spring peeping

March 28, 2008 at 1:41 pm (narrative, video) (, , , , , , , )

This video was snagged from Daily Burlesque, where these peeps keep company with the original clip of Jessica Rabbit and a write-up on blasphamey and burlesque posted in time for the resurrection of the Lord.

I did, by the way, go to a church last Sunday. Where, I kid you not, the minister took a smoke break before the sermon. Better him smoking than me, when crossing the threshold. There were excellent hats, interactive babies, and I like the Easter story because sister Mary Mags is a leading character.

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coney island corn bread

March 28, 2008 at 1:31 pm (muffins, recipes, vegetarian) (, , , , , , , , )

spring-pink.jpg the Radical Muffin kitchen has been gifted (by the capoeira woman in the joy of her grad school acceptance- brava) a baking tray with daisy and tulip shaped cups. Here’s the news: it is pink silicone. Ha! And just like you can boil your silicone sex toys for purity, you can throw this spring pink wonder in an oven.

Now, I am an old fashioned girl in terms of kitchen equipment, whipping cream by hand, but dang if these little muffins didn’t turn out of the pan with every petal in place simply by turning it over. No dramatic wrestling, whacking, and banging; no surgical butter knife maneauvers. No grease. Okay, maybe I had to poke the mooshy bottom of the cup a bit, but that’s an enjoyable mooshy poke.

I agree with other kitchen romantics that the artificially cheery trays lack something, and the manufacturing of them cannot be good for the planet. If you happen into any of these, however, don’t kick ‘em out of bed, er, the kitchen.

preheat your oven to 350ºF.

in a medium mixing bowl, cream 3 tablespoons of softened butter with 3 tablespoons of sugar. beat one egg in a glass measuring cup and stir into the sweet fat. in the same cup, measure out 1 ¼ cups of middle eastern yogurt and stir it into the batter.

in another small bowl, sift together one cup of cornmeal and ¾ cup of whole wheat flour with 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda and ½ of salt. Stir in a ¼ of whole bran. Grate fresh nutmeg into the dry ingredients, about ½ – 1 teaspoon, or 8-10 good strokes on a microplane or file.

stir your dry ingredients into the wet. The batter will be thick, thicker than your average pancake batter. If it is very doughy, add a little more yogurt or a tablespoon or two of water or a tablespoon of maple syrup.

spoon your batter into the muffin pan of your choice. This makes a dozen flower muffins or standard sized mushroom-shaped muffins.

bake for 20 minutes or until the center is firm to the touch. Let your tray sit for 10 minutes on the stove top then turn the muffins onto a cooling rack.

Tasty hot, warm, or at room temperature. Slice open and toast or fry on a skillet. Drizzle with maple syrup or jam of all sorts.

ps- thanks, mermaid girl, for the extra love and the sparkley bunny card.

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the Q train to Tibet

March 21, 2008 at 4:31 pm (narrative) (, , , , , , , , , , , )

mandala Scarlet—like a cardinal with shining feathers, this squarish velvet cap nestle down over his hair. The hair peeks out as black wing tips, though the stubble on his chin is white grey. His face is more pock marked than wrinkled. From the stillness—the half breathe moment of stillness after the subway doors close and before the new riders are quite settled and the train jolts to a go—his motion flows, imperceptibly at first, right forefinger and thumb drawing together over each of the fingers of his left hand, from the cool hollow between the fingers, pressing up each fingers’ medians and joining over the apex, waxy scarred fingers with the blue veins running hot below a thick, opalescent surface.

It is impossible to say how old he is. I imagine that like Carson McCullers’ jockey, he’s stopped sweating. Not letting moisture escape, like cactus, in a singed environment. He holds his hand to slowly work his wrist in circles. I wonder if he is Tibetan or Cambodian. In circles, he moves his arm at the elbow then feels each ribbon of muscle in his forearm. The glossy pink scars streaked over the features of the Cambodian Pol Pot regime survivors, dusty in the streets of Phenom Penh. Through my jersey skirt, I finger the thin scar streaking across my thigh over my stocking top. If we broke open at these places, we’d ooze like aloe, healing goo, the healing that comes from the most broken places, experiences.

