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Welcome to Meatless Mondays!  This week I am subbing for the fabulous beach babe in florida, aka VL Miller.

in this weekly series we have been discussing the benefits of a vegetarian diet including: better health, animal rights, frugal living, food safety, global food crisis, public health and the staggeringly huge impact of livestock/meat production to climate change/resource depletion.
Macca's Meatless Monday/Meatless Advocates is a solution oriented activist group, with solutions for some of the most pressing issues of our time including: climate change, global food/water insecurity and public health.  Here we don't just talk about the severity of the crisis.  Armed with knowledge about how our actions can contribute we become part of the solution.

Follow me over the dollop of baba ghanouj for more:

beach babe in fl was inspired to create this series by former Beatle and vegetarian advocate Paul McCartney(Macca) who partnered with the Meatless Monday campaign to promote less consumption of meat. We not only discuss the advantages of a less meat diet; we also do some cooking, share recipes and listen to great Beatle music!

A Very Exciting Lesson in Cooking: grating ginger (maybe everyone else already knows this, but I just learned it):  Buy enough ginger for a few recipes.  Using a dull knife (like a dinner knife or butter knife), scrape away the outer covering.  Use a sharp knife to cut away yucky places, then cut the ginger into appropriate sized pieces for your recipes and put in a plastic bag and freeze (ginger keeps nicely in the freezer).  When your recipe calls for ginger, simply take out an appropriately sized piece and grate, still frozen, preferably using a microplane grater.  You will have a snowy drift of finely grated ginger with none of the annoying fibers.

If you have a great way of grating ginger, please share in the comments.  Use of tools or appliances is definitely welcome!  Tips for freezing food also welcome!

I get a Community Supported Agriculture (CSA) box every week in the summer and winter, with a few weeks off in late summer and late winter.  CSAs can vary; you can check out the link above for more general information.  In some CSAs, the customer can choose what produce is desired for the box.  For my CSA, I can choose box size (small, medium, large) and extras (eggs, fruit, bread, and there is a web store for even more on any given week), and I get what I get.  There is an email the day before I get the box telling me what is inside, but it is not always strictly accurate.  So I have had to find a few flexible recipes that I know I can cook that I can throw many different ingredients into.  Soups are often a good choice, but it is too hot here to even THINK about soup.   A frittata can fit the bill, but I cannot describe how to cook it so it will come out nicely most of the time.  So the following are a few recipes I enjoy eating often and make a lot.

 photo 5c8b8b19-c056-4bcc-b9ca-1b97b87d9715_zps456bac45.jpg


Serves 5-6
1 ¼ cup red lentils (any type but read the package – they take different times to cook and different amounts of water)
5 c water (see above)
½ t ground turmeric (I would use more)
5 T vegetable oil  (I use 1 T good olive oil – from CA)
1 t whole cumin seeds (heaping)
2-4 cloves garlic (never get enough garlic!)
1 medium onion, peeled and cut into fine slices (something onion-y, cut into nicely sized pieces)
½ lb cored and finely shredded green cabbage (or whatever cabbage family thing you have on hand)
1-2 fresh hot green chilis , finely sliced (whatever is on hand, finely sliced, or cayenne)
1 medium tomato, peeled and chopped (or more, or canned is fine)
1 t grated ginger (or lots more)

Cook lentils according to package directions.

Heat some oil in a pan and add the cumin seeds and let them sizzle a few seconds.  Add the onion and garlic and cook on medium heat about 5 minutes.  Add the rest of the ingredients and cook until vegetables are done, about 20 minutes.  Stir in lentils, taste and correct seasonings.

I serve with some brown rice, but Indian bread would be good too.

NOTES:  This recipe is good with lots of vegetable variations and I would probably use ground cumin and coriander as well, and at least a tablespoon of grated ginger.

 photo 275a943d-ea6d-4b7b-be77-9a9800c43503_zps09ec896b.jpg


(Original)             (Lighter version)
¼ c pine nuts        1/4 c toasted sunflower seeds
1 clove garlic         several cloves garlic
3 c basil                stuff what basil you have in blender
¼ c parmesan       1/4 c parmesan (or omit or add to dish)
1 T lemon juice      ~3T lemon juice
¼ c olive oil           2T water
salt & pepper         pepper; add salt at table

