Prizeys: Share and Share Alike

Legally, America has defined sharing alike as splitting benefits from a gift (or dead relative's estate) equally. As in, 18 fedora hats divided by 3 grandchildren equals 6 hats apiece. But here we don't often discuss socially the time and context for using shared items. I find that I have a new take on that now, thanks to living in Africa, so I want to explore reconciling my view with American standards.

Shared items: I'll call them prizeys from here on, because things that someone gives are often nice but unexpected surprises. Sure sharing CAN be unpleasant, like when someone 'shares' your razor in the shower, but we'll eschew those sneaky interactions and talk about social occasions involving prizeys.

Recently, I found myself in an awkward position when I had brought along some prizeys to share and they were received less like something fun and more like a contribution to the 'Cool stuff' cache. Weird. I totally thought farm-fresh fruit would enhance the holiday celebration by adding some sweetness to the hors d'eouvres tray! I also thought everyone could enjoy reading/ripping on trashy magazines for the road trip! But Americans are such damn good planners, there's no room for contributions from their well-intending friends - except as a token "thanks" gesture. So then, I wonder if I am supposed to take back my gift and distribute it myself so it can be used properly - used in *that* setting, and shared among people who are THERE! People who LOVE fresh fruit! And magazines! Is it possible a group of people could learn to divide things up in America, or do I have to pre-package for all the individuals present?

I too have fallen into the planning trap during the past 9 months of re-civilizing. Around dinner when I get hungry, I tend to plan lots of shared labor when making dinner for Devin and I. The big idea is obviously "let's eat, and fast! all hands on deck!" .. But then I get really offended when everything is ready except the salad I have assigned to Devin, even after I set out a ready cutting board and knife! I am planning that it is dinner time and we are going to eat. I am even planning that I know Devin likes salads. But he is probably thinking that he's having fun playing video games, so when the fun subsides, he will plan to eat.

Really, I know these awkward situations come up because of expectations. Weirdly, I loved learning the sharing practice in Malawi, where I was never sure if someone was going to take a sip out of my juice tumbler, or strip my papaya tree completely bare of fruits -- rather than ask for some or share an equal portion of what I had. From that, I came to expect that sharing was going to happen - and was socially normal. Especially for super awesome tasty things. How could you enjoy it enough by yourself?? But also for tedious tasks. Why not divide the corn shucking up so it will go faster? I also expect now that I will not feel ashamed or indebted if I really want just a bite of someone else's burger - and I'm forward enough to ask for it. I also expect that they'll feel comfortable sharing some of what I have - or letting other friends try. If there's enough to go around.

That 'if' can be a big issue when something AMAZING comes in a single-portion that others would really enjoy trying. One time some friends and I treated ourselves to a fancy tourist restaurant while on a break from village life, and I ordered the *most* delicious sandwich. Somehow, I was the only one. Well, after it came and wafted its smell everywhere, my friends all decided they wanted to try it too -- so they traded me for some of their *less* delicious sandwiches. What a pickle - I was quickly running out of the sandwich I'd hungrily chosen, but I also had a chance to be egalitarian and generous with other Americans starving for luxuries like cheese and ice cream. So what did I do? Luckily, someone pointed out my dwindling sandwich and thankfully, trade requests stopped. I got full on the less-savory options and even had enough left to savor the flavor of my heavenly sandwich. I was full. I had shared. We were all happy. All single portions can be subdivided, and with good results.

I also expect that contextually-appropriate gifts be appreciated and used for more awesome enjoyment. Yes, at the moment that I give them. Yes, with everyone present (as long as they're not allergic). But I guess that my struggle with receiving as an act of "packing away" means that I'll just have to start explaining more so my expectations are understood.

Let's practice:

• "Here is some cake. I know it's your birthday and there are a lot of people around, so why don't we cut it and put it on the counter with some plates and forks."
• "Here are some magazines; I thought we could read them now because we have 5 hours in the car, and enough magazines for everyone to start with one of their own." Or,

Sure, I could be acting completely ridiculous. But I happen to think Americans might actually like opening their minds to further enjoyment, even if it's unexpected and unplanned. That does NOT extend to anything like prizey pregnancies. Don't worry, Mom. But I do think a few extra strawberries aren't going to ruin the day.

(pics from SonataCrew and viralbus on flickr!)

Sprouting for Spring

We're getting leafier and leafier around the apartment in anticipation of spring! Here's what's sprouting - and what we can't wait to start cooking with:

Bell pepper sprouts: The two sprouts remaining (from a group of 11 that we grabbed out of the compost bin) are getting to be robust! We started them on a diet of boiled water because it looked like they were having some salt issues.

Lime tree: lots of new leaf growth! And a new 'sunbathing collar' that we can thank UMD trash for. The older, larger leaves are ready to go into a Tom Ka soup - they smell amazingly lime-y!

Baby worms hatched! Hoping our vermicomposting rate will go way up with those voracious little guys helping out.

Mushroom kit arrived - It currently lives in the fridge to simulate "winter" and will come out soon. The shrooms will use up more of the boiled water, apparently due to salt sensitivity. Right now I'm just saving water in a paint bucket until the shrooms are ready to come out of hibernation. I'll take pictures as it gets more interesting.

