The Day of Six Billion Tacos

Sorry, no, October 12, 1999 wasn't a day of six billion tacos, it was The Day of Six Billion, when Adnan Mević (born in Sarajevo, Bosnia-Herzegovina) was chosen by the UN as the symbolic six billionth concurrently living human on Earth. Next year: seven billion of us. I'm no eugenicist, but I think the Voluntary Human Extinction Movement ("vehement") is a worthwhile utopian project. Their website has a lot of good information and argumentation, both presented in a smart way, rhetorically speaking.

Tacos are so good, and foodstuffs that would otherwise only make a meal or two get stretched out over several lunches. Mine in the photo above are way overstuffed because my eyes are bigger than my common sense ("Why not just make three tacos?").

makes approx. 14 tacos

prep. time: approx. 45 min.

INGREDIENTS:

stack of corn tortillas

3/4 c. long grain brown rice

1 can black beans, drained and rinsed

1 yellow squash, chopped

1 jalapeño, diced

1/2 red bell pepper, diced

1/4 c. (?) frozen corn

cumin

cayenne

salt

dash of red wine vinegar

2 plum tomatoes, chopped

3 avocados

lemon juice

salt

pepper

garlic powder

salsa

Tofutti sour cream

lime wedges

Daiya

DIRECTIONS:

1. Cook the rice.

2. In a pan over medium heat, cook the bell pepper, jalapeño, and squash in oil for 10 mins., or until browned. Season and ddd beans and corn. Cook for an additional 5 mins.

3. Prepare the guacamole by mashing the avocado meat with a fork. Whisk in other ingredients.

Bye for now!

First Parking Meter Soup

[Photo by A.]

The first parking meter was developed over two years by two engineering professors at Oklahoma State University and installed in Oklahoma City on July 16, 1935. The meter was called "Black Maria." I want to know why and I don't want to know why.

A. requested this soup, based on a version I made a couple months ago but didn't post about (apparently). It's thick and nutritious and delicious. Nuff said, here's the deets.

prep. time: approx. 1 hr

servings: approx. 8-10

INGREDIENTS:

2 c. vegetable broth

6 c. water

1 large yellow onion, diced

1 large yellow zucchini (or summer squash), chopped

1 large yellow bell pepper, sliced

2 small jalapeños, diced

3 cloves garlic, sliced

2 cloves garlic, minced

1 c. quinoa
1 lb. firm silken tofu, cubed

4 stalks kale, leaves torn

1 c. frozen corn

1 15-oz. can black beans

1 package Daiya pepper jack

5 spoonfuls Tofutti sour cream

juice of 1/2 lime

juice of 1/4 lemon

1 bunch cilantro

cayenne

coriander

ground sea salt

ground black pepper

DIRECTIONS:
1. Sauté onion with oil in a large pot over medium-high heat. Once slightly caramelized, add vegetable broth and water.
2. Meanwhile, sauté zucchini, bell pepper, and jalapeños in a pan. Once browned toss in garlic for a couple minutes, then add pan contents to the pot. Bring to a simmer.
3. Add lime and lemon juice, cilantro, and seasonings. Stir in quinoa.
4. After 5 minutes, add tofu. After another 5 minutes, add kale. After another couple minutes, add corn and black beans.
5. Once quinoa is cooked (should only take 15 minutes) and soup is desired viscosity, turn off the heat and stir in Daiya cheese and Tofutti sour cream. Let cool and thicken, serve with tortilla chips, Cholula hot sauce, and apple lime cider.

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.