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Archive for October, 2013

Halloween

I had the great pleasure of spending Halloween with my 3 year old goddaughter today. We had a grand time! Here was our day on Instagram:

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We started in the morning at Yellow Dog Bread Company. I ordered her a pumpkin hand pie and myself a chocolate croissant. She ended up eating the chocolate out of my croissant and I had the rest of everything.

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Our next stop was the NC Museum of Natural Sciences because I had heard they would have some Halloween activities going on. We didn’t see anything, but we did have fun with the dinosaurs. We also caught an Animals at Night program where we got to see a hedgehog, a black rat snake, a salamander, and a hissing cockroach (which she touched!).

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On our way back to the car we noticed that a few of the trees around the parking lot had amazing leaves, so we gathered a few. This is probably the best year for leaf color that I have seen in Raleigh in the 15 years I have been here.

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While she napped I decorated the front of the house for the night’s trick-or-treaters. The pumpkins were from a carving party we held over the weekend, and the ghost is a tablecloth hanging on a bird feeder.

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It is pumpkin week in our little home preschool, so today we carved a jack o’lantern and turned my roasted pumpkins into pie. (I used this recipe and it turned out great!)

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At night she joined the rest of the kids in my neighborhood for their annual hayride. The kids get on the trailer, ride for a bit, then get off and trick-or-treat around the neighborhood. It is a great way to make sure that the kids get to all of the houses in our little lake neighborhood without the small ones getting too tired.

After a little while her mom came to get her and I sent her off to her next adventure. Halloween with a 3 year old is fun!

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I think it is safe to say that there are more leftover cooked vegetables in my refrigerator right now than there have ever been before. Each recipe in the book serves 4-6 and we are only two. It might take me a lot longer to get through this cookbook than I thought, but that’s ok with me. I’m not going anywhere.

Friday night’s dinner was a variation on the Mixed Vegetables Italienne (just a pile of cooked veggies) called Vegetables Italienne with Poached Eggs: in a large pan cook stewed tomatoes, chopped zucchini, chopped green pepper, frozen peas, frozen corn, sliced carrots, diced potatoes, and diced onions. Season with salt, pepper and oregano (I used basil). The recipe called for a boullion cube, but I didn’t have one so I left it out. When the veggies cook down and get lovely crack 4 eggs into wells and cook till done. We both really enjoyed this meal, but there are a whole lot of leftovers.

Then tonight, because my brain couldn’t deal with leftover veggies, we had nachos instead.

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Back to the book tomorrow!

10 down, 656 to go.
(more about the Cooking the Book project)

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There were many skeptics about tonight’s dinner. The Pea-Shrimp Salad was by no means a guaranteed hit. I paired it with the Potato Chowder so we could be sure to have a good, warm starter in our bellies just in case the cold shrimp salad was a flop. Turns out I needn’t have worried.

Potato Chowder: cook chopped onion, celery, and carrot in butter until soft. Add diced potatoes then milk and water and bring to a boil. Season with salt, pepper, and parsley flakes (I was out).

Pea-Shrimp Salad: Cook shrimp, then cool and chop. Cook peas, then cool. Boil eggs, then cool and dice. Make a dressing with sour cream, mayonnaise, lemon juice, salt, dill (fresh would be best), pickle relish, green onion (I was out), and diced celery. Mix everything together. Serve in lettuce cups.

9 down, 657 to go.
(more about the Cooking the Book project)

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Some Birds

Today I had the opportunity to get outside with my camera. It was challenging for me to take photos of birds this summer because there were so many leaves and I couldn’t focus on any of them! Now that the leaves are falling I feel like I have more opportunities to both observe and photograph birds. It doesn’t hurt that it is prime migration season, either.

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A pair of Double Crested Cormorants seems to have taken up permanent residency at my lake. I see this male frequently, but the female is a bit more rare of a sight. I hope she’s nesting. I’d love to see some cormorant babies in the spring.

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This migrating warbler landed on a branch right above me and I managed to snap this fun photo of his yellow belly.

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Many thanks to this Carolina Wren for doing such a thorough job cleaning out my hammock! He didn’t even care that both I and my cat were outside watching him.

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This isn’t a great photo, but I was astonished to watch this Flicker stash an acorn in a pine tree. I wonder if he’ll come back for it, or if a squirrel will find it first.

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One of my favorite features of the cookbook is that every recipe in the Vegetable Main Dishes chapter has meat in it. Though this is a vegetable cookbook it is far from vegetarian. It also celebrates the contributions made by processed food, which is very different from how we usually eat at home.

Simple Cheese Sauce: heat a can of condensed cream of celery soup with some shredded cheddar cheese and milk until melted. Add paprika. We served it over simple steamed vegetables. Not amazingly delicious, but not bad either.

Lentils and Sausage: combine lentils, sliced onion, carrots, swiss chard, and some water. Boil, then simmer. Season with salt and a bay leaf. (This can be made ahead.) When almost soft add smoked sausage (I used kielbasa) and simmer until done. The book suggests slicing the sausage and placing it in rows on top of the lentils for serving, so we did. This was pretty good even though neither of us particularly like lentils.

