Tuesday, January 31, 2012

Choosing our Beer: The Milkweed Mercantile at Dancing Rabbit Ecovillage

Today I'm taking a break from heavy topics - like the politics of red states and renewable energy - and focusing on one of the more enjoyable aspects of having a cafe. (Tomorrow I'm happily picking up the subject of feminism and men who want to refuse women the right to choose...) Until then, lets talk BEER!



At any given time we carry around 30 varieties of beer at the Milkweed Mercantile. While our first choice would be to sell beer that is brewed here at Dancing Rabbit Ecovillage, none of the brewers here have yet obtained a microbrewer’s license. This means that it is not legal for us to sell any homebrews here. In the meantime, we wait impatiently.

In addition to carrying local micro-brews, we looking foreward to having beer on draft. With our wind turbine up and running we now have a consistent power supply. We’re hoping to switch from bottles to taps by fall 2012. Cross your fingers!

But back to the topic at hand. Like everything at the Milkweed Mercantile, we pay close attention to the brands we carry. The criteria we use for beers served at the Mercantile are:
  1. Must be local, organic, and/or somehow eco-groovy - solar or wind powered, community minded, socially responsible, or something worth supporting
  2. Must taste good, at least to some of our customers
  3. Must be available from one of our distributors (this is the trickiest one!)
Below is a list of (most of) the beers we currently serve, and why:




New Belgium Brewery, located in Colorado, is an impressive organization. Their web info on sustainability goes on for pages – they really get it. Plus they are big supporters of bicycling, which is near and dear to the hearts of all Dancing Rabbits, whether they drink or not. Even better, folks here love New Belgium’s brews.
We carry New Belgium Fat Tire, Abbey, Ranger, 1554, Trippel, Organic Mothership Wit, plus seasonal varieties.




Bell’s Beer is located in Kalamazoo, MI, which to us is considered local. If this seems like a stretch to you, come visit DR. Your view of "local" might expand a bit. Bell’s doesn’t seem to be particulary sustainability minded, but they are a Midwestern brewery, and they are independently owned. Two checks in the “Good” column as far as we’re concerned. We carry Two-hearted Ale, Best Brown Ale and Oberon (the world’s prettiest beer label and cap!).
 


Sierra Nevada Brewing Co. started in the late 70’s in Chico, CA and is still independently owned. In December 2008, they completed what is now one of the largest privately owned solar installations in the country. They also have a bio-gas recovery program. Not only do we love their beer, we love their attitude. I wish all companies were this conscientious. We carry Sierra Nevada Pale Ale and Sierra Nevada Stout.


Schlafly is located in St. Louis, MO, which for us is REALLY local. Their sustainability efforts aren’t (yet) stellar, but at least Schlafly is thinking about this stuff, which is a step in the right direction. We serve Schlafly Summer Lager, Octoberfest, Winter ESB, and No. 15.






OK. We admit it. Samuel Smith’s Organic Cider is imported from the UK. But it is organic, and it tastes GREAT!

North American Breweries, makers of Honey Brown Ale, is headquartered in Rochester, New York was formed in 2009 by KPS Capital Partners, LP, a private equity fund. The company owns and operates five U.S. breweries and six retail locations in New York, Vermont, California, Oregon and Washington.

So that's the current list. We're always on the lookout for something more local, more organic, better tasting. And remember - we're keeping it all cold for your next visit!


Love,
Alline

Thursday, January 26, 2012

Living in a Land of the Truly Clueless - Senator Roy Blunt, Republican, MO

Two days ago I sent this Sierra Club email message to my congresspeople. Essentially, all it asked for was to make investing in clean, renewable energy like wind and solar the energy priority for our country.

Today I received this reply from Senator Roy Blunt:

This man is not my friend. Yet.
 Dear Alline:

Thank you for contacting me on renewable energy.


While I agree we should expand our use of renewable energy sources, we can't hamper our nation's access to cost-efficient and reliable energy to get there.  Renewable energy requires costly subsidies to be viable.  While the wind and sun are free, what it takes to turn them into electricity is not.  That's why now is not the time for Congress to enact legislation mandating a nationwide renewable electricity standard, the result of which would saddle consumers with higher electricity costs.


I believe we must look at all types of energy sources, and increase the production of domestic energy in an environmentally-sound manner.   Americans would be better served pursuing all forms of clean energy development rather than implementing burdensome mandates.  Clean energy, such as nuclear, clean-coal, wind, solar, and biomass, will play an important part in our energy future.


