Bergenfield, or Mexico?

If you haven't caught the charming film Ratatouille, I recommend checking it out on DVD. It's about the great love of food, and the inspiring notion that "anyone can cook." My favorite scene is when the jaded food critic Anton Ego takes his first bite of ratatouille, and it instantly transports him to his youth, when the dish brought such comfort to him on a dark, dispiriting day. Just a bite of food has the power to bring you back to another place and time, and can nourish the body and the soul.

When I walked into La Batalla, I felt like I was back in Mexico, which I have such fond memories of and am very saddened by the swine flu pandemic and drug violence troubles that so burden our Southern neighbor.

A quaint atmosphere greeted me, as did very friendly service. Note the cloth (not paper) napkins. Fifty extra points! There weren't a lot of obvious vegan choices on the menu, but it's easy to veganize Mexican food. Just ask!

Who doesn't love free chips and salsa?

I shared the guacamole, $6.50, to start. Pretty tasty, but my meal was so filling, I probably could have skipped it.

Vegetable enchiladas ($9.95) weren't on the menu, but they were happy to make them. I know when I'm still reminiscing about a meal the next day on the bus ride to work, it was really good. The rice was cooked in chicken stock, so I got a salad with avocado instead. No complaints here! I washed this down with an Herbal Mist Yerba Mate iced peach tea, $2.

I couldn't resist the jukebox. For $1, I got three lively salsa tunes.

Visit La Batalla, 83 N. Washington Ave., Bergenfield, NJ

Not Being a Silent Witness to the Events of our Times

Werner Herzog's "Encounters at the End of the World" is an insightful, haunting and dreamy look at the personalities who live in Antarctica, including its scientists. Many of these scientists, Herzog observes, doubt man's long-term existence on the Earth. Nature, they believe, will regulate us. I couldn't agree more.

Our exploitation of the land and its resources is shameful. Here is just one way we disrespect the Earth: garbage. Many throw things "away" giving little thought to where "away" is and its impact. Unfortunately, "away" often means our waterways, to the great detriment of the fish, birds and other living creatures that depend on these waterways. That includes us too. In our road to a disposable society, we have disposed of our responsibility and ethics along the way.

I participated in Hackensack Riverkeeper's annual clean-up of Overpeck Park in Leonia. Seeing the amount of garbage, you can completely understand how humans created the atrocity that is the Great Garbage Patch.

I spent nearly two hours in the 90 degree heat picking up bottles, mostly water, but also beer, soda and Gatorade. Tires, food containers, plastic bags and other items were in the mix too. Here are some of the frightful images, which speak for themselves.






The cleanup is just 10% of the effort. The rest is about education and changing behavior. We have become waste enablers, allowing for massive consumption and thoughtless disposal. The trick is to enable better behavior and more responsible choices. At my office's kitchen, for example, I've picked up reusable plates, bowls, silverware and glasses at my favorite thrift shop, which many people are now using instead of the disposable alternatives. If you give an easy solution, some (not all) will change their behavior. The same can be said for a vegetarian/vegan lifestyle.

And please, avoid bottled water, which is not a "healthy" choice. On the contrary, it causes great detriment to our health, when you take into account the oil used to produce it, the fuel spent transporting it, and pollution it creates sitting in the landfill. I always find great irony that many of the people who insist on consuming it are willing to pay a premium, but short change animals by buying the cheapest eggs, milk and meat available, which we all know means the worst welfare standards possible. Many of these same bottled water consumers seem to show little concern about the pesticides their food is grown with.

Please be an activist in your own microcosms (your workplace, home and among friends), both for the animals and the environment. Ingrid Newkirk tells us, "Most important things have been done because just one person cared. Please, don't ever be afraid of seeming radical. All the best people in history have been radical." The only thing radical to me is being a silent witness to this environmental destruction and not being an activist.

The next Hackensack Riverkeeper clean-up is Saturday, May 16, in Staib Park, Hackensack. Click here for a full list of clean-ups.
If you haven't already, check out FLOW (For Love of Water), about the world water crisis. Check out their extensive Take Action page to learn what you can do.

Okonomiyaki (Japanese Pizza)

How long has it been since you had a regular old fashioned pizza? You know- like from Pizza Hut or someplace like that. Well it’s been maybe 35 years or so for me. I used to love it, but my tummy has never taken kindly to that kind of food - gooey cheese, garlicky tomato sauce, pepperoni etc. etc. Sometimes I really miss it- in fact I’m just drooling thinking about it. I get it though, it’s not for me. Once in a blue moon I take a Zantac, cross my fingers and splurge on a whole wheat vegetarian pizza at California Pizza Kitchen when my granddaughter is here. Rather a boring splurge actually. And yes, I suppose I could make my own but then I start thinking about my other bugaboo: calories. Pizza is fattening. You can’t get around it. And let’s face it- while there are tons of things worth wasting calories on- for me pizza is not one of them. Well, take hope; I have a (sort of) solution, although it won’t be quite the same for you pizza die-hards.

