the parts & the motion.

[subjective]

i'm thinking of volunteering with either the eastern massachusetts abortion fund or the abortion access project. who knows anything about either organization?

over the weekend i read all but the last 50 pages of suits me: the double life of billy tipton. it included wrong pronouns (on purpose), an inability to understand why one would live as a different gender beyond the fact that it was easier for men to make it big in the jazz music business 50 years ago, & an inexplicable fascination with how he had sex & why his girlfriends didn't "figure it out." fuck that. aren't you lucky i did the work for you, so you can now avoid this book at all costs.

current grad school list:
uc davis, cultural studies
nyu, american studies
univ michigan, history/women's studies
harvard, history of science
rutgers, history (with concentration in hist of medicine & hist of gender)

i wrote good things for my zine last night while listening to mirah's "advisory committee" on repeat. no idea when the zine will be finished. maybe within a month.

this winter i am all about soup. please send vegetarian soup recipes my way, pronto. i have already perfected my potato-leek soup. i like most all produce except fennel & cucumbers. i can veganize pretty much anything. help a kid out please.

the annual transgender day of remembrance is 20 november. info forthcoming on what's happening in boston.

i still have no halloween costume.

Comments

[on-reserve.livejournal.com]

i have a vegan recipe for ukranian beet stew snitched from lorna sass. i'll type it in tonight when i get home, since i don't have my recipe book here at work. it's one of my favoritest ever. and easy.

[symptom.livejournal.com]

Goulash

Ingredients:
1 large onion, diced
3 medium potatoes, diced
2 cups diced rutabaga
1 roasted red bell pepper, finely minced
1 clove garlic, finely minced
1.5 tsp caraway seeds
2 tbsp hungarian sweet paprika
2 quarts vegetable stock
2 tbsp corn starch, dissolved in 1/2 cup cold water
1 tbsp olive oil
Salt and pepper to taste

Saute the diced onion in the olive oil until translucent. Add the paprika, stir for 1 minute. Add garlic, saute for 2 minutes more. Add this mixture to the vegetable broth. Add the diced potatoes & rutabaga, caraway seeds, salt, and pepper. After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken.


(i substituted the rutabega for turnip & it was just as good.)


have you ever read stone butch blues by leslie feinberg?

[subjective.livejournal.com]

thank you! i like most root vegetables so i'm happy to experiment with rutabegas, turnips, parsnips, etc.

and yeah, i've read stone butch blues quite a few times, actually. i think i like feinberg's nonfiction better these days though.

[oblivionjen.livejournal.com]

hey cutie. i don't have a halloween costume either. i hate costume pressure. um, can i stay with you when i come for taryn's bday this weekend? or should i try to stay at the hoc? <3 i miss you. :**

[subjective.livejournal.com]

you're always welcome at my house, of course. i'm putting the flannel sheets on my bed this afternoon. there is always room at the hoc as well, so you can figure out which works best when you get here. probably the party will run quite late but you'll have your car, no? so we can drive back to my house or just crash there.

basically, i'm flexible. also. i can't wait to see you. :**

[tarynhipp.livejournal.com]

everyone is welcome to crash at the house because i expect things to go late, or at least *hope* they do. it will be a small gathering but unlike anything you've ever seen. haha.

minestrone!

[ex-robotlove413.livejournal.com]

Ingredients
1 large onion
1 large stalk of celery
2 medium sized, thin skinned potatoes
2 or 3 carrots
quarter of a green cabbage
2 cloves of garlic
1 teaspoon of dry basil
half a teaspoon of dry rosemary
half a teaspoon of oregano leaves
half a teaspoon of thyme leaves
quarter of a cup of pearl barley
8 cups of vegetable stock
quarter of a cup of tomato paste
one small can of red kidney beans
two thirds of a cup of small shell macaroni
some olive oil


Method
chop the onion and celery up finely. crush or mince the garlic. dice the potatoes and carrots. chop the cabbage into thin strips.

heat a small amount of olive oil in a really big pot. add the onion, celery, garlic and herbs. stir until the onion is soft.

add the potatoes and carrots, pearl barley and vegetable stock. bring to the boil over a high heat. cover, reduce heat and simmer for 40 minutes, stirring every so often.

mix in the red kidney beans including their liquid, and add macaroni and tomato paste. bring back to the boil, cover, reduce heat and simmer for 15 minutes.

add the cabbage and cook, uncovered, for 5 more minutes.

serve with lightly toasted garlic bread (cut up a fresh loaf of bread into pieces, spread on olive oil spread or margarine then minced garlic, toast under the grill).

serves about 5-6 hungry people (or 2-3 with leftovers the next day).

Re: minestrone!

