that frozen shredded zucchini was fine for bread and decided to do a little experiment. I'd toss the chunks of zucchini in the freezer and then shred them with my food processor when I was ready to bake bread. First, though, I cut off the tough peel for the compost bin. Then I scraped out the large seeds. After another minute's thought, I pulled those out of the bowl destined for the compost and put them in a saucepan with water to make a little stock. The cleaned chunks went in the freezer for later.

"Later" came today. After letting them sit out for 20 minutes or so to take the hard frozen edge off, I fed them through the food processor chute. It worked! It shredded the frozen chunks, albeit the shreds were a little finer than when grated fresh. I mixed up a double batch of lowfat vegan zucchini bread, hoping it would turn out okay.

It came out fine. Interestingly, there is no sign that it is full of zucchini. The shreds seem to have just dissolved into the bread. I got to thinking the next morning that this could be a good thing for parents whose children don't want to eat their vegetables. They'd have no idea they were eating squash in this bread. I made half the batter into muffins, which would probably go over well. The shreds would also probably almost dissolve away if simmered in a tasty spaghetti sauce for a while.

While I don't plan to start freezing my squash in chunks instead of shreds, it was nice to know I didn't have to toss the whole thing because of a refrigerator malfunction. Now if I could just figure out why my fridge is doing this...

Friday, July 10, 2009

The Family that Sews Together

We had two sewing jobs to do last night, thanks to the dogs, so I did one while my sweetie did the other.

Two years ago, when Angel accidentally trapped herself in the bathroom, she tore the hanging strap off my robe while she was jumping and scratching at the door to try to get out. I never got around to sewing it back on. In a discussion this evening about safety in the home, we decided it would be wise for me to keep the robe near our bed in case of a break-in during the night. I needed the strap so I can hang it on a short nail already in the wall by the bed.

I didn’t mend this sooner because I knew it would be a pain in the tuckus. To secure the strap required pushing the needle through multiple layers of heavy terry fabric. I selected one of my heaviest needles and the cotton quilting thread I save for heavy-duty mending tasks. It took me a while and it doesn’t look pretty, but the strap is now secure and my robe is hanging in its new place.

Polie led us on quite the chase yesterday morning. It started when he tried to lunge at a passing bicycle. He’s new to walks, still learning manners, and has a few bad habits we’re working to curb. My sweetie pulled him back and tried to get him to sit. Of course Polie didn’t want to sit and somehow in the little power struggle that ensued, my sweetie pressed against the leash latch and it unhooked. Freedom! Polie was off and running (not after the cyclist).

Now, anyone familiar with huskies knows that this breed likes to run. (His other half, German Shepherd Dog, is also a high energy breed.) With his freedom, Polie chose to stretch his legs. My sweetie headed out after him while I followed with Angel, looking for a way to intersect his course. That’s when I saw the cat. “Uh oh,” I thought. A second later the cat bolted and Polie streaked across my field of view in an all-out run. Thank goodness there was no traffic on the neighborhood streets because he did not look in both directions before dashing across the road. The cat got away but Polie continued to run around looking for it.

I knelt down next to Angel and called him. He came running towards me and I thought he might stop for attention or a treat. Ha! At the last moment, as I was reaching for his harness, he leapt over us both. My sweetie took up the chase again, almost cornering him on a porch, but just missing him. Polie was having a blast. Unfortunately, he then started heading towards a major street. I was terrified he would run out and get hit by the traffic that always drives too fast on that road. He was as oblivious to the danger as we were aware of it.

Just feet from the street, my sweetie was able to grab fur as Polie tried to slip by him. He got him hooked back up and we tried to calm our nerves. On the rest of the walk home, we talked about how to prevent this from happening again. In time, the training we are doing should help. In time, he will bond more strongly with us. However, he is half husky and his nature makes him open to opportunities for freedom. My sweetie plans to take him for longer walks to give him more exercise but we had to have a leash that wouldn’t come unlatched again.

My sweetie’s sewing awl came to the rescue. We bought this a couple of years ago at a local camping supply store and have found it very handy for repairing torn backpacks, tents and other heavy fabrics. At the same store, we bought nylon strapping.