Again, thank you for contacting me.  I look forward to continuing our conversation on Facebook ( www.facebook.com/SenatorBlunt ) and Twitter ( www.twitter.com/RoyBlunt ) about the important issues facing Missouri and the country.  I also encourage you to visit my website ( blunt.senate.gov ) to learn more about where I stand on the issues and sign-up for my e-newsletter.


Sincere regards,
Roy Blunt


To which I can only reply:

Dear Roy,

Thank you for your short-sighted and stunningly arrogant reply. Wow. I could hardly believe what I was reading. Really? Clean coal? Safe nuclear energy? When you say "we can't hamper our nation's access to cost-efficient and reliable energy" would that cost-efficient energy be located in, say, Alberta in the Keystone XL tar sands?  Is it better to "saddle" consumers with an unsustainable energy plan based on almost-depleted petroleum and volatile radiation instead of encouraging conservation and renewable energy? On what planet are you living, Mr. Blunt? Perhaps Planet-Cover-Your-Ass-To-Get-Re-elected?

Well, guess what, Roy. Next election I'm working for your opponent, whomever that may turn out to be. An opponent who probably won't believe that global warming is a myth., and who will have an inkling of what happened at Chernoybl and Fukushima.

Should you ever want to experience first hand just how un-burdensome life with renewable energy can be, please consider this an open invitation to visit us here at Dancing Rabbit Ecovillage. We feel that Americans would be better served pursuing lives of thoughtful conservation, renewable energy and community development instead of your "solutions" listed above.

Sincere regards,
Alline


Monday, January 16, 2012

Updated True Confessions – My Life at Dancing Rabbit Ecovillage, 12 Years Later

My husband Kurt Kessner and I moved to Dancing Rabbit Ecovillage 12 ½ years ago. We were (and actually, still are) starry-eyed and idealistic. I don’t know about Kurt, but before my arrival I felt sure that by moving to an ecovillage I would become wise and that all things green would become clear. Ha! What I found instead: lots and lots of compromises. Rather than learning all the answers, I found more questions. I now realize that there is more gray than black & white in the world of “green” living.


The Milkweed Mercantile proprietors, in front of a natural plaster and mosaic wall. Our friends Jeffrey & Ha, who had a wedding reception at the Mercantile, had a photo booth set up. Much hammy-ness ensued.

In order to build a life here, I had to find my own way. I did (and continue to do) lots of reading and investigating. Every single day I learn something new. And at some point I had to draw my own line in the sand, i.e.: this is how I feel it is best for me to live right now.

It has taken almost thirteen years for many of our beloved friends to become comfortable with the fact that Kurt and I live in an ecovillage. This is not, we hope, a reflection on our attitudes, but rather their own. We find that we (unintentionally) inspire a lot of guilt and eco-shame where ever we go. Once we utter the words "eco-village" we become unwilling confessors to many perceived eco-sins. I don't need to know how many miles you drive a day, alone, in your SUV, or how many disposable Starbuck's cups you go through. Really. I'm living my life the best way I know how, and trust you are doing the same. I do not claim to have ANY of the answers - I'm just working on my own stuff here.

OK. I'm not going to tell you to carry a re-useable coffee cup. But maybe it would be a good idea, dontcha think?

Many of the choices that Kurt and I have made are different from the choices that others here at Dancing Rabbit, while others are the same. We are by no means representative of everyone who lives in our village. Uniting all Rabbits is an agreement to live by six ecological covenants. We trust each other to make decisions based upon his/her own criteria and comfort. What I'm writing here is just the way Kurt and I live our lives; it is not necessarily the norm at DR. One of the most important things we've learned while living here is that green is a wide continuum - we're just one spot on the spectrum. In the spirit of full disclosure and knowing how far I still have to go to reduce my footprint on this planet, I am presenting an updated peek into my life at Dancing Rabbit Ecovillage.

Below are a few details about some of the choices Kurt and I have made. I am including mostly physical (building) details. Food and social dynamics, both hot-button topics, will be covered in a future post.

Renewable Energy 

Kurt on the day the tower for the turbine was delivered. Even in the freezing cold he's having a great time!

Kurt and I have solar panels and two wind turbines with which we power our house and our Bed and Breakfast Inn. We currently store the electricity in what we acknowledge to be a less than ideal system: deep cycle batteries.

