WEX #3: Meal

The smell of barbeque wafted through the air. From where I was sitting I could see the huge slabs of meat lying on the huge grill, the size of a mattress. The grill was placed on the opening of an unused stone well, the gaping hole filled with flaming coals. The tender meat sizzled as the flames licked its underside, the rich oils, colored with various spices dripped off the mean t and into the fire pit beneath. I watched the cook dip what looked like a huge paintbrush into a vat of thick barbeque sauce and paint the meant, letting the sauce ooze down its sides. Various other meats and sausages hung from the pole where a bucket once hung, now draped over its edges, smoking in the fires rich fumes. I turned back to the plate in front of me as my mouth began to water, and focused on eating my meal. A huge slab of brisket lay before me, drenched in the restaurant’s secret sauce. My teeth cut through the meat as if it was butter, the rich tangy barbeque sauce dripping from the inside of the meat. I reached for a pile of steaming rolls, smothered in butter and fresh honey. I could hear my parents talking beside me, their voices barely audible over the sizzling of cooking meat, clinking utensils, and the other customers shouted conversations. I watched as a band of farmhands burst through the door and waved to the kitchen staff. “Back again Son?” I heard the cook yell to one.

“Yes Sir” he replied in a thick accent, smiling as he tipped his hat to him and began to talk to the hostess. I looked around the room to view a sea of cowboy hats clothing the heads of the men coming straight from the farm, beer clutched in their hands and sauce running down their worn shirts. The frothy alcohol sloshed over the edges of their cups as they called over waiters and engaged in boisterous conversations, smiles plastered to their burned faces. Wooden chairs were pulled up to tables meant for two, though seven or more people were sitting there, all family members and friends there for a shared meal. Imprints from muddy cowboy boots were stamped all across the restaurants dirt and stone floor. Outside the netted mosquito screen that was the window, were thick clumps of lush trees, strung with glowing lights. Past the trees I could barely see the rows and rows of trees parked in the makeshift parking lot, a dusty patch of unclaimed field. It was my favorite restaurant, the smell, the people, the service, and especially the food made it the best. It was definitely worth the annual two hour drive.

WEX #2: Special Spot

Describe a special place you like to go....

Kicked up dirt rises in grainy twirls of smoke as I meander down the old road winding through my grandpa’s farm. The sun hangs low in the sky, setting a golden honey glow across the never-ending cotton fields stretched around me. The cottons white flowers bob in the gentle breeze, creating a rippling ocean of white. The smell of a rain storm is carried to me in the hot air, its smell thick and warm. The humidity wraps around me in heavy blanket, tickling my bare legs and arms. As the sun sinks stars begin to blossom in the black velvet sky. The pecan trees stand in shadow, statues against the sky, like cardboard cutouts, with their groaning branches bending to sweep the ground. Fireflies rise in clouds from the cotton fields, and bob across the ground, weaving in glittering ribbons through the weeds. The sounds of the crickets hum resounds throughout the air, mingling with soft laughter echoing from the nearby farmhouse. Light trickles out from thin lacy curtains shielding its windows and winds betweens the shadows. Lizard’s scamper across the houses rough wooden surface and dart in and out of the various holes and pockets across its worn wood surface, dug by the fingers of time. I can hear the muffled sound of the TV, and the clatter of pots and pans. I wince at the loud noises, contrasting so sharply with nature’s soft music. I continue down the road and rest on the wheel of an old forgotten tractor, standing like a forgotten giant in the middle of the road. Rust colors its surface; its wheels are clothed in thick slippers of dried mud and broken twigs. The soft wind lifts my hair as I skip to the edge of the road, letting myself tumble into the long soft grass laid in a dancing sea before me. The long grasses bend around my body and over me in an open cocoon. The dusky sky sparkles above me, the moon casting a silver light upon the world, the tree tops and fields ivory tipped, flushed gold and silver. My chestnut hair spreads around me, brushing my arms and back in feathery tendrils, and weaving in between the grass. I can’t see anything except the untamed land, no human life, just me, alone in my place. I can feel the ground moving beneath me, the hum of the bugs, the skittering steps of the lizards, roots burrowing beneath me. I can see the rush of loose seeds sail through the air, and flower petals sail above the ground, running with the wind. I watch as they spin across the dirt ground and kiss the tips of the waving grasses before they come to rest beside me, landing with a final twirl before they spiral down to touch the baked earth. The soft pink of their skin glows a misty white in the soft light of the moon, their edges tinged in feathery silver. My eyes flick to the sky in time to see a single shooting star, a burst of white-hot fire, sparking in a spinning wheel, racing to the edge of the earth. I close my eyes tight to hold on to the moment. Right now I am alone, nothing can touch me, nothing can harm me or take this away from me. I am in my special place, and in this moment, it is all mine.

