We sold a bike! And took a hike!

Such a great weekend, what’s not to like?

I obviously missed my calling as an author of inanely rhyming children’s books, no?

After receiving just a few nibbles on the “for sale” post on CL (only one of which was legit) in the first two weeks, we were beginning to wonder if the Pacer was going to sell (and a little part of Matthew was kind-of hoping it wouldn’t).

But it only takes one, and that one arrived on Friday night, took a test ride, hemmed and hawed for a bit, and finally decided to buy it then and there, forgoing his original plan to look at more bikes on Saturday.

When we returned from a bike ride on Sunday morning, Matthew commented that we needed the longtail, “because our [bike parking area] looks so empty now.”  The sale of the Pacer fell far short of completely financing a longtail purchase, but it does make it seem a bit less crazy.

Sunday afternoon, we drove to Castlewood Park for Gabriel’s first walking-on-his-own hike.  In all previous hikes, we shlepped him on our backs.  Time to pull your own weight, kid!

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Hiking without thirty-three pounds of live, active weight on the back was nice, though our pace was quite slow, especially on the loose rock ascents and descents, which made up most of yesterday’s hike.

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I convinced Matthew that trying to cover the three mile loop trail in an hour was completely unrealistic, but we made it to the top for some river views before heading back down.  Sir’s pace on the descent (while holding Dada’s hand) frightened Mama more than a little, but we all made it down in one piece.

To cover a bit more ground on future hikes, we plan to use some combination of Sir walking and riding on one of our backs.

Bikey stuff

CyclingSavvy
For my St. Louis area readers, it’s not too late to sign up for Truth & Techniques of Traffic Cycling on August 22nd at 6:3opm, details and registration here.

If you’re into planning ahead, check out the fall schedule, with full workshops, including the on-bike sessions, offered in both September and October.

Be Informed
Check out the plans to make a simple, straightforward road (Manchester Rd. in StL City) that currently works for all users into something messy and complicated for all: “A Tragedy of Good Intentions.”

While the plans mentioned above are not for separated cycle paths, this post, from Off The Beaten Path, addresses what I felt when I read about the proposed plans: “Did you guys ask any people who regularly cycle on that stretch of road for their opinion when considering changes?”

Not-so-hot biking
The weather we’ve had for the last month or so tempts me to forgive St. Louis for the brutal summers of the past two years.

Sure, some days, the temperatures still climb into the mid- to upper-80s, which count as hot in my book, but we’ve had a number of days with highs in the low-80s and even some with upper-70s.

Today’s high is a glorious 76°F, which is lower than the usual overnight lows at this time of year.  Amazing!

The hot weather plants in the garden may not be thrilled with this cooler weather, but I’ll take it over the heat any day, though it’s probably not helping drive traffic to my “biking in the heat” post.

While I am NOT complaining, the cooler temps have actually made for a couple of chilly rides, including the World Naked Bike Ride (turns out that temps in the mid- to low-70s are not ideal for biking while wearing [almost] no clothes) and a ride home from the Muny last week.

Even with the cooler temps, I complete my bike errands in the morning to avoid peak sun times.  This morning found me riding to complete paperwork for my new [very] part-time job, which will officially start in a couple of weeks.

Resuming longtail conversations
Our longtail discussion/decision was relegated to the back burner due to summer travel, health issues, and general life uncertainty and craziness.  Not sure where it will end, but we’re revisiting the topic, and not a moment too soon given Sir’s height, which threatens to overwhelm the IBert any day now.

Eat your greens!

When we learned that Matthew was going to be on anticoagulant medication (Coumadin/warfarin) for awhile, one of our big questions was about eating foods that are high in vitamin K.

Vitamin K plays a major role in blood clotting, as it is needed by many of the proteins that help blood clot.  However, that means vitamin K works at cross-purposes with the warfarin:

Large quantities of dietary or supplemental vitamin K can overcome the anticoagulant effect of vitamin K antagonists [e.g., warfarin], so patients taking these drugs are cautioned against consuming very large or highly variable quantities of vitamin K in their diets.  Experts now advise a reasonably constant dietary intake of vitamin K that meets current dietary recommendations (90-120 mcg/day) for patients on vitamin K antagonists like warfarin (source).

