Tuesday, October 30, 2007
Corn and Economics
There's an interesting conversation on the Becker-Posner blog (they are 2 economists from the U of C) about ethanol subsidies, the rise of food costs, its possible impact on developing countries, and the politics of agricultural subsidies in the US. It is a little long, but I thought it was informative. One interesting thing I hadn't realized: the fact that the state of Iowa plays such a large role in the primaries affects how politicians support subsidies. According to Posner, Iowa caucuses extract pledges from possible presidential candidates to preserve and expand the home-grown ethanol industry, making the issue of ethanol subsidies bi-partisan and unlikely to generate a lot of critique.
Sunday, October 28, 2007
More Recipes!
By request from a dear sister in the People of Praise, here are the recipes from my birthday dinner.
Date and Apricot Chutney from Cooking Light
1/2 cup dried apricots, halved
1 cup chopped, pitted dates (about 1 lb)
3/4 cup brown sugar
1/2 cup apple cider vinegar
1 tsp minced peeled fresh ginger
1/2 tsp coriander
1/4 tsp salt
1/8 tsp crushed red pepper
1/2 red onion, thinly sliced
2 tbs chopped fresh cilantro
1. Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
2. Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro
3. Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup)
Note: You can store chutney in refrigerator for up to 6 weeks. It is good with roasted meats, in the morning on toast, or on ham sandwiches.
Butternut Squash with Sage
Mixed Greens with Fennel, Pears and Walnuts
Date and Apricot Chutney from Cooking Light
1/2 cup dried apricots, halved
1 cup chopped, pitted dates (about 1 lb)
3/4 cup brown sugar
1/2 cup apple cider vinegar
1 tsp minced peeled fresh ginger
1/2 tsp coriander
1/4 tsp salt
1/8 tsp crushed red pepper
1/2 red onion, thinly sliced
2 tbs chopped fresh cilantro
1. Place apricots in a medium bowl. Cover with boiling water, and let stand 1 hour. Drain.
2. Combine apricots, dates, and next 7 ingredients in a medium heavy saucepan. Bring to a boil; reduce heat, and simmer 25 min or until thickened. Remove from heat; stir in cilantro
3. Pack chutney in clean jars. Cover and cool chutney completely; chill. Yield: 2 1/4 cups (serving size: 1/4 cup)
Note: You can store chutney in refrigerator for up to 6 weeks. It is good with roasted meats, in the morning on toast, or on ham sandwiches.
Butternut Squash with Sage
Mixed Greens with Fennel, Pears and Walnuts
Sunday, October 21, 2007
Praise God for Birthdays!
Anne and Margaret both like taking cool pictures, so I asked them to print off some of their artsy photos and frame them for me so that we could hang them up in our apartment.
I love squash, so we had butternut squash with sage, lamb chops with apricot, date chutney and mixed greens with pears. It was a very autumnal dinner despite the 70 degree weather! Dessert was a peppermint chocolate torte. Scrumptious!
Friday, October 19, 2007
Back porch!
more BA work...
Wednesday, October 10, 2007
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