Do You Choose to Opt Out?

As we de-link ourselves from nature, as we de-link ourselves spiritually from these animals, we lose hope, we lose that spiritual connection, our dignity, that thing within us that keeps us connected to the planet. -Dereck Joubert, Life Lessons from Big Cats, TEDWomen Conference, December 2010

If you aren't aware of TED and TEDTalks yet, then you've been missing out. And you must be living under a rock. TED is a non-profit group that brings together talented people who have "ideas worth sharing" for TED's annual conferences. These people can be scientists, bloggers, writers, entertainers, activists, physicists, or whatever, and they get up and give a 10- to 20-minute talk about their projects/passions/programs. The folks at TED believe that "ideas change lives" and they make these talks available on their website. For free. How cool is that? So when I'm feeling the need to learn something new, or simply the need to get out of my own head for a while, I make my way over to www.Ted.com and listen to a talk or two.

The most recent one I watched was given at the TEDWomen conference by documentary filmmakers Beverly and Dereck Joubert who use their films and stellar photography for conservation efforts to save big cats in Africa. The talk itself isn't extraordinary, I've heard better, more interesting, and more creative messages on conversation before, but there were two tiny moments in their talk that really took my breath away. The first was the quote above. This idea that we are naturally linked to the earth was such a beautiful one. With no effort or action or thought on our part, we are connected to something so much bigger than us, so much more powerful than us. I've always felt like I had to ask permission to part of nature and that couldn't be farther from the truth (but that doesn't preclude me from being gracious and showing my gratitude). In fact, just the opposite is true. The only thing that can "de-link" us from nature is ourselves. We have to "opt out," if you will, of this gift and too many people are doing this with reckless abandonment, which ultimately and unfortunately, impacts those of us who chose to embrace our natural connection.

The second stunning moment happens around the 10:25 mark when the leopard they are filming does something that blows me away. I think the talk is worth the full 17 minutes of your life, but if you don't have that kind of time right now, just skip to 10:25 and be prepared for some of the most touching, compassionate, and mind-boggling 2 minutes of your life. Actually, it shouldn't be mind boggling. If there's one thing I've learned in my 40 years on this planet, it's that we are unable to fully grasp what nature is capable of. We try to compartmentalize, identify, categorize, comprehend it...but when we do that, we de-link ourselves from it. And that's the problem. Just sit back and watch what happens and you'll feel that very something that embodies our innate link to nature.

[ted id='1039']

Marbling Madness

Okay. This is a long story. But stick with me on this one and you’ll be rewarded in the end. At least I think you will be. The Santa Fe Four at Bandalier

Back in June 2008, I took a trip to Santa Fe with my girlfriends. It was, I believe, one of the best trips of my life…definitely in the Top 10. And that’s saying a lot for many reasons: 1) I travel A TON, 2) it was a trip that did not involve my husband, who is my favorite travel companion, and 3) it was so completely low key that if I were to describe our days you’d wonder what the hell we did besides eat, drink, and laugh. But that was the beauty of it. It was the subtle moments in between eating, drinking, and laughing that, to anyone but a keen observer, were lost. In other words, you had to be there. So while I can rattle off a list of travel highlights over my lifetime like the Eiffel Tower, the Sydney Opera House, Anne Frank’s House, the British Museum, the Empire State Building, the Liberty Bell, Coit Tower, the Space Needle, Waimea Canyon, Cliffs of Moher, etc., so too can many others. But no one, except for the three other women I was with, can lay claim to that Santa Fe experience. Now THAT’S a special trip!

Santa Fe MadnessBut there was also something that happened uniquely to me on that trip that none of the other ladies experienced. And it is this incident that also contributes to the fact that the Santa Fe trip was one of the best. It was there that I learned about the art of marbling, specifically paper marbling. And that had a profound impact on me.

