The Rebuttal
November 30, 2007 Posted by: ERIN

I agreed to wait 24 hours before posting my rebuttal. All of you who sent us comments agreed with the reset rule, as do I in theory, because it is generally the most reasonable and logical way for cohabiting adults to behave. However, in this particular instance, I feel that Tom's presentation of the facts is a bit biased toward making me seem like a greedy food-hoarder while he is staving and deprived.

My issue with the reset only arises when we make pizza for dinner. I don't mean to brag, but we are both excellent pizza chefs. The dough is made from scratch, and my specialty is a combo of caramelized onion and salami (pre-sautéed to render the fat, of course), while Tom excels with sweet peppers and sausage in a sauce with hints of barbeque. Needless to say, these dinners are highly coveted and always the epitome of deliciousness. And as a result, Tom tends to, well, eat pizza beyond his "caloric requirements". He has even been known to later revisit the pizza as an evening snack. Is this because his hunger is insatiable? No, it is because the pizza tastes SO good.

My argument is this: if I have enough desire and self-control to stop eating and save a reasonable quantity of pizza for my lunch the next day, while he consumes to excess, then it is not necessarily fair that I receive a reduced portion the next day when the reset is invoked. I will admit that I get rather peeved when I see him immediately gobbling up a majority of the deliciousness while I am attempting to extend my pizza enjoyment to the following afternoon. But am I being greedy, or is he? Some kids devour their entire bag of candy on Halloween night, while others squirrel it away to savor a piece at a time until Easter. Naturally, each thinks the behavior of the other is ridiculous. But I guess both are a little extreme.

In my own defense, I have never actually held Tom to my threats of the non-reset ... we always end up sharing any leftover pizza equally. Perhaps I'm just giving him a passive-aggressive reminder that he does not need to eat 3/4 of a pizza in one evening. And in the particular incident to which Tom referred, he failed to mention that his lunch of the "noticeably smaller" piece was accompanied by an entire plate of other leftovers, whereas my lunch was comprised solely of the slightly larger piece of pizza. And while I did choose the larger piece for myself, I'm not the one who cut them into different sizes.

I've said my piece.

The Reset
November 29, 2007 Posted by: TOM

So here's the situation, most of the time when we have leftovers from dinner, we eat them for lunch a day or two down the road. Whenever we have something particularly delicious there is a bit of a problem. We eat dinner until we have had sufficient and put the rest away. The troubling part is, in these situations of deliciousness, Erin views the dinner as something split 50-50, and so if I eat more than she does, she says that I'm getting less the next day at lunch. In fact the reason for this post is that I was given a noticeably smaller piece of pizza today at lunch. This shorting me of leftovers is ridiculous. I contend that there is a reset once leftovers are put away, and any meal involving them starts from scratch with each person getting food according to their needs, regardless of previous consumption.

Thoughts?

The rebuttal of course is going to be that I eat a lot and so its not fair that I get to have more of the deliciousness. Again, this is just silly. As most of you know I'm much bigger than Erin and have always been a person with high caloric requirements. If I eat more of the deliciousness, so be it. It's simply a matter of physiology.

The Guavas
November 28, 2007 Posted by: ERIN

It was a real pleasure to have Guil, Malu, and Marina here for a visit last week. It gave us the opportunity to relax with friends, and I got the chance to try out my skills as San Sal tour guide. We also hadn't seen Marina since she was just a few months old back in Chicago, so it was fun to get to know the little person she has become. She is a really friendly little girl who likes to dance, poke bellybuttons, read books, play with shoes, and jabber about rocks and seashells. She had absolutely no fear of going in the sea or playing with the dogs, and I was so proud of what a good boy Zipper was with her. He would let her pound on his belly, put her fingers in his nose, and even step on his tail as he just fell asleep in the grass. I think we're all hoping their visit becomes a Thanksgiving tradition.

Happy Belated Thanksgiving
November 24, 2007 Posted by: ERIN

We had a lovely Turkey Day around here. Our friends Guil and Malu and their beautiful daughter Marina are visiting for the week, so we were able to share our first Bahamian Thanksgiving with them. I must admit I'm rather proud of cooking the whole dinner myself, including my first ever roasted turkey. In addition to the bird we enjoyed mashed potatoes, stuffing, gravy, candied sweet potatoes, corn, cranberry sauce, and rolls (from scratch!). There was also guava cheesecake, a gift from a Bahamain friend, for dessert. Everything was delicious!

