Well, it was discovered that there are five of us in my concepts and theories class that are not in the skills lab. We all have been having trouble keeping up with the teacher since he is constantly referencing things that the other students have worked on in skills lab. Then he would kind of skim over some things because of that. The other students and I all talked and we realized that we all walked out of the class more confused than when we walked in. This was brought to the attention of Chef Mattern and he talked with the teacher of the class and he is making some changes to how he approaches the class. Friday was much better. I'm sure part of it was that we were doing the chapter on eggs and breakfast foods, but I think part of it was that he didn't reference the skills lab quite so much.
We had our first quiz in that class. I whizzed through it. I think that all the reading and rereading I did really paid off. When we were reviewing right before the quiz, I actually seemed to be more comfortable with the material than some of the students who were in the lab. It was hard work, but I definitely feel that it paid off.
We also had our first quiz in pastry. I am confident in all my answers except one, and even with reviewing, I'm not sure whether my answer was correct. I guess I will see when I get it back on Monday.
I finished my first "research" paper for safety and sanitation. I put research in quotations because even though I did quite a bit of research, I have a hard time labeling a 3 page minimum paper *mine ended up being 6 with the references* a research paper. I suppose that is something in my own head, but research papers to me are much, MUCH longer than 3 pages. Thank you AP classes at Jackson High School. On the same note, we were split into groups for my concepts class and told about another "research" paper we are to do. There are four of us in the group and the paper has to be...wait for it...3-5 pages. Really. I mean, I'm not complaining, I just find it funny that we could each write less than a page for this project.
Balancing home life and schoolwork has been a bit of a challenge. This week I also worked a full day at Doing Dishes which gave Marc another full day of childcare duty. Harmony is doing fine but Layla is missing Mommy quite a bit. I'm sure we will all adjust, but we are just trying to rearrange housework and childcare duties to work for all members of the family. I'm pretty much studying every spare moment I have, which sometimes cuts out my nap time. I also feel like I am having to choose between exercising and schoolwork sometimes. It's all part of an entirely new routine in our family, but in the long run, I think it will pay off.
Sunday, January 31, 2010
Kreativ Blogger Awards
Cate at Budget Confessions honored me as one of her seven choices for a Kreativ Blogger award. I am humbled and touched.
In the spirit of the award, I'm revealing seven things about myself, and picking seven blogs to recognize.
1. I once contemplated going to culinary school and worked as an apprentice for seven months in a fine French restaurant, but decided it wasn't for me. I miss the creativity of the kitchen, not the 80 hour work weeks, low pay and lack of benefits. I have no regrets. I can at least say I tried my dream job out. Sometimes, the grass isn't always greener.
2. I've been dancing for years, and can do hustle, west coast swing and even the country two-step.
3. While working as a waitress there in high school, I was named a Friendly's employee of the month! Will modern science veganize the Fribble and the Reese's Pieces sundae in our time? I hope so.
4. I've been a blonde, red-head, and a brunette. I even streaked my hair with blue Manic Panic in high school. I'm back to my natural state: brunette.
5. I have a very loving, very non-vegetarian boyfriend, and I detest when other people say "My sweetheart learned about factory farming and never ate meat again. He's the perfect guy!" Who are these fairytale men? We've visited two farm animal sanctuaries, and he still orders meat every time we go out. Ah, the challenges of being in an inter-dietary relationship.
6. I have always lived in New Jersey. Please, world, we are not all like what you see on the Real Housewives of New Jersey or the Jersey Shore. When traveling around Europe, people would say, "We know New Jersey. We watch the Sopranos." Nooo! Although we can laugh at ourselves. In our last gubernatorial debate, the three candidates were asked, "Bruce Springsteen or Bon Jovi?" I answer as they all did, Bruce.
7. I lost a job once and it's one of the best things that ever happened. As a result, I'm so much more conscious with money, I met my boyfriend, and I now have a job in New York City and work with amazing people. But it was a dark, uncertain time when I went through it. If you have job struggles, have faith there is a light at the end of the tunnel.
In no particular order, here are my recipients.
. The Thrifty Chicks
. My Year Without Spending
. Budget Confessions
. Confessions of Young Woman
. Making Hay
. On Loving Animals
. Mad on a Gray Sea
The media, television in particular, projects a world overly concerned with pursuits of materialism and a vapid quest for a youthful appearance. Think everything from spoiled teens getting six figure Sweet Sixteens to Botoxed housewives who would look much better with the wrinkles than the Botox.
These bloggers give me hope. There are more important things to pursue and support....thriftiness, environmentalism, farmers, a better world for animals, travel, reading, wisdom, family, friends, and love. Would we all eat the same thing at a dinner party? Definitely not, but the conversation would be lively.
Friday, January 29, 2010
Adorable Stack of Surfer Dudes
Ok, we scooped another Sophie version that is even more fun! Take a look at this stack of cute surfer dudes! Sophie the Giraffe and 3 brightly colored sea animals to stack up on the surfboard. These fun animals also float, providing plenty of bath time fun and encouraging imaginative play. Their rounded shape makes them easy to grasp, handle and slide onto the pole. The surfboard-shaped base has two suction pads to stick it to the bathtub.Available in several retail stores. Price varies considerably!
Sophie in the Bath
Sophie the Giraffe is well known in "parents hood". Now there is a bath version. It is a floating, squirting toy for baby to play with in the bath. She squirts water when squeezed.Made from phthalate-free Vinyl .
You can find it in several retail locations, priced around US$15.
Eco-Giveaway Reminder: Enter to Participate Now!
You will be able to choose between a Jane Jeans for a girl or a Jack Jeans for a boy. Baby Star Organic Denin is made of soft pre-washed certified organic cotton with a unique green stitching. Available in sizes 6 months to 6 T. Beautiful, comfy and machine washable!Become Fan of Eco.Logical.Mom on Facebook by February 13, 2010, and be entered to win this fantastic prize!
The winner will be announced on February 14, 2010.
Good Luck!
Organic Denin provided by Baby Star
Thursday, January 28, 2010
Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce
Still on our quest to bring easy-to-make and healthy recipes with blueberries, we came across this delicious dessert: Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce. Yummy!Frozen Yogurt with Cinnamon-Spiked Blueberry Sauce
Servings: 4
- 1 (10 ounces) bag of frozen blueberries
- 2 tablespoons confectioners' sugar (we used honey!)
- 1 teaspoon ground cinnamon
- 2 cups vanilla frozen yogurt
Combine blueberries, confectioners' sugar and cinnamon in a medium saucepan and set pan over medium heat. Bring to a simmer. Simmer for 5 minutes, until sauce thickens. Fill dessert bowls with frozen yogurt and top with blueberry sauce.