7 down, 659 to go.
(more about the Cooking the Book project)

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Cooking: Parmesan Cauliflower

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It was a beautiful fall day at the lake. Our leaves don’t get quite as spectacularly colorful as they would in colder climates, but there is some pretty color out there nonetheless. I took a few minutes before church this morning to enjoy the sunrise and take some photos.

This evening I made a recipe from the cookbook to bring to a book discussion group. We talked about the Brothers Karamazov and ate a dinner that included my parmesan cauliflower.

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Parmesan cauliflower: boil a head of cauliflower florets (I used frozen) in some salted water then drain. Toss with browned butter. Cover with toasted breadcrumbs and parmesan cheese, then sprinkle on some paprika.

This recipe got rave reviews even from people who don’t usually prefer cauliflower. I enjoyed it, too.

5 down, 661 to go.
(more about the Cooking the Book project)

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Today I was going to heat up a couple of cans of baked beans to take to a neighborhood potluck when, on a whim, I checked the book to see if it had any baked beans recipes. It did not disappoint. The concept of doctoring a can of ready-made baked beans isn’t new to me, but it doesn’t come naturally either. However, the editors of Farm Journal reassured me that this is a perfectly normal thing:

Although most country cupboards hold a few cans of dried beans, baked, you almost never eat baked beans that taste alike even in the same neighborhood. That’s because most women open the cans and add their own special touches.

And now I am one of those women. I even changed the recipe up a bit to fit ingredients I already had.

Pork and Beans Quickie: cook minced onion in some bacon drippings, add to two cans of baked beans. Stir in some ketchup (I also added hot sauce), corn syrup (I used maple syrup), and dry mustard. Cook 30 minutes until bubbly.

4 down, 662 to go.
(more about the Cooking the Book project)

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A few months ago I read a blog post that revolutionized the way I plan dinner: Anatomy of the French Four Course Meal. Eating this way has dramatically increased both the amount of vegetables we eat and the frequency with which we eat at home. Having a separate vegetable course at the beginning of the meal allows me to get more creative with veggies and makes meals much easier to plan. I don’t remember how I was doing it before, but I think it was the hard way.

Today I cooked two recipes out of America’s Best Vegetable Recipes. One was a big hit. The other wasn’t.

For our appetizer I prepared Spanish Green Beans. This was delicious. Onions, bell peppers, and tomatoes are sautéed together while green beans (I used frozen) simmer in salted water. A sauce is created in the tomato mixture by adding flour and butter. Then the beans are tossed in and the whole thing is baked for about 10 minutes.

I chose the Speedy Squash au Gratin recipe to use up some leftover spaghetti squash. Chop an onion and cook it and the leftover squash together in a pan. Melt some butter and toast some croutons (I used panko breadcrumbs) in a separate pan. Top the squash with the croutons and some cheese.

This didn’t work as well as I had hoped. The cheese seemed like an afterthought and didn’t really work on top of the otherwise tasty squash mixture. If you want a real winner of a squash au gratin recipe I recommend this one: Spaghetti Squash au Gratin (be sure to add salt)

3 down, 663 to go
(more about the Cooking the Book project)

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Cooking the Book

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I recently read an inspiring article about some of today’s popular chefs and the cookbooks they have cooked through. It rekindled an old desire I’ve had to cook through a cookbook. So I’m giving it a try. Starting today I am making an effort to widen my vegetable repertoire by cooking through a book that has been on my shelf my whole life: America’s Best Vegetable Recipes by the food editors of Farm Journal. This book was published in 1970 and is delightfully dated, but it contains loads of different vegetable recipes.

Tonight to kick off the project we prepared the first veggie in the book: artichokes. We just steamed them, dipped the leaves in butter, and ate their fleshy hearts.

1 down, 665 to go.

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Today I am going to post a lengthy transcript from a podcast by Fr. Evan Armatas of St Spyridon Greek Orthodox Church in Loveland, Colorado. This is an excerpt from his Introduction to Mark (starting around minute 26) that particularly struck me. I transcribed it myself and left out some of his side commentary that I felt detracted from the main point. Skipped portions are indicated by ellipses. Audience comments are indicated in parentheses. I have tried to preserve Fr. Evan’s speaking style and have made only minor changes for clarity.

You can listen to the whole lecture, as well as his study (so far) of the Gospel of Mark, at Ancient Faith Radio.

 

Is it fair to say that at the time that Matthew, Mark, Luke, and John were writing that there are others who are writing life stories of Jesus? Yes. Why didn’t we accept them? (They didn’t have the intimate knowledge that these four did.) Some would say that they didn’t have the intimate knowledge. (They weren’t in line with the oral tradition.) They weren’t in line with the oral tradition: very important. The oral tradition carries a huge amount of weight. It’s always standing there, and against it the Church is testing. Why else?

There’s lots of historical reasons why. I’ll give you some of them. Within those centers of Christianity in the early Church – Jerusalem, Antioch, Alexandria, Rome, eventually Constantinople – what books were being read? These four. The others weren’t. So in an outlying parish somewhere they might have been reading from other accounts, but when they really sat down they said, “you know, this hasn’t been the central message. In Jerusalem we haven’t been reading that book. And the community here in Jerusalem was pretty intimate with what happened.”

