Earlier in the summer I pouted while my friends planted their gardens. I glared at my sun scorched yard as I read accounts of gardens flowering and fruiting. I admit I thought unkind thoughts when I saw pictures of dew glistening on tomatoes in the early morning sun, and then realized that it was over 100 degrees at 6am in my neighborhood. I would like to apologize, and in turn gloat a little. As most of my dear loved ones are bedding their gardens down for the winter and accepting that there are lots of rutabagas in their future, I am gleefully planting heirloom purple basil and kale. Last week it didn't even top 105 in the afternoon!
I can feel myself coming alive and now I understand how a tree feels after being dormant. This summer was spent merely surviving, and occasionally wondering what it would feel like to not sweat for even a moment. There was no inspiration, I didn't even want to cook, which for me is like not breathing. Now I can see relief, I can see life coming back, I can see rows and rows of pickling cucumbers.
Here is what I envision for Christmas. Baskets sent to loved ones all around the country filled with rosewater lemonade, garlicky heirloom dill pickles, rosemary scented homemade crackers, and of course a selection of candies. I'm thinking pumpkin pie spice, candy cane, plum brandy and eggnog flavors. My creativity is coming surging back and I daydream of all the bounty I will reap as I dig manure into my garden bed. It helps me get past the fact that I am once again playing with poo, something that I do more than I ever thought I would. So I apologize for my absence over the past few months but I'm back and better than ever! So tell me, what you would like in your Christmas basket?
Friday, September 21, 2012
Friday, July 27, 2012
Carrrrrrrrnitas
You have to roll your "r's" when you say it, otherwise the recipe doesn't turn out. Right now I am totally obsessed with creating the perfect carnitas recipe. I do this occasionally, Mike still twitches when I bring up the Summer of the Hamburger. He's a little bitter that I made so many hamburgers that he ended up not wanting one of his favorite foods for quite a while. In my defense I would like to say that I now have a recipe for hamburgers that would make any carnivore swoon, and no, I'm not sharing that one. I will however give you my carnitas recipe. The wonderful thing about this recipe is that it is just the base. You can add anything and everything to it, make it spicy, sweet, tangy or leave it pure. It is not, under any circumstances, a low fat concoction. The only way get the crispy, tasty morsels is to have a cut of pork that is nice and fatty. As with all things in life, decadence is perfectly acceptable in moderation, and oh this recipe is decadent.
1 boneless pork roast, well marbled
fresh squeezed orange juice
salt
pepper
Now before you scream that there are no amounts, take a deep breath, it's going to be ok. My rule of thumb is that for every pound of pork I use 1/4 cup orange juice, 1 tsp salt and 1/2 tsp pepper. Ish. The last time I did 4 pounds of pork I squeezed two large oranges. You can play with the amounts depending on how sweet you want the end result to be. There are two parties in the carnitas world, the shredders and the cubers. Although I've pleaded for bipartisanship they remain firmly entrenched in their preferences. If you prefer to shred, cut the pork into long strips before cooking. If you are a cubist, simply cube the pork.
Place the pork in a large heavy saucepan or dutch oven. If you have a cast iron pot then count yourself lucky and pull that baby out. Add the orange juice, salt and pepper then add enough water to cover the pork completely. Simmer, don't boil, over medium-low heat for two hours, stirring occasionally. Increase heat to bring liquid to a boil and boil until all liquid is gone, usually around an hour. You'll have to check the meat about every 15 minutes or so to make sure it doesn't burn but basically you want all the water to boil off. This leaves the fat that has rendered off the pork and the meat will fry in the fat, creating beautiful, crispy bits. Don't stir the meat while it is boiling but do stir when it's frying. The strips can be shredded at this point.
Now that you've got the basics, feel free to get creative. Add jalapenos or chipotle chili powder for spice. Add garlic or onions for extra flavor. Add lime juice for tartness. The possibilities are endless. You can even add mango juice for a Caribbean flair. I add all the spices right at the beginning so that they cook deeply into the pork.
Carnitas freeze really well and make a great easy dinner. You can put it over rice and black beans, in tacos or make Navajo tacos. Toss some in tortilla soup or on top of nachos. Mmmmmm, I'm salivating now.
(Want to know my secret? I take my leftover bacon grease and throw it in the pot. Healthy? No. Fabulous? Yes.)
Fry Bread
2 cups flour
4 tsp baking powder
1 tsp salt
2/3 cup warm water
cornmeal
oil for frying
Combine dry ingredients in medium bowl. Add 1/2 cup water, mixing until dough reaches consistency of bread dough(smooth, not sticky), adding more water if necessary. Divide dough into 6 balls and let rest for 5 minutes. Meanwhile, heat 2-3 inches of oil in a large, heavy pan to 400 degrees F. Dust counter or cutting board with cornmeal and roll dough out into 1/4 inch thick disks. Place in oil, turning once, until golden brown and puffy. Top with carnitas, lettuce, tomatoes, cheese, guacamole, sour cream, green chili, jalapenos and the kitchen sink. Or top with honey for dessert. That's right Paula Deen, I just out fatted you, and my stuff tastes better!
1 boneless pork roast, well marbled
fresh squeezed orange juice
salt
pepper
Now before you scream that there are no amounts, take a deep breath, it's going to be ok. My rule of thumb is that for every pound of pork I use 1/4 cup orange juice, 1 tsp salt and 1/2 tsp pepper. Ish. The last time I did 4 pounds of pork I squeezed two large oranges. You can play with the amounts depending on how sweet you want the end result to be. There are two parties in the carnitas world, the shredders and the cubers. Although I've pleaded for bipartisanship they remain firmly entrenched in their preferences. If you prefer to shred, cut the pork into long strips before cooking. If you are a cubist, simply cube the pork.
Place the pork in a large heavy saucepan or dutch oven. If you have a cast iron pot then count yourself lucky and pull that baby out. Add the orange juice, salt and pepper then add enough water to cover the pork completely. Simmer, don't boil, over medium-low heat for two hours, stirring occasionally. Increase heat to bring liquid to a boil and boil until all liquid is gone, usually around an hour. You'll have to check the meat about every 15 minutes or so to make sure it doesn't burn but basically you want all the water to boil off. This leaves the fat that has rendered off the pork and the meat will fry in the fat, creating beautiful, crispy bits. Don't stir the meat while it is boiling but do stir when it's frying. The strips can be shredded at this point.
Now that you've got the basics, feel free to get creative. Add jalapenos or chipotle chili powder for spice. Add garlic or onions for extra flavor. Add lime juice for tartness. The possibilities are endless. You can even add mango juice for a Caribbean flair. I add all the spices right at the beginning so that they cook deeply into the pork.
Carnitas freeze really well and make a great easy dinner. You can put it over rice and black beans, in tacos or make Navajo tacos. Toss some in tortilla soup or on top of nachos. Mmmmmm, I'm salivating now.
(Want to know my secret? I take my leftover bacon grease and throw it in the pot. Healthy? No. Fabulous? Yes.)
