I've kept this blog on a back burner for years now, never quite knowing what it should be. Recipes and cooking, while a passion, just weren't a great fit. But now that the political winds have shifted and we have our first Oompa Loompa as President, and a Republican-controlled Congress prepared to write over the will of the people, well, I think we have a winner.
I've been thinking quite a bit about who I am, how I'll react to the administration, and what I can do to fight so many fights that need fighting (without burning out). I am a woman, a feminist, an activist, smart, educated, informed, pro-choice, for birth control, for education, an atheist. I know that different people have different experiences, but that doesn't make those experiences any less valid or true than mine. I believe that Black Lives Matter, and we need to stop militarizing the police and stop systematically targeting people of color as criminals. I believe in indigenous people and their right to their lands and to sovereign government. I believe in protecting the planet, and am an environmentalist--fossil fuels are a dead-end fuel source that's killing the planet, climate change is a scientific fact, public lands belong in public hands. I believe in science.
In Republican terms, I'm a libtard traitor whore. That's great. I'll wear that title proudly, because it means I'm pissing off the right people. I am not a Republican. I do not believe in trickle-down economics, gerrymandering out those who disagree, that poor people aren't worthy of being treated with dignity and respect because they're lazy, that women who want to control over their reproductive systems are sluts, that women who are sexually assaulted or raped or abused were somehow asking for it or otherwise deserving of blame. I don't believe in "America First" when our planet is too small for that sort of small-mindedness. I'm not afraid of immigrants.
As far as how I'll fight and react, well, I think there's a place here for reaction and fighting. This gives me space to explain my beliefs, my positions, my reasons for those beliefs. Yes, I'll keep signal-boosting on Facebook and Twitter. Yes, I'll keep trolling the Republicans on Twitter through 140 character snarky comments. I'll keep monitoring Congress.gov and writing/emailing/calling my Congress critters to let them know where I stand. But we have to go further than that. I will march--for women, for science, for the release of Trump's tax returns, for Standing Rock and against the Keystone Pipeline and Dakota Access pipeline, for Planned Parenthood. I'm donating--the ACLU, Planned Parenthood, NARAL, Earth Justice, Freedom From Religion Foundation, and the local animal shelter for now, but more as I'm able. I'm voting in 2018 to clear the House, and to vote out the Republican Senators up for reelection--hopefully, in Wyoming, it's bye-bye Cheney and Barrasso, and a Democrat governor (current Governor Mead (R) maxes out term limits in 2018). I will campaign for whoever the opponent is, however I can: door knocking, phone banking, lawn signs, bumper stickers, etc. Desperate times call for action, big and small.
If I feel I'm burning out, I will reach out to my allies, to my friends, for support. Take a break if I need to. Travel. But I'm in this fight for the long haul. Welcome to Hippieland, bitches. We're in for a long ride.
Wednesday, January 25, 2017
Sunday, January 17, 2016
Soup! Potato, Cabbage, and Pork Products
With a few inches of fresh snow overnight, it's soup weather today. This is one of my favorite soups for the winter, and fairly flexible. There are lots of directions this soup can go, all delicious!
Ingredients:
4 tablespoons butter OR olive oil (or 2 tablespoons of each)
1 large (not red) onion, diced
6 cloves garlic, minced
4-5 carrots, peeled and chopped (circles or a dice)
8 russet potatoes, peeled and diced into roughly 1/2 inch chunks
1 head of green cabbage (about a pound), cored and sliced thin
2 pork chops (1/2 pound), boneless or bone removed, diced
1 ham steak (about 1/2 pound), diced
1 kielbasa sausage (about 3/4 pound), sliced
8 cups of chicken stock
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
pinch of dried thyme
pinch of caraway seeds
Directions:
I start by heating my butter and/or olive oil over low heat in a large stockpot or dutch oven. I used my LeCreuset bouillabaisse pot, which holds about 7 and a half quarts of yummy. While the butter melts, I dice my onions and mince my garlic and toss them into the pot when the butter is melted. Cover with the lid, and let the onions and garlic cook while you peel and chop the carrots. Add the carrots to the pot, stir, and cover to let them cook while you peel and dice the potatoes. Once the potatoes are ready, add them to the pot, stir, and cover. Chop up the cabbage and set it aside in a bowl. Now all of your veg are chopped and you can get on with the meat--I start with the fully-cooked meats to prevent cross-contamination from raw to cooked items. Add the fully-cooked meats to the cabbage and set aside; add the raw meat (pork chop and possibly ham) and spices to the pot and stir. Add in chicken stock, enough to cover everything by about an inch. Reduce the heat to low and let the soup simmer for about 30 minutes, until the potatoes are cooked through.
If you want a creamy, thick soup, you can puree some of the soup in a blender in batches or use an immersion blender to break up the potatoes and carrots to create a thick base before adding in the cabbage and cooked meats. If you like a broth-y soup, leave it as is, and add in the cabbage and cooked meats. Give the soup a stir to submerge the cabbage, cut the heat, and cover the soup, letting it stand for about 10 minutes for the heat to wilt the cabbage. Serve with crackers or crusty bread if you'd like.
Some notes: Feel free to use whatever type of cabbage you like. Napa cabbage, savoy cabbage, and plain ole' green cabbage all work well here. Red cabbage will give you a purple soup. Also, feel free to use whatever pork products you like--crisping up some bacon lardons, and using the bacon fat as a base is nice. Smoked pork chops are nice (I'd recommend skipping the ham so you're not eating a salt lick). Canadian bacon works instead of ham. Cooked and drained breakfast sausage, or cooked and drained chorizo are also good, but definitely pre-cook them to get the grease out. Not sure about the chicken stock?--Use pork stock, water + ham hock, veggie stock, or a ham/pork soup base + water. (A chicken soup base + water or stock in a box both work for chicken stock here also.)
