Seasonal Adjustments

First, the dog gets a bath. What I didn't expect was that the little guy would shiver, freezing for hours, post-bath. So I filled the hot water bottle and did what I could:

Cold Dog

As the seasons change (and they do change, no matter where you live), I like to reset. Read new books, clean all the things, or cook a bunch.  Today, as it's National Buy Nothing Day, I haven't set foot outside except to walk the dogs. It's thrilling. I was puttering around the kitchen and came up with a good smelling stew that I think may become part of the regular cool-weather rotation:

Yummy stew

During a recent stir-fry incident, I realized the secret to combining numerous flavours is to cook them separately and then add them to the main pot. This is what I did with the stew:

Olive oil

Sea salt

One yellow onion, sliced

Two ribs of celery, chopped

6 or 7 cloves of garlic, chopped

1 pint mushrooms of your choosing (I chose crimini)

Bunch of broccoli rabe, roughly chopped

2 potatoes, peeled and chopped into small cubes

1 ½ cups of canned tomatoes and their juices

1-2 cups of veggie stock

1 bottle of beer (good beer, don’t cheap out here….)

A crush of dried thyme (pinch some between your finger and crush it over the stew) and a crush of dried rosemary. Use fresh if you’ve got it! Put in as much as you want!

In a large heavy pot, sauté onions in a bit of olive oil, sprinkled with a pinch or two of salt, for 5 minutes. Add celery and ¾ of the garlic and sauté over medium-low heat for another 5-7 minutes, taking care not to brown the veggies.

While these are cooking down, in another wide pan sauté the sliced mushrooms and some of the remaining chopped garlic in a tablespoon of olive oil until they are beginning to brown and smell yummy. (Do not crowd the mushrooms!) Reserve them in a bowl and use the same pan to sauté the broccoli rabe, in a bit more olive oil and the rest of the chopped garlic. The pan may be very hot so turn it down a bit and to prevent the broccoli rabe from drying out splash in a bit of veggie stock.  Check on your onions/celery/garlic and when the broccoli rabe are done reserve them in another bowl.

When the onion/celery/garlic mixture is soft and fragrant, add the cooked mushrooms, broccoli rabe, potatoes, tomatoes, a cup of veggie stock, the bottle of beer, thyme and rosemary.  Stir it all up and simmer gently for a couple of hours. Check on it every now and then and add the rest of the stock to maintain a stew-like consistency.  I think the bee is really what makes this nice and hearty.  It cooks off and adds a depth to the sauce that would be great with fluffy biscuits!

Enjoy!

You just have to count on cats living about 20 years. Sometimes longer.

Dear A-hole,
Thanks so much for dumping your elderly cat in the driveway of my work one night last week. It was so loving and considerate of you to abandon her with strangers, after all these years. I say "after all these years" because a microchip never lies.  Did you forget what a microchip is for? … Found it, scanned it, and identified you, you jerk. You adopted her 6 years ago from the local humane society which puts you in good stead for about a second and a half. The joke's on me though because of course we tried to call the contact numbers you put on the microchip and of course your phones have been disconnected.
I guess I can't understand why you would dump under cover of night, a 15 year-old, practically toothless cat like one would dump a bag of recycling.  Were you hoping someone would recycle her?  Instead of living up to your end of the deal you struck with her when you "rescued" her 6 years ago, you reneged and in the most cowardly of ways.
So, thanks for letting me be the one to ask all my friends if they wanted a cat; for letting me take her to the county shelter and tell them your story; for letting me cry on the way home knowing that old cats hardly ever get adopted not matter how friendly and floppy they are; for letting me imagine her inevitable fate in a shelter system already overcrowded with animals who got the short end of the stick from people like you; for letting me be the contact person for the med staff when they called me back to tell me that she's got severe dental disease, a distended belly, and a urinary infection;  for letting me tell them that I couldn't take her in because I already have three pets at home that I committed to for life; and for letting me, everyone at my work, everyone at the county shelter and all of my friends take on your duty to a sweet little cat that you discarded.
Sincerely,
Underdognation

Hand-raised kittens are the new chihuahua.

Me, in the midst of bottle feeding a kitten.

