The Founding Recipes
I’ve had a little folder in my email account titled “accidental deliciousness” for some time now (apparently since October 30, 2009, to be exact, according to the files. . .) Alas, it does not have the very first “husk cherry salad” recipe (which I sketch on the “About” page), but I think most all of the other recipe exchanges that inspired this blog still exist. Ahh, a bit of nostalgia and reminiscing sifting through them. Here are these founding recipes, email style, with spelling, idiosyncrasies, and personal asides intact (isn’t it fun to have a little voyeuristic narrative running through your recipes? I feel it makes them more genuine.) I have added a few little comments in italics.
(PS: Sorry about the font sizes. I’m still getting used to the blog thing, but I wanted to get it rolling before I do all the trouble-shooting, since I have NO patience for such things. I’d rather be cooking.)
LENTIL MUSHROOM BURGERS, COCONUT RICE PUDDING, GRILLED ALMOND BUTTER SANDWICH
I’ve concocted a few things that I thought might fit under the category of Accidental Deliciousness, so I figured I share them, though you may have already tried them out!
1 – The Lentil Mushroom Burgers in the New Moosewood cookbook are quite yummy with roasted winter root vegetables (beats, turnips, carrots, etc.) and steamed greens. They take a while to make, but I made a full recipe, then wrapped the individual burgers in waxed paper and put them in the freezer and had homemade veggie burgers on hand for quite some time. [Note: The lentil burger recipe has to be a vintage 1970’s vegetarian recipe where people tried to make vegetarian food resemble it’s meaty counterpart… there burgers look very much like cooked beef patties… just a little more crumbly.]
2 – Coconut Milk Rice Pudding – For some reason I was craving coconut based rice pudding, even though I don’t think I’ve ever even had coconut based rice pudding. Anyways, the following recipe was invented to placate my craving
Cook rice in water as directed adding a bunch of cardamom pods to the rice.
When the rice is cooked transfer it into a larger pot leaving in the cardamom pods (or plan a head and use large pot when you originally cook the rice…).
To the cooked rice add coconut milk and some sort of sweetener al-gusto (I think I added about a cup coconut milk and 1/3 cup sugar to what resulted from cooking 2/3 cup dry rice. For the sweetener I’m sure using maple syrup, honey or no sweetener would work too.)
Add a little water to thin down the coconut milk if necessary.
Simmer until sweetener has dissolved and the rice pudding is warm and thick.
3 – Grilled Almond Butter and Strawberry Jam Sandwich
The other day I ended up going out to lunch instead of eating my almond butter and strawberry jam sandwich. That evening I was too lazy to cook and decided to eat the lunch I didn’t eat, but the prospect of eating cold sandwich for dinner on a cold evening didn’t sound too appetizing, so I grilled the sandwich, like one might grill a grilled cheese, on a frying pan with a tad bit of oil. It was quit yummy and gooey warm and the drips of jam that oozed out of the bread got nice and caramelized. A grilled peanut butter and banana sandwich would probably be yummy as well…
MEAGHAN’S VETERAN’S DAY LUNCH
I just had a very yummy lunch, with some good recipes to share. (Yay for working from home on random mid-week federal holidays! Not only do I get to rack up vacation days, I get to eat yummy lunches at home while listening to classical music).
Meaghan’s Veterans Day Lunch
Succotash Chowder, Sans Milk from the New Moosewood Cookbook
(I substituted 2 cups broth and 2 cups of the water used to cook the potato for the milk which worked well and didn’t irritate my stomach. I also used frozen limas instead of dried to cut down on the cooking time)
Mini Winter Squash Galette
– loosely based on a recipe from Debora Madison’s Vegetarian Cooking for Everyone
Its basically a filling of sauteed minced leek (or onion) and garlic, mixed with cooked winter squash, sage and Parmesan cheese, that is placed in the center of whole wheat pie dough (or galette dough if you are a gourmet), that gets folded up around the edges of the filling. It reminds me of their a lazy-man’s tart or a 5 sided hamentashen. 🙂
Leftover coleslaw, and
A mug of rostarama (though I thought a glass of white wine would go nicely too, but I didn’t want to fall asleep after lunch)
WHEATLESS RYE FLATBREAD
My goodness! If only I had that lovely kind of time. . . but here is something I DO have time for, and it is amazingly delicious and easy (in case you are not a pastry chef or artisinal baker). It’s from my mom’s hippie-cookbook Diet for a Small Planet.
