Keeping Away From The Joneses

Finally....

2011-08-09T14:07:00.000-05:00

I think I've gotten the major kinks worked out and my recipes transferred so please check out my new blog over at learningtoeatjourney.com.

See ya there!

Honey-Sweetened Ice Cream

2011-07-14T13:20:00.000-05:00

I'm experiencing technical problems with the new blog so I'll keep posting here until those are worked out.

My parents came over for the 4th of July and I really wanted to make homemade ice cream for everyone. Since my dad is diabetic, I needed a recipe with no refined sugar. He can tolerate honey in moderate amounts so I made the recipe below.

To my great surprise, it was the hands-down favorite of the two kinds I made. If you're not a honey-flavor fan, fear not. This is vanilla ice cream. So delicious!!

1 c milk
1/2 c honey
2 c heavy whipping cream
1 t vanilla extract

Mix honey and milk together until honey is completely dissolved. Stir in vanilla and cream. Pour into ice cream maker and mix 20-25 minutes or according to manufacturer's directions.

Coming Soon...

2011-07-06T13:49:00.000-05:00

...to the computer screen in front of you is a new, completely redesigned blog.

See you soon!

Local Food

2011-06-24T09:27:00.000-05:00

We've made some new friends this year who grow their produce much closer to home than many of the sellers at the farmers' market. I love that I can order produce mid-week and pick it up at the farm (which ensures a continual supply of freshly made salsa!)

The girls and I drove over yesterday to pick up our order. We enjoyed chatting with Will and Keli who offered to let us drive around the farm. Well...I wasn't going to let such a generous offer pass me by. :)

We hopped in the car to drive to the back and T remarked, "Mommy, this is YOUR kind of field trip!"

Well, um, yes.

The back of the property meets a river so the girls waded in a bit (though not nearly as far as T wanted). We watched schools of tadpoles dashing about and, overall, just enjoyed a few peaceful moments in the middle of the day. We saw the garden but never even actually made it over there.

Maybe next time...

It seems that finding wholesome, local food gets easier every year. If you're not on the bandwagon yet, come on! It's more fun and rewarding than you can imagine. Knowing the people who labor to grow your food feels right in a way the past generation or two has largely never known.

To find local food in your area, visit www.localharvest.org.

Farmer's Market Finds

2011-06-21T21:38:00.000-05:00

We've hit that part of the summer where the kids are scattered to the four winds. Not my favorite part of the season, for sure, but I know they have fun at camps and on other trips.

With all the chaos, I've taken a little breather on cooking. My menu plan, if you can call it that, for the last two weeks has been mostly pulling things from the freezer and sporadic cooking of 'planned overs'.

I had a stash of black bean burgers in the freezer which we all love. Coupled with the homemade buns, they're a winner around here.

Also in the freezer were some black beans and brown rice leftover from the making of the burgers so I thawed those and added some frozen corn. I made a big bowl of yummy salsa. I think one combination or another of those things was our lunch every day last week. (And, oh, how I looked forward to it!)

Another easy but delicious option for us is omelettes. I throw in whatever I bought at the farmer's market - mushrooms, tomatoes, onion, spinach - as well as some herbs from my beds outside for a nutritious, comforting meal.

Tonight, the girls and I made a pot of hummus soup. The recipe showed promise but didn't quite live up to my hopes. I'll post it after I've tinkered with it a bit.

I know this is a less-than-inspired meal plan but the break from a batch of new recipes has given me time to complete some other projects around the house. Getting things in order always leaves me feeling creative so I'll show more of that soon!

(Remember to click on the EAT page above for recipes mentioned here.)

Set Point

2011-06-16T10:49:00.000-05:00

In last night's class, I talked a bit about set point and how real food can play into finding yours. This is something I believe in so strongly that I thought I'd write about it here as well.

If you've never heard that term before, the quick explanation is that everyone's body has a weight/body-fat ratio that is most desirable for optimal functioning. It is the point at which we feel our best, look our best, are most fertile, etc. (Read more here or here.)

It is not the point at which you are the thinnest you've ever been. If you've ever been so lean or thin that people said you should gain a little weight back, you were likely below your set point. The set point is where your genetics lead you to be, or more simply, the way God made you to look.

Exercise can certainly help us find our set points but activity doesn't have to be the same for everyone. Sure, strenuous exercise will help you get there faster but many people have different types of limitations (be they physical or not) which just don't allow that.

Fitness can be found any number of ways. We can find the time for small changes now or live with chronic pain later. It's, at once, that simple and profound.

These days, though, I find that what we eat is increasingly important in finding and maintaining a healthy body weight. Most of what is in the grocery is not food. They're chemical-laden products. You are not going to feel your best eating them, period.

It occurred to me after class last night that one of the few times we women really listen to our bodies is during pregnancy. That is the time we are most likely to allow our bodies to guide us in our eating without worry about body image. We actually let go.

Consider then the fabled 'glow' of a pregnant woman and the feelings of wellness (morning sickness or other issues aside) that the majority of moms experience at some point during gestation. Certainly, there are many factors involved but could part of it not be that we listen to our instincts about food? Might that mentality be a guide as to where to begin finding our individual set points?

Learning to buy, prepare and enjoy whole, nourishing food can rid you of frustrating thoughts of dieting and the destructive patterns of denial of whole necessary components of food, e.g. carbs, saturated fat. The food that God gave us is satisfying on every level. Don't let the skill of today's food scientists and marketers rob you of the joy of eating. It is possible to get the nutrition you need from foods you truly enjoy. It requires a bit of relearning and it's not a quick process but it's well worth the effort.

That this journey also leads to looking the way you'd love to is just a bonus. :)

What do you think about this? I'd love to hear your thoughts.

Chocolate Cake

2011-06-13T21:47:00.000-05:00

If there's one thing we take seriously around here, it's chocolate cake. This is our current favorite. We all like it's rich, almost brownie-like consistency. I like that I can use such a high ratio of whole grain flour.

Cake
1 c turbinado*
1 c rapadura*
1 3/4 c flour (I used 3:1 whole wheat:unbleached white)
3/4 c cocoa
1 1/2 t baking powder
2 t baking soda
1 t salt
2 eggs
1 c milk
1/2 c coconut oil
2 t vanilla
1 c boiling water

Preheat oven to 350˚. Grease two round cake pans.

Combine dry ingredients in a large bowl. Add eggs, milk, oil and vanilla. Beat at medium speed for 2 minutes. Stir in water. (Batter will be very thin.)

Pour into pans and bake 30-35 minutes or until inserted pick comes out clean. Cool ten minutes before removing from pans to cooling rack. Cool completely before frosting.

*Or 2 c sugar

• • •

Frosting
1/2 c butter
2/3 c cocoa
3 c powdered sugar
1/3 c milk
1 t vanilla

Melt butter. Stir in cocoa. Alternately mix in sugar and milk until spreading consistency is reached. Mix in vanilla.

Lessons In Grace

2011-06-07T22:53:00.000-05:00

What was I thinking??

All I wanted was for the garden to be watered. I should have known, though, that...

One hose + three kids = the mother of all screaming fights.

And I may not have helped matters when I suggested that one person be in charge of the watering and two be look-outs for snakes (due to my recent run-in with a copperhead while weeding). I was completely kidding, of course...just trying to give the girls something to do other than take turns storming into the house proclaiming that all the injustice in the universe had just been heaped on their respective heads.

Of course, my annoyed reaction and threats of lost privileges were less than shining moments of motherhood. So I called them to the kitchen and asked them to define grace. They did and were relieved that they could watch the program they had planned on. They were further surprised that I had made a new treat for them...chocolate milk syrup. It's been ages since we've had that in the house so a treat it was.

Sometimes big lessons come in simple gestures, right?

• • •

In other news, I finally got around to bottling my vanilla extract. It's really got me in the mood to bake!

Like the antique tatting 'scarf'? C's grandmother made it years
and years ago. His dad had a big bag of it that he was going to
throw out. Luckily, I grabbed it first!

If I Could Only Bake One Thing...

2011-06-06T22:42:00.000-05:00

...it would have to be cornbread. I think I may love it more than chocolate and that's really saying something. Considering my great fondness for it, I'm amazed I've never posted the recipe before.

Perfect Cornbread
(Yes, that's the name listed in the cookbook...)

1 c whole wheat flour
1/8 - 1/4 c honey (or sugar), according to taste
4 t baking powder
3/4 t salt
1 c yellow corn meal
2 eggs
1 c milk
1/4 c oil (I use olive or coconut)

Mix flour, sugar, baking powder and salt. Stir in cornmeal. Add eggs, milk and oil. Beat until just smooth. Pour into lightly greased 9x9 pan (or muffin tins). Bake at 425˚ for 20-25 minutes.

Enjoy with lots of real butter or, my favorite, crumbled in most any soup, chili or stew.

This Week's Meal Plan

2011-06-06T06:44:00.002-05:00

A telltale sign of seasonal eating is repetition. It's a necessity, really. If you find something you love, you better have it as often as you want because veggies come and go all too quickly!

This week's trip to the market yielded a nice surprise - garlic scapes! I discovered them last year and, due to house construction, wasn't able to put in my own garlic bed in the fall to ensure my supply.

I was quite afraid I had missed them at the market so I did a little happy dance when I saw a basketful at Bug Tussle Farm's table.

Anyway, on to my meal plan. My apologies for the repeats but they're winners in our house. When nourishing meals are enthusiastically received, this mom isn't too proud to hit 'repeat'.

Radish Top Soup
Carrot Top Soup
Pea Soup (I made a double batch of this yesterday for a few days' worth of easy lunches.)
Black Bean-Corn Nachos (This recipe (my favorite last week!) is my own. Of course, I didn't measure what I put in. I'll post the recipe after I make it again.)
Veggie Omelettes (mushrooms, peppers, spinach and cheese) with Hashbrowns
Cabbage Rolls on Carrie's recommendation
Pizza (with mushrooms and garlic scape pesto)

Other planned baking...
Brown Sugar Cookies (at the kids' request)
Granola
Honey-Oat Pan Rolls (to accompany all the soups)
and maybe I'll try my hand at some homemade pita bread to snack on with the pesto...

Note: Find my recipes here.

Oh, the Joys of Vinegar

2011-06-03T19:34:00.003-05:00

Well, that might be a bit of a stretch but if I've often said if I could have it piped into my house, I would.

For a couple of years now, I've cleaned the whole house with nothing but baking soda and vinegar. The truest test of its cleaning power came last weekend, though, as C and I were working in the yard.

He normally uses bleach to pressure wash the house and clean the outside of the gutters but I asked if he would try vinegar...just one time...pretty please? It wasn't long after I handed him a soaked rag that he said, "You know what? This really works!"

For once, I wasn't even tempted to gloat about being right, though I will admit to a bit of annoyance that he doubted me in the first place. Oh well...

• • •

If you're interested in environmentally-friendly cleaning products or saving some money, look no further. You can have both right away.

Instead of the 8-10 different cleaning products I used to use, my cleaning bucket now holds a spray bottle containing a 1:5 vinegar water solution, a big box of baking soda, a jug of vinegar and a sponge.

The solution is perfect for glass, windows and all general disinfecting. I also use this to clean our phones.
For toilet bowls, either let a cup of vinegar sit for 5-10 minutes or sprinkle 1/4 cup baking powder around the bowl. Use a scrub brush as normal.
For sinks, use the baking powder as you would a scouring powder.
Baking soda is a great odor-remover for carpets.
Vinegar is a wonderful fabric softener. Just add 1/2 cup to the fabric softener cup in the washer.
Hard water stains can be easily removed by leaving a vinegar soaked rag over the stains for an hour or two. This works on glass cooktops also.
If your glasses or silverware get dingy or cloudy, fill your kitchen sink with water, add a cup of vinegar and let them soak for a half-hour.

