Here We Go!

The past several days, I have received dozens of nasty, insulting comments on old blog posts. Of course, no blogger is exempt from "Anonymous" and his/her snide comments, but the sheer volume (and excessive rudeness) of the comments threw me for a loop.

And then, Statmeter filled me in. The comments all came from numerous individuals in the Wisconsin area, finding my blog by Googling some sort of Steelers-related term. And so, by the dozens, they proceeded to inform me that I am stupid, uneducated, fat, ugly, heinous, lazy, inept, extremely extremely selfish, moronic, and ignorant, and as a result of above personality traits, I deserve to be shot, should kill myself, will do no better in life than prostitution (except I'm too fat and ugly so no one would hire me), and the reason my husband is never around is because he is cheating on me with someone way hotter (darn, I KNEW that whole residency story was totally just a front!).

Really, Packers fans? This is how you are approaching the Superbowl? By Googling for Steelers fans and insulting us (and, SHAME ON YOU for your awful, derogatory language... I bet all your mothers raised you better than to use those words) in hopes that... what, exactly? We all get so depressed at your mean words that we overdose on painkillers and there are no Steelers fans left by Sunday? Shame on you, Packers trolls.

Needless to say, this just makes me even more proud to be a part of STEELERS NATION! And in order to get you hyped up for the game, too (and to annoy any more Packers fans to find me), I present this, in order to remind you who to cheer for on Sunday: the 2010 Edition of 'Here We Go'.

And, for all my Steelers Ladies (especially ImageGoddess and LNRBailey):

HERE WE GO, STEELERS, HERE WE GO!!!!!

Birthday Wishes

The past month, my RSS reader has been full of holiday wish lists and discussions of gifts received. Tory Burch, David Yurman, Louis Vuitton, iPads, and new cars have been tossed around with the same ease as one discussed purchasing some apples at the grocery store. In light of the "gimmie gimme gimme" mentality, shortly followed by the "let me show off how much money my [husband/boyfriend/parents/etc] spent on me" plague, it was so incredibly refreshing and touching to find a post by a dear blog friend concerned not about what she would receive, but rather about ensuring that others in need would receive instead.

Tomorrow is the birthday of Mint Juleps and Magnolias. And do you know what she has asked for in honor of her birthday? That anyone who can, donate an unused winter coat from the back of the closet to charity.

In her own words:

Last year, I asked any friends who might have planned to send me a birthday card, text, email or Facebook message to, instead, take a few minutes to clean out their coat closet and donate their unused coats to a shelter or charity of their choice, then send me a photo of their donation.

This year, I'd like to extend the same challenge to my blog friends. Please take a few moments. Pick up that ugly coat your mom got you for Christmas, or the one that you just can't quite squeeze into, or the one your kid outgrew two years ago. Tighten up the buttons. Clean out the pockets. And give it to someone who needs it far more than you. Donate to your local homeless shelter. Make arrangements through your church or your child's school. It'll find a home.

That part about the coat that you can't quite squeeze into? I don't know about you, but that sure resonates with me. I packed up a coat or two in that category and put them into storage in my MIL's house when I moved this summer. I'll be heading up to visit Husband this weekend, and I'll dig through his mother's house to find those coats and donate them in honor of Mint Julep and Magnolias' birthday. After all, maybe someday I'll fit into those coats again, but there's someone out there who could use them right now, and they sure aren't keeping anyone warm hanging in a closet. Won't you consider doing the same to help bring some warmth to someone in need this winter?

Spicy Squash "Salad"

The term "salad" applies here very loosely -- the original recipe off of which it is based is served on a bed of arugula, making it kind of like a salad. And the original version looks very tasty, indeed... but I wanted something with more of a nutritional punch. I'm tired of playing the game where everything is so tasty that I want seconds, but can't fit it into my calorie count. Instead, I'm packing everything so full of vegetables now and making everything so nutrient dense that I can have seconds -- or thirds -- if I want!

The original recipe calls for three tablespoons of olive oil and a cup of goat cheese, both of which have been reduced. It also calls for 4 cups of arugula, which I swapped out for 2 pounds (approximately 8 cups) of cooked turnip greens. Why turnip greens? Well, they were recently on sale at my grocery store, so I decided to give them a whirl. I had no idea what a nutritional superfood they are -- one cup of turnip greens brings 5g of fiber, 2g of protein, 220% of daily Vitamin A, 66% vitamin C, 20% calcium (!!), and all for a mere 29 calories. Needless to say, I'm hooked, and have been eating my way through bags and bags ever since. Turnip greens have one of the highest calcium levels of the cruciferous vegetables, which contributes to its bite -- a definite peppery taste. I thought it would pair perfectly with a spicy dish, and this sure didn't disappoint.

As far as eating my fill, I ate until I was stuffed, roughly a fourth of the "salad", weighing in at 332 calories, 12 grams of fat, and 17 grams of protein. Imagine eating until the level of being "stuffed" on pizza or a pasta dish -- easily, quadruple the calorie count, and half the nutrients.

Spicy Squash "Salad"
Adapted from Bon Appetit

Ingredients:

• 3/4 cup green lentils
  
• 4 cups cubed butternut squash
  
• 1 tablespoon olive oil, plus olive oil spray
  
• 1 tablespoon ground cumin
  
• 1 tablespoon paprika
  
• 1 teaspoon chili powder
  
• 1/2 teaspoon cayenne pepper
  
• 1/2 teaspoon kosher salt
• 2 pounds (~8 cups) turnip greens
  
• 4 ounces soft goat cheese, crumbled
  
• 2 tablespoons red wine vinegar
  

Directions:

1. Soak lentils in cold water for 10 minutes. Drain, then cook in boiling water until tender but firm, about 30 minutes. Rinse under cold water and drain.
   
