Category Archives: homemaking

How I saved my greens.

I’m ashamed to think of how much cilantro has gone bad in my fridge over the years. I love it, and so I buy a fresh bunch from time to time, which isn’t usually that pricey, but still, when it goes into the trash slimy and blackening, it’s a sad waste. ūüė¶

Today I was busying myself cooking up vegetables that came in my CSA (community supported agriculture) box, and I came to the bunch of cilantro… Hmm… Maybe I had planned to combine that with tomatoes and peppers to make more Indian Egg Bhurji. But — No tomatoes were in the house, and I didn’t want to spend time de-stemming cilantro anyway. (I must need a special prayer to pray while I am doing that perfectly lovely job that seems so tedious. That’s what Kate told me to do about my boring floor exercises.)

An idea came to me when I saw the bag of arugula I’d bought yesterday — also something that I love, which I probably thought I’d put in a green salad, if I could get around to washing the lettuce… When I was a child, the task of preparing the large, leafy-green salad that without fail was part of our evening meal always fell to us children. I always wonder if I am harboring a childish rebelliousness deep in my psyche, that makes me resist salad-making, too.

The thought that occurred was, Could I make a sauce or pesto by combining arugula and cilantro? I’m not confident enough as a chef to go right at it, so I looked online and found that many people had done just that, with great variations. I customized mine to be fast-friendly (vegan) and not too lemony, and to use more arugula than cilantro, because I had a lot more of that leaf on hand. I kept the ingredients list short, and didn’t add garlic or pepper because the greens are both pretty flavorful already.

Here is what I came up with. All the amounts below are approximate. Many people like their pesto less thick, and will add more oil. Before washing the cilantro, I cut off the longest stems while they were still tied together in a bunch, but left the rest of the stems for the food processor to deal with. No de-stemming by hand!

SAVE the GREENS PESTO

3 cups packed cilantro
4 1/2 cups packed arugula
1/3 cup sunflower oil
3/4 teaspoon salt
juice of 1/2 lemon
1 cup toasted walnut pieces

Grind the walnuts in the food processor and then add the other ingredients to make a paste, adding more oil or salt or lemon to taste.

Until today I never paid much attention to all those “pestos” made from everything but the classic basil-olive oil-Parmesan combination, but recently I learned how to make Tarragon Salsa Verde from Jo, and found it very adaptable and always delicious. (I have planned to share my results with you but this recipe pushed ahead in line.)

I think its versatility gave me the hope that other green things could work together the same way. And they did indeed form something easy that saved us, greens and human, from possible shame, and added another tasty and healthy item to my menu options. Now I can spread my salad on crackers!

In the Glad kitchen.

gl half tsp 4Because of the strange and wonderful arrangement of me having two housemates to share my big house, my kitchen is a warmer and livelier place than it would be otherwise. Kit has her favorite mugs and her red teapot that she frequently fills, and a collection of tea that has swelled my original holdings to bursting.gl kitchen scene 4-16

The tins are mine, special because they used to sit on my grandma’s kitchen shelf. I don’t remember what she kept in them, but I keep tea.

Mrs. Bread gave me a cape violet, which has blooming offspring now, bgl violet P1030899(1)ut this flower is on the original plant, which is not a frequent bloomer for me, but because of that each flower is even more exquisite and precious. Every kitchen should contain something growing, and at least occasionally blooming, don’t you think?

We women all like to cook (though I must admit to cooking much less than I find myself eating what Kit cooks), and Susan seems to like to¬†clean up — at least, she¬†does it a lot. One thing I made recently didn’t require cooking: a vegan chia seed pudding which I found on Minimalist Baker. I’ve made it¬†twice, and the second time I also created a pumpkin-spice version that has yet to be perfected. We really like the chocolate one, but variety is nice.

