I try not to complain in this space. Or whine. But today, I am on a serious rant.
I got an email this morning, an EMAIL, from my landlord saying that she is selling the house, actually, let me rephrase, its going on the market by Friday. But, not to worry because it won't affect the "tenets" (not tenants, but tenets--of what faith, justice, democracy?). Really? Cause I think it probably will. Maybe raise the rent. Maybe change our lease arrangements. Maybe, just maybe, KICK US OUT!
Seriously, after all the work I've put into the garden and how much I've fallen in love with my neighborhood and my daily walk to work. And, for her to be so callous about it. Just makes me crazy. There is of course the reality that the market sucks and maybe it won't sell for awhile--at least till I harvest my tomatoes and zucchini. Then there's the fact that she is a bad landlord and I could get better. I could also get worse. Maybe the rents will go up, but there will be improvements made to our units. Who knows? I don't. And that, of course, is the bigger issue.
Wanting some control over some dimension of my life. I rent. I pay my bills alone. I have a tenuous job situation (not really a secret anymore). I just moved. I just landed in a new city. I just started this job. I guess people with mortgages, spouses, children, and pension jobs look this way and see greener grass. Maybe that's true. And maybe that's how I should see it.
But probably tomorrow. Today, I'm ranting. Thanks for listening :)
Wednesday, June 11, 2008
Tuesday, June 10, 2008
glorious weeds and things
How beautiful is this plate?
Skinny Laminx has a tutorial on creating ceramics transfers with your own drawings. A bit to complicated for me at this point, but I am inspired to get out my sketch book, pencils, and pens and start making the best of the weeds in my own backyard.
Skinny Laminx has a tutorial on creating ceramics transfers with your own drawings. A bit to complicated for me at this point, but I am inspired to get out my sketch book, pencils, and pens and start making the best of the weeds in my own backyard.
Sunday, June 8, 2008
breakfast and a book
Lazy Sunday morning with breakfast and a book on the back porch. Today's pick: blueberry multi-grain pancakes with The Inheritance of Loss. Chair found at the curb a few weeks ago, tablecloth from a set of curtains I made for Ashland St.
I have taken to going to Mass Sunday evenings, which frees up Sunday morning for lolling about. Especially nice on these steamy summer days where doing too much can be taxing. City sounds surround. Showers starting. Dishes clanking in the sink. Kids balling in the court behind my house. Clothes flutter on the line. The swoosh of a hose being turned on to water plots.
Over the last few weeks the backyard is slowly being transformed.
Before photos--free mulch (in ugly black bags) from the community garden in the park behind the house:
After photos:
The hope is that we can plant some grass seed in the stubborn soil and actually have a yard. If not, then it will be a mix of mulch and stones with gardens along the edge.
Friday, June 6, 2008
mint according to martha and me
This growing season I have multiple varieties of each herb: basil-sweet, purple, and thai; thyme-orange and creeping; mint-spearmint and orange. Using these in recipes can be exciting and also a little disappointing if you a try a combination that doesn't work. I did some looking to domestic maven Martha Stewart to see what I could learn about using orange mint:
“There are a lot of wonderful savory and sweet recipes that include mint. It gets its enticing aroma from menthol, which is oil in the leaf. You can find these easy-to-grow mint varieties at nurseries or farmers' markets. Mint should be planted in sun or partial shade with high moisture. It grows vigorously, so be careful where you plant it. You can cut it frequently to keep it in control.
Spearmint
Spearmint is most commonly used in cooking for many recipes, including lamb, vegetables, and of course, mint juleps and mojitos.
Peppermint
A hybrid of spearmint and water mint, peppermint is stronger than spearmint and is often used in tea and desserts.
Apple Mint
With fuzzy leaves, apple mint smells like Granny Smith apples, and is used to make tea or as a garnish, or can be added to salads.
Pineapple Mint
A variety of apple mint, pineapple mint has crinkled leaves with creamy edges, and can be used ornamentally in the garden.
Orange Mint
With mild, citrus flavored leaves, orange mint is good to use as a garnish or in salsas and salads because of its mild flavor.
Chocolate Mint
Strong like peppermint with a chocolate overtone, chocolate mint is good to use for desserts.”