  It takes a village (and a lot of creativity and often laughter) to get a wind turbine up. Pictured: Robby, Dave, Thomas, Tom and Kurt.

While we like the cachet of being (most likely) the world’s only off-grid, solar & wind-powered B& B, we have recently connected the Mercantile up to BEDR (Better Energy for Dancing Rabbit**) for emergency back up in times of no sun or wind for a more dependable power supply. Kurt and I are perfectly content to live with the natural ebb and flow of power provided seasonally, including the dark windless winter days when power runs low, but it has been challenging to run a public-oriented business this way. Guests really like to have lights (go figure), we need to wash zillions of sheets and towels, and we’d like to be presenting the abundance of renewable energy instead of the lack thereof.


July 29th, the day our wind turbine collapsed. Another lesson learned.

Even more exciting, we have finally repaired our 3,000-watt wind turbine. We had been without it since July 29th when it fell over in a windstorm (whoops).  We have been delighted to find that our wind turbine keeps our batteries full (100%!) and so have not yet needed to use grid power.

Heating and cooling
We keep our buildings warm in winter and cool in summer with three components:
  1. 18” thick strawbale walls
  2.  Thermal curtains on all windows (more below)
  3. Poured concrete floor for the downstairs of both buildings (more below)
In the 20-something buildings here at Dancing Rabbit there are many other flooring options demonstrated, from natural earthen floors to wood; there is no one “right” way. We have chosen to have poured concrete floors for two reasons:
  1. Ground Contact – Having the floor in direct contact with the earth (there is gravel under the concrete) provides a constant temperature of approximately 54 degrees. This helps keep both buildings cool in the summer and warm in the winter. 
  2. Durability – We wanted the Milkweed Mercantile to feel welcoming from the first moment guest step in the door, as guests are often already out of their comfort zone when they first come to DR. With poured concrete we found an option that would not require them to remove their shoes, be especially careful with luggage, or have to think twice before scooting a chair, etc. The upstairs floors in both our home and in the Mercantile are made of reclaimed wood and honey locust harvested from across the road. It feels great under foot!  
 Kurt putting the finishing touches on the bay window, while the concrete floor shines from the last layer of sealant.

Additionally, in the winter we heat with wood. Our wood stoves (one in each building) are also very efficient, and produce very low emissions. The wood burned is locally harvested or procured from a local pallet mill and a furniture-making company. These “scraps” are a fantastic deal  - they’re super cheap, kiln-dried oak and chunks of wood perfectly sized for wood stoves –  plus, without our intervention, the scraps, which are considered waste, would be burned simply to get rid of it.

 
 The Mercantile fireplace - hot air goes upstairs through the vents above the wood storage areas.

Cooking
We try to use as little petroleum as possible. It is certainly a challenge – everything from plastic wrap to toothbrushes to calculators to cameras and chain saws use some form of petroleum. Here at Dancing Rabbit Ecovillage we have all agreed to disallow propane for anything except cooking (i.e. no propane refrigerators). Because of this we have grandfathered in propane (for cooking only) until we can find a better solution. Additionally, for much of the year many of us use solar ovens http://solarovens.org/ – both commercial and home made. This is an especially exciting solution for hot summer days – with a little planning one can cook an entire meal this way. Elsewhere at DR, there are many wood cookstoves, rocket stoves, and hay boxes.*

Major Appliances

Refrigerators
Our refrigerators and freezer are chest styles from Sundanzer. They are DC, and run directly off of our batteries which are charged by our solar panels (without having to go through the AC inverter – I don’t want to get too technical here, as all of the electric stuff seems like voodoo to me and someone else could do  a far better job of explaining it!). They are really efficient, well-insulated and use less power than conventional models. We use one fridge for food, the other for beverages. At last count we carried 32 kinds of beer – we want to make your trip here worth the effort.

Big Hobart mixer
Used for weekly for bread & pizza dough, and monthly for making butter (we get raw cream five gallons at a time – heaven!).

Freezer
We use a conventional (i.e. hand-me-down) small chest freezer. It’s the first thing to get unplugged when power is low.

Clothes Washer
We have a front loader, which we really like. We didn’t do much research, but instead bought the brand that our local (Memphis, MO) dealer carries. We lucked out – it extracts tons of water (the clothes come out feeling practically dry already) and, at the risk of sounding like a 50’s housewife, really gets our clothes clean.

