keri marion
I love purslane. The first time I had purslane was when I was invited to a former student’s house for lunch. She made a traditional Mexican pork stew with “verdolagas” or what we call purslane, tomatillos (another favorite) and peppers. It was delicious. I’ve never been much of a meat-eater, and the pork was fine […]
Today is the kind of day where you feel like you are covered in mucus. It is so ridiculously hot, that even my own skin bothers me. I ache to peel it from my bones, but it’s a bad idea. In our series of cold comfort foods, Justin and I made, preemptively, fruit popsicles. These […]
It’s hot here. It’s mid July, and we’re hot. All we want are cold foods, so last night we made sushi for today’s lunch. This is one of my favorite home combinations. We make teriyaki tofu, shredded beets, beet greens, shredded carrots, and (of course) sushi rice. In the Before Times, Justin and I used […]
Hollowell states that the “Talented Tenth,” Uplift & Respectability, and Race Management are the themes of the next two lectures, and honestly, I really need a little uplifting because the last four lectures have got me s h o o k. He starts out with a quote from Alexander Crummell, an American who emigrated to […]
In mid-May, I was just crazy about sprouting things. I was sprouting our regular spicy seed mix (sandwiches & salads) that we get at The Green Grocer, but also mung beans for nime chow, and chickpeas for hummus. Before we ground up the chickpeas into sprouted hummus and falafel (both delicious, by the way), I […]
This time Hollowell starts off with Billie Holliday’s “Strange Fruit,” which becomes meta-strange as we hear the audience clap and whistle at her performance. Yes, she’s an amazing singer, but this sentiment is nothing to applaud. He lets the applause go just long enough to make it feel weird; either that, or I’m feeling sensitive. […]
There really is a lot to this lecture, man. I had to listen to it probably four times before I caught enough to find an avenue to respond; there is just so much. Hollowell opens with the plight of the capitalist: how to get my property to work for me when I want, and what […]
So here we are. One thing I appreciate is how Hollowell opens each lecture with a popular culture note specific to the time. This time, he starts with the poem, Bury Me In A Free Land, by Frances Ellen Watkins Harper. Hollowell asks that we give attention to the imagery Harper paints. I’d shudder and […]
I’m taking the Open Course at Yale called, “AFAM 162: African American History: From Emancipation to the Present,” and I intend to write my thoughts, observations, and questions along with the lectures one-by-one. Dawn of Freedom is the first lecture in the series. It starts out with a famous excerpt to the speech given by […]
I found this potentially awesome sweater at Savers a little while back. The thing was that it had these really weird knit long sleeves which didn’t really match anything. It is black (good), with cool embroidery along the upper chest (very good), but wow: who authorized these strange sleeves? I wish I had a photo […]
We’re on our second round of vegetarian Whole30, and it has gotten to the point that when people ask me what we eat on such a “restrictive” diet, I sometimes don’t even know because it’s come to be such a habit. The only thing not vegan in our diet is eggs, and we try not […]
Ugh, so today was such a weird (but overall good) day. On my way to tap class last night, I hit an enormous, unavoidable pothole on 95N (right in front of the mall); it ate my hubcap and bent my rim. I didn’t notice the rim was bent until this morning; in fact, I hadn’t […]
I’m so full right now that I can hardly type, but I wanted to share what just under 400 calories can look like. Let’s look at the profile, tho… 30% of daily recommended protein w/o the flesh? LOL Nearly 50% rda fiber? And the other nutrients aren’t shabby either, look: This is the best. One […]
So this salad would not be Whole30 compliant if I were not adapting it for vegetarian. Legumes are off the list for Whole30 if you’re a meat-eater, but I use legumes a little bit, and since peanuts are a legume, they are technically off the menu. That said, I have peanut powder which is super […]
Every Sunday is prep day at home, and every Sunday we make a big soup that will carry us through the week. Most of the time, it is what we call “Lasagne” soup. Whole30 restricts grains and dairy, so basically Lasagne soup is really just Tomato vegetable soup, but hey: whatever. We use thinly sliced […]