Source: Recipe courtesy Robin Miller, 2007
Everlasting Button Bouquets
Button bouquets are so beautiful and classy! Intended to last a lifetime, these heirloom-quality blooms will remain beautiful for years after their soil-grown counterparts have shriveled and faded. Princess Lasertron assembles these floral delights by hand, from 100% wool felt, embellished with vintage buttons, jewelry and ribbons gathered from around the globe.From Princess Lasertron
Pasties for the Super Bowl
Well, that title is a double entendre if I ever saw one. And trust me when I say there's no stripper video here. LOL. This is a food blog so everyone settle down.
"Pasties" ALSO refers to the plural form of pasty, a delicious meat pie. And I can't think of a better snack for the Super Bowl. A pasty is basically a pot pie without the pot. They're hearty with lots of pastry and just about everyone loves them.
My first introduction to pasties was many years ago in Petoskey, Michigan; Mother bought them in a bakery on Mitchell Street called Lee Ann's, now Johan's. They're a staple up there, although one initially thinks of a British pub when one thinks of pasties.
The pasty arrived in Michigan's Upper Peninsula via Cornwall, England. When tin mining started going bad in England during the 1800's the Cornish miners immigrated to America hoping to earn their keep in newly developing mines. The pasty was originally made as lunch for miners who were unable to return to the surface to eat. The traditional recipe includes diced or sliced steak, finely sliced onion and potato. Other common ingredients included rutabaga and sometimes parsley. The use of any carrot in a Cornish pasty is frowned upon by purists.
Today, pasty contents vary. Common fillings include beef steak and stilton, chicken and ham, cheese and vegetable and even turkey and stuffing. Other speciality pasties include breakfast and vegetarian pasties. Pork and apple pasties are readily available in shops throughout Cornwall, with the ingredients including an apple flavoured sauce, mixed together throughout the pasty.
This recipe has been a hit every time I've served it. I discovered it in Sarah Leah Chase's Cold-Weather Cooking cookbook. She named them after a Scottish man named Jim Paterson who was working for her at the time. I think you'll really like the ingredients-sausage, leeks, shiitake mushrooms, apples (plus some Calvados!) and sage. I'm including the pastry recipe because it's lovely and flaky, but you can save time by just using ready made dough. Pillsbury's refrigerated rolled pie crusts work fine. Your pasty won't end up quite so cheesy, but there's some in the pasty filling anyway. These are also smaller than the traditional pasty, making it easier to serve as an appetizer or snack. They are traditionally eaten by hand, even the big ones. If I serve these for supper, I never can resist some fruit salsa with them. Try inventing your own pasty- it's easy.
One small note: you can make them ahead of time and refrigerate for several hours before baking.When you're ready to serve, brush on the egg wash and bake.
Paterson's Pasties
Adapted from Cold-Weather Cooking by Sarah Leah Chase
"Pasties" ALSO refers to the plural form of pasty, a delicious meat pie. And I can't think of a better snack for the Super Bowl. A pasty is basically a pot pie without the pot. They're hearty with lots of pastry and just about everyone loves them.
My first introduction to pasties was many years ago in Petoskey, Michigan; Mother bought them in a bakery on Mitchell Street called Lee Ann's, now Johan's. They're a staple up there, although one initially thinks of a British pub when one thinks of pasties.
The pasty arrived in Michigan's Upper Peninsula via Cornwall, England. When tin mining started going bad in England during the 1800's the Cornish miners immigrated to America hoping to earn their keep in newly developing mines. The pasty was originally made as lunch for miners who were unable to return to the surface to eat. The traditional recipe includes diced or sliced steak, finely sliced onion and potato. Other common ingredients included rutabaga and sometimes parsley. The use of any carrot in a Cornish pasty is frowned upon by purists.
Today, pasty contents vary. Common fillings include beef steak and stilton, chicken and ham, cheese and vegetable and even turkey and stuffing. Other speciality pasties include breakfast and vegetarian pasties. Pork and apple pasties are readily available in shops throughout Cornwall, with the ingredients including an apple flavoured sauce, mixed together throughout the pasty.
This recipe has been a hit every time I've served it. I discovered it in Sarah Leah Chase's Cold-Weather Cooking cookbook. She named them after a Scottish man named Jim Paterson who was working for her at the time. I think you'll really like the ingredients-sausage, leeks, shiitake mushrooms, apples (plus some Calvados!) and sage. I'm including the pastry recipe because it's lovely and flaky, but you can save time by just using ready made dough. Pillsbury's refrigerated rolled pie crusts work fine. Your pasty won't end up quite so cheesy, but there's some in the pasty filling anyway. These are also smaller than the traditional pasty, making it easier to serve as an appetizer or snack. They are traditionally eaten by hand, even the big ones. If I serve these for supper, I never can resist some fruit salsa with them. Try inventing your own pasty- it's easy.
One small note: you can make them ahead of time and refrigerate for several hours before baking.When you're ready to serve, brush on the egg wash and bake.
Paterson's Pasties
Adapted from Cold-Weather Cooking by Sarah Leah Chase
Ingredients:
Pastry:
3-1/2 cups all purpose flour
1-1/4 cups (2-1/2 sticks) unsalted butter, cold, cut into bits
2-1/2 cups shredded sharp Cheddar cheese
2 large eggs
pinch salt
Filling:
4 tablespoons (1/2 stick) unsalted butter
2 leeks, white and light green parts, rinsed well and minced
1/3 pound shiitake mushrooms, stems discarded, caps minced
12 ounces bulk pork sausage
3 tablespoons Calvados
2 apples, peeled, cored and diced
2 tablespoons chopped fresh sage or 1 teaspoon dried
3/4 cup shredded sharp Cheddar cheese
salt and freshly ground pepper to taste
Egg wash:
2 large eggs
2 tablespoons water
Method:
Prepare the pastry: Place all ingredients except eggs in a food processor. Process until the mixture resembles coarse crumbs. Add the eggs and process just until the dough comes together. Wrap in plastic wrap and refrigerate until ready to use.
Prepare the filling:
Melt the butter in a large skillet over medium-high heat. Stir in the leeks and mushrooms and sauté until softened, about 5 minutes.
