Sunday, April 23, 2006
Some Like It Hot and Waiting on the Porch
When I was in college I lived with two like-minded graduate students, Ellen and Thom. We had a vested interest in environmentalism, social justice, and alternative lifestyles, but were no means homogeneous. The issues we picked as priorities differed, our studies at school were varied, and our backgrounds were completely different, but we shared the desire to live simply. (The phrase "live simply" is a bit of an oxymoron; what is so simple about having a garden or scrubbing a sink with baking powder?)
In the surrounding neighborhood we had friends both in school and out in the working world that lived similar lives with similar goals. During an evening gathering among the neighborhood housesholds we were bemoaning the fact that with our busy lives (see simple smimple) we didn’t have time to eat the way we would like to. This conversation gave birth to The Dinner Co-op. Monday-Thursday one person—in the beginning there were eight—cooked a vegetarian main dish and delivered it in leftover yogurt containers to the four participating households. All the homes were within walking distance, so meals could be delivered on foot. Every other week one person hosted a “feast.” We gathered at their home and they served a full meal and we planned the next two weeks. It was a magical time and a system one might imagine lasted for a few months and then died out. The dinner co-op lasted ten years! It was a magical time. Today’s lunch was one of the Dinner Co-ops most popular dishes.
Today’s Lunch
Peanut Curried Vegetables
Wash and chop 1/2 onion, 3 broccoli stems, 2 carrots, and 1/4 of a cabbage. Melt 2 tbsp of coconut oil on medium heat, add onion. When the onion is translucent add 1 tbsp curry powder and cook for another minute or two. Reduce heat to medium low, add carrots and onion and 1/4 cup vegetable broth and cover the dish for five minutes. Add the rest of the vegetables and 2 tbsp of peanut butter and salt and pepper to taste. Cover and cook until vegetables are done. Good hot or cold. Serves two.
In the surrounding neighborhood we had friends both in school and out in the working world that lived similar lives with similar goals. During an evening gathering among the neighborhood housesholds we were bemoaning the fact that with our busy lives (see simple smimple) we didn’t have time to eat the way we would like to. This conversation gave birth to The Dinner Co-op. Monday-Thursday one person—in the beginning there were eight—cooked a vegetarian main dish and delivered it in leftover yogurt containers to the four participating households. All the homes were within walking distance, so meals could be delivered on foot. Every other week one person hosted a “feast.” We gathered at their home and they served a full meal and we planned the next two weeks. It was a magical time and a system one might imagine lasted for a few months and then died out. The dinner co-op lasted ten years! It was a magical time. Today’s lunch was one of the Dinner Co-ops most popular dishes.
Today’s Lunch
Peanut Curried Vegetables
Wash and chop 1/2 onion, 3 broccoli stems, 2 carrots, and 1/4 of a cabbage. Melt 2 tbsp of coconut oil on medium heat, add onion. When the onion is translucent add 1 tbsp curry powder and cook for another minute or two. Reduce heat to medium low, add carrots and onion and 1/4 cup vegetable broth and cover the dish for five minutes. Add the rest of the vegetables and 2 tbsp of peanut butter and salt and pepper to taste. Cover and cook until vegetables are done. Good hot or cold. Serves two.
