Year End Resolutions

As one more year draws to a close, millions of Americans will be writing a list of resolutions; things they want to change, quit, or begin at the start of the New Year. Some will resolve to lose weight, many will resolve to start an exercise program, the lists are varied with one thing most have in common, the resolutions almost always have to do with some kind of physical self-improvement. That's a good thing but misses the point of what resolutions should be about. Instead of concentrating the same old resolutions, perhaps for 2011 some of us can find other, more important ways to change.

We could resolve to be more open minded. Doing so might bring a better understanding of those who look different, worship in a way we consider unusual, or speak some other language. After all, we are all unique. Remember, the view of a mountain is not the same on all sides, nor is it identical at various elevations. Each person or village will describe the mountain as it looks from their perspective, yet they are all verbally depicting the same mountain.

As we being this new year, each of us has a chance to take the first step toward understanding that as different as we may be, we all live on the same planet. It it up to each of us to learn how to live together in harmony.

While you are considering what changes you want to make, if any, you could prepare a hearty pot of soup to have later in the day. You may want to invite a neighbor or two you would not normally associate with because of the different ways you view the world, religion, or politics. Set those things aside, share a hearty bowl of savory soup and listen to what each one is saying. Pay attention to the many ways we are all alike; family problems, concern over the economy, and most especially the small everyday blessings each of us has.

Have a wonderful 2011 and may the year be filled with a new awareness of how we can help others with more need and love life to the fullest.



Sausage Lentil Soup

½ pound sweet Italian turkey sausage
1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic
1 (16 ounce) package dry lentils, rinsed
1 cup sliced carrot
8 cups water
1 quart chicken broth
1 (28 ounce) can diced tomatoes
1 tablespoon non-salt seasoning (Mrs. Dash is a great brand)
1 tablespoon salt, or to taste
½ teaspoon ground black pepper

Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with non-salt seasoning and pepper. Bring to a boil, and then reduce heat. Cover, and simmer for 2 ½ to 3 hours, or until lentils are tender. If soup is not as thick as you want, add about ½ cup organic instant potatoes during the last fifteen minutes of cooking.

Serve with hearty bread or baguette slices.

Being Thankful

As we enter the Christmas season, or Ramadan, Hanukah, whatever it may be called for various religions, it is important we recognize the blessings we have. One way to do just that is read and practice a quote from a wise elder many years ago. "The greatest thief of human happiness and abundance is ungratefulness. Any lack in our lives - whether in money, health, or relationships - is simply the evidence of a lack of gratitude. If you focus on lack you are not being grateful, and that will bring more lack into your life. Yet the simple state of radiating gratitude summons everything to you."

It sounds simple, and it is, however making gratitude a part of our lives takes practice. Anything we do, be it building muscle or endurance, or learning a new task has to be done multiple times before we are able to do it easily. Just remember learning to drive your first car, the rearview mirror, side mirrors, gas pedal, speed, and on and on and you will know what I mean. The first time you got behind the wheel of a car you could not ease into traffic, follow all the rules of the road, and arrive safely at your destination. It took hours of practice and, perhaps, a few mishaps before driving was as easy as inhaling.

In this season of giving and sharing, why not bake a pumpkin cake or two? With two you can give one to an elderly neighbor or have one to share with friends or family when they stop in for a visit. Here is the recipe I promised in my last post. It is simple to prepare, takes few ingredients, and tastes wonderful. I have two of these in the oven along with three loaves of banana bread. Remember to use organic products in your baking. Your body will thank you.


Pumpkin Cake

½ cup applesauce
2 cups sugar
2 cups canned pumpkin
2 cups raisins (optional)
1 cup softened butter
4 cups flour
1 teaspoon salt
2 teaspoons soda
2 tablespoons cinnamon
1 teaspoon cloves
1 teaspoon allspice
1½ cups chopped nuts

Mix shortening and sugar, add applesauce and pumpkin. Stir in flour, salt, soda, cinnamon, cloves, and allspice. If your family is not fond of strong cinnamon taste, reduce the amount to 2 tablespoons. Add nuts and raisins. Mix well. Pour into greased tube pan or three small loaf pans.* Place in cold oven and turn temperature to 300° F. Bake about 1 hour. (Should be golden brown and inserted toothpick should come out clean.) If the center is not fully cooked, return to the oven and bake an additional 10 to 15 minutes, and then check with a clean toothpick. Cool about 15 minutes before removing from pan. Cool on a wire rack to room temperature. Place cake on plate, frost with cream cheese frosting. This cake should be kept in a tin, saran type wrap, or foil. It will keep in the refrigerator for about 2 to 3 weeks and freezes well.

Cream Cheese Frosting

1 pound powdered sugar
3 ounces cream cheese
½ teaspoon vanilla
2 tablespoons milk

Let cream cheese soften at room temperature. With mixer on medium speed, blend in powdered sugar and liquids. If is a bit thick, add more milk, 1 teaspoon at a time to spreadable form. If not quite thick enough, add more powdered sugar, 1 teaspoon at a time, until thick enough to spread.

* I use two small tube pans rather than one large one.

Winter Joy

When the weather turns bitterly cold, finding joy can be difficult. This is especially true if one has little or no experience in such activities. Where and how can you find during difficult times? The answer, of course, depends on what you consider joyful and fulfilling. Those in the habit of spending hard earned funds on the latest gadget, closet full of shoes and clothes, eating in expensive restaurants and other wallet draining activities will find it difficult to find true joy in their lives. One thing they have not learned is the difference between frugality and miserliness.