Foods highest in vitamin K include kale (660 mcg per half-cup cooked) and collard greens (520 mcg per half-cup cooked).  While the majority of the American public is not in danger of consuming high doses of vitamin K, and some would rejoice rather than mourn upon being instructed to severely reduce or eliminate these foods, our regular diet is a bit different than the majority of the American public, to put it mildly.

Matthew started taking warfarin just as our garden-grown greens (kale, collards, and Swiss chard*) really hit their stride.  We’ve been harvesting huge grocery bags full every week, and that seems to barely make a dent in the supply.

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Clockwise from top: kale (one of two varieties we grow), perpetual spinach chard, rainbow chard, collards, and some other kind of chard.

I prefer to be the one doing the harvesting, as Matthew’s idea of how many greens we can consume in a week (not to mention how much we can stuff into our poor refrigerator!) is a bit more optimistic than mine.

Fortunately, Matthew’s hematologist gave him the green light for continuing to eat a full serving of greens every day, with the caveat that he keep intake consistent.  Thus, while he previously wouldn’t have eaten a half-cup of cooked kale or collards every day, doing so is now part of his “medical” regimen.**

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The garden continues to produce in abundance, so supply is not a problem, though it was a bit tricky when we separated from the garden for our trip to Wisconsin.  We kept up the intake with lots of frozen grocery store spinach (560 mcg per half-cup cooked) — those little frozen boxes were convenient, but not near as tasty.

One thing I’ve discovered is that summer kale and chard do not at all resemble the tender leaves that I cook in spring, when I toss the still-damp, cut, rinsed leaves in our biggest cast iron skillet, cover to steam for a couple of minutes, and then finish uncovered, sauteing with a bit of oil, salt, and garlic.

Summer kale is a different beast entirely, with tougher, chewier leaves not suited for light cooking (or raw kale salads).  It will just laugh at those preparation methods as you sit trying to chew a mouthful of tough greens.

Much as I cringe at boiling those beautiful, nutrient-packed leaves, a girl’s gotta do what a girl’s gotta do.  Fortunately, there’s a happy medium between gross, boiled-to-death, pile of mush and too-tough-to-chew.

cooking hot-weather greens

Wash and chop the greens.  Bring a large pan of salted water to a boil.  Add your prepped greens to the boiling water.  Return to low boil and cook for 10-15 minutes.  Drain.

Now the greens are ready to be sauteed with onion and garlic or tossed into some kale-quinoa quiche.

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A recent dinner: stuffed zucchini with a side of garlicky sauteed collards.

If greens are half the “superfood” that some people claim, Matthew is well on his way to becoming Clark Kent!

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*Chard is lower in Vitamin K, with about 360 mcg per half-cup cooked, which means eating about two servings  a day.

** This post is not intended as medical advice.  If you are on anticoagulant/blood thinner medication, consult your physician before increasing your intake of vitamin K-rich foods.

Unemployment: One year and counting

A couple weeks ago, I hit the one-year mark of being unemployed.  Celebration was minimal nonexistent.

It’s been an interesting twelve months.  Last July, when my previous job ended, I was in the process of interviewing for two full-time positions, and I felt fairly confident that at least one of them would turn into a job offer.  Not so.

Once it became clear that no job offers were pending, I signed up for unemployment benefits.  Between the regular benefits and the federal extension, I received weekly unemployment payments for seven-and-a-half-months.  During that time, between my unemployment income and the fact that we were no longer paying for childcare, we were almost break-even, financially speaking.

While the days could drag on a bit, I was pleasantly surprised at my rather smooth transition to the [temporary (ha!)] stay-at-home-mom role.  Just past his first birthday, Gabriel learned to walk and started becoming more of a little person, more interactive and a bit less dependent.  We filled the autumn months with long, lazy walks with no destination and settled into a decent routine.

Then winter hit, and I lost my easy outdoor entertainment just as Sir entered a particularly clingy, fussy, challenging stage.  It was a pretty dark time for me.

This renewed my determination to find a job, or, at the very least, find some kind of part-time care for Gabriel to preserve my sanity.

