A Year in Review-2011

Here goes my year in review...The first thing I remember from this year is cooking and eating some good ole' Texas New Year's Day foods, black-eyed peas and collard greens for that kick of luck and money. Tradition started, did it work? January 8 was a sad day, Rep. Gabrielle Giffords was shot and we were shown that mental illness should not be slighted or ignored. I remember that day, all too vividly. I was actually working a Saturday and I had 2 programs for 3 girl scout groups when I checked my email and news during my lunch break to hear about this horrible thing.

February saw the first plantings of seeds for the season, yet boredom had set in after having about 2.5 months off from school. I bore easily. So, a gift of a gardening book, and the sharing of the grounds on the upper compound, gardening ideas began to flourish.

March 3, I started this blog with my first posting being the salad planter and speaking of said boredom. This planter pretty much started the ideas brewing for what became of gardening this past year. This month holds my favorite holiday, St. Patrick's Day. My neighbor is 100% Irish, so I assisted in cooking my first all Irish cooking for this holiday. I don't remember exactly, but I am sure I either had a Guinness or a Smithwick's as my libation, but what I do remember are the potato pancakes. Mmm, those were awesome and pretty authentic. This was also a busy month. Water collection started, and worms were welcomed. These creepy crawling creatures are amazing and help substantially with lessening of food wastes. Added to the mix of veggie stock holding and R's chickens, food waste is a minimum on the property. 

This was also a sad month, the Stoke passed away. She was my sidekick for 9 good years, and I miss her everyday. But she is no longer in pain, and the pain was short-lived. Plus she was one lucky dog, had many doggie friends, and hiked many doggie miles alongside me and my friends.

Stoke last Christmas- Photo: M. Brandt

In April Guero took residence on the compound, and the first lesson learned in the garden.  This popeye, ghetto diva of a dog makes me laugh every single day.  Tried to get the garden to the upper level, but not so successful up there. Fences are needed in these hills, and only one tomatillo produced. But produce it did. Mmm, the tomatillo salsa was awesome!

G relaxing on the beaches of the Sea of Cortez

 Mid-June was the fire. What an intense experience, I learned lengths both personally and professionally. And Ms. Frieda Paprika was a result of the fire. She was never claimed, and she lost her eye in the end. What a one- eyed, independent, land shark, yet sweetest cuddler of a dog. I think my first gray hairs will be from her.

FP with one stitch left to fall out

Another sadness hit the compound. Lady Sophia of Cambria suddenly passed with little answers to the stack of questions. Her youthfulness and social awkwardisms are missed daily.

Sophie in search of America, Photo: SLee

 The garden flourished during the monsoon season, as it should, and squash, peppers, chard, collards, onions, tomatoes, multiple lettuces, and a plethora of herbs and spices were the rock stars. There were other plants that did well, but the list above are the things that stick out for me. There are as many lessons learned, better seedling planting times, methods of growing, where to grow, etc. But in the end I was able to supplement the Farmer's Market and Co-op foods with the foods from the garden. I also became a better cook, using better (for you) ingredients, with advices from a friend, the meals I make are pretty darn tasty. It is quite nice to step outside and pick items from your garden for the meal you are making. That right there makes all the lessons learned worth it.    

And the procrastination has come to an end. Appropriate plastic, "the Dr. Bronner's of plastic" says a friend, was ordered today. And instead of one large greenhouse, little micro greenhouses are going to be made on the planter boxes I made or quasi-made. This will keep the lettuces and cabbages warm during the cold snaps.

I have decided to de-clutter a corner in the Arizona/bathroom and make it a seedling nursery, and in the next month seeds will be started for some of the plants. Definitely want to get the sage (my signature herb) and other herbs and spices  going for next year. And probably all the tomatoes.  Next year's garden season (continuation, really) will hopefully apply some of the lessons learned, and will probably provide a few more.

 The past year, although sad at times, was pretty eventful and somewhat adventurous. From camping under the Las Palapas on a beach in Mexico, to my first poison ivy outbreak, to being held by Mexico customs for an hour and a half for soil in the car, to Wurstfest 2011, to... Many and most, good times. Let's hear it for 2012, Salud!