Fry Bread
2 cups flour
4 tsp baking powder
1 tsp salt
2/3 cup warm water
cornmeal
oil for frying
Combine dry ingredients in medium bowl. Add 1/2 cup water, mixing until dough reaches consistency of bread dough(smooth, not sticky), adding more water if necessary. Divide dough into 6 balls and let rest for 5 minutes. Meanwhile, heat 2-3 inches of oil in a large, heavy pan to 400 degrees F. Dust counter or cutting board with cornmeal and roll dough out into 1/4 inch thick disks. Place in oil, turning once, until golden brown and puffy. Top with carnitas, lettuce, tomatoes, cheese, guacamole, sour cream, green chili, jalapenos and the kitchen sink. Or top with honey for dessert. That's right Paula Deen, I just out fatted you, and my stuff tastes better!
Wednesday, July 25, 2012
Recipes and reactions
Obviously everyone knows about the tragic shooting in Aurora by now. It's strange, I know the area very well, I've shopped near there many times. People have written endlessly about the victims, the killer, the movie, trying to make sense of it all. I keep coming back to one image and I can't shake it. A mother and a father chose to take a 4 year old little girl and a 3 month old baby boy to a midnight showing of the Dark Knight. Obviously they had no way of knowing there would be a massacre, but setting that aside, they chose to subject that little girl to a dark, violent and psychologically twisted movie that is way beyond her comprehension. They did so because, in the words of her cowardly father (the one who dropped his infant son and left his family behind) "We need to have a life too."
Before I had kids I loved to go dancing. Mike and I loved going to Vegas. We would have friends over for parties that turned into weekend affairs. Yes, I gave many of those things up when Sophie was born. We did go to Vegas once but it never even occurred to us to take her with us. Our parties were still fun but usually ended by 8pm instead of 8am. We found ways to have a life with our children, one that was suitable for all involved. This difference struck me today while I was making bread with Soph. After we kneaded the bread she helped me bag candy for a new client. We watched My Little Pony and Orion danced to all the songs. The day was definitely not Top Chef material but it was a pretty darn good day.
I left my life as a chef so that I could be a parent, and ended up starting an amazing company. Who knew that I would end up being an entrepreneur because of my kids? Who knew I would finally conquer bread? Letting go of my selfish needs and wants and taking care of my innocents' needs led me to where I am now, and I know that my children are happy, safe and well adjusted. So to the parents who think taking a 4 year old to ANY midnight movie is ok, I say Grow UP. It's not about you anymore, deal with that and move on. I can't comprehend the scars that little girl now has on her psyche because of a demented killer. What makes it even worse is that she shouldn't have been there at all. Neither should that sweet little girl that died, they should have been home in their own beds.
I know that everyone is all up in arms (pun intended) about gun control now and I am well aware that the NRA is too powerful for any change to come on that end. Couldn't we focus instead on theaters? Why not make it a rule that PG 13 means no one under 13 and R means no one under 17. Period. It's a nice thought isn't it?
I was going to post a recipe but I don't have the stomach for it. Tomorrow I'll post the recipe for Carnitas that my family loves. For tonight I'm going to settle in with my husband, now that the kids are bathed and tucked in bed, and watch a single episode of Buffy the Vampire Slayer. I have a life, and I love it.
Before I had kids I loved to go dancing. Mike and I loved going to Vegas. We would have friends over for parties that turned into weekend affairs. Yes, I gave many of those things up when Sophie was born. We did go to Vegas once but it never even occurred to us to take her with us. Our parties were still fun but usually ended by 8pm instead of 8am. We found ways to have a life with our children, one that was suitable for all involved. This difference struck me today while I was making bread with Soph. After we kneaded the bread she helped me bag candy for a new client. We watched My Little Pony and Orion danced to all the songs. The day was definitely not Top Chef material but it was a pretty darn good day.
I left my life as a chef so that I could be a parent, and ended up starting an amazing company. Who knew that I would end up being an entrepreneur because of my kids? Who knew I would finally conquer bread? Letting go of my selfish needs and wants and taking care of my innocents' needs led me to where I am now, and I know that my children are happy, safe and well adjusted. So to the parents who think taking a 4 year old to ANY midnight movie is ok, I say Grow UP. It's not about you anymore, deal with that and move on. I can't comprehend the scars that little girl now has on her psyche because of a demented killer. What makes it even worse is that she shouldn't have been there at all. Neither should that sweet little girl that died, they should have been home in their own beds.
I know that everyone is all up in arms (pun intended) about gun control now and I am well aware that the NRA is too powerful for any change to come on that end. Couldn't we focus instead on theaters? Why not make it a rule that PG 13 means no one under 13 and R means no one under 17. Period. It's a nice thought isn't it?
I was going to post a recipe but I don't have the stomach for it. Tomorrow I'll post the recipe for Carnitas that my family loves. For tonight I'm going to settle in with my husband, now that the kids are bathed and tucked in bed, and watch a single episode of Buffy the Vampire Slayer. I have a life, and I love it.
Wednesday, July 18, 2012
Recipes Part 1
Geez, it's been a month. My only excuse is that we left the pits of Hell (Phoenix) to visit a place that was merely on fire (Colorado). After two weeks on the road we are home with a ton of memories, an extra kid, an ear infection and two massive colds. Since one of the massive colds belongs to me I haven't been cooking very much since we got home. I will be making carnitas this week for my niece as a treat and most likely pizza but I'm sorry to say that the 4 course Southern Italian tasting menu will have to be postponed. I will be posting the carnitas recipe tomorrow, today it's all about pizza. The recipes are starters only, feel free to change add, delete and improvise as much as you want. These are two of my go-to meals when I don't feel like pushing my boundaries but still want something incredibly tasty.
Movie Night Pizza
1 tbs active dry yeast
1/4 cup honey
1.5 cups warm water
4 cups bread flour
1 tsp salt
1 tbs oregano
1 tbs garlic powder
1 tbs olive oil
1 can crushed, fire roasted tomatoes (I prefer Muir Glen)
8 oz fresh mozzarella, diced
1 tbs chopped fresh basil
Combine yeast, honey and 1/4 cup warm water in a small bowl, stirring to dissolve yeast. Let sit for 10 minutes until frothy. Meanwhile combine 3.5 cups flour, salt and oregano in a large bowl. Add yeast mixture, remaining water and olive oil. Knead in bowl until combined then turn on to floured surface and knead until smooth and elastic. You can add the remaining flour if needed or wanted. The more flour the crispier the crust will be. When dough is smooth and not sticky any more place in bowl, rub with oil and cover with a damp cloth. I put mine in my oven to keep it away from drafts. Let rise for 45-minutes to 1 hour. You can tell it's ready when you push the dough with your finger and the depression stays. This recipe makes enough for two large pizzas or one large pizza and breadsticks.
Preheat oven to 400 degrees. Roll half the dough out to desired thickness and place on oiled pizza tray or baking sheet. Sprinkle drained tomatoes over dough, then mozzarella then basil. Sprinkle with sea salt. Bake for 15-20 minutes until golden brown and crispy. To make the breadsticks, divide remaining dough into 5 balls, roll in your hands until long and place on oiled baking sheet. Brush with olive oil or butter and whatever spices sound good. Bake for 10-12 minutes at 400 degrees.