My sweetie decided to just make a new leash for the harness instead of modifying the one with a latch.


The new leash was sewn onto the harness attachment, making it a permanent part of the harness. The only chance for escape now is dropping the leash. The old leash will be available for quick hook-ups to the collar when taking the dogs for a short trip in the vehicle.

The dogs are happy when we have domestic chores. After all, it means we were sitting nearby, available to dispense attention and treats to them. I think I saw them plotting this morning in the corner about more ways to keep us at home with them.

Monday, July 6, 2009

The End of the Chard

My "energizer chard" has run out of energy. I may have harvested over-zealously some weeks ago. My timing was poor as very hot weather hit almost immediately after cutting back most of the nice big leaves that provided shade for the younger leaves. Even with the shadecloth hoop covering the plants, our brutal summer temperatures proved too much for the tender greens.


I watched and waited, hoping for another good harvest but the plants have barely grown. My sweetie and I decided it was best to call it a good run and free up the garden space for something else, but I kept forgetting to get out early enough to harvest the last bit of it. The forecast for this week calls for hot (over 100 degrees F) and dry weather so this morning seemed like a good time to clear out the little plants.


This is the final harvest. The leaves are a bit bitter after so long on the plant, limiting their options for preparation. We decided the best use would be in bibim bap due to its strong seasoning.

In other garden news, we're having two major problems. One is the heat. With our previous plans to move, currently on hold, nothing was planted at the right time. The garden was planted much later than would be ideal. As a result, many plants are stunted or struggling. The upside-down tomato planter was a complete bust, with the seedling dying a slow and torturous death, even after a last minute transplant right-side up in the ground. The corn tassled way too soon and then the plants were damaged by high winds in a monsoon storm so we've pulled it out to replant the bed.


This squash came from the CSA as a seedling but is still a pretty puny plant. It has flowers on it, though, so we still have hopes of eventually harvesting something from it.

The other problem has been house sparrows. These little buggers have been destroying any bit of garden greenery they can access. They are not eating the plants, just pecking off the leaves to die beside the bare stems. They've killed many seedlings, including watermelon, squash, peas, and beans all over the front and back yards. If I wasn't a strict vegetarian, I think I'd trap them and serve them up for dinner.


My sweetie replanted the corn bed this weekend and went to great lengths to keep the sparrows away. Hopefully the lizards won't get stuck in the bird netting. I've already had to free a couple in another location. I'll keep checking the netting throughout the day, every day, so that no lizards roast in the sun. We like the lizards since they eat ants and other annoying insects.


The shadehouse is bird-proof so the plants have fared somewhat better in there, although their growth is stunted by the heat. The okra plants in the front should be bigger, as well as the long beans behind them and melons off the side. We've harvested only one long bean with itty-bitty little beans in it so far. The pepper plants never took off so they were removed and potato starts were planted in their place.

Some of the pepper seedlings, and a few other plants, have become part of my sweetie's latest growing adventure: hydroponics. He will be writing a guest post about this to go with photos at a later time. This garden is doing better than anything else right now!


I'll leave you with this cheery picture of our ripening sunflower seeds. I may need to put some protection over this soon before the darn birds find it and have a feast. If they do, the dogs may get to enjoy some roasted sparrow pie!

Sunday, July 5, 2009

What Economic Recovery?

Sign of the times: I live in a city of a million people, yet the job listings in the Sunday paper don't even fill one page. I enclosed the job openings - all of them - in a black border on the two pages here. Paltry offerings.

I'm getting tired of hearing the media and politicians tell me the economy is recovering. Maybe it is for the banks who are now passing out huge bonuses, but it sure isn't for the rest of us. Unemployment and foreclosure figures definitely do not spell recovery, and the employers fighting to avoid laying off any workers are reducing hours and benefits. State programs across the country are being slashed, increasing the pressure on those already hurting.

I guess the media thinks if they repeat the word recovery often enough people will start to believe it. Personally, I'm more apt to believe what Ilargi and Stoneleigh have to say over at The Automatic Earth and their vocabulary doesn't include "recovery".

