Category Archives: General

Christmas in the Backcountry

Backway Sign

The Backway. Down Burr Trail.

This was quite different.  An enormous gulf was between me and the world.  This was a different universe – withered, desert, lifeless; a fantastic universe where the presence of man was not foreseen, perhaps not desired. – Maurice Herzog, Annapurna

Fifty-eight years before Christopher McCandless hiked into Alaska to find himself (but died before completing the process…), 20-year old Everett Ruess wandered through the forbidding and desolate south central and southern Utah backcountry and disappeared. A hunter found Christopher’s body, but Everett was never found, though people have been searching for him ever since he vanished. There were a few tantalizing clues: Everett’s two mules were found tied up at a site where he’d camped; in a letter to his parents he wrote: As to when I shall visit civilization, it will not be soon, I think - and the name Nemo was discovered scratched into rock in several places. Nemo (“no man” in Latin) was the name Everett took to calling himself.  Ugly rumors circulated through the town in which he was last seen – some thought that Everett was murdered by cattle rustlers. He might have fallen from a cliff or gotten trapped in a slot canyon. Or maybe he just wanted to disappear.

I read about Everett a while back. It’s just the kind of story that fascinates me. I don’t have a risk-taker bone in my body, but I’m drawn to the lonely canyons, the red rock and slick rock, the twisted junipers, the colorful arches, fins, hoodoos and searing blue skies of southern Utah. Combine that with a real life mystery and I’m hooked like a Lake Erie Walleye. Kel and I spent Christmas in the thin air of Boulder without realizing until later that we were in Everett country. Boulder and sort-of nearby Escalante were Everett’s last known stomping grounds. He disappeared into the massive Grand Staircase-Escalante National Monument which encompasses a mere 1,880,461 acres of pitiless landscape. It’s no wonder his remains were never found.

In addition to hiking in the Boulder area, we made our slow way home via Kodachrome Basin and Bryce Canyon. One huge advantage Kel and I have discovered about traveling here in the winter is that there are few other fools willing to do so. It’s possible to have stunning trails and sprawling National Parks all to one’s self (with the exception of Bryce Canyon which was teeming with visitors. At 7 degrees Fahrenheit accompanied by a bone-chilling wind, it was an astounding sight to see cars lined up at the entrance point.) Below are some pictures from our trip.

One Year Ago Today: Basic Seitan

Snowing in Boulder, UT

Snowing in Boulder, UT

Snow Crystals

Snow crystals, Bryce Canyon

Bryce Amphitheater

Looking into Bryce Amphitheater from Bryce Point

Bryce Amphitheater

Bryce Amphitheater

Natural Bridge, Bryce Canyon

Natural Bridge, Bryce Canyon

Calf Creek Canyon

Calf Creek Canyon, contrails

Lower Calf Creek Falls

Lower Calf Creek Falls

Calf Creek Canyon Overlook

Calf Creek Canyon Overlook

Wildflower, snow

Pasture in Boulder, UT

Pasture in Boulder, UT

Kodachrome Basin

Ike enjoying Kodachrome Basin

Chimney, Kodachrome Basin

Chimney, Kodachrome Basin

Highway 12 scenic overlook

Highway 12 scenic overlook

Tagged , , , , , , , , , , , , , ,

One Small Step…

Magazine ArticleRecently while at Whole Foods, on impulse I picked up the hefty November issue of Cooking Light.  It was their Best Recipes issue.  (Maybe I snagged it because of their promise of The Most Delicious Desserts inside.  That’s an invitation pretty hard to pass up – hardcore vegan or not!)  I’d let my subscription lapse a few months back (as I shared in my A Letter to Cooking Light) and have no intention of re-subscribing, but I was very pleased to see a whole article – albeit a very short one – devoted to a vegan restaurant.  This particular issue includes the 2012 Trailblazing Chef Awards and their Produce Innovation Award went to a vegan eatery called Vedge (drool over their menu here) located in a very meat-heavy city, Philadelphia.  It almost (almost) makes me wish I still lived in D.C. just so I could make a weekend trip to Philly to check it out.

Now, I’m not saying my letter to Cooking Light editor Scott Mowbray had anything to do with their inclusion of a strictly plant-based (and low-salt, low-sugar) chef in their magazine, but it made me pretty happy to see veganism going a tiny bit mainstream.  It’s about time that “regular” food magazines give vegan cooking the attention it deserves – for being innovative, delicious and inspiring.  Here’s to more of the same.

