Today's lesson: Listen to your friends. Especially Rose-Anne, when she makes concerned faces while looking at a recipe.
What happened was this: A month or so ago, I went to a work potluck. One of the girls I work with, L2, is a notoriously innovative cook, with somewhat mixed but occasionally stunning results. (I hear that we don't even see half of what she makes, which I would almost believe.) For this potluck, she brought coconut crepes and a sweet tomato sauce. And boy, were they ever delicious! I was slightly smitten. So I bugged her for a few days to at least roughly tell me what she had done, and eventually she did and it sounded okay so I pulled a crepe recipe off the internet and without trying it printed it up for my cookbook.
Warning bells should be going off now. I a) took a recipe from a knowingly haphazard cook, b) modified it using an internet recipe, c) never made it myself, and d) put it in a goddamn cookbook. I'm smart sometimes like that. When I showed Rose-Anne my master copy on Saturday she made a dubious face as I explained what had happened, as I tried to explain how good and different and awesome this recipe was, or could be.
Today, after shipping out ten cookbooks, I came home and finally finally had time to make the recipe. It wasn't that bad, I suppose... I had to tweak the recipe (adding a cornstarch slurry to the sauce to thicken it and adding more coconut milk to the batter to thin it out) and it wasn't as good as I wanted it to be, but it also wasn't a total failure. However, it needs work. I'm going to give it a few more shots, modify the recipe so that it actually is what it could be, and send out revision sheets to everybody who already got a cookbook. So be warned: if you make the coconut crepes with sweet tomato sauce, it probably isn't going to be the best ever. Give me a few weeks, and I'll repent my sins and have you all over for brunch.
Thursday, March 12, 2009
Wednesday, March 11, 2009
the good, the bad, the tasty
Sometimes, when I'm really hungry and I don't have much "quick" food around, I eat strange and possibly gross things. It's not that uncommon for me to eat what is essentially a tuna fish sandwich sans bread. Yes, tuna in a bowl, with mayonnaise and salt and pepper. (Although, to my credit, that usually a meal I eat in case of extremity, when my body is clamoring and I have no time and no leftovers. Usually.) And Erica once called me and asked me what I was doing and I guiltily replied "Eating cold instant mashed potatoes from my fridge..." While I love food and cooking, sometimes my body and its strange and somewhat unfortunate metabolism remind me that food is not solely for comfort, it is for fuel.
This week hasn't been quite that bad, but I have had opera every night and it's been cutting into my cooking schedule. I rarely cook except at night, because I never know how long it will take and I'm loath to risk spending a whole day on something I thought would be quick. (Apparently, I'd rather eat dinner at 11 PM.) So this week has been a careful rationing of leftovers and quick food like Trader Joe's pre-packaged simmer sauces. Last night, spurred on by hunger and the fact that I had one pot clean and no real veggies, I made the following, which was not half bad:
Cheesy Rice
Ingredients:
1/2 cup white rice
dried tart cherries
mozzarella cheese
Cook the rice. Halfway through, add a handful of cherries. When it's cooked, add a bunch of shredded cheese.
Not really a recipe even, but not my worst "throw together what I have in the fridge" meal, not by a long shot. But this afternoon, I decided that a sweet potato that I had sitting in a bag on the floor had to go into this recipe over at Smitten Kitchen. And that was, admittedly, better than my cheesy rice. Here's my (very slightly) adapted version, which I am eating as I write. Good for lunch for one.
Spicy Crispy Sweet Potatoes
Ingredients:
1 sweet potato
1/2 heaping teaspoon coriander (ground or seeds)
1/2 heaping teaspoon fennel (ground or seeds)
1/2 scant teaspoon dried oregano
dash of cayenne pepper
salt and pepper to taste
olive oil
Preheat the oven to 425 degrees. Cut the sweet potato into wedges, not too large or too thick. (I cut off the ends, sliced my sweet potato in half hamburger-style, and wedged from there.) Mix the spices in a bowl and mash around with a glass for a finer grind. (This is important especially if any of your spices are still in seed form. Also, of course you can use a mortar and pestle or a clean coffee grinder instead.) Toss the sweet potatoes, spices, and some olive oil in a baking dish. Bake for 20 minutes, stir, then 20 more minutes.