Sometimes I add crushed fresh garlic. Sometimes I add pancetta. Sometimes I get really crazy and add peaches and chorizo. Most nights though, the simple and fresh flavors of mozzarella and basil are all I need. We have this pizza about once a week and have a "picnic" out in the living room and watch movies. Sophie loves helping me make the dough and add the toppings and Orion can eat his weight in pizza and breadsticks.
Movie Night Pizza
1 tbs active dry yeast
1/4 cup honey
1.5 cups warm water
4 cups bread flour
1 tsp salt
1 tbs oregano
1 tbs garlic powder
1 tbs olive oil
1 can crushed, fire roasted tomatoes (I prefer Muir Glen)
8 oz fresh mozzarella, diced
1 tbs chopped fresh basil
Combine yeast, honey and 1/4 cup warm water in a small bowl, stirring to dissolve yeast. Let sit for 10 minutes until frothy. Meanwhile combine 3.5 cups flour, salt and oregano in a large bowl. Add yeast mixture, remaining water and olive oil. Knead in bowl until combined then turn on to floured surface and knead until smooth and elastic. You can add the remaining flour if needed or wanted. The more flour the crispier the crust will be. When dough is smooth and not sticky any more place in bowl, rub with oil and cover with a damp cloth. I put mine in my oven to keep it away from drafts. Let rise for 45-minutes to 1 hour. You can tell it's ready when you push the dough with your finger and the depression stays. This recipe makes enough for two large pizzas or one large pizza and breadsticks.
Preheat oven to 400 degrees. Roll half the dough out to desired thickness and place on oiled pizza tray or baking sheet. Sprinkle drained tomatoes over dough, then mozzarella then basil. Sprinkle with sea salt. Bake for 15-20 minutes until golden brown and crispy. To make the breadsticks, divide remaining dough into 5 balls, roll in your hands until long and place on oiled baking sheet. Brush with olive oil or butter and whatever spices sound good. Bake for 10-12 minutes at 400 degrees.
Sometimes I add crushed fresh garlic. Sometimes I add pancetta. Sometimes I get really crazy and add peaches and chorizo. Most nights though, the simple and fresh flavors of mozzarella and basil are all I need. We have this pizza about once a week and have a "picnic" out in the living room and watch movies. Sophie loves helping me make the dough and add the toppings and Orion can eat his weight in pizza and breadsticks.
Monday, June 18, 2012
Help!
I'm stuck. Stagnating. Stultified. Stupefied. Sizzling. Sweating. There's nothing on the horizon. No new windmill to tilt at, no new dragon to slay, nothing to battle except the elements.
Summer is the dead season in Arizona. The only things thriving are the ants and they have started Occupy Backyard and are winning the fight. What little produce is at the farmers markets is withered and gasping for water. Even the cacti seem thirsty, and that's just wrong. It's not only hot and dry (much like the inside of a kiln) but it's windy too.
I've been very surprised at how depressed this has made me. For my entire life summer has been the start of the year. Cascades of fruit and veggies in the market, nights with the windows open and the sweet smell of the orchards drifting in on the breeze. Evenings spent watching the kids run around at the park. In my mind I'm still in that mode, I'm not in hunker-down-and-never-leave-the-house mode. I don't want to race from car to door, worried that Orion is going to spontaneously combust if I stop to talk to a neighbor. I swear he's come close a few times. I am very much at odds with my surroundings and as such find myself paralyzed. It's too hot to even cook the comfort food that I normally would in the winter, when people are SUPPOSED to be stuck inside. The thought of pot roast is actually a little sickening. (Yes, that was Mike you just heard whimpering.) I am back to cooking all our food and that comforts me somewhat, but it's not enough. I need the joy that summer normally brings me and I need it before December when apparently it cools off enough to stop frying my morning eggs on the sidewalk. The sidewalk in the shade.
So dear friends, help me. Inspire me, set me on a new track, kick me out of this rabbit hole funk that I've fallen into.
Summer is the dead season in Arizona. The only things thriving are the ants and they have started Occupy Backyard and are winning the fight. What little produce is at the farmers markets is withered and gasping for water. Even the cacti seem thirsty, and that's just wrong. It's not only hot and dry (much like the inside of a kiln) but it's windy too.
I've been very surprised at how depressed this has made me. For my entire life summer has been the start of the year. Cascades of fruit and veggies in the market, nights with the windows open and the sweet smell of the orchards drifting in on the breeze. Evenings spent watching the kids run around at the park. In my mind I'm still in that mode, I'm not in hunker-down-and-never-leave-the-house mode. I don't want to race from car to door, worried that Orion is going to spontaneously combust if I stop to talk to a neighbor. I swear he's come close a few times. I am very much at odds with my surroundings and as such find myself paralyzed. It's too hot to even cook the comfort food that I normally would in the winter, when people are SUPPOSED to be stuck inside. The thought of pot roast is actually a little sickening. (Yes, that was Mike you just heard whimpering.) I am back to cooking all our food and that comforts me somewhat, but it's not enough. I need the joy that summer normally brings me and I need it before December when apparently it cools off enough to stop frying my morning eggs on the sidewalk. The sidewalk in the shade.
So dear friends, help me. Inspire me, set me on a new track, kick me out of this rabbit hole funk that I've fallen into.
Wednesday, June 13, 2012
Did you miss me?
Oh, hi reality, there you are. It's been awhile, it's nice to see you again.
What an incredibly hectic, stressful and rewarding few weeks. The bridal expo was on Sunday and it was a huge success for the company. My fabulous sisters all pitched in to make it happen. Jessie created my logo, Abby designed my flyers and business cards and LZ flew down to schmooze the brides. Add into that mix my wonderful husband who not only designed the website but didn't divorce me in the process of all this and I had the perfect witches brew of talent and support. We had vendors coming up and saying they had heard brides talking about us and they wanted to see what we were all about. My absolute favorite moment was when a very manly groom dragged his fiance over to our booth exclaiming, "You HAVE to try the rosewater candy!".
So that was the good side. The down side is that I bought bread for the first time in months. We ate out more last week than we have since we moved in. I had a chance to pick up a flat of pickling cucumbers and I had to pass it by because I knew I wouldn't have time. Our clothesline is beginning to think we don't love it anymore, it has started wearing black lipstick and listening to emo.
So now, balance. I believe I am going to make a few amendments to the Grand Experiment. I will still make our staples, and we certainly won't be buying processed food, but I am going to allow some flexibility. A major part of this journey for me was to gain knowledge. To that end, I have learned how to make my own bread, therefore if I occasionally buy some artisan bread it's ok. I still haven't mastered pasta, so I will keep practicing until I do. But I can support my friend Casey by purchasing his to-die-for hand made pastas on special occasions. Pickles, preserves, chutneys and ketchup will continue to be homemade. I can make my own hummus and baba ghanouj, but I will never make it as well as Richard from Claudine's Kitchen.