He rolls his shoulder, works his arm up over his head. His hands press his thighs through his thin canvas pants. His thumbs run along the line of his femur; the bone, he cleaves muscle and bone with his thumb that has barely a nail. He draws his hands in prayer form to his heart center. Tonglen; I breath.

Beside him, a young woman is working the ends of her long auburn ponytail with her fingers; measuring off and turning bits with a beautician’s flick, pedaling strands through her fingers like the quarter trick, turning the coins over knuckle to knuckle. Her pale pink ankles are dry above the dingy pink sneakers.

Over her shoulder, past the subway door, a woman, with hoop earrings and a mouth huge and round, has rhinestone mandalas at the ankles of her boots. The fluorescent light on her green vinyl purse jumps in white over the subway seats, pooling on the orange plastic.

Across from the woman of circles, an old black man. Across from the woman of circles, an old man who lifts the leg of his trousers, his skinny leg above his black sock, rubs the ash out of his brown skin, in circles with his thumb.

At the far end of the car, the beautiful man—his dark sideburns cut parallel to his jaw. His feet casually wide in well-worn cowboy boots, planted on either side of his wet black umbrella and bag. Jeans. His black cased guitar. He reads the paper from moment to moment

I think the meditator has fallen asleep, but he has leaned deeply left along the back of the 3-wide subway seat with his thin back the pole in his tent coat. His eyes are only partially closed. He comes to upright center. He sweeps right, deeply into my space, sitting in the first seat perpendicular, to the point of scarlet not far from my chest. I hold my breathe, like waiting for deer

The train sways, stops, people leave and enter. He repeats.

Across the aisle, two Russian ladies watch and discuss quietly. Across from us, a man straddles a big Victoria’s Secret bag. Beside him, a woman pulls the novel she’s reading from a Daffy’s bag.

The cardinal climbs back to center
In the next pause, the stop is Cortelyou, and inspired—I leave to seek moma.

According to my composed, biscuit offering cubicle mate, the corner shop is a gustatory destination. For moma.

Have you been to the Momo shop, she asks?
Moma? I repeat, wondering about modern art satellites in Brooklyn.
Next to the subway stop, she adds.
With the coin operated pink pony? I am totally bewildered, but that’s what’s on the corner.
Yes, they are the only place in New York with authentic momos.

Which, it turns out, are steamed Tibetan dumplings.

I mostly go to this shop for pashminas and Japanese cracker sticks you dip in frosting (disgusting—I know, but they have impossibly cute critters on them with sayings like “active in the night” for the bat”). The night shift guy and I have had fantastic short conversations sparked by his Dalai Lama photo.

When I came in late Saturday night and asked if they, in fact, make momo, he hustled me to the back freezers, and we hunched over the rows and rows of frosted little bundles in silver pans. Rows of carefully wrapped yak, chicken and –yes!—veggies.

On my way out, I stop by the one bunch of all white gerbera daisies. They are so fantastic—sharp, creamy white like goat cheese with some plumy fuchsia at their centers, skirted in waxy emerald leaves—evergreen looking, evergreen evoking, primitive even, in their structure around the wide-eyed daisies.

How much?
For you—$7.

I’ll go back someday to try the moma, he insists, and for a price comparison, to gauge my discount. I split the bouquet between my room and my new flatmates.

All of this was before I knew about the anti-China protests in Tibet, violently repressed. The Dalai Lama is calling it cultural genocide; the Dalai Lama is calling the ongoing violence as a result of Chinese rule and oppression “cultural genocide.” The protests have spread to India, Pakistan—what will happen in Beijing?

Buddhist monks are protesting. The shorn headed monks in their robes of marigold-orange& crimson are being killed by Chinese government forces, soldiers, and killing themselves. I did not learn about the protests in Tibet until the morning after I saw the man in his scarlet cap practicing his limb-by-limb meditation on the Q.

