Sustainable SW Blogs
Mikey and I are yet again shifting diet gears. We've been juicing since July and we love it. But I feel that our chi is suffering. I feel cold in the middle and find myself craving more warm foods. Wishing to keep animal products to a minimum I've been exploring bean based recipes. Today I made a black bean chocolate spread that contains red onion, paprika, peanuts, sherry, garlic, dark chocolate, green onions, and soy sauce. Though we don't often indulge in white flour breads I made a gorgeous naan that came out exactly like the picture in my cookbook! I used my homemade garlic powder, which is really chunky, for the naan, along with parsley. It was an excellent match.
Blog readers, tell your favorite bands and performers to drop us a line of they are coming through the southwest. We will make them welcome. And if your in town next week, please come out for this great double bill. . .
MONDAY MARCH 10th ( Mikey's Birthday!!)
With support from The Sierra County Arts Council & Sid Bryant Wonderland: An Evening of Unusual Auditory Experiences
@ 7PM - Portland, OR based East Forest A unique electro-acoustic musical project that combines melodic-ambient soundscapes, ethereal vocals, and 100% original field recordings to create a genre bending visionary listening experience. This music has a foundation in ancient and modern "sound healing techniques," that humbly hope to put a few cracks in the hypnotic spell of our modern life and help each of us discover a sense of self through introspection. East Forest has shared stages and worked with individuals and artists ranging from Deepak Chopra, Elena Brower, Shiva Rea to Moby.
@ 8PM San Francisco, CA band Foxtails Brigade performs in T or C for the 2nd time. The San Francisco Chronicle describes them as, “Arresting music marked by unaffected whimsy, dreamy imagery and insinuating melodies.”
Where: Grapes Gallery 407 Main St., Truth or Consequences, NM Cost: $12.00, $8.00 to Sierra County Arts Council Members
Brought to you by Wendy Tremayne
If you are looking for seeds and ideas for your vegetable garden, come to the Santa Fe Seed Exchange on Wednesday, March 12, 2014 from 4pm-7pm in Frenchy’s Barn on Agua Fria and Osage Ave. The City Parks Division and Home Grown New Mexico are hosting this event for all community gardens, school gardens and home gardeners. There are plenty of seeds available so come even if you do not have any to share. Bring flower, herb, vegetable and other seeds if you have some.
The Santa Fe Master Gardeners will be at the seed exchange with an “Ask a Master Gardener” table for gardening and planting questions.
The SeedBroadcast organization will have their seedbroadcasting station to answer questions about saving seeds and seed story recording equipment. Tell your story about the seed, where you got it, how you planted it and more. See their website for stories across America.
If you have questions, please contact: firstname.lastname@example.org or call 660-4986
Romans 8:1 There is therefore now no condemnation to them which are in Christ Jesus, who walk not after the flesh, but after the Spirit. 2 For the law of the Spirit of life in Christ Jesus hath made me free from the law of sin and death. 3 For what the law could not do, in that it was weak through the flesh, God sending his own Son in the likeness of sinful flesh, and for sin, condemned sin in the flesh: 4 That the righteousness of the law might be fulfilled in us, who walk not after the flesh, but after the Spirit. 5 For they that are after the flesh do mind the things of the flesh; but they that are after the Spirit the things of the Spirit.
2 Corinthians 5:For we walk by faith, not by sight
First Rain this Year, a photo by mikey and wendy on Flickr.
We have gone a few months without any rain. Last night we might have picked up as much as a 1/2". This resulted in a gorgeous Sunday with clear skies and lovely cool breezes. Wendy and I went out for our separate runs which slightly overlap each other.
INVITATION - APRIL 12-13, 2014 Sat. & Sun. 9 am-12 noon $50-100/person
A brief but rich two day weekend tour is designed to give you an intimate visit into the studios and farms of Sierra County's most interesting folks. You'll also receive a 10% discount at participating food venues and hotel/spas, all of which offer the famous healing waters of Truth or Consequences.
Dimid Hayes and Michael Donlan
CONTACT dmdhayes (at sign) gmail.com
The Studio of Delams Howe - American Painter and muralist whose figurative work depicts mythological and archetypal - sometimes homo-heroic - themes in a neoclassical, realist style
Jardin del Alma - organic farm, home to Churro Sheep and Angora Bunnies- carding, spinning, weaving, and felting and the making of medicines and salves, fermented beverages, preserves, meades, copper jewelry, blacksmithing, hand-made drums, felted slippers, rugs and wall hangings.
OM of New Mexico - The Darland's certified organic farm in Monticello, where they grow their balsamic grapes, also is their growing center of unique fruit, vegetable and herb/flowers for T or C's Farmer's Market. Site for the production of America's only traditional style, organic, barrel-aged balsamic vinegar--now in its 17th year of aging.
Holy Scrap - the off grid, scrap made, homestead and life lab of Wendy Tremayne and Mikey Sklar.
My new friends David and Heidi Holloway came out for a visit today. David and I have been in touch for a couple of years over the internet and we finally got to meet in person. They brought me some pickled okra with peppers and garlic and some carrot cake jam...all from their garden in South Carolina. Very nice folks...very good produce. Technically, it was only 1/8th of a peck of pickled okra. 61,81,34,0,B
The NEW Vegetarian Cooking for Everyone is coming out on March 11, and since people are asking how it’s different from the older book, I thought I’d tell you.
For the most part it is the same book you already know. The point wasn’t to write an entirely new book, but to bring its contents up to date. There are 150 new recipes, but there is also a greater emphasis on tempeh (and other fermented soy foods) than tofu, which we now see as being more beneficial than we once thought. There is a designation of those recipes that are vegan and more vegan options as well. Recipes that were especially rich or challenging for other reasons were either eliminated or adapted to reflect today’s tastes. A section on vegetable sautés replaces some of the more complicated stir-fries, and among the breads is now a no-knead recipe with some great variations.
That foods have changed along with our tastes is reflected in this new volume. Ingredients like smoked paprika and smoked salt, shichimi togorashi, rau ram (Vietnamese coriander) and curry leaves are more familiar and available than they once were. We now have coconut oil and a coconut beverage along with almond, rice, hemp and other dairy substitutes. Shishito, fushimi and padron peppers are as familiar to some as jalapeno and serrano peppers once were. Kale was not eaten as salad when VCFE first appeared. Now it is. We may have cooked wheat berries before, but we didn’t cook “farro” until recently, and so it goes. Forbidden rice, frikeh, cracked, pearled and whole farro, unhomogenized dairy have all arrived and today we know about “tartines” as well as sandwiches. Another thing that has changed are the countless authors who are truly expert in a single area, be it bread, curries, Asian vegetables, which means that this volume doesn’t really have to contain everything—for there are many other books to choose from when our expertise in a particular culinary culture grows.
So while there are many changes (plus a new design within and without), it’s also true that many things have remained the same. You’ll find your old friends here and hopefully discover some new ones. (I’ll get that cover up as soon as I figure out how to.)As in the older version, if you’re vegetarian, you can eat everything in this book. If you’re vegan, you can eat from a great many recipes or make the changes you’re accustomed to. And if you are an omnivore, there’s nothing that says these recipes can’t be served with meat or made with meat-based stocks. The choice is entirely yours. As for gluten free, paleo, and the many dietary options that people turn to day, it was not the scope of this work to cover them. My belief is you know who you are, what you like to eat and, quite often, the changes you need to make to make a dish work for you.
Whatever your personal approach, I hope you enjoy The New Vegetarian Cooking for Everyone.