How'd I Do?

Not too bad, thank you for asking.

Didn't quite cut my food budget in half, but was within $20 of the mark.

I only filled three of those reusable bags that Giant and Safeway sell. That's a first. I own seven and almost always fill all of them.

Final grocery list looked like this:

Chicken
Chicken bones
Chuck roast, small
String cheese
Pizza cheese
Sliced cheese
Gallon milk
Yogurt
Pizza sauce
Flour
Lettuce
Cuces

Things I bought that were not on the list:

Eggs-we can never run out...
Panko-fancy breadcrumbs for the eggplant, impulse purchase, I know
Avacado-was on sale and vegetables are never a bad thing, I just have to remember to use them
Organic sliced cheese-I'll save my organic kosher rant for another time
Leben-not yogurt, slightly more expensive, yum
Crazins-when my kids ask for healthy snacks I can't say no

All in all I only went down two aisles, the canned goods aisle and the baking aisle. The rest of my shopping was along the perimeter of the store. Half an hour, in and out, ahhhh bliss. Leaves more time for knitting, right?

This week's recipe:

Chickpea, rice and spinach casserole

1C raw chickpeas/2C cooked chickpeas
1C raw brown rice/2C cooked brown rice
1 large onion, diced
2tsp oil
1/2 lb chopped spinach

I use my pressure cooker to make the rice and chickpeas. (Actually I use two pressure cookers, I own three. I'm already planning a 'I love my pressure cooker' blog post.) A 19 oz can of chickpeas is fine, rinse well. In large pot, or pressure cooker, saute onion in oil, add salt, pepper and garlic to taste. Add rice and 3 1/2 C water, cover and bring to pressure. Cook for 15 minutes. If not using pressure cooker, follow package directions for cooking rice. Stir in chickpeas and spinach. Serve hot. This is not only vegan but macrobiotic too. All the flavor is in the seasoning. Tons of onions and garlic are awesome. I've also added cumin for a Moroccan flavor.

I am going to rant now. Just a warning.

Before Yom Tov I bought a box of instant oatmeal. It was Quaker Maple and Brown Sugar, yum, right? Usually I use regular flavored oatmeal and we just add our own flavors, I find the packaged stuff way too sweet. So why did I buy this? Because it said 'Half the Sugar.' Let's try it, I thought. Might not be too bad. Happily I read the box before I opened it. I was suspicious, how did they get it to half the sugar and still meet most American's need for super, sickeningly sweet crap?

Splenda.

I am just beside myself. How is this any better? When I brought the box back to the store I took a closer look at other products in that aisle. Every product listed as 'healthier' in some way, had an artificial sweetner. I cannot express how completely full of rage, irritated, and upset I am and still keep this blog PG.

I am of the opinion that artificial sweetners are the leading cause of most health problems in America, including obesity and diabetes and depression. Pretty broad statement, I know, but it's how I feel. And I beleive in 50 years when science and the people who have been consuming this garbage, finally catches up with the FDA, on this I will be proven right. They've already proven that Nutrasweet, when consumed in quantity by pregnant women, can attach itself to the spinal cord of the fetus and cause permanent damage. What do I mean by quantity? One 2 liter bottle a day of diet soda. (While most folks don't drink that much soda they do drink coffee and tea to which they add their sweetner.)

And now that they're putting artificial sweetners in everyday food without telling you with HUGE LETTERS, who knows how much we'll be consuming. NOWHERE on that oatmeal box did it say ARTIFICIAL SWEETNER, nowhere. How did I find it? The ingredient list had sucralose listed right after caramel color.

Who is the FDA serving?

One teaspoon of sugar has 16 calories. I put three in my coffee. I drink two cups of coffee a day. That's 96 calories a day. I'll live.

I'm done ranting. Today.

Yakira

So, You Ask

Why didn't I write yesterday after adamantly proclaiming I was going to start writing every day to rebuild my writing habit?

I was busy. Really.

Today was the deadline for numbers to get to the accountant for the fellow I work for.

I do have some good news. Remember when I said in about a week I was going to start walking at 7:00 so we didn't have to drag HRH with us? Well we decided to start yesterday. We walked our normal route and what took us almost 40 minutes with a five year old took us a little over 20 without her.

After that I sat at my computer most of the day arguing with Quick Books and fighting with a slow connection to the server so I could get stuff done. I didn't get up until right before dinner time. I made dinner, cleaned up from dinner, bathed a 5 year old, put a 5 year old to bed and sat back down at my computer. We had everything as cleaned up as it was going to get at about 9:00 last night and off it went this morning to the accountant. I hate doing shoddy work but there was a lot to go through. I did my best in the time allotted.

Larry and I watched Devil's Advocate last night. Creepy movie. Fun but creepy.

We walked again today. Two days in a row. And I spent money today. Not on fun stuff. I bought paper goods for the Bar Mitzvah at BJ's then I went to the market and bought all my meats for Rosh HaShana and the Bar Mitzvah.

