Taxes are due tomorrow, and after I pay out that huge wad of money, (I'm not complaining, we have a great school system and good services here) I am left to my own devices, my own ingenuity, to brainstorm creative ways to save. In some warped way I find this fun. I love this kind of challenge. I just make believe that I'm in a reality TV show, a sort of tight wad iron chef Harry Potter family kind of PBS series. My mission: to cut down my food bill in half, without compromising the health or principles of the family. Food must be fresh and wholesome, local and mostly organic, health giving and life sustaining. The kitchen will remain a welcome and calming haven. A fun place to be where friends and family co mingle, dream, chat, make memories, eat marvelous peasanty, ethnic food , or just leisurely sip herbal tea.
Over the past few years, it is true, I have made a concerted effort to eliminate most boxed products such as breakfast cereals, cookies,and box mixes of any kind. We've moved over to the quinoa, buckwheat, brown rice, millet, multi-bean and lentil faction, with some exceptions of course.
Those entering this warm cherry wood faced kitchen with painted walls of oriental silk (and yes , that is the name of this creamy yellow Benjamin Moore color), are struck by it quaintness and at the same time it's new agey feel. It's got the certain magical quality of a wizards laboratory with all the glass jars containing the various foodstuffs mentioned, along with a plethora of herbs, spices, pastes and potions.
I'd like to use up what I've got already. I'd like to waste less. I'd like to be less tempted to buy the ever convenient organic hot dogs, or smoked turkey at Trader Joe's, that my kids so love. Or how 'bout those fancy potato chips or those new fangled, tex mex, gluten free, rice crisps. All these quick open and serve, processed items add up, kaching, kaching. So what is wrong with making your own organic popcorn, I ask?
So back to basics it is, and I'm sure I will learn and share a lot in the process.
Today, I'm dumping old, tired and gray, or greening(yuk) condiments. You know, the year old chutneys and Indian pickles, sorry looking relishes, and bacteria growing fruit jams. Sometimes, I think they're just for show. I'll wash and reuse the jars or recycle them.
Before I go food shopping again, I'm using up those veggies I bought at the farmers market. I'm rescuing those green beans, Asian eggplant, yellow patty pan squash, and carrots before they become unidentifiable slime in the veggie bin. Yesterday's cooked, leftover millet will become something glorious. I am exaggerating just a tad.
If you want inspiration for eating well on a low budget, and some good entertainment, read or listen to Jacques Pepin's, The Apprentice. I am sure you will love it as much as my little six year old nephew Emmett does. Learn how his family survived and ate in wartime France. Sometimes there just wasn't any food at all and they went hungry. No cheap fast food to fall back on. Some of it was unsavory, just plain nasty tasting, but persist this family did to seek out good food. Jacques became the famous french chef and master culinary teacher he is today.
Put in this perspective, paring down the food budget doesn't seem so daunting, so I'm pressing onward. I keep you posted.
Friday, July 31, 2009
Tuesday, July 28, 2009
I Just Lost My Head!
Today, I was a bookworm. Also, I wrote, I cooked, I ate, I went for a walk, I weeded in my garden, I meditated. A simple and beautiful day!
I started to read Eat Pray Love for the second time.
Here is the question that Elizabeth Gilbert, in her book, poses to the Indonesian medicine man named Ketut. Mind you, she is only allowed to ask one question.
Liz: "...I guess what I want to learn is how to live in the world and enjoy it's delights, but also devote my life to God?"
He showed her a sketch, 'It was an androgynous human figure, standing up, hands clasped in prayer. But the figure had four legs, and no head. Where the head should have been, there was a foliage of ferns and flowers. There was a small smiling face over the heart.'
Ketut: "To find the balance you want, this is what you must become. You must keep your feet grounded so firmly on the Earth that it's like you had four legs instead of two. That way you can stay in the world. But you must stop looking at the world through your head. You must look through your heart, instead. That way you will know God."
I just love this book. Liz is, as she herself admits, transparent. She hides nothing. Sometimes I feel a little embarrassed to know so much about her, but at the same time thankful that she lets us in, up close and personal, to her process of transformation. Not to mention that she is a gifted and talented writer.
I am now going to walk these tired four legs and happy heart to bed.
I started to read Eat Pray Love for the second time.
Here is the question that Elizabeth Gilbert, in her book, poses to the Indonesian medicine man named Ketut. Mind you, she is only allowed to ask one question.
Liz: "...I guess what I want to learn is how to live in the world and enjoy it's delights, but also devote my life to God?"
He showed her a sketch, 'It was an androgynous human figure, standing up, hands clasped in prayer. But the figure had four legs, and no head. Where the head should have been, there was a foliage of ferns and flowers. There was a small smiling face over the heart.'
Ketut: "To find the balance you want, this is what you must become. You must keep your feet grounded so firmly on the Earth that it's like you had four legs instead of two. That way you can stay in the world. But you must stop looking at the world through your head. You must look through your heart, instead. That way you will know God."