Pastry:
3-1/2 cups all purpose flour
1-1/4 cups (2-1/2 sticks) unsalted butter, cold, cut into bits
2-1/2 cups shredded sharp Cheddar cheese
2 large eggs
pinch salt
Filling:
4 tablespoons (1/2 stick) unsalted butter
2 leeks, white and light green parts, rinsed well and minced
1/3 pound shiitake mushrooms, stems discarded, caps minced
12 ounces bulk pork sausage
3 tablespoons Calvados
2 apples, peeled, cored and diced
2 tablespoons chopped fresh sage or 1 teaspoon dried
3/4 cup shredded sharp Cheddar cheese
salt and freshly ground pepper to taste
Egg wash:
2 large eggs
2 tablespoons water
Method:
Prepare the pastry: Place all ingredients except eggs in a food processor. Process until the mixture resembles coarse crumbs. Add the eggs and process just until the dough comes together. Wrap in plastic wrap and refrigerate until ready to use.
Prepare the filling:
Melt the butter in a large skillet over medium-high heat. Stir in the leeks and mushrooms and sauté until softened, about 5 minutes.
Add the sausage and Calvados and cook, crumbling the sausage with the back of a spoon, until the sausage is cooked through, about 10-15 minutes.
Preheat oven to 375°. Line a baking pan with parchment paper.
Divide the pastry dough in half and roll out to 1/8 inch thick on a floured surface. At this point you can cut out any size circle you wish. I cut out 5-1/4 inch circles.
To make the pasties: Put a tablespoon or so of filling in upper half of the circle (keeping in mind the amount of filling you use will depend on the size circle you have cut).
and fold the dough over to form a half-circle.
Seal by pressing edges together with a fork.
Repeat with the remainder of your circles and transfer the pasties to your lined baking sheet.
Beat the eggs and water together and brush over each pastry.
Bake for 20-25 minutes or until golden brown.
Serve hot.
The pasties can be stored in the refrigerator for a few hours before baking.
Makes 2-4 dozen, depending on the size of your circles.
On Labels, Sarma Has it Right
I mentioned Sarma Melngailis' brilliant blog post, I'm Not a Vegetarian, briefly before, but wanted to devote a proper post to an important topic: absolutism, and how nearly impossible it is to achieve, even when trying.
When I started on a vegan path, I was not expecting to encounter a bullying force that brought me back to the fifth grade playground: the label police.
Who and who cannot call themself 'vegan' is a slippery slope. When you start factoring in vegan sugar, wine and beer, and clothes and other items you owned pre-vegan but don't want to give away, almost no one's going to be able to call themself a vegan. I have a down couch from IKEA I bought a decade ago for my first apartment. Am I not a vegan because I still sit on it?
Alicia Silverstone said of her husband, Christopher Jarecki, "He's a vegan who flirts with fish. Sometimes he gets naughty and has a little fish here or there." Some would start griping over "he's not really a vegan then but a pescatarian" and his intentions are misunderstood and dilutes the term. I love Alicia's friendly, accessible approach at promoting a vegan lifestyle, and the way she phrased it.
I consider myself a vegan who flirts with cheese, among other indulgences. I no longer want the weight of being the ambassador to veganism 24/7. If I want a piece of my dad's non-vegan birthday cake, a cookie at a picnic in the park, or other occasional treats, I don't feel like I owe anyone an explanation, nor do others. This is the vegan good life - not the vegan perfect life. Anyone's path is riddled with challenges, temptations and imperfections, as is mine. I still strive for and embrace the vegan life as much as possible.
One blog commenter on another site stated "Molly [Katzen, author of the Moosewood Cookbook]...said...she ate "vegan 95% of the time for 15 years." Well if she was eating dairy, beef, chicken and fish for the other 5%, then she wasn't vegan or vegetarian!" Note the exclamation point. I think 95% is pretty astounding! Exclamation point. Most people I know won't even consider a vegetarian option for a single meal! Exclamation point.
I read a fairly ludicrous post criticizing PETA's I Can't Believe It's Vegan site for listing products that are a mere 99.99% vegan. Much like people who tune in regularly to MTV's Jersey Shore, I thought, "Don't people have better things to do than waste energy on that?"
One reader, Brad, chimed in, and there are millions of Brads out there. "These comments are actually my greatest enemy in my attempt to be vegan...If there is a term for a person who avoids animal products as much as he can but doesn't look for trace ingredients or throw out the leather gloves he bought before he became vegan, let me know. For me, veganism (or whatever I am, you can have your word) is about working to minimize suffering by your lifestyle choices."
Brad is a smart man. The person who immediately took it upon themself to label Brad an omnivore and lecture him is not. I am so disheartened by the people the label police alienate. How can you tell people 'all or nothing'? Isn't this encouraging failure? People are hesitant to explore veganism for that very reason - because of restrictive rules they don't want to live up to. So eat mostly vegan, then.
Our society often roots for failure. Instead of celebrating the growing numbers of those identifying with the vegan lifestyle, purists want to jump on any slip anyone has. Food is emotional, and what's easy for you isn't easy for someone else. This is not a competition to out-vegan each other.
Rights movements have powers in numbers, and millions of people embracing a vegan and vegetarian lifestyle the best they can is more formidable a force to legislators and marketers than thousands of strict practicing vegans. So I'm standing up the the label fanatics once and for all. I'm with Sarma. Let's skip the labels, and rally on in our beautiful, if not flawed, journey.
When I started on a vegan path, I was not expecting to encounter a bullying force that brought me back to the fifth grade playground: the label police.
Who and who cannot call themself 'vegan' is a slippery slope. When you start factoring in vegan sugar, wine and beer, and clothes and other items you owned pre-vegan but don't want to give away, almost no one's going to be able to call themself a vegan. I have a down couch from IKEA I bought a decade ago for my first apartment. Am I not a vegan because I still sit on it?
Alicia Silverstone said of her husband, Christopher Jarecki, "He's a vegan who flirts with fish. Sometimes he gets naughty and has a little fish here or there." Some would start griping over "he's not really a vegan then but a pescatarian" and his intentions are misunderstood and dilutes the term. I love Alicia's friendly, accessible approach at promoting a vegan lifestyle, and the way she phrased it.
I consider myself a vegan who flirts with cheese, among other indulgences. I no longer want the weight of being the ambassador to veganism 24/7. If I want a piece of my dad's non-vegan birthday cake, a cookie at a picnic in the park, or other occasional treats, I don't feel like I owe anyone an explanation, nor do others. This is the vegan good life - not the vegan perfect life. Anyone's path is riddled with challenges, temptations and imperfections, as is mine. I still strive for and embrace the vegan life as much as possible.
