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And Another Month Flies By…

Goodness, I can’t believe it’s been a whole month since I last wrote.  Again!  I haven’t even logged in to check my comments in so long that WordPress has significantly overhauled some of its major features and I hardly recognize the place!

So, what have I been up you ask?  What has kept me from tending to my poor, neglected blog?  The short answer is: Life.  Life of a working person, that is.  The big change from being just a grad student, with a nicely flexible schedule and an ability to work to the beat of my own drum.  Now that I’m teaching (more than) full-time, and also in a relationship, I find myself scrambling desperately to keep on top of the domestic side of my life.

In other words, the reality that most people live is now staring me directly in the face.  Or rather, it’s pulling the rug out from under my feet.  The reality that our society is structured around fast food and harsh cleaners and cars and power tools and purchasing and lack of exercise, all to make time for work and some semblance of a social life.

Not that this comes as any surprise.  I knew this, and expected this, and braced myself for this.  It’s what I have been talking about, reading about, writing about for the last three+ years: the (near?)impossibility of working full-time and eating locally and ecologically.

Yes, I have been sticking to my guns – to the best of my ability – and still buying and eating local food and preparing everything from scratch.  But twice out of the last three days I drove into campus for work I ended up having to buy my lunch.  It was gross and I hated it.  And I felt disgusting afterwards.  I have now eaten every scrap of food I cooked and froze over the summer and have nothing left in the pantry other than basic stores and ingredients waiting to be turned into meals.  In fact lunch on Wednesday was tomato sauce poured over rice I steamed while getting dressed for work.  That was all I could come up with!  (but just reminded myself that I can make tomato soup from this sauce in the blink of an eye – lunch for next week!)

So this weekend – Thanksgiving Weekend – I am staying home, alone, and trying to resolve this dilemma.  I had a couple of very tempting invitations for the weekend: spending it with my wonderful man – who I miss constantly due to the 8+ hour drive that separates us – or going home to visit my family and enjoy my mother’s fabulous cooking.  Instead I am here, doing my best to get on top of my house and pantry while simultaneously trying to catch up with the never-ending, constantly growing pile of academic and teaching work inundating my desk.

I started by doing some basic cleaning and taking stock of my fridge, which was full-to-bursting with produce waiting to be turned into something tasty.  Last week was the last day of my CSA so the constant flow of fresh, organic veggies into my home is going to stop.  Good thing too, as I have done nothing with the last three pick-ups and am sadly having to compost way too much of it.

Last night, too tired to cook, I plopped myself down in front of  The Price of Milk, a quirky, fun love story from New Zealand (funny how I suddenly have a thing for romances…), opened a bottle of wine, and peeled 7lbs of beets that have been collecting and waiting patiently in my fridge for weeks.  This morning I grated them (with my food processor), salted and sprinkled them with caraway seeds, and packed the whole red mass into my new 1 gallon ceramic crock.  The idea is to make sour beets a-la Wild Fermentation.  From what the book says, using fermented beets is how borscht was traditionally made.  Seeing as I love borscht, and that I had a ton of beets, I thought this would be an interesting experiment.  By the time I finished shredding and packing them, enough juice had been expressed to cover the beets.  So no brine was necessary.  I just put a plate on top of them and weighted it down with a large jar of water, then covered the whole crock with a cloth.  Now I just sit back and wait.

Emptying my fridge revealed another 10 large beets so I need to find other things to do with these wonderful root veggies.  I will likely just boil some and eat them with butter.  And I’ll chop some into a fresh batch of fermented veggie ‘kraut.  And the rest I’ll roast with garlic and eat with a balsamic & olive oil dressing.  Simple, but delicious!  I think I have the recipe on here already somewhere.  I’ll put up the link under my recipe tab if I find it.

My fridge also contained two rutabagas, which I am going to shred and ferment as well, just to experiment.  Perhaps I’ll steam a cup or two to enjoy with butter.  I also have half a bushel of tomatoes waiting to be turned into sauce, about 25 pears waiting to be canned, two baskets of plumbs withering away waiting to be turned into sauce, and half a bushel of red peppers waiting to be made into jelly.  Oh, and four egg plants that are starting to droop.  Likely I’ll turn one or two into ratatouille, and the rest I’ll roast and freeze to use later.

I really don’t know when I’ll get all this done, but I’m hoping it will be this weekend.  I tried to also do academic work (and still may do some reading this evening.  Then again, maybe I won’t!), but I have a huge list of things that need doing around the house.  So instead I chipped away at that as well: laundry, cleaning, sorting the shed so there’s room for the patio furniture and boxes of kindling, putting away the patio furniture, boxing up the kindling, cutting the lawn and moving several car loads of wood.  Amazingly I got most of it done today.  Not surprisingly, I’m beat and ready for bed by 9pm.

I knew the food-centered lifestyle I have chosen would be tough to maintain once I went back to working and having a life beyond my writing.  But I am determined to make it work. I have the advantage of having had three years to learn many of the skills I now possess, making cooking and preserving much easier now.  Most of it is so routine that I can whip off a batch of cheese or butter or soup without much thought.  Still, I am finding it tough to keep up.  And it’s going to get tougher.

If I don’t write for a while, don’t worry.  I have not given up.  I’m just setting this aside, along with a few other things, in order to make food first.  But I’ll be back.  Perhaps even tomorrow.  Or maybe in a month.  Until then!

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