From now on it's going to be about knowledge, and sharing that knowledge. Look for more recipes, tips and photos in the future. I do have a request; I want, nay need, a recipe for garlicky, spicy dill pickles. I'm snapping up the very next batch of pickling cucumbers I find.
What an incredibly hectic, stressful and rewarding few weeks. The bridal expo was on Sunday and it was a huge success for the company. My fabulous sisters all pitched in to make it happen. Jessie created my logo, Abby designed my flyers and business cards and LZ flew down to schmooze the brides. Add into that mix my wonderful husband who not only designed the website but didn't divorce me in the process of all this and I had the perfect witches brew of talent and support. We had vendors coming up and saying they had heard brides talking about us and they wanted to see what we were all about. My absolute favorite moment was when a very manly groom dragged his fiance over to our booth exclaiming, "You HAVE to try the rosewater candy!".
So that was the good side. The down side is that I bought bread for the first time in months. We ate out more last week than we have since we moved in. I had a chance to pick up a flat of pickling cucumbers and I had to pass it by because I knew I wouldn't have time. Our clothesline is beginning to think we don't love it anymore, it has started wearing black lipstick and listening to emo.
So now, balance. I believe I am going to make a few amendments to the Grand Experiment. I will still make our staples, and we certainly won't be buying processed food, but I am going to allow some flexibility. A major part of this journey for me was to gain knowledge. To that end, I have learned how to make my own bread, therefore if I occasionally buy some artisan bread it's ok. I still haven't mastered pasta, so I will keep practicing until I do. But I can support my friend Casey by purchasing his to-die-for hand made pastas on special occasions. Pickles, preserves, chutneys and ketchup will continue to be homemade. I can make my own hummus and baba ghanouj, but I will never make it as well as Richard from Claudine's Kitchen.
From now on it's going to be about knowledge, and sharing that knowledge. Look for more recipes, tips and photos in the future. I do have a request; I want, nay need, a recipe for garlicky, spicy dill pickles. I'm snapping up the very next batch of pickling cucumbers I find.
Thursday, May 24, 2012
Monty Python Has All The Answers
Mike and I have a habit of talking in movie quotes. For some reason that I've never been able to comprehend it tends to irritate and confuse the people around us. When I'm feeling particularly overwhelmed I'll exclaim "I'm INVINCIBLE" and Mike will respond with "You're a loonie." Right now I think his quote is winning.
When I started the Grand Experiment I figured that 4 months in I would be creating everything from scratch. Pasta, tortillas, soup, etc. Then I got the bright idea of starting a business at the same time. Then I got the brilliant idea of signing up for a bridal show with little more than a month to prepare. Oh, and the absolutely fabulous idea of bribing Sophie with a pet if she had good behavior for 30 days. I think I've convinced her a lizard is a better idea than a tortoise, I'm not so sure I want a pet I'll have to provide for in my will. So now I'm trying to do everything and I'm sorry to say the Experiment has been shoved to the back burner. I still make our bread and jams and butter, but I bought corn tortillas today for our carnitas. Occasionally I buy canned tomato soup (sans high fructose corn syrup) for Soph. I'm ashamed to admit I even let Mike bring home store bought ice cream one night. The only defense I can offer is that at least it was Ben and Jerry's.
The other part, not buying anything new, has proved harder and much more rewarding than I thought. I've given up trying to find used canning jars, apparently they are harder to find than pacifists at a gun show. No luck on a pasta roller or bread cookbooks either. My quest did lead me to an amazing barter site on Facebook where I have bartered for yard services, herbs and spices, and all kinds of other fun things. Since they don't make baby straight jackets we were forced to buy a high chair for Orion with a five point harness, I was becoming a little sick of diving for him as he balanced on the kitchen table. We found one on Craigslist for a fraction of what it would have cost to buy new. I'm in love with Goodwill now, the kids have darling wardrobes and I don't care when Orion inevitably destroys his clothing. Yes Mom, I know these are all things you've known for years, it just took me a little longer to get with the program. It takes more work and a heck of a lot more planning but there's something so much more rewarding about finding a used item rather than waltzing over to the nearest Target.
I don't know what the moral of this story is yet. Did I let myself down by not committing one hundred percent to the householding? Am I not invincible? Is there someone out there hoarding used mason jars? I guess I can always look on the bright side of life, there will always be Monty Python.
Oh, and on a side note, I will be posting more recipes from here on out, and if you all have any good ones, fire away.
When I started the Grand Experiment I figured that 4 months in I would be creating everything from scratch. Pasta, tortillas, soup, etc. Then I got the bright idea of starting a business at the same time. Then I got the brilliant idea of signing up for a bridal show with little more than a month to prepare. Oh, and the absolutely fabulous idea of bribing Sophie with a pet if she had good behavior for 30 days. I think I've convinced her a lizard is a better idea than a tortoise, I'm not so sure I want a pet I'll have to provide for in my will. So now I'm trying to do everything and I'm sorry to say the Experiment has been shoved to the back burner. I still make our bread and jams and butter, but I bought corn tortillas today for our carnitas. Occasionally I buy canned tomato soup (sans high fructose corn syrup) for Soph. I'm ashamed to admit I even let Mike bring home store bought ice cream one night. The only defense I can offer is that at least it was Ben and Jerry's.
The other part, not buying anything new, has proved harder and much more rewarding than I thought. I've given up trying to find used canning jars, apparently they are harder to find than pacifists at a gun show. No luck on a pasta roller or bread cookbooks either. My quest did lead me to an amazing barter site on Facebook where I have bartered for yard services, herbs and spices, and all kinds of other fun things. Since they don't make baby straight jackets we were forced to buy a high chair for Orion with a five point harness, I was becoming a little sick of diving for him as he balanced on the kitchen table. We found one on Craigslist for a fraction of what it would have cost to buy new. I'm in love with Goodwill now, the kids have darling wardrobes and I don't care when Orion inevitably destroys his clothing. Yes Mom, I know these are all things you've known for years, it just took me a little longer to get with the program. It takes more work and a heck of a lot more planning but there's something so much more rewarding about finding a used item rather than waltzing over to the nearest Target.
I don't know what the moral of this story is yet. Did I let myself down by not committing one hundred percent to the householding? Am I not invincible? Is there someone out there hoarding used mason jars? I guess I can always look on the bright side of life, there will always be Monty Python.
Oh, and on a side note, I will be posting more recipes from here on out, and if you all have any good ones, fire away.
Saturday, May 19, 2012
Darn My Cooking Ability
My father in law is in town for the weekend. As his daughter in law and mother of the grandchildren he dotes on it is my duty to spoil him. The only way I really know how to spoil is through food. A few blogs ago I wrote about how I'm working with a naturopath to become healthy again. She gave me some strict guidelines on diet and I really haven't had any problems following those guidelines, until tonight.