And then we have other champions, early writers like Clement, Irenaeus, Ignatius, and Polycarp. And who were they quoting? Who are they citing when they’re writing? … Matthew and Luke are being cited by ancient writers. They’re not citing, except maybe in derision or in confrontation, these others like the Gospel of Thomas. They’re citing those, but they’re citing them to refute them. So again, you have to understand who’s reading what. Well, the main churches are reading Matthew, Mark, Luke, and John. The main writers are citing these. The oral tradition is aware of what Matthew, Mark, Luke, and John are saying. In other words, what does Mark write from? The oral tradition. … Even the sociologists will tell you that oral history is powerful. It is fairly voracious. It is kept quite well.

Keep in mind that in every church you don’t have a Bible like you and I think we have. Rather what you probably have is fragments of books. You’ve got elements of the Prophets, elements of the Pentateuch, elements of the Psalms, elements of the Gospels. Remember when Paul writes and says, “read this letter that I sent you and then send it off to the Laodiceans, and then read the letter that I sent them” (ref. Col 4:16)? We don’t have that letter. … So they would have bits and pieces.

So the Church did what? Canonized it. It said here is the list of the 27. You get the festal encyclical of St Athanasius the Great that lists them. We’re talking in the 300s. These are the books. … So you’ve got all that time.

(Father, maybe now would be a good time to mention the so-called Lost Books of the Bible.)

Right, that’s what I’m saying. The Church is aware of those books. You know, when that whole thing came up recently with the Davinci Code, and everybody was freaking out, the Orthodox Church was yawning. What are you talking about? We already know about this book. We wrote all about it. We already dealt with it. Why is everybody so excited? I remember they interviewed an Orthodox monk about it and they were saying, “How come you don’t read from it? You should read from it.” And the monk said, “Well, you know about this book, but I don’t think it would be profitable to read from it.”

In other words, what we have tended to do in modern society is, against what Saint Paul says, say, “Oh, it’s all good. Try it all. There’s no filter. Let it all in. Let your kids watch PG13 movies, no problem. It’s not going to effect them.” And they Church says, “You’re kind of stupid, aren’t you?” Because you don’t want to watch PG13 movies with your kids. You don’t want them to read trashy novels. Because the formation of their souls, their minds, their hearts, their nous, will be malformed, and later on in life they’ll suffer because of it. Those of us who grew up with no filter already know this. And so the Church isn’t necessarily saying, “Don’t go read that. We’re not going to let you read that.” We just say, “Why would you read it? It’s not profitable. It’s not good for you. Now if you want to go read it, you’re going to go read it.” But we know of them, and we canonized only certain Gospels. (There are some really early stories about that. Writings where they said, “sure you can read that, but why would you want to?”) Exactly. We still say this. You can go read it, no one is going to stop you.

It’s like when you look at life and you say, “what’s the big deal about gambling?” Or, “why are you such a prude? Why wouldn’t you let your kids watch prime time tv? Let them wear a bikini.” Whatever it is. The Church in its worst case says to people, “No, you can’t do it.” That’s that rather restrictive church of the Middle Ages. The Orthodox Church didn’t take part in that. So we never had this idea that we should restrict peoples’ freedom. We’re about freedom.

I’m about to get scandalous. Some people say, “what about abortion, Father?” The Church is against abortion. We’re clear: we shouldn’t abort children. But the Church can’t force you. What are the two primary theological concepts that we talked about earlier? God’s love and man’s freedom. You can’t stop man’s freedom. If you try to, you end up with tyranny. And what do men do when they’re put under a tyrannical rule? They rebel. So they Church is clear on that. Same with your children. …

Rather what the Church has done has wooed humanity. Shown them. “Look at the nice playground we built. Look how clean and pretty it is. It’s got all the bells and whistles you’d ever want: it’s got joy, it’s got mercy, it’s got compassion.” We preach light, we don’t preach darkness. And therefore the Church has said, “you can read them, but we’re going to tell you where the light is. We know where the light is.”

That’s where the Church does its best work. There was a petition that was sent to all the clergy saying we should come out hard against gay marriage, we should come out hard against abortion. You know, during the political season. I said no, I’m not going to do it. And I was talking to one of my classmates and he said, “me either. I’m going to preach the light.” And that’s what the Church does at its best: we preach the light. When you preach the light people recognize it. … And we can preach the light when it comes to these alternative stories. We say, “you can read them, but we’re going to preach the light and we think you might be better off if you read those instead.” How does one learn to detect counterfeit money? You handle real money. …

The other thing that we have to say about these other books is what was the point of the Church back then, and what is the point today? Salvation. That’s it. Our job is to get you into the Kingdom. My job is to get in myself, and take as many of you as I can with me. That’s my job. We’re solely committed to preparing you for the event of your death so that you transition peacefully from this life into the next. So we don’t think in the Church like the world thinks. So in promoting a certain canon, the reason the monk said it wouldn’t be profitable is because the Church’s purpose is your salvation. We’re not playing games.

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