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Archive for September 3rd, 2013

Turkey Tracks: Summer Salad

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Turkey Tracks:  September 3, 2013

Summer Salad

 

August is not a great month for tender leaf lettuce.  It’s not a great month for any lettuce for that matter.  It’s too hot.  This year has been a bit different–with all the coolness and rain, some of the leaf lettuce has survived.

The wonderful Melody Pendleton came and bailed me out with painting tasks–which I hate and which she likes to do.  She does such beautiful work.  She brought me this gorgeous lettuce from her garden one day.  (I’ve replanted and my new crop is coming along.)

I made a gorgeous salad with her lettuce one day for lunch.  I’ve been so hungry for sautéed zucchini all summer.  So I sautéed some for this salad–and broke a fresh, soy-free egg into it at the end.  I didn’t add cheese as to the pan as I had some fresh goat cheese.  The last of the grated carrot/kohlrabi/corn/mustardy and garlicky dressing went on the side.  And, some of the Sun Gold cherry tomatoes from the garden.  And I had a very quick feast.  Thanks to Melody!  And the garden and the earth and the summer…

 

 

Summer salad

The garden is steadily producing.  Here’s a morning’s offering:

Garden haul

And look at the cherry tomatoes I’ve amassed.  I have enough to start a flat to dehydrate, though I’ll let them get a little riper on the counter first:

Summer Kitchen Counter, Aug. 2013

See those saladette tomatoes at the back of the cherries?  I got those from Hope’s Edge CSA.  And Melody brought me some, too.  They are TERRIFIC roasted in the agro/dolce style.  I learned that from Skye Gyngell’s book A Year in My Kitchen.  Skye takes the notion of having “assets” around the kitchen to whole new levels.  Thanks to Tara Derr Webb, of the Farmbar and Deux Peuces Farm in Charleston, SC, and Awendaw, SC, I have this book in my kitchen.

A Year in my Kitchen

Here’s a very bad picture of the saladettes roasted.  Agro-dolce means sweet/salty.  So, basically, you sprinkle a bit of sugar, a bit of salt, grind over some pepper, and SLOW, SLOW roast at your oven’s lowest heat–which can take 3 or so hours.  OK, if you get in a hurry, you can roast them quicker, and they are still delicious.  They’re good hot or cold.  Rose Thomas, La Dolce Vita Farm, roasts these guys in her wood-fired oven, and oh my gosh–the smoky taste from the wood fire is heavenly.  I’m planting more of these guys next year.

 

Roasted Saladette Tomatoes

With all the vegetables needing to be used, I made a “deep summer soup” one day.  I had some frozen bone broth as a base, so I just sautéed veggies and lots of garlic–some ginger as I had a Bok Choy cabbage–and added some dehydrated mushrooms from a year or two ago.  I threw a handful or two of short-grain brown rice into it as well.  Once it’s cooked, or reheated, I spoon some of my sauerkraut into it and add a dollap of fermented piima cream.  It’s delicious and so good for you with the rich bone broth as a base.

Deep summer soup

I know summer is over, but I can still feel the summer love.

Turkey Tracks: Easy, Fun Knitted Dishcloths

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Turkey Tracks:  September 3, 2013

Easy, Fun Knitted Dishcloths

 

At our (mostly) annual auction, one of Coastal Quilters members always gives a stack of knitted cotton dishcloths for the Silent Auction.  They are beautiful, uniform, and wash and wear like iron.

I always buy as many as I can for gifts.  Both of my daughters-in-law love these cotton knitted squared as much as I do.

“They’re easy,” my friend always says.  she got the pattern from Cut ‘N Sew Fabrics and Yarn, Globe shopping ctr, Littleton, NH.

Now, don’t laugh, they are easy once you master the “yarn over” stitch–which I always seem to get garbled in my head.  Here’s my first one–made with size 7 needles, I think.  The best I can say is that it’s serviceable…  (I used Peaches and Cream varigated cotton yarn–which needs to be used up and gotton out of my yarn stash.)  I thought the knitting was too loose…  We won’t even talk about the border the YO stitch forms…

Dishcloth 1

Here’s the second one–which is much better, but knitted with much smaller needles (1’s?), which made it really tight and way too small.  (I was starting to feel like the Three Bears story…)

Dishcloth 2

Here’s the last one–and by now I felt at ease and as if I could crank these babies out.  I forget, though, what needle I actually used.  Maybe a 3?