I wanted to show my father in law what the Grand Experiment was all about. He sort of expressed approbation at the clothesline, was a little more excited about the limoncello, and devoured our bread for breakfast. So today I pulled out all the stops. Sophie and I made doughnuts for breakfast. Chocolate covered, yeast raised, deep fried doughnuts. Mmmmmmmmmmmm. Then we went to the Olive Mill for lunch and indulged in cured meats from the Pork Shop. Yummmmm. The real coup de grace was dinner. I had ordered some phenomenal lamb loin chops from Double Check Ranch when I found out Dave was coming to visit. I stuffed them with garlic and mint (courtesy of Taste of Paradise) paired them with a salad derived from Taste of Paradise produce and dressed in olive oil and white balsamic vinegar from the Olive Mill, added couscous steeped in homemade chicken broth and locally purchased shallots and topped the whole thing off with crostini made from spinach feta bread from my dear friend Leslie at Great Harvest. We sat down to a table laden with almost completely local goodies. The food had come from my grocery store, otherwise known as Super Farm Market. The olive oil, vinegar and wine had come from a little further down the road at Queen Creek Olive Mill. The love was my own addition.
It. Was. Phenomenal. I rock. I may be a so so housekeeper, and everybody knows I'll never win a math award, but I can cook like no other. Sophie asked me if we could have the "steak" every night. Orion chowed down on dinner until he was covered in it. Although, to be honest, he does that every night. Dave, who is quite the foodie, called it amazing. Mike was too busy eating to tell me what he thought.
Was it healthy? Yes and no. I waaaaay over-ate on carbs and fat today (I blame Leslie, that bread is diabolical). And yet, we ate no preservatives, we ate no additives, we ate no corn syrup. So while it would probably be inadvisable to eat doughnuts for breakfast followed by massive sandwiches stuffed with cured pork products for lunch and then follow it up with lamb and couscous for dinner every day, once in awhile it is amazingly worth it. There are many things that I dislike about our current state but the local food is certainly not one of them. So while I am stuffed and sated and content right now I have one question. Does anyone know a good personal trainer?
I wanted to show my father in law what the Grand Experiment was all about. He sort of expressed approbation at the clothesline, was a little more excited about the limoncello, and devoured our bread for breakfast. So today I pulled out all the stops. Sophie and I made doughnuts for breakfast. Chocolate covered, yeast raised, deep fried doughnuts. Mmmmmmmmmmmm. Then we went to the Olive Mill for lunch and indulged in cured meats from the Pork Shop. Yummmmm. The real coup de grace was dinner. I had ordered some phenomenal lamb loin chops from Double Check Ranch when I found out Dave was coming to visit. I stuffed them with garlic and mint (courtesy of Taste of Paradise) paired them with a salad derived from Taste of Paradise produce and dressed in olive oil and white balsamic vinegar from the Olive Mill, added couscous steeped in homemade chicken broth and locally purchased shallots and topped the whole thing off with crostini made from spinach feta bread from my dear friend Leslie at Great Harvest. We sat down to a table laden with almost completely local goodies. The food had come from my grocery store, otherwise known as Super Farm Market. The olive oil, vinegar and wine had come from a little further down the road at Queen Creek Olive Mill. The love was my own addition.
It. Was. Phenomenal. I rock. I may be a so so housekeeper, and everybody knows I'll never win a math award, but I can cook like no other. Sophie asked me if we could have the "steak" every night. Orion chowed down on dinner until he was covered in it. Although, to be honest, he does that every night. Dave, who is quite the foodie, called it amazing. Mike was too busy eating to tell me what he thought.
Was it healthy? Yes and no. I waaaaay over-ate on carbs and fat today (I blame Leslie, that bread is diabolical). And yet, we ate no preservatives, we ate no additives, we ate no corn syrup. So while it would probably be inadvisable to eat doughnuts for breakfast followed by massive sandwiches stuffed with cured pork products for lunch and then follow it up with lamb and couscous for dinner every day, once in awhile it is amazingly worth it. There are many things that I dislike about our current state but the local food is certainly not one of them. So while I am stuffed and sated and content right now I have one question. Does anyone know a good personal trainer?
Tuesday, May 15, 2012
Mother's Day Adventure
I know I've mentioned it before, but I have met some extraordinary people on this journey. I don't know if it's because I have my eyes open and am searching out local food and products, but Phoenix is full of both, and the people involved are wonderful. Last Sunday my friend Tracy invited Sophie and me to join her and her kids peach picking. Orion and Mike were invited too but the thought of my son on a working farm with tractors, ladders, sharp implements and farm animals made me a little faint. So the boys stayed home and the girls sashayed off to Schnepf Farm. We spent the afternoon picking peachy-golden orbs of heaven out of pesticide free orchards. Everywhere we looked people were munching on sun-warmed peaches straight off the trees. Sophie showed an amazing ability to find perfect peaches and developed a pretty serious crush on Tracy's 14 year old son. Apparently Mike and I need to go on a date so he and his sister can babysit. Soon. After we had picked as many peaches as we could carry we headed over The Olive Mill for homemade gelato for the kids and local beer for the moms. We headed home slightly sunburnt, full of gelato and with a trunk full of fruit.
I can't imagine a more perfect way to spend this Mother's Day. Sophie and I rarely get time together alone and the boys had fun staying at home playing video games. To spend the day gathering fruit not covered in pesticides, supporting local businesses, and with good friends was completely in tune with our lifestyle out here. I am grateful beyond belief that the Experiment opened our minds and hearts to all that Phoenix has to offer.
I can't imagine a more perfect way to spend this Mother's Day. Sophie and I rarely get time together alone and the boys had fun staying at home playing video games. To spend the day gathering fruit not covered in pesticides, supporting local businesses, and with good friends was completely in tune with our lifestyle out here. I am grateful beyond belief that the Experiment opened our minds and hearts to all that Phoenix has to offer.
Friday, May 11, 2012
Situational Awareness
For the past month I've been dealing with crippling fatigue, killer headaches and all sorts of fun digestive problems. Don't worry, I'm not going to go into details. The fatigue is so bad that I spend most of my day waiting for the kids' naptime so I can sleep, and then waiting for bedtime. I went to a regular doctor and he told me that I was a bored housewife with not enough to do. Considering that I have two children, two cats, my own business and make all my own food, I decided to get a second opinion. I found a naturopathic MD and fell head over heels in love with her. She spent an hour and a half with me, going over not only my symptoms but Orion's and Sophie's as well. Orion has been having trouble digesting his food and Sophie has been complaining of tummy aches and headaches. As it turns out, this doctor sees a lot of this from people who move into the valley from places that are not addicted to pesticides and herbicides. Coming from Boulder (hippie capital of Colorado) we were very rarely exposed to poisons. Here we live right across the street from a golf course that sprays chemicals almost daily and my neighbors seem to believe that gasoline makes a perfectly acceptable weed killer. This is good news and bad news. The good news is that we have an idea of what is going on, the bad news is that there is very little we can do to mitigate it.
I became very frustrated because I have done everything I can to help us be healthier, inside and out. We use vinegar, borax and lemon juice to clean with. Obviously we don't eat preservatives or chemicals. Our lawn is officially a gasoline free zone. And yet my son is so constipated that we have him on a liquid diet. The kid would happily dispose of me, his sister and his dad to get his hands on a steak right now. He keeps eying the cats in a hungry manner.
