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Hometown: Springfield
Home country: Planet Earth
Member since: Mon Aug 9, 2004, 01:39 PM
Number of posts: 27,145

About Me

Angry and tired. And tired of being angry. Still in The Struggle.

Journal Archives

The media is liberal if defined as "relating to liberalism."

Liberalism, as in, "a theory in economics emphasizing individual freedom from restraint and usually based on free competition, the self-regulating market, and the gold standard." Assuming 90% of US media exists to make a profit, then they are indeed acting in a liberal manner.

It's precisely this interpretation of being liberal that made me stop calling myself a liberal and start describing myself as a progressive. I don't want there to be any ambiguity.

Moroccan roasted beets

Well, here's a recipe that was so good I absolutely had to share it with you all! I found it in a book that's part memoir/part cookbook called The Feast Nearby: How I lost my job, buried a marriage, and found my way by keeping chickens, foraging, preserving, bartering, and eating locally (all on $40 a week) by Robin Mather.

Ms. Mather was the food critic for one of the big Chicago newspapers and didn't want to give up taste when she scaled down. Every recipe sounds amazing, but this one really caught my imagination and I made it yesterday. ZOMG!! SOOOOOOOO GOOD! Sweet and tangy and earthy - just amazing!

4-6 servings

2 lbs beets
2 tablespoon extra-virgin olive oil
2 cloves garlic, mashed and minced
1 teaspoon cumin
juice of 1/2 lemon
pinch of course salt

Preheat oven to 400-degreeF.

Wash the beets and prepare them by trimming away all but a 1/2" of greens if they still have their leaves, and leaving them untrimmed if they don't. Don't worry about their root-end tails. Wrap the beets in heavy-duty aluminum foil and place the package on a rimmed baking sheet. Roast the beets for 1-2 hours, until they are completely tender when pierced with a knife. Remove the beets from the oven; allow to cool. (itf note: I popped them in the oven when I woke up, baked for the 2 hours it took to get ready for work, then just let them cool in the oven all day.)

Skin the beets with a paring knife. Cut the beets into 1/2" dice and put into a bowl.

Heat the oil in a small skillet over medium-high heat. Add the garlic and cook, stirring, for 1 minute, or until the garlic is fragrant but not yet brown. Add the cumin and continue to cook for 1 minute longer. Pour the hot oil over the beets. Toss the beets to coat them with the oil; add the lemon juice and salt and toss again.

Let the salad stand for at least 30 minutes to allow the flavors to blend. Serve at room temperature.

Author note: The cumin in these beets plays up their earthines. They improve by standing at room temperature, covered, for up to 24 hours. After that, if there are any left, refrigerate them.
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