Spring in DC

Things have been a little down around here lately, between discussing my unhappiness with where my life is right now, my grandfather's heart attack, my mother-in-law's chemo, and the death of my cat. So, it's time to brighten up the blog with a few pretty pictures.

Spring seems to be everyone's favorite season in D.C., though I can't say that I agree (I'm partial to fall around these parts -- beautiful weather, minimal rain, and far less humid), but that doesn't mean that I can't still enjoy the cherry blossoms in bloom. I thought for sure I would be doing a post-doc in Philly by now (ha, ha) so last year, my parents came down to visit for "one last" day of enjoying the cherry blossoms before I moved away.

Of course, I'm still here. Which means I have had three more "one last" trips down to check out the cherry blossoms in springtime.

Mark my words, if I'm STILL HERE, STILL A GRADUATE STUDENT come next year, my annual cherry blossom visit will end in drowning myself in the tidal basin.

My first visit was with some of Husband's fellow radiology coworkers, about a week before the cherry blossom prime. We walked and walked and walked and did a great tour of the "highlights" of D.C. I don't think I've ever popped by the tidal basin so early in the year; all the blossoms were still pink!

Then, I went back again on a beautiful Sunday evening with Jenny when the blossoms were just about at their perfect peak. The temperature was ideal, the sun setting was lovely, there was hardly a crowd since all the tourists from the weekend had returned home -- one of those very rare moments when I understand why everyone here loves spring so much.

A few days after that, my parents made a spontaneous trip down to D.C. for another "one last" visit. Most of my lab was off at a conference so I snuck out for an afternoon at the National Gallery and a walk around the tidal basin. There was a torrential downpour the night before, so most of the blossoms were scattered across the ground. It was also kind of an ugly day; cold, cloudy, and windy, with some rough water as far as the normally motionless tidal basin goes!

I absolutely love D.C. and the opportunities I have in my backyard... but.... I sure hope I'm not around to see the cherry blossoms bloom again next year!

Sweet Potato Black Bean Salad

So many of the food blogs I follow create such labor-intensive, elaborate foods. Cooking for hour upon hour, multiple-day steps, tragic stories of one tiny mistake ruining the entire recipe. While I certainly appreciate, and often enjoy, mastering new techniques in the kitchen, I so often find that the most enjoyable meals are simple, fresh, and require no real skill whatsoever.

This is certainly the case with this salad. Every time I make it, I expect to be disappointed because I have built it up to such amazing flavors in my head, and yet each time, it's every bit as flavorful as I was expecting.

If you have a knife and an oven, make this. It's fast, it's easy, and it's unbelievably delicious.

Sweet Potato Black Bean Salad
adapted from What Would Cathy Eat?

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1/2 pound brussels sprouts, trimmed and halved
• 1 bunch scallions, green and white parts, chopped
• 3 red bell peppers, chopped
• 2 (15-ounce) cans black beans, drained and rinsed
• juice and zest of 1 lime
• juice and zest of 1 lemon
• 3 tablespoons spicy brown mustard
• 1/4 cup olive oil
• 2 tablespoons fresh basil, chopped

Directions:

1. Preheat oven to 375F.
2. Spread the sweet potatoes and brussels sprouts on a large baking sheet. Sprinkle with kosher salt and pepper and roast for 30 minutes, until potatoes are tender and brussels sprouts are crispy.
3. Add the roasted sweet potatoes and brussels sprouts with the red peppers, scallions, and black beans.
4. In a separate bowl, whisk together the lime juice, lemon juice, mustard, and basil. Whisk in the olive oil.
5. Mix the dressing with the salad, adding additional salt, pepper, or lime juice to taste.

Update: I made a summer version of this salad for a 4th of July picnic, using what I had in hand… no brussels sprouts, but 4 red peppers, 2 yellow peppers, and  2 green peppers.  I loved it even more, with the crunch from all the peppers, and it was a perfectly light and colorful addition to the picnic!

Furry Family

On August 9, 1997, a litter of kittens was born a few blocks away. A couple of weeks later, my parents and I wandered over to pick out our new cat. My father immediately scooped up one; I clung to another, and my mother glared at both of us and reiterated that we would be bringing home ONE kitten. Of course, several weeks later when they were ready to move on to their new homes, both kittens came with us, and spent the next several years nearly inseparable (as they aged, they became more independent and started prowling the house on their own instead of as a team).

Even though my parents have been his caregivers for many years now (I, of course, was not permitted to bring a cat to college, and there was no way my parents were splitting up the pair and letting me take him to my first grad school apartment), they have always continued to refer to Zeus as "my" cat -- after all, without me, he wouldn't have become part of our family. And, cliche though it may be, he certainly was a part of the family, always waiting on the coffee table staring out the window to greet us on our way home, and immediately jumping into the lap of anyone who sat in his favorite recliner.

