what we like, think, do, wish, create

Archive for June, 2011

Some articles to ponder, and new fruit!

What I’m reading today:




It’s drippy, and gray. I have lots to grade, which I suppose is ok; not much else to do anyway with Katie in Belize and the weather as it is, and exercise on hold. My energy’s down again today – not quite as much as yesterday, but still down. It’s strange not knowing what’s going on with my body. I was barely hungry for lunch today – I was hungry all through making it, but when I finally sat down to eat it, I almost had to force myself to eat. I wonder if I’m getting a little too used to blended foods….my smoothie was SO good this morning! Best in a while. Really fresh, ripe fruit: mango, kiwi, and a new one that’s from around here called a chicozapote:

I added chia seeds and shredded coconut and water and it was DELICIOUS.

If you have time to read any of the above articles, I’d love your thoughts/reactions.



feels like i’m in grad school again

Up late. Not sure yet, but it could be a rather late night. I’m working on my Pecha Kucha for Habla: http://www.pecha-kucha.org/

Not really feeling it – haven’t hit the sweet spot, not sure if it’s going to come. I forgot your mom and Bill were coming today! I was thinking tomorrow. How cool to have them there. I like imagining all of you, plus the cats, in your space. And moving!! So exciting! I wish I were there to help, to see the new place, to ‘christen’ it with you. 🙂

Thank you for your thoughts on frustration, love. I love being able to share things like that with you, things I’m not proud of. And hear your thoughtful, reflective response. Wish I could just meditate on that instead of this rubbish pecha whatever-kucha! Honestly the person I’m the most wanting to ‘impress’ is my sister, cause she’ll be there watching. The rest of the group – whatever. We all know each other, we all know how busy we all are and this thing is a little added bonus, a little unpaid work that we are all agreeing to do….why? Out of the idealism in our hearts, out of not wanting to let Kurt and Marimar down. Maybe it’ll be helpful, useful even, in the end. As long as I get some sleep tonight. Ok, back to work…


PS: Craving sweets. Haven’t felt this much on the ED or Cleanse, but now that it’s late, and it’s going to be much later soon, I’m craving chocolate, and sugar. Doesn’t help I just spent awhile looking at this website: http://coconutbliss.com/coconut-bliss-products/chocolate-hazelnut-fudge Is this brand of coconut ice cream available in DC? I don’t remember. On their website it sounds like it’s west coast? Well at least you have that other brand….have you been indulging since the cleanse started or no? ok back to work!!


I couldn’t figure out how to add a photo to a comment so i put the pic of mom and bill here:

Zucchini Socca Recipe and More Clean Recipes!

Looks so good – and totally clean! Not to mention I LOVE baking. Here’s the link for the pictures:
And she has more Clean recipes here! http://www.neetashealthyplate.com/p/clean-recipes.html

I had never heard of socca before but it’s like a garbanzo pancake or crepe: http://en.wikipedia.org/wiki/Farinata   Yum! (Can you tell I’m hungry after my dinner juice?)

2 cups Chickpea flour ( also called gram flour or garbanzo flour)
2 and 1/4 cups Water
4 tbsp Olive Oil
Fine round slices of zucchini
Half a red onion lightly caramelized in olive oil (optional)
1 tbsp of Herbes de provence (or mixed dried herbs)
sea salt to taste
Fresh thyme (optional)
Lots of black pepper

This makes two trays of Socca. You can half the ingredients and make
just one, but use 1 tbsp of oil in the batter, and 1 and a 1/2 on the tray.

Add water little by little to the flour and whisk till well combined
and there are no granules left. The batter should be totally smooth.
You might need to add a little more water.
Add 1 tbsp of olive oil, salt and the herbs. Mix then leave it to rest
for around 20 to 30 minutes.

Heat the oven to 200 C (400 F) and warm a baking tray or cast iron oven pan
for a few minutes.
Pour 1 and a 1/2 tbsp of Oil on to the tray and move the tray to spread
the oil all over. Pour the batter on the oil till you get around 1/4″ thickness
or even slightly less.
Spread the onions over it then lay down the zucchini slices.
Crush fresh thyme over it and sprinkle some salt and pepper.

Bake it for 15 to 20 minutes till it is set and a knife comes out clean.

Drizzle some olive oil over and eat it warm.

We ate these slices of Socca for lunch with a big bowl of greens
and a yummy ginger and garlic roasted broccoli.