Recently, while trolling through my favorite food blogs, I ran across a recipe from Heidi at 101 Cookbooks. It was for something called Okonomiyaki. She had been in Japan and was watching someone make it through a glass window and a man, seeing her confusion, told her it was Japanese pizza. I found out the word ‘okonomiyaki’ translates into two words: okonomi, which means ‘as you like’, and yaki, which means ‘grilled’. Together, you get okonomiyaki: ‘grilled as you like’. Okonomiyaki is sort of a cross between pancakes and pizza although it's not a fluffy pancake and really does not resemble pizza a bit except maybe its shape and the fact that it has toppings. The Japanese pile things on- like thinly sliced pork, red ginger, yakisoba noodles, tempura crumbs, corn, green onion, squid, shrimp, dried bonito flakes, bean sprouts, yam, kimchi and more. Hardly our familiar pizza. Someone referred to it as Japanese street food. There appear to be an awful lot of ways to make this dish, look what I found online- the simplest version to one with tons of toppings:

So I double checked with my expert. I have a good friend in New York City whose husband owns several Japanese restaurants- and she is a frequent visitor to Japan where his family lives. She makes Okonomiyaki all the time for her family and I got into an email discussion with her. Vicki makes a basic pancake batter (flour, eggs, water) and then adds some Japanese yam. She chops up shrimp, squid or octopus and along with some shredded cabbage, mixes everything together. Then Vicki oils a pan, adds thin slices of pork to the pan and pours on the cabbage/pancake mixture. Browns it on both sides. She tops it with a sauce: a mixture of ketchup, Japanese mayo, and Japanese Okonomiyaki sauce (which she found in Japanese food store) and the final touches are thinly sliced scallion, pickled red ginger and dried bonito flakes. My daughter has had it many times at Vicki's house and says it’s to die for.

But back to the 101 Cookbooks recipe: Heidi makes her own style of Okonomiyaki - she calls it the California version and I made it last week. I did not feel guilty. My tummy was fine. I did not feel full. I did not splurge on calories. It was cheap to make. I also did not think it needed a sauce. But then, I didn’t add toppings either. And I really I liked it the way it was: perfect.

This is quite a simple recipe really- Vicki was intrigued by the addition of almonds, which appears to be unusual. But I loved the crunchiness they gave the dish. So come up with your own version- think up topping ideas if you want them, but give this basic recipe a try to start with, even if you never dreamed you would like cabbage. Believe me, you will.

Okonomiyaki (Japanese Pizza)

(Adapted from 101 Cookbooks )

Ingredients:

2 cups cabbage, finely shredded

1 cup leeks, well washed and sliced

2/3 cup whole wheat pastry flour or all purpose flour

2 pinches fine sea salt

2 large eggs, beaten

olive oil

toasted slivered almonds and chopped chives for garnish

Method:

Trim the ends and then slice the leeks lengthwise and clean them well under cold running water. Slice them. Combine the cabbage, leeks, flour and salt in a bowl.

Add the flour and toss together with your hands until everything is dusted with flour. Add the beaten eggs and mix until everything is well coated.

Heat a large skillet and add a couple tablespoons of olive oil. Reduce heat to medium and add the cabbage mixture to the pan. Press it firmly into a pancake shape, as flat as you can get it.

Fry for about 5 minutes or until the bottom is golden brown. Slide it out of the pan onto a plate, then place another plate on top of it and flip the pancake. You will need to add more olive oil at this point. Then slide the pancake with the browned side up back into the skillet. Press down again and fry until it is golden on this side as well- perhaps another 3-5 minutes. Slide the pancake out on your serving plate or cutting board and sprinkle with the toasted almonds and chopped chives. Cut into wedges and serve.

Serves 2-3 people.

A Springtime Visit to Demarest Farm

Even though New Jersey is called the "Garden State," there aren't too many gardens, or farms really, where I live. When I was a child, I had fond memories of our trips to Tice Farms in Woodcliff Lake. It's since been developed into a strip mall, which contains a Gap, Victoria's Secret and a hodgepodge of other depressing retailers. Nearby Van Riper's Farm, which had been farming since the 1700s, was transformed into an A&P.



Thankfully, there are still some farms, including the Demarest Farm in Hillsdale, which has been around since 1886. While I prefer shopping at Old Hook Farm in Emerson since they are organic (Demarest Farm is not), it's still a pleasant outing for an afternoon.



