Oranges!

This time of year, I always look for (and usually find) a bag of organic oranges….and then proceed to use the whole fruit (peel and pulp)!

Usually, the first way I enjoy the oranges is to eat the pulp then process the skin in a small food processor and dry it to enjoy later.

This year I have already used some dried orange peel as an addition to the loose tea in the filter of the ‘coffee’ maker. My office smells of tea and citrus (and the flavor is good too). I can always use it as a seasoning in mulled cider or a stir fry…it’s not possible to have too much dried orange peel!

The recipe I like for cranberry orange relish uses the whole orange. I cut the ends off and any large areas of pith…but most of the orange is cut in chunks and put into the food processor along with cranberries and a little sugar. The relish is good on its own or combined with other things:

• With tomatillo salsa and heated…used as a sauce for meatballs or stir fry

• With some oil to make a dressing for salads…particularly for salads that include other fruit

• In muffins

• In soup

Cold or hot…cranberry relish is one of my favorite winter foods (I sometimes prolong the season by freezing cranberries and sometimes the cut up oranges as well)!

Oranges are one of the great flavors of winter!

Gleanings of the Week Ending December 3, 2022

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

Drought hit large portion of the globe in 2021, state of water report says – Bad news for water: the negative trends are stronger than the positive ones.

Bloating common among Americans – I am so glad I discovered that I was lactose intolerant; it’s been relatively easy to change my diet to avoid bloating completely!

Do students really eat that badly? – Yes and no…and alcohol plays a negative role.

Fungi that cause lung infections may be spreading across the US – Infection causing soil fungi Histoplasma, Coccidioides, and Blastomyces – evidently the diseases are more widespread now than in the 1950s!

White House unveils its holiday décor, including 77 trees and ‘We the People’ theme – Getting in the mood for December celebrations!

From Patches to Pies, Illinois Knows Pumpkins – A little pumpkin history…and a satellite image (NASA’s Landsat 8’s Operational Land Imager) from after the pumpkins are harvested.

Cranberry bogs in Plymouth County – A satellite image of production of another seasonal food: cranberries! Massachusetts supplies about 25% of the cranberries grown in the US (outpaced only by Wisconsin). The cranberry bogs look pink/red in the natural-color image at the beginning of the article.

We’re told to ‘eat a rainbow’ of fruit and vegetables. Here’s what each colour does in our body – Love the colorful foods!

Effigy Mounds National Monument Becomes a Tribal Sister Park To Ioway Tribal National Park – A new type of agreement….hoping it is a good one for everyone.

How to be a sustainable parent – It’s hard since the most easily obtained products are obviously not and there are no pre-defined alternatives that are more sustainable…aside from buying second hand (i.e. reuse) whenever possible.

Ten Little Celebrations – November 2022

Ten little celebrations for November. Some of them weren’t so little: a 91st birthday, a grandnephew, and Thanksgiving. There was a lot of food involved too. Celebrating November foods is probably my favorite lead up to the crescendo in December and then the beginning of a new year.

A mini-pumpkin – perfect for 4 servings. My sister bought small pumpkins for a table centerpiece; we decided to cook one of them for lunch along with meatloaf. The oven was nicely full. I pricked the skin of the pumpkin before I put it in the oven since I was cooking it intact. After about an hour, I took it out of the oven, lifted the stem off, cut it into quarters, and took the seeds out from the center. Everyone sprinkled cinnamon and added butter to melt into the pulp. All that was left at the end of the meal was the skin! Yummy!

Cranberries. I like cranberries in just about everything: stir fry, sauces for meatballs (combined with tomatillo salsa), chopping as an addition to stuffing, sauteed with apples + butter + cinnamon + honey for dessert. I used to make cranberry relish on the stovetop because I enjoyed watching the cranberries pop as they cooked, but I don’t like the relish as much anymore (too sweet) so now I enjoy cranberries pooping in stir fry or when they are sauteed. I celebrate both their flavor and their color!

Getting 141 bulbs planted. It took multiple sessions in the yard…and I celebrated when they were all finally in the ground. I hope most of them survive the squirrels and bloom next spring!

Leaves – raked, blown, shredded. Mowing is adequate for the leaves at our house but not my daughter’s. She has very large trees and the leaves were thick enough to kill grass. She and I spent an afternoon focused on leaves…and celebrated our accomplishment! The weather cool and crisp for a traditional fall activity …. always helps get me in the mood for the beginning of the holiday season.

A 91st birthday. Both of my parents are 91 years old as of November. Our family celebrates these milestones…enjoying that we still have them with us.

A grandnephew. Celebrating a baby in our family…the 1st one in over 20 years…adds a another facet to our joy during the holidays.

Walnuts. Not sure why…but walnuts have become a favorite this year. I am celebrating all the ways I’ve found to add them into food I am preparing!

Ritter Springs and Neighborhood Ponds. Celebrating the crisp air outdoors…the color of leaves…the frost on the grass.

