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I remember fondly late August lunchbox shopping. Standing in front of the sale rack at the First National Supermarket trying to determine what my academic persona will be for the upcoming year based on my choice of character lunchbox. Am I the Bionic Woman? Or do I succomb to the sweet nostalgia of Smurfs? Or maybe I am Princess Leia? In later years, I wanted to be one of the kids who was too cool for a lunchbox and nonchalantly sported a brown bag. After all, the advent of the juicebox and it’s uber packaging negated any need for the bulky thermos which came in the lunchbox.

Thirty years on, I am not a parent, but am somewhere in the second half of graduate school  and I do have to do a kind of back to school shopping. I have my new red cruiser bicyle, a few dresses from the vintage shop and am expecting some boots delivered today. My transport and sartorial needs are accomodated, but I still require supplies.
I don’t feel I have outgrown the need for a Trapper Keeper, but don’t want to cycle around with their bulk and my art supplies. I want something a bit more streamlined, although sophistication is not a requirement (I will shortly cover my notebooks in Wacky Packages stickers). I have a writing class, which will require lined paper, and an embroidery class which I would prefer plain, smooth sheets. Standard notebook sizes are too big to fit the array of handbags I will use, and wirebound sides have a tendency to catch on anything within a 7 foot radius (please note afforementioned embroidery class and the threads, yarns, needles and fabric that has the potential to be destroyed).

All of these requirements lead me to one option: Moleskin.

Available in a wide variety of sizes and shapes, Moleskin papers are all acid-free. The extra large (7.5 in x 9.5 in) Cahier (kaa-yay) is my favorite. I buy them in buff colored three packs ($17.95 for a set of three). With 120 pages, I have more than enough sheets for a 10 week term, or to assign them to thematic projects. The last 16 pages are perforated and there is a flat pocket tucked in the back. While many of their other books are “book bound”, Cahier books are saddle stitched, so they are much thinner (fits in overcrammed bag more easily), and they open flatter for sketches on the full two pages.

Among Moleskin’s other offerings are Japanese books (open accordion style), ruled books, tiny books, graph books, watercolor books, art books, reporter books and date books.

I don’t like eggs for breakfast simply because it removes the possibility of eggs for another meal. These make a great supper with some leftovers from last weeks Arora Creations curried veggies or warm Naan (Indian flat bread), and they are easy to make. This is enough for two, it doubles, triples, quadruples easily.

Saute the following:

• 1/2 cup chopped onion
• 1 seeded and chopped chili or jalapeno
• 1 clove garlic, minced
• 1 teaspoon minced ginger
• 1 teaspoon whole cumin seed

When the onions are translucent  (about 4 min) add

• 1 plum tomato, chopped

Reduce heat and cook for up to 20 minutes (chance to make a quick salad or stir fry some veggies). Return to med-high heat and add

• 4-5 eggs, beaten with a fork.

Stir constantly with high heat spatula until eggs have cooked. Remove from heat and add

• 1 Tablespoon minced fresh cilantro.

Eat.

caramel pre-cookie filling and limes, post squeezing …

Port Said is a small city at the north western tip of Egypt, it is the Northern entrance to the Suez Canal. While out provisioning in November 2007, we were literally pulled into this pita shop (they are ubiquitous in town) by very polite, eager employees. They spoke no English but were so happy to show us around.

Fresh and hot out of the oven!

Notice the size of the mound of dough, the first machine pieces the dough, the second rolls it out.

I love the kid’s t-shirt, but have to wonder how much (bleached, enriched) flour is in his lungs.

I think we purchased 12 pitas for less than one US dollar. Suffice to say, not all 12 made it back to the boat, and they were the best pitas I have ever eaten.

I am pretty sure handsome husband thought I was joking when I said we would be eating brown rice and broccoli all week, as a favor to our bodies after a few nights of beer, pizza and potato chips. Granted, it isn’t the most romantic meal for a wedding anniversary, but there was a lot of love in those veggies.