Some recipes:
Spicy Pineapple-and-Mint Salsa
marthastewart.com
Makes about 3 cups; serves 6
* 1/2 red onion, thinly sliced
* 1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
* 1 small garlic clove, minced
* 1/2 cup freshly squeezed orange juice (about 2 oranges)
* 1 tablespoon freshly squeezed lime juice (about 1 lime)
* 1 pineapple, peeled and chopped into 1/2-inch pieces
* 1 1/2 teaspoons extra-virgin olive oil
* 1 cup loosely packed fresh mint leaves - WHY NOT ORANGE MINT!
Directions
1. In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.
Orange-Mint Iced Tea
6 tea bags
2 tablespoons sugar
12 sprigs of fresh mint, divided - ORANGE MINT!
1 1/4 cups orange juice
juice of 1/2 lemon or lime
1/2 lemon, sliced
1/2 orange, seeded and sliced
Make a strong tea with two pints of boiling water and the six tea bags. Add two tablespoons of sugar and six sprigs of the mint and infuse for 15 minutes.
Remove tea bags and allow to cool; remove mint.
Around our house, this naturally sweet summer salad has many lives. Freshly made, it complements a summer barbecue of grilled chicken and corn on the cob. When there are leftovers, we tuck them inside a warm pita bread pocket sandwich. Either way, it's divine.
Rach got me thinking about making more summer salads so I found this one that could, you guessed it, also use the orange mint variety instead.
Orange Mint Tabbouleh
Summertime treats by Sara Perry
For the dressing
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
For the salad
1 cup bulgur, rinsed and drained
2 cups boiling water
1 orange
1/3 cup golden raisins
1/4 cup minced fresh mint leaves --REPLACE WITH ORANGE MINT!
1/2 cup minced fresh parsley leaves
4 green onions, chopped (about 1/4 cup)
1/2 cup finely chopped celery
Salt and pepper to taste
1/3 cup mandarin orange segments
1/3 cup coarsely chopped nuts such as hazelnuts or cashews
Tiny mint sprigs for garnish
1.To make the dressing, in a small bowl, whisk together the lemon juice, vinegar, mustard, olive oil, sugar, cinnamon, and cumin. Set aside.
2. In a medium bowl, combine the bulgur and boiling water. Let stand until the bulgur is light and fluffy, 30 to 45 minutes. Drain through a sieve and discard the water. Place the bulgur and 2 tablespoons dressing in another bowl and toss well. Let cool to room temperature.
3.Using a zester, remove the zest from the orange. Mince the zest and set aside. Cut the orange in half, squeeze enough juice to measure 3 tablespoons and place in a small glass bowl. Stir in the raisins and place in a microwave for 15 seconds to warm the juice. Remove from the microwave and let soak for 15 minutes.
4.Add the raisins and juice, orange zest, mint, parsley, green onions, celery, and remaining dressing to the bulgur mixture. Toss well and season with salt and pepper. Just before serving, toss in the mandarin oranges and chopped nuts and garnish with mint. Serve at room temperature.
Note: If you decide to chill the tabbouleh or serve it at a later time, the bulgur will absorb more of the dressing and the salad will need freshening. To do so, add 1 tablespoon orange juice or additional dressing and toss well.
“There are a lot of wonderful savory and sweet recipes that include mint. It gets its enticing aroma from menthol, which is oil in the leaf. You can find these easy-to-grow mint varieties at nurseries or farmers' markets. Mint should be planted in sun or partial shade with high moisture. It grows vigorously, so be careful where you plant it. You can cut it frequently to keep it in control.
Spearmint
Spearmint is most commonly used in cooking for many recipes, including lamb, vegetables, and of course, mint juleps and mojitos.
Peppermint
A hybrid of spearmint and water mint, peppermint is stronger than spearmint and is often used in tea and desserts.
Apple Mint
With fuzzy leaves, apple mint smells like Granny Smith apples, and is used to make tea or as a garnish, or can be added to salads.
Pineapple Mint
A variety of apple mint, pineapple mint has crinkled leaves with creamy edges, and can be used ornamentally in the garden.
Orange Mint
With mild, citrus flavored leaves, orange mint is good to use as a garnish or in salsas and salads because of its mild flavor.
Chocolate Mint
Strong like peppermint with a chocolate overtone, chocolate mint is good to use for desserts.”
Some recipes:
Spicy Pineapple-and-Mint Salsa
marthastewart.com
Makes about 3 cups; serves 6
* 1/2 red onion, thinly sliced
* 1 or 2 serrano chiles, seeded for less heat, if desired, and very thinly sliced
* 1 small garlic clove, minced
* 1/2 cup freshly squeezed orange juice (about 2 oranges)
* 1 tablespoon freshly squeezed lime juice (about 1 lime)
* 1 pineapple, peeled and chopped into 1/2-inch pieces
* 1 1/2 teaspoons extra-virgin olive oil
* 1 cup loosely packed fresh mint leaves - WHY NOT ORANGE MINT!