Wheatless Rye Flatbread
2 C rye flour
1/2 tsp salt
2 t baking powder
1 T honey
1 C milk (or milk alt, if you’re me)
2 T melted butter or oil
Combine dry ingredients. Stir liquid together, then stir into dry until smooth dough forms
Oil and flour a cookie sheet or large baking pan. Place dough on pan, flour your hands, and pat it into a large circle (or square) that is 1/2 inch thick. Prick dough with fork many times, bake it at 450 until lightly browned–about 10 mins.
Super easy and yummy! It’s really good breakfast toast, with butter/nut butter/cottage cheese. Or with soup.
Off to eat my dinner of quinoa and Moosewood marinara (that I made and froze–forseeing busy days ahead. And here they are. Oof.)
I’ve CC’d Jake and Meaghan on this because while my mother requested the recipe, it is a necessary addition to accidental deliciousness. The BEST pumpkin baked good around. . .
(Substitute yams or other winter squash for the pumpkin)
1 1/2 C whole wheat flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon (my mom and I usually go for more like 2 tsp. 1/2 tsp? lame! a little extra of the other spices doesn’t hurt either)
1/2 tsp nutmeg
1/4 tsp cloves
1/2 C butter
2/3 C honey
1 C cooked and pureed pumpkin
1 C chopped walnuts
1/2 C raisins
1/2 C chopped dates
(the last three are optional/variable. dried cranberries are lovely. chocolate chips if you’re that type.)
Stir together dry ingredients and spices. In another bowl cream butter and honey; beat in the egg until the mixture is smooth. Sitr in the pumpkin puree, and don’t worry if the texture is strange. Add the dry ingredients to the pumpkin mixture; blend, then stir in the nuts and dried fruit.
Drop by heaping tablespoons onto an oiled cookie sheet. Bake at 325 for 15 minutes, until golden. OR, pour the batter into an oiled 8″x8″ pan. Bake at 350 for 25 minutes. Cool and cut into squares.
PS Now a request. . . am I allowed to request recipes? I guess since I started this whole thing, I can make up the rules! I just bought some beautiful local grain fed chicken breast, and I do not know how to do it justice (Trader Joe’s eggplant sauce, while yummy, didn’t quite hide the fact that I can’t cook chicken). Any good chicken recipes out there?? I have a single “meat” cookbook, and that’s by Scary Lady, and considering some of her chicken recipes include feet and livers, I’m just not sure I trust her. . .
*note: “Scary Lady” refers to Sally Fallon, author of Nourishing Traditions. NT is my bible, and Sally Fallon my guru in regards to many things (like sprouting and soaking grains), but not all. . . and the press photo on the back of the book is terrifying. Like she is going to come find you in your sleep if you don’t eat your weekly ration of calf brain.
I myself am fairly new to the art of cooking meats and have messed up a few things recently, but I have roasted a couple of chickens lately that came out really yummy and basically all I did was rub the outside with olive oil and salt before roasting. Are the chicken breasts that you have boneless skinless? If so, this is probably not much help, but if they are still on the bone and it is basically just a whole chicken without legs then I suggest roasting. If you want something a little fancier than olive oil and salt, putting garlic and rosemary underneath the skin of the chicken is delicious. If they are boneless skinless they can always be cut up and cooked the roti way! 🙂
a happy coincidence of things i happened to have in my fridge/freezer, resulting miraculously in a greek pilaf kind of thing. . . worth actually buying the ingredients (or substituting)!
barley (i’m sure rice or bulghur or whatever grain would work fine)
salt and pepper
cook the grain (i used my rice cooker). saute garlic and mushrooms in olive oil. turn down heat and add spinach, chickpeas, and tomatoes. when the grain is done, mix it into pot of veggies, along with a little more olive oil, a touch of kefir or yogurt, scallions, cilantro. . . mix together well, turn off heat completely and add crumbled feta, salt/pepper, and lemon juice. i think that’s what i did. . . my brain’s a little fried right now, but i thought of sharing this as i was enjoying the leftovers in the studio today.
miss you both and hope you’re doing well/surviving the Border’s holiday season!! i will be back in the states on Dec 17th. not exactly sure of the boston plans, but i’m sure to be down a good bit. what are your holiday travel plans?? i hope we coincide at least a little bit! i have to return probably jan 2, since school starts again the 4th. . .