WEX #1: Outdoor Event

Describe a moment where you had to attend an outdoor event. Use 5 senses and precise details to focus on setting.

Large booms resounded through the air, so loud I could almost see the sound rippling against the black velvet sky. Sparks shot into the air, blooming into large spinning flowers of color and fire as they reached their climax in the sky. The castle stood illuminated in the distance, bathed in a flurry of colors as the fireworks flashed the rainbow. The tall towers seemed to reach up to touch the flying sparks, drawn in by the flashing glow. Cold air blew in a soft wind, blowing the castle's flags into position, tall and majestic. Music from an unexplainable source wove throughout the crowd, leaving us all swaying as the words reached our ears, the highs and lows of the instruments cradling our hearts, reverberating through our bones.

Cooking With Basil (video coming soon)

Summer and I chose to combine our cilantro and basil to make three dishes together. We chose to cook mango salsa, angel hair with basil cream sauce and basil mashed potatoes.

Wonder- We are growing an herb garden because growing your own food is one of the first steps of sustainability and depending on ourselves for food. If you look at the Dervaes family (http://urbanhomestead.org/journal/2008/01/06/100-foot-diet-challenge-launch/) they have managed to grow all their food within 100 feet of their house, and are totally self dependent. This turns back the "lock away the food" way of life that we have, which saves money and manual labor. We cooked a meal with our herbs because it proves that we can make our food out of our backyard, especially since a lot of meals containing herbs are mainly made up of fruits/vegetables you can grow in your own backyard, or meat (like chickens) that can be kept at your home. Throughout the LULS project our essential questions we have been trying to answer are: Why don't people live more sustainably? How can I convince them to do so? Growing and cooking with our own herbs will help convince people to live sustainably because it will show them how easy it is to just take small steps like growing and herb garden, and making your own food. If you already cook at home, herbs will give food a great flavor, and all you have to do is throw them in! I believe some people don't live sustainably because they assume it will be to hard. Growing herbs is an easy alternative and requires almost no extra work. All you need to do is plant them, water them once a day and keep them in the sun (specific care depends on the herb).

Step 1: Harvesting and Planting: My group chose to plant sweet basil and thyme. With our classmates, we filled a pot with loose soil, and inserted the herbs into the soil, each with enough space for their roots to seperatley grow. Once we did this, the herbs were set on a windowsill, where they would good get plenty of sunlight (which is crucial for herbs growth). Everyday we inserted our finger into the soil to see if it was wet, and if it was dry it had to be watered. Once it was time to cook with our herbs, all I needed to do was pluck off a few leaves from the basil plant. If I had chosen to harvest the thyme, all I would have to do is cut the leaves off, or entire branches.

Step 2: Cooking with the basil- The first dish Summer and I made was mango salsa. We used a recipe out of Sam the Cooking Guy's cookbook. The recipe was called "Super Simple Mango Salsa". If you would like to learn more about Sam the Cooking Guy click here!
Super Simple Mango Salsa
2 ripe mangos, peeled, pitted, and diced small

1/2 cup red onion, diced small

1/4 cup finely chopped cilantro

1 lime, zested and juiced

1 tablespoon finely chopped ginger

1/4 teaspoon cayenne pepper

"Combine the mango, onion, cilantro, lime zest, lime juice, ginger, and cayenne pepper in a bowl (not a metal one), mix well, and you're done. Okay, fine. Season well with the salt and pepper, mix well, and now your'e done, but let stand for at least 20 minutes before serving."

