Vegan, Jane Austen student, Minimalist, Reader, Librarian

Tuesday, November 29, 2011

Historical True Crime

Music: Quietude, Yolanda Kondonassis

Carnegie Library of Pittsburgh, Main Library,
Oakland, Pittsburgh
(author's photo)

It's no secret I enjoy reading about history, hence my series over at the Carnegie Library of Pittsburgh's Eleventh Stack blog highlighting the best of the best. This time (the third installment), the subject is true crime, a subject I once read long, long ago. Now I much prefer happy stories!

The Dark Side of History
"I admit that I don’t like to read historical true crime; still, it both fascinates and repels me. What makes some people think and do the terrible things they do?  My own dear sweet mother is a true crime junkie (she’s read more than I can count) but I’ve had my fill with these books..."

Read the full post here.

Sunday, November 13, 2011

The Lost Generation

Music: Vivaldi, Concerto for Flute in D Major, Jean-Pierre Rampal


Hemingway in Pamplona, 1925. (Photo courtesy of pbs.org)



I continue my series on historical non-fiction reads over at the Carnegie Library of Pittsburgh's Eleventh Stack blog. If you love the 1920s and wonderful non-fiction, take a look-see here.

Sunday, November 6, 2011

Weekend Cooking

Music: Trio Mediaeval, Stella Maris

Moroccan Couscous and Bok Choy& Carrot Salad with Tofu


Because of my work schedule, I sometimes work on Saturdays. But, instead of taking off the Friday before, I prefer to take the Monday following so that I always have two days off in a row. What this means, however, is that I end up working six days in a row; luckily, this only occurs about every other month, so I can't really complain.

When I have time like this, Jim is often able to take the same day off as I am because his schedule is more flexible than mine (unlike me, he isn't on a public service desk).

During the last two days, I tried out two new recipes that were as easy as they were delicious. The picture above has a link to one recipe (from Alicia Silverstone) but the salad is one I adapted from Nava Atlas' Vegan Express.

Salad
2-4 small bunches of bok choy
2 carrots
2 scallions, green parts only

Ginger/Sesame Dressing (for this salad, I halved all the amounts & still had leftover dressing for later in the week) 
Combine all of the following ingredients in a jar:

1/3 C olive oil
2 tbsp dark sesame oil
1/3 C rice vinegar or white wine vinegar (I used rice)
1 tbsp agave nectar
1 tbsp soy sauce
1/4 tsp ground ginger
1 tbsp sesame seeds

Take 2-4 small bunches of bok choy (aka Chinese cabbage) and wash well. Cut off the hard end pieces, then chop on the diagonal into strips. Using a mandoline (or a knife if you can manage it), slice carrots thinly. Thinly slice green parts of the scallions. Toss all together with as much dressing as you like. Refrigerate any leftover dressing for later use during the week.

To this salad, I added some fried tofu cut into cubes for some extra bulk and protein.