Two days after the 2012 US Presidential Election, I have a massive crockpot full of cranberry apple sauce beginning to warm in my kitchen. The apples are all locally grown - some from the amazing people at Farmer Dave's CSA, others picked by my family on a wonderful fall apple picking trip.
Some of you know I cook and bake to cope. I think today may take more than applesauce. Until I had children, I've never been particularly motivated but like much of the country I became deeply invested in the results of this year's decision.
Well, it's done now. Some of us are elated while some are devastated. What I am feeling is known to my friends but is not the point of this post. Right now I'm focused on the fallout.
Today an already grieving friend was been emotionally and verbally abused under the guise of political expression. She contacted a friend to ask a completely non-political question and her close friend responded with a barrage of hateful texts regarding my friend's political choices. I'm touched by the grace with which my friend stepped back from the contact and leaned on her community to support her in her pain.
So here is the point of this post.
If you are angry enough over this election to consider attacking or verbally abusing another person (whether they are a faceless online friend, family or a long time friends) take a breath and realize you are in over your head. You need help coping with your anger, grief and loss. Grief is not just about a loved one dying - grief can stem from the loss of hope, the death of a dream.
Please, PLEASE consider contacting someone at one of these resources.
http://www.mentalhealthamerica.net/go/help
http://www.yourlifeyourvoice.org/aboutus/Pages/3WaystoGetHelp.aspx
http://www.healthyplace.com/other-info/resources/mental-health-hotline-numbers-and-referral-resources/
There is never, ever a reason strong enough to abuse anyone. If you are feeling out of control, reach out for help.
Rather than responding emotionally to vitriol spread on the web and in person, consider feeling compassion for a person so clearly unable to control their anger and cope with their grief. Share this page. And maybe bake something. Me, I'm going to go add a bit more brown sugar to the crockpot ... and maybe bake some muffins.
Showing posts with label apples. Show all posts
Showing posts with label apples. Show all posts
Thursday, November 8, 2012
Wednesday, September 22, 2010
Preserving
Part of the fun of being a grown up is getting to choose from life's buffet. What do you choose?
I pick a bit of mainstream, some modern, a bit of crunchy hippy and some old fashioned. I guess my life would make a really snazzy Venn Diagram.
Last year I made a huge ton of applesauce in my crockpot and each time there was a race to finish it before it went bad. I considered freezing it but when I put things into my freezer it's a bit like jettisoning them out of an airlock in space. Near a black hole. A big one.
So this year I decided to learn to preserve applesauce. People refer to this process using alot of terms... putting up preserves, preserving, home canning (which doesn't actually involve cans, just in case you were curious) are just a few of my favorites. According to the USDA National Center for Home Food Preservation there are many ways to preserve food. Depending on the food, your needs and your equipment you can freeze, dry, cure & smoke or can your food. Canning refers to using glass jars (remember mason jars) with a two piece lid and either a boiling water canner or a pressure canner. Another informative site is the Ball Canning Supplies homepage.
I don't pretend to be an expert and mistakes in canning can be very dangerous so I'm not going to tell you how to can here. If you are interested in canning, do your research first. BEFORE you pick your fruit and get ready to can....
I was really intimidated by canning, honestly. I chose one single fruit (anyone remember my post about Simpling?) and one single recipe and I gave it a go. And it was so COOL! It felt alot like when I learned to make rustic bread. I could NOT believe I did this all by myself.
Projects like this comfort me. They give me something to immerse myself in, to have a small success. I'm so happy that even tho we can't have a garden, we can handpick local produce and put it by for the winter. I feel like I am preserving something for my children. Knowledge of traditional ways, sure, but also preserving their faith in the truth that differently-abled people can still do small, quietly amazing things.
I pick a bit of mainstream, some modern, a bit of crunchy hippy and some old fashioned. I guess my life would make a really snazzy Venn Diagram.
Last year I made a huge ton of applesauce in my crockpot and each time there was a race to finish it before it went bad. I considered freezing it but when I put things into my freezer it's a bit like jettisoning them out of an airlock in space. Near a black hole. A big one.
