CURRENT MISSION

Helsinki! Stockholm! Moscow! Budapest! Vienna! in 2 weeks.

ABOUT ME

I like to do interesting things, and am generally serious but I am silly at times, and love being around funny people because I like to laugh. I adore furry animals of any type (except tarantulas or other furry bugs, though bumblebees are pretty cute). I'm a cowgirl at heart and began riding before I could walk, though have been lacking a horse for some years due to school. Singing and playing the guitar are fun. I used to think I was good at learning languages, until I started my third year of Russian studies in Russia. My french has gone by the wayside as a result, but could probably be reawakened with some immersion - I actually was pretty fluent before I came here. Quasi-vegetarian - mammals are off limits to me, but I do like tasty fish or poultry, though I prefer the less meaty side of the diet. Cheese is manna from heaven, and I occasionally worship the people who discovered/invented it. Taking pictures is one of my favorite things to do. I also enjoy walking and thinking, and making random works of art when the urge strikes. I want to learn how to yodel well.

Since there doesn't seem to be anywhere else to put this, my hometown is Portland, OR. I grew up outside a small town about a 45 minute drive away, and have lived in Portland on and off for the last 8 years or so while going to school.

Also, I smoke, but am used to not smoking indoors and will gladly take it outside. I also feel guilty about smoking around people who don't, and am constantly telling myself that I need to quit. I like to go out, especially when live music (particularly any kind of folk music) or good conversation is involved , but I don't particularly care to stay out all night as it impinges upon my waking life.

PHILOSOPHY

Do unto others as you would they do unto you.

Why I’m on Couchsurfing

HOW I PARTICIPATE IN COUCHSURFING

I'd like to offer a couch when I get home, but since I'm living in Russia at the moment I'd like to do some surfing while I have relatively cheap access to Eastern/Central/Northern Europe. Looking forward to meeting some cool people with interesting perspectives.

COUCHSURFING EXPERIENCE

Heard about couchsurfing.com on NPR a few months back and am looking forward to my first experience!

Interests

learning, journalism, writing, photography, travel, food, reading, music, singing, movies, card games, recycling

• animals
• fish
• arts
• writing
• singing
• photography
• dining
• cooking
• wine
• red wine
• cheese
• baking
• vegetarian
• dieting
• walking
• movies
• reading
• traveling
• music
• live music
• folk music
• guitar
• fishing
• surfing
• journalism
• languages

Music, Movies, and Books

good movies. the carter family, the magnetic fields, michael the blind; folk, rock, classical, anything sincere. Currently reading "the new kings of nonfiction" by Ira Glass. Love reading anything by Margaret Atwood.

One Amazing Thing I’ve Done

Singing 'Amazing Grace' in an empty cathedral in France with my dear friend Hayley. Meeting and marrying my husband. Riding racehorses.

Teach, Learn, Share

Vegetarian Lasagna (Adapted from a meat version in Italian Family Cooking by Ann Casale)

Pasta

You will need about 18 ounces of fresh pasta, cut into 2 ½ inch strips, excess flour shaken off. If you use fresh, you don’t need to cook it first. If using dry pasta, follow package directions and lay on paper towels to dry after cooking.

Sauce

2T olive oil
2T unsalted butter
2 cloves garlic, minced
1c finely chopped yellow onion
1c finely chopped celery
8oz sliced Crimini mushrooms
1pkg coarsely chopped baby spinach
1med zucchini, sliced
1c dry red wine
1big can Italian plum tomatoes with juice, chopped
1 ½ c vegetarian stock (Pacific Mushroom Broth preferably, but Vegetable Stock is ok)
1t salt
½ t freshly milled black pepper
½ t nutmeg
1T dried basil, crushed or 2T, finely chopped, if using fresh

In the largest pot you own, heat olive oil and butter together over medium heat. Add garlic and sauté until fragrant, about 30 seconds. Add onion, celery and mushrooms and cook, stirring constantly until onions are soft, about 5 minutes. Stir in the spinach, a handful at a time, until wilted enough to add the zucchini. Saute all vegetables until tender-crisp, about 5 minutes more. Add chopped tomatoes and juice, vegetable stock, wine, salt, pepper, nutmeg and basil. Turn heat up to high and bring to a boil, stirring occasionally. Reduce heat to low and simmer sauce uncovered, stirring frequently, until cooking liquids have reduced and sauce is thick, about 1 hour. Remove from heat and cool to room temperature, stirring occasionally. Once sauce is cool, be sure to cover so it doesn’t evaporate and get too thick.

Béchamel Sauce

6T unsalted butter
½ c flour
3c milk
½ t salt
1/3 t nutmeg

In a 2-quart saucepan, melt butter over low heat. When butter begins to froth, add the flour. Mix well with a wire whisk and cook over medium heat, whisking constantly until lightly golden. Add salt and nutmeg. Add milk gradually, whisking constantly to avoid lumps; turn heat to low. Cook over low heat, whisking constantly, until thick and creamy, about 5 minutes. Cover saucepan and set aside to cool.

Cheese Filling

8oz whole milk mozzarella, coarsely grated
1 ½ c freshly grated parmigiano reggiano cheese

Combine cheeses in a large, shallow bowl. Cover with plastic wrap and refrigerate until needed.

To Assemble and Cook

4T unsalted butter
½ c Parmigiano cheese

Grease the bottom of a 14x9x2 ½ inch baking dish with 1T butter. Reserve ¾ c béchamel sauce for topping. In bottom of casserole, spread an even layer of béchamel sauce using a metal spatula. Place strips of pasta in pan, overlapping by no more than ½ inch. Spoon another layer of béchamel sauce over pasta and spread evenly using spatula. Spoon a thin layer of the vegetable sauce over béchamel and spread evenly with spatula. Sprinkle cheese mixture over veggie sauce. Make 4 more layers using the ingredients in this order: pasta, béchamel, veggie sauce and cheese. Cover top layer with last strips of pasta. Tuck the corners of pasta down into the pan so that they will not burn in baking. Spread reserved béchamel sauce evenly over top layer of pasta. Dot with remaining 3T butter and sprinkle with parmigiano cheese. Bake on center oven rack until top layer is lightly golden and crispy, about 50 minutes. Remove from oven and allow to rest for at least 15 minutes before serving.

Countries I’ve Visited

Austria, Canada, Hungary, Russian Federation, Spain

Countries I’ve Lived In

France, Russian Federation