I kind of fell in love with this vibrant compilation of summer recipes. It got me thinking more creatively about what would be an tasty snack during these high temps. Easy, fresh, and colorful were musts. I diced some mango and basil and doused with fresh lime juice, the first summer bruschetta option.
Bruschetta number 2 was a diced avocado and jalapeno with a shower or lemon juice and lime zest. Not much tampering is required to create something delicious when one has a perfectly ripe avocado. Ah avocado, one of the Earth’s most perfect jewels.
Of course a sliced baguette drizzled with olive oil, sprinkled with salt then toasted, brings both of these fantastic toppings together. The perfect pool-side snack.
And check out my Evil Under the Sun look. Now I am all ready to spend the day riding inflatables.
Is there anything more relaxing than drifting in the water with the sun on your back?
A hungry Bumble Bee feasts on lavender.
Sweet treats for all! This huge, gorgeous Monarch gets first dibs from the butterfly bush.
Bananas are one of my favorite fruits for many reasons. They are sweet starches, the best of both worlds; they have a ton of health benefits; they’re versatile; and, the ultimate, they pair beautifully with chocolate. And since I prefer to munch on bananas when they’ve still got a tint of green in their jacket and utilize them for baking in their speckled state, there’s a ripeness that suits multiple banana fancies. Going back to the magical cocoa bean for a moment, chocolate and banana are a delicious power couple. Between the banana’s B-vitamins, potassium, fiber, and tryptophan (which converts to serotonin) and chocolate’s stimulation of endorphins and serotonin production, as well as its natural stimulants and antioxidants, you got a duo that not only tastes fantastic but you got a natural remedy for a whole slew of maladies. Happy to utilize the speckled wonders for a delicious quickbread before the high temps push their ripeness to a fermented, fruit fly trap, I used Isa’s recipe here to make my heatwave banana bread.
I subbed the all-purpose flour with an organic whole wheat flour because, frankly, I am scared of processed, white flour spawned from GMO crops. You do what you can when you can.
The loaf came out gorgeous. I could barely wait to cut a slice to see the cross-section. A must for this (and any) recipe containing cocoa: cocoa that costs more than $5.00. With cocoa, you get what you pay for always.
And there she is. A great reason to put the oven on in the 90 degree temps.
I have long been fascinated by men. Sure, as a woman, aren’t we all? They’re are from Mars, right? A whole other type of human being. Biologically speaking, of course we know there are those different parts but it’s more than that. The Y chromosome has its function. Make a male… male. But the aftermath? There’s my fascination. Men,now. What was once black and white is now a milky grey. With the once-bolded borders of gender roles dissipated, how is masculinity evolving in a culture that has degraded and simplified it (Thank you, mass media outlets) while empowering women with more choice, utility, and adaptability. What will happen to the man?
As a teacher, I see it in the classroom. Resilient, precocious young ladies code-shifting with ease; communicating effectively; taking information, interpreting it, and applying it with flexibility. And isn’t this what life becomes in the end? Fundamentally, our life is a progression of applying knowledge (gained in any number of ways but most potently through direct experience) to new situations and communicating purposefully. Speaking in generalities, most if not all tasks in life can be broken down to this process. Of course new situations multiply in complexity as we grow older, as do the millions of other peripheral variables, in-born and environmental, that either help or hinder growth of or access to knowledge. So knowledge, or knowing, is the raw material–our utilization of it–or lack thereof in some cases, is behind all we do.
