Last week’s radio show was pretty cool. Besides getting a late start, it was better than my previous week of sleeping in. It’s a good thing there was a random playlist of CHLY’s newest arrivals to make up the variety for me. This past week featured music from the Pesky Alders, and Pretty Lights. I read an excerpt from Pinchbeck’s latest book Notes From Edge Times titled “Mission Possible”, and then hosted Jason from the Vancouver Island Regional Library for Librarians on the Radio. He interviewed a local author on the phone about her new book and talked about up-and-comings at the libraries around Vancouver Island and the outlying islands. After that, we had a riveting segment of Your Sense Too, the live call-in show asking for your two cents. A listener called in from an alternative library in Washington, and then we heard from John on Hornby Island about politics in general. This Wednesday, we’ll be featuring John in his very own segment!
See all of the recent episodes of the Sweet and Sour Variety Hour here
Personal blah blah blogging commence!
Living at peace or contentedly has been more of a labour than usual. Beginning in August, a new stress at work has unfortunately drained my mental and emotional well-being stores. My workplace is a living organism that changes dynamics about 60 times each week, every week. It’s a complicated multi-faceted volunteer-driven beast, while somehow having to remain a unilateral effort. The unfortunate story accompanying the reason behind my own recent unrest is a lengthy one spanning more than a decade that I won’t get into right now. One thing is certain, though: communicating complicated emotions through 010101101000010010101 is ineffective. Knowning this, I continue typing like many others. Trying to figure out how this Gutenburg-Guillotine Press really works…
001011010100101011010101010010010010010010100101010011110101010100101010 010100100101001010101101010100100010010101010111010100110010010010010100 1010100111101010101001010100101001001010010101011010101001000100101010010 01001001010010101001111010101010010101001010010010100101010110101010010 001001010101011101010010010101110101001000010 know what I mean?
Leaving last week behind me, I begin a new stretch of 7 days. My nutrition perhaps accounting for some of last weeks depression, this weeks endeavor is to give my body the nutrients it really needs. Important minerals and vitamins are currently being siphoned out by my growing child, so I have to give extra care to battle the inaccurate cravings coming from my brain. For example, my misguided brain says I need a sour cream glazed donut, but the reality is that my body needs protein. Overcoming the body with higher logic is tough practise. Tough, but necessary to acheive a happy life. So I’m told, and so I’ve learned in some ways. The fleeting moment when that sugary glaze melts and the dense cake dissolves between my tounge and the roof of my mouth, is worth little when it’s realized that my child will literally be made out of what I intake at this time. Studies have even indicated that infants and toddlers highly favour the foods the mother ate during pregnancy, and will show no interest in foods she didn’t eat. I guess this goes to show you really are what you eat! I do want my child to have an interest in eating healthy foods so that they will be a happy child. I will use this motivation to overcome my own cravings and distastes of the moment.
Mantra: Hemp hearts and carrots for a happy human. Hemp hearts and carrots for a happy human. Hemp hearts and carrots for a happy human. Hemp hearts and carrots for a happy human.
Okay, giving myself enough credit, I have been eating some healthy stuff. I credit this mainly to pre-pregnancy habits such as the purchase of dark rye and early plantings of tomatoes. Wild salmon and halibut from Pat’s recent fishing trip, and freshly hunted deer from a more recent excursion mean close-to-the-sun energy for all members of the family. Even our cats can savor the thick salmon skin.
A nice half-way is a recipe for a staple found in bakeries and vendors all around Trinidad and Tobago: Aloo pies. My aunt’s family is Trini and I have memories of my cousins gradmother making these delicious seasoned potato-pockets at birthdays and holidays. I made them for the first time last night, and can certainly see making them again, as they are inexpensive and delicious. They’re also vegetarian!
Here is what you’ll need to make 9 big aloo pies, or 18 mini:
Potatoes, flour, baking powder, cumin, salt, pepper, water, oil for frying.
Venture into the area of samosa-creation by adding other stuff like hot pepper sauce, fried onion, thawed frozen veggie combo (peas/carrots/corn), and cooked ground meat.
Here’s how you do it:
1. Mix together in a bowl: 2 cups of flour (I used stone ground whole wheat) 2 even teaspoons of baking powder, half a teaspoon of salt, and 3/4 cup of water. Knead together and set aside to relax, covered with a wet cloth.
2. Peel and boil potatoes in salt water until tender.
3. While the potatoes are boiling, I sauteed some finely chopped onion, and thawed a handful of frozen veggies under running water.
4. Drain and mash the potatoes.
5. Add to the potato: fried onion, veggies, a teaspoon of cumin, a teaspoon of salt, ground pepper, and a spoon of hot chili pepper sauce. Mix this thoroughly. (at this point, get your frying oil heated up)
6. Take your resting dough, and divide in half, and half and half and half until there are 9 or 18.
7. Roll out the balls as flat as you can (I had to use a clean wine bottle), and fill one half with the potato (aloo) mixture. Use sprinklings of flour to keep everything from sticking.
8. Fold over and seal completely. Press and press and press! Make sure there are no breaks in the seal. Use water to moisten the edge so it’s easier.
At this point, you can freeze the batch, seperating with parchment in a sealed container.
9. Flatten pie between hands as much as possible
10. Fry in oil, deep enough to cover half of the pie, until golden brown
11. Drain on paper towels
12. Serve with a yummy dipping sauce like chutney or my favourite: tamarind sauce mmmmmm