Ingredients:
4 tablespoons butter OR olive oil (or 2 tablespoons of each)
1 large (not red) onion, diced
6 cloves garlic, minced
4-5 carrots, peeled and chopped (circles or a dice)
8 russet potatoes, peeled and diced into roughly 1/2 inch chunks
1 head of green cabbage (about a pound), cored and sliced thin
2 pork chops (1/2 pound), boneless or bone removed, diced
1 ham steak (about 1/2 pound), diced
1 kielbasa sausage (about 3/4 pound), sliced
8 cups of chicken stock
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon dried parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried rosemary
pinch of dried thyme
pinch of caraway seeds
Directions:
I start by heating my butter and/or olive oil over low heat in a large stockpot or dutch oven. I used my LeCreuset bouillabaisse pot, which holds about 7 and a half quarts of yummy. While the butter melts, I dice my onions and mince my garlic and toss them into the pot when the butter is melted. Cover with the lid, and let the onions and garlic cook while you peel and chop the carrots. Add the carrots to the pot, stir, and cover to let them cook while you peel and dice the potatoes. Once the potatoes are ready, add them to the pot, stir, and cover. Chop up the cabbage and set it aside in a bowl. Now all of your veg are chopped and you can get on with the meat--I start with the fully-cooked meats to prevent cross-contamination from raw to cooked items. Add the fully-cooked meats to the cabbage and set aside; add the raw meat (pork chop and possibly ham) and spices to the pot and stir. Add in chicken stock, enough to cover everything by about an inch. Reduce the heat to low and let the soup simmer for about 30 minutes, until the potatoes are cooked through.
If you want a creamy, thick soup, you can puree some of the soup in a blender in batches or use an immersion blender to break up the potatoes and carrots to create a thick base before adding in the cabbage and cooked meats. If you like a broth-y soup, leave it as is, and add in the cabbage and cooked meats. Give the soup a stir to submerge the cabbage, cut the heat, and cover the soup, letting it stand for about 10 minutes for the heat to wilt the cabbage. Serve with crackers or crusty bread if you'd like.
Some notes: Feel free to use whatever type of cabbage you like. Napa cabbage, savoy cabbage, and plain ole' green cabbage all work well here. Red cabbage will give you a purple soup. Also, feel free to use whatever pork products you like--crisping up some bacon lardons, and using the bacon fat as a base is nice. Smoked pork chops are nice (I'd recommend skipping the ham so you're not eating a salt lick). Canadian bacon works instead of ham. Cooked and drained breakfast sausage, or cooked and drained chorizo are also good, but definitely pre-cook them to get the grease out. Not sure about the chicken stock?--Use pork stock, water + ham hock, veggie stock, or a ham/pork soup base + water. (A chicken soup base + water or stock in a box both work for chicken stock here also.)
Saturday, January 2, 2016
Risotto!
Risotto is one of my favorite foods, and with a TON of leftovers from New Year's Eve/Day, it's a good way to use up extra ingredients. With leftover shrimp that had been steamed in Old Bay and Caprese salad skewers, time was running out to re-imagine these items or to eat them as is. Enter the arborio rice to turn everything into a cohesive risotto.
Ingredients:
1 cup arborio rice
4 tablespoons olive oil, divided
4 cloves garlic, minced
2 pints cherry tomatoes, sliced in half
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon dried oregano
8 ounces fresh mozzarella balls (bite size)
4 cups chicken stock or broth
1/2 pound of cooked shrimp, no shells, no tail, de-veined
1 tablespoon balsamic vinegar
Instructions:
Line a rimmed cookie sheet with foil. Toss the tomatoes on the sheet, and drizzle them with 2 tablespoons of the olive oil, herbs, and salt. Pop into a 375 degree F oven for approximately 30 minutes, until the tomatoes have shriveled. Meanwhile, heat the remaining 2 tablespoons of olive oil in a deep saucepan over medium heat. Add in the arborio rice and stir until the rice is shimmery with oil. Add the garlic and stir, then add 1 cup of chicken stock, stirring until almost all of the liquid is absorbed. Add in another cup of stock, and repeat--stirring until almost all of the stock is absorbed and repeating. When almost all of the liquid is absorbed and you're out of stock, grab the tomatoes and stir them in. Add in the mozzarella and stir--it'll start to get melty and stringy. Add in the shrimp and stir to heat them through. Before serving, drizzle on the balsamic vinegar. Devour.
Ingredients:
1 cup arborio rice
4 tablespoons olive oil, divided
4 cloves garlic, minced
2 pints cherry tomatoes, sliced in half
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon kosher salt
1/2 teaspoon dried oregano
8 ounces fresh mozzarella balls (bite size)
4 cups chicken stock or broth
1/2 pound of cooked shrimp, no shells, no tail, de-veined
1 tablespoon balsamic vinegar
Instructions:
Line a rimmed cookie sheet with foil. Toss the tomatoes on the sheet, and drizzle them with 2 tablespoons of the olive oil, herbs, and salt. Pop into a 375 degree F oven for approximately 30 minutes, until the tomatoes have shriveled. Meanwhile, heat the remaining 2 tablespoons of olive oil in a deep saucepan over medium heat. Add in the arborio rice and stir until the rice is shimmery with oil. Add the garlic and stir, then add 1 cup of chicken stock, stirring until almost all of the liquid is absorbed. Add in another cup of stock, and repeat--stirring until almost all of the stock is absorbed and repeating. When almost all of the liquid is absorbed and you're out of stock, grab the tomatoes and stir them in. Add in the mozzarella and stir--it'll start to get melty and stringy. Add in the shrimp and stir to heat them through. Before serving, drizzle on the balsamic vinegar. Devour.
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