So this year I decided to learn to preserve applesauce. People refer to this process using alot of terms... putting up preserves, preserving, home canning (which doesn't actually involve cans, just in case you were curious) are just a few of my favorites. According to the USDA National Center for Home Food Preservation there are many ways to preserve food. Depending on the food, your needs and your equipment you can freeze, dry, cure & smoke or can your food. Canning refers to using glass jars (remember mason jars) with a two piece lid and either a boiling water canner or a pressure canner. Another informative site is the Ball Canning Supplies homepage.
I don't pretend to be an expert and mistakes in canning can be very dangerous so I'm not going to tell you how to can here. If you are interested in canning, do your research first. BEFORE you pick your fruit and get ready to can....
- Buy or borrow one of the Ball books on canning (the Ball Blue Book and the Ball Complete Book of Home Preserving) and read it cover to cover.
- Assess what equipment you need and look it over. Understand what each piece does and how to use it.
- Buy a dozen quality jars with lids and rings to begin with. Many people buy used jars from flea markets and thrift shops ... and that is FANTASTIC. But until you understand what a flawed jar looks like, starting with a fresh dozen is a good plan.
- Understand that you can't wing it. Canning recipes are a balance of physics and chemistry - it's vital to follow directions precisely.
- Start small. Many people begin by saying, I'm going to can all 40lbs of my apples this afternoon. Honey, that is alot of apples, alot of steps and alot of room for human error. Begin with one batch per day, work out the kinks.
- Never, ever can when exhausted or when small children or infant are at your feet. Bad things can happen.
- Create a Burn First Aid kit and keep it in a cabinet next to your stove, right at the front. It should contain burn pads (I like 2nd skin), rolled gauze and first aid tape. No creams, no goop. When you spill that apple sauce or boiling water down your arm, get it under cold water. Rinse it off, apply a burn pad as directed, wrap in gauze and tape up. Do not remove for at least a few hours (for a large burn, overnight). For severe burns, burns on face or abdomen or very large burns, get immediate emergency medical care.
I was really intimidated by canning, honestly. I chose one single fruit (anyone remember my post about Simpling?) and one single recipe and I gave it a go. And it was so COOL! It felt alot like when I learned to make rustic bread. I could NOT believe I did this all by myself.
Projects like this comfort me. They give me something to immerse myself in, to have a small success. I'm so happy that even tho we can't have a garden, we can handpick local produce and put it by for the winter. I feel like I am preserving something for my children. Knowledge of traditional ways, sure, but also preserving their faith in the truth that differently-abled people can still do small, quietly amazing things.
Saturday, November 21, 2009
Slow-cooker Garlic Apple Chicken. Maybe.
Well, this was completely winging it.
Bwaaaaaaaaaaaaaaaaaaaaaaaaahahha. Sorry. It's that kind of day. You know the days ... the ones where you actually have to wrestle the chicken into the crockpot as the kids come up and demonstrate their ability to make your eyeballs spin around in your skull.
Anywho, I have no idea if this is any good but I'll post when we eat it. Assuming the kids don't blow the place up first...
1 chicken : (yeah, no kidding)
1 head garlic, all cloves peeled & smashed (hint, do this the BEFORE you have a naked chicken balanced in a bowl that is too small, about to tip on the floor)
1-2 granny smith apples, chunked
Rosemary (fresh, powdered or finely crushed dried - I use powdered or fresh)
Sea salt
Ground pepper
Penseys Sunny Paris seasoning (if you want to approximate this blend it contains: shallots, chives, green peppercorns, dill, basil, tarragon, chervil & bay leaf - wing it, I think the biggest flavors are the first five)
Beer, margarita or frosty cold beverage of your choice.
Preheat crockpot on high while you are prepping chicken.
Season chicken inside and out well with, well, all the seasonings.
Slide garlic cloves under skin on breast. Slice some apple chunks into thinner pieces, sprinkle with rosemary & Sunny Paris. Slide under skin on breast.
Stuff cavity with garlic & apple chunks.
