Bike Commute, Day 1: A Bust

        I've taken on a challenge to greenify my daily commute and cut down on my overall emissions.  To aid me in giving my car a break my hand-me-down bike has become my new best friend.  A few other reasons I've decided to take on this new mode of transportation includes a strange, expensive sounding noise coming from my car, that not driving it for a while could only aid in not worsening the problem.  My physical health is another large factor.  I'm out of shape.  I didn't make it up to the mountain to snowboard even once this winter and I'm no longer doing the stair stepper workout that had become routine at Harvest.  In addition to the trek back and forth to work, I've also been diligently practicing yoga.  Just ask my shoulders, ribs and back!  

        My new workout/commute started today and the ride there, aside from burning quads and wearing too many layers, went relatively smoothly.  I took the bike path like a friend had suggested and it took me about 35 minutes.  I'll try the road I usually drive tomorrow to compare time.  I felt great when I got to work!  I was energized and ready to get moving on my daily projects.  

You can join me in this week of eco-commuting by signing up at

www.waytogovt.org

           or find an organization hosting such an event in your state!

        I really looked forward to the ride home.  As I was getting ready to leave, I ditched the shoes I brought with  me and my top layer shirt with the hope that a loaf of bread would fit in my pint sized Camelback when I stopped at the store.  Otherwise I'd have to go home then ride back out with a larger pack.  I really need bread.  I've been craving fresh croutons on my salads for a week now.  It fit, by the way, barely.  So I locked up shop, threw my pack on, adjusted and fastened my helmet and was ready to be on my way.  I jump on, start to pedal out of the driveway and POP! Eff!  I'm still in front of the building!  Nate's out of town and I have no tools (actual tools or brain tools) to fix whatever just broke.  It's my back tire/tube.  Again.  Today was my first time riding since Nate replaced the tube on Friday.  After a brief unqualified inspection, I find a crack in the tire.  Blast.  That's not a simple tube replacement.  I'm really surprised Nate didn't notice the crack before.  Hmmm.  What to do seven plus miles from home with a flattened tire.  I'm certainly not carrying the bike, as mentioned earlier, my arms are just short of useless since this weeks intense yoga sessions. It'll have to tough it out and just roll with me.  OK.  I'll walk it the four (plus or minus) miles down into town and with my fresh pay, fix myself up with a fancy new hybrid tire.  Not what I had in mind when I tucked it into my wallet before leaving (3 minutes ago) but what else can I do?  Walk I suppose.

        I make my way down the road and about a quarter mile down, as I'm crossing a driveway, a jeep cuts right in front of me.  WTF?  He gets out, pops his trunk and insists on taking me to where I need to go.  Oh.  Really though?  Get in some strangers car when I wasn't even looking for a ride?  Again, hmmm.  Making a mental note of his license plate I accept.  Turns out he's neighbors with my bikes previous owners and he's got his own bike shoes in the front seat.  

        It was an uneventful, very much appreciated act of generosity and I hopefully would be home within an hour or so than if I had just ridden straight there.  I thanked him a third (maybe fourth) time as he pulled my bike out of his car and told him next time I saw him around, I owed him a jar of PB.  

        I walked into the shop and was instantly asked what could be done to help me.  Fifteen minutes and thirty bucks later I was pulling out into the street good as new.  Though thirty bucks more determined to make my new tire worth the trouble and every penny it's predecessor cost me.  This will not be a week long novelty project.  

        So I made my way home and got there half an hour later than planned and my patience tested.  That bread that barely fit into my bag?  It tasted mighty fine with some peanut butter and a green apple (and fluff...shhh).  A well deserved snack.  Let's hope tomorrow proves to be less eventful.  I do have to say that the experience of slowing down and actually living the ride is miles from riding sealed off from the world with the radio blaring.  Biking allows one to smell the blossoms of spring, the dirt and sweat on the skin of the horses I pass everyday.  To see the other bikers as they wave an initiation to me, welcoming me into their club of slow travelers who get to feel the roads we travel.  

