OMG OMG OMG!!!! He actually SAYS the "L" word at 3:49!!! This is sooooo exciting.
Libraries, that is. Yes, I am really that excited about the mere mention of libraries in a presidential (elect) address from Obama. We're often so very neglected; to get that nod is as exciting as, say, going back in time and actually meeting and having tea or something with Jane Austen. Yes, yes. It's THAT exciting. (Library joke, as -- on the whole -- we're a bunch of fanatics when it comes to dear old Jane.)
Okay, I think I've been about as dorky as possible here. So, ouila: your weekly address from President Hope, featuring minute 3:50 or so when Obama actually mentions the "library" word. Shivering with excitement. Shivering.
My BFF at NPR has a blog now
My best friend forever at National Public Radio is Ken Rudin. He now has a blog.
http://www.npr.org/blogs/politicaljunkie/
I call him my bff @ npr because sometimes he answers my harassing emails about how much the Yankees suck, plus we're friends on Facebook.
(I'm also friends with Korva Coleman, Peter Sagal, Carl Kassel and a bunch of other people I've never met but worship because I have an unhealthly addiction to NPR but I don't ever email those people about anything and none of them is the "political junkie" so they're not as, um, cool [said sarcastically] as Ken.)
It's nice that Ken has finally stepped into the aughts and started a Political Junkie blog. This is just as he was recovering from his big leap into the late 90s by moving from print column to digital column. But that's the way the tech cookie crumbles. Progress! Change! Onward! Excellent!
http://www.npr.org/blogs/politicaljunkie/
I call him my bff @ npr because sometimes he answers my harassing emails about how much the Yankees suck, plus we're friends on Facebook.
(I'm also friends with Korva Coleman, Peter Sagal, Carl Kassel and a bunch of other people I've never met but worship because I have an unhealthly addiction to NPR but I don't ever email those people about anything and none of them is the "political junkie" so they're not as, um, cool [said sarcastically] as Ken.)It's nice that Ken has finally stepped into the aughts and started a Political Junkie blog. This is just as he was recovering from his big leap into the late 90s by moving from print column to digital column. But that's the way the tech cookie crumbles. Progress! Change! Onward! Excellent!
Recipe: Vegetarian Mushroom Gravy
I made this for Thanksgiving, since I don't eat turkey but I need some gravy on my potatoes and stuffing (non bird stuffing, of course) and green bean caserole, etc.
Mushroom Vegetarian Gravy
1/2 cup finely chopped baby portabella mushrooms
1 minced garlic clove
1 veggie boullion cube, mushed up
1/2 tbs butter (vegetable oil if you're vegan)
1 tbs evoo
2 tbs flour
2 c. water (preferably the drained water from the carrots or squash that you boiled as part of the meal prep, for added flavor)
1/2 tsp gravy master
1/4 tsp thyme
1/4 tsp parsley
salt and pepper to taste
Add butter and evoo to sauce pan. Heat pan to med high heat. As butter begins to melt and get hot, add garlic and mushrooms. Stir. After oil, butter, garlic and mushrooms are well incorporated, add mushed up boullion cube. Stir often until mushrooms begin to tender. Sprinkle flour over mixture, slowly, constantly stirring. Add 3/4 cup of water and spices & gravy master. Stir well. Bring to a boil, stirring often. Once gravy begins to bubble, reduce heat. When settled, check for consistency.
If too thick - increase heat, add more water (eyeball it), bring to a boil then simmer over low heat. Note that gravy will thicken upon standing.
If too thin - in a small jar with lid, mix 1 tbs flour, 1/4 c boiling water. Slowly pour in starchy water into gravy mixture, mixing well. Bring to boil then simmer over low heat.
Serve while hot for best taste and consistency.
Note: The trick with a good vegetarian gravy is that you have to find a way to simulate the "pan drippings" start of a standard gravy. This comes from a mix of hearty flavors - in this case portabello mushrooms, vegetable boullion cube and garlic - and some sort of fat - in this case, part butter, part evoo. This gravy recipe isn't "smooth" like a standard gravy because its base consists of chopped mushrooms. However, if chopped finely, and once thoroughly cooked, the "lumps" aren't too bad and the gravy adds great flavor to your dinner. It's also a little less fatty.
Substitutions/ variations: If you're not a fan of mushroom, other hearty flavored veggies will also work, like shallots, onion, carrot (though this is far more mild), or just plain garlic. You can also add red or white wine to the beginning veggie sauteeing stage. Wait until the alcholo has burned off before adding the flour, water, etc.
And this is the end to the gravy lessons learned over 17 years of vegetarian holiday feasting.