We planted some sweet potato leaves "kolowa" to see if we can get the vines going. Check out the leaf-mulched container too - that's the ginger, which is shooting like crazy. Should start leafing soon?
Lastly, the blueberry tree (seen as a stick-like thing to the right of the sweet potato vine): it's budding like crazy under the CFL lights we put on it all day. But I learned that we need a *pair* of blueberries to get any fruit! So we will have to go get him a ladyfriend pretty soon.

Recipe: A Poor Person's Hodgepodge Pesto

This one goes out to all my friends out there who have to put a bit of thought into buying the $5 or the $10 bottle of olive oil.

All quantities estimated, based on a. Taste and b. What we had. I used a food processor. You could also use a blender, but you're going to need something that chops and spins.

1/2 C almonds and peanuts (cashew work too)
- Throw the nuts into the food processor, blend to flour-like consistency. Pour out into a small pan and toast them, stirring constantly w/a spatula. They will go quickly, so pay attention! Remove from heat when they are golden brown and pour into a cold bowl so they stop cooking. Set aside.
4-5 cloves of peeled garlic, roughly chopped
1/2 cup mixed olive and other cooking oil
- In a food processor, pour about half the oil in with the garlic chunks and puree until it's creamy and whitish.
6 cups of loosely packed basil and cilantro (2 bunches)
- Add the leaves to the garlic/oil mix, about 2 cups at a time, and puree. Stop and wipe down the sides with a spatula as needed.
1/4 C parmesan cheese, ground
- Put some of the nuts and cheese together in the mix with a little oil. Puree. Continue until the flavor is just right.
- Enjoy with pasta!

Should keep in the fridge for a few days with a lid on. Don't contaminate by dipping in dirty spoons and it lasts longer.

Projects: Herb drying and Worm composting

Here's what my latest two projects are looking like so far!
Drying herbs Malawi style: put 'em in a basket, let heat/sun do its work.

I decided to flex my village food preservation muscles and make my own dried basil and cilantro using a decorative basket (from Zambia - way smaller than the functional baskets we used in Malawi, but easier to carry on the plane!). What better time to dry herbs indoors than after lunch, when the oven's still hot? Better still, these herbs would have gone to waste -- they were past their prime, but can still make some good spices to add to pho, lasagna, or a burrito.

Still fresh, soaking up that oven heat

Final product - crumbly, fragrant herbs! We're keeping those for yummy food in the future


Update: Second batch! This one with American technology: drying herbs in the closet. To be continued...

Composting with Red Wigglers: Air, water, food, and darkness. It's easy to do! And surprisingly NOT stinky.

We used an old rubbermaid and prepared it by punching some airholes with a hot screwdriver. We used an extra top to make a tray to catch water drippings and encourage good drainage -- that's insurance against bad smells. The worms live in a bedding of dry leaves -- foraged from a pile outside our apartment -- and eat nitrogenous (leafy/vegetable) wastes from the kitchen. So far the worms aren't very populous so they eat slowly. It's hard to wait for them to start having hungry baby worms! So that means we have extra food around for them, which stays outside in the near-freezing weather. That has its own benefit -- fruit fly eggs don't survive, so the compost stays clean!

The rubbermaid that doubles as a worm house is beneath my desk.

Peeking inside - lots of moisture on the lid! Leaves cover the top - no worms here. The worms live beneath, where it's dark.

I found one! Actually, this looks like two or three shiny, healthy, red wigglers. Hard to tell what they're eating, but soon it will be fluffy, nutrient-rich humus. Digging in their with your hands, there's not really much of a smell. Lots of slimy things, though.

More worm food

Ma-prizey! Ginger that was on its way out has sprouted inside the worm house. Now it's transformed into something we can plant in the spring.

Awesome/Awful Happenings

I love lists. So why not make a list of the awesome and awful things going on right now?

AWESOME
1. Moving into our new apartment! It's right next to my Mom's old high school, and a liquor store called 'The Golden Bull' which has a huge gold bull on the roof. Got some good wine there - Ravens Petite Syrah. Then drank it for dinner &breakfast (with the addition of juice and apple chunks).














2. Signing up for Salsa at Stamp. We're going to learn to dance! Just in time for Valentine's Day. Credit goes to Devin on this one. Hubba hubba

3. Worms eat our trash! Vermiculture is the urban homesteader's answer to the stinky trash can. We got our worms within a few days and now they are happily chewing up our slimy collards, lemon rind, breadcrumbs, etc.

4. Free / Cheap furniture! Tammy had a kitchen table for us, Value Village had four chairs for us for $32 -- not too bad, but we're refinishing them so they look super spiffy, and Ellicott City neighbors (who used to babysit me when I was a wee lass) may have a couch/loveseat for us. All we have to figure out is how to move these freebies.

5. Watching our first State of the Union Address in 3 years at Busboys & Poets. I. Love. That. Place. Good pecan pie, too. What I'm most excited about is his bold statement about ending subsidies for dinosaur oil companies. Urging investment in education and technology sounds right on to me, too.

