Right quick...

  Aaand it's December!  The month is starting off as it should, with the mountain range shrouded in thick mist.  I suppose it's snowing up there.
  Before one holiday ends, it seems we are already bombarded with the immediacy of another.  It was hard to ignore the news stories and footage of the chaotic shoppers converging on stores and malls all over the country the day after Thanksgiving.  Record amounts of money were spent on, well, crap.  What is it with this nation and retail therapy?  Maybe it was all paid for with credit cards that can never be paid off, and maybe the national unemployment rate is steadily hovering at 9%.  By golly, my toddler will have that petroleum-based toy that will end up in a landfill in a year.  Have we become the Land of the Gimme Gimme?  Where, what's mine is mine and what's yours is also mine?
  I'm not saying that we shouldn't buy things to show the people we love that we appreciate them.  However, I am asking, and hoping, that we can shop locally, consume a little less and do all of that with the presence of mind that those 'things' are not equivalent to the happiness and joy that those people bring us.  The Venerable Cheng Yen said: 

Happiness does not come from having much, but from being attached to little.

  The great minds of meditation and yoga tell us to 'un-know' everything, and let the sound and motion of the world flow over us as we listen.  That by letting go and learning how to comfortably control the roller-coaster that is the mind, we obtain a greater understanding of our emotions and thoughts.  In turn, we are happier and healthier for it.
  Not that any of that is easy.  It's hard to 'let go' sometimes.  There are times when the mind won't stop, when even the beat of the heart matches the quickly pulsing thoughts and feelings.  To ignore them would be impossible and naive, but giving them free rein would be allowing ourselves to be overcome.
  The simplest, easiest way to ease and calm the mind and the body is to breathe.  Slowing the breath, counting the inhales and exhales, even just being aware of the shallowness or depth.  Taking this time increases our awareness, all working towards that letting go thing.  
  My point with all of this is that, practicing these philosophies in our daily lives can help us to familiarize ourselves with the word enough. 

  Here are two quick and easy dinners that I made this week using Thanksgiving leftovers.  Sometimes it can be a challenge to find things to do with the leftover turkey, or some of the other ingredients that you just didn't quite use all of.  This week we had lots of turkey to get through and a big container of crushed tomatoes to do something with.
  Tuesday night is Yoga Night, and we don't get home until after 8:30.  So we need something that is fast and semi-good for us.  Here's what we had:

Thanksgiving Turkey Chilaquiles

  You can find the original recipe here, but I'd suggest some alterations.

• Use blue corn tortilla chips- unsalted is key!
• Add one can of drained black beans when adding the salsa.
• Pepper Jack Cheese gives it a great kick.
• Omit the turkey for a vegetarian meal, and use vegan cheese and sour cream for a vegan meal!

  Last night, I walked the aisles of our minuscule neighborhood natural grocery for a good 15 minutes trying to decide what I was going to have for dinner.  When I realized that I had everything I needed, I left empty-handed.

Tomato Sauce On the Fly w/ Roasted Garlic and Fusilli

    The key to this is simplicity, and using what you have.  I love the warm, rich flavor of roasted garlic!

Ingredients

• 1 T minced shallot or onion
• 2 cloves minced garlic
• 2-?? cloves whole garlic cloves, unpeeled
• 3 T olive oil
• Pasta, preferably whole grain
• One can crushed tomatoes
• Dried oregano
• Dried thyme
• Salt & Pepper
• Pinch of sugar

Preheat oven to 375 degrees F.  Make a package with aluminum foil and garlic, drizzling 1-2 tablespoons (or more) to coat cloves.  Place package in the oven, roast for 25-30 minutes.
Saute the shallot or onion in one tablespoon of oil until it begins to soften, 3-4 minutes on medium heat.  Meanwhile, place crushed tomatoes in a pot and put over medium-low heat.  Add minced garlic to the shallots and saute until garlic is fragrant.  Add shallot and garlic mixture to tomatoes.  Season to taste, using thyme, oregano, salt and pepper.  After sauce begins to simmer, add a pinch of sugar.  Simmer sauce while pasta cooks.
Toss cooked pasta with sauce.  Remove roasted garlic cloves from peeling and mash or add whole to pasta.

Here's to December:

 The world is your oyster.  Yes, but in that oyster is the pearl, and to get to the pearl one has to first discard the shell and the flesh.  

~Ian Gardner

 Good luck, my fellow pearl-seekers.

