In Praise of Processed Food

The difference between serving tea made from herbs you grow yourself and herb tea from a bag “is like the difference between serving your guests a good vintage wine instead of some cheap plonk,” says Conrad Richter, president of Richters Herbs in Goodwood, Ont. “Herbal teas packed in bags are usually powdered,” he explains, so they’re “almost never as flavourful as whole herbs.”

from https://gardenmaking.com/grow-and-brew-herbal-tea/

I’ve been drying herbs for tea lately. It’s hard work. Plucking early, before the sun wilts the leaves, washing several times to remove bugs or hoping they won’t be noticeable if served to guests. Then drying them in a dehydrator, trial-and-error for what temperature and time to set. Then stripping the leaves or flower buds off from the stems, and scattering the fragrant stems in the chicken nest-box. Making a little jar of mint or lavender takes hours of processing. At one point I thought, “I hate this. I’m spending hours working with my hands for something that costs $1.99 at the store and I’m not sure if it’ll even taste good.” I used to not disagree with those who criticized processed food. But now I realized, processed food = professionally processed food. And if it doesn’t come processed (straight from the garden), then it will ultimately still be processed…by me, instead of professionals.

I suppose there’s some upside. When I process myself, I *know* that the herbs are organic and pure, that I shook off most of the bugs, and didn’t add anything unsavory. I enjoy the labor but will admit it is extraordinarily time-consuming and perhaps not cost effective. My hope that this was worthwhile is if it has better flavor that what’s offered at the store.

One morning I added a few pinches of lavender buds to my breakfast tea. It was full of flavor, a complex spiced kick! At least there’s promise that the food processing was worth it.

Summertime Salsa

A favorite snack, inspired by my friend Carlos.

Basic Ingredients:

  • Tomatoes (about 3:1 tomato to onion ratio. Roma-types are denser and better than watery types like beefsteak.)
  • Onions (no ‘sweet’/vidalia. White is good.)
  • Cilantro
  • Salt to taste

Optional Ingredients:

  • Chile pepper of choice. (I used 2 yellow cayennes; jalapenos are a classic; serrano is spicier)
  • Garlic cloves
  1. Roast tomatoes, onions, and peppers on the grill or stovetop (vent the kitchen!). Tomato skins should blister. Onions can be cut into thick rings. Roasting will bring out onion sweetness.
  2. Blend all ingredients minus salt using any blender (I used magic bullet). For more exquisite texture, use a molcajete (mortar and pestle). Leave all charred bits and skins on; these will blend in and add rich flavor. Then, add salt to taste and mix slightly.

    Blend in short pulses and check on the texture to liking; do not blend too much that it becomes a puree.
  3. Enjoy with tortilla chips or with any meal! ¡Provecho!

Strawberry-Rhubarb Yogurt

A snack I’ve been enjoying most afternoons:
– Plain Yogurt
– Strawberry-Rhubarb curd (garden ingredients & West Seattle honey), or any jam/compote
– Fresh strawberries
– Trader Joe’s Almond Butter Granola

Did you know Lebron James plans and schedules everything, from workouts to meals to naps to snacks? I find myself benefiting from snacking about the same time every day, around 3pm.

Salad with Sprouts & Lettuce

I’m going to document meals I’ve made that use a home-grown ingredient, and create a cookbook/recipe idea collection.

Here, I have a slice of pizza with a salad made with garden lettuce and mason-jar-germinated sprouts.

Salad:
– Balsamic vinaigrette: 1:1 balsamic vinegar and olive oil, dried basil, touch of honey, shake in a jar
– Lettuce from the garden: Ruby red, tango (frilly green one), and mezclun blend
– Sprouts: alfalfa seeds germinated in a jar
– Pumpkin & sunflower seed topping
– Apple slices

Ramsey’s First Eggs – Python Loop Regressions

I’ve been gathering data about my hens’ eggs, like how many eggs are laid per day and by whom. One of my baby hens ‘Ramsey’ started laying eggs on March 21st. I weighed the eggs each day and recorded the data. The weight appears to increase gradually over time.

DayEgg Weight (grams)
039
142
242
343
447
544
644
743
844
946
1050
1155

I experimented with creating a linear regression (y = mx + b) to find the line of best fit using Python. I plotted the data and could tell this was not linear, so then I constructed a quadratic regression (y = ax^2 + bx + c).

# Set up Quadratic Regression

def calculate_error(a, b, c, point):
  (x_point, y_point) = point
  y = a * x_point**2 + b*x_point + c # Quadratic
  distance = abs(y - y_point)
  return distance

def calculate_all_error(a, b, c, points):
  total_error = 0 # Set initial value before starting loop calculation

  for point in points:
    total_error += calculate_error(a, b, c, point)
  return total_error

I entered the egg weight data as a list (datapoints), and iterated over a range of a, b, and c values to find what combination of a, b, and c would give the smallest error possible (smallest absolute distance between the regression line and actual values). I set initial values of a, b, and c = 0 and smallest_error = infinity and updated (replaced) them each time the error value was smaller than before.