I just love this book. Liz is, as she herself admits, transparent. She hides nothing. Sometimes I feel a little embarrassed to know so much about her, but at the same time thankful that she lets us in, up close and personal, to her process of transformation. Not to mention that she is a gifted and talented writer.
I am now going to walk these tired four legs and happy heart to bed.
Monday, July 27, 2009
Let It Go!
Oh no, I looked in the dryer this morning and found the sheets that were supposed to go in Olivia's suitcase to Greece! "What kind of Mother am I?," and "What is she going to do?," were my first thoughts. "Will she tell anyone, will she suffer?" And then I remind myself that she is not a toddler, but a seventeen year old. She will have to 'fix' the situation on her own and figure something out. She can and she will. How else will she learn?
As I take deliberate, deep, calming breaths, I feel this tightness in my chest opening. I relax into the knowing that I am not perfect and neither is she. Olivia must develop responsibility and self reliance. How can she do this when I baby her so? We need to live with the consequences of our own actions.
And so I let it go, or at least I try. This is not easy, but at least I'm still breathing.
As I take deliberate, deep, calming breaths, I feel this tightness in my chest opening. I relax into the knowing that I am not perfect and neither is she. Olivia must develop responsibility and self reliance. How can she do this when I baby her so? We need to live with the consequences of our own actions.
And so I let it go, or at least I try. This is not easy, but at least I'm still breathing.
Sunday, July 26, 2009
There's No Place Like Home
New York City, the village, was hopping last night. Strolling around and looking in the funky shops inspires the artist in me. I had to take a peek inside the famed Magnolia Bakery, that teeny space filled with nostalgic, old fashioned desserts, like red velvet cake, german chocolate cake, pies, cupcakes, icebox cakes and much more. My mouth was watering, while I mentally planned out gluten free versions of these tasty treats. It was so crowded, that I managed to practically bump into Patricia Arquette, the talented actress of my favorite show, Medium! She very graciously said "Thank you so much," as I stumbled over my words of praise. I don't usually ogle over celebrities.
Risotteria, is exceptional for it's pizza, pasta, paninis, and creamy risottos, all available in the gluten free variety. My pizza with tomato, mozzarella and anchovy was just what I had been craving, with it's crunchy, crisp crust, gooey cheese, and salty punch of big anchovies. This was a special treat, a walk on the wild side, and oh, it made my taste buds very happy, but now I'm back on the dairy free wagon. I'm not complaining about that either; I eat well.
Next stop, the startling movie Food, Inc. As I watched factory farm animals, standing deep in their own feces with no room to even turn around, miserable, with eyes pleading "help," I felt like hurling my pizza. This is a good movie, thought provoking, though uncomfortable. I highly recommend it if you care about your food, humanity and the fate of the world. People are getting sick and dying from the food they eat. It's about big business, the food commodity, and 'it' preys on the poor, those who live on fast food because they can't afford the healthy stuff. Let's face it, 'it' preys on us all with fancy enticing labels, artificial flavorings that get us hooked...Is that soy based, genetically modified fake meat safe? And about corn...learn how evil big business and politicians are in power with genetically modified monster versions of natures gift to us, corn. We don't yet know the effects of genetically modified food on the human body. And on it goes. The moral is we need to be educated and vigilant about the food we eat and care where it comes from. I spend a lot of time being a discriminating shopper, buying organic and local, but still, there is room for improvement. On the other hand, I don't want become an overly obsessed food nazi either.
After that, to soothe my frayed nerves, a quick stop to the bakery Babycakes for a yummy vanilla cupcake with an ever so creamy butter cream frosting that contains no butter at all, but a high quality coconut oil. Their sweet treats are all organic, vegan, many are gluten free, though some are made with spelt. They are sweetened with agave nectar. I am concerned about cross contamination because all of the cupcakes are in the same case. I ate the cupcake happily, frosting on my nose.
It was good but after a while it sat in my stomach like a lead brick and all I could think about was my lovingly baked loaf of chocolate chunk banana bread with toasted pumpkin seeds cooling on a rack on the kitchen counter. I had sliced off a hot, large end hunk hastily and gobbled it down with my friend in the car on the way to New York. He declared it the best banana bread he had ever eaten. It was full of seeds, oozy artisan dark chocolate and chunks of four extremely ripe bananas. Oh yea! Hot from the oven, nothing can beat that. "Will any of it be left when I get home or will Andrew have attacked it?" I thought.
I love New York and sampling the great foods and restaurants, but nothing beats homemade. There really is no place like home.
Risotteria, is exceptional for it's pizza, pasta, paninis, and creamy risottos, all available in the gluten free variety. My pizza with tomato, mozzarella and anchovy was just what I had been craving, with it's crunchy, crisp crust, gooey cheese, and salty punch of big anchovies. This was a special treat, a walk on the wild side, and oh, it made my taste buds very happy, but now I'm back on the dairy free wagon. I'm not complaining about that either; I eat well.