        I may just be hooked.  Tune in tomorrow for day 2. 



Pic of my new tire and Stella wanting some of my pb and fluff sandwich.

Project Garage Sale

As spring is finally showing it's face to the northern world, the itch is back.  No it's nothing contagious, I mean the spring clean and purge itch.  It's just the two of us and we have enough stuff to fill a two bedroom house and a quarter of my mom's basement {which she would like me to take back home with me after a cleaning session there this weekend!!}.  Sure if we had our own place (by that I mean own) that wouldn't require us to move all of said shit from one place to the next until we "settle down" it wouldn't be such an agent of stress, but until that time, I feel the need to 'simplify'.  I'm also very tempted to sell all our belongs to pay for the wedding....might regret that in the end.  On second thought, maybe not.  With this growing disgust of our cluttered lives and the appeal of a little extra cash, I've decided to undertake the venture of going through ALL our belongings and sort it into two piles; keep and sell.  Whatever continues to hinder us with it's presence after several attempts in the sell category, will be donated.  This venture has lovingly been labeled Project Garage Sale.     

        The tasks will range from sorting through ALL our clothing, books, dishes, and we can't forget the dreaded 'storage closet' and the very garage itself.  Everything we didn't immediately need went into the garage or the 'storage closet'.  Once in a while we'll have to go dig through one of these spaces to find a lost object but for the most part, aside from the usual garage contents (lawn and gardening tools, sports equipment, camping gear), we don't need any of the crap that is currently getting eaten, lived in and shit on by the small rodents that the dog would love to get her teeth on.  So I keep telling myself, Simplify, Simplify, SIMPLIFY!!  And that's what I intend to do.  Wish me luck!

And Happy Cinco De Mayo!  I'm celebrating with a tasty cranberry margarita and some Kale and Potato Enchilada's!  Oh and of course, homemade tortillas and chips!  MMMM!

Ps.  Was going to post a pic of the closet or the garage but you people don't want to see that, especially this close to dinner time.  Really, it's pretty gross, and a little overwhelming.  

Anything and Everything Au Gratin

I found the base for this recipe last summer when we were members of a local farm CSA.  We were getting a ton of cauliflower in all shapes and sizes and I was looking for something a little different from the traditional au gratin that I had known for potatoes.  Not only do I love the simplicity of this recipe but how it can so easily be tampered with to create numerous yummy variations.  Although I think it's best with cauliflower, it can be substituted for potatoes, celery root, kohlrabi or any combination of root vegetables.  Hope you like it!

1 large head of cauliflower  (or sub for any of the above veggies that would be about the same amount as a cauliflower head)

2 Tbsp butter

1/2 c. diced onions

3/4 c. shredded cheddar 

3/4 c. shredded swiss

1 c. sour cream

1/4 tsp. salt

1.  Section cauliflower and boil 10 minutes then drain. 

If using other root veggies, peel and thinly slice and skip the pre-cooking step.  It will take a little longer in the oven but it's worth the wait. 

2.  Combine the remaining ingredients in a large bowl then mix in the cauliflower. 
3.  Transfer to a greased casserole dish.

4.  Melt 2 Tbsp of butter and toss with approx 1/2 c. bread crumbs or tiny squares of bread.

5.  Sprinkle bread over casserole.

6.  Bake at 350 degrees for approximately 30 minutes.  Root veggies: start with 45 minutes and check with a fork adding an additional 10 minutes at a time.  Shouldn't take longer than 1 hour. 

serving suggestion:  Serve with a small spinach salad or some other green vegetable to give a little color to your plate.  Maybe even some lentils.