This week hasn't been quite that bad, but I have had opera every night and it's been cutting into my cooking schedule. I rarely cook except at night, because I never know how long it will take and I'm loath to risk spending a whole day on something I thought would be quick. (Apparently, I'd rather eat dinner at 11 PM.) So this week has been a careful rationing of leftovers and quick food like Trader Joe's pre-packaged simmer sauces. Last night, spurred on by hunger and the fact that I had one pot clean and no real veggies, I made the following, which was not half bad:
Cheesy Rice
Ingredients:
1/2 cup white rice
dried tart cherries
mozzarella cheese
Cook the rice. Halfway through, add a handful of cherries. When it's cooked, add a bunch of shredded cheese.
Not really a recipe even, but not my worst "throw together what I have in the fridge" meal, not by a long shot. But this afternoon, I decided that a sweet potato that I had sitting in a bag on the floor had to go into this recipe over at Smitten Kitchen. And that was, admittedly, better than my cheesy rice. Here's my (very slightly) adapted version, which I am eating as I write. Good for lunch for one.
Spicy Crispy Sweet Potatoes
Ingredients:
1 sweet potato
1/2 heaping teaspoon coriander (ground or seeds)
1/2 heaping teaspoon fennel (ground or seeds)
1/2 scant teaspoon dried oregano
dash of cayenne pepper
salt and pepper to taste
olive oil
Preheat the oven to 425 degrees. Cut the sweet potato into wedges, not too large or too thick. (I cut off the ends, sliced my sweet potato in half hamburger-style, and wedged from there.) Mix the spices in a bowl and mash around with a glass for a finer grind. (This is important especially if any of your spices are still in seed form. Also, of course you can use a mortar and pestle or a clean coffee grinder instead.) Toss the sweet potatoes, spices, and some olive oil in a baking dish. Bake for 20 minutes, stir, then 20 more minutes.
Tuesday, March 10, 2009
self-publishing is a bitch
Also, did I mention that the cookbook is FINISHED?!? Clove-Minded: A Valentine Cookbook is only a month late, but there are about twenty folded and stapled completed copies in a bag at my feet right now. I think Kinkos screwed me over as I seem to be missing 4 1/2 copies, which is like $25 worth of cookbook that I just can't find and don't know what happened to. And no receipt, so I think I'm out of luck. But anyway... Letting it go. There are recipes for such things I've written about on here, like Creme Andalous, a creamy spanish soup, or basil-feta-pine nut muffins, or--for the adventurous--Habas verdes con queso (lima beans with cheese). There are also things I've never written about here, like tilapia with french cream sauce and sweet potato-ginger-cilantro patties. Good stuff. I have to admit, I've made a lot from this ever since I started making copies because looking through it was making me hungry.
Anyway, the point of this: If you want a copy I made a paypal link in the right sidebar; just send me an email at myammie01@yahoo.com with your address. (Or, you know, contact me at whichever of my far-too-numerous internet contact possibilities you care to use.) This includes people I don't know; I know from statcounter that there are a few of you out there, and this is a perfect time to 'fess up and introduce yourselves. Donations are accepted (it's costing me about $5 for copies and shipping per copy), as are trades, I suppose. I figure this is what credit cards are for (copying all of my favorite recipes and giving them to my friends, apparently), but the print run is turning out to be a bit larger than expected and I can't afford to make many more pro bono copies.
So let me know! I love you all, and I want to make sure everybody can make soy chorizo-potato pastries if they have the desire.
Oh, and thanks to Anna for the cookbook title. She's my resident font of puns :)
Anyway, the point of this: If you want a copy I made a paypal link in the right sidebar; just send me an email at myammie01@yahoo.com with your address. (Or, you know, contact me at whichever of my far-too-numerous internet contact possibilities you care to use.) This includes people I don't know; I know from statcounter that there are a few of you out there, and this is a perfect time to 'fess up and introduce yourselves. Donations are accepted (it's costing me about $5 for copies and shipping per copy), as are trades, I suppose. I figure this is what credit cards are for (copying all of my favorite recipes and giving them to my friends, apparently), but the print run is turning out to be a bit larger than expected and I can't afford to make many more pro bono copies.
So let me know! I love you all, and I want to make sure everybody can make soy chorizo-potato pastries if they have the desire.
Oh, and thanks to Anna for the cookbook title. She's my resident font of puns :)
Monday, March 09, 2009
saving graces
Yesterday was International Women's Day! Exciting. I spent the day working at the flower shop (it was raining and therefore slow), and then making a zillion copies and starting the lengthy creasing process so that I can start getting cookbooks in the mail soon. But anyway, IWD. Did you know that IWD actually has a flower? That's right. It's a flower called mimosa or acacia and there are historical reasons for the choice, although I still think it's kind of a weird thing to formalize. Last year, I was the only person on staff who even knew that there was an International Women's Day, which I explained (somewhat stupidly) by saying that I hung out with a bunch of women's studies people in college. Which was kind of true, but puts the day automatically into something those crazy feminists thought up. It's been going on since 1911, long before the current generation of crazy feminists were twinkles in various people's eyes.
