Kayaking: Redmond to Log Boom Park

I spent yesterday - Sunday - kayaking down the Sammamish River with 8 other folks.  A great day without rain, good company, even if it was cold.  Me, forgetting how cold the water can be, didn't wear thick enough socks.  A drysuit doesn't necessarily insulate you from the cold.  When getting into a kayak, you're guaranteed to get at least ankle-deep wet.  Unfortunately, the moment I stepped into the water yesterday was the last bit of warmth I felt in my feet all day (although Martin's sitting on my feet on our lunch break did help).  Lesson learned: Wear thick socks for cold water!

However, that said, it was a great day on the water.  This is a mellow trip.  The river is generally protected from wind, and the current is calm enough for beginners.  We saw several bald eagles, great blue herons, lots of ducks, and some cormorants.  The effect of heavy rains was evident by some flooded areas, and the water running more swiftly than it has when we've done this same trip at other times of the year.

Michael & Meggy, at put-in site

I think these were cormorants (in the tree)

Entering the north end of Lake Washington

Sign says "Submerged Pilings"; moments later, the birds all flew away

Master-Pizza

I have to admit that I'm a bit of a pizza snob.  I've never enjoyed homemade pizza because it could never live up to the deliciousness embodied by full-fat pizza made by any of the pizza chains.  Pizza made with a ton of oil, amongst many other bad-for-you ingredients.  While pizza isn't meant to be health food, I'd like to think that what I'm making is a step (or ten) above the restaurant-made versions.

I've slowly come around and now enjoy homemade pizza.

1. Dough: Trader Joe's pizza dough, although M's homemade pizza dough, is a close second.
2. Cheese: 

• Put the following in a food processor: 1 C cashews (and water to cover), a little lemon juice, 1/4-1/2 C nutritional yeast, 1 garlic.  (Less water makes it thicker, more water obviously makes it runnier.)

     3.  Toppings

• Anything your heart desires!
• My favorite is Soyrizo (soy version of Chorizo (spicy Mexican sausage) and Kalamata olives
• This weekend, the Master-Pizza created included Vegan Sausage, green pepper, sauteed mushrooms and onion, black olives and some red pepper flakes.

A pan full of homemade deliciousness

"I can't eat anymore"

Recipes

I need to try this.  Soon.

http://www.recipesource.com/soups/soups/07/rec0752.html

UPDATE: As it turns out, I'd already made this a year or two ago.  I realized this as I was deep in the middle of its preparation.  Ah well, I must have had the good vibe that it was good food.  And one doesn't take on the preparation of 3 heads of garlic lightly.  It's a bit of a mess.

I would like to say that I loved this soup.  But I didn't.  However, a lesson was learned.  As it turns out too much of a good thing is ... not a good thing.  Without going into undesired detail, too much garlic can wreak havoc on your internals and caused hot flashes around my skull that I choose not to repeat.  Odd, as I've never had a bad reaction to garlic!

If I make this recipe again, it'll be with considerably less garlic.

My Journey (yep, I'm vying for the Corniest Title Award)

I feel fortunate to have grown up with a mother who was very interested in providing healthy food for my dad, me, and my 3 brothers.  She regularly baked bread, canned tomatoes and all manner of fruits, and only relented as far as purchasing Honey Nut Cheerios when I was in middle school.  When I got to college and got to eat whatever I wanted, I *regularly* enjoyed things like McDonald's, doughnuts and sugar cereals (Lucky Charms and Fruit Loops, in particular).  I loved that a value meal at McDonald's could be had for $2.99.  What a deal!  I was interested in eating healthfully, although looking back, I really didn't know how to do it.

As I moved into my 20's and could take more responsibility for what I ate, without relying on dorm food.  I would regularly not eat meat for no other reason than the economics.  Meat was expensive!  I still wasn't eating all that healthfully, though, as I'd buy ultra-processed bread, Budig lunch meat and Ramen noodles (WITH the seasoning packet).  I was just pleased that I could feed myself with $30/week at the grocery store.

Not that long ago, I can remember having a good handle on how to eat a meatless diet, but remember wondering what a vegan would eat.  What, no cheese?  No ice cream?  No butter?  What fun is there with that? This all changed as I was getting to know M, who for health reasons, had adopted a vegan diet for the last decade.  Rarely going out to eat, he would make lunches and dinners that were heavy on variations of beans and rice, and rice and beans.  While I was curious, intrigued and open-minded, I was thoroughly unconvinced that I would adopt this diet.  For the first while, I would leave his house and crave a cheeseburger.  Literally.  My body missed the fat and salt, and the comfort of eating what's familiar.

M & I enjoying a beer in Whitefish, MT - Dec 2010

Gradually over the last year or more, I've slowly started to come around.  In August of this year, I decided to try go full-time vegan for a week.  It was a challenge, especially after day #2 when I was rushing for the ferry at dinner time, realizing there was NOTHING I could eat.)