One year ago today: 100% Whole Wheat No-Knead Bread
One year and one day ago today: Slow-Cooker Rice Pudding

Tagged , , , , , , ,

An Unrefined Vegan Turns One

CakesGoing back through the past year of An Unrefined Vegan posts is a lot like looking through photos from the 1980s: a bit embarrassing, funny (in a not-so-good way), entertaining and enlightening.  But as a nearly day-to-day chronicle of my food choices, it’s interesting to see where I was and how far I’ve come along.  In some cases, I want to go back and redo (or undo) and in fewer cases, I’m pretty impressed with myself.  Hard to believe I’ve made it through a full year of blogging.

To say thanks for the people who come ’round to visit my blog – many of whom have become friends – and to celebrate turning a big one year old, I’m going to be giving away a copy of one of my favorite cookbooks - but I’ll be doing that in early November – between Vegan MoFo and the Virtual Vegan Potluck, there’s just way too much going on right now.  So, please stay tuned for that.  It’s a fantastic cookbook (perfect for the season) and a great resource both for plant-based newbies and old hands at vegan cooking and I’d love to share it with someone.

To take a look back with me…One year ago today: C’mon Baby, Don’t Fear the Vegan

Tagged , , , , , ,

Sundance, The Point of the Mountain and a Day Away

Sundance

August skies are lullabies/promises to keep
dandelions and twisting vines/clover at your feet
memories of aspen leaves/ trembling in the wind
honeybees and fantasies/where to start again
some place cool an’ green an’ shady
- John Denver, Cool an’ Green an’ Shady

It happened on an otherwise normal Thursday at around 5:30 pm, just as we were about to sit down to dinner and midway through a phone conversation the kind of which I’d had one too many of in the past few weeks.  What had been on a slow simmer began to boil.  My last nerve was shot.  I was suffering from road rage, sidewalk rage, apartment-building-hallway rage – not to mention grocery aisle rage – and for the next few hours I fumed and moped around like Victoria Beckham having to wear her “fat jeans.” Ike crawled under his side table “cave” and Kel nodded solemnly at my every curse and intoned, “Yes, dear.  Yes, dear,” a hopeful mantra designed to stave off the meltdown he could see coming.  The evening walk didn’t help.  A cup of hot chocolate made barely a dent.

Then a few hours after the phone call it hit me: I was seriously stressed out.  I needed a change of scenery and fast.  Luckily, a remedy was already in the works.  It was time to go where the air is thin and clean, the sky a piercing blue and where the wind holds an icy touch of the winter to come: the mountains.  By 10 am the next morning we were headed up to Bobby Redford’s little retreat in the Wasatch, Sundance.

Sundance

The winding road up to the resort is a therapy of its own.  One must concentrate on where the car is; there’s no space for anger or stress.  Sundance is tucked into the hills and amongst tall trees and despite the fact that there are restaurants, a screening room, art studios, cabins and homes (not to mention ski lifts and runs), it feels very secluded and small and homey.  Fall, in my opinion, is the perfect time to go.  Interspersed among the yellow-leaved aspens that blanket the mountainsides are bright dots of red, orange and deep green. We wandered around the resort and then treated ourselves to “wet” (no foam) soy lattes and settled onto a bench outside to watch the Beautiful People go by.  Because the tram up to the top of the mountain (and to hiking trails) doesn’t allow dogs, we finished up our lattes and decided to do our hiking elsewhere.

The road beyond Sundance is switchbacked and extremely narrow. It felt as if our car was skimming the edge of the road as vehicles coming the other direction drove past us.  I missed a lot of the scenery while hugging the road, but Kel reports that it was spectacular.  When we reached the Timpanogos trail head and the hiking route up to Stewart Falls we stopped for  a picnic lunch at the old amphitheater hidden among the pines, then we pulled on our day packs and headed up.  Unfortunately, just as the photo-taking was becoming interesting, my camera battery fizzled out and I had to turn to my trusty iPhone for the remainder of the hike.  The total 4-mile hike up and back to Stewart Falls took us about two hours.