 

Indulged, indeed.

  Someone once said that it's not so much where you are, but who you're with.  My confidence in this comment has wavered somewhat over time.  When I wasn't where I wanted to be geographically, at least I was with the one I loved.  When I was where I wanted to be, the one I loved was far away (though on his way.)  And this Thanksgiving, I am where I want to be, with the one I love, but without the nearness and warmth of my dear family.
  Don't get me wrong, I love my life and my career, even if they have taken me farther than I've ever been from my loved ones.  Weeks and months pass by quickly, with the normal grind taking over one's schedule, but it's really during the holidays that I have the time to reflect on the fact that I'm several states, and a couple of time zones away from home!  But as a friend also living far away from home remarked, we are incredibly lucky to have such wonderful people to miss.
  Thanksgiving was a small affair for us this year- normally we attend anywhere from three to four in one weekend!  Three of us gathered around our modest table as it all but groaned under the weight of all of the food, and practiced the annual tradition of over-indulgence.  Not one dish was less than wonderful, if I do say so myself, and we have been exuberantly eating leftovers for the past couple of days!

Menu

Tuscan Kale and Brussels Sprout Salad   

Parker House Rolls

Simple Roast Turkey

Roasted Vegetable Gravy
Perfect Mashed Potatoes

Farmhouse Herbed Stuffing

Cranberry Sauce

Haricots Verts with Roasted Fennel and Shallots

Parmesan-Roasted Butternut Squash

Old-Fashioned Pecan Pie

Classic Double-Crust Apple Pie

Homemade Whipped Cream  

Parker House Rolls

Tuscan Kale and Brussels Sprout Salad

Loaded plate

Classic Double-Crust Apple Pie

Feeling a little ambitious, I decided to make a beautiful, golden stock from the turkey carcass.  Since that wasn't very much work once it was in the pot, I thought I should probably also make some bread in the bread maker Allen's grandma gave us.  It was my first time using a bread maker, and I really enjoyed how you just put the ingredients in the pan, close the lid, put in the yeast and press Start!  I took the recipe right off of the bag of King Arthur Bread Flour- Oatmeal Toasting & Sandwich Bread, and despite the fact that I didn't really follow their instructions, the bread turned out nicely.  It's a little bit sweet and has a velvety, without being crumbly, texture.  I can't wait to use my machine again!

As this was my first Thanksgiving cooking everything, I decided to make a list of  the things I learned and share them:

5 Things I Learned About Thanksgiving

1. Turkey is overrated.

2. A potato ricer is the key to perfect mashed potatoes.  Buy one.

3. Planning, planning, planning.  Unless you want to eat at midnight, when it's not even Thanksgiving anymore.

4. If you must cook a turkey, high temp/short cooking time is the way to go.  Figure about 10 minutes per pound at 450 degrees F.

5.  The simpler the stuffing, the better.

And, of course, enjoy it all to the last bite!

Giving Thanks

Symphony of hiss, sizzle, and saute. 

Steam-kissed windows beckon with promise.

Edible treasures await:

Crimson cranberry orbs, flaky dough coins, glaringly golden squash.

Today, we eat.
Today, we bow our heads in thanks that we were not the weak, the primitive, the godless.
And we give thanks that our ancestors etched their conquests on the cherub cheeks of history,
Otherwise we might be living out someone else's appreciation;
A different tale of gratitude.
Scrape of the knife, clattering plates, and forkfuls of forgetfulness to sate our
starving, overweight nation.
The corporations have turned my favorite holiday into
a gravy boat segway to Christmas decorations.
But they still can't make Hallmark cards that capture:
Family, friends, food and the feeling of Together.
Grateful and gracious we gorge our collective memory on the fulfillment of unity;
There is no more gratifying dish.

Decadence from a past Thanksgiving

This time of year I'm practically giddy with excitement.  Thanksgiving is my favorite holiday because it's all about the company and the food.  The pressure of consumerism is just around the corner, and the end of year hustle is beginning.  There is no better time to do some good ol' gut-busting cooking and spend time with the people you care about.

I don't know if it's the fact that I miss my family or that I just want the traditional Thanksgiving meal, but I've taken a bit of a, ahem, how shall we say, detour from my recent dietary changes.  By detour, I mean that we're having turkey.  So really, it's less of a detour and more like I pulled the emergency brake while in motion, but oh well.