Tom Demo

To make a long story short: Heidi and I stumbled upon a special paper marbling exhibit at the Governor’s Gallery in the New Mexico State Capitol.* Album Amicorum: Gems of Friendship in a Frightened World featured marbled works by 21 contemporary artists from 14 countries. We found the exhibit fascinating and spent a significant amount of time in the little gallery. The next day while we were at the Palace of the Governor’s, who should be in the courtyard demonstrating paper marbling other than the curator of Album Amicorum himself, Tom Leech! While the other girls wandered off, I stood there transfixed by Tom’s demonstration, not just because I found the art form fascinating but also because Tom was clearly an expert on the topic, spoke eloquently about it, and was a spectacular instructor. As I left the demo, I saw a flier about a two-day course on paper marbling that he was going to be teaching at the Santa Fe Art Institute (SFAI). At that very moment, I boldly declared I was going to attend.

Two months later, there I was, standing in one of SFAI’s studios alongside Tom and seven other students as we embarked on a weekend of marbling. To say that the workshop exceeded my expectations by a billion-trillion-gazillon would be putting it lightly. From my first marbled paper, I was completely head over heels about this art form that involves floating paint on water, creating a design, and then capturing it permanently on paper. For the first time in my life, I felt like there was an art form I could relate to and actually do…with confidence, with pride, and with passion.

Upon returning home from Tom’s workshop, I bought several of the things needed to set up my own marbling studio: tank, tools, alum for treating the paper and carrageenan for making the size, paper, and paint. But the one thing I hadn’t gotten was Davey board. I could go on and on about why I had put off buying Davey board…expense, hard time finding the right size, couldn’t find a local place, etc. But the truth is, I was probably afraid to take that final step because that would mean I was potentially setting myself up to fail at something I had fallen in love with. I mean, what if it turned out that the joy and success I experienced at Tom’s workshop was a fluke? What if I couldn’t make the size right and the paint just sank (as if you couldn’t make another batch of size and just try again!)? What if I didn’t alum the paper right and the paint washed away time and time again (as if I couldn’t remake the alum or re-apply it to the paper!)? What if I stood their frozen in front of the tank, paint in hand, with no creative idea in sight (as if just randomly applying/flicking/dragging/pushing/pulling paint with no agenda wasn’t the whole freakin’ point of marbling in the first place!)? What if NO ONE LIKED WHAT I DID (really? You’re doing this for peer approval and not because you simply love doing it?)? What if I COULDN’T MAKE A LIVING AT IT (calm down…you haven’t even set up the studio yet…besides, who said you had to make money from doing this? Why can’t this just be FUN?!!)? What if, what if, what if…

[youtube=http://www.youtube.com/watch?v=ldCPUvwh_0M&hl=en&fs=1]

[youtube=http://www.youtube.com/watch?v=3nEzag5TzK4&hl=en&fs=1]

So a few months went by, I got distracted by the busy season for Hope’s Flame, further distracted myself by classes in other art forms, traveled a ridiculous amount, and just never made the time to complete my marbling studio. But I kept thinking about marbling, Googling marbling, checking out books at the library on marbling, checking up on Tom to see if he was teaching any more classes (or curating any more shows), and otherwise obsessing dreaming about marbling until finally, a few weeks ago, I summoned up the courage and bought the stupid Davey boards.

Why, oh why, did I wait that long?

Last Monday, more than two years after taking Tom’s workshop, I set up my marbling studio…and proceeded to marble away for three straight days, until I used up the entire three gallons of size I had made and marbled about 70 sheets of paper.

I can not even begin to express how happy this made me feel: peaceful, energized, brave, big, loved, grounded, special, proud, creative, impressed, beautiful, pleasantly spent, competent, out-of-this-world…just to list a few!

Having been pro-actively unemployed for nearly five years, I can say that my writing and marbling are the two things I never would have pursued had I not had this gift of time, space, and energy to explore (thank you, Emmett!!). I’m not sure where either one will take me, or if their paths will cross (integrating the two is something I’m brainstorming about), but I do know I am a better, stronger person for having embraced these arts fully, for rising above the emotional fears that often freeze us in place, for finding the courage to dive into them (eventually!), and for taking chances I would never had five (or even two!) years ago.