The miser resents any expenditure, saving always for 'someday' and never enjoying life to the fullest. Some misers have unlimited funds, others have very little. Their outlook on life, however, is the same. What about those who are frugal, yet find joy on a regular basis? Those individual do not believe in waste. They live fully in each day and every activity. Expensive meals in restaurants are replaced with meals prepared at home, shared with family and friends, savoring each moment and sharing with others. Frugal living means recognizing that a house or closet full of stuff weighs a person down. They purchase what they need and regularly give away anything not worn or used on a regular basis. There is something freeing about reducing unneeded or unwanted items from our lives. It feels like a heavy weight is lifted from our shoulders and we can breathe deeply.

The joy you discover is up to you; you decide what brings you that feeling of contentment and happiness. Some things I find joyful when weather makes it difficult to be outside include watching the birds from my office window, reading a good book in front of the fire, preparing a pot of hearty soup to share with family and friends, and baking special treats for loved ones. You may find joy in reading to a child or visiting a Senior Center to serve meals, organize a sing along, or driving an elderly neighbor to the grocery store. There is no right or wrong in frugal joy. Do those things you like and share with others. You might be amazed at how little you have to spend in dollars and the amount of joy you find.

If you want to bake a batch of cookies to share at work or with a neighbor, yet find yourself short of time, here is a recipe you and prepare that is both simple and delicious. The cost is minimal but you will be rewarded with joy and love. I seldom use cake mixes and when I do, they are always Dr. Oetker organic, not those full of chemicals. If you are not an organic eater, use your favorite mix.



Chocolate Gooey Butter Cookies

Preheat oven to 350 degrees F.

1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box Dr. Oetker chocolate cake mix
Confectioners' sugar, for dusting

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

Makes 2 dozen

One of my favorite items to bake is Pumpkin Cake. I promise to post that recipe soon. If you have some favorite dish you enjoy preparing, please send it along and I will do my best to add it at some future date.

Have a wonderful, joy filled, and frugal week.

Cold Weather Comfort

In our northern hemisphere, winter is drawing near with dropping temperatures, rain, and even snow in some areas. When it is cold outside I appreciate a cheerful fire in the wood stove and a pot of chicken soup simmering on the range. A library book in my hand and my enjoyment is complete. Such simple pleasures are east to attain if we cease our running to the movies, the mall, spending money or running up the charge card. Our grandparents knew the value of time spent with loved ones or alone counting the daily blessings of life.



Chicken Noodle Soup

1 chicken breast
4 cups water
4 cups chicken broth
1 cup sliced carrots
1 cup sliced celery
1 teaspoon salt
2 cups wide egg noodles

Place the chicken breast and water in a heavy pot. Bring to a boil, then turn temperature down and simmer for about 1 hour or until the chicken is completely cooked. Remove pot from stove and cool to room temperature. Remove cool chicken from pot, skin and bone, cut chicken meat into pieces and return to the pot. Discard skin and bones. Place pot on the stove on high heat, add sliced carrots, sliced celery, salt and chicken broth. Bring to a boil then turn heat to low and simmer for about 2 hours. Add egg noodles and simmer about 20 minutes. Serve with crusted bread or crackers and a side salad.

While the soup is simmering on the stove, take a few minutes to think about the upcoming holidays. Many are making lists of presents to purchase, wrapping paper, all the trappings of our modern attitude toward special occasions. It is not necessary to fall into the advertising trap bombarding us on a daily basis. We can, if we want, approach holidays from a different perspective. Family gatherings need not include gifts; enjoying time spent with loved ones is a wonderful alternative.

If you want to give gifts to family and friends, try to think of items you can make yourself. Nothing says love like a gift you created especially for the special person. Some of us are not talented in the knitting, crocheting, or sewing fields. There are other things we can create and give, it just takes some thought to decide what our talents are that we can share with others.

Simple and Delicious Desserts

Here are two quick and easy desserts to create at the last minute. Both are delicious and can bake while you and your family are eating dinner.

Chocolate Pudding Cake

1 cup flour
3/4 cup sugar
4 tablespoons cocoa
½ cup milk
¼ teaspoon salt
2 teaspoons baking powder
2 tablespoons melted shortening

Mix dry ingredients together. Blend in milk and shortening or salad oil. Pour into ungreased pan, 9X9 inches. In another bowl, blend:

1 cup brown sugar
½ cup cocoa

Add 1¾ cups hot water. Mix well and pour hot mixture over cake. Bake at 350° F for about 45 minutes. Serve while hot by cutting into squares, place in shallow bowls and spoon sauce over top.


Lemon Pudding Cake

1 cup flour
2 teaspoons baking powder
¼ teaspoon salt
2 eggs
½ cup milk
2 teaspoons lemon juice
3 tablespoons salad oil
¾ cup sugar

Mix dry ingredients. Blend in milk, salad oil, and lemon juice. Pour into ungreased 9X9 inch pan. In another bowl, blend:

1 teaspoon grated lemon peel
1 cup boiling water
¼ cup lemon juice
1 cup sugar


Pour this over the cake. Bake at 350°F about 45 minutes. Serve warm by cutting into squares, place in shallow bowls and spoon pudding over top. Use a dab of whipped cream for an extra delicious desert.

