Stories

usda-food-plate.jpgIt is the consummate, diet-related cliché: “you can stop drinking, or smoking, but you can’t just stop eating.” You can, of course, stop eating; Ghandi used that strategy to magnificent effect. As a method of reaching a healthy weight, however, it’s frowned upon. What you have to do to lose weight is not to stop eating, but to stop eating the way you used to eat. I’m doing it, and it’s working, but it complicates the hell out of my life as a cook.

I’ve struggled with weight all my life, losing and re-gaining the same 30+ pounds several times. I established a pathetic pattern worthy of a medieval tapestry: the large woman stops eating (anything, carbs, second helpings and fast food), exercises (incorrectly, so intensely that she gets shin splints, until she abhors the sight of her Nikes) and becomes smaller. She buys tinier clothes, and basks in the admiration of all of the people who want to know her “secret.” She gets busy, stressed, cocky and inattentive and starts to eat like she used to, she becomes larger again, and in the final tableau she is folding her smaller clothes and putting them in bags to donate to Goodwill, and then pulling the larger versions from the back of the closet where she saved them for the inevitable.

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ImageToday I discovered a half bag of brown rice, a lone red bell pepper, some leftover celery, and an onion. Since Mardi Gras is coming up, why not make a jambalaya? So with this adapted trinity (the typical trinity uses a green bell pepper) I created a festive and healthy dish. I could have added chicken and sausage to keep it traditional, but since I did not have either, I decided to make a vegetarian version. In the end I had a paella-like Cajun side dish that I could pair with anything even leftovers. Using the brown rice rather than white made it even more nontraditional, but it made it more interesting and healthier.

Since it's a whole grain, brown rice is a much better choice than white rice. It's high in fiber, more nutritious, and has a slight nutty flavor. Its texture is chewy, akin to al dente pasta. The only downside is that brown rice has a shorter shelf life than white. In its original packaging brown rice can last for about six months before going rancid, but it stays longer in an airtight container. Brown rice is really a satisfying replacement for white in this spicy and flavorful dish.

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veggies-for-bbq.jpgIn the summer, people tend to fall in around here, sometimes when we least expect it. Spontaneous plans get made in the morning or a minute before because the weather’s nice and Alan’s almost always game for a barbecue (though he has been known to get cranky when the dishes pile up.)

He is constitutionally “allergic” to making salad and the appetizers and the sides (unless we’re talking grilled vegetables and the occasional amazing polenta) generally fall on my shoulders. But, since the side dishes and appetizers often define a meal, give it its flourish so to speak, it could be viewed as a tiny opportunity, to show off.

So here are a couple of my favorites, that involve a minimum of effort, the next time there are hot dogs on or burgers or Alaskan salmon on the grill and you just have to rustle something up to go along with them.

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beach.jpgThere is a basic tenet in Buddhism that the only reality is what is happening now. The past exists only in our heads, muddled by our own unavoidable perspectives and biases, and the future may or may not come to pass. If a piano falls on you in three seconds, it’s best not to have spent that time separated from the sights, sounds and emotions of the moment.

I find this a helpful construct for many reasons; I tend to be a ruminator and a worrier, frequently leaving the moist, fragrant air of a summer second to regret the actions of a remote January morning, or to fret over what might happen as the air grows crisp and the leaves turn from green to red. I wonder, though, if it is wrong to remember places I loved, that are forever lost to me, and that live on only in my memory and the collective memories of those who actually experienced them. It’s a moot point, really, because I can’t seem to stop myself, and it doesn’t seem to do me any significant harm to remember. This happens, particularly, when I think about my grandmothers’ houses, places that still exist, but which are empty of the people, the atmosphere and any other context that gave them meaning for me.

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johnmuir.jpg California has always seemed idyllic, cutting edge, a source of endless natural resources and opportunities.  But our Golden State has been so mismanaged that it’s, now, threatening to crash under its own weight.  As the deadline to plug the 24 billion (yes, that’s right 24 billion) dollar deficit in California passes and our renegade Governor Schwarzenegger proposes deeper and deeper cuts, education including school closures and shorter semesters, health cuts to MediCal and the Childrens’ Health Insurance Program, an increased gas tax (that should encourage tourism), four day work weeks (too bad if you needed the money), increased taxes, and a proposal to SHUT one of our greatest treasures, 224 of California’s most beautiful and historic State Parks, including that one where the giant redwoods grow.

As a native and a conservationist, the idea that our California State Parks may not remain open past summer, has sent me off on a wild fury of exploration (not to mention a tirade at our Governor who we’re sincerely glad will NOT BE BACK). 

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