Chia

Its been a bit since I've blogged, but here we go. My charger went missing for a bit, and when it made a reappearance our internet modem crashed. So no internet or computer until now. What have I been doing without technology? What is there to do?!?!?!?! I started drinking chia seeds. I was eating dinner with a friend when she stirred these weird little blobs into her glass of water. I stared at them till she gave me some of my own, and it was so strange. They start out seed-like, but in a few minutes they begin to gel, and this doesn't describe it just right, but they become like little bobas. She said they retain water and keep you hydrated. Also, the Tarahumara in Northern Mexico drink them before their long runs. I was intrigued and headed to Whole Foods (because no where else I knew had them) and picked up a little packet. When I got there I asked where I could find them, and the woman asked me if I was drinking them because Doctor Oz told me to. I guess he drinks them too. Packet in hand I headed home and had a glass. Have I felt a difference? No, not really. But, I do like the way they taste. Thats a pretty vague review. But here is what I found out about them via internet:

1. Nutritious. Chia seed provides ample calcium and protein to your tissues. The seeds are also rich in boron, which helps the body assimilate and use calcium. The nutrients also support proper brain functioning.

2. Water loving. The seed can soak up ten times its weight in water. Do this fun experiment. Put one tablespoon of chia seed in a cup of water and stir. Wait a few hours and see what happens. When inside your body, the seeds help you stay hydrated longer, and retain electrolytes in your bodily fluids.

3. Easily digestible. The shells are easily broken down, even when swallowed whole. This is an improvement over flax seed, which have to be ground up to be digested properly. If you eat flax seed whole, it will just pass through.

4. Concentrated. If I could only take one cup of food for a few days, I'd choose chia! The food value per volume is simply astounding. You don't need much.

5. Mild tasting. Unlike some seeds, the flavor is very mild. The mild taste makes it easy to put in sauces, smoothies, breads, puddings, and whatever you want. They won't really change the taste, but will add to your nutrition!

6. Energy enhancing. The health pioneer Paul Bragg did an experiment an endurance hike with friends. They divided up into a chia-eating group and another group, who ate whatever they wanted. The group eating only chia seeds finished the hike four hours, twenty seven minutes before the others, most of whom didn't even finish at all.

7. Versatile. The seeds can be used to replace less-healthy fat in just about any recipe. You can use them uncooked in salad dressings, spreads, fruit shakes, ice cream, and just about anything you want. You can also add them to cookies, cakes, muffins, and other baked goods. I usually just mix in a couple of teaspoons to my juice or water and drink them down!

8. Slimming and trimming. Yes, the seeds will help you lose weight, for two reasons. The first reason is that they are so filling that you will eat less of other foods. The second reason is that they actually bulk up and cleanse your body of old "junk" in your intestines.

9. Endurance enhancing. Chia seeds are known as the "Indian Running Food". Also, the ancient Aztec warriors used chia seed during their conquests. I'm a runner, and I've used chia seed to enhance stamina and endurance on my mountain runs, some of which are several hours long!

10. Regenerating. After eating, the nutrients travel to the cells very quickly due to the ease in digestion and assimilation. Use them when you want to build or regenerate healthy body tissue.

Dino

Clean house. Cleaner than I've ever seen it. Today, I'm finishing up some finals with hope that soon it will be over-friday-! I can read a book that does not require a dictionary and write a sentence without a footnote. I do understand why we have footnotes. But, it can feel like no one believes a single word coming out of your lying mouth. Footnotes are a way of defending yourself. I could never be friends with people that make me do that every time I state a fact or paraphrase an argument.

I made the best loaf yet, and am thinking that it will be tasty with goat cheese, avocados and pepper for lunch tomorrow. In reality, that is exactly what I ate for lunch yesterday. I tend to eat a variation of the same thing for two-week periods, then switch. Do others do that? I once at a half-honeydew every night during the summer. I was 14.

Every time I look at this bread my mind says, "plate tectonics, plate tectonics!"

These are the triceratops and brachiosaurus that now live in our house:

Pattern, Please.

