“And I asked myself about the present: how wide it was, how deep it was, how much was mine to keep.”
― Kurt Vonnegut
Kurt, I asked myself the same question this morning. I poured myself some coffee, looked at my squash and tomato starts on the kitchen counter, safe from the snow coming down more violently than usual outside, and thought for a moment that all of the present — the deep, the shallow, the long, the short, the good, the bad, the snow, the sun — is all mine, and ours, to keep.
Whole Wheat Belgian Waffles with Mascarpone, Thyme, and Strawberries
1 1/2 teaspoons active dry yeast
1 cup warm water
3 cups whole wheat flour
1/2 teaspoon sea salt
1 cup milk or milk alternative
1 stick unsalted butter, melted
2 large eggs, separated
1 orange, zest and juice
1 pint fresh strawberries
20 springs fresh thyme
1-2 cups mascarpone cheese
1/3 cup honey, plus more for finishing
Melt butter over low heat in a small saucepan, set aside. In a small bowl, mix and dissolve the yeast. In a larger bowl, combine salt and flour. Whisk together the yeast-water, milk, butter, egg yolks, and honey and combine with the dry ingredients. In another small bowl, beat the egg whites (like a crazy woman) until frothy. Fold into batter with 1/2 cup mascarpone, zest of half the orange, and leaves of 10 springs of thyme. Set aside, covered, for 10-20 minutes.
Preheat the oven to 200′. Turn on your waffle iron to medium-high heat. As it warms, cut strawberries into slices or quarters in a bowl. Mix with extra honey, the remaining thyme, and the juice and zest of your small orange. Set aside.
Grease your heated iron with butter or coconut oil. Pour a heaping cup of the batter and cook until golden and crispy on the outer edges. Transfer waffles to the oven to keep warm and repeat with remaining batter. To serve, smear with marscapone and top with a heap of gussied strawberries and a drizzle of honey.
He is twenty years old today, twenty years of laughing, learning, growing, and thriving with every curve-ball thrown his way. He’s more than my blood, he’s my lifelong friend. It hasn’t always been easy, in fact sometimes it was downright hard. I was bossy. He was stubborn. We’ve both grown up a lot since the days of our backseat bickering, and our relationship has been in constant evolution to become something I cherish with all my heart.
Austin, I love you so much! Your visit this past weekend was a much needed tonic.
These are my birthday wishes for you this year:
Trust your intuition. When everything is a mess, get quiet, and just listen. You know what to do. Take chances on love. Girls are confusing. They have no idea what they want. We’re all trying to figure this thing out. Love ‘em anyway. Choose Joy. Rugby. Trivia Night. Whatever. Life is short, keep doing the things that make you happy. Take a ginger or turmeric supplement. Okay, I’m trying to sneak this in here. They help with inflammation. For your back, (cough) rugby. Spend more time at the ocean. The cure to everything is salt water. This is coming from someone who spent four months on a boat. Trust me. Buy a journal. And use it. Write stuff down, get it out, no erasing. Trust the process. Invest in an ice cream maker. Seriously. Your friends will love you. Screw the system. You’re more than just a number. Get out there and experiment. Ask for help. Find a mentor. There are people who want to capitalize on your potential. Pray. Call it what you want, God, The Universe, Nature, Hayden, Hare Krishna, I don’t care. They’re waiting. Ready to listen. Plan an adventure. Hit the road. explore. Go alone. Pack a Clif Bar. Don’t stop dreaming the big dreams. Remember underwater roller-coasters? Let your mind wander and keep dreaming. Keep loving. “Intense love does not measure, it just gives.” You rock at this. Keep loving. Keep giving.
August Birthdays call for something light and fresh. Alice recommends that leftovers be toasted the next day.
In a medium bowl or in a stand mixer with the whip attachment, whisk the egg whites until frothy. Whisk in the water, lemon juice, and cream of tartar. Keep whisking until the foam is very soft, holds a slight shape, and has increased 4 to 5 times in volume. Whisk in the final 3/4 cup of sugar. Continue whisking until the mixture forms glossy, soft peaks. The mixture should not be stiff or dry. Sift a fine layer of the dry ingredients over the whites, and fold them in with a rubber spatula, gently and quickly. This is easier with four hands. Call a neighbor! Continue sifting and folding until all the dry ingredients are incorporated.
Pour the batter into an ungreased 10- by 4-inch tube pan with a removable bottom. Bake for 40 to 45 minutes. When done the cake should spring back when touched gently. Invert the pan to keep the cake from sticking or deflating. (If the cake pan has legs, turn it over onto them, otherwise invert the tube pan onto the neck of a beer bottle.) Let cool.
To remove the cake from the pan, run a knife around the inside of the pan and around the center tube. Gently push up the bottom, using the knife to help guide the cake out, if necessary. Use a sharp serrated knife into water between cuts to help keep the cake from sticking.
1 cup heavy cream
1 tsp vanilla
1 tsp almond extract
1 tsp sugar
orange zest (for the end)
With an eclectic mixer, combine heavy cream, vanilla, almond extract, and sugar on low. Increase speed to high and whip the mixture until it thickens to 2-3 times it’s size and is no longer a liquid. Top cooled cake with cream, strawberries, and zest of one orange.
