From the monthly archives: April 2011
I wrote this ode in August of 2009. I’m “reprinting” it today as I am struck by the realization that I’ve grown to need Radiolab… for support, for inspiration, for a connection–in a world where the homogenized, trite and shrill voice of mainstream culture succeeds in alienating me.
In my elementary, middle and high school education I excelled more in the language arts and humanities. I wrote my way out of atrocious grades, learning early that one writing assignment could compensate for a term’s worth of lacklusterness. As a tight-lipped introverted wallflower extraordinaire or, later, the queen of truancy, the voice I expressed through writing had always been my saving grace. It still is now in many ways at Columbia, my job and my personal life.
But alas, I did very poorly in high school, barely graduating because of gym deficiencies, way too many absences and horrid grades in my science and math classes. In my senior year I was taking college level fine art and 10th grade math. In science, I was even further behind, much to the frustration of my 2-year chemistry teacher, Ms. Riew. But I pulled through, spending my junior and senior years with the underclassmen in my math and science classes and, finally, passing the state regents exams.
English, history, psychology, sociology: these disciplines are conveyed through language and, in many ways, story telling. But math and science were foreign languages to me, languages expressed in technical terms and enigmatic mathematical code, languages I could not master because I could not experience them (or didn’t realize I was). Math and science instruction during that time was not the media-rich, inquiry-based active learning that happens now in good science classrooms. It was not connected to me in a way that was clear and discernible. Combine that with the egocentricity of adolescence, and I became a science/math drop-out.
As years passed I left the confines of viewing the world through me, myself and I and began to see the patterns of human behavior as symptoms of much larger forces, inspired by the mysterious simplicity and routines within nature and biology. This mind frame seemed to evolve purposefully as a sort of coping mechanism. It helped me through the ebb and flow of my life as I had the habit of taking myself and my failures very seriously. So science became everyday as my natural curiosity hunted for reason, logic and consequence under the complex and seemingly random. I wondered all the time and found great pleasure in deconstructing that which I had taken for granted: my breath, my feelings, my relationships with other life. The me in these inquiries was just a humble beginning in which to enter the expansive and far more interesting realms of biology, neuroscience, ecology, biochemistry, etc. *Nerd alert*: There seemed to be something romantic about being so helpless to these giant forces.
Yadda yadda yadda… so Radiolab, a podcast put out by WNYC, has perfected science narrative. Combining the mystery and romance of science phenomenon with language and story telling, Radiolab delivers science in its most penetrating state: not watered down, not dry, but infused with the human experience: passion, curiosity, humor, emotion. Each episode is an exploration of a single topic (sleep, stress, time, choice, love, laughter, etc) and includes commentary from leaders in the field, amongst other inspiring and fascinating anecdotes that affirm and illuminate while simultaneously shrinking us to our natural state: not-so simple machines in the grand schemes of science and nature.
Little delicate weeds get no love.
They look like shy, optimistic chit-chatters.
“Hey! Hey you! Look how bright and pretty we are!”
Holy stigma.
“Hi. We’re less enthusiastic than the red ones. Notice us if you wish–or not; we’ll be fine either way.”
“Mnmm mnnmmm.”
So Delicious Turtle Trails… and I quote, “A gooey non-dairy caramel sauce and chocolate-coated praline pecans swimming in a sea of creamy, coconut milk based vanilla non-dairy frozen dessert.”
I’m obsessed with upgrading my spring/summer shoe collection. Pictured are the perfect summer sneaker, Converse’s Jack Purcell, and New Balance’s vegan mary jane made of recycled materials.
Even the cats enjoy my shoe deliveries.
Frank and I strike a pose. Such great colors in this picture.
My very dear and talented Artsparrow hosted a book release party for her first published book, The Zombie Autopsies. But first! 200 undead mini-cupcakes were needed, grey in color and with bright pink brains.
The gals and I spent the evening before working through the particulars–multiplying fractions, whipping up VCTOTW‘s no-fail basic vanilla and taking the occasion to feast on some grub from Vegetarian Palate. Though I spent most of the evening with stained red hands, I managed to photo-document some the action.