Next stop, the startling movie Food, Inc. As I watched factory farm animals, standing deep in their own feces with no room to even turn around, miserable, with eyes pleading "help," I felt like hurling my pizza. This is a good movie, thought provoking, though uncomfortable. I highly recommend it if you care about your food, humanity and the fate of the world. People are getting sick and dying from the food they eat. It's about big business, the food commodity, and 'it' preys on the poor, those who live on fast food because they can't afford the healthy stuff. Let's face it, 'it' preys on us all with fancy enticing labels, artificial flavorings that get us hooked...Is that soy based, genetically modified fake meat safe? And about corn...learn how evil big business and politicians are in power with genetically modified monster versions of natures gift to us, corn. We don't yet know the effects of genetically modified food on the human body. And on it goes. The moral is we need to be educated and vigilant about the food we eat and care where it comes from. I spend a lot of time being a discriminating shopper, buying organic and local, but still, there is room for improvement. On the other hand, I don't want become an overly obsessed food nazi either.
After that, to soothe my frayed nerves, a quick stop to the bakery Babycakes for a yummy vanilla cupcake with an ever so creamy butter cream frosting that contains no butter at all, but a high quality coconut oil. Their sweet treats are all organic, vegan, many are gluten free, though some are made with spelt. They are sweetened with agave nectar. I am concerned about cross contamination because all of the cupcakes are in the same case. I ate the cupcake happily, frosting on my nose.
It was good but after a while it sat in my stomach like a lead brick and all I could think about was my lovingly baked loaf of chocolate chunk banana bread with toasted pumpkin seeds cooling on a rack on the kitchen counter. I had sliced off a hot, large end hunk hastily and gobbled it down with my friend in the car on the way to New York. He declared it the best banana bread he had ever eaten. It was full of seeds, oozy artisan dark chocolate and chunks of four extremely ripe bananas. Oh yea! Hot from the oven, nothing can beat that. "Will any of it be left when I get home or will Andrew have attacked it?" I thought.
I love New York and sampling the great foods and restaurants, but nothing beats homemade. There really is no place like home.
Saturday, July 25, 2009
The Importance of Soup
It's been a whirlwind of shopping frenzies, hormonally charged arguments, and nostalgic sweetness as my teenage daughter and I pack her bags for camp in Greece! "Olivia is independent and capable. She'll be just fine," I remind myself as I make her favorite soup. Yes, soup, even in the summer. For breakfast, lunch, or dinner. Love charged and full of nourishment this turkey broth is the basis of many a flavorful meal in a bowl. It's what she craves and misses most when she's away at camp. It's my instinctual mommy ritual. It's love. As I stir up this pot of goodness, tears well up in my eyes, "my baby, God I love her so..."
Roast the turkey...
Four turkey thighs, or a combination of legs, thighs, and wings in a roasting pan. One large onion, cut up, two or three cloves of garlic, sliced and tucked under the skin, herbs, salt and pepper, perhaps some butter, ghee or olive oil drizzled on top, a drizzle of lemon or balsamic vinegar. Cover the whole thing with foil and into a preheated 350 degree oven. Bake for one hour covered. Remove foil and bake an additional thirty to forty minutes.
Making the broth...
So, what you have here is golden. It's turkey which you have cooled down and removed from the bones for a myriad of meals and sandwiches. I save some of the meat to put into soup.Plop the bones, skin, roasted onions, and all the pan drippings into a pot. Cover with water. Put on high heat and start rummaging the fridge for veggies and flavorings. Here's what I commonly use: A large onion, two carrots, five or so cloves of garlic, smashed and skins removed, some celery leaves,the end and core of a sweet red or yellow bell pepper, a handful of fresh parsley with stems, a handful of cilantro with stems, some kale stems, a chunk of cabbage core, a couple of whole scallions, an inch or so of sliced smashed fresh ginger, a few black peppercorns, a dried red hot pepper. Cut up the onions and carrots in large chunks. Add all or whatever you have on hand to the pot. Bring to a boil, then reduce heat to low and simmer for an hour and a half or so with the lid ajar to let steam escape. Salt it to your taste. Here is an ancient Asian secret. Adding vinegar, a teaspoon or two of rice or apple cider vinegar to the pot during simmering, extracts the calcium from the bones and what you have left is quite vitamin enriched. Cool broth and pour through a strainer into another pot.
OK, while soup making isn't fast food, it is therapeutic in the whole thoughtful process. It is good for the soul. I make a pot of brown basmati rice for it's chewy texture and aroma to compliment the smooth, liquid richness. The broth is simmering and I have gathered some fresh veggies, sliced carrots, kale, broccoli trees, and scallions thinly sliced. Three big bowls next to the stove, a little, or alot of turkey meat, and a generous portion of rice in each. The fresh veggies, tossed into the pot, intensify in color. They are gathered up with a slotted spoon and added to the bowls, then the golden broth is ladled over all. Fresh scallions to garnish. Some condiments perhaps like gluten free tamari, toasted sesame oil, chili garlic paste, and organic kim chi, make it even better.