For now, my marbling studio is packed up as I’ll be leaving it (and Emmett and Mira) behind to spend a few very cold weeks in Minnesota. But the second I return, I’ll be busting out the tank and carrageenan and alum and paints and paper, putting on my “permission-to-get-messy” clothes, and marbling up a storm.

Anyone who cares to join me is more than welcome!

*******************************

* The entire Capitol is an art museum featuring some of the finest pieces of art by New Mexico artists and artisans. You’d be a fool to visit Santa Fe and not take in The Capitol Art Collection. It is truly spectacular.

Dear Universe

Broken Wine Opener Dear Universe,

Why, oh why, can't I find a wine opener that doesn't break on me? I'm on my fourth one in as many years. This is getting ridiculous. Yes, I use a wine opener a lot, perhaps even more than the Average Joe, but that certainly is no excuse for for such caustic breakdowns. If there is some sort of usage expiration on wine openers, the package should come with such a warning. My Blendtec counts how many times I've blended things, my car has an odometer, cats have nine lives...do you see what I'm getting at here? PLEASE, FOR THE LOVE OF SWEET JESUS, SEND ME A WINE OPENER THAT I DON'T HAVE TO HOLD MY BREATH WHILE USING!!

Painful old wine opener

Right now I'm forced to go back to the old fashioned kind pictured above, but THAT CONTRAPTION IS A HARD ONE TO OPERATE. You need to have muscles, something you shorted me on when you made me. I'm never certain if I have the strength to pull that damn cork out. Do you know how awful it is to live in constant fear that you won't be able to open a bottle of wine at the end of the day (or the middle of the day or the first thing in the morning)? Of course, all of this could be solved if I stuck to screw tops. Unfortunately, some of my favorite wines don't come in screw top. Plus, it's hard enough finding vegan wines and now you're asking me to find vegan screw-top wines. Seriously, why are you messing with me? IT'S JUST A GLASS OF WINE. It's not like I'm Sarah "Gun Sights" Palin rambling on and on about how anyone who says she's at fault for the Arizona shooting should be shot in the head. No. I'm just a girl from the Midwest living on the West coast LOOKING TO HAVE SOME WINE WITH HER PRINGLES.

That's all I'm asking for, Universe. Please consider.

Many thanks, Barb

Things I love: Bear Hug

Grizzly Bear Hug cards from Blackbird Letterpress I stumbled upon Blackbird Letterpress while on the Felt & Wire online store looking for my new 2011 Lunar Calendar and immediately fell in love with Blackbird's Grizzly Bear Hug diecut card. I've had so much fun sending them out. I would buy 100 of them if they weren't $6 each so I settled on six. That being said, I'd pay $100 just to see my mom's reaction when she opens up the one I sent her yesterday! I wish I took a picture of it, but I forgot to. Sorry. Instead, here's a picture of the one I sent Emmett:

Bear Hug for Emmett

Happy 2011!

New Year's Day Pozole Had I never left Minnesota for California, I would not be having red pozole on New Year's Day. But I likely would have had a fire going (it was, after all, 5 degrees there this morning)! Here's to bridging my past and my present...I fully embrace my mutt-like cultural traditions!

Happy 2011!

Dear TJ's Checkout Guy

Dear Checkout Guy at the TJ's on California Ave. and Arroyo Parkway, Thank you for carding me yesterday (with a straight face I might add) when I bought beer and all those bottles of wine. YOU MADE ME THE HAPPIEST 40-YEAR-OLD ON THE PLANET!!

I will love you always!

xxoo, Barb

(Dear Internet - I bought a grocery-cart full of food too, not just the booze!)