Mmmm-Miso Soup

It is that time of year again, when I dodge sniffles, and sneezes, and watery eyes, ACHOO! When I see any of the things listed above, I dip and dodge as if I were a champion belted boxer. It never seems to work, and I tend to catch 'the bug', but I do feel as though this dip and dodge act helps in some way. That way might just be me looking a fool in the local grocery store, but at least there is a tried and true attempt at keeping away from those pesky, coughing and aching producing germs. And what do I do when I feel I have caught or am on the brink of catching the yuck? Miso Soup.

There is a more traditional way of making miso soup (broth, tofu, green onion), yet I scoff (or cough?) at tradition, and try to bring it with my version of miso soup. Here goes...loaded with veggies. Why veggies? Because the added awesomeness they bring to the table have super powers at fighting those silly germs people are coughing from deep in their lungs. And I need all the super germ fighting powers I can get.

4 cups veggie stock
miso to taste, start with about 2-3 tablespoons and then add
a few squirts of tamari, soy sauce, or Bragg's amino acid (the healthier choice possibly?) to taste
firm tofu, usually the entire block cut small
loads of veggies cut small,
            suggestions: brussels sprouts, sweet potato, squash, carrots, onion, bok choy., rainbow chard, eggplant, green onion... really, the list can go on forever, what ever vegetable tastes good to you, add it, can veggies ever really harm?


Doings...
In an appropriate sized pot put in the veggie stock and start on medium heat. Have the veggies cut in small pieces and add to the stock. Stir often and allow the veggies to cook. Stir in 2-3 tablespoons of miso. Try different misos, red is my favorite, but sometimes hard to find in my small town, so I typically use white miso. Stir the miso in, and after a couple of minutes, taste the broth. If it tastes to your liking, add about a tablespoon of your tamari, soy sauce, or Bragg's. I have mine in a squirt bottle bought in bulk, so I do a couple of squirts. Last night was my first trying with Bragg's, and it tasted pretty darn good. Taste the broth once more to see if you need to add more miso. The miso taste should not be overpowering, yet subtle and a tad smoky-ish. Once the veggies have cooked, and broth is rocking good, eat and enjoy!

I love working with and around the public, but sometimes the interactions provide an avenue for germs, driven straight to my immune system. This being the case, miso soup is a staple in my kitchen. After I eat it I can feel the germs being K-Oed by the goodness that lies within. KA-POW germs, you ain't gettin' me down, sucka! And another good thing? If you make your own veggie broth like I, you are not only double gettin' the goodness, but you have stretched your hard earned dollars that much further by saving your veggie ends and making wholesome stock. Man, I tell ya, this soup should win a prize for awesome tasting, great for your soul, goodness.

Occupy and Buy Local

 I will be the first to tell you that I am not the person with the most seasonal cheer. I loved Christmas as a child, then I grew up and realized what the holiday was all about. I know there will be many that disagree with this, but the reality is people like to celebrate gift giving over a person in history's birthday. Don't get me wrong, I love giving and receiving presents. What I don't like is the social stigma that engulfs the idea of forced giving. It is silly. How meaningful can that giving be? Unless you really mean it...

Enough of the bah humbug, I am actually excited about the gift giving process and only need two more gifts to pick up next week to be finished. This year I did a couple of things different. One, I 'co-adopted' a child from an orphanage in Naco, Sonora, Mexico for Christmas and will be celebrating with little Emmanuel this Sunday. I gotta say, buying clothes and functional toys for a 12 year old was pretty cool. I bet this kid has the coolest outfit on the block too! I can't wait to see him in his fly jacket. The other difference is I set out to buy all givings local. I love our Farmer's Market and the stores in Old Bisbee, why not share the goodness? I shop there for myself, why seek elsewhere for others? Tucson's Summit Hut was the furthest a present came from. I wish I could share all the cool things, but I have yet to hand them out. Possibly one of the recipients will share a comment? Probably wont happen.