One blog commenter on another site stated "Molly [Katzen, author of the Moosewood Cookbook]...said...she ate "vegan 95% of the time for 15 years." Well if she was eating dairy, beef, chicken and fish for the other 5%, then she wasn't vegan or vegetarian!" Note the exclamation point. I think 95% is pretty astounding! Exclamation point. Most people I know won't even consider a vegetarian option for a single meal! Exclamation point.
I read a fairly ludicrous post criticizing PETA's I Can't Believe It's Vegan site for listing products that are a mere 99.99% vegan. Much like people who tune in regularly to MTV's Jersey Shore, I thought, "Don't people have better things to do than waste energy on that?"
One reader, Brad, chimed in, and there are millions of Brads out there. "These comments are actually my greatest enemy in my attempt to be vegan...If there is a term for a person who avoids animal products as much as he can but doesn't look for trace ingredients or throw out the leather gloves he bought before he became vegan, let me know. For me, veganism (or whatever I am, you can have your word) is about working to minimize suffering by your lifestyle choices."
Brad is a smart man. The person who immediately took it upon themself to label Brad an omnivore and lecture him is not. I am so disheartened by the people the label police alienate. How can you tell people 'all or nothing'? Isn't this encouraging failure? People are hesitant to explore veganism for that very reason - because of restrictive rules they don't want to live up to. So eat mostly vegan, then.
Our society often roots for failure. Instead of celebrating the growing numbers of those identifying with the vegan lifestyle, purists want to jump on any slip anyone has. Food is emotional, and what's easy for you isn't easy for someone else. This is not a competition to out-vegan each other.
Rights movements have powers in numbers, and millions of people embracing a vegan and vegetarian lifestyle the best they can is more formidable a force to legislators and marketers than thousands of strict practicing vegans. So I'm standing up the the label fanatics once and for all. I'm with Sarma. Let's skip the labels, and rally on in our beautiful, if not flawed, journey.
Wednesday, January 27, 2010
Children's Books Recall
More than 200,000 "Big Rex and Friends" Cloth Books, made in China for St. Martin's Press, have been recalled due to high levels of lead in the red plastic dot sewn into the book .The recall, announced by the Consumer Product Safety Commission Jan. 8, involves cloth books with black and white striped borders with red dinosaurs on the covers. The words "Big Rex and Friends" are printed on the cover. ISBN 031249260X or 9780312492601 is printed on the back of the book. They were sold at Barnes & Noble, Toys "R" Us, Amazon, Borders and other bookstores and retailers nationwide from May 2004 through October 2009 for about $9.
Parents can get a full refund by contactin St. Martin’s Press at (800) 347-9411 or priddybooks.com/recall.
Sources: Macmillan and Daily Green
Mighty Blueberries
Blueberries are delicious, and have loads of powerful antioxidant and anti-inflammatory properties.Very versatile, they can be combined with cereal or yogurt for a great breakfast or snack. Blueberries can also play a lead role in desserts, such as tarts and berry salads or parfaits. Natural or frozen, make sure they are part of your family's diet!
Within the next couple of days we'll bring ideas to use blueberries in different meals along the day.
Here are a couple of recipes to enjoy for breakfast.
Blueberry Blast Smoothie
Servings: 1 (2 cups)
- 1/2 cup nonfat or 1 percent lowfat milk
- 1/2 cup non fat plain yogurt
- 1 cup frozen blueberries (unsweetened)
- 1 teaspoon honey
Put all ingredients into a blender and blend until smooth.
Blueberry Almond French Toast
Servings: 8
- Cooking spray
- 8 large eggs
- 8 large egg whites
- 2 cups of 1% lowfat milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/3 cup pure maple syrup
- 2 cups fresh blueberry
- 1/3 cup sliced almonds
- 2 tablespoons dark brown sugar
Spray a 9 by 13-inch baking pan with cooking spray. Arrange the bread in a single layer in the baking pan. Whisk together the eggs, egg whites, milk, vanilla, cinnamon and maple syrup. Pour the egg mixture over the bread in the pan, spreading it around so the liquid saturates the bread. Scatter the blueberries evenly on top and sprinkle with the almonds and brown sugar. Cover and refrigerate overnight.
Preheat the oven to 350 degrees F. Uncover the baking pan and bake for 40 to 50 minutes. Serve warm, cold or at room temperature.
Per Serving: Calories 270
Excellent source of Protein, Riboflavin, Iodine, Manganese, Selenium. Good source of Fiber, Vitamin K, Calcium, Iron, Magnesium, Phosphorus, Zinc
Source: 2005, Ellie Krieger, All rights reserved
Now At Starbucks:
Lucy's vegan cookies. I found packages of sugar and cinnamon varieties at a New York City store. Four cookies in a pouch, $1.50.
I often cringe walking by Starbucks. Why? Because they've made their disposable coffee culture trendy. Their shops are packed with people who could be using ceramic cups (they offer them, but few know that), and instead, forests are chopped down, and the plastic lids and stirrers will be in the landfill longer than you'll be alive. People are even trained to covet their disposable cups, asking when the 'red cups' will show up for the holidays.
However, I did want to support a vegan product release a major corporation - which is huge. I purchased the sugar cookies, and shared with my omnivore co-worker, who eats veg frequently. Her first reaction, "Hmm, tastes like Cap'n Crunch" and "it's not the worst thing I've ever had." She later admitted hating them. Dipped in my tea made at the office, they tasted somewhat better, but not much. I generally dislike gluten-free baked goods. I don't know why vegan and gluten-free need to be lumped together. Sorry Lucy's!
These Whole Foods vegan chocolate cookies are delicious, especially when heated for a few seconds in the microwave. But...
I spotted vegetable shortening (palm oil) in the ingredient list. According to the Center for Science in the Public Interest, "Vast plantations that grow oil palm trees have contributed to the destruction of the rainforest and wildlife of Southeast Asia. They are trying to get cookie manufacturers to stop using palm oil. Read their release.
In the James song, Five-0, Tim Booth sings, "Every answer found begs another question. The further you go, the less you know." I feel this way all the time with food and many other issues. I also think it proves a point that just because one isn't consuming animals or by-products, doesn't mean a diet can't bring harm to animals through deforestation or excessive food miles, and the palm oil is a perfect example. Guess where palm fruit oil is also? Lucy's cookies. It's also in the Earth Balance tub in my refrigerator.
I saw Alicia Silverstone doing a food demo on television for The Kind Diet, and when the interviewer asked what was in Earth Balance, she dipped her head sideways to read the label, since she couldn't name anything. Many of us just read labels for vegan, including myself. It can get overwhelming.
