Monthly Archives: October 2011

Friday Reads: A longish list

I am long overdue for one of these.

What I have read since my last post:

 The Hitchhiker’s Guide to the Galaxy by Douglas Adams. Since a few people in my book club hadn’t read it yet (and by a few people I mostly mean me), we decided to revisit it. I loved it. It was hilarious, it made me think, and has redeeming messages about the way we access information today. I’m glad I revisited it later in live, because I could only get through about 30 pages when I was 11 before getting bored to tears.


Mercury by Hope Larson. My friend Viet recommended this to me when we were hanging out at the public library. It’s a graphic novel about a girl named Tara who inherits a locket that once belonged to her ancestor, Josey. In the novel, Larson intertwines the mysteries and complications of Tara and Josey’s lives until Tara makes a very important discovery about her family’s past. Go read it. It was great. And it has magical realism.

 Catching Fire [The Hunger Games #2] by Suzanne Collins. My friend Ryan’s reaction to the first installment of the series was a big ol’ “meh.” But when he heard me describe the second book to my cousin in the car one day, his ears perked up. Collins amped up the intensity in just about every aspect of this novel: violence, betrayal, rumors, uprisings, punishments. So if you weren’t sold after the first novel, give the second one a try.

After Dark by Haruki Murakami. This was my first library book on my Kindle. I became intrigued after I gathered from the description of this book that Murakami feels the way I do about the hours between midnight and 6AM: there is probably something weird going on. This is a short novel about such weirdness.



What I’m reading now:

  • Heartsick by Chelsea Cain
  • Mockingjay [The Hunger Games #3] by Suzanne Collins
  • Harry Potter and the Order of the Phoenix by J.K. Rowling (do I even need to give that much detail? Sometimes I wonder if I could just type “HP5”)
  • Pride and Prejudice by Jane Austen
  • The Compassionate Diet by Arran Stephens and Eliot Jay Rosen
Author Name Pronunciation Guide with audio (you might be surprised)!
You’ve heard of Feminist Ryan Gosling, right?
If you love Maus, you’ll probably love this.

Wordless Wednesday: Happy Victorians

via How to Be a Retronaut

Meatless Monday: Veggie Chili

Let’s go in reverse chronological order. I’m sitting in my parents’ family room with my parents, my grandma, and my cousin. We’re watching Monday Night Football. Well, they are.

Before this, I took a long, luxurious nap.

Before that, I ate a bean, cheese, rice and salsa burrito from my favorite Mexican place, Las Golondrinas.

Before that, I went on a hot, quite uphill 5-mile hike with my dad and cousin at Caspers Wilderness Park off the Ortega Highway.

About a week before that, I made vegetarian chili.

I improvised this one. Let me share it with you.

  • 1 can kidney beans (drained and rinsed)
  • 1 can black beans (drained and rinsed)
  • 1 can corn (drained and rinsed)
  • 2 cans fire roasted diced tomatoes
  • 1/2 can veggie broth (I know, I’m sorry. But more than this and it’ll be too soupy. Maybe you can leave it out.)
  • 1 Tbsp tomato paste
  • 1 zucchini, diced
  • 1 bell pepper, diced
  • 8 button, cremini, or baby bella mushrooms, quartered
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic
  • 1 T chili powder
  • 1 or 2 tsp cumin, depending on your tastes
  • 2 tsp red pepper flakes
  • 2 tsp oregano
  • Salt and pepper to taste
  • 2 T Olive oil
Coat skillet with olive oil. Cook onion and garlic on medium high heat until onions are translucent. Add bell pepper, zucchini, and mushrooms, cook 3 more minutes. Add chili powder, cumin, red pepper flakes, oregano, tomato paste, mix and cook for 1 minute. Add beans and corn so they can heat up a little. Add tomatoes and the half can of veggie broth [hey! Maybe you can try beer. That might be good!]. Bring that up to a good boil, let boil for 3 minutes. Reduce heat and let simmer uncovered for 15 more minutes. Serve with crusty bread and cheese. 

Meatless Monday: The Poor Girl’s Marinara Sauce

I tutor at an after-school learning center for students from different schools around Santa Ana. I work with kids in grades 1-5 in groups of 2 to 6. We are crammed into a little Sunday school classroom in the basement of an old church downtown.

Some days go like this:

Six kids make a beeline for my table. “Miss Leeeeeeeeeeeeeeeeeeeeeeeigh!” They throw their backpacks on the ground excitedly. Sometimes I get hugs. They tell me about their days. On a good day, they do this while taking out their homework.

Then it begins. “Miss Leigh, I need help!” They all need help with their math homework. This is usually the most difficult subject, and we encourage them to do the hardest work first. They are from different schools and are in different grades, so they don’t have the same assignment. “OK, I’m going to help [student 1] first, so do you have other homework you can work on until I get to you?” I ask. One student will usually protest, saying, “But mine’s the hardest! UUUUGH!” I usually ignore it. From here, it’s an hour of dodging over tiny-chair-and-backpack landmines while I work my way around the table, helping them dissect each word problem or set of directions while they tune me out. (Therein lie the deeper problems of needing to improve literacy and fluency. And motivation. And focus.) When they’re done, I’ll have to do it all again for the next group of kids.

When I’m done, I’m done. I’ve mentally checked out. I’m dreaming of a mixing bowl full of spaghetti, a movie, a dark room, and a big glass of wine.

Enter cheap marinara. I hate most jarred pasta sauces, so I decided to make my own.

To continue the educational theme, let’s learn a little bit about the origins of marinara sauce from The Italian Chef: “Marinara derives from the Italian word for sailor, marinaro. Due to these origins I have seen many people say that marinara sauce must contain something from the sea, usually anchovies. Actually this is not the case, the origins of marinara sauce are that it is the sauce that they made in Naples for the sailors when they returned from the sea.”

  • 1 cup yellow onion, finely chopped
  • 1-2 cloves garlic (I use a teaspoon of the jarred type)
  • 2 cans diced or crushed tomatoes
  • 2 tsp basil
  • 2 tsp oregano
  • 2 tsp parsley
  • splash of whatever wine you’re drinking
  • salt
  • pepper
  • olive oil
Cook onion and garlic in olive oil until onions are translucent. Add tomatoes, herbs, wine and bring to boil. Once boiling, reduce heat and simmer for 15 minutes. I usually cook the pasta at this point. Add salt/pepper to taste. Makes 4-6 servings. Or 2, if you’re me (half for now, half for lunches and dinners later).
It tastes better in a dark room with wine and a Hayao Miyazaki movie.