◊ Switching it up

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Dear mom,

It sure is nice to have someone believe in me.

Dear Internet,

This must be weird for you.

Mom, our exchange has become too predictable. In the three (!!) years we’ve been writing, our letters have become a looping pattern…

Me: I’m stressed and everything is chaos and what is my life?!

You: Oy vey, I’m so worried about you! I’m worried, I’m worried, I’m worried, but you should NOT worry! You’re fine… you’re great! And yoga helps.

Me: Ummm thanks, you’re a weirdo and I’m still confused about my life. Ps. I have principles.

You: Wow, sounds like you’re doing great (I’MSOWORRIED). Maybe you should lay down in shivasana. Dad and I miss you. We love sitting around the house.

And on and on and on and on.

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I’m bored. Should we make an effort to switch it up? Or is this what our communication looks like? Do I come across to you as a stressy 20-something deep in crisis, in need of bimonthly pep talks from my mother?

This was my first week back at school. It feels good to be back and I am calm (what). My move back to Berkeley went smoothly (what). Being confused about my schedule does not count as a crisis.

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first day of school

Yeah, I’m switching it up.

It’s almost Rosh Hashana and after four of our annual whole foods diet “cleanses” (reflection on the mind/body/spirit connection) during the ten days between Rosh Hashana and Yom Kippur, Arielle and I feel bored.  This year, along with the food rules, we’re asking participants to spend no more than the national average food stamp benefit – $4.10 daily – on food for the ten days of the cleanse. I expect that nourishing my body with a whole foods, vegan diet will be nearly impossible on this budget. So, we’re be asking people to match the amount spent over the allotted budget in a charitable donation to a food justice org. I’ll lay out the details in another post.

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It was really nice to sit around the house with you and dad before school started. The mega-eating (new term) marathon, prepping vegetables from the farm and hanging out were all treats. I weirdly miss home!

Anyway. Thanks for the pep talks, horrible pictures and congenital neuroses. Thanks for indulging the crazy in me. And believing in me always.

xo,

Shaina

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Different from my usual recipes with 1 million + ingredients, this one is simple, simple, SIMPLE.

Also, I’ve been roasting beets for years with the same method – wrap them in foil and sticking them in the oven with whatever else is in there. For this recipe, I steamed them in the oven with water and vinegar. I’m hooked.

Thyme Marinated Beets with Crushed Hazelnuts 

Serves 5-8 as appetizer

  • 3 – 4 different colored beets (I used chiogga and yellow)
  • ½ cup Sherry or red wine vinegar, divided
  • 2 tablespoons olive oil
  • 1  shallot, chopped
  • 5-8 sprigs fresh thyme
  • ¼ cup hazelnuts, toasted and chopped
  • good black pepper
  • good sea salt

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Preheat oven to 425°. Combine whole, unpeeled beets, ¼ cup vinegar, salt and ¼ cup water in a pan or dish Cover with foil and steam 45 minutes. When cool, remove skins with fingers (they should slide off). Slice beets thinly with knife or mandolin.

Toss beets with shallot, thyme, remaining ¼ cup vinegar, and olive oil . Season with salt and good pepper and let sit for at least two hours. Before serving, garnish with hazelnuts and extra thyme sprigs.

*This dish is even better the next day – – beets can be marinated 2 days ahead of time.

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