6. Hyattsville Library. Finally got a copy of Cormac McCarthy's The Road; Fun DVDs like Robin Hood Men In Tights and permaculture book 'Food Not Lawns!' I love walking away with an armful of treasures. Free!










7. Swap Meet and International Food Stores. There is so much good produce in this ethnically diverse part of town! In the past week we made Miso soup w/rice noodles, Goat stew w/ginger mashed potatoes, Spaghetti with Squash, and smoked a lot of hookah.

8. Tagging along on Environmental Science and Tech trips! I got to go w/Devin to hear an engineer from Oklahoma State talk about Precision Agriculture (fertilizer delivery using real-time sensing of how much nitrogen the crops need). That was also my first time on the 4H grounds - good stuff. Devin was digging the shooting range next door to the lecture hall.

9. Neighbor's Internet + How I Met Your Mother Episodes = Giggle Time

AWFUL
1. Paying my credit card bill. Not only did the apartment complex take a month's rent out of my savings account, now I have to pay $500 to Capital One out of my checking account, or suffer inexplicable interest charges. How did I manage to spend that much.. AND split everything with Devin at the same time? We are clearly living a life beyond our means. Meaning I don't have a paycheck, why should I eat? Back to lentils and rice, kids.

2. Job searching. My noncompetitive eligibility doesn't seem to be doing shit for me. I'm just hopeful that an RPCV friend's referral will be enough to get me a gig out in Gaithersburg doing lab auditing with the National Institute of Science and Technology. Then again, what about that Youth Leadership Conference I interviewed for? Guess I could go back to the Insurance company that tried to recruit me.. or check myself into a temp agency. Total case of the anxious blahs. See #Awful 1 about anxiety.

3. My family thinking that I am not job searching just because I have had a 8% interview rate. I'm trying I swear! But these times are so different than previous times, it's just hard to relate to people's expectations.

4. Ice on Metzerott Road. Why did we choose to live on the hilliest road in 4 zip codes? How do we get home from Value Village with a trunk full of STUFF when it starts snizzling at 3:30 but threatens to freeze after 6? Who will salt the roads? Who will plow? How do I know I won't slide into the ditch? I'll just let Devin drive.. remembering that he comes from the land of eternal sunshine! His experience with dirt roads might translate alright, but that doesn't prevent me from giving myself little panic attacks.

West Coasting

Three weeks is an impossible period of time to summarize - maybe moreso when I don't have any real distance from it. But since coming to California three weeks ago, there are many memorable sights, smells, and sounds that I want to remember. I'm happy I came to stay with Devin's family-- giving him the chance to prove that California is the best place on earth.


Starfish on pilings beneath the pier at Avila beach

Seals barking and playing and splashing at the harbor

Sea water, coastal sage, and anise smells

Tasting tours of the family garden, laden with trees and beds full of yummy food waiting to ripen

First time trying new fruits: persimmon, pineapple guava, buddha's hand, freshly cooked artichoke,

Hippie-friendly items like lavender oil, laughter yoga, 3 farmers markets per week, hot springs for hot tubbing sessions

A family outing to see 'Fair Game' at the local indie theatre, which chronicled Valerie Plame's family turmoil over her husband's outing the Bush administration and their lying ways in the run up to the Iraq war

Weekly Farmer's Market night where the main drag downtown gets blocked off for foot traffic only. The eats: fresh kettle corn, korean bbq, pad thai, falafel, locally made goat cheese, etc.

University of California - arboretums, lots of green space, bike tech shacks, nice temperatures

Jamba Juice

Rallying at the family Tennis club with on-court water fountains, ad-hoc volleying lessons, and tons of racquets for me to borrow

Thanksgiving in Chico: Driving through the fertile San Joaquin valley seeing almonds, walnuts, oranges, apricots, cherries, blackberries, avocado, cauliflower, lettuce, onions, garlic... the salad bowl indeed!

Chopping oodles of organic veggies at Shawn and Rob's house to be used in pies, salad, etc.

The sound of the river running over stones in the canyon behind the house and stories of bears crossing nearby

Watching Avatar in HD on their 7-foot TV

Devin's Grandma R. who was full of compliments and good hospitality (and who still hits a mean tennis ball at 72)

Kelp biology lesson on Carmel beach

Seafood pasta, sand dabs, chocolate cake, and a playful night at Carmel

Naphenthe and Essalen, hippie hideouts on the Big Sur Coast

Driving up the long ramble to the San Simeon house where Devin spent four formative, nature-loving years

Amazing Route 1 views without the worry of veering off a cliff

Strengthening my thumbs on Devin's constantly sore shoulder with daily massages

Drying clothes in the sun


I sure learned a lot about Devin's upbringing, background, and the setting for his many stories. And it was warm, pretty, and delicious too!

Solutions to the Juice Box Dilemma

Avid and capable recycler that I am, I can't seem to figure out how to get breakfast items like soy and rice milk in a sustainable container. However - the hardy, bacteria-free box milks from Tetrapak (a la grade school juice boxes and Parmalat) are recyclable. Woop woop! But who will take them?


