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.