The Bowels of a Two-Drawer Filing Cabinet

January 26th, 2012

I’m taking a break from purging the paper from my two-drawer filing cabinet to write. Partly because I am overwhelmed at the task, and the rest of it because, well, I’m overwhelmed at the stack of papers I have already unearthed and need to make a decision about. I really haven’t gone through this file for YEARS (at least 2003) as I am finding some very old documents.

What has been purged/found so far:

• Tax records from the late 1990s (makes sense—they still would have been under the seven year retention law when they I filed them)

• Bank statements from 1998, the year I purchased a condo (now sold)

• Two copies of my birth certificate (one per drawer). I now have three of them all stashed in the same file headed eventually for a safety deposit box

• Lovely letters written to me by friends. Can’t part with them. Need to have them in a file to pick me up when I am feeling down.

• Music for the organ. I play piano, but not really the organ. Resisted the urge to keep and purged it.

• Multiple copies of articles I have written in the past. I am only keeping one copy of each. Should eventually scan.

• Receipt for the first car I bought in 1986—a brand new Hyundai for $7,700.

• Taxes from 1986

• A W-2 from 1985. Ironically, it was from a summer job I had. Last week I reunited with a roommate from that same summer job. We’re having lunch tomorrow. I’m going to show her my W-2. She’s bringing her Polaroids! Boy, just typing that word makes me feel old

• Copies of email love letters sent to me by my husband when we were courting. Need to find a good format to keep them in.

• Teaching materials, with slides, that I have written. Don’t need to keep the slides, but can I part with my writing?

• An old work ID from the 1990s. Cute picture of me. My ID number is my social security number.

• Term papers from my graduate degree.

• Old speeches I have given

• All my research and notes from my thesis (I did throw out the reference guide published by my university on how to put the thesis together)

• Two different lists of books to be read over a lifetime to make one well-read. Does that mean I should choose which life I want to live by which list I select?

• A fat file of articles that a friend gave me years ago. She couldn’t bear to throw them away. I took them. Can’t bear to throw them away. How about if I read them, then purge? The little I have read about the hoarding mentality is that people save and accumulate things because they don’t want to miss out on an opportunity to learn or to not be prepared. What will I miss if I throw away the articles without reading them? How will I know what I missed if I don’t read them? (See why I’m writing and not purging?!)

I still have a half a drawer to go through but there’s an 18-inch high stack at my feet as I type.

I wonder how overwhelmed I would feel if this were a four-drawer file? I’m glad it’s not!

French Onion Soup: Getting it Right and Wrong

January 21st, 2012

Last Sunday I cooked a beef chuck roast in my crock pot. To enhance the flavor I added red wine, chopped onion and garlic, some mushrooms and a handful of dried cherry tomatoes. I served it with mashed potatoes.

On Tuesday, I wanted to use some of the leftovers to make French Onion Soup. Normally, it’s a white wine-based soup but I didn’t mind the red wine flavor. I used the crock pot juices for gravy on Sunday and then used them as a base of my soup. I had even saved the potato water from the mashed potatoes (I never do that but had planned ahead) to add to the soup. I sliced five more onions into crescent moon shapes and sautéed them in oil and butter until they browned a bit. With a dash of Worcestershire sauce and some thyme, the soup had a good flavor.

Another reason I made the soup was that I had some two-day-old baguette that would make great croutons. I also had small wedge of Gruyere cheese. Perfect.

I sliced the baguette and placed some shredded cheese on top and toasted them. Into each bowl (I pulled out some antique blue and white ones I hadn’t used in years) I ladled soup, added a sprinkling of cheese, and then floated three slices of toasted, cheesy bread. I brought it to the table, thrilled with what I had done. I slurped and pulled the melted cheese threads into my mouth. It was a very satisfying meal.

My husband ate but was rather silent. He finished his bowl and didn’t want seconds. I asked him if he liked it. Turns out he doesn’t like French Onion Soup.