The other problem the doc thinks I have is related to how many carbs I eat. I have admitted to my bagel addiction in previous posts. and I really really love my bread. Really. But our grain heavy diet might also be hurting our digestive health. So now I have to become really creative. I have to find ways to make my children eat meat, veggies, fruit and lots of yogurt. We won't cut out grains completely, but they will be more of an occasional visitor rather than a long standing houseguest.
I will do anything I can to keep us all healthy, that is a huge part of this experiment. Unfortunately I don't think I can control the golf course or the neighbors.
This is just another evolution in our ongoing journey this year. And it's not all bad. Hopefully I can get the kids hooked on leafy greens and convince my husband that Brussel Sprouts are not the veggie equivalent of Agent Orange. Yeah, that one might be beyond me, he won't even eat them with bacon. So that frat boy pasta war I was going to wage may have to wait awhile, but it just gives me more time to plot my strategy for domination. If I can build our immune systems up hopefully we can battle the ongoing deluge of poisons here.
I became very frustrated because I have done everything I can to help us be healthier, inside and out. We use vinegar, borax and lemon juice to clean with. Obviously we don't eat preservatives or chemicals. Our lawn is officially a gasoline free zone. And yet my son is so constipated that we have him on a liquid diet. The kid would happily dispose of me, his sister and his dad to get his hands on a steak right now. He keeps eying the cats in a hungry manner.
The other problem the doc thinks I have is related to how many carbs I eat. I have admitted to my bagel addiction in previous posts. and I really really love my bread. Really. But our grain heavy diet might also be hurting our digestive health. So now I have to become really creative. I have to find ways to make my children eat meat, veggies, fruit and lots of yogurt. We won't cut out grains completely, but they will be more of an occasional visitor rather than a long standing houseguest.
I will do anything I can to keep us all healthy, that is a huge part of this experiment. Unfortunately I don't think I can control the golf course or the neighbors.
This is just another evolution in our ongoing journey this year. And it's not all bad. Hopefully I can get the kids hooked on leafy greens and convince my husband that Brussel Sprouts are not the veggie equivalent of Agent Orange. Yeah, that one might be beyond me, he won't even eat them with bacon. So that frat boy pasta war I was going to wage may have to wait awhile, but it just gives me more time to plot my strategy for domination. If I can build our immune systems up hopefully we can battle the ongoing deluge of poisons here.
Tuesday, May 8, 2012
Malto Gluco Sorbo Gluta What?
Ok, I admit it, I bought potato chips today. I did it and I'm not sorry. (Maybe a little.) I'd do it again! (Probably not) I tried to retrieve my virtue and pride by making my own dip. I had Greek yogurt at home and figured I would buy a packet of spices to make ranch dip. Mike has started calling me the Ingredient Nazi, but I prefer the Ingredient Junky, although both have unpleasant connotations. I can't stop reading ingredients now, it's becoming an addiction. So I flipped over the packet of Hidden Valley Ranch dip mix expecting to see, oh I don't know, things like onion powder, garlic powder, maybe salt. Instead I found monosodium glutamate and maltodextrin. I flashed to all the commercials of kids cavorting around, their crisp green veggies covered in........ MSG!!! Gah! I finally found an organic dip mix that had nothing but dehydrated spices and citric acid but a little more of my faith in the food business had been permanently eroded. Gotta love the kicker though, I was inspecting a packet of Papa John's pizza sauce and there was not a single ingredient on there that didn't come from nature. No high fructose corn syrup, no weird preservatives, no msg.
So I will get off my high horse and say that curiosity may kill the cat, but it can keep us all a lot healthier. I'll bet every single one of you would have said that Hidden Valley Ranch is healthier than Papa Johns Pizza Sauce, right? Marketing is an amazing tool and it depends on the audience having a certain amount of faith that what they are seeing is true. My faith is fading but my knowledge is growing. One more cool side effect of the grand Experiment.
So I will get off my high horse and say that curiosity may kill the cat, but it can keep us all a lot healthier. I'll bet every single one of you would have said that Hidden Valley Ranch is healthier than Papa Johns Pizza Sauce, right? Marketing is an amazing tool and it depends on the audience having a certain amount of faith that what they are seeing is true. My faith is fading but my knowledge is growing. One more cool side effect of the grand Experiment.
Sunday, May 6, 2012
Children keep us humble
Had another glitch in my triumphant montage yesterday. I made a Greek dinner. The table was spread with heaps of golden, puffy pita bread pulled straight from the oven. Creamy tzatziki snuggled next to garlicky roasted red pepper hummus. The bounty was rounded off with roasted chicken, black olives and little jewels of chopped tomatoes. We sat down and I beamed at my family. Here we were, sitting down to a healthy, homemade and fabulous meal. Any minute now they would stand and applaud me, exclaiming at my prowess as a chef and mother.
And then Sophie started wailing that the hummus was spicy. The tzatziki was yucky. She didn't like those kinds of tomatoes. Orion smeared his dinner all over his tray and started throwing chicken at me. He spit out the olives and dribbled greek yogurt down his front without actually ingesting any of it. Sophie went to bed without dinner, preferring that to my food. I managed a half of a pita before I had to cart Orion off to his third bath of the day and deal with a screaming 4 year old drama queen.
I don't really know what the moral of the story is. Maybe that my children are normal. They may have above average palates but they still like what they like, and that doesn't include hummus. Maybe that standing ovations are not always in the cards. Maybe to appreciate that Mike loved the food, so one out of three isn't bad.
I think I will edit last night out of the montage.
And then Sophie started wailing that the hummus was spicy. The tzatziki was yucky. She didn't like those kinds of tomatoes. Orion smeared his dinner all over his tray and started throwing chicken at me. He spit out the olives and dribbled greek yogurt down his front without actually ingesting any of it. Sophie went to bed without dinner, preferring that to my food. I managed a half of a pita before I had to cart Orion off to his third bath of the day and deal with a screaming 4 year old drama queen.
I don't really know what the moral of the story is. Maybe that my children are normal. They may have above average palates but they still like what they like, and that doesn't include hummus. Maybe that standing ovations are not always in the cards. Maybe to appreciate that Mike loved the food, so one out of three isn't bad.
I think I will edit last night out of the montage.
Wednesday, May 2, 2012
Crisis of Conscience
I believe in everything in moderation. I try to practice that as well, although I fight my natural urge to take everything (and I mean everything) to the extreme. Ask my husband about my feelings on Cool Whip. I believe it's ok for kids to have sugar once in awhile, or pizza, or a root beer float. Heck, I make lollipops for a living. At the market on Thursday I came up against a problem that I haven't been able to resolve. Two children, a boy and a girl, came up to my booth to buy lollipops. They were not just chubby but fairly seriously overweight. With their mother's blessing they bought 5 lollipops, immediately unwrapping one each and popping them in their mouths. I watched as they shopped the rest of the market. These kids were probably 8 and 10 years old. In an hour they consumed two of my lollipops each, 5 honey sticks each and a soda each. This was before they ordered dinner from the food truck. My heart broke for them because they were never given a chance to be healthy. They will have a host of health problems, probably already do, and it's not their fault. I can't stop myself from feeling guilty for selling them the lollipops and yet I know that I can't pick and choose who I sell to. Most children who buy my suckers are excited because it's a big treat, a once in awhile chance to eat a watermelon cow. These two children weren't excited, they were addicted. I'm angry at their mother, and angry at a country where nutrition and real food are reserved for the wealthy. I'm not sure how to resolve my part in their tragedy, because it really truly is a tragedy.
