more short stuff
Jun. 6th, 2005 04:04 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
magidI finally remembered to ask for the days off for Shavuot. Yeah, it's next week, I've known it's been coming up, but. Now I really do have to admit it's less than a week away, and I've done nothing in preparation. I should find guests and plan meals and such. (And meals partly depend on what's delivered Wednesday :-)
Upcoming events: Sunday (June 11) there will be dragon boats on the Charles.
Saturday (June 18) is the Cambridge River Festival. It's always on Shabbat, on the banks of the Charles, just outside the eruv. Not ideal for me.
Task I'm most avoiding: dealing with an insurance snafu.
Things that might get made tonight:
I've seen a couple of references to people blogging their food for a week, trying to see how well they do in consuming local foods. It's a cool idea, but I realize also that keeping kosher means that I'm never going to be able to aim for 100% local foods, with cheese and meat (and probably other things) being non-local (fsvo, of course). And there's the question of main ingredients vs supporting stuff: if all the vegetables are local, but the oil/sauce/dressing isn't, does it "count"? It's interesting reading other people's discussions, though. There's the local vs. nonlocal produce (by some definitions, my farm share isn't local, being grown out in wester MA), organic vs. nonorganic, small company vs. megaconglomerate (for produced foods). Plus probably some other axes I've not thought of. It gets intricate; where do the ingredients for processed foods come from? Are they organic or not? If it's a local bakery or restaurant, rather than something packaged, then questions are likely the only way to find out. I don't think I'm diligent enough to do that. And as always, it's easier to eat locally year-round when living in a place that doesn't have a severe winter.
Upcoming events: Sunday (June 11) there will be dragon boats on the Charles.
Saturday (June 18) is the Cambridge River Festival. It's always on Shabbat, on the banks of the Charles, just outside the eruv. Not ideal for me.
Task I'm most avoiding: dealing with an insurance snafu.
Things that might get made tonight:
- strawberry-rhubarb something, whether a crumble, a pie, with dumplings, or jam is unclear (if jam, probably with cranberries for pectin); I got far too many strawberries yesterday
- stir-fried broccoli, oyster mushrooms, shiitake mushrooms, water chestnuts, and seitan with ginger and onions
- limeade, perhaps with a few lemon balm leaves in it (though obviously I should've made this yesterday!)(note to self: should try to find mint to grow)
I've seen a couple of references to people blogging their food for a week, trying to see how well they do in consuming local foods. It's a cool idea, but I realize also that keeping kosher means that I'm never going to be able to aim for 100% local foods, with cheese and meat (and probably other things) being non-local (fsvo, of course). And there's the question of main ingredients vs supporting stuff: if all the vegetables are local, but the oil/sauce/dressing isn't, does it "count"? It's interesting reading other people's discussions, though. There's the local vs. nonlocal produce (by some definitions, my farm share isn't local, being grown out in wester MA), organic vs. nonorganic, small company vs. megaconglomerate (for produced foods). Plus probably some other axes I've not thought of. It gets intricate; where do the ingredients for processed foods come from? Are they organic or not? If it's a local bakery or restaurant, rather than something packaged, then questions are likely the only way to find out. I don't think I'm diligent enough to do that. And as always, it's easier to eat locally year-round when living in a place that doesn't have a severe winter.