life

Whenever I come home, I find myself planning the rest of my life in my head. Where I want to live (California) and how (off the grid, with my showering needs being met by my YMCA membership). Life back in Provo gets so much clearer when I think about what I really need and what I really want, when I'm sitting in my parents living room.

Lately I've been really concerned with being environmentally friendly. I know that green has been this year's black, but I mean in a serious way. Sometimes I wish I lived by myself, so I wouldn't have to make compromises on what kind of soap we buy, or how many ziploc bags we use. I think there are a lot of things I would change about my lifestyle, if I felt like I could, but the main issue is time. Of course it would be great to make myself some re-usable snack bags to use instead of always meeting my needs with the ever-convenient disposable kind, but that would definitely take a couple of Saturdays. I think that's how I used to think about cooking though. I used to think about cooking in terms of time and convenience (hello, pasta!), but this semester, when I started to cook my own meals, I found that I really enjoyed it. And even though I'm switching back to a (much) busier schedule this next semester, I have planned a few hours to cook each week to prepare my meals. Hopefully the lifestyle change will continue.

I am really excited for this next semester. Even though it was nice having a lot of free time, I feel like it is more important for me to be actively spending my time doing meaningful things, instead of catering to my own needs. And, truthfully, I think being engaged in a cause higher than my own interests is healthy for me. I feel like my life was meant to be dedicated to something, and the more structure I have to meet that goal, the better.

I also am thinking about where I want to get a job this summer. I'm pretty sure I don't want to hang out in Provo. I'm seriously thinking about working at a Disney resort, or just writing my favorite companies, and seeing if any of them need a happy, hardworking, capable almost-college grad for the summer. I figure there's always more coffee to be gofered, right?

I'm listening.

Someone told me that today. Here's to all you listeners out there; you don't even know, most days, how badly you are needed.

Schedule

My plans for winter break:
17-21 Laze about the house.
22 Wisdom teeth appt (boo).
23 Getting wisdom teeth out (Double boo. Any shakes brought by the house would be appreciated)
24 Getting over wisdom teeth (see note above).
25 MERRY CHRISTMAS!
26 Lazing again.
27 Religion.
28 Twiddling thumbs.
29 Going to Champaign IL for a friend's wedding!!! Woot!
30 Marvel at the snow and how much I miss it in Utah. The amount of snow they get there is ridiculous. Much less.
31 No New Years plans yet, but if I were to go somewhere I'd want to sleep over there on account of drunk drivers and all.
1 Recover from NY partying
2 Definitely going to Kroll's for a burger. Even though I've turned vegetarian. I figure once a year won't kill me.
3 Fly back to college.

looking

Do you ever catch a glimpse of yourself in a window, and realize you don't look like who you think you do? Today I felt like I didn't recognize my reflection, when I saw it in an unguarded moment. I stopped and actually looked, and I noticed my hair actually looks kind of good when I don't do anything to it; its' not the frizzy mess I remember from high school. My coat is doesn't fit me, and I don't stand straight.  I also can look pretty hostile while mentally evaluating my own reflection. Or scrutinizing someone I don't think I  know. 

The Ball

So Becca decided that we needed to be properly attired in masks for the formal dance this week, and we took some pictures of the process. We went and got paint at the local costume shop, and I let Becca have at it (meaning my face). I think it turned out really well, one boy at the dance didn't even recognize me!

Just the outline of a mask in silver pencil, with some gold dust on the inside:

Becca hard at work:

Closer to the final product:

We have some more pictures of all the roommates with the final product (Becca changed my hair eventually too) which I will post later.
 Finally, all the glitter I peeled off my face at the end of the night:

It was a really fun dance. There were quite a few girls dressed up like us, and the actual dancing was great as well. All I have to say is that I'm going to have to work on my skills to make it in this ward. Overall, it was definitely worth it, and definitely a great experience.

I am a chef!

