Big Food vs. Big Insurance

Very interesting read from Michael Pollan. It's short but makes lots of sense to me. As someone who tries to eat local as much as possible and I'd like to see and would certainly be willing to support "a diversified, regional food economy" and expect I'm not alone. Now if someone could find a way for us to afford the said "regional food economy" I'd really appreciate it. Anyone? Anyone?


Other comments on Pollan's opinion piece: Locally (Mobile!) 


But I thought this Pollan piece is so far my favorite (excepting Harry Balzer - groan). My counter point later. 


Thanks to the New York Times for letting Big (Evil) Food be a topic of criticism.  

Attention Retirees: Get out of Sam's Club

A little off topic, but you know I don't care  - wait - this is my blog thing so everything is on topic if I want it to be.

To: Retired People
From: Working Stiffs

Stay the hell out of Sam's Club on  the weekend. Go to Sam's during the week ____ the damn work week. You know when the rest of us are ... um ... working ... putting aside money for your retired-ness.

I would just once like to go to Sam's to get the few usual things we get there p'towels, peanut butter, milk (oh, and beer) with out you sloth-like creatures in the way. Stop snacking at every applewood-smoked bacon station - by the way, I love applewood-smoked bacon - come on Maverick Farms show some love.

Retirees, you are slow and obviously have plenty of time to waste and stop at every food trough and get in my damn way.

Next:  List of things I will never do when I get old.

It's the obligatory end of summer and ....

And time for articles about pickles and preserving. While I appreciate these, it's a shame that it only happens at this time of year. Now perhaps it's a shame because individuals and companies are only trying to fill up space since there is not much else going on -- Halloween Parties and Thanksgiving are a little ways off yet - though you wouldn't  know that based on magazine covers. Perhaps it's a shame because I think you can pickle and preserve year around if you put your mind to it, but I'm the chick with a fridge so full of bread and butter pickles there is barely any room for the beer (gasp!).

I did think this was interesting enough to keep. 


And what about Canvolution?  Canning Across America's mission is right up my alley: Canning Across America (CAA) is a nationwide, ad hoc collective of cooks, gardeners and food lovers committed to the revival of the lost art of “putting by” food.  Amen.

Pickles, anyone

Life is too short not to have pickles. I'm not a fan of dill pickles, though the one here is very good in my opinion.** But I've always enjoyed bread and butter pickles. We ate them growing up with homemade chicken and rice. We also ate them traditionally on bbq - on or with - either way is fine. They are also good out of the jar, standing in front of the open fridge, while you're trying to figure out what to make for dinner or fetching another beer. 

Summer squash pickles were the first pickles I ever made, they were in fact, the first canning of any type I did on my own as an adult. My MotH and I had our first home and I supposed that's what started it. Two things happen at this house - our home together. I was finely able to have a proper garden on a scale that I wanted - .5 acre in the city that was all mine to do with what ever I wanted. Secondly I had a huge kitchen. Big enough that our son could ride his scooter round the 9' long island. A. Big. Kitchen.

** Recipe forthcoming...

Squash Pickles 

PICKLE MATERIAL

4 lbs mixed summer squash (yellow squash or zucchini or both)

1 lb onion (or more if you like)

6 Tbs kosher salt

PICKLING MIXTURE

3 1/2 cups cider vinegar

1 tsp turmeric

1 1/2 tsp dry mustard

1 tsp nutmeg, fresh grated if possible

1/2 tsp cloves, ground

1 tsp red pepper flakes

3 cups sugar.

Slice the squash to about the same thickness 1/2" or so (removing ends of course). Slice the onions as well. Place in either colander over bowl or just a bowl (glass is best - nonreactive). Add the salt and stir to distribute. Go and do something else for four to six hours (or overnight really).

Drain squash and rinse once (or twice if so inclined).

Add all ingredients of pickling mixture to large pot and bring to boil (Btb). Reduce heat and to gentle boil for five minutes. Add squash mixture and simmer for three to five minutes. 

Do the right thing by your jars (clean and sterilize). Put pickles w/liquid in jars, remove bubbles and top off to about 1/4 an inch of top. Clean rim and seal.  

Keeps in fridge for a year, but will not last that long. Excellent flavor, but make sure you use the turmeric - it gives the jar a look of golden honey  - just beautiful which all pickles should be if possible. 

Credit: I got this recipe from recipezaar.com and have modified it - will attempt to learn more about blog etiquette to make sure I give credit where it is due. 

No photos of this because they have already been eaten and I need to make more. 

In deciding to do this (writing online, that is), I wonder what was my motivation. Mainly, it was to record with pictures what I'm experimenting with in the kitchen and in the garden. Would rather not have anyone else read this, so need to figure out how to do that. But with the upcoming kitchen remodel, there will certainly be plenty to comment on as we go through this process and this might* help me get into a better habit of writing on a more regular basis. Will have to sort out the pictures - not to worry - MotH will help. 

If nothing else, this isn't as gay as a facebook page (people, please move beyond elementary school, "Will you be my fwend?"). Facebook has been compared to an online reunion  ... just remember high school was one of two things: 1. high school sucked and who wants to remember that - or 2. high school was the best time in your life - therefore, I pity you.  

*or might not