Meatless March

Will it ever rain again? We've been having a frightful dry spell. But I have been diligently watering my beleaguered garden herbs with the water our dehumidifier sucks out of the basement air, so I was ready to make use of my rosemary and parsley for " Linguine With Crisp Chickpeas and Rosemary " (NYT Cooking; subscription required). I have been generously sharing my parsley with some black swallowtail caterpillars. Rather than use traditional linguine, I made the recipe with a 9-ounce package of "Taste Republic" fresh cauliflower (!) linguine, and thus the dish was gluten-free. I bought the cauliflower linguine in the spirit of adventure, but it turned out to be delicious! While I only used nine ounces of pasta, I kept the recipe's other proportions largely the same, with the exception of using a little less oil and butter than called for. I highly recommend turning the heat to low before you add the butter. I didn't, and hot oil spattered all over the ...

Since I recovered from COVID last month , I have been pleased to think of myself as temporarily immune to reinfection, to some degree. Boy, does it feel good! But why stop there? Like I always say, if something's worth doing, it's worth overdoing. It didn't take long before I concluded that I am not merely immune, but in fact immortal. Accordingly, I've been doing things that I haven't done in two and a half years. I went to a movie! I was so excited that I accidentally arrived half an hour early, which is why the theater was empty.  I rode NJ Transit into the city! I saw "Wicked" on Broadway! Stay tuned for more of my newly immortal adventures, but one thing that hasn't changed is minimizing my animal-based food consumption, for environmental reasons.  Tonight I made " Green Curry Glazed Tofu " (NYT Cooking; subscription required), which is vegan and gluten-free. "Why not cube the tofu instead of slicing it?" I wondered, and since ...

On April 26, I posted about the constant uncertainty about whether one has COVID, and the desire not to get sick before far-flung family was to visit . Eight days later, my young backup dancer had a sore throat. She tested negative the next morning (of course), but she tested positive the morning after that (of course). My other backup dancer and I fell like dominoes, and complicated family plans long in the making were thrown into disarray. Ugh. We adjusted as needed, and everything turned out okay, if not quite according to the original plan. Two weeks later, I still feel ever so slightly winded all the time. I remind myself that is not surprising, given that I had a disease that has killed a million Americans. I have every reason to think my backup dancers and I are all going to be fine, thanks to vaccines and boosters. We are lucky.  Now that I am looking ahead to a couple months without having to worry about getting COVID, it's a great time to double down on worrying about the...

If you had told my two-years-ago self that COVID would still be a thing prompting angst today, I'd probably have wilted and become catatonic, so thanks for not telling me.  Remember April 2020, when even the trees wore masks? Rest assured I'm shortly going to tell you about a vegetarian recipe--presumably that's why you're here--but I thought it would be interesting to record the peculiarities of my 2022 COVID angst, perhaps for the amusement of my two-years-from-now self.  For me, the 2022 angst comes from two concerns: The optimal window for getting COVID : I haven't had COVID, as far as I know. But it is everywhere right now. I know several people who currently have it or are recovering, and cases are ticking upward in our school district. Careful though I still am (I was literally the only person wearing a mask at a dance party last weekend, for example), I am sure I won't dodge it forever, and I am counting on my vaccination and booster to help me make a s...

It's Earth Day tomorrow! Let it be an occasion to (re-)commit to reducing your environmental footprint with your food choices, and urging others to do the same.  That message is even more powerful coming from the kids who will someday inherit the ecological legacy of our choices today. Be inspired by the student council officers at my backup dancer's elementary school, who starred in this new video that I helped put together for Earth Day: I recently read a New Yorker article about the youth-led environmental Sunrise Movement, and one piece of the article nagged at me. The author described a Sunrise Movement member's hesitance about ordering a meat dish, only to be reassured by other members that "The biggest driver of emissions is the political power of the fossil-fuel industry, not individual behavior," leading the author to conclude, "if you want the beef, get the beef." I don't question that the fossil fuel industry has plenty of political power...

I take a vitamin every morning, but last Friday, after Russia invaded Ukraine, I looked at my vitamin and paused. I thought about pandemics and environmental collapse and war, and I wondered what sort of future the vitamin is preparing me to face. With respect to COVID, at least, things are looking better than they have in two years. In early January, omicron was everywhere. Now it is so scarce that school mask mandates are going away, my family has more test kits than we need, and I ate inside a restaurant a week ago! INSIDE! But in contrast to the pandemic, the outlook is currently bad with respect to global warming. Have you heard about the  new report from the Intergovernmental Panel on Climate Change  (IPCC)? You know, the panel whose many reports are always  filling us with despair ? Well this new report will... fill you with more despair. Honestly, I could not possibly be more a part of the choir when the IPCC preaches, but I am not sure what else there is for...

Remember the start of the pandemic (as if we could forget), when we were forced to let our hair just do its thing without the intervention of professionals? At first it was sort of morbidly interesting to watch roots grow out, and hack away at one's own or one's spouse's locks. But when that first COVID wave receded, most of us returned to the hair experts for overdue corrections. Not me. At first I was just extremely COVID-cautious and figured a haircut wasn't strictly necessary, and later I thought I should decide on a style before I made an appointment, but I couldn't decide. Then it got so long that I figured I might as well just keep growing it and eventually donate it . And I was surprised to find that I liked my hair long, until this winter set in it just got dry and staticky and tangly and it started to drive me crazy. By last week, the moment had arrived. Sometimes you just need a change, and that's as true of cuisine as it is of coiffure. Tonight I mad...

