Friday, July 20, 2007



As I have probably quoted before, “Life is what happens when you are busy making other plans.” Life certainly has been at it lately. I’ve thrown myself into the yard, because we decided we were going to stay in our current home forever and ever. Then, boom, we are buying a house down the street. Now for a short while (we hope) we will have two houses. I also didn’t plan on a move in the middle of writing a book. But this is life! The new house is zoned for goats and has a 400-square-foot studio out back, and it is away from the road (that used to be a cornfield). The kitchen has a wood burning stove and lots of room. And, the nicest touch of all is that the neighbors on either side are named Joy--Joy will surround us!

Today’s Lunch
Amaranth Meatloaf

1 tbsp coconut oil
1 young garlic bulb or 2 cloves, chopped
1 bunch scallions, chopped
1/2 pound fresh amaranth leaves (or spring greens of choice), washed well and coarsely chopped
1 lb buffalo burger
4 slices of bread, coarsely chopped
1 tbsp cumin
1 tsp paprika
1/4 tsp cayenne
3/4 cup salsa
salt and pepper to taste

Melt oil in a skillet on medium. Add garlic and cook for a minute, add scallions and cook for another minute. Add spices, cover and cook for five minutes. Add amaranth and stir cover and cook until leaves are tender. Place buffalo in large bowl with bread crumbs and salsa. Add ingredients from skillet and mix—it is easiest to do this with your hands. Place in a 6-by-6-inch baking dish. Cover with tin foil and cook at 375 degrees for 30 minutes. Serves 4

Note: One of my favorite lunches as a kid was a cold meatloaf sandwich with fresh lettuce and tomato from the garden. Give it a try!

Saturday, July 14, 2007


Lush Life

This week a friend dropped off two lovely pieces of fish he caught in Alaska a few days before. One was halibut the other salmon. We broiled the salmon right away with coriander and ate it that day. The halibut we broiled, mixed it with fresh shell peas from the farmers market, chopped parsley, radish, and celery and topped it with fresh lemon juice, olive oil, salt, and pepper and tucked it in our lunch box. Life is good!

Monday, July 02, 2007


First Things First, Second Things Second

First, I have to clear up a small matter of crediting the fabulous artist who created those incredible vegetable creatures featured in the post from June 3. My mother posted a link her blog (see links) to mine. She works as a radio journalist and the editor she works with at NPR was cruising though her blog; noticed my link; saw the post; and informed mom that his BROTHER created those creatures. Saxton Freymann writes fanciful children’s stories with wonderful titles like How Are You Peeling. You can find a complete list of his books at Arthur A. Levine Books. figured since I ripped off his work once he wouldn’t mind if I posted a book cover here. Two of my officemates have already run out to buy them.

Second, My friend and co-worker Amy celebrated a birthday. I brought brownies laced with cinnamon for the treat and gave her a big bowl of coleslaw as a present. The latter her husband though was really weird, but he enjoyed the former.

Today’s Lunch
Mexican Brownies
Modified from The Joy of Cooking

4 oz unsweetened chocolate
8 tbsp butter
2 cups sugar
2 tsp vanilla
2 tbsp cinnamon
4 large eggs
1 1/4 cup flour
1 16-oz bag dark chocolate chips

Have all ingredients at room temperature, even the eggs. Preheat over to 350 degrees and grease a 13 by 9 inch baking dish. Prepare a double boiler by setting a metal mixing bowl on top of a saucepan large enough so that the bowl doesn't touch the water. Place two cups of water in pan and bring to a soft boil. Place chocolate and butter in bowl and melt. Wisk the mixture and set aside to cool completely. Once cooled whisk in sugar, vanilla, cinnamon, eggs. Add flour and chocolate chips and stir just enough for all the ingredients to be incorporated. If you over beat the brownies will be tough. Scrape the batter into baking dish and cook for 25-30 minutes.

Amy’s Coleslaw

1/2 head of cabbage, coarsely chopped
1 red pepper, chopped
1 cup jicama, peeled and chopped
5 carrots, peeled and grated
1/2 cup parsley, coarsely chopped
1/2 cup pumpkin seeds, toasted (heat a dry skillet on medium, add seeds and stir until they start to pop and brown. Usually takes about 10 minutes. Keep an eye on them as they burn easily!)
Favorite salad dressing (for me that is Drews)

Toss all the ingredients in a large bowl, dress, enjoy!

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