I am sure that I have been blessed as I have had the opportunity to pick great fruit all summer. It started with cherries and has progressed through apricots to nectarines, peaches and plums. I just wish that I had more freezer space to accommodate the riches of fruit that I have received.
To combat the lack of freezer space, I have been cooking some of the fruit with great results. 2 of my latest, greatest accomplishments have been apricot ginger butter and plum ginger butter. They are simple to make and delicious on their own or mixed into savory dishes such as my Sweet and Sour Squash, which I will be making for a cooking demonstration this evening.
To make the fruit butter all you do is cut up the fruit and put it in a heavy-bottomed saucepan. My 4-quart Fagor pressure cooker works well for this (without its pressure lid). Cook over medium heat. Use a microplane grater and add ginger to your liking as the fruit cooks. Add sweetener to taste. I use agave syrup which is a low glycemic index sweetener that may be almost as sweet as sugar but doesn't give you that fast blood sugar rise. The agave is much more expensive, though.
I cook the fruit until it gets thick. And then it's done.
When it's plum season, there are lots of plums and this is a great way to use them. You could potentially add some spices to the plums, if you like. I haven't tried that yet.
Once the fruit is put into glass jars, you can can the jars to seal them in a boiling water bath for about 10 minutes. I won't go into the canning process but will say that I like to do what is called small batch canning. I might do 4 to 6 half-pint jars at a time, and that's all. It's easy to do and helps me use the fruits of my labor. Yes, I do pick the fruit myself.
If I did all this in a certified kitchen, I supposed that I could sell it but for now, I will enjoy it myself. And during the holiday season, what's left will become special gifts. This year, people might really be in luck. Need to get picking again...
Thursday, July 31, 2008
Tuesday, July 29, 2008
Honarary Vegans at Family Camp
I am one of the vegan cooks at family camp up in Mendocino at the Woodlands. I don't take credit for the menu although I often have input. Katie and I have developed much loved recipes at camp like the one that we have for vegan coconut macadamia cookies. I don't keep the recipes, yet they come back year after year in Katie's trusted hands.
While there are likely just more than a handful of "real" vegans at camp, there are a group who sign up for vegetarian food, which is mostly vegan, because they say that the food is better. We had a new camper this year who saw the vegan offerings and asked if she could go vegan for the week? Of course we said because we usually make extra vegan food.
One of the meat-eating campers suggested that instead of having the vegans come into the kitchen serving line (versus having food on the table), that we put vegan or vegetarian food on the table and have the meat-eaters come into the kitchen. There is debate over whether that would be wise. Some think that too many people would be getting up for their food. I'd like to think that some people are inherently lazy and would just eat what's in front of them -- vegan or not. There may be only one way to find out -- Just Do It.
One year, though, we had an all-vegetarian meal for our special meal. Many people liked it but some hard-core meat-eaters complained. Others didn't enjoy the meal because it had a Middle Eastern theme and might have been too unusual for some palates.
Hopefully the fond memories of vegan camp food will translate to more vegan eating experiences at home for our honorary vegan campers.
While there are likely just more than a handful of "real" vegans at camp, there are a group who sign up for vegetarian food, which is mostly vegan, because they say that the food is better. We had a new camper this year who saw the vegan offerings and asked if she could go vegan for the week? Of course we said because we usually make extra vegan food.
One of the meat-eating campers suggested that instead of having the vegans come into the kitchen serving line (versus having food on the table), that we put vegan or vegetarian food on the table and have the meat-eaters come into the kitchen. There is debate over whether that would be wise. Some think that too many people would be getting up for their food. I'd like to think that some people are inherently lazy and would just eat what's in front of them -- vegan or not. There may be only one way to find out -- Just Do It.
One year, though, we had an all-vegetarian meal for our special meal. Many people liked it but some hard-core meat-eaters complained. Others didn't enjoy the meal because it had a Middle Eastern theme and might have been too unusual for some palates.
Hopefully the fond memories of vegan camp food will translate to more vegan eating experiences at home for our honorary vegan campers.
Sunday, July 27, 2008
The Veggie Queen Comes Out of the Woods
Back to civilization today and the "real" world where I had to drive, shop and interact with people outside of camp. The good news is that there was a new farmer at the market in Sebastopol. The farm is called Three Ox Farm. Nice looking stuff. The woman of the couple, Bernadette, introduced herself and said that she met me years ago. That's easy to believe. The odd thing though was the prices that were listed ended in 99 cents which is what you generally see at the store, not at the farmer's market. Also, the price for kohlrabi was way too high. If I wasn't using it for show and tell later in the week, I wouldn't have bought it as $2 for a small one is beyond the acceptable price point for me.
They did have a specialty garlic called Music which once inspired a Greek moussaka take-off for me that I called Musica. I bought two heads and those were only $5 per pound, or something like that. I try not to pay too much attention to the prices and just buy what looks yummy but occasionally the price gets in the way.
I had a good time at camp, even though I worked in the kitchen 2 1/2 days out of 6. I still managed to get down time and do some crafts and reading. I planned to write more than I did, which was not much at all.
The best part of being away was the dark and quiet, and my little screened-in cabin by the creek. When I awoke during the night, I could hear the creek burbling and it was wonderful for lulling me back to sleep.
Now it will be back to work for me. I guess that I've already done that, shopping for classes this week. It's getting to be the time of year when everything exists locally -- eggplant, potatoes, tomatoes, peppers, cucumbers, green beans, summer squash, tomatillos, snow peas and more. Gotta go cook now that I've made myself hungry.
They did have a specialty garlic called Music which once inspired a Greek moussaka take-off for me that I called Musica. I bought two heads and those were only $5 per pound, or something like that. I try not to pay too much attention to the prices and just buy what looks yummy but occasionally the price gets in the way.
I had a good time at camp, even though I worked in the kitchen 2 1/2 days out of 6. I still managed to get down time and do some crafts and reading. I planned to write more than I did, which was not much at all.
The best part of being away was the dark and quiet, and my little screened-in cabin by the creek. When I awoke during the night, I could hear the creek burbling and it was wonderful for lulling me back to sleep.
Now it will be back to work for me. I guess that I've already done that, shopping for classes this week. It's getting to be the time of year when everything exists locally -- eggplant, potatoes, tomatoes, peppers, cucumbers, green beans, summer squash, tomatillos, snow peas and more. Gotta go cook now that I've made myself hungry.