A few months ago, I became a vegetarian, not because I believe meat as a food source is disgusting, or immoral, but because I became concerned about the super-commercialized meat industry, and its effect on our environment. I think (after doing some reading) that the meat industry, as a side effect of becoming so darn commercialized, produces a huge carbon footprint,  and also is inefficient in using our natural resources. Also, if we were to devote the resources we use for raising feed grain to raising real grain (for people's consumption) and just let cattle graze as they do naturally, not only would the cattle be healthier (although some could argue, less delicious) we could then redirect that grain to places that need it, and have an impact on world poverty. I also think we eat too much meat as a society, seeing as you can get all the nutrients you need without eating meat, if you plan your diet with that in mind.

So lately, I've made my first foray into the world of cooking, because it's become necessary for me to make and cook my own food, instead of relying on insta-foods that are common to such college existences such as mine.  I have found it as very rewarding.  I just thought I would share what I have been able to make (in a celebratory tone).

(if you don't want to read about all these recipes, I continue blogging near the bottom of this post)
***
From Sam Stern's Real Food Real Fast (a cookbook I love because it has dishes divided up into sections based on the time it takes to make them. I haven't posted the recipes in full because I don't want to rob Samuel of his profits, should one of you want to buy his book. But if you call me, I will tell it to you over the phone, as a favor. Or a favour, should I say. Sam is British.)
-Leek and Watercress Soup (also very delicious if you substitute carrots for watercress, as watercress has a short shelf life, and is a little hard to come by)
-Fried Veggies (This is very basic, but it is what first taught me how long it takes to cook various food items; asparagus, squash, eggplant, etc. I also learned how mixing my favorite vegetables is  DELICIOUS. Especially when cooked in a little bit of olive oil and garlic.)

From the NY Times recipes for health:
Eggplant, Tomato and Chickpea Casserole
Here is the link for this recipe.

This one I think I made pretty much exactly, and it was great. Who would have thought to mix tomatoes and cinnamon?! A pleasant surprise.

1 large eggplant or 2 medium (1 pound), peeled if desired, cut in half lengthwise, then sliced about 1/2 inch thick
Salt to taste
3 tablespoons extra virgin olive oil
1 large onion, sliced thin across the grain
2 to 4 garlic cloves (to taste), minced
1 (28-ounce) can chopped tomatoes
2 tablespoons tomato paste
Pinch of sugar
1/8 teaspoon cinnamon
1 sprig basil
1 (15-ounce) can chickpeas, drained
3 tablespoons chopped flat-leaf parsley (optional)
1. Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil, and brush the foil with olive oil. Place the eggplant slices on the foil, sprinkle with salt and brush each slice lightly with oil. Place in the oven for 15 minutes or until lightly browned. Remove from the heat, and carefully fold the foil in half over the eggplant. Crimp the edges together, so that the eggplant is sealed inside the foil and will continue to steam and soften. Leave for at least 15 minutes.
2. Meanwhile, make the tomato sauce. Heat 2 tablespoons olive oil in a large, heavy skillet over medium heat. Add the onion. Cook, stirring often, until tender, about five minutes, and add the garlic and a generous pinch of salt. Cook, stirring, until the garlic is fragrant, about a minute. Add the tomatoes, tomato paste, sugar, cinnamon, basil and salt to taste. Bring to a simmer, and simmer uncovered, stirring often, for 20 to 25 minutes, until the sauce is thick and fragrant. Add freshly ground pepper, then taste and adjust salt. Remove the basil sprig, and stir in the drained chickpeas.
3. Preheat the oven to 350 degrees. Oil a 2-quart baking dish or gratin. Cover the bottom with thin layer of tomato sauce, and make a layer of half the eggplant. Spoon half the remaining sauce over the eggplant, and repeat the layers.
4. Bake 30 minutes, until bubbling. Remove from the heat, and allow to cool for at least 10 to 15 minutes. Sprinkle on the parsley before serving.
Yield: Serves four to six.
Advance preparation: You can assemble this dish through step 3 up to two days ahead. Keep it in the refrigerator. Leftovers will be good for about three days.
-MARTHA ROSE SHULMAN