We have many categories of customers in the shop: curt and surly single men, bickering gay couples, slightly strange characters (Veronica Boy, I'm looking at you), and possibly my least favorite, the high-maintenance people. These are the people who pick out flowers, one at a time, staring intently at the table and rejecting suggestion after suggestion, looking for the one flower that will apparently tie their collection of single stems together. It's snarky of me to say that, and I feel bad because in some ways these people represent some of the best aspects of my job: the fact that we work with customers interactively, the fact that our flowers aren't protected in a cooler behind glass but are instead accessible and personable, the fact that I have regular customers at all regardless of the silly internal categorization I put them through. But it's incredibly frustrating to me to follow somebody for twenty minutes, having suggestion after suggestion rejected, itching to just grab the flowers out of the customer's hands and make it coherent and balanced. I bite my tongue because a) I believe in artistic vision, regardless of the perceived "worth" of the outcome, and b) I know it's just the flower snob in me talking. In truth, I'd rather have somebody give an incoherent bouquet that they carefully picked out themselves than to grab the reins and give them my vision instead. But that doesn't make the experience less frustrating.
Yesterday one of my least favorite high-maintenance customers came in. He seems nice enough, but he's rather taciturn and takes a really, really long time to pick out his flowers. Yesterday I didn't even try, I just let him loose and watched from the counter because I knew he would end up doing whatever he wanted anyway. But anyway... In some ways he's one of my least favorite customers to help, but I have a soft spot for him as a person because of this: every year on IWD, he comes in and buys flowers for his neighbor. He tells me that she's from Bosnia, and that she's always nice to him and does things like folding his laundry when he forgets it in the dryer (which apparently happens a lot?), and so every day on International Women's Day he brings her flowers. (Last year he even knew about the mimosa, although we were out this year.) He told me that she must look older than she actually is, because when he gave her flowers last year she jumped up and down like a girl. The possibly weird undertones of this are not lost on me: she folds his laundry and can't be old if she jumps up and down? But still, it's a little bit adorable when he tells me about it, and I like him a little better for it.
This is what our mimosa looks like:
We have many categories of customers in the shop: curt and surly single men, bickering gay couples, slightly strange characters (Veronica Boy, I'm looking at you), and possibly my least favorite, the high-maintenance people. These are the people who pick out flowers, one at a time, staring intently at the table and rejecting suggestion after suggestion, looking for the one flower that will apparently tie their collection of single stems together. It's snarky of me to say that, and I feel bad because in some ways these people represent some of the best aspects of my job: the fact that we work with customers interactively, the fact that our flowers aren't protected in a cooler behind glass but are instead accessible and personable, the fact that I have regular customers at all regardless of the silly internal categorization I put them through. But it's incredibly frustrating to me to follow somebody for twenty minutes, having suggestion after suggestion rejected, itching to just grab the flowers out of the customer's hands and make it coherent and balanced. I bite my tongue because a) I believe in artistic vision, regardless of the perceived "worth" of the outcome, and b) I know it's just the flower snob in me talking. In truth, I'd rather have somebody give an incoherent bouquet that they carefully picked out themselves than to grab the reins and give them my vision instead. But that doesn't make the experience less frustrating.
Yesterday one of my least favorite high-maintenance customers came in. He seems nice enough, but he's rather taciturn and takes a really, really long time to pick out his flowers. Yesterday I didn't even try, I just let him loose and watched from the counter because I knew he would end up doing whatever he wanted anyway. But anyway... In some ways he's one of my least favorite customers to help, but I have a soft spot for him as a person because of this: every year on IWD, he comes in and buys flowers for his neighbor. He tells me that she's from Bosnia, and that she's always nice to him and does things like folding his laundry when he forgets it in the dryer (which apparently happens a lot?), and so every day on International Women's Day he brings her flowers. (Last year he even knew about the mimosa, although we were out this year.) He told me that she must look older than she actually is, because when he gave her flowers last year she jumped up and down like a girl. The possibly weird undertones of this are not lost on me: she folds his laundry and can't be old if she jumps up and down? But still, it's a little bit adorable when he tells me about it, and I like him a little better for it.