Crockpot Week

So this week has, unintentionally become the week of the crock-pot in my house.  This past weekend we had the tastiest baked beans that have ever come out of my kitchen with veggie burgers on homemade honey oat buns and something else that I've forgotten at the moment...oh right, baked cajun potato wedges.  Last night we had Mushroom and Green Bean Stroganoff and tonight we're having Potpie with a biscuit crust (recipe can be found below).

Until about a year and a half ago, I think I maybe used the crock-pot twice.  I had been talking about my lack of crock-pot knowledge and how I would really like to use it more often but don't know how to go about using while still depriving it of fleshy stews.  So for my birthday last year a foodie friend of my gave me the book Fresh From The Vegetarian Slow Cooker by Robin Robertson.  Since then I've been utilizing the lovely contraption at least once a month and like this week, sometimes much more.

I think the reason I don't use it more is because I'm, most of the time, a last minute cook.  I wait until 3 or 4 hours before dinner to think about what we're going to have, sometime having to run to the store before the meal is able to be made or on most occasions, the boy calls on his way home from work to ask if we need anything for the nights meal.  So this plan ahead, cook all day so I don't have to concept that I love, has been hard for me to grasp.  The most difficult being the dried beans.  I have really had to work to think far enough in advance to look through the cookbook and decide on a recipe in case I may need to spend the day before soaking beans, the night before cooking beans then the day of the meal, cooking the actual recipe.  I love the idea of spending a dollar or two on a bag of beans (or better yet, buying them in bulk from the co-op) but have the hardest time with "I want it now" syndrome.  I want three bean chili tonight not two days from now. 

So I suppose, spending some quality time with my crock pot is a lesson in patience and planning ahead.  Two virtues that I am glad for the practice to work on but also two virtues that the rest of the country really needs to look at a little closer as well.  Maybe Crock-pot week should be a national holiday, like earth day or grandparents day.  As far as my yearly calender goes, it's official January 11-16th is Crock-pot week and I will enjoy every evening that my crock-pot is cooking and I'm not, relaxing and taking a breather from the past two months of craziness and enjoying some quality time with the boy. 

Here's to Crock-pot week! (and if we're giving toasts, to local beer)!!

Crockpot Potpie

Tweeted: January 13, 2010

Origin: Fresh From The Vegetarian Slow Cooker by Robin Robertson

Slow-Fashioned Potpie with Biscuit Crust

serves 4

slow cooker size: 3.5-4 quart
cook time: 6 hours

Potpie

1 Tbsp. olive oil

1 med size yellow onion, chopped

1 lg carrot, chopped

2 Tbsp. ap flour

1 lg ap potato, peeled and diced

3 cups slow cooked or two 15.5 ounce cans chickpeas, drained and rinsed

1/2 cup frozen peas

3/4 cup vegetable stock

1 Tbsp tamari or other soy sauce

1/2 tsp dried thyme

1/2 tsp dried savory

salt and pepper

1. Heat oil in med skillet over med heat.  Add onion and carrot, cover, and cook until softened, about 5 minutes.

2.  Transfer the onion and carrot to a lightly oiled slow cooker. Stir in flour.  Add potato, chickpeas, and peas, stir in the stock, tamari, thyme, and savory, and season with salt and pepper.  Cover and cook on low for 5 hours.

Biscuit Crust

1 cup ap flour

2 tsp baking powder 

1/2 tsp baking soda

1/2 tsp salt

2 T olive oil

1/2 cup milk or soy milk

1.  About 1 hour before you're ready to serve, make the crust: in a large bowl, combine the flour, baking powder, baking soda, and salt.  Quickly stir in the milk and the oil until just blended.

2.  Spoon the biscuit topping over the surface of the simmering vegetables.  Turn the heat setting to high, cover, and cook until the crust is cooked through, about 1 hour longer.  For a drier crust, cook with cover off.  Serve the potpie within 10 to 15 minutes after the crust is finished cooking for best taste results.