There are many more uses for both products but these are my favorites.

Have you found homemade or natural cleaning products that you love? Please share!

The FDA Food Pyramid Collapses...

2011-06-02T18:37:00.003-05:00

...as well it should. It was a worthless 'guide' whose recommendations were brought to you by bloated corporations with monstrous lobbying budgets.

What we now have is this graphic...

It's pretty.

It's easy to read.

Accurate? Mmmmm....I don't think so but, then again, I believe God gave me instincts to tell me what to eat. The government?? Well, I'm grateful that it paves the roads I drive on and somewhat educates our country's children but I couldn't care any less what a bunch of Beltway fat cats say I should feed my family. (And that, my friends, is about as political as you'll ever hear me write...)

So, goodbye Food Pyramid. Someday my grandkids will think you look oh-so-quaint and delightfully retro but, to me, you've always been outdated...

Chocolate Syrup

2011-06-01T22:39:00.001-05:00

1 c cocoa powder
2 c sugar
1 c water
1/4 t salt

Combine sugar and cocoa in a saucepan. Mix in salt and water. Place pan over medium heat and bring to a boil. Reduce heat and stir constantly until mixture thickens. Remove from heat and let cool.

Add two tablespoonfuls to a glass of milk. Stir vigorously and enjoy!

NOTE: This doesn't make the milk as dark brown as commercial syrups but the flavor is great.

Morningside Farm

2011-05-31T17:21:00.002-05:00

I picked up my first order from a new (to me) co-op today. I've long been a fan of this one but I was sorely lacking a source for bulk organic butter and cheeses. Enter Morningside...

Not only do they have dairy products but a much wider selection of products in general. Plus, their website is a bit easier to use and their ordering schedule is easier to understand.

We ordered...oats, baking powder, peanut butter, almond butter, Veganaise, black beans, my super-favorite olive oil, butter, chips (for our beloved Mexican nights), carob chips and cocoa powder as well as pepper jack, cheddar and mozzarella cheeses.

Many of the products we love can be hard to find so buying them in bulk makes my life a lot easier. I hate to admit it but when I find Publix is out of, say organic PB, I can very easily spend several full minutes standing around trying to determine which of the conventional alternatives is most desirable. Even then, I usually leave without buying any at all. Those are the moments when my food nerd-dom is a major hindrance...

While I don't feel that the buying power of the co-op makes these products 'cheap', it does bring the cost a bit more in line with regular grocery prices. The real savings for me is always having ingredients on hand as I live twenty minutes from the nearest grocery.

As I remember from shopping Sam's Club a decade ago, the apparent savings of buying in bulk don't always materialize. You just end up with more 'stuff'. With these food, though, I've been careful to track how long items last. For instance, in January, I bought a gallon bucket of very high-quality (re: expensive) coconut oil. I worried that I'd love it so much that I'd tear through it in six weeks and it would have to be deemed too pricey for my budget. I did, indeed, love it for baking and cooking (as well as a very soothing face moisturizer). However, even used as my primary oil, it will last well into July so the price breaks down to something we're comfortable with.

One thing I know already, though...I hope to learn quickly how long this cheese and butter last and order accordingly only once a quarter. My drive to pickup today was an hour each way. Let me just tell you right now, I am not doing that every month!

If five pounds of baking powder doesn't
prove my love of baking, nothing will.

Have you ever purchased from a food co-op? If so, what did or didn't you like about it?

Farmer's Market Finds

2011-05-30T23:30:00.000-05:00

Here's what we bought this week and what we plan to do with it...

Black Bean Burgers
Broccoli-Spinach Omelettes with biscuits
Carrot Top Soup
Spinach Garden Salad with Pineapple Dressing
and Chapati
Fresh Pea Soup
Nova Scotia Hodgepodge
Radish Top Soup (which we will undoubtedly eat at least once a week until radishes are gone. We love this soup!)

It might be hard to top our Memorial Day supper, though....

Burgers on these delicious, easy-to-make buns, lightly steamed veggies, deviled eggs, freshly-squeezed lemonade and these cookies for dessert.

Eat

2011-05-27T08:05:00.000-05:00

The recipe page is up (see 'Eat' above). So far, I've got all the existing recipes on the blog linked but have many more to add...

Berry Pickin'

2011-05-24T07:44:00.003-05:00

The recipe for the sugar-free jam (left) required added
pectin which, I think, is why it retained so much color.
(Or maybe I totally messed it up. This is my first foray
into the world of powdered pectin. I don't think I like it
very much...)

A couple of weeks ago, my best-est canning friend and I drove out to a farm outside town and picked gallons and gallons of strawberries.

We learned a valuable lesson, too. The week we went was the 'peak' time to pick according to the farmer. There was no shortage of large, perfectly ripe berries and every row had plenty. A trip out a week later meant a longer picking time as you had to search for good (though smaller) berries.

I made two types of jam, one being sugar-free for my dad. I also put two gallons in the freezer for muffins and smoothies. We're delighting in the freshness of the season right now but I know some strawberry bread in the dead of winter will be a lovely treat!

• • •

One random 'berry' note...

Berries of any kind always remind me of a board book my parents gave S when he was little. Called Jamberry, it's a super cute story of a boy and a bear frolicking through the joys of the season. I never tired of reading it to the kids which is more than I can say for a bunch of other kid books....

Farmer's Market Finds

2011-05-23T17:04:00.001-05:00

Broccoli, sprouted lentils, summer sausage, radishes
asparagus, basil, lettuce mix, early peas, raw goat milk
cottage cheese and strawberries

Here's my meal plan for this week based on what the girls and I bought. I'm adding a page to my blog as an index for all the recipes I write about. It's going to take a few days to get them all listed but, hopefully, it'll help if something sounds yummy to you!

Supper...

Radish Top Soup with Honey-Oat Rolls (Tessa has been stalking the farmers' tents on Saturdays in anticipation of radishes for this soup!)
Black bean and corn fajitas, salad
Salad with lentils, toasted baguette with pesto
My Random Skillet Supper -- I came up with this Hamburger Helper-style dish one evening when I had little time and no game plan. It's easy to adjust to whatever I have on hand and is a family favorite. The general 'recipe' is a pound of ground beef or chicken, pasta (from our CSA which I'm trying desperately to use up), home-canned tomatoes or tomato juice and my homemade chili or taco seasoning.
Black Bean Burgers on wheat rolls, steamed broccoli

I split a pound of sausage for:

Sausage-spinach-swiss omelettes with roasted asparagus
Homemade pizza with sausage and fresh basil

Lunch...

Radish Spread sandwiches
Honey-Oat Rolls with summer sausage and goat cottage cheese, blanched peas
Leftover pizza (which is the kids' favorite lunch!)
Egg salad sandwiches
Fresh Pea Soup

Breakfast...

Strawberry Bread
Whole Wheat Waffles
Strawberry-Cream Cheese Granola
Banana Bread (because everyone suddenly stopped eating the bananas lying around...)

And, last but not least, this divine dessert...

Strawberry Shortcake with
freshly whipped cream - YUM!

Happy Birthday, Mom!

2011-05-20T11:17:00.005-05:00

Today is my mom's birthday. (Why, yes, she is 29 again! How did you know?) Truthfully, I really think she's still about seven in her heart.

Long ago, she chose to measure her success by her family. I'm not talking about anything stage-momish either. She has never had a career outside the home. She is a keeper of the home and the souls entrusted to her. As we grew up and moved away, she was forced to 'retire' from her daily duties. While I know she needed breaks like every parent, she did not relish that permanent change.

Fortunately, God has blessed each of us three kids with three of our own. Seeing my parents as grandparents has given me a new perspective on their inner children. I have been very blessed by that and, as grandparents, they have given us some of their greatest gifts.

When I was six months pregnant with my second child, I was put on complete bed rest. I was allowed fifteen minutes of standing per day. That wasn't enough to fix meals and shower much less take care of my sweet little 17-month-old. My mom drove an hour-and-a-half each morning to pick up Sam and drove back to her house. Almost every afternoon, she brought him back so that we could still feel like a family.

That continued for three months. I cannot imagine the exhaustion (or the gas cost) but she did it without complaining. Carrying that burden as well as a mother's concern for her daughter's unborn child is such an example of unconditional love and is truly a debt that cannot be repaid.

• • • Other observations on Mom • • •

My mom is a perfect blend of her parents. Warm, nurturing and a little mischievous like my Grommie but a quick-witted, merciless teaser like Granddaddy.

She doesn't accept societal norms and isn't afraid to be different. As feminism was hitting its stride during my childhood, she would roll her eyes at others' attempts to climb corporate ladders and go to the kitchen to make Kool-Aid and cookies for all of the neighborhood kids.

She let us stay home from school (occasionally) for no reason other than "My calendar says there's no school today". She would actually tell the school secretary, "our bus isn't running today".

Fearless and independent, she has bungee jumped, been skydiving and, in the past decade, acquired a couple of tattoos.

I have to leave you, though, with one of my favorite Mom stories ever....

Last July, she, my sister Libby and some of the grandkids were in the car for a day trip. My sister, trying to be accommodating in adjusting the air conditioning, asked, "Mom, are you cold?"

My mom, in all sincerity, replied, "Well, I don't know. I could be cold," as if it were a subjective question. The laughter Libby fell into rendered her a completely unfit driver.

Now, all three of us women can be accommodating to the point you'd want to beat us over the head to get a decision out of us but my sister and I thought this was just the ultimate in trying to please someone else.

Now, whenever we reach an impasse over a decision, Libby and I are likely to say, "But, Mom, are you cold???"

Yes, my friends, that's the lousy thanks she gets for years of sacrifice and an excellent raising. So, maybe Mom's best birthday present is witnessing the fact that we each have kids just like us.

Happy birthday, Mom! I love you!

Self-Doubt and Other Complete Wastes of Time

2011-05-19T01:05:00.002-05:00

Okay, it's late and I'm exhausted but I can't sleep. Why? Because I'm trying something new, exciting and scary these days and I'm letting myself come unglued over it.

I'm teaching (or attempting to teach) a ladies class at church about food and healthy eating. It comes as no surprise to you, dear reader, that food is a passion of mine. I've often thought about teaching a class or writing a book on the subject so when I was asked to do this, I jumped at the chance.

Jumped off a cliff is a more apt description and I'm in a full-on free fall right now.

Public speaking isn't my forte but it's not my worst fear either. I'm just not fabulous at it. I'm okay, though, with hanging my lesser talents out for all to see. I appreciate it when someone steps out of their comfort zone and I feel safe with the wonderful group of ladies who so graciously give me their attention.

I think what's so hard for me is that I'm writing the lessons as well. Trying to condense four years of self-education in to a weekly thirty minute lessons of coherent and, hopefully, inspiring material is so much harder than I thought. I find myself writing pages and pages and then realizing that it's way too much information.

• • •

I love how God uses others to remind us of His will. As I lay here trying to shut my mind off and fall asleep, I remembered a blog link that my brother sent me just this morning so I went back to read it again. Feeling inspired by the writer's attitude of just being who she is, I decided to write here.

After all, if someone reads a post here and decides I'm a kook, then they don't have to read it anymore and I'm none the wiser. Honestly, though, I think we're all a little kooky and I'm grateful for that.

I love blogging but I often find myself not posting because I feel the need to continually 'fix' things here. I daydream about having the time to reorder posts, organize the labels and keywords and edit the inevitable 'stupid' things I said. What's really bad (and I hate to admit this) is that this is how I feel about my life. I feel a deep need to reset the logic of my existence.