This question is actually kind of complex, like the recycling process itself. There are at least 6 separate layers - paper, aluminum, and plastic - that have to be separated - and not everyone's municipal recycler is even interested in something that tedious, and fewer still actually provide the service. I tried to call around today to find out some more local folks to take my boxes, which I've saved up - a whole stinky bag of them, thanks - but couldn't do any better than a place out in Oregon called BRING recycling. I've sent stuff to them before, and they seem pretty reputable, so here's their address in case YOU want to save up and recycle your aseptic packages:

BRING Recycling Warehouse (541) 746-3023
4446 Franklin Blvd
Glenwood, OR 97403

Make sure you flatten them before mailing, and remove any plastic pour spouts, etc.

A last thought: I could try to remove myself entirely from the "American Breakfast Establishment." I've done it in China, where they serve you steaming noodles and veggies with heavy bread. For some reason though, sleepy me always wants something familiar and comfortable - leave lunch and dinner for venturing wildly into unknown food territory. Luckily, another breakfast craving, tea, is available literally worldwide, under amazingly similar names in varying languages. Wo yao cha.

Super-fly Blueberry Pie (vegan)

I made this pie this weekend after trekking to Larriland farms for some serious pick-your-own fruit action.. and it's gone already! I guess that's par for the course when you live with 9 other people. It's an amalgamation of recipes, so here it is the way I actually did it.

Ingredients
pie
1 Graham cracker crust (or make your own - crumble some graham crackers, mix with butter, and press into a pie pan)
6 cups blueberries (3 pints) 1/2 cup sugar 5 Tbs. quick-cooking tapioca Finely grated peel of 1 orange (optional)2 Tbs. fresh orange juice 1 Tbs. fresh lemon juice
crumble topping
3/4 C finely chopped almonds, walnuts, or pecans (hint: food processor!)
1/4 C vegan spread, cold or room temp, cut into 1/2" cubes
1/2 t salt
2/3 C unbleached flour
1/4 C brown sugar

Directions
- Filling: In a saucepan on medium, dissolve the sugar in the lemon and orange juice.
- Add tapioca and blueberries, mixing gently but thoroughly. Turn heat up to high.
- Cook for about 15 minutes, or until tapioca pellets mostly "disappear" and blueberries develop a nice syrup and a thicker consistency.
- Cool filling directly in saucepan for an hour (in the fridge).
- Crumble topping: pulse all ingredients together in food processor until well-mixed. Set aside in a shallow bowl.
- Crumble the topping by breaking it up with your fingers.
- Preheat oven to 400 degF.
- Spoon the chilled filling into your graham cracker crust until nice and high, but not overflowing.
- Sprinkle the crumble topping over the pie, using up as much as you can. Using a fork makes it easier to avoid big clumps.
- Stick the pie in the oven (on a baking pan to distribute heat better) in the center for about 15-20 mins, until the top begins to brown. Check every 5 mins, then more frequently when it begins to get fragrant.

Weekend Update: Life on the Hill

At the beginning of this month, I finally got over my fear of spending money on living expenses and moved out of MD and into a really excellent community house in the Capitol Hill/Eastern Market area of DC. Yes, it's Southeast -- but around here that means shaded streets and whiffs of lavender from miniscule front yards, an arts workshop and a public library, and fresh produce from the farmers on the weekends (which can be supplemented by Yes! Market natural food store when needed).

I live in a house with 9 other people, most of whom are working on the policy-related nonprofit end of social justice and poverty campaigns. Some are faith-based, but not all; many share international interest and I've learned a lot about some topics I only knew a little about before -- NAFTA in Latin America, U.S. pesticide companies' conflicts of interest in the War on Drugs, debt forgiveness in Africa, and all about German customs, including all-night wedding bashes.

Life in the city hasn't been all gloom and circumstance, though! Here are some fun things I did in the past few weeks that make my days in MD look pretty tame:

• Visiting Dumbarton Oaks in upper Georgetown: a lovely estate turned into a Harvard-run botanic conservatory and center for archaic arts (Byzantine, ancient Greek?). There's an awesome mosaic garden of stones all precisely oriented in swirling patterns and vibrant earthy colors.. and some nice flowers too.
  
• Hitting up one of my favorites in Dupont circle with an old friend (and fellow Merckie) -- Teaism. There are several locations around the city, but their tea-house atmosphere, hot and cold beverage variety, and veg-friendly asian food can't be beat.
• A wandering, though brief, visit to The National Art Gallery. There are so many great things to do on the mall, though I regret that much of the huge, two-building facility seems to be poorly explained by even sparser text. They have nice large-space art installations, and some cutout pieces by Matisse were a good feature, though the Afghanistan exhibit was way too crowded to enjoy properly.
  
• The American Film Institute's SilverDOCS festival in Silver Spring screening of Kassim the Dream. The main character and his coach cum adopted uncle and guiding force stood up during the questions to the director session at the end! Kassim was taken into the army in Uganda as a child and used Boxing as a way to deal with the day-time images of horror that continued to dog him after escaping to the U.S. His story of redemption was funny and packed a punch. The film from the Displaced Person camps in Uganda were particularly powerful.

I'm still working on doing the whole biking to work thing, and I'm looking forward to the Corcoran's exhibit on AIDS photography in Africa called Access to Life and a National's game this Friday. Did I mention I also started up the compost heap here? I'm the resident enviro-nut.. and loving it.

