Friday, August 6, 2010
Thankfulness
I am thankful for my beautiful and gifted husband, my family, my friends. I am thankful for a home to live in and the beautiful changes that are being made there. I am thankful for my health, for good food, sunny, relaxing days. I am thankful for beauty and cool summer breezes. I am thankful for chocolate chip cookies and milk.
Thursday, June 10, 2010
A Food Revolution!
Yesterday, Ryan and I went shopping for breakfast to eat on our road trip. We opted for bagels because they travel well and they satiate. After scrupulously reading all of the bagel labels to find the one without a lot of sugar, we finally settled for a generic whole wheat bagel.
Whole wheat has got to be healthy and fibrous right? Wrong! The next morning, as I pulled two bagels out of the bag and proceeded to break the two pre-cut slices apart, I felt revulsion rise within me. These bagels had a glossy, gummy, manufactured look that made me distrust their integrity.
As I smothered organic peanut butter over one half, I glanced at the bagels food label and read the appalling fact that the third ingredient in these 'whole wheat' bagels is High Fructose Corn Syrup. WHAT!?!
First, I was shocked, not because food manufacturers inject whole wheat bagels with poisonous HFCS ( I knew this already), but shocked that this package had innocently made it into my shopping basket after I had mindfully steering away from bagels with added sugar, I had let the most potent and toxic of sugar additives slip past my scrutiny. After forgiving myself for paying to eat garbage for breakfast, I gloomily took a bite from my prepared bagel.
After taking a bite from my bagel, I was surprised at its lack of flavor. It had no real taste. I chewed on the gummy, gooey, uniformed dough with little pleasure or satisfaction. Although a bread-like substance, it did not taste of yeast or even grain. It mostly tasted like peanut butter.
As I thought more about it, I became upset and not because I willingly ate bagels with added HFCS for breakfast (because they did fill my hunger) but for the fact that bagels have HFCS in the first place and that no matter how many packages I read, all bagels have HFCS or added sugar. I became angry that such a simple and wholesome food as bread has been degraded for convenience and efficiency. To ancient civilizations bread was the source of life and these civilizations made it with a simple mixture of water, yeast, grain, and salt. I expect gummy candies and soft drinks to have high amounts of added HFCS, because that is how they are made, there is nothing 'real' or 'whole' about these foods, so when I buy them, I know without a doubt, exactly what I am paying for. Bread, on the other hand, labeled as 'whole' wheat made primarily out of grain and HFCS has little 'real' about it. I expect faux foods to carry this toxin, I do not expect it to be a common ingredient in my bread.
These bagels had no real taste, no real nutrition, more like cake than bread, and we buy them every day to feed ourselves and our children because its cheap food and sometimes its our only option. This must end.
Interestingly, the French Revolution reportedly broke out after Marie Antoinette insensitively and condescendingly exclaimed, "Let them eat cake!" in response to her hearing that the French people were starving to death because of the outrageously high price of bread. The French responded to her apathy with a fight for liberty, equality, and fraternity. And they not only succeeded in achieving these ideals, they also dethroned and decapitated Marie Antoinette, and they lowered the price of bread. (In many ways, they got their cake and ate it to...).
In America today, Marie Antoinette's words, spoken more than two hundred years ago, have sadly come to fruition because of our apathy. Sadly most of the food we find in the grocery stores is not food but engineered, heavily sweetened, or heavily salted psuedo-food that satiates without nourishing. Much like the French people of 1789, we are starving to death because we have traded in wholesome bread for cake--- and it is making us a sick and fat nation. It is our turn to step up and fight for our right to eat good food.
Friday, May 28, 2010
Paris
I love food and I love Paris. I want both together.
Sunday, May 23, 2010
Hosting a Dinner... Check!
A wonderful night of satisfying tastes, light-hearted conversation, laughter, and joy.
I woke up this morning at 7:15 riding the elation still spilling over from the night before. My dream-lined dinner was an outstanding success! I could not be more pleased or proud. And I have not felt such overwhelming joy since Ryan and I were married almost three years ago.
Yes, I will unashamedly compare a four course meal I served to five lovely and willing guests to my wedding day because in many ways it is the same. Like my wedding day, I waited for the day to come in anticipation, I planned (in fact, in both cases I waited to a few weeks before to plan most of it) and on the day I felt too anxious to eat real food thinking that it might turn my mind away from the tasks at hand, but nervously snacked all day on gold fish crackers. I ruminated over the evening-- the experience I hoped people would have and what kind of candle sticks I wanted to burn. And like my wedding, the evening was the fulfillment of a commitment and a dream that I made to myself and my lovely and willing guests.
The whole dinner might have been a disaster had I not heeded Ryan's explicit advice to follow the recipe. Some days I fantasize that I am an experienced chef working out my creativity in the kitchen and I think that it won't affect the integrity of a loaf of bread if I omit a teaspoon of salt to save my heart, but of course, it always does. The miracle of bread is that it satisfies the palate and the appetite and it is made of only three ingredients. Salt being the third is vital to the bread's integrity.
I tested his advice the night before on our pizza dough. I wish I had a before picture, because when I made pizza dough a couple months ago, it was slimy and gooey. Though I left the pizza in the oven longer than recommended the dough did not rise or cook. Ryan and I literally scraped the toppings of the goopy-gloppy dough and shoveled them onto the crispy-burned parts trying to rectify what was too far gone. We ate dissatisfaction and disappointment that night.
That night Ryan promised to make dough the next time, and he did. Much like everything Ryan tries, he is sickeningly good at it the first time. I bowed down and swore never to make the dough again, but we were in a crisis this week and it was either I made the dough or no Friday night pizza. The Greens can't go without their pizza I suppose.
As I made the dough, I hoped for the best, because if it didn't go well, it would be an ominous foreshadowing for my dinner party the next night. Thankfully for my self-esteem, it did go well and in fact I made the best looking pizza I have ever seen. When Ryan took it out of the oven, he exclaimed, "Now this is why they call it a pizza pie!"
If preparing an outstanding four course meal is comparable to my wedding day then the pride that comes from baking a perfect pizza pie must compare to the feelings a mother has for her first born.
With the success of the pizza, I added homemade Italian rustic bread to the menu. The bread became one of the four courses to keep my guests mouths watering as I finished off the main course. I am glad I included the bread in the menu because it also ended up providing the rhythm for my cooking schedule on Saturday.
My Saturday morning started off like many others. A trip to the farmer's market. I love the farmer's market, especially in Spring. Fruits and flowers are coming out, which are a welcome distraction from the usual root vegetables. I love the bustle of the market, tasting the farmer's produce, talking to the vendor, and listening to both he and my taste buds before I buy.
Though I entertained my taste buds, as I walked from stall to stall, unlike other Saturday's, today, I was on a mission. For the last several weeks, I had been scouting out the fresh fare and knew which farmer I wanted to buy my asparagus from and who would sell me their potatoes. I also planned to spend more than my allowance on beautiful flowers. The week before lilacs made their grand appearance, and it took all my restraint to wait for my dinner to buy them. I could hardly sleep with anticipation of having a bunch of my own. When I finally walked away from the market, weighed down with flowers and produce, I sunk my face in the vibrant purple bundle of lilacs on my arm and giggled with joy that usually only comes from a child's heart.
My plan for Saturday was simple: clean the house, set the table, cook dinner for six. Though simple enough, I actually planned almost every minute of the day from the time I woke up to moving the chicken from the bottom rack to the top rack at 6:45 pm. On the menu :
Homemade bread takes attention and care if you want it to turn out right, and I wanted it to be perfect. I kneaded it, pounded it, then fluffed and folded it every hour for three hours. Shaped it and finally baked it, all combined for a total of seven hours of preparation before service. When it was served, oh, chewy, crusty, crunchy, airy, yeasty heaven on earth. It was delicious and I will toot my own horn. I think the secret is in following the recipe and baking with bread flour. I will never go back to all- purpose again.
