ToT: Current Events

So . . . today's Together on Tuesday topics is either a wild card or your thoughts on some current events . . . namely, the Aurora, CO shootings and the Chick-fil-A drama around anti-gay marriage comments and contributions. I have a wild card formulating, but it seems kind of shallow to write about clothes--even ethically-sourced clothes--with these subjects on the table. Good grief, the whole point about this blog is how to impact and respond to society in a way that promotes justice, mercy, and humility. Plus, I'm a social worker. People usually do NOT want to hear me speak on this type of topic. I often have a lot to say, and in these cases, much of what I think, feel, and believe has already been said by others elsewhere. So, I am going to tackle both topics with the same principle in mind.

There are real people involved in these issues.

ToT: Laundry List

If you haven't noticed, my fellow Together on Tuesday bloggers are pretty busy. There have been vacations, moves, babies on the way, and just craziness in life. I have been enjoying my Monday evening blogging pomodoro as part of the rhythm of my week, and I'm pretty proud of that--though there will be some hiatus in the future. (Yep, I blog for Tuesdays on Monday. Sue me.) Anywho, in deference to playing catch-up, and with regards to the great Carla Morgan (from whom I stole the idea), I give you the Laundry List.

(Which, as we discussed on Carla's private blog, doesn't make much sense. Who lists their laundry? Then I remembered I did list my laundry . . . when Hotel Tsentralnaya washed and ironed ALL my clothes--underwear and socks too--on a visit to Kirov, Russia. So that's what a real laundry list is.)

Feeding your Veg-Head

This week, Together on Tuesday is a free-for-all. I had all kinds of lofty ideas in mind, but instead of pontificating, I thought I might continue last week's theme and offer some actual, practical help.

The hardest part of being a vegetarian for the last decade, and now being dairy-free and gluten-free, is most definitely the stress it brings to the people I love. Everyone is afraid to cook for me, despite my best efforts to be as accommodating and low-maintenance as I can. I am FINE to eat salad while others eat steak. I am not belligerent about my food choices, I try to be discreet. I've managed eating vegetarian in Russia plenty of times (though it's easiest during Lent). It's tough at work lunches or similar events when I am trying to graciously eat as much as I can but the food is truly limited, but I never, ever want my choices to be stress for someone else. Even my wonderful mother said she just got used to cooking for me as a vegetarian, and these new restrictions can trip her up.

The thing is, it's really not that hard . . . once you get into a new line of thinking. That's the hard part. So, in the interest of accommodation and collaboration, I give you, in no particular order, the Top Ten Ways to Feed the Vegetarian (Vegan, Dairy-Free, or Gluten-Free) in Your Life.

ToT on Wednesday: FOOD

So I'm late. It happens.

And the crazy part is the subject is food, one of my favorite things in the world! There is SO much I could write about from a Just Living perspective . . . I have posts started on why I'm a vegetarian, ethical food choices, all kinds of good stuff. And we are going through another food shake-up around here, thanks to little guy. Turns out his little body doesn't like cow milk--or rather the proteins in it (casein and whey)--or gluten, a protein found in wheat, barley, and a few other grains. He doesn't have a full-on allergy, but he does have a sensitivity. If mama eats either of those items, we see skin reactions, runny nose, and a fun assortment of digestive issues in our little fella. As it turns out, theory goes if baby has a sensitivity, mama likely does too, just undetected since I've gotten used to the effects. So no dairy or gluten for me! It's been challenging, but kinda fun because it's forced some creativity. And honestly, I feel better without it.

This started a whole host of obsessive research about food, how we eat now, how we ate historically, what has changed about the food itself, what do we really need to be healthy. I've found some enlightening stuff and a few crazies. I had been toying with the idea of being vegan for awhile, for a lot of reasons. (Mark Bittman, for one, has lots of info, and while you can read about dairy in particular here, the information applies to lots of factory farmed foods.) As it stands, I am semi-vegan--I am mostly vegan, but I am OK with eating some animal products here and there. For me, that includes honey, eggs (we get ours via Green Bean Delivery from a pastured farm in northern Indiana), and occasional fish (though fishing practices make me cringe, that is a project for another day). We also eat a good amount of organic food, though we are not psycho about it or anything. And we are working on cutting sugar around here, too. It is fun to eat, but it is kind of the devil.

So . . . I wanted to share a favorite recipe with you, at the request of my Together on Tuesday friends. And I wanted it to be something that fits the criteria above. That ruled out some of my favorite cakes, cookies, and tarts, as well as some gooey, cheesy dishes. But it leaves one of my all-time favorites that I've been making for nearly a decade, and one of my most-requested recipes: straight-up, plan and simple hummus.

Hummus

1 16 oz can garbanzos, rinsed (or about 1 1/2 cups cooked garbanzos, which is even better. BPA-free cans suggested if you go the canned route.)

2 cloves garlic

Juice of 1 lemon, or about 3 Tbsp

3 Tbsp Tahini (sesame paste)

3 tsp cumin powder, toasted

Olive Oil

Freshly ground black pepper

Sea salt 

Garnish with paprika, chopped parsley, tomatoes, kalmata olives

Toast cumin in a dry pan until scent is strong and set aside.

Crush garlic and saute in olive oil until cooked through

Add garbanzos, tahini, garlic with oil, some salt, cumin, a couple Tbsp of water, and about half the lemon juice into a food processor. Gradually stream in some olive oil and water as you process until smooth. 

(If using a blender, add liquids first and add garbanzos gradually.)

Adjust consistency by adding olive oil or water a bit at a time. 

Spread into a serving dish and drizzle with olive oil, lemon, salt, and pepper,

Extra yummy if you let it stand a day and then garnish as above. I always serve it with veggies, and pita is another popular choice.

Nothing fancy, but it's a staple around here, and it's one of my comfort foods. I hope you like it!

Check out the other Together on Tuesday bloggers, listed to the right, for more favorites.

Wednesday Wisdom: Independence Day

"Every difference of opinion is not a difference of principle."

--Thomas Jefferson

ToT: Guilty Pleasures

I am not much of a movie person, and I'm not quite sure why. They are so long . . . and I am so tired . . . I would rather just sleep in my bed. My poor husband loves movies, and especially going to movies, and I don't like paying too much for something that is just ok and listening to other people's popcorn noise. Plus it's an expensive nap.