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lentils for anemic royalty

March 21, 2008 at 2:22 pm (carrots, ginger, lentils, recipes, rice, soup, tomato, vegan, vegetarian) (, , , , , , , , , , )

lentils my flatmate who is leaving for India is also anemic, and the Radical Muffin kitchen has been making iron rich concoctions to help! Cook these yummy lentils in a cast iron skillet and serve with steamed greens and a big glass of OJ for maximum metal absorption.

mince one red onion, two cloves of garlic, and 1 inch of peeled fresh ginger, combine in a pile or bowl. Dice 2 medium carrots. Chop 4-5 fresh tomatoes if it’s the season; otherwise, open up a big can, about a cup and a half, of diced tomatoes.

in a hot skillet, for just a moment or two, toast 1 1/2 teaspoons each of sweet and hot paprika, 1/2 teaspoon of cinnamon (unless you are cooking for the kitchen witch who is allergic), and 6-10 cardamom pods, lightly crushed in a mortar or pestle or some improvisation of that tool. Add one teaspoon each of red pepper flakes, coriander, mustard seeds, garam masala, and tumeric.

stir in 2 tablespoons of sunflower or veggie oil. Let the oil get hot then stir in the garlic pile. Cook for 5 minutes or until the onions have softened, stirring occasionally.

add one cup of red lentils. Stir. Pour in 1 2/3 cup of coconut milk and one cup of water. Bring to a boil and stir in the tomatoes. Bring back to a boil and stir, then reduce the heat and simmer for half an hour to 45 minutes. Resist the temptation to stir too often—lentils are delicate, breaking down to mush quickly. Gently swirl and cover and cook over low heat.

slice and 3 scallions. Chop a few fistfuls of fresh cilantro and/or parsley if you have it and set aside.

ladle into bowls over brown rice or jasmine rice. Sprinkle with cilantro and scallions; serve with wedges of lime. Excellent with a drizzle of Greek yoghurt or raita.

And later, much later, the green fairy.

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Global Code Aims to Save ‘Junk Food Generation’

March 17, 2008 at 9:29 pm (news) (, , , , , , )

entirely from

http://us.oneworld.net/article/view/158691/1/7263

* US$13 billion food and soft drink ad spend seen as major contributor to 177 million overweight or obese children
* Cartoon characters and celebrity tie-ins targeted on World Consumer Rights Day of action on 15 March

The world federation of consumer organisations, Consumers International (CI), and the International Obesity Task Force (IOTF) today launched proposals to drastically restrict the scope and scale of junk food marketing to children across the globe.

The coalition of consumer groups and obesity experts is calling for the International Code on Marketing of Food and Non-Alcoholic Beverages to Children to be adopted by national governments, as part of the World Health Organization’s (WHO) strategy to tackle obesity and diet-related disease.

Adoption of the Code would be major step in helping to protect children. There are currently 177 million children threatened by obesity related diseases. The WHO predicts 2.3 billion people over the age of 15 will be overweight by 2015.

The Code, which CI and IOTF will be recommending to the World Health Assembly in May 2008, tackles the failures of the food industry to regulate itself. Current industry self-regulatory proposals are restricted mainly to the EU and US and even the most far-reaching only cover children up to 12 years of age. CI and the IOTF believe these limitations do little to tackle the shocking increases in obesity and other diet-related diseases seen in the developed and developing world.

Read the rest of this entry »

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oh, the world we must remake: pesticides on children

March 10, 2008 at 11:13 pm (narrative) (, , , , , )


 

TOXIN BANNED IN AGRICULTURE, USED IN SHAMPOO

——————————————– (10 mar 2008) Anti-pesticide activists are  asking for support in their efforts to secure a U.S. Food and Drug Administration  ban on lindane, a toxic, bioaccumulative pesticide still allowed in shampoos and  lotions used on children.

http://us.oneworld.net/link/gotoarticle/addhit/158655/7263/240307

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international women’s day

March 9, 2008 at 3:08 am (narrative) (, , , , , , , , , , , )

libertad One hundred years ago, 15,000 women marched through the streets of New York City to demand shorter working hours, better pay, and voting rights. The anniversary of this bold action, 8 March, is celebrated every year around the world as International Women’s Day. Groups worldwide are hosting more than 500 events promoting IWD’s 2008 theme “Shaping Progress.”