A Burger for Vegans

I mentioned recently that I planned to make my veggie burgers from scratch for the 4th of July. It turned out to be a pretty easy, albeit somewhat lengthy, process. I'm going to share the recipe here, but first I want to talk a little bit about making gluten "meats".

Many of the meat analogs available commercially to vegetarians contain egg and/or dairy ingredients. While ovo-lacto vegetarians are fine with these ingredients, vegans are not. Many of the vegan choices are made with soy protein isolate, which is not necessarily much better for our health than the meat. Some products are made with tempeh, a fermented soy product, which is more of a whole food than the isolate-laden products. I personally have avoided the fermented soy products since discovering a bad allergy to tofu, so I can't comment on their quality.

You can make burgers out of beans, grains, and vegetables. I've got a great little cookbook with those kind of recipes, and you can find many recipes online as well. They are very tasty but not always entirely reminiscent of a burger made from meat. Depending on your reasons for eating a vegan diet, and whether you are serving vegan food to people who don't usually avoid meat, you may wish to create a more meat-like dish.

Gluten, the protein portion of the wheat grain, can make a good meat substitute when flavored and prepared properly. There is a portion of the population that is sensitive or allergic to gluten for which these products are not appropriate. However, for the rest of the vegetarian community, or others simply trying to reduce their use of animal products, gluten is a versatile and cheap way to make familiar dishes.


Making Gluten

The process begins with making gluten, often called seitan, from wheat. Now, for the purists out there, you can make gluten starting with wheat or white flour and going through a process of kneading and rinsing it under water until everything (the starch and the bran) but the gluten part of the flour washes away. I've never made it that way, partly because a bum wrist limits my ability to do much kneading and also because I hate to use that much water in the desert. If you are interested in doing it the hard way, though, just search online for precise directions. You won't find them here since I "cheat" and do it the easy way.


The easy way begins with Vital Wheat Gluten. You can purchase this in natural food stores or order it online like I did. This is not the same as high-gluten flour which is flour with more gluten than normal - great for baking breads but it won't make "instant" gluten. To use Vital Wheat Gluten, you simply mix with water and then cook it.

Quick & Easy Gluten
1 cup Vital Wheat Gluten
7/8 cup water

Mix until this forms a spongy dough. You can just do this with your hand.
Cook immediately, or for better texture, cover with warm water and let it sit for half an hour. Then drain and cook.


Cooking Your Gluten

There are different ways to cook gluten.
  • Baking: I've never tried baking it, but you can if you want. Place gluten in greased loaf pan and bake for 45 minutes at 450 degrees. When done, slice or cube the loaf and boil for half an hour in a pot of flavored broth. Let it sit in the broth overnight to absorb more flavor.

  • Slow-Cooking: I have not tried this method either. Place gluten in a greased loaf pan and cover with a flavored broth. Seal the pan tightly with foil and bake overnight in a low oven at 250 degrees. If you can get up midway and flip the gluten over, it will absorb the flavor more evenly.

  • Boiling: Simmer your seitan in flavored broth for 1 1/2 hours. You can change the texture of the gluten, making it denser, by wrapping in cheesecloth before boiling. This worked well for the vegan corned beef I make for St. Patrick's Day, using this recipe and method.

  • Pressure-cooking: Cover your gluten with 6 cups of flavoring broth in the pressure cooker and cook for 45 minutes. I like this method because it uses the least amount of energy for the cooking and I love getting a low gas bill each month. I could probably do the boiling method in the solar oven, though.


Flavoring Your Gluten

There are two different ways to flavor gluten. I've done both.
  • Boil in broth. This is the method described above. This does not always result in as much flavor in the gluten as I would prefer. My gluten this weekend came out very flavorful but that's because I goofed on the recipe and only pressure-cooked it in 2 cups of liquid. I came very close to burning my gluten!

  • Add flavor to raw ingredients. This is the method that Isa from Post Punk Kitchen uses in this popular recipe. It's also the way the vegan corned beef is made in the recipe mentioned earlier, which comes out very strongly flavored. This is my preferred method. Cooking the gluten can be done using the same methods as in the above list using a milder flavored cooking broth.


