Monday, August 28, 2006
I love Lincoln Continentals
And, just last week a Lincoln Continental saved my butt (and my feet) when a family of seven was cruising the scenic byway of Southern Colorado in their Lincoln and stopped to pick up my friend Diana and I. We had just completed a nearly twelve-mile hike up St. Charles Peak and were facing a six-mile walk home on the roadway. Wonder of wonders they made room for two stinky hikers by piling on each other’s laps and delivered us right to our campsite. As they were pulling away from the curb the teenager in the front seat said to her mother, “She was begging,” referring to the fact that Diana was on her knees with her hands clasped together as they drove by, an act that won sway in our favor. Thank goodness for the kindness of strangers, Lincoln Continentals, and friends who are willing to drop to their knees and beg.
Campers Delight: Rice Noodles with Veggies, Chicken, and Peanut Sauce.
Precook an assortment of your favorite vegetables. I used onions, yellow squash, red pepper, fresh basil, and carrots. Purchase a pouch of pre cooked chicken that is found in the tuna asile, a bottle of peanut sauce, and rice noodles. If your grocery store has an Asian food section you might find these items here or you may have to visit a health food store or Asian market. Once in camp boil a pot of water and dump the noodles into the hot water, cover, and set aside for five minutes or until tender. Heat the chicken, veggies, and sauce in a separate pot. Drain the noodles and dress with sauce.
Thursday, August 24, 2006
Pesto on Pumpkin Toast
Pick the leaves from basil stems, enough to equal two cups. Place in food processor with 3/4 cup walnuts, 1/2 cup olive oil, and salt and pepper to taste. Blend until ingredients are incorporated with one another, but not pureed. Store in a glass container in the fridge. You can make pesto with any herb--dill, oregano, cilantro, rosemary, or sage.
The spelt pumpkin bead made by Ursula at the farm; someday I’ll weasel the recipe out of her.
Sunday, August 13, 2006
A High Capacity for Love
I then learned that the farm was looking for a house cat to keep down the mice population, so I volunteered Meep for the job. She turned out to the world’s worst mouser. I thought Vegas would have been good training, but apparently not. She would sit by the wood stove and wait for a lap nary batting an eye at the mice that scurried right under her nose and still possessing all those cat qualities the farmers also found her lacking in charm. Meep also developed a series of heath problems. She has fatty liver disease developed from malnutrition as a kitten. The mites ate away one of her eardrums so she is continually fighting a lowgrage infection in her inner ear that also makes her seasick and very resistant to being picked up. She had a broken femur that at some point was pinned badly and she developed bladder stones. In farm culture cats like this are drowned. She came to live at our house.
Over the years most of her ailments have been taken care of with the help of a team very understanding veterinarians. Meep has one quality that makes her very, very special. She has an undying capacity for love. She expresses her feelings in her very cat like way. After all she has been through she loves nothing more than to rub your ankles, look at you with her golden eyes, and meep her little brains out telling you how swell she thinks you are for being her human.
Mix 1 20 oz can of diced tomatoes, 3/4 cups strawberries roughly chopped, 1 grated cucumber, 1/4 cup roughly chopped fresh basil, 1/4 cup of balsamic vinegar, 1/4 cup olive oil. Salt and pepper to taste. Serve chilled with chopped boiled egg as a garnish.
Tuesday, August 08, 2006
On the Road to Nowhere
Mix your preferred amounts of lettuce, green olives, hard cheese, fresh basil leaves, and steamed green beans. Dress with Rosemary Vinaigrette: (My husband adapted this recipe from The Body Ecology Diet by Donna Gates.) In a jar with a tight-fitting lid combine 1 tsp rosemary, 3/4 cup flax seed oil, 3/4 cup water, 1/2 cup raw organic apple cider vinegar, 1/2 cup fresh lemon juice, 1 tsp dry mustard, 1/4 tsp sea salt. Shake well. Add 1/2 tsp xanthan gum and shake well again. Best if served chilled.
Note: Two ingredients in the dressing recipe may be new to you. Xanthan Gum is a powder made from the dried cell coat of a microorganism called Xanthonomonas campestris. It is often used to replace the gluten in yeast breads and as an alternative to thickeners such as gelatin or cornstarch. Raw vinegar is not pasteurized. Pasteurization (subjecting the vinegar to heat,) destroys heat sensitive vitamins and enzymes. Most vinegars are pasteurized for esthetic reasons to keep sediment from forming. Both raw vinegar and xanthan gum are available at most health food stores.
Wednesday, August 02, 2006
Mommy is in the Beer Tent
It is that time of year when the zucchini takes over our lives. You will need leftover cornbread. Here is one of my favorite recipes adapted from The New Southern Basics by Martha Phelps Stamps. Sorry Tim O’Brien I do use sugar (Cornbread Nation, Tim O’Brien, 2005.)
Preheat over to 350 degrees. Grease and flour a 9 by 9 inch pan. Mix 2 cups stone-ground cornmeal, 1/4 cup sucanat, 1/2 tsp. salt, 1 tsp baking soda, 1/4 tsp cayenne, 1/2 tsp paprika. Melt 2 tbsp butter and stir into 1 cup buttermilk. Add to dry ingredients and mix into the dry ingredients. Bake for 40 minutes or until a knife comes out clean.
Cut one large or three small zucchinis in half and scoop out innards. Roughly chop the scooped zucchini and set aside. In a large skillet melt 3 tbsp coconut oil. Chop one 1 large onion and 1 clove of garlic or three fresh buds if you are lucky enough to have fresh garlic around. Add to oil with a shake of salt and pepper. Cook until translucent. Add 1 tbsp thyme and basil and the chopped zucchini. Sautee for ten minutes and add 2 cups of crumbled cornbread. Mix. Add stuffing into zucchini hulls and bake at 350 for a half hour covered with foil. Remove foil and top with your favorite cheese. I used Swiss and bake ten minutes more or until zucchini is tender.