(Oh, how shamefully high the control-freak flag is flying...)

What I am beginning to realize is that my need for things to 'make sense' far exceeds my ability to create such structure. I have no idea what to do with that. Am I a free spirit stuck in a first-born mindset? Am I just afraid to be who I am?

Yuck, I don't want that to be the truth...

•••

That said, I'm going to continue (as fearlessly as I can) preparing for and teaching the class. I have concerns with doing so, such as possibly offending someone or forgetting what I'm trying to say (which happened tonight - ugh) but I'm human and that's okay.

So, this is my stop-being-my-own-worst-critic post. Is it going to work?

If I don't delete this 'stupid' post first thing in the morning, I'll know there's hope for me yet.

The 2010 Flood, One Year Later

2011-05-07T20:25:00.001-05:00

Our home was not affected by the major flooding that Nashville suffered (here, here and here) a year ago but our hearts were touched by the losses so many loved ones faced.

For me, I witnessed the devastation through the eyes of my dear friend, Julie, her mom and sister. Their home was hit hard and they waited several very long hours to be rescued on May 2nd. The struggle to find housing to accommodate them and their dogs and the uncertainty of aid to cover their losses were just the beginning of worries that quickly set in.

The days, weeks and months ahead certainly had their moments of frustration and tears but, somehow, a year has now passed and what will perhaps never be complete healing is well underway. I have a couple of pictures that, to me, represent the emotion of the past year.

May 7, 2010 - We bagged up everything
in her bedroom. I snapped this photo as she tossed
the bags out the window.

May 7, 2011 - We ran a 5K to celebrate life
and create a better May 7th memory.

In Case You Didn't Gnome

2011-05-03T17:30:00.000-05:00

We've had a lot of rain lately.

Nova Scotia Hodgepodge

2011-05-01T23:22:00.001-05:00

Source: Simply In Season

2 T butter
1 onion (or a handful green onions or onion tops)
2 c vegetable broth
1 c green beans
10-12 small new potatoes
4-6 carrots
1/2 c peas
2 c milk

Melt butter, then add onion and sauté until soft. Add broth, beans, carrots and potatoes. Simmer until vegetables are just tender.

Stir in peas and cook until bright green (about a minute). Add milk and gently heat until hot. Season to taste with sea salt and pepper. Serve with chopped fresh herbs such as oregano, thyme or chives.

Fresh Pea Soup

2011-05-01T23:14:00.002-05:00

Oh my...this is spring madness in a bowl. Love, love, love.

Source: Simply In Season
1 onion, chopped
1 T olive oil
1 potato
3 1/2 c water
1-2 t salt
3 c peas
Sauté onion in olive oil until golden. Add potato, water and salt and cook over medium heat until soft (10-15 minutes).
Add peas and cook until bright green. Purée in blender. Taste and adjust seasoning as desired. Serve warm.

Pineapple Dressing

2011-05-01T23:09:00.000-05:00

Source: Simply In Season

1/2 c pineapple juice
2 T vinegar
1 T olive oil
1 1/2 t lemon juice
1 1/2 t poppy seed
1/4 t dried basil

Place all ingredients in a jar with a tight-fitting lid and shake well.

Hamburger Rolls

2011-05-01T23:00:00.001-05:00

The original recipe is here but this is what I did...

2 c warm milk

1/4 c melted butter

1/4 c water

1/4 c honey

4 t yeast

2 t salt

6 c flour, as needed (1:1 whole wheat and unbleached white)

Combine milk, butter, water, yeast and honey in a large bowl and let stand for five minutes.

Stir in the salt. Gradually mix in the flour until a soft dough forms. Divide dough into 25 pieces and form into balls. Place 2-3" apart on cookie sheets. Let rise for 20 minutes.

Bake in a preheated 375˚ oven for 15 minutes. Cool slightly before slicing.

Lemonade

2011-05-01T22:52:00.001-05:00

Here's our favorite recipe...

Lemonade

1 3/4 c turbinado
8 c water
1 1/2 c lemon juice

Bring sugar and 1 c water to a boil in a saucepan. Stir until sugar is dissolved and let cool. Mix with remaining water and lemon juice. Chill and enjoy!

Black Bean Burgers

2011-05-01T16:16:00.002-05:00

Source: Climb Nashville Cookbook

Black Bean Burgers

1 1/2 c cooked black beans (or one 15 oz can drained)
1/2 c cooked brown rice
1/2 red onion
1/4 red pepper
1 stalk celery
1 carrot
1 slice whole grain bread, frozen
1 1/2 T fresh ground flaxseed (opt)
1 T Worcestershire sauce
Oats (opt)

Mash beans with a fork, leaving a few of them while. Very finely chop onion, red pepper and celery. Grate carrot and bread.
Combine all beans and vegetables with rice. Add flaxseed and Worcestershire sauce. Mis well. Add 1-2 T oats, if desired, to help burgers stick together better.
Form 6-8 patties and place on a greased cookie sheet. Bake 10 minutes in a 350˚ oven. Remove, turn patties over and bake 10 more minutes. Serve as you would a regular burger.

Unbaked, these freeze very well. Separate burgers with wax paper.

Chapati

2011-05-01T16:08:00.000-05:00

Source: Climb Nashville Cookbook

Chapati
a Kenyan staple

2 c flour - white, whole wheat or a combination thereof
1 t salt
warm water
olive or coconut oil

All ingredients should be allowed to come to room temperature if they have been refrigerated. Mix flour and salt. Slowly mix in enough water to make a thick dough. Mix in one spoonful oil. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of dry flour.
Preheat a lightly greased skillet. Divide dough into orange-size balls. Flatten them into 6-inch circles. Fry them in the skillet or griddle, turning once, until each side is golden brown and spotted.
Cover the finished chapatis and place them in a warm oven until they are all done. Serve with butter and any curry, soup, stew or beans.

Strawberry-Cream Cheese Granola

2011-04-28T07:45:00.000-05:00

I had a delicious wrap while having breakfast with friends last week. I knew it would be enjoyed by my whole gang and found it serendipitous that I had just made homemade cream cheese!

I whipped up a batch of my granola and went to the farmers market early to make sure I got my hands on some delicious local strawberries. We've been devouring this stuff ever since!

House Update: Root Cellar

2011-04-26T18:43:00.000-05:00

Our house project is nearing its official completion. The only thing remaining is having concrete poured to expand our parking area and extend the sidewalk.

Now that things are starting to feel a bit more put together around here, it's time to post some pics, don't you think?

As I've mentioned before our root cellar is my little gem. My dad brought a load of old barn wood up and he and Sam cut the boards to fit the shelves.

Winter squash, onions and sweet potatoes keep
very well. At right, you can see the wireless
thermometer my parents gave me. The readout
is in my kitchen so I always know what the temp
is down there.

My reserves are getting very low. I have a lone jar of tomatoes
remaining. I will can a LOT more this season!

The key to preserving foods in the cellar is constant temperature and humidity. The humidity nearly takes care of itself. We control the temperature with:

well-insulated interior walls
a exterior-grade door to the interior of the house
lack of heating/air-conditioning the surrounding rooms
two exterior vents to release hot air and admit cooler air when the temps get too high

This is the upper vent.

The lower one has a water line running
through it for reasons that aren't interesting
at all. I wish it looked clean like the top one
but, hey, it does the job.

Any thoughts? Anyone grow up with a below grade room for food storage?

The Best for Guests?

2011-04-25T22:25:00.002-05:00

A friend posed a question to me on Facebook tonight that really got my wheels spinning. She asked how I felt about serving/not serving one's usual local/organic foods to dinner guests whom you know eat conventional/industrially processed 'foods'. Is the expense of doing so justified for those who don't care (with 'care' meaning without the knowledge, means or determination to eat differently.) I've certainly pondered that myself and thought it might be an interesting question to pose here.

My answer is that I serve guests exactly what I serve my family. So much so, in fact, that I worry that others may not like it. After all, fresher, mindfully-grown foods do taste different. For the most part, they taste better but sometimes they require a palate adjustment.

The cost of feeding a group the foods we eat is certainly a consideration. Meats, especially. As our diet has changed, so have some of our eating habits. For instance, we don't consume nearly the amount of meat we used to. For me, that's easy. I don't really crave meat. My boys are a different story. They could eat it at every meal but, thankfully, they don't complain about vegetarian meals as long as there aren't too many consecutive ones.

Another opinion on meats is that I cannot justify supporting the industrial meat processors. While a vegetarian may argue that no meat processing is humane (with which I won't necessarily argue), the life of the animals we consume is of great importance. Since I am a carnivore, I care deeply that the animal that gave its life for my supper lived in the manner for which it was created -- it breathed fresh outdoor air, basked in the warm sunshine and ate what God intended.

But I digress...

For a crowd, I'll often make things in which the meat in dispersed throughout such as lasagna or soup as opposed to burgers or chicken breasts (the latter runs about $7 per serving - even for just our family of five, that's a pricey homemade meal.) But, again, that's the way we eat so I'm not really doing anything different for company.

My reasoning behind this is twofold. First, I'm a southern girl who loves to love people with food. Just as I make recipes I'm confident about, I use ingredients I trust. Secondly, I'm passionate about food and the way the health of the plants and animals it comes from manifests itself in our own health. If someone can come to my house and leave feeling truly nourished and a seed of change is planted, then that makes me very happy.

All that being said, I do not think about all this when I'm a guest in someone else's home. I'm food nerd not a food snob.

In the end, it's really as simple as this -- I eat a certain way at home but, when eating out or at someone's home, I'm just grateful to get out of dishwashing duty for a night!

Do you have thoughts on this? Please share!

Homemade Cream Cheese and Whey

2011-04-21T14:44:00.000-05:00

We buy two gallons of raw milk each week. Most of it is either drunk or used for baking but I've struggled with what to do with the leftovers. It's such a wonderful, nourishing food that I can't bear to throw it out once the fresh, sweet milk comes in the house.

So...I'm learning to make some things with the surplus. This week it was cream cheese and whey.

I put a half gallon of milk in a clean glass
jar and left it on the counter until it separated
as pictured above. (This took 4 days.)

Then, I poured the contents into a towel-lined strainer to let
the whey drain out. After 10 hours, I gathered and tied the
towel and hung it suspended over a pitcher for another
6 hours.

The result was...

...whey which will be used for
lacto-fermented veggies and other recipes...

...and almost three cups of delicious cream
cheese.

Yes, we are having bagels for breakfast tomorrow. Maybe even for after-school snack today!

Garden: Week One

2011-04-18T20:13:00.000-05:00

I've been working in the garden for weeks but here's the first 'harvest'...

Our lone ripe strawberry

Other things already growing are red and yellow onions, peas and carrots. Lots more planting and sowing this week.

Who Knew...

2011-04-14T10:55:00.000-05:00

...the numbers looked like this???

Yikes.

Storm Damage

2011-04-07T22:04:00.000-05:00

On our wooded acreage, it's a given -- if there's strong wind, something tall is gonna fall. And what fun would it be if our fence remained intact?? None at all, apparently.

Of course, for many, Monday's storm caused much more damage and inconvenience. Schools were locked down until nearly five pm due to widespread debris on roadways and some people in our area were without power for more than a day.

Half of this tree is inside the fence and half is outside.
I'm so grateful it didn't fall toward the house.

With two trees fallen in the same direction, there's no
doubt about where the winds were coming from.

