Beautiful Food – December 2015

Beautiful food often comes in whole plates like this one: Brussel sprouts with orange marmalade glaze, potato skins (there butter melting inside…my husband only like the inside of the potato and I have always favored the skins; we’re a good match), roast, and a cranberry sweet potato bread.

Sometimes even when it is cold, I get hungry for a salad. This one had no lettuce at all! It was hearty meal of celery (complete with leaves), cucumbers, carrots, cranberries, and peanuts! I like the bright colors and the melding of flavors. This time of year I like cranberries in lots of dishes.

The last stir fry with CSA veggies included watermelon radish, turnips, sweet potatoes and a few Brussel sprouts. The green beans were some I’d put in the freezer; they thawed quickly when added to the stir fry. The different shapes appeal to me almost as much as the colors.

A more recent stir fry is just as colorful but everything is from the produce section of the grocery store. I like different colors of bell pepper and carrot chips roughly cut…and I am enjoying Brussel sprouts although I’m going to wait a bit before buying more.

Food that is brightly colored and tastes good….beautiful!

Happy Thanksgiving!

When Thanksgiving Day first started, it was a celebration of the abundance of food after the annual harvest. Now – the vast majority of people have ready access to plenty of food throughout the year and the day is a holiday that (hopefully) acts as a reminder to be thankful for that aspect of the modern world. I applaud the efforts of organizations the seek ways to make the availably of food true for everyone, going beyond the majority that it true today.

The holiday period from Thanksgiving through the New Year have been a time of overeating and weight gain. I’m starting with a strategy this year to avoid the weight gain: spread out the treats so that no particular day is ‘over the top.’ I started off my making my ‘new’ treat for this season based on the cranberry carrot cake recipe from VegKitchen on Tuesday and enjoying one piece each day as my morning snack. I substituted grated sweet potato for the carrots and processed an apple with its peeling for the applesauce….and didn’t make the icing at all. It is still yummy.

Thanksgiving is also a time of traditions – particularly food related. My husband does not like turkey so we’ve always had roast. We have pumpkin custard (not crust) as one of the desserts. Sometimes I can’t resist a pecan pie but I make a small one (about half the usual size…and skip the crust). One food tradition that faded away with my grandmother was kolaches (apricot) and raisin buns; no one in the family makes that kind of bread any more.

Enough about food….there is a lot we all have to be thankful for every day. Having a day set aside each year with the name ‘Thanksgiving’ is a good reminder to realize that more often…not let the busy-ness of life cause us to savor and appreciate the wonderful aspects of our lives.

Gleanings of the Week Ending November 21, 2015

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

Poland's Mysterious "Crooked Forest" Populated with 400 Bent Pine Trees – Trees are remarkably resilient. Whatever caused these trees to be bent near the base…and then continue growing upright…they are survivors!

Why do we still not know what’s inside the pyramids? – I usually notice stories about Ancient Egypt that come in on my newsfeeds but my awareness is even higher right now because of the Ancient Egypt course I am taking on Coursera.

6 Homemade Vegan Sauces and Condiments that are better than Store-bought – I’m trying the recipe for peanut sauce after I finish the store bought bottle I have in my refrigerator!

The digital revolution in higher education has already happened. No one noticed. – Another dimension of higher education not mentioned in this thoughtful piece is the continuing education that many post-career individuals seek. I recently looked at face to face classes offered in my area of Maryland and decided that the selection available from Coursera and other online providers was much greater (and the price was right too). Another case where the digital revolution in higher education has already happened.

Photography in the National Parks: Your Armchair Guide to Big Bend National Park – Part 2  - A continuation of an article I included in my October 31 gleanings….good info for planning a trip there.

Tangy and Tasty Fresh Cranberry Recipes – My ‘new’ recipe to try for Thanksgiving is the Cranberry-Carrot cake. I am not going to put icing on it….eat it more like muffins for Thanksgiving Day brunch. Don't forget Cranberry Orange Relish either! Wegmans recipe is here.

Move Over, Turkey: Meet the World’s Other Bald, Be-wattled Birds – Thinking of turkey this week….here are some other birds that have similar heads. They all look odd to me!

Field Drain Tile and the “Re-Eutrophication” of Lake Erie – Why the algal blooms have worsened in recent years after improving for the prior 15 years.

Elegant Greenhouse Photos Mimic the Ethereality of Oil Paintings – Hmm…the textured glass reminded me of a shower door. This might turn into a winter photography experiment!

Incan Mummy Genome Sequenced – The mitochondrial DNA analysis was the first completed and placed the boy in a very small subgroup – only 4 other known individuals. Other genetic analyses of the 500 year old mummy of a 7-year-old boy are ongoing.