Tuesday, September 11, 2012

Honors and Healers

You may or may not know, to a certain level of detail, that over the past year I changed my status from "temporarily able bodied" to "not so much." I went from living on a mountain and easily walking the 700 ft incline over half a mile to and from school every day to not being able to walk 100 ft in a flat apartment. I suppose I'd actually been ill the whole time (year and and a half), but I would completely ignore it until I was in the hospital or Urgent Care (where I was a regular). No one could figure out what was wrong until this summer. 

The diagnosis wound up being my soaz muscle (giant muscle connecting your leg and torso) was badly injured and spasmed to the point where I would get paralyzed for hours at a time. Since it was an untreated injury, the damage spread to other parts of my body, such as my digestive tract which would occasionally just stop working for weeks at a time. The therapy and exercises which I have since been participating in have not always had an immediately positive effect; leaving me lying on the floor in pain for hours while the Little Bear sits on me, thinking me an amusing log. 

But this experience has probably taught me more than the eleventy-five years I've been in school. Things I've always taken for granted; like walking. And enjoying my days more or less pain free. I've learned how to ask for help, to even sometimes demand it. I've also been forced to slow down. When you can't help but appreciate things on longer time scales other than the instantaneous effects of regular 20-something-year olds, a strange appreciation comes. Perhaps it's an old appreciation that we aren't used to. I've learned to draw healing from people. Just the act of caring to ask what's wrong when you see someone (young) using a cane helps the person using the cane know they are not suffering alone. 

I am blessed, on top of that, to know serveral healers. People like The Photographer who turned me upside down and hung me from a bar which let my spine straighten. It straightened so much that I'm now half an inch taller. Or the Menonite Woman who gave the Dvar at shul on Friday night who reminded me that the greatest way to learn about a person is by asking.

But probably the best thing that happened in the past week was the rare occurance of conferring upon the title of Magid to my Saba (grandfather). 
[Perhaps it should be mentioned that I adopt family so if I refer to someone as kin, it's because they are kin, not necessarily that I grew up with them in my life.] 

I had read about synagouges of old having someone called a Magid, a storyteller, who kept the stories of the community. Almost like the Giver, in a way. A local, communal historian. I have never heard of anyone actually having this title because, maybe local history isn't as important anymore. This, however, is the perfect title for Saba. My shul wrote its own Siddur (prayerbook) because there was a need for an LGBTQ siddur and not one in existence. Saba wrote a goodly portion of this siddur, caputring the feelings of a community "double blessed instead of double cursed" (as the Rabbi says) with being both Jewish and Gay. He's also wrote a whole manner of books on the presence of queer people in Jewish history and texts.

But above all, he is a healer. When we did the ceremony, the Rabbi asked people to come forward whom Saba had just been there at the right moment for them. A good third of the congregation came forward. I'm so proud and happy for him to have figured out what his position is and been acknowledged as important by so many people.

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Food idea for the day, since figs are in season.
A bunch of ripe figs, best picked from tree or farmers market but Trader Joe's also has decent ones. Maybe 5-10.

Stinky cheese. Blue is on the milder end. We like Roqufort or anything with an indigo center. If you can't stand stinky cheese, something super sharp would work too.

To make: 
Preheat oven to 350 or so. Maybe 325? Cook time might be longer but easier to monitor.


Cut off the little hats at the top of the fig, down far enough that you get the open center. Cut up a bit of cheese, stuff inside. Put the hat back on top. Put on a dish with sides (like a casserole dish) and bake about 10 minutes. Let cool, is delicious.
Buy the ingredients on ZeBeDoo!
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In competely other news, I am now offically obsessed with this song, both for its content and its animation. It hails back to the Beatles while simultaneously using very new technology. And trumpets are always great.



Tuesday, September 4, 2012

Make Tartlets, Not Muggings


Partner Penguin and I were at Cotsco the other day, in the Oatmeal isle (as you do) and this woman picked up some steel cut oatmeal and talked out whether it was worth buying or not. When we suggested making Oatmeal cookies she replied "Why would I make them, I can just BUY them!" Something about this statement just irked me that 1) she had enough money to willy nilly buy really crappy store cookies and 2) it made me sad that she couldn't afford the time to make delicious Oatmeal cookies. I understand that baking is not everyone's favorite thing to do but there is just something comforting to have some warm fresh cookies and maybe a glass of milk. (I have watched Stranger Than Fiction a few too many times.) So we cook. This is what we do for fun.

Partner Penguin has been experimenting with muffin tins, Trader Joes brand pie crust and various fruits. The yummy result being adorable strawberry-banana tartlets. At bedtime, I put three away for a family I bearsit (the bear happens to be a 1 1/2 yr old human child) for on Mondays since they'd let us borrow their internet for the day. Then last night, I had a dream that I was mugged on my walk to work. So this morning when a homeless man asked me for change, fearing my dream may come true, I offered him a tartlet. He greatly accepted. Anything helps, it doesn't matter who you are.

Humans are social creatures. We love to forget this in the wonderfulness of text messaging and smart phones. I think the thing I've learned the quickest and the strongest is that when you can't afford luxuries like internet and 4G wireless, you have to re-learn how to be a people. I have found my solution to this is food. Food is cheaper when shared. It also tastes better. Also, if your good at making it, you can become quite popular, creating a positive feedback loop. Food is also simple and instant gratification. 

I think community is something I haven't fully appreciated until this past year. When I lived down South in Expensiveland, I had relatives and friendly acquaintences but almost all of whom were completely absent to help me in times of serious need. Or worse, they offered help and then made me pay them back with 20% of my income, immediately after recieving the aforementioned help. 
I moved to Northernland last year and re-found communities that help fill holes in my soul; which I hadn't realized had gotten so deep. I have been so touched and felt so grateful in the past couple weeks for the friends who have offered everything from a hug (IRL or virtual, sometimes text can do good) to a graphing calculator when I really needed them. Singing with my shul's choir has kept me from going absolutely bat-shit on top of the huge honor that they are bestowing on me by letting me sing with them on High Holy Days. 