# Ramsey Egg Data
datapoints = [
  (0,39),
  (1,42),
  (2,42),
  (3,43),
  (4,47),
  (5,44),
  (6,44),
  (7,43),
  (8,44),
  (9,46),
  (10,50),
  (11,55)
]

a_list = list(range(80,100))
possible_as = [num * .001 for num in a_list] #your list comprehension here
b_list = list(range(-10,10))
possible_bs = [num * .001 for num in b_list] #your list comprehension here
c_list = list(range(400,440))
possible_cs = [num * .1 for num in c_list] #your list comprehension here

smallest_error = float("inf")
best_a = 0
best_b = 0
best_c = 0

for a in possible_as:
  for b in possible_bs:
    for c in possible_cs:
      loop_error_calc = calculate_all_error(a, b, c, datapoints)
      if loop_error_calc < smallest_error:
        best_a = a
        best_b = b
        best_c = c
        smallest_error = loop_error_calc

print(smallest_error, best_a, best_b, best_c)
print("y = ",best_a,"x^2 + ",best_b,"x + ", best_c)

Ultimately I got the following results:

y = 0.084 x^2 + -0.01 x + 41.7
Which gives a total error of 19.828.

This error feels big to me. I would like to get it as close to 0 as possible, or within single digits. One thing I may do is remove the data point of day 4, 47grams, which was unusually large.

I plotted the data in an Excel graph and added a quadratic regression line as well. The resulting regression line is y = 0.0972x2 – 0.1281x + 41.525. This is close to my Python quadratic regression, but not the same. I’d like to figure out why these differ when the model is similar. It believe this may have to do with formula of error calculation – I am using Total Absolute Error, whereas the more common standard is to get Mean Squared Error.

Note how the data points do not follow linear growth, hence quadratic time!

Recipe: Menestra a la Betty

My partner’s Peruvian mother, Betty, makes the best menestra – beans, lentils, legumes. They´re seasoned just right and she makes it consistently well. The final beans are red in color but not spicy. Here’s her recipe:

Menestra a la Betty

Para 6 porciones:
Ingredientes
Menestra – 300-340g
Cebolla
Ajos
Sal
Ají especial (ají panca molido)

Pasos en un Instapot (u olla de presión)

  1. Picar la cebolla en cuadraditos y freír en aceita por unos minutos, hasta dorar en Instapot Sautée mode.
  2. Agregar ajos picados (1-2 cucharas) y el ají especial, dorar 2 min.
  3. Agregar la menestra y cubrir con agua. Sumerge la menestra por el ancho de dos dedos.
  4. Cocinar, medium or high pressure. Frijoles 30-40 minutos, lentejas 10-15 minutos.
  5. Abre la olla, agrega sal al gusto, mezclar, y tapar de nuevo hasta la hora de servir.

Add salt AFTER the legumes have been pressure cooked. Do not add before, as it will make the beans take longer to fully cook and soften.

Poang vs Pello Ikea Chairs

For the past few years, I have placed a comfy reading chair in my favorite spot at home, usually by the window with the best light and view. This was an Ikea Pello armchair for about 2 years.

A few months ago I replaced the Pello chair with an Ikea Poang chair. Both are similar, but the Pello is about half the price of the Poang and not quite as popular. There’s not much information online comparing the two. Since I’ve had both, here are my side-by-side comparisons.

Note: I’ve removed the cushion covers on both to show the frames. The white fabric chair (left) is an adult Pello, the wood/black fabric base (right) is an adult Poang.

Differences:

  • Poang has wood horizontal bars along the back of the frame, whereas Pello does not (white canvas fabric only). This gives slightly sturdier back support on the Poang than on the Pello.
  • Poang’s base frame is slightly larger. It takes up a little more floor space.
  • Biggest visual difference: Poang’s arm rests curve up a few inches. This doesn’t seem to change any sensation when seating.
  • Poang is more customizable: It comes in several cushion colors and wood frame shades (black, dark, light wood). Currently Pello only comes with a white cushion and light birch-veneer color wood shade. Older versions can come in other shades.

Similarities:

  • Seat width/size and back angle are the same.
  • Both are compatible with the Poang footrest.
  • Both are comfortable for relaxing and reading. The back angle is sloped a little too far back for using for dining and eating.

The Poang has a more handsome look, excellent back/lumbar support, and comes in many more colors and options. It currently retails for $149 new.

Pello is simpler, great back/lumbar support but slightly less than the Pello, and limited color options for $65 new.