Mountains

Mountains

On the way home we decided to take a short detour to visit The Point of the Mountains.  Kel had been reading a lot about paragliding lately and we learned that one of the premier spots in the country for the sport is right here in Utah.  When we arrived, it wasn’t looking good.  There were only a couple of cars in the parking lot and two guys gazing forlornly out from the high plateau down to the valley spread out below.  Two gliders lay still strapped to the tops of the cars, wrapped up tight in their canvas burritos.  There wasn’t a breath of wind.

Active Fly Zone

While Kel went off to interrogate Man Number One, Man Number Two suddenly appeared beside me and Ike.  We started talking about dogs and soon enough Dave, a hang-glider and instructor of 41 years, offered to take me up on his glider once the wind was right.  My mother didn’t raise a fool and I simply laughed it off and let Ike pull me away from the salesman pressure for a bit. Before long, Kel and Dave and I and Man Number One were talking wind and gliders and geography and how silly and foolish paragliders were as compared to hang-gliders.

Man Number One decided to set up his glider just in case the wind changed and Dave got to talking about thermals and how thermals were all about contrasts: dirt and pavement; high ground and low; heat and cool; light and dark.  I got it, but my mind wandered anyway.  The view out there was just too big, too beautiful.  Endless sky above, a long, flat valley below with the mighty artery of I-15 splitting it in two, teeming with rush hour cars headed for home, north and south; to the east the Wasatch buckled and climbed; to the west lay the hazy shimmer of the Great Salt Lake.  As Dave’s voice morphed into the pleasant hum of white noise, my eyes drifted upwards and I saw a large hawk circling high above the field on which we stood.  He was gliding effortlessly, wheeling in the air without moving a single feather.  No doubt it looked down upon us poor humans with pity and mirth.  Our puny wingspans, our heavy burden called gravity.  There was no doubt in my mind that his presence above the well-known hang-gliding and paragliding site was no accident. He was shoving his winged freedom in our faces.

Ann, Glider

At some point, Dave set up his glider and offered to let me slip into the upside down hammock-suit – “just to get a feel” for things.  Once I felt how comfortable it was he was pretty sure I’d be asking to take the glider for a spin with him. (For the low, low price of $100.)  I hung out in the hammock-suit for a while and then all at once a strong breeze rose over the plateau.  I looked across the field and saw paragliders everywhere – their colorful parachutes billowing and collapsing, rising and falling.  Some fliers were already strapped into their funny “seats” that resemble turtle shells, some dragging their chutes to the edge of the field where they would step off and hope to be lifted into the air.  Already gliders were circling above us, seeking the hawk’s thermal.  They made their slow way along the edge of the plateau and up and up, heading east and then west again, then east.  Some of them were high above, looking as if they were going to touch their toes along the mountain’s edge.  We feared the gliders – so close together – would collide and fall, but somehow they all missed each other.  I extricated myself from the hammock and soon enough we saw Dave climb into his suit and lope off carrying his hang-glider.  He walked slowly and with effort along the thin gravel runway at the end of which is a sign imbedded into the ground that admonishes pilots to “Hook In.”  Dave stood at the edge for a minute and then he was off the ground, soaring, moving with a speed and purpose unmatched by the paragliders.  He looked like a giant bird.  For a tiny second I wished I had hooked in next to him, but the solid earth felt pretty good under my feet.  He seemed to be heading straight for the sun.  I watched him for a while and then looked back above the field and then above the mountains, but the hawk was gone.  There were only humans flying.

(How does this fit into VeganMoFo?  Did I mention that I had two soy lattes that day?)

Hook In

VeganMoFo

Tagged , , , , , , , , , , , , ,

An Unprocessed Recipe: Peanut Butter & Jelly Bites

Thanks to everyone who has left comments and entered the Unprocessed giveaway!  Remember, keep commenting! The more times you comment, the better your chance to win.  And let me tell you, the winner is really going to love this book.  Now, if you don’t win, you can still get your hands on a copy of this book over at Chef AJ’s site.  Get one for yourself and buy some to pass along to those people in your life who could use a little encouragement to eat and get healthy.

As promised, here’s a sneak peak inside the pages of Unprocessed.  These are super easy and super delicious and they are my new post-workout treat:

In the bowl of a food processor,  grind 2 cups of unsalted peanuts into a fine powder…

Unsalted Peanuts

Then add 1 cup pitted dates and 1 cup dried, tart cherries…

Dates

Dried Cherries

process until a ball forms…and then add in the vanilla and process again.