Directions
1. In a medium bowl, combine the onion, chiles, garlic, orange and lime juices, and pineapple. Add oil; stir to combine. Let stand at room temperature at least 15 minutes or up to 1 hour. Just before serving, add mint; toss to combine.
Orange-Mint Iced Tea
6 tea bags
2 tablespoons sugar
12 sprigs of fresh mint, divided - ORANGE MINT!
1 1/4 cups orange juice
juice of 1/2 lemon or lime
1/2 lemon, sliced
1/2 orange, seeded and sliced
Make a strong tea with two pints of boiling water and the six tea bags. Add two tablespoons of sugar and six sprigs of the mint and infuse for 15 minutes.
Remove tea bags and allow to cool; remove mint.
Around our house, this naturally sweet summer salad has many lives. Freshly made, it complements a summer barbecue of grilled chicken and corn on the cob. When there are leftovers, we tuck them inside a warm pita bread pocket sandwich. Either way, it's divine.
Rach got me thinking about making more summer salads so I found this one that could, you guessed it, also use the orange mint variety instead.
Orange Mint Tabbouleh
Summertime treats by Sara Perry
For the dressing
1/4 cup fresh lemon juice
2 tablespoons white wine vinegar
1 1/2 teaspoons Dijon mustard
1/3 cup olive oil
1 teaspoon sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon ground cumin
For the salad
1 cup bulgur, rinsed and drained
2 cups boiling water
1 orange
1/3 cup golden raisins
1/4 cup minced fresh mint leaves --REPLACE WITH ORANGE MINT!
1/2 cup minced fresh parsley leaves
4 green onions, chopped (about 1/4 cup)
1/2 cup finely chopped celery
Salt and pepper to taste
1/3 cup mandarin orange segments
1/3 cup coarsely chopped nuts such as hazelnuts or cashews
Tiny mint sprigs for garnish
1.To make the dressing, in a small bowl, whisk together the lemon juice, vinegar, mustard, olive oil, sugar, cinnamon, and cumin. Set aside.
2. In a medium bowl, combine the bulgur and boiling water. Let stand until the bulgur is light and fluffy, 30 to 45 minutes. Drain through a sieve and discard the water. Place the bulgur and 2 tablespoons dressing in another bowl and toss well. Let cool to room temperature.
3.Using a zester, remove the zest from the orange. Mince the zest and set aside. Cut the orange in half, squeeze enough juice to measure 3 tablespoons and place in a small glass bowl. Stir in the raisins and place in a microwave for 15 seconds to warm the juice. Remove from the microwave and let soak for 15 minutes.
4.Add the raisins and juice, orange zest, mint, parsley, green onions, celery, and remaining dressing to the bulgur mixture. Toss well and season with salt and pepper. Just before serving, toss in the mandarin oranges and chopped nuts and garnish with mint. Serve at room temperature.
Note: If you decide to chill the tabbouleh or serve it at a later time, the bulgur will absorb more of the dressing and the salad will need freshening. To do so, add 1 tablespoon orange juice or additional dressing and toss well.
Thursday, June 5, 2008
more of the weekend
My incredibly supportive parents, RJR, and my adviser on Friday. Look at how my dad and I do the same thing with our mouths when we are listening! No confusing that long chin and nose we both have either :)
Gorgeous grounds of the Pennsbury Inn where we stayed in Chadds Ford, PA.
Fell for this green dress from Banana back in February, happy to make its debut for graduation.
Couldn't be more proud and honored to graduate with the commencement speaker, one of my dearest friends, J. What a way to end these four years.
Saying goodbye to the faculty at the School of Urban Affairs and Public Policy.
Tuesday, June 3, 2008
jaunty hat
Here is evidence that I did make it through...and this time with old/new boyfriend in tow, which made me exceedingly happy!
fourteen hours and two coffees later...
...I was still at work. What a yucky Monday. Had a festive and grand weekend for commencement and then came back and got slammed. This is not a venue for job venting, but it is a place for me to say that until some things get back to normal, I'll be a bit quiet here.
Thank you for all the cards, gifts, and well wishes for graduation! When the little brother downloads his amazing photos I'll post some here.
Thank you for all the cards, gifts, and well wishes for graduation! When the little brother downloads his amazing photos I'll post some here.
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