My children, Andrew and Olivia, don't think it unusual in the least to have soup for breakfast, but roll their eyes when I declare this meal to be economical. The cost of the turkey, is about five dollars. As boring as it is for them to put up with my cost breakdowns of each meal, I get a thrill that I can feed us for less than ten dollars and it is healthy and mostly organic with the freshest ingredients. I get a bigger thrill when they say it's the most delicious soup ever and then there is silence, except for happy slurping. Yes!
Food and life update...
Andrew took some turkey sandwiches on gluten free bread and off he went to his summer job. It was hard to tear myself away from Olivia at the airport and by that time all the mother daughter spats about what to pack, what not to pack...were gone with the soup bones. "She is a perfectly capable girl, young lady; at least she was well fed," I thought. Kissing and hugging we got lost in the love that sustains us above every thing else. What a beautiful soul. "Have a great trip Olivia! I love you!!!" Gosh, I am so proud of her. Gosh, I admire her independent, free spirit. God bless her.
More turkey broth remains in the fridge for another bowl or two of soup. Stir fried with some orange sweet pepper, onions, and zucchini, the brown basmati rice became a dang good impromptu meal when a friend came to visit. Fried rice and a cucumber and fresh tomato salad. How easy, how delicious, and how economical! We packed it up, brought along the jar of beloved kim chi and off to the park we went at dusk to enjoy our food in the company of the green grass and trees, the chirping birds and the babbling water.
I miss Olivia. She must be in Greece by now. Did I mention it's the same camp that I went to when I was her age? It was one of the best experiences of my life and I cherish those memories. My Grandmother sent me as olivia's Grandparents are sending her. I'm thinking of my Pop-pop who always made my favorite beef vegetable soup for me. I'm feeling connected to the nourishers and nurturers, my ancestors, who taught me to feed, parent, heal, and love, even if it hurts sometimes. Like making soup it requires patience and awareness and a whole lot of love.
Have a blessed day!
Roast the turkey...
Four turkey thighs, or a combination of legs, thighs, and wings in a roasting pan. One large onion, cut up, two or three cloves of garlic, sliced and tucked under the skin, herbs, salt and pepper, perhaps some butter, ghee or olive oil drizzled on top, a drizzle of lemon or balsamic vinegar. Cover the whole thing with foil and into a preheated 350 degree oven. Bake for one hour covered. Remove foil and bake an additional thirty to forty minutes.
Making the broth...
So, what you have here is golden. It's turkey which you have cooled down and removed from the bones for a myriad of meals and sandwiches. I save some of the meat to put into soup.Plop the bones, skin, roasted onions, and all the pan drippings into a pot. Cover with water. Put on high heat and start rummaging the fridge for veggies and flavorings. Here's what I commonly use: A large onion, two carrots, five or so cloves of garlic, smashed and skins removed, some celery leaves,the end and core of a sweet red or yellow bell pepper, a handful of fresh parsley with stems, a handful of cilantro with stems, some kale stems, a chunk of cabbage core, a couple of whole scallions, an inch or so of sliced smashed fresh ginger, a few black peppercorns, a dried red hot pepper. Cut up the onions and carrots in large chunks. Add all or whatever you have on hand to the pot. Bring to a boil, then reduce heat to low and simmer for an hour and a half or so with the lid ajar to let steam escape. Salt it to your taste. Here is an ancient Asian secret. Adding vinegar, a teaspoon or two of rice or apple cider vinegar to the pot during simmering, extracts the calcium from the bones and what you have left is quite vitamin enriched. Cool broth and pour through a strainer into another pot.
OK, while soup making isn't fast food, it is therapeutic in the whole thoughtful process. It is good for the soul. I make a pot of brown basmati rice for it's chewy texture and aroma to compliment the smooth, liquid richness. The broth is simmering and I have gathered some fresh veggies, sliced carrots, kale, broccoli trees, and scallions thinly sliced. Three big bowls next to the stove, a little, or alot of turkey meat, and a generous portion of rice in each. The fresh veggies, tossed into the pot, intensify in color. They are gathered up with a slotted spoon and added to the bowls, then the golden broth is ladled over all. Fresh scallions to garnish. Some condiments perhaps like gluten free tamari, toasted sesame oil, chili garlic paste, and organic kim chi, make it even better.
My children, Andrew and Olivia, don't think it unusual in the least to have soup for breakfast, but roll their eyes when I declare this meal to be economical. The cost of the turkey, is about five dollars. As boring as it is for them to put up with my cost breakdowns of each meal, I get a thrill that I can feed us for less than ten dollars and it is healthy and mostly organic with the freshest ingredients. I get a bigger thrill when they say it's the most delicious soup ever and then there is silence, except for happy slurping. Yes!
Food and life update...
Andrew took some turkey sandwiches on gluten free bread and off he went to his summer job. It was hard to tear myself away from Olivia at the airport and by that time all the mother daughter spats about what to pack, what not to pack...were gone with the soup bones. "She is a perfectly capable girl, young lady; at least she was well fed," I thought. Kissing and hugging we got lost in the love that sustains us above every thing else. What a beautiful soul. "Have a great trip Olivia! I love you!!!" Gosh, I am so proud of her. Gosh, I admire her independent, free spirit. God bless her.
