We are Granola

If you are what you eat, we are granola.  We only recently began to eat a lot of it once we started making it ourselves.  And I think the only reason we started making it is because people were calling us "granola" and "modern day hippies" and the like and it seemed weird that while in many ways we aptly fit these descriptions, we did not in fact consume granola.  I had also been under the mistaken assumption that granola was somehow "bad" for you.  While being a high-calorie food, thanks to complex carbohydrates, honey, and nut fats, it's also chalk full of nutrients, protein, and fiber.  So the lesson here: moderation is key.

Well that's all been changed thanks to a wonderful foundation recipe that came in one of the Penzey Spice Catalogs.  The recipe has been used so many times there's oil blots on it.  It's very well loved.  And let me tell you: moderation is hard.  It's our morning staple cereal, and we top it off with yogurt and fresh berries if they're in a season.  Delicious.  But we also have a handful during the day if we need a pick me up.  Delicious.  Or as a little bedtime snack.  Delicious.  Frankly, it's hard not to eat it all the time.

This recipe is for a double batch.  Store half in the freezer.  Trust me--you'll need to make a double batch.  It goes that quickly.

• 6 cups old-fashioned oats (not quick oats)
• 2 cups oat bran
• 1/2 cup ground flaxseed
• 1/2 cup wheat germ
• 2 cups nuts (almonds, sunflower seeds, pecans, cashews, etc.
• 1 tsp. salt
• 1 cup honey
• 1/2 cup water
• 1/2 cup brown sugar
• 2 tsp. vanilla
• 6 Tbs. canola oil
• 1 1/2 cups dried fruit (raisins, craisins, pineapple, apple, etc.)

First, mix together the oats, oat bran, flaxseed, wheat germ, and nuts in a large bowl.

Next, preheat the oven to 350 degrees.  Then take a small saucepan and combine the honey, water, sugar, vanilla, and oil.  Cook over low heat until it just begins to bubble.

Pour the honey over the oats and mix thoroughly, scraping up the bits and pieces from the bottom of the bowl.

Divide the mixture between two large jelly rolls pans and spread out evenly.  Baking for approximately 20-30 minutes (depending on how well you like it done--I like mine crunchy!).  Stir every 8-10 minutes while baking.

Let the oat mixture cool completely.  Once cooled, add in your dried fruit and store in refrigerator or freeze. 

I've adapted this recipe to suit whatever I have on hand.  I love to add cinnamon to it.  I added steel cut oats (about 2 of the 6 cups) when I mistakenly bought them one time and then had no idea what to do with them.  And I even have put in quick oats on occasion when I'm just a bit short (gasp!).  And that's what I love about this recipe--it's versatility.  And if it means that we--like the granola that we eat--are versatile, I'm flattered.

My Return to Cooking

Cooking is in my genes.  I was predestined to want to cook.  I took every advantage when I was younger to help my mother in the kitchen, to be inspired by my dad's magic hand, and to try every recipe I could manage from the Kraft Kids cookbook.

Admittedly, however, I have been long stuck to the recipe on the page.  Only recently have I begun to feel confident enough to go by instinct, by feel, by smell, and by taste.  This is in large part thanks to Jake.  Part of the reason I fell madly in love with him--and what keeps me happy to this day--is that he can cook even better than I can.  When I found out he made homemade chicken wild rice soup from scratch, I was S-O-L-D.  Throughout the first few years of our relationship, we cooked many a meal together.  It was something we both enjoyed doing, and we'd try new things out on each other all the time.  But more often than not--and more often from my own choosing--I would do the "prep work" while he'd do the rest.  I was more than okay to watch him work his magic over the stove.

And the fact that he know show to cook has served our little family particularly well over the past year when my work schedule meant I didn't get home until 7 pm.  He really stepped up to the plate and made more dinners than I can even recall, especially after I started making him a "menu" so he didn't have to answer that eternal question "What's for dinner?" all by himself.

But now that my schedule has shifted and I'm home by the shockingly early hour of 4:30, I now can cook dinner.  And not just the prep work because as soon as we get home Jake usually bolts for the garden to work out there.  We're talking about me cooking the entire thing.