Dump in pot, cook on high until done - I just put it in for 6 hrs and call it a day.
Send kids to their room for the destruction of the living room, sit down and drink frosty beverage. Repeat as needed.
Bwaaaaaaaaaaaaaaaaaaaaaaaaahahha. Sorry. It's that kind of day. You know the days ... the ones where you actually have to wrestle the chicken into the crockpot as the kids come up and demonstrate their ability to make your eyeballs spin around in your skull.
Anywho, I have no idea if this is any good but I'll post when we eat it. Assuming the kids don't blow the place up first...
1 chicken : (yeah, no kidding)
1 head garlic, all cloves peeled & smashed (hint, do this the BEFORE you have a naked chicken balanced in a bowl that is too small, about to tip on the floor)
1-2 granny smith apples, chunked
Rosemary (fresh, powdered or finely crushed dried - I use powdered or fresh)
Sea salt
Ground pepper
Penseys Sunny Paris seasoning (if you want to approximate this blend it contains: shallots, chives, green peppercorns, dill, basil, tarragon, chervil & bay leaf - wing it, I think the biggest flavors are the first five)
Beer, margarita or frosty cold beverage of your choice.
Preheat crockpot on high while you are prepping chicken.
Season chicken inside and out well with, well, all the seasonings.
Slide garlic cloves under skin on breast. Slice some apple chunks into thinner pieces, sprinkle with rosemary & Sunny Paris. Slide under skin on breast.
Stuff cavity with garlic & apple chunks.
Dump in pot, cook on high until done - I just put it in for 6 hrs and call it a day.
Send kids to their room for the destruction of the living room, sit down and drink frosty beverage. Repeat as needed.
Tuesday, October 27, 2009
Simpling.
In herbalism, the practice of simpling is a learning technique. The student chooses one herb and learns it in as many possible applications and forms as possible. The learning, using, exploring, continues until the student practically OWNS the herb. And then, only then, do they consider learning another. This approach also applies to remedies ... for one who practices simpling, a single-herb tisane may be the first line of treating a condition.
I forget to simple.
I studied herbalism at home for years before my daughter was born, learning by simpling. When I became pregnant I became concerned about herbal safety during pregnancy and was too overwhelmed to seek out a trained herbalist to guide me. Unwilling to let go of my experiences, I translated them into homeopathy ... many homeopathic remedies are derived from the same substances I was already using.
But then I became a mom. When you are a first time mom to a sobbing underweight colicky babe with reflux, food sensitivities, and sensory issues, you need to be super human to not be tempted to throw everything possible at the problem.
I really tried simpling with homeopathy with her but we couldn't find the right remedy. So we tried homeopathic blends. And herbal teas. And mainstream meds. And more mainstream meds. And elaborate elimination diets.
I understand where I got lost and honestly, I don't fault myself at all. She was close to failure-to-thrive and not sleeping for more than 30m stretches.
Then one day I fell asleep next to her ... and she slept 2 hrs. For over a week I slept on the hard living room floor next to her, afraid to bring her into my bed ... but when I finally did, she slept four hours.
It was simple. It wasn't white noise, a swing, Daddy swinging the car seat, driving in the car, music, nightlights, NO light ... it was the simple answer.
I keep forgetting about simpling.
Today I was making apple cranberry sauce in my crockpot. When I broke out my mother's recipe a little while ago I was all cocky about The Best Cranberry Apple Sauce ever. Except that it didn't taste like moms. Maybe b/c hers is cooked stovetop? Regardless, I started letting go of the recipe and just enjoying the ingredients.
Hmmm ... lemon juice. Why lemon? Carrot-orange juice with some orange peel might work.
Macintosh apples were too tart. Let's try some gala and honeycrisp in there to.
Maybe go lighter on the cranberries so I don't need as much sugar?
Needs more texture. Try leaving skin on? Too much ... try leaving skin on one third of the apples. Perfect!