It is with a very sad, heavy heart that I have to report that "my" sweet kitty is no more. He passed on this morning at the vet due to unexpected kidney failure, tragically unable to hang on as my parents rushed home from Puerto Rico to say goodbye. It's hard enough to actually say goodbye to a pet; but truly unbearable to not get in that one last ear scratch and knowing your pet, essentially a member of the family, passed away not being petted by someone he loved, but alone in a cage at the emergency vet.

Zeus, wherever you are now, I hope you always have a warm lap available and all the mice you want to chase!

Brussels Sprouts Gratin

After spending all day cooking food for my mother-in-law, I invited our close friend (and accountant) over for dinner. Dinner was a success -- he loved the brussels sprouts gratin (his first time eating brussels sprouts) and for the first time in several years, we don't owe hundreds and hundreds of dollars in taxes! In fact, we owe a big fat whopping $3.00. Now, it's certainly not the same as getting a refund, but since we had set aside $1,200 for taxes, it's kind of like more money back into our pocket!

I love (love love love) brussels sprouts. Typically I just roast them, but I decided to spruce them up a bit since I was cooking dinner for a friend. Even Husband, who is not a fan of any vegetables in particular, deemed them "not bad", which is a smashing success!

Brussels Sprouts Gratin
A Sugar Scientist Original Recipe

Ingredients:

• 2 pounds brussels sprouts, trimmed and cut in half
• 1/8 teaspoon salt
• olive oil spray
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup nonfat milk
• 1/2 teaspoon nutmeg
• 1 cup smoked gruyere cheese, grated
• 1/4 cup panko
• 1/4 cup shredded gouda cheese

Directions:

1. Trim brussels sprouts and cut in half. Arrange on a baking sheet, spray with olive oil, and sprinkle salt over top. Roast at 425C for 30-40 minutes, until crispy.
2. Melt butter in a saucepan. Whisk in flour and let simmer. Stir in the milk, nutmeg, and grated gruyere cheese. Continue stirring until cheese is melted and smooth.
3. Pour bechamel sauce over the brussels sprouts and toss to cover. Transfer brussels sprouts to a 9x9 inch baking dish.
4. Sprinkle panko and grated gouda on top.
5. Bake at 350F for 20 minutes and enjoy!

Recipe Ideas

It’s time for me to turn the tables a bit and ask all of you for a little recipe help.

You see, my mother-in-law is on chemotherapy for breast cancer and is currently neutropenic. For the non-biology types, neutropenia is characterized by super low white blood cells, which makes you particularly susceptible to infections. As a result, my MIL is no longer allowed to go to work (she works in a hospital setting where germs run rampant), eat any raw fruits or vegetables, have flowers in the house, etc., because all of these can increase your exposure to various bacteria. But the real kicker for her – she can no longer order takeout. For someone who exists mostly on takeout, this is a very, very big change.

To help her out, I’m planning on cooking as many frozen dinners to send to her as my tiny freezer space will allow. I never cook ahead of time and freeze food for myself, so this is a pretty foreign operation for me. I’d love your tried-and-true freezer meals, since Googling is a bit overwhelming, and some people say things like “I think this will freeze!” but I’m looking for actual confirmation, since I’m sending these off to my MIL and not just keeping them for myself!

Specifically, I’m looking for recipes that are:

1) Easy. She’s going to be on chemo for at least 4 more months, followed by several months of radiation, so I’d like to prepare as many meals as possible.

2) Foolproof when it comes to meat. Since I don’t consume meat myself, I don’t have a ton of experience cooking with it. I want recipes where I don’t have to worry about undercooking the chicken and accidentally killing off my MIL – in other words, whole roasted chicken? Bad. Casserole with cubed chicken that is cooked to the point of no possible rawness? Good.

3) Minimal preparation after thawing. Thawing sauce on the side and pouring it on top is fine, but nothing that requires preparing rice or noodles separately. On days she is feeling her worst, I want her to just take it out of the freezer, put it in the oven, and walk away.

Since I know tastes and preferences can change during chemo, I plan on gathering as many recipes as possible and sending her a list, so she can pick what sounds most appealing to her right now. Any links to recipes you have tried that freeze well would be greatly, greatly appreciated! So far, I'm planning on making a vegetable lasagna, stuffed shells, and portobello black bean enchiladas.


This also seems an appropriate time to do a quick plug for my best friend from high school, Shannon, who is walking 60 miles this fall for breast cancer. In addition to working full time as a behavioral therapist in a school for autistic children and pursuing a masters’ in clinical psychology, Shannon makes jewelry as a hobby and sells it on Etsy. Currently, 100% of the proceeds from her jewelry sales are going towards fundraising for her walk for breast cancer. Check it out – maybe you’ll find a piece you love and will support a great cause at the same time! (I wear lots of Shannon-made originals, and get compliments on them all the time!)