Step #3: Making Garlic and Basil Mashed Potatoes: To view recipe source click here

"Ingredients: 4 unpeeled garlic cloves

3 medium baking potatoes, pared and quartered

6 to 8 fresh basil leaves, cut into thin strips

1/2 cup skim milk

Dash of cracked pepper

1/4 to 1/2 teaspoon salt

2 to 4 tablespoons butter or margarine (optional)
Directions:
Roast garlic in oven or toaster oven at 375F for about 20 minutes. Cool garlic, peel, and dice. Put potatoes in a microwave-safe dish, cover and microwave on high for 11 to 13 minutes or until potatoes are tender. Mash potatoes and add roasted garlic, basil, milk, pepper, salt, and butter. Whip until smooth.
Makes 3 to 4 servings. "

Step #4: Making Angel Hair with Basil Cream Sauce: To view recipe source click here

Ingredients:
12 ounces angel hair pasta (fresh)

1 cup frozen baby peas

1 12 oz. can evaporated skim milk

1 tablespoon flour

1 clove garlic - minced

4 tablespoons fresh basil -

snipped 2 ounces prosciutto -

chopped1/4 cup shredded fresh Parmesan cheese

2 tablespoons shredded fresh Parmesan cheese

freshly ground black pepper

1/4 cup tomato - chopped
Directions:
Cook pasta according to pkg. directions. Meanwhile, stir together milk and flour. Saute prosciutto
and garlic in a non-stick pan. Add milk mixture and snipped basil. Cook and stir over medium heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup Parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining Parmesan cheese and freshly ground pepper. Makes 4 servings.

Reflection:

I am a HUGE fan of mango salsa but if I made this recipe again I would add more mango and less ginger. If you read the recipe it mentions to wait 20 minutes before serving. I believe this is so the ginger seeps in, because if you try it right away it's a really shocking flavor. If I made the mashed potatoes and pasta again I would add more herbs and seasoning, so they wouldn't turn out so bland. I also would add more prosciutto to the pasta sauce because I love the flavor and it's a really light meat that cooks quickly. Overall the food was really good, but just needed a few finishing touches. Cooking with my own herbs has really shown me why people eat out of their own backyard. Some vegetables and seasonings can be expensive, and growing them is so easy! Also herbs can be kept in the sunlight in your kitchen so you don't even have to move to cook with them. It really proves how easy it can be to depend on yourself for food, and turn away from Mother Culture.

This I Believe

I Believe In Chivalry This essay was sent in by Aaron, a college student in New York. I liked this essay because my siblings and I were raised to follow southern and values by my mom, who was born and raised in Texas. In the authentic country, and for all my Texan family, chivalry is really important and is one of the highest actions of respect. My dad was raised by a strict navy captain, who also believed in chivalry, so his teachings have also been pressed upon our family. I usually only hear the importance of chivalry when I'm in Texas, and it's kind of depressing that you don't see it more often, so I was really surprised when I read this. :)

Thirty Things I Believe This was written by a kindergarten who was given the assignment by his teacher to bring in 100 things on the 100th day of school. While other kids brought in 100 of an object, Tarak brought in a list of a 100 things he believes. I really liked this list because it is so simple, but so true. I was also amazed that it was written by an innocent six year old, who was so young, but so observant of the way the world can improve.

Recovering the Hope of Children This essay was about a man in the air force while in Afghanistan. He talks about seeing the people there so hurt, and so hopeless. He recalls a memory where he handed a little boy a teddy bear, and saw hope reignited, in both him and his guardian. I really liked this essay because it was such a great lesson of how the littlest act of kindness can make someones day, and help them start anew.