Good Things to See and Read

January 19th, 2012

Over the past couple of weeks I’ve had the chance to read two books and see a movie that relate to food. Normally I would write a complete review of each, but time passes, I haven’t written, and who wants to read a whole review? Here’s a synopsis of these good things.

I asked my husband to join me in seeing the documentary “Got the Facts About Milk”, an event put on by a local Vegetarian Society. This low-budget documentary follows a group of vegans who drive across the country to Washington, DC asking people about why we drink milk, how cows produce milk, and what milk is good for. They get a lot of school-room talk and answers that would come from the dairy industry. As vegans they document their time trying to get meals from diners, which of course wouldn’t serve vegan fare. The movie does challenge some of the traditions about milk and why we should drink it, but I found their quest to find vegan road food unauthentic. It was also disingenuous for them to think they could show up on the doorstep of the USDA, begin filming, and expect answers to their questions. While being turned away from the USDA made good footage, it didn’t show authentic research practice. I’m still consuming dairy products.

“Blood, Bones, & Butter” by Gabrielle Hamilton, is a food memoir that has received a lot of positive attention in the last few months. And with good reason. Hamilton writes with ease as she teases stories from her past, telling of her adventures as an underage waitress serving alcohol in New York City, the frenetic use of drugs, and her continual interest in food and the culture of comfort that it provides. Most of her adventures are taken on blindly—marriage, motherhood, opening a restaurant—but Hamilton somehow seems to make order from her self-styled chaos, primarily through her hard work.

A more down-home book is Caleb Warnock’s “The Forgotten Skills of Self-sufficiency Used by the Mormon Pioneers” in which he examines the diaries of his ancestor’s and writes about his own experience as a gardener. He advocates using heirloom varieties of seeds and discusses why planting seeds from store-bought produce won’t work. Warnock spends several chapters discussing the raising of chickens, the best breeds to have for winter egg production, and how to keep them happy. The book is also filled with photos from his own back yard. While not a definitive book on gardening of self-sufficiency, it’s a homey read that makes me look with new eyes at my backyard plot of earth.

So from the road trip drama of vegans, to the salty tales of a restaurant, to the narrow focus of backyard farming, I’ve been entertained, learned a bit, and well fed. What more could I want?

On the Paper Trail

January 13th, 2012

My resolution to reduce the paper in my life, and to get some important papers in place, has begun. One of the first and easiest places was in the glove compartment of my car. I’ve had my car for about eight years and every repair receipt, oil change, registration, insurance statement, and tire rotation schedule was stuffed in there. There were also a few maps, the owner’s manual, random pens, a package of dried out Wet Ones, and a melted and hardened truffle. It took about fifteen minutes to sort through everything. All the expired insurance and registration documentation got tossed. I saved the receipts of car maintenance, recycled most of the maps, and only put a couple of pens that worked back into the glove compartment. I could easily toss half of the contents.

The 3” three-ring binder that holds the information for my class came next. The papers were pushing past the boundaries of the covers. This project took about 45 minutes and ultimately resulted in two binders: one for lesson plans arranged chronologically, and a second binder for syllabi, exams, class handouts, and teaching resources. The easiest way to complete this task was to pull everything out of the binder, sort it into piles of similar documents, purge what wasn’t necessary, then punch holes and place back into the books.

The last project completed this week was attacking the stack of papers on my desk. This project took hours as many of the items had been sitting there for a year. The good thing about letting papers sit that long is that many of them could be thrown away safely because the information was no longer current. I’ve filed, purged, and stacked. There are now three piles left: four magazines that I need to read through and dispose of, birthday cards that I want to keep in a binder, and scraps of papers the list recommended books and videos. I simply need to take all those lists and combine it onto one sheet.

There was also a place where I needed to get paper out the door: thank you notes. I received some lovely cards and gifts and had been tardy about writing my thanks to the generous givers. So I spent an evening writing those notes and getting those in the mail.

It’s nice to have my desk back again and the burden of unwritten notes off my back.