Heidi Loves Corn

Corn Chowder My friend Heidi, whom I've mentioned on this blog before, loves corn. I, however, don't. Well, it's not like I'm opposed to corn. It just wouldn't be the first thing I grabbed for on a table full of food. Heidi probably would. And she'd likely trample you to get to it first. Anyway, Heidi recently celebrated one year as a vegetarian (yay, Heidi!) and in my never-ending quest to support my friends who give vegetarian or vegan food a try (either by embracing it as a lifestyle or simply going veg*n once a week), I set out to make this vegan version of corn chowder. It wasn't something I normally would have made had it not been for Heidi's passion for corn. And would I have been missing out!!

This corn chowder blew away both my husband and me. The very first spoonful stopped us dead in our tracks. "Holy crap, this is good!" I exclaimed to Emmett.

"Good??! It's amazing!" he declared.

Creamy tasting without being heavy, just a hint of smokey goodness, and the perfect corn-potato ratio are what keep you coming back for one spoonful after another after another after another.

So it's settled. While I still may let Heidi have all the corn she wants, I will fight her to the death for the last drop of this soup. Go make your own, Heids. Here's the recipe:

Corn Chowder with Chipotle Avocado Aioli

Adapted from: I wish I could remember where I got this recipe...it likely came from one of the many vegan blogs I follow. My hugest of huge apologies to whomever this recipe belongs to. I would love to give you the credit you deserve! I've made a few modifications but the recipe base is pretty much the same.

Note: You could easily substitute fresh corn for this but be sure to simmer it in the final step long enough for the corn to cook through, probably an additional 5 minutes or so. You'll need to cut down the potato cook time by 5 minutes in the previous step as well. Also, this soup is amazing without the aioli (which adds a little extra creaminess and kick to the soup) so if you're not in the mood to make it, don't feel obligated to.

For the soup:

2 tbsp vegan margarine ½ package Lightlife's Smokey Tempeh Bacon Strips, roughly chopped (or 1/2 cup chopped veg*n bacon) 1 small onion, chopped 2 celery ribs, diced 2 medium potatoes, diced 4 cups unsweetened almond milk (or soy milk) 3 cups frozen corn 1 tsp salt ½ tsp pepper a few drops of liquid smoke, if desired (if not using the Smokey Tempeh Bacon, I highly recommend using at least ½ tsp.)

For the Chipotle Avocado Aioli:

1 avocado, mashed 1 chipotle in adobo sauce, seeds removed (add an additional 1/2 tsp. of the adobo sauce if you want something with a little kick!) 1 large garlic clove 1 tbsp olive oil 2 tbsp canola oil 1 tsp salt ½ tsp freshly ground pepper

In a large covered soup pot, saute onions, celery, and tempeh bacon in margarine until tender. Add potatoes and soy milk. Bring to a soft boil and simmer for 15 minutes, or until potatoes have partly broken down. Add the frozen corn, salt, and pepper; simmer another 5 minutes until heated through.

For the aioli, place avocado and garlic in food processor. While blending, add chipotle, oils, salt, and pepper; continue to blend until smooth. Extra canola can be added if a thinner texture is desired.

Things I love: Over the Moon

2011 Lunar Calendar I'm still a paper calendar person, not just because I don't lug around a Crackberry or iPhone but because it's easier for me to see the big picture of my year (and therefore my life) when I am able to flip through the days/weeks/months and read my scrawled notes, jotted down appointments, and daily to-do lists. For the past two years, I've ordered a personalized day planner from Snapfish. What I liked about them were two things: 1) I could include a photo and a heading on the cover and 2) on the inside cover, there was a place to write a dedication (or whatever copy you wanted to put there). It seemed very personal--very purposeful, in fact--and I couldn't imagine living the year any other way.

My daily planners from Snapfish

I can't remember where I first heard about the Heller Communication's Lunar Calendar (or how I ended up on Felt & Wire looking for it) but somehow, somewhere I did. I've recently become interested in following the phases of the moon (as well as a general fascination with the nighttime...from nocturnal creatures to meteor showers) so when I saw the detail included in this daily calendar, I just had to have it.