If only cows were really as happy as this one on our nation's farms. There aren't any actual cows here, just the usual feel-good imagery. I think the only cows this happy are the ones who get to live at animal sanctuaries.



At the deli, I ordered the avocado supreme, which includes red onion and red wine vinegar, hold the Swiss cheese, for $5.95. Paired with a pickle, 99 cents, and an organic cranberry lemonade, $2. We brought our own real silverware and cloth napkins so we could avoid the disposables.



There was a pleasant breeze at the shaded picnic benches, a welcome relief from the unseasonable 90 degree temperature.



A vegan will never go hungry when a salad bar is around.



There's always homemade tasty vegetarian chili. Two soups are featured daily, but today's were both chicken.



Not too much homegrown produce is in season yet. Check out what is.



Every Thursday, beginning June 18th through August, they have a BBQ buffet for $16.95 with live music. Veg options appear to be corn-on-the-cob, salad, watermelon and soda or water. Baked beans are on the menu, but not sure if they're vegetarian. Recreate their BBQ feast at home with Gardenburger BBQ Riblets and Lightlife Smart Dogs. End with a Tofutti Cutie. Throw on the Johnny Cash records to make it festive.



Visit Demarest Farm, 244 Wierimus Rd., Hillsdale, NJ



There are no vegan options for dessert, so we headed to Old Hook Farm for a bumbleberry pie (all their fruit pies are vegan, except apple crumble). Washed down with an iced coffee with Trader Joe's soy creamer, and followed with a nap.





Johnny with his beloved June.

Johnny Cash & June Carter

Bea: "Thank You for Being a Friend" to the Animals

Today our animal rights community lost a great supporter, and the public lost a wonderful comedienne, Bea Arthur. I am a huge fan of the Golden Girls, on which she was a co-star. Intelligently written, superbly acted and with great chemistry among its cast, such comedy is hard to find nowadays in a television age of vapid reality shows focused on some ridiculous obsession with wealth. Check out PETA Vice President Dan Mathews' tribute to Bea.



As the theme song of the Golden Girls goes, "thank you for being a friend," I will say, "thank you, Bea, for providing the world with so much laughter, and for being such a tireless advocate of animals."



Bea's Dorothy Zbornak character was a strong, vibrant, intelligent woman, with witty comebacks never in short supply. She was a great role model, both on TV and in real life, for women of all ages. We live in an era when so many are obsessed with pursuits of vanity and material possessions. Bea lived in pursuit of a better world, and making us all smile.



Bea participated in this PSA for PETA with co-stars Betty White and Rue McClanahan

Golden Girls Fur PSA




Goodbye Bea. Surely, there will be more laughter among the angels now that you have joined them.

Like my latest cute top? Oh, thank you. It was $4.

If there's anything good that's come out of this terrible economy, it's the new American thriftiness, and alas, the return of the word "budget" into our lexicon. What an idea...not buying something unless you can afford it?

American women have been marketed to death in the clothing department. While I loved the writing and acting on Sex & the City, what I did not love was its shallow worship of the $500 a pair Manolo Blahniks and Jimmy Choos. The founders of those companies are undoubtedly laughing all the way to the bank. What's more frightening is the legions of young women they've influenced. Isn't it a bit unnerving to see all these young teen girls with designer handbags? These companies have conned women to obsess over some over-priced, fleeting fashion, and worst of all, fashion that causes needless suffering to innocent animals if it's made of leather, wool, silk, or some other animal-derived product. Learn more at Farm Sanctuary's Veg for Life site.

While there's a lot of talk about "green" clothing (i.e., organic cotton), I'm an avid advocate of the recycling method of thrift store and consignment store shopping. Find one near you through TheThriftShopper.com or ResaleShopping.com. At my my favorite shop, the C.A.T.S. resale shop in Westwood, NJ, I recently scored a $4 peasant top, $8 GAP pencil skirt, and $4 Nine West summer dress. I've also had luck at Fabulous Finds, also in Westwood, where I found almost new grey Chinese Laundry flats for $14 and a black Max Studio dress for $39 that I wear constantly. Best of all, it's all vegan.

The key to successful shopping: frequency. Don't be discouraged if you go in a shop once and don't find anything. Treasures await. But don't be greedy...put things you once loved, but no longer use, back into the universe.

The Green Life, the blog of the Sierra Club, also gave some great tips for buying used.

Of course, then there's always the idea of, gulp, using what you already have in the closet and not consuming so much.

While we're all packing up those winter clothes and bringing out the spring/summer clothes, now is a perfect time to reassess your wardrobe. How about organizing a clothing swap? I've always wanted to do one, and in about two weeks, several of my coworkers and I will be exchanging clothes, handbags and jewelry. I can't wait.