Clothes Dryer
It’s called a clothes line. Everything smells amazingly fresh and clean,  no dryer sheets necessary. It works just fine, thank you very much, even in the winter. Fortunately I am easily entertained – to me there are few things funnier than frozen underwear hanging on the line (ah, yes – life without television!).



Something else we don’t have: A commercial (electric) washer. They use a LOT of electricity. We wash all dishes by hand. Let us pause here for a moment of gratitude for interns and friends who pitch in to scrub.


The Brothers Washalotsov take a break from their dish-washing labors


Water
Our water, used for drinking, bathing and cleaning, is collected rainwater stored in a 7,000 gallon cistern under the porch of the Milkweed Mercantile. It is pumped with an electric pump throughout the building. The water is filtered with a 5 micron filter and passes through an ultraviolet light. Our water consistently passes all tests by the health department.

Hot Water
The hot water in our house comes from a solar water heater, and in the Inn we use a wood- fired boiler from Heatmor. We love it. In addition to providing hot water for the showers and sinks, we have plumbed a radiator into the downstairs Inn bedroom for extra warmth in the winter, and will eventually plumb a hot tub and the water in our house to this same system. It is located outside so that in the summer we are not heating the building while heating our water.


The Heatmor boiler being installed.

 Phone
Our phone is a land line (it's a princess phone!). Cell phones still get only marginal coverage here, which I kind of like. Do I really want to be available all the time? No way. I got sucked into technology lust and now have an I-phone, but am appalled at how much time it spends being charged. Thinking about that power usage multiplied exponentially across the world boggles my brain. And it hurts a little. So I’m rethinking this bit of technology…

Toilets
In our home we use the Joe Jenkins Humanure system, but in the Mercantile we have chosen to go with a Phoenix Composting toilet from Advanced Composting Systems . It is user-friendly and is a great demonstration to the public about how pretty much everything can be composted. For more about composting toilets, see my this blog post Don't be Afraid! Composting Toilets at Dancing Rabbit Ecovillage.





 The not-so-scary composting toilet.
Window Shades
On the windows we have Roman Shades made with insulated fabric called Warm Windows. Made of five layers, including a moisture barrier, batting and an outside layer of ivory-colored cotton duck, it is a breeze to use. I cut it to size, cover the side facing the room with my own fabric, attach rings and draw cord, and screw it into the window frame. There is a way that you can install magnetic strips so that the shade seals the window completely, keeping cold air out in the winter and hot sun out in the summer.


The five layers of Warm Windows fabric, which we use in all of the Mercantile windows.

Wrap Up
There are folks here who do not have electricity or refrigeration in their homes, and who do not cook with propane. Others have homes with no electricity but use the power in the Community Building. Some cook on rocket stoves or belong to an eating cooperative that uses a propane stove. Green living is a spectrum, and there are many appropriate choices.

I’m still waiting for my “simple country life” to manifest, but have come to realize that as long as I continue to say “yes” to opportunities I won’t have much “spare” time. It is all about choice, and I still want to do everything. Sigh.

Regardless of frustrations, there is great satisfaction in knowing that we are living in a way that feels true to our values. We don’t claim to have all of the answers, but are happily seeking better solutions. We spend a lot more time than the average American doing things like growing and cooking our food, but we spend a lot less time working at jobs we don’t like, commuting or driving anywhere. We get to know our neighbors, spend plentiful time outside, see the stars at night and learn to recognize the songs of birds. There are lots of great trade offs for the things we are “missing.”

Another thing I’ve learned is that life is not a contest, and everything is subjective. It’s all about attitude. One man’s eco is another man’s disaster – none of us benefits from comparing ourselves to one another. So do your best, be happy, breathe deeply, and drop me a line if you have any questions.

Thanks for reading!


Love,
Alline

Saturday, December 24, 2011

Last Hurrah - Three Great Dessert Recipes



Before the holiday season is over, before you despair over the weight gained over the past month, before all excuses for cookies have disappeared, I wanted to share these with you. As you may know I have devoted my life to a search for the best of the best recipes, with a laser-beam like focus on dessert. Perhaps next year I'll be inspired by chard, but for now it's all butter, all the time.

Below is the most amazing recipe for Apple Crisp I have ever had. The boiled cider, Pomona's Ambrosia we use is from our friends at Blue Heron Orchard in Canton, Mo.

Additionally I'm including two cookie recipes which have been known to make grown men cry. We're serving them with mulled cider tonight at the Milkweed Mercantile. 

Have a lovely, peaceful, guilt-free holiday. 

