Posts for category ‘food & drink’

Until about an hour ago, I had an Internet-free weekend—yay! But I have the kind of week ahead that made me want to get some emailing and bloggy stuff out of the way before tomorrow so here we are.

- Here’s an interview with me over at Moonlight, Lace & Mayhem. In it, I talk a little bit about what I like about writing for anthologies. Anthologies such as…

- Geektastic: Stories from the Nerd Herd, which is apparently in a store near you! Oh, so you have the ARC? Well guess what, my story isn’t in the ARC! Mwwaaahahahah! (Through circumstances totally not in my control, I swear.) It is a great collection including contributions from so many of your favorite YA writers. So many!  Like Lisa Yee, Barry Lyga, Wendy Mass, John Green, Scott Westerfeld, MT Anderson and MORE. (If you’ve ever traveled to meet in person someone that you only knew online, Kelly Link’s wonderful story will make you squirm in the best way.)

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At BEA, some of us supergeeks got together to celebrate the book through a random act of bowling. I took it very seriously.

Maybe I got swine flu from that bowling ball, or from Andrew Smith of Little, Brown, the fabulous publisher of Geektastic.

- Have you seen any or all of Michael Apted’s “Up” series? I have seen all of them. ALL OF THEM. On a recent episode of the fantastic radio show To the Best of Our Knowledge, one of the subjects of the “Up” films talks about how he got picked for it in the first place, and why he still participates even though he has some issues with Apted and the way the series is edited. As a fan of the series, I was fascinated to hear a participant talk outside of the context of it. You can listen to the segment here.

- Are you getting CSA this summer? Not sure what to do with all your veggies? I have invented something I like to call CSA Slaw, and it requires no cooking. Grate anything you got that’s grate-able: carrots, zucchini, raw beets. Chop finely whatever is choppable and edible raw: fresh corn, green beans, garlic. Toss it in a bowl. (I like to add cabbage, too, from the regular store since it’s not coming from CSA yet.) Make a dressing out of: equal parts plan yogurt and peanut butter, then add lime juice, salt and pepper and hot sauce to taste. I sometimes add good curry powder and possibly more garlic. You could use tahini instead of peanut butter if you like it and have it on hand. Mix all! Serve with something you grilled, or just throw in a can of garbanzo beans to make it a complete veggie meal for a hot night.

That ought to tide you over for awhile. And then some. (I need to learn how to write shorter blog posts, methinks.)

The web site should be working for everyone, and by “everyone” I mean those using Firefox, Chrome, Safari, or Internet Explorer 8.x. In older versions of IE the images may look crappy. Or, they may not. Who’s to say? Okay, I do believe we can move on!

I’m doing CSA for the first time this summer, aka community supported agriculture, meaning every week I get a box of seasonal organic produce from a local farm. The best thing so far: last week’s bing cherries. Best cherries I’ve ever had in my life. This week there are yellow cherries, and they are good, but a little on the sweet side for my taste. But what I want to ask you about are shell peas. Which I guess are the same as pea peas. Just regular green peas, they are? Apparently I can eat them raw, in salads, add to stir-fries, make soup, whatever I want! What would you do? Maybe I should do something with shell peas plus the fresh garlic that also came in CSA…

Is it Wednesday already? Lordie. I’ve been super absorbed in my office project, and some other stuff. Like shopping. (PSA: Ladies, you are going to want to go to the Gap soonish before they are all out of their summer-weight cardigans, which come in the best colors I’ve seen in many-a-season. Also, adorable tank dresses with ballerina skirts AND POCKETS.)

I’m not sure how I even stumbled upon this Real Food Wednesdays thing, but I did, and since my brain is overly taxed by my slow-but-steady process of throwing crap away, I will take the writing prompt and post about fantastic whole wheat cinnamon waffles. I found the recipe on a cooking blog I like, long before The Diabetes. I love dense, whole-grainy, low sugar things like that, and got in the habit of always having a batch in the freezer, and used them (by the half – very filling) for peanut butter toast, as a snack with cheese, even under tuna salad. Oh, and also the regular waffle way.

When I was diagnosed, one of my first thoughts was, “I can’t have my waffles any more!”  The fact that I was worried about that rather than going blind or my feet falling off tells you something about what food means to me. But guess what? These waffles are so brilliant, they do not give my blood sugar a spike. I nearly wept when I discovered this. Of course I can’t eat them with syrup anymore, but love them with pb or butter and fruit-only jam along with a couple of eggs. They are full of stuff that is good for you, and very sustaining. Also, there’s lots of cinnamon in them, which allegedly does nice things for blood sugar.

Here is the recipe.

(I usually use 1 3/4 cup buttermilk rather than the yogurt + milk combo.)