I’m ashamed to admit that before I read this book, I wasn’t very well versed in the facts surrounding the death of Trayvon Martin. I was aware of the event itself in broad strokes, but I didn’t follow the case with the attention it deserved. I was aware that his murderer was clearly a racist POS and that justice was not served, but certainly due to my own white privilege, I didn’t feel the sense of urgency to see justice carried out, or the true sense of devastation when it was not.

Things are different now. As the election of a white supremacist to our highest office shook me wide awake and out of my privilege-induced stupor, I have turned to books among other things to help me understand the world I now realize I have been living in all along. The majority of the books I have read this year center around race, and one of the things they have collectively imparted is that while this utter failure of the so-called justice system shocks and horrifies me, it comes as no surprise to people of color who have known this from the time their ancestors’ stolen bodies set foot on stolen soil.

This is a powerful account of Trayvon’s murder, the “investigation”, the trial, and its part in continuing to grow a modern day movement for racial justice. The book is written in alternating chapters by Trayvon’s parents, Sybrina Fulton and Tracy Martin. It introduces us to Trayvon as a person, a fairly typical teenager. It walks us through his last day and the personal horror that followed for a family whose son had senselessly been brutally murdered, and the incredulity as it became clear that the investigation of the murderer was minimal and gravely mishandled at best. It recounts the actions of a family working hard to advocate on behalf of justice for their son, since the so-called justice system seemed uninterested in prosecuting the killer until their hand was forced. The facts of the trial are recounted in great detail, where the prosecution is meek, and the defense disgustingly puts Trayvon on trial, as though he was somehow responsible for his own death. It is shattering.

Though in this book it is a relatively small note, President Obama’s remarks just days after the disappointing verdict had a huge ripple effect throughout the nation. He commented that, “If (he) had a son, he would look like Trayvon.” While his undeniably true words were neutral and eloquent as usual, they set off a partisan firestorm that politicized the senseless death of a child, and normalized the notion that people of color demanding fair and equal protection under the law were somehow out of line. (A deeper analysis of this is included in the book We Were Eight Years in Power by Ta-Nehisi Coates and is also important and necessary reading.)

The facts of this case alone and the way it was handled are crucial for all of us to understand and for that reason alone, this is essential reading. It is a story worth knowing because these parents lost their son to a racist murderer and the killer went free. We must reflect as individuals and as a nation on where we find ourselves – with two separate versions of a justice system determined by skin color, with structural racism firmly in place to prevent true justice for many of our citizens. What can we do? We can become active in state and local government, we can pay attention to who is being elected as district attorney, we can vote for federal candidates with a focus on true criminal justice reform. And we can start by listening valuing the stories of people like Trayvon’s parents. We simply MUST do better.

$3.58 recipe / $0.90 serving

Rosemary Roasted Potatoes are a classic recipe that everyone needs to know how to make. They’re so easy that you’ll likely memorize the process on the first try, and their versatility means they can go with just about any meal you’re preparing. While they do take a little bit of time to fully cook, it’s mostly hands off time and the resulting flavor and texture is well worth the wait!

Originally posted 10-24-09, updated 9-5-18.

What Potatoes Should I Use?

I got a little fancy today and bought these tri-colored baby potatoes from Aldi, which are definitely more expensive than your basic russet, but they create such a pretty presentation and I love their delicate texture. That being said, you can use just about ANY type of potato for this recipe. See what I mean by flexible? Whether you go with russet, red, or even Yukon gold, you’ll probably cut the cost of this recipe considerably compared to these pretty baby potatoes. Just make sure that whatever potato variety you use, cut them into about 3/4-inch pieces. The size of your potato pieces will determine how long they take to roast.

Can I Use Different Herbs?

Absolutely! If you’re not a fan of rosemary, or don’t have any available, feel free to swap it out with your favorite herb. Again, this recipe is extremely flexible. And yes, you can use fresh rosemary instead of dried (use about 1/2 tsp chopped).

Step by Step Photos

Start by preheating your oven to 400ºF. Wash 1.5 pounds of potatoes well. I used these tiny tri-colored potatoes from Aldi that don’t have many crevices or eyes, but if you’re using a larger variety, make sure to get in those cracks to get all the dirt out!

Cut the potatoes into 3/4-inch cubes or pieces. The larger the pieces, the longer they’ll take to cook, so keep that in mind. Add the potatoes to a large bowl along with 1 Tbsp olive oil, 2 cloves minced garlic, 1 tsp dried rosemary, 1/2 tsp salt, and some freshly cracked pepper (about 15 cranks of a pepper mill). Toss the potatoes until they are evenly coated in oil and spices.