So vow to be to the honorary, unwritten, fifth Sex & the City character, and look stylish, green, vegan and thrifty...all at once.

Mark your calendars:

The C.A.T.S. store will be hosting a green fashion show on Sunday, May 3rd at the RV Community Center in River Vale, NJ, as part of the the Pascack Sustainability Group's GreenFest.

Also at the fair:
*Weigh the benefits of adding solar panels to your home
*Find ways to get green healthy lawns without chemicals
*Run your house more efficiently with less energy
*Save money on home heating
Learn more.

For Earth Day, Oprah Shines the Spotlight on Waste

What millions of Oprah viewers saw on Earth Day, images of what scientists believe is the world's largest garbage dump: in the Pacific Ocean! The Great Pacific Garbage Patch stretches from the California coast to Japan, and it's estimated to be twice the size of Texas. Learn more about this man-made floating nightmare, which is estimated to be about 90 percent plastic and goes 90 feet deep in some spots.

Photo courtesy of Oprah.com.

Just when you think you've seen it all as an environmentalist, you can still be blown away. Oprah Winfrey devoted an entire show to environmental issues.

Brilliantly, Oprah constantly worked the economic angle, reinforcing making simple solutions (using a water filter; energy efficient appliances, reusable dishes for office/school lunches, etc.) will save money. America's radar is focused toward their wallet, no matter how disturbing the images and facts are, and selling them on environmentalism with economic incentives is a must. Frankly, I think our own vegan community could be doing a better job of doing just that right now. How about teaming up with a renowned economist and devising hard statistics about the money vegans can save in the long-run?

Michael Pollan, author of The Omnivore's Dilemna, was a guest, encouraging Americans to go meatless one day a week. I know, there will be grumbling in our community about this, but I disagree with any dissent. Yes, veganism is the ideal, but we do not live in an idealistic world. Meatless Mondays are a far easier sell, and once people gradually reduce meat consumption, the shift toward vegetarianism will come more organically. We cannot take a world from point A to point Z overnight.

Breaking the addiction to disposables was constantly reinforced. By switching from using disposable items in your lunches to reusable ones, you could save as much as $320. In keeping with that theme, these special offers are now available:

*Get a free Whole Foods reusable lunch bag (while supplies last), good through April 26th. Click here.

*Get 20 percent off any purchase (through July 31st) at To-GoWare.com. Download the coupon. Check out their reusable portable utensil set (fork, knife, spoon, chopsticks) made from bamboo. This is the perfect item to carry around in your purse, backpack, or briefcase, so you can avoid the plastic alternatives

*Get 20 percent off any purchase at SIGG (through May 31st). Download your coupon, and redeem at mySIGG.com. While most famous for their water bottles, they also offer small lunch boxes.

Check out Oprah's Going Green Resources Page.

This Sunday, April 26, I will be participating in the first of the Hackensack Riverkeeper's cleanups in Overpeck Park, Leonia. Learn more here. Activism in own communities is crucial. Wherever you are, think about your own waste, how to reduce it, and how other's can follow your lead.

Savor the Moment

It’s way past time to talk a little about cookbooks. We always talk recipes, but never enough about the cookbooks we find them in. One of my favorites is Savor the Moment- a treat for the visual senses. You’ll just love it. The Junior League of Boca Raton published it in January of 2000. Great photography and design are a big part of its success, but let's face it, the recipes have got to be meticulously tested and super good to rack up sales. And believe me- these stand the test. There are even a couple of my own recipes in there….thank God; how embarrassing if I had nothing scrumptious enough to get in!

We all own some Junior League cookbooks- I would be amazed if you told me you didn’t. But in this one, the photographs by Dan Forer are breath-taking… with rather enchanting and unique mise en scènes. And you don’t need to live in Boca Raton to appreciate them either. The book highlights special menus aboard a yacht, playing croquet, in a garden on the grounds of our Morikami Museum, on a polo field and a picnic under a beachside gazebo. The vignettes go on page after delightful page- in color and in exquisite taste. One that absolutely charms me every time I see it also makes me think of the 20’s for some reason; Nick and Nora Charles must be lounging just out of the camera's reach:

Don’t you love it? (I probably should have chosen one featuring food rather than gin, but you can’t beat a good martini.) I seem to be rambling on about the visuals rather than the flavors but let me reassure you: while the photography is first class, so are the recipes within. Everything gels perfectly to form a nifty book -think Christmas or birthday gifts here. It’s a bigtime winner. It’s also an award-heavy book; one important one among many: it won the 2001 James Beard Foundation/KitchenAid Book Awards. And what’s really sweet about this book ( and all other Junior League cookbooks) is it raises funds directly benefiting community projects. How can you beat all this? I'm going to make it really simple for you to order: cookbook@jlbr.com or http://www.jlbr.org/. Trust me on this one- it’s a super addition to everyone’s cookbook library.

