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effective altruism and our neighbors

October 21, 2013

There’s an abundance of need in the world.  1.1 billion people in the world do not have access to clean water.  19,000 children die from preventable diseases caused by extreme poverty every day.  About 655,000 people died from malaria in 2010, more than 90 percent of them in Africa.  More than 300 natural disasters have occurred each year over the past decade.

There’s an abundance of need in our individual communities.  Our neighbors are victims of domestic abuse.  They are working minimum wage jobs and not earning a living wage.  They are chronically ill but uninsured and can’t get help.  They are hungry.  They can’t read.

How can we justify where we give?

Thirty dollars to a malaria organization will provide 30 mosquito tents.  The same $30 could be given to an organization that equips underprivileged kids for back to school– but this time instead of helping 30 people, the donation will just cover one backpack and set of school supplies.

In the TED video above, Peter Singer makes the case for evaluating our altruistic actions through the lens of maximization of accomplished good.  His thesis is that effective altruism “combines both the heart and the head.”  Our empathetic hearts motivate us to altruism and our heads ensure our gifts are effective and well-directed.  The goal is not just to do some good, but as much good as possible.

But I think God calls us to more than an economic equation.

Is it not to share your food with the hungry and to provide the poor wanderer with shelter—when you see the naked, to clothe them, and not to turn away from your own flesh and blood? (Isaiah 58:6-7)

Whoever has two shirts must share with the one who has none, and whoever has food must do the same. (Luke 3:11)

So do I advocate giving to the Against Malaria Foundation or sponsoring communities through WorldVision, both of which are highly effective organizations?  Yes.  Absolutely.  I don’t just advocate giving to them. I do give to them.

But…

Sometimes, I actually think its pretty easy to write a check (or it was in the 90s…. now its automatic debit from my credit card, but whatever) to these global organizations.  Or even to the ones here at home with a broad reach- like the food bank.

Its hard, emotionally and physically, to actually face the need around us.

To look into the hardened eyes of a little boy that is failing 5th grade because he is abused at home.

To sit at the food pantry and hold the hand of an angry mother who can’t feed her children because she doesn’t have enough money.

To stroke the hair of a desolate woman who is terminally ill.

These things challenge us.  They aren’t easy, clean things.  They don’t fit into neat little slot in our calendars.

But we are called to radical, consuming love.  To step in to our neighbors’ lives and correct the injustices.  To be in community.  To show up.

The reality is that we can make a difference with gifts to effectively run organizations.  But we can’t substitute those gifts — the saving of a bazillion people with one well-placed donation — for profound compassion for our neighbors.

cheddar-corn dip

October 16, 2013

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The other day, someone said to me, “The best part of football season is the food.”

Come again?

Let’s be honest, the best part about football season is when your team wins the national championship.

But, yes, a close second is all of the quality time with your friends and family watching the games and enjoying great food.  I know my heart rate skyrockets during the games (our coach has slight clock-management issues) and I consider the nervous energy I burn off an excuse to just enjoy more snacks and Abita without worrying about the calories.

This dip is the perfect appetizer for game day parties — its cheap, easy (mix it all in the serving bowl), and tastes great!

Cheddar-Corn Dip

2 (11 oz.) cans Mexicorn
1 (4 oz.) can diced green chiles
1/2 poblano pepper, diced
1-2 tsp. cumin
1 tsp. salt
1/2 tsp. chile powder
2 c. cheddar cheese, shredded
1/4 c. mayonnaise
1/2 c. sour cream

In a large bowl, combine all ingredients until incorporated. Serve with Fritos or tortilla chips.

tuesday things, vol. 13

October 15, 2013

instagrammy favorite instagrams this week

A few things I’m thinking about, reading, or loving right now:

  • Its that time of year… when you can purchase a hunting falcon for $150,000 or an outdoor entertainment system for ONE AND A HALF MILLION DOLLARS.  Yep, the Neiman Marcus Christmas Book has been released.
  • In my ears lately: I really like Say Lou Lou’s cover of “Feels Like We’re Only Going Backwards” and “Wild Fire” by John Mayer.
  • I kinda want to get this so I can watch the dogs when I’m out of the house…. I always wonder what they do all day.
  • This interview with Malala Yousafzai, the brave girl who stood up for women’s education and was subsequently shot by the Taliban, is inspiring.  She is so full of strength.
  • Cronuts are now a mass-market item. Sorta ruins it for me.
  • Interesting read from Quartz: Americans tend to think that people born without math skills shouldn’t do math. Chinese people tend to believe they just need to study harder. Allison Schrager, who “never considered [her]self great at math” but got an economics PhD all the same, takes the Chinese view, and argues that Americans need to change their attitude if the country isn’t to fall even further behind.

xoxo

roasted tomato soup

October 11, 2013

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Two things happened earlier this week that prompted this soup:

1. Whitney wasn’t feeling well; and
2. It stayed below 90 degrees the entire week.  (please note: low 80s weather in Houston is basically the same as soup weather.)

