On my mind

September 8, 2010 at 3:34 pm Leave a comment

here’s some things i am currently thinking about:

1) i have a problematic addiction to salt and vinegar flavored popchips.

do not try them.

seriously.

i don’t care if they’re neither fried nor baked, me finishing a bag in one sitting is bad no matter what they brag about. ugh.

2) this is one of the best books i’ve ever read. if there was one book i could mandate everyone to buy, it would be this:

really.

he writes about such a sensitive topic with such a refreshing and objective opinion. and rather than preach at people, he forces us to admit that there’s no such thing as staying out of the issues when it comes to commercial food production in this country. your money is a vote towards how you want your food produced and your environment treated. it’s no longer cool to shrug your shoulders and stay uninformed. READ IT. and then give it to everyone you know. this is not a hippie book asking for the world to stop eating animals, it is a discussion of the current state of food production. all it asks is that you think about it.

while you’re on that topic and already headed to the bookstore, you might as well pick up this beauty too. if there were two books i could make everyone buy, this would be the second:

i promise, both of these are not boring. they are written by beautiful writers and they know the power of making strong cases using anecdotes and well illustrated facts instead of dense statistics…. so yeah, go buy their other books too if you want some seriously good fiction reads.

moving on.

3) vegetarian chili is one of the most fun and delicious things to make:

how did i do it?

you’ll need:

half of an onion

3 carrots

3 stalks of celery

1 clove of garlic, minced

1 tablespoon of dried oregano

1/2 tablespoon of cumin

1 tablespoon of sea salt

1/2 tablespoon of chili powder

cayenne pepper, to taste

1/2 tablespoon of black pepper

3 jalapenos, seeded and diced

1 can of diced tomatoes

1 can of kidney beans

1 can of black beans

1 can of garbanzo beans (chick peas)

the process is so easy.

get yourself a nice big pot

heat up some oil

throw some onions in there

then some garlic

add oregano

add the jalapenos

salt it up

put in the carrots and celery

cook that all up for a little while (5 mins or so?) until things get kind of tender

then add your diced tomatoes — i like to add only about half the broth in the can

throw your chili powder in

and your cayenne and black pepper

and whatever else you got

add all the beans. yes all of them. beans make the consistency we all know and love.

now stew that up and let simmer on super low for as long as you can stand it (2 hours will be good)

by the end of its time it should have a lot less liquid going on in there and be more stew-y.

in previously made batches of chili i’ve also put in fake meat crumbles to mimic the traditional chili’s texture. i think other than adding a nice saltier component, its sort of unnecessary, but it’s an option nonetheless.

what is not debatable is that chili should always be enjoyed with plenty of shredded cheese (preferably a mexican cheese blend) and tofutti fake sour cream, which is BETTER than real sour cream. just shut up, trust me and try it.

4) these incredible thai ‘sky lanterns’ are honestly some of the most beautiful things i’ve ever seen.

they’re miniature hot air balloons that you can set free and watch fly slowly up into the sky.

(while you’re coughing at me, they’re listed as completely biodegradable and non-toxic in case any of them manage to escape)

they’re so pretty they make me want to cry. they also make me want to never forget them so that in 100 years when i get married, everyone can let them go into the night sky…..

and with that, i am off. happy wednesday.

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Entry filed under: Meals.

move your feet spicy pad thai stir fry

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“It’s an empowering idea. The entire goliath of the food industry is ultimately driven and determined by the choices we make as the waiter gets impatient for our order or in the practicalities and whimsies of what we load into our shopping carts or farmers’ market bags.” - Jonathan Safran Foer ..............................................................

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