I wanna buy yarn not chicken!

This weeks recipe:

Yakira's Challah

7+ C flour
2 1/4 C warm water
2 packets yeast
1/2 C sugar
2 Tbs salt
3 eggs
1/4 C oil

I use my stand mixer for this recipe. My mixer has a 4qt. bowl. Pour yeast sugar and water into bowl. Let sit for a minute or three while it bubbles. Add 6 C flour, salt, eggs and oil. Turn mixer on low. Slowly add 7th C flour. Keep more ready in case the dough needs more flour. Depending on humidity you may need to add up to a whole C of flour. The dough will be sticky but will hold it's shape. Let the mixer run on low for about 4 minutes to knead the dough. Move dough to a lightly oiled bowl and cover with a towel to rise for about 2 hours. Divide in thirds and braid loaves. Let rise another half hour. Brush with egg and sprinkle with sesame or poppy seeds. Bake at 350 for 30 minutes.

Yakira

Harvest!

Nothing beats fresh green beans! We harvested about three times this. We were eating them right off the vine. These are the only three that made it into the kitchen.

Yummy scallions. This is the last of that patch. I will trim these and throw them in omelets or something. If I don't eat them first. I've got one more harvest from the loose leaf lettuce and I'll dig that bed up and plant beets and collard greens.

Our fist zucchini! There are two more green ones that will be ready in a day or two. There are also three yellow ones that will be ready in two or three days. The acorn and spaghetti squash vines have started flowering and I expect to see fruit growing on those vines soon.

Look how well two of the tomato plants are doing. One vine has at least 4 tomatoes and the other has 5 that I could see with plenty more flowers on both. Amazing how well they do when planted next to the compost pile.

My only real disappointment is my romaine lettuce. It is supposed to form heads. It didn't. They decided to bolt. I think they got too much sun, because it hasn't been that hot yet here in Baltimore. Next year I will plant the romaine in a shadier spot in the garden. Truth is it's not too late to try that now. I will have to think about that. Meanwhile I am going to dig them up, salvage the leaves that aren't too bitter and harvest the rest of the loose leaf lettuce next to them.
This week's recipe is Mushroom Barley Soup.

1lb white mushrooms, sliced
1lb baby bella mushrooms, sliced
1 large onion, diced
2 medium carrots, diced
5 cloves garlic, minced
1/2 C barley
8 C vegetable broth, I like Trader Joe's
2Tbs olive oil
2Tbs butter
Salt and pepper to taste

In large soup kettle or stock pot saute onions and garlic in olive oil and butter until clear. Add mushrooms and cook for about 10 minutes or until mushrooms are cooked through. Pour in broth, add carrots and barley. Cover and simmer for 45 minutes. Stir occasionally and season to taste. I like to add a pinch of fresh chopped dill right before serving.

Soup in the summer you say? Try it, it's refreshingly light. This recipe is good for the crock pot too. I would suggest sauteing the onions and mushrooms first though.

Heading to the basement now. If you don't hear from me tomorrow, send a search team.

Yakira

Hectic Last Two Days

The last two days have been busy. Yesterday I sat down for a bit and did some writing. I didn't have the time to clean it up and publish it so I am adding it to today's blog. Come to think of it, last Tuesday was the same way. Let's see what happens next week.

I worked like crazy on my design for the Scarlet Letter contest. After eliminating a bunch of ideas that just wouldn't work with the yarn specs we're supposed to use I finally settled on two ideas. I'm going to spend some time on both over the next few days and see which one I like better. There is nothing in the rules to say we can't enter more than one design. For the sake of my own paranoia I am not going to talk about specifications until I've submitted them and the deadline for entry submission passes. Then I will regale you with all my stories, thought processes and woes.

I also finished my Knithulu. I'm a bit underwhelmed. It's just gay. I made some adjustments to the pattern that work better but in the process I made the monster bigger. I followed her design for the wings and they look like, well, have you ever see A Bug's Life? do you remember Heimlich the caterpillar? At the end of the movie he comes out of his cocoon with these really tiny wings that just won't lift his fat ass off the ground. That and the fact that he's perpetually happy throughout the whole movie. Well here are some pictures of my Knithulu.

Cthulu as a vegetarian. There's just something wrong with that. See those lettuce like wings? Are they gay or what?

He's such a wimp he needs a five year old to help him down a slide.

Damn tree huggers. If you look close enough you can see the decreases I made on his snout. They look like he's smiling. Tentacles like those don't come from an Elder God who is smiling! Gah!

Whatever. When I get back from Chicago I am going to work on this pattern.

Today was a busy day too. Don't know about you but when I go away, even for a weekend, I like to come home to a clean house. I spent the morning cleaning up and doing laundry. This afternoon I did my banking, picked up a few things at the grocery store and grabbed a suitcase and backpack my mother is loaning me. I'm only going for four days, everything I need can fit into a carry-on and a backpack. The funny thing is, I'm taking more knitting than clothes. Hey, I know where my priorities are!