And actually, the first week of cool weather is a really good time for this soup as there are still a few ripe summer tomatoes lingering in the grocery store.

This soup is awesome because it has a richer flavor than regular tomato soup.  The roasted bell pepper and jalapeño provide the perfect amount of heat; the spice is rounded out by the roasted vegetables, which are slightly  caramelized, and the balsamic vinegar.

Serve this with a piece of good crusty bread and a glass of Barbera d’Alba.

Roasted Tomato Soup

5 large tomatoes, cut into 3-4 round slices
1 onion, quartered and peeled apart into layers
1/2 jalapeño, cut in half lengthwise, seeded
1 red bell pepper, quartered and seeded
5 cloves garlic, peeled
olive oil
1/4 teaspoon smoked paprika
1 tsp. balsamic vinegar
salt and freshly ground black pepper, to taste
2 cups vegetable broth
3 tbsp. heavy whipping cream
1/4 cup grated parmesan cheese
shaved parmesan cheese (for garnish)
1 avocado, sliced (for garnish)

Place the sliced tomatoes, onion, jalapeño, bell pepper on a baking sheet and drizzle with olive oil and sea salt.  Roast at 375 degrees F for 40 minutes.

Add all ingredients (except the shaved parmesan cheese and avocado slices) to the blender.  Cover the top with a dishtowel rather than the lid — the steam from the roasted vegetables will cause the top to fly off and you’ll end with tomato soup in every wall of your kitchen.  Blend until it is a smooth puree.   If you have a Vitamix or Blendtec, use the “soup” setting, which will heat it as it is pureeing the vegetables.  If you are using a regular blender, pour the pureed soup into a saucepan and warm it over medium-high heat before serve.

Garnish with shaved parmesan cheese and slices of avocado.

tuesday things, vol. 12

October 8, 2013

instagrammy favorite instagrams this week

A few things I’m thinking about, reading, or loving right now:

xoxo

marcella hazan’s tomato sauce

October 4, 2013

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A few years ago, I texted this to Whitney before an evening class:

“Surprise!  You’re in charge of dinner!  Grab a big can of San Marzano tomatoes and a yellow onion at HEB.  Peel the onion and throw it in a pot with the tomatoes and a 1/2 stick of butter.  Bring to simmer and leave it alone until I get home.  Love you!”

And then, upon further consideration, a minute later:

Also, thanks!

He texted back:

That’s it?  That’s all I need to do?

Yes, that is all.  That is the beauty of this recipe.  The simple ingredients and uncomplicated process allows the pure flavor of the San Marzano tomatoes to shine.

When I heard Marcella Hazan passed away this week, I realized how long it had been since I’d made this lovely sauce.  So I pulled out a can of San Marzano tomatoes, an onion and a stick of butter.  Then I poured a glass of wine and inhaled the aroma of fresh, sweet sauce cooking on my stove.

Marcella Hazan’s Tomato Sauce
1 can (28 oz.) San Marzano tomatoes, whole and peeled
1 yellow onion, peeled and cut in half
5 tbsp. butter
1 tsp. salt
1 lb. pasta
Parmesan cheese, freshly grated

In a medium saucepan, add the tomatoes and use your hand to gently break them up.  Add the onion halves and the butter.  Turn the heat to medium-high and bring the mixture to a boil.  Lower the heat to medium-low and stir to incorporate the butter.  Simmer for 45 minutes, stirring occasionally.

Meanwhile, boil the pasta until al dente.  When the sauce is done, remove the onions and stir in the drained pasta.

Serve with freshly grated Parmesan.

tuesday things, vol. 11

October 1, 2013

instagram my favorite instagrams this week

A few things I’m thinking about, reading, or loving right now:

xoxo

cheesy breakfast casserole

September 27, 2013

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Here’s the thing… there is no way to make it through a long day without a breakfast that really sticks to your bones.

It just so happens that this weekend is LSU’s first SEC road game of the season and it is a day game.

