My visit to the UK, this week, happened to coincided with North West in Bloom Award Ceremonies.  A luncheon was held at Southport’s Floral Hall Complex. Southport brings back memories of childhood day trips, so I was pleased for the opportunity to revisit the area. Although much has changed, a lot of the architecture and topography the same. As an earlier post on this blog tells, the North West of Britatin is well worth exploring: England Isn’t Just London. Travel North West For Authentic Local Experiences (June 25, 2008).

The North West in Bloom is part of the Britain in Bloom family. The intention is, as Britain in Bloom’s brochure cover states: “A cleaner and greener Britain through community action.”

p.s. My mother, Shirley, was part of the Woolton team, (front, center of image).

Earlier Posts About Merseyside (Liverpool), On This Blog, Include:

• Art Matters: Liverpool and Toronto Art Scenes, Quick Impressions (October 13, 2008)
• The Beat Goes On and Up in Liverpool—Thanks to Liverpool One (October 4, 2008)
• Memories: The Mersey Ferry, An Interesting Ride (August 18, 2008)
• KLIMT at the TATE in Liverpool (June 16, 2008)
• “Liverpool One” Wins—Helps Make A Once-Great City Great Again (June 11, 2008)
• Anniversaries, Celebrations, History, and Change: Liverpool and Beyond (September 23, 2007)
• UK: Liverpool—Travel Hot Spot (November 1, 2006)

As summer turns to fall—the so-called “quiet season”—there’s usually a gap period between major exhibitions. In Britain, many seem to close mid-September, new ones opening later in the month. Last week, on a two-day trip to London, I made the most of what was available, and there was still an abundance. When I lived in this city, as a student (late 70‘s - early 80‘s), many of these venues, exhibits, and activities didn’t exist (or weren’t open to the public)!  Wow! Nor, did the traffic…

Here are some of the high- (and low-) lights—and recommendations—from my whistle stop tour:

DAY ONE

• Tate Modern
No feature exhibit, but great to experience the building, ambiance, and other collections.  Would have liked to have taken the bridge connecting to the other side of the Thames, or the boat to the Tate Britain.  Maybe next time!

• Garden Museum, Lambeth
Quaint, but not as remarkable as anticipated from write-ups. Likely, nicer to coincide a visit with their events and lectures. Pleasant surprise: vegetarian restaurant’s pineapple and banana cake is yummy! Also, from here, I made a little detour towards and along the Thames, noticing newer attractions like the London Eye Ferris Wheel.

• Churchill Museum and Cabinet War Rooms
An absolute must-see!  Even for those not interested in war, the history, memorabilia and presentation are excellent. Lots to think about, marvel over, and learn from! Also, note the "green" lunch delivery service at an adjacent government building:-)

• Thames Circular Cruise
Disappointing. Supposed to be an hour, but little more than 40 minutes. And, with no commentary, it was hard to know what all the sites and details were. Would have been nice to hear some local tales and history. Too bad the driver was busy texting…and not always looking!  Maybe during off-season efforts wain?

• Big Ben
Always there. Ever powerful, from every angle.  Wonderfully restored and in its 150th anniversary year (1859 - 2009)!

• Trafalgar Square Exhibits
Anthony Gormely’s One and Other was unimpressive.  Participants are not as high off the ground as imagined, if you walk the perimeter of the square.  I arrived at a “changing of the guard.”  Travel to the North of England (Mersey River’s Crosby Beach) to see a much more remarkable work by Gormley, the Another Place Figures.

The London Design Festival’s Centrepiece Chess Board was drawing a healthy crowd.

• Noel Coward Theatre, Calendar Girls
Lovely theater and easy to buy a last-minute upper balcony ticket at the door, prior to performance, then have a seat upgrade to the stalls!  Poor attendance for what, to me, seemed to work better as a movie then a play. Jerry Hall being in the cast was a plus, but not enough to keep me from dozing off. Long day!

DAY TWO

• Natural History Museum and Darwin Centre
The new Darwin Centre is incredible. Next time, hope to make it into the Cocoon!  Just caught the end of the Butterfly Jungle exhibit. Love the architecture and design of the original historic buildings. Just seeing and being in them is a great experience in itself.  Same goes for the V and A (next paragraph, below).

• Victoria and Albert Museum, London Design Festival, Sackler Centre
A great collaboration. Two (or three) for the price of one—in fact, no price. Each were free (and easy)!  Please check the heart artifact I had the opportunity to make during a London Design Festival activity, the Shape of My Heart (close up image at the start of this post can be found on the official Heart site as well). The Sackler Centre is a wonderful addition and resource—helps bring the museum (and beyond) to life!  As an undergrad, I spent many hours in the V and A library. No Sackler Centre then!  Also managed to catch the Telling Tales exhibit!

• Saatchi Gallery
Being a Saatchi on-line Gallery artist, I was very curious to see this new beyond cyber space venue. What an accomplishment!  It’s also interesting to note the setting, close to Sloane Square:  a luxe and lovely part of town!  Then there’s the school playing field and track just in front of it, full of little people enjoying gym classes.

• Kensington Palace and Gardens… and The Last Debutantes
1958, the year focused on by the palace’s feature exhibit was a significant time for me. I was about to come into being, but not as a debutante:-)  An interesting era with a lot of attention to detail, etiquette, couture, and culture.  Precious and lacking today!  Lucky with the weather. A glorious season to be outside there:  the swans and geese were plump and abundant, preening in the glow of an autumn dusk.

• Hyde Park and Princess Diana Fountain
You can get lost here.  But on a beautiful autumn evening, and if you’ve got the time, that’s okay…  The signage isn’t evident everywhere.  To find the Diana Fountain, down by the Serpentine, far from the Diana Playground, wasn’t easy (at least for me). The Fountain, itself, I thought, was disappointing—looked to me like a series of drain outlets: some flowing well, others not.  No adornment and nothing remarkable. I could, of course, have been missing something?