Saturday, April 28, 2012
Who Knew?
We've been going on adventures on the weekends. We've been mini golfing (which Sophie plays in the manner of hockey meets basketball meets rugby), out to neighborhood movie nights and to dragon boat races. Today Mike surprised us with a trip to Queen Creek Olive Mill, Arizona's very own olive farm and olive oil manufacturer. They grow their trees without pesticides, press their oil without heat, solvents or chemicals, and have a gift shop chock full of local products. Oh, and a phenomenal selection of wines. On our way to this little oasis we passed next week's adventure, an organic farm where you can pick your own produce. I also saw a sign advertising sustainable pork, I'm definitely going to have to check that out at some point.
Most of the news you hear about Arizona has to do with our certifiably insane politicians and policies. Granted, there's enough antics to fill up the news feed just from a single session in the state Senate. So I want to shout from the rooftops that there's a whole other side to this state. One full of organic produce, nutty and beautiful olive oil, grass fed beef and all kinds of local, sustainable goodies. Sure we still have our birthers, our Tea Partiers and our gun worshipers, but I am finding little pockets of love in an otherwise hostile environment. It's a different type of environmentalism here. A more quiet one than I'm used to. Out here the sustainable farming community does it because it's the right thing to do, not because it's trendy or political. They don't hype it because they don't have to, it's just the way they work. The olive farm may not be certified organic but they compost all their waste and feed it back into the earth. Labels don't matter, quality and ethics do.
I hold onto this simple mind set when I read the news and see all the posturing and hyperbole. I also hold onto the idea that sustainable farming doesn't have to be a liberal idea, it can just be a sensible idea.
Most of the news you hear about Arizona has to do with our certifiably insane politicians and policies. Granted, there's enough antics to fill up the news feed just from a single session in the state Senate. So I want to shout from the rooftops that there's a whole other side to this state. One full of organic produce, nutty and beautiful olive oil, grass fed beef and all kinds of local, sustainable goodies. Sure we still have our birthers, our Tea Partiers and our gun worshipers, but I am finding little pockets of love in an otherwise hostile environment. It's a different type of environmentalism here. A more quiet one than I'm used to. Out here the sustainable farming community does it because it's the right thing to do, not because it's trendy or political. They don't hype it because they don't have to, it's just the way they work. The olive farm may not be certified organic but they compost all their waste and feed it back into the earth. Labels don't matter, quality and ethics do.
I hold onto this simple mind set when I read the news and see all the posturing and hyperbole. I also hold onto the idea that sustainable farming doesn't have to be a liberal idea, it can just be a sensible idea.
Monday, April 23, 2012
It's Audience Participation Time!
A few years ago my sister bought me a book called Milk, Eggs, Vodka for Christmas. It's a compilation of grocery lists and it is a riot. Whenever I need a good laugh I open it up and see all the weird and wonderful things people buy. So along those lines I want to know what's in your cart and on your list. The next time you go to the grocery store I want you to post what is in your basket. There's no judgment, this is just a fun way to see what we all buy, and maybe find out who else shares our craving for pickled onions (or even gefilte fish).
Friday, April 20, 2012
What a week
The last seven days have been unbelievable, and unbelievably busy. So now for the good, the bad and the ugly.
Last Sunday we drove up to Prescott to meet my great aunt Jeannette. She's my father's aunt and lives in India. She was here visiting her brother, my great uncle Norm. His son Charlie, his wife Caroline and Jeannette's daughter Ginny rounded out the cast of characters. All I can say is, wow. Every single person there was energetic, intelligent, interesting and vibrant. But my great aunt stole the show. Jeannette is 90 years old and in better shape than I am. At 73 she decided to move to India, by herself, and has lived there ever since. Now for the coolest part, she was a test pilot in WWII. That's right, a female pilot, stationed nearby in Tucson. I was absolutely fascinated listening to her tell me how she loved the advanced planes the most because she could really make them do acrobatics. In fact, she was part of the ceremony that took place in DC a few years back, honoring all the female pilots. Their records were sealed until the mid 70's, they received no benefits and were basically swept under the rug, despite having a better safety record than the men. My great aunt was one of only 1500 women chosen for the program, out of 25,000 applicants. Again, wow.
Now, the previous paragraph doesn't have a whole lot to do with food (actually, nothing) but I can tie it in to our Experiment. While we were there we had pizza for lunch. Orion wouldn't touch it and I found that one of my previous favorite foods no longer tasted right. I like my pizza now. Then, after an incredibly long day, we found ourselves on the road at 8pm, kids wailing, not having had dinner. In desperation we took the next exit and ended up at a Chili's. I've never been a fan, Mike likes to joke that I have a jihad against the chain, but when the kids are at the end of their ropes, you do what you have to. Yuck. Ick. Blech. Everything tasted the same. A film of fat topped with salt. It's bizarre how my taste buds have changed in such a short period of time.
Next up was a week of frantically spooling up for the Super Farm Market on Thursday nights. As I mentioned, Ambrosia Candy Company is up and running. Sophie and I spent the week creating gourmet candy in the shape of cows, chickens, teddy bears, moons and suns. Last night was our first night as a vendor and it was so much fun! I got to talk to a lot of great people, made some awesome contacts and sold some candy too. Sophie is a born saleswoman. She would go up to people and convince them that they needed a lollipop. Plus, how can you say no to a face like hers? She sold my first seven lollipops. Oh, and Orion thinks the Pack and Play is in fact, hell. He spent the night sulking in it.
It should be much easier from here on out but I'm realizing that we need to change our patterns a little bit. We haven't figured out a good emergency system for dinners yet. This past week was so busy that I didn't have time to follow my normal grocery shopping patterns. Last night poor Mike inherited two hot, cranky, hungry little monsters and no food in the house to feed them. I will take any and all suggestions on easy home-made meals. I need to figure out a better way to freeze ready made dinners so that we have something for days when the world does not bend to my will (it does happen occasionally).
I think we're going to use this weekend to restructure, revamp, and revive. Then, off to the next adventure!
 |
| What a beautiful woman, inside and out |
Now, the previous paragraph doesn't have a whole lot to do with food (actually, nothing) but I can tie it in to our Experiment. While we were there we had pizza for lunch. Orion wouldn't touch it and I found that one of my previous favorite foods no longer tasted right. I like my pizza now. Then, after an incredibly long day, we found ourselves on the road at 8pm, kids wailing, not having had dinner. In desperation we took the next exit and ended up at a Chili's. I've never been a fan, Mike likes to joke that I have a jihad against the chain, but when the kids are at the end of their ropes, you do what you have to. Yuck. Ick. Blech. Everything tasted the same. A film of fat topped with salt. It's bizarre how my taste buds have changed in such a short period of time.
 |
| Table at the Super Farm Market, kids in tow |
It should be much easier from here on out but I'm realizing that we need to change our patterns a little bit. We haven't figured out a good emergency system for dinners yet. This past week was so busy that I didn't have time to follow my normal grocery shopping patterns. Last night poor Mike inherited two hot, cranky, hungry little monsters and no food in the house to feed them. I will take any and all suggestions on easy home-made meals. I need to figure out a better way to freeze ready made dinners so that we have something for days when the world does not bend to my will (it does happen occasionally).
