Sidewalk Stories
Similar Posts
Untitled
Peace and light, E — Posted with WordPress for BlackBerry.
At Your Request (Grown Up Cranberry Sauce)
I was first taught how to make cranberry sauce in 3rd or 4th grade. We made the recipe off of the back of the bag, which recipe I am fairly certain is still on the bag of “conventionally grown” cranberries. The recipe is: One bag cranberries + one cup water + one cup sugar. Bring all ingredients to a boil. Maintaining a vigorous simmer, stir continuously until most of the cranberries have popped and the liquid has thickened. Allow to cool. OK to make in advance; store in refrigerator. From that time on, we did not eat cranberry sauce from a can, which was a big deal in the late 60s, early 70s.
This year’s variation is organic and uses some local ingredients. Three generous cups (this is about the same as the typical bag of cranberries) of cranberries + one cup apple cider + 1/2 cup sucanat + a splash of cognac or brandy. Maintaining a vigorous simmer, stir continuously until most of the cranberries have popped and the liquid has thickened. Allow to cool. Optional: add another splash of cognac while cooling. OK to make in advance; store in refrigerator.
Variations: (1) use pomegranate juice instead of cider; include a vanilla bean and a sliver of lemon rind while cooking. (2) replace cognac or brandy with Calvados and include a cinnamon stick while cooking. (3) replace the cider with orange juice, the cognac with triple sec, and use turbinado sugar instead of sucanat. The variations are many. Just have the types of fruit, flavorings (spices and liquor) meld with eachother, and make sure there is enough sugar to gel the sauce.
Eagerness (and cherry tomatoes)
I am looking forward to going out to the garden to forage for things to bring to work with my lunch. I know there will be at least four or five tomatoes, and I am expecting a small cucumber. The greens and fresh herbs are a given. Having exquisite fresh food and making sure I take at least 15 minutes to savor it always makes a hectic day a much better one.
Don’t have time to garden? Try joining a CSA.
My “Black Friday” Spending
I paid to take a yoga workshop with Paul and Sommer Sobin back in town for their annual day after Thanksgiving workshop at Willow Street Yoga, which was just delightful. I spent the money for round trip transportation between Union Station and Silver Spring. I had lunch with friends and paid for my share of lunch: green tea salad, ginger salad, and tofu with sour mustard at Mandalay in Silver Spring. I am grateful for what Willow Street Yoga offers me and the community, for easy access to public transportation (I wish we would spend some of our defense budget on public transportation), and for a wide variety of restaurants with delicious vegetarian and vegan alternatives near to my home.
I chose to spend money today to have a refreshing and rejuvenating vacation day before teaching tomorrow and to support people whose livelihood is providing services and goods that make the community a better place to be and that enrich my own life. I express my gratitude by, in the method created by the consumer society, contributing to the livelihoods of those who will, in exchange for livelihood, provide life-enhancing services and creative gifts to the rest of us.