I can't help but think of Michael Pollan's quote, "Don't eat anything that your great-grandmother wouldn't recognize as food." I hope our great-grandmothers wouldn't recognize or have approved of eggs from chickens or milk from cows raised on factory farms, so that's not the solution. Read about the Darker Side of Dairy Farming.
I guess for vegan cookie time, I'll stick with Uncle Eddie's, and hope for the best.
I often cringe walking by Starbucks. Why? Because they've made their disposable coffee culture trendy. Their shops are packed with people who could be using ceramic cups (they offer them, but few know that), and instead, forests are chopped down, and the plastic lids and stirrers will be in the landfill longer than you'll be alive. People are even trained to covet their disposable cups, asking when the 'red cups' will show up for the holidays.
However, I did want to support a vegan product release a major corporation - which is huge. I purchased the sugar cookies, and shared with my omnivore co-worker, who eats veg frequently. Her first reaction, "Hmm, tastes like Cap'n Crunch" and "it's not the worst thing I've ever had." She later admitted hating them. Dipped in my tea made at the office, they tasted somewhat better, but not much. I generally dislike gluten-free baked goods. I don't know why vegan and gluten-free need to be lumped together. Sorry Lucy's!
These Whole Foods vegan chocolate cookies are delicious, especially when heated for a few seconds in the microwave. But...
I spotted vegetable shortening (palm oil) in the ingredient list. According to the Center for Science in the Public Interest, "Vast plantations that grow oil palm trees have contributed to the destruction of the rainforest and wildlife of Southeast Asia. They are trying to get cookie manufacturers to stop using palm oil. Read their release.
In the James song, Five-0, Tim Booth sings, "Every answer found begs another question. The further you go, the less you know." I feel this way all the time with food and many other issues. I also think it proves a point that just because one isn't consuming animals or by-products, doesn't mean a diet can't bring harm to animals through deforestation or excessive food miles, and the palm oil is a perfect example. Guess where palm fruit oil is also? Lucy's cookies. It's also in the Earth Balance tub in my refrigerator.
I saw Alicia Silverstone doing a food demo on television for The Kind Diet, and when the interviewer asked what was in Earth Balance, she dipped her head sideways to read the label, since she couldn't name anything. Many of us just read labels for vegan, including myself. It can get overwhelming.
I can't help but think of Michael Pollan's quote, "Don't eat anything that your great-grandmother wouldn't recognize as food." I hope our great-grandmothers wouldn't recognize or have approved of eggs from chickens or milk from cows raised on factory farms, so that's not the solution. Read about the Darker Side of Dairy Farming.
I guess for vegan cookie time, I'll stick with Uncle Eddie's, and hope for the best.
Tuesday, January 26, 2010
Eco-Friendly Lil' Shoes
So cute! These shoes are constructed from eco-friendly premium leather remnants, free of lead, antimony, arsenic, barium, cadmium, mercury, selenium and harmful amines. Their flat rubber soles provide durability and traction indoors and out.Simple Velcro closures keep shoes securely on feet. They are comfortable, flexible and very breathable.
From Pedoodles
Movie Ticket to Calorie Explosion
According to lab analyses from the Center for Science in the Public Interest, a medium popcorn and soda combo sold at movie theaters is equivalent to 1,610 calories and three days’ worth—60 grams—of saturated fat. The problem is not exactly the corn, but the coconut oil used to pop it, and the overwhelming amount of butter to flavor it, not to mention the excessive sodium.CSPI also took a look at the sodas and candies sold at the movies. A small non-diet soda ranges from 150 calories at Cinemark to 300 calories at Regal.
A 5-ounce bag of Twizzlers has 460 calories and 15 teaspoons of sugar. Chocolate candies like Butterfinger Minis, Raisinets, Sno-Caps, or M&M's have between 400 and 500 calories and at least a half day’s worth of saturated fat. An 8-ounce bag of Reese's Pieces provides 1,160 calories and 35 grams of saturated fat. It's like eating a 16-ounce T-bone steak plus a buttered baked potato.
Source: CSPI
Pies and Pâte à choux- Day 2
Today we finished up our pecan and lemon meringue pies, as well as our eclairs and profiteroles. My group was having some issues today so some things didn't come out as well as hoped. There are two other women in my group. One is about to graduate next semester and has been cooking in a restaurant setting for 10 years. The other...has not. Both are very nice people and I enjoy having conversation with both of them. Having conversation and cooking are two separate things, though.
I really hate drama. It makes me anxious and uncomfortable and it really can't look good to Chef, either. I, therefore, try to be either the peacemaker, or I walk away and try to avoid the situation all together. I washed pots alot, today. The less experienced woman (Let's call her Chef A), is having trouble measuring things accurately. She also doesn't listen very well when Chef CJ talks, and doesn't take initiative to do much of anything. She just kind of wanders around aimlessly, not even trying very hard to look busy. I, personally, have not had too many issues with her, but I try to be polite with everyone, even if they are driving me crazy. I chose, at the beginning of the day, to mediate the situation by asking her politely to do tasks that would not affect the overall success of the dish, but were still contributing. IE, "Chef A, would you mind melting this butter for me? I'm working on this right now, but we need this butter in the next step." Or, "Would you mind removing the beans from the pie shells, please? We are almost ready to fill them." She didn't mind doing these tasks.
At one point those kinds of things were mostly done, and she decided to go make the churros. I caught Chef B's eye and she just mumbled to let her do it and if she messed it up, we would go back and fix it later. I shrugged and let her go do her thing. The problem was that churro dough is extremely similar to the pate a choux dough and she had to do that three times yesterday before she was successful, and the third try she had Chef CJ walking her through it. Chef B and I continued to work on various items and at one point there was a moment where my project was finished and Chef B asked me to go check on Chef A. She was just pulling her dough off the stovetop and putting it into the mixer. It had huge white chunks of flour in it still and did not look like the correct consistency. Instead of criticizing her, I went to Chef CJ and asked her to come look at OUR dough and see if she thought it looked right. She asked, "What dough?" looked up, saw Chef A with the dough, and said, "Oh. I get it. I'll be right there." She came over and took over with Chef A.
Chef A and Chef B seem to butt heads, however. I'm not sure what it is exactly, but they just can't talk to each other without making each other mad. Chef A can't take criticism *or even helpful comments* from Chef B without getting angry. They just kind of snap at each other. At one point Chef B was making a comment to me about Chef A not listening and Chef A was standing right behind her and overheard. They got into a screaming match. Literally. I walked away to wash dishes.