Your family and friends will rave and compliment you.

You Are What You Eat

Grapes hang in a cluster that has the shape of the heart. Each grape looks like a blood cell and all of the research today shows that grapes are also profound heart and blood vitalizing food.

A sliced Carrot looks like the human eye. The pupil, iris, and radiating lines look just like the human eye...and YES science now shows that carrots greatly enhance blood flow to and function of the eyes.

Walnuts look like a little brain, a left and right hemisphere, upper cerebrums, and lower cerebellums. Even the wrinkles or folds are on the nut just like the neo-cortex. We now know that walnuts help develop over 3 dozen neuron-transmitters for brain function.

Kidney Beans actually heal and help maintain kidney function and yes, they look exactly like the human kidneys.

Celery, Bok Choy, Rhubarb, and more look just like bones. These foods specifically target bone strength. Bones are 23% sodium and these foods are 23% sodium. If you don't have enough sodium in your diet the body pulls it from the bones, making them weak. These foods replenish the skeletal needs of the body.

Avocados and Pears target the health and function of the womb and cervix of the female - they look just like these organs. Today's research shows that when a woman eats 1 avocado a week, it balances hormones, sheds unwanted birth weight and prevents cervical cancers. And how profound is this? ... it takes exactly 9 months to grow an avocado from blossom to ripened fruit. There are over 14,000 photolytic chemical constituents of nutrition in each one of these foods (modern science has only studied and named about 141 of them).

Figs are full of seeds and hang in twos when they grow. Figs increase the motility of male sperm and increase the numbers of sperm as well to overcome male sterility.

Sweet Potatoes look like the pancreas and actually balance the glycemic index of diabetics.

From these examples, it is easy to understand just how foods aid our bodies. One thing to remember, however, is the importance of eating organic food whenever possible. Non-organic produce contains chemicals which are harmful to humans and frequently have been genetically modified. Scientists can create an orange that looks like an orange, smells like an orange, and may even taste like an orange. The problem for us is that such produce no longer contains the nutrients we require.

Remember you are what you eat and keep in mind what the Grandmothers say, "Eat your colors."

Autumn Colors

The last two months have simply flown by for us. In mid-July we attended a family picnic in Seattle and reconnected with relatives we'd not seen for some time. Tina and Matt organized a smaller gathering in Portland recently which was also a lot of fun. Phil and Greg finished the new roof on the back porch after Matt had helped with the start of the project. Kira's tree house is almost finished, my jam cupboard is filling up, and I've shared dozens of jars with relatives and friends.

Our garden didn't do as well as we hoped this year due to cold summer nights. Two of our dogs, Roxie and Carley, normally sleep outside during the summer but wanted indoors this year. Because they were not in the yard, the deer discovered our garden. The broccoli plants are now just stubs and the strawberries got a severe haircut. Next year I think we'll have to enclose the garden with a 7-foot fence to protect our food source. Such is life when humans move into animal habitat.

The trees here in the mountains are turning gold, red, orange, and other fall colors. Oak trees are losing their leaves, readying for the winter ahead. Our apples are almost ready for harvest and we have an abundant crop. I'll have enough to make applesauce, apple butter, and freeze some for winter pies.

During the next few weeks, as autumn arrives around the country, take time for a walk or drive in your area. The view of our changing world can be a relaxing break from daily routines and your spirit will find renewal in our ever-changing seasons.

If you've not stored items for winter use, it isn't too late. When the snow piles up and the roads are covered with ice, it is wonderful to open a cupboard or freezer and select something to cook for dinner. No need to head to the grocery store during inclement weather if you have resources at your fingertips.

One item I keep on hand is quinoa (keen wah). It is the most nutritious grain in the world. You can use it just as you would rice in any recipe. I purchase it in the bulk section of the health food store and store it in a glass quart jar. Here is a hearty fall or winter main dish using quinoa that is filling and delicious as well as being good for you.

Quinoa Stuffed Acorn Squash

1 acorn squash, halved and seeded
2/3 cup quinoa
1 1/3 cups water
1 1/2 teaspoons butter
salt and pepper to taste
1 tablespoon extra-virgin olive oil
1/2 large onion, chopped
1/2 green bell pepper, chopped
2 stalks celery, chopped
1 apple, diced
3 cloves garlic, minced
1 (2 inch) piece fresh ginger, minced
1 tablespoon apple cider vinegar
1 tablespoon white sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 dash crushed red pepper flakes
1/2 cup shredded mozzarella cheese

Preheat oven to 425 degrees F. Place the squash halves, cut-side up into a small baking dish, and bake until tender, about 45 minutes.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. When done, stir in the butter until melted, then season to taste with salt and pepper.
Meanwhile, heat the olive oil in a skillet over medium heat. Stir in the onion, green pepper, and celery; cook and stir until the onion has softened and turned translucent, about 10 minutes. Stir in the apple, and continue cooking until the vegetables are tender, about 10 minutes more. Add the garlic and ginger, cook 2 minutes more, then stir in the vinegar, sugar, cinnamon, nutmeg, and red pepper flakes; season to taste with salt and pepper.
When the squash is tender, scoop out some of the flesh, leaving the halves 1/2 inch thick. Roughly chop the acorn squash, and combine with the quinoa and apple mixture. Spoon the mixture back into the squash shells, and sprinkle with the mozzarella cheese. Return to the oven, and bake until the cheese has melted and is bubbly, about 5 minutes.