You can find The Veggie Queen's cookbook The Veggie Queen: Vegetables Get the Royal Treatment on her website at http://www.theveggiequeen.com.
Sign up for Jill's newsletter there, too.
Registered Dietitian Jill Nussinow blogs about pressure cooking at http://pressurecooking.blogspot.com.
Friday, July 18, 2008
The Veggie Queen Goes to Camp
You've heard that all work and no play makes Jack a dull boy. Well, the same thing goes for Jill.
So every year in July I take a week and go to family camp back in the woods in Mendocino at a magical place called Mendocino Woodlands. I stay in a rustic screened in cabin which I share with my husband and/or son, or some combination of the two of them. This year my 15-year old son Shane will go with me, while last year my husband Rick went.
The joy of going to camp is just being away with no strict schedule, other than meals which are optional. RIGHT! I do eat at every meal.
We (I am part of the kitchen staff and have been every year that I've gone to camp which is at least 8 now) make great food. In fact, the food at our camp is a big deal. We use fresh ingredients, all made with love and care. And here's the best part: we have vegan options at every meal. Now, how cool is that?
The bad part about the vegan options is that often we have meat-eaters who want in on the action because our food can be more appealing. Some campers become vegan for the week, and sign up as such so that they are assured the "good stuff".
So, I won't be blogging for at least a week while I trek through the woods, do some cooking and get rejuvenated. The timing is always perfect because it's less than a month before my junior college classes start. And my fellow campers are incredibly interesting people who love engaging in heady conversation, and sometimes just being and acting silly. It all works for me, especially nap time, whenever I want it -- well, not in the kitchen, of course.
I hope that you take the time to enjoy your week.
So every year in July I take a week and go to family camp back in the woods in Mendocino at a magical place called Mendocino Woodlands. I stay in a rustic screened in cabin which I share with my husband and/or son, or some combination of the two of them. This year my 15-year old son Shane will go with me, while last year my husband Rick went.
The joy of going to camp is just being away with no strict schedule, other than meals which are optional. RIGHT! I do eat at every meal.
We (I am part of the kitchen staff and have been every year that I've gone to camp which is at least 8 now) make great food. In fact, the food at our camp is a big deal. We use fresh ingredients, all made with love and care. And here's the best part: we have vegan options at every meal. Now, how cool is that?
The bad part about the vegan options is that often we have meat-eaters who want in on the action because our food can be more appealing. Some campers become vegan for the week, and sign up as such so that they are assured the "good stuff".
So, I won't be blogging for at least a week while I trek through the woods, do some cooking and get rejuvenated. The timing is always perfect because it's less than a month before my junior college classes start. And my fellow campers are incredibly interesting people who love engaging in heady conversation, and sometimes just being and acting silly. It all works for me, especially nap time, whenever I want it -- well, not in the kitchen, of course.
I hope that you take the time to enjoy your week.
Saturday, July 12, 2008
Nature's Treats While Walking the Dog
I get up and walk my dog every morning when I am at home. I love the ritual of doing it -- most of the time. I walk no matter what -- cold, hot, rainy, windy, sunny, foggy or anything else. I'd have to say that I most enjoy walking the dog when we both have our needs met.
This morning was a perfect example of that. Bear wants to sniff, take care of bodily functions and eat as much oat grass as he can find. I, on the other hand, want to get a bit of exercise, observe nature and forage for wild fruit, and eat s much as I can get my hands on while walking a dog.
Today was glorious as it's a bit overcast, which is much better than 80+ degrees at 7 a.m., and cooler. Before we even hit the creek path, I had picked a ripe blackberry (notice the restraint here -- just 1 blackberry), followed by an unctuous ripe fig from a tree that I affectionately refer to a "my fig tree", which just happens to be on someone else's property and hangs on the side of the fence that I can get to. Now, if I were only taller I could get more figs. And, if I didn't have the dog with me, I could really stop and pick. But 1 ripe fig was absolutely wonderful, and a good way to start out.
As Bear found one of the few patches of green oat grass,, I spied a small, ripe, dark red wild plum which I picked and ate. Delicious. But Bear did not want to leave his oat grass eating and move on. I said, "Bear, I think that you are more into eating grass than I am into picking fruit." He was now chewing on dead grass. But then, I realized that he was done with grass-eating and I would continue to consume small amounts of fruit throughout the walk, as I found it: a few more blackberries, a yellow wild plum, a pinkish wild plum and then the path ended. So, my fruit escapades were done.
Throughout the walk, I reflected on nature's abundance and how we need to appreciate it. It became apparent to me that eating refined sugar is not a good option when you can eat real fruit and have it be so satisfying. I do eat foods containing sugar occasionally but they just don't compare to what our mother has to offer. Please keep this in mind.
And if you get a chance to walk a dog, have a good time while you're doing it. It could change the way that you see the world. It has for me, and for that, I thank Bear.
This morning was a perfect example of that. Bear wants to sniff, take care of bodily functions and eat as much oat grass as he can find. I, on the other hand, want to get a bit of exercise, observe nature and forage for wild fruit, and eat s much as I can get my hands on while walking a dog.
Today was glorious as it's a bit overcast, which is much better than 80+ degrees at 7 a.m., and cooler. Before we even hit the creek path, I had picked a ripe blackberry (notice the restraint here -- just 1 blackberry), followed by an unctuous ripe fig from a tree that I affectionately refer to a "my fig tree", which just happens to be on someone else's property and hangs on the side of the fence that I can get to. Now, if I were only taller I could get more figs. And, if I didn't have the dog with me, I could really stop and pick. But 1 ripe fig was absolutely wonderful, and a good way to start out.
As Bear found one of the few patches of green oat grass,, I spied a small, ripe, dark red wild plum which I picked and ate. Delicious. But Bear did not want to leave his oat grass eating and move on. I said, "Bear, I think that you are more into eating grass than I am into picking fruit." He was now chewing on dead grass. But then, I realized that he was done with grass-eating and I would continue to consume small amounts of fruit throughout the walk, as I found it: a few more blackberries, a yellow wild plum, a pinkish wild plum and then the path ended. So, my fruit escapades were done.
Throughout the walk, I reflected on nature's abundance and how we need to appreciate it. It became apparent to me that eating refined sugar is not a good option when you can eat real fruit and have it be so satisfying. I do eat foods containing sugar occasionally but they just don't compare to what our mother has to offer. Please keep this in mind.