Royal park dog poop bins were neat and official looking. Could do with similar around Toronto:-)

 

CITY TRANSPORTATION

Wondering how I got around?  Via the Oyster travel card.  Worth the investment, but please be advised to take the tube for speed, buses if you’ve got all the time in the world… The Number 10 bus (from Hyde Park to Euston) took 1 hour and 15 mins! Oxford Street is particularly slow and congested (especially at rush hour) and there are easier ways to cross it…  Missed my train!  Nice that Euston Station now has such an amazing selection of take-out eateries!  Prête à Manger won out for me. Delicious advocado wrap!

A beautiful visit, like a beautiful butterfly (from the Natural History Exhibit):  too short-lived but very memorable.

 

Earlier posts about London on this blog include:

• LONDON Landmarks Change (March 2, 2008)
• Green LONDON: from Pink Cabs to Green Attitude (February 27, 2008)
• Taxi, Taxi! LONDON’S Colorful Cabbies (February 25, 2008)
• Sentimental and Historical London—A Quick Guide (October 7, 2007)

 

Pasta dishes are easy to freeze then heat up in the microwave.  They also make good use of leftovers.  

I love rice pasta, which is a nice alternative for those on wheat-free diets. Also, those who can eat regular (wheat) pasta usually can’t tell the difference, if they’re not informed in advance.  Tinkyada is an easy-to-cook brand, with a variety of shapes (like penne) and it doesn’t seem to go mushy.

After entertaining over the Christmas break, I was left with some interesting almost-near-expiry uncooked fresh ingredients. These helped make a delicious sauce.

Sauce ingredients

• Basic pesto basil sauce (one container, store bought, and kept in freezer for back-up)
• 4 medium size sweet potatoes
• 1 avocado (yes you can cook it)
• A clump of fresh basil leaves
• 4 oz of goat’s cheese or chèvre
• 1 bunch of celery hearts
• A third of a bag of baby carrots
• 1 container of baby tomatoes (in a variety of colors and shapes)

Preparation

• Microwave the sweet potatoes and allow to cool, then cut up into bite size pieces (to be added once the other ingredients have been cooked).

• Microwave the celery, cut up into bite size pieces, with the carrots (not cut up), then add the basil and defrosted  pesto sauce

• Next, add the avocado (cut up) and baby tomatoes (not cut up).  (These will soften and cook from the heat of the other ingredients.

• Finally, add the goats cheese, sprinkling it over top.

When the pasta is cooked (in about 12  minutes), drain and add it to the sauce ingredients.  Stir all together gently, so as not to squish softened vegetables, then microwave for 30 seconds.

If you live alone, you can get six healthy portions out of a batch like this (frozen individually). Nicer than store bought fast food refrigerator take-outs.

For more of DocSusan’s spontaneous recipe creations, please see earlier posts:

• Getting Creative, and Healthy, with Pretty Food—Wheat-Free Too! (April 13, 2009)
• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008) 

As winter turned into almost-spring, I removed the artificial parts of the floral arrangements from outside my home.  All wrapped up, they’d be ready to use again next year.  The mini-Boxwood at the center had been protected through the winter and looked healthy and green, ready to contrast against Pussy Willow and Forsythia branches inserted around them.  The new additions cost $20 total for two planters.  It’s important to shop around for branches like these.  Prices do vary and better to calculate in advance.  Only get as many as you need and avoid wastage by buying ones that are already the right height, no pruning required.  I was lucky to find exactly what I was looking for at the florists on Avenue Road and Davenport (Toronto) and went from store to store, back and forth, to maximize on value and quality.

For context, please look back at the two other posts in this series:
• Staying Green: Fake, Recyclable, and Decorative Winter Florals, Year 2
(January 11, 2009)
• Fake, Recyclable, and Decorative Winter Florals (March 14, 2008)

 

Stuffed peppers don’t have to be baked.  Dinner guests on their way, I turned crunchy orange ones into attractvie finger-food, while making good use of leftover egg and artichoke salad.  Cut into halves and topped with baby orange tomatoes, garnished with basil leaves, these "pepper boats" brightened up a winter table.  I am sure they would ehnance sunlight on a summer one too! For those on wheat-free or low carb diets, these are a fun alternative to sandwiches.

Other DocSusan recipe creations on this blog can be found in the following posts:

• Healthy Baking:  Not-Quite-Oatmeal-Raisin-Cookies (Use Flax and Rice Flour, Cherries, and Carob) (April 5, 2009)
• Don’t Love Chocolate! What Happened to Carob? Carob Clusters Satisfy the Craving—and Help Keep You Regular! (April 3, 2009)
• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)   

 

I don’t love chocolate.  Hmmmm, you say.  Well, it’s true… and I’m not the only one!

Years ago, I discovered carob. Not something I have to have every day.  Occasionally, it’s a nice treat, but hard to find these days— in England, Canada, and the US. Why?

In Toronto there’s still Goldies, and I used a bar of it to create Carob Cluster Treats (before nuts* were removed from my diet).

Ingredients  (approximate quantities, substitutions possible)

• *Cup of ground almonds (these provide the fat, so you don’t need to add any extra)
• Three quarters of a cup of oat flour
• Three quarters of a cup of quinoa flour
• Half cup of flax meal
• Bar of carob bashed up into chunks (you can do this by putting it in a plastic bag and bashing with a hammer)
• Half cup of dried cherries
• 4 eggs
• Cup of maple syrup

Baking Instructions

Mix everything together then form small (two teaspoon size) balls and space apart on a greased baking tray.  Bake till light golden brown (20 - 25 minutes at 375 degrees in a preheated oven).  Check that there’s no sog in the middle, with a testing needle or prong. Remove from tray as soon as possible, to cool.