Inside Lunar Calendar

Inside Lunar Calendar

Being more attentive to the earth's rotation, to the moon's phases, to astrological signs, and to Mercury Retrograde also feels very personal and very purposeful. Whether you believe in the power of nature or not, this calendar, at the very least, reinforces the thought that all living things are connected to each other.

I am so looking forward to a year of lunar journeys.

Dear Universe

Dear Universe, I woke up last night at 2:22 a.m. The night before, it was 3:33 a.m. And sometime last week, it was 12:34 a.m.

Please stop doing this. It's freaking me out.

Thanks, Barb

Thanksgiving Dessert – The Vegan Won!

Pear and Cranberry TartIt wasn’t really a competition and there was no official judge. I was probably the only one secretly wishing that the two desserts I brought to my friend Kelly’s Thanksgiving dinner party were devoured (I know...how horrible a friend am I?). There’s something about winning over omnivores with dessert that makes me feel I’ve won the lottery for Team Vegan. Main meals I concern myself less with…even omnivores can’t always make other omnivores happy with a dish so why set myself up for that kind of torture? If one of my vegan mains happens to delight an omnivore—if they end up saying something like “This is vegan? I didn’t even realize it didn’t have meat/cheese in it!”—then I’m pleasantly surprised and mentally add another notch to the cutting board. But dessert is another story. How difficult can it be to wow someone with sugar (vegan sugar, of course) and soy whip cream? If I fail at that, then I fail as a self-declared amateur vegan chef out to make the rest of the world vegan one dish at a time. So when all of my Double Layer Pumpkin Cheesecake was gone in under 30 seconds and most of my Pear and Cranberry Tart disappeared (while the non-vegan pumpkin pie and apple crisp lingered in obscurity for most of the evening) yes, I did a happy dance when I got home and gloated in my success for two days. Both of these desserts would do well anytime of the year, including the now present holiday season (they are quick to make and easy to bring to Christmas parties!). I stock up on pumpkin puree during this time of the year as some stores don’t have it on hand year round. That way I can fulfill my pumpkin cravings, like with a pumpkin cheesecake, in the middle of June if I need to.

As far as the Pear and Cranberry Tart goes, feel free to use any fruit in season (apples and raisins, figs and blueberries, plums and blackberries, peaches and strawberries) and mix up the nuts in the crust (hazelnut would be good!). Everything else can stay the same. And don’t get all crazy and use more than the called-for almond extract. It is the perfect amount and anything more overpowers the dessert. Just trust me on this one.

Recipes can be found here:

We Are Not A Graceful Species

Surfing on Sunset Beach

We need surf—or dance or yoga—because it reconnects us with our animal bodies. For a little while we practice moving through the world with rhythm, with an intention of efficiency and power. Without it, we become just a bunch of walking heads.

—Peter Heller, Kook: What surfing taught me about love, life, and catching the perfect wave

This is Why We Live in L.A.

Curried Tempeh-Mango SaladJust another fantastic day here in L.A. and if it weren’t for the fact that my cat has a bladder infection (what??) and my husband has bursitis of the knee (huh??) and there’s a mouse that has decided to make my garage its home (are you kidding me?), I would say it was a perfect one. Upper 60s, clear and sunny, just a slight breeze. In December. Which is supposed to be winter time. But isn’t here in Southern California. Quite a difference scene than the one back in Minnesota where my friend Heidi is dealing with temps in the single digits. IN THE SINGLE DIGITS. I honestly don’t know how I lived in Minnesota under those conditions for 30 years. Oh wait. I do—I was much younger! I was thinking of Heidi today not just because of the wonderful weather we were having but because of the new dish I made…curried tempeh-mango salad. She’s a sucker for anything with curry and I believe she would have loved having this for lunch with us as we ate out on the porch, under filtered sunlight, in shorts, with a glass of white wine.