Anyway……just because it’s spring (you know- cherry blossoms, forsythia, pre-wedding parties) and just because this is a luscious-looking, delicious and versatile soup, I'm going to share Savor the Moment’s Strawberry Patch Soup recipe with you- which, as it turns out, is a mere side bar on one of the pages. Mere being an understatement in this case.

My introduction to Strawberry Patch Soup was at an engagement party- where practically everything was pink, including most of the women’s dresses and the men’s ties. And to top it all off, after we had been munching on various hor d’oeuvres for a while, glass cups half filled with this soup were passed on silver platters. Chilled of course, and what could be more unusual? And pink. Clever hostess.

It’s really tough to classify. I wouldn’t call it a dessert soup (though there's no reason you couldn't serve it as a light dessert)… not a savory soup either. Something in between I guess; because it’s not particularly sweet, but it goes down really smoothly- especially on a hot evening, which this was. Someone mentioned the recipe was in Savor the Moment and I dug the recipe out and have since served it several times. Always in a crystal bowl so everyone could serve themselves and usually at a luncheon. Luckily, I discovered some small glass cups in my pantry which were the perfect size because I consider this is a sipping soup not a sit-down-and-have-a-bowlful type soup.

Not that there aren't plenty of recipes for Strawberry Soup around, but none quite like this one. The instructions in the original recipe don't mention this, but I like the soup to be really smooth and creamy so I strain the strawberries after I have processed them. It takes some elbow grease, but the results are worth it: a soft pink and no seeds.

Get creative with your serving glasses, but you can’t miss if you serve it icy cold on a warm day- in a garden or on your patio. It seems to be a ladies luncheon soup to me, but remember, I first had it in the evening- at a cocktail party. And everyone loved it.

Strawberry Patch Soup

(Adapted from Savor the Moment, Junior League of Boca Raton, Florida)

Ingredients:

16 ounces fresh strawberries
1 cup sour cream
1 cup half and half
¼ cup superfine sugar
2 tablespoons Riesling

Method:

Combine strawberries and sugar in a food processor. Pulse until well blended. Because I like a smooth soup, I take the time to press the mixture through a fine sieve.

Return the strained mixture to the processor, add the other ingredients and pulse until combined. Refrigerate until ready to serve. You can garnish with mint and strawberries if you like. I would guess this serves a small glass to about 15 people or if you serve it as a dessert, perhaps 8 -10 servings.

On this Earth Day...

...some words of wisdom from one of the founders of the animal rights movement, Ingrid Newkirk.

"Human beings should be in awe of all the other animals. They're never greedy. They live well on the Earth. They don't despoil it, they don't pollute it. They live simply. It isn't because of them that the sun is searing into the Earth bringing starvation to the peoples of Africa. That no one can drink from our waterways. That sparrows are dying throughout Europe, frogs are disappearing in South America, and penguins are found floating dead in the Antarctic."

"We should be in awe. Our own species has trashed the place."

On the disappearance of the Congo and its vast natural resources, she bemoans, "We humans here have so much greed, not need, but greed, that we want more rubber, more minerals, we want more logs, more lumber. We just want more. That's what our species is defined as."



How green is your diet? Find out.



In the 19 years I've been a vegetarian, it calculated I saved 5,320 animals. By sticking with it, I will save 13,160 more animals from death and 155,100 lbs. of CO2e from polluting the Earth in my lifetime. Learn more about the environmental impact of that steak on your plate.

"Can you blame nature if she's had enough of us?" Tori Amos, Father's Son.

Who Says Nothing in Life is Free?

If I'm needed to show the corporate world that there's a market for vegan products by boosting demand, I'm there! After work, I hit the Ben & Jerry's on the 4th floor of Macy's on 34th St.

Lines were surprisingly short, maybe because of the location. When I went to the now-closed location on Eighth Ave. near Times Square last year, there was actually a scoop shop 'bouncer' handing out napkins and demanding we all make our flavor decision before getting to the counter so not to hold up the line.

Tah-dah...isn't it a thing of beauty? Price, free! There was only one sorbet flavor available here, but luckily it was a good one...mixed berry. Yum!

I asked about the sugar cone's ingredients, and the counterperson showed me the box. My eyes glared over looking at the long list of ingredients, but I didn't see anything animal-derived. The boxed was marked "Contains Wheat, Soy" but nothing about dairy or eggs (both allergens to some), so I think they're safe. Phew, I didn't want a wasteful plastic spoon anyway.