I also plugged in the recipe to sparkpeople.com and calculated nutrition information. This is for one serving or, 1/6 of the pan.
Amount Per Serving 
Calories 240.2 
Total Fat 8.6 g    
Saturated Fat 1.2 g    
Polyunsaturated Fat 1.7 g    
Monounsaturated Fat 5.3 g 
Cholesterol 0.0 mg 
Sodium 274.0 mg 
Potassium 885.8 mg 
Total Carbohydrate 38.1 g    
Dietary Fiber 9.8 g    
Sugars 2.1 g 
Protein 7.1 g
Vitamin A 20.0 % 
Vitamin B-12 0.0 % 
Vitamin B-6 32.5 % 
Vitamin C 35.2 % 
Vitamin D 0.0 % 
Vitamin E 3.8 % 
Calcium 5.3 % 
Copper 17.7 % 
Folate 26.6 % 
Iron 12.8 % 
Magnesium 16.2 % 
Manganese 44.9 % 
Niacin 10.8 % 
Pantothenic Acid    10.1 % 
Phosphorus    14.9 % 
Riboflavin 9.3 % 
Selenium 5.3 % 
Thiamin 13.6 % 
Zinc 8.2 %


Green Bean Salad With Chickpeas and Mushrooms
Here is the link to this recipe.

I made this recipe a second time, and I used different herbs, mostly because I discovered I did not care for marjoram. I recommend parsley, cilantro, and green onions. I also substituted balsamic vinegar for the sherry vinegar, and I did not add any mustard. I never thought that as a vegetarian, I would need mustard, but it appears I'm going to have to make some. When steaming the green beans, as I do not own a steamer, I put a little bit of water in a small pot (6-inch diameter, with about an 1/2 to 1 inch covering its base) and then put the green beans in there, bringing it to boiling, with a lid on. Home-style trick, courtesy of Mom. 

1/2 pound green beans
3 ounces mushrooms, cleaned, trimmed and sliced thin (about 1 1/4 cups)
2 cups cooked chickpeas, or 1 15-ounce can, drained and rinsed
1 ounce shaved Parmesan (about 1/4 cup)
3 tablespoons chopped fresh herbs, like chives, marjoram, parsley and tarragon
1 tablespoon freshly squeezed lemon juice
1 tablespoon sherry vinegar
Salt to taste
1 teaspoon Dijon mustard
1 small garlic clove, green shoot removed, finely minced or put through a press
6 tablespoons extra virgin olive oil
Freshly ground pepper
Optional: 1/4 red pepper, sliced
1. Steam or blanch the green beans for five minutes, then cool in a bowl of ice water. Drain and trim the stems. If the beans are very long, break in half.
2. Combine the beans, mushrooms, chickpeas, Parmesan and herbs in a salad bowl. In a small bowl or measuring cup, whisk together the lemon juice, vinegar, salt, mustard and garlic. Whisk in the olive oil.
3. Toss the dressing with the bean mixture shortly before serving. If desired, garnish with red pepper slices or toss them with the salad.
Yield: Serves 4.
Advance preparation: Assemble the ingredients and make the dressing several hours before serving. Cover with plastic so the mushrooms don’t dry out. Toss just before serving so that the beans retain their bright color.

This nutrition information is for one serving or 1/4 recipe

  Calories 187.0 
Total Fat 3.4 g    
Saturated Fat 1.4 g    
Polyunsaturated Fat 0.7 g    
Monounsaturated Fat 0.9 g 
Cholesterol 5.0 mg 
Sodium 480.7 mg 
Potassium342.7 mg 
Total Carbohydrate 30.7 g    
Dietary Fiber 6.5 g    
Sugars 0.4 g 
Protein 9.8 g 
Vitamin A 6.8 % 
Vitamin B-12 1.8 % 
Vitamin B-6 31.1 % 
Vitamin C 19.0 % 
Vitamin D4.0 % 
Vitamin E 0.7 % 
Calcium 13.8 % 
Copper 15.1 % 
Folate 24.1 % 
Iron 11.6 % 
Magnesium 11.9 % 
Manganese 39.9 % 
Niacin 6.1 % 
Pantothenic Acid    7.5 % 
Phosphorus    18.9 % 
Riboflavin 10.7 % 
Selenium 10.1 % 
Thiamin 5.4 % 
Zinc 11.2 %


After conquering a few of these I decided I was ready to get fancy. Thus when I saw a recipe in the Oprah magazine (my favorite!) where I recognized all of the ingredients, I decided to give it a try.
Orange Chocolate Mousse
Here is the link to this recipe.

