Buffy feeling at home.
I've been thinking a lot this past year about what exactly makes one feel at home. Is it family? friends and community? a house? a location? All of the above? Last year we left the city where we'd lived since 1976, and moved to the city where two of our sons, our daughter-in-law and our granddaughter live. When we made the move, our youngest son came with us, so now our whole immediate family lives in the same place. This sounds great, until you remember that everyone we know (except family) and everything familiar to us, was left behind. When we were young and moved to completely new places, it was with excitement and anticipation; we made new friends easily, and settled into new experiences. Moving seems harder now that we're older. It's not as easy to meet new friends, and I'm finding getting around a larger city much harder than finding my way in our smaller town. There are people back in Wisconsin that we've known for 30 years, and we own a house there that we've been renting out. I was really happy there and I miss my old life.
Today we're headed back to our old home. We'll do some maintenance on the house, visit with friends, try to rent out the house for another year, and see how we feel about being back in our old familiar neighborhood. Do we still want to live there? Will we be anxious to return to our family? We'll be in the car for four days and then in Wisconsin about a month. I'm not sure when I'll be doing another post — hopefully by the weekend.
What are your thoughts about moving?
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Lentil burgers coming out of our ears
I really misjudged how many lentil burgers I was making the other night, and we've been eating them non-stop. How many ways are there to eat lentil burgers? You'd be surprised. My husband made an Asian-style dish with zucchini and rice noodles — and chopped up lentil burgers. It didn't look like much but it tasted great. I've been grilling them in the wok and piling them with leftover cabbage salad (see below), and when that ran out, with baby greens and tomatoes. They can be eaten with onions, mustard, ketchup, mayo or hot sauce in buns or on a plate . They can be added to spaghetti and sauce, or eaten in a roll smothered in tomato sauce like a meatball sandwich. Or they can be frozen for another day. :D
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Tangy potluck salad with cold, simmered tofu
We went to a potluck lunch last Saturday, and this is a little embarasing to admit, but I couldn't think of a single thing to bring. Honestly, I wracked my brains all day Friday, and all I could come up with was to buy the makings of a Mediterranean platter from Trader Joe's and put it together on a nice plate. But I prefer to bring a homemade dish to a potluck, and finally, as I was doing some blog maintenance, I chanced upon an old recipe that appealed to me.
I pretty much followed the recipe as written, ending up with a huge quantity of salad. I used my mandoline to julienne the carrots and finely shred the cabbage. The rest of the veggies were cut by hand.
The only thing I did differently was to add some simmered and seasoned tofu chunks. Simmering tofu for 20-30 minutes gives it a very firm, pleasant texture, and if you add your favorite seasonings to the water, the tofu will pick up the flavors. I started with extra firm tofu that I pulled apart into bite-sized pieces. I added a little rice vinegar to the water, brought it to a boil, then turned the flame down to simmer. After it was cooked I drained the tofu and tossed it with tamari, granulated garlic and a little yeast flakes. At this point I browned it in my wok to seal in the flavors, and placed it in a dish in the refrigerator to chill. Just before we left for the party, I tossed the cold tofu into the salad with the dressing. Here's a link to the recipe for tangy carrot and cabbage salad.
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So what else is new?
This seems like old news to me but I just received it from the Vegetarian Resource Group, and I wanted to pass it along. This is the kind of information that's helpful when discussing the global benefits of a vegan diet.
UN REPORT CALLS FOR GLOBAL DIETARY SHIFT AWAY FROM ANIMAL PRODUCTS
In a new report entitled Assessing the Environmental Impacts of
Consumption And Production, UNEP (United Nations Environment
Programme) calls for a global dietary shift away from animal
products in the face of these findings:
Agricultural production accounts for a staggering 70% of the
global freshwater consumption, 38% of the total land use, and
14% of the world's greenhouse gas emissions.
From the conclusions of the report:
Impacts from agriculture are expected to increase
substantially due to population growth, increasing consumption
of animal products. Unlike fossil fuels, it is difficult to
look for alternatives: people have to eat. A substantial
reduction of impacts would only be possible with a substantial
worldwide diet change, away from animal products.
from:
VRG-NEWS: The Vegetarian Resource Group Newsletter
Volume 14, Issue 4
June/July 2010
To view VRG-NEWS on the web, visit:
[ http://www.vrg.org/vrgnews/2010jun.php