I spent about as much time preparing and cooking the thyme & wild mushroom bisque. While the bread rose for the first hour I prepared the wild mushroom broth. And continued to cook the bisque throughout the day until guests arrived. I was most excited about the wild mushrooms. I love the mushroom stall at all farmer's markets, because it looks like they are peddling food for gnomes or creatures who inhabit a mythical planet. I felt very French buying a few pounds of wild mushrooms from chanterelles to weird antenna-like shrooms that look like they had been severed from a burnt-orange race of space alien.
The wild mushroom bisque was all and more than I could have hoped for: completely vegan, delicious, satisfying, stand alone taste of the good earth.
The bread and thyme & wild mushroom bisque were crowd pleasers (even those who afterwords admitted to a distaste for mushrooms), but the succulent, moist, lemon herb chicken held its own too. I almost strayed away from meat entirely to avoid the common cooking blunder of over (or in the case of chicken under cooking) the meat. I decided I could not, not cook meat for this experimental feast, every chef has to at least know they can cook meat, even if they choose not to.
Thankfully, I experienced no meat cooking catastrophes last night. Instead, myself and my guests were pleasantly surprised.
I was so nervous about the main course meat that I read over the recipe ten to fifteen times during the day and consulted my mother about a step that was up for interpretation. She shared her years of cooking experience with me and we came up with a reasonable revision to the recipe. And it worked!
Becca repeatedly commented that it tasted like ham, which is weird, but a compliment none the less, because people usually say that anything bland tastes like chicken. I guess the fact that it tasted like ham to her means it was well-flavored. I am glad the chicken came out, because I tossed and turned several nights in angst about the chicken and how I wanted to prepare it.
The entire evening was a delight. The only thing I would change is my timing. Everything was ready on time except for the main course. The rosemary herb potatoes and steamed asparagus finished cooking before the chicken, so I would time things out differently, and perhaps just bake the chicken and potatoes together next time like a roast.
After the bread and the chicken, my dinner guests so fully believed in my magic abilities in the kitchen, that they thought I hand-made the wonderful fresh mint and carob chip ice cream we enjoyed for dessert. I wish, and maybe next time, but I bought it from Caramello at the South Pasadena farmer's market. Did I mention that ninety-nine percent of the food came from our farmer's market, and most of it I picked that day. It is no wonder the meal was fresh and satisfying.
Bon Appetit!
And there will be a next time. I am high on dinner parties. When I woke up this morning, I was coming up with ideas for possible themed dinners...
I woke up this morning at 7:15 riding the elation still spilling over from the night before. My dream-lined dinner was an outstanding success! I could not be more pleased or proud. And I have not felt such overwhelming joy since Ryan and I were married almost three years ago.
Yes, I will unashamedly compare a four course meal I served to five lovely and willing guests to my wedding day because in many ways it is the same. Like my wedding day, I waited for the day to come in anticipation, I planned (in fact, in both cases I waited to a few weeks before to plan most of it) and on the day I felt too anxious to eat real food thinking that it might turn my mind away from the tasks at hand, but nervously snacked all day on gold fish crackers. I ruminated over the evening-- the experience I hoped people would have and what kind of candle sticks I wanted to burn. And like my wedding, the evening was the fulfillment of a commitment and a dream that I made to myself and my lovely and willing guests.
The whole dinner might have been a disaster had I not heeded Ryan's explicit advice to follow the recipe. Some days I fantasize that I am an experienced chef working out my creativity in the kitchen and I think that it won't affect the integrity of a loaf of bread if I omit a teaspoon of salt to save my heart, but of course, it always does. The miracle of bread is that it satisfies the palate and the appetite and it is made of only three ingredients. Salt being the third is vital to the bread's integrity.
I tested his advice the night before on our pizza dough. I wish I had a before picture, because when I made pizza dough a couple months ago, it was slimy and gooey. Though I left the pizza in the oven longer than recommended the dough did not rise or cook. Ryan and I literally scraped the toppings of the goopy-gloppy dough and shoveled them onto the crispy-burned parts trying to rectify what was too far gone. We ate dissatisfaction and disappointment that night.
That night Ryan promised to make dough the next time, and he did. Much like everything Ryan tries, he is sickeningly good at it the first time. I bowed down and swore never to make the dough again, but we were in a crisis this week and it was either I made the dough or no Friday night pizza. The Greens can't go without their pizza I suppose.
If preparing an outstanding four course meal is comparable to my wedding day then the pride that comes from baking a perfect pizza pie must compare to the feelings a mother has for her first born.
With the success of the pizza, I added homemade Italian rustic bread to the menu. The bread became one of the four courses to keep my guests mouths watering as I finished off the main course. I am glad I included the bread in the menu because it also ended up providing the rhythm for my cooking schedule on Saturday.
Though I entertained my taste buds, as I walked from stall to stall, unlike other Saturday's, today, I was on a mission. For the last several weeks, I had been scouting out the fresh fare and knew which farmer I wanted to buy my asparagus from and who would sell me their potatoes. I also planned to spend more than my allowance on beautiful flowers. The week before lilacs made their grand appearance, and it took all my restraint to wait for my dinner to buy them. I could hardly sleep with anticipation of having a bunch of my own. When I finally walked away from the market, weighed down with flowers and produce, I sunk my face in the vibrant purple bundle of lilacs on my arm and giggled with joy that usually only comes from a child's heart.
My plan for Saturday was simple: clean the house, set the table, cook dinner for six. Though simple enough, I actually planned almost every minute of the day from the time I woke up to moving the chicken from the bottom rack to the top rack at 6:45 pm. On the menu :
Homemade bread takes attention and care if you want it to turn out right, and I wanted it to be perfect. I kneaded it, pounded it, then fluffed and folded it every hour for three hours. Shaped it and finally baked it, all combined for a total of seven hours of preparation before service. When it was served, oh, chewy, crusty, crunchy, airy, yeasty heaven on earth. It was delicious and I will toot my own horn. I think the secret is in following the recipe and baking with bread flour. I will never go back to all- purpose again.
The wild mushroom bisque was all and more than I could have hoped for: completely vegan, delicious, satisfying, stand alone taste of the good earth.
The bread and thyme & wild mushroom bisque were crowd pleasers (even those who afterwords admitted to a distaste for mushrooms), but the succulent, moist, lemon herb chicken held its own too. I almost strayed away from meat entirely to avoid the common cooking blunder of over (or in the case of chicken under cooking) the meat. I decided I could not, not cook meat for this experimental feast, every chef has to at least know they can cook meat, even if they choose not to.
I was so nervous about the main course meat that I read over the recipe ten to fifteen times during the day and consulted my mother about a step that was up for interpretation. She shared her years of cooking experience with me and we came up with a reasonable revision to the recipe. And it worked!
Becca repeatedly commented that it tasted like ham, which is weird, but a compliment none the less, because people usually say that anything bland tastes like chicken. I guess the fact that it tasted like ham to her means it was well-flavored. I am glad the chicken came out, because I tossed and turned several nights in angst about the chicken and how I wanted to prepare it.
The entire evening was a delight. The only thing I would change is my timing. Everything was ready on time except for the main course. The rosemary herb potatoes and steamed asparagus finished cooking before the chicken, so I would time things out differently, and perhaps just bake the chicken and potatoes together next time like a roast.
After the bread and the chicken, my dinner guests so fully believed in my magic abilities in the kitchen, that they thought I hand-made the wonderful fresh mint and carob chip ice cream we enjoyed for dessert. I wish, and maybe next time, but I bought it from Caramello at the South Pasadena farmer's market. Did I mention that ninety-nine percent of the food came from our farmer's market, and most of it I picked that day. It is no wonder the meal was fresh and satisfying.
Bon Appetit!
And there will be a next time. I am high on dinner parties. When I woke up this morning, I was coming up with ideas for possible themed dinners...