Enjoy the coming season. Take time to relax with loved ones and appreciate the slower pace of autumn.

From the Yard to the Table

For over a week we've been eating fresh greens from our garden. The various lettuces give us a wonderful array of greens. Carrots, still as tiny as a baby's finger, are packed with flavor and vitamins. I almost have to slap my hand so I don't pick and eat them all while I'm in that magical place, our garden. Early this morning I harvested the first tiny broccoli crowns. When we stopped our morning chores to sit on the front porch with a cup of fresh brewed coffee, we munched on delicate broccoli crowns and baby carrots.
We finished off our morning snack with a slice of toasted Apricot Cardamom bread. I'd baked three loaves earlier in the week and put two in the freezer for future eating. I took one out to give our friends from Arizona to take with them on their trip to Alaska. They drove their RV up last week and arrived just before the holiday weekend. They wanted to get on the road early before most people were awake while there was little or no traffic.

It was a relaxing few days, taking them to the Farmer's Market in The Dalles, a first for them, and then out to lunch at one of the organic restaurants there. I hope that the experience they enjoyed at the market will encourage them to seek out organic growers and producers when they arrive back in Tucson. Like a lot of us, they said they had heard of Farmer's Markets and of organic food but hadn't yet tried them. If we can encourage others to eat local organic food, we can shift the path society is on and do much to save our planet. At the very least, we will be helping others to eat healthier and have less need for medications. Who knows? Some may even decide to do a little gardening on their own.

Each week another dozen or so jars of preserves go into our pantry and a few more packages into the freezer. Next week I start picking up the first in our scheduled meat packs from our CSA. If they snow piles us this winter as it has in the past, we'll have enough on hand to last us on those days I'm not able to get to the market in town. And now, with my sprouting jar, we don't have to worry about fresh greens because we can always have a dish of sprouts or throw some on a sandwich.

I hope you and yours had a wonderful Independence Day weekend and that everyone made it home safely. Remember those suffering in war-torn countries, those who are homeless, without food or medicine, and count your blessings every day. When you think life is hard and the struggle more than you can bear, find a haven where nature still sends up growth and new life. For me, that haven is my garden.

Remember what Gandhi said, 'Live simply so that others may simply live.' In a nutshell, that's what simple abundance is.

Berry season has arrived so I've been making jams and jellies for gifts and next winter eating. Each time I bring home a flat of berries I try to make a small pie for us to enjoy. Pie tins come in three sizes; 8-inch, 9-inch, and 10-inch. Now that there are only two of us, most of the pies I bake are in 8-inch pans. When guests come, of course, I usually bake 10-inch of the favorites. So often we prepare more than we need and end up throwing good food away. I have found that preparing items in smaller amounts, perhaps enough for two meals means less waste. If the item is something that can be frozen, such as spaghetti sauce, I might make enough for four or five meals, freezing much of it in containers to use over the next month or two. Utilizing our resources and reducing waste does take a bit of thought, but when we consider the alternative is well worth the effort.

The Northwest has not had much of a spring this year and summer does not look like it will be much better. That is bad news for some of our garden. The tomatoes are really struggling to ripen enough to pick. On the other hand, the lettuce and broccoli absolutely love the cooler, wetter weather. What I found surprising is how well the apples and plums are doing. Life seems to have trade-offs no matter what we may think should happen. If our weather was excellent for tomatoes the lettuce and broccoli might need more shade and water to grow.

Rather than get upset about our cooler spring, I am enjoying eating fresh lettuce from the garden and carefully watching the broccoli so I can pick some as soon as it is ready. While I am waiting for that, I have time to visit the neighbor and bring home some beautiful rhubarb to freeze for winter pies. The folks down the road who have a large patch of rhubarb do not eat it because, they said, they do not have time to prepare it. I have to think about that one a bit as I learned long ago that putting aside thirty minutes or so every day gave me all the time I needed. The only time I need two or more hours is when I am making jams, jellies, or other preserved jars of food.

Enjoy your spring and look for the bounty around you. Breathing in the scent of of newly picked produce, tasting something right from the garden, or sharing extra with someone are all activities that lift my spirit and bring me joy. Abundance is all around us if we just open our eyes and really look. Life is as simple or complicated as we choose to make it and I choose each morning which it will be.

Take Time to Say Thanks

Unexpected blessings sometimes come from strange circumstances. A few weeks ago I went to the doctor to hear the results from my annual bone density test. Again this year, the natural products I'm using brought a bit more bone growth; good news but not a surprise. During that visit the doctor discovered something on my liver that concerned him. The CT Scan a few days later did show a small cyst on the liver and an abnormality on the adrenal gland. What concerned him was the nodules in both lungs. That meant a trip to a special lab in Portland, not a great day for me. Prepared for the worst, I was elated when the doctor called the next morning to let me know the chances of cancer were so small as to be insignificant. What a blessing and from a circumstance I never would have expected. There is some infection and the possibility of TB which will have to be checked but knowing I don't have to have a serious talk with loved ones lifted a weight I didn't know I was carrying.