While concocting these nice jars of breakfast or anytime-food, I used measuring spoons from different sets, and noticed a discrepancy in the size¬†of the half-teaspoons.¬†gl half tsp 3The one on the right above is Oneida brand, and it is almost a whole teaspoon, as I found out with the agl half-tsp measure cupsid of a medicine cup. The one on the left is new and relatively inexpensive, and it seems to be just right, while the one in back is probably a hundred years old, and it seems to be a little less than a half-teaspoon. I often have wondered if the really old measuring spoons have had their edges worn down over the decades…. But what am I¬†to think of this overall lack of standardization?

Kit says she has been semi-consciously avoiding that bigger spoon when she needs a half-teaspoon, and now we know why it — it isn’t what it purports to be! Are even our measurements getting supersized?gl pudding 4-16 chia

P1030842(3)

We seem to be focusing on brown and orange foods lately. The chocolate pudding is brown, of course. And the light and crispy sesame flax crackers that we’ve made three batches of. That recipe comes from a library book, Food 52: Vegan by Gena Hamshaw. Moving on toward orange, Kit made carrot-ginger soup with cashew cream for a topping.

But for sheer elegance, I present one of my favorite foods, whose presence in the kitchen is to me always either promising or comforting. It takes so little effort to cook, and is versatile and healthy. It is what I call a yam. If you do a little research on what is a yam and what is a sweet potato, you might go a little crazy with the impossibility of being both botanically correct and a non-weird member of your local culinary culture.

gl Sweet_potatoes,_Padangpanjang wiki

So, my recommendation is to just call it what you always call it. I love all the sweet potatoes I’ve ever cooked and eaten, but for some reason I buy this Garnet Yam more often. Here is the last piece of yam from the recent batch I baked. It’s time to put a few more into the oven, to make this rainy day warm and nourishing.

gl yam apr

A few more helpful gleanings.

With my youngest daughter Kate getting married in just a few days, you’d think I’d have precious little time for writing here. And that is so true, which is why I’m mostly passing on some more gleanings from my recent readings. If you ever pray for bloggers you don’t know, add me to the list this week!

1) Leila writes about some of my favorite things in her post Housewifely. I specialize in ironing and wearing an apron, but the other G & S 6-85things are also high on my list. She writes, “When you put on an apron, you do not merely protect the garments. You also announce your commitment to the task at hand, your willingness to suffer the slings and sputterings of the pots and pans, your resolve to see the work out to the end.”

I wish I had written this post. Sometimes I think I could write a whole book about aprons alone, and how practically and symbolically they are so significant to my own homemaking. I don’t only wear a apron in the kitchen, but to clean house and dig in the garden.

Aprons were one love that I shared with my now-departed friend Bird which is why I made her a new apron at a time when she had no obvious need for one. Bird and I knew that she did in reality use one, as a way to keep herself on the continuum of the woman she had always been.

2) Daphne writes common sense and wisdom about dating and marriage.

43 m&l
My cousins 70 years ago

“Start dating after you are ready to get married, and date people you can actually see yourself marrying, as doing otherwise is typically a colossal waste of time. ”

“A good marriage is intentional and dating should be too.”

“And none of them live in magical fairy tales; no matter how it’s arranged a relationship always involves confusion, mistakes, and heartache. Crossed wires are built into every human interaction. ”

3) This article on acedia I found to be revealing of all the many ways self-love manifests itself. Fr. Aidan Kimel quotes a 4th-century desert monastic on the eight fundamental passions or thoughts; acedia is central.

“Frustration and aggressiveness combine in a new way and produce this ‘complex’ (that is, interwoven) phenomenon of acedia.”

‚Äú’A despondent person hates precisely what is available,’ Evagrius writes, ‘and desires what is not available.'”

4) The last thing I offer you, which was most helpful to me at this time, is Father Stephen writing about Comforting One Another, which is also about comforting ourselves — or rather, not comforting ourselves. You see, we try to comfort ourselves by running away from the heartbreak or pain and suffering, running to pleasures that we think will ease our hurt. They often bring us further pain. We have to make ourselves not run away, but turn to Christ and let Him truly comfort us by His being and presence.

“For it is when our hearts are broken and do not run away or hide that we can call on God to comfort us. And He does….That comfort is the¬†gift of His own life within us, a sharing of His own joy and love.”