Resuming Knitting

The Heather Hoodie Vest from the Fall 2009 issue of Knitscene has been sitting in the corner of the closet since last fall. I've been feeling a bit guilty at never having finished it, so I pulled it out today and got re-acquainted.

I can't believe I stopped knitting it when I did. (Not sure why I'm surprised...this usually happens to me, stopping a project after finishing almost three quarters of it.) I am half-way through the second front piece, then just have to do the bands and the hood.

I must have gotten tired of it. Or, more likely, I was overwhelmed with the College Application Stuff. I know I shouldn't have been. DD18 is very self-sufficient and never had to be reminded of deadlines. Really, she ran with the whole thing.

But that's the way I am. I get so into life events. Sometimes the fringe activities get pushed aside so I can live and breathe the main event. A little balance would be better, I think, and emotionally healthier. Do you just accept the way you are, or do you fight the tendencies and try to change, at least a little? I'm not sure which is the right answer, and sometimes you only have energy for the one big thing going on in your life, and that's OK, too.

Regardless, I'm determined to finish this project so I can move on to something else. Eventually, it will get cold around here and it's nice to already an already-finished item ready to wear.

Summer Black Bean Salad

Last year I came across this recipe in a book I'd taken out of the library. I can't remember the name of the book, only that the author was one of those famous doctors that claim to turn around health issues by diet changes. Interesting read, I do remember.

I LOVE this recipe. It's fresh, summery, and convenient with a southwest, Mexican taste. I made it yesterday, and should have doubled it because we went through it quickly. It's the perfect salad or even main dish for a hot, summer day.


Black Bean Salad

One 14-ounce can black beans, drained
1 cup sweet corn (frozen or fresh)
2 large ripe tomatoes, cubed; or 1 pint cherry tomatoes, halved
2 teaspoons cumin
1 jalapeno, seeded and minced
1 teaspoon minced garlic
1/4 cup finely chopped red onion
Juice of 3 limes
Zest of 1 lime

Mix all ingredients together and serve at room temperature or chilled.

The recipe suggest adding a bit of extra virgin olive oil or cubed, cooked chicken to make a complete meal. I never use jalapeno peppers, so I substituted a 1/2 teaspoon of hot red pepper instead.

I forgot how good this salad is, but the start of corn-on-the-cob season around here reminded me. I'm sure I'll be making it weekly for the rest of the summer.

It's Hot

The east coast is currently experiencing a heat wave. We have air conditioning, so we're not suffering terribly. Yesterday we went to the beach, along with a million other people. And it was a holiday, so it was more crowded than usual. It was okay until about noon, when it got very, very crowded. When the walk to the water means having to step on other people's towels, you know it's time to leave.

But we liked this beach a lot...the sand was fine and the water was clear with no seaweed or rocks. A couple of big fish swam by, but that's it. Kind of cool, actually. Nice waves, too. I think we'll return to this beach again. It had a family vibe, and they appeared to be strict about enforcing the rules. Even though I have teenagers, I don't necessarily want to spend lots of time with other people's (badly behaved) teenagers.

Grilling Portabella Mushrooms

Where have they been all my life? I know I'm late to the party, but this year I started buying and grilling portabella mushrooms. Wow. I never really believed the hype...that they were a good substitute for a burger on a bun, that they were meaty, that they were a good source of protein.

It's all true. They have a unique taste and are indeed a good stand-in for a burger. Grilled, the edges are firm yet crispy, and the center is juicy. They have plenty of flavor (not like any other mushroom I've tasted before) and don't even need toppings (but I add them anyway). Of course they are chock full of nutrients, like most other mushrooms. And the protein content does help to fill you up, so you won't really miss the meat.

To grill, simply brush with some olive oil on both sides and place on medium, direct heat. Flip once or twice when grill marks appear...you can't go wrong. If you overcook them, they are still juicy but they'll shrink a bit.

Place on a bun and top (or not) with lettuce, tomatoes, and a dollop of mayo with some horseradish stirred in. Along with the usual grilled fare this fourth of July, I'll be serving these as an option for those of us who prefer to eat a bit lighter and healthier.

Summer Starts

We're starting to get into our summer groove. It takes about a week or so for everyone to figure out how to get along and what to do after nine months spent mostly apart during the day. I like some structure to the day mostly for my own comfort level, but also because I think too much down time leads to boredom and (for DS13) video games.

Not that I think boredom is bad. I think all kids (and even adults) need the time to re-group and think about something different. You can only do that if you have nothing to do. When we are all going 100 mph in different directions, it's hard to re-energize. Sometimes you don't even know how tired you are until everything stops.

Still, we have enough going on in small chunks that the summer will go by too quickly. Today is such a beautiful day here, full of the promise and potential of summer. And yet, I feel a sadness that it will pass quickly as it always does. I remember when the kids were small and the summer days seemed endlessly long and nightfall never came. It was as if we could never get them into bed fast enough after a day of activities, boredom, naps, meals and more meals, arguments, constant supervision, and never feeling as if anything got done. Did I enjoy that time? I don't remember! I know I felt they were growing too fast, and yet not fast enough. I was so tired and it was so much work.

And now it's not so much work and one is poised to leave the house and another is not far behind. Life is not constant and things change, but for now I will enjoy the summer time and try not to think too far ahead. It's all good.

Strawberry Picking

Yesterday we went strawberry picking at a local farm. We love our local farms, and try to support them as often as possible. This one particular farm has been around for a couple of generations, and like most smaller farms, has gone to u-pick and birthday parties in the barn and corn mazes to try and stay afloat. Still, the owners are down-to-earth types, not boutique farmers. (I'm thinking of the type that ditch the corporate world and run what I consider "designer" farms with speciality produce and cute gift "shoppes." Not that there is anything really wrong with that--more credit to them for trying this life--but it seems less authentic to me.) Hmm, that sounds like my immigrant roots are showing.

A few years ago, when I started out on this health journey with my family, I gave up strawberries unless they were local....which means we only eat them for a few weeks in June. I had read so many scary things about imported pesticide-laden strawberries and strawberries from big production farms out west that use migrant workers...things unfit to print. It really grossed me out.

Too bad, because strawberries are such a healthy fruit. A cup of strawberries contains more vitamin C than a cup of orange juice. They are rich in antioxidants and fight inflammation that can lead to a host of diseases.

Local berries usually have more flavor, since they are eaten soon after they are picked (in our case, just 1/2 an hour later!). If there are any left and they start to get too soft, I'll toss them into smoothies or yogurt.

Since the season is so short, we'll try to pick a few times a week and eat our fill. Maybe I'll try freezing some, to use later in the year in muffins or smoothies or even stirred into yogurt. It won't matter much that they'll be mushy after thawing.

Graduation

Graduation came and went. I didn't even cry, although husband did. I don't know, I think I'm sort of cryed out. And this is a good thing. It's good to be here, at this point in time.

Now I'm just trying to plan a graduation party. It's a little stressful since I don't usually throw parties, but it's OK to step outside of my comfort zone. And it's important to acknowledge this especially important milestone and invite the people that have been supportive and kind through our journey.

Now if they would just RSVP already!