Good Things of 2011

January 4th, 2012

2011 was a bumpy year but manageable nonetheless. Some wonderful things happened, not all of which relate to the pantry, but made life more enjoyable. Here’s a few of the highlights:

We got rid of a lot of good stuff at our house: furniture, books, artwork, decorator items, etc. Between a yard sale and a consignment shop, I think we brought in close to $700. Every once in a while I think about something I sold, but I haven’t missed anything yet. And the space feels cleaner and more energetic.

We opened a new credit card (that we pay off monthly) that gives us 1 point per dollar earned to redeem on rewards and 1% cash back into a savings account. Right now we are running $800-$1000 a month on the card. Theoretically, we should get about $100 a year deposited into our savings account. That significantly beats what we earn through our measly annual interest rate we get in a regular savings account.

We survived my husband not bringing home a paycheck for three month. Yes, we were happy to have a full pantry to keep us afloat.

The vegetable garden was bigger and more productive last year than ever. We found three sources to get free fruit.

We used any extra income to pay toward our mortgage. Eating from the pantry also helped us have some of those extra dollars.

I completed 50 Random Acts of Kindness (again no relation to the blog, but it made me a more conscientious person).

I ran a half marathon (no pantry correlation there).

Life isn’t all about what happens in the pantry. But having one well-stocked makes us able to accomplish goals in other areas.

Happy New Year: Putting it on Paper

January 1st, 2012

I’ve taken time off during the holidays to eat wonderful food, read, relax, and recharge.

So now it’s 2012.

I took the Christmas tree down this afternoon and all the decorations are put away (except for the tablecloths! I always seem to forget them. I’ll launder them tomorrow and get them away in the afternoon).

This year I am resolving to take care of the paper in my life. My three-ring binder cookbooks need reorganizing and purging. Canning recipes now need a binder of their own. I should start a journal or binder with gardening ideas and tips.

Our personal records need to be more organized into one place, then into a safety deposit box. I need to make a list of accounts and passwords and share it with a trusted family member.

Photo albums are somewhat up to date, but they could be labeled and scanned.

I have three filing cabinet drawers of “stuff” to purge. (Stuff includes articles, old term papers and who knows what else?)

For a few years, I merely printed out emails and put them in a binder, using that as my journal. Time to review, and perhaps purge as well.

We don’t have a living will, power of attorney, or trust in place.

The binder I use for teaching my class is disorganized and could benefit from some two-sided copies in lieu of single sheet information.

Yes, looking around my Christmas-free living room, the house looks quite clean and neat, thanks to a Christmas Eve day cleaning we gave to it prior to having the family over. But the binders, drawers, boxes, and closet shelves are victims of paper, neatly placed, but overstuffed.

So tomorrow, I’ll take my first steps to reduce the paper clutter in my life, recycle what I can, and go fully into the New Year.

Whatever Chili

December 22nd, 2011

Over the weekend I made a batch of chili to take to my parents’ house for dinner. The remnants went the next night to a neighborhood potluck prior to some Christmas caroling. It tasted good enough that my parents had two bowls of it and the next night little kids, ages two to eight, ate without complaint.

I’ve posted a basic chili recipe before, but I thought I would write about this variation, as it used a lot of imperfect pantry items. It’s a template for how to use blunders, mistakes, or food on the edge of usefulness. Soups and sauces are the easiest way to camouflage less-than-pristine ingredients.

Whatever Chili

2 cups red or pink beans, soaked overnight with ½ teaspoon baking soda and a bay leaf.
1 pint salsa
½ pint chipotle tomato salsa
1 quart frozen tomatoes
1-2 cups frozen red peppers
½ to 1 pound ground meat (optional)
1 onion diced
2 stalks celery, diced
2 tbs. cumin

Once the beans are soaked, drained and rinsed, place the beans along with the bay leaf into a large pot and cover with 2 inches of water. Gently simmer the beans until tender, about one hour. If necessary salt the beans once they have finished cooking.

Add the salsa (mine was overly salted so I added no additional salt to the chili), chipotle tomato salsa, and frozen, chopped tomatoes.