Blend                    Add water as needed to blend


(Original)                                (Lighter version)
½ c toasted sunflower seeds      ~1/4 c toasted sunflower seeds
4 c arugula or watercress           stuff what arugula you have in blender
6 T olive oil                               2 T olive oil
2 T lemon juice                         ~ 3 T lemon juice
2 cloves garlic                           several cloves garlic
Salt & pepper                            Pepper

Blend                                       Add water until it blends

 photo DVC00319_zpsf4b88362.jpg


5 large potatoes (2-2 ½ pounds)
2 ½ c chopped cabbage
2 leeks, white part only, chopped (or any onion)
2 cloves garlic (if desired, preferably roasted)
2 ½ c chopped broccoli
6 T butter (2 is enough if you are watching fat)
¼ t mace (if desired)
¾ - 1 c milk, depending on amount of potatoes
1 ½ c grated cheddar cheese
Salt and pepper to taste

Peel potatoes  (or not if you are using a thin skinned potato), cut into chunks and boil in water until tender (about 15 minutes, depending on size of chunks).   Cook onion and garlic in butter for at about 5 minutes or so until soft.

Steam broccoli and cabbage.

Drain potatoes and mash, adding warmed milk and cheese.  Put in large bowl and add all cooked vegetables and seasonings and mix.

NOTES:  I use a lot of different vegetables in this!  I use sweet peppers and cook with the onions.  Once I accidentally used a spicy pepper, and that was still tasty.  Sliced carrots are good.  I have used various amounts of cabbage family vegetables; still have not ruined this recipe.  (If you do not have roasted garlic, cook the minced garlic in butter on very low heat for about 20 minutes.  I take the garlic out, use the butter for the onions and add the garlic with the vegetables.)

 photo Chili_zps0ae6dbff.jpg


4 polano chile peppers (~3/4 pound)
1 (7 oz.) jar or can salsa verde (more than 7 oz. is fine)
1 T oil
1 onion, chopped (or leek or… can also add scallions near the end of cooking)
3 garlic cloves, chopped (or to taste)
2 can beans, rinsed and drained (pinto & black or your  preference)
4 cups chopped kale
1 large zucchini (optional – or other vegetables that might be good in chili!)
Broth or water if needed to steam kale
2 t sugar
2 t cumin seeds
2 t dried oregano
¾ t thyme
½ t pepper
ground cumin to taste
canyenne or extra peppers to taste
yogurt for garnish

Line a baking sheet with foil, place poblanos on the baking sheet.  Broil about 5 inches from the heat, turning about every 5 minutes with tongs until the skins blister, about 15 minutes.  Wrap the peppers in the foil and let them steam for 15 minutes.  When cool enough to handle, peel, discard the seeds, and cut into bit size pieces.

Heat oil in large pan, add cloves and onion and cook 5 minutes or more until soft.  Add poblamos, salsa, spices, kale and other vegetables (and water or broth if needed).  Bring to a boil then reduce heat to simmer, cover pot and cook for about 30 minutes until kale is soft.   Add beans and heat through.  Correct seasonings and serve.

NOTES:  I serve this over rice, but with cornbread or your favorite way to  serve chili would work too.  I use more cumin, oregano, thyme and pepper than listed.  I have also put in too much spice and had to use a lot of yogurt!


hummus photo: hummus hummus.jpg


1 fancy eggplant (~ 1 lb.)
4-6 cloves garlic, peeled
Juice of 1 ½ lemons
1 t salt
3T tahini
½ t ground pepper
2 T olive oil, divided

1.    Pierce the eggplant a few times w a knife.  Place it in a shallow baking dish and roast until it softens, about 30-40 minutes.  Remove from the oven, cool about 10 minutes, then chill in fridge about 20 minutes.  (Can also use propane grill in hot weather)
2.    In a blender, puree the garlic and lemon juice.  Add the tahini and blend.
3.    Cut the stem off the eggplant, peel it and drop it in the blender, along with any juices that collected in the baking dish.
4.    Add the salt, pepper and 1 T of the olive oil.  Puree and add salt and pepper to taste.
5.    Transfer to a serving dish and drizzle with 1 T olive oil

Serve with pita wedges or pita chips or veggies or...

 photo 6c5643a7-34f4-433b-aaa8-ce47b9ef7c90_zps0c97bb45.jpg


(12 servings, 1 pt for 1/2 c from WW mag)
4 t olive oil
30 oz Brussels sprouts (trimmed and quartered)
1 onion, chopped
6 cloves garlic, sliced
3/4 t salt
1/4 t pepper
1/2 c water
2 t grated lemon zest and juice if desired

Heat oil in a 12" nonstick skillet over medium-high heat.  Add the Brussels sprouts and cook, stirring occasionally, until they begin to brown, 5-6 minutes.  Reduce the heat and add onion and garlic.  Cook, stirring occasionally, until the onion is golden, about 10 minutes.  Add salt, pepper and water and cook, stirring occasionally, until the sprouts are crisp-tender, about 10 minutes longer.  Drain and discard any remaining liquid.  Stir in lemon zest and serve at once.  [my kids are reluctant about Brussels sprouts but they BOTH loved these.]