3rd Try

I don’t remember what I’ve said and not said. Jumbled!

In my first message to you this afternoon, the first thing I wrote was thanking you for your warmth and openness in your email, and for your implicit forgiveness of the crabbiness and stressed-ness in mine. Thank you, again. 🙂 Then I talked more about Laurene, and about teaching, education in general, then who knows. Later, there’s always later. I don’t need to go into these things now.

If you want to know about my day with Clean I posted it on the Cleansite….

I don’t even know what to say, love. I’m sorry. I tried to write you twice and both times erased, and your messages to me are in different emails and things, and it’s late. So I’ll just say hello, ok?

I’m glad you went to bed early. Were you able to sleep, or did the thunderstorm keep you awake? How are you feeling this morning?

So glad you’re feeling the “can’t control it, this is life, just dig it” (does that sum it up? 🙂 feeling about obstacles along the way, love. Such a great perspective, orientation to have. Just makes things so much easier, too! Just all part of the journey, the adventure.

I’m taking your (and Amanda’s) advice and skipping the evoo tonight. Excited to get sleep. I did some research online and turns out some people are allergic to olive oil! Did you know that? And nausea/cramping/diarrhea is one of the main symptoms. What’s weird though is that I don’t feel that way all the time with it – only when whatever I’m eating has high concentration of oil and not much else (like pesto pasta, or super deep fried zucchini, or evoo by itself). I can eat olive oil on salads, no problem. I can have pesto in small quantities on sandwiches or whatever. And deep fried foods aren’t usually olive oil but some other oil, right? Strange, no?

How are you doing with portion sizes? Since I’m skipping the recipes and just kinda improvising, I’m thinking some of my last few meals have been too big. I’m confused about what we are supposed to be shooting for. What have you been doing/feeling?

Ok, bed bed bed. Tonight I practiced English with Irving since he’s taking the TOEFL again on Saturday. Man, they’re making it so tough for him and my other friends applying out of the country. Such a shame – he’s such a great guy and would be such an asset! He just found out he didn’t get one of the scholarships he applied to today. It was from Santander Bank, which is based in the UK (where he’s hoping to study). They offer 5 – 10 scholarships to people from all of Latin America (and he said Spain, too) to study in the UK, and he wasn’t picked. Tough chances! I wish there was something I could do to help him. Like write a letter, or connect him with someone. But who? Do I know anyone? ;0

Ok now bed. Goodnight and good morning, love. Hope you had pleasant dreams and wake up with a clearer head and a stabler foot.


Gluten Free Cracker Recipe

Gluten Free Crackers (from Jenny on Clean site)
1 cup gluten free flour (chestnut, coconut, brown rice, buckwheat, millet, etc.)
1/2 teaspoon celtic sea salt (or any coarse, REAL non table salt)
2 tablespoons coconut oil (or olive oil or any other clean oil)

Preheat oven to 400
Dust 2 baking sheets with gluten free flour or use a baking stone.
Mix ingredients together by hand or in food processor until combined.
Add 1/4 cup water and continue to mix until it holds together but isn’t sticky, adjusting water as needed.
Roll out dough until 1/4 thick or even thinner . .. adding flour as needed.
Score lightly with a sharp knife if you want to break them into rectangles or squares later on and using a spatula peel up to transfer crackers on the prepared sheet or stone.
Bake until lightly browned- roughly 10 minutes
Cool on a rack and serve warm or keep at room temperature in an airtight container for a few days.

Add any herbs, spices, nuts or seeds for delicious variations. Nutritional yeast and dill are one of my favourites for a cheesy taste!

(Adapted from Mark Bittman’s recipe in How to Cook Everything Vegetarian)

almond butter cardamom pineapple smoothie with brazil nut milk

Let’s Write These Books Together

Not necessarily forever-titles:

Brian and Ali’s Rules For Life

Brian and Ali’s Guide to College

Brian and Ali’s Guide to Your 20s

Things Parents Know How To Do (co-written by my siblings)

Brian and Ali’s Fantasy Series That Is Totally Better Than Harry Potter (Or At Least As Good With Definitely A Better Ending)

Ok too hot to think. I was feeling inspired for about a second. ADD MORE!

PS: I made a new page for us to keep a record of things we want to do together, places we want to go, etc. Add more! And if you think of anything else that would make a good ‘page’ instead of a ‘post’ just do it!  What do you think about book titles? Projects? Hippy baby names? 😉