The day continued in a downward spiral after that. Our lemon for the lemon meringue didn't set up and the crepe batter was not the right consistency and kept cooking like scrambled eggs. Both of those things were a result of mismeasurement by Chef A. The lemon was mixed yesterday before we realized the problem with measurement. Chef CJ took Chef B and I aside and said not to worry, that we weren't graded on final outcome, and that we were switching groups next week so just to hang on. I guess both Chef A and B had gone separately to Chef CJ to complain about the other. Thankfully, I managed to stay out of it, as much as I possible could and told both that I don't like drama and I didn't really want to talk about it. Nicely.
For the most part, the food came out alright, though. A very kind chef from another group had extra crepe batter and let us use it to practice making correct crepes. Once I had correct batter, I was able to turn out my crepes quickly. Chef B had made a yummy cooked pear and strawberry mixture to use as a filling for our crepes and we used some ganache when we went to plate our items. That was another fun part. We are starting to plate our own food and make it look pretty. We get to use pretty much whatever we want to use from the kitchen and those options are extensive. She is giving us more time at the end of class to do this, so we even have time to make some of our own sauces and cooked garnishes.
In the end, we had pecan pie *with added chocolate pieces in the filling*, lemon meringue pie *kind of*, eclairs and profiteroles with a pastry cream filling and chocolate ganache, crepes, baklava, and churros *again, kind of. I didn't photograph these.*
Next week is cakes and icings. I'm most excited about making a chocolate angel food cake!
I really hate drama. It makes me anxious and uncomfortable and it really can't look good to Chef, either. I, therefore, try to be either the peacemaker, or I walk away and try to avoid the situation all together. I washed pots alot, today. The less experienced woman (Let's call her Chef A), is having trouble measuring things accurately. She also doesn't listen very well when Chef CJ talks, and doesn't take initiative to do much of anything. She just kind of wanders around aimlessly, not even trying very hard to look busy. I, personally, have not had too many issues with her, but I try to be polite with everyone, even if they are driving me crazy. I chose, at the beginning of the day, to mediate the situation by asking her politely to do tasks that would not affect the overall success of the dish, but were still contributing. IE, "Chef A, would you mind melting this butter for me? I'm working on this right now, but we need this butter in the next step." Or, "Would you mind removing the beans from the pie shells, please? We are almost ready to fill them." She didn't mind doing these tasks.
At one point those kinds of things were mostly done, and she decided to go make the churros. I caught Chef B's eye and she just mumbled to let her do it and if she messed it up, we would go back and fix it later. I shrugged and let her go do her thing. The problem was that churro dough is extremely similar to the pate a choux dough and she had to do that three times yesterday before she was successful, and the third try she had Chef CJ walking her through it. Chef B and I continued to work on various items and at one point there was a moment where my project was finished and Chef B asked me to go check on Chef A. She was just pulling her dough off the stovetop and putting it into the mixer. It had huge white chunks of flour in it still and did not look like the correct consistency. Instead of criticizing her, I went to Chef CJ and asked her to come look at OUR dough and see if she thought it looked right. She asked, "What dough?" looked up, saw Chef A with the dough, and said, "Oh. I get it. I'll be right there." She came over and took over with Chef A.
Chef A and Chef B seem to butt heads, however. I'm not sure what it is exactly, but they just can't talk to each other without making each other mad. Chef A can't take criticism *or even helpful comments* from Chef B without getting angry. They just kind of snap at each other. At one point Chef B was making a comment to me about Chef A not listening and Chef A was standing right behind her and overheard. They got into a screaming match. Literally. I walked away to wash dishes.
The day continued in a downward spiral after that. Our lemon for the lemon meringue didn't set up and the crepe batter was not the right consistency and kept cooking like scrambled eggs. Both of those things were a result of mismeasurement by Chef A. The lemon was mixed yesterday before we realized the problem with measurement. Chef CJ took Chef B and I aside and said not to worry, that we weren't graded on final outcome, and that we were switching groups next week so just to hang on. I guess both Chef A and B had gone separately to Chef CJ to complain about the other. Thankfully, I managed to stay out of it, as much as I possible could and told both that I don't like drama and I didn't really want to talk about it. Nicely.
For the most part, the food came out alright, though. A very kind chef from another group had extra crepe batter and let us use it to practice making correct crepes. Once I had correct batter, I was able to turn out my crepes quickly. Chef B had made a yummy cooked pear and strawberry mixture to use as a filling for our crepes and we used some ganache when we went to plate our items. That was another fun part. We are starting to plate our own food and make it look pretty. We get to use pretty much whatever we want to use from the kitchen and those options are extensive. She is giving us more time at the end of class to do this, so we even have time to make some of our own sauces and cooked garnishes.
In the end, we had pecan pie *with added chocolate pieces in the filling*, lemon meringue pie *kind of*, eclairs and profiteroles with a pastry cream filling and chocolate ganache, crepes, baklava, and churros *again, kind of. I didn't photograph these.*
Next week is cakes and icings. I'm most excited about making a chocolate angel food cake!
Pies and Pâte à choux
Pâte à choux is the dough that is used for eclairs, profiteroles, croquembouches, etc. We each got to make our own batch of this dough which we then piped into a pan of eclairs and a pan of profiteroles. I lead with this because while reading the chapter and the recipe for choux, I remembered a time in 8th grade foreign language class. Foreign language class was designed to give us a taste of German, French, and Spanish so we could decide which language we would like to take when we got to high school. We had a food day in class for each country where we would each bring in a food and we would just sit and eat the whole class period. Being the ambitious baker that I am, I decided to make eclairs.
I don't remember the process that I used to make the eclairs that day, but I do know that it was not the correct way. The actual pastry turned out alright...or so I thought. I made them the day before and went to fill them at six in the morning on food day. I believe I was going to fill them with vanilla pudding. They wouldn't hold the filling, they kept cracking, and even when I went to cut them open to just spread filling inside, they wouldn't work. I was in tears. We went to Apples and bought some from the bakery and food day was saved. I never tried to make them again. This is why I was so excited to be making eclairs yesterday. They turned out wonderfully.
Hopefully you aren't offended, but we do like to have a little fun in the class. Thankfully, Chef CJ has the same sense of humor I do and found this photo extremely amusing when I asked if it was allowed to be included in my final notebook.
We also made the dough and the fillings for small pecan and lemon meringue pies. We did not have the time or oven space to bake those off, though. We will be finishing those up today, as well as making crepes, baklava, ganache, the cream filling for the eclairs and profiteroles, and something else that I can't remember at the moment. I will write more after class today and let you know how everything turned out.