One Window Closes As Another Opens

2011-04-06T16:25:00.000-05:00

CSA yumminess from last summer

Today was the last delivery for the winter CSA season and we are not renewing our share for the summer season. I must admit I already feel a little unhinged from my usual food supply. (No comments, please, about my being unhinged in general...)

With a big garden in the making, my funds have been shifted to that effort. I know I'll miss the variety of things we've received but there's always the farmer's market to peruse!

Lesson Learned

2011-04-05T22:23:00.002-05:00

One thing about eating a clean diet is that when I do eat something that I normally avoid, I can usually pinpoint it by just thinking back through what I ate. It's like food poisoning when you go, 'Hmmm...well, I had some fish....oh, the fish.'

The latest happened after the ACM Awards show Sunday night in Vegas. We managed to find a restaurant in the MGM with an open table to have dinner with a friend. The next morning, I felt awful. Really awful. My stomach was cramping and my head felt like I couldn't fully wake up. (I know what you're thinking, 'Hey, it's Vegas. That's called a hangover!', but, no, I only drank water.) I was in complete panic mode as I had only three hours until my flight and who wants to get on a plane when your stomach is staging a full-out revolt?

As we talked through what I'd eaten, it came to me. I had eaten a small (white) roll before dinner. (We had been so busy and not had time to eat so I was famished. I totally caved to instant gratification.) Realizing that the flour must have been bleached was the a-ha moment I was looking for. I was so mad at myself for not waiting the extra fifteen minutes for my salad and vegetable ratatouille to avoid this misery.

In the end, I ordered multigrain toast from room service and topped it with half an avocado I'd brought with me. (Yes, I travel across the country with avocados.)

With that, and a vow to not be my own worst enemy again, I headed home a happy camper.

Portugese Kale-Potato Soup

2011-03-31T16:28:00.000-05:00

Living outside the city definitely encourages creativity in the kitchen. I loathe driving into town for just one or two stops. Yesterday was one of those days that I didn't think I could come up with anything for supper. But, alas, I was wrong.

I had some Russian kale leftover from our last CSA share so I made this soup. Served it with whole wheat buttermilk cornbread, it was one of the most deliciously filling meals I've made. Since I did not have the chorizo it called for, I added more veggies. Unfortunately, the lack of sausage rendered it very bland (note the recipe calls for no salt or pepper). We salted at the table but, honestly, that wasn't quite enough for my better half. Next time, I'll get the chorizo!!

In A Time of Need...

2011-03-30T09:58:00.000-05:00

If you've ever been blessed by friends bringing your family food after a major life event, you know what a tremendous load that can take off your family. Organizing people for this is pretty easy but there are some great websites that can make it even easier.

Check out a couple here and here.

Seed Draft

2011-03-29T14:19:00.002-05:00

I'm working hard to build the garden of my dreams. With forty-plus varieties of seeds to manage, I'm also working hard to convince the kids that helping me just might be a bit more fun than they think.

My first attempt to get them excited was staging our first 'seed draft'. Inspired by the NFL draft my guys are glued to every year, we laid out all the packets, discussed them a bit and took turns. Each child was allowed to choose as many as they wanted with the understanding the care of the plants, once outdoors, was theirs.

So far, their enthusiasm for this project is representative of their individual personalities:

S wants to be in charge of being a complete goofball. He choose thyme (and almost all the other herbs 'because they're easy, right?') and proceeded to keep me laughing all day -- 'Mom, I'm running out of thyme!!' while pretending to pour out all the seeds. 'Oh no!! I've lost track of thyme!!' while frantically searching for the seed packet. To be fair, though, when it comes to the actual work, he is efficient, strong and a wonderful problem-solver.
E wants to take it completely seriously and expects a earth-shatteringly perfect outcome about which she can be oh-so-nonchalant. As I built the beds outside, she drew a casual schematic of the garden. 'Casual' because she said, 'It's not very good but is it okay?' In reality, the drawing has measurements, accurately-placed landmarks as well as notes about which beds are whose...you know, to ensure that, months from now, her success is duly noted. Most afternoons, Emma's job often entails calming the dogs who want to run through/lounge in whatever workspace we're currently in.
T, of course, wants to want to garden but really she just wants to alternately watch TV and complete her self-imposed mission of reading all the Harry Potter books in five months. When we drag her away from the books, though, she works hard and remembers the tiniest of details to tell about and ponder over supper. I can already tell her duties will include updating any remotely interested party in the minutia of our garden. (Maybe she should blog!)

Purple Hull Peas

2011-03-27T22:02:00.000-05:00

Our winter CSA shares this year often included purple hull peas. I've never eaten or prepared them before and I've just been lazy in not dealing with them.

I finally Googled for recipes and found not just recipes but an entire website dedicated to purple peas -- a dance, pageant, parade, and even tiller races -- wow.

In the end, I used this recipe, omitting the pork. They were a hit all the way around, with the kids going back for seconds and thirds. Good thing I have a lot more in the freezer.

Starting Seeds

2011-03-25T13:12:00.000-05:00

photo - toistudio.com

This year, I've enlisted the help of a cute little tool called the Pot Maker. It allows you to reuse newspapers to make perfectly sized seed-starting pots. This has been extremely useful to me as I currently have over two hundred seeds sprouting. Once they're ready to go into the ground, I'll just plant the whole thing to eliminate the risk of damaging fragile root systems.

Today's Workout (Sort Of...)

2011-03-24T21:26:00.000-05:00

Yes, it's a tiller. No, it wasn't fun.
(Especially since I used it on a hillside full
of rocks and tree roots.)

Besides, you know what doesn't make sense??

Walking on soil you just loosened. Clearly, a man designed the tiller....

Brick Beds

2011-03-22T21:19:00.001-05:00

With construction set to begin this time last year, we did not plant a garden. This year, I'm totally making up for lost time. The good news is that we cleared more land for gardening. The bad news is all the beds have to be built - now. My excitement is making the work pass quickly and I'm so grateful for the time I'm able to spend outside.

After trying to build unsupported raised beds, I realized the slope of our lot was just too much. My parents gave us a most generous gift of several hundred bricks. I used the first load for S and E's beds.

S's garden bed (16'x4') awaiting two more rows of brick

One of E's beds (4'x7')

More to come...

New Blogging Friends!

2011-03-09T16:04:00.000-06:00

I'm adding a couple of girlfriends to my blog roll.

One of my best friends from grade school is now a grade-school teacher herself. This year, her daughter is in her class. Read about their adventures here.

Julie (whose old blog you may remember) has, not one, but two blogs now! Read about her life here and she's bravely committed to recording her workouts and dietary habits here.

Tuesday Workout

2011-03-08T11:20:00.000-06:00

I'm back. No better way to get back into blogging than with a workout, right? :)

Here's what I did today:

50 squats
40 situps
30 squat jumps
20 pushups
10 lunges (with a 5-count pulse at the bottom)

Grab a timer and complete five rounds with no (or minimal) rest. Record your time and try to beat it next week!!

A Job I Really Don't Like

2011-01-11T16:59:00.000-06:00

I love my kids and taking care of them when they're sick is not something that stresses me out. However, I think every parent has a kid-related job that they really wish someone would handle. For me, it's picking up used tissues.
Under normal circumstances, of course, they have to do it themselves but when you're sick and just lying in one place for hours, things can pile up. Yes, I wash my hands right after and all but I just can't stand it; I'd rather deal with a puking kid than pick up dirty tissues. What makes it worse is when the sickly one moves from bed to couch and back, it just seems piles of yuk are everywhere.
During a recent bout of sickness, I grabbed a paper sack and set it by the couch as a disposable and portable trash can. I was so glad to discover that the stricken child actually used it and moved it from room-to-room. Woohoo!!
Maybe it's a silly problem and it's hardly an ingenious solution but when something works, it works.

Bye-Bye Empty Rolls???

2010-12-23T14:52:00.000-06:00

If the kids can't manage to replace the
paper on this holder, they're going to
Aunt Libby's common courtesy boot camp!!

The New Fireplace...

2010-12-21T21:53:00.000-06:00

... is almost complete.

This morning --

And this evening --

Root Cellar

2010-12-15T21:30:00.000-06:00

My greatest wish when planning the house addition was to have a root cellar. My sweet hubby gladly gave up some square footage from his workshop and I did a lot of canning to prove I'd really use it.

I have anxiously awaited the day I could use it to store my jars and some root veggies. It's not quite done but it's very close. For the shelves, we'll be using barn wood from a outbuilding at my parents' house. Can't wait to have another reminder of my carefree, blessed childhood in my own home.

Snow!

2010-12-13T22:21:00.000-06:00

A few inches of snow fell yesterday. We don't normally get this much this early in the season but I'll take it and the two days out of school! I hate to say it but I hope they go back after tomorrow so I can finish my shopping... :)

Anyway, we had fun playing outside and I snapped a pic of the addition side of the house. The section left of the chimney is new.

Anyone Out There? :)

2010-12-02T19:05:00.000-06:00

Well, I'm going to slink back into blogging just before the year ends...we'll see if anyone is still reading!

We are at the very end of our house project. We've been blessed to work with wonderful, funny, smart people throughout the process and, even with the bumps along the way, it's been a good thing. It all looks so great and I can't wait to share the before and after pics.

Unfortunately, our current situation is one I'm finding very, very stressful. Until a week or so ago, the work (and mess) was largely confined to the addition and basement -- outside of our living space. We were crowded and a lot more cluttered than usual but it was workable.

However, now we have tile being installed in our master bath at one end of the house and the two near-complete doorways to the addition on the other end. Those doorways enter into the kitchen and the living room so the house is lightly covered in drywall dust at both ends. Between that and the workers making umpteen trips through the house means everything looks dirty. And I do mean everything. I try to clean it up everyday but this isn't like dirt tracked in from the yard. It's like ultra-slingy super dust!

I recently gave up worrying about what the men working here think as my very kind project manager advised me to do long, long ago. It's so messy, cluttered and truly dirty that I cannot possibly keep up. My focus has become keeping the kitchen, bathrooms and beds clean and attempt to keep us in clean clothes. That's less than the bare minimum, don't you think? It makes me feel like a complete failure as a wife and mother but my mantra has become 'it's only temporary, it's only temporary'.

Anyway, the final test of my sanity comes next week as we have hardwood installed in our entire current living space (except the bedrooms). I want to cry just thinking about it. I have no idea where I'll put anything much less everything.

And, yes, I know that asked for all of this and we know what a tremendous blessing it is to be able to do this. I only ask to keep my wits in the week to come...

Hey -- for anyone still reading, thank you!!

'Here In The Real World'

2010-09-16T07:39:00.001-05:00

Not that I've been a very good blogger lately but I'm afraid it's going to be worse before it gets better. One of my best friends is returning to artist management. I worked for her for ten years in our first run and am excited to get going again. What exactly I'll be doing I don't know but, as with most small companies, mostly whatever needs to be done.

So, while I was busy already with our house project, I now need to help get a complete office set up ASAP. Thank you for reading my blog. I hope you'll check back soon!!

Summer CSA - Week 18

2010-09-13T16:31:00.000-05:00

I was delighted to find some early summer favorites in our share this week. Green beans, beets, greens - oh how I missed you!!

Addition Update

2010-09-08T16:34:00.000-05:00

Here's what things look like today!

Plums, Plums And...Hey, Did I Mention PLUMS??

2010-09-03T10:43:00.000-05:00

Last week, I bought a thirty-pound box of plums. Why? Because we have fallen in love with plum jam and it's going to be such a long time before they're are in season again. I have to do my part to make sure my dear husband doesn't go without this delight for the next ten months. After all, he makes sure I don't do without...well, most everything else in the world.