And if you get a chance to walk a dog, have a good time while you're doing it. It could change the way that you see the world. It has for me, and for that, I thank Bear.
Friday, July 11, 2008
this isn't about me: Cezanne's Carrot: “The day is coming when a single carrot, freshly observed, will set off a revolution!”
this isn't about me: Cezanne's Carrot: “The day is coming when a single carrot, freshly observed, will set off a revolution!”
You will find me, The Veggie Queen, and my website mentioned on this blog. I just love the quote and can only hope that the day is coming soon although, I suspect that a ripe tomato would more likely set off a revolution but any vegetable revolution, or evolution, will do.
You will find me, The Veggie Queen, and my website mentioned on this blog. I just love the quote and can only hope that the day is coming soon although, I suspect that a ripe tomato would more likely set off a revolution but any vegetable revolution, or evolution, will do.
Monday, July 07, 2008
At Work on My Next Book -- Pressure Cooking
I have started working on my next book which is about Green Cooking in the Pressure Cooker. I had a working title and a proposal for it, but those went out the window, along with the data on my computer. So now I get to start fresh. Maybe that's part of the title -- FRESH. I'd love to hear what you have to say about this.
One possible title was The Veggie Queen Cooks Green in the Pressure Cooker or Cooking Green with The Veggie Queen: Using the Pressure Cooker. At this point, I'll just keep writing.
I have some recipe testers lined up. I am debating about using recipes from you, and not just my own. Any thoughts?
The basic book will have about 100 recipes for making all kinds of whole food vegan basics such as vegetables, grains and beans. I am also going to do an advanced version for those people who already know how to use a pressure cooker and want to do more complicated recipes.
I may be biting off more than I can chew but because it's healthy stuff I know that it will be easily digestible. I am going for simple with this book -- getting the info into hands without worrying too much about how pretty it looks.
If you've got any great ideas, I'd love to hear them. Anything special that you'd like to know?
One possible title was The Veggie Queen Cooks Green in the Pressure Cooker or Cooking Green with The Veggie Queen: Using the Pressure Cooker. At this point, I'll just keep writing.
I have some recipe testers lined up. I am debating about using recipes from you, and not just my own. Any thoughts?
The basic book will have about 100 recipes for making all kinds of whole food vegan basics such as vegetables, grains and beans. I am also going to do an advanced version for those people who already know how to use a pressure cooker and want to do more complicated recipes.
I may be biting off more than I can chew but because it's healthy stuff I know that it will be easily digestible. I am going for simple with this book -- getting the info into hands without worrying too much about how pretty it looks.
If you've got any great ideas, I'd love to hear them. Anything special that you'd like to know?
Sunday, June 29, 2008
The Veggie Queen Makes More Raw Pie and the Delight of Ripe Fruit
Since the local cherry season has concluded, my next raw pie is likely to be nectarine or peach. Today I bought the slightly bruised fruit, which means that it's really ripe and ready to eat, to use for slicing, freezing and making more raw pies. Funny how the fruit was in fairly decent shape when I bought it but by the time that I got it home in my plastic bag inside my big farmer's market bag, it was kind of squishy. So, I had to do a lot of quality control to be sure that the fruit was still edible. OMG, it was so good that I think that I ate a lot of it in the process.
What I want to remind you is that your food will never taste better than what you started with, and this seems to be most evident with fruit. You cannot likely purchase really ripe fruit at your supermarket so find a farm stand, a farmer, farmer's market or CSA that can provide ripe fruit in season. It can't be beat. You don't even have to make raw pie with it.
But if you want to make the pie you can get some almond flour from Angie at http://www.nutnother.com. Imade a small pie and used 1 cup almond flour and 2 tablespoons agave syrup. I mixed it and pressed it into my pie shell. I then made cashew cream. Don't ask for specifics at the moment, at my computer is still indisposed. Top with the fresh fruit and a drizzle of lemon juice (which was unncessary with the cherries as their cut sides were down). I would also like to try this with halved apricots.
I have go now as I am getting ready to drool on the keyboard. Oh boy, do I love summer fruit.
What I want to remind you is that your food will never taste better than what you started with, and this seems to be most evident with fruit. You cannot likely purchase really ripe fruit at your supermarket so find a farm stand, a farmer, farmer's market or CSA that can provide ripe fruit in season. It can't be beat. You don't even have to make raw pie with it.
But if you want to make the pie you can get some almond flour from Angie at http://www.nutnother.com. Imade a small pie and used 1 cup almond flour and 2 tablespoons agave syrup. I mixed it and pressed it into my pie shell. I then made cashew cream. Don't ask for specifics at the moment, at my computer is still indisposed. Top with the fresh fruit and a drizzle of lemon juice (which was unncessary with the cherries as their cut sides were down). I would also like to try this with halved apricots.
I have go now as I am getting ready to drool on the keyboard. Oh boy, do I love summer fruit.
Sunday, June 22, 2008
Raw Cherry Pie, Vegetarian Summerfest in Pennsylvania and A Crashed Computer
As I prepared to leave town, I had an abundance of cherries so I made raw cherry pie. You would see the photo here but my tale of woe, in Pennsylvania, is that right before my talk on Mushrooms as Medicine (wish that you could protect computers with mushrooms), my computer was attacked by a virus. But back to the raw cherry pie.
I made a crust with almond flour and agave nectar. Next I made a raw cashew cream with just a bit of vanilla extract and orange zest and spread that inside. Next came the sliced, pitted raw cherries with the cut side down. And that was it. It looked beautiful and tasted great. And I really did take a photo but that has disappeared into the ether, at least for now.
I headed off to Johnstown, PA on a Tuesday night and arrived very early Wednesday morning. But my suitcase took a detour to Phoenix and Omaha (now why would you want to go there? I asked). It arrived at 2 a.m. 1st lesson learned -- always pack what you might need for the rest of day in your carry-on bag. I survived just fine, as I bought a toothbrush.
Everything seemed to be going great at the conference, which I will post about separately later, until Saturday when the aforementioned computer crash occurred. And still, it's not been the end of my life -- just a big bump on the current path.
People ask why I'm still smiling when a big chunk of my work (My mantra now involves the words "back up") seems as if it might be nonexistent? My answer, "What are my other choices?" So, I am smiling and enjoying life to the best of my ability. And I am very able.
