Coffee is probably my most beloved, longest-standing vice. I’ve tried several times in the past few years to cut it out of my daily habits, but that never lasts, and quite honestly, I just don’t want to badly enough. I love it. I love being a snob about it. I love the silly subculture of snobby coffee aficionados. I love finding the perfect spot in the perfect coffee shop, and laying out my things and digging into work over a well-made macchiato by a tattooed barista with thick-rimmed glasses. Maybe it’s part of being from Seattle, and our love of brooding in low-lit rooms (everyone’s winter palor looks better in the lamp light), but coffee is simply a love I cannot quit. I’m certain there are worse things to be addicted to.
Continue reading Rituals
It’s been a rough week, to put things mildly. Instead of working on the overdue documents I should be finishing up for work, I decided to bake muffins. Carrot Apple Coconut Oat Muffins, to be precise. Let’s be honest, it was way more exciting than crafting sentences about unfinished activities for which we used donor money, for which we also did not accurately track data, for which we have no clear idea about their true impact on QoL (Quality of Life, don’t you know).
Here’s a sample of the goods. It’s a poor photo in terms of making them look as delicious as they smell, but a good photo in terms of showing you the depressing light of my kitchen at nighttime.
I used this recipe, from Daily Unadventures in Cooking’s blog, but altered it a bit based on what I had on hand.
2 cups oats
1/4 cup Bob’s Red Mill gluten-free baking & biscut flour (maybe not the best idea)
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 cup cane sugar (white. Brown sugar, as suggested in original recipe would have probably worked better)
2/3 cup oil
1/4 – 1/2 cup coconut, depending on taste and consistency
1 small bunch carrots, peeled and grated (about 1 cup grated)
2 apples, peeled and chopped
I followed her method of using the food processor for all the mixing, which was handy. Baked at 400 for 12 minutes. The final result is OK, but because I tend to reduce the sugar in things and throw in random ‘substitutes’, they didn’t turn out as awesome as I thought they’d be. I will happily eat them, but that’s because I like baked goods that aren’t as sweet as you typically get them in a cafe or store. Not sure if they would be as popular with the masses.
I’m in the middle of reading ‘Eating Animals’ by Jonathan Safran Foer. I bought it for my Kindle this week after reading a random blog post that mentioned the title; I think I’d been searching for a recipe on making kefir or some other DIY project that has been filling my ‘free time’ lately [yay for being unemployed].
When I purchased it, after reading the synopsis, I almost knew that this was going to happen: that reading this book was going to become a seminal event in my life. And it has. Without hyperbole, I can say it has literally catapulted me over my decade-long hump of being on the fence about eating animals. The following explanation is lengthy and necessary only for my own comprehension, but because of my previous lack of depth in grappling with this issue [and a lack of recording my thoughts and processes] I feel the need to map out the path that got me to this point in the present. Continue reading Food, Identity, Eating Animals: my transitions