Got Beef Flavor?

To give plain gluten a flavor somewhat reminiscent of beef, try this flavoring broth.

Beefy Gluten Broth
3/4 cup soy sauce
2 tbs browning sauce*
1/3 cup nutritional yeast
1 tbs onion powder (or 1 large onion, chopped)
3/4 tsp dried sage
6 cups water

Combine in your pressure-cooker or pot, add gluten, and cook for indicated time.

Here's my gluten after pressure-cooking.


*Browning sauce
1 1/2 tsp blackstrap molasses
1/4 cup brown sugar
1 cup hot water

Cook molasses and sugar together, stirring constantly, over low heat until they caramelize to a dark brown color. Slowly whisk in the water and stir until well-combined. Store in the refrigerator and use in place of commercial browning agents. Only a small amount is needed for a sauce or gluten.


Grinding Your Gluten

After the cooked gluten has soaked in the broth overnight, it will have firmed up. Cut it up into cubes and pass through a meat grinder. I know it sounds odd to suggest that a vegetarian use a meat grinder, but I find these are handy kitchen tools for processing vegetables.


This is the Italian food mill I picked up in a thrift store for about $10. It works well for saucing tomatoes (and likely for cooked apples).


It produced ground gluten with a texture and appearance very similar to cooked ground beef.


If you aren't lucky enough to find one of these mills in your thrift store, hardware stores carry the Universal grinder, also good for vegetables, fruit, and gluten. I have not seasoned mine yet as the instructions call for passing suet through it. I want to avoid using real beef fat on it. Perhaps raw peanuts would accomplish the same seasoning?


Making Veggie Hamburgers

I made fake beef and squash burgers yesterday using a recipe in the Simply Heavenly! cookbook. They were pretty good, but I think next time I will move more towards what I used to make with the Gimme Lean vegan hamburger packages.

For those, I added a lot of ground vegetables (use a food processor) such as carrots, onion, celery, bell peppers, and mushrooms. For binding, I used rolled oats soaked in water plus cracker crumbs. These were mixed until a good burger texture was achieved and then formed into patties to be baked or grilled. I started making burgers this way long ago when I still ate meat as a way to reduce the amount of meat in the recipe while increasing healthy vegetables and grains in my diet. I continued with it when I switched to the soy-based meat analogs to reduce the amount of soy protein isolate I was ingesting. Plus, the veggies add flavor, moisture, and texture.


I know making vegan hamburgers from scratch sounds like a whole lot of work. It is a bit time-consuming, but it yields a nice hearty meal that is a real treat during barbecue season. If going to a BBQ with people who will be eating meat, it's also nice to be able to bring normal-looking food so that others will focus on enjoying your company rather than on grilling you about why you aren't eating meat.

Saturday, July 4, 2009

If I was a horse...

...they'd take me out back and shoot me.

The litany of physical issues and aches & pains is just getting ridiculous for someone my age. I know some of you reading will see this as proof that my "healthy vegan diet" must be baloney, but you'd be wrong. First off, I don't eat as strictly as I should and do suffer some consequences as a result. Secondly, if I didn't eat as well as I do, I'd be in a much bigger world of hurt: constant sinusitis with blinding headaches, debilitating foot pain from the plantar fasciitis, digestive system upset, skin breakouts, and more.

I seem to be more prone to structural (muscular & skeletal) injury than to illness, although the ongoing vertigo problems are giving that belief a run for its money. Yep, the vertigo is back. Actually, that's not entirely accurate as I'm not having the sensation of the room spinning. What I do have, almost every day to varying degrees, is dizziness. Some mornings, it is enough to send me to the bathroom to hover over the toilet in case the nausea "steps it up." Other mornings, the dizziness is not so bad but its presence is a constant reminder that it could return full-force at any moment.

Its constant presence is hampering my productivity. When my head hurts and I feel unbalanced, it is hard to think, make decisions, or function. Despite my desire to be biking more (when it's not 107 degrees outside), dizziness stops me. Is this an excuse? Perhaps, but after my recent fall off the bike, I think it is a reasonable precaution for now. Falling off a bike, especially near traffic, can result in severe injuries.