Thank you Ben & Jerry!

Get Your Sorbet Fix (Free!) at Ben & Jerry's Today

It's here...Free Cone Day at Ben & Jerry's. Yeah! Vegans need not be deprived on this day. They offer several refreshing varieties of sorbet, all of which are vegan. Find a Scoop Shop near you, then wrestle internally with which flavor to choose...Strawberry Kiwi, Jamaican Me Crazy (pineapple sorbet with a passion fruit swirl), Berried Treasure (blueberry, blackberry and lemon sorbet), or something else?

I'm unclear if the cones are vegan friendly, and I'm awaiting a response to my e-mail, so when in doubt, ask the counterperson, or go with a cup.

Write to Ben & Jerry's, and tell them how great it would be to have a non-dairy ice cream. Soy Cherry Garcia or Chunky Monkey, anyone?

Happy "Hanging Out" Day!

I bet I was the first one to wish you that. Fellow environmentalists are always challenging us to think about our energy consumption and providing easy ways to reduce it. One simple solution, according to a group called Project Laundry List, is to hang dry our clothes.

Nearly 6 percent of residential electricity use goes towards the clothes dryer, according to DOE EIA statistics from 2001. That doesn't even take into account the millions of Americans who do their wash at commercial Laundromats and multi-family housing units, nor does it factor in the 16 percent of U.S. households that use gas dryers. If all Americans would use a clothesline or wooden drying racks, the savings could shut down several power plants. Project Laundry List, you are so wise!

They encourage investing in a clothesline for homeowners or a drying lack like this, which is great for apartment dwellers like myself. I purchased one at Bed Bath and Beyond when I moved into my first apartment.

Each load I don't dry saves $1.50, which quickly adds up. I also just put most of my clothes right on a hanger and leave them to dry on my shower rack. Easy!

Have more questions, such as what to do about stiff towels and jeans; how to use vinegar in your laundry, and if you should be concerned about germs washing in cold water. Find the answers here.

How green is your laundry? Take the Sierra Club's 10-question quiz and find out.

Flashback to my entry on greening your laundry routine. In addition to the Method dryer sheets I recommended if you do wish to use a dryer, I've also discovered lavender dryer bags at Trader Joe's. They come four in a box (each bag will get 5-10 uses), and after their life cycle is over, you can sprinkle the florets on the carpet and vacuum.

Project Laundry List states among its principles that "Frugality, or thrift, needs to be a universally practiced virtue." Amen to that! Money is power, and it is time that Americans take charge and save money on their utility bills, which will certainly benefit Mother Earth.

I Love Rhubarb

After having seen a mouth-watering photograph of a rhubarb tart the other day, my childhood came rushing back. We were raised in a small town on the St. Clair River in Michigan. My grandparents lived next door and their home was surrounded by gardens; I can still picture my grandmother in a huge straw hat out there toiling away. That garden was chock full of all kinds of flowers- roses, lilacs, whatever- I can't remember them all now, but something always seemed to be blooming- and there was a glorious magnolia tree in one corner. On the back side of the house and somewhat out of the way, there was a small kitchen garden. Among other things, Grandma Smith had a bed of rhubarb- which if you know rhubarb, takes up a lot of space. My mother would go over and break off bunches of it- the leaves were enormous- so out of proportion to the stalks. And here’s something nobody ever mentioned to me when I was young: did you know the leaves were poisonous?

Mother loved stewed rhubarb and also made the best rhubarb pie I have ever eaten. Most people use strawberries or tapioca to thicken their rhubarb pies, but Mother didn’t. It was sticky, gooey and slightly runny when you cut into it, but absolutely perfect. And nobody made pie crust like my mother and her mother before her. A talent which got lost in the gene pool shuffle because even with their recipe in hand- mine does not turn out anywhere near as well. (Could it have been because they used lard? Or maybe I just have to face facts- some of us have the pastry talent and some don't.) Luckily, the recipe I am going to tell you about uses puff pastry and not pie crust. It must have been invented just for me.

Here's some info about rhubarb: it is actually a leafy vegetable of the buckwheat family; however in 1947 the U.S. Customs Court ruled rhubarb was to be classified as a fruit, since that is its primary usage. The rhubarb season runs from April to September, although it can be forced which accounts for its availability early in the year. Field-grown rhubarb has cherry-red stalks, bright green leaves and has the most pronounced flavor of the two main varieties. Hothouse rhubarb has pink to pale red stalks, yellow-green leaves, milder flavor, and is less stringy. And once planted, rhubarb plantings remain productive for 8 to 15 years- no wonder Grandma's rhubarb took up an entire bed- it had probably been there for years.