Occupie Bisbee- All that is wanted is a piece of the pie...

While many people are still fueling the Occupy Movement (go them!), one way to really stick it to the proverbial man is to steer clear of the box chain stores that kill small businesses. Find and check out something local. Have a conversation with the person who owns or works there, they are a part of your community. I love knowing that I have an olive lady, a soap lady, and garlic guy, among others. Heck my bread lady uses the olives from my olive lady. Full circle I tell ya. I understand not everyone lives in a hip town like I, but I bet if you look around you might find someone out there that is surviving the try-ousting from larger corporations. And, the conversations are better than those had at ___________ (enter your chain box store name here) because the people tend to be in a better mindset, or possibly just cooler, not sure.

Photo by SLee, Jacked from Occupy Bisbee's Facebook page

Jacked from Bisbee Enclave's Facebook page

 Although this is my trick and sanity salvation for the holidays, it is something I have tried to incorporate in my daily life as well. For me it means so much more that I know the people who make, prepare, etc. the items I use in my life. Like when I bought a new hoodie from a lady that hand makes them at the Farmer's Market, and the next week after its purchase I saw her and she exclaimed that I had a hat she made and she loves to see that. So do I. Speaking of homemade items, check out my friend at 'High Rises to Hiking Boots' who is making green holiday decorations that are pretty cool, I must say. I might be stealing her shared ideas pretty soon since the holiday hanging she made really livened up her casa and will do wonders to my flat as well.

So in all, Happy Holidays, which ever you one you choose to celebrate! And be safe out there too...

Nachos on a cold day

Snow. The forecast said it was to occur, and occur it did. It has been cold enough, chasing me indoors and all, that the need for snow was high. And what better food on a cold day than a nice plate of nachos while watching movies?

Everyone has their own favorite cheese sauce recipe, and I thought I would throw mine out there. I am not quite vegan since I do eat cheese, but I think this recipe is golden and it allows all to participate in its consumption. This recipe and the mushroom gravy recipe (might post later?) are the first two in which I experienced nutritional yeast with, and I have not turned back. This ingredient is a staple in the cupboard. I have switched this recipe which way and that way, and let me tell you, I have not had a bad version. This particular version is my favorite of the switchings thus far. 

Yummy vegan cheese sauce

1/2 cup  nutritional yeast
1 1/4 cup of veggie stock
2 Tbsp flour
1 1/2  tsp tamari
1 tsp of miso
4 drops liquid smoke (my liquid smoke lies in an eye dropper for ease of use)
1 tsp of ground mustard (or 1 1/2 tsp of wet mustard)
pinch of salt, curry (for an added flavor), garlic powder, smoked paprika, and onion powder
 * a smidge of harissa

Whisk all the ingredients together and bring to a boil. Once at a boil, turn down and simmer, stirring often. Depending on the thick/thinness you prefer, you can use soy (almond or hemp) milk or veggie stock to thin it out. For thicker allow the sauce to thicken on the stove.

* harissa: I obtained this kickin' piece of yumness from my olive lady, Margaret at the Farmer's Market, and it packs a punch. Strictly addicted, read about it here on wikipedia... I have not made my own, but now have it on the brain to try with next year's crop. Until then I hope to see my olive lady at the market soon!


Faux meat mixture

2 Tbsp oil
1 tsp cumin
1 1/2 tsp tamari
hot sauce splashes to taste
1 tsp smoked paprika
pinch of onion powder
pinch garlic powder
3 drops of liquid smoke
1 cup crumbled tempeh
additional 1 Tbsp of oil

Mix all the ingredients together except for the tempeh and additional Tbsp of oil. Once mixed well add the crumbled tempeh, mix well. Add the additional Tbsp of oil to a frying pan and cook on medium heat stirring often. Taste a small piece to see if additional cumin, hot sauce, or chipotle powder should be added. Really, any spice combination you want can go in, lime zest, well, really anything.