How Many Pesos?
November 19, 2007 Posted by: ERIN

Last evening we were working the library, which mostly involves selling tee shirts and field guides, taking money for student internet usage (5 minutes for $1), and signing out the occasional book. Right now there is a large high school group at the station. One of their ranks approached Tom at the moneybox and asked if he could make change for her ten-dollar bill. She specifically requested 8 quarters, 3 ones, and a five. Given that the exchange between US and Bahamian currency is virtually one-to-one, coins and bills from both countries are accepted and used interchangeably all over the island and throughout the Bahamas. Tom gave the girl her quarters and ones in US and the five in Bahamian.

She started examining the five-dollar bill right away, presumably admiring the colorful designs and watermarks. After several moments, her brow furrowed and looking up she asked, "Is this Mexican money?"

Perhaps she forgot what country she was in, missed 'The Central Bank of the Bahamas' written across the top of both sides of the bill, and thought that the Junkanoo dancers were Aztec warriors?

Recipe Bonanza
November 17, 2007Posted by: ERIN

Lately I've had the chance to make several of my favorite recipes. Seeing that I always really enjoy them, I thought I would share:

Jambalaya
Adapted from Epicurious.com

I first made this dish as a starving grad student with my dear friend Julie. That night we gorged ourselves and raved about how spectacular it was, although we considered the possibility that our ravenous hunger might be overestimating to its fabulousness. However, since then I have made it many more times, and I can assure you that it really is just that delicious.

1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, finely chopped
1 large green bell pepper, chopped
4 celery stalks, chopped
3 tablespoons flat-leaf parsley, minced
10 ounces keilbasa sausage, diced, browned, and drained
2 pounds boneless skinless chicken, diced
2 bay leaves
1 teaspoon cayenne pepper
2 teaspoons Creole seasoning
1 can (28 ounces) diced tomatoes
1 can (8 ounces) tomato sauce
1 cup brown rice, uncooked
1/2 pound uncooked shrimp, peeled, deveined, and chopped
1 3/4 cup chicken stock

Add oil to large saucepan or stockpot. Over medium heat, sauté onion, garlic, bell pepper, and celery until onion is translucent. Add parsley, kielbasa, chicken, bay leaves, cayenne pepper, and Creole seasoning. Cook, stirring often, 5 to 6 minutes.

Add tomatoes (with juice), tomato sauce, and chicken stock. Gently simmer, uncovered, stirring occasionally, about 5 minutes. Pour rice into pan and stir well. Bring mixture to a boil. Lower heat and simmer, covered, 45 minutes or until rice is cooked and absorbs most of the liquid.

Stir in shrimp and cook 5 minutes more. Remove bay leaves. Season to taste with more Creole seasoning and salt. Serves 6.

Erin's Notes:
I've made this successfully with both chicken thighs and breast, and sometimes a mixture of the two. Also, if I don't have any shrimp available, I usually increase the amount of kielbasa. If you are using white rice instead of brown, be sure to double the chicken stock, and even then I've found that adding additional water as needed may be necessary. Pairs deliciously with corn muffins, and freezes very well.

Bobotie
Adapted from InMamasKitchen.com

Another Julie-inspired recipe, this time by way of her dashing South African boyfriend. One day her lunch of leftovers smelled so good that I demanded to know what she was eating, looked up a recipe online, and made it for myself a few days later. It is very hearty and has great curry flavor.

2 tablespoons vegetable oil
2 onions, sliced
2 1/4 pounds lean ground beef
1 thick slice of white bread
1 cup milk
1 tablespoon curry powder
1 1/2 tablespoons sugar
2 teaspoons salt
1/2 teaspoon freshly grated pepper
3/4 teaspoon turmeric
1 1/2 tablespoons malt vinegar
1/2 cup raisins
2 tablespoons spicy mango chutney
3 bay leaves
2 eggs

Preheat oven to 350 degrees F.

Heat oil in large sauté pan. Stir in onions. Cook over medium heat until translucent. Add ground beef. Cook until lightly browned and crumbly. Strain excess fat from the pan.