Suggestions and notes:  I added about 1/4-1/2 cup of frozen green beans to the potpie.  I also used about 1/4 of whole wheat flour and 3/4 cup all purpose for the crust to give it a heartier flavor.  Didn't have savory so just used a little extra pepper but can replace it with marjoram or sage.

The only Pasta Salad worth making

Tweeted: January 12, 2010

Origin: The Cook's Encyclopedia of Vegetarian Cooking by Linda Fraser adaptations have been made to original recipe.

Penne Pasta Salad

serves 4 (but I like to make a double batch.  It tastes so much better after soaking up the juices overnight and it's great for a light lunch for a few days.)

2 1/4 cups dried penne

1 pound grape tomatoes, halved

10 oz. mozzarella, drained and cut into smallish cubes

1/4 cup olive oil

2Tbsp. +or- balsamic vinegar (I tend to like more but start with this and add more if you like)

zest and juice of one lemon

15 fresh basil leaves, shredded (optional, I don't use this unless I can get it fresh from the garden)

salt and pepper to taste

basil leaves for garnish (also optional)

1.  Cook the pasta in boiling salted water, until just tender.

2.  In a large bowl, (large enough to fit everything, including the pasta) mix together the oil, vinegar, lemon zest and juice.

3.  Add cubed mozz and halved tomatoes to the oil and vinegar.  Mix well.  I usually try a piece of the cheese at this point to make sure the oil and vinegar ratio is acceptable but remember that it's going to be a lot weaker than this once it's spread throughout the pasta.  But you'll have plenty of time to test again along the way and adjust as necessary.

4.  Drain pasta and let it sit for a bit, 20 minutes is probably fine.  Adding it to the mix too soon melts the cheese slightly. 

5.  Mix the pasta in with the rest of it and add salt and pepper to taste and adjust vinegar accordingly.  Garnish if you so choose with basil.

MMM  enjoy!!

Serving suggestion: Great bring along to summer pot lucks or to shake off that winter cabin fever feeling with a summery meal.

Coconut Curry

Tweeted: January 10, 2010 as Seitan Curry with Brown Short Grain Rice
Origin: I don't know where it came from, I've had it and adapted it to my liking long ago, so it's origin at this point is me!

Coconut Curry with Seitan or Tofu 

Served with rice or lentils

Serves 2 with the chance of a little bit for lunch the next day

Curry Sauce
1 can coconut milk (regular or light)

1 tsp. curry paste

1 Tbsp curry powder

3 tsp minced ginger

3 cloves garlic, minced

dash of cayenne pepper

salt and pepper to taste

In a med bowl combine all sauce ingredients, whisk until thoroughly combined and set aside.  

Tofu or Seitan

oil and butter (1 T)

1 med onion, chopped

1# tofu or seitan (could use more if desired) sliced into bite size strips

salt and pepper
1 tsp curry powder

1 heaping Tbsp peanut butter

1 cup or 1 med roasted or fresh red pepper

optional: 1 cup thinkly sliced water chestnuts

1 cup scallions, white and green parts, sliced thin

chopped fresh mint for garnish

lime wedges for serving

1. Start cooking the rice or lentils so they are ready when the rest is ready.

2.  Coat large skillet or wok with veg or olive oil.  Saute tofu or seitan until browned.  Transfer to a small bowl and set aside.

3.  Add 1 Tbsp. butter to still hot skillet.  Add onions and cook until starting to brown.  Add the tofu/seitan and heat through.  Season with s+p and stir in curry powder.  Add peanut buter and allow to melt and coat seitan.

4.  Add red peppers, chestnuts, scallions and saute to release flavor.

5.  Pour coconut sauce over items in skillet and stir gently.  Cok until warmed through and thickened a bit (10 minutes or feel free to let it simmer until it's at a desirable thickness for your liking).  Season as needed and fresh squeezed lime juice.  Garnish with fresh lime slices and mint.

Serve over rice or lentils.

Serving suggestion: Top with sesame sticks or cashews.  If to warm in spice, dollop with plain yogurt.