My dilemma is that Tofurkey really does not appeal to me.  It doesn't look appealing, doesn't sound appealing, no thank you.  I've been a vegetarian through many a Thanksgiving and was always just fine with eating the sides.  The meat substitute was never an issue, and never really something I desired.  So how did we arrive at the bird carcass, you ask?  Sheer vanity.  I wanted turkey!  And it's really just that simple.  I also wanted real butter and real eggs and real cream for the few recipes that actually call for them.  In a way I feel like I'm giving up on eating healthier and cruelty-free foods, but this is more of a dalliance than it is a lifestyle change.  I'm thankful that I'm able to make these changes in my diet without suffering any serious consequences.

Pictures of the feast to follow!

Let Love Rule

I've spent a lot of time in the past few months basking in the glorious light of other people's love.  Friends I hold dear marry new friends to cherish, and old friends join together as they embark on fresh journeys.  Celebrations of love are indeed special and tender.  They are proclamations of sorts, shouts into the noisy, distracted world that:

"We are here!  We are love.  Listen, or don't.  Take note, take heart, or take flight, but this love intends to soar." 

Or something like that.  The result of all of this lovey-dovey, is that I've been thinking about what it all means to me.  Not just love and marriage, but also companionship and closeness.  Far removed from my younger days of poring over wedding magazines and planning menus, marriage has become more to me than pretty dresses to wear and embossed invitations.  What can I say?  The superficial eyes of my youth were drawn to sparkly things.  But of course now I see the emotional symbolism behind it all, and I understand that the importance of marriage greatly transcends the ritual that is the event.

Yet a part of me still wonders what with all of the terrible relationship role models out there how anyone decides it's a good idea.  I have never been partial to the notion that one's 'soul' mate is or should be their romantic partner.  A person with whom you connect on that level is familiar enough and interesting because you are distant pieces of each other, and I don't know about you, but I'd rather not be in a relationship with someone like me!  It's just kind of like been there, done that, you know?  A soul mate accepts you, because not to would be a rejection of itself.  A mate chooses to accept you, even though they don't have to.  A mate even goes beyond acceptance.  A mate embraces, envelops, enfolds, absorbs.  Maybe we spend too much time looking for our reflection instead of our shadow.

So let's say you find the shadow, the absorption of your light.  What do you do with it?  Do you hold on white-knuckled, never letting go?  Do you let it keep its distance, like a kite that you can always reel in if it strays too far?  Do you nurture it with predictability and comfortable routine?  Do you marry it?

Maybe you do, and maybe you don't.  Whichever you choose, let love rule your roost.    

   

The Procrastinator Preps

  Meet Miss E, The Procrastinator.  If they gave out degrees in the subject, I'd be the recipient of an honorary doctorate.  I mean, Harvard would have probably recruited me.  As the saying goes: If it weren't for the last minute I'd never get anything done!
  I mention this pesky trait of mine because these past weeks I have actually surprised myself by....wait for it...planning ahead!  On the way back from Asheville, I grabbed a magazine to occupy my mind from thoughts of fiery plane crashes and failing engines.  Of course, it was a food magazine.  Well, not entirely a food magazine, but the delicious looking photo on the cover was really what sold me.   One article in particular caught my eye, and it was about advance food prep.  Now, chefs and cooks do this all the time, but I'd never dreamed how truly easy it could make my life.
  Here are the things I prepared ahead of time that I was then able to easily reheat for dinner during the week!

• Braised shiitake mushrooms
• Roasted Fall vegetables 
• Caramelized onion jam
• Whole wheat linguine 
• Roasted butternut squash
• Blanched cauliflower
• Golden raisin vinaigrette 

And here are some of the fabulous things I made (and we ate!)

Braised mushrooms + WW linguine + fresh thyme

Roasted Fall veggies + lentils + Golden raisin vinaigrette

Caramelized onion jam + braised mushrooms + artichoke hearts + roasted red peppers

Roasted butternut squash + braised cauliflower + caramelized onion jam

WW linguine + artichoke hearts + capers + golden raisin vinaigrette

   What an amazingly well-fed and stress-free week that turned out to be!  And in truth, you'll be snacking on most of these things for longer than a week.  You can find the recipes on the Whole Living website.

  If this type of cooking interests you, consider buying/borrowing/checking out The Improvisational Cook by Sally Schneider.