I made a crust with almond flour and agave nectar. Next I made a raw cashew cream with just a bit of vanilla extract and orange zest and spread that inside. Next came the sliced, pitted raw cherries with the cut side down. And that was it. It looked beautiful and tasted great. And I really did take a photo but that has disappeared into the ether, at least for now.
I headed off to Johnstown, PA on a Tuesday night and arrived very early Wednesday morning. But my suitcase took a detour to Phoenix and Omaha (now why would you want to go there? I asked). It arrived at 2 a.m. 1st lesson learned -- always pack what you might need for the rest of day in your carry-on bag. I survived just fine, as I bought a toothbrush.
Everything seemed to be going great at the conference, which I will post about separately later, until Saturday when the aforementioned computer crash occurred. And still, it's not been the end of my life -- just a big bump on the current path.
People ask why I'm still smiling when a big chunk of my work (My mantra now involves the words "back up") seems as if it might be nonexistent? My answer, "What are my other choices?" So, I am smiling and enjoying life to the best of my ability. And I am very able.
Tuesday, June 17, 2008
Another Company Gobbled Up -- Say Goodbye to Larabar
It is with great sadness that I just read that the company that makes Lara bars was acquired by the organic arm of General Mills. I am not one who embraces corporate acquisition as it tends to put profit motives ahead of good, wholesome and pure products. I could be wrong but I am skeptical. And I truly have embraced Larabars despite the fact that they are incredibly calorie-dense. Even with that said, I must say that the bars have more than once come to my rescue as I travel.
I, in fact, have a few tucked away in my carry-on bag right now as I head out to the East Coast for Vegetarian Summerfest. When you are traveling, you never know when or what you'll get to eat, so...
I can only hope that since Lara herself will still work at the company, she will insist that they treat her namesake with respect. We shall see.
I, in fact, have a few tucked away in my carry-on bag right now as I head out to the East Coast for Vegetarian Summerfest. When you are traveling, you never know when or what you'll get to eat, so...
I can only hope that since Lara herself will still work at the company, she will insist that they treat her namesake with respect. We shall see.
Saturday, June 14, 2008
More on Cherry Picking
I met motivational speaker Tom Mitchell, Ph.D., who co-authored The Winning Spirit with Joe Montana, this morning at the farmer's market just as I was ready to leave. He is a former basketball coach and explained that cherry picking has something to do with a defender hanging back and making an easy play. Thus, cherry picking is when it's easy to get to the cherries. And I definitely had that happen with my cherries yesterday. The picking is the easy part -- the pitting, freezing, drying and canning take more work and planning. But I am still thrilled that I got to do it.
Now, to get to work on that raw cherry pie. I'm pretty sure that I decided to do it with some cashew creme as the filling in the nut crust.
And I am going to try out a new appliance that I received recently -- hint -- it has to do with pressure cooking. All good stuff but not as much fun as standing by a tree cherry picking.
Now, to get to work on that raw cherry pie. I'm pretty sure that I decided to do it with some cashew creme as the filling in the nut crust.
And I am going to try out a new appliance that I received recently -- hint -- it has to do with pressure cooking. All good stuff but not as much fun as standing by a tree cherry picking.
Friday, June 13, 2008
Cherry Picking Home Grown Humor
I have been picking cherries with my friend Ellen a number of times in the past week. Most enjoyably we spent a couple of hours doing this just a few days ago and then for another hour this morning. This morning's picking on Ellen's neighbors' roof yielded about 40 pounds of cherries in a hour. (Wow. Thanks Ellen.)
I can't think of a better way to connect with your food than by picking it with your own hands. There is something about the repetitive motion and the silence in the fields, punctuated with the sounds of buzzing insects and birds, that brings you back to your primal self. I have said it before and I repeat it, "I am a gatherer, and I love it."
I also enjoy dealing with the fruits of my labor and figuring out the best thing to do with surplus. The choices are eating fresh, cooking, canning, drying and freezing. For many things, eating fresh is best but eating too many cherries can be painful. What I mostly do is freeze them but drying would be good, too, although I must get a dehydrator. Think that I will look for one on Craigslist or Freecycle.
Today I am going to make raw cherry pie with an almond agave crust. Yum, yum. (If it turns out great, I will share the recipe in my next post.)
On a completely different topic, this morning I went to buy something for the potluck for the last day of school for my son. I paid by credit card and the young woman laid a napkin down on the glass case and said, "These slips are funny and it's easier to sign them like this."
I said, "Not ha ha, funny, right?"
She replied, "No, they have no sense of humor."
"You obviously do," was my retort.
She shot back, "I grew it myself."
"That's really good," I said, as I fumbled for a dollar to put in the tip jar. Humor like that is priceless but the dollar would have to do.
You know how much I love the connection with growing things, and you can't beat home grown humor, or fruit for that matter.
I can't think of a better way to connect with your food than by picking it with your own hands. There is something about the repetitive motion and the silence in the fields, punctuated with the sounds of buzzing insects and birds, that brings you back to your primal self. I have said it before and I repeat it, "I am a gatherer, and I love it."
I also enjoy dealing with the fruits of my labor and figuring out the best thing to do with surplus. The choices are eating fresh, cooking, canning, drying and freezing. For many things, eating fresh is best but eating too many cherries can be painful. What I mostly do is freeze them but drying would be good, too, although I must get a dehydrator. Think that I will look for one on Craigslist or Freecycle.
Today I am going to make raw cherry pie with an almond agave crust. Yum, yum. (If it turns out great, I will share the recipe in my next post.)
On a completely different topic, this morning I went to buy something for the potluck for the last day of school for my son. I paid by credit card and the young woman laid a napkin down on the glass case and said, "These slips are funny and it's easier to sign them like this."
I said, "Not ha ha, funny, right?"
She replied, "No, they have no sense of humor."
"You obviously do," was my retort.
She shot back, "I grew it myself."
"That's really good," I said, as I fumbled for a dollar to put in the tip jar. Humor like that is priceless but the dollar would have to do.
You know how much I love the connection with growing things, and you can't beat home grown humor, or fruit for that matter.
Monday, June 09, 2008
Tomatoes -- Eat Local, Buy Local, Grow Your Own
As a follow-up to the tomato announcement of last week. The Progressive Grocer reports:
Salmonella Tomato Outbreak Spread to 16 States
Latest word from FDA is that retailers should only sell cherry tomatoes, grape tomatoes, and tomatoes sold with the vine, no matter the source.
The government agency said consumers should not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless they can be sure the tomatoes are from Arkansas, California, Georgia, Hawaii, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, or Puerto Rico.