When I made this I substituted 2 Tablespoons unsweetened orange juice (Simply Orange is my favorite brand of OJ ever) and 1/2 teaspoon orange extract for the Grand Marnier.
I do not have a double boiler, so I used a 4-inch deep frying pan and a small wok pan on top of that to create that effect. I filled the frying pan with just enough water so that as it boiled it touched the bottom of the wok pan, and it worked beautifully
I also am using whipped cream and mint instead of the candied orange peel, etc, that they recommend for a garnish. I just made this last night, and as today is fast Sunday I won't get to eat it for about 8-10 hours yet. I can tell you however, from licking the bowl and beaters, that it tasted like a dark chocolate orange.

Ingredients:

Serves 6

• 5 ounces coarsely chopped bittersweet chocolate
• 2 Tbsp. coffee or water
• 2 Tbsp. Grand Marnier
• 4 large eggs , preferably organic
• 1 cup chilled heavy cream
• 1 Tbsp. sugar
• Candied orange peel , for garnish; available at Amazon.com
• Edible gold flakes , for garnish; available at Amazon.com

Combine chocolate, coffee (or water), and Grand Marnier in the top of a double boiler. Stir until melted and smooth. Remove from heat. Separate eggs. When chocolate has cooled, whisk in yolks.

In a medium bowl, whip chilled heavy cream to soft peaks. In another bowl, beat egg whites until foamy; add sugar, and beat to soft peaks. Fold half of whites into chocolate until incorporated, then fold in rest of whites. Finally, fold in whipped cream.

Spoon mousse into 6 glasses; chill at least 4 hours. To serve, top each glass with candied orange peel and gold flakes.

Some of you may notice I have not put up the nutrition info for this dish. Hm.

 ***


I really enjoy cooking. I never thought I would because cooking usually connotes a stressful situation to me, and I am the LEAST comfortable person when I am in performance mode. However, if I am cooking only for myself, which usually happens, as I don't know many other vegetarians nearby, it takes away the pressure, and turns it into a creative experience.
Cooking for me is a lot like gardening, I think. I attended a class on depression this last semester, and one of the hobbies they actually recommended to people suffering from depression was gardening, because of the satisfaction that comes from creation, working with your hands, and seeing the success of your efforts. Cooking is very fulfilling in that same way for me.  It's sort of like when I took my first bookbinding class, and realized that I love bookbinding. I love it for the sense of using my hands and creating a work of art in a visual and material way. To cut all the sheets of paper to a certain size, line them up, sew them together properly; and to cut and paper the cover how I want to make it, to make something that represents what I can do. It is the same physical creation aspect of cooking that appeals to me so much.

daaaaaaaaaaaaaaaaating

I don't know if this has happened to any of the other ladies out there, but last week I was conned into another date by a boy who I tried to tell to stop dating me. It went something like this:
Me: I enjoy spending time with you, but I think it's better we just be friends.
Boy: Yes, definitely, I know and I agree with you, we are good friends, thus I want to get to know you better on that friendly level, and I'd like to do that by going on more dates with you.
Do you notice how he makes it sound like we are on the same side until the very end of his sentence? That con man. We had our third date this week, and it was actually really fun, as dates with this particular guy always are. I'm not saying I really like-like him yet (you know what I mean) but it was fun. I'm just sayin', I'll keep you posted.

School is getting stressful with finals and whatnot, everyone is feeling it I think. I always think it is some sort of cruel joke that the weather gets colder as school gets harder. As if we needed any more deterrents to going to class.

I stopped by an apartment in the ward recently to tell them about other romantic matters (not the one mentioned previously) and it felt really good to go tell someone about what I had been thinking about for weeks. Moreover, they told me to keep them posted, and to stop by whenever I feel like it. I forget sometimes that people do want to hear about my life, and that sometimes it is me putting up the barrier to communication, and not them.