Both chairs are popular on used marketplaces like Facebook Marketplace and Craigslist. Search for key words like “poang” or “ikea chair”. Many sellers mistakenly post their Pello chair as a Poang. Look at the top of the armrests for Poang’s telltale upward curve or Pello’s straight edge. You can often get a used chair and footrest/ottoman for the price of a new chair alone. Fabric (non-leather) cushion covers are also fully machine washable!

Bravery is to face the foe with integrity

I learned about the 7 Grandfather teachings through the “Endaayang” workshop at the Housing First Partner’s Conference earlier this year. These teachings resonate deeply with me. They describe things I have felt since I was young but never really knew how to put them into words until now. Here they are:

  1. To cherish knowledge is to know wisdom
  2. To know peace is to know love
  3. To honor all creation is to have respect
  4. Bravery is to face the foe with integrity
  5. Honesty in facing the situation is to be brave
  6. Humility is to know yourself as a sacred part of creation
  7. Truth is to know all of these things.

Remember who you are. Don’t ever be afraid to ask for help, but trust the process.

From The 7 Grandfather teachings as shared in The Mishomis Book by the late Edward Benton-Banai-baa.

@anishinaabemowat

The 7 Grandfather teachings as shared in The Mishomis Book by the late Edward Benton-Banai-baa. #nativetiktok #anishinaabe #indigenous #ojibwe

♬ SINGING WITH THE WOLVES – Anica

401K Retirement Accounts

On 401Ks
Recently, the topic of 401K retirement accounts came up in a conversation, and my friend and I sighed saying “I have no idea what I’m doing”. This is common among many people. I am no expert, but here’s a bit about what I *do* know.

In the past, people worked at few companies for their entire career. It was common to start working and later retire at the same place, and then receive a pension (a set monthly amount) after retirement as a way for elder you to enjoy life thanks to small contributions younger, working you made over the years.

Few companies give pensions now, and instead use a 401K system. The main exception I know of are the military and government. Even utility and insurance companies are phasing out their pension plans. 401K is similar in concept. You contribute an amount of your choosing from your paycheck each month, and can collect the sum back when you reach a retirement age set by the federal government (currently age 59 ½ or older). Nonprofit orgs’ equivalent of the 401K is called the 403(b) and it works the same. I’ll refer to both of these as “401K” from here on.

Sometimes, the employer/company matches your contributions to your 401K. For example, say I can contribute up to 6% of my monthly salary to my 401K, and my employer matches 50% of that. That means that if I contribute $200 a month for future, elder me, my employer will match and give $100 — free money! — as well.

It’s wise to get as much of that employer’s matching contribution as possible. Right now, I don’t really feel like setting aside 6% (say $200) of my paycheck each month. I’d rather buy something shiny now! But my employer’s free money for future retired elder me is a very good offer that should be maximized. This squirreling away of money will not be in vain.

Roth vs Traditional

Money put into a 401K account can go into 2 types of accounts: Roth, or Traditional. There’s plenty of resources online on what these mean. The big question is, which type (or both!) should I use?

  • Roth is better if:
    You (or you & your spouse who file taxes jointly) expect to earn more when you retire than you do now. You pay federal income tax on the 401K money saved now, but don’t pay any taxes on it when you withdraw it later.
  • Most people tend to earn less when they are starting off their career than when they have ended it.
  • Which means, if you are young, or before mid-late in your career path, then Roth can be better.
  • If you’re 50/50 and not sure how you & your spouse will be earning down the road versus now, you can split your 401K contributions into both Roth and Traditional accounts. It’s not a bad idea to diversify.
  • Traditional is better if:
    You’re older, closer to retirement age (59 ½), not expecting to increase income much, or not expecting to be changing up to a higher tax bracket.

Happy saving!

Wok noodles with Little Flowering Kale Thing (Raab) and Black Garlic

I’m on a mission to identify what’s growing in the garden and enjoy cooking with it. There is kale starting to form flower buds, resembling thin broccoli florets. I discovered these flower buds are called “raab”. They are tender and significantly less bitter and fibrous than broccoli.

I harvested these stems (leaving the leaves) and tossed them with shiitake mushrooms, garlic, onions, soy sauce, sesame oil & seeds, protein and egg noodles to create this dish. I used diced bacon and think firm tofu would work well too. Use high heat for that wok hei! Serve with kimchi and black garlic. Enjoy!

On “raab” etymology:


“Turnips are the true “Broccoli Raab”, also called Broccoli Rabe, or Rapini. “Rape” is the Italian name for turnip, and broccoli means something like flowering thing (in Mike’s rustic Italian). Adding “ini” at the end implies that it is a small thing, so if we put it all together “rapini” is a little turnip thing, and broccoli rabe is a flowering turnip thing.”

from https://whistlingtrainfarm.com/rapini%E2%80%94its-all-in-the-name/