Now having clean water again, I've been on a canning frenzy lately trying to make the best of a waning growing season. Unfortunately, some escaping steam left me with a nice second-degree burn on my thumb. (Did you know those hurt?) Apparently, you shouldn't can with such potential distractions as ringing telephones, sword-fighting children or the need to breathe. Of course, my super-supportive hubby chimed in with, 'Hey! You might lose the whole fingernail!' Great. Thanks.

Anyway, the plums needed a bit of ripening so I laid them out on the kitchen table for a couple of days. When ready, I weighed out three pounds and looked at the remaining pile. I thought to myself, 'This can't be thirty pounds because I just filled a big bowl. They're not going to go as far as I thought.'

But, alas, after two additional batches of jam, I looked at the table again and thought, 'My word!! Are they having babies over here?! Where are all these plums coming from?!?'

Clearly, I didn't need that much jam so I went off in search of recipes. I found a plum chutney recipe that looked intriguing were it not for the fact that most people seem to use chutney as a topping for meat. Um, I have enough trouble eating meat, thank you, without adding fruit to it. Besides, it has raisins and I want no involvement whatsoever with those. Blech!

I decided to can a few quarts whole in a honey syrup with vanilla beans. They'll be a welcome taste of August on some cold, winter night. As for the rest of the pretty little fruits...well, maybe I need more jam after all.

Happy holiday weekend to you and yours!

Homemade Pizza

2010-09-01T20:50:00.000-05:00

Every woman who aims to cook supper everyday needs a few tricks up her sleeve. We all have days where everything seems to go awry and dinner needs to be something you can make without too much focus. For me, those days mean one of two things...breakfast-for-supper (which revolves around hot biscuits) or pizza. Fortunately, those are sure-fire crowd pleasers around here.

What I like most about making homemade pizza is that I can make the dough right after school and move on to other things while it rises. I got this recipe from my mom. Growing up, we always loved pizza night!

Pizza Crust

makes 2 regular or 3 thin crusts

1 1/2 c hot water

3 1/2 - 4 c flour

2 t yeast (or one package)

1/2 t salt

Mix half the flour, yeast and salt. Add water and mix for three minutes. Gradually add flour and mix four minutes. Turn out dough into greased bowl and let rise until double in size - about an hour. (To hasten the rising a bit, I place the bowl of dough in the oven with a small pan of boiling water on the rack beneath.)

Turn dough out onto a floured surface and cut into 2 pieces (3 for thin crusts). Roll out onto lightly greased stones or cookie sheets. Add sauce, toppings and cheeses of your choice*. Bake at 350˚ for about 20 minutes or until cheese begins to brown.

*Instead of tomato sauce, I melt three tablespoons of butter and spread it on the crusts. I sprinkle generous amounts of whatever spices I'm in the mood for (usually sage, oregano, black pepper, pressed garlic and parsley as well as fresh basil leaves) and whatever chopped veggies I have on hand. If I have leftover taco beef or sausage, I'll throw that on, too. With all those flavors, I've really cut back on how much cheese I use. I used to put 8 ounces on each pizza but, these days I'll only do four of mozzarella and add a couple grater turns of fresh parmesan.

If your gang likes cold pizza, the leftovers are great for lunches. It's my kids' favorite!

Why, Oh, Why?

2010-08-30T22:36:00.000-05:00

Is it just me or does everyone have days when they obsess over their actions? I very rarely do that over things other people do but I'm a no-holds-barred self-critical type. It's my least healthy habit, for sure.

For reasons I won't bore you with, it's been a emotionally-grueling day, packed with self-doubt and worry. I hate it when I'm like this. Fortunately, I have a little escape valve I use when I'm obsessing. It's both comforting and amusing in a self-deprecating sort of way...

A few years back, someone sent me a link to a Briggs-Myers personality test which C and I took it just for fun. I have no tolerance for psychobabble, but the results were really uncanny. We sat laughing and amazed as we read to each other the description of our 'types'. I'm telling you, my marriage got easier that day. Things about him that used to drive me nuts now seemed almost endearing and began to take on a logical quality (and when you read about my type, you'll see that things need to make sense to me!)

So, now when I'm doing my obsessive, the-sky-is-falling-and-it's-really-really-all-my-fault, I go back and read about 'myself'. If you know me, you'll get a few chuckles out of it.

So, enjoy at my expense! What's your type? :)

Great Guides for Parents

2010-08-26T12:15:00.001-05:00

Every parent knows the uncomfortable feelings of indecision when a child wants to read a book or watch a movie or TV show that you haven't read or seen yourself, especially when the child is feeling pressure from friends. There are two great sites that I use to maintain a good balance between our family's values and cultural and peer pressures.

Common Sense Media covers all types of media -- books, movies, TV, video games, apps and more. You can find both objective and subjective information. It's rating system covers messages, violence, sex, language, consumerism and drinking, drugs & smoking. Any time I'm told a show is appropriate for my kids, I'll check it out here. If there is something I object to, I still may let them watch it but at least I'm able to talk with them afterward and provide balance with our beliefs. To me, those discussions are the foundation of teaching them how to make good decisions in the difficult, high-pressure situations that lie ahead for them.

The Internet Movie Database covers film and TV episodes. This one is less parent-oriented but it does have notes for parents and stresses that its reviews be factual and not generalize with comments like 'not too much violence.' Like CSM, it provides great details so that you can determine if 'potty language' is okay but stronger four-letter words are not or how prevalent kissing scenes are.

Bye-Bye, Mainstream Healthcare

2010-08-23T11:26:00.000-05:00

Well, we're taking the plunge. After looking at how much we spend for health insurance (more than $1000/month) and knowing how little we actually use the benefits, we are dropping the coverage. A major-medical-only policy costs a fraction and even provides some preventative care benefits.

Can you see the cream line? Shake and drink - YUM!

As time goes by, I am more and more convinced that most health problems can be eliminated or diminished by changing our eating habits and the quality of our food. What cannot be helped by dietary changes could likely have been prevented with better nutrition.

One of our biggest concerns about not having traditional health insurance has always been S's asthma. After several months of drinking raw milk, though, his dependence on his maintenance medications is almost nil. (We do keep them on hand in case he sleeps over with a friend with indoor pets and for allergy season.) This wouldn't be at all possible if he were younger and less able to communicate about his breathing, so we are very thankful for the opportunity to wean him off Western medicines.

Another note on raw milk -- we have discovered that three ounces of raw milk is both a powerful pre-workout snack and the perfect recovery aid. I'm not sure why that is but I would guess it's the ratio of protein and carbs as well as it being a 'living' food makes the nutrients more available as well.

Summer CSA - Week 16

2010-08-23T10:58:00.001-05:00

Here's what we got last week. I also scored at the farmer's market over the weekend -- I've made a habit of asking farmers if they having any canning tomatoes (slightly bruised or overripe) on hand that they'd sell to me. One man sold me fourteen pounds for $5!! I think he was as happy about the deal as I was since he was just going to throw them away. It wasn't enough to break out the canner for but it made for a nice batch of spaghetti!

Food Co-op

2010-08-20T12:38:00.000-05:00

A local CSA farmer introduced me to this natural food cooperative for Middle Tennessee. In addition to listing sources for local farmers, they offer some non-local products as well. Check out their selection of grains, nuts, oils, fermented/sprouted baked goods, seasonal fruit and much, much more!

House Decorating and Design

2010-08-19T12:13:00.001-05:00

I recently came across Houzz. It's similar to looking through design magazines minus the paper waste. After creating an account, you can save photos to your 'ideabook' and add comments on what you like about the pictured space. It's provided lots of interesting ideas on how to use our new space.

Honey Wheat Pan Rolls

2010-08-18T09:04:00.002-05:00

I'm not a fan of television and have maintained a fairly strict policy with the kids over years. Now that they're older, there are a couple of evening programs we (more or less) enjoy watching together. So eating dinner in front of the TV one night a week has become a habit since C gets home to late to sit down together before primetime.

Last night was the last straw for me. With a sick child in the house, preparing dinner took a bit more effort than usual and included two new things I knew everyone would like. As we sat in the living room, the food was left to cool on the kids' plates as they focused on the program. Now I'm not one to expect praise for making a meal because the act of nourishing my family is reward enough but I believe that food provides adequate sensory stimulation. To shovel food in one's mouth and not enjoy what we eat is just wrong.

So the pain of forced changed is ahead for my brood. That's okay, though, they'll gain much more than they lose...

Here's one of the new things I tried. They were delicious with freshly-made honey butter!

Honey Wheat Pan Rolls

makes two dozen

1 c water

1/4 c honey

1/4 c butter

3/4 c whole wheat flour

1/2 c old-fashioned oats, uncooked

4 t yeast

1 t sea salt

1 large egg

2 1/4 - 2 1/2 c all-purpose flour

Combine water, honey and butter in small saucepan: heat until butter melts. Remove from heat and cool to 120˚.
Combine wheat flour, oats, yeast and salt in mixing bowl. Stir well. Gradually add hot mixture. Beat at low speed for 1 minute. Add egg. Beat 2 minutes at medium speed. Gradually add enough flour to make a soft dough.
Turn dough out onto a heavily-floured surface. Knead dough until smooth and elastic (about eight minutes.) Shape into 24 balls and place in a lightly-greased 13X9 pan. Cover and let rise in a warm, draft-free place (85˚) until double in size (about an hour).
Bake at 375˚ for 20 minutes or until lightly browned.

Coming Clean...

2010-08-16T17:41:00.001-05:00

Well, over the weekend, I was bellyaching to my long-suffering husband about our water woes since our faucets' output is still not suitable for drinking and cooking. Then, a strikingly novel thought occurred to me...what if I just Let. It. Go???

I mean, even I am tired of fretting over the delays and inconveniences we've encountered so far, so I know that everyone else is tired of hearing it.

Soooooo.....I hereby proclaim that last week will now officially be known as 'Week One' of construction. Bygones be gone already!

This week we are scheduled to have a new water tank installed, have the slab poured for the workshop/root cellar and receive our first order of lumber. Framing and land clearing may begin as well.

So, cue that incessant 80s hit, 'New Attitude' and check out last week's progress!

Okra - Indian-Style

2010-08-16T09:19:00.000-05:00

I made this with the okra I got from the CSA last week. It was such a hit that T loaded handful after handful of okra into a bag at the farmers' market on Saturday.

Indian-Spiced Okra

3 T butter

1/2 medium onion, finely chopped

1 lb fresh okra, sliced

1/2 t ground ginger

1/2 t ground cumin

1/2 t coriander

1/4 t black pepper

sea salt

Melt butter in skillet. Add onion and sautée over medium heat until tender. Stir in the okra, then seasonings. Cook and stir for a few minutes, then reduce heat to medium-low and cover pan. Cook for 20 minutes, stirring occasionally until okra is tender.

(Note: I'm out of cumin so I substituted garam masala which was delicious. Also, we thought the called-for amounts of seasoning was too little. So, if you like strongly-flavored foods, add more. )

Summer CSA - Week 15

2010-08-13T13:00:00.000-05:00

This week's share included cucumbers, zucchini, tomatoes, peaches, okra, bell and hot peppers and eggplant.

House Addition Update

2010-08-11T15:57:00.001-05:00

Well, it's not much for almost twelve weeks of 'construction', but it's something and for that we are so thankful!

Today, the wall is much higher than this, enough to require some scaffolding. I'm loving watching the root cellar take shape!

The crew we have out here now is awesome. I had to leave the house today while they were taking a lunch break. I told them to feel free to laugh as I unskillfully backed down the driveway because, honestly, I'm not sure how a reasonably intelligent person like myself can go off both sides of the concrete so many times. It's pathetic! One of them looked at me and said, very seriously, "No, we will not."

