Okay so obviously change is in the air. It is October. The leaves are beginning to change. The temperatures are dropping. Last week we had a rad eclipse. Symbolism everywhere. Do we embrace the change or fight it?
“I feel like change, even if it is by choice, is like when I went skydiving. That moment in the doorway. Exhilarating and the full range of emotions. Fear, anticipation, nervous excitement. You can stand there but at some point you have to leap. I remember standing with my eyes closed and then I called myself out for being a chicken shit and opened them to experience the jump. You may be resistant to go to the door. But at some point you will have to make the leap. What if I fall? But what If I fly/soar type stuff. How do you embrace change? Keep your eyes open and soar into the unknown. Jump” ~Me on Facebook
New hair pre-contacts
I used to be a REALLY picky eater. I think it mostly came from my mother being a picky eater. In my child emulation, I closed my mind off to a wide assortment of foods: peppers, mushrooms, onions, and so much more. I have come a LONG way from there. I can eat pretty much anything or I am at least willing to try just about anything. However, tomatoes trip me up. But it is only raw tomatoes. I can eat tomatoes in sauces or basically any other form except for raw. There is something about the texture, I am not sure, but I have tried. I want to like them, but I just can not.
With that being said, I love looking at the tomatoes. Two weeks ago, I my head was rocking side-to-side looking from the Hale tomatoes to the Appleseed tomatoes. Eventually they ended up in my basket full of market finds.
For some reason I HAD to make tomato soup. Plus I had all this broth I made (more to come on this later in the week). So I found myself cutting up my ombre assortment of tomatoes on Sunday and roasting them with my squashes, so here you have my yummy soup. Continue reading
It’s National Yoga Month. Did you know that? Have you been? It’s late in the month, but what better time than NOW to start?
Before I go into why to yoga. Let me share my own yoga history. I have had a body/mind interest as long as I can remember. My love of portrait sketching, morphed into sports drawings, when I was in Middle School. I scouted and looked for the most inspiring sports pictures to draw. Some would call it an addiction. I would like to consider it dedication. At the same time I was playing multiple sports and lifting weights. My sister is seven years older than I am, while she was in high school we had a little weight-lifting area in our garage. I would venture out there. I pleaded with my dad to let me lift. He promised me when I turned 10, I could. The countdown began. I loved it. I was strong. I am strong, naturally. I love testing my body. Once I got to high school, my dad’s fitness business began growing…rapidly. But initially, I spent every summer tucked away in the garage, watching him instructing his clients. I lifted weights with the guys. Pushing. Always pushing what I thought I was capable of. In school I took every fitness center class I could fit into my schedule. I instantly stood out as the strongest female. I kept piling on plates. In college, I was dead-set on studying exercise science. Anatomy class, after anatomy class. I spent my summers in the gym, playing and lifting with the college players we had or the other guys. I was always eager to show that I was not to be underestimated. I am strong. Continue reading
Sorry, sorry for the lack of post! Have you been outside lately? It is GORGEOUS! I’ve been busy baking away, logging miles on my bike and walking as much as possible.
I have been on a butternut kick as well. I have realized though I am not going to convince everyone to jump from the pumpkin mania, however, I have plenty of butternut recipes in my archives for anyone willing to go out of a limb and expand on their comfort zones.
Last week at the market I stared at a spaghetti squash for at least an hour at the L & A Farms booth across from me. However, I found myself in a predicament. It was a bit (lot) windy. My tent tried to join Charlotte’s next to me. After that I got put in a time-out for not bringing tie-downs. I am not kidding. They attached bungee cords to my tent and I had to stay seated in my chair to keep it from flying away. Once I was grounded, I naturally wanted to flee and be free. I’m a restless Sagittarius, what can I say?!?! So I had to stare at the squash because I couldn’t go it. I used my Jedi mind powers and manifestation prowess to keep anyone else from buying it. Finally my patience ran out and I had to have my neighbor Becky had to come sit in my chair so I could shop. See why I love a farmers market shopping experience? There is always a story and today’s post took some work. Continue reading
Saturday morning I woke up right on time to get ready for the market. It was a little warm in my apartment. I dared to wear a long-sleeved floral denim button-up over the top of my t-shirt. And for a moment I put on tights. Nah, I thought, it’s not that cool. I opted for leather shorts instead. At the last moment I did dare to grab my white pompom knit hat. What the hell, that I can take off. I get to the market. The sun is shining. And then it’s not. With the sun clouded over, the temperature and wind seemed to really overcompensate. The shorts seemed like a pretty stupid idea after that. I went from thinking it was over-dressed to being under-dressed in an instance. Shit. Bumps on my legs show the chill. But I set it out of my mind. Focus. Don’t think about being cold or you will be cold.
I decided then to focus on recipe creation. With each new customer I began conceptualizing and building on soup creations. A chili cook-off across the street, filled the lot with intoxicating smells. Yep, I am making soup this week.
I kept looking over at the Pickery. Butternut got stuck in my head. I’ve got to get a butternut. I glanced across the aisle at the L&A Farms booth across from me. Hmm…..I wonder if they have oxtail? I should make broth. I haven’t all summer. Hell, I am going to do it. Fast forward to my over zealous celebration of them having oxtail. Like throwing my hands up in the air. Head thrown back. Smile lighting my face. Maybe a slight fist pump. It was a good morning. I will make broth.