This evening Rachel, Miriam's friend Devorah and I worked in the garden. Lookee:

On the left are my tomatoes, plum and cherry, cuces and eggplant.

Rachel is watering the squash, zucchini, acorn and spaghetti. And the bed in front of the compost is the onions and lettuce. I will be planting collard greens once the onions are harvested. The lettuce will be rotating all summer. Yum!

Here is this week's recipe:

Never use pancake mix from a box again!

1C flour

3 TBS corn meal (optional, but it just makes them taste better)

1tsp baking powder

1/2 tsp salt

2 TBS sugar

Mix in bowl until blended. Make a well in the middle.

1C milk, room temperature, or a bit warmer

1 egg

1/2 tsp vanilla

2 TBS oil

Mix together until blended. Pour into well in dry ingredients. Mix together with as few strokes as possible. Lumps are fine, in fact they are great. If you have no lumps you mixed too much, honest. Set aside and let the batter rest while pan heats up. Cast iron is best for these, a non-stick heavy pan works too but I don't like non-stick coatings. Too much off-gassing. Anyway, heat your pan on medium. Lightly coat with oil. You will know your pan is ready when water bounces off of it. If the water spits then your pan is too hot, you just want it to bounce. Using a ladle or dry measuring cup pour 1/3 to 1/2 cup of batter into pan. Turn when edges look dry and bubbles start to appear on surface. Cook one minute more. Makes about 6 or 8 pancakes depending on how big you make them. The recipe doubles and triples very well.

Tomorrow I will be blogging from Chicago!

Yakira

"I have learned that if one advances confidently in the direction of his dreams, and endeavors to live the life he has imagined, he will meet with a success unexpected in common hours." Henry David Thoreau.

Rain, rain go away...

I want to weed my garden already! It rained all weekend while my kids were here. I was hoping to use my built in slave labor to weed the garden and wash the car. Alas and alack I will have to do it myself. The good news is the stuff I planted is big enough now that I can tell plants from weeds. The bad news is the weeds are still bigger with stronger roots.

Our garden this year is going to be glorious. I have Shasta daises, marigolds, sweet peas, hollyhocks, and nasturtium in the front bed and I have three big pots on the steps up to the porch and another huge pot on the porch. The onions and lettuce I planted in late April are doing well. That is the bed that needs weeding. This week I'm going to plant the zucchini, spaghetti squash, acorn squash and watermelon. I also have plum and cherry tomatoes, eggplant and cuces that are almost big enough to plant. I bought pea and beet seeds too but I'm not sure I'm going to be able to make room for them. We'll see. I have to turn the compost too. It's attracting flies so I have to turn the newer kitchen refuse under.


Now about my promise from yesterday. I mailed the yarn and came home. Then I made lunch and spent time cleaning the kitchen. I spent the afternoon on my stockings. I finished the heel turn and pulled it on just to make sure it would fit. It fits but I'm not sure I really like it. I'm going to stare at it for a while longer before I make up my mind. Meanwhile I can't wait for my purple yarn to get here so I can finish another pair of socks.

Flylady is in the kitchen all this week. Trust me, there's plenty for me to find to do in there.

Last night's dinner was amazing, by the way. I made gravel lox a few weeks ago and we've been slowly nibbling away. But yesterday I found some nori that I had purchased a while back. Inspiration struck and I put up a pot of sticky rice. I sliced cucumbers and avocado. I sliced the lox really thin. I spread the rice on the nori with cuces and avocado and fish and rolled them up tight. Homemade maki rolls! Yum!



My recipe for gravel lox:

2 3lb or larger fillets of salmon, double check to be sure they are boneless
2 Tbs kosher salt
1 1/2 Tbs sugar
1 tsp ground black pepper
chopped dill, about a small handful, fresh is best

Combine salt sugar pepper and dill. Rinse fillets well and dry. Rub dill mixture on flesh side of fillets. Place fish flesh sides together, head to tail in a glass or ceramic dish. Cover with plastic wrap and place a weight on top. Leave in the refrigerator for three days. Flip fillets every 12 hours and baste with juice from pan. Once cured rinse the fish to remove excess dill. Wrap fillets separately in plastic wrap and place in freezer. They will keep for three months in the freezer. They are also easy to slice when partially frozen. I take my lox out of the freezer about half an hour before I'm going to serve it and slice it while partially frozen. You can wrap up what you didn't slice and stick it back in the freezer.


I don't have a glass baking dish big enough for the salmon I bought so I used a metal roasting pan that I lined at least three times with plastic wrap. I covered the fish with plastic wrap and then laid three one liter bottles of seltzer on top of it. They just fit, it was the perfect weight too. You can use a plate with a brick or several bags of beans. Enjoy! If you have any questions just ask.

Well it's day three and I'm still writing. This is good.

Yakira

"I have learned that if one advances confidently in the direction of his dreams, and endeavors to live the life he has imagined, he will meet with a success unexpected in common hours." Henry David Thoreau.