May was a busy month. It's now June and I've been hand-raising kittens. Wow. They are fast, they are adorable and they are a 20-year commitment! Kittens, man. They climb in your hair and they poop a lot. And then they climb in their poop and get on your hair. Awesome. Spay and neuter, people!

One of dozens of Japanese microbrews.

In other news, the spousal unit and I had an unexpected adventure the past weekend, when we stumbled upon a proper pub. The Encinitas Ale House in Encinitas is this tiny, boiling hot storefront on the North Coast Highway that has 80 beer varieties crammed into their basement!  The place was jammed with people, the bar was minuscule and as I rule I don't wait in line, but after just a few minutes, two seats opened up and we grabbed them. Oh joy, I thought, looking at the menu. In big friendly letters above their burger list read: ANY BURGER MAY BE SUBSTITUTED WITH A VEGGIE BURGER. Yay!  I had a lovely belgian blonde brew and a hothothot poblano pepper veggieburger and a cider chaser. Don't you just love California?

All good things.

Chief got adopted yesterday. Finally, mush-face has a new home. Let's hope it sticks. He's so handsome and wise.

In other news, Spring has sprung in southern California. I am a lucky girl. A slice of life: scent of jasmine flowers, sound of coaster train horn hooting in the distance, ocean breezes all around me, a shiny new pair of mint green havaianas on their way to me via online shopping (yay!), and a pug, snoring her tiny, clueless head off on my couch.

Sleeping Kate

Been cooking some pretty amazing things lately. One of which is Ma Po Tofu. I've been working on this recipe for more than a year, never quite getting it right. The perfect Ma Po Tofu, of course, can be had at China Chili in Phoenix. Don't let the sad exterior or awful website fool you. Within this establishment toils a master of hothothot (and vegan!) cuisine. Damn, this dish is the bomb. I caution you though, if you go there, you are not permitted to dilly-dally, dither, say "um" or indicate that you are anything other than damn sure of what you want and how to get it.  The servers do not take kindly to to indecision. You learn to respect them for that or go hungry.

Ma Po Tofu mise-en-place

I can be a distracted cook and so the mise-en-place method really works for me. Set everything up ahead of time and you won't forget to add anything vital. 

Ma Po Tofu

2 tsp of vegetable oil
4 cloves of garlic, finely chopped or grated
2 tbsp of ginger, grated
1 tbsp (heaping) of Black Bean Garlic sauce (I buy it in a jar)

1 tbsp (heaping) Chili Garlic sauce (I buy it in a jar)

1/3 cup shallots, sliced

1 tsp of soy sauce

1 container of silken or medium firm tofu, drained and diced. Be gentle with it as it will fall apart easily. I didn't press it as I normally do with firm tofu as I feel this dish is better if the tofu is tender and not chewy.)
2-4 medium scallions, sliced (I really like these so I put a lot in.)

1/2 cup dried mushrooms of your choosing (I used a mixture of shitakes, morels and some other funny looking things my sister-in-law painstakingly harvests and sends to me.)

1/2 cup frozen peas or greens of your choosing

Place mushrooms in a small bowl and pour hot water over to cover them. Set aside.

Heat a large skillet on high and add the oil just until shimmering. Add the garlic, ginger and shallots. Cook until the mixture begins to brown. Add the soy, Black Bean Garlic and Chili Garlic sauces and stir briefly. 

Pull the soaking mushrooms out of the bowl, reserving the mushroom water or "dashi" as it is called, and slice the mushrooms. Add the mushrooms to sauce and stir. I like a real saucy sauce, so if you like, now add as much of the dashi as you see fit. I added all of it.

Ma Po sauce

Toss in the frozen peas and scallions and then gently add the diced tofu, careful not to stir too vigorously so as not to crumble it. Cook until the flavors seep through the yummy tofu for just a few minutes.

Ma Po Tofu

I was going to make short grain brown rice with this and plate it up all pretty, but by the time I took this picture, I was eating it right out of the pan. Good luck to you.
 

Adopt, Don't Shop.

I'm 5! I love you. I'm spayed! No more babies, yay!! I'm in the North shelter in Carlsbad. My ID number is A1392501.