For those who live alone, or like to cook in bulk, please note that this product freezes well, and doesn’t crumble apart. Ideal for packed lunches and on-the-go snacks!

p.s.  As I’ve indicated in earlier blog posts, writing up recipes isn’t my forté.  Making things up while going along, I don’t usually record details in time, and recollections aren’t always accurate.  Apologies!

Other DocSusan recipe creations on this blog can be found in the following posts:

• Overnight Weather Changes: Snowed In and Cooking Up (Against) a Storm: Probiotic Banana Cherry Oat Muffins (February 22, 2009)
• Jazzing Up Traditional Recipes: Mixed Root Vegetable Latkes with Pineapple/Pear/Raspberry Compote and Crème Fraîche (January 24, 2009)
• New Year’s Scones: 30 Minutes to Homemade, From Idea to Tabletop (January 3, 2009)
• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15,2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September22, 2008)  

Before there were digital alternatives, it was easy to accumulate stacks of paper (filed or unfiled).  This year’s spring clean-up, I’ve been able to be a little more ruthless than usual, but probably not ruthless enough… I know I’m not the only one!

Some Spring-Clean Strategies

1. If you haven’t looked at, or used, something in a couple of years, likely you’re not going to again.  Get rid of it!
2. Save the extremely sentimental stuff, or one of everything, but more than that isn’t necessary.  Less is more!
3. Out goes the negative:  rejections, sad letters, photographs of unhappy memories.  Looking forward, it’s preferable not to have reminders of what wasn’t or can’t be!
4. With every year that goes by, it can get easier to part with what we no longer use.  Take advantage of that!  Don’t hoard for the sake of it.
5. Don’t pressure yourself to do it all at once.  Bit by bit, day by day, systematically, work your way from cupboard to cupboard, drawer to drawer.  Don’t just tip everything out on the floor, all together.  Being tidy, and working in stages means you can leave off at anytime without feeling you’re in a total mess.
6. Have background music or TV to help you along.  Sometimes chatting on the phone (multi-tasking) can help too.
7. Be prepared with garbage and recycling bags that nothing lies around.  Then, go to    the trash as soon as possible so you don’t change your mind about what you are discarding.
8. Recycle!  Likely there’ll be many folders and files that can be emptied of content, instead of thrown out with them…  Then there’s all the paperclips and elastics.  White sticky labels will cover what was there before.  And, if it old names and labels show through, don’t worry.  It’s trendy to be “green.”
9. Pets can be welcome spectators (though they might sleep on the job). Human buddies might give you a helping hand, if they can.
10. Don’t give up!  Take a break, then start again in a day or two.  

Cleaning up makes us feel lighter and brighter—helps remove weight and worries.  Even if we make a concerted effort to clean up/throw out annually, and don’t think there could be that much to do, there always is.  Celebrate what you’ve been able to do.  Don’t dwell on what seems impossible!

This morning, birds were singing:  a rare treat in Toronto in the wintertime.  This afternoon, walking the dogs, it was getting colder again.  But, my thoughts stayed cheerful:  memories milder weather can bring had already been stirred.  I was thinking about the garden and its coming back to life, once the snow melts completely and finally… 

 

I planted two miniature pear trees 11 years ago.  However, it was only last year that I tasted their fruit for the first time. The crop looked abundant in the late spring.  Then, by summer’s end, only three samples were left. This year I’m going to have to beat the squirrels to it, and pick whatever is produced before it ripens. There’s nothing like homegrown fare, if you get the opportunity to enjoy it…

Usually, pictures say more than words.  And, in the age of digital photography, it’s hard to resist the urge to snap most everything in sight.  Here’s a small sampling of favorite photographic memories from last year.  

BOSTON

City improvement:  Copley Square restoration

Farmer’s Market, Copley Square

Painter’s Statue:  John Singleton Copley, Copley Square

Peaches:  Copley Square Farmers’ Market

Peppers:  Copley Square Farmers’ Market

Wildflowers explained (Old South Church)

Wildflowers in the city (Old South Church)

CHICAGO

Friendly Policeman:  River North

Fun way to see a city:  Chicago by Segway

Picture postcard waterfront

Pretty pink sail boat at sunset, Lake Michigan

Smile-provoking city-wildlife: ducklings on Lake Michigan

Unexpected skyscape at sunset, Grant Park

Other favorite photographic memories from 2008 are included in:   What to See and/or Do in 2009. Photos, Memories, Ideas, and Surprises from 2008. PART 2 (January 29, 2009) and What to See and/or Do in 2009. Photos, Memories, Ideas, and Surprises from 2008. PART 3 (January 31, 2009).

Chanukah’s well behind us, but sometimes it takes a while to type things up.  Also, this dish is a fun “side” year-round. Usually, latkes are made from potatoes, and served with apple sauce and sour cream.  My version is a little different.  I use mixed root vegetables, with pineapple/pear/raspberry compote, and probiotic yogurt for toppings…

In Toronto, we’re fortunate to have a year-round local supplier of organic vegetables —a little more expensive, but worth it for quality, taste, and longevity.  Cookstown Greens has been around since 1988, and has growing clientele and fresh produce selections.  I enjoy the root vegetable combinations, cooked as are, or as the chief ingredient for recipes like Latkes.

 

Last winter season, I posted a blog piece, Fake, Recyclable, and Decorative Winter Florals (March 14, 2008).  This winter season, I reused the recyclable parts from that arrangement, achieving a quite different look.  The new version will, likely, be 100% recyclable.  The mini-Boxwood, acquired for the center, can be planted in the garden in the spring, and the Eucapyptus branches (which had been coated) will, probably be intact for next year, even if they don’t smell as potent as they do now. (Lovely aroma after a snow or rain storm!) This year’s arrangement is posted above, last year’s below.

