In case you haven’t picked up on it in the past few posts, this semester has been an exercise in stress management. I’ve always lived a stressful existence, and I kind of like it most of the time. I thrive under pressure. I’m just not used to crushing, overwhelming pressure (which is dimensionally equivalent to mass over time squared times length), or debilitating tension (which is dimensionally equivalent to mass times acceleration).

one of my friends once told me I eat grapefruit like a sea urchin

For the past few months, I’ve been exploring different ways to deal with my stress. There’s always beer, and I do enjoy a pint or two on a Thursday night (or, in some cases, a Thursday afternoon, in the 45 minutes between class and work). I also tried out burning off stress at the gym, but sometimes it’s hard to exercise after that first beer.

So I’ve started Sanity Baking. My friend Jenny introduced me to the concept of Sanity Baking, her favorite method of dealing with phy666 stress. And when my co-op acquired a Kitchenaid mixer, I felt like the Sanity Baking gods were… reaching their (lady)fingers down to… soften my butter to room temperature… so to speak (I can’t even defend the words that come out of my head anymore) (note: Sanity Baking doesn’t always make you sane).

Anyway, muffins.

Grapefruit Olive Oil Muffins. Yields 18 muffins. These are only faintly sweet, so feel free to up the sugar by a little bit.

2 grapefruits
2/3 cup sugar
1/2 cup buttermilk
3 large eggs
2/3 cup extra-virgin olive oil
1 cup whole-wheat flour
3/4 cup all-purpose flour
3/4 cup oatmeal
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt

Preheat the oven to 350F. Zest both grapefruits. In a mixing bowl, combine the zest and sugar by rubbing the zest into the sugar. Add the juice of one half of a grapefruit, buttermilk, eggs, and olive oil, and stir to combine.

Sing along if you know the words:
Sift the dry ingredients (if you are Jenny. Or dump them in the Kitchenaid, if you are me). Combine wet and dry, mix well, pour into a muffin tin lined with those muffin things. Sprinkle with brown sugar and oatmeal (optional). Bake for 16-18 minutes (long enough to do about one-eighth of a physics problem).

]]> http://thefirstkitchen.com/2012/04/03/grapefruit-olive-oil-muffins/feed/ 3 firstkitchen DSC_0212 DSC_0160 DSC_0172 DSC_0185 DSC_0190 DSC_0166 DSC_0211 DSC_0208 http://thefirstkitchen.com/2012/03/12/breathing-deeply/ http://thefirstkitchen.com/2012/03/12/breathing-deeply/#comments Mon, 12 Mar 2012 22:45:39 +0000 Natalie (The First Kitchen) http://thefirstkitchen.com/?p=1721 Continue reading →]]>

eating lunch at New World Deli

Normally, I begin each semester with new pens; fresh, empty notebook pages; a brand-new nalgene bottle to replace the one I left at the gym/library/auditorium. I have goals: do assigned reading before class! don’t procrastinate! do all the yoga! Inevitably, I end up slipping back into old habits, but at least I give it the old college try.

developing a close relationship with Avalon's new Kitchenaid

This semester was different. On the first day of classes, I moved out of my old apartment and into a co-op because I had started a new phase of my life (if you haven’t caught on, that’s a diplomatic way to say “I’m single now”). Due to several factors, I was already up to my neck in financial issues, relationship issues, and emotional issues; on top of that, I’m enrolled in some of the most difficult, time-intensive classes I’ve ever taken. Did I mention I’m also working at both the writing center and a marketing company? Any of these things, on their own, are problems that I can address and deal with, then move on. But on January 17, staring down months upon months of exhaustion and work, I had already started to raise my white flag. I give up. I throw in the towel. Someone else take the wheel.

hanging out with audre lorde and stovetop espresso

For two weeks, I felt helpless. I dreaded dragging myself to school. I lost and gained weight. No matter how hard I tried, I couldn’t establish a routine that felt right. I had taken on too much, but there was nothing I could really afford to give up. Here are some things I did at the beginning of the semester: cried in the shower (at least three times), ate half a pan of brownies… in bed, went to my professor’s office hours just to tell him that I’m way too stupid for his class.

