New book coming out

The Secret Lives of Wives: Women Share What It Really Takes To Stay Married

"The happiest wives have a sense of purpose and passion in work and causes outside of the home. Wives who counted on a spouse for fulfillment and sustenance were often angry and lonely. And the happiest wives don't spend a whole lot of time with their husbands. My chapter called Separate Summers is filled with women who take their own vacations, take their own summers, take charge of their own lives. Couples who allow each other to grow separately are the ones with the best chance of growing together and staying together.

Finally, the wives with the highest marital satisfaction have a tight circle of wild women friends with whom to drink, travel and vent about their husbands."


I cannot say whether I am excited about this book or whether I am only intrigued by it, but I plan on reading it.  The cynicism and slight negativity that seems pervasive in the author's, Iris Krasnow, discussion of the book (see the link below for the full details) turns me off.  But her technique in researching an interesting topic by interviewing multiple people is a large component of my plans for my future writing.  Reading people who do such things already seems to be an important step in my development.  


I'm also compelled to learn more about this whole marriage thing.  Although I'm around married people often, I definitely feel like a novice on the subject.  Maybe learning what "normal" secretive thoughts go through married women's heads is a great way to prepare for my future...or scare me away from the endeavor entirely.  Either way, I will be perusing the digital pages of this one soon.


http://www.huffingtonpost.com/iris-krasnow/the-fine-line-between-mar_b_959372.html?icid=maing-grid7|main5|dl2|sec1_lnk2|99266

Much love friends.

Amber

Hummus with Green Goo

This green stuff tastes great on EVERYTHING!  But as I've been eating vegan for almost 3 weeks now, I find I eat a ton of hummus.  And it's extremely easy to make.


This hummus keeps nicely, refrigerated, for a few days, but is best served at room temperature. The hummus might thicken in the refrigerator. If this happens, you can simply thin it with a splash of water. Adjust with salt and lemon juice if needed as well. 

Hummus:
1 pound / 453 g dried chickpeas, soaked in water for at least 4 hours, drained

1 teaspoon baking soda
1 cup water
scant 1/2 cup freshly squeezed lemon juice
1 1/2 teaspoons fine grain sea salt
1/3 cup / 80ml tahini

Green Goo
1/4 cup Italian parsley
1 jalapeño, destemmed
1 large clove garlic
scant 1/2 teaspoon fine grain sea salt
2/3 cup / 160 ml extra virgin olive oil

In a large pot cover the chickpeas with 2 inches of water. Bring to a boil over medium heat. Add the baking soda, and reduce the heat. Simmer, skimming any foam from the surface, until the chickpeas are soft but still structured, roughly an hour. Drain.

Place 4 cups / 1.5 pounds / 650 g of the cooked chickpeas in a food processor. You can set aside any remaining chickpeas and have them as a snack or use them in a stew or soup. To the food processor add the water, lemon juice, and salt. Process for three minutes or until completely smooth. Scrape down the sides of the bowl once or twice along the way. If you like your hummus thinner add more water a small splash at a time. Add the tahini, process one more time. Taste and adjust the seasoning, add more salt or lemon juice if needed. Transfer the hummus to a serving bowl.

To make the "green goo" rinse out the food processor bowl, and use it again, and if you don't have a food processor, you can certainly do a hand-chopped version. Pulse the parsley, jalapeño, garlic, and salt in the food processor. Slowly drizzle the olive oil into the mixture while the processor is running, until an green emulsion is created. Transfer to a jar, taste, and adjust the seasoning.

Drizzle the hummus generously with the green goo. I realize now, I didn't use nearly enough in the photo up above.

Serve with pita chips, crackers, flatbread, or toasted lavash.

Makes 4 cups of hummus.

Adapted from Insalata's Mediterranean Table written by Heidi Insalata Krahling ofInsalata's Restaurant in San Anselmo, California.

Prep time: 240 min - Cook time: 60 min

Life Update

Hello Friends,

With hurriquakes and summer on the horizon behind me now, I feel like giving a little life update.  I spent Labor Day weekend in St. Louis with several of my favorite family members and didn't take a darn picture to share.  All I can tell you is that I spent three wonderful days eating healthy, hugging my favorite people, and partaking in zumba and yoga.  It was delightful.

Then I flew back to DC and started a stretch of a full month in which I'm not traveling on a plane.  It has been a while since that has occurred.  I'm not sure I like it.  In fact, if I could find cheap flights I'd be back in KC this weekend in a second.  I haven't seen my nephews since August 21st...that's almost a month!  I send videos so that Allie doesn't forget me, but it's just not the same.  I find I want to squeeze his little cheeks and hear his precious laugh more than almost anything.  And Avery is just now becoming a fun little dude, and I want to get to be a part of that also.  Thank goodness for airplanes.

