A pause between essays

Phew. My last essay of the week is COMPLETE; I have been concentrating on nothing but Queen Christina of Sweden and sustainability for the past two weeks. (But not at the same time of course.) So after my week of continuous writing, research and late nights, I'm spending the rest of the day doing nothing and going to bed early tonight.

As expected, my life has revolved around school this month, and a sense of impending doom is coming up with the realization that exams are in a few weeks. But I can't think of exams right now. Only of more papers and Christmas and cookies I'd absolutely love to try baking. But before I go into my shpiel about X-mas and what not, I could not go without mentioning two incredibly important and thought provoking documentaries.

One was Sharkwater, which was about a photographer-turned filmmaker who took his life into his hands by attempting to stop the illegal hunting and killing of sharks off the coasts of South America. (Yes, he's that passionate about rescuing sharks.) What are they being hunted for? Their fins, for shark-fin soup (a popular dish in Chinese cuisine). He emphasized the fact that they are closer to extinction than we realize and if this hunting continues, they will be gone. Some parts of the movie were hard to watch, but they were necessary to get the point across about what was happening to them. And it made me really sad.

Really, sharks aren't the man devouring predators they're made out to be, despite what you hear in the media. In the documentary they are seen as entirely differently creatures. To help make a difference, you can go here and take a pledge to save the sharks. And of course you can watch the movie which also makes a difference!

The other documentary I saw was FLOW (For the Love Of Water) which opened my eyes to the water crisis in under developed countries around the world, and how communities' right to clean water is being taken away by corporate companies. That's not right! This film opened my eyes for sure. Also, you'll find out some things you never knew about the Nestle Company. That's right, Nestle. But do check out Article 31, and sign the petition for the rights to fresh water, because it's for everyone.

Alrighty. Important issues discussed, and time for the significantly lesser important issues of my existence.

I have about two weeks before school is over. Yay! Almost Christmas. Yay! But there isn't any snow here in Halifax, and it's as warm as spring time. Slightly depressed at this. But perhaps for the best, because I'm lacking a pair of decent snow boots anyway. There was snow at one point this month though! It only lasted for a day and a half, but there was, and it was lovely to wake up to.

I was thinking about making cookies this weekend. Preferably gingersnap cookies, because I have been craving them lately. Or chocolate chip cookies. But wait! I was browsing on Emily's Cupcakes and Cashmere blog a week or so ago and she put up a recipe for these chocolate peppermint wafers; I must say, her spin on them looked delicious! She has an extraordinary gift of making things look flawless. Oooh, so many cookie options...

But in the mean time, I shall be prodding away at my next essay, while using youtube as a distraction. A tea break in the next little while? I think so.

Ratatouille!* (The recipe, that is)

Do you ever get nostalgia for foods that completely define a certain season for you? For me, it's ratatouille in the fall. I remember the first time my Mom made it a couple years ago as a part of Thanksgiving dinner; it was a sensation to eat! For me, it simply tasted like autumn. Since then, it has been a must-make for the autumn/winter season. (Thus my reason for adding it to my Thanksgiving meal this year.) I also used canned diced tomatoes--not only easier, but the liquid adds a certain something to it!

Autumn Ratatouille

½ cup olive oil

2 unions, thinly sliced

2 cloves garlic, minced

1 medium eggplant, peeled and diced

4 tomatoes, peeled and diced

2 zucchinis, peeled and diced

1 stick celery, diced

2 tbsp fresh basil

1 tbsp oregano

Salt and pepper to taste

½ cup grated Parmesan cheese

In a heavy saucepan over medium heat, lightly brown unions and garlic in olive oil. This should take 6 to 8 minutes.

Next, add the eggplant and tomatoes and continue to cook for an additional 4 to 5 minutes.

Then add the remaining ingredients, lower the heat to a gentle simmer and cook for approximately 1 hour, stirring from time to time. Season with salt and pepper to taste.

Serves 4-6

*Note: The vegetables should be cut to the size of small walnuts and you may wish to add other vegetables of your choice, such as sweet peppers, hot peppers, and squash. This ratatouille is an excellent accompaniment to lamb, chicken, turkey or roast pork. I often have it as a vegetarian meal served with cornmeal bread drizzled with olive oil and sprinkled liberally with freshly grated Parmesan cheese. It is best to make one day ahead and will keep well refrigerated for up to one week.

(*Disclaimer: I have never actually seen Ratatouille the movie)

ps: Like the new layout? I've been looking around for a more suitable one, and I figured this one will do me fine for now. But I may switch things up again, should I find one that I like. Stay tuned...

Homemade Chicken Soup

Happy November! Whew, 58 days left in 2009 (and 52 til Christmas!), if you can believe it. Hope your Halloween was--well, spooky. I spent mine indoors this year, handing out candy, eating candy, and watching "The Orphanage", or El orfanato, to be accurate--a really good Spanish movie that will definitely give you the heeby-jeebies.

To summarize my October (since Thanksgiving), it has been a steady stream of deadlines, with little time to do much else, other than eat, sleep, and go to class. I did, however, get a smidge of time last weekend to put together chicken soup! First time, too. I got it from my Mom, who absolutely prides herself on it. It's a great recipe to turn to when the weather gets cold, and way easy to put together. Once you have it, it's just so.... warming! (I personally think it was as good as my Mama's.)

***For removing the chicken neck, I found this blog most helpful. Be sure to save it and add it to your chicken, because it will give your broth flavour :)

Homemade Chicken Soup

1 Whole Chicken (I use a fryer, but any whole chicken will do)

Enough Water to Cover Chicken in Large Pot

The quantities for the ingredients below are up to you, really.

3 Cups, Carrots, Chopped

2 Cups, Celery, Chopped

2 Cups, Onions, Chopped

Fresh Dill, Chopped

2 Cloves Garlic, Minced

3 Tbsp. Salt to taste (if you don’t use enough salt, it will taste like dish

detergent, according to Ina Garten!)

2 Tbsp. Pepper to taste

Wash chicken thoroughly and remove innards (giblet, neck, etc.)

Place in large pot and cover with water. Bring to boil, skimming the surface.

Lower heat to a simmer.

Add vegetables and seasonings. Simmer approximately 4 hours.

When cool, take out the chicken and refrigerate he next day, remove surface fat. Use immediately or pack into containers and freeze for up to 3 months.

"The bottom line is if you take a chance in life, sometimes good things happen, sometimes bad things happen. But honey, if you don't take a chance nothing happens."

~Dorothy Zbornak, Golden Girls