And then one day, I decided: I will not feel like this anymore. I will not let this semester ruin this semester. I will survive these months.

building a bed (with much help from a friend)

Every time I felt overwhelmed, I took a deep breath and let it out slowly. Every time I had to deal with someone who was taking advantage of me, I took a deep breath and let it out slowly (and probably told them to screw off). Every time I needed a break or a cookie or a hug from someone, I took a deep breath and let it out slowly and then I went and got it.

For the first time in a very long time, I am finally giving myself permission to put myself first.

partying with housemates

I’m giving myself permission to stop going to the gym every single damn day. I’m also giving myself permission to skip the occasional discussion section if I want to exercise muscles that aren’t located in my skull.

predicting my future using college M.A.S.H.

I’m giving myself permission to read, and I’m giving myself permission to not read for an entire week if I have to.

I’m giving myself permission to stop trying to please everyone, all the time.

getting pizza and donuts with friends

I’m giving myself permission to go out for $1 beers at The Local, even if I haven’t finished my physics homework yet.

And lastly, I’m giving myself permission to let the blog go a little bit. I’ll update when I can, but my list of priorities and obligations is long, and The First Kitchen is toward the bottom this semester.

spending quality time in the garden

I guess I’m writing this to explain why I haven’t been around much, but also because I’ve learned something important and I kind of wanted to tell you about it. Ironically, since I stopped worrying as much, my stress levels have gone down, my grades have gone up, and I have become truly, genuinely happy with my life. The pictures in this post are the things I’ve made time to do because I’ve rearranged my priorities. You can’t see it, but the girl behind the camera (cough Instagram) is smiling in every one.

except for this one. you can definitely see the smile in this one.

I rarely make breakfast, but when I do, I don’t mess around. Making breakfast means leisure. If I have the time to make breakfast, it means that I’m not being assaulted by my responsibilities from all sides 24/7. I break out the French press. I sit down with a plate and a fork and possibly a book. I don’t half-ass breakfast.

But most of the time, I skip the most important meal of the day. Too often, I find myself biking to class with coffee in one hand hoping I don’t have to use the brakes. Sometimes I remember to throw an orange into my backpack. Most times not.

So in my attempts to balance a healthy lifestyle with my overcommitted, stressful, sleep-deprived reality, I’ve been trying out breakfast foods that are high-protein that don’t take forever to make. Eggs are always an option, but a beezy can’t live on eggs alone (thus saith the Lord). My go-to breakfast has become a tofu scramble. If you’re weary about tofu but like eggs, this is a good recipe to try–the tofu takes on the flavor of the spices and vegetables without the skeevy wet texture of scrambled eggs. Also, it’s vegan (cruelty-free!). Tofu scrambles also re-heat a lot better than eggs, so it’s great if you, say, have a physics test this week and can’t afford to cook longer than the 45 seconds it takes to stand next to a microwave.

Tofu Scramble. Serves 2-3.

1 block of tofu (I think 14 oz.?), drained and pressed
2 cloves of garlic, minced
1/2 an onion, chopped
1 bell pepper, chopped
1/2 a zucchini, chopped
a handful of sliced mushrooms
1-2 c. chopped greens (spinach works great)
Spices: I used 1 tsp. cumin, 1 tsp. chili powder, 1 tsp. chipotle powder, and 1 tsp. turmeric, as well as salt and pepper. Combine in a small bowl.

Heat olive oil over medium-high heat. Saute veggies for 3-4 minutes. Add the mushrooms and tofu, crumbling the tofu with your hands. Cook for 10 minutes, stirring frequently. Add the spices and greens, then cook for another 3 minutes.

I’m just going to start out by saying that this post is about an event that happened a month and a half ago. I’m really busy. My life is twelve kinds of crazy right now. I just moved into a new (really awesome) place, I’m trying to balance school and work, and my life has been consumed by Plan II Physics. I barely have time to sit down anymore… but I do try to sit down at least once a week, and when I do, it’s usually with a beer.

That’s why I was super pumped to get a pass to Austin’s Local Brew Fest at Black Star Co-op. About 15 local breweries (beer, kombucha, and cider) were there, as well as Red Rabbit Bakery, Pure Luck Dairy, and Wheatsville with delicious snackies.