My favorite ladies Artsparrow and CandyPenny spoon in some batter.
Eat brains!
The spread from Vegetarian Palate, including Caribbean chicken, a variety of spring rolls, scallion pancakes, tofu and veggies, spinach dumplings and brown rice. This place is very close to Prospect Heights’ Zen Vegetarian House (see here) mock meat delights.
My compartmentalized plate. This heavy meal did me in! I had little to offer after chowing down.
The man of the house (sorry TimX) ran a tight ship, watching us intently from the computer chair.
I’ve made scrumptious strawberry shortcakes, heavenly black and white cookies, the vegan-elusive rainbow cookie, delectable Milano cookies, huge and fatty cinnamon buns, savory Red Lobster cheese and garlic biscuits, sweet bread, even cashew-cream-based vegan cannoli… all-vegan versions of the tempting treats I grew up craving. Treats I once had given up on. Twinkies, cupcakes, whoopie pies, cookies, and the list goes on and on.
All have proved, with flying colors, that animal products are just plain not necessary, to say the very, very least. It’s a quest that feeds my vegan values and has me continuing to look for veganization challenges.
I am moving onward to veganize yet another treat from my youth: the Scooter Pie. Ah, the Scooter Pie. Kris, Mike and Ken, I want to apologize. It was always me who finished the box. It was me that hoarded those marshmallow-sandwiched-chocolate-coated pies in a safe place behind the Ronzoni. I loved Scooter Pies, and I’ve been working up the energy to veganize them. So now… let’s rock.
Prep:
1. Prepare baking sheets. Line 2 standard sheets with parchment (for baking the cookies) and another high-walled baking sheet for the marshmallow to set. Cover the marshmallow sheet with a mix of 2 Tablespoons powdered sugar and 2 Tablespoons cornstarch. Make another batch of this mixture to sprinkle on top of the marshmallow as well.
Sandwich Dough {veganized from this}:
1 cup Earth Balance
3/4 cup brown sugar
1 Ener-G egg replacer
1 teaspoons pure vanilla extract
2 tablespoons cornstarch
2 1/4 cup all-purpose flour
1/2 teaspoon salt
2. Make cookie layer. With a mixer on medium speed, beat the Earth Balance until creamy, about 3 minutes. Add the brown sugar and beat at medium-high speed until light and fluffy, about 3 minutes. Reduce the speed to medium, add the egg replacer and the vanilla extract, and beat to combine. Reduce the speed to low, add the flour and the salt, and mix just until a soft dough forms. Divide the dough in two, shape into disks, wrap in plastic wrap and refrigerate for at least 30 minutes.
3. Preheat the oven to 350 degrees. Working with one disk at a time, roll out the dough to about 1/8-inch thickness. It’s best to secure your rolling space with some wax paper and have plenty of flour on hand as dough gets sticky. Using the biscuit cutter, cut out the rounds and place them on the parchment-prepared baking sheets, about ½ an inch apart. Refrigerate the cookies (on the baking sheets) for 10 minutes.
4. Bake the cookies for 10 to 12 minutes, or until lightly browned. Cool on the pans for a couple of minutes, and then move to a cooling rack to cool completely. Pack in an airtight container after cool.
Marshmallow layer: {From these informative links: instructions and pictures}
5 tablespoons “100% soy protein” from Vitamin Shoppe
1/4 cup Ener-G egg replacer
2 teaspoons baking powder
1/4 teaspoon guar gum
3/4 cup cold water
Sugar Syrup:
1 & 1/2 cup raw sugar
1 tablespoon vegetarian gelatin
1/2 cup water
1 cup brown rice syrup
2 teaspoon vanilla extract
5. To make the marshmallow layer, mix the dry ingredients together first in a stand mixer. Add the water and whip with a whisk for 15 minutes until you get formed peaks and an increase in volume.
6. While the above is whipping, prepare the sugar syrup. Mix the veggie gelatin with the raw sugar in a saucepan. Add the water and whisk quickly. You should have a thick mixture. Add the brown rice syrup, stir and turn on heat on the stove. Use a candy thermometer and cook the mixture, stirring occasionally, until it reaches 230 degrees. By this time, it should be thick and gloppy. The mixture will begin to gel as one large mass and you will be able to catch sight of the bottom of your pan as you stir. Hurry up and stop cooking! Stir in the vanilla.