Sunday, May 9, 2010
Career Conundrum
It is no surprise that God told me to change my attitude towards work. He intends for me to work that is why jobs keep opening up and I keep getting hired. I am curious whether or not the adage "The grass is always greener on the other side" applies to my job situation, or whether I would actually be happier working another job, or if I would be happier teaching if I put intention behind my career and stopped waiting for whatever comes next, but made my career what I want it to be.
The more I seek God on this topic, the more I realize there is no right answer. As long as I do whatever I am doing with all of my heart and serving God, I really cannot go wrong.
This realization is both freeing and un-fulfilling. It means I can step out of teaching and try something else, or stay with teaching and change my attitude and intention to make it what I want it to be. It means if I try something else, I will likely find things I don't like about that something else, and may find myself in this same conundrum in a different line of work.
The more I seek God on this topic, the more I realize there is no right answer. As long as I do whatever I am doing with all of my heart and serving God, I really cannot go wrong.
This realization is both freeing and un-fulfilling. It means I can step out of teaching and try something else, or stay with teaching and change my attitude and intention to make it what I want it to be. It means if I try something else, I will likely find things I don't like about that something else, and may find myself in this same conundrum in a different line of work.
Wednesday, April 28, 2010
Tuesday, April 27, 2010
I know, I know... I am quoting Oprah, but...
"Energy is the essence of life. Every day
you decide how you're going to use it by
knowing what you want and what it
takes to reach that goal, and by
maintaining focus." - Oprah
Before I realized this is an Oprah quote, it spoke to me for several reasons. First, I have been listing to an online series by Beth Moore called "Wising Up" (check it out: http://www.oneplace.com/ministries/Living_Proof_with_Beth_Moore/archives.asp?bcd=3/1/2010). It is a study out of the book of Proverbs for women (and men, Ryan has been known to eavesdrop) who want wisdom. I have been most encouraged by the three sessions on Wising Up at Work where Beth Moore encourages listeners to change our thoughts towards work. To help her listeners change their thoughts towards work she applies a word to each day of the week to focus on during that workday.
Monday-Attitude
Tuesday-ENERGY
Wednesday-Ethics
Thursday- Advice
Friday-Influence
Despite finding her study encouraging, I feel it is inspired. Energy is the perfect word for Tuesday, it is the slump day right before hump day (Wednesday). Not as dreadful as Monday (but I am working on my attitude), not the middle of the week, and certainly not the end of the week which includes Thursday and Friday. It is Tuesday when I often ask myself how I will get through another 3 days!
I have began doing longer workouts Tuesday mornings to pump the endorphins through my body, sweat, and energize my day. I do kickboxing and punches to work out anxiety and frustration. For the last two Tuesdays I have felt a noticeable difference in my energy level. I have also focused on exuding energy in my teaching so that my students experience and thrive off of my energy and enthusiasm.
That is the first reason this Oprahism spoke to me on this Tuesday evening. The second reason is deeper. In the last several weeks I have felt a tugging at my sleeve and heart strings to find focus for my energies. To settle down my thoughts and put my research and faculties to use, to create something, to accomplish a goal.
Last night, I shared with my bible study, that my fear of failure is crippling and that it is married to a fear of the unknown. I don't know exactly which one of the toxic couple prevents me from stepping out and setting goals to do things I have never done and don't know exactly how to do, but I need to throw these fears out the window to live for the now.
What Oprah says to me is that I need to focus my energy in what I do in every moment, not in what I want to do in the future, or what I think I might want to do. I live for now. Right now. And I trust God to take care of the future.
you decide how you're going to use it by
knowing what you want and what it
takes to reach that goal, and by
maintaining focus." - Oprah
Before I realized this is an Oprah quote, it spoke to me for several reasons. First, I have been listing to an online series by Beth Moore called "Wising Up" (check it out: http://www.oneplace.com/ministries/Living_Proof_with_Beth_Moore/archives.asp?bcd=3/1/2010). It is a study out of the book of Proverbs for women (and men, Ryan has been known to eavesdrop) who want wisdom. I have been most encouraged by the three sessions on Wising Up at Work where Beth Moore encourages listeners to change our thoughts towards work. To help her listeners change their thoughts towards work she applies a word to each day of the week to focus on during that workday.
Monday-Attitude
Tuesday-ENERGY
Wednesday-Ethics
Thursday- Advice
Friday-Influence
Despite finding her study encouraging, I feel it is inspired. Energy is the perfect word for Tuesday, it is the slump day right before hump day (Wednesday). Not as dreadful as Monday (but I am working on my attitude), not the middle of the week, and certainly not the end of the week which includes Thursday and Friday. It is Tuesday when I often ask myself how I will get through another 3 days!
I have began doing longer workouts Tuesday mornings to pump the endorphins through my body, sweat, and energize my day. I do kickboxing and punches to work out anxiety and frustration. For the last two Tuesdays I have felt a noticeable difference in my energy level. I have also focused on exuding energy in my teaching so that my students experience and thrive off of my energy and enthusiasm.
That is the first reason this Oprahism spoke to me on this Tuesday evening. The second reason is deeper. In the last several weeks I have felt a tugging at my sleeve and heart strings to find focus for my energies. To settle down my thoughts and put my research and faculties to use, to create something, to accomplish a goal.
Last night, I shared with my bible study, that my fear of failure is crippling and that it is married to a fear of the unknown. I don't know exactly which one of the toxic couple prevents me from stepping out and setting goals to do things I have never done and don't know exactly how to do, but I need to throw these fears out the window to live for the now.
What Oprah says to me is that I need to focus my energy in what I do in every moment, not in what I want to do in the future, or what I think I might want to do. I live for now. Right now. And I trust God to take care of the future.
Monday, April 26, 2010
Dreamline
1. Write a novel (write everyday for that matter)
2. Learn how to hold a headstand for a very long time
3. Become more flexible
4. Remove refined sugar, and dare I say, caffeine, from my diet for at least 6 weeks
5. Learn contemplative prayer
6. Start a business
7. Write an article
8. Work on a farm in France or Italy
9. Learn to speak French fluently
10. Start a compost pile in my backyard
11. Become an expert at green (non-toxic) living
12. Run in a marathon
13. Become certified to teach yoga
14. Create a website
15. Host a dinner party
16. Clean out my closets and the garage (recycling the non-essentials)
2. Learn how to hold a headstand for a very long time
3. Become more flexible
4. Remove refined sugar, and dare I say, caffeine, from my diet for at least 6 weeks
5. Learn contemplative prayer
6. Start a business
7. Write an article
8. Work on a farm in France or Italy
9. Learn to speak French fluently
10. Start a compost pile in my backyard
11. Become an expert at green (non-toxic) living
12. Run in a marathon
13. Become certified to teach yoga
14. Create a website
15. Host a dinner party
16. Clean out my closets and the garage (recycling the non-essentials)
Listlessness...
A list of what I am reading right now:
Eat More Dirt by the fabulous Ellen Sandbeck
French Women Don't Get Fat by Mireille Guiliano
The Four Hour Work Week by Timothy Ferris
Never Work Harder Than Your Students by Robyn Jackson
Living Beyond Yourself by Beth Moore
Eat, Pray, Love by Elizabeth Gilbert
True Faced by John Lynch
Yes, I know I have 7 books off the shelf at once, and I keep looking for more to ingest. I feel a little out of control right now in a lot of ways. I am full of ideas, full of information, and full on food. I am having difficulty zoning in on one thing and taking it to completion, except for 20 minute workouts and house work. I find myself eating all the time. Probably partly because I am working out a lot, but also because I am listless. I feel myself drawn in many directions and it frustrates/depresses me that I do not know where to focus my energy, my free time, and my brain power. God, what am I doing? What are you doing in me?
I discovered the other day that I stress eat and I usually go for the chocolate or gooey sugar rush stuff. When this became clear to me, I made a declaration to myself to relieve my stress through prayer, worship, meditation, or exercise. This commitment has been unsuccessful. Probably because it is so much easier and instantly gratifying to grab a rich chocolate bar or make a bowl of yogurt with strawberries and agave nectar than to sit down and face myself and God after a long day of facing off with students.