Sounds yummy! I made Caribbean inspired burritos this evening, which I felt was worth sharing too. I made a sweet potato / black bean filling by boiling cubed sweet potato for about five minutes and then added it to a pan of sauteed onions and then added a can of black beans (drained and rinsed) and some cumin, cayanne pepper and salt. I wraped some of the sweet potato filling in a whole wheat tortilla allong with some steamed greens, avacado and salsa.
I’ll be out of town 12/18-12/28, but I’ll be around boston after that. Hopefully we can figure out a time to meet up.
Best of luck with the end of the semester!
WARM CABBAGE AND KALE SALAD
I also have a recipe to share which is so easy and delicious! It is a warm salad and I made it once this summer with cabbage, beets, fava beans, and kale and it was awesome, but this time I only had cabbage and kale and it was still great so it is a very versatile recipe.
Just cook the greens in a skillet with olive oil and salt until wilted (if all of your greens don’t fit, put some in, let them wilt, and then add more). Add a couple cloves of garlic, cook a couple more minutes. Put those aside in a bowl.
Then saute some combination of onions, shallots, and/or leeks just until tender. Add to greens along with a couple tablespoons of balsamic or wine vinegar (balsamic tastes delicious but does make the whole thing look a little brown).
Eat warm or chill and eat cold.
I will be gone from December 19th until January 3rd so unfortunately I don’t know if we’ll get a chance to catch up, but i still want to take a Montreal winter trip so hopefully I will see you soon!
BRUSSEL SPROUT PESTO
This is a really yummy recipe my sister passed on to me. When I make it, I add lots of garlic, some crushed red pepper, and omit the heavy cream.
3 Tbsp. pine nuts
½ lb. dried pasta, preferably fettuccine or another long noodle
2 Tbsp. olive oil
2 Tbsp. unsalted butter
½ tsp. salt
1 Tbsp. heavy cream
Parmigiano-Reggiano, for servingIn a food processor fitted with the slicing disk, slice the Brussels sprouts into a fine hash. Set aside.Place a large pot of salted water over high heat.While the water is heating, prepare the pine nuts. Place a large heavy skillet over medium heat. When the pan is warm, add the pine nuts and, shaking the pan frequently, toast until golden and fragrant. (Careful: they burn easily.) Transfer to a bowl or small plate, and set aside. Set the pan aside as well, but do not wash it: you’ll use it again in a minute.When the water boils, add the pasta and cook until al dente.While the pasta cooks, prepare the Brussels sprouts. Return the skillet to the stove, and place over medium-high heat. You want it to get quite hot. Add the olive oil and butter. When the butter has melted – it’s okay if it browns a little; mine did – add the Brussels sprouts and salt. Sauté, stirring frequently, until bright green and just tender, about 4 minutes.
If the pasta is ready at this point, drain it, reserving ¼ cup cooking water, and add it to the skillet with the cooked Brussels sprouts. Alternatively, if the pasta is not yet ready, transfer the sprouts to a large bowl. (You don’t want them to sit in the hot pan too long.) Either way, when the pasta is ready, toss it with the sprouts. Add the pine nuts and cream, and toss again. If the pasta seems a bit dry, add a splash or two of the cooking water.
Serve immediately, with grated Parmigiano-Reggiano and additional salt at the table.
Yield: 4 servings
2 carrots, cut into thin diagonal slices
1 celery rib, diced (bleh, I hate celery–used red pepper)
3 T olive oil
1 garlic clove (think I used two)
1 6 oz can tomato paste
salt and pepper
1 lb fettucine (or any grain really–I used some type of hippie rice pasta, I think)
2 T fresh parsley (BTW–bought parsley for a recipe a while ago, used the sprig I needed, and threw the rest in the freezer. It’s keeping quite well, and I don’t have to keep buying parsley for the occasional annoying recipe!)1. Place lentils, carrots, and celery in a pot of boiling salted water. Reduce heat to med-low and simmer until tender, about 30 min. Drain, reserving 2 C cooking liquid. Toss the lentil mixture with 1 T olive oil and set aside.