 I make this dish at Thanksgiving; it is very delicious and helps me cut down on the more calorie-dense foods also served and enjoyed.  I probably use even more zest and the juice of the lemon.

 photo Lasagne_zps8632d189.jpg


1/3 c. olive oil or salad oil
1 large onion, chopped
2 cloves garlic, minced or pressed
1 medium sized unpeeled eggplant (~ 1 lb.) diced
¼ lb. Mushrooms, sliced
1 can (~1 lb.) diced tomatoes
1 can (8 oz.) tomato sauce
½ c. dry red wine
1 medium size carrot, shredded
¼ c. parsley
2 t. oregano leaves
1 t. dry basil
1 t. salt
¼ t. pepper
1 t. red pepper flakes (optional)*
1 package lasagna noodles (9 for most pans)
2 c. (1 lb.) ricotta cheese
2 c. (8 oz.) shredded mozzarella cheese
1 ½ c. (4 ½ oz.) shredded parmesan cheese

Heat oil in wide frying pan (I use heavy bottomed Dutch oven) over medium heat.  Add onion, garlic, eggplant and mushrooms and cook, stirring frequently for 15 minutes.  Add tomatoes and their liquid, tomato sauce, wine, carrot, parsley, oregano, basil, salt, pepper, and red pepper if desired.  Bring to a boil, then reduce heat and simmer, covered, for 30 minutes.  Uncover and continue cooking until sauce is thick.  You should have 5 cups sauce.  Set aside

Cook noodles in a large kettle of boiling, salted water according to package directions.  Drain, rinse in cold water and drain again.

Butter a 9 by 13-inch baking dish.  Spread about ¼ of the sauce in the dish.  Arrange 1/3 of the noodles (1 layer) over sauce.  Dot noodles with 1/3 of the ricotta.  Sprinkle with 1/3 of the mozzarella, then with ¼ of the parmesan cheese.  Repeat this layering two more times.  Spread remaining sauce evenly over top and sprinkle with remaining Parmesan cheese.  If made ahead, cover and refrigerate.

Bake, uncovered, in a 350 oven until hot and bubbly (40 to 50 minutes).  Cut in squares and serve.

 I use 1 t. red pepper flakes.  I often add a beaten egg and chopped parsley to the ricotta to boost the protein and vitamins.  I like more mushrooms, so I usually use ½ lb.   I wrap leftovers in individual servings and freeze; they keep well.  I use about a tablespoon of olive oil and reduced fat cheeses.  I wish I could recommend vegan cheeses for this dish, but I know not how.


 photo 262638e9-385e-4afe-8c02-d739dccf340e_zps7cae7556.jpg


3 T vegetable oil (I use 1 T)
¼ t whole cumin seeds
1 medium sized onion, peeled and chopped
¼ t ground cinnamon
¼ t ground nutmeg
¼ t ground cloves
1 t ground coriander
2 cloves garlic, peeled and minced
A piece of fresh ginger, about ½ inch square, peeled and grated
1 T tomato paste
20 oz can of chickpeas (or close)
½ t salt
1/8 – ¼ t cayenne pepper (optional, as desired)
1 T lemon juice (or more!)

Heat the oil in a heavy bottomed pan over a medium-high flame.  When hot, put in the whole cumin seeds.  As soon as they begin to darken, after a few seconds, add the onions, turn the flame to medium and cook about 7 minutes.  Turn the heat to low and add the cinnamon, nutmeg, cloves, coriander, garlic and ginger and cook for about 3 minutes.  Drain most of the chickpea can, leaving about 2 tablespoons.  Pour this and the chickpeas into the pan.  Add salt, cayenne and lemon juice.  Mix well, cover and let the chickpeas cook with the spices for about 10 minutes.

NOTES:   This is a good recipe to trick your kids into eating spicy food – start by making this dish without cayenne and slowly ramp it up.  I think those directions are overly fussy, but you do want the onions soft for a proper texture.  You can use water or broth instead of chickpea can liquid.  I serve this over brown rice for a complete protein.