Two reasons why I believe my commitment has failed are lack of discipline and motivation. I am blessed with a healthy figure, so constant indulgence (at this point in my life) does not wreck much havoc on my physique and the sugar high offers almost immediate stress relief.
Aaaaahhhh! But I want balance, strength, flexibility. I want to be toxic free on the inside and outside. I want my bodily systems to work just as hard as they need to and recover quickly from life's many stresses. The stress foods I eat, actually end up putting more stress on my body and I am caught in a vicious cycle of eat to relief stress, work out, eat to relief stress, work out... I am always on the losing end.
I want to eat for nourishment and pleasure not to self-medicate. I want to find discipline, self-control, and balance. Any suggestions?
Eat More Dirt by the fabulous Ellen Sandbeck
French Women Don't Get Fat by Mireille Guiliano
The Four Hour Work Week by Timothy Ferris
Never Work Harder Than Your Students by Robyn Jackson
Living Beyond Yourself by Beth Moore
Eat, Pray, Love by Elizabeth Gilbert
True Faced by John Lynch
Yes, I know I have 7 books off the shelf at once, and I keep looking for more to ingest. I feel a little out of control right now in a lot of ways. I am full of ideas, full of information, and full on food. I am having difficulty zoning in on one thing and taking it to completion, except for 20 minute workouts and house work. I find myself eating all the time. Probably partly because I am working out a lot, but also because I am listless. I feel myself drawn in many directions and it frustrates/depresses me that I do not know where to focus my energy, my free time, and my brain power. God, what am I doing? What are you doing in me?
I discovered the other day that I stress eat and I usually go for the chocolate or gooey sugar rush stuff. When this became clear to me, I made a declaration to myself to relieve my stress through prayer, worship, meditation, or exercise. This commitment has been unsuccessful. Probably because it is so much easier and instantly gratifying to grab a rich chocolate bar or make a bowl of yogurt with strawberries and agave nectar than to sit down and face myself and God after a long day of facing off with students.
Two reasons why I believe my commitment has failed are lack of discipline and motivation. I am blessed with a healthy figure, so constant indulgence (at this point in my life) does not wreck much havoc on my physique and the sugar high offers almost immediate stress relief.
Aaaaahhhh! But I want balance, strength, flexibility. I want to be toxic free on the inside and outside. I want my bodily systems to work just as hard as they need to and recover quickly from life's many stresses. The stress foods I eat, actually end up putting more stress on my body and I am caught in a vicious cycle of eat to relief stress, work out, eat to relief stress, work out... I am always on the losing end.
I want to eat for nourishment and pleasure not to self-medicate. I want to find discipline, self-control, and balance. Any suggestions?
Action
I took a spinning class in South Pasadena and now have a business idea. I am inspired today.
Next, on my list of things to do. Make a compost pile in the backyard.
Next, on my list of things to do. Make a compost pile in the backyard.
Listing
Listing can be a helpful way to organize your thoughts. Lately, I have been feeling full of ideas and plans but frustrated because I do not know how to execute most of them. I am going to list out some of the things that have been on my mind lately.
-baking a tart
-writing a novel
-writing a new teacher survival guide
-writing a screenplay
-reading authors who wrote from 1916-1930
-taking a yoga class
-taking a cycling class
-practicing French
-making a compost pile
-meditating
-praying for restored vision
The list is short but there are a lot of ideas wrapped up in it. A lot of output. I have been taking a lot of ideas in and it is time to let them out.
-baking a tart
-writing a novel
-writing a new teacher survival guide
-writing a screenplay
-reading authors who wrote from 1916-1930
-taking a yoga class
-taking a cycling class
-practicing French
-making a compost pile
-meditating
-praying for restored vision
The list is short but there are a lot of ideas wrapped up in it. A lot of output. I have been taking a lot of ideas in and it is time to let them out.
Saturday, April 3, 2010
Wednesday, March 31, 2010
A Dead Man's Prayer and Mine
And then he prayed, "God I am asking for two things before I die; don't refuse me-
1. Banish lies from my lips and liars from my presence.
2. Give me enough food to live on, neither too much nor too little. If I am too full, I might get independent, saying, 'God? Who needs him?' If I am poor, I might steal and dishonor the name of my God.
Proverbs 30:7-9
1. Banish lies from my lips and liars from my presence.
2. Give me enough food to live on, neither too much nor too little. If I am too full, I might get independent, saying, 'God? Who needs him?' If I am poor, I might steal and dishonor the name of my God.
Proverbs 30:7-9
Sunday, March 28, 2010
Sundays are Special
Ryan and I have made it a habit to set aside Sunday as a special day. We usually wake up late, drink coffee together (I had a honey latte this morning, YUM!), and then we head to the Hollywood Farmer's Market to buy fixings for a special Sunday dinner and a few days worth of produce.
Today, at the market a new vendor dazzled us with his beautiful array of mushrooms.
He offered patrons more varieties of mushrooms than I have ever seen in my life. Chantrelles, morrels, weird ones that looked like martians with antennas. The variety of mushrooms was overwhelming, and even a little intimidating, but I was after one variety, the portobello, and in this array of eccentric shrooms, the portobello seemed as plain as Jane.
I searched his selection and the only mushroom I could not find was my beloved, portentous portobellos. Last week, Ryan and I searched high and low for them, scouring each vendors offerings, only to leave empty handed, and forced to put my special portobello fajita recipe on hold for a week in hopes of finding these treasures at this week's market. I feared that I would have to wait to try the much anticipated fajitas for another week.
After minutes of searching, I resolved to ask the vendor if he had any portobellos left, hoping that Ryan and my lazy morning had not cost us the joy of savoring these fungi. He informed me that he was not allowed to sell portobellos because three other vendors had monopoly over them at this market.
Sensing my disappointment and not wanting to turn away a customer, he took me aside and whispered his admittance to having a few perfectly plumb portobellos left from the early morning rush before his license to sell them was revoked. He said they were mine, if I wanted them. Upon my request, he beckoned his assistant to procure the portobellos. His assistant scurried to the back of the truck and emerged with a small brown paper bag. I checked the goods to make sure they were as plumb as promised and handed the vendor his dough.
As I made my way to the lettuce man in the next stall over, I eyed the rest of his magnificent display of fungi. Next week, I will buy an array of exotic mushrooms for a special bisque, but today I was content with my portobellos.
Tonight we sliced up our black market shrooms and put them into a fajita. They tasted out of this world delicious.
Try the recipe and let me know what you think (even Ryan loved the salsa and he hates tomatoes).
Portobello Fajitas
2 T olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
4 portobello mushrooms, stems removed and caps cut into strips
1 t chili powder
1/2 t salt
1/4 t cayenne (optional)
4 large tortillas, warmed (I like the Ezekial because they add a nice earthy flavor and are a whole source of protein).
Fresh tomato salsa (recipe to follow) or your own favorite salsa
1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring a few times, until tender, 1 to 3 minutes. Add the chili powder, salt, and cayenne (if using) and cook, stirring to coat the vegetables with the spices, for 3 to 5 minutes. Reduce the heat to low and keep warm.
2. Place the tortillas on a flat work surface and spread a large spoonful of the mushroom mixture across the lower third of each tortilla. Top each portion of filling with salsa. Roll up the fajitas to enclose the filling and serve at once.
Serves 4
Fresh Tomato Salsa
3 large ripe tomatoes, peeled, seeded, and chopped (This is a lot of work and you loose the nutrients of the tomatoes when you seed them. I threw a bunch of heirloom cherry tomatoes into a food processor, it was quick and easy, and the salsa came out great).
1 small, fresh hot red chile (optional), seeded and minced.
4 scallions, minced
1 garlic clove (or 4, that is how many I used, but we love garlic).