In the introduction she says:

"Improvisational cooking is thrilling.  It's the key to ease and pleasure in cooking, freedom from recipes and set lists of ingredients, and liberation from other less tangible constraints: perfectionism, the voices of "I can't," fear of what will happen and maybe go wrong."

 Amen, sister.

 And here's a sneak peek at my next culinary adventure...

The Warmth of Kith & Kin

Park County Aspen

  Fall is in full swing out here in the West, and Winter is already rearing its white head in the high country.  Have I mentioned how much I love this time of year?!?  Autumn has a smell- a sensation: the sweet, wet scent of decaying leaves, wisps of campfire and smoke, crisp air that cools on into the evening.  This season of death reminds us of the cyclical timeline of nature.  From marveling at the splendidly white, snow-capped peaks, to coaxing the first tender shoots out of the ground, to cooing over delicate wildflower blossoms, and then soaking in the vibrant golds, reds and oranges of the changing leaves.

  Last weekend we attended the wonderful wedding of one of my very best friends, Megan.  She and her husband Chris were married in Asheville, North Carolina in the Swannanoa Valley, surrounded by over 200 of their family and friends.  It was such a joyful occasion, and an opportunity to visit with friends that I hadn't seen in quite a while.  Probably the most heartwarming thing about this wedding was how everyone came together to help and make it happen.  All out of love for the bride and groom!
  Dunce that I am, I forgot to bring my camera.  I know, I know, I was continually kicking myself.  But let's just say that I threw my meat free, dairy free and egg free diet completely out the window!  Maybe it's better that I didn't document the absolutely uncontrolled feasting I was doing in the Cackalack...everything from pulled pork to pimento cheese!  Apparently the pimento cheese is a 'Southern Thing.'  NPR did a good story about it a few years back.
  Despite the backsliding, I did eat some other delicious things that are completely vegan...

North Carolina Muscadines

  A member of the grapevine species, muscadines have been cultivated since the 16th century and are native to the Southeastern United States.  You might also see them used to make wine, juice or jam.  They have a sweet, jelly-like consistency.  To eat just bite a hole in the tough skin and suck out the insides.  Watch out for the seeds!

Salad made from local tomatoes, greens and raw baby turnips

Vegan Tofu Scramble @ Early Girl Eatery in Asheville

  However, since I really wanted to include a yummy vegan recipe for this blog post, I've decided to share something I made recently that perfectly captures the warm feeling that being around all of those wonderful people gave me:

Super Easy Creamy "Chicken" and Gravy Stew  

         
  I love comfort food, and it's not something I'm willing to give up just because those foods are normally made from the flesh and excretions of animals.  The Skinny Bitch cookbooks have been a great place to start when putting together vegan meals.  They tend to be heavy on vegan cheese and meat substitutes- not my favorite and not really necessary- but the basic flavors are there and you can make subtle changes to suit your palate.
  The changes I made to this recipe are:

• Cubed, extra firm tofu 
• Gardein Seven Grain Crispy Tenders served on the side (In place of vegan chicken strips)

  Clicking on the title of the recipe will take you to Google Books, where you can view the recipe along with the entire Skinny Bitch in the Kitch cookbook- but you can't print so don't even try.  I didn't post the recipe here because of copyright laws.

  Moment of zen:

Sweet terrarium w/ Red Leaf Maple Tree 

  

Vegan Chili & a Craft!

Delicious autumn!  My very soul is wedded to it, and if I were a bird I would fly about the earth seeking the successive autumns.

~George Eliot

And here enters Fall, with leaves o' fire and cleanly crisped air.  After one of the hottest summers in history, I think we can safely say that the state of Colorado is ready for a new season!  The days have turned from witheringly hot to mild, with a slight tang of coolness in the breeze.  

This is my absolute favorite time of year.  As the days begin to shorten in duration, I find myself taking a little more time for things: stopping outside to feel the chill of the air across my skin, admiring the swirl of misty clouds sweetly curled around the mountains.  Once the cold deepens and comes to stay, long periods of contemplation outside are few or require a bit of outfitting!  Let's not rush winter.  Although I know the ski bums are getting anxious for the real stuff...

The cooler weather has been inspirational for both cooking and crafting.  Labor Day weekend had me itching to make something with my own two hands.  I had been sitting on the materials for a project for quite some time, and finally I had a chance to see it to fruition!  

First things first, the FOOD.   

