SNDC is Not a Dinner Club

OK, I’m excited about getting together with folks at 6:30 p.m.Friday at Mount Tabor. I’ve been trying to think of a good place to meet each other, since the park is kind of big, and I think we’re best of looking for each other at the top of the hill near the statue. (Which depicts “Harvey W. Scott, editor of The Oregonian newspaper from 1865-1872 and from 1877 until his death in 1910. ”  according to this site.) Be prepared for some uphill walking, I guess.

I can bring my mini-charcoal grill. Mike, do you still have one of these and would you also be willing to bring it?

Food ideas:

• Hamburger buns – LOTS – Dan
• Veggie burgers – quantity depends on how many people will be there and how many people are likely to want two burgers. Eight or 12, maybe? – Dan
• Cheese – Courtney
• Soy cheese. – Dan
• Ketchup - Courtney
• Mustard - Courtney
• Onion – Courtney
• Tomato – Courtney
• Lettuce
• Veggies or fruit for munching
• Chips
• Dishes
• Cups – Courtney
• Water – Courtney
• Juice
• Added item: More picnic blankets?
• Either a salad or some grillable veggies. Sara

Also, I think a good portion of the people who will be there on Friday night might be people who enjoy eating meat from time to time. If anyone is an expert in the world of meat burgers, we might want four or six of those.

I don’t know if anyone would like to bring wine or beer. I’m not sure if it’s officially allowed, but moderate drinking seems to be generally ignored in city parks.

This’ll be quick and easy — it’s from the Mennonites!

zucchini omelet
(1.5 recipe)

3 tbsp. margarine – Mike
1.5 medium onions, sliced thinly – Mike
2 cloves garlic, minced – Mike
salt and pepper – Mike
3 eggs – Mike
3/4 c. milk – Mike
4.5 tbsp. flour – Mike

that leaves:
3 lbs. zucchini squash – Mike has perhaps half of this, so someone else should grab 1.5 lbs.
3/4 c. grated Parmesan or other cheese
fruit
beverages

It’s 5:30 p.m. Sunday at 400 W. McLoughlin Blvd. #6 in the Couv. Looking forward to seeing you there.

Hi all,

I won’t be able to attend any SNDC events until mid-September, because of some rather extensive weekend camping plans over the next three weeks, followed by my mother-in-law’s 60th birthday party. I’ll be back in rotation on Sept. 20. But would folks be interested in having SNDC on a Friday next week — Aug. 28? Several Grinnell alumni will be in town that Friday but not that Sunday (Sarah Aswell, Jamal Rogers). I haven’t asked either of them yet, but I think it would be fun to invite them to join us.

In a more perfect world, I’d just make Friday, Aug. 28, into a party night and invite everyone to my house. But my house has become a staging area for four people who are attending  Burning Man, and there are so many tents, sleeping bags, camp chairs and other supplies everywhere that it’s hard for just me and Ben to get around. So I can’t host.

But maybe we could all meet up at Laurelhurst Park or Mount Tabor at 6:30 p.m. that night fire up a portable grill and roast some veggies and Gardenburgers together. What do you think?

(In case I’m not explicit enough, I’m talking about NEXT Friday, not Friday of this week.)

Hey! So, we know some people are out of town, but we’ll host a pared-down SNDC at our house this weekend if anyone’s interested…

Time: 6pm

Location: 924 NE 65th Ave

We were thinking is recipe for Gnocchi would be fun to try.  It’s vegan and everything.  We also have some collards to use up, which we can cook up Southern-style with a recipe I got from the Hollywood Farmer’s Market.  I have everything we need for that.
Brian will start the potatoes baking before 6pm, so when people arrive, all we have to do is rice them and make them into gnocchi!

Vegan Yum Yum's Gnocchi

Gnocchi with Thyme Vinaigrette and Lemon Cashew Cream
Serves 2-3

For Gnocchi
2 Russet Potatoes (about 1 1/2 pounds) Brian and Lena
1 Scant Cup Bread Flour* Brian and Lena
(No salt!)

For Thyme Vinaigrette
2 Tbs Fresh Thyme, leaves only
1-2 Pinches Salt, to taste Brian and Lena
4 Tbs Olive Oil Brian and Lena
1 tsp White Wine Vinegar Brian and Lena

For Lemon Cashew Cream
1 Cup Water Brian and Lena (duh)
1 1/4 Cups Roasted, Salted Cashews (or raw)
Zest of 1 Lemon
1/2-1 tsp Lemon Juice Brian and Lena

*I call for bread flour because of the high-gluten content. This will help the pasta set up while it’s cooking a little better than regular flour would.

To recap: We need a lemon or two, cashews, and fresh thyme.

We’ve missed a few weeks in a row, but our only conflict this week is that Lena will be coming from a 4-5 PM meeting, so we might not be quite on time. We can host if there are not already plans about that.

I’m hosting this week: 5:30 p.m. Sunday, 1201 NE 21st Ave. Look forward to seeing folks. I normally don’t like eggplant, but one of my first SNDCs involved this recipe, and it was delicious. Meanwhile, I’ve got a bunch of eggplant at home and I’d like to share it. So here’s what we need:

• 6 medium potatoes, well scrubbed and quartered (peel or leave the peels on) – Courtney
• 4 medium eggplants, halved lengthwise or 6 smalleggplants, halved lengthwise – Courtney
• 2 tablespoons cumin seeds
• 2 tablespoons vegetable oil – Courtney
• 2 onions, finely minced - Courtney
• 2 small fresh serrano chili peppers, seeded and finely minced - Courtney volunteers jalapeno as a substitute
• 2 tablespoons minced fresh ginger - Courtney
• 2 tablespoons black mustard seeds or brown mustard seeds - Courtney
• 6 tablespoons finely chopped fresh cilantro
• 4 teaspoons garam masala
• 3 teaspoons salt - Courtney
• 2 teaspoons ground coriander – Dan
• 1 teaspoon turmeric - Courtney
• 2 pinches cayenne pepper - Courtney
• 1 lemon, juice of – Dan
• 2 tablespoons honey - Courtney
• 2 tablespoons tomato paste - Courtney
• 2 cans  chickpeas – Ellery

If my brother and sister-in-law can make it, they’ll bring a dessert. To recap, I don’t have: 2 tablespoons cumin seeds; 6 tablespoons cilantro; 4 tablespoons garam masala, juice of 1 lemon, 2 cans chickpeas. We could also use alcoholic and nonalcoholic beverages, and maybe finger food to snack on as we cook.