I don’t recall where I first found Arora Creations, an Indian spice blend, but I can’t create Indian food without it. The Bhindi Masala was perfect last night when I wanted to cook not-so-fresh green beans and I wanted them to have a lot of flavor. The spice blends come packaged in a flat pouch, each enough to make one side dish–about a pound of veggies.The packet says it serves six, but only if you had other dishes.
    
You won’t find dehydrated onion bits or super-pasteurized shelf-life food, these packets are nothing but magic spice dust. It doesn’t take that long to make an authentic Indian dinner, the rice cooks itself while you do the hard labor of chopping onions and the veggie of your choice. Two of the dishes, punjabi chloe (chick peas) and rajmah (kidney beans) require little more than canned beans.

Arora Creations also has an organic line as well as spice blends for meat (Chicken Tandoori and Chicken Tikka Masala) and fish (Goan Fish Curry) dishes–these work equally well on tofu and tempeh. All the blends are vegetarian.Some are a wee bit spicy, so where the directions say to use the whole packet, I would recommend staring with half and added more to taste as you go along.
Dhiraj Arora first played with his mother’s spice blends as a college student in Ann Arbor, MI. He had such a hit on his hands, he decided to take a stab at a flavorful entrepreneurship after graduation, instead of a lucrative temp job or further education.

I paid $4.95 (gulp) for my Arora spice blend yesterday at a local health food store. The same mix is $2.99 at AroraCreations.com, the organic mixes are $3.99 online. The website will also direct you to where you can purchase them locally for dinner tonight.

This is sooooooooooooo easy, and cukes are in season.

In a small saucepan bring to a simmer for 5 minutes:

• 1/4 cup vinegar (white)
• 1/4 cup water
• 1/4 cup sugar (you can use a wee bit less, please no substitutions)

Remove from heat and let it cool to room temp. Meanwhile combine in a bowl:

• 3-5 cucumbers, sliced about 3/8 -1/4 inch thick*
• 1/2 cup thinly sliced red onion (only if you like it)
• 1/4 cup chopped fresh cilantro

Toss with cooled dressing. When ready to serve add:

• 1 cup chopped roasted peanuts

* If you are using small organic cukes, just wash and slice. If you are using larger cukes, please peel them, as the flesh will be bitter and waxy. Make a judgement call, if the seeds are large and prolific, scrape them out with a spoon.

If you are feeling adventurous:Feel free to add red pepper flakes or chopped fresh mint as well.  This salad makes a nice relish simply by chopping the cucumber in a small fine dice.

I am having a very hard time getting back into the swing of things after a great weekend at Lake Sinclair in Milledgeville, Georgia. By all accounts, Hurricane Hanna is bearing down towards Savannah, which has not been hit by a hurricane in a very long time. If we are not under siege on Thursday, my friend is due to have her wisdom teeth out and I promised her I would make her a very smooth soup, no chunks. This is one of my favorites, and is so easy to make (I will probably use sweet potatoes instead, since I have heaps of them from my CSA box).

In a soup pot, saute the following on medium heat:

• 2 Tablespoon Olive Oil
• 1/2 med onion processed with 1 Tablespoon  fresh gingerroot (if you don’t have a processor, chop them together very finely)
• 1-2 Tablespoon red curry paste (Thai)

Stir frequently, do not let it brown, but rather the onion paste should be translucent. Expect it to pop a bit. After 4-7 minutes, add the following:

• 29 oz can pumpkin puree (the unsweetened kind)
• 14 oz can of coconut milk (not coco lopez)
• 14 oz of veggie stock (swish this about in coconut milk can to get all the good bits from the sides)

Simmer for about 20 minutes or so. Add the following to taste:

• 1-2 Tablespoon of fish sauce
• 1-2 Tablespoon of soy sauce
• 1-2 Tablespoon of sugar

Fish sauce and soy sauce differ enormously from brand to brand, so it is important to add a little at a time and keep tasting. When ready to serve, garnish with

• chopped roasted peanuts
• chopped cilantro

let me know how you like it…