This two items are the best in my wardrobe right now. I love the color and pattern of the vest. I realize that you can't actually see the vest well, but, when I tried to take a decent far away shot, the pattern just made me dizzy. I'm still working on it. Its always nice to find a treasure thrifting, especially after a bit of a dry spell. Not to mention the woman behind me in the check out line, "Girl, I like crazy things too."

Last night I decided to tackle a new guacamole recipe for a friend's Sunday Night Dinner and was surprised to find it required Saffron. I am ashamed to tell you I knew next to nothing about it, price included. Then, I got a phone call from Louis asking, "Do we really need saffron...for guacamole?" Luckily, my housemate Brenna had some on hand, and is a real peach and let me use some. I pinched the tiniest of pinches and toasted, mashed, and mixed it into the madness. It was so powerful for being 1/8 tsp. and I could taste it in every bite. Wonderful. Which, led to the mad googling today to know a bit more. I found a connection between the flower and Greek Mythology:

Metamorphosis Krokos. A boy loved by the god Hermes. After his accidental death the god transformed him into the saffron flower. Its red stems were desribed as his spilt blood. According to others Krokos was metamorphosed into the flower following the death of his love, the Nymph Smilax.

Saffron has a 3,000 year+ history, and is the world's most expensive spice. 50,000-75,000 flowers are required to obtain a pound (454 grams) of saffron.

Saffron via Classic Cuisines Catering

Handmade Day

Met Sarah V. for breakfast this morning, and what a breakfast it was. I had poached eggs atop prosciutto, asparagus, and farm bread with parmesan shavings; Sarah got the Croque Madame and we ate it up! All these tastes paired with a rich roast medium blend coffee, and it all made sense.

After breakfast I got to see her studio full of all the art I would ever want to make or put on my walls. We devoted the afternoon to hand work and I got back to the art of fanny pack-making while Sarah created fabric balls to string at her sister's outdoor wedding. We ended out the day with 2 dozen eggs each from a man who had over active chickens, and now I'm off to make quiches... lots and lots of quiches.

Bake

I wish someone could have told me all that warm weather this past week was a trick. I felt it. Today the wind wove through my clothes and chilled me to the bone so fast I regretted leaving my bed before I even reached the sidewalk

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This morning I remembered to bring my camera with me, and the bright grey skies made it all a bit dreamy. Sadly, because I was so late to take it along, I didn't get a picture of the beautiful paint someone had used to decorate a usually dreary building I pass. I must have been close, because the wall was still wet, taking the building back to its boring brown self. The teapot is quickly becoming my favorite, essential, and most used item in the house. Now that I'm moved in, and am settling into my space I've been noticing the missing things that I would really use if I had them around. Number one of those being a good, big place to house my bread.

If this amazing bread box was not referred to as The Armadillo I don't know that I would want it as much.

Beautiful Poilâne bread box.

Lastly, the Bread Drum.

Estate sales are on the menu for this weekend, and maybe I'll find the perfect home for my loaves.

Bread

I received a bread recipe from my friend Regis, via Carry and I want to make a big batch every week. It turned out so well, but I do think I would cook it for a bit longer than I did. Also, can't wait to try it with every type of flour I can imagine.

No Knead bread recipe:

3 cups flour

1 5/8 cups water

1/4 teaspoon yeast

1/ teaspoon salt (or to taste)

-Mix all ingredients in large bowl. Let sit 12-18 hours

-Wrap dough in saran wrap. Let sit 15 minutes.

-Wrap dough in well floured towel/cloth Let sit 2 hours.

-After 1 and 1/2 hours of sitting, preheat oven to 450. Put dutch oven or oven safe dish with lid in oven.

-After 1/2 hour, bread in cloth will be done sitting. Fold dough in half, drop into ovensafe dish. Bake covered for 1/2 hour.

- Remove lid, bake for another 15 minutes

- 1/2 hour or until crust is browned. Bread is done when it sounds hollow.

I got to eat it on my new porch, in our beautiful weather, looking at my roommate, Koby's beautiful wreath. Its nice having a base, a home, and I am settling in quite nicely. Although, I do believe I saw a spider in my room last night, and from browsing a large number of photos today, I've decided its a brown recluse, but maybe a baby. Or, a wolf spider. Whatever it was, I don't think it wanted me dead.