It's been glorious.  Apron on, hands washed, I feel I'm on a culinary adventure nowadays.  The constant influx of things from the garden presents an intellectual challenge.  How can I make zucchini different again??  I look forward to seeing what I can come up with, and it feels really good to be able to produce something not only from scratch, but using produce and herbs you've grown.  Satisfying in the stomach, satisfying in the soul.

So what was for dinner last night?  Warm weather Couscous.  The title sold me given how awfully hot it's been recently, but when I saw all the garden veggies in it, my heart pitterpattered.  I had found the recipe to use up the glut and make it all come together in a tasty creation.  And even though I didn't have everything on the list, I improvised.  I made it work.  Substituted roasted cumin for cumin, coriander powder for coriander seeds, added some carrot and garbanzo benas--you know, the standard ;-)  Here's the link to the recipe, but here's the basic idea:

1. Cook couscous by pouring boil water over and steaming it for 10+ minutes (or whenever the other stuff gets done)

2. Chop lots of vegetables (onions, peppers, zucchini, green beans, carrots, etc.) and saute in olive oil.

3. Add spices, including tumeric which instantaneously turns the dish a vibrant yellow, and some broth and simmer til vegetables are done (5-10 minutes).

4. Top with fresh cut parsley and raisins.  Voila!

Transitions

How fortuitous that on the same day I have my exit interview for my year of AmeriCorps service, I have a staff meeting with my other job, Prime Stage Theatre, that blows my mind with all the exciting things that are to come for the company. 

I'm in a point of transition at a very unlikely time for transitions.  I closely follow and observe the changing of the seasons, so now--in the dead middle of summer--is not when I would normally have expected such a transition to be made.  But I'll take it.

Last year at this time, I remember being much more worried about the future than I am now.  I worried so much about not being able to do the freelance teaching artists thing that I snatched up the opportunity with AmeriCorps as a saving grace.  But then I worried what AmeriCorps would be like, and then, when I was offered the gig with Prime Stage, how in the world I would manage to do 1 1/2 full time jobs. I was worried about what everyone worries about--money.

Now, the future is looking bright.  Even though the freelance side of things makes me nervous, I realize more than anything what a gift it is and will be for me to be doing what I love to do--theatre--with people I love to work with--kids. And I can't put a price tag on that.

Attack of the Zucchini, pt. 2--freezing

Last year we froze grated zucchini for zucchini bread and muffins.  This year, we decided to freeze slices. 

We started by washing the zucchini and slicing it into 1/4''-1/2'' slices.

Then we steam blanched them for 3 minutes.  Put the cover on the pot and let it boil away.  I prefer this method over the traditional water bath blanching method only because getting them out is super easy--just pull up the steam tray!

Next, we plopped the zucchini into an ice bath.  If you really get going at a good pace and you have enough ice to keep the water cool enough, you can start a little processing line!

After that, we had to try and remove as much moisture from the zucchini as possible.  Moisture on frozen foods = freezer burn and even mushier vegetables = yuck!  We did this in a two phases--one, draining in a sieve, and second, patting them dry with a towel.  Low tech, and we love it that way.

Last but not least, it was time to package those little zucchini slices up for good.  First, before there's anything in them, we labeled the heavy-duty freezer bags!  I can't tell you how many things I've pulled from our freezer with no identification on them...I've learned my lesson for good now!

Then we put them all in the bags.  I typically just shove them in, but my husband went for the aesthetic approach.  Lovely job dear!

Some 10 bags later, we called it a day.  That, and we didn't have any more ice.  Perhaps it was better that way.

The Attack of the Zucchini

How many different ways can you cook a zucchini?  How many different ways can you cook a zucchini?  My fearless husband and I set out today to answer that question after we were robustly and offhandedly caught in "The Attack of the Zucchini!"
..............................................................................................................................
(moonlight, mist over the garden on a humid summer night)

Zuke 1: Ha!  They'll never know what hit them!

Zuke 2: That's right!  They'll have no choice but to pick us now!  How much did you grow today?

Zuke 1: 4 inches.  How bout yourself?

Zuke 2: Like always, I beat you--I'm 5 inches longer today.

(cut to kitchen where Jake is doing...inappropriate gestures...with zucchini)

Alyssa: Jake, cut it out. Please stop that!

Jake: Just comparing, that's all!