This salad is great in any kind of weather…hot, cold, and anything in between. Super easy to make but incredibly flavorful and very satisfying. I like to serve it on a bed of mixed greens with pita bread on the side. It’s also delish in a wrap or served open face on toasted whole wheat bread. Heck, you could even make it an appetizer with baguette slices or stuffed into wonton wrappers and baked. Man, the possibilities are endless. Much like sunny days in L.A.

Curried Tempeh-Mango Salad

Curried Tempeh-Mango (or Grape or Cranberry or Raisin) Salad (adapted from Vegan with a Vengeance)

  • 1 (8 oz.) package tempeh – I like to get the flax or multi-grain kind
  • 1 Tablespoon soy sauce
  • 1 cup mango, cut into ¼-inch chunks OR 1 cup red grapes, sliced lengthwise OR ¾ cup dried cranberries OR ¾ cup raisins
  • ½ cup raw almond slivers
  • ¼ cup chopped scallions

For the dressing:

  • 3 Tablespoons Vegannaise
  • 2 Tablespoons apple cider vinegar
  • 2 teaspoons curry powder
  • Juice of 1-2 limes, according to your taste preference (I use 1½ juicy limes)
  • ½ teaspoon sugar (optional…depending on how sweet your limes are)
  • ½ teaspoon hot sauce
  • Pinch of salt

For the salad:

  • Mixed greens
  • Thinly sliced red onion
  • Extra mango slices

Break the tempeh into bite-size pieces and put in a saucepan. Cover with water and add the soy sauce. Bring to a boil then reduce heat and simmer for 15 minutes. Drain and allow tempeh to cool.

Whisk together all the ingredients for the dressing in a large bowl. Stir in the mango (or whatever fruit you decided to use) and scallions. Add the cooled tempeh and mix well. Refrigerate for an hour to let the flavors develop and then serve atop mixed greens topped with slices of red onion and mango.

You Say Posole, I Say Pozole

Red Pozole The Mexican stew pozole, traditionally made with pork and dried corn called hominy, is one of those dishes I never had before 1) going vegan and 2) moving to L.A. It’s not that I was opposed to eating it; there just had never been an opportunity for me to consider having it. Minnesota, where I grew up, isn’t exactly a thriving hotbed of authentic Mexican cuisine. But Mexicans shouldn’t take this personally. Minnesota isn’t a thriving hotbed of any type of cuisine. (Sorry folks, Scandinavian fare hardly qualifies as cuisine.)

Despite living in L.A. for eight years, we still hadn’t tried pozole, mainly because we hadn’t yet stumbled upon the marvelous vegetarian Mexican restaurant, Cinnamon in Highland Park. Finding vegetarian, let alone vegan, Mexican food is nearly impossible, here or in Mexico. Sure, there’s a whole lotta rice and refried beans going on…but even those are generally made with chicken stock and lard, respectively. So, when you’re, say, indulging in happy hour margaritas with friends, you end up eating basket after basket of warm, salty chips and salsa. Not that that’s bad. It’s just not pozole.

I had a pound of hominy from Ranch Gordo sitting in my cupboard since I had ordered his Mexican/Latin Sampler Pack a couple months ago. I immediately used up the beans and oregano (I’ve ordered more of everything since) but the hominy, quiet frankly, confused me. I just didn’t know what to do with it. I mean, it’s corn. Dried. Not exactly the most beautiful thing to look at nor the most inspiring ingredient to cook with.

Around the same time I was pathetically ignoring the hominy, Emmett and I hit up Cinnamon for lunch. I’m not sure what possessed him to order the pozole, but he did. And when it arrived at the table, steam billowing from the bowl, we both deeply inhaled and let the wonderful smells of garlic, oregano, chiles, and Cinnamon’s homemade soy carnitas fill us up. Next to the bowl sat a heaping plate full of condiments with which to top off the stew: sliced radish, shredded cabbage, chopped onion, Mexican oregano, lime quarters, and cilantro. It was heavenly. I decided right then and there to use my hominy in my own pozole. I just had to learn how to make it.