I don't remember the process that I used to make the eclairs that day, but I do know that it was not the correct way. The actual pastry turned out alright...or so I thought. I made them the day before and went to fill them at six in the morning on food day. I believe I was going to fill them with vanilla pudding. They wouldn't hold the filling, they kept cracking, and even when I went to cut them open to just spread filling inside, they wouldn't work. I was in tears. We went to Apples and bought some from the bakery and food day was saved. I never tried to make them again. This is why I was so excited to be making eclairs yesterday. They turned out wonderfully.
Hopefully you aren't offended, but we do like to have a little fun in the class. Thankfully, Chef CJ has the same sense of humor I do and found this photo extremely amusing when I asked if it was allowed to be included in my final notebook.
We also made the dough and the fillings for small pecan and lemon meringue pies. We did not have the time or oven space to bake those off, though. We will be finishing those up today, as well as making crepes, baklava, ganache, the cream filling for the eclairs and profiteroles, and something else that I can't remember at the moment. I will write more after class today and let you know how everything turned out.
Monday, January 25, 2010
Make Your Own Cardboard Shoji Screen
This is a fun project to develop with kids, and inspire their creative skills!It is definitely a step up to the usual craft work, but pushing the envelop a bit will result in a beautiful and fun room partition for the kids!
The tutorial will guide you step-by-step.
Click here for the tutorial
Condos and Crabmeat
Have I mentioned I live in a condominium? It was the first one built in the U.S. That's right: the first. We have the plaque to prove it. Not a co-op, those were around way earlier, but the first condo. And this is not one of those ghastly high rises which came later, worse luck, but a city block of several smallish, pastel-colored buildings on A1A, which means the ocean is right across the street. I've lived here a while and condo living (or any apartment living for that matter) is often dicey. My father's advice: don't make waves.
Normally, I don't. But..... it's all about a new fire alarm system the city says we have to install. I have no objections to complying with code but with who will do the installing. The Board chose an expensive company...costing nearly $60,000...and did not bother to look further. Appalled, we got another bid from a well-regarded company, $20,000 less for the same work. The Board refused to meet with them, discuss their references or consider their bid and informed us they had signed a contract with the other firm and that was that. Go away.
I really do hate arrogance.
So, the upstarts in Building A (that's us) made waves. We wrote letters; we asked for arbitration; we ignored the invoice; and we finally refused access to our apartments. Our entire building was on the same page. Which is nothing short of amazing. The end result? Threatening letters from Board attorneys (which we pay for) and finally a notice that the city would start fining us $500 for each day the work was not in progress. Request for arbitration is law but the Board informed us by registered letter we would have to pay all attorney fees and any fines while waiting for arbitration and ditto if we lost. Dicey indeed. It may well end up costing more than the savings we hoped for. It. Just. Ain't. Fair.
Most of us caved. Some did not, but they haven't a hope in hell of beating the system. It's gonna happen. Work has begun on the willing (I use the word loosely) apartments. There'll be stobe lights, klaxons, speaker systems telling you to get out! get out! and if this ever goes off in the night, just dial 911- forget the fire- because I will have had a heart attack. The equipment is 5 feet from the head of my bed.
Are you ready? I now have 4 fire alarm systems:
1. Was here when I moved in and will eventually be disconnected (I assume), though the detectors will not be removed.
2. Was installed by my home alarm company. More detectors, active.
3. Was added when the fire department came by and told us we needed to install some extra battery operated ones a few years ago. Still more active detectors.
4. The brand new one. Detectors galore.
What d'ya think? Overkill?
I need a drink.
And just what has this to do with Crabmeat? Not much, except I had company coming for dinner and had to work around installers, ladders, boxes of tools and coils of wire in the kitchen. It was a near thing, but I pulled it off.
My Deviled Crab was on the menu and it's a really old recipe; so old, I have no idea where I found it. Do you remember the funky clam shells we used to serve our crab dishes in? When I first started making this recipe, I used them. That's how old. Mine turned yellow and cracked so I finally got rid of them. It's an interesting combination of ingredients but the most important tip is to use really fresh crabmeat. And then haul out your old clamshells!
Stuffed Deviled Crab
Ingredients:
1 pound fresh crab, flaked
4 tablespoons lime juice
2 teaspoons onion pulp (I grate mine)
1 teaspoon freshly ground black pepper
In a skillet melt the butter and add the chopped onions, green pepper, tomato, the garlic and the parsley. Sauté until the vegetables are tender. Add the dry mustard, mace, basil, rum and breadcrumbs. Stir over low heat for a couple minutes.
Add the crab mixture to the stuffing and heat, stirring, for about 5 minutes. Remove from heat and pack into cleaned crab shells or individual ramekins. Sprinkle with a mixture of cracker crumbs and Parmesan cheese. Dot with butter and bake in a 350° oven until the top is browned and everything is heated through, 5-10 minutes.
Serves 6.
Normally, I don't. But..... it's all about a new fire alarm system the city says we have to install. I have no objections to complying with code but with who will do the installing. The Board chose an expensive company...costing nearly $60,000...and did not bother to look further. Appalled, we got another bid from a well-regarded company, $20,000 less for the same work. The Board refused to meet with them, discuss their references or consider their bid and informed us they had signed a contract with the other firm and that was that. Go away.
I really do hate arrogance.
So, the upstarts in Building A (that's us) made waves. We wrote letters; we asked for arbitration; we ignored the invoice; and we finally refused access to our apartments. Our entire building was on the same page. Which is nothing short of amazing. The end result? Threatening letters from Board attorneys (which we pay for) and finally a notice that the city would start fining us $500 for each day the work was not in progress. Request for arbitration is law but the Board informed us by registered letter we would have to pay all attorney fees and any fines while waiting for arbitration and ditto if we lost. Dicey indeed. It may well end up costing more than the savings we hoped for. It. Just. Ain't. Fair.
Most of us caved. Some did not, but they haven't a hope in hell of beating the system. It's gonna happen. Work has begun on the willing (I use the word loosely) apartments. There'll be stobe lights, klaxons, speaker systems telling you to get out! get out! and if this ever goes off in the night, just dial 911- forget the fire- because I will have had a heart attack. The equipment is 5 feet from the head of my bed.
Are you ready? I now have 4 fire alarm systems:
1. Was here when I moved in and will eventually be disconnected (I assume), though the detectors will not be removed.
2. Was installed by my home alarm company. More detectors, active.
3. Was added when the fire department came by and told us we needed to install some extra battery operated ones a few years ago. Still more active detectors.