2. Heat remaining 2 T olive oil in large skillet over med heat. Add garlic and cook until fragrant, about 30 secs. Stir in tomato paste and cook for 2 mins to mellow flavor of the paste. Stir in the reserved liquid, blending until smooth. Add the lentil mixture and season with salt and pepper to taste. Reduce heat to low and simmer to blend the flavors while you cook the pasta. If too much liquid evaporates, add some water.
3. Serve on top of grain, with parsley. Simple but tasty!The other recipe is from the original Moosewood, which I think you all own, so I won’t copy it out, but I do oh so recommend it: Apricot-almond bread! Delicious. It was my first experiment cooking with spelt flour–came out just lovely.
Mmmmm, can’t wait to eat real food again. Though dry toast and broth is quite a time-saver. Must get back to work. Hope you’re having fun in your kitchens, and your lives, and we get to talk soon!
MegMeaghan’s Unoriginal Pasta Sauce1 onion, finely chopped
olive oil as needed
1 clove of garlic, finely chopped
oregano, al gusto
3 tomatoes, chopped into small cubes
salt, al gusto
1 zucchini, grated
1 can small white navy beans, drained and rinced
1/2 cup tomato sauce
cooked pasta or grain, what ever meets your fancy
queso fresco (Mexican or Central American fresh cheese), gratedSaute the onion in the oil until tender. Add the garlic and oregano, saute a minute more. Add the tomatoes and the salt. Saute until juicy, then add the grated zucchini. Simmer the sauce until the zucchini is tender. Add the navy beans and the tomato sauce, simmer until everything is heated through and reaches your desired consistency for pasta sauces. Serve on top of pasta, sprinkled with a generous layer of grated queso fresco (or forgo the queso if your body doesn’t like fresh cheeses).
Ah well. Two was enough for JP and myself. And they were quite delicious. If any of you want to try at least the curry recipes I have “shared” the google docs with you. Enjoy!love Jake
-1 cup peanut butter and almond butter mix
honey and nut butters in a pot over medium heat until mixed thoroughly together, add the cocoa.pour mixture over all other ingredients, and put on baking sheet that is covered with plastic wrap.flatten the mixture and free-form shape it into a block that you can cut later into bars. cover top with plastic wrap and put in the fridge to set for at least an hour and half.(once i’ve cut them up into bars, i keep them individually wrapped in the fridge).
So lovely to hear from you and to know that thoughts of me come from knitted hats and aromatic spices. Makes me sound exotic or something. 🙂
I have been having a hard time keeping in touch with people lately (even those who are still in the Boston area!), but I have been meaning to write to you and Meaghan with some accidental deliciousness since I have been stumbling upon it quite a bit lately (mostly due to the fact that I am trying the Specific Carbohydrate Diet in order to fix my stomach and joints and it forces one to get creative). For example: Carrot Latkes
4 C grated carrot
1/2 C grated onion
1 tsp salt
grapeseed oil (or some other oil that can handle high heat)
combine all ingredients and mix well. Pour enough oil into a skillet to just cover the bottom and heat until a bit of mixture sizzles on contact. Spoon small amounts of mixture onto the skillet and pat down to form “pancakes”. Fry on both sides until brown adding small amounts of additional oil as necessary. Remove from skillet with a slotted spoon and lay out on paper bags or paper towels so that some of the oil gets soaked up. Enjoy with yoghurt, applesauce, mustard, etc.
I also make carrot pancakes a lot for breakfast which is essentially pureed carrot and egg with some cinnamon. They are really tasty. I am kind of suprised I haven’t turned orange yet though with all of the carrot I am eating. 🙂
We are still in Somerville, though we are planting an apple orchard up in Maine this spring and maybe (hopefully!) moving up there for the summer next year as sort of a trial period. That’s definitely not set in stone yet (and I haven’t told anyone at work) so I am trying not to get too excited yet.
I just started writing a bunch of questions for you about your life, but then realized that the end of your semester is probably not the best time to be asking, so I will simply say: please do let me know when you are next around and I will do my very best to break out of this thick antisocial shell I seem to have built for myself in the last couple of months.
Perhaps we could go for a walk? or have tea? And then we can ask each other all of the questions that we like and catch up on a year (or more??) of life.
Meanwhile, I hope you are so well and send you all my best for the end of term!