But the knowing has to be allowed to move through us openly so it may allow us to feel. Romantic idealism aside, our lives, really, exist inside our brains–our ability to translate stimuli into something our brain can use personally. Life is feeling… And feeling is something that women have always been more comfortable with. How this came to be may be within the distinct power of the male throughout history–his action–or, conversely, the historical inward existence of women who’ve only found free expression in more modern times with the popular feminist movement. (We’ve endured different battles, and for different durations.) Or maybe it’s within the very strands of DNA, our chromosomes, that which give us our outward sexual characteristics determining a host of related traits. Some of these traits have evolved as more adaptable than others. Or more adapted to the times, I should say. Ironically, they say the Y chromosome is losing genes, degenerating–deteriorating even. I can’t help but compare this to men’s existence in modern day. Where the kill is in the grocery store, institutional monogamy curbs their instincts, and they are flooded with feelings for which they’ve not yet found a use. A man’s function, which is his forte, fogs in the years of shifting gender dynamics. So where will they end up, our beloved men?
If they’re lucky they end up matched with one in need of their kind of strength, their unique abilities, in tacit celebration of finding their most perfect use. If they’re unlucky, they’ll be in limbo, finding superficial identity in a variety of host bodies, victims of suggestion. Media, marketing, women, different men: each pressure the man to find an identity that makes sense for the times and to assimilate appropriately and neatly. Such crash courses in identity are manufacturing a fickle breed of men, impatient and unstable–lost within a world of emotions they’ve just now been allowed to pronounce as their own. I mean this in the most unpatronizing way: poor men.
“Men are such jerks.” Well, yes, it seems that way sometimes. But not everyone responds to adversity in a dignified way. Women are jerks too, in different ways. But often what these jerks validate in each other, together, is the perpetuation of a culture that celebrates “jerkness.” Is it their fault though? Or is it these times wreaking havoc? Times that simplify, package and exploit what it is to be a man/a woman in order to make a profit, dissolving the human experience by mass marketing it, turning life into a series of Cliff Notes study guides. Gosh, this all sounds very dismal but, well, isn’t it?
There is a light at the tunnel though. Women are beginning to miss men, real men–or fictionalized, nostalgic views of men at least. Maybe they’ll make a comeback. “Men are back.” What a tagline. I think I heard that in a car commercial. Let’s hope ridiculous advertising dictates life this one time.
Author’s note: I was happy to learn that there is such thing as the Masculist movement… but than disappointed to learn it seems more of a direct response to feminism, like Al Bundy and Jefferson Darcy’s No Ma’am. Oh boy.
A reward for my hard work. A big *ss tofu omelet. And fancy tea. Here’s to another year passing. Here’s to being on the brink of some serious me time. I promise to blog more often, eat more interesting things, and make more food. I know, dear blog, that I have been neglecting you. But 22 kiddies ransacked my time (see here). And so, my dear two readers… stay tuned. There’s much, much more to come!
Happy Summer!
Remember this? Creepshow was one of my favorite movies as a kid. Having older siblings, I began watching horror movies at a very young age. Who knows the psychological effects this has had on my development and outlook. Anyway, this past weekend was Father’s Day! So I wanted to try something different for my Dad. You see, he is always trying new things. While the rest of my family shy away from vegan foods (even after 15 years of veganism), my dad always gives it a try. And when we order in on birthdays and special events, he rarely gets the same thing twice. I decided to whip up a special bundt cake to honor his adventurous tastes. But it also had to be good… So I tried Hannah’s Blueberry Lemon Bundt Cake.
It was a gorgeous and delicious batter. I wanted to drink it. Thank goodness I do not use egg in my baking as I’d sure to be infected with salmonella with the amount of raw batter and dough I spoon in my mouth. I improvised with the recipe a little bit, being short on yogurt, by adding more milk to the batter. Though the cake was a pleaser, this small change watered down a bit of the cake’s sweetness and affected the texture. That’s what I love about baking. The precision required.
The lemon glaze was nice but a thick opaque dripped glaze would have enticed my family a bit more. The thinness didn’t present well.
How I love a good marble! The thinner blueberry batter made thin blue ribbons in the remaining thick, lemony batter. Next time, FRESH blueberries for a better bunch of blue!
My critiques aside, the cake was a big hit! A tasty summer cake–zesty and lively. Now, I better start brainstorming for dad’s birthday cake next month!
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