This recent situation reminded me, once again, that an important part of taking care of myself is being thankful for what I have. When things are moving at a steady pace with few or no snags in the way, being thankful and finding joy in the now can become habit with little meaning. Perhaps events like this are a wake up call and serve to pull me back to this second of this day instead of thinking about tomorrow or yesterday. Now, if I were a four footed animal, a dog or cat perhaps, living completely in the moment would not be a problem. That's what they do whether it is joyfully or sadly. Our dogs can go from sadness to happiness in less than a second. All it takes is some attention from their humans, a chew stick, a walk, or laying in front of the fire on a cold winter day. I need to live more like a dog or cat, sleeping when tired, eating when hungry, and jumping with joy when I see someone I love. What a great attitude!

Can You Say Enough?

We recently watched the film 'Regarding Henry' again. After being shot in a robbery, surgery and rehabilitation, Henry goes back to work at his law firm. On the first morning, Henry's secretary brings him a cup and pot of coffee. She pours coffee into the pot until it spills over the sides because Henry forgot to say 'enough.' Not saying enough is common in modern society. No matter how big the house, how fancy the car, how large the income, we seem to have difficulty saying that simple word. However, if we take a look at the types and amount of food people in other countries have stocked on their shelves, then compare that to our own cupboards, perhaps saying 'enough' might be a bit easier. The family pictured lives in the country of Chad in Africa.

If you look at what this family lives on for an entire week, then compare it to your family's consumption, it might help you understand what a society of consumers we have become. I'm not advocating for Americans to attempt living on such scant foods but it sure wouldn't hurt us to eat a bit less on a regular basis. We might also think a bit more about being less wasteful. In our country, the average family throws out more food per week than families elsewhere in the world consume.

There really is enough food in the world to feed every man, woman, and child. The problem is one of distribution and how food is produced. It takes approximately 9 calories of fuel to produce 1 calorie of beef, a product consumed by the pound in America. If everyone in the world was put on the average American diet, it would take four planets to support our appetites.

Water, another commodity fast become scarce, is another consideration in food consumption. For example, you can grow a pound of potatoes with 60 gallons of water. If you grow a pound of wheat you will need 110 gallons of water. Beef, a favorite in American, requires 12,500 gallons of water to grow one pound. It may surprise you to learn that President Eisenhower warned against yielding to public pressure for wasteful public funding of agriculture. He saw, long before most of us, that such funding would lead to the loss of small farms and a takeover by huge corporations that care only about the bottom line.

Some of my friends and family members have told me my insistence on a healthy, organic diet is silly. I learned the hard way 50 years ago that food additives were not good for me after eating a salad dressing containing MSG. I've been beating the organic drum ever since. Organic food has more flavor and nutrients. It takes less to satisfy my body's needs. In my opinion it makes sense to eat healthy food prepared at home. It costs less, tastes better, and supports local farms. That is a win-win situation and one I hope will be replicated across the country as more families take a taste test for themselves.

We recently joined a local CSA (Community Supported Agriculture) to assure a supply of organic meats and produce for our needs. With an organic garden in the yard as a supplement, we will have all we need for ourselves and visits from friends and family. On delivery day, if our produce box has more of an item than we can use, it is easy to donate the excess to a neighbor, family in town, or the local food bank.

I hope you are one of those who joins the healthy eating parade. It is never too late to begin for each day is brand new, a gift from the universe to live in the way you choose. Remember, there really is an abundance of everything we need on our planet, we simply need to learn how to share.

Simple Joys

Mother's Day could not have been better this year. My youngest daughter and her family came over to spend the day. Son-in-law, Matt, worked with Phil on Kira's tree house and it is now almost complete. Daughter Tina, hauled dirt, compost, and potting soil to the raised beds, filled them, and transplanted the strawberries. Later in the day we got the tomatoes and worms in so all we have left to do is fill the two remaining raised beds and we're set for the summer growing season. The organic beef we barbecued came from our local CSA and was absolutely wonderful. I suppose some would think Mother's Day requires a fancy brunch or dinner in a nice restaurant with some shopping thrown in. My simple day with family might have left them feeling let down. However, for me the simple things are what bring the most joy. What do you think Mother's Day should be?

Earlier in the day I baked a sour cream coffee cake for snacks and on Saturday I prepared Potato Vinaigrette Salad, a warm weather favorite of mine as it does not contain mayonnaise. We took frequent short breaks, yet by the time Phil fired up the barbecue we were all getting rather hungry. Needless to say, we had a wonderful, relaxing meal and finished it off with ripe watermelon and strawberries. Days like that one and simple yet delicious meals with loved ones are joys that create lasting memories.

With all the hooplah in the media these days, the arguments about politics, right wing, left wing, and wars around the world, a bit of simple joy is just what I need to put things in perspective. I cannot change how others behave or what they believe. I can speak when an opportunity arrives and that is a responsibility we all have. However, when we think we can change what someone else believes, it is important to recognize that the closed door to a person's mind opens only from the inside. Speaking out is a bit like scattering seeds along side the roadway. Some will find fallow ground and sprout. Many will be eaten by birds and small rodents. Still others will land on rocky soil where there is no place to put down roots. It would be silly to expect all the scattered seeds to grow and even sillier to try forcing them to sprout. No, scattering, whether it be seeds or wisdom is all we can do. While we wait to learn which grows and which dies, we have time to sit back, relax, and find joy in the simple things of life.

Daily Choices, Lack or Abundance?