 

 

Under the weather and housebound can have pluses!  At the end of 2008, I gave myself permission to indulge and rediscover old (but not sufficiently explored hobbies, like cooking and sewing. Usually, with a rigorous work schedule there’d be no time…

Lev and Sage agreed to assist me with projects—new designs for their dog clothes and matching beds:

Getting going with sewing, I found out that Toronto is quite a hub for those looking to learn more about this craft.  There’s a bunch of facilities and teachers to suit all interests and budgets!  Here’s what I came across, more or less accidentally, not far from home:

• The Sewing Studio
• Sew Be It, Studio Workshop
• The Workroom
• Creative Sewing School (Barbara Hobbs, 416 483 6102, Avenue and Lawrence)

Denise, from the Sewing Studio, provided motivation with easy assignments, like the beds above!

Also, for supplies and equipment, I discovered a variety of options:

• For equipment and accessories, there’s the Sewing Centre (416 487 4438, 2144 Yonge Street).  Great customer service and lessons from Joe Murphy!

• For fabrics, Designer Fabrics on Queen is recommended by the trade, with the best prices, and most interesting offerings, off sale.

• For the best one-stop shop and discounts (with membership) Fabricland seems to dominate—though shopping there might be a fun experience.

• The Dollerama on Queen (close to Designer Fabrics) has some interesting accessories and tools.

In as much time as it takes to run to the corner and pick up a scone (with latté), it’s possible to produce a baking tray full that can be enjoyed all week. New Year’s morning, I gathered together left-overs from Christmas-week: some crème fraîche, the last two over-ripe bananas, and a small basket of softened blueberries. These proved interesting additions to ever-versatile scone ingredient options, enhancing a moist, buttery texture and taste.

Ingredients (alternatives, as well as the ones I used)

• 3 cups of four (I.5 mixed all purpose unbleached, 1.5 oat)
• 2 - 3 tablespoons of flax seed
• 6 tablespoons butter
• 3 tablespoons maple syrup
• 1 cup of crème fraîche, sour cream, yogurt, or milk
• 2 bananas or a half a dozen dates (minus pits)
• 1 small container of blueberries or a cup of dried cherries
• Few pinches of salt (ok if you forget them—I do)

Baking Instructions

Mix ingredients and firm together. Roll on floured board. (Also remember to flour your baking tray.)  Cut out to size required (3 - 4 inches diameter).  Preheat oven to 425 degrees, and bake touching each other for 12 - 15 minutes, till lightly browned and cooked through.  Separate and remove from tray and leave to cool on wire rack. (yield:  24, depending on size).

For more of DocSusan’s spontaneous recipe creations, please see earlier posts:

• Comfort Food, Comfort Mood:   Self-Care and Cooking for One that’s Nutritious, Delicious, and Easy (December 15, 2008)
• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008)

At home sick, over recent weeks, there’s been an opportunity to get back to basics.  Though always a "health-conscious eater," I am all the more so now.  No one else around to nurture me on a daily basis, and the dogs unable to cook (only supervise), I’ve not just come up with some interesting concoctions, but ones that are easily portionable, freezable, reheatable, and digestible.

As a "one," it’s great to have something tasty pre-prepared for zero energy days, especially before and after medical procedures.  And, when you’re able to advance-cook in bulk, time and wastage are saved.  Also, efforts can be enjoyed over a series of days or weeks.  

A "secret weapon" in making (swelling) grain-based recipes is a microwave rice-cooker.  While that’s doing its job, I bake and/or chop the other ingredients, ready to be added later.

Brown Rice Rissotto—Kind Of

• Baby bok choy (6 medium-size)
• Celery (bunch)
• Cranberries (1 small container)
• Squash (1 or 2 large)
• Short grain brown rice (1 bag)
• Arugala pesto sauce (1 small container)
• Pine nuts (a couple of ounces, lightly grilled to brown)

Once the rice is cooked, the rest of the ingredients can be added.  The bok choy, celery, and cranberries will soften with the heat from the rice and squash.  The squash has been baked for 45 mins to an hour at 450 degrees, before being extracted from its skin and cut into small pieces. The final dish, with all ingredients combined, can be microwaved for a couple of minutes before serving and/or freezing.

A nice piece of fresh fish, like Tilapia, served on top, makes for a more complete meal.  Vegetarians can add a goat cheesed topping, grilling or baking to melt.

Quinoa and Sweet Potato (image above)

• Quinoa (1 bag of mixed, red and white)
• Sweet potatoes (4 large)
• Celery (bunch)
• Green tomatoes (6)
• Mache (one packet)
• Slivered almonds (1 container)
• Salad dressing, with garlic and sundried tomatoes

Once the quinoa is cooked (in the rice cooker) and the sweet potatoes have been baked and cut up, all ingredients can be mixed together.  The tomatoes, celery, and mache will soften with the heat from the quinoa and sweet potatoes.  The final dish, with all ingredients combined, can be microwaved for a couple of minutes before serving and/or freezing.

Again, a nice piece of fresh fish, like Tilapia, served on top, makes for a more complete meal.  Vegetarians can make a goat cheesed topping, grilling or baking to melt. And, if company is coming, why not get fancy:  stuff peppers with it, and bake in the oven till the peppers are slightly softened. Large red, yellow, or orange peppers makenice color contrasts.

Non-Freezable fresh foods are important too.  Best not to let these last beyond three days.  Therefore, keep recipe quantities in mind.

The Best Egg Salad

(3 portions:  day of making, the next day, and the next)

• Eggs (6)
• Nayanaise with Dijon
• Feta (4 ounces, or thereabouts)
• Giant green olives (small container)
• Baby carrots (a handful, before chopping) or fennel (a handful, afer chopping)
• Salt and pepper to season

Serve on a bed of romaine lettuce and/or with rice crackers to make a more complete meal.