Mushroom Vegetarian Gravy
1/2 cup finely chopped baby portabella mushrooms
1 minced garlic clove
1 veggie boullion cube, mushed up
1/2 tbs butter (vegetable oil if you're vegan)
1 tbs evoo
2 tbs flour
2 c. water (preferably the drained water from the carrots or squash that you boiled as part of the meal prep, for added flavor)
1/2 tsp gravy master
1/4 tsp thyme
1/4 tsp parsley
salt and pepper to taste
Add butter and evoo to sauce pan. Heat pan to med high heat. As butter begins to melt and get hot, add garlic and mushrooms. Stir. After oil, butter, garlic and mushrooms are well incorporated, add mushed up boullion cube. Stir often until mushrooms begin to tender. Sprinkle flour over mixture, slowly, constantly stirring. Add 3/4 cup of water and spices & gravy master. Stir well. Bring to a boil, stirring often. Once gravy begins to bubble, reduce heat. When settled, check for consistency.
If too thick - increase heat, add more water (eyeball it), bring to a boil then simmer over low heat. Note that gravy will thicken upon standing.
If too thin - in a small jar with lid, mix 1 tbs flour, 1/4 c boiling water. Slowly pour in starchy water into gravy mixture, mixing well. Bring to boil then simmer over low heat.
Serve while hot for best taste and consistency.
Note: The trick with a good vegetarian gravy is that you have to find a way to simulate the "pan drippings" start of a standard gravy. This comes from a mix of hearty flavors - in this case portabello mushrooms, vegetable boullion cube and garlic - and some sort of fat - in this case, part butter, part evoo. This gravy recipe isn't "smooth" like a standard gravy because its base consists of chopped mushrooms. However, if chopped finely, and once thoroughly cooked, the "lumps" aren't too bad and the gravy adds great flavor to your dinner. It's also a little less fatty.
Substitutions/ variations: If you're not a fan of mushroom, other hearty flavored veggies will also work, like shallots, onion, carrot (though this is far more mild), or just plain garlic. You can also add red or white wine to the beginning veggie sauteeing stage. Wait until the alcholo has burned off before adding the flour, water, etc.
And this is the end to the gravy lessons learned over 17 years of vegetarian holiday feasting.
Recipe: Pear & Boston Lettuce Salad
I just made this up off the top of my head! It's delicious.
1 head of Boston lettuce, washed and drained (but don't worry about too much draining because a little bit of water will be good to help with the dressing), and chopped
1 plum tomato, sliced and quartered
1 half Anjou pear, sliced and halved
2 tbs crumbled bleu cheese
2 tbs evoo
2 tbs fig infused vinegar
1/2 tsp dill weed
1/2 tsp parsley
spinkle of garlic powder (to taste)
salt & pepper to taste
To start, mix the vinegar, evoo, dill weed, parsley, pepper, salt and garlic powder and whisk at the bottom of the bowl. Then add the tomato, pears, chopped lettuce and bleu cheese then toss and serve.
1 head of Boston lettuce, washed and drained (but don't worry about too much draining because a little bit of water will be good to help with the dressing), and chopped
1 plum tomato, sliced and quartered
1 half Anjou pear, sliced and halved
2 tbs crumbled bleu cheese
2 tbs evoo
2 tbs fig infused vinegar
1/2 tsp dill weed
1/2 tsp parsley
spinkle of garlic powder (to taste)
salt & pepper to taste
To start, mix the vinegar, evoo, dill weed, parsley, pepper, salt and garlic powder and whisk at the bottom of the bowl. Then add the tomato, pears, chopped lettuce and bleu cheese then toss and serve.
My Angophile Fix - Monarchy on PBS
Uh, for some reason there was no Skins episode on BBC last night. I was heartbroken...until I turned to PBS and found that they were airing a series on the British monarchy called -- what else? -- "Monarchy". After reading The Uncommon Reader it was the perfect antidote to my withdrawal symptoms from my Anglophile fix due to the absent "Skins" (though not nearly as epicurean).
This woman named Pearl who was invited to a garden party, with hundreds of other guests, at Buckingham Palace to honor her charity work was one of the chosen guests that got to actually meet and speak to the Queen. Afterward, she remarked to the camera that Her Majesty had the most beautiful porcelain skin. I remarked aloud, "That is exactly what Ozzie Osborne mumbled after meeting the Queen at her birthday concert!" I can't believe I knew that off the top of my head.
The series was fun to watch. I liked when Camilla and Charles went to the organic cattle farm and interacted with the lay people so adorably. They looked like old hippies, actually. And also, I loved the part when Harry went to a meeting at his favorite charity, Sentebale. Harry is my favorite of all the Windsors. He's fun and valiant and my inappropriate crush. Plus, I like that he's a ginger head.
The whole thing was fun, especially if you're a nerd like me and wild about the Windsors and all things British. The series will be running on PBS for a while so check your local listings.
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