Vanilla Extract

I patted the mixture into a 9″x9″ pan lined with parchment paper, but you could also form these into balls.  Keep in the refrigerator.

Recipe courtesy of Chef AJ.  Coming up in future posts I’ve got food porn photos of: Portabella Mushroom Stroganoff, Sweet Potato Nachos, Berried Treasures with Macadamia Nut Creme, Kung Pau Tofu, Ginger Slaw and Nutrient Rich Black Bean Soup.

To enter the giveaway, please leave a comment below or on any other Unprocessed blog post describing what you find most addicting: sugar, salt or fat.  Or, share your story of how you have cleaned up your diet and changed your life.  For additional entries you can also Like my Facebook pages, An Unrefined Vegan and/or Virtual Vegan Potluck.  The giveaway ends September 25.  Thank you!

Peanut Butter Bites Bars

The Deets
Title: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight
Author: Chef AJ (aka Abbie Jaye) with Glen Merzer
Publication Date: 2011
Page Length: 178 pages including 100+ recipes
List Price: $19.95
Publisher: Hale to the Kale Publishing
Websites: www.EatUnprocessed.comwww.chefajshealthykitchen.com
Facebook
Twitter

Tagged , , , , , , , , ,

Unprocessed: A Review & A Giveaway

Collage of Unprocessed

You know how it is.  You switch to a plant-based diet and you get educated; you arm yourself with the data that informs your decision to eat healthfully and mindfully.  You read The China Study, by T. Colin Campbell, PhD. – it pisses you off to no end – and then you grab a copy of Preventing and Reversing Heart Disease by Caldwell B. Esselstyn, Jr. M.D. and you see the medical establishment in a whole new light.  You wonder if they are really trying to heal you.  You want everyone you know to watch Forks Over Knives (and Earthlings and Food, Inc. and Fat, Sick and Nearly Dead), because you know in your heart that if they do, their lives will be changed for the better forever.  You realize you can not un-know what you’ve learned.  You now know that there is “food” and there is food.  One kind harms and the other kind heals and nourishes.  You now know that animals are creatures with their own desires, needs and fates that have nothing to do with our desires and needs.  You understand all about “locally-grown,” “organic,” and “whole food” and you avoid “factory farm,” “GMO,” and “processed.”  Even if you think you know everything you need to about a plant-based diet – there’s room on your nightstand for one more life-altering book: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight.  Written in a straight-forward, open, engaging and incredibly personal way, it would be difficult to close the cover of this book and not feel the need to walk into the pantry and discard every processed, artificial, fatty, sugary and salty item lurking on the shelves.

So, instead of drugs or surgery, I took another path that would change the course of my life forever.  I used diet.  I figured that if my food choices could cause or at least greatly contribute to this disease, would it not be possible for better food choices to reverse it? – Chef AJ

Here’s the thing about this book.  The facts are in there.  But because they are presented within Chef AJ’s personal experience it’s a bit like (pardon the expression…) taking a spoonful of sugar along with the medicine.  She’s totally approachable, totally us.  She begins by chronicling the story of a body completely out of whack, a body addicted to processed food and suffering the consequences.  Some of us have had a similarly bumpy, trying and scary road.  Some of us just got curious about what we were putting into our bodies.

My best advice to you is to just do something.  Just because you can’t do everything doesn’t mean you shouldn’t do anything.  Optimum health exists in a continuum and even small, incremental changes made consistently over time can still be of great benefit. – Chef AJ

After sharing her life story (including a gig on The Tonight Show involving flutes and bubble gum), Chef AJ spends time debunking the many myths and YABBUTs about whole food-based eating such as time, cost, difficulty, puzzled/hurt/angry family members, etc.  This would be a very handy book to have on hand when you have a crew of skeptics coming over for dinner.  You can demonstrate how easy it is to prepare healthy meals – and with no funky, hard-to-find ingredients.  She writes about navigating the grocery store and how to fill your ‘frige, freezer and pantry with health-giving food and offers tips on how to begin and what to eat when dining out.  You’ll find both raw and cooked recipes here.

Remember, the ONLY thing that works for addiction is complete and total abstinence.  Moderation does not work for an addict. – Chef AJ

Her book is a kind of detox manual which will rid your body of its addictions to salt, sugar and fat.  Her recipes allow the flavors of the whole food ingredients to shine through and the best part is (at least for me) that these are simple and generally quick recipes.  I love that!  I want to eat well and I want to eat nutrient-dense food, but I really don’t want to spend hours preparing every meal.