I think we're going to use this weekend to restructure, revamp, and revive. Then, off to the next adventure!
Friday, April 13, 2012
Real Life
I've been struggling to find something to write about, it seems like there hasn't been any major discoveries or revelations lately. And then I realized that that in itself is a revelation. This has become our every day boring life. We make bread on Tuesdays, we have pizza on Thursdays. I hang laundry out on a daily basis to make sure that Orion has clean cloth diapers. When I need something I instinctively head to Goodwill first. I no longer drive by fast food joints or restaurants and have pangs of longing and there are aisles in the grocery store that I haven't walked down in weeks. Mike cleans the kitchen every night so that we can start fresh in the morning. There are still days when I get frustrated of course, but that happened before the Experiment too.
I looked at how much we are spending on groceries and it hasn't gone down considerably. The quality of food we are getting is exponentially higher. Those same grocery bills are buying grass-fed beef, local organic produce and local dairy products. I love the fact that I've held the chickens we get our eggs from and I know my dairy farmer by name.
It's funny, when we started this I was convinced that we were going to save so much money, and that was the main goal. Now I'm learning that I'm saving my family. Mike's cholesterol is going down, my children are craving and asking for fruit and yogurt as a treat and I feel better than I have in a long time. And it's not a big deal, it's our every day boring life.
I looked at how much we are spending on groceries and it hasn't gone down considerably. The quality of food we are getting is exponentially higher. Those same grocery bills are buying grass-fed beef, local organic produce and local dairy products. I love the fact that I've held the chickens we get our eggs from and I know my dairy farmer by name.
It's funny, when we started this I was convinced that we were going to save so much money, and that was the main goal. Now I'm learning that I'm saving my family. Mike's cholesterol is going down, my children are craving and asking for fruit and yogurt as a treat and I feel better than I have in a long time. And it's not a big deal, it's our every day boring life.
Wednesday, April 11, 2012
Dreams, nay, Fantasies
I dream of pasta. Shimmering, soft strands, enrobed in silky olive oil. Delicate ravioli stuffed with exotic mushrooms. Sturdy penne manfully holding up marinara sauce with sausage and fennel. Dainty, flighty angel hair caressing tender pink shrimp with garlic kisses.
Then I wake up and see the lumpish, loutish frat boy of pasta that I made today. It belches loudly without excusing itself, is thick and unwieldy, and if it could would drive a big truck with no exhaust. I have no pasta roller and am simply not strong enough to beat this recalcitrant dough into submission. Unfortunately, until I can find a used pasta roller I am stuck with these Homer-esque noodles. They insult my lovingly crafted spaghetti sauce and bounce away from my fork and knife with glee. Even Orion manfully chewed on them for awhile before giving up and moving on to the greener pastures of garlic bread. So for now I have my dreams to fall back on but that carbonara will have to wait.
This pasta may have won the battle, but I will win the war.
Then I wake up and see the lumpish, loutish frat boy of pasta that I made today. It belches loudly without excusing itself, is thick and unwieldy, and if it could would drive a big truck with no exhaust. I have no pasta roller and am simply not strong enough to beat this recalcitrant dough into submission. Unfortunately, until I can find a used pasta roller I am stuck with these Homer-esque noodles. They insult my lovingly crafted spaghetti sauce and bounce away from my fork and knife with glee. Even Orion manfully chewed on them for awhile before giving up and moving on to the greener pastures of garlic bread. So for now I have my dreams to fall back on but that carbonara will have to wait.
This pasta may have won the battle, but I will win the war.
Tuesday, April 10, 2012
Ambrosia Candy Company
I'm a little bored. Ok, I'm a lot bored. I've always envied the women and men who seem so fulfilled at home with their kids. Really truly envied, not envied in a snobby, I'm better than them way. I think too much of my self worth is tied up in work, and contributing income to the family. So I believe I have found a way to have both. As I've mentioned before, we go to Superstition Farm Market every Thursday. I've met some amazing people there and Sophie is best friends with the baby calf that she has dubbed Sugar. Starting in two weeks I will be selling my hard candy there as a vendor. I am ridiculously excited. This is a chance for me to play with my creativity, meet new people and hopefully make some money. And, I get to do it all with the kids in tow. I don't know if it will work out or not but I know that it's a creative outlet for me. The starting flavors are honeysuckle, Mexican cocoa, watermelon (for Farmer Jason), caramel apple martini and organic tangerine. I bought molds in the shape of farm animals that are absolutely adorable and very appropriate. If all goes well this could lead to future orders for weddings, baby showers etc. If nothing else, I get to feel like a little bit of an adult for three hours a week.
Oh, and on a side note, made another batch of strawberry ginger preserves. This time I used real canning jars and they are sitting in my pantry glowing at me as we speak. Mmmmm, jam.
Oh, and on a side note, made another batch of strawberry ginger preserves. This time I used real canning jars and they are sitting in my pantry glowing at me as we speak. Mmmmm, jam.
Sunday, April 8, 2012
Orion
My dearest son,
You are a year old today. You have been such joy and inspiration in your short life. You shovel up my pesto and my chili with a gusto I marvel at. You are the reason that I do the things I do. I want to provide a better world for you and Sophie. I want to teach you how to find joy in simple things, and to understand the true cost of the world around you. I put the love that I have for you in every bite of food I feed you, in every bit of clothing that goes on your body, in every kiss and and snuggle and caress. Without you I wouldn't know my purpose, but because of your joy, your charisma and your ridiculously goofy dances, I do know. My purpose is to raise you and your sister to be caring, loving and conscientious stewards of the world around you. At the same time it is to teach you joy, absurdity, responsibility and awe. My son, how I marvel at those words. My baby boy. May you grow strong and proud. I love you.
Your mother
You are a year old today. You have been such joy and inspiration in your short life. You shovel up my pesto and my chili with a gusto I marvel at. You are the reason that I do the things I do. I want to provide a better world for you and Sophie. I want to teach you how to find joy in simple things, and to understand the true cost of the world around you. I put the love that I have for you in every bite of food I feed you, in every bit of clothing that goes on your body, in every kiss and and snuggle and caress. Without you I wouldn't know my purpose, but because of your joy, your charisma and your ridiculously goofy dances, I do know. My purpose is to raise you and your sister to be caring, loving and conscientious stewards of the world around you. At the same time it is to teach you joy, absurdity, responsibility and awe. My son, how I marvel at those words. My baby boy. May you grow strong and proud. I love you.
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