On WBAI – a young woman from Zambia has recounted her years of abuse under the employment of a tennis instructor in Yonkers. She ends her talk, in the pitch of heart’s truth, talking about Harriet Tubman, about seeing the movie A Woman Called Moses, and how “this strong, determined woman founded the Underground Railroad “leading American slaves in the South to Canada beginning with her own family in 1851. She said, “this story is so relevant today.”

Domestic workers are one of the most poorly treated members of the labor force. Despite the extensive media coverage of sex trafficking, nannies and house help for Americans accounts for a greater percentage of victims of trafficking than prostitution. Mostly women mostly young, these people often have left, willingly or under deception or coercion from traffickers or their families, countries crippled by conflict, colonization, and internationally imposed economic structural adjustment programs.

Working hidden in hundreds of thousands of homes doing “women’s” work that has been systematically undervalued since the dawn of time, these workers often have little opportunity to connect with each other, services, or other possible avenues of basic protection and the fulfillment of fair labor standards.

The exploitation of domestic laborers is just one manifestation of today’s gendered, racialized, globalized industrial capitalist complex: a weird web of culture, politics, and the underbelly of human history.

At the United Nations this week, the Commission on the Status of Women deliberated how to address many others, and critically, how to fund addressing women’s empowerment and equality.

Thousands of women from all over the world converged to lobby their government delegations, meet with each other, and share information, strategy, successes & challenges in more than a hundred panel discussions held alongside the UN proceedings. Fantastic, women in every iteration of expertise and dress talking constantly- from the floor seats and the balcony of the UN main halls, under the slowly swirling smoke in the basement cafe, and breathlessly in 3 minute elevator rides- trading their practical, personal, political practices in world-changing in the music of every language and accent the world has generated.

Since I knew they were coming, I baked a cake.

Love.

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pineapple upside down cake deluxé

March 9, 2008 at 2:36 am (blueberries, cake, dessert, recipes, vegetarian) (, , , , , , )

International Women's Day though women’s movements worldwide are local and- with love and care- sustainable, this is the opposite of a local, sustainable recipe.

Pineapple and coconut in Brooklyn? During the icy windy gusts of March? As you know, however, the Radical Muffin kitchen came into all this free fruit and has been generating a bevy of recipes seemingly out of line of the ethics of this collection.

it has been fun to indulge in a few recipes with a retro twist like the pineapple upside down cake below. As one kitchen maven writes, “It is so easy, and it makes everyone feel special.” Serving suggestion: with black patent leather peek-a-boo lady shoes.

*

let ¾ cups of butter (1 ½ sticks) and three eggs come to room temperature if refrigerated. Heat the oven to 375º. While the oven is heating, toast a few handfuls of delicate coconut flakes (about ½ a cup or more or less on your love of texture in cake and coconut). Spread them on a cookie sheet and bake for a minute or two. Watch them carefully; they burn quickly.

butter a 9 inch round baking pan with a ¼ cup (½ stick) of butter. Grease the entire pan then break off dabs of butter and place them all around. Some folks line the pan with parchment paper, but I think this is one instance where the outcome is better if you suffer through the clean up of the naked pan. The sugars come to caramel more richly. There is also a camp who prefer glass over metal and those who wouldn’t back in anything other than a cast iron skillet. I used a middle-American non-stick baking pan. Next time I happen across pineapple, I am trying this in my cast iron skillet. (I will also add a few slugs of rum.)

sprinkle ¼ cup of brown sugar evenly over the bottom of the pan. Lay out slices of pineapple to cover the bottom of the pan. The pineapple up-side down cake came into its glory in the 1920s, with the blue and yellow appearance of Dole canned pineapple on the shelves of supermarkets and had a resurgence in the ’50s in the era of canned everything. The machine-cut rings punctuated with bomb shelter strength Maraschino cherries are classic PUC styling.

many recipes call for chunked or even crushed pineapple. I sliced the chunks from the fruit plate and formed a layer of more or less rectangles, sometimes overlapping corners, a little jumbled. You will need about 3 cups of pineapple or one pound; fresh recipes call for a full pineapple. Since they were on hand, I sprinkled blueberries over the pineapple.

triple sift 1 ½ cups of all-purpose flour with ¾ teaspoon baking powder and ½ teaspoon of salt, and set aside.