More turkey broth remains in the fridge for another bowl or two of soup. Stir fried with some orange sweet pepper, onions, and zucchini, the brown basmati rice became a dang good impromptu meal when a friend came to visit. Fried rice and a cucumber and fresh tomato salad. How easy, how delicious, and how economical! We packed it up, brought along the jar of beloved kim chi and off to the park we went at dusk to enjoy our food in the company of the green grass and trees, the chirping birds and the babbling water.
I miss Olivia. She must be in Greece by now. Did I mention it's the same camp that I went to when I was her age? It was one of the best experiences of my life and I cherish those memories. My Grandmother sent me as olivia's Grandparents are sending her. I'm thinking of my Pop-pop who always made my favorite beef vegetable soup for me. I'm feeling connected to the nourishers and nurturers, my ancestors, who taught me to feed, parent, heal, and love, even if it hurts sometimes. Like making soup it requires patience and awareness and a whole lot of love.
Have a blessed day!
Thursday, July 16, 2009
Just Peachy!
Farmers markets are way better than candy stores. They make me giddy with excitement! Did you take a look at the produce? This week I bought a bunch of kale, some bright red ripe tomatoes, teeny baby zucchini, sunny yellow patty pan squash (love the name patty pan, sounds like nursery talk), just picked string beans, a gigundo head of cabbage, a container of blueberries, and a bag of peaches. I settled on the smaller peaches because everyone was hovering around the stand with the colossal ones. Good choice, they turned out to be sweet and juicy.
Surveying my new cache and what Ive already got in the fridge, my head starts buzzing with food ideas and possibilities. Summer food is fresh and easy, uncomplicated. The less ingredients, the better. Healthy too, eating more raw food is just natural this time of year.
The peaches ripened in a bowl on the counter, their sweet perfume permeating the air. I settled on Peach Cobbler. Raw, that's right, uncooked. My inspiration for this dish came from Ani's Raw Food Desserts.
I set out on my mission. Determined not to spend all my money at Whole Foods, I made a quick stop to the bulk food bins. Dried, unsulphered, organic apricots were moist and plump. I picked about a cup of the best ones along with organic walnut halves. The agave nectar, the vanilla, and the cinnamon can be found at Trader Joe's for less money.
This was a snap to make and so yummy it didn't last long. Less time cooking and more time enjoying my kids and the beautiful summer day.
3/4 cup organic unsulfured dried apricots, packed tightly
3/4 cup organic walnuts
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
Filling:
5 cups sliced ripe peaches
1 tbs. alcohol free vanilla
2 tbs. agave nectar
Surveying my new cache and what Ive already got in the fridge, my head starts buzzing with food ideas and possibilities. Summer food is fresh and easy, uncomplicated. The less ingredients, the better. Healthy too, eating more raw food is just natural this time of year.
The peaches ripened in a bowl on the counter, their sweet perfume permeating the air. I settled on Peach Cobbler. Raw, that's right, uncooked. My inspiration for this dish came from Ani's Raw Food Desserts.
I set out on my mission. Determined not to spend all my money at Whole Foods, I made a quick stop to the bulk food bins. Dried, unsulphered, organic apricots were moist and plump. I picked about a cup of the best ones along with organic walnut halves. The agave nectar, the vanilla, and the cinnamon can be found at Trader Joe's for less money.
This was a snap to make and so yummy it didn't last long. Less time cooking and more time enjoying my kids and the beautiful summer day.
Peach Cobbler
Crumble:3/4 cup organic unsulfured dried apricots, packed tightly
3/4 cup organic walnuts
1/4 tsp. sea salt
1/2 tsp. ground cinnamon
Filling:
5 cups sliced ripe peaches
1 tbs. alcohol free vanilla
2 tbs. agave nectar
To make crumble, combine the apricots, walnuts, sea salt, and cinnamon in the bowl of a food processor and process until mixture looks crumbly. To make the filling, combine the peaches, vanilla, and agave nectar in a bowl and mix well. Place peach filling in a serving dish and top with crumble. Serve. This will keep in the fridge for one day. The crumble alone will keep for a couple of weeks, tightly covered in the fridge, and is good to serve on other types of fruit as well.
Enjoy the tastes and smells of summer! Have a beautiful day!
Monday, July 13, 2009
Angels in our Midst
Twice, while trying to write a post about selfless service, my computer shut down. How frustrating. 'Why is this happening?', I thought. In retrospect, it was for good reason. What I wrote about loving kindness was too contrived and cliche, too forced. I labored over the words to get a point across, and when I smugly declared the piece to be viewer-ready and perfect, I lost it. I put it to rest. So while driving in the car today running some errands, the ideas flowed in a more natural way. Who has touched me with his kindness and presence in a lasting way? The answer is surprising....
