Summer

 Yuba River - celebrating a long-awaited wedding with the whole family

 Mt. Tabor Park - mulling over the world with one of the kindest, most compassionate spirits I know

Multnomah Falls - watching the world through the eyes of a four-year-old

 Trillium Lake - stretching my soul

Santa Barbara - enjoying a new tradition with mom and baby sis

Fort Casey State Park - marinating in the gift of extended time with one of my favorite people

When I moved to Portland eighteen months ago, I was disoriented, to say the least. Not only had I ripped myself from the physical soil I called home for 26 years, several of the most significant relationships that had previously grounded my life and my identity were either radically altered or severed. I called myself a transplant, and that's how I felt: uprooted, tenuously connected to the ground beneath my feet, and in need of nutrients.

I've remained confident that the move was a good choice, probably the best choice. School has been great, and I've had the chance to work on (and get paid for!) several extremely cool projects. Portland is a fun city, and I love my weird and cozy garden apartment. It has become home, at least for now. 

Yet community has eluded me. Making friends has been slow, as I believe it often is when you move somewhere new, by yourself, in your mid-20s (my sister says I can still say that I'm in my mid-20s, so I'll take it). Even though I am fortunate to communicate regularly with friends and family around the world via text, email, and Skype, at once point I experienced loneliness strong enough to start talking to my produce (I'd be happy to introduce you to Squashy the Squash sometime).

This summer, however, has nourished this little plant. I felt the sun on my face (and am at least a whole shade darker than Casper now), sand beneath my toes, wind in my hair, water on my skin. I danced, swam, drove, flew, floated, hiked, snuggled, laughed, cried, ate, drank, and was very merry. I spent time with family, visited with old friends, formed and strengthened new relationships. I worked hard, played hard, slept hard, was challenged, encouraged, and revitalized. Seasons such as this are rare indeed, and I have enjoyed every minute.

I woke up this morning and reveled in how very rich the soil is that sustains my life. I am very fortunate to exist in a larger ecosystem of individuals who display great compassion, who seek justice, and who spark joy, laughter, and shenanigans. Thank you for being a part of my life.

Oregon Brewers Festival - sipping craft beers with old and new drinking buddies

dinner at the campground - a vegan success!

Base Camp Brewing Company - a not-so-vegan evening sharing fire and fellowship

someone left this flower at my cubicle - brightening the many, many hours I spent behind a computer divided over three jobs

sunrise over Mt. Hood - kicking off a new adventure

sunset over the Columbia - saying farewell to a special season

Kefir Mango Lassi

I think I only drank mango lassi once or twice in my two summers in India, but I started craving this sweet, creamy, and tart treat as soon as we had our first (and fleeting) warm day here in Portland.  After a week of gray skies and rain, including a freak hailstorm, this kefir mango lassi is ready to greet the sunshine.

All of the recipes I consulted used a combination of milk and yogurt to create the lassi, but I make mine with kefir.  I also like to add a splash of half 'n half to my smoothie, as it adds just a touch of creamy sweetness to the final product.  Depending on your personal preference, you can add honey, agave syrup, or raw sugar to taste.  I add just a bit of agave syrup.

Kefir Mango Lassi

Serves 1 as an afternoon pick-me-up, or 2 as an accompaniment to a meal

1 cup kefir 

1 cup frozen mango chunks (or one ripe mango, if that's an option where you live!)

1 splash of half 'n half (optional)

Sweetener, to taste: honey, agave syrup, or raw cane sugar

Cardamon (optional)

This one's really easy: blend all ingredients and drink up!  Sprinkle with cardamom before serving if you like.

Braised Kale Over Quinoa With Mustard Balsamic Vinaigrette

Quinoa is one of those once-crunchy, now more-mainstream foods I discovered in the last few years.  Naturally gluten-free, a good source of complete protein, calcium, and dietary fiber, I try to include these guys regularly in my diet.  But a few months ago, I discovered the dark side of quinoa.

I had just transferred several cups of quinoa to an old yogurt container after noticing a small hole in the original bag.  (That's what you get for buying compostable packaging, you dirty hippy.)  I set the container down to grab a measuring cup, but apparently had placed it on a not-quite level surface.  A couple of teaspoons spilled out onto the stove and the floor.  No big deal, right?

Except that it turns out that quinoa is the glitter of the culinary world.  The tiny volume of quinoa that escaped managed to slip down into the burners, behind the stove, under the counter, and under the kitchen door in about three seconds.  The shopvac scooped up some of the seeds, but not before a sizable number had suctioned themselves onto the bottoms of my bare feet.  Even after taking the vacuum to my tootsies, a few scragglers remained, which I then apparently tracked into the living room and onto the couch where I sat cross-legged.  When I stood up, there were quinoa seeds everywhere.

I was reminded of the great quinoa incident of 2013 while making this dish today, when I noticed a smattering of quinoa seeds taunting me from the small gap between the tile floor and kitchen wall.  Jerks.  But I will forgive them, because they serve as an excellent base to this meal.  Topped with braised greens, sweet chewy golden raisins, toasted pine nuts, and a soft-boiled or poached egg, this is my go-to lunch/dinner on days when I have class until 9:30pm (like tonight).  And while you're welcome to substitute your own favorite dressing, I think the mustard balsamic vinaigrette is what really makes this flavorful dish work.

Braised Kale Over Quinoa With Mustard Balsamic Vinaigrette 

Per Serving:

Half a bunch of kale

3 tbs golden raisins

1 tbs pine nuts, lightly toasted

1/2 cup cooked quinoa

olive oil, for cooking

salt and pepper, to taste

top with a soft boiled or poached egg

For the Dressing:

2 tsp Dijon mustard

1 tsp pomegranate balsamic vinegar* (or your choice)

1 tsp garlic olive oil** 

1/2 tsp agave syrup, or to taste

Wash and de-stem kale, then tear into bite-sized pieces.  You don't need to dry the leaves after washing.

Heat olive oil in a skillet over medium heat, and add kale.  Toss in oil and cook for approximately 30 seconds, then turn heat down to low.  Cover skillet and let cook, stirring occasionally, for 8-10 minutes.  You may need to add a little water to the pan if the kale starts looking dry.  The kale is about ready when the leaves just start to turn brown.  Add golden raisins and cook for another minute or two, until the raisins are plump.

In the meantime, in a skillet (or in the toaster oven!), toast pine nuts.  If you're using a skillet, toast over low heat, stirring frequently, until you can just start to smell the pine nuts.  Add pine nuts and quinoa to the skillet, and cook until heated through.  

Top with egg and serve with dressing.  Enjoy!

*This is my favorite balsamic vinegar, discovered at the Davis Food Co-op a few years back.  I consider it to be a pantry staple around here!

**If you don't have garlic olive oil (another pantry staple of mine), use regular EVOO, and then either add minced garlic to the dressing for a more powerful punch, or cook along with the greens for a more subtle flavor.