This past week we've had snow, hail, and rain so cold it was almost freezing. Being a lover of sunshine, heat, and soft breezes, my first reaction was dismay. I had to give myself a bit of a shake and remember that how I feel each day is my choice just as how you feel it yours. I meditated for a few moments and concentrated on the blessings such weather bring to our aquifer, replacing water we humans drained in past months. It took a bit of work, for I truly love hot weather, however the effort was worthwhile. My dismay turned into gratitude for the abundance of water we will have this summer.

Choices are available in ways we don't always comprehend. For example, there are many recipes that have high fructose corn syrup as one of the ingredients. When we really enjoy some particular dish but don't want to ingest corn syrup we have choices to make. One person might decide to simply not eat that item and view that as a lack of some kind. Another could choose to eat whatever it is, knowing that corn syrup is not healthy. My choice is to substitute honey and enjoy the abundance provided by our buzzing friends.

As bees buzz around blossoms of every kind, they pollinate the tree, bush, flower, or plant and then return to their hive where they produce honey. The specifics of where they were pollinating before producing honey determines the type of nectar they create. From working in blackberries they will give us honey of a darker color and a mild blackberry taste. You will find honey on the grocers shelf with labels such as clover, alfalfa, apple, peach and just about every kind of flowering plant around. If you are preparing a dish requiring as little added flavor as possible, using clover honey is always a good option. When I stir up a new batch of honey mustard salad dressing, I like to use a different type of honey than in the previous recipe.

Try substituting honey for high fructose corn syrup in your favorite recipes. You just might amaze yourself and your family with the subtle taste differences as you experiment. Here is one recipe you can try as soon as fresh, organic fruit of any kind arrives at your farmer's market.

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Freezer Strawberry Jam

3 1/4 cups crushed berries
1/4 cup lemon juice
4 1/2 cups sugar
1 cup honey

Place exact mount of crushed berries and lemon juice in a large bowl. Gradually stir 1 box of pectin into berry mixture and set aside for about 30 minutes, stirring about every 5 minutes.

In another bowl, measure exact amount of sugar and set aside.

Pour honey into fruit mixture and mix well.

Stir sugar in gradually and continue stirring until sugar is completely dissolved and no longer grainy.

Pour jam into clean, dry plastic containers, wipe tops and place lids on tops. Set aside until jam sets, up to 24 hours. Place containers in freezer.

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When I choose joy, or at least contentment, instead of dismay my blood pressure drops and my spirits lift. Always, the choice is mine just as it is yours. What will you choose today? I hope it will be joy and happiness rather than dismay or anger.

As the earth warms and wildflowers begin to bloom, gardeners know it is time to ready the ground for seeds and seedlings. A garden can be extensive enough to feed dozens or hundred of people while the one next door could be a few small pots of vegetables. How wonderful that each of us can decide just how many plants we want to grow and what variety. I have to be extra watchful during this season for my desire for growing and harvesting organic produce is often larger than my ability. We created raised beds for vine berries, corn, and a few other vegetables. The strawberries went into an old wading pool several years ago. Shallow root plants do well in that type container and their spreading will be confined.

To use a wading pool or similar container, punch holes in the bottom, place a layer of small rocks or gravel, fill to just below the top of the sides, and plant your seeds or seedlings. Water in the cool of the evening, being careful not to wet the leaves, and watch your plants grow. Such shallow containers will not work for deep root plants such as potatoes but work extremely well for herbs, strawberries and other shallow rooted plants.

Before too many weeks pass, you can harvest fresh herbs or berries to enjoy and share with your family. There is absolutely nothing like fresh picked produce of any kind when it comes to flavor. Growing some of your own will decrease what you spend at the store and by using organic methods you can also be sure your family is eating the healthiest food available. From your garden to the table is a short distance. Everything can be eaten ripe and fresh picked, unlike produce picked green and shipped hundreds or thousands of miles.

A few seeds, some organic fertilizer, water, sun, and human effort will bring an abundance of healthy food to your table with a taste surpassing anything you've ever eaten. Gardening can be an intimidating exercise for some. Don't be afraid, take the plunge, and ask for help if you aren't sure about something. Resources abound at libraries, County Extension offices,and on the internet.

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We sometimes think we need more food or a greater variety than what our budgets can afford. Consider the difference between what a family in Chad eats during a week when compared to the average American family. The family in Chad survives on a diet much like that shown in this picture.
Picture all the food items served in one week in your home. I'll wager the amount and variety are much bigger than what a family in Chad has available.

Count Blessings Not Irritations

We all know that high fructose corn syrup is not healthy even though it is an ingredient in most items on the grocers' shelves. Even some recipes, such as divinity, call for corn syrup. An easy way to eliminate that unhealthy ingredient is to substitute honey for corn syrup. The freezer jam recipe I use called for corn syrup so I substituted honey. It not only is healthier, the taste is better. Bees are a real blessing to us. The honey they produce is delicious and a healthy alternative to corn syrup and, in some case, sugar.

Children love to count. They count trees, flowers, clouds, just about anything and everything they see. They smile and laugh for the joy they feel is complete. We adults also do a lot of counting. However, ours is often the bills stacking up on the table, the irritations we feel at work, the times our spouse did not do what we wanted and other things that bring sadness instead of joy. I have learned to count my blessings rather than aggravations. Now, I'm not saying turning our inclination to count upside down is easy. Far from it. It takes patience and practice. Above all, practice. When a vehicle cuts you off in traffic, change your anger to one of joy that you were not involved in an accident. When I turn from counting irritations to joy, my blood pressure drops, a smile appears on my face, and my day is suddenly filled with contentment and happiness.