So I’ve always had a special place in my heart for anything rhubarb because we had it so much as children. I guess it never occurred to me to plant it in any of my later gardens so I never made many rhubarb dishes for my kids. That's OK though because my mother served it often when we visited; my kids got their share of it. And while to this day I still love stewed rhubarb, I now cringe at the amount of sugar in it so rarely make it. I remember that about the pies, too. Very sugary. And then we would add insult to injury and top it with vanilla ice cream. Ohhh so good.

The rhubarb tart recipe and photo that caused all this nostalgia appeared in Gourmet Magazine's April issue. What I want to know is where did they find rhubarb stems that thick? Had to be from someone’s garden. The rhubarb I found in my produce section (no home grown rhubarb beds in Florida) was not nearly as thick. I'd suspect they were photoshopping around with it except I don't think it's possible.

Getting back to the article: they also referred to the recipe as speedy or quick dessert or something - which, believe me, it isn’t. Well, maybe it would have been if I had fat rhubarb to work with. Anyway, slicing the narrow rhubarb stalks thinly AND on a diagonal takes forever (all those strings, worse even than celery) and a lot of patience. I think what they meant by quick was it didn’t have to sit in the fridge overnight or something.

Even though it has a yummy glaze, you may think it needs more sweet. Gourmet’s suggestion is ice cream. I guess I agree although I wouldn’t call it bitter, but tart. Frankly, I liked it the way it was- right from the oven, crispy and warm, but I bet lots of you would put ice cream on it. Well, no matter what you top it with, it's fun to make. And it's a great summer dessert- especially if you are lucky enough to have a rhubarb bed in your back yard.

Rhubarb Tart

(Adapted from Gourmet Magazine, April, 2009)

Ingredients:
1 cup fresh orange juice
1 tablespoon fresh lemon juice
1/2 cup sugar
3/4 pound rhubarb stalks, thinly sliced diagonally
1 sheet frozen puff pastry, thawed
1/2 teaspoon grated orange rind

Method:

Preheat your oven to 400°.
Mix together the orange juice, sugar and lemon juice. Add the sliced rhubarb and let it stand for 10 to 15 minutes, stirring once in a while.
Cut the puff pastry in half lengthwise, then roll out each piece into an 11-by 7-inch rectangle on a lightly floured surface with a floured rolling pin. Arrange pastry rectangles side by side on parchment paper on a large baking sheet.
Take a sharp knife and score the pastry around the outside, about 1/2 inch in. Do not cut through the pastry. Prick the pastry inside all over with a fork.
Strain the rhubarb mixture and reserve the liquid. Overlap the rhubarb slices in the puff pastry. Repeat with the other piece of pastry.

Bake for about 30 minutes until golden.

Meanwhile, pour the reserved liquid into a saucepan and reduce until about 1/4 cup, skimming off the foam as you go along. This should take about 15-20 minutes.
Place the tarts on a rack to cool. Brush all over with the glaze, pastry included. Sprinkle with orange zest. Serves about 8. Serve with ice cream.

Declaring War on Junk Mail

Advocating for a better world for animals includes not only their treatment, but the environment they - and we - live in. One of the needless ways we destroy the environment: junk mail. A waste of trees, money, and our time.

Here are some startling facts from ForestEthics:
*More than 100 billion pieces of junk mail, nearly 900 pieces per household, arrive in American mailboxes each year.
*Junk mail in U.S. accounts for about 30% of all the mail delivered in the world and more than 100 million trees a year are cut down to produce it. Almost half of it goes to landfills unopened.
*It takes the equivalent of 290,000 garbage trucks to dump unrecycled junk mail into landfills and incinerators each year.
Check out ForestEthics' Youtube Channel.

What can you do?
Sign ForestEthic's petition to support a Do Not Mail Registry. Learn more about the campaign here.

New American Dream gives tips on reducing your junk mail.

When you receive an unwanted catalogue, take a few minutes to call the 800 number to be removed from their list. Unfortunately, this takes time out of all of our busy schedules, but this will put a dent into your junk mail.

A fellow friend of animals who runs a blog called "On Loving Animals" recently bemoaned in one of his posts the number of mail he receives from animal advocacy groups. I'm glad I'm not the only one whose noticed this.

In an "after the fact" move, I decide to check out the privacy policies of some of the groups I support. The wording of their privacy policies vary, but they all essentially say the same thing: they share your personal mailing address with other groups:
Humane Society of the U.S. Opt-out: e-mail humanesociety@hsus.org.
PETA Opt-out: e-mail Donations@peta.org or call at 757-622-7382.
Farm Sanctuary Add your name to their do-not-share list, e-mail info@farmsanctuary.org or call 607-583-2225 ext. 221.
ASPCA Opt-out: email: website@aspca.org, or call 800-628-0028

Check out privacy policies before you give, and if you do not want your name shared, let the group know. In my case, I feel frustratingly that my information is now out there, so I now have to spend more time e-mailing groups to not send me any more solicitations.