FDA told consumers to contact the store where they bought the tomatoes to confirm the products’ origin. “Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home,” FDA said. FDA said its recommendation do not apply to cherry, grape, and tomatoes sold with the vine still attached, from any source.
FDA recommends that retailers, restaurateurs, and food service operators not offer for sale and service raw red Roma, raw red plum, and raw red round tomatoes unless they are from the sources listed above. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, may continue to be offered from any source.
Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin. Salmonella Saintpaul is an uncommon type of Salmonella. (End of their report.)
This is just another reason to know where you food comes from and know the people who are growing it. Or grow your own.
Everyone needs to learn how to grow at least one plant. And if it could only be one, then a tomato is a great start. Especially in light of this recent disturbing news.
Salmonella Tomato Outbreak Spread to 16 States
Latest word from FDA is that retailers should only sell cherry tomatoes, grape tomatoes, and tomatoes sold with the vine, no matter the source.
The government agency said consumers should not eat raw red Roma, raw red plum, raw red round tomatoes, or products that contain these types of raw red tomatoes unless they can be sure the tomatoes are from Arkansas, California, Georgia, Hawaii, North Carolina, South Carolina, Tennessee, Texas, Belgium, Canada, Dominican Republic, Guatemala, Israel, Netherlands, or Puerto Rico.
FDA told consumers to contact the store where they bought the tomatoes to confirm the products’ origin. “Consumers should continue to eat cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, or tomatoes grown at home,” FDA said. FDA said its recommendation do not apply to cherry, grape, and tomatoes sold with the vine still attached, from any source.
FDA recommends that retailers, restaurateurs, and food service operators not offer for sale and service raw red Roma, raw red plum, and raw red round tomatoes unless they are from the sources listed above. Cherry tomatoes, grape tomatoes, and tomatoes sold with the vine still attached, may continue to be offered from any source.
Since mid April, there have been 145 reported cases of salmonellosis caused by Salmonella Saintpaul nationwide, including at least 23 hospitalizations. States reporting illnesses linked to the outbreak include: Arizona, California, Colorado, Connecticut, Idaho, Illinois, Indiana, Kansas, New Mexico, Oklahoma, Oregon, Texas, Utah, Virginia, Washington, and Wisconsin. Salmonella Saintpaul is an uncommon type of Salmonella. (End of their report.)
This is just another reason to know where you food comes from and know the people who are growing it. Or grow your own.
Everyone needs to learn how to grow at least one plant. And if it could only be one, then a tomato is a great start. Especially in light of this recent disturbing news.
Friday, June 06, 2008
FDA Issues Tomato Warning -- Grow Your Own
I just read that the FDA issued a warning in New Mexico and Texas for tomatoes because there has been an outbreak of Salmonella Saintpaul, a more unusual strain of salmonella. The report which I read on Food Navigator News says, "Since late April, 57 persons infected with Salmonella Saintpaul with the same genetic fingerprint have been identified in Texas (24 persons) and New Mexico (33 persons). Patients range in age from 3 to 82 years, and at least 17 persons were hospitalized. No deaths have been reported", said the US CDC.
They aren't sure if the salmonella is linked to a grower, a packing plant or is geographical. What I'd recommend, as usual, is that you grow your own tomatoes or buy them from someone that you know. Shop the farmer's market when possible. So if there's a problem you know that you can go to the straight to the source.
My guess is that there won't be problems. Remember that buying from the industrial food chain seems to be part of a recipe for disaster. And likely, you will have better tasting tomatoes, the closer that they are grown to home. Out the back door may be best but if not, get them from someone you know who is close by.
Summer tomatoes -- oh, joy.
They aren't sure if the salmonella is linked to a grower, a packing plant or is geographical. What I'd recommend, as usual, is that you grow your own tomatoes or buy them from someone that you know. Shop the farmer's market when possible. So if there's a problem you know that you can go to the straight to the source.
My guess is that there won't be problems. Remember that buying from the industrial food chain seems to be part of a recipe for disaster. And likely, you will have better tasting tomatoes, the closer that they are grown to home. Out the back door may be best but if not, get them from someone you know who is close by.
Summer tomatoes -- oh, joy.
Monday, May 19, 2008
Bean-Eaters Will Rule the World
These economic times are more than a bit trying. In an effort to help the environment, I got a diesel car 5 months ago. Since then the cost of diesel at the pump has gone up more than $1.40 per gallon, the price of gas just a few years ago. So, money savings need to happen somewhere. And since I spend a great deal of my money on food (as human fuel), this is where I am learning to be even more economy-minded, as well as ecologically-minded.
For me, the best ways to do that are to eat low on the food chain, buy in bulk, sustainable or organic, and local, and cook in the pressure cooker. It's possible for me to do this with beans.
And since it's spring, the fava bean comes to mind. I was at the farmer's market the other day and someone was buying 4 large fava bean pods. I was quite amazed as there might be 1/4 cup of beans in there. She explained that she doesn't like beans. To that I responded, "Bean eaters will rule the world."
David, of Crescent Moon Farm, whose partner Jill is the farmer, said, "We already do." And while I am not sure about that, I do know that if you want to save money on food, turn to beans as a big part of your diet.
My local sustainably grown beans are expensive at $5 per pound or more. The interesting thing about that is that when you figure out the cost per 1 cup serving, it is often less than $1, which is often hard to achieve with animal protein.
And if you've read what I've written about the latest Carnegie Mellon study, if you switch to eating vegetarian just 1 day each week, it's the equivalent of eliminating 1160 miles of driving each year.
I like to make big batches of beans and store them in my freezer so that I only need to cook once for many meals. Just the other day I made a vegetable dish in the pressure cooker in 3 minutes and at the end added my frozen, cooked Hidalgo (must mean super yummy in Spanish) beans. It was very filling and really delicious.
Beans in the pressure cooker, especially the heirloom (older) varieties, cook quickly. I always presoak with a quick-soak, and the cooking time ranges from 4 minutes at pressure for pinto beans to 14 minutes at pressure for garbanzo beans. Soy beans take longer but I rarely cook them.
Most beans cost less than $2 per pound. You can easily make a big pot of vegetarian chili or lentil soup for less than $5 and feed yourself and your family well. I want you to become one of the people who rule this world. So, eat your beans today.
For me, the best ways to do that are to eat low on the food chain, buy in bulk, sustainable or organic, and local, and cook in the pressure cooker. It's possible for me to do this with beans.
