The Reading Continues

Book # 17 of 2010 is...

The Call of Service: A Witness to Idealism

by Robert Coles

This book was inspiring and just down right interesting.  Especially right now, in my life.  In it, Robert Coles recalls his encounters with volunteers, young and old, who have given something of themselves to others.  From civil rights activists and charity workers, members of the Peace Corps and the military, volunteers in shelters and inner-city schools, Coles writes the testimonies of the satisfaction that comes with "something done, someone reached." He has been a "witness to idealism" and he has written about all he has seen and learned.  

Coles is a child psychiatrist and in 1961, he worked, at the behest of Federal Judge Wright, with the four black six-year-old girls who initiated school desegregation in New Orleans.  In one chapter, he describes the ordeal of six-year-old Tessie, who had to fight her way through angry, threatening mobs every day for months.  He describes how every morning he would sit with Tessie and her grandmother while they waited for the Federal Marshalls to arrive to escort her to school.  Tessie's grandmother would pray for her and while she would finish her breakfast she told her, "You see my child, you have to help the good Lord with His world!  He puts us here - and He calls us to help Him out.  You belong in that McDonogh School, and there will be a day when everyone knows that, even those poor folks - Lord I pray for them! - those poor, poor folks who are out there shouting their heads off at you.  You're one of the Lord's people;  He's put His Hand on you.  He's given a call to you, a call of service - in His name!"  Tessie later told Cole that service meant serving, and not only on behalf of those she knew and liked or wanted to like.  Service can mean an alliance with the Lord on behalf of people who are even mean or unfriendly.  "If I can help the Lord and do a good job, then it'll all be okay, and I won't be wasting my time.  The marshals say, 'Don't look at them, just walk with your head up high.'  My granny says God is looking too, and I should remember that it's a help to him to do this, to change those people's minds."

I too believe in a call of service.  As a teacher at an Alternative Ed high school, my days are filled with pregnant and scared teenage girls, gang members who are scared and lonely, abused and lost youth who have never met their fathers and are being raised by relatives.  This world is a broken and scary place, and it is up to us to take the time to get to know each other, to take an interest in one another, and to help each other heal as much as we can. 

Earlier this month, a group of teachers and myself had the first of many meetings with the head of the California State Department of Education - Charter Division in Sacramento.  It has been a long journey here.  Our "service" to the students of our school have landed us on the capitol's steps so to speak.  It is inspiring to see how far a group of teachers will go to insure an equal and equitable education for their students and I feel privileged to be serving with this group of amazing women.

"For of those to whom much has
been given, much is required."

-Luke 12:48, and quoted by John Kennedy

Using that Garden - A week of recipes

Saturday Dinner Menu
Okra Frittata
Green Salad with Creamy Tomatillo Dressing
Chips and Homemade Salsa

Frittata (I make this in a cast iron skillet, but you can use any skillet that is oven proof)
Olive oil for pan
8 eggs
1/2 cup milk
About 2 cups chopped okra
Salt & Pepper
Feta or other cheese

1.  Beat eggs and milk together, then pour into oiled skillet over medium heat.
2.  Promptly add vegetables and stir evenly into egg mixture.  Add cheese.  Cook on low without stirring until eggs are mostly set, then transfer to oven and broil 2-4 min., until lightly golden on top.  Cool to set before serving.

Creamy Tomatillo Salad Dressing
1 package of dry buttermilk Ranch dressing (made according to pkg directions)
2 tomatillos, chopped up
1/2 bunch of cilantro (just rinse and put in, stems and all) (I used the other half in the salsa)
Juice of 1 lime
1 can minced jalapenos
1 garlic clove

1.  Combine in food processor (or blender), and blend until smooth.  Store in refrigerator for up to 2 weeks.

Using that Garden - A week of recipes

Friday Dinner Menu
Hamburgers
Zucchini Casserole
Summer Salad (same recipe as Monday)

Zucchini Casserole
7 cups finely diced zucchini
1 cup EACH, chopped onion, celery, and carrot
1 cup sour cream
1 can cream of mushroom soup
1 stick butter (1/2 cup)
1 package chicken stuffing mix

1.  Parboil veggies.  Melt butter and toss with stuffing mix and seasoning packet.
2.  Mix soup and sour cream with drained veggies. 
3.  Place 1/2 of stuffing mix in bottom of 13x9 baking dish.  Spoon all of veggie mix over stuffing and top with remaining stuffing mix.
4.  Bake at 350 degrees for 30 min.