Wednesday, March 04, 2009
a completely self-centered biscotti-inspired kitchen rant
Tonight I had one of the most frustrating nights in the kitchen I've had in a long time. I am someone who chronically overbooks all of my time (Sure, I can meet you for coffee after I have brunch with Z and tea with F and play two rehearsals! No problem!), and the kitchen is not an exception to that rule although in here it's more often accidental. I can look at a recipe and think I can bang that sucker out in forty-five minutes, and three hours later I'm sweaty and exhausted and not even hungry anymore. And tonight is so one of those nights.
The plan was to make spaghetti squash, which requires a minimum prep time (maybe, maybe ten minutes all told) and, while that was baking (30-45 minutes), to mix up the batter for these delicious-sounding parmesan black pepper biscotti that I wanted to take to dal niente's wine tasting fundraiser on Saturday. When the squash came out, I said to myself, I would set it aside, roll out the biscotti dough, tuck it into the oven, and eat dinner while the biscotti went through it's first bake.
The first problem: heat. It was warm today, in the forties, and whenever it gets warm outside my apartment becomes a furnace because my landlords not only don't turn the heat down, they seem to crank it up. (I shouldn't complain, I know, but at this point my oven has been on for more than three hours and I smell like a college locker room.) The second problem: space. I don't know if I've ever described my kitchen, but it's... tiny. My major appliances (stove and refrigerator) are both roughly three-quarters size, and I have a patch of counter space that is maybe 12x18. This means that a) anything requiring more than one bowl or pan or anything ends with me balancing the extras on the fridge or my desk or my dresser or etc., and b) I have small baking sheets, because nothing else will fit in my tiny damn stove.
So the squash went okay, and I got the dough mixed together, but I was realizing that this was going to take longer than I'd hoped. I already knew that the stove was going to be on for a long time (biscotti have to bake 65-75 minutes at around 300 degrees), and that I was going to have to spend some time slicing the loaves into biscotti-shaped lengths before the second bake. I was irritated, but resigned. But when I started slicing the biscotti, I realized something: a loaf of dough takes up much less space than that same dough sliced into lengths and placed, cut side down, back on the (remember: tiny) baking sheet. It was a struggle to get all of the pieces back onto the sheets, but I didn't lose my temper until the sheets were back in the oven and I looked at the recipe again and read these words: "Bake, turning over once, until golden and crisp, 35 to 45 minutes total." (My emphasis.)
"Turn over? Fuck!" is approximately what I said. Turn over those puzzle-piece biscotti pieces, now heated to 300 degrees, and re-fit them back into their also-300-degree pans? This is where I made myself a half-assed homemade whiskey sour using lemon juice, sugar and water (and whiskey, of course). And it was when I burned myself (thank god, for the first and only time) that I started whimpering, "Nightmare recipe..."
But really, now that I'm done it wasn't that bad, and now that I've written it all out I can laugh a little bit. I just turned the oven off, and I have two sheets packed full of--judging from my initial tastes at the halfway point--fairly yummy biscotti. At least I ended up with something decent. I don't even usually like biscotti that much (a cookie so hard you can't eat it alone is something I don't understand), but I'm a sucker for recipes that flip taste expectations. I don't know if I'll make these again, but... Now I know? What a shitty moral. Fucking biscotti.
The plan was to make spaghetti squash, which requires a minimum prep time (maybe, maybe ten minutes all told) and, while that was baking (30-45 minutes), to mix up the batter for these delicious-sounding parmesan black pepper biscotti that I wanted to take to dal niente's wine tasting fundraiser on Saturday. When the squash came out, I said to myself, I would set it aside, roll out the biscotti dough, tuck it into the oven, and eat dinner while the biscotti went through it's first bake.
The first problem: heat. It was warm today, in the forties, and whenever it gets warm outside my apartment becomes a furnace because my landlords not only don't turn the heat down, they seem to crank it up. (I shouldn't complain, I know, but at this point my oven has been on for more than three hours and I smell like a college locker room.) The second problem: space. I don't know if I've ever described my kitchen, but it's... tiny. My major appliances (stove and refrigerator) are both roughly three-quarters size, and I have a patch of counter space that is maybe 12x18. This means that a) anything requiring more than one bowl or pan or anything ends with me balancing the extras on the fridge or my desk or my dresser or etc., and b) I have small baking sheets, because nothing else will fit in my tiny damn stove.
