Since September kicks off the start of Fall, and is my birthday month, and is also my favorite month, I want to make it a good one. I was inspired by Lara’s new month resolutions and I made some of my own. Heather’s new plan post was also inspiring.
- Get creative. I want to bring style and flair back into my kitchen by making new recipes each week.
- I want to call my family and friends more often. Like Lara, the longer I go without calling someone, the more likely I am to put it off. Every time I chat with my long-distance friends I feel so happy – so I want to do it more often. The same goes for family, especially family besides my parents (who I do actually chat with often).
- Enjoy California. I don’t know how long I’ll be here, and I want to take advantage of every moment.
- Read more. There are days when I get through multiple books and other days when I don’t read at all. I have a big pile of library books that are just begging to be read, and I want to finish them before they’re due.
- Practice moderation in all things.
- Yoga with Bobby. We did yoga together yesterday and the day before (20 minutes each day; I hope to do it today too). It makes his back feel great and I need to do it with him to motivate him.
Here is a lovely juice I made for us the other day…
- goodies: Asian pear, 1/2 fuji apple, mint, 1/2 lemon
- green: cucumber, celery
This was rather sweet, so I poured most of this into a glass for Bobby and juiced some more stuff into what was left… (Bobby doesn’t like ginger so I always pour out his glass before I finish anyway so that I can add it at the end.)
- goodies: small piece of granny smith apple, 1/2 lime, ginger, more mint
- green: more celery, more cucumber
I have an absolutely crazy confession about something that I put on a salad. But that will have to wait for my next post What do you think I did? It’s a great ingredient, just… not your typical way of preparing it.
Want some Friday vocab? Click here.
What are you doing this weekend? We don’t have any set plans… maybe going up to San Francisco, or a day trip to Berkeley, or going alll the way down to Earthbound Farm‘s farm stand in Carmel Valley. They’re having a “Bug Walk” on Saturday.
P.S. I updated my About Me page. Eventually I’ll put up a new picture but I kinda like the one I have up there now
When Bobby and I went over to our cousins’ new place on Saturday, I brought a raw salad:
- base: red leaf lettuce
- toppings: raw corn, red bell pepper, small pieces of grapefruit, yellow heirloom tomato, shredded carrot
- dressing: liquid gold elixir (olive oil, bragg’s liquid aminos, lemon juice, rice vinegar, garlic, stevia)
There was some leftover dressing that I brought (I didn’t put the dressing on until it was time to eat so it wouldn’t get soggy) and I left it for them. I think they really liked it; Bobby said it was especially good. They also served delicious salmon with olive oil and dill which I had a lot of (must make this) and roasted asparagus. It was a great night. Their new place is beautiful.
I have to add red pepper to the list of veggies that go in my favorite salad.
I should also add this…
Raw blue cheese. Amazing. I thought I didn’t even like cheese (aside from parmesan). I crumbled this over a salad and mixed it up so the flavor dissolved throughout the whole salad. I will have to go back and get more soon; I ended up having more and it was a smallish piece that I bought to begin with. I made this nice big raw salad last night:
- base: red leaf and iceberg lettuce
- toppings: raw blue cheese, red pepper, heirloom tomato, raw corn, beets (another new favorite!), red cabbage
- dressing: liquid gold elixir (see above)
Liquid Gold Elixir (LGE) is amazing and it’s my favorite dressing. I made Natalia Rose’s dijon dressing the other day… and it’s bad. I love her LGE (with a few changes), but nothing could salvage the dijon dressing. I tried a bunch of things to fix it and I think I should just throw it away; the only reason I haven’t pitched it is because I’m too cheap. The main problem with the dijon dressing was the apple cider vinegar. I think I have an aversion to it after taking shots of it daily a few months ago (an attempt to get rid of bloating… it did help somewhat but it was too gross to keep up).
Clare asked about the etymology (word history) of the word knob yesterday, since I keep on using knobs of ginger in my green juices. Here you go…
- knob – originally recorded in 1373 as knobe. It probably came from a Germanic or Scandinavian language (either from knobbe = knob or from knyfill = short horn). It might be related to the word knot. Knob has had various meanings – a small rounded lump or mass; a knoll; a small lump of coal; a head; a bump, protuberance. It’s also been connected to a verb meaning “to thump, beat” (probably since a beating could produce a bump… or a knob).
Etymology is a rather imprecise science; it’s a lot of guessing! Any other word requests? I just wrote a post that has to do with word formation over at A Love of Words if you want more
Oh! I’m almost done with The Hot Zone. I really like this guy’s books.
And I’m still on my yoga kick (see workouts) – I did Sadie Nardini on Saturday and I did another Dave Farmar (6/24/09) yesterday. He’s getting way too chatty for me. I think I might do a Wade Zinter today. He’s nice and quiet but all of his sessions are 90 minutes and I prefer 60-75 minute sessions when I’m doing a podcast. I guess I could just skip the end since I don’t like the supine crap anyway (bad yogi Maggie).
I made Bobby a treat for lunch today. It’s based on some Cuban sandwich that he used to have in Miami a lot.
- 1 sesame seed bagel, buttered
- marinated beef (thin thin slices) from Han Kook
- heirloom tomato slices
- crunchy pita chips and a crumbled veggie cracker
I made myself a huge juice, which I think tasted just as good. Or better!
- 1 large cucumber
- celery (a little more than pictured)
- 1/2 granny smith apple
- 1/2 lemon
- large knob of ginger
This was my biggest juice yet – it almost overflowed towards the end.
Tonight we’re going over to our cousins’ new place for dinner. They just bought a new place and they’re cooking (salmon). We’re bringing a big raw salad. I think I’ll make one of my favorite raw salads with liquid gold elixir.
This morning we went to the farmers’ market towards the end – and got 5 pounds of heirloom tomatoes for $1/pound. We also got some grapes ($1/pound). The farmers’ market is really beautiful, but in general it’s overpriced. In general, it’s more expensive than Whole Foods. I only buy things when I can get a deal towards the closing of the market. It’s frustrating; I want to support local farmers directly, but it’s easier and cheaper to just go to Whole Foods if I want to go oraganic/local.
I also did some yoga this morning – Sadie Nardini’s power half hour. I’m a little sore from all the yoga I’ve been doing this week. It’s a good kind of sore though; it’s almost refreshing.
- salmon – first recorded around 1205. this word comes from Old French (salmun), which was from Latin (salmonem). it might have originally meant “leaper” – the word for “to leap” was salire in Latin. it replaced the Old English word læx – which actually kind of stayed around… as lox!
I’m off to read some more. I did just get The Hot Zone (a terrifying true story about ebola, by Richard Preston – I read his other book the other week) from the library and I kind of want to break into that… but I’m already in the middle of about 5 other books so I should probably finish them first. Or not