Using that Garden - A week of recipes

Thursday Dinner Menu
Tortellini with Pesto
Steamed Sweet Corn
Watermelon and Cantelope Salad

Pesto (Makes about 1 cup)
4 cups fresh basil leaves
1/2 cup olive oil
1/3 cup pine nuts (optional, but I add them)
2 garlic cloves
1/2 cup Parmesan cheese
1 tsp salt

1.  Combine first 4 ingredients in food processor (or blender).  Blend until paste forms, stopping often to add basil.  Add cheese and salt.  Blend until smooth.
2.  Add to hot, drained  pasta or can be made a day ahead and refrigerated. (I usually double this and save some pesto for other things.  It also freezes well.)

The Reading Continues

Book #16 of 2010 is...

There is no me without you

by Melissa Fay Greene

This story was SO POWERFUL and nothing like anything I have ever read.  This is the true story of how one woman, in the midst of her grief over losing her own child to AIDs, changed her world one orphan at a time.  She refused to turn any child away from her home and quickly she became a surragate mother to hundreds of orphans as Ethiopia raged with death during the HIV/AIDs crisis, leaving a whole generation parentless.  This book was evocative and stunning, depressing and uplifting as I learned about a crisis (genocide?) that has taken place in my lifetime (during years where I thought I was informed and politically minded!) and yet one that I was unaware of.  This book sparked passionate discussions around my dinner table as Matt and I wondered about and researched AIDs, Ethiopia's history and politics, and even Biblical history (Queen Sheba of Ethiopia visited King Solomon and claims to have had his son, the first in a line of Ethiopian kings who claim lineage to King David).  I learned more about Africa from reading this book then any African history course that I took in college. It sounds like a heavy book, but it is worth the investment!

The Reading Continues

Book #15 of 2010 is...

Common Sense

by Thomas Paine

I re-read this short book almost every year around the fourth of July because I find that nothing reminds me about what America stands for and what she has fought for as much as the words in this book.  Thomas Paine is one of my favorite writers from the American Revolution, second only to Jefferson.  He writes as if he is divinely inspired (I think he was) and his words hit home still as America struggles to redefine herself in this time of "change."  This book is only 59 pages and should be read by EVERY American.  I will let his words do the telling...

"It is not in numbers but in unity, that our great strength lies."

"Our knowledge is hourly improving.  Resolution is our inherent character, and courage hath never yet forsaken us.  Wherefore, what is it that we want?  Why is it that we hesitate?"

"But where say some is the King of America?  I'll tell you Friend, he reigns above...in America the LAW is king."

Speaking of inspiring Americans...

I know that this is a little belated, but Matt and I celebrated the 4th of July this year by visiting the Ronald Reagan Presidential Library.  It has been on our list of places to see for awhile now and it was an awesome day!  I have now seen all of the presidential libraries in CA (Nixon- Yorba Linda, Reagan- Simi Valley).  I want to try to visit ALL the presidential libraries before I die.  Is that weird?

Me and the "Great Communicator"

Reagan's Grave - A quote from Anne Frank's diary 

"I know in my heart that man is good.  That what is right will always eventually triumph and there is purpose and worth to each and every life."

Me and a piece of the Berlin Wall, the graffiti reads "Freedom."  What an amazing thing to see and touch.  We both put our hands on it and just had a moment of deep awareness of the pain and evil this wall was.

"Ideas are more powerful than guns.  We would not let our enemies have guns, why should we let them have ideas?"