Heat a sauté pan; add a bit of oil if the meat is particularly lean. Add the ground meat and use a spoon to break into pieces. Once the meat has browned add the onion, celery, and red peppers. Season lightly with salt and cook until the vegetables are soft.

Add the meat and vegetable mixture to the bean and tomato mixture. Stir in the cumin. Let simmer together for about 20 minutes then taste to adjust seasonings. Cook an additional hour or two, if you have time, and let the flavors blend.

Serve with grated cheese, sour cream, or avocado chunks if desired.

With this recipe I used salty salsa, tomato chipotle salsa that I won’t necessarily eat on chips, a bag of frozen tomatoes from the harvest of 2010, frozen red pepper cubes that were beginning to get freezer burn, and sausage from the freezer. The cumin helped neutralize the smoky flavor of the chipotle peppers.

Ready for Christmas

December 20th, 2011

While I’ve been ready for Christmas for a while, I haven’t had time to write this post between wrapping up the end of the semester and enjoying Christmas activities. Here’s how our frugal Christmas has shaped up.

• December 1 we put up our artificial Christmas tree (one found abandoned in my husband’s industrial property). While it’s not a glorious tree, it fits nicely in our front window. My husband added strings of LED lights and I used old prisms off a chandelier and tatted and crocheted ornaments—all acquired from various yard sales—to decorate it. I also have a box of gold ornaments and ribbon from last year that I reused again.

• We completed our Christmas shopping shortly after the tree was up. One morning in a department store netted us the three gifts we are giving. I had a $50 gift card to this store and used it, along with about $50 cash to get the job done. We also shopped the sales and had a 15% of coupon. On the one night a week I watch television I got the presents wrapped using a roll of paper and some ribbon that was already on hand. One of the gifts was sent to a friend in another state. I popped it in the mail well before I needed to send it at an expensive rate.

• The homemade soap was also ready to package. I used small cellophane bags leftover from previous cookie-giving Christmases and tied them with various ribbon on hand.

• The Christmas newsletter was written and printed on holiday stationery leftover from four years ago. I also had three kinds of leftover cards from previous years. I finally used all of them this year. Yes, some people will receive the same card from me that they might have gotten a year or two ago, but supposedly it’s the sentiment and intention that counts, not the variety of the cards. For those who I have email addresses, the newsletter was sent electronically.

• We made a donation to the local food pantry and sent a check to a friend.

• Sunday my husband and I did some holiday baking to take to two different parties.

• Tonight we’ll deliver Chanukah gifts to our neighbors, a single mother with two young girls.

And what I have I been doing with the time since my preparations are ready? My husband and I sung in three different Messiah choruses, two traditional and one gospel. That has involved weekly rehearsals for each group. We attended a live nativity in our neighborhood. Last night we went caroling with a group of neighbors. Tonight it’s another free nativity pageant. We’ve used our time to enjoy the festivities of the holiday.

On Saturday, Christmas Eve, we’ll finish delivering our soap to those we haven’t given it to. Then we’ll cook ham, rolls, clam chowder, another dessert, and invite our family over to celebrate together.

Pork Roast Four Ways

December 14th, 2011

Last week I pulled a pork roast from the freezer, thawed it and roasted it. It ended up serving us for four different meals, all different and satisfying.

For the first round, I also took a jar of tomato jam that I had canned in the summer and froze. I let that thaw and then slathered it on the fatty side of the pork roast. I baked it for about two hours at 350 degrees until the internal temperature of the roast hit 160 degrees. The tomato jam has roasted tomatoes, thin slices of lemon, onion, sugar and spices. The resulting crust on the roast was a combination of a barbeque sauce flavor with more texture with a deeper note of spice. I served the roast with roasted potatoes and corn (also from the freezer). It fed four of us for dinner.

Two days later I still had a hunk of roast in the refrigerator. Since it was a particularly cold night I thought that a soba noodle dish would be comforting. I pulled a quart of vegetable stock from the freezer, let it thaw and put it into a pot with another cup of water or so. I threw in a splash of soy sauce and brought it to a boil. Once the broth was boiling I put in a handful of soba noodles to cook.

