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Mushroom & Swiss Burger Salad

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Happy Earth Day!

It’s that time again… Earth Day is that day set aside each year to reflect upon God’s beautiful creation and how we can be better stewards of it.

Earth Day was introduced to the U.S. in 1970 by Wisconsin Senator Gaylord Nelson. It followed a large oil spill in 1969 and national concerns about air pollution. Per earthday.org, timing of the day was reportedly chosen specifically to be be a weekday between spring break and final exams. Why? The founder and associates wanted to encourage student activism. Denis Hayes, an activist, was actually recruited to facilitate campus “teach-ins.” The Environmental Protection Agency ( EPA) was created within months of the first Earth Day. The yearly observation went global in 1990.

Although the national focus of Earth Day through the years has been influenced by by political agendas and environmental events, the core value has remained. It is important to respect nature and not abuse or unnecessarily damage God’s creation. Another word for this is stewardship.

Earth Day may mean different things to different people. It reminds me of my dad, one of the inspirations for this blog. Sadly, he is no longer with us, but he lived his life with a great love for nature. Dad was not only the principal at my grade school but a science teacher as well. (Yes, it could be awkward at times to have your parent as your teacher…) I remember riding down to Carbondale from Salem with my family in our little Pacer for science fairs at SIU. My dad loved to support his students and visit his alma mater.

Garden of the Gods

On family trips to the Carbondale area, it was not uncommon for us to walk through Thompson Woods on campus or to visit Giant City State Park. He would tell us that the park was built by the Civilian Conservation Corps. No trip to campus was complete without driving by the university farms where he worked in college.

This is also the time of year that my family would go mushroom hunting in local woods for morels. My parents taught my brother and I to enjoy and respect nature.

Words that many of us associate with Earth Day are to “Reduce. Reuse. Recycle.” Upcycling and repurposing have become the trendier ways of expressing this. My mom, another inspiration for this blog, was very creative. She made many things that decorated our home by repurposing. There was a large picture that hung in my brother’s room of a turtle. It was a seed mosaic that my mom made. Instead of just getting new furniture to redecorate, she would repaint and embellish things to change their look.

As an adult, I can see their influence in some of the things I do now. Lately, I’ve been experimenting with ways to use 2 liter bottles, cans, and more. I also have the same love of plants and gardening as my parents. There are many times I wish I could still get their advise. I’ve become fascinated by repurposed items that become planters or gardens…I hope that I’ve instilled some of these values in my children who are now adults.

Let’s be real honest for a moment too. Life is expensive. Reusing and repurposing items when possible not only reduces unnecessary waste–it can save you money. That seems like a win-win situation.

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TOSI Challenge: Flat Iron Steak Sandwich & Fries

Individual flat iron steaks from Dierks Farms and fresh sourdough bread baked by Scratch Brewing Company, both of Ava, were among groceries I got this past Saturday at the Carbondale Community Farmer’s Market. This pair of ingredients seemed like a great starting point for a TOSI (Taste Of Southern Illinois) Challenge creation.

For the steaks, I used a quick marinade of Ponzu, grapeseed oil, salt, pepper and a few drops of red wine vinegar. Then I applied some Cactus Pete’s Ultimate Steak House Rub, made in Buckner, that I found at Arnold’s Market in Carbondale.

I grilled thick slices of the sourdough bread in a bit of butter on my George Foreman grill. I also grilled some onions and sweet mini pepper strips with a few shiitake mushrooms from Fly Away Family Farms of Makanda. Each side of bread was smeared with basil pesto. After grilling the steaks and allowing them to rest for the juices to redistribute, they were sliced against the grain. I added a slice of Swiss cheese for flavor.

The oven fries were pretty simple but tasty. I cut scrubbed Russett potatoes into thick fries and coated them with grapeseed oil, salt, pepper, and paprika before baking in a single layer at 450 degrees Fahrenheit for 25 minutes, turning once. For the fry dipping sauce, I mixed a bit of mayonnaise with ketchup and added some chopped fresh herbs. I used basil and parsley from my kitchen window with some dill from All Seasons Farm of Cobden. The ivrn fries were the perfect compliment to the flat iron steak sandwich.