I decided to start up my “Weekly Green” postings again since the environment is an issue that weighs heavily on me as it might on you too. Before I start – let me just say that I fail in my efforts to live green, every day. But I try to make small lifestyle changes to be better. My main goal is to teach my children to want less, to go for a walk or hike instead of shopping, to think carefully before buying/wanting things (make sure the things they buy/want are high quality, can be passed on to someone else, and are not part of planned obsolescence).

Have you seen that Saturday Night Live that Tina Fey hosted a couple of years ago in which she plays Bedelia’s mom who’s been invited to the sleepover? The boys who’ve just snuck in the basement window are shocked that her mom is there. Bedelia thinks her mom is way cool.

You brought your mom to this?

Oh yeah, she’s the best! She re-uses Zip-loc bags, she dry shaves. I’m like, “Sign me up!

Here’s a link to the whole skit for SNL fans! (Apologies if you have to endure the Cristina Aguilara “Red Sin” Perfume ad first!!)

I’m afraid I’m that mom. I rinse out Zip-locs.

My counters DO look a mess due to the bag drying fields.

My kids get re-used Ziplocs for lunch (on the rare occasion I use them) And SO CAN YOU!

Why re-use ZipLoc bags?

1. It takes water & petroleum to make them. With 7 billion people living on the planet, both water & petroleum need to be used wisely. (Supposedly about 1,000,000 plastic bags are consumed EACH MINUTE.)

2. You probably heard by now that there is a garbage patch somewhere between the size of Texas and 1.5 times the size of the United States (though it is fluid & changes constantly) out in the Pacific Ocean. Although it’s a democracy of garbage, some common types of garbage found there are plastic bags.

3. You may say, “Oh well, at least it’s all confined to that area.” But since the plastic bags are made of petrochemicals that leach into the ocean, we are also slowly poisoning our ocean (which is essentially the Earth’s air conditioner!)

To learn more just Google “garbage patch pacific ocean” or check out 5 Gyres site.

I realize one nerdy mama re-using Ziplocs ain’t gonna save the world. But hopefully my kids can observe my efforts to be mindful about the resources we use.

To learn more:

Read about the Garbage Patch.

Replacements for typically plastic household items
Life Without Plastic

Blog of a Californian mom whose been living plastic-free since 2007!!
My Plastic Free Life

Story of an Austrian mom whose family goes plastic free for a year.

Here’s a healthier potato for the holidays. It’s still soooooo tasty!! Even if you can’t bring yourself to forgo mashed potatoes (I can’t)  - try these this winter. They’re a cinch!

You’ll need:

INGREDIENTS:
12 small round potatoes
olive oil
salt to taste
black pepper to taste
rosemary (yes, you guessed it – to taste)

These are VERY simple.

Preheat oven to 450.

Set a medium-large pot of water to boil.

Add 2 generous pinches of salt to the water.

Ok, now add the potatoes carefully, carefully so nobody gets hurt. Boil them till the potatoes JUST get tender. You should be able to stick a fork in them without too much trouble. Immediately drain them at that point.

Drizzle olive oil across a cookie sheet (make sure it has sides!) & brush to cover. Place the potatoes down as you would cookie dough – with plenty of spreadin’ space around them. Using a potato masher, gently push down on them, flattening them somewhat.

They need to still be in one piece when you are done. Drizzle or spray olive oil over the tops of them. Sprinkle salt & pepper to taste as well as the rosemary.

Bake for 20-25 minutes or until they are browned and slightly crispy at the edges.

Serve immediately!

Yum!

Source: Jill Dupleix

Until recently I always bought the pre-made pie crusts. After hearing how easy it is to make a pie crust, I tried it. It IS easy!

Try it this Thanksgiving. It will add about 10-20 minutes to your pie making (depending how lackadaisically you go about these things…) and is sure to impress.

At first I was slightly worried because all the recipes I found suggested using a stand mixer with a paddle attachment. But then I thought about Ma on Little House in the Prairie and wondered how she used her Kitchen Aid with no outlets in her kitchen. I realized it IS possible to make a pie crust w/out a $300+ kitchen tool. Thanks, Ma!

All you need:

1-1/4 c all-purpose flour
1 TBSP sugar
1/4 tsp salt
8 TBSP cold unsalted butter, cut into small pieces
3 TBSP cold water

NOTE: This will make enough dough for ONE bottom crust. If you’re making a pie that needs a top crust, double this recipe.

Whisk together the flour, salt & sugar.

If you have a stand mixer, use your paddle attachment to combine the butter with the dry ingredients.

Here’s what your butter should look like:

I used this pastry cutter that my dear friend Nina gave me:

(She gave me that about 10 years ago and didn’t know what it was until I started cooking recently. Thanks, Neen!)

Keep cutting the butter into the dry ingredients until the butter is in pea-sized pieces.

LOVE that shadow across the ingredients! Of course the one day my kids were out was DARK & rainy. Perfect for food pix.