Yummy to the Tummy Nachos

The Yummy to the Tummy Nachos change their topping rotation with each version made. Goodness is attached every time, and you can't go wrong with the vegan cheese sauce whether you add the tempeh faux meat or not. I know alot of people are scared of the tempeh, but it is a soaker like tofu and really takes on the taste of the marinade. I prefer the consistency of tempeh, but to each their own.

Top warm tortilla chips with the faux meat mixture and yummy vegan cheese sauce and then the rest that suits your fancy. Shredded carrot, Margaret from the Farmer's Market's olives, corn, salsa, cilantro, greens, spritz of lime, tomatoes, onions, roasted peppers, anything you can think of.

This is a quick snack or meal in itself. And it works pretty well at keeping you warm and full during a marathon movie cold-in day.

P.S. Sorry about the lack of photos, the idea to blog about this was way after the nachos were in my belly. I will take pics next time and share. But, since I was flat-bound today I made a little video of Bzb's first snow of the season. Man we had it rough with that storm that blew in, hope everyone stayed safe :). Please let me outside next weekend or I might go crazy! Let the video buffer for optimal viewing.

"Cooking with the Vegan Zombie"- Vegan Chili

I have been entertained lately by this guy who has webisodes on vegan cooking. His cooking skills, paired with his zombie killing skills, whip up some pretty yummy tasting things. I had only watched his episodes, not made anything, until today. Remembering his use of ingredients usually mirror the ingredients I like to use, I set out to make his version of vegan chili.

I must say, this chef dude's addition of cashews in this creation is marvelous. Don't be afraid of the cashews, they were awesome. Although this guy's recipe was awesome, it is my routine to Katify a recipe using what is around the house. Instead of using the beans he used, I used a 9-bean mixture from the bean traders on Kansas Settlement Road near Wilcox, Az. I also crumbled tempeh in the mix since I am on a tempeh kick as of late.  And the only other thing I did different was the pepper usage. I picked up roasted peppers from the Farmer's Market and had to use them instead of the chipotle peppers John uses. Ok, and I did do one more thing differently, the chili seasonings.

about 1 1/2 Tbs Smoked paprika
about 1 1/2 Tbs dry garlic
1tsp onion powder
1 tsp chipotle powder
1 tsp italian basil
1 tsp thyme
pinch of dry mustard
pinch of ground black pepper
pinch of sea salt (I habitually use less salt, so salt to taste)

Other than the things listed above, I followed the recipe. And let me tell ya, it was awesome. I made a Frito chili pie like when it was cold when I was a kid back home.  Next go round I will half the brown sugar and molasses. It was good with this amount, but a tad sweet for me. Mmmm, I can't wait til I have this delish dish tomorrow. I can only imagine how the tastes will have married after it sits for a bit. It is gonna take the case of the Mondays right off my lap.

And a mild hoorah...

I stepped out on the porch yesterday and noticed the leaves on the trees in front of the compound are very much yellow and no longer a vivid, lively green. And for a sweet, clarifying moment it was like a  cartoon character hitting me in the head with a frying pan. It is fall, and winter is following closely behind. With this moment of clarity, I am no longer in denial. I have shrugged off earlier cues hoping that those warm sunny stretches would do just that...stretch. The past few days have been cool in terms of temperatures and wind. I spent most of my Saturday indoors with heaters on and doors and windows tightly closed. The question I keep asking myself, "Am I ready for this?".

While my denial has come to an end, another character almost-flaw has reared its head. Procrastination. Yep, I can procrastinate with the best of 'em, and the garden has been the victim. My crazy schedule has allowed me to water ever so often and only think of the plans for the greenhouse. I did however talk with my landlady and have the appropriate 'go-ahead'. With this approval stage over and done comes the actual purchase and building stages. One wall (there will only be two and a roof) will be built at a time.

Once this key piece of gardening is built the seeds will be planted for next year's crop. When you view my procrastination in regards to the gardening schedule I am not too far behind. So I will take this feeling of laziness that has taken over me with the change in seasons, knowing that it is my body and nature forcing me to take a break for Pete's sake. 

Then, another season will begin. With lessons learned and applied, my successes will flourish...I hope.

