Category Archives: Out and about

Supporting each other

It’s a weird and scary time, isn’t it? Like many of you, I have spent the recent past trying to keep up with the news, trying to sort out fact from fiction, and trying to do what’s best. We have all witnessed our worlds get a little smaller, temporarily. Our schedules and routines have been thrown out the window.

I’m fortunate to have the ability to work from home. I know not everyone has this opportunity and I am extremely grateful to those who are still showing up to work every day — especially our health care workers and the people working to keep our daily lives running.

I’ve been trying to think of things that I, as one person, can do to help, from the comfort of my couch (because, #physicaldistancing and all). It doesn’t feel like enough, but here’s what I came up with. If you want to help – feel free to like/share this post or pay it forward in whatever capacity you can.

Share my love of food

I love food – cooking, eating, socializing, and trying new restaurants. I’ve been organizing a Restaurant Club with friends for nearly 15 years. Since 2006, we have gotten together every month to try a new (or new to us) restaurant. This month will be the first time since January 2006 that we will not be getting together. Instead, we are each buying a gift card to a favorite restaurant or donating to a local organization. I donated to the Boston Resiliency Fund.

I am also going to use the equivalent of my monthly grocery and restaurant budget each month to help while we’re in the midst of this sh*tty situation.

  • If you need groceries, DM/email me (karacooksandeats@gmail.com) and I’ll send you a GC (gift card).
  • If you need a meal, DM/email me (karacooksandeats@gmail.com) and I will send you a GC – bonus points if it also supports a local restaurant.

It’s your preference, as long as I can send it electronically. The only caveat is that you’ll need to share an email address with me (don’t worry, I’m not saving or collecting them in any way). If I hit my budget for the month, I’ll start a list for the next month!

If you want to help, there are many restaurants and organizations doing great things. A few other that are on my radar include:

If you’re not in a position to donate or advocate, consider posting great reviews for your favorite restaurants!

Share my love of clean beauty

I am passionate about clean skincare and beauty products. I believe beauty should be good for you, and that’s why I love Beautycounter. We’re on a mission to clean up the beauty industry and advocating for more health-protective laws for everyone. This is not your stereotypical MLM – they just got recognized (again) on Fast Company’s Most Innovative Companies list, coming in at #1 in the beauty category. They’re also a certified B corp.

  • There’s a 10% off sale going on through the end of March, if you’d like to check it out or stock up!
  • If you’re in need of some self-care, DM/email me (karacooksandeats@gmail.com) and I will send you a little care package, no strings attached, though you’ll have to share your email and mailing address (I’m not saving or collecting them). Teachers, healthcare workers, and folks working to keep essential services running – I see you! Anyone who is in quarantine or practicing physical distancing – I see you too!
  • If you recently lost an income source and want to learn about creating a Beautycounter business, DM/email me (karacooksandeats@gmail.com) and let’s chat. You can start from your home and it’s a great time to join the movement.

We’re all trying to figure this thing out and I think it’s important to remember to give each other grace, and to especially remember to give ourselves grace. Kindness and empathy matter, especially in times of uncertainty. Let’s all do our part to #flattenthecurve and #savelives and also remember our shared humanity.

Hiking the Inca Trail, Day 2

Day 2 of “the walk”…I was awake before 5 (and greeted with coffee/tea and hot water to wash up) and we were on the trail around 7 AM. After we passed an official camp stop in the morning, we got to experience what Jonathan called the “gringo killer” before and after lunch, until we made it to Dead Woman’s Pass. Yes that is what it is called — supposedly because of the shape of the mountains from the distance, not because women have died tried to climb up to it (just in case you were wondering). A headache was a gentle reminder of the altitude (13,828 feet [4,215 m]). The afternoon was all about putting one foot in front of the other, taking frequent breaks to hydrate and check out the views, and getting to the pass. It was all downhill after that, and very exciting to see the REI sign at the campsite at the end of the day.

Does it look like I'm holding on for dear life? I think I was...
Does it look like I’m holding on for dear life? I think I was…
Trail blocker
Trail blocker

Breakfast…if only I had time for a multi-course breakfast every day!

Popped amarinth + quinoa that I mixed with peach yogurt, mini sandwiches with ham or turkey, and cheese, and then barley porridge with fresh banana.

Breakfast spread
Breakfast spread
Popped amarinth and quinoa with peach yogurt
Popped amarinth and quinoa with peach yogurt

Lunch:

Made it to lunch ~11:50 AM. Fresh passion fruit juice awaited us. Lunch was corn soup (cheese cubes, egg, herbs), trout picked up at the trout farm we passed on the way up, mashed potatoes with cheese cubes, apple crunch.

Fresh trout with mashed potatoes and vegetables
Fresh trout with mashed potatoes and vegetables
Tea time!
Tea time!

Dinner was delicious, as always: chicken vegetable soup, pasta with chicken and vegetables, and black corn pudding with prunes which was supposed to help with digestion and keep us warm.

 

Hiking the Inca trail, Day 1

As I was packing for my second hiking trip with REI Adventures last month, I came across my journal from last year’s trek to Machu Picchu and finally decided to write something. It’s been over a year now, and I still consider it a “bucket list,” once in a lifetime experience.  I also still remember how hard it was…dealing with some serious altitude, navigating travel with a group, camping (ok, glamping), not showering for four days, and then of course, the hiking part.

