(Photo by Steve Rawley)

Honey is not vegan, fyi.

I saved this article from Thee O last summer. I like how writer Grant Butler has been covering veganism. He’s uncovered and shared some good recipes, including these. We made the sauce and quesadillas last week — they turned out great. I skipped the brownies recipe, cuz I made Mexican Wedding Cakes (with miniature chocolate chips stirred in) for a thing at school. (You can make those vegan, by the way, by subbing margarine for the butter.)

OK, where was I? Fresh corn isn’t available yet, so I subbed frozen. It was fine. We left out the sweetener, too. After the quesadillas were served up, we topped with avocado slices and sour cream. Also I used Monterey Jack cheese, not fake cheese. So technically, they weren’t vegan.

Vegan Policeman #2: [whips out notepad.] 12:47 on February 1st: You knowingly ingested gelato.
Todd Ingram: Gelato isn’t vegan?
Vegan Policeman #1: It’s milk and eggs, bitch.
Vegan Policeman #2: [still reading.] On April 4th, 7:30 pm, you partook of a plate of chicken parmesan.
[Envy gasps, then glares at Todd.]
Todd Ingram: [feeble.] Chicken isn’t vegan?

— from “Scott Pilgrim vs. the World”

But they did come pretty close to tasting like our favorite sincronizadas from El Palenque and mmmmmmmmmmmmmmmmm indeed.

With the leftover filling, I made enchiladas. Super good, especially with the chili paste I made awhile back and kept in the freezer. (Recipe: My girlfriend sent home a big bag of dried red chiles with us last time we were in L.A. Here’s what I did with them: Remove stems and seeds; put in a big bowl and top with boiling water. Let steep 20 minutes or so? Then puree in blender or food processor, with as much water as you need. Freeze. To make sauce, blend up a can of whole tomatoes or a bowl full of fresh tomatoes. Add as much chili paste as you would like; blend again. I might have put a little cumin, salt, pepper and sugar in, too. Voila!)

(Here’s my enchilada recipe, but good luck finding it.)

Summer Succotash Quesadillas With Nacho Mmmm Sauce

Makes 4 to 6 servings. Dunk, dip or drizzle. Just don’t forget about the sauce.

Ingredients
Filling

1 sweet onion, sliced
1 ear fresh corn, kernels cut from cob
1 red bell pepper, seeded and diced
1 zucchini, cut into 1/2-inch dice
1 clove garlic, minced
1/4 cup water
2 teaspoons lemon or lime juice
1/2 teaspoon maple syrup or agave syrup
1/2 teaspoon ground cumin
Salt and freshly ground black pepper
Sauce:
2/3 cup salsa, store-bought or homemade
1/3 cup water
1/4 cup raw almonds
1/4 cup canned garbanzo beans, drained and rinsed
1/4 cup nutritional yeast
2 tablespoons lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried cilantro or 1 to 2 tablespoons chopped fresh cilantro
8 whole-grain tortillas
1 cup shredded nondairy cheese (such as Daiya pepper-jack)

Instructions

To make filling: Place a large skillet sprayed with nonstick cooking spray or lightly coated with oil over medium high heat. Add onion and cook for 7 to 8 minutes, until softened and starting to brown.

Add corn, bell pepper and zucchini to the pan with the onion, along with garlic, water, lemon juice, maple or agave syrup and cumin. Cook the succotash down for an additional 10 minutes, stirring occasionally. Season to taste with salt and pepper.

To make sauce: In a food processor or blender combine salsa, water, almonds, garbanzo beans, nutritional yeast, lemon juice, garlic, salt, chili powder, cumin and cilantro. Blend until smooth. Refrigerate until serving.

Place another large skillet sprayed with cooking spray or lightly coated with oil over medium high heat and add one tortilla. Top with 2 tablespoons cheese. Add about 1/3 cup of succotash filling. Top with another 2 tablespoons of cheese and another tortilla.

Cook for several minutes on both sides, until tortilla is crisp and cheese is melty.

Repeat with remaining tortillas, cheese and filling. Serve with Nacho Mmmm Sauce.

PER SERVING (based on 6): calories: 363 (28% from fat); protein: 19.4 grams; total fat: 11.1 grams; saturated fat: 1.8 grams; cholesterol: 0; sodium: 900 mg; carbohydrate: 51.6 grams; dietary fiber: 7.1 grams

From Sarah Matheny

ps Here’s Sarah’s blog.

(Photo by Steve Rawley)

This is one of the ducklings, two weeks older.

(Photo by Steve Rawley)

(Photo by Steve Rawley)

Nan wrote a Thursday Thirteen about all the things buzzing around in her head, so I will, too. (I didn’t know Thursday Thirteen was still around :) Happy about this!)

If you write one, too, leave me a note so I can go visit. This one is kind of serious, sorry. It just came out that way.

love,

wm

1) My husband took that picture. He takes all of the incredible pictures you see on my blog. I just write. Ha!

2) Looking forward to a four-day weekend! The schools here (Washington Co., Oregon) dealt with budget issues by declaring “furlough days.” Next school year, we’re looking at massive teacher lay-offs. Bad, bad, bad. But we live in a country that likes to spend money on bombs and fighter jets instead of kids, food and health care. We also live in a state where people don’t think they should have to pay property taxes, so there you go. I personally would opt for the kids, food and medical, but what do I know? I’m just a woman who doesn’t believe in war and hunger. Anyway, the district figured out the schedule very nicely. Since we have Monday off for Memorial Day, they gave us Friday off, too.

