I'm fairly certain that I am not the only one that feels blindsided by the sudden and drastic temperature drop. Summer melded into a mild fall. The trees shed their leaves gracefully, filling yards and streets. Causing less graceful gripes from Alex.
"Its such a danger to bicyclists."
He's right, too. He's actually come up with a concept for creating jobs as well as getting the leaves cleaned up. Give the homeless shelters the resources and right to give a certain amount of money to every person that brings in a bag of leaves. He thinks it would create a desire to work for a living as well as help aid in keeping our streets safe. I'm sure I'm leaving out details here and there, but its the general gist.
Regardless of his brilliance, from our drive home from Trader Joes and his gripes to now, it feels as though we've lost over 10 degrees of warmth. Matters also aren't made much better by being indoors for me. Home is cold, work is cold, my one solace in the last week and a half has been staying with Alex's parents over the holiday. I was actually a little too warm, but I welcomed getting sweaty while I sat and watched TV and drank hot tea. Granted, its never bothered me, though I would rather be doing something that warranted drenching my clothes in salty, bacteria ridden water. Like running.
It was nice to feel my toes again, though.
It was nice to simply be with family for the holidays. I missed my own, but Alex's family is a very good substitute. Its a big meal with friends and family and joy and laughter. We had turkey and tofurkey, creamed onions, mashed potatoes, mashed sweet potatoes with ginger, stuffing, and lots of bread and home-made jams. I was going to contribute creamed corn this year again, but opted for an hors d'oeuvre instead.
Citrus Marinated Olives (I only made half of this recipe)
Total Time: 15 minutes plus chilling 24 hours
Makes 5 3/4 cups
2 lemons
1 orange
6 cloves garlic (I used 5 for a half recipe)
1/4 c. extra virgin olive oil
1 tsp. dried thyme (I substituted rosemary because we apparently didn't have thyme)
2 lbs. assorted brine-cured olives, drained
You can find the olives in jars, but Alex and I went to our local froo-froo groceries and got them in bulk at the olive bar. I'd be willing to bet someone near you is as froo-froo as Zupan's.
Directions:
1. From each lemon, cut three 3/4 inch wide strips peel; place in 1-quart saucepan. Grate any remaining peel from lemons and place in large bowl. From orange, cut three 3/4 inch wide strips peel and add to saucepan. Grate any remaining peel from orange, and add to lemon peel in bowl.
2. Peel garlic and cut each clove in half. Crush with side of a chef's knife. Add garlic, oil, and thyme (or rosemary) to saucepan, and heat on low until hot but not smoking, about 1 minute. Remove saucepan from heat; let stand 10 minutes.
3. Place olives in bowl with grated peels. Pour oil mixture over olive mixture, and toss to coat well. Cover bowl with plastic wrap and refrigerate olives at least 24 hours to allow flavors to develop, stirring occasionally. (or place olives in large self sealing plastic bag, turning to coat olives well. Seal bag, pressing out excess air. Place bag on plate and refrigerate olives, turning bag occasionally.) (I used a tupperware to store)
4. Serve how you desire or put in jars to give as gifts. Store in refrigerate for up to 1 month.
Each 1/4 cup About 70 calories, 0g protein, 2g carbohydrate, 8g fat, 1g fiber, 0 mg cholesterol, 645 mg sodium
After such a great deal of good food, its high time I got a bit more of the right kind of sweating in. But I'll save that for next time. I am getting ready to head out and see a friend from Eugene.
All my love!