I don’t know anyone who has regretted trying an unprocessed diet.
- Chef AJ

Be aware that there is minimal instruction with each of Chef AJ’s recipes.  She – unlike me – is blessed with being able to create delicious food without exacting measurements.  She explains that she also does not include servings per recipe because if you avoid processed foods in your diet you can eat as much whole food as you want; whole foods fill you up and leave you craving-free. And… there are no photos, save for a few on the back cover.  If you are a visual type and need to know what the end result should look like, this may prove challenging for you.  I don’t have a problem with it – I just love food photo porn.  Bottom line is this is an inspirational book that just may give you the nudge you need to make positive changes for your life and health.  The recipes are not complicated and the ingredients won’t have you endlessly trolling the Internet.  Hey, she starts the (100+) recipe section with Desserts – how could you not appreciate that?!  Finally, what I like is that Chef AJ is sharing methods – yes, recipes, of course – but this book will arm you with the techniques (like making the pie crust or the date syrup) to help you create your own healthy, unprocessed dishes.  I’ve still got lots of cooking and sharing to do so please check back throughout the week.

Now for the best part.  Chef AJ has a book to give away and here’s how you can enter for a chance to get it: simply leave a comment on this and any (or all) subsequent posts about Unprocessed letting me know which is your Dark Master, your weakness, your downfall at the grocery store: sugar, salt or fat.  Or tell me how a plant-based, whole food diet has changed your life.  The more comments you leave, the more times your name will be entered to win.  For additional entries, click the Like button at An Unrefined Vegan and/or Virtual Vegan Potluck on Facebook.  Just be sure to leave comments there so I know that you are entering the Unprocessed Giveaway.  As they say in television, yes, it really is that easy.  The Giveaway ends on September 25.

In my next post,  I’ll be sharing Chef AJ’s recipe for Lara Bar-like PB & J Bites.   Trust me, you’ll never go back to the packaged variety.

PB Jelly Bites Text

The Deets
Title: Unprocessed: How to Achieve Vibrant Health and Your Ideal Weight
Author: Chef AJ (aka Abbie Jaye) with Glen Merzer
Publication Date: 2011
Page Length: 178 pages including 100+ recipes
List Price: $19.95
Publisher: Hale to the Kale Publishing
Websites: www.EatUnprocessed.com; www.chefajshealthykitchen.com
Facebook
Twitter

Tagged , , , , , , , , , , , , , , , , , , , , , ,

From 10k to Ten Mile

Ten Mile Wash, EveningI thought that I’d have a lot to write about after the weekend memorial for my brother, but it turns out that I don’t. I feel emptied out instead. There are only the details, big and small, that make up a trip. I thought I’d take lots of photos as I made my way through the scenic 10k; I didn’t pause once. And I thought I’d walk at least half of the race, but I didn’t. I ran it straight through.

There were nine of us (plus Ike) who completed the 10k and a support team of three who shuttled cars from the Start to the Finish and who cheered us in as we crossed the finish line and reached for our medals.

Afterwards, there were my brother’s friends waiting for us at Ten Mile Wash to drive us down into the sand and rocks to show us the spaces that meant so much to my brother. It is stark down there. Stark and harsh and bleak but clean, beautiful and heartbreaking.

The first stop was the site where my brother’s dog (Pooper) was buried years ago. Each of us carried a rock to add to her cairn. The second was a hollow, a cathedral interior of swirling red scooped out of bare rock called The Fishbowl (renamed The Chuck Bowl). If it wasn’t before, it certainly is now a sacred site. Something of my brother remains in both places. I felt him very strongly that day and understand him just a little bit better.

Back up above the wash there was food and beer and scotch; a blazing sunset fading into orange and pink as a blazing fire reached into the sky. There were dirt bikes and trailers, four-wheelers and one porta-potty perched in the bed of a pick-up truck. There were tears and hugs and memories and the persistent gnaw of loss. But the next day, as the fragile light from the morning sun crept along the rocks and as we pulled away from camp, there was relief and calm and a kind of joy.

Little Grand CanyonNear the Finish Line, Buckhorn Wash.