2. Preheat oven to 375F. Toss butternut squash with cumin, paprika, chili powder, cayenne pepper, and salt. Spread in a single layer on baking sheet and spray lightly with olive oil. Roast for 20 minutes, flip squash, and roast another 10 minutes.
   
3. Place turnip greens in a large (very large) stock pot with one cup of water. Cover and heat over medium-low heat until wilted, 10-12 minutes.
   
4. Combine lentils, squash, and turnip greens, and crumbled goat cheese in a large bowl. Toss with olive oil and red wine vinegar.

Career Considerations

It is no secret that I've been fairly unhappy of late with my graduate school experience. There's a lot about my lab I dislike, a lot about my research I dislike, and a lot about how long it is taking me to do the research that causes other things I dislike (i.e., long distance marriage of 19 months and counting). I try very hard to remind myself that just because I am having this one bad experience does not mean I should write off all of academic research, but some days, I just can't imagine ever wanting to step foot in an academic laboratory every again. As such, I've been keeping my eyes peeled for alternative career opportunities. So far, there are two strong contenders:

1) Yeast Laboratory
I was able to escape the lab for a weekend to visit my parents over Hanukkah. During the weekend, we took a tour Troegs, a local microbrewery, producers of fine beers such as Troegenator, HopBack Amber, Dreamweaver Wheat, Flying Mouflan, and Mad Elf. During the tour, we learned that this pint-sized microbrewery in the middle of Harrisburg employs not one, but two full time microbiologists to manage the yeast laboratory. A job requiring a science background playing an integral part in the brewing process? SIGN ME UP.  (And, even better, if you notice that the laboratory is empty, that's because it is a Saturday, and the microbiologists don't work weekends.)

 

Dear Troegs: HIRE ME FOR YOUR YEAST LABORATORY. YOU CAN PAY ME IN BEER.

2) Polamolecules
What on earth, you may ask, are Polamolecules? Watch the quick video below to educate yourself.

Now, seriously. Science + Polamalu + great hair? It's a match made in career heaven!

Dear Procter & Gamble: HIRE ME TO STUDY POLAMOLECULES.

Any other suggestions to add to my career considerations??

Taco Soup

Even though I have hundreds (maybe not hundredS, but at least a hundred) recipes and photos waiting, I'm starting back up with something I made right now, and am enjoying while I write this out. One of the things I miss the most since I've moved is the "huge" (by inner-city 690-square food condo standards) pantry next to the kitchen. Now, I have a small kitchen with minimal storage, and I have to share it all with another person. Gone are the days of keeping a stocked pantry; I really have to grocery shop every few days now (carrying a gallon of milk uphill a mile totally counts as a workout, right?).

The last time Husband was down and I was able to grocery shop with his car, I noticed my cabinet was a little over-stuffed, so I've decided it's time to clear out the contents -- random cans leftover from something I decided not to make, jar of sauce leftover from a rare Costco trip, etc. Surveying the contents today, I discovered multiple cans of black beans and diced tomatoes. Ah-ha: taco soup time! And made even tastier with a few leftover tortilla scoops from our New Year's Eve party!

Taco Soup
(an original Sugar Scientist kitchen experiment)

Ingredients:

• 2 pounds soy crumbles or ground beef
  
• 2 onions, chopped
  
• 1 red pepper, chopped
  
• 2 (14.5 ounce) cans diced tomatoes
  
• 2 (15 ounce) cans black beans, drained and rinsed
  
• 1 (15 ounce) can pinto beans, drained and rinsed
  
• 1 (15 ounce) can whole kernel corn, drained
  
• 2 jalapenos, chopped
  
• 4 tablespoons homemade taco seasoning (or 2 packets)
  
• 12 ounces beer of choice (I used Abita Pecan Harvest Ale)

Directions:

1. If using beef, cook in skillet until no longer pink. Drain and transfer to a large Dutch oven or stockpot. If using soy crumbles, just add frozen crumbles directly to stockpot.
   
2. Add onions to ground beef/soy crumbles and cook over medium heat until onions begin to brown.
   
3. Add red pepper, tomatoes, black beans, pinto beans, corn, and jalapenos. Stir in taco seasoning. Pour beer into stockpot and stir gently.
   
4. Simmer soup over low heat for one hour. Partway through cooking, mash soup with a potato masher to thicken the soup.
   
5. Garnish with favorite taco toppings -- tortilla chips, cheese, sour cream, guacamole, etc.

Back in the Saddle

My mother always taught me if you can't say anything nice, then you sure as heck better not say anything at all on the internet where it can be traced back to you, and suffice to say, I really couldn't say anything nice about the second half of 2010 (or the first, for that matter).  But let's not dwell on the misery of last year when we can move on to bigger and better things, like...

A blog renovation!  In the midst of my nothing-positive-to-say blogging hiatus, my 5 year "blogiversary" came and went unmentioned.  In the back of my mind, I had been pondering making a change, but there was no point if I had nothing to write.  Well, the time has come my friends -- new year, new blog.  Same crappy problems from 2010 have followed me over into 2011 with no end in sight, but I've decided to take the time to focus on me and what makes me happy this year, rather than wallow in misery.

Fret not, I'm still as "disgruntled" as ever, but it's time to focus on the positives in life.

Same old content, but hopefully more frequently -- and of course, with a name like the Sugar Scientist, you bet the weekend recipes will be revived!

So swing on by and say hello at my new digs -- The Sugar Scientist.

(No changes necessary to your RSS feeds, but updating your blogrolls would be delightful.)

(Also, can anyone recommend decent blogging software for a Mac?  I desperately miss Windows Live Writer.)