On the other hand, if I'm going to have to live with this damn dizziness, I figure I need to learn to function as well as I can. I'm trying to keep up with my life, although I'm taking more breaks to rest. I've even forced myself to go to my self-defense classes, but taken the precaution of letting the instructor know that I may have to step away from an activity or exercise if I feel unstable. (Physically, not mentally. Ha!) In the meantime, I'm revisiting my shoulder stretches and exercises on the assumption that inflammation there may be triggering the dizziness since I am not eating any foods that should be affecting me negatively.

Do they shoot horses that whine too much?

My broken toe has worsened in the last few days. It hadn't been bothering me all that much, only hurting it I touched it (Obvious solution: don't touch it!) or flexed it too much stepping off a curb. However, my new orthotics that should resolve the Morton's neuroma - on the same foot, of course - seem to have shifted my stance in such a way that my toe is constantly aggravated. So now I am limping from pain and staggering from the dizziness at the same time.

Don't place any bets on me, folks; I won't be winning this race.

I shouldn't complain as these ailments are, hopefully, not permanent and they are not anywhere near as bad as conditions many others suffer through every day. My primary concern is they significantly lower my productivity, especially combined with other aggravating minor concerns such as a painful rib out of place, a sprained thumb that is not improving, the TMJ, and a wrist issue that impedes my ability to knead much bread. And, as anyone with chronic pain will tell you, ever-present pain is wearing. The effort of dealing with it constantly drains your energy, your motivation, and your joy.

How do you get the damn pesky inner voice to shut the heck up. It's reminding me that I have a book on my shelf that was written expressly for the purpose of helping people deal with chronic pain: Full Catastophe Living by Jon Kabat-Zinn. It must be time to dust it off and actually read it, cover to cover. I was introduced to the concepts in it - the use of meditation to calm the body and mind - through an 8-week course but I haven't actually read the book. Funny, I've also been avoiding finding the time to listen to the book on tape I picked up on Minding the Body, Mending the Mind which is also about meditation. Okay, okay, I get the message. It's time to start taking care of myself.....before I'm put down like a lame gymnast.

Friday, July 3, 2009

Holiday Eats & Treats

Holidays during the summer months mean BBQ; not necessarily at my home, but definitely in the neighborhood. One drawback to an evaporative cooler is that it pulls in outside air (over wet pads) constantly, and along with that air comes all the smells of the area. When someone fires up their grill, I smell it and later smell the cooking meat.

When I know I'll be facing BBQ smells, I take pre-emptive action. I usually pick up some vegan hot dogs and/or hamburgers along with whole wheat buns. Depending on what came in the CSA share, I'll plan corn on the cob or potato salad as a side. This holiday, however, something kept me from doing my usual shopping. Perhaps it was calculating that my two dogs eat a pound of food a day and realizing what a hit the budget is going to take as a result. Or perhaps it was just that I want to avoid buying food someone else made instead of making it myself. I limited my shopping yesterday to just the vegan hot dogs, and got those only because my sweetie requested them. Personally, I've never really cared for hot dogs, meat or vegan. It's the condiments that are tasty.

I'll be making my hamburgers from scratch, using a recipe from a cookbook written by a monastery abbot. Just because the monks are vegan doesn't mean they don't want to enjoy the same types of dishes as everyone else. Simply Heavenly! is, I believe, currently out of print so it may be hard to track down a copy. It took me two years of scouring used bookstores to finally find a copy (at a reasonable price) after I first heard about the book.


The hamburger recipe starts with making "unbeef" out of gluten. It doesn't look too appetizing at this point, but I'll grind that up tomorrow morning, trying out the meat grinder attachment on my Italian food mill, and mix it with a number of other ingredients including shredded zucchini, minced onion, bread crumbs and flour, seasonings, and some fake cheese. I've got fake mozzarella cheese in the freezer, made from another good vegan cookbook I've mentioned before - The Ultimate Uncheese Cookbook.