Zuke 1 (voiceover): This was not exactly the kind of afterlife I had in mind.


Alyssa: What are we going to do with all of this zucchini?

Jake: (in song) We could chop it, fry it, dry it, freeze it, pickle it!  We could shred it, bake it, sautee it, but most of all EAT IT!!!!

Zuke 1 (voiceover): Yeah, they definitely didn't warn us about this in school!  Run!  Oh, wait.  That won't work.  Hhmm....What to do now? I know!  I'll send a secret telepathic message to all my friends to tell them to grow, grow, grow!  These schmucks will never know what hit them in a few days.  Muhahaa ha ha!!
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Well, Zuccini, we're giving you a run for your money.  First up yesterday--a lovely Vegetable Frittata.  I've never made a frittata before because I've been afraid the egg would stick the the cast-iron pan, but lo and behold with enough butter and oil, it just slid right out!  Here the general recipe (and what's great--you can swap out veggies as you have them on hand!)

• 2 Tbs. olive oil
• 1 Tbs. butter
• 3/4 large green pepper, chopped
• 1 large clove garlic, chopped
• 1 handful of swiss chard or spinach, chopped
• 1 small zucchini (5-7'' long), chopped in half-moons
• 1 Tbs. each of fresh basil, rosemary, and chives, chopped
• 1/2 Tbs. each of fresh oregano and thyme, chopped
• 5 large eggs, well beaten
• 4 roma tomatoes, sliced in half
• cheese for topping (we used cheddar and parmesan)
• salt, pepper, and onion powder to taste (we ran out of onion, so we pinch hit!)
• fresh chopped parsley (optional, for garnish)

Preheat oven to 350 degrees.  Heat oil in cast-iron or oven-safe fry pan.  Saute green pepper and garlic over medium heat for 3-4 minutes.  Add zucchini--saute another 4 minutes.  Add swiss chard and fresh herbs.  Saute just until the greens are wilted.  Turn heat up on veggies to medium-high heat for one minute. Add eggs, lifting edges to allow runny egg to run to the pan.  Keep doing this until the egg does not run any more.  Quickly top with sliced tomatoes and cheese.  Pop into the oven for 10-15 minutes, or whenever the egg is set and the cheese begins to brown.  Slice and serve hot or cold.

Final product?  Deliciousness...

(Home)Sick

Anyone see a theme??  Still physically ill, so it should come to know surprise that my spirits are also feeling a bit dampened these days, brought on by my equally unwise decision to accompany my summer camp kids on their field trip to Moraine State Park yesterday.  3 hours outside in 90 degree heat left me feeling exhausted and slightly more tan, which is to say it did nothing to help my cough.  But it wasn't just that.  It's that the ride there, while we were there, and especially on the sad tired trip back into the city--it just all reminded me of home, Minnesota.  From the trees to corn to the pastures to the farms that we saw, from the disproportionate number of vehicles heading out of Pittsburgh with campers and rooftop carriers attached who were headed on vacation "up north" to the way the air tasted crisper and fresher, besides the hills, it all felt like home.

I miss Minnesota for many reasons.  Number one being family, two being friends, and three being the scenery.  When I was at Arts High (Perpich Center for Arts Education), my chemistry teacher gave me a book about Minnesota's ecological systems and history.  A dry read, I'll admit, yet I devoured it.  What other state could you find such a diversity of ecosystems, from prairie to wetlands to lakes to forests and with three different watersheds?  I was amazed.  And still am.

I count myself lucky that I now have family living in three different areas: my mom in south-southeastern MN, my dad "up north" in lake country, and my husband's family in southwestern MN.  While driving in between all three places--a triangulation of 3 hours to each place--is a nightmare, I love seeing how quickly the earth changes in those three small hours.

We're going home in four weeks, and I can't even begin to tell people how excited I am.  While we've been home for the holidays, this will be our first time back in MN during the summer since 2007.  I have some favorite spots that I can't wait to visit.  There's this gravel country road less than a half-mile from my mom's house that I love to go walking on.  It has a small hill that when you reach the top you can see all around you.  Some of it is corn, some of it is grassland, blowing in the wind, and when you reach the bottom of the hill, there's this cool little wetland amidst one of the pastures.  If I'm lucky enough to borrow my mom's bike during the trip, I might take it down this road and even further past Richter's Woods, a county park.  I remember how the temperature immediately drops 5 degrees once you reach the tree cover and can still see the sign for maple syrup sold by my childhood friend Andy's grandparents who live on that road.

