I’ve been an audio hobbiest for 40 years. I began by building a Dynaco Stereo 70 power amplifier and PAS-3 preamp from kits in 1967. Over the years a Conrad Johnson PV-1 preamp, Gas Ampzilla power amplifier, and Dhalquist DQ-10 speakers have come to stay. Sources have come and gone over the years with a Cambridge Audio 610 tuner and Cambridge Audio DacMagic being my current sources. Much of my music lives on a Drobostore storage array connected to a Mac Mini running OS X Lion (10.7). How do the bits get from the Drobostore to the DacMagic?
My new diet requires me to eat more salad stuff. With just me to feed, I’m losing a lot of salad greens to decay before they are consumed. Keep them too long and you risk garbage gut so I needed to find an alternative. On impulse, I bought a pound of Trader Joe’s mixed greens (collards, mustard, turnip, and all that other good Southern stuff). On the back of the bag was a receipt for Mediterranean Greens so I gave it a try. It is easy, keeps in the fridge once cooked up, and proved to be quite tasty. The secret is olives, garlic, and tomatoes.
So, why is the title of this article “Yankee Greens?” My southern aunts cook greens with salt pork and that’s about it. And they boil them beyond recognition to the color of an old sea bag. So this is a bit of a tease — yes, Nancy, I’m teasing you!
It may be possible to cook the greens for less than 30 minutes. When they first wilt down, they are a bright green and look terrific. Trick is that you have to cook them enough to permit them to be digested. Thirty minutes is clearly enough. Is 15 minutes too little?
Yield: 4 Servings
- 1 lb mixed greens or any winter greens
- 1 c sliced olives, green, black, or kalamata
- 4 cloves garlic
- 1/4 c sun dried tomato strips in olive oil
- 1 15 oz can diced tomatoes, plum is best
- olive oil as needed to sauté everything
7 qt Dutch oven or other pan that will hold 1 lb of greens
- Press the garlic, slice up the olives, and dried tomatoes.
- Wash and dry greens as needed
- Sauté the garlic, olives and dried tomatoes over low heat for about 5 minutes. Use sufficient oil to cover the bottom of the pan.
- Add the diced tomatoes and sauté until hot (2 minutes more)
- Stir in the greens and let them wilt down
- Cover and cook on low heat for about 30 minutes
Almost Vegan Life
As I mentioned in my holiday letter, I’m eating mostly vegan. I’ll have a cheat meal or ice cream on the weekends but I’m sticking to the straight and narrow during the week — fruits, vegetables, beans, and nuts. Since the holiday, I’ve lost about 10 pounds.
Eating vegan is not hard. To actually loose weight, I’ve had to switch from a mostly vegetarian diet that included dairy products to a vegan diet with dairy only as a cheat day treat. Since making that change, I’ve actually started to loose weight as Dr Furman described in Eat to Live. He writes that if you keep the faith, your weight should settle in near your healthy weight.
The past 18 months has been a search for meal alternatives a meal at a time. When I moved up here, I switched breakfast from cereal to salmon and fruit. After 6 months, I switched to fruit and nuts. Twelve months ago, I stopped fixing meat entrees because I couldn’t find the good lean grass fed beef that I like. I started learning to make chills, curries, etc using beans. Last summer, I found One World Vegetarian Cookbook and began making some of the African and South American fare found in its pages. About six months ago, I stopped eating frozen for lunch and began eating fruits, vegetables, and nuts. At this point, I was pretty much eating vegetarian other than bacon with eggs on Saturday. This fall, I started baking bread with the return of cool weather but was eating too much so I’ve had to give up baking. During this experimentation period, my weight was slowly creeping up so I had to drop the cheese and chocolate I’d also been eating. Since making this change, I’ve started to loose weight.
