Watching a bewildering world from the middle of nowhere
In fact, Lily has gotten so at-home in the new house that she is rooting her way into the most important spot in the house — my computer chair. Never mind that I got two identical chairs, one for her and one for me. She wants my chair.
Quoi? Moi?
Evicted and grouchy
Update, 30 minutes later: She moved to her own chair.
It has taken time and patience for Lily to accept the new house as home. She’s known this place for a year from her cozy little trailer up the hill, but it’s always been associated with loud noises and strange traffic.
I’ve taken a bit of a vacation after the painters left three weeks ago. I needed the time off, and Lily needed the quiet time in the new house so that she could start seeing it as home. She has adapted, and I do believe she likes it. She’ll like it even better when I bring in the furniture, and more rugs.
But I do still have to paint the bathrooms and finish some woodwork. The floor that Lily is sitting on here, for example, has not yet had the finish applied.
These peaches came from eastern North Carolina. I bought them at a produce stand at Germanton.
California agriculture is so incredible that I don’t lightly make the claim that there are some things that grow better on the East Coast. But I do make that claim about two things: tomatoes and peaches. Southern tomatoes have to be homegrown to be really good, but I’ve never had a California tomato as good as a proper homegrown Southern tomato. As for peaches, they grow best in the sandy soils of eastern North and South Carolina and parts of Georgia.
I made a vegan version of peaches and cream by mixing peach preserves (homemade by neighbors earlier this week) with soy milk. The acid in the peaches caused the soy milk to thicken, making it as rich as cream.
Before the sauce went on
Guest Post by Anivid
Is it sauercraut ??
Is it beans ??
Is it rice ??
NOPE 😉
It’s hash brown …… sort of.
Hash Brown made of raw potatoes, which after grating is placed in a strainer, and rinsed thoroughly in lots of water until the outgoing water is free of cloudyness.
– and why is that ? – for extracting the starch which else would be responsible for the whole item clotting together in a kind of porridge 😉
Then the grated, washed potatoes are placed in a cloth, wrapped up tight and squeezed until the water is drained.
Next some parsley (or other tasty, healthy stuff like grated carrots*) is added – and the mix placed on a hot oiled frying pan.
Fried on both sides – or all over (stirred, not shaken 😉
Then we place some roasted champignons at the side – and fried eggs on top.
Voila – enjoy !!
* The root of plants being just like the egg of birds – it contains everything necessary for the whole individual to grow & unfold 😉
After the sumptuous meal we take a little chicory coffee for rounding off.
Signing out: Anivid, Southern France, Gastronomy & Culture.
The Huffington Post has an article today on the growing number of people living to be 100 years old. One of the reasons cited for this is “improved diet.”
I think it would have been more accurate to say “the possibility of improved diet.” The diet of the average American has decidedly not improved. The July 20 issue of the New Yorker trumps the Time magazine piece on why Southerners are so fat with a piece on why Americans are so fat. The position of the New Yorker piece seems to be that the obesity epidemic of the past few decades has primarily been caused by corporate influences — food engineering, corporate agriculture, corporate research on food’s addictive qualities, pushing larger portions, marketing, etc.
We can take advantage of brilliant new research on diet and health, we can take advantage of the availability of healthier foods, and we can cook the right stuff for ourselves at home. Or we can eat what television commercials tell us to eat and make certain corporations richer. That’s what it really boils down to.
Looking through the radio room railing to the living room fireplace
I’ve had a lot of doubts about the lack of contrast in my interior color scheme. The pine floors are lot like the rosy beige walls, the pine trim, the gray-pink marble, and even the almond Formica in the kitchen. I made the decision not to stain the wood and alter the natural colors, though, not out of an opposition to contrast, but rather out of a sense of honesty and humility in the materials used. Pine is pine. Formica is Formica. It would be dishonest, in my mind, for pine and Formica to try to pretend to be something they aren’t. Pine, like all children, is beautiful just the way it is.
So I was interested to find a piece in the Washington Post about a decorator — a Southerner, no less — who intentionally avoids color contrast.
I am reminded of advice I’ve given other people often enough: Just do what feels right to you and don’t be overly influenced by the opinions of others. Still, I am pleased to know that there are professorial decorators who agree that lack of contrast does not necessarily indicate a lack of imagination.
I am reminded of a time some years ago when a friend made fun of me for singing what he thought was a silly and obsolete old song, “My Funny Valentine.” Then he heard Matt Damon sing it in “The Talented Mr. Ripley.”
