This week was busy! My mom came for a short visit on Wednesday and left Friday morning. She brought me an amazing new hat that she knitted! She is such a talented knitter and I love when she makes me these unique, adorable things. We had a great time talking and discussing books and getting ready for the Organic Growers School conference we go to every year.
Also I’m working out more and more with weights, and I can see a lot of improvement! I used to have enormous guns, beautiful big broad muscular shoulders that rippled in the sun. When I quit kayaking and baking all at the same time, that old saying “use it or lose it” took effect a lot faster than I ever thought possible. Working in a kitchen again and lifting weights a few days a week are helping slowly build that muscle back up.
Here are the things I’ve been into:
Sometimes I am a little bummed personally at what I feel is a lack of actually working towards doing anything for food in this world. This great little article on activism helps me realize I’m doing a lot more than I already realize.
This video had been viral years ago, but I rediscover it all the time. I long to grow up to be this beautiful soul, especially if I get to live in her house!
This blog is a new favorite. I love the way she writes about her life, and it takes me back to lazy summer days living by the river, spending my life on the porch of my ram-shackle shack,, and waking up on top of the world.
Now for a recipe, what do you say? Beans for dinner is a weekly occurrence here, because you can create a whole meal for around $4 a person (who doesn’t want that?!). I love mixing black beans with pineapples and plantains, and sometimes sweet potatoes. I’d love to go more Mexican or Cuban with my black beans, but I wind up Caribbean almost every time.
Caribbean Black Bean Stew
1 cup dried black beans, soaked for 4 hours, then cooked until soft in oven with veg stock
½ red bell pepper diced, and green
½ pineapple diced
½ onion diced
1 carrot, diced
2 teaspoons curry
1 teaspoon paprika
1.5 teaspoon chili powder
1 teaspoon cumin
½ teaspoon black pepper
few dashes lime juice
2 garlic cloves
juice from ¼ orange
½ cup cilantro
1 can diced tomatoes
1) Saute the veggies together in some oil in a pot. Once they’re soft, throw in the seasonings for a minute, then add the beans, liquids, a can of diced tomatoes, and a cup or so of veggie stock. This recipe is super loose and adaptable, and I love it with fried plantains!