PussycatMagazine

The joy of growing food

By Ms. Ann Leisure

Maybe you rolled your eyes when you read the headline for this post. Grow your own food? What are you my grandma? OK, well, yes. I admit that growing your own sprawling garden of zucchinis and tomatoes seems a bit old fashioned.

My own grandparents dedicated the better part of their backyard to two very popular Depression-era pursuits: air-drying laundry and growing vegetables. And yes, for my grandparents, who were children during the Depression and teenagers during World War II, turning away any chance to save money or build up a surplus of food to feed your family was unheard of. Even though I, at 34, have never known true want like they did, there is real satisfaction in growing food.

If you're already shaking your head saying, "Uh, I'm too busy to bother." or "I don't have the room," pishaw.You don't need any more room than a sunny windowsill, and you don't need any more time than 3 minutes every three days to water your plants. And, you don't need a lot of money to get started. All you need is a plant or seed, dirt, a pot, and water. No need for fancy green houses or other contraptions that claim to help you grow things. Mother Earth has been doing just fine for millions of years without all of that.

It's just a question of motivation.

When I had a small apartment, I'd grow dill and basil. When I lived in a duplex with a flower bed, I planted a handful of other herbs amidst the flowers. And when I bought a house, I turned the flower patch into a tomato patch. I've never had the sprawling garden my grandparents had, but I've found that there is still a lot of money to be saved and joy to be had in growing just a handful of things.

At first, as a young college student living off the tips I made at a coffee shop lean on customers, the herbs I grew in my windowsill saved me a lot of money while allowing me to spruce up the boring yet budget-friendly beans and rice dishes I ate every day.

I don't know when you went grocery shopping last, but if you cruise by the herbs, you'll notice that even small packages are outrageously priced. I know that with a $5 investment in seeds and pots and a little bit of sunshine, I can grow my own and have a virtually limitless, fresh, delicious supply year-round without forking over big bucks. It was and is one of the best little luxuries I could give myself.

Then, as a homeowner, the possibilities really opened up. I could plant in real dirt, outside. It wasn't really about money then, choosing what and when to plant was merely one of the cool things about owning a piece of land. I grew tomatoes and green peppers. I made the mistake of planting one zucchini that took over, spitting out a foot-long fruit every day for two months.

If you have never grow anything before, you have to try it. There is something deeply profound when the tiny green seedling emerges. It's life-affirming in a caveman kind of way. You've turned a seed, a pile of dirt, and plain old water into a living creature that will thank you by either flowering or making food that you can eat. I find that even on my saddest, hardest days, a peak at my seedlings cheers me up and gives me something to look forward to.

Hopefully by now I have convinced you to give it a try. You can save money, make your food more gourmet, and, if you are an eco-geek, reduce your food miles and grow something that you know for sure is pesticide free. It's spring, so it's easy to get your hands on seeds either by taking a trip to the hardare store or ordering online from Johnny's or Burpee. Just remember to use seed starting mix, not potting soil, to start your seeds. The few minutes a day you invest in your own smal garden will pay off in delicious dividends in no time. That's more than you can say for the stock market right now. 

Miller High Life beer bread

I am in cooking overload mode here at Pussycat headquarters. A rush of domesticity has taken over, and it has driven me to attempt what few modern women have ever done: make bread from scratch.

Since it was about 8 p.m. when the desire to make bread hit me, I didn't have the luxury of making something fancy.

So, I made beer bread. The only problem was that the only beer we have in the house is a case of Miller High Life. What can I say, we're classy. Although Miller High Life is the hipster beer of choice at the old Rock n Roll clubs we frequented in New Orleans.

Here is the recipe I used to make quick, easy whole wheat Miller High Life bread.

• 1 1/2 cups all-purpose flour
• 1 1/2 cups whole wheat flour
• 4 1/2 teaspoons baking powder
• 1 1/2 teaspoons salt
• 1/3 cup packed brown sugar
• 1 12-fl. oz can of Miller High Life

Lightly grease a 9 x 5 bread pan. Preheat the over to 350 degrees.

1. In a large mixing bowl, combine all-purpose flour, whole wheat flour, baking powder, salt and brown sugar. Pour in beer, stir until batter is stiff. Scrape dough into loaf pan.
   
2. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.

And you know, the bread isn't half bad. I wonder what it would taste like if I made it with Schlitz...

Vegan curried butternut squash soup

There's a foot of snow on the ground here at Pussycat headquarters. The mercury is dropping and the logs have just been popped onto the fire. It's the perfect weather for winter squash. I made this delicious soup tonight for dinner.

A few hints before you get started. Butternut squash is best peeled using a carrot peeler, or other type of vegetable peeler. And, you can use 3 pounds of squash (two small or 1 medium) for this recipe.

Vegan curry butternut squash soup

• 3 lbs butternut squash, peeled and chopped into chunks
• 1 onion, chopped
• 1 tsp olive oil
• 2 cups veggie broth
• 4 cups water
• 1 tsp curry
• salt and pepper

1. Cut squash into chunks.
2. Boil squash and onion in water for about 20 minutes, until tender.
3. Drain, and puree squash and onions in the blender.
4. Put puree back onto the stove on low heat.
5. Add spices, veggie broth, olive oil, and simmer until heated.