“See there,” I said. “Truly being cool is about knowing what to like before Matt Damon gives you permission to like it.”
I like my honest, unremittingly neutral colors.
Washington Post
It looks a fright, but there are couple of pounds or more of good garlic in there.
I had been waiting for a cool morning to harvest the garlic. It was a chore. It would be nice if one could just pull it up by the stalk, but the stalks were too dry and weak for that, and the roots too strong. So each bulb had to be excavated with a garden tool.
I planted the garlic in, I believe, late October. I pulled it in mid-July, so that’s almost nine months to grow. I was tempted to wash it and make it look like the Sonoma County fair, but I didn’t think getting it wet would help preserve it.
There will be something very garlicky for supper tonight, using the bulbs that fell apart while I was pulling them.
How the garlic looked in early May
The dough, kneaded and resting
Those of you who’ve been reading my scribblings here know that two tenets of my theory of cooking and health are that we should all eat like diabetics, even if we’re not; and that the elimination of simple carbs is the key to maintaining body weight.
The problem is, bread is probably my favorite food, and hot homemade bread is something I’d rather not imagine living without. So I’m always thinking about breads that are as easy as possible on the carbs and as low as possible on the glycemic index. That’s a short list of breads. But one such bread is whole-wheat chapati bread. It’s a dense, unraised flatbread. Google for recipes. I make it with King Arthur whole-wheat flour, water, and a bit of coconut oil. That’s right, not even any salt. For years I have noticed that unsalted bread can be much more interesting than bread with salt in it, with an eerily old-fashioned taste. I have no idea why. Anyway, like all wheat breads, the dough must be kneaded. Cook it well-floured on a dry griddle or pan.
Chapati bread goes exceptionally well with the curries of fresh summer vegetables that are my default supper this time of year.
Rolled and ready for griddling
Cook them hot so they blister and brown, but don’t let them smoke.
Chapati bread, curry of squash and peppers, and zingy peanut sauce
A vegan summer supper here in the sticks. The tofu, walnuts, and sesame dipping sauce mix amino acids from legumes, seeds, and nuts to boost the quality of the protein. I’m not a strict vegan, but I eat lots of vegan meals. Tofu is mighty tasty if you dip it in the right stuff.
The American Dietetic Association released a position paper this month on vegetarian and vegan diets. You have to be a member of the association to read the full report, but the abstract is available on their web site:
“It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. Well-planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood, and adolescence, and for athletes. A vegetarian diet is defined as one that does not include meat (including fowl) or seafood, or products containing those foods. This article reviews the current data related to key nutrients for vegetarians including protein, n-3 fatty acids, iron, zinc, iodine, calcium, and vitamins D and B-12. A vegetarian diet can meet current recommendations for all of these nutrients. In some cases, supplements or fortified foods can provide useful amounts of important nutrients. An evidence-based review showed that vegetarian diets can be nutritionally adequate in pregnancy and result in positive maternal and infant health outcomes. The results of an evidence-based review showed that a vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipoprotein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates. Features of a vegetarian diet that may reduce risk of chronic disease include lower intakes of saturated fat and cholesterol and higher intakes of fruits, vegetables, whole grains, nuts, soy products, fiber, and phytochemicals. The variability of dietary practices among vegetarians makes individual assessment of dietary adequacy essential. In addition to assessing dietary adequacy, food and nutrition professionals can also play key roles in educating vegetarians about sources of specific nutrients, food purchase and preparation, and dietary modifications to meet their needs.”
Behind the new defenses
My hens will soon be five months old, so they should start laying before long. I decided to go ahead and switch them to laying mash. Until now, they’ve been eating a Purina starter mash. I was delighted to find out that the roller mill at Walnut Cove, where I buy chicken feed, mixes their own laying mash. It looks like a good mix, because it has a calcium supplement and no animal byproducts.
I found one of my hens dead Saturday morning. She was inside the wire with no broken skin but with clear signs of neck trauma. I’ll never know what happened, but I think she probably was strangled by a raccoon that reached through the wire and caught her by surprise. I spent the day Saturday putting up 1/2-inch hardware cloth. I also doubled the electrical defenses and installed a higher-power, always-on fence charger. Poor chicken. The only good to come of it is that, with four hens, there’s more room in there. Given the quality, and the cost, of the chicken defenses required around here, I don’t think I’ll be able to build them a larger coop any time soon.
The Walnut Cove mill’s homemade layer mash
The Monitor Roller Mill at Walnut Cove. It’s an institution in these parts.
Inside the roller mill