So in the spirit of fraternity-style kegs and eggs, here is an upgrade to your football breakfast: a dish that pairs well with a mimosa and will keep you going long into the afternoon…. just in time for the grilled duck and old fashioneds.

Yep.  We’re eating all the livelong day.

Here we go:
Quarter biscuits and place in a greased 9″x13″ dish. In a skillet, dice and sauté the onions until they are caramelized. Remove from pan and add spinach. Sauté until wilted. Remove the spinach from the pan and add the sausage. Use a spatula to break up the sausage and cook until it is completely browned.

20130630-214549.jpgTop the biscuits with the onions, spinach, sausage, Velveeta and cheddar. Whisk the eggs, milk, garlic powder, mustard powder, salt and pepper. Pour over the biscuits and other ingredients.
20130630-214432.jpgBake at 350 degrees F for 40-50 minutes, until slightly browned. Let cool for 5-10 minutes before serving.
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Cheesy Breakfast Casserole

1 lb sausage, cooked
1 large can biscuits (butter-flavored)
1 onion, diced and caramelized
8 oz. baby spinach, wilted
6 eggs
1 1/4 cup milk
8 oz Velveeta, cubed
1 c. sharp cheddar, grated
1/4 tsp. garlic powder
1/4 tsp. dry mustard
salt and pepper

Quarter biscuits and place in a greased 9″x13″ dish. In a skillet, dice and sauté the onions until they are caramelized. Remove from pan and add spinach. Sauté until wilted. Remove the spinach from the pan and add the sausage. Use a spatula to break up the sausage and cook until it is completely browned.

Top the biscuits with the onions, spinach, sausage, Velveeta and cheddar. Whisk the eggs, milk, garlic powder, mustard powder, salt and pepper. Pour over the biscuits and other ingredients.

Bake at 350 degrees F for 40-50 minutes, until slightly browned. Let cool for 5-10 minutes before serving.

tuesday things, vol. 10

September 24, 2013

instagrammy favorite instagrams this week

A few things I’m thinking about, reading, or loving right now:

  • I cannot think of a better dessert.  Gees.  Wow. (h/t Whitney)
  • You know how you can never really tell if your own breath smells?  I just discovered a super useful tip: lick the inside of your wrist and smell it.  That is what your breath currently smells like.  You’re welcome.
  • Oh, we keep the poison on aisle 7.
  • I just started this book.  I loved the author’s other works, so I have high expectations.
  • My reaction in class last week, brought to you by a consistently closed-minded classmate…
  • I’m pretty sure you’ve always wondered about this. (h/t Cindy)
  • I think that you should drink whatever you think tastes good with your food, but this is a handy (and well-designed) chart about wine pairings.
  • Don’t dither away the difficult splendor.

xoxo

ensalada mexicana

September 20, 2013

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It’s funny how your tastes change as you get older.

Maybe I mean preferences instead of tastes. I guess I’m not really talking about whether or not something tastes good, but instead what I want to eat for a meal.

For instance, I learned to eat salads about 10 years ago and I actually like the taste of most of them, but I have never preferred having salad for dinner until about a year ago.

Anyway, its not a regular occurrence but every now and then I enjoy having a big salad for dinner.  This one, topped with fried pork and chipotle Ranch dressing, is one such example.

Obviously I’m pretty much the picture of health, friends.

Ensalada Mexicana

1 head Romaine lettuce
16 oz. Mixed greens
3-4 ears corn, cut off the cob
1 red bell pepper, julienned
1 yellow bell pepper, julienned
1 pint mushrooms, sliced
1 can black beans, drained
2 avocados, sliced
1 tbsp. cilantro, chopped
1 lb. carnitas or roasted chicken
1 pkg. Ranch dressing mix
3 chipotles chiles in adobo
1/2 c. buttermilk
1 c. Greek yogurt

In a food processor, grind the chipotle chiles to a paste.  Remove to a bowl and mix with the Ranch dressing packet, buttermilk and Greek yogurt.  Whisk until smooth then refrigerate until ready to use.

Tear the Romaine lettuce and mixed greens into bite-sized pieces.  Rinse and dry.  Place in a large bowl and set aside.

In a large skillet, heat 1 tbsp. olive oil.  Sauté the corn, bell peppers and mushrooms until softened and slightly caramelized.  Remove from heat.

To layer the salad, make a bed of Romaine lettuce and mixed greens.  Top with the corn, bell peppers, mushrooms, black beans, avocados and meat.  Drizzle with the chipotle ranch dressing and sprinkle with cilantro.