I was asked one of my favorite questions by a student recently: what is metadata? The joy I had in explaining is why I love my role in teaching.
Of course, there are two ways of explaining metadata: the hard way and the “not so” hard way. I wanted to attempt the not so hard way with graphics and resources that can follow them through the many stages of being the one who asks “what is metadata” to being the one who provides the answer.
All resources are free and available to the public. As always, please provide credit when used. Digital tips are welcome and appreciated through my Venmo: @LeahConstantine
I’m obsessed with noodles. I can eat anything over noodles. Serve me noodles, I will be happy. Here is a recipe for my favorite cold noodles inspired by spring rolls!
Cold rice noodles with vegetables topped with Tofurkey Plant Based Thai Basil Chick’n
Finely shred vegetables with a mandolin or vegetable shaver (recommended for carrots for long, noodle-y strips)
1/3 cup shredded carrot
1/3 cup shredded red bell pepper
1/3 cup finely sliced cucumber
1/2 cup shredded red and green cabbage
2 finely sliced jalapenos
3 chopped scallions
1/4 cup chopped cilantro and mint Add all of these vegetables into a large bowl and keep cold until noodles are ready for mixing
3 minced garlic cloves
1/3 cup lime juice
1/3 cup fish sauce
1/3 cup vegetable oil
1/4 cup honey
1 tablespoon of rice vinegar Mix the sauce and set aside
Boil a large pot of water. Once boiling, grab a large handful of rice noodles (whatever are your favorite!) and add to the boiling water. Mix, and immediately turn off the heat while keeping the pot on the burner. Keep mixing the noodles (I like to use tongs to help separate) for about 6 minutes, depending on the thickness of the noodles. Remove the pot, pour the noodles into a strainer, and rinse the noodles in cold water to stop the cooking process. Add the noodles to the bowl of cold vegetables. Pour the sauce over the mixture. Add salt! Mix aggressively using tongs to get all of the noodles and veggies integrated into the sauce. Top with anything you desire and enjoy!
Not much beats having a nice treat after a long hot day. After a big bowl of cold noodles, I made myself a red plum upside-down cake with cold vanilla ice cream. Take care of yourselves and eat well.
Add several tablespoons (4-5 tbsps or as much as you prefer to cook with) of good olive oil in a large pot on medium heat Add to the warm oil ½ white onion, diced 3 stalks celery, diced ½ shallot, diced 3 garlic cloves, diced When the vegetables are soft, add seasoning 1 tablespoon rosemary 1 tablespoon red pepper flakes ½ tablespoon oregano salt and pepper to taste Stir until fragrant, about 1 minute Then add zest and juice of 1 large lemon 1 large potato, peeled and cut into ¼ inch bite-sized pieces 3 16oz cans small white beans, drained and rinsed 4.5 cups of vegetable broth Bring to a boil and cook for 10 minutes or until the potatoes are tender when poked with a fork Turn off heat and use an emulsifier to emulsify a small bit of the soup, or measure out 1 cup of the soup contents and blend and stir back into the soup. This thickens the texture and adds creaminess.
I recommend serving this with vegan or regular freshly grated parmesan, toasted and oiled sourdough with garlic confit, vegan biscuits, or just your tried-and-true favorite soup side.