My hands-down favorite beer at the festival was Real Ale’s coffee porter. It’s brewed with coffee from a local roaster, and the coffee flavor is notable but not overbearing. It’s also not too heavy, which is wonderful.

The runner up was Black Star’s Recalcitrant Dockhand, another malty, dark beer. This was the only Black Star beer I tried, but I’m definitely coming back soon. Black Star is both a pub and a brewery, and the atmosphere is super laid-back and relaxing. Their food looks delicious as well.

Of the food offered, Pure Luck chevre was easily the best thing I tasted. That should come as no surprise; I love Pure Luck, and I would gladly eat anything covered in goat cheese.

When I was in New York (recap to come), I noticed that the bars didn’t offer as many local craft brews. I really love that the greater Austin area has a strong craft brew community. Both of the beerfests I’ve been to have been incredibly fun; the brewers are always super friendly and happy to answer questions. I don’t always buy local, but with so many great breweries so close, drinking local is a must for Austinites.

I think a lot about food.

I was raised in a family that also thinks a lot about food. My dad’s side of the family in particular is almost completely foodies and chefs. When we gather for Thanksgiving or Christmas, we crowd around before we eat to take pictures… of the food. And then, of ourselves with the food.

When I began cooking for myself, I started to think about food in different ways. To an extent, I became more interested in the individual ingredients than in a dish itself. I spent more quality time with the bulk bins at Whole Foods. I started biking to the farmer’s market every Saturday morning. And as I learned more and more about my ingredients, I became choosier.

Though the information isn’t always readily available, I like to know where my food came from, what has been done to it/put on it/taken from it, and at the very least, what it is made of. Though not exclusively, meat and meat products are the foods that give me unsatisfactory answers to those questions. While some meat can be ethical and healthy, it’s more expensive and sometimes hard to find.

So I’m not eating meat, at least for the rest of 2012. This wasn’t a difficult decision to make. I’ve never particularly liked meat, and there’s no real reason to eat it besides its taste. I rarely eat it anyway, and I don’t normally post recipes with meat on the blog. Still, as an individual who is concerned about corn and soy subsidies, the environmental devastation wreaked by CAFOs, and the lack of availability of fresh foods, I’m compelled to completely withdraw support for the unethical practices of the meat industry.

Informing my readers about this decision is important to me for several reasons. It’s important to create (preferably civil) dialogue about the state of America’s food industry. I hope to show people that eating meatless, minimally processed meals isn’t boring–it’s actually really delicious and fun. So to start, I’ll share one of my favorite protein-rich vegetarian recipes.

Falafel. Yields 2-3 servings.

2/3 cup dry garbanzo beans/chickpeas
1/3 cup cilantro, packed lightly
1/3 cup parsley, packed lightly
3 garlic cloves
1/4 cup onion, chopped
2 tsp. cumin
1 1/2 tsp. coriander
s&p to taste

Soak chickpeas overnight. Drain, then process all ingredients in a food processor until the mixture is grainy. Roll into balls, place on a baking sheet, and bake in a (pre-heated) 350F oven for 20 minutes, flipping halfway through.

*I talked to a couple people at the end of my trip about Austin–one who is visiting Austin now, and one who’s thinking about coming down for SXSW. If you’re either of those people, send me an email–nsanluis@gmail.com*

(This picture kills me. Every time I see it I have to stifle giggles. Look at the concentration on his face.)

So the thing is, I haven’t really been cooking lately. At first, I blamed it on finals. Then, I blamed it on how busy I’ve been. Then, I realized I haven’t been busy. I’ve been doing all the things I can’t do when I have other obligations: reading fiction, writing, taking long walks, watching Trailer Park Boys highbrow documentaries, listening to music. It feels incredible. But I haven’t been cooking.

Usually, I love spending an hour of my day in the kitchen. It’s therapeutic. But lately, I’ve found that when I get hungry, I want to get in and out of the kitchen as quickly as possible. I’m sure everyone goes through these phases, and I’ve already started to miss my wooden spoons and cast-iron skillet. But until then, here’s a very simple dish to throw together. Roasting the sweet potatoes really allows their natural sugars to caramelize, and the cayenne provides a great spiciness to contrast against the sweetness.