Happy Earth Day, everyone (April 22)! Shaun and I will be spending the afternoon volunteering at the Balboa Park Earth Fair with Plant With Purpose, a non-governmental organization that uses environmental restoration to create sustainable economic development in the third world. Environmental degradation effects everyone, especially the poor. Plant With Purpose believes that restoring the relationship between people and the environment in areas plagued by deforestation and extractive international economic models is key to resolving many of the world’s social, economic, and environmental problems.
While Plant With Purpose’s work is exclusively international, I think their mission applies just as importantly here at home. If we can restore the relationship between the protection of the planet and human well-being then maybe reversing issues like global warming will become more of a priority.
Some of my colleagues in the environmental politics realm tend to look down upon the “little things add up to make a difference” hypothesis. While I agree that the gravity of the world’s fundamental environmental conditions cannot be alleviated by recycling or turning off the water when you brush your teeth, I do believe that these small behavioral changes can lead to greater and more impactful changes into the future. A person who has never run a day in their life isn’t about sign up for a Marathon on a whim, right? I can feel their scathing looks now. Time is running out! I know! But if it’s all or nothing, I’d rather have some than nothing at all.
Because I don’t expect you to sell your car, live without electricity, and forgo showering in the next week… here is a compiled list of things you can realistically start with today and carry on into the future to show your mother Earth you care every time you cook, eat, and clean up the mess you made after.
1. Replace all plastics (cups, tupperware, baggies) with glass or wood. “Two classes of chemicals from plastic are of serious concern for human health: bisphenol-A or BPA, and additives used in the synthesis of plastics, which are known as phthalates. BPA is a basic building block of polycarbonate plastics, such as those used for bottled water, food packaging and other items. BPA is a synthetic estrogen and commonly used to strengthen plastic and line food cans.” Scientists have linked it, though not conclusively, to everything from breast cancer to obesity, from attention deficit disorder to genital abnormalities in boys and girls alike. I love mason jars for their versatility and ease of cleaning.
2. Ditch your non-stick cookware. According to tests commissioned by Environmental Working Group, in the two to five minutes that cookware coated with Teflon is heating on a conventional stovetop, temperatures can exceed to the point that the coating breaks apart and emits toxic particles and gases. At various temperatures these coatings can release at least six toxic gases, including two carcinogens.
3. Replace toxic chemical cleaners with natural alternatives. Ingesting ammonia, bleach, chlorine… no thank you. Check out Real Simple’s 66 All-Natural Cleaning Solutions article for more on how to use lemon, baking soda, vinegar, even vodka(!) to clean and disinfect.
4. BYOB: Bring Your Own Bag. Preaching to the choir on this one I’m sure. But wait! I know those Whole Foods bags designed by Sheryl Crow are pretty, but recent research shows that after multiple uses, resuable bags have become breeding grounds for bacteria and food-borne illness. Use canvas and throw them in a hot wash with your dish towels every week.
5. Look for the “9.” Check the numbered stickers on fruits and veggies. If they start with #9, your produce is organic, meaning it’s grown pesticide-free. Producing and distributing takes 5.5 gallons of fossil fuels per acre.
6. Better yet, BUY LOCAL! Supporting local farmers is one of the best things you can do for the community, and your health. Knowing where your food comes from and who it’s cultivated by connects you to the earth and the way you approach food in a whole new way. Conventional food production and distribution requires a tremendous amount of energy— yet for all the energy we put into our food system, we don’t get very much out. A 2002 study from the John Hopkins Bloomberg School of Public Health estimated that, using our current system, three calories of energy were needed to create one calorie of edible food. Studies that include transporting food estimates that it takes an average of seven to ten calories of input energy to produce one calorie of food. Yikes! Check out my “8 reasons to eat local” here.
7. Fill your freezer with newspaper or frozen water bottles, and wait until leftovers are completely cooled before saving in the fridge. This reduces stress on the freezer to maintain a cold climate and reduces energy costs. Allowing leftovers to cool before putting them in the fridge also reduces energy use.
8. Reduce, Reuse, Recycle, and get creative. Overall reduction to the consumption of disposable goods means less trash in landfills and oceans, and more money for meaningful activities with friends and family. If you’re addicted to almond butter, think of all the glass jars you’d have to store leftovers, flours, and grains. Check with your local health food store if they’ll let you bring them into the store and fill with items from the bulk aisle. Have fun with it!
Here’s my go-to take on the infamous green smoothie. Perfect for mornings on the run and after a good workout. Green, green, green… just in time for Earth Day. I play around with a variety of protein/spectrum powders. I like MediClear Plus, Nutribiotic, and Amazing Grass. What are your favorites?
2-3 cups packed spinach or kale
1 cup of frozen strawberries
1/4 cup banana
3/4 cup of plain pumpkin puree
1 serving of protein/vitamin supplement
Almond milk or filtered water until you reach your desired consistency
Blend. Pour. Enjoy.
Be kind to the earth, be kind to your body, love, forgive, and be happy.