So, consider this your open invite, my readers, to come and do fun things in DC with me -- there is no shortage of them to be had.

Ask, dear reader, and you shall receive..

By request from Mo, here's an explanation for my recent recipe blitz you may have noticed, as well as a quick review of the recipes themselves!

I'm moving to DC and am pretty sad to make the practical decision to leave some cookbooks behind. I'm lazy and I want to conserve paper (though not electricity.. doh), so I am not writing or copying my favorites - instead, I'm posting a smattering of recipes online for all to see.
(I'm not really sure what I'm going to do about viewing the recipes when I go to cook them, especially if I don't bring a computer with me! But I'll deal with that later.)

Most of the recipes I included are ones that I've either made or eaten and found quite yummy.
Going in reverse order, by book:

Nigella Lawson - Feast
Nigella's recipes are always fabulous. I altered Bang Bang Chicken so I could have my vegan way with it.. but you can use any kind of shredded meat for this and it'll be delicious. And it was definitely delicious, before I vegged out. Walnut crescents are a crumbly delight (and easy), and that Andy's Fairfield granola is finger-lickin good. It smells amazing when you open the oven to check on it and a cloud engulfs you.

Patricia Wells - Trattoria
I haven't made many of Patricia Wells' recipes, but I fell in love with Trattorias while traveling in Italy a few summers ago, so the theme of the book was perfect. The green risotto is amazing (as most risotto is), and it's easy to see how I veganified it, so you can just as easily reverse-engineer the thing. I like spinach and the spinaci saltati is probably yummy (and quick). I also like red beans so the Insalata di Borlotti bean salad appealed to me; the infusion with herbs, a technique which I've tried before, promises to work like magic to infuse some really good smells. Caponata is one of those Italian appetizers that is mysterious in its all-encompassing flavor - and it has marvelous texture and a variety of nutrients. I made this one recently and it gets a stamp of approval.

Claudia Roden - The New Book of Middle Eastern Food
I'm pretty sure I made the meaty version of the middle eastern dolma at one point (and Mo and Aileen had some), though it could have been the veggie. They are delightful little morsels but they take a lot of work. I love the use of the grape remnants - those durable leaves - and it's neat how the rice cooks and puffs up without being seen. Falafel is also quite possibly my favorite meal ever (in fast food form too!). I haven't made that recipe - I've only made them from a box mix. I have to, so that's kind of in the 'wish list.' I've made many hummuses [hummusi?], that recipe inclusive, and I did that baba ghanouj recently - they are oldies but goodies. More eggplants in the turkish recipe, because.. they're dark, they're smooth, and they make a mean meaty vegan meal. Bulgur is included because, though I haven't made that particular recipe (or did I?), you really can't fail with it. It's good to get a variety of grains in your diet, and it's so fast to cook because most of the cracking of the protein envelope has been done in grain processing.

Hilaire Walden - North African Cooking
I also haven't tried too many of the north African recipes. I love couscous, another quick-cooking grain, and dried apricots pair nicely in this kind of dish with almonds to flavorify your starch dish. My first real hookah bar, in Philly (shoutout to Merck interns who experienced it with me), introduced me to tagines - they are the traditional regional way to simmer meat, veggies, and rice together in a beautiful painted clay dish that resembles a wizard hat. So obviously the veggie tagine had to be included, though it is a wish-list type recipe. The grated carrot salad was approved by my meat-and-cake loving family, and it's really very good (though a little labor intensive if you don't break out the heavy machinery to do the grating).

Rawji and Suleman - Simply Indian
I like Indian food. Dating the desi way was a great way to be introduced to the authentic (home-cooked) thing as well as ubiquitous restaurant delicacies, but I would probably have discovered lentils anyway as a vegan. Spiced rice is simple, but don't be deceived - rice does a lovely job of taking up the flavors you expose it to. Massoor daal (small, red split lentils) cooks fast and gets nice and mushy so you don't have to chew it - serving it on some rice is probably ideal to soak up the sauce. Dal is just one of those essentials you have to know how to make. Channa daal (medium yellow lentils, split or not) is always tasty too, so I included it for variety. I have made both of these dals - and they do benefit from some mashing of the lentils, but sometimes that's easier said than done. I also like aloo gobi and potato curry, and have had them many times at restaurants, though I don't remember if I made either of those recipes before. I don't often make potatoes. But now that I have an indian recipe, I'm going to. Spinach and veggie curries are included for this reason: they are hearty, spicy, and fun - the huge list of spices you add gives the vegetables a hearty, unique aspect that you can't get if you only include one or two. Don't ever forget ginger or garlic if called for, and onions are usually a must. Also ,coconut milk does a great (vegan) job of making things sweet and thick.

Recipe: Bang Bang (Protein)

(from Nigella Lawson's Feast, 2004 - Veganified)
Serves 4-6. Time: not long!

You have your choice of tofu, tempeh, or seitan here. Unflavored seitan might be good in terms of texture, but pre-made tempeh is easier to deal with (in my opinion; I would want to make my own seitan if using here, and that takes a while.. though you could use leftovers).

