Thursday, March 31, 2011

Spring Break

Robyn and I happened to have the same spring break. A few weeks ago she asked my advice about this service project she'd heard about on the Berkeley campus. I looked into it and thought "Hey, I want to do that too!" After some messaging back and forth on Facebook, I got the details and planned our trip to Tuba City, Arizona with Project Pueblo (http://projectpueblo.org/). 
Sisterly love. There's a lot of it in this trip!!

Getting ready to work. Sunglasses: check. Scarves/face covers: check. Jackets: check. 5 layers of clothing: check. 2 pairs of pants: check. Fun: DOUBLE CHECK!!

Nothing too fierce for the Comfort girls. We dominated that work site. Between the face masks, tool belts, work gloves, hammers and smiles, we had it made!

Me, Jeff, Robyn and Al. Jeff was part of the student group from Berkeley volunteering with us. Al was the Navajo construction-lead on the house who gave us all the info we needed and much much more (he had a way of running at the mouth, giving us unwanted speeches at the end of our days, when we all just wanted to go home, warm up and eat some food!). Thanks anyways, Al!

Glazed stare, Karly. Scared eyes, Robyn. Unsure what project we would have next. No insulation please!

Al is telling us the importance of being careful with the drywall. With this first piece we really did try hard to take our time and not make any dents. Unfortunately it was very hard to hammer the nails into the dry wall and we ended up making a complete mess of it (look at pictures below to see just how bad it got!). Oh and the other girl is our beloved Cynthia in this shot--wonderful magical lady!

Nailing dry wall is not easy, is it Robyn? But good attempts!

The group after day two or three. We worked Mon-Thurs, starting with insulation in the house, then drywall. On the outside we hammered random nails into the walls I think for extra support, then covered it with this white water proof material, then did the siding (well that was Robyn, Cynthia and Al). 

Al was all about the photo-opps. Here we are all pretending to give a hand to the team working outside on the siding. No worries whether or not it is posed, though, because we look GOOD! :)

Luckily we had Justin there as the expert electrician. Who knew it could be handy to be skilled at something when volunteering? Too bad I'm not too handy. But I still have fun and think I help. Justin really did re-wire the house, or further wire it, I'm not sure. Way to go dude!

And way to go to you too dudette. (The hatched-view is due to the screen between the camera and Robyn). 

Here Kat, Kim, Jeff and I are holding up this large piece of drywall for the ceiling as Mike (Al's second-hand) was doing all the nailing. Thank you Mike since it was hard enough to just hold up the dry wall. My shoulders started shaking after only a few seconds!

Robyn, Jeff and I. Buddies at work. Enemies off. Just kidding!! Looking good though, right? That's why I should have that flannel!! (Jeff you better read this!)
Our car group who bonded lots through the trip: me (right bottom corner, with the glasses on), Robyn, Jeff, Cynthia and Kat. Kat drove us around all week--thanks girl! We took this picture at the gas station before we departed for our long drives home...bummer. BUT still a wonderful trip!!!

Squished car: Kat, Justin, Jeff in front. Me, Robyn, Kim and Cynthia in the back (I always got the lounging position in the back!)

Another great photo opp. As Al did some real work and we waited, we decided to take a darling sot. Lourdes is also in this shot. Great team!!

It was time for some modeling after all our construction work: Justin, Jeff, Robyn and Cynthia. Robyn I think gets the gold medal for this one!

I love this little bugger!

Group shot after day 3. The group got smaller as the days went on because we all started to know what we needed to do and it was better to have fewer people to get all the work done than to have too many people hanging out with nothing to do. We were rock stars for sure though. 

Obviously. 

Just me and my best friend: Debbie's back yard. (Debbie is the woman we stayed with on the rez (reservation) and this mini-grand canyon was her back yard! Not our little secret as some liked to think of it (Jeff) but still a spectacular view and fun place to explore after work). 

Robyn gets the credit for this beautiful shot of nature. 

And this one. The striated dirt/mountains were really beautiful all around Arizona and Utah, on my drive to Tuba City.  

Me, Hilary and Jeff. I wish I had more pictures with Hilary. She is truly an outstanding person. She is in her last semester at Berkeley, studying engineering. She's a co-oper and really helped balance my experience in Tuba between the goofy group of construction workers and her more down to earth look on things. I mean, who wouldn't love her, look at her! That great sun-protecting hat, face-protecting scarf and she also has a homemade belt...like mine but out of different material (I made my belt out of some material I found discarded at the construction site because my pants kept falling down). 

One thumb up for Mother Nature. 

Cynthia and her cute booty working on the siding of the house. Robyn and her became masters at seeing what was straight and hammering those panels into place. Nice work girls!

Robyn seemed fascinated with the materials trailer and the tree above it. I found many pictures of this scene on my camera. Very unique I guess.