Kel & Ike, Finish LineKel & Ike cross the Finish Line.

Family GroupThe family post-race.

Race Bibs, MedalsMy bib and medal; my brother’s bib and medal.

Ten Mile Wash OverlookOverlooking Ten Mile Wash.

Pooper's GravePooper’s grave site.

From Pooper's GraveLooking out at the Wash from Pooper’s Grave.

The FishbowlInside The Chuck Bowl.

Flowers & AshesDesert flowers and ashes.

The Wash, MorningThe Wash in the morning.

CampCamp.

Tire Tread

Tagged , , , , , , , , , , , , , , ,

(Eating Vegan) Under the Sheltering Sky

Two Cookie-cookies

It can be challenging enough to feed Kel and me while we are on the road, but what about feeding 10 or 11 or 15?  In a place with (count them) zero restaurants, convenience stores or a bright and shiny Whole Foods stocked with vegan salads, hummus and whole grain bread?  Now consider that most of those I’ll be feeding are carnivores.

To celebrate my brother’s life, a big group of us – including many camping greenhorns (I’m among that number) – are heading south into the desert of Ten Mile Wash for a few days to spend time in a place my brother loved.  And before we do that, we’re running, walking or strolling The Little Grand Canyon 10k.  An army fights on its stomach; we have to eat.  By my count we’ll have two breakfasts, two lunches and one dinner out in the boonies.  I’ve cooked in small kitchens before, but the camper kitchen is a little snug, so I’m planning on bringing everything down in a nearly-finished or finished state.  Coolers will be clearly marked with “breakfast,” “lunch” and “dinner.”  Plastic bins will have almond butter, mixed grains, trail mix, dried fruit, utensils, kitchen towels, wet wipes, foil, freezer bags, a cutting board, knives and of course, lots of dog food for Ike.  He has to eat, too.

I planned out my menu several weeks in advance and in the week before the trip, I’ve been preparing and pre-baking and -making what I can.  I started with dessert first (makes sense, right?) with crazy Cookie Cookies from The Complete Guide to Vegan Food Substitutions.  Along with Double Chocolate Cookies with Blueberries and Mini Dark Chocolate Cashew Cheezcakes  (based on a recipe by Somer at Good Clean Food - who toiled away in her kitchen to develop these just for me; her selfless family did the taste-testing), our sweet teeth should be well-satisfied.

Mini Chocolate Cheezcakes

Mini CheezcakesBreakfasts will consist of mixed rolled grains with dried fruit and almond milk, whole grain bread with cashew and almond butters, apples, bananas and yummy raw bars featured in a previous post; plus the amazing Cookie Bites from a recipe by Erika at Good Clean Food.  My friend Sue specifically requested coffee so I’ll be bringing down a pound of Two Creek which serves up a proprietary blend from Jack Mormon Coffee.

Two Creeks Coffee

Cookie Bites

BBQ Tofu in TortillaFor lunch on the first day, we’ll have BBQ Baked Tofu Sandwiches from The Real Food Daily Cookbook, by Ann Gentry, served on Ezekial sprouted (wheat-free) tortillas (these are my new favorite thing) loaded with avocado, arugula, red onion and an amazing ranch dressing also from Real Food Daily.  Black bean potato salad with arugula pesto should compliment the sandwiches nicely.  That recipe is courtesy of the Forks Over Knives: The Plant-Based Way to Health cookbook.  We’ve got some gluten-intolerant folks coming along and I don’t want anyone to go hungry.

Macadamia Nut Cheez

Red Lentil Soup

We’ll start dinner off with a few slabs of Macadamia Nut Cheez, another recipe from the good folks at The Complete Guide to Vegan Food Substitutions.  It can get pretty chilly in the desert as the sun sets, so I’ll employ one of the camper’s burners to heat up a big pot of Red Lentil Soup also from the first Forks Over Knives cookbook.  I use green garbanzo beans instead of green beans and add mustard seeds and fresh spinach and cilantro.  It is such a flavorful and satisfying soup and I was able to freeze a big batch several days before the trip.  I’ll serve Curried Couscous Salad with the soup as well as whole grain rolls and the aforementioned mini Chocolate Cashew Cheezecakes.