If you only want to be contacted once a year, make sure you tell them, otherwise a stream of letters will undoubtedly arrive asking for more.

Crispy Artichoke Hearts

You probably won’t believe me, but I recently bought a cookbook solely on vegetables. When I mentioned this to a friend, she looked at me strangely and told me I was badly in need of a vacation. Well I’m sorry, but I think good vegetable recipes are hard to find.

I’d seen a recipe for bok choy someplace, made it, loved it and at the end the article said: “Credit where it’s due.” and named Jack Bishop as the recipe’s creator. And his book? Vegetables Every Day. I ordered it used via Amazon for $2. (Sometimes I wonder if the shipping charges on used books cancels out the savings; on the other hand, my local book store probably hasn’t had this one for years, if ever, and certainly not for $2.00.) I read it cover to cover- which validates my friend’s suggestion re vacations- and marked several recipes to try. But mainly, I learned a lot. Mr. Bishop devotes a chapter to each vegetable- with details on seasonal availability, different varieties, what to look for when buying and then follows each introduction with recipes. I am slowly cooking through my choices and so far only once was a recipe a disaster. Or more likely, I simply didn't like it.

Every time I plan a dinner, I rack my brains for vegetable side dishes; anything other than my boring old standbys. Doesn't everyone? But I am here to tell you one thing: there are a bunch of winners in this cookbook- the guy is brilliant. And really knows vegetables. So, as this is the week my granddaughter is here, I am going to experiment on her. I can imagine the look on her face if I told her what I was doing. I’m not too worried about this artichoke recipe though. It’s like eating potato chips, except healthier.

It was a great big pain to make- I have to be honest. Cleaning the artichokes: not fun. Ouch. But once you get to the center- what a sweet treat. And it really goes fast once you get rolling. You don’t need to waste the leaves if you’re an artichoke fan- just steam them. But the heart- that’s the gem. You just put up with the leaves to get to the center anyway. Or I always did. I’m going to give you great directions and photos. You’re going to love this……

Crispy Artichoke Hearts
(Adapted from Vegetables Every Day by Jack Bishop)

Ingredients:

2 lemons, halved

4 medium artichokes

1/3 cup extra-virgin olive oil

2 large garlic cloves, peeled and left whole

kosher salt

freshly ground black pepper

Method:

Fill a large bowl with ice and water and squeeze the juice of two lemon halves into it, dropping the lemon halves into the bowl. The other lemon halves will be used to rub over cut surfaces as you prepare the artichokes.

Take the first artichoke- bend back and snap all the leaves off.

Trim the end of the stem with a paring knife and with a vegetable peeler shave the outer layer of the stem. Remember to rub the lemon over any cut areas. Cut the artichoke in half lengthwise. Use a paring knife to trim any dark green leaf bases that surround the stem. You can see in the photo below I have done half of it.

Pull out any remaining spiky inner leaves and using a grapefruit spoon or knife, cut away the fuzzy choke.

Rinse under cold water to flush out any remaining hairs and put the choke in the ice water. Repeat this process with the remaining artichokes.

Work with one artichoke at a time; remove it from the water and cut it lengthwise into strips about 1/4 inch thick. Put the strips back into the ice water. Repeat until all the artichokes have been sliced.

Place the oil and whole garlic cloves in a large skillet. It's important for the skillet to be large so the artichokes aren't piled up in the pan. Bring the heat up and then lower it to medium. Drain the artichokes well and pat them dry.

Drop them into the oil and cook, stirring often, until the artichokes turn crisp and brown, about 10 minutes. Don't cook them over high heat because they will brown before they soften.

Remove and discard the garlic cloves. Drain the artichokes on paper towels and season them with salt and pepper. Serve immediately. This recipe serves 4. You can use these crispy artichokes as a side dish or as a snack.

Heartland Brewery: Union Square

An evening of doggie and kitty-socializing at ASPCA Day works up one's appetite. Luckily, Heartland Brewery was right across from the event.

I never acquired a taste for beer, so I went with my favorite alternative, hard cider. This was a half-pint of the Vermont-based Woodchuck brand, $4.95, which Barnivore.com says is vegan-friendly.

On a crisp, cloudy evening, this vegetarian chili (hold the sour cream) and mesclun side salad, $13.25, hit this spot.

Visit Heartland Brewery, Union Square West at 17th St. or other locations in New York City (menus vary).