Modern Muse = Green Scene

May 20, 2011|Posted in: food, frugal, garden, green, My little city farm, plastic, sustainable living, work, writing

We (Modern Muse) went live this week on Alameda Patch, a local online “newspaper” that is part of the much larger AOL-Huffington Post media family. Doesn’t family sound so cozy? It’s a business — what can I say? — to which I contribute mostly voluntarily, and occasionally on a paying basis.

Mostly I just wanted to let ya know that I’m cross-posting and you’ll see the same posts on Alameda Patch as Green Scene, although I will also post on non-green stuff here as well. Clear as mud? Yeah!

In the meantime, today I’m doing about 6 things at once. Some guys from the rental company came to fix the bathroom wall where the roof had leaked behind the tiles and turned all the grout rust-colored. They just finished. I wanted to look busy while they were here, because who wants the hired help of your landlord to think that you are lazy? So I vacuumed. I know — call the press! And washed all the bathroom rugs and shower curtain because they had to get moved anyway for the painting guys. I wore my apron all morning. I am wearing it still. See? [twirls]

I had some lemons and blueberries and the lemons were looking a little sad, so it was time to make blueberry muffins. Ding! Just heard the timer… Mini-muffins are fun to eat. I don’t usually make them mini-size, but then I discovered some mini-muffin papers that I must have bought? some time? for the holidays, maybe? These are a good clean-out-the-fridge food — I used up the two sad half-lemons, the rest of the package of blueberries (they were a BOGO), and I also used a half cup of plain yogurt in place of some of the milk, to finish that up. They smell good.

Although my Plastic Purge doesn’t start until June 1, I am looking at my house and life with new eyes. Through plastic lenses, maybe. I started a mental list that will soon have to jump to paper or pixels as it grows and grows — what I buy or use now that includes plastic, and what will change in the future. I can’t wait for the challenge to begin. I’m ready now. Alas for such things as calendars and commitments. Let’s see if I can keep my mojo going for 30 whole days.

Yesterday I planted the rest of my garden, mostly squashes: watermelon, yellow zucchini, cabocha, white and orange pumpkins (2 types), Texas orange squash, acorn, and spaghetti squash. Looks like a squashy summer ahead. We finally ate the last ginormous zucchini of 2010 last night for dinner. It was huge. I mean — huge. (See photo of dishes, where giant zucchini rests on the bread box like a lizard on a rock.) The rind was thick so I cut it off, then steamed and served with olive oil and Tuscan herbs. It was — OK. Not great. Sauce or butter or I don’t know, something would have helped. It was just a little blah.

Too bad. The chickens liked it this morning, though. Ta-da. No waste.

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Julia Park Tracey is an award-winning journalist, author, and blogger. She is the author of six books: three novels, one poetry collection, and two women's history. She was the Poet Laureate of Alameda, California, in 2014-17. She's also the conservatrix of The Doris Diaries, the diaries of her great-aunt Doris Bailey Murphy. She has a BA in journalism from San Francisco State University, and MA in Early 20th C. British Literature from Cal State Hayward. Julia's articles have appeared on Salon, Thrillist, Paste, Scary Mommy, Narratively, Yahoo News, Your Tango, and Sweatpants & Coffee. Her articles have also run in Redbook, Woman's Day, Country Living, House Beautiful, Town & Country, the San Francisco Chronicle, Oakland Magazine, Quill, and MadeLocal. She was the founding editor of weekly Alameda Sun and literary zine Red Hills Review. Her poetry has been in The East Bay Literary review, Postcard Poems, Americus Review, Cicada, Tiferet Review, and many others. Julia has been recognized several times by the San Francisco, East Bay and Peninsula Press Clubs as well as the California Newspaper Association for her blogging since 2003.

2 Comments

  1. noreply@blogger.com'

    Jo
    May 20, 2011

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    I peel, slice, marinade and then grill them. kinda like a steak or burger. also you can make zuchini relish, zuchini cake, and zuchini pickles.

  2. noreply@blogger.com'

    bradleylaura
    May 25, 2011

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    I love to grate the zucchini and make bread… best use of a vegetable ever.

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