Sunday, February 21, 2010

I Got Nothin

Sorry folks -- lately I just seem to keep smacking into the Nothing To Talk About wall. I don't even have anything to share about having nothing to share. Weird huh.

Not So Great

"Being a piece of shit and then occasionally doing something that's good and true, it's a much easier place to be." Amen Kenny, amen.

Monday, February 8, 2010

All faces resemble each other, yet how easily we see in each uniqueness, individuality, an identity. How deeply we value these differences. The ocean is a whole, but it has countless waves, every one different from all the others; it has currents, each unique, ever-changing; the bottom is a landscape all its own, different everywhere; similarly the shoreline. The atmosphere is whole, but its currents have unique signatures, even though they are just wind. Life on earth is a whole, yet it expresses itself in unique time-bound bodies, microscopic or visible plant or animal, extinct or living. So there can be no one place to be. There can be no one way to be, no one way to practice, no one way to learn, no one way to love, no one way to grow or to heal, no one way to live, no one way to feel, no one thing to know or to be known. The particulars count.

~ Wherever You Go There You Are (p. 230)

That up there is some deep shit my friends. It's a passage in my current read and it totally resonated with me. It's like the universe is giving me permission to be whatever kind of nutball freak job I need to be - sweet!

Friday, February 5, 2010


It's not nearly as bad for you as they say, my version anyway.

Parsnip Carrot and Potato Soup

2 large carrots
2 large parsnips
1 large potato
1 smallish onion
3-4 cups of low sodium chicken stock

sliced bread
sour cream
shredded cheddar cheese
nonfat plain yogurt

While you are preheating your oven to 425 degrees, peel the vegetables. I think peeling the potato is definitely optional. Personally, I liked the texture of the skin on in the soup, but your meal won't suffer if your tater goes skinless.

Slice all your veges roughly the same size so they will cook evenly but don't make a big deal out of it because they are headed for the blender after roasting.

Then you want to show them the love with a generous oiling and some salt and pepper. Salting preferences tend to be very personal - like thongs and religion - you just know what works for you. I will only offer that you definitely want flavorful PCPs (and onion) when you are done roasting because they are the star of your soup show, so taste them when you pull them out of the oven if you are unsure about the salting.

Once you are done seasoning, spread everything out on a sheet pan in a single layer and roast until fork tender. I roasted mine for about 20 minutes. If you have cut your veges into smaller pieces, you will probably need to shorten that time.

Give everything a few minutes to cool off and then slice into smaller pieces for easy blending. If you have an immersion blender you can throw everything into a pot with the chicken stock and puree. If not, simply do that step in a regular blender and then pour into a soup pot to heat.

Once your PCP is nice and warm, you are ready to roll with garnishes baby! It's like liquid taco bar........except not really...but sorta.

Toasted bread can be cubed into perfect croutons to add some crunch. I like a sprinkle of dill and dollop of sour cream action with my PCP. Shredded cheddar is also yum because it adds a sharp to the sweet. Non fat yogurt is also really good for tang and creaminess. I stirred in a half of an individual serving of plain yogurt when I was heating my soup.

Want to go spicy? Try some curry! Allergic to vegetarian meals? Throw some bacon on that roasting pan before it goes in the oven and then crumble a slice or two on top.

This is your PCP people -- the sky's the limit -- be creative! And enjoy!


may have killed the cat; more likely

the cat was just unlucky, or else curious
to see what death was like, having no cause
to go on licking paws, or fathering
litter on litter of kittens, predictably.

Nevertheless, to be curious
is dangerous enough. To distrust
what is always said, what seems
to ask odd questions, interfere in dreams,
leave home, smell rats, have hunches
do not endear cats to those doggy circles
where well-smelt baskets, suitable wives, good lunches
are the order of things, and where prevails
much wagging of incurious heads and tails.

Face it. Curiosity
will not cause us to die--
only lack of it will.
Never to want to see
the other side of the hill
or that improbable country
where living is an idyll
(although a probable hell)
would kill us all.

Only the curious have, if they live, a tale
worth telling at all.

Dogs say cats love too much, are irresponsible,
are changeable, marry too many wives,
desert their children, chill all dinner tables
with tales of their nine lives.
Well, they are lucky. Let them be
nine-lived and contradictory,
curious enough to change, prepared to pay
the cat price, which is to die
and die again and again,
each time with no less pain.
A cat minority of one
is all that can be counted on
to tell the truth. And what cats have to tell
on each return from hell
is this: that dying is what the living do,
that dying is what the loving do,
and that dead dogs are those who do not know
that dying is what, to live, each has to do.

~ By Alastair Reid

If the last fifty four seconds don't crack you up, then I fear for your funny bone.

Monday, February 1, 2010

Saint Francis Soup Kitchen

I just got back from Saint Francis Soup Kitchen and I am all spunkified from my visit! I wish I could have taken you with me, or at least remembered my camera.

Today was delivery day for the first monthly installment of Guerrilla Goodies (check here if I am confusing you).

SFSK has been serving the hungry for over 25 years. Each day a hearty meal of soup, salad, bread, coffee and milk are served to over 180 people at noon. The Kitchen is one place where those in need will find a kind welcome, food, and an opportunity to rest in safety.

This month we had four different kinds of sweet treats to share and the Director of the kitchen, Richard Crowe, seemed very happy to accept our goodies. In fact he asked me to thank the ladies for him, and everyone at the kitchen.

"Thanks for all the lovely desserts ladies!" ~Richard (Scroll down and see if you think Mr. Crowe had a hand in choosing the paint color for the dining hall)

Richard offered me a little tour and we walked through the small crowded kitchen. It looked like a combination of regular staff and volunteers were working away. The kitchen emptied into the dining hall - what a lovely space [insert no camera on hand remorse here]!

Beautiful high ceilings with walls painted a rich, warm yellow. Every table had a little vase with a flower in it, and the room was filled with light from the wall of windows.

The only picture of the dining hall that I could find online. It really doesn't do it justice. I will have to remember my camera next time.

I think our tasty treats might add a little more light to that room. This month we had two different kinds of cookies - chocolate chip and sweet potato spice cookies. We also had a yummalicious lemon cake and a big batch of brownies.

A quick picture of our sweet treats before I hopped in the car to deliver them. This is just a sampling actually as we had a couple of containers of each. It made for a very nice overflowing bag to share - thanks ladies!

On my way out of the kitchen, I got a treat too. A man with Jesus-esque hair and a little bit of a lazy eye gave me a rapid fire, Rainman cadence blessing. From what I could gather about the risings, the savings and the graces, I think it was a bible passage.

It was actually very sweet and I appreciated him taking the time to try and save me. I might play the lotto this week before the magical powers wear off.

Before you know it, we will be all set to do it again. I am already looking forward to it!

For it is in giving that we receive.
~ St. Francis of Assisi

I think Francis may have been on to something...