1 T fresh lime juice
1/4 c minced fresh cilantro leaves
salt and freshly ground pepper to taste
1. Combine the tomatoes, chile (if using), scallions, and garlic in a large bowl. Add the lime juice and cilantro, season with salt and pepper to taste, and stir to combine.
2. Cover and let stand at room temperature for 1 hour before serving. If not using right away, store in the refrigerator, where it will keep for 3 to 5 days. Bring back to room temperature before serving.
Makes about 2 1/2 cups
Ryan and I added black refried beans and jalapeno goat cheese to our fajitas. We also had guacamole (because I could not resist the fresh avocados at outrageous prices 4 for $1!) and Ryan's special rice pilaf on the side.
Bon Appetit!
Both recipes taken from Robin Robertson's Vegan Planet.
Today, at the market a new vendor dazzled us with his beautiful array of mushrooms.
He offered patrons more varieties of mushrooms than I have ever seen in my life. Chantrelles, morrels, weird ones that looked like martians with antennas. The variety of mushrooms was overwhelming, and even a little intimidating, but I was after one variety, the portobello, and in this array of eccentric shrooms, the portobello seemed as plain as Jane.
I searched his selection and the only mushroom I could not find was my beloved, portentous portobellos. Last week, Ryan and I searched high and low for them, scouring each vendors offerings, only to leave empty handed, and forced to put my special portobello fajita recipe on hold for a week in hopes of finding these treasures at this week's market. I feared that I would have to wait to try the much anticipated fajitas for another week.
After minutes of searching, I resolved to ask the vendor if he had any portobellos left, hoping that Ryan and my lazy morning had not cost us the joy of savoring these fungi. He informed me that he was not allowed to sell portobellos because three other vendors had monopoly over them at this market.
Sensing my disappointment and not wanting to turn away a customer, he took me aside and whispered his admittance to having a few perfectly plumb portobellos left from the early morning rush before his license to sell them was revoked. He said they were mine, if I wanted them. Upon my request, he beckoned his assistant to procure the portobellos. His assistant scurried to the back of the truck and emerged with a small brown paper bag. I checked the goods to make sure they were as plumb as promised and handed the vendor his dough.
As I made my way to the lettuce man in the next stall over, I eyed the rest of his magnificent display of fungi. Next week, I will buy an array of exotic mushrooms for a special bisque, but today I was content with my portobellos.
Tonight we sliced up our black market shrooms and put them into a fajita. They tasted out of this world delicious.
Try the recipe and let me know what you think (even Ryan loved the salsa and he hates tomatoes).
Portobello Fajitas
2 T olive oil
1 large red onion, thinly sliced
1 large red bell pepper, thinly sliced
4 portobello mushrooms, stems removed and caps cut into strips
1 t chili powder
1/2 t salt
1/4 t cayenne (optional)
4 large tortillas, warmed (I like the Ezekial because they add a nice earthy flavor and are a whole source of protein).
Fresh tomato salsa (recipe to follow) or your own favorite salsa
1. Heat olive oil in a large skillet over medium-high heat. Add the onion and bell pepper, cover, and cook until softened, about 5 minutes. Add the mushrooms and cook, stirring a few times, until tender, 1 to 3 minutes. Add the chili powder, salt, and cayenne (if using) and cook, stirring to coat the vegetables with the spices, for 3 to 5 minutes. Reduce the heat to low and keep warm.
2. Place the tortillas on a flat work surface and spread a large spoonful of the mushroom mixture across the lower third of each tortilla. Top each portion of filling with salsa. Roll up the fajitas to enclose the filling and serve at once.
Serves 4
Fresh Tomato Salsa
3 large ripe tomatoes, peeled, seeded, and chopped (This is a lot of work and you loose the nutrients of the tomatoes when you seed them. I threw a bunch of heirloom cherry tomatoes into a food processor, it was quick and easy, and the salsa came out great).
1 small, fresh hot red chile (optional), seeded and minced.
4 scallions, minced
1 garlic clove (or 4, that is how many I used, but we love garlic).
1 T fresh lime juice
1/4 c minced fresh cilantro leaves
salt and freshly ground pepper to taste
1. Combine the tomatoes, chile (if using), scallions, and garlic in a large bowl. Add the lime juice and cilantro, season with salt and pepper to taste, and stir to combine.
2. Cover and let stand at room temperature for 1 hour before serving. If not using right away, store in the refrigerator, where it will keep for 3 to 5 days. Bring back to room temperature before serving.
Makes about 2 1/2 cups
Ryan and I added black refried beans and jalapeno goat cheese to our fajitas. We also had guacamole (because I could not resist the fresh avocados at outrageous prices 4 for $1!) and Ryan's special rice pilaf on the side.
Bon Appetit!
Both recipes taken from Robin Robertson's Vegan Planet.
Saturday, March 27, 2010
Knowing God's Peace
Almost a month ago now, I took a job teaching high school special ed. Last week was my first full week. Overall the week went well with a few bumps and blow-ups, but I ended yesterday with excitement for what God has planned for the lives of my students these last nine weeks and for my heart transformation.
I began work on Monday and Tuesday with deep anxiety about the choice I made to take this job and my capability to handle it. The root of my anxiety is putting myself out there. "Putting myself out there" both literally, getting myself out of the comfort of my home, and figuratively, presenting myself and what knowledge I have to offer these students.
To work through my anxiety, I faced the problem. I walked into the classroom despite my feelings (and a strong desire to drive away and quit). I also prayed a verse from 1 Timothy "For you were not given a spirit of fear, but one of power, love, and a sound mind." I prayed this throughout the day, in my sleep, and when the wave of anxiety hit every morning around 7. I also found a Rita Springer song that I listen to on the way to work that helps me pray for my own spirit and the spirit of this generation I am working with.
By Wednesday morning, I left the house at 7:20 with little anxiety and I had an excellent day with my students. Thursday was a little rougher and Friday left me energized.
God is teaching me to lean on Him for my strength and to walk forth with confidence in life's circumstances. I am learning to trust that God loves me and has the best in mind for me. Allowing myself to believe in these truths has invited peace into my heart and mind because despite what happens during the day God is with me and He loves me.
By the way, if anyone is wondering how I am doing with keeping my commitment to maintaining my joie de vivre, I am doing fabulous. I went out several nights last week to have fun! I did not take any work home with me and I left every day by 3:30. I am really proud of myself.
I began work on Monday and Tuesday with deep anxiety about the choice I made to take this job and my capability to handle it. The root of my anxiety is putting myself out there. "Putting myself out there" both literally, getting myself out of the comfort of my home, and figuratively, presenting myself and what knowledge I have to offer these students.
To work through my anxiety, I faced the problem. I walked into the classroom despite my feelings (and a strong desire to drive away and quit). I also prayed a verse from 1 Timothy "For you were not given a spirit of fear, but one of power, love, and a sound mind." I prayed this throughout the day, in my sleep, and when the wave of anxiety hit every morning around 7. I also found a Rita Springer song that I listen to on the way to work that helps me pray for my own spirit and the spirit of this generation I am working with.
By Wednesday morning, I left the house at 7:20 with little anxiety and I had an excellent day with my students. Thursday was a little rougher and Friday left me energized.
God is teaching me to lean on Him for my strength and to walk forth with confidence in life's circumstances. I am learning to trust that God loves me and has the best in mind for me. Allowing myself to believe in these truths has invited peace into my heart and mind because despite what happens during the day God is with me and He loves me.
By the way, if anyone is wondering how I am doing with keeping my commitment to maintaining my joie de vivre, I am doing fabulous. I went out several nights last week to have fun! I did not take any work home with me and I left every day by 3:30. I am really proud of myself.
Wednesday, March 17, 2010
All of my posts are made of words...mostly because I reflect on what I want to say while I am running, so I don't have a camera to capture what I see and write about. I will be adding images as much as possible.