I also avoided buying buns because I figure it's high time I try making them from scratch. As I began to search for a recipe this morning, I was finding ones with loads of eggs and oil in them. Once I added the word "vegan" to my search, Bryanna Clark Grogan's site popped up. She is yet another great vegan cookbook author. I haven't decided which bun recipe to try out of the four she posted, but I can't get started until my sweetie grinds me some flour on the bike anyway. Tomorrow will be baking day.


Last night, I made him happy by adding cut-up hot dogs to a can of vegetarian baked beans. A quick and easy supper was in order and this worked perfectly. Lest you think I'll let him just eat that kind of food without any vegetables, let me assure you that there is a sauteed onion, grated potato, and shredded zucchini in there as well. (Shh, don't tell him.) To round out the meal, I later made a delicious cherry cobbler. It really needed a scoop of soy ice cream but there is no room in my freezer for the ice cream maker.

For drinks, I'll again turn to the cucumber for a cooling lime drink. Maybe we'll have cucumber granita/sorbet for dessert again.

Are you planning a tasty holiday meal?

Wednesday, July 1, 2009

Cucumber Sorbet

A friend helping at the CSA solar cooking demos recently accused me of something kind of funny. I was telling her about my plans to make Vinagre (spicy pineapple vinegar) with the skin of the organic pineapple (from Mexico) that I picked up that morning at a new Farmer's Market in town. She said, "I think you have more fun using the parts of produce most people throw away than using the actual produce." I laughed and assured her that I would indeed enjoy the pineapple, too.

But, she has a point. I love finding new ways to use the trimmings and leftover produce bits that usually go straight to compost. I salvage limp leaves of lettuce and the thick ribs for a cooked dish, I make liqueurs with the "waste product" leftover from making pomegranate jelly, and I use every bit of the watermelon except the skin. I love the creativity that results from striving to avoid food waste and I get to enjoy more food for less money. Who could argue with that?!

This weekend, I made a delicious local meal which included a tasty cucumber and lime drink we occasionally serve for samples at the CSA. We get Armenian cucumbers that members tend to shy away from because they are so large. Once we share the drink, however, they hold on to their cukes and hope for more the following week. The combination of cucumber juice, lime juice, simple sugar syrup, and ice water is very refreshing in our summer heat.

Unfortunately, I don't have a juicer. I tried running a cucumber through my food strainer that worked so well on the tomatoes but the cucumber was just too firm. This weekend, I resorted to using the blender method. I peeled and chunked up the cucumber and processed it in the blender with some water until liquified. Then I added a few frozen lemon juice cubes, rather than lime juice, and blended it some more. After straining it to make the drink, I was left with a strainer full of finely ground solids. I took a taste and enjoyed the fine texture and hint of lemon juice. An idea popped into my head.

Why not make sorbet? Crazy, right? Well, who would have thought drinking a cucumber was a good idea...but it was.

I found a flat container for the ground cucumber and stirred in a fair amount of the sugar syrup. I popped this in the freezer and occasionally stirred it up with a fork. I didn't get around to eating it until the next day, but it was an intriguing dessert. The flavor, with each bite, was unexpected but it was refreshing and I felt good about making such a healthy choice for a sweet treat. Heck, when my mother told me that I had to eat my veggies in order to get dessert, I'll bet she never thought I'd simply combine the two!

Update: here is a similar-looking recipe for cucumber sorbet. It, however, does retain the juice as well for the sorbet instead of making a separate drink.

Recipe Index

This index includes all the recipes posted on this blog (except ones that link to other sites). The recipes may be in standard cookbook format or in prose. All recipes are vegan. Most are very low in fat. My other blog also has a recipe index.

Unless otherwise noted, these recipes are my original creations and protected by copyright. Please do not reproduce them without my written permission.


BEANS




BEVERAGES




BREADS




BREAKFAST




CONDIMENTS




DESSERTS




MAIN DISHES




MEAT, EGG, & DAIRY SUBSTITUTES




MISCELLANEOUS




PASTA




RICE




SALADS & VEGETABLES




SNACKS




SOUPS