With the return of cool weather, I’ve been making “Red Soup”, a Hamby family thing. I believe my grandmother served it while my parents were growing up. Dad married the girl next door and went off to war. Mom lived with Dad’s parents during that period and learned to make red soup from my grandmother. (Watsons don’t know red soup.) I’ve since figured it out and started making chicken and Manhattan clam chowder variants. This fall, I learned to make a bean variant that comes out pretty good. I use 6 oz dried beans soaked, onion, cabbage or celery, corn, sweet potato, peas, and a couple of cans of unsalted diced tomatoes. The onion is softball sized. Everything else is 1 cup of whatever. Process is simple. Sauté the onions in a dutch oven or stock pot, add everything else and water to cover plus a cup or so and bring to a boil. Once boiling, reduce the heat to low for a slow simmer. Let cook until the beans are soft. Add make-up water as needed. You can add herbs and spices as desired. I’ve tried sherry, fresh basil, dried basil, cinnamon, black peppercorns, dried red pepper, and a red chili power.
2011 Holiday Letter
Merry Christmas and best wishes for a happy and prosperous new year.
2011 is drawing to a close as a rather unremarkable year for me personally. I’ve been back in the Virginia low country for about 18 months now and am slowly recovering from my stay up north. Last winter, I managed to paint the living room and hallway. This winter, stripping the master bedroom trim and painting are the plan. I’m slowly getting settled. Maybe I’ll actually make it by retirement.
The three of us (Dave, Rhea, and Lord Nick) remain in good health. Rhea will be twelve in a couple of months and Nick will be 6. Both are liking Tidewater after having their doubts about the 2010 heat and southern strength thunderstorms. The year started with the Boxing Day snow and the New Years day snow (a foot). For thunder storms, we only had a couple that were impressive here at home though several more passed through the area. We also had one gentlemanly hurricane which flooded the Hague and turned my church’s basement into an indoor wading pool. Later that week, the pecan tree did drop a widow maker in the yard, fortunately with nobody in the LZ.
Nick is recovered from peeling nails. The horny outer covering was separating from the interior causing some distress. This condition can have several causes, bacterial, fungal, or autoimmune. In Nick’s case, several months of tetracycline cleared his condition so it was most likely bacterial. He goes back for a well baby check on Tuesday. He’s been making a big production of scuff marking, something which stopped while the toes were tender. Hopefully this is cured. But he’s missing his regular peanut butter treats.
Dave’s a Vegan, Mostly
Dave had a rather interesting encounter with his cardiologist back in November. After years of preaching the American Heart Association diet, Dr. Panigrahi is now advocating the “Eat to Live” diet because he was not pleased with the results the AHA diet was producing in his patient population. The Eat to Live diet is one of several low fat vegan diets. The author is a cardiologist and does have a side business selling some supplements and condiments but is promoting this diet because it offers quantifiable health benefits in his patient population. The diet is a vegan diet that is sustainable. It is plant based with fruits, vegetables, and beans being unlimited. The author recommends some nuts such as almonds or walnuts to cover essential fatty acids. Protein is not a concern as long as what you are eating is diverse. The author makes an interesting point, 100 calories of broccoli has more protein than 100 calories of beef.
The diet works by reducing fats and animal proteins, increasing vegetable and fruit antioxidants, and adding beans and their antioxidants and fiber. It is a really easy diet that is gimmick free and opens up the broad spectrum of world fare from Africa, India, and the Caribbean nations.
I do still have bacon and eggs for Saturday breakfast and eat meat for holiday meals and the occasional lunch in town. I’ve found that I’m less hungry and that a handful of nuts or dried fruit is a good filling snack. By eating complex whole foods, blood sugar remains more stable and I’m not bingy.
I had been moving in the vegan direction anyway for a number of reason, mostly the difficulty of obtaining tasty meat in the big city and the difficulties of cooking for a family of one. By the time I dropped in for my fall checkup, I was 90 percent of the way there. Cereal wasn’t working so I’d switched fruit and nuts for breakfast. I’d be ravenous by 11 AM when eating cereal breakfast. In January, I’d switched to vegan suppers. In June, I’d stopped eating frozen for lunch and switched to a vegan lunch. For me, only some small adjustments remained, mostly eating more greens. One advantage of the changes made was that in November, my cardiologist was able to halve my blood pressure medication (Diovan). I hope, that by watching grains and starchy vegetables, I can begin to loose the weight that has come to stay over the years.