Soak bread in the milk. Squeeze out excess milk and mash the bread with a fork. Do not discard the squeezed out milk. Stir mashed bread, curry powder, sugar, salt, pepper, turmeric, vinegar, raisins, and chutney into the beef mixture. Spoon the mixture into a greased baking dish. Pack down mixture and place bay leaves on top.

Bake for 30 minutes. Remove bay leaves. Beat eggs with remaining milk and pour over the mixture. Bake an additional 30 minutes.

Serve with yellow rice and extra chutney. Serves 6.

Erin's Notes:
If malt vinegar is difficult to find, I have found that any other vinegar, including balsamic, will suffice. I go by the rule that one "thick slice" of white bread is equal to two store-bought slices. Wheat bread works fine also.

Creamy Risotto with Edamame
Adapted from Food & Wine Magazine

Neither edamame, shallots, arborio rice, nor Laughing Cow cheese are very common in rural islands of the Bahamas, so I took the opportunity make this while I was in Baltimore a few weeks ago. My sister and her husband particularly enjoyed it as a side to pork tenderloin.

1 cup frozen shelled edamame
1 tablespoon unsalted butter
2 tablespoons olive oil
2 medium shallots (about 1/4 cup), very finely chopped
3 cloves garlic, minced
1 cup arborio rice
3 cups low-sodium chicken broth, warmed
1 cup lager beer
Salt and freshly ground pepper
3 wedges Laughing Cow cheese (3/4 ounce each)

Bring a small saucepan of salted water to a boil. Add the edmame and cook until tender, about 5 minutes; drain.

In a large saucepan, melt the butter and olive oil. Add the shallots and garlic and cook over moderate heat until softened, about 3 minutes. Add the rice and cook, stirring, until slightly translucent, about 2 minutes.

Mix the chicken broth with the beer and season generously with salt and pepper. Add 1 cup of the beer broth to the rice and cook over moderately high heat, stirring constantly, until nearly absorbed. Continue adding broth, about 1 cup at a time, stirring until it is absorbed before adding more. The rice is done when it is al dente and suspended in a thick, creamy liquid, about 17 minutes total. Add the edamame and cheese and stir until the cheese is melted. Season with salt and pepper and serve right away. Serves 4.

Erin's Notes:
If you don't have edamame, frozen peas are a good substitute. For all you cheese lovers, I usually throw in an additional wedge of Laughing Cow to make it extra creamy.

Pork Tenderloin
Adapted from the kitchen of Mrs. Jill D. Malley

I mentioned it, so I thought I better include the recipe. It comes from my childhood next-door neighbors and is incredibly quick, easy, and tasty.

1 or 2 cuts of pork tenderloin
1/4 cup honey
1/4 cup soy sauce
1/2 cup water
2 tablespoons red wine vinegar
1 tablespoon minced garlic
1 teaspoon paprika

Preheat over to 350 degrees F. Place pork tenderloin in baking pan. Mix together all remaining ingredients and pour over tenderloin. Bake until pork is cooked through, about 45 to 60 minutes. Slice and serve.

Erin's Notes:
While not necessary, the tenderloin can also be marinated in the liquid mixture ahead of time.

Warm Lentil and Ham Salad
Adapted from Food & Wine Magazine

Chock full of veggies and lentils with just enough ham to taste, you can feel yourself getting healthier as you devour it.

2 tablespoons unsalted butter
1 onion, finely chopped
3 celery ribs, diced
2 carrots, diced
1 cup brown lentils
2 cups chicken stock or low-sodium broth
3 cups water
Salt and freshly ground pepper
3/4 pound ham, diced
1 tablespoon Dijon mustard
2 tablespoons sherry or red wine vinegar
1 clove garlic, minced
2 tablespoons canola oil
2 tablespoons olive oil
2 tablespoons flat-leaf parsley, minced
1/4 cup chives, chopped

In a large saucepan, melt the butter. Add the onion, celery, and carrots and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the lentils, stock, and water and bring to a boil. Simmer over moderate heat until the lentils are tender, about 25 minutes. Season with salt and pepper. Add the ham and cook just until heated through, about 2 minutes. Drain well and return the lentils and ham mixture to the saucepan.

Meanwhile, in a small bowl, whisk the mustard with the vinegar and garlic. Whisk in the canola and olive oils and season with salt and pepper. Stir the dressing into the lentils and fold in the parsley and chives. Serve warm or at room temperature. Serves 4 to 6.