I began to connect with something I had let go of. Anyone who reads this knows I wing most recipes but for some reason this reminded me of that dusty section of knowledge I had patiently gathered. Blackberry leaf, raspberry leaf, catnip, plantain, oatstraw, passionflower, calendula, marshmallow root, slippery elm, red clover, alfalfa, stevia, peppermint, rose hips, garlic, onions, honey, lavender, chamomile, eucalyptus, ginger, cumin, cayenne ... and of course, my precious lemon balm.
What else have I misplaced? What other comforting homespun ways have I put aside? And how can I continue to stay in touch with the comforting, grounding practice of simpling, in all things?
I forget to simple.
I studied herbalism at home for years before my daughter was born, learning by simpling. When I became pregnant I became concerned about herbal safety during pregnancy and was too overwhelmed to seek out a trained herbalist to guide me. Unwilling to let go of my experiences, I translated them into homeopathy ... many homeopathic remedies are derived from the same substances I was already using.
But then I became a mom. When you are a first time mom to a sobbing underweight colicky babe with reflux, food sensitivities, and sensory issues, you need to be super human to not be tempted to throw everything possible at the problem.
I really tried simpling with homeopathy with her but we couldn't find the right remedy. So we tried homeopathic blends. And herbal teas. And mainstream meds. And more mainstream meds. And elaborate elimination diets.
I understand where I got lost and honestly, I don't fault myself at all. She was close to failure-to-thrive and not sleeping for more than 30m stretches.
Then one day I fell asleep next to her ... and she slept 2 hrs. For over a week I slept on the hard living room floor next to her, afraid to bring her into my bed ... but when I finally did, she slept four hours.
It was simple. It wasn't white noise, a swing, Daddy swinging the car seat, driving in the car, music, nightlights, NO light ... it was the simple answer.
I keep forgetting about simpling.
Today I was making apple cranberry sauce in my crockpot. When I broke out my mother's recipe a little while ago I was all cocky about The Best Cranberry Apple Sauce ever. Except that it didn't taste like moms. Maybe b/c hers is cooked stovetop? Regardless, I started letting go of the recipe and just enjoying the ingredients.
Hmmm ... lemon juice. Why lemon? Carrot-orange juice with some orange peel might work.
Macintosh apples were too tart. Let's try some gala and honeycrisp in there to.
Maybe go lighter on the cranberries so I don't need as much sugar?
Needs more texture. Try leaving skin on? Too much ... try leaving skin on one third of the apples. Perfect!
I began to connect with something I had let go of. Anyone who reads this knows I wing most recipes but for some reason this reminded me of that dusty section of knowledge I had patiently gathered. Blackberry leaf, raspberry leaf, catnip, plantain, oatstraw, passionflower, calendula, marshmallow root, slippery elm, red clover, alfalfa, stevia, peppermint, rose hips, garlic, onions, honey, lavender, chamomile, eucalyptus, ginger, cumin, cayenne ... and of course, my precious lemon balm.
What else have I misplaced? What other comforting homespun ways have I put aside? And how can I continue to stay in touch with the comforting, grounding practice of simpling, in all things?
Tuesday, October 13, 2009
Goodies in the crockpots on a drizzly fall day...
I ADORE drizzly fall days. They make me want to bake and cook and snuggle in my favorite couch corner. Sadly I have only 2 hrs to do that today so I decided to fill my crockpots. With a long morning and a wake in the evening, I need to be careful with my energy so I can get through the day.
Today was my co-op morning at Maddie's preschool. Considering that she has been having a very very difficult time separating, I went through crazy contortions to make sure she didn't know I was there. Until... I was taking two little girls to the bathroom and who do I hear coming through the door? To quote Miss Donna Maddie's teacher, "Oh NUTS". We did some fast talking - I expressed my excitement about Maddie's class making applesauce, we can make some at home tonight and GEE she should hurry up and wash hands so she doesn't miss out!
