Baton Rouge was a trip, unlike our ususal DMAT adventures, this time we were really busy and really productive. In addition to providing counseling, I was a "social worker" and "gopher". The poor people in the shelter had so little that the smallest things made them happy: charging their cell phones so they could contact loved ones (or lending them a cell phone), 3 hot meals and a safe place to sleep, a cup of coffee or a bottle of water, a relatively clean bathroom, listening to their stories and going back often to check on them to let them know someone cared. We had moments of frustration--like when some of the patients took to hoarding food which caused the food to run out before a lot of the staff had a chance to eat... and moments of triumph--like finally finding and securing the wife of one elderly man after they'd gotten separated during the helicopter evacuation. He was so upset he went on a hunger strike...we found her 7 days later at a shelter in Austin, TX... and moments when we cried--like when the lady with MS was finally reunited with her three kitties who'd been taken away when she got to the shelter. The whole experience was tiring, but wonderfully rewarding.We didn't even mind sleeping on the floor in a hot, sweaty gym with 60 of our "closest friends". I want to thank the many kids from LSU, who showed up before their classes started for the semester to volunteer. Without them I don't know if we could have done it. They did everything from building special beds for the patients who would fall out of their unprotected cots, to doing the staff's laundry and buying us necessities from the outside world (we rarely even got to go outside).
At any rate, I'm back now,and finally sitting on my back porch. The weather is perfect! It's finally cooling off some at 75° and it's sunny and breezy. I just filled the birdfeeders and I'm sitting down with my "kitts" (several of whom had fairly traumatic vet visits this week) to relax. I cooked last weekend (it was so good to not eat bad food), but I didn't have time to blog, so I'll tell you about those dishes now. I made veggie spaghetti (with soy "meatballs") and La Famiglia spaghetti sauce (my favorite bottled brand), my somewhat-famous marinated salmon, a delicious recipe for sauteed chicken with pears and leeks from my recent edition of Eating Well magazine, Mu Shu veggies and an excellent summer Gazpacho. The following is my own recipe for this delicious chilled soup. I make this several times over the summer as it is light, refreshing and very healthy.
Sandra's Gazpacho
In a large blender or food processor puree the following until smooth:
- 1 slice stale, good quality, whole grain bread (I use 9 Grain bread from Whole Foods) torn into several pieces
- 3 green onions, trimmed and chopped into 1" pieces
- 1-2 cloves garlic
- 1 tbsp good balsamic vinegar and 1 tbsp sherry vinegar (or 2 tbsps balsamic)
- 2 tbsps olive oil (I use a blend of different flavored oils like roasted garlic and one with mediterranean spices)
- 1 tbsp fresh basil leaves, or 1 tsp dried or paste.
- 1/4 tsp worchestershire sauce
- several dashes of Tony Cacheres creole seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tsps sugar, or 1 package of Spenda
- 1/2 c. tomato juice
Remove half of this "base" and set aside.
Seed and roughly chop into 1" pieces the following:
- 1 large cucumber, peeled (or an english cucumber)
- 1 red-pepper
- 1 green pepper
- 1 small jalapeno (optional)
Unless you have a giant food processor you'll probably have to make the soup in 2 batches. If so, add half of your chopped vegetables to the food processor, along with half of the following:
- 1 28-oz can tomatoes (I like organic fire-roasted, or San Mareno), undrained. Note-this is also very good made with fresh Heirloom tomatoes, if available, use 4 large or 6 medium.
- 1 12-oz can niblets-style corn, undrained
- 2 c. tomoto juice
Puree until smooth and adjust seasonings to taste. Put this batch into a large juice container or bowl.
Repeat the pureeing process with the remaining base, veggies and canned stuff. Blend with the first batch and store in the refrigerator. For best results, let chill for a few hours before serving. Good as is, or can serve with garnishes like whole wheat croutons, chopped sweet onion, chopped green olives, etc.