10 cloves garlic, peeled and chopped
A piece of fresh ginger, 2 inches long and 1 inch wide, peeled and chopped
5 T oil (I use 2)
A pinch ground asafetida (aka asafoetida)
½ t ground turmeric
¼ c tomato sauce
20 oz can chickpeas, rinsed and drained
4 medium sized potatoes, freshly boiled and peeled (russet best)
1 ½ t salt
1/8 t black pepper
½ t cayenne pepper
2 T lemon juice

Put the garlic and ginger into the container of an electric blender.  Add 4 T water and blend at high speed until you have a smooth paste.

Heat oil in a pan over medium heat.  When hot, put in the asafetida.  After a few seconds, pour in the paste from the blender, keeping face adverted, then add the turmeric.  After a minute add the tomato sauce, 1 cup water, the drained chickpeas.  Cut the potatoes into proper sized pieces and add them to the pot, along with the last, pepper, cayenne and lemon juice.  Bring to a boil, cover, lower heat and simmer gently for 20 minutes.

NOTES:  (I make this for my birthday!)

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Comment Preferences

  •  Thanks for visiting; looking forward to comments (27+ / 0-)

    and cooking advice!

    ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

    by slowbutsure on Mon Jul 22, 2013 at 02:19:41 PM PDT

    •  Thanks for subbing in for BBIF (5+ / 0-)

      Hopefully she is taking a nice vacation somewhere.

      Alternative cooking approach for the Brussel Sprouts is to roast them in the oven at about 325 degrees.

      You will still need to cut and trim them as suggested but toss them in a mixing bowl with about 2 Tbs olive oil until evenly coated and place on lined baking sheet.

      Sprinkle the finely pressed or minced garlic over the top. Sprinkle on some sea salt and fresh ground pepper.

      Bake for about 40 minutes or until just tender.


      It takes time to practice generosity, but being generous is the best use of our time. - Thich Nhat Hanh.

      by Frank In WA on Mon Jul 22, 2013 at 02:45:37 PM PDT

      [ Parent ]

    •  umm, not to whinge, but is this collection about (1+ / 0-)
      Recommended by:

      GARLIC ? only the last, canned chickpea recipe is not swimming in garlic!

      I wasn't raised a garlic-eater, and have never bothered to acquire the taste because my very best friend is almost deathly allergic to it. well, it puts her out of action for about a week if she accidentally ingests any. these days this is a problem for her because lots of her income-supplementing music gigs include a restaurant meal as part of the compensation -- and food you can't eat (because it's chock-full-O-garlic) really cuts into your "income."

      "real" work : a job where you wash your hands BEFORE you use the bathroom...

      by chimene on Mon Jul 22, 2013 at 03:26:00 PM PDT

      [ Parent ]

      •  Hmm, sorry to hear about your friend; it is (0+ / 0-)

        probably no fun to be dangerously allergic to any food!  The chickpea and garlic dish would not work without the garlic and I am not sure about the baba ghanouj.  I think the rest of the recipes would be fine without garlic.

        I am a volunteer reading tutor.  I always carry breath mints in case I have recently eaten a lot of garlic - don't want to knock the kids out!

        My Dad is a very good cook, and not overly fond of garlic either.

        ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

        by slowbutsure on Mon Jul 22, 2013 at 04:00:23 PM PDT

        [ Parent ]

  •  Substitut , Twist and Shout (2+ / 0-)
    Recommended by:
    slowbutsure, high uintas

    The standard you walk past is the standard you accept. David Morrison

    by indycam on Mon Jul 22, 2013 at 02:31:06 PM PDT

  •  You may want to fix your title (6+ / 0-)

    I'm pretty sure the series title is "Macca's Meatless Mondays."

    "Let’s just move on, treat everybody with firmness, fairness, dignity, compassion and respect. Let’s be Marines." - Sgt. Maj Michael Barrett on DADT repeal

    by kyril on Mon Jul 22, 2013 at 02:58:43 PM PDT

    •  I didn't catch that until you mentioned it! (4+ / 0-)
      Recommended by:
      kyril, high uintas, slowbutsure, Sylv


      "Societies strain harder and harder to sustain the decadent opulence of the ruling class, even as it destroys the foundations of productivity and wealth." — Chris Hedges

      by Crider on Mon Jul 22, 2013 at 03:01:56 PM PDT

      [ Parent ]

    •  Thanks! I have never fixed a diary before; let's (3+ / 0-)
      Recommended by:
      angry marmot, Sylv, kyril

      see if it works...

      ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

      by slowbutsure on Mon Jul 22, 2013 at 03:10:42 PM PDT

      [ Parent ]

      •  Ok, that was relatively painless. I got the (2+ / 0-)
        Recommended by:
        kyril, davehouck

        food porn from photobucket.  It was very inexpensive, but once I figured something out, I sometimes had to do the same thing over and over again until eventually it worked.  Was feeling a trifle insane for a bit...

        ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

        by slowbutsure on Mon Jul 22, 2013 at 03:21:56 PM PDT

        [ Parent ]

  •  I did that frozen ginger thing (3+ / 0-)
    Recommended by:
    slowbutsure, high uintas, PeterHug

    Works great! But if you unfreeze it, it will be mush. Thanks for the nice recipes.

    "Societies strain harder and harder to sustain the decadent opulence of the ruling class, even as it destroys the foundations of productivity and wealth." — Chris Hedges

    by Crider on Mon Jul 22, 2013 at 03:05:30 PM PDT

  •  but bbfl diary is there! (4+ / 0-)

    just a bit above your fine diary!

    that will give food overload! (Needs some cachaca to deal with)

  •  looks great sbs! had to publish right after (4+ / 0-)
    Recommended by:
    slowbutsure, davehouck, bythesea, PeterHug

    you.  Did you get my message?

    Thanks a million

    What better than 1 MM ?   2 MM's ! !

    Macca's Meatless Monday

    by VL Baker on Mon Jul 22, 2013 at 03:43:51 PM PDT

    •  Oy vey! No, I am sorry I did not see your (2+ / 0-)
      Recommended by:
      davehouck, PeterHug

      message.  I had some unexpected travel, etc.  Sorry to step on your new gig, but I am sure everyone will be happy to know you are BACK, BABY!

      I learned a lot doing this diary, and that is always a good thing.  I had no idea I cooked with so much garlic though.  Mosquitos still love me, so it must be an urban legend that eating a lot of garlic dissuades them.  No vampires yet!

      ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

      by slowbutsure on Mon Jul 22, 2013 at 04:10:45 PM PDT

      [ Parent ]

      •  I dump a little garlic powder in most ... (1+ / 0-)
        Recommended by:

        ... everything I cook, along with a little sea salt, ginger, black pepper, and turmeric.  I think that combination is contributing to my good health.

        Love one another

        by davehouck on Mon Jul 22, 2013 at 04:41:02 PM PDT

        [ Parent ]

        •  That sounds healthy and delicious! Garlic, (2+ / 0-)
          Recommended by:
          davehouck, greengemini

          ginger, pepper and tumeric are believed to have important health benefits.  I take a tumeric supplement for its anti-inflammatory properties.  I tried drinking it in water; while it wasn't horrible, it wasn't nice either.  Maybe I should try sprinkling it on whatever I am having for breakfast...

          I am a recovering salt addict, so I try not to cook with it, just add it if necessary.  Fresh ground black sea salt?  Swoon!

          ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

          by slowbutsure on Mon Jul 22, 2013 at 05:09:17 PM PDT

          [ Parent ]

          •  What I've read suggests that when taking ... (2+ / 0-)
            Recommended by:
            slowbutsure, greengemini

            ... turmeric for its anti-inflammatory properties, that black pepper should be added as well, as the pepper helps release the anti-inflammatory properties of the turmeric.  Some turmeric supplements include black pepper for that purpose, but some don't.

            I was never a salt addict; just the opposite, I never added salt.  Nowadays, I realize that a little salt is good for me; and since I never eat the high salt stuff you find in some grocery stores, restaurants, and fast food joints, I figure I should add a little when cooking.

            Love one another

            by davehouck on Mon Jul 22, 2013 at 05:20:08 PM PDT

            [ Parent ]

            •  Salt is an essential electrolyte, but if you eat (1+ / 0-)
              Recommended by:

              even a bit of processed foods, you probably get plenty.

              I did not know that about black pepper; I eat it in most things (except cereal, at least so far [grin])

              ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

              by slowbutsure on Mon Jul 22, 2013 at 06:06:32 PM PDT

              [ Parent ]

  •  the freezing ginger to grate it (1+ / 0-)
    Recommended by:

    thing -- that's great. I just get bloody knuckles.