Robyn's thiz face and Cynthia's smoochin' lips. Hot glasses, Cynthia ;)

I'm working hard, Jeff is just messing around. What a team though. We dry walled two entire closets almost all by ourselves. I felt extremely empowered by the end. I guess that's the benefit of having two experienced construction workers on the site and 12 inexperienced students--I had time to really get stuff done my way (also known as the imperfect, but good-enough way). 

Melissa is shown here working hard with the Black and Yellow hammer. She had a green mini van we drove around the rez quite a bit to get from the work-home to Debbie's house where the group was staying. 

Working hard or hardly working? I'd vote option #2. 

Jeff and I are playing home here in this picture as Robyn and Cynthia admire their hard work. They did the side paneling for two entire sides of the house. The next group of volunteers that crossed paths with us will now have to do the front and the back of the house (the two harder walls). 

Sisterly love at the grand canyon. The picture is a bit hazy. But we are older and not AS pudgy as we were in 3rd and 5th grade, like we were back in the day when we visited the GC. It was cold though so we were bundled up big time!

They've got the whole world, in their hands! Robyn doesn't find it too hard a task, while I clearly am struggling. 

We hiked down a bit in the GC. Here we are before we turned around to head back up. Unfortunately I started getting sick that day and had a pretty bad sore throat by the end of the hike. Luckily we had a Navajo with us who insisted I drive with him back so he could get me some sage brush to use in tea or gargle with. We grabbed some on the side of the road and when we got home I made a ton of hot tea with sage brush. I drank it all, peed all night and woke up with no sore throat (even though I was still sick...no sore throat is better than sick with a sore throat!). 

And a final fare well to the 5-person car group. Robyn took this picture and that's why only 1/2 of her face is shown here. I was sick and my eyes were dry so I'm looking good in my glasses. Kat is rocking the head bands that we all bought the day before at a flea market we stopped at before we headed up to the GC. Cynthia and her voluptuous hair and big smile, great laugh. Jeff and the Justin Bieber look-a-like purple jacket. This picture sums it up and I am so thankful to have met these people and spend such a spectacular spring break with them. Maybe I'll see ya'll in May in Denver? Who knows?!

The I-don't-have-a-recipe Dish

One night I didn't have much time or any recipes available (our internet was down and I didn't have many ingredients available). So I put some stuff together and made a pretty good dish. It has noodles, obviously, with some carrots, black beans and onion. Then I put some red curry paste in since we have a lot of that. And since Britney is sensitive to hot and spicy food, I added mayonnaise (yes, not vegan but we have 2 jars of it and neither of us use it ever). It turned into a creamy, flavorful dish that was definitely an experiment...an edible experiment at that! :)
And just for fun, here are two pictures from the day Britney, David and I went snowboarding/skiing in Vail. I used Britney's camera the past week when taking pictures of our meals because my friend had my camera. When I grabbed some food pics from her camera, I also grabbed these two to share. The wonderful awesomeness of living in Colorado:

David is afraid that he is going to have to keep skiing after we skied all day. (that is actually untrue since I usually have to quite before him!)

I sure love snowboarding and being a creeper! David just realized this creepy girl had been following him all day and doesn't really know what to do about it. Luckily the creepy girl is happy to be following an experienced skier around Vail! :D

Greens and Beans

GREENS AND BEANS WITH ROSEMARY AND THYME

Serves 4

Nutrient-dense, dark leafy greens pair with beans for a satisfying and great-for-you dish. Use 1 (16-ounce) package of frozen dark leafy greens instead of fresh greens for a quick shortcut.

Ingredients

3/4 cup low-sodium vegetable broth 
1 cup chopped white onion 
3 cloves garlic, finely chopped 
1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced 
1 (15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans 
1 teaspoon finely chopped fresh rosemary 
1 teaspoon finely chopped fresh thyme 
1/4 teaspoon crushed red pepper (optional) 
1/8 teaspoon ground black pepper 

Method

Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes. Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and serve.

Nutrition

I served this dish with quinoa. Always a hit for me!

Per serving: 210 calories (10 from fat), 1g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 39g total carbohydrate (12g dietary fiber, 3g sugar), 14g protein

Cabbage Cakes!


CABBAGE AND LEEK GRIDDLE CAKES


Serves 8

Bring these skillet cakes, akin to latkes, to your Easter, Passover or St. Patrick's Day table since they pair perfectly with ham, corned beef, brisket or lamb. Alternately, if you have leftovers from any of those, you can finely chop and use them in this recipe. Feel free to make one big cake instead or, for an appetizer, try goat cheese-topped mini versions.

Ingredients

3 cups thinly shredded organic green cabbage (about 6 ounces)
2 organic leeks, white and light green parts only, cut into thin matchsticks
1/4 cup whole wheat pastry flour or matzo meal
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
2 eggs, beaten
Natural spray oil 

Method

In a large bowl, toss together cabbage and leeks; squeeze firmly 4 or 5 times to wilt them slightly. Add flour or matzo meal, salt, pepper and eggs and stir until well coated. Heat a large skillet over medium heat and spray generously with oil. Working in batches, drop a generous 1/3 cup of the cabbage mixture into skillet, spreading it out to make 4-inch pancakes. Spray the tops with oil and cook, flipping once, until tender and deep golden brown, 8 to 10 minutes total; transfer to a plate as done.