Love,

Alline


 photo credit: Tecfan on Flickr

Apple Crumble
Adapted from King Arthur’s Flour Baker’s Companion

Filling
5 pounds apples
1/4 cup cider
2 Tb butter, melted
2 Tb boiled cider (Pomona's Ambrosia)
3/4 cup brown sugar
1 tsp cinnamon
1/4 tsp. nutmeg
1/4 tsp ground ginger
3 Tb tapioca flour or unbleached all-purpose flour
1/4 tsp salt

Streusel Topping
1/2 cup unbleached all-purpose flour
1/2 cup thick old-fashioned rolled oats
1/4 tsp. salt
1/2 cup brown sugar
1/2 tsp. cinnamon
3/4 tsp. baking powder
8 Tb butter (1 stick, 4 ounces)

Preheat oven to 350. Lightly grease a 9” x 9” cake pan or a ceramic pan of similar capacity and surface area.

To Make the Filling
Peel, core and slice the apples into 1/4" thick pieces. Place them in a bowl with the remainder of the filling ingredients and stir vigorously to combine. In the process of apple pieces will break into smaller bits. This is fine. Spoon the apple mixture into the pan.

To Make the Topping
In a medium size mixing bowl stir together flour, oats, salt, brown sugar and baking powder. Add the butter, cutting it in with a mixer, your fingers or a pastry blender as you would when making pie crust. Mix until crumbly. If you work it too much the mixture will clump together so use a light touch but be thorough. Sprinkle the topping over the filling.

Bake the crumble for 1 hour or until it is bubbly and a deep golden brown. Remove it from the oven; let it cool half an hour before serving.  



Dream Bars
About 2 dozen 2 ¼” bars
King Arthur Baker’s Companion

These bars are absolutely ugly - they will never win a prize for pretty. However, take these words of wisdom from the cook book:  “...but just take that first bite and you’ll for get the visual impression. Coconut, nuts, and sugar combine to form a gooey, rich topping on a buttery cookie base. Sprinkle these with a shower of snowy confectioner’s sugar and you’ve got bars whose looks begin to live up to their taste.”

Cookie Layer
1 stick (8 Tb) butter
½ cup dark brown sugar, packed
1 cup unbleached all-purpose flour
¼ tsp. salt

Topping
2 cups dark brown sugar
1 Tb unbleached all-purpose flour
1/3 tsp. baking powder
2 large eggs, well beaten
1 cup shredded coconut, sweetened or unsweetened
1 cup diced nuts: walnuts or pecans

Preheat the oven to 300. Lightly grease a 9”x13” pan

To make the cookie layer:
In a large mixing bowl, cream together the butter and brown sugar until smooth. Stir in the flour and salt; the mixture will be crumbly. Pat the crumbs into a. Bake the cookie layer for 10 minutes, while you prepare the topping. Turn the oven up to 325.

To make the topping:
In a medium-sized mixing bowl, combine the brown sugar, flour, and baking powder. Stir in the eggs, mixing until smooth, then add the coconut and nuts, again mixing until well combined. Dollop the topping onto the crust in the pan, spreading it out; wet your fingers  and spread it around as evenly as possible.

Bake the bars for 25 minutes, until they’re golden brown. Remove from the oven and let them cool. Sprinkle with confectioners’ sugar, if desired, and cut them when they’re completely cool.



Yuletide Toffee Squares
96 small pieces
King Arthur Flour Baker’s Companion

...meltingly buttery yet crisp base, slathered with a just-thick-enough layer of chocolate and dusted with finely chopped nuts…

Crust
4 ½ c. rolled oats
1 cup brown sugar, firmly packed
1 ½ sticks (12 Tb.) butter, melted
¾ cut light corn syrup
1 tsp vanilla extract
½ tsp salt

Topping
2 cups (12 oz) semi sweet chocolate chips
2 Tb. Vegetable shortening
2/3 cup chopped nuts

Preheat oven to 450. Lightly grease a 15x10-inch pan

Combine the oats, sugar, butter, corn syrup, vanilla, and salt and mix well. Press the mixture into the pan, using lightly greased hands to help the process along.

Bake the squares for 12-15 minutes, or until they’re a light golden brown. Remove the pan from the oven and cool completely on a wire rack. (NOTE: they will still look a little mushy in the middle – this is ok.)