Update: Jericho has indeed started a farm in Maine. You can follow her progress here: http://watchthis.farmr.com
PICKLED WATERMELON RADISHES. . .
are delicious!!! and very stinky as well (consider yourselves warned). If you happen to come across any of these delightfully colorful radishes try out this recipe:
Sweet Pickled Onion Watermelon Radish Salad
vegan, makes 4 cups
1 large watermelon radish, sliced into thin rounds
1 small white onion, sliced into thin rounds
1/3 cup orange juice
2 Tbsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper (fresh ground)
2 Tbsp apple cider vinegar
splash of rice wine vinegar (optional – adds an extra layer of tart-sweetness)
1. Slice your onion and radish. Place in a large mixing bowl.
2. Add the remaining ingredients to the mixing bowl – toss well.
3. Place in fridge to chill overnight.
I hope you are both well and ready for the coming winter!
Nice! Do you think they would work tossed on top of a green salad, or are they better stand-alone? I may steal the recipe for thanksgiving!
Also, I’ve been meaning to share an accidental deliciousness, though you may have already thought of it yourselves…
whole milk (or any non-milk milk)
nutmeg (and cinnamon too, if you like)
maple syrup (or other sweetener)
Mix, (let sit a bit if you can) and enjoy…
WARM MOLASSES MILK
I dream of starting an Accidental Deliciousness blog! I think it will really happen, after this pesky thesis is out of the way. Right now, it makes me sad I don’t even have time to properly communicate with two of my favorite brunettes, one of whom is about to run away into the woods! (tempting, i must say. . .) But Meigh, you did remind me of a variation of your egg nog I used to make, all the same ingredients except a combo of goat milk and coconut milk as the base. Yum! These days, I’m more into warm molasses milk: goat milk or almond milk heated and mixed with molasses and nutmeg. Of course, having a latte whisk helps tremendously! Mmm, warm drink season is here. Supposed to snow tonight, and I just went on one of those runs during which I became colder rather than warmer. Biking is no longer a pleasure but necessary, frigid transport. Robin and I are all saran-wrapped into our house now to stay snug and warm : )
BEET SOUP AND STEWED APRICOTS
one week til thesis time and i’m taking the time out to share some accidental deliciousness, so there. stress and deep, deep concern about this weather (20 degress celcius above average!) has led me to comfort food. . . two easy recipes that jericho, i believe, can actually eat!
chop up some beets (1-2 per serving) and saute them in butter or oil until soft
add water (about 1 cup per serving) and bring to a boil
simmer 15 minutes and then blend with your hand blender (which I know we all have!)
add seasonings: the recipe calls for salt pepper and chives, but i didn’t have chives so i used dried dill and caraway, which was also delicious
enjoy! (and poop red : )
*recipe adapted from Nourishing Traditions
cover apricots in boiling water and leave to sit overnight
in the morning, bring the water back to a boil and add some finely sliced ginger
simmer about 10 minutes, until the water reduces and turns syrupy
the recipe says take out the ginger at this point, but i love ginger so that i didn’t. so there.
serve over greek yogurt or creme fraiche (or not), and drizzle the syrup on top. so so delicious.
*recipe adapted from L’encyclopedie Vegeterienne (belonging to my French room mate)
alright alright, back to work! i miss you both . . . good luck to all of us in our transitions! jericho, i am dreaming (but in a serious way) of taking a coastal maine bike trip this summer and ending up at your yurt. . . we shall have to discuss!
Good to hear from you all! It’s funny, you northeasterners are getting warm weather and out here the weather took a turn back to cold (I even had to turn on my heat the other day). But we are getting rain, which we really need, so I’m not complaining.
It’s funny, I was acctually meaning to send an accidental deliciousness e-mail out regarding ‘To-Lazy-to-Go-to-the-Store Apricot Jam’. Which oddly enough is just a variation on your stewed apricots Erin. The back story is that I was really craving apricot jam and toast (I’m not sure why, I don’t usually like jam, it’s too sweet). Anyways, I had just been to the store and didn’t want to venture out again (or maybe it was when my bike had a flat tire, and I didn’t want to walk). So I experimented with making apricot jam from dried apricots. I think it is actually a conserve (I’ve never been too clear on jam classifications), but it turned out really yummy and satisfied my jam craving.