Erin's Notes:
Tasty way to use up leftover ham. Makes great leftovers, and also freezes well.

Chewy Chocolate Cookies
Adapted from Ruthieki

The name says is all. Be sure to eat them fast, because their delectable soft and chewy texture only last a few days. For us, eating them fast is generally not a problem.

2 cups flour 3/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups (2 sticks plus 4 tablespoons) unsalted butter, room temperature
2 cups sugar, plus more for dipping
2 eggs
2 teaspoons vanilla extract

Mix together flour, cocoa powder, baking soda, and salt. Set aside.

Beat butter, sugar, and eggs on medium speed until light and fluffy, about 2 minutes. Add vanilla, mix to combine. Gradually add flour mixture, and combine on low speed. Chill until firm, about 1 hour.

Heat oven to 350 degrees F. Roll dough into one-inch balls. Dip top of each ball in sugar. Place on baking sheets, 1 - 2 inches apart. Bake until set, about 8 minutes. Cool on baking sheets for 5 minutes before transferring to wire rack to cool completely.

Erin's Notes:
While I prefer the recipe using butter, margarine can also be substituted in a pinch. Be careful when moving the cookies from baking sheet to rack, as they will be crumbly until sufficiently cooled.

Inland
November 14, 2007 Posted by: ERIN

As Tom previously alluded to, we spent this past Sunday morning hiking inland. It gave me the opportunity to see the interior of the island for the first time, and along the way we did a bit of trail re-marking and maintenance. The trail begins at the field station and makes a (roughly) 3 km loop past seven of the island's numerous hypersaline lakes. The lakes were pretty and much bigger than I was expecting, given that most of them are named as ponds. Along the trail we visited Oyster Pond, Osprey Lake, Crescent Pond, Reckley Hill Pond, Moon Rock Pond, Wild Dilly Pond, and Pain Pond. I have no idea how Pain Pond got it name, but I probably don't want to find out.

Zipper and Coco came along with us. Being an adventurer at heart, Zipper was a champ on trail, relentlessly enthusiastic about hacking through the overgrowth, wading through Tropical-Storm-Noel-flooded trails, and climbing over rough rocks. He was really moving the best we've seen since he was hit by that car last month. Coco on the other hand was less than keen about the whole experience. For most of the hike, she skulked along looking at me with a face that said, "Why are you doing this to me?" and "This is supposed to be fun!? I do not believe any creature would willingly endure this." But she does have a knack for finding water. Every time we would approach a pond, she would bolt ahead through the brush and from a distance we'd hear her sploshing around until we got there.

For all you geology nerds, there was a lot of excellent karstic limestone along the way:

The trail ends at the top to the rainwater catchment, where there is a nice view of the field station as you look out over the sea. Doesn't Tom look like a natural holding that machete?

Tom Speaks
November 10, 2007 Posted by: TOM

Hello. Erin says that I have to write at least three sentences. This one makes three, so I guess I'm going to get extra credit. Now she's looking over my shoulder and getting a little bit annoyed. She just made some sorta Marge Simpson sound. I'm suppose to tell you that the Contact link is now set-up with a form for comments or questions. I'm practicing the PHP I've been learing for making forms on the GRC page---so if it doesn't work right, let me know, though without the form you can't contact me....hmmmm.

Anyway the only other thing I have to say is that we will be hiking inland tommorrow and we will probably both have machetes, so if more than two or three months pass without hearing from me, someone should probably investigate.

Niece and Noel
November 8, 2007 Posted by: ERIN

We're back from our visit to Baltimore. It was a great trip, full of crisp fall air, tasty restaurants, several walks to the bookshop, and one ridiculously adorable baby. Tropical Storm Noel temporarily delayed our return to San Sal, but we certainly didn't mind the extra days with family. Not only did we get to enjoy my niece Louisa's baptism, but her 4-month birthday and first Halloween too. Of course, plenty of pictures were taken:

While we missed out on all the stormy weather, Noel dumped quite a lot of wind and rain on the island. I've heard claims that the winds reached 80 mph, and in low-lying areas, the flooding was up to a few feet deep. Many cars got stranded in water on the roads, but by the time we returned, the water had receded in most places. There was no major damage to the field station, just some leaky roofs and blown debris. Parts of my garden were washed away, but luckily everything was in the seedling stage, so replanting was no big deal. We're thankful things weren't worse!