Not-Quite Guacamole

(3 portions:  day of making, the next day, and the next)

• Avocado (extra large)
• Juice of one lemon
• Sundried tomatoes (6 chopped small)
• Regular tomato (1 large)
• Spring onions (a few)
• Probioitic yogurt (but don’t drown the avocado)
• Salt and pepper to season

• Optional add in:  roasted artichokes with olive oil

Serve with crackers as a snack.  Kashi’s 7 Grain are an interesting choice. For the yogurt, Liberté’s Svelte Bio works well.

Fruit Cup and/or Smoothy

(3 portions of fruit cup:  day of making, the next day, and the next.  On day three, any remainders can be used for a fruit smoothy mix.)

• Lemon juice (from 1 lemon)
• Banana
• Blueberries (1 container)
• Pineapple chunks (fresh)
• Dates (fresh)
• Mango
• Mint (homegrown, in season)

(Probiotic Yogurt for the fruit smoothy, and ice, also a tablespoon of flax seeds—if you want to stay "regular".  Again, Liberté’s Svelte Bio is particularly good for the yogurt.)

For other recipes on this blog, please check out the following posts:

• Homemade Dog Food: Synchronicity, Health, Quality (November 22, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones (September 25, 2008)
• The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups (September 22, 2008)

 

By chance, on Thanksgiving eve, I received notification that two more Boston charities were to be given my artwork for display.  I greatly appreciate how The Art Connection makes artist donorship possible, even for those who no longer live in the area.  I became involved with the Art Connection in 2006, and feel proud and honored to have had several dozen works chosen by 15 of their local charities in the last two years.  My artwork is now enjoyed by:

• Andrew Peabody School (A Rigorous Academic Approach with a Commitment to the Arts), Cambridge, MA
• Boston Public Health Commission (protecting, promoting, and preserverving the health and well-being of all Boston residents, particularly the most vunerable, Boston, MA
• Boston Rescue Mission (Transforming Lives at Risk Since 1899), Boston, MA
• Casa Esperanza (a bilingual bicultural Latino community sanctuary for those overcoming homelessness and/or addictions), Boston, MA
• CFCS_TLC (Cambridge Family and Children’s Sevice—Teens Learning Choices Programme), Cambridge, MA
• Community Work Services (promoting independence through employment, for challenged indivduals), Boston, MA
• Goddard House (Serving Elders Since 1849), Jamaica Plain, MA
• HAWC (Help for Abused Women and their Children), Salem, MA
• Health Care for All (providing comprehensive, affordable, accessible, culturally competent, high quality care for everyone, especially the most vulenerable), Boston, MA
• Malden Senior Community Center (a newly developed property providing services to Malden area seniors who previously utilized a center in a windowless basement), Malden, MA
• MAP for Health (health link for MA Asian and Pacific Islanders), Boston, MA
• Sherrill House, (a not-for proflt skilled nursing and rehabiliation Center), Jamaica Plain, MA
• St. Francis House (largest day shelter for the poor and homeless in New England), Boston, MA
• Triangle Inc (helping people with disabiliites), Malden, MA
• Year Up Inc (helping urban young adults), Boston, MA

 

In keeping with today’s food/Thanksgiving theme, the image at the start of this post is called "Ripe," and comes from the trilogy, "Ripe, Sweet, and Lonely," at St. Francis House (each image: 24 x 24, oil on canvas, 2005).  "Sweet" is inserted above this note, and "Lonely" below it. Thanksgiving is a great time to send kind wishes to, and care for, the "ripe," the "sweet," and the "lonely" —in the environment where this artwork is now on display, and beyond.  What a suitable home these paintings have found! 

 

Interestingly, The Art Connection is working on a "pilot project" at St. Francis House.  Accordingly, they asked me to write about the the pieces I have hanging there, including the "Ripe, Sweet, and Lonely" trilogy. In an effort to make art placements a bit more educational for clients, a statement from the artist, it’s hoped, can help give the viewer a better understanding of the work. This is what I wrote:

 "Ripe," "Sweet," and "Lonely":  three things I thought about while painting this trilogy.  Even though I’m ripe (all grown-up) and sweet (kind), I’m often lonely (as a single adult), just like so many others out there.  People might be compared to fruit, with outside (skin) and inside (taste) provoking different responses  Also, fruit cut up into pieces (like for a salad), can be arranged on the plate in a variety of ways.  Some fruits are placed close together and/or touch.  Others end up further apart.  Each of the three paintings focus on one description—the" ripe," the "sweet," or the "lonely"—and they are intended to be arranged in that order, from left to right.  I am quite comfortable painting food, as well as writing about it.  As an art therapist, I had a book published called, More Than Just a Meal:  The Art of Eating Disorders. (2000).  Also, when I didn’t get into a conventional landscape painting class at SMFA (the Museum of Fine Arts School, Boston) I decided to create my own landscapes in other ways.  Food offers many possibilities and gives much cause for thought.  There is not only the selecting and arranging of it, but the eating (to celebrate) that comes afterwards.  In my earlier work (to which these paintings belong) I came to like using pale blue backgrounds.  They show reflections and shadows well, especially when objects are not crowded together.  I also like the softness (and restfulness) of this color, and the contrasts it can encourage.  All the fruits painted in the "ripe, " sweet," and "lonely" set are among my favorites.  Their shapes, colors, textures, and flavors each have their own significance, as well as work well together.  As with most of the artwork I create, I don’t  like to create one-off single pieces.  I also prefer to work on several pieces simultaneously, going from one to the next, consistently.

To view more of my "food art," please check out the Snack Happy! and Buon Appetito! collections as well as the Representational Gallery, all on the DocSusan website.