-Joseph Stalin

"There are many people in the world who really don't understand, or say they don't, what is the great issue between the free world and the Communist world.  Let them come to Berlin."

-John F. Kennedy

I was inspired by this great American during his life.  He was the first President that I wrote a letter to (although not the last) and it was awesome to remember the love he had for freedom, and the courage he showed against the evil of his time.  "Peace through Strength" was his motto.  We need Presidents who will do what is RIGHT, come what may.

Using that Garden - A week of recipes

Wednesday Dinner Menu
Grilled Salmon
CousCous with Swiss Chard and Beans
Artichokes with Mayonnaise to dip

Cous Cous with Swiss Chard and Beans
Box of Cous Cous, make as directed on box (You can substitute white rice for cous cous)
1 lb. Swiss chard, center stems removed (You can substitute spinach or kale for the chard)
2 Tbsp olive oil
1 red onion, chopped
1 garlic clove, minced
2 Tbsp Apple Cider Vinegar
2 Tbsp fresh basil, chopped
1 Tbsp honey
1 tsp Dijon mustard
1 can white kidney beans, drained
Salt & Pepper

1.  In a large skillet bring Swiss chard and 1 inch water to a boil.  Cover and cook for 5 min.  Drain.  Place in serving bowl. 
2.  In same pan, heat oil and saute onion and garlic.  Add vinegar, basil, honey, mustard, beans, salt and pepper.
3.  Toss all together with chard in serving bowl and serve over prepared cous cous.

Using that Garden - A week of recipes

Tuesday Dinner Menu
Chinese Chicken Salad
Steamed Yellow Squash
Sliced Tomatoes with Feta (drizzle with Balsamic Vinegar)

Chinese Chicken Salad
1 head of cabbage, shredded
2 boneless, skinless chicken breasts (I used the leftovers from Monday's dinner), cooked and sliced
2 packages of original Top Ramen noodles, crush dry noodles, discard seasoning packets
olive oil
Rice Vinegar
Garlic salt
Salt and Pepper

1.  Combine cabbage, chicken and noodles.  Drizzle olive oil, vinegar and seasonings to taste.

Using that Garden - A week of recipes

Monday Dinner Menu
Potato and Green Bean Chicken (I used our Adirondack Blue Potatoes and our fresh green beans)
Summer Salad
Beer Bread

Potato and Green Bean Chicken
1 Tbsp olive oil
4 skinless, boneless chicken breast
1 cup chicken broth
1 Tbsp minced garlic
1/2 tsp fresh rosemary, chopped
1/2 tsp fresh thyme, chopped
2 large potatoes, cut into 1/2 inch pieces
2 cups fresh whole green beans
1/4 cup white wine
1 tsp lemon juice
2 Tbsp Dijon mustard

1.  Heat oil in skillet.  Add chicken and cook for 10 min. or until it's well browned on both sides.  Remove and set aside.  Increase heat to high.  Stir broth, wine, lemon juice, mustard, garlic, rosemary, thyme, potatoes, and green beans into skillet.  Heat to a boil and cook for 5 minutes.
2.  Return chicken to skillet and reduce heat to low.  Cover and cook for 12 min. or until everything is cooked through.

Summer Salad
2 tomatoes, chopped
2 Armenian cucumbers, sliced thin,
1 red onion, sliced thin
Italian dressing (I used Good Seasoning mix packets to make my own)

1.  Let the cucumbers and onion sit in the dressing for at least 1 hour prior to adding tomatoes and serving.

Beer Bread
3 cups flour (I use wheat flour)
3 Tbsp sugar
1 bottle beer (I use a stout beer like Hangar 24's Orange Wheat)

1.  Mix together and put into a buttered loaf pan.
2.  Bake at 350 degrees for 1 hour.

Using that Garden - A week of recipes

"One cannot

think well,

love well,

sleep well,

if one has not dined well."