And since it's spring, the fava bean comes to mind. I was at the farmer's market the other day and someone was buying 4 large fava bean pods. I was quite amazed as there might be 1/4 cup of beans in there. She explained that she doesn't like beans. To that I responded, "Bean eaters will rule the world."
David, of Crescent Moon Farm, whose partner Jill is the farmer, said, "We already do." And while I am not sure about that, I do know that if you want to save money on food, turn to beans as a big part of your diet.
My local sustainably grown beans are expensive at $5 per pound or more. The interesting thing about that is that when you figure out the cost per 1 cup serving, it is often less than $1, which is often hard to achieve with animal protein.
And if you've read what I've written about the latest Carnegie Mellon study, if you switch to eating vegetarian just 1 day each week, it's the equivalent of eliminating 1160 miles of driving each year.
I like to make big batches of beans and store them in my freezer so that I only need to cook once for many meals. Just the other day I made a vegetable dish in the pressure cooker in 3 minutes and at the end added my frozen, cooked Hidalgo (must mean super yummy in Spanish) beans. It was very filling and really delicious.
Beans in the pressure cooker, especially the heirloom (older) varieties, cook quickly. I always presoak with a quick-soak, and the cooking time ranges from 4 minutes at pressure for pinto beans to 14 minutes at pressure for garbanzo beans. Soy beans take longer but I rarely cook them.
Most beans cost less than $2 per pound. You can easily make a big pot of vegetarian chili or lentil soup for less than $5 and feed yourself and your family well. I want you to become one of the people who rule this world. So, eat your beans today.
Wednesday, May 14, 2008
Mother's Day for The Veggie Queen
Unlike many other people around these parts (Northern California), I usually wait until at least Mother's Day to plant my small garden. I've found that when I do it any sooner, there is likely to be a frost and the plants often don't make it.
So, I patiently wait.
This year for Mother's Day we decided to do something different and attend the breakfast held for the Timber Cove Volunteer Fire Department. My mother-in-law, son, husband and myself were to travel up the coast (of CA) to Plantation.
Unfortunately my MIL didn't feel well so she stayed home. My teenage son decided that was reason enough to not go, so my husband and i went. I figured that there would be a hundred or so people willing to make the drive.
But I was wrong, there were about 300 people in all who were there. I actually even ran into people that I knew from more locally -- this is a good 1 hour plus drive, to a very beautiful spot. And most of the people took the time to go.
The food was completely uneventful and nothing to bother writing about. But they gave out cute little corsages and pinned them on the mothers. They had sparkling wine, delicious strawberries and an array of incredible rhododendrons to see, labeled with their names in a rainbow of colors.
When we got home from our adventure, I planted a cucumber and a tomato. My son made me a card that I will forever treasure, as simple as it was. He included a "slave labor" coupon in it to be used as I see fit. Hhhhm, I'll have to cook up some ideas and pull one out of my hat.
So, I patiently wait.
This year for Mother's Day we decided to do something different and attend the breakfast held for the Timber Cove Volunteer Fire Department. My mother-in-law, son, husband and myself were to travel up the coast (of CA) to Plantation.
Unfortunately my MIL didn't feel well so she stayed home. My teenage son decided that was reason enough to not go, so my husband and i went. I figured that there would be a hundred or so people willing to make the drive.
But I was wrong, there were about 300 people in all who were there. I actually even ran into people that I knew from more locally -- this is a good 1 hour plus drive, to a very beautiful spot. And most of the people took the time to go.
The food was completely uneventful and nothing to bother writing about. But they gave out cute little corsages and pinned them on the mothers. They had sparkling wine, delicious strawberries and an array of incredible rhododendrons to see, labeled with their names in a rainbow of colors.
When we got home from our adventure, I planted a cucumber and a tomato. My son made me a card that I will forever treasure, as simple as it was. He included a "slave labor" coupon in it to be used as I see fit. Hhhhm, I'll have to cook up some ideas and pull one out of my hat.
Sunday, April 27, 2008
Earth Day Week -- The Veggie Queen Speaks Out
OK, this may have been my busiest week of the year with 9 events within 1 week, with 4 cooking classes in less than 48 hours. But boy, was it fun. Although this has not been a great spring for vegetables, so far, I still had an abundance of beautiful produce to show off.
On Wednesday, the day after Earth Day, it was pouring here. Before that, it had been freezing and frosting every night so say goodbye to some strawberries and asparagus (but not all) for a while.
On hand were asparagus, fava beans, green garlic, Spring onions, baby beets, sugar snap peas, a variety of herbs, and many varieties of lettuce from La Bonne Terre Farm in Healdsburg. Marie and Bert Villamaire grow amazing lettuce. I had varieties at my disposal such as the incredibly deep red Merlot, Oak Leaf, Speckles (a red-tinged) butter lettuce (a cousin to Freckles, a spotted romaine-type), and a few others that I cannot recall. I also had wonderful arugula from Healdsburg and my very own dandelion greens.
Additionally, I got my hands on some special Nebrodini Bianco mushrooms from Gourmet Mushrooms here in Sebastopol, CA. They are their newest cultivated wild variety and I must say that they are pretty spectacular. Some of these dense and meaty white beauties weigh 3 ounces or more. They remind me of GM's Trumpet Royale but they are even better. So, it's been a big week of cooking, sampling and turning people on to new and delicious foods, and the pressure cooker.
I did a cooking demonstration at Medtronic, a local corporation, that employs a lot of engineers. The pressure cooker definitely got their attention. They kept wanting to look at the lid and see how it works. It's an amazing piece of cooking equipment. I'd like everyone to get one, just so you can see how it can change your life -- at least in the kitchen.
And then I went on to do 2 more cooking demonstrations for another 70+ people, one for the Sonoma County Culinary Guild and the other for The McDougall program. Some of the same dishes, some different.
And I ended the week signing my book in Calistoga in Napa Valley, to raise money for a music festival that happens each summer. The event I did is called Kitchens in the Vineyard. All I know is that I sold a number of books, and it was brutally hot. It took a few hours of drinking copious amounts of water to recover fully. Although the next day I was so tired, I was sure that I hadn't really recovered.
After eating lots of greens, including my own tender little dandelions from my wonderful dandelion garden, I felt renewed and ready to go on, with less pressure this week -- in many ways.