Cooking Inspiration

Sam the Cooking Guy!!!

Click the link above to view Sam the Cooking Guy's website. He is an inspiration to me because he makes really good food using simple steps plus he lives in San Diego, and works out of his kitchen. He makes everyone of his shows really funny, and really natural looking due to the fact that he films in his kitchen; so his kids and dog are just walking around like in a normal kitchen. My dad and I love watching Sam together and we own his cookbook. I really suggest watching it because it's really entertaining, the food is great, you help a local San Diegan, and his meals are really easy, and meant for an audience.

Pioneer Woman

Click the link above to view Pioneer Woman! Charlotte showed us this in class today and I think it's an inspiration because this woman is in the middle of nowhere but continues to cook and make an example to hundreds of people through the internet. Her recipes are done in step by step pictures so it's really easy, and creative.

Sweet Basil Recipes

Roasted Garlic Mashed Potatoes with Basil

Ingredients:
4 unpeeled garlic cloves
3 medium baking potatoes, pared and quartered
6 to 8 fresh sweet basil leaves, cut into thin strips
1/2 cup skim milk
Dash of cracked pepper
1/4 to 1/2 teaspoon salt
2 to 4 tablespoons butter or margarine (optional)

Directions:
Roast garlic in oven or toaster oven at 375F for about 20 minutes. Cool garlic, peel, and dice. Put potatoes in a microwave-safe dish, cover and microwave on high for 11 to 13 minutes or until potatoes are tender. Mash potatoes and add roasted garlic, basil, milk, pepper, salt, and butter. Whip until smooth.

Makes 3 to 4 servings.


PIZZA WITH SWEET ONION, RED PEPPER, RICOTTA AND BASIL

Ingredients:
1 pizza crust
1 to 1-1/2 cups tomato sauce for pasta, or a 14-ounce can tomatoes, drained and chopped
2 garlic cloves, minced or pressed, if using canned tomatoes
salt to taste
1 sweet red onion, sliced in rings and soaked in water for 15 to 30 minutes
1 red pepper, thinly sliced in strips or rings
3 heaped tablespoons part-skim ricotta
1 tablespoon olive oil
a generous handful of fresh basil, slivered or torn in pieces

Directions:
1. Preheat the oven to 450 degrees F for at least 30 minutes, with a baking stone or tiles in it.

2. If using canned tomatoes, stir in the garlic and add salt to taste. Spread the tomato sauce over the crust. Drain the onion, pat dry and spread over the tomato sauce. Distribute the red pepper slices over the onions. Dollop on the ricotta by the heaped teaspoons. Drizzle on the olive oil.

3. Bake 20 to 25 minutes, until the edges of the onions and red peppers are just beginning to brown and the cheese has softened. Remove from the oven, sprinkle the basil over the pizza, and serve.

Makes 1 12-14-inch pizza, serving 3 to 4

ANGEL HAIR WITH BASIL CREAM SAUCE



Ingredients:
12 ounces angel hair pasta (fresh)
1 cup frozen baby peas
1 12 oz. can evaporated skim milk
1 tablespoon flour
1 clove garlic - minced (I used 2 for 1/2 a recipe)
4 tablespoons fresh basil - snipped
2 ounces prosciutto - chopped
1/4 cup shredded fresh Parmesan cheese
2 tablespoons shredded fresh Parmesan cheese
freshly ground black pepper
1/4 cup tomato - chopped

Directions:
Cook pasta according to pkg. directions. Meanwhile, stir together milk and flour. Saute prosciutto and garlic in a non-stick pan. Add milk mixture and snipped basil. Cook and stir over medium heat till mixture is bubbly and thickened. Cook and stir 1 minute more. Add peas (thawed) proscuitto and 1/4 cup Parmesan cheese. Stir till cheese is melted. Add tomatoes. Cook 1 minute more. Top pasta with sauce and sprinkle each serving with remaining Parmesan cheese and freshly ground pepper. Makes 4 servings.