Maybe he has issues with our crazy drive too...

Check it out eleven hours later! I promise I'm not going to post pics every time someone moves a shovelful of dirt but I'm pretty wowed by these guys.

The Immortal Life of Henrietta Lacks

2010-08-09T22:06:00.000-05:00

I read this book at the beach this summer. While it's a sad story, it's one of those I'm glad I read because it should be known.

The author, Rebecca Skloot, meticulously researched the story of Lacks, a poor black woman from Virginia, who after moving to Baltimore, was treated at Johns Hopkins for cervical cancer. The book details the emergence of cellular technologies using Lacks' cells without her or her family's knowledge. The cells, known as HeLa, are still cultured and sold today. The family has never received any compensation and precious little recognition.

Skloot's persistence in trying to obtain interviews with Lacks' family paid off as she gained the trust of Henrietta's children, one by one. Her relationship with them reveals a heartbreaking story of a family who just wants to understand...and to afford health care.

It seems a mind-boggling conspiracy story, though there was no real conspiracy, just the hospital systematically taking advantage of the poor community just outside its doors. Sadly, this was not uncommon practice at Johns Hopkins for many, many years.

Lacks' story is one of a wrong that cannot be made right, but knowledge is power against the repetition of such things.

Who Knew?

2010-08-07T15:37:00.007-05:00

I was given an amazing gift today -- a gift of time, friendship and physical ability. Toss in a generous portion of beautiful weather and it really just doesn't get much better!!

When I got a text last night that today's trail-running route was fifteen miles, my signature self-doubt reared it's ugly head but after a tough week, I was mentally amped to give it a go. I ate my tried-and-true carb-rich foods yesterday and went to sleep early. I woke before the alarm and headed out. I knew I wasn't ready for the full fifteen yet but knowing all the bailout points on the trail made for a low pressure situation.

After only two miles, I fell behind but certainly wasn't spent. (I really wanted to run nine.) I urged my friend to run her best, pulled out my pepper spray (probably overkill but better safe than sorry) and was alone for the next two plus hours.

Little did I know that I had a twelve-miler in me! And, boy, was it just what I needed. That much time alone gives you lots of space to think (much like shelling peas). More than that for me, it's just the unique thrill of beating myself up and pushing past the barriers my mind sets for my body. It was a glorious moment when I became aware that two miles had passed without any awareness that I was running -- ahhhh -- the wonderful high!

Before now, my longest trail run was eight miles so this is a big achievement for me and is fabulously close to my longest road run of 18 miles.

On a related note, my buddy, Julie, and I have decided that the 50K race is not in the cards for us this year as I had purposed. I can't express how much I've looked forward to meeting that challenge but with the flood and her resulting broken ankle, it's just not wise to run the required miles in two months. I've stubbornly run injured through the last half of a half marathon before and paid for it with five months of no running at all. It wasn't worth it.

God willing, we'll be able to train properly next year and collect that 50K medal. Until then, I've got my heart set on a race about half that distance. After today, I know I can do that....

I'm Thinking Maybe Not

2010-08-06T15:56:00.001-05:00

We are having water issues again. The word (over the phone) from our well company guy was that it was safe to drink and use for cooking. Maybe he should come out and see it first. What do you think? I know what I think and you can bet your buttons that my 'babies' won't be ingesting a drop!

No explanation yet as to how dirt is getting into our in-ground tank but it really puts a damper on cooking, bathing and cleaning around here. The toilets look especially embarassing...like they've never been flushed.

I'm usually of the mindset that we'll look back and laugh on most troubles. Can't wait to get this particular one far enough behind me to do so!

Summer CSA - Week 13 & 14

2010-08-06T13:47:00.000-05:00

Last week, we got tomatoes, peas, corn, melon, bell peppers, potatoes, squash and eggplant. This week (below), our share contained corn, cucumbers, peas, potatoes, okra, zucchini, blackberries, jalapenos, and bell peppers.

Quiet Time

2010-08-05T08:38:00.002-05:00

Yesterday, I spent 45 quiet minutes shelling field peas for freezing. It was a simple task and I was surprised at the introspection and calmness it brought to my day.

As I opened the pods, I studied their structure from time to time appreciating (yet again) the artistry and beauty of God's imagination. Other than that, I didn't really have anything on my mind. As the minutes passed, I noticed that my thoughts weren't on the worries and strivings of this world, such as material things and scheduling, but on simple pleasures and God-centered contentment. I was very relaxed and, thus, wondered if I should save the remainder of pods until right before bedtime!

Of course, it then dawned on me that this is what we're missing these days. Menial tasks that allow us time -- time to appreciate, time to reflect, time to be at peace. I thought about the things we use to 'relax', for example, watching television. If you really think about it, though, watching TV is not relaxing but stimulating. It makes us 'hungry' and think we 'need' things that we really don't.

Long ago, I learned something about T. Very often, when watching a movie or show, she would ask for something to eat. And, very often, she had just had a meal. She wasn't allowed 'screen time' everyday which gave me the chance to see a pattern. If she sat in front of the TV, she was 'hungry', if she was playing (busy hands), she wasn't. She quickly learned that if she asked for a snack during TV time, she would have to turn off the TV to prove to herself that she wasn't really hungry. That bad habit was quashed quickly!

What I learned from that is that none of us is immune to the pull of suggestion or boredom. So when I apply her behavior to myself, I could see all kinds of pitfalls. After all, I'm the one who (mostly) controls what foods come into our home and what habits/behaviors are allowed.

My husband pointed out that the many efficiencies of our culture rob us of so much. I think he's right. One of the things that so often gets in the way of spiritual fulfillment is the lack of stillness. Now, for everyone, that's not going to be about shelling peas but it worked for me.

Just For Laughs

2010-08-02T21:00:00.000-05:00

I recently visited with one of my cousins and his family. They told us about this comedian who is so funny!

Learn how to avoid such everyday hazards as dirt naps, crashing into a pier and those dreaded upper thigh fishing injuries.

Hope you enjoy this as much as we did!

Road Trip Food

2010-07-29T11:57:00.000-05:00

Our family loves road trips but the highway's readily-available foods can leave us feeling less excited about the adventures ahead. Our favorite road meals and snacks don't require too much prep work but they really save money. Plus, without lots of grease and sugars, keep the drivers alert and happy.

The cooler is normally stocked with chicken salad (recipe below) or egg salad, hard-boiled eggs, apples, raw veggies and cheese or yogurt. Another bag holds bread and crackers for the chicken salad and almonds. Our Klean Kanteens full of water make it easier to not give in too much to soda requests and keep the car free of a bunch of empty bottles rolling about.

I learned the hard way that thick paper plates are a must and pre-made sandwiches just aren't worth the complaints of smushes and sogginess. I keep a bag stocked with plates, napkins and utensils so the parent not driving can serve as chef.

While I'm usually able to pack enough snacks to last the whole trip, the drive back home usually involves a meal or two out and we almost always give into the temptation of milkshakes. Between that and heading to our home sweet home, we're a rolling band of happy campers.

Chicken Salad

(Note: I'm not big on measuring, so these amounts are approximate. Adjust to suit your own taste.)

3 c shredded chicken (I roast mine with thyme, basil, pepper and sage for this recipe.)

1 c halved grapes or chopped apple

3/4 c chopped celery

1/2 c chopped pecans

1 - 6oz container plain yogurt

salt and pepper to taste

Mix all but yogurt together. Add yogurt gradually to get the consistency that you prefer.

Serve as a sandwich, wrap or with crackers.

Kitchen Project

2010-07-27T10:58:00.000-05:00

As usual, my decision to paint the cabinets turned into more. I also painted the walls and took out the microwave which we'll replace with a range hood. I'm so glad this task is done!

Before:

After:

The Blueberry Farm

2010-07-21T21:33:00.000-05:00

Earlier this week, the girls and I visited a pick-your-own blueberry farm and pick we did. Even though it was super hot, we picked sixteen pounds!!
It was a very nice farm with seven acres of non-sprayed bushes. We were told that there were several varieties of blueberries and that we could sample as we went. I never would have believed that blueberries could taste so different. There was one that, blindfolded, I would have guessed was a small grape it was so sweet.
I have frozen about half of them for muffins and breads this winter and will can my second batch of jam tomorrow. How many have I eaten? I really can't say...a lot but I've enjoyed every single one!!

'All Food Is A Vehicle For Butter'*

2010-07-21T15:57:00.000-05:00

If you haven't noticed the new tab I created for food sources, please check it out. I was excited to learn today that the company we order ghee from was recently featured in the New York Times. Check it out here.

*My husband's favorite saying seemed like a fitting title here.

Summer CSA - Week 11 (or Yes, I Do Know That I'm The World's Worst Blogger)

2010-07-20T23:09:00.000-05:00

Well, I've made good progress on my kitchen project to the neglect of most everything else in my life. (Except running. This is week three back on the trails!!) I'm hoping to paint the walls this weekend so I can post a pic.

Last week's share included lots of deliciousness...corn, heirloom tomatoes, lemon cucumbers, carrots, bell peppers, pattypan squash and potatoes. With the kids gone all week, we didn't eat much of this until the weekend. Sunday, we grilled out and the girls made some skewered veggies. I chopped up the leftovers for tonight's pizza.

I'm gonna share an embarrassing little fact because it epitomizes the week I had last week. I just grabbed a bunch of stuff out of the refrigerator for the grilled veggies, not realizing one of them was a cucumber. I was so exhausted I took it for zucchini. Grilled zucchini? Delish! Grilled cucumber? Not so much. So check out my poor, little desecrated cucumber below and laugh...I am.

Good Times

2010-07-13T12:21:00.000-05:00

For the first time, all of the kids went to church camp. I know they're having lots of fun but home just isn't home with their silliness, needs and crises. I'm not good at relaxing without them around. (And, yes, I'm aware that I need to work on that in the next few years!)

To beat feelings of aimlesness, I decided to take on the most daunting house project I could think of -- painting the kitchen cabinets. It's exactly as much fun as I thought it would be. Which is to say...none. But I've wanted them painted for a long time so, this week, my mantra is 'good things come to those who do.'

Hopefully, by the time the kids get home, the living room won't look like the kitchen threw up in it and I can share some pics!

A Day In The Life, Vol 1

2010-07-09T12:57:00.002-05:00

Today finds me with my 14 and 12 year-olds in a house that could use some serious post-vacation straightening. After trying music and humor to get them moving, I summoned my most authoritative 'boss' voice. I told them they were 'hired!' for the day and they had five minutes to get dressed, brush their teeth and hair and report to work.

They had all kinds of questions....

What?! Oh no! Why!? Ack! That's not fair!! As your very wise father has told you since birth, life's not fair. For anyone. Get over it. Move on.
What if we don't want to work? You don't eat.
What if we are late? You get fired.
What if we don't show up? You get fired.
What happens if we get fired? You are hired back at a lower rate of pay.
What if my zipper is stuck? You get fined for indecent exposure.
What if my co-worker puts stickers in my hair? People will point and laugh.
What if my co-worker won't get out of the bathroom? There a port-a-john outside. Hardly used.
But I'm almost done with my book! That's what lunch breaks are for.

Later....

Lunch break has rolled around. The house is starting to look great! And the kids are in good moods. Which may or may explain why my son has decided to speak eliminating all vowels from words. The afternoon should be FUN!!

More to follow...

It's now 2 pm. They are finished! Of course, I'm not but they accomplished more than I thought they would. Woo-hoo!