Dishcloth 3

Best of all, the yarn stash went down by three balls!!!

Here’s the pattern:

Row 1  K2 YO K1

Row 2  K2 YO K2

Row 3  K2 YO K3

Row 4  K2 YO K4

Continue to increase in this manner until there are 50 sts on needle.  (If you want your cloth smaller, 45 sts will do, or if you want it larger, go to 60 sts)

Decreasing:

Row 1 K1 K2tog YO K2tog K to end of row

Continue to decrease in this manner until there are 5 sts. on needle.  Next row:

K1 K2tog YO K2tog (four sts remain)

K1 K2tog K1 (three sts remain)

Last row:  bind off last three

Weave in loose ends.  Happy dish washing!

 

Written by louisaenright

September 3, 2013 at 3:45 pm

Interesting Information: Interview: Reza Aslan, Author Of ‘Zealot’ : NPR

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Interesting Information:  September 3, 2013

Historical Jesus

Yes, I’ve been listening to a lot of NPR, especially FRESH AIR, as I’ve been cutting up my quilting stash.  I am happy to report that I am fifteen minutes away from being done with that task.  YEAH!!!

Terry Gross interviewed Reza Aslan recently about his book on the historical Jesus–who was, apparently, a Zealot, or part of an historical movement that sought to make radical change in his world.

Aslan, an Iranian, came to the US when he was around 16–escaping from Iran with his family.  He converted to Evangelical Christianity at 16 and set off on a spiritual and educational journey that has filled his life.  From Wikipedia:  Aslan holds a Bachelor of Arts degree in religions from Santa Clara University, a Master of Theological Studies degree from Harvard Divinity School, and a Master of Fine Arts degree from the University of Iowa‘s Writers’ Workshop, where he was named the Truman Capote Fellow in Fiction. Aslan also received a Doctor of Philosophy in Sociology, focusing in the history of religion, from the University of California, Santa Barbara.[7][8][9] His dissertation was titled “Global Jihadism as a Transnational Social Movement: A Theoretical Framework”.[10]  

Aslan is now a professor of Islamic Studies at the University of Iowa.  Sometime before Harvard, he returned to being a Muslim.

Whatever you think of Aslan or the historical Jesus (versus the spiritual Jesus of metaphor),  Terry Gross’s interview is fascinating from many angles.  You can hear the interview and read all the comments following it at this url.   And, yes, there was a flamboyant Fox interview that went virile–where the interviewer was trying, unfairly, to create a sensational event and where Aslan made more claims about his historical credentials than maybe could be made.  (But blended degrees like Aslan has can contain a ton of historical work–which criticizers might not fully realize.)

Have fun.  I think the book would be an interesting read.  If only my read pile wasn’t so out of control…

Interview: Reza Aslan, Author Of ‘Zealot’ : NPR.

Written by louisaenright

September 3, 2013 at 3:15 pm

Interesting Information: Paying Till It Hurts: Why American Health Care Is So Pricey : NPR

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Interesting Information:  September 3, 2013

PAYING TILL IT HURTS

Terry Gross of the NPR Program FRESH AIR interviewed Elizabeth Rosenthal about the series of articles she is doing for The New York Times on our very broken medical system–a system which is overcharging patients and which has no rational, controlling mechanism to keep costs (or to provide science-based good medicine) within reasonable levels.  Reasonable here can be determined by comparing US health care costs to the rest of the developed world.

Terry’s interview with Rosenthal is so interesting.  And in the following link, you can find that interview AND links to Rosenthal’s pieces on colonoscopies, joints, and childbirth in the US.

Don’t miss this one!

Paying Till It Hurts: Why American Health Care Is So Pricey : NPR.

Written by louisaenright

September 3, 2013 at 2:46 pm