On Wednesday, the day after Earth Day, it was pouring here. Before that, it had been freezing and frosting every night so say goodbye to some strawberries and asparagus (but not all) for a while.
On hand were asparagus, fava beans, green garlic, Spring onions, baby beets, sugar snap peas, a variety of herbs, and many varieties of lettuce from La Bonne Terre Farm in Healdsburg. Marie and Bert Villamaire grow amazing lettuce. I had varieties at my disposal such as the incredibly deep red Merlot, Oak Leaf, Speckles (a red-tinged) butter lettuce (a cousin to Freckles, a spotted romaine-type), and a few others that I cannot recall. I also had wonderful arugula from Healdsburg and my very own dandelion greens.
Additionally, I got my hands on some special Nebrodini Bianco mushrooms from Gourmet Mushrooms here in Sebastopol, CA. They are their newest cultivated wild variety and I must say that they are pretty spectacular. Some of these dense and meaty white beauties weigh 3 ounces or more. They remind me of GM's Trumpet Royale but they are even better. So, it's been a big week of cooking, sampling and turning people on to new and delicious foods, and the pressure cooker.
I did a cooking demonstration at Medtronic, a local corporation, that employs a lot of engineers. The pressure cooker definitely got their attention. They kept wanting to look at the lid and see how it works. It's an amazing piece of cooking equipment. I'd like everyone to get one, just so you can see how it can change your life -- at least in the kitchen.
And then I went on to do 2 more cooking demonstrations for another 70+ people, one for the Sonoma County Culinary Guild and the other for The McDougall program. Some of the same dishes, some different.
And I ended the week signing my book in Calistoga in Napa Valley, to raise money for a music festival that happens each summer. The event I did is called Kitchens in the Vineyard. All I know is that I sold a number of books, and it was brutally hot. It took a few hours of drinking copious amounts of water to recover fully. Although the next day I was so tired, I was sure that I hadn't really recovered.
After eating lots of greens, including my own tender little dandelions from my wonderful dandelion garden, I felt renewed and ready to go on, with less pressure this week -- in many ways.
Sunday, April 13, 2008
Vegetarian Adventure Travel
I think that anytime you travel, it's likely to be an adventure -- there's always the possibility for something to happen. And this week with all the American Airlines flight cancellations, there are probably more adventures than usual.
It didn't affect me in my travels but I've had other things. I arrived at the airport for a 6 a.m. flight at 5:28 and they closed the baggage check-in. Granted the airport has 1 ticket counter and only 1 flight at that time but I had the issue of liquids in my bag. Luckily the guy behind me said that he'd carry my extra bag through security.
Then it turned out that he didn't have his correct boarding pass so he had to get out of line, with my liquids, in hand and get the pass. I knew he'd come back because his wife had already gone through and they were on their way to Oaxaca, Mexico. And he did return.
Other than two women sitting behind me drinking beer at 6 in the morning and talking and laughing raucously, the flight was uneventful. And that's a good thing.
And most of my day went the same way until I realized that I couldn't sleep in the afternoon although I needed a nap. (It didn't feel that way as my head bobbed during a dietitian's talk with the lights dimmed.) So I went for a walk.
As I headed out the door so did a tall man. We walked together and he introduced himself as Keith but with an awfully strong Aussie accent. He said that he was going to go for a walk, and I said that I was, too. So we walked down Century Blvd. in Los Angeles. Ugly area right near a strip club and nondescript fast food joints and office buildings. This was his only time in LA. Ugh.
I told him that he needed to get a cab and go to the beach-- Marina del Rey, Venice or Santa Monica. Keith was in LA just overnight because his American Airlines flight had been cancelled. He is in the Australian military and on his way to Virginia.
We had a good chat and he explained the economic state of affairs in Australia. We talked about fast food, and there's plenty there, along with kids who aren't so active. So be on the lookout for obesity in Australia.
At the very first light we came to Keith was confused about whether or not he could cross the street. It was green our way, so I said that it was fine. As I stepped into the street, a young man driving a BMW, busy on his cell phone, almost hit me -- as close a call as I've ever had. But we kept on walking, and I guess being tired made the incident not so big for me.
Keith asked if I'd like to take he and his buddies on a taxi tour of LA. And believe me, I wanted to but I am going out to eat at House of Vege in Lomita for dinner with others who want to eat vegetarian. If I hadn't helped set up the dinner, I would have gone with Keith and his friends -- as a friendly American thing to do. I am sure that he understood.
As for the vegetarian adventure travel -- anytime I go, it's an adventure but I am actually taking a small group to Umbria, Italy in September. If you'd like to check it out, take a look at http://www,bluone.com/. You can bet that it will truly be an adventure, because I know that every trip is.
It didn't affect me in my travels but I've had other things. I arrived at the airport for a 6 a.m. flight at 5:28 and they closed the baggage check-in. Granted the airport has 1 ticket counter and only 1 flight at that time but I had the issue of liquids in my bag. Luckily the guy behind me said that he'd carry my extra bag through security.
Then it turned out that he didn't have his correct boarding pass so he had to get out of line, with my liquids, in hand and get the pass. I knew he'd come back because his wife had already gone through and they were on their way to Oaxaca, Mexico. And he did return.
Other than two women sitting behind me drinking beer at 6 in the morning and talking and laughing raucously, the flight was uneventful. And that's a good thing.
And most of my day went the same way until I realized that I couldn't sleep in the afternoon although I needed a nap. (It didn't feel that way as my head bobbed during a dietitian's talk with the lights dimmed.) So I went for a walk.
As I headed out the door so did a tall man. We walked together and he introduced himself as Keith but with an awfully strong Aussie accent. He said that he was going to go for a walk, and I said that I was, too. So we walked down Century Blvd. in Los Angeles. Ugly area right near a strip club and nondescript fast food joints and office buildings. This was his only time in LA. Ugh.
I told him that he needed to get a cab and go to the beach-- Marina del Rey, Venice or Santa Monica. Keith was in LA just overnight because his American Airlines flight had been cancelled. He is in the Australian military and on his way to Virginia.
We had a good chat and he explained the economic state of affairs in Australia. We talked about fast food, and there's plenty there, along with kids who aren't so active. So be on the lookout for obesity in Australia.
At the very first light we came to Keith was confused about whether or not he could cross the street. It was green our way, so I said that it was fine. As I stepped into the street, a young man driving a BMW, busy on his cell phone, almost hit me -- as close a call as I've ever had. But we kept on walking, and I guess being tired made the incident not so big for me.