I realized part of my vision for this blog is to stay connected with friends, but also to share and inspire green living...I will be posting new things I am doing and learning about green living soon.
I am starting a vegetable and herb garden!!! More on this later.
I realized part of my vision for this blog is to stay connected with friends, but also to share and inspire green living...I will be posting new things I am doing and learning about green living soon.
I am starting a vegetable and herb garden!!! More on this later.
Simple Pleasures
1. Sleeping in and waking up next to my husband on a week day.
2. Smells of fresh jasmine and the hot sun on a clear LA day.
3. A fried egg, Irish soda bread, and hot coffee with Ryan.
4. The peace of knowing God has a plan for me and I am working it out each day.
5. Sitting and talking to Ryan's grandma, while a light breeze and the bright sun streaming in the windows.
6. Seeing her joy in Ryan.
7. Cooking dinner with butter.
8. Talking to my mom on the telephone about life.
9. Eating dinner with Ryan (doing just about anything with Ryan constitutes as a simple pleasure).
10. Laying down for a catnap in Ryan's arms before we go our separate ways for the evening.
11. Going for a run in the late evening, the tangerine sun on its way down.
12. Running a different route.
13. Breathing hard and stretching my legs.
14. Children playing in the park with their dads.
15. Sprouting spring flowers.
16. Eating a bowl of fresh, chilled strawberries.
17. Manicured toe nails.
2. Smells of fresh jasmine and the hot sun on a clear LA day.
3. A fried egg, Irish soda bread, and hot coffee with Ryan.
4. The peace of knowing God has a plan for me and I am working it out each day.
5. Sitting and talking to Ryan's grandma, while a light breeze and the bright sun streaming in the windows.
6. Seeing her joy in Ryan.
7. Cooking dinner with butter.
8. Talking to my mom on the telephone about life.
9. Eating dinner with Ryan (doing just about anything with Ryan constitutes as a simple pleasure).
10. Laying down for a catnap in Ryan's arms before we go our separate ways for the evening.
11. Going for a run in the late evening, the tangerine sun on its way down.
12. Running a different route.
13. Breathing hard and stretching my legs.
14. Children playing in the park with their dads.
15. Sprouting spring flowers.
16. Eating a bowl of fresh, chilled strawberries.
17. Manicured toe nails.
Saturday, March 13, 2010
Energy Paradox
Yesterday, I felt tired and lazy after work. I came home and ate a piece of the vegan chocolate-peanut butter brownies Ryan made to celebrate my return from Washington. I felt the need to lay down, but the pull to go out for a run.
I finally convinced myself to go for a run and it felt amazing. I listened to the Beatles' Sergeant Pepper's, though not the most upbeat workout music, the run was exhilarating. My heart racing and legs burning. I focused on holding in my abs, so even my abs burned at the end.
After stretching out my muscles on the Ave 64 Church lawn, I felt I had been reborn.
Isn't it weird how doing something that exerts energy when you feel like you have no energy left can make you feel more energetic than more tired? I know there is science to explain this, but I just enjoy the mystery.
Go out and do something you love or for someone you love, even if you don't feel like it. I promise the doing will change how you feel.
I finally convinced myself to go for a run and it felt amazing. I listened to the Beatles' Sergeant Pepper's, though not the most upbeat workout music, the run was exhilarating. My heart racing and legs burning. I focused on holding in my abs, so even my abs burned at the end.
After stretching out my muscles on the Ave 64 Church lawn, I felt I had been reborn.
Isn't it weird how doing something that exerts energy when you feel like you have no energy left can make you feel more energetic than more tired? I know there is science to explain this, but I just enjoy the mystery.
Go out and do something you love or for someone you love, even if you don't feel like it. I promise the doing will change how you feel.
Wednesday, March 10, 2010
Holding on to my Joie de Vivre
Experience the Joy of Discovery!
1. Fill my interim classroom with joyful things: fresh flowers, music, fun pictures of Ryan and I.
2. Be ready and willing to make lots of mistakes. Recover quickly.
3. Office hours:
Monday, Tuesday, Wednesday, Friday 7:30-3:30
Thursday 7:30-5:00
Saturday-Sunday CLOSED
Thursdays will be my afternoon to plan for the upcoming week and get materials together.
4. I will not take work home with me under any circumstances.
5. I will only grade two assignments per week to put into the grade book (for a total of 20).
6. Saturday and Sunday are dedicated to Ryan and I. We will do fun things together (i.e., farmer's market, hike, paint, write, work out, and cook extravagently. I will rest.
7. I will continue to work out at least 4 days per week.
8. I will start a garden.
9. I will not take myself too seriously. Laugh daily.
1. Fill my interim classroom with joyful things: fresh flowers, music, fun pictures of Ryan and I.
2. Be ready and willing to make lots of mistakes. Recover quickly.
3. Office hours:
Monday, Tuesday, Wednesday, Friday 7:30-3:30
Thursday 7:30-5:00
Saturday-Sunday CLOSED
Thursdays will be my afternoon to plan for the upcoming week and get materials together.
4. I will not take work home with me under any circumstances.
5. I will only grade two assignments per week to put into the grade book (for a total of 20).
6. Saturday and Sunday are dedicated to Ryan and I. We will do fun things together (i.e., farmer's market, hike, paint, write, work out, and cook extravagently. I will rest.
7. I will continue to work out at least 4 days per week.
8. I will start a garden.
9. I will not take myself too seriously. Laugh daily.
Thursday, March 4, 2010
Life Update
Well people, I got a job (another long term substituting assignment).
This job will take me through the end of the Burbank Unified school year which ends on May 27th. As of Tuesday, I am a special ed (RSP and SDC) teacher for science (biology/geology) and basic math teacher. Not my dream job. In fact, for the last twelve or so hours since I officially accepted the position, I have had regrets and fears. I have wanted to run in fear, resending my decision. I took the job for several reasons.
Number one: It will significantly increase our income and will help to pay off at least half of my student loans!
Number two: I have no shortage of confidence that I can do the job and do it well.
Number three: I feel for the students. Their regular teacher was out for the entire month of February and combined weeks in the first semester, so they have seen a lot of substitutes this year. This is difficult for regular ed students, but especially difficult for students with behavioral issues and learning disabilities. Consistency is key with this group.
Number four: I have compassion and Christ. I don't want to over-spiritualize or judge, but many substitutes (and regular teachers) have little patience and lack of care for special needs students. In my experience in other special ed classrooms, I have demonstrated my ability to have patience with these sometimes difficult students.
Number five: I know this opportunity came from God (again not wanting to over-spiritualize). If you refer to a blog I wrote in August, you will remember me preaching on God's perfect provision demonstrated through his feeding of the five thousand. I came across that study on Monday morning as I was doing my quiet time and I confessed to God that I was afraid to pray for his provision like I had during the summer because I knew he would provide, and consequently, I would have to work. I admitted that I did not want to have the stress or responsibility that came along with a full time position. I also admitted that I wanted to grow out of my perfectionism and constant worry that I am not good enough. I told got that I want to be able to have a job and have peace. God's response: "You must learn to have peace under pressure when you are experiencing pressure."
Sure enough, Monday afternoon, I got a call from Burbank's district office offering me the position. Of course, once I confessed my fears and asked for God to change me, he provided an opportunity.
Number six: As you may have noted earlier, science, math, and special ed are not my areas of expertise. I feel that this is the perfect climate for me to relinquish control of what I know and trust myself to do the best job I possibly can without feeling the intense pressure of having to do it perfectly. It also gives me opportunity to rely on God's grace. Though others have shown tremendous grace to me during my other long term positions as an English teacher, in this position, I will be forced to give myself grace and rely on God.
Number seven: Opportunity for growth. I am determined to grow, specifically in trusting God to sustain me and trusting that he has given me what I need to be successful in all circumstances. I also want to grow out of perfectionism. In my other assignments, I planned for hours upon hours for each class. For this job, I want to prepare well, but I plan to set boundaries for myself, so that this job does not take over my life.