I head over to the Pickery finally. Now it was time for butternut selection. I was pleased to also get an instructional on how to pick a butternut. I am not too proud to admit that I do not know everything. Less lines. Okay. Two baby butternuts, with minimal lines later, and I was ready to go.
Fast Forward to yesterday. Broth on. Check. Now let’s get to work on that butternut. I chop it. Get it boiling. What to put in it? I gaze in the fridge. Confession: there is not a lot there. And although I spend most of my time thinking of feeding others, I sometimes (often) suck at taking time to feed myself and prepare meals. Ooh, I found apples that my granny surprised me with. There is some more kale, which I also got from the Pickery. Perfect. Ooh, I even have some coconut left. I can work with this. Continue reading
HELLO! Sorry I have been on a bit of a vacay from not only this website, but the market. Sometimes I just need alone time. I just need to hit the recharge button. I just need a little separation. A little realignment. Getting back to myself. My dreams, my passion. Sometimes I just need to be by myself. And I have to say I now feel: RECHARGED. I feel good. I feel ready. I feel determined. I feel creative. I feel like being in the kitchen. Back to my passion. Back to my joy. My drive is returned. And for you I have a full week’s worth of blogs, including three recipes! So without further babble, I will get to my first recipe of the week: CARROT CAKE.
Pumpkin Spice Bundts I made for work
I have a new obsession. A new love in my life. What you may ask has me so revved up? Mini bundts. Yes, you read correctly, bundt cakes have won my heart and soul over. A month ago it hit me that I should make some mini ones. Ask and you shall receive, my boyfriend delivered some to my house a few weeks ago. I didn’t jump right in though. I needed the perfect moment to break them out. Fast forward to two weeks ago. My boss told me she wanted some carrot cake made. My brain went back to the smells of carrot cake baking when I worked at the Pie Company. My brain was spinning. I’m going to add nuts. And pineapple. And coconut. And….wait a moment….we baked them in bundt pans. BINGO! This was my chance, my first opportunity to make a mini bundt. I dove right in the next morning. The result? Uber cute, check them out. Plus I had multiple customers complimenting them, some even going as far as to say it was the best they’d ever had. Wow, blushing with humility.
One bored, super-hot day a week later, I put stuff in my food processor and dished it in my new mini bundt pans (I took one to work, so my boyfriend found me another set). Fingers crossed, I was going to have my first group of gluten-free carrot cakes. Well they baked. They came out of the pan. They smelled good. I just needed……a taste-tester. Lucky for me my friend Julie was coming over that afternoon to finish painting a back-drop for a fellow vendor. Staring at our work, dubbed “The Mermaid Shiva” we needed a moment to step back. Perfect break time, Julie grabbed a carrot cake. I held my breath, nervous like always when someone eats my food in front of me. “It’s good. Filling but good.” But some frosting on it and I believe I’ve got a winner. And they are so cute. A perfect little treat for a date night maybe. They are the perfect size for two people.
Here is the recipe for YOU:
- 2 cups carrots
- 1 cup unsweetened coconut flakes
- 1 cup pecans
- 5 local, pasture-raised eggs
- 1 cup sunbutter
- 1 tsp baking soda
- 2 tsp apple cider vinegar
- 1/3 cup flaxmeal
- 2 tsp cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp ginger
Cream Cheese Frosting
- 1 cup cashew butter
- ½ cup local honey
- 1 tsp vanilla
- ½ tsp cinnamon
- Toasted Garnish (optional garnish)
Let’s Make it Happen: Peel and rinse carrots. Pulse in the food processor. Add in the remaining ingredients, except for the pecans and coconut. Fold them in with a spoon. Spray a mini bundt ban. Scoop batter into the pan. Bake at 350 until a toothpick comes out clean. Allow to cool a few minutes. Flip over. Allow to cool completely. Stir topping ingredients together. Drizzle over the top of each bundt. Serve and Enjoy!!
Once upon a time I slept and lived in a shed. For a moment, I also slept in a hammock for months.
Fast forward to June. My rad, amazing mother brought me a portable hammock. I traveled with it in my pack for MONTHS. It’s going to rain. I’s too hot. There are bugs. For months I found some bullshit excuse not to hang it up.
Finally last week I was determined. Dead set on hanging out for the day. I had a journal. I had a book. I was ready to rock and roll.
Now I will out myself and say I had a twinge of that fear of thinking of what others were thinking about me. I silenced it quickly and hung it up anyways. And I will rat myself out again, saying I was hesitant to climb in. I was initially waiting for the fall. Waiting to look like a jack ass, as I so gracefully rolled right back out. Thankfully that moment never came. It held up. I relaxed. I really let go. I really started to enjoy myself. I wrote the piece I posted the other day on Happiness. I read some of my book. I felt calm. Content. I listened to the rustling leaves. Beheld the water before me. Took note of the first hint of change among the leaves. Signs of the changes going on in my head and mind and life. I felt really comfortable.
There is something to this hammock, hanging out life I thought. Why am I not doing this more often? A flashback memory to hammock tents I’ve seen. Hmm…..I got to get me one of those.
So I looked it up. Obviously there is the initial benefits I felt: peace, relaxation, comfort. But there is more to hammock life. Little did I know what I was doing five years ago when I rigged one up in my shed. Here are some of the benefits to hammocks and why maybe you should ditch the tent for a hammock that I found:
1. Faster sleep.
2. Zero-Pressure Points. Continue reading