Beets: An Attempt and Failure

I read a list published in the New York Times last week (first published in June 2008) that highlighted the 11 best foods you aren’t eating.

They are right.

I’m not eating beets. I’m not eating cabbage. I’m not eating swiss chard. I am definitely not eating sardines. But I am eating cinnamon, pomegranate juice, dried plums, frozen blueberries, and canned pumpkin. That’s a start, right?

Back to beets. Beets have always been a very mysterious vegetable to me. I didn’t grow up eating them. Not that I’m one to garden (I live on a lovely patch of pavement in the city), but beets aren’t something I’ve ever grown or harvested myself. And how do you cook them? I know they are absolutely sweet and delicious–possibly nature’s sweetest vegetable–once I can get my hands on them (and they stain, so watch out!). But unfortunately, when it comes to beets and other such vegetables, intimidation gets the best of me and I’m usually afraid to attempt cooking them.

But in the spirit of healthy eating and conquering my cooking fears (see a prior post on this topic), I decided to give beets a try. I had collected a little bit of vague advice from a friend. I thought the hard part was actually getting myself to purchase them at the store. Once I got them home it would be cake.

(Humorous anecdote: The leaves were so long the whole beets didn’t fit in the standard size plastic vegetable bag at the grocery store, but, like a carton of eggs, I managed to babysit the unruly creatures all the way to the check-out line, gently place them on the rolling conveyor belt, and then–wham!–the otherwise very kind check-out bagger folded my beet stems to squeeze them into my reusable shopping bag! With a worried smile, I informed him that I wanted to photograph those beets. He rushed off to get another bunch for me.)

I thought maybe it was as easy as chopping off the stems and leaves and putting them in a preheated oven. I decided to make a few other vegetables at the same time, and threw in a sweet potato and a regular potato on the same cookie sheet. Maybe my attention wasn’t focused–I was just winging it. I pulled out the sizzling beets, oozing sticky juice, and let them rest for a while. They seemed tender when I pierced them.

I served them with our chicken dinner, proud of my accomplishment. But I needed a steak knife to cut them. I hadn’t cooked them long enough.

What did I learn? One, I am now capable of bringing home even the most intimidating vegetables. And two, I am now even more determined to give them another try–this time letting them cook until they are really done. A recipe like this Orange and Beet Salad would be a good start for me.

Are you eating beets? If you are a beginner when it comes to trying new vegetables, many stores, such as Trader Joe’s, sell beets pre-cooked in the refrigerated section.

My Cup Overflows, and Trying to Drink It All

It's an interesting concept that the more you have to do the more gets done... and the more you have, the more you want.

I don't know if this is something that comes with age, or maybe it's just a stage, but lately I've found myself biting off a lot more than I thought was possible to chew. In addition to raising Lindsay--which, until a month ago, I thought was a full-time job (and it still is!)--, the new gig at Plummelo, and managing a household, I'm finding myself wanting more.

There are moments when I just want to rest in the Lord. But I am a Martha and I cannot sit still. My latest whims include: 1) Waiting to go for baby #2 until I've ridden another (my fourth) Pan-Mass Challenge this summer; 2) Looking for guitar lessons so I can finally learn how to play it, now that I see how L's little face just lights up every time she hears music, I sing, or I practice my chords; and 3) Researching culinary school!? I am starting to think I am insane.

But my cup already overflows (Psalm 23:5). I am so blessed. Not only am I so thankful for all that God has given me/us, but it should be enough. Why am I not content with the things that are already on my plate and possibly don't get enough attention? Why do I need to stretch myself so thin? Are the priorities in my life (God, husband, child, work) getting enough if I am seeking more?

Plummelo Blog: New Year's: A Resolution

New Year’s Resolution lists are usually full of items that may or may not be accomplished in the next 365 days. In past years, I’ve resolved to change dramatically from the mere human that I am into some sort of gym-going, flaxseed-eating, uber-organized robot. I’m learning each year that these visions of a new me don’t become habits at all, but just make me feel worse when I don’t accomplish what I set out to do on January 1.

This year, I’m resolving to take it one day at a time, not to beat myself up about it, but to be just a little more organized. I don’t mean the hanging folder, alphabetized, checklist sort of organized. I just mean I want to be more efficient in order to save time and energy.

Do you have this same resolution?

We at Plummelo want to help you be more organized about your recipes and your meal planning. Here are two ways to get started:

1. Organize your paper recipes (those you don’t have online):

I have a corner–yes a corner, not just a shelf–of my kitchen dedicated to cookbooks and paper recipes, with everything from 1990s Martha Stewart Living issues to Chez Panisse first editions. Of course the cookbooks will always be a well loved and inspiring part of my kitchen, but sometimes I want ditch the piles of paper. Even in this high-tech life, I haven’t totally done away with the scraps of paper. But I’ve taken a tip from my sister over the past few months and I’ve started organizing the paper recipes into a binder with plastic sleeves (I bought a pack of 100 sleeves at Staples). Where there used to be full issues of Martha, Real Simple, Cooking Light, and Everyday Food in that corner, now I’ve torn out only the recipes I use and I’ve put them in the sleeves and organized them in the binder by recipe type (main course, chicken, etc.). However, most of these recipes are online, so now I don’t even need many of my tear-outs (but I have kept many just for the pictures). I’ve saved hand-written recipes and those from other sources that aren’t easily found online.

2. Organize your online recipes (on Plummelo, of course):

I get into a surprising number of conversations about recipes. And I can’t tell you how many people have mentioned to me (somewhat like a bartender hears all manner of personal tidbits from thirsty customers) that they don’t remember where they found a certain recipe online. That same sister was recently telling me she wanted to make side dish with green beans and shallots, but she couldn’t recall where she had found it when she made it the first time. Online somewhere. (Great, that helps.) Well, she eventually went back to do a Google search and found it, but the hassle could have been saved if she had saved it to Plummelo in the first place (now, smartly, she has).

It’s as easy as installing the browser button on Plummelo and saving a recipe when you see one online that you have used or you think you might use. Then it’s always at your fingertips on Plummelo. And you can share it with your friends just as easily. (Or you can delete it later if you don’t end up using it.) Now I have that green bean recipe and you do, too! Less clutter and more recipes.

Wishing you all the best with your resolutions. Share them with us!