I must share that when it came time to carry trash and giveaway stuff downstairs, E wrinkled her nose at the trash part. I asked if she thought she was too good to carry garbage. Her reply was this, "Well, I am wearing purple, the color of royalty."

A little stank eye took care of that. After all, she may be my princess, but royalty we are not.

Green Bean and Cherry Tomato Salad

2010-07-09T08:29:00.001-05:00

My sister-in-law hosted a tomato-canning workshop last night and asked attendees to bring a seasonal dish to share. I found this easy and delicious recipe over at Smitten Kitchen and adapted it. It went over well and is so pretty. As usual, I forgot to take a picture. I'll have to add that later...

Green Bean and Cherry Tomato Salad

1 lb green beans
1 lb cherry tomatoes
1/4 onion
2 T red wine vinegar
1/3 c olive oil
2 ounces fresh mozzarella (optional)
salt and pepper

Trim and cut beans into 2" pieces. Parboil until just tender, about five minutes. Remove promptly from water and spread on cookie sheet to cool. Halve tomatoes. Cut mozzarella into small cubes.

For the vinaigrette, mince the onion and place in a bowl with the vinegar, salt and pepper. Whisk in the oil. Taste and adjust to your preference.

Tomatoes and cheese can be tossed with the vinaigrette ahead of time but the beans should be added just before serving as the vinegar can discolor them.

Optional: Garnish with fresh herbs such as basil, parsley or chervil.

Gotta Let It Go - A Rant

2010-07-08T10:50:00.001-05:00

Today, I'm really frustrated. As I've mentioned before, we are adding on to our house. Our excavator has proven himself to be a dud. It's a shame - I had hoped my intuition about him was wrong. We are weeks and weeks behind and nothing is happening until we find someone to complete the job. Our fence has been disassembled so our dogs are in a little pen. Our yard is a ridiculous mess. I'm going to take the weed-eater to the small patches of grass that remain so I don't feel so ashamed when I look out the windows. The back deck is covered in dying plants that I moved from the garden for regrading. We can't drink our well water due to an excavator mishap; if you've been reading here very long you KNOW how I feel about drinking from plastic bottles - ugh.

So, I think when he shows up to load his equipment, I may just accidentally trip and dump my dead asparagus (a three-year crop) that I could have harvested next spring into the cab of his truck. And gasp with wide-eyed-wonder when he finds a running garden hose stuck in through the window. That or I'll be waiting with my underfed dogs....

So, dear reader, I still hold out hope of posting before and after pics of the lawn and garden beds that I have so carefully planned. And I know that there are people in the world with actual problems of which this is not one and all this will pass and I really, really will forget all about this stress but, today, I'm just ready to give up.

I'll be back to sunshine, butterflies and ain't-life-grand tomorrow. Promise!

Summer CSA - Week 10

2010-07-07T14:41:00.001-05:00

We had a great relaxing beach vacation last week with C's high school buddies. We were five families with eighteen kids ranging from 14 years to 2 months...never a dull moment, for sure. We shared a huge house on the beachfront which made things so easy. The kids could run back and forth for water and the restroom and it was easy to station adults to supervise both at the beach and the pool. The men cooked supper every night and handled all the cleanup. I really, really missed being in the kitchen but I know it was a lot easier for the mothers of the younger ones. I got my fix by making breakfast a few mornings and desserts at night.

Another thing I missed was our CSA delivery. The uncertainty of what we receive is a highlight of my week. Not sure what that says about the excitement factor of my life but oh, well...

This week our share included a sugar baby (I think) watermelon, tomatoes, patty pan squash, summer squash, cucumber, carrots, red potatoes, yellow cherry tomatoes, rattlesnake green beans and corn*. Would it be awful if I cooked this all at once for the yummiest feast ever?!? I bought some extras off the truck - two large watermelons, two cantaloupes, three pints of blueberries (one of which I ate half of for dessert--oops) and more cherry tomatoes. I forgot to buy green peppers which have become our new raw veggie of choice and should have bought more cucumbers. Those don't last long around here either.

*If you find a worm munching on the top of your ears of corn, count yourself lucky. Apparently, that's reliable indicator that your food hasn't been sprayed with pesticides. They normally only work their way through the tiny kernels at the top which are hard for us to eat anyway. So, bring on the worms!

NOTE: I'm having issues with transferring photos to my laptop. I'll update with the pic when I get that worked out.

Homemade Cough Medicine

2010-07-06T12:40:00.001-05:00

The story goes that once while visiting my grandmother, who I had dubbed Grommie, I had a persistent cough. She offered to make me some cough medicine but, after my mom asked what the ingredients were, was told that I would never take it. And who could blame Mom? It's weird. As mothers of any age do, though, Grommie made it anyway and they both watched as I took it, licked the spoon and asked for more. (Sorry, Mom. I sure know how that feels...)

It stopped the coughing, though, so it's a remedy I've used with my own kids. The song-and-dance remain the same. With each kid, it's been...

'Oooh, That's gross. I don't want to try it.'

'Well, think about how bad store-bought cough medicine tastes.'

'Umm, yeah. Okay. I'll try it....Okay, that's not bad.'

To make some yourself, all you need is an onion and sugar. I'm not big on measuring while cooking so you may need to adjust this a bit.

Take a bit of onion, a little less than 1/4 cup.
Place it in a small bowl and crush it until no solid pieces remain. I use a little tart-shaper tool. You could also use the back of an ice cream scoop or a spoon.
Mix in a scant tablespoon of sugar.
The mixture will look like a thick liquid with visible sugar grains.
Scoop it up in a large spoon and administer.

I should add that I've used this successfully for both cold/infection coughs as well as the seasonal allergy type.

Animal, Vegetable, Miracle

2010-07-02T14:19:00.002-05:00

C gave me this book for Christmas; I wish I'd read it sooner. After reading so many books on the food industry and its politics, this was a delight!

Written by noted novelist Barbara Kingsolver, this nonfiction work reads like fiction. Chronicling her family's commitment to eat locally for one year, she leads the reader through the bountiful joys and surprising lessons learned as well as the struggles and hard decisions they faced along the way.

Kingsolver's husband, Steven Hopp, contributes sidebars on food issues and her college-age daughter, Camille Kingsolver, provides recipes and a younger person's take on the journey.

Sunscreen Recommendation

2010-07-01T14:15:00.001-05:00

Well, we have tried out some new sunscreens lately and have a couple of new favorites.

For waterproof needs, we love Soleo by Avalon Organics. I found it locally at The Turnip Truck. I purchased a few bottles for our beach trip. I'll warn you - it is pricey. One tube was $19.99 but it spreads a lot farther than other lotions we've used. One tube covered four of us for four long days (including reapplications) of swimming in the ocean and pool. If I remember correctly, one bottle of aerosol runs about $8 and never stretched that far which helps justify the price.

Further, it has gotten rave reviews from C and the kids on how it feels. None of the stinging eyes and skin I used to hear complaints about. I have been really pleased with how it holds up in the water but I think it helps that we've put it on 15-20 minutes before getting wet.

The other brand we like is Badger. I actually found this at Publix ($13.99, I think) but they haven't restocked since I bought the two they had. I'm sure there are more reliable sources around. Again, this one feels great and goes a long way. It will hold up during a sweaty run or outdoor work but is definitely not water-resistant, though, which is a big complaint of most 'healthy' sunscreens.

What blocks the sun's harmful rays in both of these products is titanium so you will be 'white' when you put it on (think of a lifeguard's white nose). If that bugs your kids, just keep rubbing it in. If they're like mine, though, eventually they'll say, 'Okay, nevermind, I just wanna go play.' :)

Hiccup!

2010-06-24T17:14:00.000-05:00

I won't be posting for a few days. Work has finally started in the yard. However, in the process of excavating for the addition, a severed cable has rendered us internet access-less. :(

Hang in there with me and I'll be back soon!

Sunscreen Safety

2010-06-23T13:56:00.001-05:00

I admit...I've long been a worrier over sun exposure. I'm fair skinned and I don't want more freckles. I couldn't care less that tan 'looks healthy' or was 'in'. If God wanted me to have darker skin, He would have made me that way. Besides, I'd rather not look like a leather purse when my 40s and 50s come along.

My recent reading about cancer, though, actually really helped temper my paranoia about skin cancer concerns for both me and my children. (My husband will lay out and bake to a beautiful brown any chance he gets. That and his Diet Coke consumption are the only things we haven't 'worked out' yet. ha-ha) After all, people lived skin-cancer-free for centuries before sunscreen was created.

Then, this news comes along that most sunscreens contain oxybenzone, a proven endocrine disruptor. Now, I'm not terribly school in the workings of my endocrine system but I don't think I need lots of help being a 'disrupted' person and I sure don't want chemicals messing with my growing kiddos.

I thought I'd share with you a website that tests and ranks not only sunscreens but tons of products that are used topically. Considering that skin is our bodies' largest organ, it's worth knowing what I'm slathering on every exposed inch of my family.

Other recommeded reading -- this list of sunscreen facts.

A Different 'Motivation Monday' - Aspartame

2010-06-21T14:05:00.000-05:00

For several weeks, I have taken time off from my weekly exercise posts known as Motivation Mondays. After twelve weeks, there is a good variety of workouts to choose from and, without a lot of time invested in photos or videos, I feel limited on what I can include moving forward.

So, I now offer a different focus for inspired living. This series will highlight food and nutrition issues you may not be aware of but that could be affecting your health. I will not aim to give a comprehensive account of each but rather present facts to get you thinking about ways to achieve greater health through what you eat.

Week One - Aspartame

What it is: an artificial sweetener commonly known as NutraSweet or Equal

Where you can find it: Lots of places inculding the obvious -- 'diet' soft drinks and reduced-calorie/reduced-sugar foods -- and the not-so-obvious such as pharmaceuticals, vitamins and toothpaste

How it came into use: Read the troubled timeline of its FDA approval here or the wiki here and here. Remember, it is customary for products to be approved based only on manufacturer-submitted research.

Why you may want to avoid it:

As referenced in the first link above, the National Soft Drink Association lobbied in 1985 against aspartame's approval for beverages because it converts to formaldehyde at temperatures above 85˚F. Trusting that the chemical was kept cool at every step of the production chain is a leap of faith I just can't make.
Further, it is noteworthy that as aspartame (and other artificial sweetener) use has sky-rocketed, so have the ranks of overweight and obese populations. Certainly, this is not to be blamed on these chemicals but it sure hasn't helped either. If there is no benefit to the risk of consuming aspartame, then why accept that risk?

Honestly, the gross negligence and corporate greed evident in the approval process and the artificial-ness of the product is enough for me. But I don't drink soda and am very willing to be active enough to afford to indulge my sweet tooth on occasion. That that may not be enough for you is certainly understandable. As always, dear reader, my aim is to be, and help you be, an informed eater.

Oven-Roasted Kale

2010-06-18T15:19:00.000-05:00

My friend and blog reader, Steffany, sent me this recipe. I had heard people rave about kale chips before but had never made them. That was my loss - they are awesome! My son did all the work himself with the exception of adding the salt. Wouldn't you know that I messed up that tiny task...I put in too much. Oh well, they'll be fabulous next time! :)

Oven-Roasted Kale - serves 4 as a side dish

Ingredients

2 bunches kale
2 tablespoons olive oil
2 to 3 large cloves garlic, minced
Sea salt and freshly ground black pepper
1 tablespoon toasted sesame seeds

Directions

Preheat oven to 375°F. Rinse kale and pat dry thoroughly. Remove and discard thick ribs and roughly chop leaves. Pat leaves dry again. Toss with olive oil, garlic, salt and pepper in a large bowl. Spread on a large rimmed baking sheet. Kale does not need to be in a single layer, as it will shrink in volume as it cooks. Bake for 15 to 20 minutes, stirring every five minutes or so, until leaves are tender, crisp on edges and slightly browned. Sprinkle with sesame seeds before serving.