November may be far off, but I am so thankful right now to all the people in my life keeping me sane. Maybe I'll have more practical insight next week.

Food tip of the week: Anastasi beans (anyone know a different name for them, I know Anastasi is derogatory towards Hopi) are very meaty and delicious. Works well alongside Pinto. Paired with kale or something else dark and green, pretty flippin' sweet.



Also, WTF who leaves a random black pill at a library study booth?!

Tuesday, August 28, 2012

Last Sip of a Beautiful Day


Hello cyberaudience who probably consists of my mother and three other people. This is my newest iteration of an attempt at a blog. 

What is my latest impetus to restart this blog? I'M POOR AGAIN! I've been poor before, I've never really been rich. But this time, it's pretty bad. And for some reason, I think people will sympathize. 

Basically, I just started back up at school at Semi-Craptastic Community College Numbers One and Two (they have some weird... you take one class here, one class there deal. Count one craptastic.) and they informed me that I did not fill out the correct paperwork to get ANY money this term. This glitch may propagate until, at the outermost date, the seventh week of school. Beauracary is the most beautiful aspect of America, turning first world problems into third world problems. 

This leaves me with what's left of last year's money (I attended Big American University for a quick minute) and ingenuity to last me until I get some of that sweet juicy Pell Grant. 

So far this semester, I have had actually no money to buy textbooks. Community Colleges tend to have books on reserve, which is actually really nice. It's a 2 hour period where you can sleep on your book and call it studying. I found that SCCC#2 has a copy of my text from SCCC#1 so I can sleep on it in the morning before class starts. My book for SCCC#2 is online. Note: I do not have internet at home. This is problem number one. Problem number two: there is no way of avoiding buying this textbook without failing the class. For the time being, the producers of the book have a 17 day grace period which they count down for you, by the minute. 

(You may wonder how I am posting this. I do too.)

So for the time being, I am ok. I will don my grease-wrestling suit and get into a pit with the IRS, shortly followed by SCCC#2's Fin Aid department within the week, but in the meanwhile, I'm ok.

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One aspect of this blog is cooking. I don't want it to be the only aspect, but I love food and food is equal only to sleep in how important is is to function. I should now note that I have an awesome PartnerPenguin who is assuring that I don't starve so even though I'm poorer than dirt (Seirra Nevada gold veins excepted) I might fancy things for dinner sometimes. This is what's called teamwork and a mutual love for one another as well as for food. Food can be more important, but you have to remember that eating your sigoth is bad for morale among friends.

Tonight, I just want to share what I had for dinner because it was so good and I need to get the good out before the depression sets in. So, there's this cool site called www.ZeBeDo.com where I will make a board of whatever ingrediants from the dish I can find on Amazon so you, the three readers, can try to make the dish at home. We'll see how this goes. (I'll edit in a link when I make this happen.)

Tonight, let's call my childhood dream dinner. Growing up, we would very seldomly go to a kosher butcher somewhere in the nearby city. This butcher is to this day, the best butcher I have ever met. Her husband would kill the animals and she would make the cold cuts and sausages. I dream about this meat. One of the most special treats we would get is a Moraccan sausage called Merguez. PartnerPenguin, being the Most Excellent, somehow found Merguez at the store. Delicious ensued.

Merguez with Couscous (serves 2, leftovers for 1):

Couscous-bit (also called Pikaim if you get the large-grain Israeli kind)
about 1/4 medium red onion, chopped. More if you like onion
maybe 1 TBSP Avocado oil (any oil really, we just have an aversion to Olive because of cost. Also, Avo and Grapeseed have a higher smoke-point which means less burning. Butter has a disappointingly low smoke-point. I like fire.)
1/2 c. pikaim/couscous
1 c. ish boiling water (you can find tea heaters on side of street sometimes, otherwise just use a pot to boil it, that's how you make tea in the morning anyway, isn't it?)
1/2 tsp Better Than Bullion 
1/3 c. (ish) Trader Joe's "Quinoa Duo with Vegetable Melange." I don't really like quinoa on its own but it's really high protein and packs a nice little punch.

Put oil in rather large fry-pan on medium heat. While it heats up, chop up the onion if you haven't already. Add onion. Carmalize the onions (swish them around until they're pretty much transparent), about 10 minutes. Add Pikaim, dry. You can toast the pikaim by just rolling them around in the oil. If anything sticks to your pan, add more oil immediately. 
Dump the boiling water (you may want to stand back in case oil flies) over the pikaim. Add in the tiny teaspoon of Better Than Bullion, make sure it's dissolved. Let it simmer on low heat for about 20 minutes or until the pikaim taste yummy and soft.


I also peeled some carrots (usually $0.79/lb) and put them in the steamer basket on our crappy rice cooker for like, 20 minutes. I eated them all before I took the picture, they were so yummy.

Merguez!! 

4-6 Merguez Sausages (I got Trois Petits Cochons brand, it was pretty great. Lamb and beef, no pork, ironically.)
Grapeseed oil to coat pan

Oil pan and heat. Apply sausages directly to pan surface. I got pre-cooked ones which cook for about 10 min. Be sure to always use a meat thermometor if you cook stuff from scratch, food poisoning is gross.
Add sausages and carrots to pikaim/couscous and enjoy!!





Look forward to this being a regular engagement, here is a link to my previous attempt at this blog on a less useful forum: http://sarabe-licious.tumblr.com/.
Bon Appetit!