Category Archives: Green Ideas

Two wins

Green scored two wins this week, one national and one local.

On the local front, the City of St. Louis passed a Complete Streets policy with a unanimous vote in the Board of Alder[people] — good first step for continuing to create opportunities of active and green transportation in my city!

On the national front, the U.S. Senate voted against the resolution that would have gutted the Clean Air Act, which prompted the following remarks in the Repower America announcement email:

Yesterday, thanks to your hard work, the U.S. Senate did the right thing — voting with the climate science and against a resolution that would have stripped the Clean Air Act’s protections against climate pollution.

The Senate is to be commended for defeating Senator Lisa Murkowski’s disastrously misguided proposal. But the truth is, in the face of the worst environmental disaster in our nation’s history, Senator Murkowski’s resolution never should have even reached the Senate floor.

The fact that we had to work to defeat this legislation is a testament to the continued strength of the fossil fuel lobby. But the fact that we did defeat it gives us fresh momentum for the months ahead, as our nation confronts the costs of our dependence on fossil fuels more directly than ever.

Eat food

Gardens and farmers’ markets are in full swing, and, oh, the fabulous food we eat!

Some recent combos:

Stir fry with basic homemade teriyaki sauce (used fresh ginger and garlic instead of powdered) with snow peas*, broccoli*, black beans**, and edamame.  Minimal cooking keeps the snow peas nice and crunchy!

Mixed green salad* (arugula, spinach, tatsoi, red leaf lettuce) with radish*, hard boiled egg**, green onions**, and sunflower seeds.

Curry with napa cabbage**, snow peas*, rutabaga*, and yellow squash*.

We used coconut milk and red curry paste (both NOT local!) for the curry.  The chef tossed some onion and garlic in there, too.

Strawberry salad

Mixed greens*, sliced strawberries**, goat cheese**, olive oil, and our special balsamic vinegar.  Simple and delicious — good balsamic is the key!

*From the garden.

** Locally grown/raised.

Oven extravaganza

I really hesitate to use the oven in the summer, but I live with a baked-good fiend.  To minimize the impact, I try to save up baking projects to avoid heating up the apartment for one tray of cookies.

As a concession for over a week of gross, unseasonably hot weather at the end of May/beginning of June, St. Louis granted us some slightly cooler temps on Sunday.  With quite the backlog of baking, the oven extravaganza swept through our apartment after lunch.  The menu featured zucchini bread, peach-cherry pie, granola, and butterscotch bars.  We used local peaches and zucchini (frozen from last summer).

Health notes: As usual, we baked with 100% whole wheat pastry flour (it is difficult for me to eat baked goods, even nice, homemade baked goods, made with white flour — they taste too sweet and lack the depth of flavor that the whole wheat provides, not to mention the nutritional benefits of whole grains).  We also somewhat reduced the sugar in most of the recipes.

Our oven extravaganza two weeks ago featured more varied cuisine: kale chips, roasted pumpkin seeds, chocolate chip cookies, sunflower seeds, beets, and granola.  I’ve been curious about those kale chips for quite awhile now — they were quite good, and a fun alternative if you’re inundated with kale from your garden or CSA share.

However, during Sunday’s baking, I noticed that most items took longer to bake than usual.  Our pans filled the oven, but not so much that it should have restricted airflow.  Maybe it was the semi-frequent opening and closing that came with having multiple items with different baking times and needs (e.g., the granola needed to be stirred every now and then)?  Did we really save any energy?

Next time, I will track exactly how long we have the oven on, and compare it to how long it would take to bake each item, one-at-a-time.  The fact that the oven only preheated once, compared to four times if we baked Sunday’s items in separate sessions, must translate to SOME savings.

Well said

Driving back from our vacation a couple of weeks ago, we stopped for gas.  At a BP station.

The other option at that exit wasn’t really any better.  Most major oil companies are far from lily white.

The thing is, this really isn’t a BP issue.  It’s an oil issue.  Oil for gas, yes, but also for all of the plastic and petroleum that pervades our lives in so many ways.

Click here to read Jeff McMahon’s post on ways to respond constructively.  All the outrage and sadness  in the world helps not at all if we don’t make some changes.

“If you always do what you always did, you’ll always get what you always got” (Anonymous).

Flighty Friday

As I write this, our brick oven apartment approaches 85° F. Not quite hot enough for my yoga session to technically be “hot yoga,” but we’re getting there.  It doesn’t feel too bad under the ceiling fan, but between the heat and the music from downstairs that I’m trying to block out, serious writing eludes me.

"Feels more like summer" rolls

Try your hand at homemade spring rolls for a cool summer meal.  Don’t forget the peanut dipping sauce!

Sunbrella

The hat alone just wasn’t cutting it.  Enter the sunbrella . . . just watch out for the creepers.