In a skillet, I sautéed onions, leeks, and garlic that I had grown this summer in our garden. I had some mushrooms that I added as well with a splash of sesame oil. I cubed about a cup of the pork roast. When the noodles were cooked and the vegetables sautéed, I stirred the vegetables and the pork roast into the pot with the noodles and broth to heat the pork. It was a very satisfying meal.

The next day, I simply sliced the roast thin, placed it between two sliced of whole wheat bread and slathered it with Dijon mustard and a smear of mayonnaise and had a lovely sandwich for lunch.

The pork roast finally was finished up the next day as the filling for tacos, along with tomatoes (the ones from the garden that were ripening in the basement), cheese, salsa, and sour cream.

There was no pork left to trim—fat or otherwise—that week. We ate well and had variety in our meals. I can’t think of a better way to use the food that we have stored.

Homemade Soap

December 2nd, 2011

A year ago, during a Thanksgiving visit with friends, my husband and I fell in love with homemade soap. Once we returned home, I began to experiment with making soap for ourselves. While I’m not an expert and haven’t tried many varieties, my skills are good enough now that I am making soap to give as Christmas gifts to family and neighbors.

The last few weeks I’ve made five batches. The last batch, finished earlier tonight, is curing in its molds. Here’s the recipe I’m using along with my commentary.

Homemade Oatmeal Lavender Soap

8 oz. water
2.6 oz. lye
6 oz. coconut oil
6 oz. olive oil
5 oz. shortening
2 tablespoons oatmeal, ground (optional)
2 tablespoons lavender buds, ground (optional)
A few drops of lavender essential oil (optional)

Materials needed:
Kitchen scale
Glass jar
1-2 thermometers
Large mixing bowl
Small saucepan
Hand mixer or immersion blender
Rubber gloves
Safety glasses

Wearing gloves and the safety glasses measure the water into the glass jar and add the lye. Stir to combine. Do not inhale the fumes! The temperature of the water will increase with the chemical reaction of the lye. Put a thermometer in the jar. It will read about 140-150 degrees. You can remove the glasses and gloves.

Measure solid fats and place in the saucepan. Place over just enough low heat to melt. Add the olive oil and stir. Measure the temperature of the fats.

Let lye and water mixture and fats each get to 95 degrees. This may take 30-45 minutes or longer. The process can be speeded up putting each into the refrigerator or outside, if the weather is cold.

While waiting for the ingredients to cool, grind the oatmeal and lavender in a coffee grinder or blender, if using.

When the lye solution and fats have each has reached 95 degrees, put the safety glasses and rubber gloves back on, and pour the liquid ingredients into a mixing bowl. Using a hand mixer, blend ingredients (the higher the speed, the faster it will go). The mixture will get to saponification after about 10-15 minutes and trace, or leave a trail or wake in the mixture when a spoon is run through it. It looks a little like vanilla pudding. You can also speed up this process by using an immersion blender, but beware that you can also burn out the motor by overusing it. Once the trace has formed, stir in the oil, lavender, and oil, if using. I find that some of the thickness of the soap diminishes after I stir in the oatmeal and lavender, so I need to blend it again for a couple of minutes. Pour the thickened soap into molds.

Be sure to keep wearing the rubber gloves as you wash the dishes you used for the soap making. I have a dedicated glass jar I use for the lye solution and an old bowl with a pour spout that I use to blend the soap in.

I bought two trays of plastic soap molds, with each tray having four molds. This recipe makes eight bars. You can also use small, empty yogurt containers or cups for molds, filling them up about an inch. Let the soap cure for 48-72 hours before trying to unmold. I found it easiest to unmold if I place the filled molds in the freezer for a few hours until the soap is completely cold. The bars pop out easily and smoothly from the molds.

Let the soap cure for about four weeks before using. This allows the soap to dry and harden and the caustic properties of the lye to dissipate.

Use and enjoy!