What do you count every day? If you count blessings your day is joy filled. If you count aggravations your day is one of anger and discontent. Each morning when you wake from your night of slumber, you choose what kind of day you will have. You can be happy or unhappy. You can be filled with joy or overwhelmed by sadness. No matter what life throws at you, your attitude, chosen every day, determines how you will feel. That chosen attitude also has much to do with your health. If you owned a blood pressure machine and took a reading after becoming angry or irritated, you would see a rise in your blood pressure. Change your attitude about what happened, take another reading, and watch the numbers fall.

This week I plan to view the world through the eyes of a child. I will watch the antics of the birds and squirrels with delight and pay no attention to dreary skies. When I eat a home baked cookie I will savor each bite. Sniffing the aroma of a pot of soup on the stove will remind me how blessed I am to have food to eat. What attitude will you have this week? Remember, each morning is a brand new beginning and your attitude that day is your choice.

Make it Ahead

When you are in a rush to prepare something, a make-ahead mix will cut your time in the kitchen by a large margin. When you want to bake a treat, using the shortcuts outlined here will save you time and effort. The taste will be every bit as good as items made from "scratch”. Once you try some of these, you might find your creativity spurred to invent new ways to serve delicious meals without excess time. Working parents or anyone with limited time will find these shortcuts easy to use. Whenever possible, use organic food instead of those that are harmful to humans. If you are not able to locate organic items, look for those that are ‘all natural’. They may be organic, though not certified by the FDA.

Important storage information: Staples should be stored in clean containers with airtight lids. For each container, make a small bag using cheesecloth or substitute small plastic zipped bags. If using plastic bags, poke several holes in each one. Into each cheesecloth or plastic bag place two or three dried bay leaves. Place the bags into containers and fill with prepared mixes. The bay leaves will prevent mealy bugs and other destructive critters so your mixes stay fresh. Never store mixes for longer than two months and be sure to place them in a closed cupboard away from light and heat.


Biscuit Mix

8 cups flour 12 teaspoons baking powder
4 teaspoons salt 1 cup shortening

Mix the dry ingredients in a large bowl. Cut the shortening in using a pastry blender or fork. When the mixture looks like meal, place in a large, airtight container to store. When ready to make biscuits, measure 2 cups of the mix into a bowl. Add ¾ cup milk, mix well, and roll out dough. Cut with biscuit cutter and bake on ungreased sheet in 375ºF oven about 15 minutes until golden brown. If you do not have a biscuit cutter, use a large water glass or can. Like all utensils, make sure what you use is clean and dry.

Pancake Mix

8 cups flour 8 tablespoons sugar or substitute
8 teaspoons baking powder 4 teaspoons baking soda
4 teaspoons salt

Mix dry ingredients and store as for biscuit mix, above. When ready to make pancakes, measure 1 cup into bowl. Add 1 egg, 2 tablespoons salad oil, and 1-cup milk. Stir and fry on hot griddle until bubbles appear on top. Flip pancakes and cook other side. Serve with syrup, jam, crushed berries, or your favorite topping.

Variations
Apple Cinnamon Pancakes: Add ¼ cup finely diced apple and 1-teaspoon cinnamon. Cook as above.
Berry Pancakes: Add ¼-cup freeze-dried berries or ½-cup fresh berries. If using fresh berries, fold them in rather than stirring so they do not break down. Cook as above.
Nutty Pancakes: To pancake batter, add ¼ cup finely diced nuts. Cook as above.
Pine Nut Pancakes: To pancake batter, add ¼-cup pine nuts. Cook as above.
Bacon Pancakes: To pancake batter, add ¼-cup crisp bacon bits or soy bacon bits. Cook as above.
Let your imagination be your guide! Using the pancake batter mix, you can create delicious dishes to tempt a sluggish appetite.
Waffles: Mix as for pancakes, add 1-tablespoon additional salad oil, and bake in a hot waffle iron. All the pancake variations can also be used for waffles.

White or Yellow Cake Mix

6 cups sifted flour 3 cups sugar or substitute
3 teaspoons baking powder

Sift several times, store in an airtight container with bay leaf in a bag.

When ready to use, stir well, then measure 3 cups into mixing bowl.
Yellow cake
½ cup softened butter 2 eggs
1 teaspoon vanilla 1 cup milk

Mix on medium speed until well blended and batter is smooth. Pour into a greased and floured 9 X 13 inch pan, place in 350 º F oven, and bake 25 to 30 minutes. Test center with toothpick. If the toothpick does not come out clean, bake another five minutes and test again. You may also divide this between two 8 or 9 inch pans and bake as above. Frost or top as desired.

White cake

½ cup shortening 1 teaspoon white vanilla
3 egg whites 1 cup milk

Bake as for yellow cake. Frost or top as desired.


Chocolate Cake Mix


6 cups sifted flour 4 cups sugar or substitute
3 cups cocoa powder 3 teaspoons baking powder
5 teaspoons baking soda

Sift everything several times. Mix well and store in tightly covered container. When ready to use, stir well and measure 3 cups into mixing bowl. Add:

1 cup milk 2 eggs
1 teaspoon vanilla
1/3 cup salad oil
Mix at medium speed until batter is smooth. Grease and flour a 9 X 13 inch pan and in batter then bake at 350ºF for 35 to 40 minutes. Alternatively, grease and flour two 8 or 9 inch pans, divide batter between them and bake for 25 to 30 minutes. Test center with toothpick. If toothpick does not come out clean, bake the cake a few more minutes and test again. Frost or top as desired.