Now drizzle in the water while kneading.

If your dough is “dry” and/or not coming together, add a little more water but go very sparingly on that. I added about another 1/2 TBSP

If you have the stand mixer, you can use your paddle attachment and mix until dough JUST comes together. I simply kneaded with my hands (which explains the lack of pictures). Then form dough into a ball, wrap in plastic and refrigerate for at least 30 minutes.

Placed in a freezer Zip-loc, pie dough can be stored in the freezer for 2 months. If you need it that week, you can make it a day or two ahead and keep in the refrigerator. Make sure it is wrapped properly so it doesn’t dry out.

Tomorrow: how to make a pecan pie with this dough!

Source: Annie’s Eats

Just before I got married I had an early mid-life crisis and flew down to South America for a few months. The traveling changed my life for the better. Besides doing without a lot of things I thought I needed, long bus rides gave me time to STOP. Working as an animation producer just prior had not helped me learn to deal with stress and a racing mind. These 8 hour bus rides gave me time to stare out the window – which was a good thing. Was there an actual physiological change that occurred? I DO think so! For the first time in years I felt calm & relaxed. I wasn’t thinking about what I “should” be doing with my free time. Sometimes at the various bus stops vendors would hop on to sell food. A plastic baggie of coconut water, chips (homemade??) or maize (what you call corn) on the cob. The corn (called “elote”) was always my first choice! A large ear of corn in foil, open the foil to find a nice hunk of white cheese and a wedge of lime. Yum yum yum!!

This summer I started making my version of elote.

I really don’t measure when I make this! You can adjust amounts to your liking.

INGREDIENTS:
- corn on the cob
- cotija cheese (or feta if you can’t find cotija)
- 1 lime cut into sections
- chili powder
- salt & pepper
- OPTIONAL: crema mexicana

It’s pretty simple. I shucked the corn, brushed it with olive oil & grilled for a few minutes, turning as it browned. Next time I’m going to peel back the husk & tie it with twine so that the husk can be used as a handle. Of course, you have to remove the silk regardless.

Now, this is optional: drizzle either crema Mexicana or smear with mayonnaise. Or skip this step altogether…I like this step because it is the glue that sticks all the tasty things you are about to drop onto the corn.

Dust with salt and chili powder over each ear (to your liking.)

Crumble cotija cheese over the corn. Cojita is a dry crumbly white cheese sort of like feta. Substitute feta if you can’t find cojita near you.

Serve with lime wedges. YUM!

Back from vakay with a longggg to do list. What the heck! Let me get you this yummy salad how-to – still good for those end of summer picnics & BBQ’s. I’m making it tomorrow for the last “Jazz on the Lawn” concert.

I ate something like this in July when I was up at Three Rivers swooning over the hard won success of my dear friend Chris Lynch & her writing partner Meg Howrey. You see, they not only sold their international thriller City of Dark Magic to Penguin Publishing, but they also got the thumbs up for the sequel! Go Lynchie & Meg!!! Two smart broads!

We ate this at a dinner party up there. I couldn’t get enough of this. Neen and I had been wandering aimlessly around Sequoia National Park all day and arrived late & ravenous. How polite of us. With Nina’s help, I tried to replicate it when I got home and I’m please with the result! This salad is so satisfying, tasty & hearty. It’s REALLY easy to make. The most time-consuming part is boiling the grain which takes about 45 mins.

Here’s all you need:

Salad:
1 1/2 c uncooked wheat berries or barley (barley is cheaper & easier to find but I was out)
8 oz feta (depending how much you like)
1/3 c sliced sun-dried tomatoes
1/4 c sliced kalamata olives
parsley to taste
1 avocado

Dressing:
1/4 c olive oil
2-3 TBSP balsamic vinegar
salt
pepper
1/4 c fresh squeezed orange juice (about half an orange)

First, cook your grain according to package directions. You can do this a day ahead and chill in the fridge. Just be sure to drain thoroughly first.

Now drain & chill the barley. You don’t want it hot when you combine your ingredients.

NOTE: I didn’t really measure anything. I just added ingredients and tasted. That’s partly why this is such a simple salad – you can add more of things you like or have.

Combine ingredients in a large bowl.

Stir to combine and add dressing ingredients.

Here’s a rough approximation of the dressing amounts:

1/4 c olive oil
juice of half an orange
2-3 TBSP balsamic vinegar
salt & pepper to taste

Whisk together dressing ingredients. Drizzle about half that on salad & stir to coat thoroughly. Taste & adjust, adding more dressing if needed. I don’t like a puddle of dressing at the bottom of my salad so I start light & add more. The barley will absorb the dressing but I liked this as leftovers for up to 3 days.

Don’t let Maddie’s excitement fool you. She didn’t dig this.

Jazz on the Lawn
Rogelio Mitchell & Friends
Sunday, August 26
5-7PM
Bring a picnic/blanket and/or low chairs!