Ingredients:
Sauce
2 t peanut oil
3 T smoooth peanut butter
2 T chinese chilli bean sauce
1 T superfine sugar
1 T soy sauce
1.5 T Chinese black vinegar
2 T water

Salad
3 C cold, cooked, shredded protein
1 med head iceberg lettuce, 6 C finely shredded
1/2 C fresh cilantro, chopped
1/2 C fresh mint, chopped
4 oz cucumber
1 scallion

Directions:
- Heat the oil and let it cool. Pour into a bowl all sauce ingredients and whisk them together to make a thickly runny paste.
- Arrange the shredded lettuce on a flat plate; sprinkle with cilantro and mint. Drip 4-5 T sauce over lettuce and herbs.
- In a small bowl, add 4 T to protein strips, turning them in the sauce until well-coated. Arrange protein on a rough line down the middle of the salad.
Peel and de-seed cucumber and cut into fine strips. Half the scallions and slice that in long strips - sprinkle both over your salad. Dribble more sauce - and you're done!

Recipe: Walnut Crescents

(from Nigella Lawson's Feast, 2004 - This is a veganified version)
Makes 24. This might feed... 4 hungry people! Or 12 polite ones.

Ingredients:
1.5 C shelled walnuts
1/4 C confectioners sugar + some to sprinkle everywhere
1 stick + 1 T soft margarine/other vegan buttery spread
3/4 C all-purpose flour
pinch salt

Directions:
-Preheat oven to 325 degF.
-Toast walnuts in a dry frying pan until aromatic, then process until pulverized.
- Take out the nuts and add loosened sugar, soft butter, and process; add flour and salt and process again. If your food processor isn't humongous, you might have to break up the ingredients into 2 batches (I did).
- Scrape down sides and add nuts; pulse to mix, then tip out the dough.
- Mold with your hands into half moons: flour your hands, take just 1T of dough, and roll into sausages; flatten slightly and curl into a crescent. Put crescents on a baking sheet.
- Cook crescents for 25 mins, checking at 15 mins. Let sit on baking sheet for a bit before transferring to cooling rack.
- Cover thickly w/ confectioners' sugar; leave to cool.

Recipe: Andy's Fairfield Granola

(from Nigella Lawson's Feast, 2004)
This makes enough to give out as gifts, and then some. But it's so tasty.

Ingredients:
4.5 C rolled oats
1 C/4 oz sunflower seeds (not the spicy kind!)
3/4 C/4 oz white sesame seeds
3/4 C/6 oz apple compote or apple sauce
2 t gr cinnamon
1 t gr ginger
1/3 C brown rice syrup or rice malt syrup or golden syrup
1/4 C clover honey
3/4 C light brown sugar
2 C/8 oz whole almonds
1 t salt
2 T sunflower oil
2 C raisins

Directions:
- Preheat oven to 300/325 degF.
- Mix all things together very wlel in a large bowl. I do it in layers so the sticky things find their way to the dry things, and so seeds coat evenly. Use some spatulas or you'll be tarre dand feathered/seeded.
- Spread mxiture on two baking sheets (cookie sheets) and bake. Turn them halfway and redistribute - after around 20-25 mins. Your goal is to get it evenly golden.
- Cool and mix with raisins. Store in airtight containers. Little patterned cellophane bags make cute gift bags for this!

Recipe: Spinaci Saltati

(from Patricia Wells' Trattoria, 1993)
Serves 4-6. Total time: 30 mins.

Ingredients:
3 T coarse sea salt
2 lb fresh spinach
4 garlic cloves
2 T EVOO
salt and pepper to taste
2 T fresh-squeezed lemon juice

Directions:
- Bring 6 Q water to a rolling boil over high in a large pot.
- Prep work: wash carefully and stem the spinach; halve the garlic cloves.
- Add the salt, then add spinach to the water, stiring to eveny wilt it. Cook until wilted through, 2-3 mins.
- Drain spinach and rinse w/ cold water to stop cooking (in a huge colander or in the pot).
- Coarsely chop the spinach and place in a fine-mesh sieve over a bowl. Set aside to drain once again. Press the liquid down and out from time to time.
- In a large skillet, combine garlic and oil and cook over med heat until garlic is golden (2-3 mins). Remove and discard garlic.
- Add chopped spinach to the skillet and cook, tossing w/ a fork, until warmed through (2-3 mins). Season w/ salt and pepper and lemon juice. Serve immediately.

Recipe: Red Bean and Onion Salad (Insalata di Borlotti)

(from Patricia Wells' Trattoria, 1993)
Serves 4-5 as an antipasto. Time: 2.5 hours, start to finish; 45 mins active.