-Virginia Woolf

(from A Room of One's Own)

I want to share how we have been using the bounty of our garden.  You have to get creative when you have such a lot of food that needs to get picked and used each week.  It has been so much fun to try to eat from our garden and to only have to buy things that we really can't make or grow ourselves.  I am going to try to post our menu and recipes each day this week.

Sunday Dinner Menu 
Summer Vegetable Pasta
Bruschetta and French Baguette
Watermelon

Summer Vegetable Pasta
1 lb. corkscrew pasta
1/4 cup olive oil
4 cloves garlic, finely chopped
1/2 cup Italian style breadcrumbs
3 zucchini (about 1 lb), thinly sliced
4 ears corn, kernels cut off
6 oz. Mozzarella cheese, shredded
Salt & Pepper
1/4 cup finely chopped fresh basil

1.  Cook pasta in salted boiling water.  Drain, reserving 1 cup of cooking water in the pot.
2.  In a small skillet heat 2 Tbsp olive oil, 2 cloves of garlic, and breadcrumbs.  Cook about 1 min. and remove from heat.
3.  In the pasta pot, heat the remaining 2 Tbsp olive oil.  Add the remaining garlic, cook.  Add the zucchini and cook until crisp-tender, about 5 min.  Stir in the corn, cooked pasta, and reserved pasta water.  Add 1 cup cheese, salt, pepper.  Toss.
4.  Stir in remaining cheese, basil. Sprinkle breadcrumb mixture on top of pasta. 

Bruschetta
4 tomatoes, cored and chopped
1/3 cup chopped fresh basil
Salt & Pepper
1 baguette (crusty French bread), sliced 1 inch thick
1 garlic clove, peeled and sliced in half
3 Tbsp olive oil

1.  Mix the tomatoes and basil together and season with salt and pepper.
2.  Place bread on baking sheet and broil in oven for 2-7 minutes, turning once.
3.  Rub garlic clove over one side of toasted bread and brush with olive oil.
4.  Drain the tomato-basil mixture and spoon it over each slice of bread.

The Garden - Full Bloom

"Who loves a garden

still his Eden keeps."

-A.B. Alcott

We have been so busy weeding, picking, canning, pickling, and EATING our garden.  What a wonderful endeavor this has been for our little family.  This has really been a lot of work this summer, but the truth is, we have had more fun doing this together.  Our garden...in pictures.

Basil and Dill

My flower garden!  Zinnias, Cosmos, Dahlias, and Bells of Ireland

Tomatoes and Sunflowers!  Corn in the background, and our owl (Nigel the Night Owl)'s box up high

Melons!  Canary, Cantelope, and Watermelons

Our cucumbers are growing UP this year as we tried trellising them.  This turned out to be a brilliant idea!  We have pickling cucumbers, regular burpless cucumbers, and Armenian cucumbers.

The trellising cucumbers and moonlight sunflowers.

Tomatoes!  First few rows are Ace tomatoes, then a row of yellow Lemon Boys, a row of Stuffer Tomatoes, and a row of Heirloom Cherekee Purple.

Our view from the back porch swing.

The Reading Continues

Book # 14 of 2010 is...

Stina - The Story of a Cook

by Herman Smith

This book was given to me by Judy Werner and it is an old treasure!  It is a book written by a man who remembers the cook of his childhood and tells her story as he remembers it.  Each chapter is filled with her recipes and they are old fashioned but delicious sounding.  I have made a few things from this book including a cucumber salad and herb garden eggs and I hope to try champagne watermelon and apple blossom ice cream among others.  This is a fun book because it is a story with a cookbook imbedded in it.  A beautiful story, wonderful recipes, and old time rememberances that paint vivid pictures of farm life that will never be again.

Getting Crafty - Vintage Kitchen Towels

I was inspired by these vintage kitchen towels to create a bridal shower gift for a friend.  One for each day of the week, add a few fun kitchen gadgets, throw everything into a basket and the gift is done!  It turned out to be a quick project and a great gift! 

7 towels with days of the week and edging embroidered - $45.00