The cabbage cakes didn't work so well as cakes so I just sauteed the goodies together in the pan and served it on top of the polenta. I had added whole wheat flour to the mix to form the cakes so the flour chunks in the sauteed mix were a surprise. 

Nutrition

Per serving (1 pancake): 50 calories (15 from fat), 1.5g total fat, 0g saturated fat, 55mg cholesterol, 170mg sodium, 8g total carbohydrate (2g dietary fiber, 2g sugar), 3g protein

I served the cakes on some very creamy, cheesy polenta! MMMMM POLENTA!!!

The leek greens I used too. I sauteed them with some extra garlic and olive oil and put them on top of the leek cakes--something I found resourceful AND delicious!!
And then I made my own little cake by making a tower of polenta, leek cake mixture and sauteed leek greens on top! TASTY!!

Tofu & Kale Salad

From San Francisco Chronicle

Pan-Seared Tofu & Kale Salad with Lemon-Soy Vinaigrette

Serves 3

The tofu marinade becomes a dressing for this quick wilted salad. Try to find bunches of kale that have smaller leaves, which are more tender. Serve this over brown rice for a balanced meal.

Ingredients

  • 10 ounces extra-firm tofu
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup lemon juice (from about 2 lemons)
  • 2 T honey
  • 1 T toasted sesame oil
  • 3 T olive oil
  • salt and pepper to taste
  • 1 large or 2 small bunches Lacinato or Tuscan kale (about 8 cups chopped)
  • 1/2 cup roasted, salted peanuts, coarsely chopped
  • 2 T thinly sliced green onions
Instructions

  1. Cut tofu into 1 inch cubes and place on paper towels to drain while you make marinade.
  2. Whisk together soy sauce, lemon juice, honey, sesame oil, 2 T olive oil and salt and pepper to taste in medium bowl. Add tofu and gently toss to coat; let marinate for about 15 minutes.
  3. Meanwhile, remove tough stems and ribs from kale and cut into 1/4 to 1/2 inch slices. Rinse and dry very well. Take care to remove grit and water, either in salad spinner o by hand. Place in serving bowl and set aside. 
  4. Set large nonstick frying pan over medium heat., Add remaining 1 T olive oil and heat until simmering. Use slotted spoon to lift tofu out of marinade and add to pan in one layer; cook, undisturbed until bottoms are golden brown, about 2 minutes. Stir tofu and continue to cook for another 3 minutes, gently stirring every minute or so, until golden brown on most sides.
  5. Add marinade and let boil down for about 1 minute. Pour contents of pan over kale, toss gently to fully coat leaves with dressing and garnish with peanuts and green onions. 
  6. Let stand for a few minutes to slightly wilt the kale, toss once more and serve warm.
Nutrients per serving:
457 calories, 19 g protein, 38 g carbohydrates, 29 g fat (4 g saturated), 0 g cholesterol, 919 mg sodium, 5 g fiber

Tofu and Sesame Noodle Salad

Tofu and Sesame Noodle Salad

http://www.wholefoodsmarket.com/recipes/2460

Serves 4 to 6

Pack this quick-and-easy salad for lunch or serve it as a side dish with an Asian meal. For a shortcut, pick up pre-cut veggies from the salad bar.

Ingredients

1/4 cup reduced-sodium tamari
2 tablespoons toasted sesame seeds
1 tablespoon agave nectar
1 tablespoon finely chopped garlic
2 teaspoons hot chile sesame oil
Salt to taste
1/2 pound dried pad thai-style rice noodles
1 cup thinly sliced green onions
2 small carrots, thinly sliced
1/2 English cucumber, halved lengthwise and thinly sliced
1 red bell pepper, thinly sliced
1 (6-ounce) package baked tofu, cut into 1-inch cubes
Cilantro sprigs

Method

In a large bowl, whisk together tamari, sesame seeds, agave nectar, garlic and oil to make a dressing; set aside.

Bring a large pot of salted water to a boil. Meanwhile, soak noodles in a large bowl of cold water until pliable, about 15 minutes; drain well. Add noodles to boiling water and cook, stirring occasionally, until just tender, about 6 minutes. Rinse thoroughly in cold water, drain and transfer to bowl with reserved dressing; toss well.

Add green onions, carrots, cucumbers, peppers and tofu and toss gently to combine. Transfer to bowls, top with cilantro and serve.

Nutrition

Per serving (about 7oz/196g-wt.): 330 calories (70 from fat), 8g total fat, 1g saturated fat, 0mg cholesterol, 860mg sodium, 50g total carbohydrate (3g dietary fiber, 7g sugar), 13g protein