I’m trying not to stress out too much, but there’s some pressure here.  Most of the people I will be feeding are not vegan and I want their eating experience to be satisfying, surprising (in a good way) and delicious.  I’d love to change some minds about what it means to eat plant-based.  I’d also like to be prepared enough that I can focus on why we are out in the desert.  This is all about remembering and celebrating my brother.

Tagged , , , , , , , , , , , , , , ,

Hope & Reality: A Blog Relay

Gabby at The Veggie Nook posted this, sharing (among other things) her thoughts on the topic of hope as part of a Blog Relay – which looks as if it all started back here at Melanie Crutchfield’s blog.  (Always interesting to learn what pops into people’s minds as they are either savoring or suffering their daily runs.)  I’m honored that Gabby included me in her list of bloggers invited to join the relay.  Then Kristy at Keepin’ it Kind jumped into it with her thoughtful post (and yummy recipe) and also tagged me to share my thoughts.  Thank you, ladies!  I have to admit to having flashbacks to hastily-penned and awkward high school essays on this one, but the power and mystery of hope has been a major player in my personal drama over the past two years, so I decided to sharpen my No. 2 pencil and add my post to the relay.

Hope and reality.  Two words not often paired together, though they should be.  Without a good dose of sober reality, hope is a pretty bag with a hole at the bottom, a remote without batteries, a car with its tank on E.    Without information and planning, dedication and sometimes sheer muscle, hope is a merely a dream into which one surrenders their future to the vagaries of chance.  If you are like me, you do your best to plan for every contingency.  There is comfort in imagining possible scenarios – no matter how ugly those scenarios might look – and planning accordingly.  It’s why I almost always bring food with me when I’ll be away from my house; why I make lists and why I find strength and solace in redundancy: save it in a computer file, but better have a hard copy on paper tucked away as well.

Hope’s role is that it fuels reality.  Hope is reality’s muse – and no revelation here – it is what gets one to face what’s coming; it’s what gets one through challenging circumstances.  That somehow, somewhere along the line, circumstances will improve.  Reality tempers; hope inspires.  What surprises me is hope’s persistence.  (I know, I know “hope springs eternal.”  But what about “all hope is lost?”)  Hope can be quite determined and persistant.  It inserts itself into one’s affairs, offers advice, gives a kick to one’s backside.  It can sidle up slyly or appear with the force of a freight train.  I’ve had the unsettling sensation of feeling low with sadness and loss and then suddenly, right into the middle of all of that heaviness comes a light sensation, a feeling of happiness that appears without provocation or request.  It’s disconcerting and makes me feel a little guilty.  Yet I never want that feeling to go away.  A powerful team, hope and reality.

Hope for the best; prepare for the worst.

I’m going to shirk my relay responsibilities here and just open it up to any blogger who wishes to tackle this topic and add their voice and point of view.  All of the posts I’ve read so far offer a different, interesting angle and I’m sure there is a bottomless well of thoughts on the topic.  Please, relay on.

Tagged , , , , ,

Late to the Party

Sunflower with BumblebeeJust as I did when Pinterest came out all hot and heavy on the scene, I resisted joining Instagram*.  Who needs it? thought I.  Who needs yet another way to obsess over acquiring Friends and Followers – to connect socially – to share more?  Not me, no way.  So it was only a matter of time, right?  Caving in, I recently added Instagram to my iPhone and true to probably every other Instagram user, I immediately starting snapping everything that moved and also everything that didn’t move.  Much to my surprise, my not-so-high-quality iPhone photos looked…really cool.  I share a few below (and one above).

Incidentally, I also came late – very late – to the Mac party.  A couple of days ago, my hard-working HP laptop died an unceremonious death.  Stuttering, freezing, faltering, its hard disk had apparently suffered irreparable damage from too many trips through airports; it finally balked at being crammed into overhead bins and possibly revolted over having to store too many food photos for the blog.  Like a person dashing out of a burning house, I grabbed what files I could and then retreated.  To the Apple Store.  I’ve been toying with the idea of becoming a Mac owner for years.  Now seemed like the perfect time to jump in.

*If you are an Android user, I recommend Vignette.  It has way more tweaking options than does Instagram.  I’m hoping to see Vignette create an app for the iPhone.

Ants

Watermelon Slices

Morning Walk

Garden Orb

Grapes, homegrown.

Ike in Black and White

Lemons

Tagged , , , , , , , , , , ,
Follow

Get every new post delivered to your Inbox.

Join 875 other followers