 

Some face disappointments better than others, especially when they’re not alone.  Last week, Anne Curry spoke graciously about the Today Show team’s decision to discontinue their climb up Kilimanjaro.  Disappointing as it was, she appeared heartened by the experience.  Taking into account the well-being of everyone in the group of five had clearly been bonding, rewarding, and energizing.  Out of negativity can come positivity, especially if peers help cope with, share, and determine consequences.  Having to act, think, and feel by oneself (no support, discussion, or empathy) is a lot more challenging.

With respect to the Today Show’s Kilimanjaro ascent, it is not unusual that the group might not have made it to the top.  Regardless of poor weather conditions, and the extra responsibilities covering a story gave, statistics show that only 50% of those who set out do finish the climb.

If facing disappointment alone, what might help?

1.  Follow-up—having something else to which it’s possible to look forward
2.  Being prepared in advance—knowing (available) options, possibilities, and alternatives
3.  Aftercare—the ability to focus on other interests and distractions
4.  Knowing the odds—realistic expectations and keeping things in perspective
5.  Strangers making (helpful) approaches out-of -the-blue
6.  Family and friends not adding to letdowns
7.  Time—for healing, reflection, and reconnection
8.  Surprises—being open to coincidences and outcomes that might help lead to fresh opportunities

Earlier blog entries about other life-challenges (and stress-reaction-generators and -protectors), include:

• Veterans Day and SHARING (November 11, 2008)
• Secondhand Stress: Breaking-Up and Making-Up, “Frienemies,” and “Used-to-be-Friend” Types (November 16, 2008)
• Solo Travel (October 22, 2008)
• Reliability, Vulnerability, Fear (October 8, 2008)
• Airport News Stands: Jennifer Aniston, “Straggler Single”: Uncommon Attention, Common Problems. (Poetry about Dating and Related Blog Entry Links Included) (August 22, 2008)
• MANIPULATION (August 9, 2008)
• No “PLEASE,” No “THANK-YOU,” No HAPPY (May 30, 2008)
• 24/7 (April 19, 2008)
• In Anticipation of VALENTINE’S DAY, Singles Included (February 13, 2008)
• RECIPROCITY (February 8, 2008)
• February FUNK (February 3, 2008)
• CONFIDENCE (Februrary 1,2008)
• Dating Games and Disappointments, On- and Off-Line: Bravo’s Millionaire Matchmaker Helps Identify Obstacles to Relationship-Making (January 25, 2008)
• DEPRESSION ALERT! and Heath Ledger’s Unfortunate Death (January 24, 2008)
• GIVING: Give to Give (September 5, 2007)
• Keep Your Word (July 25, 2007)
• The COURAGE to Speak Up—Use POETRY (July 10, 2007)
• “A” and “B” List FRIENDS (July 8, 2007)
• COMPARISON-MAKING, ENVY, JEALOUSY (June 23, 2007)
• ABUSE Checklists (May 26, 2007)
• SLEEP Issues (May 20, 2007)
• “MOTHER’S Day” for the Disconnected (May 16, 2007)
• TRUTH Matters (May 8, 2007)
• Make Things CLEAR—Avoid MISUNDERSTANDINGS (April 17, 2007)
• A “NO” REPLY is Better than NO REPLY (April 13, 2007)
• FAMILIARITY (March 12, 2007)
• REJECTION Protection (February 25, 2007)
• No-Partum Depression (NPD)—Not “Celebrity Gossip” Worthy (February 18, 2007)
• Notes on a Scandal: SINGLE and Living Vicariously (February 12, 2007)
• SINGLE Woman Syndrome (SWS) (January 30, 2007)
• Bad DATE Indicators (January 22, 2007)
• SINGLES’ Health: Eating Alone (January 14, 2007)
• SINGLE and Not Settling (December 29, 2006)
• TIME is Precious (December 15, 2006)
• FRIENDS Help Friends (December 7, 2006)
• Loss (November 19, 2006)

Earlier blog entries about the Today Show’s Kilimanjaro climb:

• Will "Today Show’s” Anne Curry Reach the Summit? No Live Camera Footage on Day Two of Reporting from Kilimanjaro, Just Inspiration and Conservation
(November 18, 2008)
• Tricks And Secrets For Making It To The Top: The Truth About Ascending Kilimanjaro By Someone Who’s Done It. “Today Show’s Anne Curry Struggling”—Dramatic Headline Tops Google Searches Yesterday (November 18, 2008)
• Anne Curry Climbs Kilimanjaro: Today Show Goes to the Ends of the Earth to Examine Life-Sustaining Sources of Water and Threats to Them. Preparing to Climb Kilimanjaro? Check DocSusan’s Blog (November 17, 2008)

THIS BLOG ENTRY IS A FOLLOW-UP TO 48-Hours of Caring for Sick and Elderly.Sage Makin, Little Wonder-Dog’s Recovery in Images - November 10, 2008.) 

Synchronicity is interesting!  A Today Show segment, November 8, 08, discussed the healthiest food choices for dogs, and what to avoid.  The interviewee, pet expert, Andrea Arden raved about Wellness.  (Please check out an earlier blog entry of mine, Dog Food that’s Safe and Delicious, March 20, 2007.)

Wellness is likely one the best commercial brands on the market, for now, and Lev and Sage have been enjoying two of their more recent products, "Just For Puppy Treats" and" Small Breed Supermix 5."  Though both dogs are really out of the age range for these, they seem to thrive on them. The one packet of their "Just for Seniors" that we tried had a funny smell and texture.  After Lev and Sage struggled to finish it, I decided the product wasn’t for us.  Also, some of the canned (soft) food seemed to upset both dogs’ stomachs and give them bad breath…

Following Sage’s oral surgery, I had little choice but to try making dog food myself, something that would give the little chap essential nutrients for a speedy recovery and not have to be crunched.  As you’ll know from other blog entries, I don’t tend to record exact ingredients or instructions (The Cooking Gene—No Exact Recipes, Wholesome Cuisine 2: Cookies and Scones, September 25, 2008;  The Cooking Gene—No Exact Recipes, Wholesome Cuisine 1: Soups, September 22, 2008)  Here is what I used (roughly) for the dog food: 

Ingredients for Dog Food, with Chicken or Beef as Primary Protein
(all fresh, not frozen)

• 2 large heads of broccoli
• 4 large sweet potatoes
• 1 pack of baby carrots
• 1 pack of Lundberg Short Grain Brown Rice
• 2 cups of flaxmeal
• 4 packs of minced chicken
• 2 packs of minced beef
• Extra virgin olive oil (to cook the meat)
• A couple of cups of water, for cooking and blending ingredients

Cooking

Microwave all ingredients (separately) except the meat and poultry, which are cooked on the stove (also separately) in a large frying pan with a dash of olive oil.

