I've missed you so! Blasted school! Speaking of school - you should see what I'm learning. Not that you probably care because this is a food blog but what the hey, it's all I'm doing right now And besides, if you stick around to the end of this post, your taste-buds might just thank you.
First up, The Eco-Politics of End Times. First of all, WTF does that mean?? End Times?! I guess it depends how you want to define End Times - which is one of the main themes of the course. Kind of awesome though. Actually, it's really fucking rad. Down with Capitalism and rise up people! Okay, that's a little extreme, but it's certainly interesting and I'm diggin it. Besides, if you know me at all, you know I think globalized capitalism really is "the devil's wet dream" (that's an Ani Difranco line FYI).
Second, Human Sexuality. This is a fourth year level class and they're only just teaching these students the difference between gender and sex. They're just figuring out now, in their fourth year, that trans-sexuality is completely normal and that all of the above has nothing to do with sexual preference. See, I realize I'm a women's studies major and these are topics I dealt with in first year, but this class is through a department of the University that is sending social workers and shrinks out into the world to deal with people who may have internalized issues around these topics. Call me crazy, but I think this is stuff that should be covered much earlier in their education. That being said, the other day we did get to sit on the ground with giant pieces of paper, glitter, stick-ums, crayons, pom-poms, etc... and draw out massive pee-pees and hoo-hoos and glam those babies up!
And thirdly, Creative Being. This is a first year level class and an introduction to the fine arts. It's silly. But it's also forcing me to think about education and my creativity in entirely new ways. We're trained to sit in a desk, face forward, be still, and take notes. For four years. At least! Ick! As one of my Women's Studies professors would say, we've been "disciplined" by the way the desks are designed to behave a certain way. But this class is messing all that up. My only issue with it is that it's filled to the brim with 160 ego-centric artist type 19 year olds who don't seem to realize that there's a world outside them and that the likelihood that they'll do much in it is slim to none. I don't wanna sound crass but your little painting isn't going to solve AIDS lovely, and your dancing isn't going to end war. There are problems bigger than your selfish creativity and you're gonna have to see that, think outside the box, and do something to make a difference.
Outside of school, I've been randomly struggling to find the time to make food. I did make something kind of awesome the other day however via Ross Dobson's cookbook titled Market Vegetarian. Oh Ross Dobson, let me count the ways.... I did find though that they were a bit too minty. That could have been because my mint was previously frozen and maybe that intensified the flavor - just a heads up that you may wanna limit the amount of mint that goes into these babies.
Mint-a-Delic Zucchini Fritters
2 Oz. Feta Cheese, crumbled.
10 - 12 Fresh Mint Leaves, finely shredded.
2 Egg Whites, lightly beaten.
1 Tbsp Cornstarch.
3 Tbsp Olive Oil.
1 Batch Spicy Tomato Jam.
What to Do:
First things first, grate the crap outta the zucchini and then combine with feta, and mint in a bowl.
In your egg white bowl, add the cornstarch and whisk until the cornstarch has dissolved. Tip the zucchini mixture into the egg whites and gently fold in until combined.
Heat the oil in a large non-stick skillet over medium - high heat. Cook the fritters in 2 batches. Spoon 1 heaped Tbsp of the mixture into the skillet and press down lightly to form a flat fritter. Repeat until pan is comfortably full but not over crowded or things won't brown properly.
Fry for 2 minutes on each side until dark and golden brown.
Carefully lift the cooked fritters onto paper towels to drain any excess oil and keep warm in the oven while you finish the second batch. Serve hot with the Spicy Tomato Jam.