7. Turn the stand mixer {with splatter shield in place} on high and whisk the fluff as you quickly add the sugar syrup. Add syrup quickly! The sugar gel is so sticky, it can climb up your whisk attachment and begin to gum up its connection to the mixer. Just dump it in with the mixer running as fast as it will go. Let whip for 10 minutes. Use a rubber scraper and pour the mixture into your prepared baking sheet. Sprinkle the top of the marshmallow with more powdered sugar and cornstarch, covering the top completely. Let marshmallow set in the fridge for at least an hour.
8. When cool, use biscuit cutter to cut layers for cookie assembling. Alternate with the cookie and marshmallow, making a layer/s. Allow chocolate to set in the refrigerator while preparing the chocolate. Tape down wax paper on a large flat to prepare for coating them with chocolate.
Chocolate Coating:
12 ounces semisweet chocolate, chopped
2 ounces cocoa butter, edible of course
9. Prepare the chocolate coating. Using a double boiler, melt the chocolate and cocoa butter together until completely smooth. Retrieve cookie-marshmallow layers from fridge and place them on a cooling rack on top of the wax papered surface. Spoon the melted chocolate over each cookie so that it runs down the sides and covers most of the cookie, gently pushing with the back of a spoon if need be. Allow scooter pies to set back in the refrigerator. Store in an airtight container at room temperature.
10. Enjoy a delicious taste of your youth!
And now… an ode to VegNews, in light of the photo scandal.
Recipe for succulent VEGAN TURKEY
Ingredients:
1 photo of a real turkey dinner
1 very poor editorial decision
A pinch of deception
A sprinkle of censorship
1) For a vegetarian magazine to use stock photos of food in a community so brimming with amateur vegan food blogographers who pride themselves on their work is in excusable, especially when we are their target audience of the magazine. The idea of a stock photo depot that specializes in vegan food is a good idea… but then again so is taking actual photos of the recipes you, VegNews, are supposedly making. Either way, email any vegan blogger, some whose photography is frame-worthy, and I’m sure you’ll find an eager contributor who would love to have published work in the magazine, and would likely contribute their work at no charge.
2) So yes, stock photos are one thing but… the are stock photos used in the vegetarian magazine are of meat! Glistening meat with bones! Intestine-encased ground meats! Thick, opaque animal fat potato salad! Real beef! This pushes my disgust for #1 over the edge. It is sickening, plain and simple. Add the fact that these photos were then photoshopped to appear as meat substitues and you mix in premeditated deceit on top of the in excusable laziness. Disgusting. I can’t say it enough.
3) Then you have VegNews‘ response. The ridiculous excuses, what seems to be blatant lying, as well as their censoring of comments on their website, compounds the shock to a new level. (And I didn’t think I could be more disgusted after #2.)
Shame on VegNews!
**A hearty thanks to Quarry Girl, a fabulous reporter and vegan advocate. As the V-word hits mainstream, we’ll need to continue to uncover its misuse. Who would think we’d have to defend veganism from a vegetarian magazine?
I love a variation on a theme. Isn’t that what most cuisines are? Combining the region’s ingredients in different ways? In its simplest and most deconstructed form, Italian food consists of bread or pasta, sauce and cheese. But oh what these elements can accomplish! And of course, there is room for evolution. Like 3 Brothers.
3 Brothers’ vegan calzone is everything it should be… huge, stuffed to the brim with cashew tofu-ricotta, Daiya and, in this case, veggie meatball, and cooked to an oozing perfection. After the sky-rocketing price of a small pizza turned me way off, this calzone, is my new favorite item on their menu.
Don’t pretend you’re going to eat half of it and save the rest for later. That is not happening. Eat it all and without apology.