Semi-Purée

All ingredients are blended except the rice, which remains whole and is added in last.  

Portioning

Two thirds of the vegetables and starches are mixed with the chicken and one third with the beef.  

32 (snack-food size) containers of freezable food are made in total—5 - 6 meal helpings in each, depending on the pet’s size and whether anything else is added at mealtime. There are 12 containers with beef and 20 with chicken.

I decided to start Sage off with the beef, since there’d be more iron with that (and he’d lost quite a bit of blood).

Food Toppers

To make the food more nutritious and interesting, I bought the following food toppers to sprinkle before serving:

• The Missing Link Canine Formula
• Liver Sprinkle
• Salmon Flakes

Preparation Time

Approximately two hours (+ shopping time).

Supply

Approximately 6 weeks’ worth of food (that freezes and defrosts well).

Please Note

I am not an expert in pet nutrition, but relied on common sense, enthusiasm and creativity for this project.  Even if these recipes aren’t perfect, likely they’re a lot better than most store-bought options.

Some Important Considerations for My Home-Cooking, Whether for Caninekind or Humans:

1.  Choose unprocessed ingredients.
2.  Prepare with love and care.
3.  Remember that what goes in must come out (hopefully, with good consistency and color, no stink).
4.  Be aware how breath smells after eating:  bad isn’t good.
5.  Note that less equals more.  A little can go a long way.
6.  Don’t forget the "yum" factor.  Food that’s eaten eagerly, must be tasty.

FOR OTHER BLOG ENTRIES RELATED TO HEALTH AND WELLBEING (and Sage’s history), please check out:  

• Older Dogs’ Health Watch (July 10, 2008)

• Veterinary Emergencies (April 2, 2008)

• Holistic Dental Hygiene: For Dogs and Their Humans (March 4, 2008)

• Always a Puppy, Never a Dog (August 23, 2007) 

 

Anne Curry spoke by phone (live) from Kilimanjaro, today. Yes, breathing might be difficult, but wireless connections do work almost all the way to the top.  Many guides have cell phones, and chat and text frequently, while taking breaks!

How is Anne really doing?  Something viewers, and the other presenters, are clearly wondering.  Her voice definitely sounds like she’s experiencing altitude sickness.  Also, she must be fatigued from the climb, and the thinner air makes it difficult to speak normally.  Despite this, it’s obvious her spirits are high, as she confirmed.  What an accomplishment—not only to participate on the ascent, but to work as hard as she has done by bringing us such insightful, unique, and careful reporting, regardless of obstacles!*

The MSNBC crew are now at 15,700 feet, where, we’re told, they will have several days to adjust and relax.  Rest, perseverance, and teamwork, will, hopefully, see them through!  In my experience, the last 4,000 feet come more easily, thanks to the added benefits of Diamox, hand-warmers, adrenaline, warm clothes and water, and lots of faith.  Also, very important to know, Tanzanian guides and porters are incredible!

 

Be assured, each climber will be assisted and/or encouraged every step of the way from here on in—and checked with a pulse oximeter, frequently!  Also, please know that when I made it to the top on my own climb, I wasn’t able to take any photos or video footage.  The agony—and ecstasy—were simply too great!

All the best to Anne and her team. Even if the Today Show climbers don’t make it all the way, they’ve still given us a wonderful gift.  * The focus on water conservation—the real purpose of the trip—has been inspiring!  Most people who climb Kilimanjaro return home with life-changing/saving ideas, that hopefully will translate into actions, big or small.  I made a personal list, shared in a blog piece entitled, Lessons from Kilimanjaro (January 11, 2008). 

For further information on climbing Kilimanjaro, and firsthand accounting, please check out other earlier blog entries, listed in yesterday’s (November 17, 08) blog piece:  Anne Curry Climbs Kilimanjaro: “Today Show” Goes to the Ends of the Earth to Examine Life-Sustaining Sources of Water and Threats to Them.

For further details on how to become more "green," please check out NBC Universal’s Green Your Routine links.

The Today Show, Monday November 17, 08:  An Anniversary Gift!

A year ago, I summited Mount Kilimanjaro (the largest free-standing mountain in the world), and I remain deeply emotional about the experience.  That the Today Show is able to share some of the sights, concerns, and feelings I have been privileged to know first-hand maked me excited, curious, and senimental.  What will viewers responses be?  How will Anne Curry and her crew make the climb with all the physical and health challenges it entails, beyond the demands of producing pre-recorded and live television segments?

Did Anne Curry and MSNBC check DocSusan’s Blog as part of their research before climbing Kilimanjaro?  DocSusan’s poetry and advice about the Kilimanjaro climbing experience gets lots of hits due to its on-the-spot reflections, recollections, and reasonings.