Go Tikilicious: Tropical cocktail recipes for your next party

by Denise T.

Whip up these ultra-fancy drinks at your next to-do and your friends will adore you and get tipsy, too.

Pearl Diver
This is a sweet and fruity drink that’s great for folks who don’t want to taste the booze in their buzz. Mix equal parts Midori (or unbrand) melon liquor and Malibu (or unbrand) coconut rum. Fill the rest of glass with pineapple juice, top with a splash of milk, half-and-half or cream. Shake and serve.

The Blue Hawaiian
Yes, just like Elvis, you too can have a Blue Hawaii. Mix one part light rum with one part blue curacao. Top with pineapple juice. Shake and serve.

Scorpion Bowl
Serve this one in a giant bowl with a bunch of straws and invite your pals to gather around. Mix two parts orange juice and two parts lemon juice with one part orgeat (almond) syrup, two parts light rum and one part brandy. Shake and serve.

Rum Runner
Mix two parts light or gold rum with one part each of blackberry brandy and crème de banana liquor. Top with equal parts pineapple juice and orange juice. Add a splash of grenadine. Shake. Add a dark rum float to the top.

Hurricane
Albeit much tamer than an actual hurricane, it is still pretty darn good. Mix equal parts dark rum, light rum and 151 rum. Top with equal parts orange juice, pineapple juice and sour mix. Top with a splash of grenadine. Shake and serve.

Mai T’ai
This recipe is courtesy of the Sand Bar on Waikiki Beach. Mix equal parts gold rum and orange curacao. Add equal parts sour mix, pineapple juice, orange juice and orgeat syrup. Shake and pour into glass. Add a dark rum float by splashing a bit of rum into the top of the drink.

The Lava Flow
Mix two shots of light rum with pineapple juice, Coco Lopez coconut milk and fresh cream. Shake and top with fresh strawberry slices and pineapple chunks.

The Bahama Mama
Mix equal parts dark rum and spiced rum. Top with equal parts pineapple juice and orange juice. Shake and serve.

For tips on how to mix great drinks, read The Fine Art of Bartending.

Gourmet salads for the domestically challenged

By Ann Leisure

If you hear the word "Salad" and automatically think of iceberg lettuce, a cherry tomato and a dollop of Thousand Island dressing my heart goes out to you. I used to be just like you—growing up in the 1970s, that was pretty much the definition of salad at my house.

But now, I need you to reimagine what a salad can be, and in the process realize how yummy and satisfying it can be to eat one.

Spinach Salad
One package of cut and washed baby spinach
One red onion, sliced
Two Roma or other ripe, but firm tomatoes, sliced
Feta cheese, crumbled
Shelled and ready-to-eat walnuts or pecans
Olive oil
Red wine vinegar

Toss the spinach in a bowl. Add the red onions and tomatoes. Crumble feta cheese over the top. Add a handful of nuts. Drizzle one to two teaspoons each of olive oil and red wine vinegar over the top. Toss together. Voila! You have a beautiful and simple salad that’s good for starters at a dinner party or for your office lunch break when paired with a piece of good bread.

This salad is also great topped with grilled chicken or with a spoonful of chick peas and mandarin orange slices. For variety, substitute field greens for spinach.

Greek Village Salad
One cucumber, diced into medium cubes
One ripe tomato, diced into medium chunks
One third of a small red onion, diced
Feta cheese
Olive oil
Red wine vinegar

Mix cucumber, tomato and onion. Add a handful of crumbled feta cheese. Top with one teaspoon each of red wine vinegar and olive oil. Toss together and serve.

This salad is a classic in Greece. I ate one every day while I was there. It also makes a great topping for hummus and felafel, as well as a nice addition to wraps.

Spinach and Apple-Strawberry Salad
One package of cut and washed baby spinach
2 green apples, sliced
1 cup of sliced strawberries
handful of cheddar cheese
handful of shelled and ready to eat walnuts or pecans

To make the dressing:
1/4 cup apple cider vinegar
1/4 cup maple syrup
1/4 olive oil

Toss spinach, apples, strawberries and cheese in a bowl. Add walnuts. Mix dressing ingredients and add to salad, to taste.

Chicken Pepper Salad
1 chicken breast, grilled and sliced in fine strips
1 red pepper, diced
1 green pepper, diced
1 yellow pepper, diced
1 Roma tomato, diced
Field greens
2 tablespoons of toasted pine nuts
One fresh lemon
One teaspoon olive oil

Toss field greens, peppers and tomato in a bowl. Top with chicken and pine nuts. Squeeze the juice of one lemon over top. Add olive oil. Pepper to taste. Toss together and serve.

This one has all of the benefits of a salad, but with a little bit more flavor and excitement. It’s great for when you need your veggies but want something different.
I’ve compiled four simple but very delicious salad recipes for you. They’re so good it’ll make it easier for you to sneak in those magic four servings of veggies you’re supposed to be eating every day.