Ingredients:
1.25 C dried cranberry beans (1/2 pound)
1/2 small onion, halved
1 medium carrot
2 bay leaves
2 garlic cloves
1 small rib celery
sprig of fresh sage
3 T EVOO, or to taste
1 small red onion
2 T good red wine vinegar, or to taste
sea salt and freshly ground black pepper to taste

Directions:
- Rinse beans and pick over to remove pebbles. Place in a large bowl. Boil 16-20 oz water and add to cover the beans. Set aside 1 hr. Drain and discard the water.
- Prep work: peel the carrot, crush the garlic cloves, mince the red onion (using a food processor). Mince some flat-leaf parsley leaves if desired (as a condiment).
- Place onion, carrot, bay leaves, garlic, celery, sage, and 1T oil in a large covered saucepan. Add cold water to cover by 1 inch. Bring just to a simmer on med heat; cook 15 mins.
- Add drained beans and return to a simmer. Cover and continue cooking just until beans are tender - 30 mins to 1 hour more (beans will be slightly firm, not mushy).
- Meanwhile, toss minced red onion with 1T oil in a small bowl and set aside.
- Once beans are cooked, drain them and discard the herbs and vegetables (composting them!). Transfer beans to a large bowl. Toss with minced onions and 1T oil, vinegar, and salt and pepper; taste for seasoning. Serve at room temperature or warm.
(Keeps 2-3 days in the fridge)

Recipe: Risotto Verde (Asparagus, Spinach, and Parmesan Shreese)

(from Patricia Wells' Trattoria, 1993. This is a vegan-ified version.)
Serves 4-6. Time: 1-1.5 hours.

Ingredients:
1 T EVOO
1 small onion
sea salt to taste
1 C arborio rice (medium grain w/ high gluten!)
2 C veg broth
4 C loosely packed fresh spinach leaves
10 thin spears fresh asparagus
1/4 t freshly grated nutmeg
1/2 C freshly grated Parmigiano-Reggiano shreese (or as close as you can get while still fakin' it.)

Directions:
- Preheat oven to 400 degF. Get out: a 1.5 Q saucepan and 1 Q souffle dish.
- Prep work: Rinse, dry, and finely chop the spinach; rinse, trim, and cut asparagus into thin diagonal slices; mince the onion (food processor works well).
- In a saucepan, combine oil with onion and salt on med heat. Cook until soft and translucent - 3 to 4 mins. Add the rice and stir to coat.
- Add broth, spinach, asparagus, nutmeg, and salt, and bring to a simmer on medium. Stir in 1/2 shreese.
- Transfer to a 1Q souffle dish and smooth out the top w/ back of a spoon. Sprinkle with remaining shreese. Cover souffle dish w/ foil.
- Bake until rice is cooked through and has absorbed most of the liquid - 35 to 40 mins. Serve immediately.
- Patricia's wine suggestion: a crisp Italian white, eg. Pinot Grigio, Galestro, or Orvieto Secco.

Recipe: Caponata

(from Patricia Wells' Trattoria, 1993)
Serves 8-12, as an appetizer. Time: 1.5 hours

Ingredients:
2 med onions
2 red bell peppers
1 C EVOO
fine sea salt (to taste)
One 16-oz can crushed tomatoes in puree
Several herb stems: parsley, celery leaves, thyme sprigs, tied in a bundle w/ cotton twine
4 plump fresh garlic cloves
8 ribs celery hearts w/ leaves
2 t fresh thyme leaves
1 firm med eggplant (~1 pound)
2 T sugar
1/2 C best-quality red wine vinegar
1 C drained pitted green olives
1/4 C drained capers, rinsed

Directions:
- Prep work: Peel onions and cut in half lengthwise. Then cut crosswise into very thin slices. Cut peppers into thin vertical strips and cut in half. Thinly slice the garlic cloves, dice the celery hearts, and cube the eggplant.
(Batch 1)
- In a deep 12-in. skillet, combine in 1/4C oil: onions and a pinch of salt. Stir to coat onions and cook on low until soft and translucent (5 mins).
- Add peppers and a pinch of salt. Cover and cook for ~5 mins more.
- Add crushed tomatoes directly from the can, don't drain. Cook 5 more mins.
- Add herb bundle and garlic - taste for seasoning.
- Cover and simmer gently 20 mins, stirring occasionally: until vegetables are cooked but still firm. No mushiness!
- Remove herb bundle and compost; remove from heat and set aside.
(Batch 2)
- In another skillet at the same time (also 12 in), heat 1/4 C oil over moderate heat. Add celery and cook 7-10 mins until lightly colored and beginning to soften and turn translucent. Transfer to a bowl, season with salt and thyme. Set aside.
- Heat remaining oil (1/2C) in skillet after removing celery. Add the eggplant when hot and cook ~5 mins until lightly colored. Keep the pan moving to avoid scorching. Eggplant should remain firm.
- Add eggplant and celery to the tomato mixture. Taste for seasoning. Cover and simmer gently over low heat until the mixture is soft and jam-like (~20 mins).
- Meanwhile, combine sugar and vinegar in a small bowl, stirring to dissolve.
- Bring 1 quart/1 L water to a boil on hight in a med saucepan. Add olives and blanch 2 mins. Drain and rinse under cold running water. If olives are still salty, repeat.
- Add sugar-vinegar, olives, and capers to the jam-like veggie mixture and simmer on low heat for 1-2 mins to allow flavors to blend. Taste and salt if necessary. Transfer to a large serving bowl to cool. Serve warm or room temperature (not cool) with some crusty pieces of bread.