Cookies: If you like making cookies with a cake mix as the base; you can prepare them with your homemade cake mix just as you would with a box mix. .

Onion Soup Mix


6 tablespoons dry beef bouillon 6 tablespoons dried, minced onion
1½ teaspoon salt

Mix everything together in a large container with lid and store. When ready to use, stir again, or shake to blend mixture.

Spanish Rice Mix

6 cups uncooked rice ½ cup taco seasoning
1 teaspoon salt 1 teaspoon pepper

Mix in a large container with lid and store. When ready to use, stir again or shake to blend mixture. Measure 1 cup into medium, heavy saucepan.

Add: 2 cups water

Bring to a boil. Cover pot and reduce heat. Simmer for about 30 minutes. All liquid should be absorbed.


Chicken Rice Mix

6 cups uncooked rice 2 tablespoons dry, chicken bouillon
¼ teaspoon salt

Mix in a large container with lid and store. To use, stir well or shake to mix ingredients. Measure 1 cup into medium, heavy saucepan. Add:
2 cups water
Bring to a boil. Cover pot and reduce heat. Simmer about 30 minutes until all moisture is absorbed.

Herbed Rice Mix

6 cups uncooked rice 1 tablespoon garlic powder
1 teaspoon pepper 2 teaspoons salt
1 teaspoon dried thyme 1 teaspoon celery seed or dried celery

Mix in a large container with lid and store. To use, stir or shake to mix ingredients. Measure 1 cup into medium, heavy saucepan. Add: 2 cups water
Bring to a boil. Cover pot and reduce heat. Simmer for about 30 minutes until all moisture is absorbed.

Beef Rice Mix

6 cups uncooked rice 2 tablespoons dry, beef bouillon
¼ teaspoon salt 1 tablespoon dried, minced onion

Mix everything together in a tightly sealed container and store. When ready to use, shake container well to blend mixture. Measure 1 cup into a heavy pot, add 2 cups water, and bring to a boil. Reduce heat, cover, and simmer until rice is tender and moisture is absorbed.
Italian Mix

2 tablespoons dried basil 2 tablespoons dried marjoram
2 tablespoons dried oregano 2 tablespoons dried thyme
2 tablespoons dried rosemary 2 tablespoons dried savory
½ teaspoon hot red pepper flakes ½ teaspoon salt
¼ teaspoon pepper

Place ingredients in bowl of food processor. Process for 45 seconds to 1 minute until everything is finely ground. It should almost resemble a powder. Place in a tightly sealed container and store in cool, dark place. This makes about 1 cup and will keep for 2 or 3 months when properly stored. If you do not have a food processor, try using a blender.

Granola

6 cups rolled oats 1½ cups shredded coconut
1½ cups sun flour seeds 1½ cups wheat bran
1½ cups chopped nuts 1½ cups canola oil
¾ cup honey ¾ cup date sugar
3 teaspoons vanilla extract 2 teaspoons ground cinnamon
½ teaspoon ground nutmeg 1½ cups dried apricots
1½ cups dried berries 1 cup raisins
3 tablespoons orange zest* ½ teaspoon salt, or to taste

• Zest is grated citrus rind.
Heat the oven to 325 ºF. Lightly oil three rimmed baking sheets or spray with olive oil. In a large bowl, combine the oats, coconut, sunflower seeds, bran, and chopped nuts. Set aside. Combine the honey, date sugar, vanilla, cinnamon, nutmeg, and salt in a saucepan and cook on low heat to dissolve the sugar. Drizzle over dry ingredients and toss well. Spread the mixture evenly on the three prepared pans. Bake for 30 minutes until golden brown. Return mixture to bowl and add dried fruits. Toss to mix well. Let cool completely. Toss again, then divide into airtight containers and store in cool, dry place. Storage should be away from light. Shake again before serving.
Variation: Omit the cranberries, apricots, and raisins. Use equal measurement of mixed, diced, dried organic fruit. Prepare and store as above.

Cocoa Mix

1½ cups cocoa powder 1½ cups date or other sugar *
¾ teaspoon salt 6 cups dry milk powder
* Organic powdered sugar, Wheylow or other substitute.

Mix ingredients well and store in airtight container. When ready to serve, shake or stir well to blend mixture again. For each cup of cocoa, measure two heaping tablespoons into mug, pour in 1-cup boiling water and stir well.

Joy in the moment

One of the best ways to get out of the rat race is to simply stop, calm the mind, and find joy where you are. Joy is all around us if we would but seek it out. Best of all, true joy is free. Think about those things that lift your heart and put a smile on your face. If you are honest with yourself, you'll soon recognize that all of them cost nothing.

The happiness you may feel from buying yourself some gadget advertised, eating at an expensive restaurant, or spending a day at the mall are all short lived. Such expenditures and experiences do not bring joy, only a momentary release from the treadmill race most of us are on.

As time goes by I will post some lessons I have learned through the years. These will include notes on gardening, cooking and baking, a well stocked pantry, and similar items. One thing I will stress is the importance of eating healthy organic food.

What joy can you find today? It will be interesting to discover how many different ways there are to live with joy right now, this moment.