Fall Semester Begins Tomorrow

The 3 weeks between summer and fall semesters flew by. I tried to catch up on some cleaning, get Eric packed and moved back to SIU, get some shopping done, and do the everyday tasks as well. Last week I worked diligently to get my syllabi done and things posted to the online sites.

My schedule this fall is different from what I have had in recent semesters. I have no morning classes, and I have classes after 2 p.m. It should be interesting to see the types of students who take 3 p.m. and 3:30 classes as opposed to 8 a.m. and 11 a.m. classes. I am looking forward to having mornings to get to the Y and get some housework and schoolwork done. But I will have to plan dinners well because on Mondays I will be getting done with class at 5:50 p.m. (probably be a crock pot or leftovers night). Tues. & Thurs. I get done at 4:45 p.m. and Wed. I have only an evening class at 7 p.m. Fridays are no classes (yea!).

I feel almost ready. There is a little excitement in the air. Just like when I was a kid--the first day of school had an almost magical feeling. A new outfit to wear, new school supplies and sometimes a new lunch box. Anything is possible the first day of school.

produce from the Co-op

After reading an article in the O'Fallon Progress about Community Helpings Co-op, I decided to try it out. For $23, I was supposed to get about $50 worth of fruits and veggies. I pre-ordered and pre-paid through their website http://www.communityhelpingscoop.com/ (I used my debit card, but also accepted are credit cards and payment through PayPal. I think orders need to be placed by the Friday before the pick up date (may depend on the location).

They have a pick up at a church near me every other Tuesday (yesterday, Aug. 17 was in O'Fallon, IL). The website lists the locations and days for pick ups.

I took my son Andrew with me in case I needed an extra hand. Pick up was 5-5:30 p.m. I waited in line (lots of others were doing this--a good sign). My name was checked off, and my bag of goodies was waiting for me (a really big bag with my name on it). Andrew and I transferred the items from the bag into a box and smaller bags.

What did I get for my $23? Glad you asked. Here is the list:

• 1 large head broccoli
• 2 bunches celery
• 1 head lettuce (butter lettuce)
• 3 tomatoes 
• 1 small paper bag of fresh spinach leaves
• 7 small-medium cucumbers
• 4 heads garlic
• 3 red bell peppers
• 1 16-oz. bag babty carrots
• 1 8 oz. package white mushrooms
• 1 large melon
• 4 "doughnut" peaches
• 8 apples
• 4 pears
• 3 large plums
• 3 grapefruit
• 5 lemons

The items vary from week to week, depending on the seasons and providers. Some items are locally grown. The site also sells other items (again they vary) such as locally made tortilla chips. Everything looked fresh and ripe, not beat up and bruised. I sorted the items and cleaned and cut up the celery. My produce bins in my fridge are overflowing, and I am happy so far.

Now I have to build meals around this bounty so I can used everything up. It bothers me to waste any food, no matter the cost. Tonight I will be making something with the spinach and mushrooms, along with a BIG salad. They will go along with the grilled chicken thighs I bought at Trader Joe's.

Basil = Better Dishes

In the spring, I planted 3 tomato plants (2 cherry), 2 pepper plants (1 red, 1 orange), 3 butter crunch lettuces, 3 basil plants, 2 parsley plants, and 1 each oregano, dill, rosemary, and eggplant. The thyme was planted last year and came back very strong. (Picture of the herbs above was taken in early June. You should see the plants now.)

Well, much of the lettuce was munched by a visiting rabbit, most of the red peppers rotted (I think from too much rain), and most of the orange peppers have been very small (and some turned red instead of orange). The cherry tomatoes have been steadily producing, giving us bruschetta, roasted tomatoes, and salads. The eggplant has produced 3 eggplants, not yet ready to pick. The herbs overall have been fantastic, giving us more than enough to add to and garnish our food.

If I had to pick only 3 items to grow, I would limit myself to basil, tomatoes and parsley. It's been great not having to buy these products at the market. As much as I use basil and parsley, I have recouped my full garden investment (pots, soil, plants). I love being about to step outside to get the fresh herbs.

So many dishes can use a little (or a lot of) basil. Thinking back over what I have been making this summer, I realize many of my favorites used basil. Some of these dishes include the following:

• couscous stuffed peppers with basil sauce
• caprese salad
• caprese pasta
• spaghetti with beef, smoked almonds, and basil
• homemade pizza
• roasted garlic pesto cream pasta
• mini Italian pub burgers
• black bean, corn, and tomato salad
• orzo with roasted veggies
• penne with sun-dried tomato pesto

If anyone has a favorite recipe that includes basil, let me know. I still have plenty to use. And I have lots of rosemary, thyme, oregano, and parsley. The dill fizzled out a few weeks ago, but still gave me enough to add to tuna salad and toppings for salmon.

Summer Reading

Now that August has arrived (and fall classes will soon be starting), I must admit I have not read as many books as I had planned to. I had half a shelf filled with books I had started but not finished plus scattered around were lots and lots of "to be read" books. Of course, I bought at least a half dozen new ones to add to the mix.

Where did time go? Hmmm, summer classes, gardening, supporting Steve in his triathlons, cooking, cleaning, shopping (mostly for food), catching up on Facebook, etc. But I have been trying to read some every evening before bed.

I also discovered Shelfari (thanks to Dianna Rockwell Shank). That is a cool site where you can build a virtual bookshelf and fill it with books you are reading and have read. It's shown here on my blog page with some of the books I've read.

I have read a few cookbooks. Yes, I mean read them, not just flip through the pages looking at the pictures or searching for a recipe. I read the intro, the stories that go along with the recipe, the recipes themselves. I have read books about food--buying, cooking, growing, etc. I have read books about food and the environment and our health. I even read the book about the founders of Facebook (an interesting, fast read), The Accidental Billionaires. I finished Fatally Flaky, a mystery with a caterer heroine (yes, food again--there are recipes included).

Now I must turn some of my attention to reviewing the texts for my fall composition and grammar classes. But I will still try to whittle away at my fun reading list.

If you have read a good or great book, let me know. I always have shelf space for one more!