Spread the seasoned potatoes out onto a baking sheet so that they are in a single layer. Transfer the potatoes to the oven.

Roast the potatoes for 15 minutes, then stir and roast for an additional 15 minutes. After 30 minutes total, remove them from the oven, and if you want them a little more brown, simply stir and roast for an additional 5-10 minutes. 

If desired, sprinkle a handful of chopped fresh parsley over the Rosemary Roasted Potatoes just before serving. Serve hot!

posted on September 5, 2018 in Dairy Free, Egg Free, Gluten free, Potatoes, Recipes, Recipes under $5, Side Dish, Soy Free, Under $1 per serving, Vegan, Vegetables, Vegetarian Recipes

Source: https://www.budgetbytes.com/rosemary-roasted-potatoes/

Enriched with bacon and cream and enlivened by fresh herbs, this clam chowder recipe is easy to make with either fresh clams or canned.

We live near the seashore. And when the tide is low, and the water cold, we gather our boots, buckets and shovels and head to the beach. It’s there, buried in the tidal flats’ gritty sand that we find fresh clams. Plump and perfect for chowder. While we typically make this chowder with fresh clams, you can always used canned if they’re easier to find.

A good chowder is delicate, flavored with onions and bacon, and dotted with sweet clams and tender potatoes. I favor the simple, humble style of a good Maine Clam Chowder. Flecks of bacon, fragrant bites of celery, onion and clams all swimming in a delicate, thin broth with just the right touch of cream.

When the chowder’s finished, swirl some fresh chopped herbs into the pot. Dill and tarragon partner beautifully with seafood.

What is chowder?

Chowder is typically a thick and rich seafood soup that contains onions, potatoes, cream and herbs. Some chowders, like this salmon chowder, contain fish, others will contain shellfish and others will feature a variety of seafoods. Clam chowder? It features clams.

As with other traditional foods, you’ll find several varieties. While they’ll all feature similar ingredients, like clams and potatoes, you’ll find distinct regional variations, too. Regional culture, climate, culinary heritage and access to ingredients will influence how recipes come together, develop and evolve over time.

What are the different types of clam chowder?

When you think of clam chowder, you probably think of New England Style chowder – white, creamy, thick like gravy and studded with clams and potatoes. But, there’s a lot more varieties to consider.

All have clams, most have salt pork or bacon, as well as onions, celery and potato. From there, some varieties include dairy, others tomato, and others yet have a fine, clear clam broth.

• New England (Boston) Clam Chowder combines onion, celery, potatoes with cream, clams and clam broth. Cooks also thicken the chowder’s broth with roux made from flour and butter to give it a thick, gravy-like texture.
• Manhattan Clam Chowder originated not in New York, but in Rhode Island where early 20th century Portuguese immigrants forwent the cream of a traditional chowder in favor of a fragrant tomato base and plenty of herbs.
• Rhode Island Clear Clam Chowder combines bacon, potatoes, onion, celery and herbs in a clear clam broth made without cream or thickeners.
• Maine Clam Chowder is similar to New England-style chowders. It features potatoes, celery, onions and cream, and it also has a delicate, thin broth. Since Maine Clam Chowder isn’t thickened with flour, it’s a good choice for gluten-free eaters.

Is clam chowder good for you?

Clams are a particularly nutrient-dense food, and are a good source of B vitamins and various minerals. They’re particularly rich in iron, vitamin B12 and selenium, which is a powerful antioxidant that supports detoxification and thyroid health.

Potatoes, onions, celery and various culinary herbs will also give chowder more nourishment in the way of dietary fiber and various antioxidants and phytonutrients. Using grass-fed cream in your chowder will also give it a boost of healthy fats, like conjugated linoleic acid, and fat-soluble vitamins.

How to Make Clam Chowder

If you’re cooking with fresh clams, you’ll need to steam them first. Give them a knock on the counter, and if they stay open toss them. Then put them in your kettle with water, steam them until they open. Throw out any that stay closed. Then reserve the broth and chop the clam meat.

To make your chowder, you’ll start by rendering bacon so that it crisps. Bacon pairs well with clams, and gives the broth a nice, subtle smokiness.

To the bacon, you’ll add your aromatic vegetables: onion and celery. Instead of sautéing them, allow them to sweat in a covered soup pot with a dash of sea salt. They’ll release their flavor and fragrance, without caramelizing.

Next, add your potatoes, chopped clams and broth. Simmer them together until the potatoes are fall-apart tender.

Lastly, swirl fresh cream into the pot to give the chowder its characteristic creaminess. Toss in the fresh herbs, and serve.