So the squash went okay, and I got the dough mixed together, but I was realizing that this was going to take longer than I'd hoped. I already knew that the stove was going to be on for a long time (biscotti have to bake 65-75 minutes at around 300 degrees), and that I was going to have to spend some time slicing the loaves into biscotti-shaped lengths before the second bake. I was irritated, but resigned. But when I started slicing the biscotti, I realized something: a loaf of dough takes up much less space than that same dough sliced into lengths and placed, cut side down, back on the (remember: tiny) baking sheet. It was a struggle to get all of the pieces back onto the sheets, but I didn't lose my temper until the sheets were back in the oven and I looked at the recipe again and read these words: "Bake, turning over once, until golden and crisp, 35 to 45 minutes total." (My emphasis.)
"Turn over? Fuck!" is approximately what I said. Turn over those puzzle-piece biscotti pieces, now heated to 300 degrees, and re-fit them back into their also-300-degree pans? This is where I made myself a half-assed homemade whiskey sour using lemon juice, sugar and water (and whiskey, of course). And it was when I burned myself (thank god, for the first and only time) that I started whimpering, "Nightmare recipe..."
But really, now that I'm done it wasn't that bad, and now that I've written it all out I can laugh a little bit. I just turned the oven off, and I have two sheets packed full of--judging from my initial tastes at the halfway point--fairly yummy biscotti. At least I ended up with something decent. I don't even usually like biscotti that much (a cookie so hard you can't eat it alone is something I don't understand), but I'm a sucker for recipes that flip taste expectations. I don't know if I'll make these again, but... Now I know? What a shitty moral. Fucking biscotti.
more on mormons, and important for illinois-ians
The original post is here. This is tomorrow, so email or call if you can. I don't usually do this, but god I'm tired of this shit. You can skip the part about looking up people on the official website, I posted an easier-to-read link at the bottom.
"The following official email was just sent out (via the LDS Church website) to all the members of the Nauvoo 3rd Ward, as approved by Kristy Combs, ward website administrator, and by Bishop Chris Church of the Nauvoo 3rd Ward. (Because it was sent through the LDS website, it required the authorization of a bishop or higher.)
"This message has been authorized for sending by Bishop Church.The Civil Union Bill (HB 2234) has been scheduled for a hearing in the Youth and Family Committee this week on Thursday, March 5, 2009 at 9:00 a.m. in Springfield. If the bill is voted out of committee, it becomes eligible for a vote before the full Illinois House of Representatives. This bill will legalize civil unions in the state of Illinois, and will treat such civil unions with the same legal obligations, responsibilities, protections and benefits as are afforded within marriage. In other words, civil unions will be different in name only from marriage. As has already been seen in Massachusetts, this will empower the public schools to begin teaching this lifestyle to our young children regardless of parental requests otherwise. It will also create grounds for rewriting all social mores; the current push in Massachusetts is to recognize and legalize all transgender rights (An individual in Massachusetts can now change their drivers license to the gender they believe themselves to be, regardless of actual gender, which means that confused men and women are now legally entering one another's [sic] bathrooms and locker rooms. What kind of a safety issue is this for our children?). Furthermore, while the bill legalizes civil unions, it will be used in the courts to show discrimination and will ultimately lead to court mandated same-sex marriages.
To help defeat this bill, please call your state representative and state senator and ask that they support traditional marriage and vote against the civil unions bill. If you are unsure who your legislators are, please see the link at the end of this email.
Also, please take a moment and call the following members of the Youth and Family Committee to encourage them to vote no on this bill. We need 4 votes to keep it from passing out of the committee. And - as always, please pass this on to all who believe in protecting our families and our children. If you are interested in attending the hearing, it will be held on Thursday, March 5th at 9:00 a.m. in Springfield in Room 122B of the Capitol Building (I can give you directions to the Capitol Building if needed).
Members of the Youth and Family Committee:
Rep. Greg Harris (D-Chicago) (Greg Harris is also the sponsor of this bill, but he needs to hear your opposition to this bill) Chairperson217-782-3835
Rep. LaShawn K. Ford (D-Chicago)Vice-Chairperson217-782-5962
Rep. Mike Fortner (R-West Chicago)Republican Spokesperson217-782-1653
Rep. William D. Burns (D-Chicago)217-782-2023
Rep. Michael P. McAuliffe (R-Chicago)217-782-8182
Rep. Al Riley (D-Matteson)217-558-1007
Rep. Dave Winters (R-Rockford)217-782-0455
Directions for identifying your legislators:You can use the following link to identify your state legislators and their contact information: http://www.elections.state.il.us/DistrictLocator/SelectSearchType.aspx (and enter your 9digit zip code). If this link doesn't work, you can use the general link www.ilga.gov and then click on " legislator lookup" near the bottom of the page, then click on "by zip+4". Type in your zip code,and you'll see a list of your legislators. You want your state senator and state representative as they will be the ones voting on the bill.