Sooooo... in crockpot #1 we have:
My version of Jane Baker's Apple Cranberry Sauce (GLUTEN Free)
6 med apples, peeled, cored & sliced
1c fresh rinsed cranberries (frozen ok)
1/2c brown sugar (she uses 2/3c white sugar, my mom uses 1/2c white sugar)
1 tbl lemon juice
1 tsp cinnamon
1/2c brown sugar
Cook until tender - can be done on stove or in crockpot. Excellent served warm or chilled.
(total standing in kitchen time, 15m - can be shorter if you do not have two year old help)
And in crockpot #2 we have
Honey Teriyaki Chicken Breasts
2 whole boneless chicken breasts or 4-6 cutlets
half a bottle of KC Masterpiece Honey Teryaki marinade (substitute GF teryaki sauce)
3 chopped scallions
1/2c beef or chicken broth
2 cloves garlic
1/2tsp of cumin seeds or 1/4tsp-1/2tsp cumin powder
2 shakes of powdered ginger
Cook until chicken is done (I have set it on low with plans to eat it in about 6hrs)
Would you rather experiment with homemade teriyaki sauces? They are simple to make. Play around with the following ingredients:
Tamari or soy sauce
fresh garlic
preferably fresh ginger but if all you have is powdered, go for it
cumin - go lightly or it will overpower the sauce
honey or dark brown sugar
scallions
white vinegar
lemon juice
crushed pinapple w/juice
Mix your marinade in a bowl or large measuring cup and add ingredients TO TASTE. If you just dump everything on the chicken you can't taste it.
And if you like a little zing, add a hint of cayenne pepper or chili sauce. Remember that in a crock pot spices get a bit concentrated so you are better off going low on those and adding more to the finished dish if needed.
I love knowing how to make teriyaki from scratch ... doing it for years has helped me figure out how to doctor store-bought marinades when I just can't stand or think long enough to do one from scratch.
Today was my co-op morning at Maddie's preschool. Considering that she has been having a very very difficult time separating, I went through crazy contortions to make sure she didn't know I was there. Until... I was taking two little girls to the bathroom and who do I hear coming through the door? To quote Miss Donna Maddie's teacher, "Oh NUTS". We did some fast talking - I expressed my excitement about Maddie's class making applesauce, we can make some at home tonight and GEE she should hurry up and wash hands so she doesn't miss out!
Sooooo... in crockpot #1 we have:
My version of Jane Baker's Apple Cranberry Sauce (GLUTEN Free)
6 med apples, peeled, cored & sliced
1c fresh rinsed cranberries (frozen ok)
1/2c brown sugar (she uses 2/3c white sugar, my mom uses 1/2c white sugar)
1 tbl lemon juice
1 tsp cinnamon
1/2c brown sugar
Cook until tender - can be done on stove or in crockpot. Excellent served warm or chilled.
(total standing in kitchen time, 15m - can be shorter if you do not have two year old help)
And in crockpot #2 we have
Honey Teriyaki Chicken Breasts
2 whole boneless chicken breasts or 4-6 cutlets
half a bottle of KC Masterpiece Honey Teryaki marinade (substitute GF teryaki sauce)
3 chopped scallions
1/2c beef or chicken broth
2 cloves garlic
1/2tsp of cumin seeds or 1/4tsp-1/2tsp cumin powder
2 shakes of powdered ginger
Cook until chicken is done (I have set it on low with plans to eat it in about 6hrs)
Would you rather experiment with homemade teriyaki sauces? They are simple to make. Play around with the following ingredients:
Tamari or soy sauce
fresh garlic
preferably fresh ginger but if all you have is powdered, go for it
cumin - go lightly or it will overpower the sauce
honey or dark brown sugar
scallions
white vinegar
lemon juice
crushed pinapple w/juice
Mix your marinade in a bowl or large measuring cup and add ingredients TO TASTE. If you just dump everything on the chicken you can't taste it.
And if you like a little zing, add a hint of cayenne pepper or chili sauce. Remember that in a crock pot spices get a bit concentrated so you are better off going low on those and adding more to the finished dish if needed.
I love knowing how to make teriyaki from scratch ... doing it for years has helped me figure out how to doctor store-bought marinades when I just can't stand or think long enough to do one from scratch.
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