Recipe: Dolma (Cold Stuffed Grape Leaves)

(from The New Book of Middle Eastern Food, Roden 2000)
The cold version is vegetarian, unlike its middle eastern cousin. Though called "false" dolma, these are actually the most popular!

Makes 35 or so grape leaves. Time: 1.5-2 hrs.

Ingredients:
8oz brine-preserved or fresh grape leaves
1 1/4 C long-grain rice (basmatic, etc)
2-3 tomatoes
1 lg onion or a bunch of scallions
2 T flat-leaf parsley
2 T dried mint, crushed
1/4 t gr cinnamon
1/4 t gr allspice
salt and pepper
2 tomatoes, sliced (optional)
3-4 cloves garlic
2/3 C EVOO
1 t sugar
1 lemon (or more)

Directions:
- For preserved grape leaves, put them in a bowl and desalt by pouring boiling water over them and agitate to make sure all leaves get desalted. Soak 20 mins, then change water twice w/ fresh cold water.
- Prep work: finely chop the onions and parsley; peel and chop the tomatoes and juice the lemon(s).
- Pour boiling water over the rice and stir well, then rinse under cold and drain. Mix rice with chopped tomatoes, onions, parsley, mint, cinnamon, allspice, and salt and pepper to taste.
- Stuff the grape leaves w/ this mixture: place a leaf on a place, w/ vein side up. Put a large teaspoonful of filling in the center near the stem. Fold the stem end up over the filling, then fold sides inward and foll like a little cigar (tightly). Squeeze it together lightly in your palm.
- As you stuff the grape leaves, pack them tightly in a large pan lined w/ tomato slices or grape leaves. Put in some garlic if you like.
- Mix together olive oil, 2/3 C water, sugar, and lemon juice. Pour over stuffed leaves. Add a small plate to keep them together, cover the pan, and simmer gently for 1 hour. Add water occasionally (8oz at a time) as liquid becomes absorbed.
- Serve cold.

Recipe: Ta'amia or Falafel!

(from The New Book of Middle Eastern Food, Roden 2000)

As the author says, "I have never known anyone to not like falafel." Indeed.

Serves 10. Total time:

Ingredients:
1lb dried (skinless) split broad beans, soaked in cold water 24 hrs (or mixed with chickpeas - the Israeli way)
salt and pepper
2 t gr cumin
1 t gr coriander
good pinch of gr chili pepper or cayenne (optional but recommended!)
1 t baking soda or baking powder
1 lg onion
5 scallions
6 cloves garlic
2/3 C flat-leaf parsley
2/3 C cilantro
veg oil for deep-frying

Directions:
- Drain the beans and let them dry a little on a towel.
- Get out the food processor and process those babies to a paste, adding salt and pepper and your dried spices (cumin, coriander, hotness) and baking soda. Make sure it's a fry-able consistency (soft and smooth). Let rest 1/2 hour.
- Meanwhile, do some prep work: process the onion until finely chopped (then strain to get rid of excess moisture), chop parsley and cilantro, crush the garlic, and finely chop the scallions.
- Combine all ingredients except oil. Knead well with your hands.
- Take small lumps and make flat, round shapes about 2 in. diameter, 1/4 in thick. It's easy to make balls and flatten them. Let rest 15 mins.
- Heat >2in. oil in a heavy pot until sizzling (but not smoking) hot. Fry patties in batches until crisp and brown, turning once. Lift with a slotted spoon and drain on paper towels or cheesecloth.
- Serve with hummus or baba, some tomato and cucumber salad, and pita bread.
- Variation: dip lumps in sesame seeds before frying.
- If paste is too runny, add flour by the tablespoon. This means your beans were not properly mashed.
- To make lighter rissoles, add 1/4 oz dried yeast in lukewarm water (and let rest an hour).

Recipe: Mezze! Hummus and Baba Ghanouj

Yum.. two of my faves. And oh so easy to make!
(from the New Book of Middle Eastern Food, Roden 2000)

Baba Ghanouj
Serves 6

Ingredients:
2 lb eggplants
2-3 cloves garlic, crushed
salt
4T tahini
2 lemons, juiced
1/2 t gr. cumin
optional garnish: EVOO (2T) and parsley (1T)

Directions:
- Broil or roast eggplants (1/2 hour) until very soft inside and skin is blistered. Let cool and peel, letting flesh fall into a colander.
- Mash flesh with a fork, letting the bitter juices run off. Pour flesh into a bowl and add in other ingredients.
- Mix well with a fork. Add salt and some pepper to taste.


Hummus bi Tahina
Serves 4-6

Ingredients:
1.25 C chickpeas (or one can)
Juice of 2-2.5 lemons, or to taste
Water
2-3 cloves garlic, crushed
Salt
4-5 T tahini

Directions:
- Blend soft chickpeas in a food processor to a puree.
- Add remaining ingredients and a little water (can be from cooking beans), and blend it up to make a soft creamy paste.
- Adjust seasoning w/salt and pepper; then add more lemon juice, garlic, or salt if necessary.

Serve both with pita and scoop-worthy vegetables. Think zucchini and cucumber slices, carrot slices or baby-cut carrots, sugar snap peas, celery sticks.. anything really.