Black Bean Chili w/ Butternut Squash and Swiss Chard

 I enjoy this chili for its simplicity and versatility.  You can find the recipe in its original form by clicking on the link beneath the picture.  I would recommend using only 2 cans of black beans (or the equivalent), as nearly 3 lbs of beans could be a bit overwhelming.  Don't feel limited to Swiss chard- this chili would taste great with a variety of dark, leafy greens.  Try some kale for extra heartiness.  Some soy crumbles, perhaps?  Top with shredded vegan cheese and chopped red onion. 

And now that your palate is sated, on to the handmade creation!  I first found this Do-It-Yourself craft on one of my favorite websites, Recyclart.  This amazing website compiles recycled art, home furnishings, you name it.  Mostly everything featured has been re-purposed to become something else.  With all of the waste in our society it is encouraging to know that so many people are dedicated to reusing and re-imagining objects.  As they say, One man's trash...  To learn more about Recyclart, check out the upper right corner of this blog. 

This craft takes a completely unassuming and everyday item and makes it into a piece of art for your wall. 

Here is the first one I made:

 

Guessed the material?  Yep, toilet paper rolls!  (Paper towel rolls work too.)  Smash the rolls, cut them into strips, glue the points together and there you have it!  For detailed instructions, go here. 

 

 A peek at the process:

Of course, I couldn't have done any of it without my helpful muses.

And now there's another pretty something on the wall to look at!

I like the fluid, organic form of this piece.

I'm always on the hunt for more good and easy projects like this one.  Share share share! 

Once again, a flower until next time. 

Quintana Roo, Mexico

 

Meet me on the sunny road...

What an amazing summer of wonder and discovery!  I have thoroughly enjoyed my rudimentary explorations of Colorado, my new home.  I continue to be awestruck by the diverse climates and landscapes I find, each place having its own beautiful and harsh nuances.  There is definitely something "great" about this West, whether that be in its vastness or the rugged handsomeness of its valleys and peaks.  It's hard not to wonder what the first newcomers thought of such places, and it isn't difficult to understand the reverence and worship that the Native Americans have felt for natural landscapes for centuries.  Anyone who knows me knows how very non-religious I am, and yet when I am in the presence of such earthly splendors I've never felt closer to god.  Appreciation is the prayer, enjoyment and preservation are the worship.    

Cottonwood Pass-Continental Divide

In many ways I feel as if I've been a tightly-furled blossom, closely guarding my inner secrets, life and love giving abilities, in anticipation of a brilliant sun.  And with the perfect proportions of nourishment and light, I....

  Bloom.

My new and improved, plant-based lifestyle has been coming along swimmingly.  I can't quite tell if I feel so much better because I have cut meat and dairy out of my diet, or due to the fact that I'm paying much closer attention to what I eat.  As predicted, cheese has been the most difficult thing to stop eating.  I'm borrowing a bit from Alcoholics Anonymous with my "One Day at a Time" approach.  I realize it is unnecessary to think about whether I will be able to not eat cheese a year from now, and instead channel my sole focus into not eating cheese today.  Ironically or not, I'm beginning to understand that I was addicted to that component of my diet.  By making the conscious and informed choice to remove it, I'm empowering myself to start taking better care of myself and the world around me.

Kitchen experimentation has been frequent and fruitful.  There have been some flops, but they have been few.  What is most exciting, to me, is finding ways to reinvent the ingredients I love.        

Some tidbits from the kitch:
(Click on the recipe title, below the picture, to be redirected to the recipe!)

Olive-Oil Roasted Tomatoes & Fennel w/ White Beans

I dare you not to eat this all in one sitting!  Use the best olive oil you have, and a cast-iron skillet makes the transition from stove-top to oven easy.  Try this over pasta, greens, or the best way: sopped up with crusty whole wheat bread.

Cantaloupe Granita

I made this up, using the basis of another great recipe, which you can find here.  It's easy as pie.  Flaky, frozen, melt-in-your-mouth, cantaloupe pie.

Ingredients

4 1/2 cups cubed cantaloupe
1/4 cup agave nectar
Juice from one lime

Preparation

Put it all in the blender.  Blend until smooth.  Freeze 1 hour.  Remove; stir mixture and break up frozen chunks with the back of a fork.  Cover, freeze until firm, 2 hours or so.  Flake with a fork before serving.

Vegan Chocolate Peanut Butter Pudding

I. love. this. pudding.  You will too, and you won't believe that it's dairy-free!  Trust me on this one.

I leave you with a flower, until next time.