Tag Archives: blogging

Going out

Got to see Whispertown 2000 last night at Doug Fir. It’s been a while since we’ve been there, I’m trying to figure out when the last show we saw there was. Matt Sheedy opened.

Whispertown 2000 was great as usual. They played mostly stuff off of Swim, which I am less familiar with as it is new. I didn’t remember how much they switch up who is playing what, which is fun. They had a great t-shirt that looked like a 70s workout shirt with Swim on one side of the v-neck and Whispertown 2000 on the other. The crowd was a little weird. No one was really watching the show for some reason, and I’m not sure too many people had heard them before. Brian thought it was because they were there for the headliner (Maria Taylor), but a good number of people left before that. Very strange. They played Restless, which is one of my favorite songs.

Brian and I argued about the value of blogging in between sets. He’s decidedly against, both writing and reading.

Tonight Katie and I are going to wander up to Last Thursday to look at art and see what we can see. It’s suppose to be nearly 70, so it should be a pleasant evening. Wish I was in a position to buy a piece or two, although last month’s Last Thursday didn’t have as many people showing as I’d expected.

Playing catch up with food

(heh. get it? Ketchup? LOL. Okay, maybe not. Nevermind. Back to your regularly scheduled post.)

Things I’ve learned about myself recently: I make food that I consider to be pretty prosaic, and I am not the world’s best person for taking pictures of food. Even worse, I’m lousy about keeping up with posting on here, so we will see if I continue this. If I do, I’m thinking of spinning it off to a separate website so that this one doesn’t become “here’s what Heather had for dinner today…”

At any rate, food I’ve made from the CSA box this week:

Spanish Rice
Spicy Spanish Rice.

After we got back from Mt St Helen’s, neither of us wanted to cook so I made a “Spanish rice” sort of dish. Items used from the farmshare: scallions, garlic, onions and chives. The corn was from our farmers, though not from the fall CSA boxes. I also made it much spicier than I normally do, and really prefer it that way.


Brian eats more tortillas than anyone I know. The beginnings of a wrap.

For lunch the next day, Brian made tortillas for us – really just used the same things again, onions, garlic and chives. O, and he tossed some of the mixed greens in before he rolled it up into a wrap.

Lentil soup
Not gruel. Lentil soup.

I started to feel like I needed more protein than I’ve been getting so dinner was lentil soup. I am now convinced there is no way to take a picture of lentil soup and have it look good. It just comes out looking like gruel, even though it smells wonderful and tastes better. I used scallions, onions, garlic and spinach for this soup… really only the spices and lentils came from the grocery store.

Fried potatoes
Fried Potatoes.

In a fit of nervousness before the election, I decided I needed filling food that was not very good for me, so I used some butter to fry potatoes for lunch. Dinner was quick as we were watching the results come in – Garlic, parsley and olive oil over spaghetti noodles, which is comfort food to me. I eat it when I am sad or when I am hung-over. My sister says that we eat so much garlic there is no way we will ever have strokes. Heh. No pictures – the wine and the results distracted me.

Veggie fried rice
Veggie fried rice

Lunch today was veggie fried rice because I had some cooked rice in the fridge left over from last night (to do a decent veggie fried rice you must refrigerate the rice at least over night). This one used carrots, onion, garlic, chives, and chard from the farmshare. It was really good. Fried rice is the best way to use up some bits of things you need to use up.

Veggie fried rice

Ingredients:

  • Rice, at least a 1/2 cup per person, cooked and refrigerated overnight
  • Peanut oil, or failing that, a veggie oil that does okay at high heat
  • If you have it, a few drops of toasted sesame oil go a long way in this.
  • Soy sauce (may I recommend a nice Tamari?
  • Garlic – maybe 2 -3 cloves, minced
  • Onion – for two people, maybe half of one
  • 2-3 carrots, diced (I slice them into coins, and then madly chop through them a few times)
  • Veggies. I just go with whatever I have hanging around. Today’s included two mushrooms, diced up. If I have some water chestnuts, I’ll dice ’em up too. I’ve done broccoli, asparagus, brussel sprouts, all sorts of things. Go by your mood and what you want to use up.
  • If possible, some sort of nice green. Today it was chard, sometimes it’s spinach. Doesn’t take much, and adds some good vitamins and a nice taste. Chop it up.
  • If you feel so inclined, an egg or two. Sometimes I do, sometimes I don’t.