[ex-robotlove413.livejournal.com]

also, there are some other yummy-sounding recipes on veganchallenge.org:
http://veganchallenge.org/recipes/soupsandstews/

[cheryljill.livejournal.com]

best vegan soup ever:

2 lbs. peeled butternut squash
4 to 5 cups stock (veggie stock if it's to be vegan soup, obviously)
salt and pepper

bring stock to a boil. add squash, cover and simmer. cook until squash is tender, about 30 minutes. cool, if you have time. put mixture in blender and puree until smooth. reheat, season, and serve.

ps. if you go to rutgers, we will be neighbors!!

[on-reserve.livejournal.com]

ukranian beet stew (adapted from lorna sass)

1 tsp. veggie oil
2 c. sliced onion
3/4 c. chopped celery
3 c. water
3 c. sliced cabbage
1 c. chopped carrots
3 c. chopped potato cubes
4 c. peeled, cubed, raw beets
28 oz. can, diced tomatoes, with juice
2 tsp. caraway seeds
2 tsp. white or cider vinegar
1/2 tsp. salt
15 oz. can, dark kidney beans
1/3 c. fresh chopped dill
ground black pepper
chopped scallion greens
plain yogurt (obviously not in vegan version, maybe soy sour cream?)

to make it:

1. saute onion and celery in oil 4-5 minutes, until brown.
2. add 1 c. waer, cover and lower heat and simmer 5 minutes.
3. add cabbage and carrots, stir well, simmer 5 minutes.
4. add remaining water, potatoes, beets, tomatoes, caraway seeds, vinegar and salt. bring to boil. lower heat, cover, and simmer 35 minutes, until beets are tender.
5. add beans and dill. when stew is hot, add black pepper, to taste.
6. drizzle yogurt on top and sprinkle on scallion greens.

tastes yummy with deep dark rye bread. mmm. so. very. hearty.

everwood

[(Anonymous)]

have you ever seen the show everwood on WB? its kinda new and last weeks episode had a side storyline about a playmate of the little girl (delia i think is her name). its a boy you at first doesnt like her but then they become friends and play barbies or something one day. her parents freak and pull him out of school. they later reveal that the boy is intersexed but on the advice of doctors is being raised as a girl. I didnt watch the whole episode but i wonder if they will continue with this storyline

liz

this soup rules...

[(Anonymous)]

Michael Romano's Union Square Cafe Indian Borscht


from Passionate Vegetarian


4 medium beets, well-scrubbed, roots trimmed
3 tbs. mild vegetable oil
3 onions, sliced
3 jalapeno chiles, diced
3 tbs. peeled & finely minced fresh ginger
1 tbs. cumin seeds, toasted for 3 minutes in a dry skillet & ground, or 2 tsp. ground cumin
1 tsp. ground turmeric
1 tsp. ground coriander
3/4 tsp. freshly ground very hot dried Thai (bird) chiles, or 1 tsp. crushed red pepper
1/4 cup white or brown basmati rice, well rinsed & drained
1 to 2 tsp. salt, or to taste
Freshly ground black pepper to taste
3 quarts vegetable stock
1 to 2 tbs. honey
1 cup canned diced tomatoes in juice
3/4 tsp. Garam Masala (Indian spice mix)
Yogurt, sour cream, or tofu sour cream (optional)
Fresh cilantro leaves (optional)


1. Preheat the oven to 350. Wrap the beets individually in foil & bake til tender but not mushy, 60 to 70 minutes. Let cool to where you can handle them, then slip off the skins, cut into 1/4 inch slices, & pulse/chop in a food processor to a fine but not pureed consistency.


2. Heat the oil in a very large soup pot over medium heat & add the onions. Saute til the onions are wilted & translucent but not browned, about 15 minutes. Add the jalapenos & ginger & continue to saute for another 5 minutes. Add the cumin, turmeric, coriander, & dried chiles & saute for another 8 minutes (the air will become a bit--cough! cough!--a bit--cough!--pungent).


3. Add the rice & stir well to coat with spices and oil. Add the salt, pepper, stock, 1 tbs. of the honey, & the tomatoes. Bring to a boil, then turn down the heat to the merest simmer & cook until the rice is very tender, 20 to 25 minutes for white basmati & 45 to 50 for brown. Remove from heat & let cool slightly.


4. Strain the soup, reserving both the liquids & the solids. Working in batches, puree the solids in a food processor, adding only as much liquid as needed per batch to make a smooth, thick puree. Return the puree to the soup pot with the reserved liquid & beets.

5. Heat through. Add the Garam Masala & taste, adding salt, pepper, & perhaps more honey. Serve with a dollop of yogurt/sour cream & sprinkle with cilantro, if desired.