Oh, the Rainy Days of Bisbee

The weather is definitely heading towards cold. No longer do I hope for upcoming warm days ahead. I know this is the start of the winter season. It has rained all day, and I love it. I might be singing another tune come about 3 months from now, but today it has chased me inside for most of the day. The winds are howling, chimes are serenading, and cookies are baking in the oven. Here is a clip of the pitter patter heard from the porch. What a lovely sound.

After traveling this week it feels nice to have such a lazy Sunday. I have been on the go for quite some time, and now will be staying homeside for a bit. Yesterday was spent in Agua Prieta, Sonora, Mexico darting in and out of stores speaking horrible Spanish. Now, a day to rest before a busy week.

I have returned from good 'ol Tejas and had a great visit with the family. The nephew is growing like an onion and soaking up everything around him. Before too long he will speak more Spanish than I.

This kid is such a ham.

...and loves his wagon.

a true boy

With all this talk about cold weather I had better stop procrastinating and start to build the green house. Materials must be acquired.....

PUMPKIN TUNNEL CAKE W/ LEMON-GINGER CREME CHEEZE FILLING, CARAMEL SAUCE, & TOASTED PECANS

Oh Sweet Jesus! Yes, today the Pumpkin tunnel cake w/lemon-ginger creme cheeze filling, carmel sauce, and toasted pecans was attempted in the kitchen.  I don't have a liking to eggs, therefore I bake vegan. And love finding recipes that are freaking awesome. I saw this recipe on a blog I follow, Notes from the Vegan Feast Kitchen,  and had to try it out. This baked good was so scrumptious I wanted to share. Just in case someone is looking for something to make for the holidays.

The recipe calls for a cup of canned pumpkin. But when it is pumpkin season, and they are sold readily at the Farmer's Market, ya have to use fresh local pumpkin. But if in a hurry, sling in some canned. And if you are watching your sugar intake, cut down on the amount of sugar used, to taste.

The start of the goodness

All scraped out

Soon to be split: goo and seeds

Seeds to be roasted

All done up

A slice of heaven

 The taste of this wonderful goodness, straight heavenly. The pumpkin and the pecans were from local crops, and tasted as much. Mmmm...

And life returns to normal?

The whirlwind of craziness has begun to come to an end. Last week was the end of my 6 month project, and it turned out pretty well. But, I am partial. Here is the second half of the finished project (there were two live shows), http://www.nationalparks.org/npf-at-work/our-programs/electronic-field-trip/

Super VIP Nick and his multi-tasking ways

This was an awesome project to be apart of, a real team effort. And where it was unveiled was just as cool, the Saguaro NP BioBlitz. This 24 hour species count did this national park well, and not only were over 400 species counted that have not been before in the park, they also found a non-vascular plant, a moss-like, that could quite possibly be new to science. What? I thought that only happened in the rain forest.

 So, now I lay here lazily on a Saturday with my brand spankin' new mac. Pretty proud and stoked about it, now I have a computer that will help me in the ways I need. And Frida Paprika just bundled on the bed, crazily burying herself in the fluffy down comforter, for which she has found she has a liking to. The air is chilly,  most windows have been closed, and socks are being worn.

The plants are hanging on, and had I of paid attention to the weather I would have probably covered all the plants. It was a whopping 34 degrees this a.m. I hope the green things survived, hopefully getting stronger with this cold snap.

The watermelon I have been waiting for all summer seems to be slowing down in its growing frenzy and is only the size of an egg. Oh how I hope that this little thing will grow where I can taste it. Some of the tomatoes have just gone nuts and I think a second harvest is in the near future. I loved the Zebra tomato, and it is the plant kicking tail and taking names. And the brussels sprouts are slowly growing as well. I can't wait to roast those bad boys up and have them in a burrito. Aaaah, the aspirations of gardening.

Please grow so I can eat you

"Second season, here we come"

The next generation

Sprouts tootling along

Early fall sunflower

I thought the end of summer had brought the end of the growing season for a bit. Nope, round two for some plants, and time to shine for others. And once I return from my upcoming ventures, the green house will start its formation for the duration of the winter growing season. Pretty pumped about this project so I can continue growing greens and also have the space for a plant nursery. I can almost taste the cabbage now...