I was in my early twenties and just out of college when I landed a job as a landscape architect for the city of Trenton. I looked like I was about fifteen years old, and boy was I in over my head. There was a freelance engineer, an older, rosy-cheeked, gray-haired man named Willis. I would have guessed him to be in his seventies. Not many people wore a seer-sucker suit and a flat-topped gentleman's straw hat, but Willis did. He looked like a throwback from the roaring 20's. He was understated and sweet, and had a quiet demeanor. There was a calming energy about him. Willis came in to make engineering changes and stamp and seal my work. The funny thing is, he was present in my life at the most crucial times. It was a difficult five years for me due to a crummy relationship and a mugging. Willis was a constant. He was supportive, with no agenda whatsoever. We made conversation, small talk, but never about our personal problems.
When I had my artwork on display in a local store, the owner said that the only person who had come to see my work was a cute man with a straw hat. I immediately knew it was Willis. I was surprised and thankful that he cared enough to take such an interest.
I left the job, got married, had kids, and moved away from Trenton. Willis was long forgotten - or so I thought. One night, it had to have been almost twenty years after I first met Willis, I had a dream which left me with a euphoric feeling. Willis appeared, very handsome with black hair. I would have guessed him to be in his mid-thirties... and he was glowing. "Willis, is that you?" I asked. "Joy, I've come to tell you that I love you," he answered. Time stopped. It was such a heart-opening experience that I did not doubt for one moment that it was Willis. I reflect on how important his presence in my life was and still is. I still think about him a lot. To me he represents unconditional love.
Here are some thoughts:
I was in my early twenties and just out of college when I landed a job as a landscape architect for the city of Trenton. I looked like I was about fifteen years old, and boy was I in over my head. There was a freelance engineer, an older, rosy-cheeked, gray-haired man named Willis. I would have guessed him to be in his seventies. Not many people wore a seer-sucker suit and a flat-topped gentleman's straw hat, but Willis did. He looked like a throwback from the roaring 20's. He was understated and sweet, and had a quiet demeanor. There was a calming energy about him. Willis came in to make engineering changes and stamp and seal my work. The funny thing is, he was present in my life at the most crucial times. It was a difficult five years for me due to a crummy relationship and a mugging. Willis was a constant. He was supportive, with no agenda whatsoever. We made conversation, small talk, but never about our personal problems.
When I had my artwork on display in a local store, the owner said that the only person who had come to see my work was a cute man with a straw hat. I immediately knew it was Willis. I was surprised and thankful that he cared enough to take such an interest.
I left the job, got married, had kids, and moved away from Trenton. Willis was long forgotten - or so I thought. One night, it had to have been almost twenty years after I first met Willis, I had a dream which left me with a euphoric feeling. Willis appeared, very handsome with black hair. I would have guessed him to be in his mid-thirties... and he was glowing. "Willis, is that you?" I asked. "Joy, I've come to tell you that I love you," he answered. Time stopped. It was such a heart-opening experience that I did not doubt for one moment that it was Willis. I reflect on how important his presence in my life was and still is. I still think about him a lot. To me he represents unconditional love.
Here are some thoughts:
- Never underestimate the kindness of others.
- Imagine the impact that we have on other people's lives by our quiet presence and small acts of kindness.
- Reaching out in a small way is a huge gift.
Thank you to all of the angels in my life.
Saturday, July 4, 2009
Summer Delicious
It's July 4th! Strangely enough the people have disappeared. Maybe they're all on vacation. No smokey barbecue smells wafting through the air here. None of the recognizable sounds associated with the holiday; the pssst of the flip top beer can, the squealing of contented children running through the sprinkler, the undulating humm of adult conversation. And you know what? I do miss it; getting together for an old fashioned family gathering. Anyway Happy Independence Day...freedom is a beautiful thing!
So today, I cook, I create and I taste in my favorite room in the house, the kitchen, where the magic happens. The black-eyed peas have soaked and sprouted and are now highly nutritious. The peaches, from the farmers market are ripe and fragrant. How about Black-eyed Pea pancakes(my take on an Indian favorite and adapted from Madhur Jaffrey's World of the East Vegetarian Cooking)and a minty peach salsa(similar to a chutney but more refreshing)?
Black-Eyed Pea Pancakes
1 cup black-eyed peas, picked over, rinsed, and drained
1 1-inch piece of ginger, peeled and cut into quarters
4 large cloves of garlic, peeled
2 dried red chili peppers or 1 green chili pepper, seeded and coarsely chopped
1 cup water
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon baking soda
2 tablespoons sesame seeds
1 cup scallions, chopped
1/2 cup cilantro, coarsely chopped
1/4 cup brown rice flour
1 tablespoon lemon juice
About 3/4 cup vegetable oil
Soak the black-eyed peas in water overnight. Rinse, replace water, and soak again for twelve to twenty-four hours. Drain and pick off as many loose skins as you can. In a food processor with a metal blade, process black-eyed peas, ginger, garlic, and chili peppers, removing lid and scraping down sides periodically until the mixture is paste-like. (It will still have lumps in it.) Add water and remaining ingredients except oil. Process into a thick batter. Empty the batter into a bowl. Have oil handy with a small spoon next to the stove. Pour one teaspoon of oil into an eight-inch nonstick skillet over medium heat. When the oil is hot, scoop 1/3 cup of the batter into the center of the skillet. After three to four seconds, spread away from the center of the batter with the back of a large metal spoon, forming a thin pancake. Spread one teaspoon of oil over the top. Let the pancake cook for about two minutes, or until lightly browned on the bottom. Flip over with a plastic spatula and cook for about another two minutes. Remove to a plate with the first side up. (Stir the batter before you make each pancake.) Wrap pancakes in foil if not serving immediately.