On September 24th, I am going to Roanoke, VA to visit Desiree.  She is running her very first 5k race, and I get the privilege to run with her.  I'm really excited!  I think we get t-shirts, which is the only real reason for running.  I also haven't seen Desiree in over a month, and that is much too long.  I want to squeeze her little cheeks too!

On the work side of things, I've found a home.  My mentor is the Associate Director of the Division of Cancer Control and Population Sciences, which means he has a lot of responsibility throughout the NCI, and I get a lot of freedom to work with many people.  He is a great researcher, leader, and person, and I will benefit from all of those roles. Hopefully I will be an asset to him as well.  I move into my new, larger cubicle/office on Monday.  I think my mentor is a great choice.

So now I find myself wondering what to do with my weekend.  I am considering making a rather long drive to the ocean, even though it is going to be in the upper 60s this weekend.  I think the ocean is rather tremendous even if I cannot get into it.  I may also spend a day doing some touristy things in the city.  Does anybody have any suggestions for my weekend?  I'd love to have some help.

Now that you're up to date on my life, I will wish you adieu.  I am going to do a little pre-bed yoga and settle down for a long fall's nap.

Love,
Amber

Another recipe: Grilled salt and vinegar potatoes

I found this recipe online earlier today and I think it sounds too amazing to not share.  I love salt and vinegar potato chips, and this is a more fun and much healthier version.

Grilled Salt & Vinegar Potatoes

The original recipe calls for white vinegar. I used a white wine vinegar instead - but you can use either. I suspect you could actually experiment over time w/ different types of vinegar. I used fingerling potatoes that were on the large size, but any waxy potatoes will do.

2 cups / 475 ml white wine vinegar

1 pound / 16 oz / 450 g waxy potatoes (see head notes), cut into 1/4-inch slices

2 tablespoons extra virgin olive oil
1 teaspoon flaky sea salt, plus more for seasoning
1/4 teaspoon freshly ground pepper

fennel salt* to taste (optional)

Pour the vinegar into a medium saucepan, then stack (or arrange) the potatoes so the vinegar covers them completely. Bring to a boil, then reduce the heat and simmer for about 5 minutes, or until the potatoes are just fork tender. You want them to hold their shape, so they don't fall apart on the grill later. Let the potatoes cool in the vinegar for 30 minutes. Drain well, then very gently toss with olive oil, salt, and pepper.

Heat the grill to medium high. Grill potatoes, covered if possible, until golden on one side, then flip and grill the other side - roughly 3 - 5 minutes per side. Serve sprinkled with salt or fennel salt to taste.

Serves 4.

*To make fennel salt: toast 1 tablespoon of fennel seeds in a skillet, pound to a powder with a mortar and pestle, then combining it with about two tablespoons of flaky sea salt.

Adapted from a recipe in Martha Stewart Magazine, June 2009

Prep time: 35 min - Cook time: 10 min

Caramel-filled Snicker Doodles

Well it turns out my blog has morphed into some weird conglomeration of stories, pictures, new recipes, and stolen recipes.  My latest find is caramel-filled snicker doodles.  They look amazing!

http://www.the-baker-chick.com/2011/06/caramel-filled-snickerdoodles.html

Yum!

Happy Saturday night.
Love,
Amber

Hurriquake Weekend 2011: Part II

Between the quake and the hurri, I had the opportunity (well it was actually required) to spend two days in a training lab on the main NIH campus to learn about the bench side of basic science.  I took a picture of our agenda, as I knew I wouldn't be able to actually talk about the things we did with any level of confidence or accuracy.

There was some DNA, RNA, and cell culture action.  It was mostly enjoyable because I have about zero experience working in a basic science lab.  My research deals with the person as a whole, so we don't do a lot of invasive procedures :-)  Overall, it was a great time with my colleagues and friends, and although my sarcasm probably highly annoyed the man leading our conquest of the human genome, we actually had some successful "experiments."

Instead of boring you with more details, I'm going to publish a few photos.  As always, if you'd like more extravagant and amazing detail, check my Picasa account.

Jenn actually is a bench scientist.

That is my DNA.

Leticia, Paige, and Hisani...doing science.

My group: Ashley and Khair

More science.

Our gel for our DNA assay (I think that's what it is).

That is our DNA!!!

That is our DNA illuminated.

New Recipe

So I've been totally bad about blogging lately, and I owe at least a couple posts, but for now I have a new recipe to share.  This one is not healthy and not mine.  But it looks amazing.

May I please present...
Oreo Peanut Butter Mini Pies

Go here http://blog.modcloth.com/2011/09/06/oreomg-oreo-and-peanut-butter-mini-pies/ for the recipe!

I will make these someday...for something...not for myself in a ridiculous binge at home in my bed.  I would never do that.

Love ya friends!
Amber