****My guidelines for maintaining my joie de vivre will be published soon.****
This job will take me through the end of the Burbank Unified school year which ends on May 27th. As of Tuesday, I am a special ed (RSP and SDC) teacher for science (biology/geology) and basic math teacher. Not my dream job. In fact, for the last twelve or so hours since I officially accepted the position, I have had regrets and fears. I have wanted to run in fear, resending my decision. I took the job for several reasons.
Number one: It will significantly increase our income and will help to pay off at least half of my student loans!
Number two: I have no shortage of confidence that I can do the job and do it well.
Number three: I feel for the students. Their regular teacher was out for the entire month of February and combined weeks in the first semester, so they have seen a lot of substitutes this year. This is difficult for regular ed students, but especially difficult for students with behavioral issues and learning disabilities. Consistency is key with this group.
Number four: I have compassion and Christ. I don't want to over-spiritualize or judge, but many substitutes (and regular teachers) have little patience and lack of care for special needs students. In my experience in other special ed classrooms, I have demonstrated my ability to have patience with these sometimes difficult students.
Number five: I know this opportunity came from God (again not wanting to over-spiritualize). If you refer to a blog I wrote in August, you will remember me preaching on God's perfect provision demonstrated through his feeding of the five thousand. I came across that study on Monday morning as I was doing my quiet time and I confessed to God that I was afraid to pray for his provision like I had during the summer because I knew he would provide, and consequently, I would have to work. I admitted that I did not want to have the stress or responsibility that came along with a full time position. I also admitted that I wanted to grow out of my perfectionism and constant worry that I am not good enough. I told got that I want to be able to have a job and have peace. God's response: "You must learn to have peace under pressure when you are experiencing pressure."
Sure enough, Monday afternoon, I got a call from Burbank's district office offering me the position. Of course, once I confessed my fears and asked for God to change me, he provided an opportunity.
Number six: As you may have noted earlier, science, math, and special ed are not my areas of expertise. I feel that this is the perfect climate for me to relinquish control of what I know and trust myself to do the best job I possibly can without feeling the intense pressure of having to do it perfectly. It also gives me opportunity to rely on God's grace. Though others have shown tremendous grace to me during my other long term positions as an English teacher, in this position, I will be forced to give myself grace and rely on God.
Number seven: Opportunity for growth. I am determined to grow, specifically in trusting God to sustain me and trusting that he has given me what I need to be successful in all circumstances. I also want to grow out of perfectionism. In my other assignments, I planned for hours upon hours for each class. For this job, I want to prepare well, but I plan to set boundaries for myself, so that this job does not take over my life.
****My guidelines for maintaining my joie de vivre will be published soon.****
Monday, March 1, 2010
Food is Divine and Left-overs are a Godsend.
The meal I made for date night was amazing! Well, that is what Ryan told me anyway (I had difficulty tasting any of it, because of nasal congestion). I can say first hand that there is nothing like homemade bread. As my olfactory glands have revived in the last 24 hours, I have enjoyed its flavorful richness.
I had second thoughts about even attempting to make bread, as I traveled to three stores before finding active yeast, and then spent fifteen minutes strenuously mixing the dough and kneading it. I almost hoped the bread would come out flat and tasteless so I would be less compelled to attempt this process again.
I am glad the hard work paid off and that we have two loaves of whole grain herb bread to show for it! YUM! I did not have whole wheat flour (it was whole wheat pastry flour), so instead I used a mixture of unbleached all purpose flour, wheat germ, and flaxseed, then I added fresh chopped parsley and dill along with dried thyme and marjoram (a spice I have never used before). The results were heavenly.
The bread came out crisp on the outside, hollow sounding on the inside, but soft and dense to taste. A wonderful compliment to our portobello and green bean ragout and artichoke parfait.
Though this meal took a tremendous amount of effort; both Ryan and I chopping and stirring away. It has yielded delicious left-overs.
For the first year of our marriage, I detested left-overs. For one, I have heard that bad bacteria grows in left-overs, so I tried to keep a safe distance and only cook what was necessary for the night's dinner. This is a good strategy, but it becomes tedious to reduce recipes (at the cost of flavor sometimes) and it takes the same amount of work to cook less without the added convenience of instant lunch or dinner the following day.
I especially love the instant lunch part, because I tire of packing my lunch for work after cooking dinner. Now, I often make an extra large salad for dinner that yields enough left-overs for a tasty lunch the following day.
In the recent weeks, I have become a friend of my slow cooker. I love it! Last week I made lentil sloppy joes for dinner. Though they had a nice flavor, the lentils overcooked a little, so the slop was a bit dry. This however did not stop Ryan or I from re-inventing the tremendous amount of leftovers (I think the recipe made six servings).
The night following the dry lentil sloppy joes, Ryan made his famous date infused basmati rice which is always moist. This rice has spicy notes of garlic and onion combined with sweet hints from the Medjool dates. The freshly chopped parsley also adds to its unique and satisfying flavor. While Ryan whipped up his rice, I heated the dry slop on the stove, adding water, hoping to give it back some life, and it did!
Wow! The combination of the date pilaf and lentils was surprisingly delicious. We opened a bottle of cabernet-sauvignon to add a little elegance and both of us felt like royalty at this modest feast of left overs. Ryan commented that the rice and the lentils paired perfectly, one was incomplete without the other.
I had second thoughts about even attempting to make bread, as I traveled to three stores before finding active yeast, and then spent fifteen minutes strenuously mixing the dough and kneading it. I almost hoped the bread would come out flat and tasteless so I would be less compelled to attempt this process again.
I am glad the hard work paid off and that we have two loaves of whole grain herb bread to show for it! YUM! I did not have whole wheat flour (it was whole wheat pastry flour), so instead I used a mixture of unbleached all purpose flour, wheat germ, and flaxseed, then I added fresh chopped parsley and dill along with dried thyme and marjoram (a spice I have never used before). The results were heavenly.
The bread came out crisp on the outside, hollow sounding on the inside, but soft and dense to taste. A wonderful compliment to our portobello and green bean ragout and artichoke parfait.
Though this meal took a tremendous amount of effort; both Ryan and I chopping and stirring away. It has yielded delicious left-overs.
For the first year of our marriage, I detested left-overs. For one, I have heard that bad bacteria grows in left-overs, so I tried to keep a safe distance and only cook what was necessary for the night's dinner. This is a good strategy, but it becomes tedious to reduce recipes (at the cost of flavor sometimes) and it takes the same amount of work to cook less without the added convenience of instant lunch or dinner the following day.
I especially love the instant lunch part, because I tire of packing my lunch for work after cooking dinner. Now, I often make an extra large salad for dinner that yields enough left-overs for a tasty lunch the following day.
In the recent weeks, I have become a friend of my slow cooker. I love it! Last week I made lentil sloppy joes for dinner. Though they had a nice flavor, the lentils overcooked a little, so the slop was a bit dry. This however did not stop Ryan or I from re-inventing the tremendous amount of leftovers (I think the recipe made six servings).
The night following the dry lentil sloppy joes, Ryan made his famous date infused basmati rice which is always moist. This rice has spicy notes of garlic and onion combined with sweet hints from the Medjool dates. The freshly chopped parsley also adds to its unique and satisfying flavor. While Ryan whipped up his rice, I heated the dry slop on the stove, adding water, hoping to give it back some life, and it did!
Wow! The combination of the date pilaf and lentils was surprisingly delicious. We opened a bottle of cabernet-sauvignon to add a little elegance and both of us felt like royalty at this modest feast of left overs. Ryan commented that the rice and the lentils paired perfectly, one was incomplete without the other.
Saturday, February 27, 2010
Becoming a Conscious Omnivore
After completing several books on nutrition, ranging from vegan/raw foodist to vegetarian to omnivore, I have decided that I am an omnivore who eats a heavily plant-based diet. In the last book I read, Michael Pollan makes compelling claims in his best-selling "The Omnivore's Dilemma" that got me thinking about the American diet, food production, and what it means to eat. I agree with Pollan that food is a cultural, ritualistic, and social experience and I believe, to America's detriment, we have turned it into a life-less commodity.