3) Whenever I start writing anything nowadays, I always tell myself, Keep it cheerful. Fact is, that’s difficult most days. This is the world we live in — where people who speak out against war are seen as freaks; where drug/alcohol abuse are the norm; where it’s OK that kids can’t afford to go to college, and are terrified to take out loans to pay for it. What is wrong with this picture?

4) OK. I planted a bunch of flowers in the yard — they look nice. We had some gorgeous, sunny weather, then a lot of rain, so the new plantings are soaking it all up and thriving.

5) Every day at around this time, I can hear the hawks shrieking as they fly overhead. It is a gift. Thanks, Mother Nature. My son was telling me on the way home from the library, Look at all we have out here! Bunnies, snakes, frogs, coyotes, hawks, ducks… wow!

6) My kids see every day as a gift. This is a good way of looking at life.

7) We checked out a ton of movies and a couple of books from the library: Hepburn & Tracy, “Cinema Paradiso,” “The Ides of March.” I finally re-started reading “Life of Pi,” by Yann Martel. It’s awfully good. Next up: more Dickens.

8) Recipes? OK. Here is an oldie but goodie. Crepes… mmmmmm… crepes…

9) The windows are open — I can hear the neighbor kids hollering. It’s almost summer… summer break… my birthday (48, damn! Two years from 50, woo-hoo ;)… our garden is already flourishing — herbs, potatoes, strawberries, blueberries, raspberries all coming on, along with the peas that we planted too late but are doing wonderfully, in spite of our negligence. Radishes… green onions… and tomato and pepper starts waiting to be planted. I love the Pacific Northwest for a lot of reasons, and gardening is always at the top of the list.

10) My daughter just finished up her spring session of art classes. She made some beautiful work this semester. She, like her Dad, is quite the photographer. Our house has turned into a showcase for their work.

11) My novel is trucking along. I’m hoping we wrap up my Grandma’s cookbook/memoir soon, and a friend is going to put together some illustrations for the children’s book I wrote. All good.

12) I am psyched for all the TV season/series finales that have been on. (No spoilers! I promise.) I have never watched so much TV in my life, not even when I was a kid. “Desperate Housewives” is over and done. Not everyone liked the series finale, but I thought it worked, especially the last ten minutes. “Revenge” had a great run — looking forward to seeing where they go with it next season. “American Idol” and the Stanley Cup hockey play-offs are both stressing me out in different ways. It’s only a game! (Music and sports having more than a few similarites.) (So why am I on the couch, holding my breath?)

13) If you’d like to read any of the other Thursday Thirteens I’ve written, head over to the sidebar — they have their own category, and apparently this is the 89th entry! Whoa.

Happy Thursday, everyone!

(Photo by Steve Rawley)

Found these little darlings at the duck pond near our house. Take a close look to find Mama — she’s keeping watch on the shore. Have a great week, everybody!

— wm

man, steve is a sweetie.

(Photo by Steve Rawley)

I was showing off the yard to Steve — I watered everything today and did some weeding. The lipstick-pink peonies are blooming like mad, the raspberries are taking off and the strawberries are covered with white blossoms. The snowball bushes, day lilies, Japanese iris, herbs — everything is so happy and green and sparkly. May in Oregon is a beautiful thing.

We were admiring the chicks & hens, tiny ferns and succulents that are rooting in the rock wall, and saw this guy peeking out. That wall is like looking into apartment building windows, checking in on everyone. His friend, who was even tinier, was peeking out of the apartment window below. Too hard to get a good pic of him, though, so this one will have to do.

#iheartpacifictreefrogs

Happy weekend, everybody, and as we head into the summer season, remember:

You wave at clowns in parades; you don’t marry ’em and let ’em run your life.

xo

wm

(Photo by Steve Rawley)

I’m writing these exactly how he scribbled them on little pieces of paper. Because little pieces of paper are hard to keep track of, but recipes on a blog are not. (Yeah, he cooks like a maniac, in addition to taking lovely photos. No, you can’t have him.)

— wm

Masala
1 part each cumin, coriander, turmeric, chili plus
2 parts garam masal
onion
ginger
tomato salt

Dalchini Pulao
1 pound rice
4 teaspoons ghee
2 cinnamon sticks
1/4 teaspoon cumin
Pinch of turmeric
Pinch of salt
Water

Fry cumin and cinnamon for 1 minute; add turmeric and rice. Add H20; bring to boil; cook.

Apple blossoms in our yard! I (heart) spring.

(Photo by Steve Rawley)

From my mother-in-law:

Mimi’s Sugar Cookies

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
2 teaspoons vanilla
5 cups flour
2 teaspoons baking powder
1 teaspoon salt

Mix dough. Chill before cutting out. Roll out dough 1/4″-1/2″ thick. Bake at 400 degrees for 6-8 minutes.

Quick Icing
2 cups powdered sugar
2-3 tablespoons butter
1-2 teaspoons vanilla
Cream

Add cream and mix to desired consistency.

(Photo by Steve Rawley)