4. The brand new one. Detectors galore.
What d'ya think? Overkill?
I need a drink.
And just what has this to do with Crabmeat? Not much, except I had company coming for dinner and had to work around installers, ladders, boxes of tools and coils of wire in the kitchen. It was a near thing, but I pulled it off.
My Deviled Crab was on the menu and it's a really old recipe; so old, I have no idea where I found it. Do you remember the funky clam shells we used to serve our crab dishes in? When I first started making this recipe, I used them. That's how old. Mine turned yellow and cracked so I finally got rid of them. It's an interesting combination of ingredients but the most important tip is to use really fresh crabmeat. And then haul out your old clamshells!
Stuffed Deviled Crab
1 pound fresh crab, flaked
4 tablespoons lime juice
2 teaspoons onion pulp (I grate mine)
1 teaspoon freshly ground black pepper
2 or 3 dashes Tobasco
Salt to taste
2 tablespoons butter
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1 small tomato, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Pinch dry mustard
Pinch mace
Pinch dried basil
2 tablespoons light rum
2 tablespoons fine breadcrumbs
Cracker crumbs
Salt to taste
2 tablespoons butter
2 tablespoons chopped onion
2 tablespoons chopped green pepper
1 small tomato, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
Pinch dry mustard
Pinch mace
Pinch dried basil
2 tablespoons light rum
2 tablespoons fine breadcrumbs
Cracker crumbs
Grated Parmesan cheese
Method:
In a bowl mix the flaked crabmeat, the lime juice, onion pulp, black pepper, Tobasco and salt to taste. Cover and refrigerate for a couple hours before serving.
Method:
In a bowl mix the flaked crabmeat, the lime juice, onion pulp, black pepper, Tobasco and salt to taste. Cover and refrigerate for a couple hours before serving.
In a skillet melt the butter and add the chopped onions, green pepper, tomato, the garlic and the parsley. Sauté until the vegetables are tender. Add the dry mustard, mace, basil, rum and breadcrumbs. Stir over low heat for a couple minutes.
Add the crab mixture to the stuffing and heat, stirring, for about 5 minutes. Remove from heat and pack into cleaned crab shells or individual ramekins. Sprinkle with a mixture of cracker crumbs and Parmesan cheese. Dot with butter and bake in a 350° oven until the top is browned and everything is heated through, 5-10 minutes.
Serves 6.
Eco-Giveaway: Baby Star Organic Denin
We are giving away a Baby Star Organic Denin. Woohooo!You will be able to choose between a Jane Jeans for a girl or a Jack Jeans for a boy. They are made of soft pre-washed certified organic cotton with a unique green stitching. Available in sizes 6 months to 6 T. Beautiful, comfy and machine washable!
Become Fan of Eco.Logical.Mom on Facebook by February 13, 2010, and be entered to win this fantastic prize!
The winner will be announced on February 14, 2010.
Good Luck!
Organic Denin provided by Baby Star
Sunday, January 24, 2010
Dinner and a Show
Where are these people headed behind the curtain of the posh Parker Meridian in New York City?
Here's a hint.
If you haven't guessed, it's the not-so-secret "secret" Burger Joint. This place is always packed with people catching a show at Radio City, tourists, and locals unwinding after work.
Vegetarians will find a cheeseburger (hold the burger). Sadly no veggie burgers. A bag of fries, $4, pickle, $1.50, and Coca-Cola, $2.50. Health food? No way. But that's not the point of coming here.
Kitschy posters and writing adorn the walls. Hey, here's one of my favorite food films! Ratatouille! Note the "Go veggie" writing on the left of it.
Fun for a night out to share fries, a soda or beer, and get married? Hmm, they'd have to start offering vegan burgers, soy cheese and non-dairy milkshakes.
On to the show. For my November birthday, I asked for a ticket for The Swell Season's concert at Radio City Music Hall. The day arrived!
Not bad seats for a change.
I'm usually in the last rows way up here. The Brooklyn Vegan was closer, with some amazing shots of Glen, Mar and the gang.
Glen Hansard can tell a story that will make you laugh and bring you to tears, sometimes at the same time. I love his howling vocals.
"I'm feeling so small, against that big sky tonight."
While Marketa Irglova's songs are like dreamy lullabies for the soul.
I'm so glad their music is part of the soundtrack of my life. I still find inspiration in Marketa's Oscar acceptance speech:
"It's just the proof that no matter how far out your dreams are, it's possible. And...fair play to those who dare to dream and don't give up. And this song was written from a perspective of hope, and hope at the end of the day connects us all, no matter how different we are."
The chorus of Falling Slowly reminds us: "Raise your hopeful voice you have a choice." Here's hoping we continue to foster a world of hope, for animals and all that is sacred to us, and that our dreams for a better world do come true.
Here's a hint.
If you haven't guessed, it's the not-so-secret "secret" Burger Joint. This place is always packed with people catching a show at Radio City, tourists, and locals unwinding after work.
Vegetarians will find a cheeseburger (hold the burger). Sadly no veggie burgers. A bag of fries, $4, pickle, $1.50, and Coca-Cola, $2.50. Health food? No way. But that's not the point of coming here.
Kitschy posters and writing adorn the walls. Hey, here's one of my favorite food films! Ratatouille! Note the "Go veggie" writing on the left of it.
Fun for a night out to share fries, a soda or beer, and get married? Hmm, they'd have to start offering vegan burgers, soy cheese and non-dairy milkshakes.
On to the show. For my November birthday, I asked for a ticket for The Swell Season's concert at Radio City Music Hall. The day arrived!
Not bad seats for a change.
I'm usually in the last rows way up here. The Brooklyn Vegan was closer, with some amazing shots of Glen, Mar and the gang.
Glen Hansard can tell a story that will make you laugh and bring you to tears, sometimes at the same time. I love his howling vocals.
"I'm feeling so small, against that big sky tonight."
While Marketa Irglova's songs are like dreamy lullabies for the soul.
I'm so glad their music is part of the soundtrack of my life. I still find inspiration in Marketa's Oscar acceptance speech:
"It's just the proof that no matter how far out your dreams are, it's possible. And...fair play to those who dare to dream and don't give up. And this song was written from a perspective of hope, and hope at the end of the day connects us all, no matter how different we are."
The chorus of Falling Slowly reminds us: "Raise your hopeful voice you have a choice." Here's hoping we continue to foster a world of hope, for animals and all that is sacred to us, and that our dreams for a better world do come true.
Subscribe to:
Posts (Atom)