In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. (I did this while the crust was still warm and everything worked out…)

Cover very loosely and chill the squares in the pan until the chocolate is firm. Remove from the fridge and cut into squares. The easiest way to do this is to use a chef’s knife to cut the bars into long strips while they’re still in the pan, and then transfer each long strip to a cutting board to cut into bite-sized pieces. They will be hard to cut, but easy to eat.


Party on, dude!

Saturday, December 17, 2011

A World of Abundance - Sharing the Good Stuff




Photo Credit: imashleyhello on Flickr


 So there I was, wandering around the house and the Mercantile, trying to work up some good juice for a blog post about the holidays, and giving, and how none of us needs any more stuff…I was getting nowhere, fast. Partly because I kept tripping over piles of stuff in my house, and partly because I was feeling short on inspiration.

Then, I opened my email . There I found an email from Kurt’s semi-nephew X (who wishes to remain anonymous). X and his brother are nephews of the second Mrs. Kessner, but Kurt received shared family visits in the divorce, for which we are truly grateful, and so as the fourth – and last – Mrs. Kessner, I benefit, too.  X is not only funny, he is very, very thoughtful, and kind. It said:
  
Dear All,



Merry Christmas!!!!  



Because I'm only working part time this year and hate spending (my wife's) money, I was going to buy a single goat or a llama or a water buffalo from Heifer International and let you all know that your gift was a fractional share of same which, as we all know, goes to help out a worthy impoverished family somewhere on the other side of the globe.



However a lot of people here in the USA are also food insecure, especially lately, and I remembered reading a couple years back about this guy who had created sustainable urban farms right here in the good old Midwest.  Naturally, when I thought of giving something on behalf of you all I thought, "Why buy the cow when you can buy the whole farm!" 



So anyway that's what I did and I thought since you aren't getting a pretty card like you get from Heifer, that the least I could do was provide interesting details about what your gift is supporting, so here are a few links you can follow about this organization (see below):  



Best Wishes for a safe, wonderful, and happy holiday.  Let us all take a minute and thank our lucky stars that we have enough to eat as apparently, according to info on Heifer's website, 1 in 5 children in this country do not.  



 -X

p.s.  Thank you in advance for any and all gifts you sent this year (which we will open Jan 7).  You are wonderful, thoughtful, loving, family and if no power on earth will stop you from buying us stuff then I gratefully accept your generosity.  That said, we do have a lot of stuff already and a lot of people the world over don't.  Just sayin if you donate to something that matters to you on our behalf next year, that would equally wonderful....
 
 Christmas Trees Before Being Cut Down
Photo Credit: xdex on Flickr

The beneficiary of my part of a cow is Will Allen’s GrowingPower, Inc.

Read more about Will Allen in this article from the New York Times,  and watch this short video:


Will Allen: The Urban Farmer from Spark Project on Vimeo.

So that's it. Just that. Maybe we don't really need all of those brightly wrapped packages. A home-grown head of lettuce, some real tomatoes, and the inspiration of people who are doing good things in the world might just be enough this holiday season. I know it is for me.

love,
Alline

Wednesday, November 23, 2011

Thanksgiving Recipes, Redux


I love Thanksgiving. Food, friends, family squabbles - what's not to love?

Since moving to Dancing Rabbit Thanksgivings have gotten much easier - we have a potluck dinner with everyone from DR, Sandhill and Red Earth Farms who has not already gone away for the holiday. We all bring a dish or two; there are some very good cooks here.

The only snag is that more than Thanksgiving Day I love the day after, when we can make sandwiches with turkey, stuffing, and cranberry sauce, all between two slices of bread (or perhaps a brioche bun) slathered with mayo. So I often make a mini Thanksgiving for me and Kurt, and we nibble the leftovers for the rest of the weekend.

I always bring cranberry sauce to the potluck. It is super easy, and the sweet/tangy cranberry with a bit of orange zest seems to make every bite of mashed potatoes, yams, turkey and gravy taste just that much better. I was horrified, and then amused, to find that not everyone shares my opinion. Thanksgiving seems to bring out our most base, almost reptilian connections to food. For example, our friend Tereza insists that her cranberry sauce must come out of a can (and have those little dents in the side). It is not about the flavor; it is about the memories. For those folks, I bring a can of congealed cranberry sauce, complete with little indentations from the can.
RECIPE # 1: Cranberry Sauce