Minty Peach Salsa
2 cups peaches, skinned and chopped
1/2 cup Vidalia onion, finely chopped
1/4 cup sweet red bell pepper
2 pinches sea salt
Zest of 1 lime
2 tablespoons agave nectar
Juice of 1 lime
Reserved juice from peaches
1/4 teaspoon powdered ginger
1 or 2 pinches cayenne pepper
1 tablespoon fresh mint, chopped
In a bowl, combine peaches, onion, bell pepper, salt, and lime zest. Allow to sit for fifteen minutes and reserve the juice in a small bowl.
In a small saucepan, combine agave nectar, lime juice, reserved peach juice, and powdered ginger. Simmer over medium to low heat until mixture is reduced to less than half, becoming a light syrup. Remove from heat. Cool.
When syrup is cool, pour over peach mixture. Sprinkle with cayenne pepper and fresh mint and stir. Serve at room temperature. Best eaten same day. Enjoy with black-eyed pea pancakes.
So today, I cook, I create and I taste in my favorite room in the house, the kitchen, where the magic happens. The black-eyed peas have soaked and sprouted and are now highly nutritious. The peaches, from the farmers market are ripe and fragrant. How about Black-eyed Pea pancakes(my take on an Indian favorite and adapted from Madhur Jaffrey's World of the East Vegetarian Cooking)and a minty peach salsa(similar to a chutney but more refreshing)?
Black-Eyed Pea Pancakes
1 cup black-eyed peas, picked over, rinsed, and drained
1 1-inch piece of ginger, peeled and cut into quarters
4 large cloves of garlic, peeled
2 dried red chili peppers or 1 green chili pepper, seeded and coarsely chopped
1 cup water
1 teaspoon salt
1/4 teaspoon turmeric
1/4 teaspoon baking soda
2 tablespoons sesame seeds
1 cup scallions, chopped
1/2 cup cilantro, coarsely chopped
1/4 cup brown rice flour
1 tablespoon lemon juice
About 3/4 cup vegetable oil
Soak the black-eyed peas in water overnight. Rinse, replace water, and soak again for twelve to twenty-four hours. Drain and pick off as many loose skins as you can. In a food processor with a metal blade, process black-eyed peas, ginger, garlic, and chili peppers, removing lid and scraping down sides periodically until the mixture is paste-like. (It will still have lumps in it.) Add water and remaining ingredients except oil. Process into a thick batter. Empty the batter into a bowl. Have oil handy with a small spoon next to the stove. Pour one teaspoon of oil into an eight-inch nonstick skillet over medium heat. When the oil is hot, scoop 1/3 cup of the batter into the center of the skillet. After three to four seconds, spread away from the center of the batter with the back of a large metal spoon, forming a thin pancake. Spread one teaspoon of oil over the top. Let the pancake cook for about two minutes, or until lightly browned on the bottom. Flip over with a plastic spatula and cook for about another two minutes. Remove to a plate with the first side up. (Stir the batter before you make each pancake.) Wrap pancakes in foil if not serving immediately.
Minty Peach Salsa
2 cups peaches, skinned and chopped
1/2 cup Vidalia onion, finely chopped
1/4 cup sweet red bell pepper
2 pinches sea salt
Zest of 1 lime
2 tablespoons agave nectar
Juice of 1 lime
Reserved juice from peaches
1/4 teaspoon powdered ginger
1 or 2 pinches cayenne pepper
1 tablespoon fresh mint, chopped
In a bowl, combine peaches, onion, bell pepper, salt, and lime zest. Allow to sit for fifteen minutes and reserve the juice in a small bowl.
In a small saucepan, combine agave nectar, lime juice, reserved peach juice, and powdered ginger. Simmer over medium to low heat until mixture is reduced to less than half, becoming a light syrup. Remove from heat. Cool.
When syrup is cool, pour over peach mixture. Sprinkle with cayenne pepper and fresh mint and stir. Serve at room temperature. Best eaten same day. Enjoy with black-eyed pea pancakes.
Friday, July 3, 2009
The Journaling Journey
A little over a year and a half ago I embarked on a journey. A journaling journey. I was never one to keep a journal for an extended period of time, and even recoiled at what I wrote. Did I really write that whiny, insignificant stuff? It was downright embarrassing. I was having difficulty expressing my innermost thoughts and most of all fearful that someone would read them.