Time crawled on with some leads, but no results, on either the childcare or the employment fronts.  I received my last unemployment payment, and the “out” column surpassed the “in” column on our bank statement.

Winter finally gave way to spring, and I started feeling a bit better, just in time for the in-home childcare provider down the street to say she was willing to take Gabriel part time.

Still liking the idea of a bit more time and space without a toddler, and ever optimistic that a job offer could be right around the corner, I started walking Sir down the street to Mrs. L’s twice a week.

That was almost two months ago now.  While I was rather unphased when the unemployment payments ended in March, the financial realities of being a one-income household are starting to sink in.

We’ve been okay (and will, theoretically, continue to be okay — for awhile, at least) due to the fact that we saved like crazy while we were both working, especially in the pre-baby years.

While we are not impoverished, the reality is that we are also not all that far (family of four vs. family of three, or a few thousand dollars less income a year) from qualifying for federal benefits like Food Stamps or the WIC program.

That, and it’s hard to see our savings being drained, especially when we hoped to have that money for a down payment on a house (you know, in about twenty million years when we finally find the needle in a haystack for which we search) and a start for Sir’s college fund, not to mention retirement.

The Flipside
I don’t really know how we managed when we were both working full time, caring for an infant/child, and making most of our food from scratch.  Somehow we slogged through that first year of Gabriel’s life, but ay yi yi!

As much as the financial security of two incomes was great, one person at home makes the simple, DIY lifestyle we prefer a lot easier, while still allowing time to relax and breathe a bit in the evenings.

The Future
I’m still looking and applying for jobs.  I do have a very part-time option that would at least pay for my daycare habit (hey, there could be worse habits, right?), though it won’t put us back in the “saving money” column.

We’re tentatively exploring some options, including one of us going back to school for a career field that would allow us to live comfortably on one income, though that may be more of a knee-jerk reaction than a wise choice at this point.

One day at a time, I guess.

Garden veggie slaw and potluck hosting

So, as I mentioned last week, we hosted our vegetarian potluck group on Friday night.  With the apartment looking the best it ever has, I set out to make our contribution to the meal.

I discovered that potluck style meals are awesome to host, because instead of going crazy trying to make (and clean up after) multiple dishes/courses, there’s just the one dish you’re responsible for making.

A couple of weeks ago, I made some kohlrabi-turnip slaw based on this recipe.  So, while I wasn’t strictly working from a recipe when I made my dish for the potluck, this was floating around in my head.

We also planned to make a second, simple dish of sliced garden tomatoes with olive oil and balsamic, but the cooler weather we’ve had (yay!) means slow-ripening tomatoes.  Good thing we didn’t put all our eggs in that basket!

Once I finished the slaw, I completed some final kitchen clean-up, then set out cloth napkins and real (i.e., non-disposable) plates, cups, and utensils (very thankful for the dishwasher post-party).

Fifteen of our friends joined us, bringing their own lovely, local-food themed offerings, for a fun evening of dining and chatting.

I received several requests for the slaw recipe, so, without further ado, my garden veggie slaw.

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GARDEN VEGGIE SLAW

Recipe by Melissa
Serves 12-15

Ingredients
Dressing
3 T peanut butter
2 T miso paste
1 t sweet mirin rice wine
2 T seasoned rice vinegar
1 t lime juice
1 T toasted sesame oil
1 T peanut oil
3 T sugar
6 cloves garlic, minced
Cilantro*
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Veggies**
3 c purple cabbage, shredded or cut very finely
1 large kohlrabi, shredded
3  hakurei turnips, shredded
1 small onion, thinly sliced

1 c toasted sunflower seeds

Directions
Combine all dressing ingredients to make a rich, thick dressing.

Prep your veggies.  I cut the cabbage by hand and used a box grated for the kohlrabi and turnips.

In a large bowl, toss shredded vegetables with the dressing.  Let sit for at least two hours for flavors to meld.

Serve topped with toasted sunflower seeds.

*I didn’t have fresh cilantro, so I used some cilantro “pesto” that I made and froze earlier in the summer.  It was a minor flavor note, so could be omitted.
**You can mix and match the veggies here, depending on what you have available.  Green cabbage would certainly work, while the purple adds a nice color pop.  Shredded carrots would also work nicely.