
I've just started a book called A Declaration of Interdependence: Why America Shound Join the World. It's pretty interesting so far, disussing the turn in our society to a mass separation of class, privatized living, and a loss of community. Interdependence is something I'm working on in my own life--- it's often hard to put trust in others, or to make sacrifices for the greater good. But I also think these actions are pertinant to a building healthy communities, maintaining functioning societies and achieving a global awareness.
It's interesting even talking about these kinds of topics at times, because I know that 2 years ago I could have cared less. That's not entirely true, but much of my life and actions revolved solely around myself and my immediate surroundings. It's very exciting to be learning so much and to be constantly striving for more a more open-minded thought process. And though I live my life here and now in Aberdeen, I find myself striving for thoughts and actions friendly to a global scale. Much of which I have yet to learn, but it's so important!
Ooh I tried out this super tasty recipe last night:
Vegetarian Borscht Recipe: A Vegetarian twist on a Ukranian/Russian soup yum!
Ingredients:
6 cups water
2 carrots, chopped
1 green bell pepper, chopped
2 stalks celery, sliced
3 medium beets, skinned and chopped
1 large can whole tomatoes, squished with hands
2 potatoes, chopped
1/3 cup butter (can use a lot less for low-fat recipe)
1 cup chopped onion
2 cups chopped cabbage
3-4 sprigs fresh dill chopped
salt and freshly ground black pepper to taste
serve with dollop of sour cream or yogurt on top and some fresh dill sprinkled over it
serve with a good hearty sourdough bread
Directions:
*Place water and a couple pinches salt in a large stock pan or dutch oven – over high heat. Add carrots, pepper, celery, beets, and potatoes and bring to a boil.
*Melt 1/3 cup butter in a separate skillet over medium heat. Saute onions in butter until tender, approximately 5 minutes. Stir in tomatoes, reduce heat to medium low, and simmer for 15 minutes. Stir cabbage into the skillet with remaining sauce, and continue simmering until tender. *Add onion-tomato mixture to the stock pot. Reduce heat and simmer about 10 – 15 minutes more. Season with salt and fresh ground pepper to taste. Top with sour cream/yogurt and more fresh dill for garnish.
SOOO tasty. <3