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Recipe Club: Political Intrigue, Stir-Fry and Crisp Coconut Cookies

January 24th, 2007

Dear Internet,

I’m on a mission. It’s political. It’s messy. It possibly involves the purchase of two or three large inflatable toys. I cannot discuss it here, for reasons of neighborhood and possibly national security, but if you live in Portland, Ore., and are a musician, artist, gardener, or just a person who wants to get involved, e me and we’ll talk.

Vague enough? Intriguing enough? Also I think I’m going to need help from both the No War Drum Corps and the Nation of Islam on this one.



PS — How about some recipes? With all this political organizing, we have little time for cooking around here. Thus, three fast ones…


1 cup peanut butter
2 tablespoons lemon juice
4 cloves crushed garlic
2 tablespoons soy sauce (adjust to taste)
1 tablespoon dried red hot chili peppers

Marinate chicken, beef or tofu in sauce, then cook in hot wok with vegetables.

Serve over rice or noodles.


1/2 cup vegetable oil
1/4 cup soy sauce
1/2 cup brown sugar
4 cloves crushed garlic
1 teaspoon grated or powdered ginger

Mix, marinate chicken, beef or tofu in sauce, then cook in hot wok with vegetables.


(This one is from my Grandma, who loves a good fight — political, religious or any other kind.)

1/2 cup shortening
3/4 cup sugar
1/4 cup brown sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut
1/2 cup chopped nuts

Mix ingredients, rolls into balls and flatten with a glass dipped into flour. (Add a little milk if dough is too dry.) Bake at 350 degrees for 10 minutes or until lightly browned.

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