Many of us spend our days avoiding or resisting this or that food and indulging in the latest diet trend. I have been a culprit of this American tradition. In fact, with each of the books I have read on nutrition, I have made new declarations about what I am going to put into my body and what I am going to avoid. This approach to nutrition has proven to be silly and a little psychotic (just ask Ryan). So although, I want to avoid processed foods (flour and sugar) and dairy products (because they make my stomach hurt), I do not want to swear off cappuccinos, sautéing with butter, or enjoying the occasional home-made chocolate chip cookie (Ryan makes the BEST).
The only diet/lifestyle change that makes sense is committing to eating locally grown food and grass-fed meat/dairy. Decreasing the amount of fuel that goes into my food and getting to know the producers of what I eat will benefit the environment and myself. I feel blessed to live in Southern California where so many wonderful foods are grown (some of them year-round). I want to taste what Southern California has to offer rather than what Mexico, Peru, or Spain can produce to fill in our gaps in production of red bell peppers, blueberries, or tomatoes. This lifestyle change will not only benefit my diet, but will make traveling necessary especially if I want to taste the fresh, delicious sweetness of a local banana.
My favorite founding father, Benjamin Franklin, reflects in his autobiography "the greatest advantage of being a 'reasonable creature' is that you can find a reason for whatever you want to do.” Being a conscious omnivore and a ‘reasonable creature” means that I must make responsible choices about what I put into my mouth. I want to enjoy food and enjoy it with my family and friends. I don’t want to put so many restrictions on my diet to suck the joy out of one of life’s greatest pleasures and only reap guilt or frustration when I break my own rules. I also don’t want to make myself a burden on my family and friends because of what I swear off. I do, however, propose that my friends and family consider the ramifications of our food choices (just because the price tag is cheap or it is convenient in the moment does not mean it is the best choice). I challenge you to consider what you put on the dinner table, where it came from, who grew it, and who is benefiting from your eating it?
Tonight is date night. I am making a fresh vegan meal. On the menu is:
Whole grain herb bread
Artichoke salad parfaits
Portobello and green bean ragout with a California dry red wine
Many of us spend our days avoiding or resisting this or that food and indulging in the latest diet trend. I have been a culprit of this American tradition. In fact, with each of the books I have read on nutrition, I have made new declarations about what I am going to put into my body and what I am going to avoid. This approach to nutrition has proven to be silly and a little psychotic (just ask Ryan). So although, I want to avoid processed foods (flour and sugar) and dairy products (because they make my stomach hurt), I do not want to swear off cappuccinos, sautéing with butter, or enjoying the occasional home-made chocolate chip cookie (Ryan makes the BEST).
The only diet/lifestyle change that makes sense is committing to eating locally grown food and grass-fed meat/dairy. Decreasing the amount of fuel that goes into my food and getting to know the producers of what I eat will benefit the environment and myself. I feel blessed to live in Southern California where so many wonderful foods are grown (some of them year-round). I want to taste what Southern California has to offer rather than what Mexico, Peru, or Spain can produce to fill in our gaps in production of red bell peppers, blueberries, or tomatoes. This lifestyle change will not only benefit my diet, but will make traveling necessary especially if I want to taste the fresh, delicious sweetness of a local banana.
My favorite founding father, Benjamin Franklin, reflects in his autobiography "the greatest advantage of being a 'reasonable creature' is that you can find a reason for whatever you want to do.” Being a conscious omnivore and a ‘reasonable creature” means that I must make responsible choices about what I put into my mouth. I want to enjoy food and enjoy it with my family and friends. I don’t want to put so many restrictions on my diet to suck the joy out of one of life’s greatest pleasures and only reap guilt or frustration when I break my own rules. I also don’t want to make myself a burden on my family and friends because of what I swear off. I do, however, propose that my friends and family consider the ramifications of our food choices (just because the price tag is cheap or it is convenient in the moment does not mean it is the best choice). I challenge you to consider what you put on the dinner table, where it came from, who grew it, and who is benefiting from your eating it?
Tonight is date night. I am making a fresh vegan meal. On the menu is:
Whole grain herb bread
Artichoke salad parfaits
Portobello and green bean ragout with a California dry red wine
Wednesday, February 24, 2010
A Sunday Stroll
Ominous black clouds rolled over the mountains in the north threatening the highly anticipated weekend showers, while electric blue skies stretched south generously sprinkled by cotton candy clouds. The sun peaked its head out in spells and the air smelled crisp and dewy. It was the perfect LA morning for a stroll.
Ryan and I started on our usual path across Avenue 64 away from speeding cars into the quiet neighborhood hugging the Arroyo. After traversing the first hill my itch for adventure took us in a new direction. Instead of a usual left, we went right. This path led us to the Arroyo bridge where we stood for a long while watching people jog, walk, and ride horses on the dirt path below us.
As we stood above and observed the rain water run, we watched a mom push her baby, a dad jog, and two equestrians leisurely trotting. It is a simple pleasure to watch people go about their daily business and make choices that mean nothing to me but have been reflected upon by them because of their preferences or responsibilities.
Ryan and I started on our usual path across Avenue 64 away from speeding cars into the quiet neighborhood hugging the Arroyo. After traversing the first hill my itch for adventure took us in a new direction. Instead of a usual left, we went right. This path led us to the Arroyo bridge where we stood for a long while watching people jog, walk, and ride horses on the dirt path below us.
As we stood above and observed the rain water run, we watched a mom push her baby, a dad jog, and two equestrians leisurely trotting. It is a simple pleasure to watch people go about their daily business and make choices that mean nothing to me but have been reflected upon by them because of their preferences or responsibilities.
Tuesday, February 23, 2010
Interview Update
I had my interview for a foreign language exchange program. I did great answering questions intelligently and thoroughly, until they asked me to teach a lesson on Thanksgiving pretending that the panel of interviewers are my new non-English speaking school children.
I was caught with my pants down. I did not know what to do, so I started by sharing my name. I wrote Mrs. Green on the provided whiteboard and overheard one of the interviewers say "Ahh, Mrs." To teach my name I pointed to a green paper on one of the "student's" desks. (At this point I should have repeated my name and had them repeat it, then had them share their names but in the moment I was lost). While I stood speechless in front of the panel of "school children," one of the interviewers played her part perfectly... calling out in her native language to me and the other "students."
This role playing went on for a good five minutes before I had the bright idea to sing Happy Birthday to the American Colonies. They watched me perform this universal sing-song with looks of disbelief or pity, I am not sure which better describes their faces, I tried not to look. Finally, after another couple of grueling minutes, they relieved me of my embarrassment and lack of preparation.
I am undecided on whether or not that was a brilliant follow-up to their question: "What American holiday would you want to teach our students?" or if it was a cruel way to weed me out of the selection process.
What do you think?
I was caught with my pants down. I did not know what to do, so I started by sharing my name. I wrote Mrs. Green on the provided whiteboard and overheard one of the interviewers say "Ahh, Mrs." To teach my name I pointed to a green paper on one of the "student's" desks. (At this point I should have repeated my name and had them repeat it, then had them share their names but in the moment I was lost). While I stood speechless in front of the panel of "school children," one of the interviewers played her part perfectly... calling out in her native language to me and the other "students."
This role playing went on for a good five minutes before I had the bright idea to sing Happy Birthday to the American Colonies. They watched me perform this universal sing-song with looks of disbelief or pity, I am not sure which better describes their faces, I tried not to look. Finally, after another couple of grueling minutes, they relieved me of my embarrassment and lack of preparation.
I am undecided on whether or not that was a brilliant follow-up to their question: "What American holiday would you want to teach our students?" or if it was a cruel way to weed me out of the selection process.
What do you think?
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