Directions:

  1. Make sure all of your prep work is done – that’s the longest part of making this. Get everything diced up, either on the cutting board or into little bowls, or whatever floats your boat.
  2. Heat your wok really hot. I put the burner on high, if that helps you, you want everything to cook really quickly.
  3. Toss in a tablespoon or two of the peanut oil.
  4. Follow this with a tablespoon of soy sauce. Splash the toasted sesame oil if you are using it too. Sometimes I will do a few dashes of garlic powder too – I like this garlicky, and I have powdered garlic on hand normally for a weird recipe I make every so often. I told you I like garlic a lot.
  5. Stir with a wooden spoon. It will sizzle or bubble a bit when it’s ready.
  6. Toss yer onions into the wok, stir. When slightly browned from the soy sauce, go to the next step.
  7. Carrots next. Followed by the mushrooms, if you are using.
  8. The rest of the veggies go in – I added them in order of hardness, if that makes sense, with the greens and garlic going in at the very end.
  9. When all the veggies are in (keep stirring!), and seem pretty nicely cooked (I like things to remain crisp), add the cold rice. It will be clumped – just break them up with your wooden spoon as you are combining it.
  10. If you are going to add an egg or two, push the fried rice up the side of the wok to clear some space. Break the egg into the cleared space, give it a good stir or two. Let it fry, and break it up with your spoon. Mix it in with the rice.
  11. There you go. Once the prep work is done, the whole process takes about 4 minutes from start to finish.

Fooooood

Zucchini
Zucchinis at the PSU farmers’ market.

I just found a blog based on the meals created by using up the food in the CSA box from my former (and sorely missed) farmer Harmony Valley (Richard, do you think you could move to Oregon, please?). I love the idea. One of the best things about being a CSA member is creatively coming up with recipes to use up everything in your box before it goes bad. It is always a scramble to get through even just the items you love, much less incorporating the ones you dislike.

I’ve not been happy with our current CSA, which is wrapping up. Many of the items have been damaged or old by the time they’ve come to us. A number of them have tasted worse than what I’d get in the grocery store. For a while, Brian and I were calling it the lettuce & cucumber share, which is super problematic (while I like greens and herb mixes, I hate lettuce, and am quickly bored by cucumbers). There have been entire weeks where I haven’t been excited by even one vegetable in the bag I’m getting from the CSA. But it was cheap, and you have to start somewhere to find a CSA you like.

Our new farmshare starts in October. We are doing a fall CSA to try out our favorite farmers at the PSU farmers’ market, Groundwork Organics. Can’t wait to start it, and it makes me go to the farmers’ market for the rest of the year which is awesome. I’m thinking that I’ll start posting things on here as I use up the box from them – it’ll motivate me to improve my plating, which is definitely my weakest aspect of cooking (and if I had to choose between plating and taste, I’d still choose taste).

Still no camera cord or battery in sight, so I’ve been pretty quiet. Back to unpacking / looking for the cord.

Quieting back and looking forward to Carrie

Stupid back. I’ve been super focused on getting into shape and losing some weight so that I can get back into my favorite summer clothes.

Up until now, it’s been great, I feel better, I breath better, hiking is nicer. But last week I overdid things when I upgraded to heavier weights for my strength training, and not lowered the number of sets. I know better than that, I do. So sometime this week, I managed to pull a muscle in my back which has entirely derailed all my plans for the week and brought the exercise to screeching halt. ARRRGH. I can tell that more than not going to downtown to see the ships for Fleet week, or having to skip the hike we had planned for this weekend, just losing the level of activity I had grown accustomed to (pilates nearly every day, walking hills nearly every day, lifting weights, yoga, hiking) is driving me nuts. I want to be out exploring, I want to be walking.

With a good amount of Advil, I can sit upright now, but getting up HURTS and rolling over from my back to my side, ow.

So I’m quiet again because really, sitting here on the computer isn’t generating awesome adventures to write on here. However, I’ve been working on migrating this over to a newer, fancier, hopefully prettier webpage which I will let you all know about soon. Carrie, you are going to have to resubscribe to the RSS feed when that happens, sorry :)

Speaking of Carrie, she’s here for a visit in about one week, I am getting super excited. I miss her massive amounts – she was my go-to person for randomly calling up and saying “hey, you want to go —” and she’d nearly always be up for it. No matter how random or late it was. I foresee many long days and late nights next week – she’s not usually willing to call it quits for the night just because it’s late, and I’m not working for The Man yet so we won’t have a reason to stop early.

Finishing upgrades

I’ve been working on a server move, and also on upgrading to the current version of MovableType, which is what I use to write this.

Because of these upgrades, I’ve been manually creating entries, and I’m going to republish these on here. Apologies if you’ve read them before!