Like with most Mexican food, there are as many ways to make pozole as there are regions in Mexico, but generally you can divide pozole into three categories: blanco (white) made with a clear broth, rojo (red) made with red chiles, or verde (green) made with tomatillos. My friend Loretta had blogged about making red pozole for her friend’s birthday and since I love Loretta’s food, I decided to veganize her recipe. The only problem was that she used red chile sauce in a can from the grocery store. I wanted to make my own. So I did, based on this recipe.

My version of red pozole is an amalgamation of these two ladies’ recipes. And while I can’t say for certain that it tastes exactly as a red pozole in Mexico would, I can say with confidence, it is delicious!

*****

Red Pozole Serves 8

The key to making an excellent vegan version of this wonderful soup is in the hominy. I highly recommend forgoing the canned stuff in favor of high-quality dried hominy like the kind I get from Rancho Gordo. While dried takes a little extra cooking time, the upside is that it allows the hominy to absorb the bold flavors of the broth resulting in a one-two punch in every spoonful. It’s also important to use Mexican oregano, which is very different from the European oregano most people have in their spice racks. You can find it in most grocery stores, though I’m a huge fan of Rancho Gordo’s (I promise, he is not paying me to endorse his products…I truly love them!). This soup is even better the second day, making it a great do-ahead dish for parties.

Red Sauce: 2 Tablespoons olive oil 2 Tablespoons finely diced white onion 2 teaspoons finely chopped garlic 1 teaspoon Mexican oregano 2 Tablespoons flour ½ teaspoon ground cumin ½ cup (2 oz.) ground red chile (NOT chile powder, which is different) 2 ½ cups water ½ teaspoon sea salt

Pozole: 1 pound dried hominy 3½ quarts (14 cups) veggie broth 1 small white onion, diced 4 cloves garlic, peeled and smashed 3 dried whole red chile peppers such as New Mexican or guajillo, stems and seeds removed 1 teaspoon dried Mexican oregano

Garnishes: Sliced radish Shredded cabbage Toasted, dried Mexican oregano Diced white onion Cilantro Toasted tortilla strips Lime quarters

DIRECTIONS

Soak the dried hominy overnight in a large bowl of water.

Soaking hominy

Make the red sauce by combining the olive oil, onion, garlic, and oregano in a saucepan over medium heat. Stir continuously for a few minutes until the onion takes on a bit of color. Add the flour and cumin and stir until the flour browns a bit, a minute or two. Whisk the chile into the water and then add it into the saucepan, whisking all the while. Stir until the sauce thickens, then reduce the heat and simmer, stirring occasionally, for 15 minutes. Stir in the salt. Remove from heat and set aside.

Whisking ground red chile into the water.

Drain the hominy and place in a large stock pot with the veggie broth, onion, garlic, chile peppers, oregano, and half the red sauce. Bring to a boil, then turn down the heat and simmer until the hominy is tender and many of the kernels have flowered into popcorn shapes, approximately 2 to 3 hours.

Cooked hominy

Once the hominy has cooked, stir in the lime juice and as much of the remaining red sauce to taste. (I use it all!).

Pozole ready to serve.

Spoon the pozole into bowls, top with toasted tortilla chips, and serve with the remaining condiments on the side.

I've Said this Once Before...

And I'll say it again: Tina Fey for President 2012!!!

Check out her acceptance speech for the Mark Twain Prize which "recognizes the art of humorists who have had an impact on American society."

http://video.pbs.org/video/1645426185/

Shame on PBS for cutting the whole 20-second Sarah Palin bit in the interest of "time" when they broadcast the prize ceremony this past Sunday. I guess they are more concerned about pissing off the newly elected Republican congress (who now controls their funding) then they are with free speech. Mark Twain is probably rolling in his grave.