Operation Pull-Out Tacos

 

Three days ago, the US military officially fully withdrew from Iraq. The occupation has ended after nine years. The whole thing has been almost too stupid, too nightmarish to believe, and most Americans withdrew their emotional forces a long time ago. And I don't think we learned anything. I don't even have the sense we could, as a people, prevent our government from a repeat offense, if you'll allow me that understatement. I propose a national New Year's resolution: renounce cynical reason.

makes: approx. 10 tacos

prep. time: approx. 30 min.

INGREDIENTS:

tortillas

1 lb. firm tofu

few collard leaves, torn into pieces

1 poblano pepper, diced

1 sweet potato, skinned and cubed

2 avocados

juice of 1/2 lemon

cumin

coriander

salt

chili powder

DIRECTIONS:

1. Boil water for the potato. Cook until soft, drain.

2. Saute the tofu over medium-high heat. After it starts to stick, add the poblano pepper and shuffle with a spatula every couple of minutes. Season. When the tofu begins to brown, add the collards and cook until sort of wilted.

3. Fry tortillas in a pan over high heat.

4. Mash two avocados with lemon juice and salt.

5. Serve with salsa!

P. T. Barnum Black Beans, Collards, and Quinoa

  

P. T. Barnum and his circus started their first tour in 1835. May it one day be infamous. I watched a documentary about a circus elephant and her well-meaning owner last night. Review coming soon, and it's not gonna be pretty.

Dinner tonight was just for me and Mom. Dad's in Dallas. I need to change the name of the blog, because my dinners these days are rarely for one. If anyone's got suggestions, please air them! [Update: Hope you like Vegetal Voracity.]

makes 3-4 servings

INGREDIENTS:

3/4 c. quinoa

1 15-oz. can black beans

bundle collard greens, stems chopped and leaves torn

1 c. frozen corn

1/2 c. frozen peas

1 yellow onion, diced

3 cloves garlic, minced

soy sauce

cumin

coriander

dried cilantro

red pepper flakes

black pepper

DIRECTIONS:

1. Simmer quinoa 15 min.

2. Sauté onion in oil in pan over medium-high heat. Toss in collard stems and garlic. Once onion is translucent, add collard leaves. Drizzle with soy sauce.

3. After 6 min. or so, add black beans and seasoning. After another few minutes, add corn and peas. Heat through.

Current reading:

Jacques Derrida, The Animal That Therefore I Am

Franz Kafka, Letters to Friends, Family and Editors

Can't wait to start working on a paper about cats, ticks, elephants, hamsters, personhood, and biopower. Both Derrida's book and Giorgio Agamben's The Open deal heavily with Genesis. I hope I can avoid biblical entanglement, but I won't hold my breath.