Around the Neighborhood
Rhea and Nick are liking Tidewater. They enjoy oceanfront walks, trips to the local pet expos, and the luxury of a fenced yard. Nick likes to torment the squirrels. I suspect that is a sport the squirrels also take up from time to time because they’ll run along the top rail of my neighbor’s stockade fence just out of reach. Our bunnies have all learned to eat at the neighbors. Dave likes the access to the beach, big city parks, shopping, culture, and entertainment. And Tidewater has some of the best healthcare in the nation.
I live next to Norfolk airport. A lake, one of the city reservoirs, separates Azalea Acres from the airport and we have a nice treed park at the end of the street. The Norfolk Botanical Garden is our other major neighbor. The subdivision is mid-50’s modern hip roof ranches and most of the neighbors are senior Navy enlisted, Navy retirees, and small businessmen. We have a good mix of people. This morning while the air was still, the neighborhood was fragrant with the smells of Christmas curries in preparation. Many of my neighbors originated in the west Pacific island nations.
Bald Eagles Return
Norfolk Botanical Garden is home to a pair of bald eagles. This spring, the female flew into the path of an airliner on final approach at Norfolk airport and was killed. The wildlife folks took the three chicks off to raptor rescue because they were a size dad couldn’t feed by himself. The chicks have been released and migrated north normally. In early December a new pair had occupied the nest and set up house. They should be laying eggs soon. The Norfolk Eagle Cam has been updated and you should check in from time to time. There are now three cameras, one looking down on the nest, and two that can be tilted, panned, and zoomed to follow activity in and around the nest. You can read more about the Norfolk eagles here. The page should become active in January.
This Old House
I’m catching up on home repairs this year and next. The electrical service panel needs replacement. The old FPE panel is notorious for breakers that fail to trip and bus bars that fail to hold breakers. It will be history in the next few weeks. This is a good time to do such work. Our local tradesmen are pretty open right now and looking for renovation work with new construction still in the dumps. I also need to make some carpentry repairs to cover accesses that the plumbers cut to reach plugged and leaking kitchen drains and to cover the TV, phone, and data distribution panel in my closet.
Longer term plans are to renovate the baths and kitchens but those plans are still in the conceptual design phase. My old hip roof ranch is about 1000 square feet so the baths, linen closet, and utility closet are a Chinese box puzzle of interlocking pieces. The baths feature 24 inch doors and I’m a good 23 inches wide. I’d like proper 32 inch entry ways. That means moving everything around. The house has a full bath plus a half bath off the master bedroom, a bit of a conceit in such a small house. I’d like to reconfigure the space to separate the bath and the water closet with both accessible from the hall. That means moving the furnace which is a big cost driver because the central duct in the crawl space would need replaced and the gas and vent relocated. The furnace and air handler are about 5 years old with 15 years of service ahead.
21st Century TV
I did update the TV after 20 years of service from my faithful Hitachi CRT. I retired it and added a new Panasonic plasma TV. It connects by HDMI to my TiVO HD and Apple TV 2. My old DVD player continues in service for now. I use the Apple TV for Netflix and iTunes rentals. I’m finding it difficult to justify a Blue Ray player when the Apple TV is playing HD video without trouble. We’ll see. The future new disk player will also pick up SACD duties but HD Tracks is making DRM free high resolution audio available at market disk prices.
The TV passes audio to the hi-fi via TOSLINK. I can now hear nice stereo TV audio on my 70’s relic preamp, amp, and speakers. A Cambridge Audio DacMagic turns the bits back into analog stereo and does a glorious job of it. The DacMagic up samples the audio to 24 bit 192,000 samples per second audio which is lush and detailed. A new version of the DacMagic features another doubling of the up sampling and an audio level control allowing it to be used to directly drive a high quality power amp.
Between the Apple TV and the DacMagic, it looks like disc media is on the way out. Most music goes into the Mac to be added in lossless form to iTunes. I have the sound of the disk without having to search for it in a disorganized music library.
At the end of June 2012, Apple is retiring iWeb.mac.com so I’ve decided to move the blog to WordPress. WordPress is one of several web site content management systems and should be much more flexible than the Apple iWeb service. iWeb was convenient but the code was ugly and appearance changes difficult.
I expect to continue to post personal news and political commentary. I find Facebook very unsuited for long form expression and it is a bit of a black hole. Anything that goes to Facebook stays in Marky Mark’s attic for ever.