Thanksgiving. Celebrating a day to appreciate all the recent events of our lives…a prelude to the family events/gatherings of December.

Leftovers. It’s a treat to have great food in short order… prolongs the celebration. I ate too much on Thanksgiving…did better on the subsequent days and maybe enjoyed the food more.

Gleanings of the Week Ending May 28, 2022

The items below were ‘the cream’ of the articles and websites I found this past week. Click on the light green text to look at the article.

Major infrared breakthrough could lead to solar power at night – A very small amount of energy was produced in the test…more research required for practical application.

Restoration Reveals Engravings in Egypt’s Temple of Esna – Follow the link at the top of the post to see a few more pictures of the restored engravings.

What we are still learning about how trees grow – A new study finds that tree growth is limited by cell growth rather than photosynthesis which has been assumed to be the limiting factor previously. The models that predict how much carbon forests can absorb need to be updated.

Spring Flowers are Blooming Earlier in Greater Yellowstone – The recovery of detailed records made in the 1970s by Frank Craighead of when flowers bloomed is helping document changes…help restoration planners determine the best seed mixes for native plants…try to mitigate the impact of climate change.

Cutting air pollution emissions would save 50,000 US lives, $600 billion each year – Yet another reason to take actions to dramatically reduce air pollution.

Traces of an ancient watery world in Capital Reef – Satellite views of Capitol Reef National Park…and the story in the rocks.

Prehistoric feces reveal parasites from feasting at Stonehenge – A piece of trivia: beef and pork were spit-roasted or boiled in clay pots but the evidence of particular parasites in coprolites reveals that liver and lungs from an infected animal were consumed raw or undercooked.

Vangelis, famed film composer and synth pioneer, dead at 79 – I remember going to see Chariots of Fire when it first came out in the early ‘80s….and the unforgettable music. This obituary post includes a link to a YouTube video with the music.

How cranberries could improve memory and ward off dementia – I like cranberries…but eating a cup (equivalent) per day is a lot. In the study they used cranberry powder.

More heat, more drought: New analyses offer grim outlook for the US west – The latest seasonal outlook projects the drought to continue across virtually the entire American west through the summer. New research suggests that Colorado, Utah, and Wyoming will increasingly look like the Southwest as temperatures continue to rise.

Sweet Potato Soup

The forecast for our area this morning was for snow showers. We didn’t see a single flake! But – the cold did get me in the mood to make soup. I had cooked the last haul of sweet potatoes from the CSA a few days ago so I opted to start with the sweet potato puree for the primary ingredient. Things evolved from there.

I put some powered chicken bouillon with water in a pan…added a few cubes of frozen beets (also from the CSA) to increase the potential color of the soup. The beets cooked and softened while I got the other ingredients prepared. The seasonings were garlic (from the CSA too), fresh finger, onion powder, and curry. They were added while the beets were cooking.

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I thawed 2 turkey sausage patties and cut them up. I decided a small handful of frozen cranberries would add to the flavor complexity.

After the beets were soft enough, I used the potato masher in the pan…then added the pureed sweet potato, sausage, and cranberries. I cooked everything until the cranberries began to split open.

When I poured it into the bowl, I realized the color had turned out to be similar to cream of tomato soup. The cranberries and sausage cubes floated on top.

Then for the topping of Chinese noodles (I like them better than crackers).

A fabulous winter-time lunch! One of my favorite things about soups is the combination of ingredients…the grand experiment. I just add ingredients that I want to taste together…because that’s what happens in soup. My experiments have become dependable enough that I am confident it will be edible….even tasty! This time it was also a success for the color – a seasonal shade between Thanksgiving and Christmas!

Oatmeal with a Difference

When I was growing up, we doctored our oatmeal with brown sugar and butter…maybe we added some raisins. In recent years, I’ve substituted maple syrup for the brown sugar and, if I wanted raisins, I added them to cook with the oatmeal rather than after the fact. Sometimes I added cinnamon.

Recently, I’ve enjoyed oatmeal with very different additions: cooked with a mashed banana and cranberries….drizzled with honey after it is in the bowl.

It’s a very different flavor. I should have put chopped walnuts or pecans on top to give it some crunch and protein. I’ll try to remember for next time.

Cranberries

I am enjoying cranberries almost every day this month!

In breakfast smoothies (together with vanilla flax milk, walnuts, and a banana), salads (chopped with nuts, raw sweet potato, celery plus flakes of canned chicken, a dressing of mayo and ginger preserves), stir fry (any time I want a tart fruit flavor with the veggies), baked with an apple, a few pecans and a dab of butter.

Cranberries are easy to freeze so I’ve been stocking up and freezing them…using up almost all the small plastic containers I have. I’ll be enjoying cranberries long after the season is over.

When I want a pretty smoothie – I add some fresh or canned beets to the smoothie along with the cranberries. Very pink/red…a great seasonal start to the day.