While I mostly do eat a plant-based diet, I am not ( and do not aspire to be) hard-core about it.  There are certain things I doubt I will ever give up.  Sushi.  Seafood. (Admittedly, this list has gotten significantly smaller over the last year!)  

A few other thoughts -- I dislike how some people take this diet to be a political statement, or how others seem to take the high-n-mighty approach.  What I do know is that I like this approach to health.  Eating this way is *far* from boring.  I know that I feel good about it, to the point of having lost weight without even trying (as in exercise ... goodness knows I haven't been doing enough of that!).  And it's hard to explain, but I feel ever so much  more inspired to cook like this than I ever did as more of a meat-based eater.  The possibilities are limitless!

Not all Soy is Equal

M and I went to Costa Rica for a few weeks in July 2010, and it was really fun to try the cuisine.  One of my favorite dishes was the national dish, Gallo Pinto.  Beans and Rice, with a distinctly Costa Rican twist.  Apparently, Salsa Lizano is the secret ingredient that makes the beans-n-rice sing.  However, my attempt to purchase a small bottle while killing time at 5AM at the airport was thwarted, after being told it exceeded the limit of how much liquid I could bring on the plane with me.  D'oh.

But this is not the story I want to tell.  What I want to tell is about an evening where M and I misjudged what was included at a bed-n-breakfast we stayed at near Alajuela.  Bed-n-Breakfast did not include dinner.  By the time we realized this, it was late and anything within walking distance was convenience food.  This wouldn't do. A previous trip to a grocery store yielded the following product:

Since we had access to a kitchen (but sadly nothing else beyond some paltry seasonings), we decided to boil some water, add this soy product, and see what happens. We were hungry, a little desperate.  In the mug it went:

Adding some boiling water:

On closer inspection ...

Mmmmm, texturized soy in boiling water.

A reluctant and skeptical taste-tester:

And, the verdict recorded for posterity.

Crockpot Creations, #1

So, it was a snow day today.  No school.  5 inches of snow on my deck.  Without gaiters, I didn't feel like walking to the grocery store.  A perfect day to throw some things together in the crockpot.  Doing so seemed especially meaningful since I also watched Food, Inc this afternoon, but that's another post ...

• 1 chipotle pepper in adobo**
• 1 roll of soy sausage (chopped)
• 28 oz can diced tomatoes
• 1 can black beans
• 1 can great northern beans
• 1 onion, chopped
• 1 jar Trader Joe's peach/mango salsa (added at the end)

I also dumped in some quinoa that was leftover from lunch (which was also equally delish ...)

** A trick I've learned about chipotle peppers.  Even though you buy a 4 oz can, unless you have lots of recipes to use all those peppers, in the past I've often had the rest of the can go to waste.  Until now.  Plastic bags have a use, and that use is for individually freezing those little bundles of goodness.  Wah-lah, chipotle peppers whenever you want them!

Baked Fries

Who doesn't love French Fries?  A guilty pleasure that always leaves that feeling of  "ugh, I really ate all that".  Attempts at making fries healthier at home were not successful until I came across a recipe somewhere that solved this issue of " ... but I love french fries".

• Cut potatoes - red, russet, baking, sweet -- into the shape you desire.  This works best if the thickness doesn't reach any more than about a half-inch.
• Dump potatoes in boiling water.  Wait until water gets back to boiling, then boil for about 5 minutes.
• Drain the water.
• On pans lined with parchment paper, distribute potatoes evenly.
• If adding any seasoning (I like garlic sea salt), do so now. (If you wait, it won't stick.)
• Place pans under the broiler (set on High,), for approximately 10 minutes. Turn them.
• Broil for another 5 minutes or so.

Let this picture be a reminder that parchment paper is flammable!  However, no oil.  (Usually) no mess.  And oh-so-tasty!

Steel Cut Oatmeal

Until the last year or so, I've never been a big fan of oatmeal.  Some years ago, it was my daily breakfast because it seemed like the healthy thing to eat.  Unfortunately, it got very boring ...  Fast forwarding a few years, I came upon new oatmeal and a new technique.  Now, when I don't get to eat oatmeal, I miss it.  Seriously.  Who says that about oatmeal?

You'll need to do a little planning, some Red Mill Steel Cut Oats, and a crockpot.

• Make a water bath in your crockpot, and set it on Low.
• Use a crockpot-safe bowl to put your water/oats mixture.  For one serving, 1/4 C Oats with 1 Cup water
• Set the bowl in the waterbath.
• Cook for up to 12 hours.
• Top with whatever you like, and there's likely no healthier breakfast out there

The only downside to this are the unsightly mineral deposits from the water.  However, a little lemon juice added to the water bath helps to remove ... and it's a really a small price to pay.