Everyday uses for carabiners that don’t involve climbing

Photo love: Mike, Flickr

I know. You’re thinking, why would I not want to climb? I get it, you obsessive slab-clinging freaks. But honestly carabiners aren’t just for climbers, and they’re one of the most reliable travel companions you’ll ever have. And, unlike climbing partners or significant others, they don’t get grumpy when they haven’t had their coffee yet.

• Speaking of coffee, one of my favorite uses for ‘biners is to carry my travel mug. It’s tough to find versions with handles for some reason, so if you see one at the store, snap it up. Then snap that handle onto a carabiner, hitch it to your day pack, and you’ll never have to worry about wasting paper on cups and Java Jackets again. Also works well with water bottles.

• Tote your groceries. I always carry a nylon shopping bag with me (check out Chico Bags– shout-out to my alma mater- which are lightweight, and about the size of a computer mouse). After I hit the farmers market or grocery store, I clip my bags onto the carabiners on my daypack, and I’m ready to walk home.

• Make a kick-ass key chain. I get a lot of grief from friends for using small carabiners to carry my keys…probably because I’m a petite, heterosexual girl, and I clip them to my belt loop. Does it bother me that this is apparently dykey/dude-like? No. Because when my friends inevitably lose their keys (or purse containing keys), I can say, “You should really get a carabiner for those.”

• Haul your shoes, wet swimsuit, or baseball hat. Or ski/snowboard/bike/skate helmet. Whatever. When I fly, I usually don’t have room in my full-size pack for my running or hiking shoes, so they end up clipped to a carabiner on my carry-on. Yeah, I’m sure it’s a bit of a bummer for seatmates after I’ve worn them on a trek, but that’s what travel-size Febreze® is for.

• Jerry-rig a broken zipper, or use as an emergency closure on bag. I’ve used carabiners to hold together the handles of overstuffed tote bags brimming with alpaca-wool textiles and other travel souvenirs and as stand-ins for broken zippers on duffel bags. Plainly put, ‘biners rock.

 

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A trouty salad for spring

Aah, spring. The first tender buds are unfurling on the trees; crocuses and daffodils push their bright heads up through the damp soil. The music of birdsong is audible once again.

Photo love: Flickr user Stellas mom

Despite all that, the weather is still utter shit here in Seattle, and frankly, I’m fucking over it. I’m hearing about spring break (college town, after all), and I’m still wearing my Uggs and pj’s in the house and huddling in a blanket to stay warm (Welcome to the world of self-employment; looking presentable unnecessary).

Needless to say, many farmers in these parts have had a tough winter, what with Snowmageddon and all, so aside from heaps of brassicas, there’s not much inspiration to be had at the farmer’s market.

But at least I can provide you with a recipe that speaks of spring. Not that smoked trout really reminds me of the vernal equinox, but whatevs. I came up with this salad for a cooking demo I did at the San Francisco Ferry Building Farmers Market, based upon what was available from the vendors at this time of year. Hence the smoked trout–not something I’d ordinarily gravitate toward–and watermelon radish. Turns out, it’s a lovely concoction, full of contrasting textures and flavors. Try it; you’ll see.

SMOKED TROUT, GRAPEFRUIT & WATERMELON RADISH SALAD

serves 4

Vinaigrette

2 T. Champagne vinegar

salt, to taste

2 t. finely minced shallot

2 T. lemon juice

1/3 c. extra virgin olive oil, or to taste

5 c. baby arugula or watercress

2 medium pink grapefruit or two medium blood oranges, segmented

one medium watermelon radish, sliced crosswise as thinly as possible

¼ lb. smoked trout (about one fillet), flaked into chunks

freshly ground black pepper, to taste

For vinaigrette:  Place the shallot, Champagne vinegar and a pinch salt together in a small bowl and let macerate for at least 10 minutes and up to one hour to mellow the flavor of the shallot.  Add the remaining ingredients, whisking to combine. Adjust seasoning if necessary.

For the salad: When ready to serve, rewhisk the vinaigrette, and place the arugula, citrus segments, and radish in a large bowl. Toss with vinaigrette (note you may not need to use all of it; better to add too little than too much).

Arrange mound of arugula on each of four chilled salad plates, adding several citrus segments and slices of radish. Top with some of the smoked trout.  Season with a twist of freshly ground black pepper.

© The Sustainable Kitchen®, 2004

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