Mango and sticky rice. There are certain foods that, once before you, are bittersweet to begin to eat. That’s because every bite makes the end nearer; every taste, though supremely satisfying, is marked with a tinge of anxiety. Soon it will no longer be present on my plate. Soon I will have eaten it all. So I eat slowly, barely breaking the glutinous mass. {Pictured: my dessert at Hicksville, Long Island’s Jaiya, an authentic Thai eatery with superb lighting for food photography}
I know I keep talking about Neutral Milk Hotel, but it’s April 8th. And April 8th is one of my favorites.
If I blogged even 1/4 of the times I’ve eaten Thai, my blog would explode. I eat it at least twice a week. So much do I love Thai food that I am often half-way through a dish before realizing my camera is right there next to me. That I could have captured the glistening sweet drizzle on my saturated spring roll… the shreds of tarot and bean sprout… the sloppy broad noodle drenched in sweet soy sauce… is a regret lost by the next bite. So, though I rarely blog about it, Thai is one of the cornerstones of my food life. Of course I also feel less inclined to blog about Thai food here in the States because I blogged daily from Thailand for two months. Taking advantage of the favorable exchange rate, I feasted like a princess on sought after “Jai” food in countless eateries and bit off more than I could chew on the regular at the street markets. I may have blogged enough Thai to last several lifetimes, but… here I go, blogging about more Thai.
After catching a glimpse of Sookk‘s dessert menu, I recruited my pal CP for another tasty Tuesday expedition. Why would we treck all the way to 102nd street and Broadway? I’ll tell you why: kow dom mat. Kow dom mat was my obsession when I was in Thailand. And I have never seen it on any menu here. (Maybe because it’s referred to as Kao-Thom-Mud, like on Sookk’s menu?) Anyway, we made it all the way up to the Upper West Side and battled the posh spot’s lukewarm service for a taste of the authentic Thai sweet treat. Here are the details:
Dumplings are a must. Always. Sookk’s veggie dumplings (or Green Leaf dumplings) were delicious, stuffed with hearty vegetables. The thin skin of the Thai dumpling makes them my favorite kind of all the Asian cuisines, however tears and holes and a flood of hot water is always a risk. A big plus is a Thai joint that garnishes with dried garlic. Bring on the heat.
Two days in to an already hectic week, CP and I split the Detox drink for two. It had sake, other tasty things and, obviously, lychees. It was potent.
I ordered the Tamarind Dish with a nice firm tofu. It had great flavor and texture: sweet tamarind-chili sauce with sweet peppers, crispy broccoli, scallions and cilantro. Very good but a bit tofu-centric. I wanted more crisp veggies to balance out the huge, firm chunks of tofu.
There is the kow dom mat! Sweetened sticky rice encased banana wrapped in banana leaf. By the time it was served, the lights in the restaurant were dim, draining the photo of some life. But this sweet thing was absolutely amazing. The taste, like nothing I’ve had before or after my brief obsession, transformed me. It was magical. I may soon have to return…
Do you know what’s going on with tomatoes these days? I’ve seen signage in the supermarket with weather-related explanations, but I forget… Besides this and my ordering only 2 measly plum tomatoes thinking I was ordering 2 pounds, they arrived a pathetic light orange red. My plan for a quick and easy lunch for the week was to roast up a bunch and mix ‘em with some artichoke spaghetti. But I couldn’t do much with the two orange and unripened mini-medicine balls that now stare from my fruit bowl. So I chopped rainbow chard and fired it up with some garlic, caramelized some onions, poured on a generous coat of nutritional yeast and sprinkled with some red pepper flakes. Done and done. Maybe I’ll get more complicated next week.
I made two batches of roll-out cookies to load in my gun.
Here is said gun with its array of cookie press designs. For my first time, I headed over to my nieces’
After whipping up the dough and combining to form a marble design.
Niece Ashley looks at the baking cookies.
Don’t they look so pretty? The gun was not as easy to use as I expected, resulting in “unique” cookies.
The cookies were a bore for the kids. The real hit was the instant replay. Here is one of a jillion shorts I shot capturing cuteness.
Baseball season is here!
The excitement of this opening evening did not last past my delicious Tofurky weiner smothered with the works, however, as the New York Metropolitans lost to the Marlins. Oh well. They’d come back to take the series. What I really want to talk about is… tater tots.
Vegan Reporting By Location