Labor Day is right around the corner, signifying the dwindling days of summer while offering one last chance to celebrate. That means it’s time to gather up all your friends, neighbors, and coworkers, throw down an ice bucket packed with refreshing beverages, and uncloak that glorious grill in the heat of the midday sun. It’s your last best chance to fire that baby up, so make it count!

I’m probably the last person to ask about expert grilling practices, but I’d like to think that my novice status is actually my greatest asset here. I’m not about to pull some crazy, unreasonable, daredevil tricks when the metal grates get hot and the smoke starts blowing. While I can’t weigh in on the timeless debate of gas vs. charcoal, steering clear of debates over specific fuels or equipment, it shouldn’t be so complicated just to start a fire and get cooking outdoors. No matter what that means to you, even if the party gets rained out and you use a simple grill pan over the stove instead, it’s still important to start searing and making a mark!

Speaking of which, there are a few key principles to remember for emblazoning perfect stripes every time:

1. Start with a VERY hot grill. Give it at least 15 minutes, if not 25, to preheat before lubing up. If the food is par-cooked or semi-cooked (like meatless hotdogs or burgers, fruits or softer veggies,) aim for about 400 degrees.

2. Grease well to prevent sticking but do NOT use an aerosol non-stick spray over a hot grill! Trust me, you don’t want to light your backyard up like a torch here. Opt for an oil with a high smoke point, like rice bran oil, avocado oil, or peanut oil.

3. Don’t walk away, but don’t fuss with your feast either. Once you throw something on the hot grates, leave them there! Don’t start pushing them around, flipping again and again, repositioning them closer or farther apart. To leave a dark, solid mark, you need to allow full, uninterrupted contact. Yes, the food does still need to be turned over to even cooking, but just once, and only after a solid 5 minutes at minimum.

4. Use tongs. I can’t tell you how many times I’ve chased around ears of corn with a flat spatula because I was too stubborn to go back inside to get the right utensils. Seriously, save yourself the frustration, potential burns, and charred food. Just use the right tools for the job.

5. Go ahead and grill EVERYTHING! Once you’ve made the effort of dragging that beast out of storage, cleaning it up, and bringing it back to life, keep it busy from noon to night. Grill your tofu pups and corn on the cob, of course, but don’t stop there. Grill the buns! Grill the avocados! Grill pineapples and watermelon for a palate cleanser! Keep the party going and grill s’mores for dessert! Heck, if you’ve still got fire to burn and time to spare, grill any leftover veggies in the fridge to start meal prep for the coming week. After all, Labor Day is but a short respite from the daily grind… It’s right back to work tomorrow, ready or not.

Do you have any simple grilling secrets to share? I’m all ears, and not just with yellow kernels of corn. There’s a wide world of charbroiled delights to discover; I’m just getting started.

Many thanks to LightLife for simply providing meatless dogs to inspire this post. All content remains my own original creations, free of bias, and dedicated to an honest appreciation of cruelty-free food.

This is my essential, everyday side salad—the side that goes with absolutely everything—and a mainstay on my dinner table (125 calories or 1 WW point). It’s so simple that it almost doesn’t merit a recipe, but that’s never stopped me before, so: The base is made strictly with fresh veggies—a crispy, crunchy, cool mix of iceberg lettuce, cucumber, tomato, grated carrot, red onion, and a small batch of zesty balsamic vinaigrette, leaving you plenty of room for variations.

You can double the recipe, cut it in half, make it more of a meal by adding chicken, steak, fish, or beans, or dress it up with croutons, cheese, and nuts. You can swap out the dressing for whatever you prefer. You can even make it a day ahead. In short, you can’t screw it up!

The balsamic vinaigrette recipe makes a small batch—1/4 cup—enough to dress the whole salad. If you’d rather serve the dressing on the side, I’d suggest doubling or tripling the vinaigrette recipe (maintaining this ratio: 1 part balsamic vinegar to 2 parts olive oil) to allow each person to have a 2-tablespoon serving.

Enjoy!

This is the cutest and the tastiest way we have ever seen someone track their baby’s growth. Professional photographer Dani Giannandrea photographed her son Lorenzo next to slices of pizza every month for a year to show his milestone progression.

America’s Favorite Pizza Chains

“I knew I wanted to do a monthly milestone project for Lorenzo,” she told The Daily Meal. “When brainstorming with my mom, she said that I really should do something Italian as an ode to his name.” The Maryland-based mother of two chose to use pizza. “I had tossed around a few ideas but ultimately decided if we were going to do this right, we may as well also get dinner out of it each month. So, pizza for the win!”

She may not have known that it would at the time, but her pizza idea really blew up the internet. The photos of her project she posted to social media went viral and received thousands of comments and likes.