Makes 2 1/4 cups

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 4 cups (1 12-oz package) fresh or frozen cranberries
  • Optional Pecans, orange peel, raisins, currants, blueberries, cinnamon, nutmeg, allspice.
Directions
  1. Wash and pick over cranberries.
  2. In a saucepan bring to a boil water and sugar, stirring to dissolve sugar.
  3. Add cranberries, return to a boil.
  4. Reduce heat, simmer for 10 minutes or until cranberries burst.
  5. At this point you can add all number of optional ingredients. I prefer about a half a cup of roughly chopped pecans with or without some orange zest. (The recipes all say that you can add a cup of raisins or currants, or up to a pint of fresh or frozen blueberries for added sweetness. Spices such as cinnamon, nutmeg or allspice can be added too.)
  6. Remove from heat.
  7. Pour into serving dish, and cool completely at room temperature. When it is cool, chill in refrigerator. Cranberry sauce will thicken as it cools.
Photo Credit: Michele Hume on Flickr

Memories are also behind Kurt's seemingly innocent request for Green Bean Casserole - you know, the kind with Cream of Mushroom Soup in it. Which created a dilemma of sorts. You see, when it comes to food (and just about everything else), Kurt is the ultimate good sport, an incredibly amiable, agreeable guy. I, on the other hand, seem to be a bit of a, um, snob. The Cream of Mushroom Soup request really threw me for a loop - how to make Kurt happy and not make myself crazy?

You can imagine my delight when I found Robert St. John's cookbook, which comes with the lengthy subtitle "...how to survive in a southern kitchen without a can of cream of mushroom soup." Within its pages is the most divine recipe for Green Bean Casserole, bar none. The end result has the same just-like-mom-made comfort as the original (for Kurt) and yet contains nary a drop of cream of mushroom soup - it uses Béchamel Sauce instead - which satisfies my snooty inner gourmand. Besides that, it is relatively EASY, plus you get to throw around terms like "Béchamel." This year, I am adding Robert St. John to the list of people for whom I am thankful.


RECIPE #2: Ultimate Green Bean Casserole
4-6 servings
Inspired by Robert St. John's Deep South Staples. Changes made to original recipe by me (Alline) and are not indicative of Mr. St. John’s culinary talents.

Ingredients

  • 1 quart chicken broth
  • 4 cans green beans, drained (14.5 ounce cans)
  • ¼ cup bacon, sliced
  • 1 cup onion, medium dice
  • 1 ½ tsp salt
  • 1 tsp freshly ground pepper
  • 2 cups Béchamel Sauce (recipe follows)
  • 1 cup Swiss cheese, shredded
  • 1 6-ounce can French’s French Fried Onions
Directions
  1. Make Simplified Béchamel Sauce (below)
  2. Preheat oven to 350 degrees.
  3. In a large sauce pot, bring chicken broth to a boil.
  4. Place drained green beans in the broth and simmer 10 minutes, Drain the green beans.
  5. Meanwhile, in a separate skillet, render bacon until it just becomes crisp.
  6. Drain excess bacon grease from the skillet and add the diced onions. Cook over medium heat for five minutes.
  7. Stir in salt, pepper and Béchamel sauce.
  8. Remove mixture from heat and fold in green beans, cheese, and ½ of the canned, fried onions.
  9. Place mixture in a 3-quart baking dish and bake 30 minutes.
  10. Remove from the oven and sprinkle the remaining fried onions over the top of the casserole and return to the oven for an additional 12-14 minutes.
  11. Allow to cool slightly before serving.

Simplified Béchamel Sauce (modified from Joy of Cooking)

In a heavy saucepan over low heat, melt:
3 Tablespoons butter

Stir in:
3 Tablespoons all-purpose flour

Cook, uncovered, stirring occasionally with a wood spoon or spatula, over medium-low heat until the roux is just fragrant but not darkened, 2-3 minutes. Remove from the heat and let cool slightly.

Slowly whisk in:
2 cups whole milk

and return the saucepan to the heat.

Bring the sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat, without boiling, until it reaches the consistency of thick cream soup, 8 to 10 minutes.

Strain through a fine-mesh sieve, if desired. Season with salt and ground pepper to taste.



Hmmm....why does this dark brown chocolate nut tart look RED? Probably because I haven't yet learned to mess with photos that were not taken by me...sheesh. For the real thing, check out the Vegetarian Times website!