Nutrition: Per serving (About 3oz/83g-wt.): 100 calories (80 from fat), 9g total fat, 1.5g saturated fat, 3g protein, 5g total carbohydrate (2g dietary fiber, 0g sugar), 0mg cholesterol, 160mg sodium

Friday Challenge

2010-06-18T10:09:00.000-05:00

This weekend, take your kids (or just yourself!) to a farmers market. (Go here to find one.) I can tell you it has really become a sticking point on our calendar. If your kids are picky eaters, please let them surprise you. Just as children love petting zoos, they will be charmed by the array of offerings and knowledge that is available. Wander, talk to people, taste samples if they're offered.

You might be surprised at what your kids ask you to buy. A powerful sensory relationship is forged when a child hand-packs a vegetable and then helps prepare it for eating. A green bean means something completely different to a kid who has dug his/her fingers into a basket and selected handfuls and then snapped them for cooking. When my youngest asked me to buy Shiitake mushrooms a few weeks ago, I thought silently that she'd never eat them unless they were smothered in a sauce of some sort. Shut my mouth because she loves them sauteed with garlic and olive oil! She looks forward to making that purchase herself every Saturday.

Creating a powerful connection with food and the people who labor to bring it to you, though, is only part of the benefit. When you trade your cash for food, know that you are literally voting for a better way of life for our culture. You are sending a message that paying taxes for subsidies on mass-produced, chemically-treated and genetically-modified crops is bad enough. But then paying taxes for the health care of those who get fat and sick on the products those very crops are turned into is preposterous. It's no way of life for anyone but the bigwigs who think patenting seeds makes sense.

Food is an undeniable component of a population's culture, no matter where it is geographically. What is America's, really? McDonald's? General Mills? Whatever is on sale? Seriously??? Look at the cuisines we borrow from around the world and realize they were born of what was in abundance in that region, not a year-around selection of low-quality versions of every fruit and vegetable known to man.

And, as for what's on sale, check out your local farmers market. Begin to build a food culture for your family. Your body, your budget, and, quite possibly, your kids will thank you. I know the farmer will!

(Don't forget to take your own bag/basket and a cooler if you plan to purchase dairy or meat.)

How To Make Fabulous Biscuits

2010-06-17T20:58:00.001-05:00

For Southerners, making mean biscuits is a source of great pride. It's not hard but it's very nearly an art. The tradition of making something so comforting out of so little runs deep in my blood. It's a task where I notice my hands and wonder how they will look as I make such foods with grandbabies running around my kitchen.
But, as usual, I digress. The following tutorial contains all I've learned in my many years of biscuit-making. May exploding Pillsbury cans and Bisquick never reside in your shopping cart again...

Biscuits
makes 10-12, depending on circumference of cutter
2 c plain flour, preferably unbleached, plus enough for kneading/cutting
1 T baking powder
1 t salt
6 T softened butter or lard
1 c milk, warmed

Preheat oven to 450˚. (If you'd rather not heat up your whole kitchen, these bake well in a toaster oven if you reduce the heat to 425˚. You may have to bake in two batches.)
Warm milk in a small saucepan over medium low heat. (Remove it from the heat when you see a bit of steam rising, well before boiling.)
Combine dry ingredients in a large bowl.
Using a pastry blender or fork, cut the butter into the dry mixture until it's in small crumbles.
Add milk and mix well, erring on the side of under-mixing. The dough should seem a bit sticky.
Turn out onto a floured surface. (Tip: I use a large rectangular stone, kneading/cutting at one end and baking the biscuits at the other end. Makes for one less thing to wash.)
With floured hands, turn the dough over until all sides have gathered a bit more flour. If it's really sticky, the milk was too hot so just add a small handfuls of flour until the dough doesn't cling to your touch.
Gently pat the dough into a circle. Don't worry if you see bits of flour or butter. The kneading will take care of that.
Pick up the top of the circle at the 12 o'clock position and fold it down to the six o'clock position. Gently pat out to a circle again.
Knead three more times, folding in each direction...three o'clock to nine, six to twelve and nine to six. Use a very light touch; this is what makes all those flaky layers!
Pat dough out one more time into a circle about 3/4" thick. Using a floured biscuit cutter or over-turned glass, cut from the outer edges to the center, never twisting as you cut.
Nestle the little beauties up against one another on the pan.
The scraps from the first cuttings can be very gently rejoined to make more biscuits or bake as is as 'baker's treat'. :)
Bake for 12-15 minutes or until lightly browned.
Serve immediately.
Leftovers may be stored overnight in an airtight container.

I've learned a lot in my many years of making biscuits. First, practice makes perfect. This is never more true than with the lightness of your touch. It needs more TLC than yeast doughs. Patience and time will yield tall, beautiful biscuits with endless layers to welcome your butter, jams and sorghum!

Gardening 2010, If You Can Call It That...

2010-06-08T12:32:00.001-05:00

Yes, that's it -- a few lowly basil, oregano and sage plants. Until I planted these, though, I was feeling very bummed about not having a garden this year due to the house addition. Funny how three pots of herbs can improve one's outlook!

We break ground tomorrow and the earth-moving should be done within a week or so. The upside to this year's losses is that I'll have three times the growing space next year. I've got a lot of work ahead to build the beds and get them healthy and full of worms again. Can't wait, though, my hands have missed the dirt!

And who knows? I may put a few tomato and pepper plants in after all!

Summer CSA - Week 5

2010-06-02T15:11:00.000-05:00

I love the weekly deliveries but I am beginning to learn just how much work this is. Now I really understand why housewives in the 40s and 50s jumped on new convenience foods as they appeared on grocery shelves. If only they had exercised a bit of restraint (or food marketers were idiots), that wouldn't be nearly all that's available anymore and our nation would be healthier.

I pick up on Wednesday mornings which means those afternoons are spent googling for recipes as well as washing, chopping and preserving what I can't use right away. The upside is that the kids and I have the most fun lunch of the week on Wednesdays!

This week we received red leaf lettuce, kale, broccoli, orange and white carrots, fennel, beets, peas and kohlrabi.

Farmer's Market and a Delight I Almost Missed!

2010-06-01T09:45:00.001-05:00

After the craziness of the past month, we purposed that the long weekend would be one of recovery and time spent together for our little family.

I had planned a few things. Simple things like homemade ice cream, a trip to the climbing gym a cookout with grandparents and our first family visit to the local farmers market. I have frequented the downtown one in years past, not knowing that I was bypassing one half the distance from home!

It was a hit for all of us. We wandered about, asked questions, tasted things and left with three bagfuls of local sensory overload. When your kids pull you aside and ask if we could please buy some of those Shitake mushrooms and a shaker of bee pollen from that other man, it just confirms that kids have perfectly-working taste buds, too. Given a choice between Doritos and spreadable garlic-herb goat cheese, you don't need to tell them which one is healthier because their bodies tell them which is better (in every sense of the word.)

We left with salad tomatoes, mixed greens, garlic scapes, cucumbers, baby potatoes and the aforementioned mushrooms which are grown about 15 miles from us. We also bought some locally-made treats such as gazpacho, rolls, chicken black bean ravioli, goat cheese feta and the herb cheese mentioned above.

I'd recently read about garlic scapes and was thrilled to be able to talk to someone about ways to prepare them. Scapes are the plant portion of the garlic plant which is cut off to send more energy to the growing garlic bulb. (This explains why scapes are only available for a few weeks each year.) This trimming allows the bulb to become the plump little fellow we are accustomed to seeing. They are fanciful curlicues with a moderate garlic flavor.

I made a pesto out of them which I tossed with the handmade pasta we bought. Yum.

A Highly Recommended Read

2010-05-28T08:58:00.000-05:00

I recently finished reading Anti Cancer: A New Way of Life by David Servan-Schreiber. I cannot recommend it highly enough.

The author was just beginning his medical career when, by accident in his own lab, he discovered he had brain cancer. He readily admits his attitude was that of the stereotypical doctor -- a stubborn reliance on Western methods of healing and health management. As the doctor became the patient, though, his eyes were opened to a frustrating world of downcast eyes and grim adherence to outdated treatments in spite of other promising options.

The path he discovered, and followed, changed his life...quite literally because it almost certainly saved it. He has become a 15-year brain cancer survivor (wow) by caring for his so-called 'terrain' which involved changes in diet, exercise, stress management and spirit.

Granted, that's a lot of the stuff I yammer on about all the time so maybe that's why I loved it. The book teaches so much about cancers, though, and how they take root and flourish in our bodies. Despite that part being nearly all-new to me, I found it a very easy read. If you have a family history of cancer, or even a personal one, I daresay this book will make you feel hopeful and powerful.

Lest you fear that it will overwhelm you with the need to change everything about your life, I'll leave you with this excerpt from the final chapter:

Fortunately, we can begin to protect ourselves against the biological mechanisms of cancer without adopting all the methods that have a positive effect. The body is a huge system in equilibrium, where each function interacts with all the others. Alter just one of these functions and the whole is inevitable affected....Every situation, every person, is unique; each person's way forward will be too. What matters above all is nourishing the desire to live. Some will do it by participating in a choir or by watching comedies, others by writing poetry or keeping a diary or getting more involved in the lives of their grandchildren.

If you read it, please let me know what you think!!

Summer CSA - Week 4

2010-05-28T08:30:00.000-05:00

The only new thing we received this week is a different variety of lettuce. I'm not too educated on types of lettuces but it's green and yummy.

One month into our first CSA summer, I'm thankful to have learned so much. Last year, I read Carrie's CSA posts with feelings of great curiosity and possibly greater intimidation. I didn't know what a lot of it was and wasn't sure how she ever used those things! Would my gang even eat it???

As it turned out, though, I've found delicious and healthful uses for things I've never purchased before (kohlrabi, beets, kale, radishes) and discovered that I should throw out my opinions of what my kids will and won't eat. I told you yesterday about the radish green soup but not about the broccoli stalks (the florets were cut off for snacking/lunches) I steamed for myself because I couldn't bear to toss them out. Little did I know that everyone would eat stalks-only. Awesome!

Good Eatin'!!

2010-05-27T14:02:00.003-05:00

Life has seemed almost normal this week. What's been really odd about school ending a whole month early is just the sense of waiting. Waiting to hear about how grades will be determined, waiting to hear about field days and awards ceremonies and waiting until friends are finished with school has made May a month of uncertainty.

We finished all that up this week, though, and now we can really relax into our summer. We've already been to the library a few times, had garden-hose water fights and had lazy mornings which stretched into lazy days. Maybe a month-long warmup to summer is just what we needed!

For me, normalcy means hours in the kitchen and, boy, has this week been fun!

I made hummus which we all love and is a great alternative to dressings and dips for fresh veggies. It's also a wonderful spread on sandwiches.

Hummus

Put three cups of cooked and drained chickpeas in the food processor. Using a garlic press, add garlic to taste. (I use 5-6 cloves for a moderate 'garlic-ness' but if it's just for our family, I'll add a few more.) Turn on the processor and slowly pour in one cup of extra-virgin olive oil and process until smooth and creamy.

Other highly-recommended things we've enjoyed this week:

Pork Blade Steaks with green onions, oven-roasted beets, Green Onion Hash Browns and Radish Top Soup which I originally made for C's lunches. It uses the radish greens which I thought the kids might balk at. I was completely wrong. They love it! Of course, with ingredients like homemade chicken stock and raw heavy cream, what's not to like?