I now write in my journal almost every day, frequenting little cafes where I can blend into the woodwork. Without thinking too much now, I pour out my feelings onto the page, and pose questions to God, the infinite universe, and myself. It seems much like a dialogue and often the answers appear soon after the questions! As much as it helps to complain about how I've been hurt by this or that person by getting out all the muck on the page, it's much more valuable to ask a question, like "What have I learned from this situation?" Or, "How can I be at peace with this situation?" Or, "Am I being true to myself?" The answers come. Not always in our time frame though. Patience.
So now I have nine beautiful journals. My inspiration to write comes from books, my life, and great food too. And what have I learned from all this? That I am, as probably most people are, by and large, fickle. Our problems one day are suddenly gone another. And there's always a new problem to take its place! Happy one day, sad the next. Frustrated one day, at peace the next. It all matters very little. But what does matter is our ability to see beyond all this chatter to a place of peace, love, and non judgement of ourselves and others. Be kind to yourself. Continue on your journey and express gratitude for all blessings.
The question is, "Who am I?"
Here are nine journal gems.
1. I am the place that God shines through.
He and I are one not two.
He needs me where and as I am.
I need not doubt, nor fear , nor plan.
If I but be relaxed and free,
He'll work His play and love through me.
2. Be kind, for everyone is fighting a great battle.
3. Happiness is from within, a state of being. It's not from something you get, material or relationship. It exists already.
4. Someday when someone finds these wacky books, they're going to think, "This is some crazy, messed-up woman." Aren't I writing what most people think? We're all human with human struggles, right?
5. Trying to live. Forcing life into everything I do, like a gasping asthmatic trying desperately to draw in a stream of polluted air, just to live. Forcing a smile is a chore, and being pleasant to strangers is all I can muster. Those parts that were just my nature have taken a vacation.
6. It's all good. Everything is possible.
7. I'm coming to the end of book seven. If I look back, it was during this time that I spent my darkest days, but willingly went through that 'dark night of soul' fully conscious. I am seeking personal growth and self realization.
8. No medicine can replace your own. Life is simple. We've made it complex by adding massive amounts of material appendages to it, living in a state of overstress, exaggerating our needs, believing that more is better... Swami Mayatitinanda
9. So here I am with Mother's blessing, feeling my own connection, a sense of newness, and a confidence I had never known was possible! If that makes any sense at all.
Whew, Ive just let my hair down a little and it feels good if I do say so myself. I do hope you will try journaling and appreciate your own unique path. Don't take it too seriously. Have fun!
Much love and Satanam, Joy
I now write in my journal almost every day, frequenting little cafes where I can blend into the woodwork. Without thinking too much now, I pour out my feelings onto the page, and pose questions to God, the infinite universe, and myself. It seems much like a dialogue and often the answers appear soon after the questions! As much as it helps to complain about how I've been hurt by this or that person by getting out all the muck on the page, it's much more valuable to ask a question, like "What have I learned from this situation?" Or, "How can I be at peace with this situation?" Or, "Am I being true to myself?" The answers come. Not always in our time frame though. Patience.
So now I have nine beautiful journals. My inspiration to write comes from books, my life, and great food too. And what have I learned from all this? That I am, as probably most people are, by and large, fickle. Our problems one day are suddenly gone another. And there's always a new problem to take its place! Happy one day, sad the next. Frustrated one day, at peace the next. It all matters very little. But what does matter is our ability to see beyond all this chatter to a place of peace, love, and non judgement of ourselves and others. Be kind to yourself. Continue on your journey and express gratitude for all blessings.
The question is, "Who am I?"
Here are nine journal gems.
1. I am the place that God shines through.
He and I are one not two.
He needs me where and as I am.
I need not doubt, nor fear , nor plan.
If I but be relaxed and free,
He'll work His play and love through me.
2. Be kind, for everyone is fighting a great battle.
3. Happiness is from within, a state of being. It's not from something you get, material or relationship. It exists already.
4. Someday when someone finds these wacky books, they're going to think, "This is some crazy, messed-up woman." Aren't I writing what most people think? We're all human with human struggles, right?
5. Trying to live. Forcing life into everything I do, like a gasping asthmatic trying desperately to draw in a stream of polluted air, just to live. Forcing a smile is a chore, and being pleasant to strangers is all I can muster. Those parts that were just my nature have taken a vacation.
6. It's all good. Everything is possible.
7. I'm coming to the end of book seven. If I look back, it was during this time that I spent my darkest days, but willingly went through that 'dark night of soul' fully conscious. I am seeking personal growth and self realization.
8. No medicine can replace your own. Life is simple. We've made it complex by adding massive amounts of material appendages to it, living in a state of overstress, exaggerating our needs, believing that more is better... Swami Mayatitinanda
9. So here I am with Mother's blessing, feeling my own connection, a sense of newness, and a confidence I had never known was possible! If that makes any sense at all.
Whew, Ive just let my hair down a little and it feels good if I do say so myself. I do hope you will try journaling and appreciate your own unique path. Don't take it too seriously. Have fun!
Much love and Satanam, Joy
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