Keith asked if I'd like to take he and his buddies on a taxi tour of LA. And believe me, I wanted to but I am going out to eat at House of Vege in Lomita for dinner with others who want to eat vegetarian. If I hadn't helped set up the dinner, I would have gone with Keith and his friends -- as a friendly American thing to do. I am sure that he understood.
As for the vegetarian adventure travel -- anytime I go, it's an adventure but I am actually taking a small group to Umbria, Italy in September. If you'd like to check it out, take a look at http://www,bluone.com/. You can bet that it will truly be an adventure, because I know that every trip is.
Thursday, April 10, 2008
The Veggie Queen Spreads Her Wings
While travel can sometimes be exhausting, it can also be an adventure. And those of you who know me, know that I love an adventure, which is party why the world of vegetables is so exciting.
These days you can get out in the world (at least the cyberworld) without leaving your cozy home by using the computer. You can now find my writing at http://www.vegfamily.com and http://www.boomercoffeehouse.com. I will also be writing for more consumer publications for the rest of year.
Fellow blogger and yoga practitioner, Jenni, wrote about my book The Veggie Queen: Vegetables Get the Royal Treatment on her Hugger Food blog http://huggerfood.blogspot.com/2008/04/veggie-queen.html. She was only the 2nd person to notice and alert me to a mistake in one of the recipes -- the directions for the Roasted Asparagus, Potato and Mushroom Salad are really for a Beet and Asparagus Salad with citrus vinaigrette. If you are one of my lucky email newsletter readers you now have the corrected recipe for the recipe in the book. I think that next month I will send out the Beet and Asparagus Salad.
Last night in my Salads and Salad Dressings class at Santa Rosa Junior College, the students made their own recipes. About one quarter of the class chose beet salads. I find that fascinating.
One of my students used a pressure cooker for the first time to cook whole small to medium beets in less than 15 minutes. She said that it wasn't nearly as scary as she thought that it would be. In fact, it was easy. Hopefully I have another pressure cooking convert.
These days you can get out in the world (at least the cyberworld) without leaving your cozy home by using the computer. You can now find my writing at http://www.vegfamily.com and http://www.boomercoffeehouse.com. I will also be writing for more consumer publications for the rest of year.
Fellow blogger and yoga practitioner, Jenni, wrote about my book The Veggie Queen: Vegetables Get the Royal Treatment on her Hugger Food blog http://huggerfood.blogspot.com/2008/04/veggie-queen.html. She was only the 2nd person to notice and alert me to a mistake in one of the recipes -- the directions for the Roasted Asparagus, Potato and Mushroom Salad are really for a Beet and Asparagus Salad with citrus vinaigrette. If you are one of my lucky email newsletter readers you now have the corrected recipe for the recipe in the book. I think that next month I will send out the Beet and Asparagus Salad.
Last night in my Salads and Salad Dressings class at Santa Rosa Junior College, the students made their own recipes. About one quarter of the class chose beet salads. I find that fascinating.
One of my students used a pressure cooker for the first time to cook whole small to medium beets in less than 15 minutes. She said that it wasn't nearly as scary as she thought that it would be. In fact, it was easy. Hopefully I have another pressure cooking convert.
Tuesday, April 01, 2008
The Veggie Queen on the Subway
I am no stranger to New York City (Manhattan) as I grew up in New York, on Long Island. "The City" as we called it, was a big part of my teen years. I missed some school because the lure of it and riding the train was too strong, and classes were too boring to waste my time. As I was mostly an A student, I figured that I'd learn more from the adventure of NY than I would in a classroom.
One thing that I didn't do much of was ride the subway. It was pretty grimy then and you never knew what danger lurked. Besides, I love to walk so I did that as much as possible. Also, the subway can be very confusing to figure out, so why bother?
Well, on my most recent trip to "The City", I was instructed by my friend Fran to take the express train out of Penn Station. It was only 2 stops to go meet her. That was very easy. Buying the ticket to get on the subway proved to be a bit more difficult.
I learned that a one pass card is only good for 2 hours. So when I returned to the subway after meeting with Fran, with my pass in hand, it had expired. Then I tried to buy another pass (while I was in a hurry) and the machine didn't work. So I asked the woman in the glassed-in booth about it and she sent me to a different machine. I bought the pass and it didn't work. So that very nice woman let me through a special gate that was being blocked by a homeless guy's stuff. He got angry and called me names as I rushed to get on the subway.
In my haste, I forgot to notice if I was getting on the express train. And I did not. So, a number of stops later I arrived at Penn Station, a bit anxious, only to find out that I had to exit the station and go across the street and back in to catch my train to Long Island.
It was all an adventure, and I must admit that it was not nearly as much fun as it was when I was a teenager. But then again, the only way to pay at that time was with money or tokens. Now you need to "dip your card" which is a strange way of saying, "swipe your card". But maybe in New York, swipe is not a nice thing to say. In California, it's just fine. And we don't have a subway, so it seems that I am safe.
One thing that I didn't do much of was ride the subway. It was pretty grimy then and you never knew what danger lurked. Besides, I love to walk so I did that as much as possible. Also, the subway can be very confusing to figure out, so why bother?
Well, on my most recent trip to "The City", I was instructed by my friend Fran to take the express train out of Penn Station. It was only 2 stops to go meet her. That was very easy. Buying the ticket to get on the subway proved to be a bit more difficult.
I learned that a one pass card is only good for 2 hours. So when I returned to the subway after meeting with Fran, with my pass in hand, it had expired. Then I tried to buy another pass (while I was in a hurry) and the machine didn't work. So I asked the woman in the glassed-in booth about it and she sent me to a different machine. I bought the pass and it didn't work. So that very nice woman let me through a special gate that was being blocked by a homeless guy's stuff. He got angry and called me names as I rushed to get on the subway.
In my haste, I forgot to notice if I was getting on the express train. And I did not. So, a number of stops later I arrived at Penn Station, a bit anxious, only to find out that I had to exit the station and go across the street and back in to catch my train to Long Island.
It was all an adventure, and I must admit that it was not nearly as much fun as it was when I was a teenager. But then again, the only way to pay at that time was with money or tokens. Now you need to "dip your card" which is a strange way of saying, "swipe your card". But maybe in New York, swipe is not a nice thing to say. In California, it's just fine. And we don't have a subway, so it seems that I am safe.
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