RECIPE #3: Triple Nut Chocolate Tart
Vegetarian Times November 1, 2008
Serves 12 (we served 16, easily)

No one will guess this rich, elegant tart is vegan.
Crust
  • 1 cup pastry flour
  • ½ cup cornmeal
  • 2 Tbs. sugar
  • ¼ tsp. salt
  • ½ cup vegan margarine (1 stick)
  • 1 tsp. vanilla extract

Filling
  • 3 cups mixed walnuts, pecans, and almonds (1 cup each), coarsely chopped
  • ¼ cup vegan margarine (½ stick)
  • 5 oz. bittersweet chocolate, chopped or in chips
  • 2 Tbs. pastry flour
  • ¼ tsp. salt
  • ½ cup maple syrup
  • 2 tsp. vanilla extract
Directions
To make Crust:
  1. Combine flour, cornmeal, sugar, and salt in bowl.
  2. Rub margarine into flour mixture with fingers until mixture is crumbly.
  3. Sprinkle in vanilla, and stir.
  4. Add 1 to 2 Tbs. cold water until dough clumps together loosely.
  5. Press dough into pie dish or tart pan until sides and bottom are covered.
  6. Chill in freezer 30 minutes.
To make Filling:
  1. Preheat oven to 375°F.
  2. Spread nuts on baking sheet, and bake 10 to 12 minutes, until lightly browned.
  3. Melt margarine and chocolate in saucepan over low heat, stirring until smooth. Sprinkle in flour and salt, and stir until smooth.
  4. Stir in maple syrup and vanilla.
  5. Stir in nuts.
  6. Spread nut mixture in piecrust.
  7. Bake 25 minutes, or until crust is golden and filling is firm.
  8. Cool on wire rack at least 20 minutes before serving.
Have a wonderful holiday!

Occupy Your Community with Revolutionary Love


This short video was on Facebook the other day. As many of you know, I'm not very "woo woo." But this really hit home.

Following the video is the text from Sacred Economy. Thank you Charles Eisenstein - I'm looking forward to reading the book!



"This movement isn’t about the 99% defeating or toppling the 1%. You know the next chapter of that story – which the 99% create their own new 1%.

What we want to create is the more beautiful world our hearts tell us is possible, a sacred world, a world that works for everybody. A world that is healing, a world of peace. You can’t just say we demand a world of peace. Demands have to be specific anything that people can articulate can only be articulated with in the language of the current political discourse.


That entire political discourse is already too small and that’s why making explicit demands kind of reduces the movement and takes the heart out of it.


A real paradox, the movement actually understands that.


The system isn’t working for the 1% either. If you were a CEO you would be making the same choices they do. The institutions have their own logic. Life is pretty bleak at the top, too.


All the baubles of the rich are phony compensation for the loss of what is really important.


Loss of community, connection, loss of intimacny, loss of meaning. Everyone wants to live a life of meaning.
Today we live in a money economy, where we don’t really depend on the gifts of anybody, but we buy everything. Therefore we don’t need anybody because whoever grew my food or built my house or made my clothes, well, if they died, or if I alienated them, or if they don’t like me, well it’s ok, I can just pay somebody else to do it. It’s really hard to create community if the underlying knowledge is “we don’t need each other.” So people get together and…they consume together.


Joint consumption doesn’t create intimacy. Only joint creativity and gifts create intimacy and connection.
You have such gifts that are important just like every species has an important gift to give to an ecosystem and the extinction of a species hurts everybody. The same is true of each person that you have an important and necessary gift to give. For a long time our minds have been told us that maybe we’re imagining things, that maybe its crazy to live according to what you want to give but I think now as more and more people wake up to the truth that we are here to give and wake up to that desire and wake up to the fact that the other way isn't working anyway the more reinforcement we have from people around us that this isn’t crazy, this makes sense, this is how to live. As we get that reinforcement our minds and our logic no longer have to fight against the logic of the heart   which wants us to be of service.   


This shift of consciousness that inspires such things is universal to everybody –the 1% and the 99% - and it is awakening in different people in different ways. I think love is the self experience of connection to another being.


An economist says that the more for you is essentially less for me, but the lover knows that more for you is more for me too. If you love somebody then their happiness is your happiness, their pain is your pain, your sense of self expands to include other beings. That’s love.


Love is the expansion of the self to include the other. That’s a different kind of revolution.


There is no one to fight there is no evil to fight, there is no other in this revolution. Everybody has a unique calling and it’s really time to listen to that. that is what the future is going to be. It’s time to get ready for it and help contribute to it and make it happen.
"

Thanks for reading.

Love,
Alline 


For more widgets please visit www.yourminis.com