Passive Voice

CSA Share Week 8:  kale, Chiogga baby beets, cilantro, green onions, scapes, zucchini, yellow crookneck squash, green beans, butter lettuce, Romaine lettuce

Recipes: Barley, Kale, and Kidney Bean stew (Vegetarian Planet); Gingered Beets (Greene on Greens); green beans sauteed with leftover Chinese Garlic Chicken

CSA Share Week 7:  chard, green onion, radishes, scapes, beets (gave away), zucchini, cilantro, butter lettuce

Recipes:  Chard Catalan Style, radishes added to leftover Chinese food, microwaved zucchini (The Teenager)

I remember the first time High School Boyfriend told me he loved me — he didn’t actually tell me he loved me, what he said was, “You are loved.”  And at that point, I really understood what “passive voice” meant.  This summer, The Teenager has been working on writing a decent essay, and this means massive  unlearning of  much of what passes for English education in public schools.  She is finally learning how to punctuate, learning how to organize a simple essay, learning how to read an article to find the thesis (hint, hint, read that first paragraph really carefully).  And she is learning all about passive voice.  I don’t care if it is a godsend for Ph.D. candidates writing their dissertations — it is lazy writing.

A few days ago, an American Historical Association newsletter link reminded me of how insidious the passive voice can be.  The article came from Richard Brody of the New Yorker, who posted this article on the German  government’s decision to use the passive voice for the Holocaust monument: “Memorial to the Murdered Jews of Europe.”  As Mr. Brody pointed out, murdered by whom?  I’m with him on his critique, that the vagueness of the term is disturbing and that Germany’s “. . . .  reduction of responsibility to an embarrassing, tacit fact that “everybody knows” is the first step on the road to forgetting.”

Bedbugs Redux

CSA Share Week 5:  Spinach, chard, scapes, snow peas, beets (gave away), parsley, butter lettuce, eggs

Recipes:  spinach Catalan style (Vegetarian Cooking for Everyone), strawberry oatmeal muffins, sauteed chard and scapes over creamy polenta

A couple of days ago, we looked down the street and saw this:

Apparently a local company will come by in the middle of the night and do lawn decorations as a surprise for various celebratory events.  I loved the goofiness of this display 🙂

Today, I came upon this article in the American Journal of Medicine (one of those freebie journals I get just for having M. D. after my name):

deShazo, RD, Feldlaufer, MF, Mihm Jr, MC, and Goddard, J. Bullous Reactions to Bedbug Bites Reflect Cutaneous Vasculitis. The American Journal of Medicine. 2012; 125(7): 688-694.

I was interested, of course, after my encounter with bedbugs at the YMCA of the Rockies a few years ago.  At that time, I had a bullous reaction to the bug bites, but the reaction didn’t set in for a couple of days.  So, it’s nice to know that it is not a totally unknown reaction — according to the authors of the article, up to 6% of patients get bullous lesions from bedbug bites.  The timeline of my bullae looked exactly like the picture sequence in the article, from blister to bulla, lysis, and gradual healing at bulla base with scarring and hyperpigmentation.

I read the article to DH, and he said: “So, hon, you are allergic to bedbug spit.”

Short and sweet.

Becoming Vegetarian: Parsley and Beans

CSA Share Week 4: curly parsley (gave away), spinach, heirloom Mexican red beans, scapes, radishes, beets (gave away), butter lettuce, eggs

Recipes:  bean and spinach quiche (from Bean Banquets), braised red radishes (from Vegetarian Cooking for Everyone), Louisiana red beans and rice (from Bean Banquets), spinach sauteed with scapes and roasted garlic

Opie, the CSA share pig

Unlike other pigs we have had, Opie was never that crazy about parsley, until we began feeding her Italian parsley from our CSA shares.  She has since decided that she also likes cilantro — all good, since we keep getting various species of parsley in our boxes, with no end in sight.

We also keep getting various heirloom beans in our shares: Mexican red beans, kidney beans, mayocoba beans; this week, I think it’s Mexican red beans again.  What to do with all the beans?  Yesterday we rode downtown, and happened upon the Old Town book fair.  Lots and lots of used books to dig through:

Just in time!  Breakfast this morning was Bean and Spinach Quiche, made with Mexican red beans instead of generic “drained white beans,” and it was delicious.  One of the things I am really enjoying about our CSA shares is that every week, I am challenged to find new recipes and try new vegetables.  This week my challenge is radishes.  Radishes are like beets in my book: I don’t like the taste, texture, or smell.  But, Deborah Madison has a simple recipe for braised radishes, and she has not failed me yet!