 

with a large fork or an electric hand mixer, beat 1 cup of granulated sugar into the soft ½ cup of butter. Add the 3 eggs one at a time, beating each one in thoroughly. Add 1 teaspoon of vanilla and ¾ cup of coconut milk then beat until creamy. Gradually beat in flour mixture until combined.

 

gently, with a wooden spoon, stir in the toasted coconut. Spread the batter over the pineapple and bake for about an hour and 15 minutes or until the cake is golden and a toothpick comes out clean. Pull the pan from the oven, and cool on a wire rack for 15 minutes. Run a knife along the edge and invert the cake onto your serving vehicle.

Ciao Bella’s vanilla gelato has been my accompaniment of choice, when I can get a slice to a plate and not just break off pieces with my fingers.

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work perks

March 2, 2008 at 10:37 pm (narrative, video) (, , , , , , )

my flat-mate and I worked on a snazzy reception for our office (NGO directors, a few European parliamentarians, UN agency staff, international repro rights activists, and ivy league demographers & public health experts), and we earned an in-kind bonus: a one gallon zip locked bag of crudités and a fruit plate so heavy that Wonder Woman was stuck with her hinney hoisted into the air out of the trunk of the car we took home from Manhattan on the boss’s $20. In the middle of late night traffic, her legs kicking, I chose my moment carefully to lean in, catch her around the waist and lever her out—triumphant—with the glorious fruit plate. A true Laverne & Shirley moment!

The recipe that follows and the Pineapple Blubbery Upside Down Cake and the Precious Berries Muffins (forthcoming) are from the booty (and my heart).

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booty spicy chickpea penne

March 2, 2008 at 10:37 pm (bell pepper, chick peas/garbanzo beans, pasta, recipes, vegan) (, , , , )

Prelude recipe: herbed peppers

Drizzle olive oil over a hot iron skillet, and sauté yellow and red pepper strips until soft and slightly charred (about 20 minutes). Halfway through the cooking time, generously sprinkle with dried Herbes de Provence and sea salt. Store in a glass jar covered in olive oil and store until use. Keeps for weeks in the fridge, but happier on the counter out of sunlight and used in a week.
Booty Spicy Chickpea Penne

This is a great weeknight one-bowl dinner if you have pre-cooked pasta stashed in your fridge like I happened to have along with some chickpeas I had soaked and cooked. An easy lunch while I was cleaning my space today. I am usually a big slut, but in this decade of 30s, I am finding keeping my space clean helps me get more done.

If you do not have cooked pasta on hand, boil a pot of water at the outset and cook some noodles. Penne is good with the chunky sauce, and any similar short, hearty textured noodle will be harmonious.

Slice a handful of cherry tomatoes in half across their fat middles. Chop a few yellow squash spears.

Heat a big iron skillet over medium heat and toast a generous sprinkle of hot and sweet paprika and turmeric, stirring with a wooden spoon & careful not to burn. Add olive oil and turn up the heat, a medium high flame – almost a high flame, be bold about it; it is tasty when the pasta fries. Add the tomatoes and about a teaspoon of sea salt. Cook until sizzling, stir and let it sizzle again and keep at it while you drain a large can of chickpeas and rinse them thoroughly (or maybe you have soaked and cooked chickpeas for yourself this week, good for you, muffin.). Add your chickpeas and pasta. Cook—I like to let it sit unstirred for five minutes or more, searing, gathering a little crust.

Chop the oil, herbed pepper strips: either stick a knife in the jar, or cut them in the pan (it is a messy pain to pull them out and slice on a board- unnecessary!). Stir a generous amount of peppers and their oil into the pasta. Cook for five minutes or so with the squash spread on top of everything; sprinkle with more Herbes de Provence.

This dish is happy to sit in the pan with the heat on low or even off for a long time (since the pan hold the heat) while you finish a task or when family folk are trailing in and our of the kitchen, looking for food on their own schedule.

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