Spicy Roasted Sweet Potato Rounds

1 sweet potato, washed and sliced into half-inch rounds
1 tsp. cinnamon
cayenne pepper to taste
kosher salt to taste
olive oil

Preheat the oven to 350F. Toss the sweet potato rounds in olive oil (or use cooking spray). Sprinkle the rounds with cinnamon, cayenne, and salt. Roast for 25-30 minutes.

P.S. Happy Holidays! I hope everyone is spending time with friends and family and loved ones. Give everyone big hugs.

P.S.S. If you have a few extra minutes, send a few encouraging words, jokes, and smiles to a sweet girl who deserves it. Emma is a 7-year-old who has survived several brain tumors and still shows off a bright smile. Click the link to send her a message.

Using magical technology that I still don’t understand even after nine months of working for a web marketing company, WordPress can show me what readers search for on the blog. Recently, an individual searched for pictures of Ron Weasley, shirtless. I don’t like disappointing my readers, so I dug through my archives of personal photos of Rupert Grint.*

*Google

But dear redhead-obsessed reader, Rupert’s messy locks are only one of the many wonderful things in my life that are orange (how’s that for a segue?!). Don’t limit yourself to ginger wizards: take it from a girl who bleeds orange. Branch out.

I recommend starting with winter squash. Try kabocha, acorn, delicata, and my favorite: butternut. They’re all versatile and delicious, especially during cold days when you just want to stay inside and cook and eat and read. This pasta in particular is wonderful for chilly days. The crisp, spicy bite of the arugula and tanginess from the chevre contrast perfectly with the caramelized onions and sweet squash.

Butternut-Arugula Pasta

1 butternut squash, peeled, seeds scooped out, and diced
1 onion, halved and sliced thinly
3-4 cloves of garlic, not peeled
a handful of arugula
4 to 6 oz. dry pasta (I used whole-wheat penne)
2-3 oz. goat chevre
1/2 c. toasted walnuts, chopped
olive oil, salt, and pepper

-Preheat oven to 400F. Toss butternut squash and garlic with a little bit of olive oil and spread out on a baking sheet. Roast for 25 minutes, or until tender. Remove from oven and slice or mince roasted garlic. Set aside.
-While the squash is roasting, saute the sliced onions in olive oil or butter over medium-high heat until caramelized. Boil the pasta.
-Stir the roasted butternut squash and roasted/sliced garlic into the pan with the caramelized onions. Add the warm pasta and walnuts, then stir in the goat cheese, a drizzle of olive oil, and arugula.

*HEY! This is my 100th post. Pretty cool, huh?*

Between five classes, two jobs, and Friends episodes from 10pm-12am on Nick at Nite, I haven’t had a lot of free time lately. In the past few weeks, I’ve resorted to the following items for dinner: salad with pasta sauce for dressing, mixed nuts, Thanksgiving leftovers covered in curry sauce (actually quite good), soup from a can.

Don’t be like me. Make some easy meals and stick them in the freezer for days when your paper on vampires and Jewish feminism is only halfway finished and the cupboard is bare and you can’t go out to eat because you’re broke. Tomatillo sauce is good to keep on hand because it takes 10 minutes of active time to prepare and is so versatile. Use it as a salsa, mix it with black beans and corn to put on a salad, or buy some veggies and tortillas to make quick enchiladas.

If you need a study break, my favorite finals foods are banana bread (please don’t look at the pictures on that post), hummus and veggie burgers, and chickpea salad.

Tomatillo Sauce. Yields about 2 cups.

1 lb. tomatillos, husks removed and washed, cut into halves
2-3 cloves of garlic, whole and unpeeled
2 jalapeno peppers, halved and de-stemmed (seeds removed if preferred)
1/2 onion, cut into thirds
1 tsp. cumin
1 tsp. chile powder
salt and pepper
3/4 c. cilantro
Juice of a lime

-Preheat oven to 375F.
-Line a baking sheet with foil and spread out the tomatillos, garlic, peppers, and onion on it. Spray with cooking spray and roast for 15-20 minutes.
-Peel the garlic, then place remaining ingredients and roasted vegetables into a blender. Adjust seasonings if necessary.
-Use as salsa or a sauce. Freezes well.