I feel too exhausted by the depressing assumption that omicron is coming for all of us to say anything more about omicron, so let's just skip to the food, okay? Okay. I have a good one for you today: " Crunchy Cabbage Skillet Dinner " (Delicious Living). The link is to an instructional video rather than a recipe, but one viewer was kind enough to transcribe the instructions in their comment on the video, so I give it to you here, with my all-important change in blue: Crunchy Cabbage Skillet Dinner Ingredients for 4 generous servings: Olive oil -- about 2 tablespoons 5 tablespoons butter 1 lb lean ground beef Jaylbyrd urges you to use FAKE MEAT! 1/2 to 1 teaspoon kosher salt Grinds of black pepper 1 teaspoon onion powder 1 teaspoon garlic powder Half head of cabbage, thinly sliced or shredded 2-3 tablespoons apple cider vinegar 1 cup full-fat sour cream Add 2 tablespoons of oil to a large skillet and 2 tablespoons of butter, heat until butter is melted. Add the ground bee...

Days are getting longer. And I got some adorable shoes on sale after stalking them online for weeks. And thanks to negative COVID tests, my backup dancers and I actually celebrated the new year with friends.  I'm trying to buoy you with some positives before hitting you with some gloom. Looking back on my posts from last January, I was reminded that this blog a chronicle of the zeitgeist, and that last January, the zeitgeist was seriously not good (see, for example, my Jan. 10, 2021 post ). THIS January, I'm afraid that the zeitgeist is also seriously not good. Thanks to omicron, school is again remote this week, and a parent can't help recalling the last time school went remote "for a week or two" and then kids didn't walk back into a school building for 14 months. Walking into stores seems ill-advised again. Going to the dentist seems ill-advised again. Enjoying oneself seems ill-advised again. So all that is very deja vu, and we are all SO. TIRED. OF. THIS....

I have repeatedly searched for this recipe in my own blog, in disbelief that I haven't written about it previously: "Linguine with Frenched Green Beans and Parsley 'Pesto'" (Food & Wine Best of the Best Vol. 10) is a foolproof, elegant recipe that gives you veggies and carbs in one delicious dish, and I have made it many times. It's tons easier to make if you have this handy gadget for "frenching" the beans: I served it with lobster tails, because in keeping with my philosophy on "meat as a treat," I had actually envisioned eating this meal as a Christmas Eve special treat. But then I realized I had ordered my lobster tails too early and would need to cook them before Christmas.  Today, one of the two middle schools in my backup dancer's school district announced that it is going virtual for the remaining three days before the holiday break, because there have been so many COVID cases. Deja vu all over again, right? It is a bitter i...

Happy Vegan Vednesday! This is the day of the week we swallow our love for meat and dairy, rather than swallowing meat and dairy, because we have the power to fight global warming with our food choices . Earth will get hotter, and we will all increasingly suffer, if we don't care enough to use that power. In one of my favorite movies, "Four Weddings and a Funeral", Matthew says the following of Gareth at his funeral: "You remember his fabulous hospitality...his strange experimental cooking. The recipe for 'Duck a la Banana' fortunately goes with him to his grave." I recalled that scene when I came across a vegan recipe for " Cauliflower and Banana Peel Curry " (NYT Cooking; subscription required), and thus there was no question that I must make it, however awful it might be. I soaked the banana peels for over an hour, only because I covered them with boiling water and wandered off to do other things. But the long soak time was beneficial, I thi...

"That looks good," my taller backup dancer commented, spying a sauce simmering on the stove. "I'm not surprised you think so," I replied, "because the last time I made this I wrote on the recipe that you loved it." That was over a year ago, and it was high time for me to cook that recipe (below) again. I have started putting recipes on my calendar to repeat annually, so that I'm not always thinking blankly to a week ahead as I try to make a grocery list, wondering what I can cook with seasonal ingredients that my backup dancers won't disdain. It is a very good dish. Try it as you're reducing your meat consumption to because you love Earth and want to keep it lovable. You could show your planet even more love by skipping the cheese. Animal-based foods account for 57% of global agricultural greenhouse gas emissions, versus 29% for food from plants . Marinated Artichoke Sauce with Onions and Tomatoes Pasta Sauces, by Christine McFadden 10-12oz...

A great deal has happened since I last posted, over a month ago. There was Halloween, for example: And I almost can't express my relief and elation that my small backup dancer finally became eligible for her first COVID vaccine dose, which she took like a champ: And I had to have a tooth extracted, which fortunately does not come with a photo. And I got a new job at CivicStory , and the focus of the job is promoting what individual citizens can do to promote environmental sustainability. Perhaps this sounds familiar, because--bless your cotton socks--you've been reading my exhortations on this topic in 188 blog posts since February 2019. Now, I am honored and thrilled to be able to inspire support for the environment on a larger scale (and for a paycheck!). Fear not, I'll still be here to share encouragement about eating less meat and dairy for environmental reasons. Apparently it's needed more than ever, because 46 percent of respondents in a recent poll , when asked t...