To-Lazy-to-Go-to-the-Store Apricot Jam
Dump into a pot:
– 1 cup chopped dried apricots
– 2 cups water
– about 1/2 cup sugar (I think honey would work really well with this recipe too, but I didn’t think of it until I used the sugar)
Bring ingredients to a boil and then simmer for quite a while, stirring occasionally.
After it has been simmering for a while add:
– juice of one lemon
Taste, add more sweeter if desired. Continue to boil until thick, but not burnt to the pan. Transfer into a jar, then enjoy on toast.
Erin – once again, best of luck on your thesis.
Jake – I can’t wait to hear more about your adventures.
I’ll send an more detailed up date when things have settled down. I just bought a car (my carbon footprint is going to go up by 98%) and now I’m looking for housing near my new work.
Meaghan has found the original email! Not exactly a recipe, since I’ve already shared that, but this is THE founding email, and it has a special place in my heart, so here it is:
I’ve been thinking about you both lately (well, because I miss you) but also because I’ve been concocting in Meaghan and Jericho inspired ways lately. Many stories, leading to a POINT:
1. This was NOT inspired by either of you, nor should you be inspired by me: I, on a whim, decided to make a carob wacky cake last night, set it on top of the stove to cool, turned on the kettle for some tea, and walked away. Good thing I walked away: I had turned on the wrong burner–the one under the “cooling” cake–and the heat exploded the pyrex cake pan. Glass shards and burnt cake all over my kitchen. Oy.
2. I haven’t been able to find cottage cheese I like and/or can afford, so I decided to make my own. . . tastes decidedly like the vinegar used for curdling the milk. Not a fan. Meaghan, I recommend you stick to yogurt and kefir–which I miss so!
3. The POINT: when I first thought of emailing you two, it was after I made an accidently delicious salad: ground cherries (not ground-up cherries, I mean the ones with the husks), cucumber, avacado, with a sprinkle of cumin and sea salt and some olive oil and lemon juice. Amazingness, and primarily inspired by the farmer’s market, but for the avacado. I wanted to recommend this concoction to Meaghan, because we discovered ground cherries in Portsmouth together. Then I got to thinking. . . wouldn’t it be nice to have a loose kind of exchange thing going for when “accidental deliciousness” happens? We cook very similarly and I know we’re always trying to find good recipes. I got all inspired while I was running one day and was all revved up to start a blog or list-serve called “Accidental Deliciousness” and do some kind of official exchange, but I think at some point this year I’m supposed to create some art. . . of the non-edible variety. Might want to leave some time for that. But a little “reply all” to this email when inspiration strikes? Perhaps with the addition of other interested parties? A good way to stay in touch and know what we’re up to in our kitchens! What do you think?
The other recipe that inspired me to try to initiate this exchange is in scary lady cookbook (Nourishing Traditions). Not accidental, nor scary, but surprisingly good: “eggplant kiku.” No fermentation required. Saffron is–which Meaghan has (I didn’t, used turmeric, still yummy)–and Jake has the cookbook, so together you’re all set!
Alright, I’ve been making food-related things or wandering around the farmer’s market all weekend, so I really need to get going and go to the studio. Finally! I just got keys on Friday, haven’t started a thing yet. It’s been frustrating, and my head is very much not in art now, after all the transitioning. Hence the cooking I think–a little more accessible. But I’m going to go get situated at least today. My studio (shared with the other printers) is beautiful–a wall of windows on the 7th floor, looking out over the whole city.
Jericho, I haven’t been in touch with you at all, sorry the first contact is all about food (although is that a bad thing?). How are you doing? Settled into the new place? Still enjoying the farm? Oh! And how was Baxter? My whole family went without me a couple weeks ago and had such an amazing time; the pictures were gorgeous and envy-making.
Both of you should come up soon! While the markets are still good and it’s still above freezing! But if that doesn’t happen, I will be in Boston the weekend of October 12, saying adieu to Steph before she moves to Seattle, and seeing everyone else I can possibly fit into one weekend. Please say you’ll be around!
Okay, really going now. I miss you both and hope to hear from you soon!!
PS Meaghan (and Jake too if you’re interested): my Art of Eating Things class is proving quite interesting indeed. I’m attaching the syllabus: if you’re interested in any of the readings in particular, let me know and I’ll send them to you! You know, just a little light reading about “Eating Our Oil” and such. . . for fun. : )