“I guess we have to have another baby so I can do this...” commented a mother on the Facebook post, tagging her husband. “I just love this. My dad and uncles own pizza places. My little guy is due in 10 weeks, maybe I’ll start at 3 slices,” wrote an expectant mom.

“I think millennial moms are always looking for new and creative ways to document monthly growth and milestones with their newborns. And what is better than pizza and babies?” Giannandrea explained as to why she thinks her fun project for her son went viral.

“I think most people are just excited to see something different. The blankets and the blocks and cards are cute, but they don't get you dinner once a month!”

All of the pizzas Giannandrea used in her shots were from il Forno Xpress in Frederick, Maryland. She used slices of their pizza bianca (a white pizza that that she told The Daily Meal is her personal favorite) as well as the restaurant’s meat lovers, Margherita, Hawaiian, barbecue chicken, and shrimp and pesto ‘zas. We wonder how il Forno Xpress’ pizza stacks up against Inferno in Darnestown, Maryland — one of whose specialty pies is our choice for the best pizza in the state.

Dhuska is a deep fried pancake from Jharkhand and Bihar. The batter is made of raw rice, Urad dal and chana dal. It can be spiced with vegetables to make it more filling.

While Dhuska or Dhooska has become popular over the net because of our earlier marathon, I remember talking to my Bihari Colleague about the popular dishes from her state and she used to talk about this one. This is mostly paired with Ghugni and can also be served as a snack.

Dhuska is always deep fried, similar to the Vellai Appam from Chettinad. In fact, I almost felt the recipe proportion to be the same, except for adding chana dal to Dhuska. Since I always feel we must at least make the dish the way it is supposed to be, I went ahead deep frying it. Only difference is, I used appachatti and little more of oil than what I would use on a tawa. It turned out so well, and I almost felt I had deep fried it.

I paired it with a kurma and the spongy pancake soaked up the kurma well. I didn’t remember what my colleague said about her recipe, I instead checked out Priya Sri’s recipe and adapted form it.

This is a no ferment dosa as all you need to remember is to soak the rice and dal overnight and grind it for breakfast.

When I talk about this batter, I can but remember the adventure I had last week when I had planned to make about 8 different fermented and no ferment versions. As I have mentioned before, I always discuss these plans with Amma and she helped me with this. I said I could soak a huge batch of Raw Rice and Urad Dal, apart from Moong dal and Chana Dal that’s required in varying proportions.

On the day we ground the batter, my fridge was filled with just these batters. I had a huge list written down on what’s fermented and what’s not! Then when I started making it, I had to go in one order with clicking and noting down how much each has to be mixed.

While I always think I must plan ahead and be on time with cooking etc, I can never seem to do and this cooking together, calculating things makes me feel I am scientist in my kitchen. What’s more important and satisfying is the results that turn out.

I only offerent couple of dishes from the list to Hubby dear, while few were sent to Parents for their dinner. Out of the rest of the varieties, Peddu and Konda helped in sharing their thoughts. Konda was saying I should not be making so many at the same time as its not letting her enjoy one version. I said I can redo the dish she liked the best later again.

So for D, it is Dhuska from Jharkhand in the A to Z Flatbread and More, where I am doing AtoZ Dosa Varieties

A to Z Dosa Varieties

A for Alle Belle
B for Bele Dose
C for Chilro

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Step by Step Pictures for making Dhuska

Dhuska | Deep Fried Pancake from Jharkhand

Ingredients Needed:

• 1 cup Raw Rice
• 1 cup Urad dal
• 1 cup Chana dal
• 3 nos Green Chilies
• 1 cup Onion
• 1/4 cup Peas (I used frozen)
• Handful Coriander Leaves
• Salt to taste

How to make Dhuska

• Wash and soak rice and dal together for 4-5 hours.
• If you are planning to make this for breakfast, you can soak it overnight and grind this before making it for breakfast.
• Before grinding, drain the excess water from the rice and dal. Take it together with chilies and coriander leaves and grind to a fine batter using little water. The batter should be smooth and well done.
• Transfer the batter to another bowl. Add green peas and chopped onions, salt and mix well. Heat a shallow pan or an appachatti with 2 tsp of oil. Add more if required.
• When it is hot, take half a ladle of batter and pour it in the center. Wait until the edges starts to brown, slowly flip the dhuska to other side and cook until it browns.
• Remove it to a serving plate and serve warm with any chutney or gravy.

Notes
Traditionally the dhuskas are deep-fried. You can also make these as normal Dosas on tawa, making it in appachatti, almost gives a deep fried effect.
This batter needs to be used up right away before it gets fermented. If you are not going to use right away, then refrigerate the batter for later use.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 92

Source: https://www.cooking4allseasons.in/2018/09/dhuska-deep-fried-pancake-from-jharkhand.html