Our group consisted of two girls from Chicago (Kelly and Julia), two girls from Boston (Julie and me), a guide (Jonathan), two cooks, and eight porters. An embarrassment of riches in terms of support, but we were told that is a requirement for the trail (aka you can’t go without porters). The porters are allowed to carry a maximum of 50 pounds on their backs, and each day they will run past you on the trail while wearing worn out sandals. Humbling.

I thought I’d share some excerpts from my journal…unedited, for your reading pleasure. And if it doesn’t make sense or sounds bananas, well then, I blame the altitude.

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June 1 (Day 1 on the trail)

Morning (last shower!), meeting Miguel and Santiago (cook and assistant cook), and observing a political protest:

Stopped in Ollantaytambo to use restroom and pick up last minute stuff at market (Miguel/Santi). Socialist protest in square trying to get people not to vote (elections are June 5; if 30% don’t vote, then there has to be a re-election. Voting is mandatory).

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Day 1, still clean and ready to go

Lunch break:

Stopped for lunch ~1:30-2 at Tarayoc — felt so spoiled. They greeted us with lemonade and there was a tent set up for us to have a 3-course lunch (our napkins were folded into swans)…salad with fava beans, corn, and cheese; Peruvian beef with rice and fried potatoes; “fruit soup” for dessert. So delicious, and amazing that the porters could carry all this stuff! Our waiter wore a vest!

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First course, fresh veggies!

Arriving at our camp site for the evening:

The toilet tent is interesting — not the worst I’ve ever used (that would be the squat toiled in Beijing). Low to the ground and kind of awkward.

Tea team — pound cake, cheese slices, and elderberry jam and cream cheese sandwiches. We see the porters going into our tents — they left us presents. A basket with 4 lucky seeds, bug spray, body cream, lip balm, and tissues. And a chocolate on our sleeping bag.

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Glamping at its finest

After dinner:

Sat out under the stars drinking tea. I’ve never seen stars like this before. Could see the Southern Cross (kite-shaped) and the Milky Way. Makes you feel so small and insignificant.

Then we got hot water bottles to take to sleep with us — “this is your baby.”

Am nervous about tomorrow’s hike. Hardest day and we are climbing ~4K feet. Up at 5:15 am to get an early start.

Body check: no blisters, all feels good. Fingers crossed it stays that way.

Wish I had brought warmer pants for at night.

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Poached pear for dessert

Fall potluck

Apples with caramel dip

It had been too long since we had gotten together for a good old fashioned potluck…so we fixed that over Columbus Day weekend. Sunday was a beautiful day for a half marathon (completed the BAA half), a potluck, and some QT with good friends and the adorable Miss Vivi Bea.

My farro experiment turned out to be pretty tasty, in the form of a warm farro salad, and great for sharing. The rest of the meal came together super well, with “Holy yum chicken,” warm French lentils, pizza (with apples, bacon, and goat cheese), and apples with caramel dip. I do heart potluck…must plan another one soon.

Holy yum chicken with contraband rosemary

Holy yum chicken
Serves: 2-4
Source: Kendrin via Table for Two

Ingredients
1 1/2 – 2 pounds chicken tenders
1/2 cup Dijon mustard
1/4 cup pure maple syrup
1 Tablespoon rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 Tablespoon cornstarch
2 teaspoons fresh rosemary for garnish

Directions
1. Preheat oven to 450 degrees F. 

2. In a small bowl, whisk together Dijon mustard, maple syrup, rice wine vinegar, salt, and pepper.

3. Place the chicken tenders in a baking dish, then pour the mustard mixture on top of it. Gently mix together so sauce gets distributed evenly.

4. Bake, uncovered, for 40 minutes.

5. Remove from oven and let chicken sit for 5 minutes, then transfer to a plate. Do not 
discard the liquid.

6. Immediately after plating the chicken, whisk the cornstarch into the liquid in the baking pan to thicken the sauce. Drizzle sauce over chicken and sprinkle rosemary on top before serving. 

Warm French lentils

Yummy lentils

Serves:
Source: Vanessa, adapted from Barefoot Contessa

Ingredients
2 Tablespoons plus 1/4 cup good olive oil
2 leeks, white and light green parts, sliced 1/4-inch thick
4 carrots, scrubbed and diced into 1/2-inch pieces (or 2 carrots and 2 parsnips)
1 teaspoon minced garlic
1 cup French green Le Puy lentils
1 whole onion, peeled
1 white turnip, cut in half
1 teaspoon ground cloves
1 teaspoon unsalted butter
4 teaspoons Dijon mustard
2 Tablespoons red wine vinegar
1/2 Tablespoon kosher salt
1 teaspoon freshly ground black pepper

Directions
1. Heat the 2 Tablespoons of olive oil in a medium saute pan. Add the leeks and carrots, and cook over medium heat for 5-7 minutes, until slightly browned. Add the garlic and cook for 1 more minute, then set aside.

2. Place the lentils, 4 cups of water, the onion, turnip, and ground cloves in a large saucepan and bring to a boil. Lower the heat and simmer uncovered for 20 minutes, or until the lentils are almost tender. Remove and discard the onion and turnip and drain the lentils. Place them in a medium bowl with the leek and carrots, and add the butter.

3. In a small bowl, whisk together the 1/4 cup of olive oil, mustard, vinegar, salt, and pepper. Add to the lentils to cool until just warm, about 15 minutes. Sprinkle with salt and pepper to taste, and serve.