And my other favorite spot?  The Melby Farm.  I never grew up on a farm, but I fell in love with my husband's farm when I first visited.  I can't wait to see all that Mary has done with her rock gardens...

Picture taken before we moved to PA in the summer 2007

to take a walk out in the pastures and see what treasures can be found...

Picture taken Summer 2007

to take the pontoon out on the lake (and oh how we miss the lakes! You can't throw a stone without hitting a lake in MN), and to enjoy the gusting wind off of Buffalo Ridge.  

Then when we get to New Ulm for my cousin's wedding, I can't wait to take our dog for a walk and look at all the beautiful old homes on Minnesota St. and Broadway.  I can't wait to sit in my Auntie Barb's amazing garden (something I hope to aspire to someday).  I can't wait to visit my grandparents in their home, a home that has always made me feel at peace and safe.  

My friend Chelsea recently posted a wonderfully poetic post on her blog about the small things making a home.  And she's right.  Not just about the home in which you lay your head each night, the home whose numbers and street are listed on your driver's license.  But home in the larger sense, too.  I can't wait!

Picture taken Summer 2007

Sick!

It hasn't left.  This thing.  Whatever it is that has possessed my chest.  I slept for 13 hours last night.  Who does that??  Then I stayed home today from work and rested and tried different remedies.  I'm hoping that this did the trick.  I'd really like to accompany my classroom on their field trip tomorrow.  I'm like a child--"I don't want to miss the field trip!!!  I don't care if I'm sick!"

Here's a bit more about the remedies I tried:
1. Unsure of the eucalyptus steam bath (see previous post), I decided to do a chest rub instead. 

• 30 drops jojoba oil
• 5-10 drops eucalyptus
• Mix thoroughly.  Apply liberally to chest.  Cover with cotton towel or flannel.  Top with heating pad.  Snuggle up under the blankets (or sheet as the case may be for me as it's the middle of summer) and rest.

The eucalyptus is supposed to be an expectorant to get the gunk out (as opposed to what's in most cough medicines--a suppressant--which limits or suppresses the cough), but also is said to help thin out the mucus as well.  I must say, after using both last night and tonight, it worked on both accounts!

2. Chicken noodle soup--my husband looked at me like I was crazy last night when, after he'd been out in the garden til 8:30 pm, I told him I wanted chicken noodle soup.  I knew we didn't have any chicken noodle soup in our pantry.  But I didn't care.  I wanted chicken noodle soup. Even if it meant that he might have to run to the store to buy his poor ailing wife some chicken noodle soup.  I wanted chicken noodle soup.  Lo and behold, though, the man manages to pull chicken noodle soup out of the pantry using:

• one can low sodium Campbell's chicken gumbo soup
• one can cream of chicken soup
• can of white chicken breast chunks
• a handful of broken linguine noodles
• a carrot
• two celery stalks

What would I do without him??  It tasted great and exactly what the doctor (or me) ordered, especially served with yummy whole wheat bread from a local bakery all slathered in butter.  I proceeded to replicate this meal for both lunch and dinner today. 

But there absolutely must be something to chicken noodle soup (or soup in general) being good for illness. I swear, I was running a low-grade fever before last night's soup feast, but after--gone.  My shirt was soaked after eating lunch today, just drenched.  Sure, perhaps this was also because, as aforementioned, it's the middle of summer and hot outside anyway, but I'm just going to imagine that it helped cleanse my body of toxins through the old fashioned way--sweating them out. 

3. Tea--and lots of it.  I'm not kidding--I was trying to hit this thing from every angle.  Lemon balm tea (from our very thriving plant; this calming herb, when steeped for long enough, is said to have anti-bacterial and anti-viral properties), chamomille tea (helps to calm and relax muscles), echinacea tea with fresh ginger (helps to boost the immune system), and green tea with honey (provides general antioxidants).  Next up: I'm thinking of trying thyme before I go to bed.  It's known to clear up coughs.