Please feel free to contact me if you have any questions.
Sister Combs"
Please do the opposite of this action alert by the church and tell your legislators you support the HB2234 the civil unions bill.
Crossposted via Chino Blanco."
This link will give you emails as well as numbers. Thanks to Anna for all the info.
"The following official email was just sent out (via the LDS Church website) to all the members of the Nauvoo 3rd Ward, as approved by Kristy Combs, ward website administrator, and by Bishop Chris Church of the Nauvoo 3rd Ward. (Because it was sent through the LDS website, it required the authorization of a bishop or higher.)
"This message has been authorized for sending by Bishop Church.The Civil Union Bill (HB 2234) has been scheduled for a hearing in the Youth and Family Committee this week on Thursday, March 5, 2009 at 9:00 a.m. in Springfield. If the bill is voted out of committee, it becomes eligible for a vote before the full Illinois House of Representatives. This bill will legalize civil unions in the state of Illinois, and will treat such civil unions with the same legal obligations, responsibilities, protections and benefits as are afforded within marriage. In other words, civil unions will be different in name only from marriage. As has already been seen in Massachusetts, this will empower the public schools to begin teaching this lifestyle to our young children regardless of parental requests otherwise. It will also create grounds for rewriting all social mores; the current push in Massachusetts is to recognize and legalize all transgender rights (An individual in Massachusetts can now change their drivers license to the gender they believe themselves to be, regardless of actual gender, which means that confused men and women are now legally entering one another's [sic] bathrooms and locker rooms. What kind of a safety issue is this for our children?). Furthermore, while the bill legalizes civil unions, it will be used in the courts to show discrimination and will ultimately lead to court mandated same-sex marriages.
To help defeat this bill, please call your state representative and state senator and ask that they support traditional marriage and vote against the civil unions bill. If you are unsure who your legislators are, please see the link at the end of this email.
Also, please take a moment and call the following members of the Youth and Family Committee to encourage them to vote no on this bill. We need 4 votes to keep it from passing out of the committee. And - as always, please pass this on to all who believe in protecting our families and our children. If you are interested in attending the hearing, it will be held on Thursday, March 5th at 9:00 a.m. in Springfield in Room 122B of the Capitol Building (I can give you directions to the Capitol Building if needed).
Members of the Youth and Family Committee:
Rep. Greg Harris (D-Chicago) (Greg Harris is also the sponsor of this bill, but he needs to hear your opposition to this bill) Chairperson217-782-3835
Rep. LaShawn K. Ford (D-Chicago)Vice-Chairperson217-782-5962
Rep. Mike Fortner (R-West Chicago)Republican Spokesperson217-782-1653
Rep. William D. Burns (D-Chicago)217-782-2023
Rep. Michael P. McAuliffe (R-Chicago)217-782-8182
Rep. Al Riley (D-Matteson)217-558-1007
Rep. Dave Winters (R-Rockford)217-782-0455
Directions for identifying your legislators:You can use the following link to identify your state legislators and their contact information: http://www.elections.state.il.us/DistrictLocator/SelectSearchType.aspx (and enter your 9digit zip code). If this link doesn't work, you can use the general link www.ilga.gov and then click on " legislator lookup" near the bottom of the page, then click on "by zip+4". Type in your zip code,and you'll see a list of your legislators. You want your state senator and state representative as they will be the ones voting on the bill.
Please feel free to contact me if you have any questions.
Sister Combs"
Please do the opposite of this action alert by the church and tell your legislators you support the HB2234 the civil unions bill.
Crossposted via Chino Blanco."
This link will give you emails as well as numbers. Thanks to Anna for all the info.
Sunday, March 01, 2009
really?
Incidentally, Connie (the pregnant friend) also told me this, which I think relates to the term "pro-choice" as it was being discussed a la octuplet: When Connie found out she was pregnant, she called Planned Parenthood to inquire about getting an ultrasound, as at that point she didn't have insurance. Planned Parenthood informed her that, unless she was also getting an abortion through them, she couldn't get an ultrasound. I have no idea if this is normal for PP (their website definitely gives me the impression that it's not), but wow.
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