It had been a while since I was at the San Diego County Shelter and yesterday with some prodding from a very well-intentioned spousal unit, I went back to do some volunteering.  So glad I did. Aimee was such an angel as I walked her, brushed her, loved on her and basically told her how great she was.  She loves just being with you. She's much happier than her picture would suggest, but she does need a good home with someone who will walk her and not just stick her in a backyard by herself.

I'm 5! I'm wise AND awesome! I'm Neutered! Yay! I'm in the North shelter in Carlsbad. My ID number is A1389882

 

 

 

Chief is something else. He's chill, well behaved, loves to listen to your stories, has the softest muzzle ever and gives doggie hugs. I'm telling you, if I wasn't at my critter limit at home I'd be bringing this fella into our lives. Since the spousal unit has imposed an agreeable and prudent 'one in, one out' policy, I can only give Chief my love and attention when I'm at the shelter. I promise to do that more.
For more info go see the PitCrew's facebook page.
xo

My juicer is my frenemy.

The ideal me juices daily and has her own wheatgrass machine.  The real me has a small counter top Braun juicer from the late nineties (no wheatgrass machine) and while I appreciate its diminutive size and the juice it produces, I hate cleaning it, which means I hardly ever juice.  Until I came across a blog the other day that spoke of juicing with such enthusiasm I decided to revisit this yummy habit.  Apparently, the key to a happy juicing experience is to juice en masse every few days and store the juices in glass in the fridge so one has access to yumminess without the soul-crushing clean up.  Here is my prep shot:

Beautiful rainbow kale getting ready to be juiced.

Rainbow chard has got to be the most gorgeous vegetable out there. How is it yellow AND red?

What I used (organic when possible):

-one bunch rainbow chard

-ten ribs celery

-three Braeburn apples

-one bag carrots (don't peel them if they're organic)

-two meyer lemons (pre-juiced.  I haven't put lemon peel in my juicer before and I don't know what would happen if I did...)

-one orange (peeled, segmented)

-five or six thick slices of fresh ginger

Keep your juice in glass jars for up to three days in the fridge.

Juices I made: 

Orange, carrot, ginger (My favorite, sweet with a kick) 

Chard, celery, apple, ginger, lemon (A nice second place green juice, creating smug nutritious feeling in drinker.)

Apple, carrot, ginger (A standard, basic, all round excellent beverage.)

Chard, celery, carrot, ginger, lemon (This was a bad juice.  A very bad juice.  It's the brown, sad one in the picture.  I couldn't bring myself to throw it out so I loaded it up with lemon juice and it's still gross but drinkable.  Lesson learned: Carrots and greens are hard to balance. Go easy on the carrots.)

I had the orange, carrot, ginger juice this morning with breaky. Delightful. Feelings of smugness abound.

xo

Sometimes, you've got to take the good with the bad.

*sigh*

Put it out there.

I’ve been thinking a lot about this blog, lately. I’ve been thinking about it for most of the year, feeling guilty and uninspired. So, I’ve revamped it and as you can see it is still in progress. Like me.  It’s about balance and goals, kids.  I am startlingly bereft of both these days and so it’s shakeup time. It’s time to invite good things and try to do some good work.  I’ve compiled a list of things that I will be engaging in and/or enjoying over the next little while: 

Food. One of my favorite things is twig tea. While hopelessly hippie-sounding, it is actually incredibly delicious tasting, both bland and jazzy and sets me right every time.  I don’t know why I don’t drink it every day.

I’m on day 8 of Full Vegan-no bull this time-Lifestyle. It's now four years into my Vegan Journey. Cheese was the second last thing to tempt me and I’m over it. The last hurdle is the Cadbury’s Cream Egg sitting on my kitchen counter.  It hates me.

Yoga. *sigh* I swear I will stretch more and become stronger this year even if I never get those fancy pants.  My friend D in Vancouver complained the other night about how “yuppie yoga” is taking over her classes.  She posited that no one is learning real yoga anymore since it became so popular and that this harms all of us who want to be properly aligned and actually taught something.  That reminded me of a class I took recently where the teacher (I use that term loosely), yelled at us.  She actually yelled the poses out at us and people around me ate it up.  She had fans lined up after class to compliment her technique.  Dude, yoga is not a competitive sport regardless of how much I want to wear the fancy pants and stretchy blue jacket that has sleeves that fold down to make gloves (gloves, I tell you!!).  There I said it.  

xo