A blog full of nuggets

Recently I have found that I enjoy reading blogs from random people. Not in that weird creepy way, but in the informative, entertaining way. One particular blogger writes heavily on her gardening tasks with a little bit of life tossed in. Hey, sounds familiar. Anyhow, a bit a go I read Finny Knits and she introduced life happenings by nuggeting them to the blog world (who she borrowed from someone else that has a cool blog).

Since it has taken me ages to write the numerous blogs that were intended, as I sat down today to share some of the happenings my first thought was, "This is going to be one cluster mucked blog.". Then I remembered the nuggets. Here goes...

Peppers, peppers, peppers. The pepper plants went crazy all at once and provided a surplus of sweet food related booty. I wanted in on the pickled pepper making. Easy as pie, wait, easier than pie.  And why limit oneself to peppers? Why not carrots, garlic and okra? Don't mind if I do.

The yummy goodness

Went out of town for work, got back home, then an invite for a little protesting. I love a protest of any kind. So first day was Occupy Bisbee. Peoples young and old of this township gathered together with a foil wrapped copper Statue of Liberty to show their support.

Power to the people

This kid was so into it!

Support from all angles

Anarchy is right

D drumming

Sign sums it up

Then there was OccuPIE Bisbee...just wanting a piece of the pie. The next day folks continued in the park.

Pie

My fave sign...'My food stamps bought this pie'

For the mathians a SLee original

WWWGD?

Fork ready for their piece of pie

Joined by the painted

in the park

Then a couple of things continued in the garden. The newly made box finally had dirt and plants added. It is now a cabbage bed with Chinese and Red cabbage. And added a little of Fall color to top off the weekend. What an awesome few days!

A bed full of cabbage

I can't believe coriander comes from these sweet little seeds

A bit of color for the season

Yep, it's that time again. That time where when I drive the curling winding roads on my way home I must dodge lookey-lous staring with their mouths opened to the world, their eyes almost popped out of their heads, and their brains in a bubble of touristic thoughts. Yes folks, I live in a town where the local economy is fueled with tourists dollar bills and wishes to see a small town that was once a hopping mining community. Don't take this as me not liking these folks, my job also depends on these said tourists, but I did not think it would have come this quick in the year. It is fall for Pete's sake, not yet winter. But as I drove home yesterday afternoon I dodged, braked, silently cursed, and praised the sweet Jesus I arrived home without tagging one of these fools while they were walking. I was in a gov ride, so repercussions would have been great. Now had I been in my personal vehicle, well, that is another story.

Fall is my favorite time of year. It is probably because of my birthing month, or the weather, or the pumpkin tasting foods, or the brisk in the wind. But I LOVE Fall. And the weekend of my birthday rang in the beginning of fall for me. I have wanted to hit the road and go camping since I bought my new car, and since the new doggy poo I rescued needed the amount of surgeries that she did, each time I made plans they were curbed by my sense of being a responsible adult and caring for this little bundle of crazy joy. But a three day weekend, no surgeries to recover from, and the willingness to get high in the realm of elevation were the perfect ingredients for a birthday camping trip.

I try to make it up to Mt. Graham each year to camp, so that is where my direction led me. Didn't reach all the way to the lake, stopped short at the Shannon campground. What a lucky score! Got the tent set up just in time for the night.

The tent line views

On the morning stroll

New plant species on my list...Rumex, aka Chiricahua dock

Waterfall on the adventure ride

Along the road to the top

Poor G man! Too cold for the little perros

 The dogs absolutely loved camping! Guero had been before to the trip in Mexico where I found he is a lover of tents. But this was little miss Frieda Paprika's first time (with me anyhow) to go camping. She started out with all her stitches in her lost eye, but all the digging and playing and rouging about removed them throughout  the weekend. Who knew that a mere camp trip would take those pesky purple strings out.

All stitches in at the beginning of the trip

Only one stitch remains, soon proved to be lost