    I made another dish from My Beef With Meat a dessert with cherries & mango. It is really good. I'm looking for cherry dishes because they are in a lot of the articles about foods that help insomnia. And mine is totally out of control.

    Eating the soba noodle salad for lunch for the 3rd week in a row. It is easy, good, and has avocado, so I'm good.

    •  I would suggest chamomile tea, but you're ... (2+ / 0-)
      Recommended by:
      anotherdemocrat, slowbutsure

      ... probably already familiar with that.

      Love one another

      by davehouck on Mon Jul 22, 2013 at 04:47:10 PM PDT

      [ Parent ]

      •  valerian, melatonin, some homeopathic thing (2+ / 0-)
        Recommended by:
        slowbutsure, davehouck

        and ambien. And I still wake up. Sigh.

        •  Ugh; insomnia is SO HATEFUL! So sorry to hear (2+ / 0-)
          Recommended by:
          anotherdemocrat, davehouck

          you are struggling with it.  I tried a all-natural one that for some reason works better for me than some of the others (at least so far) - it is called "Mid Nite" and is mostly melatonin and a proprietary blend of herbs and sandman dust.  It seems like I do not sleep well after I wake in the middle of the night, but I feel pretty good the next day, instead of drag-ass.

          There is some good new research on sleep and some exciting new prospects for more natural sleep control, but only the FSM knows when the products will come out.

          Hope you can find respite soon!

          ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

          by slowbutsure on Mon Jul 22, 2013 at 05:19:29 PM PDT

          [ Parent ]

        •  Waking up (3+ / 0-)

          I do, probably 5 nights out of seven. And shortly after waking my body temp rises and I am damp with sweat. I have learned to get kind of zen about it. Get in a comfortable position, adjust covers so only the sheet covers me and I can cool off a bit, shift positions and pillow every 15-20 minutes. Think about not too stressful things. Is there a poem or essay I can compose in my mind? Analyze a philosophic question about why people say/do xxxx? After about an hour I drift off again. It's a pain, but I still manage to grab another hour or two or three of sleep, instead of losing it all.

          “Texas is a so-called red state, but you’ve got 10 million Democrats here in Texas. And …, there are a whole lot of people here in Texas who need us, and who need us to fight for them.” President Obama

          by Catte Nappe on Mon Jul 22, 2013 at 05:53:46 PM PDT

          [ Parent ]

          •  I have a CD of ocean waves (2+ / 0-)
            Recommended by:
            Catte Nappe, slowbutsure

            that I play on repeat over night to drown out parking lot noise. I either tune in to it, or count. Something totally mindless. Unfortunately, it tends to be in the 4 o'clock hour, when I don't have time to get really back to sleep.

            •  Oh, yeah, the time when it happens... (2+ / 0-)
              Recommended by:
              anotherdemocrat, slowbutsure

              Standard for me is about 3:30 AM. That means if I can fall asleep in about an hour I can then get 2 more hours of solid snooze before the 6:40 alarm. If it happens earlier, so much the better. If it happens around 5 AM, then I'm doomed.

              What I have always wondered is what the heck happens at 3:30 to wake me up? I used to think it was the guy delivering the newspaper, but I now know that happens between 5:30 and 6.

              “Texas is a so-called red state, but you’ve got 10 million Democrats here in Texas. And …, there are a whole lot of people here in Texas who need us, and who need us to fight for them.” President Obama

              by Catte Nappe on Mon Jul 22, 2013 at 06:16:19 PM PDT

              [ Parent ]

            •  If you haven't already tried it, if there's ... (2+ / 0-)
              Recommended by:
              anotherdemocrat, slowbutsure

              ... someone in your area who specializes in Traditional Chinese Medicine (often an acupuncturist) and prepares TCM herbal teas, you might consider setting up a consult and trying a course of whatever he or she prepares for you.

              Love one another

              by davehouck on Mon Jul 22, 2013 at 06:17:23 PM PDT

              [ Parent ]

          •  I try to go to favorite places, either in books (2+ / 0-)
            Recommended by:
            Catte Nappe, anotherdemocrat

            or real life.  Composing an essay or a poem would probably send me into the nearest black hole, possibly into an alternate mutliverse, or just make my head explode.

            Glad that someone out there writes, and thinks about writing, because I love reading!

            ...Son, those Elephants always look out for themselves. If you happen to get a crumb or two from their policies, it's a complete coincidence. -Malharden's Dad

            by slowbutsure on Mon Jul 22, 2013 at 06:15:09 PM PDT

            [ Parent ]

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