Please check out these popular Kilimanjaro-related blog entries:

• Kilimanjaro Imax Video (April 22, 2008)
• Lessons from KILIMANJARO (January 11, 2008)
• KILIMANJARO POETRY Continued (5): Poems 8 and 9 (of 9) (December 12, 2007)
• KILIMANJARO POETRY Continued (4): Poems 6 and 7 (of 9) (December 10, 2007)
• KILIMANJARO POETRY Continued (3): Poems 4 and 5 (of 9) (December 9, 2007)
• KILIMANJARO POETRY Continued (2): Poems 2 and 3 (of 9) (December 7, 2007)
• Climbing KILIMANJARO: A Life Changing Experience and Poetic Opportunity (Kilimanjaro Poem 1 of 9) (December 4, 2007)
• Climbing KILIMANJARO—Making it to the Top (December 2, 2007)

The Associated Press’s David Bauder reported on Anne’s (actual) climbing progress (shortly after setting out) on the weekend, in his piece, "Today" show’s Ann Curry struggling up Kilimanjaro. After seeing today’s live reporting from Anne, I wondered about timing. Was this really the optimum week for a safe, sure, and healthy summiting of the mountain?

Other "ends of the earth" explored by the Today Show Team:

• Matt Lauer:  The Blue Hole off the Coast of Belize

• Meredith Vieira:  Sydney Harbour, Australia

• Al Roker:  Iceland

Please, also, check out DocSusan’s other poetic blog entries about Tanzania (where Mount Kilimanjaro is located):

• TANZANIA Safari POETRY Continued (9): Poems 15 and 16 (of 16) (January 8, 2008)
• TANZANIA Safari POETRY Continued (8): Poem 14 (of 16) (January 5, 2008)
• TANZANIA Safari POETRY Continued (7): Poem 13 (of 16) (January 2, 2008)
• TANZANIA Safari POETRY Continued (6): Poem 11 and 12 (of 16) (December 30, 2007)
• TANZANIA Safari POETRY Continued (5): Poems 9 and 10 (of 16) (December 26, 2007)
• TANZANIA Safari POETRY Continued (4): Poems 6, 7, 8 (of 16) (December 23, 2007)
• TANZANIA Safari POETRY Continued (3): Poem 5 (of 16) (December 20, 2007)
• TANZANIA Safari POETRY Continued (2): Poems 3 and 4 (of 16) (December 17, 2007)
• TANZANIA Safari POETRY: Poems 1 and 2 (of 16) (December 14, 2007)

Poetry about other African safari experiences is included in the following blog entries:

• AFRICA Odyssey: Poetry on Safari—3 (May 10, 2007)
• AFRICA Odyssey: Poetry on Safari—2 (April 22, 2007)
• AFRICA Odyssey: Poetry on Safari—1 (February 6, 2007)

Two weeks ago, I was at Wholefoods (Hazelton Lanes) and discovered Pom’s new line of lighter tea drinks.  They were $3.99 each.  A little pricey, I thought.  Last week, I was at Loblaws (Bathurst and St. Clair) and found the same drinks for $2.99 each—one dollar less. Not a small amount!  Last night, back at Wholefoods, I noticed a display of Pom Teas close to the cash, obviously for last-minute/impulse purchases. This prompted me to ask a Wholefoods team member if they "price-matched."  Instead of simply saying, "No," she volunteered three reasons whey they don’t:  (1) They are good to their employees, and start them off at $2.50 more an hour than anywhere else. (2) They offer food samples. (3) Customers can bring food back after tasting it if they don’t like it.  She then told me to wait a minute while she checked with team leaders. Naively, I wondered if a one-time goodwill discount was being arranged. On the contrary!  Another fact was transmitted as to why Loblaws is more price-smart.  Apparently, they have 1200 stores…and Wholefoods is unique in Yorkville.  Exiting Wholefoods, a little perplexed by the justifications, I looked back over my shoulder and witnessed sniggering team members. I’d like to hope that the price issue, and my raising it, wasn’t cause for their amusement.

I’ve been a little "fuzzy" lately, making writing (and concentrating) more difficult than usual.  Despite this, there’s always ways to be creative if you can give in to becoming a "Mad-Hatter." When not up for much else, crochet did the "trick" for me.  Sitting in hospital waiting rooms, over recent weeks, I’ve managed to produce three hats (as displayed above).

The first two are made from Cashsoft and the the third from Noro yarn.  Hat one, I’ve called the "Playful;" hat two, the "Sophisticate;" and hat three, the "Fun" (from left to right, above).  The first was just to use up yarn and keep my mind occupied.  The second involved more planning and design.  The third provoked excitement and a dash of spunk.

The nice thing about making hats is that patterns aren’t necessary.  They’re easy to try on as you go, and undoing them, to readjust for sizing or look, doesn’t involve too much lost labor.  Hat one involved "uncertainty;" hat two, "awareness;" and hat three, "boldness."  A crochet hook and yarn can sometimes help boost confidence (and self-esteem), even when real life has its challenges.

Previous blog entries about crochet include:

• Wearable Art: Crochet and Canvases Match at Toronto Art Expo
(March 23, 2008)

• Crochet for Stress Reduction, Fashion, and Fun
(December 25, 2006)

Reflections on "hospital waiting rooms" are shared in this poem:

Hospital Waiting Rooms

Hospital waiting rooms
Interesting places
Expressions on faces

Old, young, rich, poor
Illness can descend at anyone’s door

Homeless or not
Bedecked in jewels or poorly clad

Side by side they sit
And wait, and wait, and wait

Time to hesitate
And reflect

Thankful for what’s not
Regretful about what is

A loss of control
Soul next to soul

Good health not a given
Recovery a game of chance

Some rally
Others dally

Support helps
Not being there alone

Some speak
Others too weak

There are those who make it
And those who fake it

A humbling experience
And wake-up

Something that effects all
Short or tall

Take a number
And wait till you’re called.
 

 

Cookies and scones come in various sizes.  Do you realize you’ll usually eat the same amount regardless of size?  This is why I’ve come up with three sizes:  small, medium, and large (as shown in the photo above).  The small are just for a quick nibble.  It’s easy to eat 1 - 4  of them at any time between meals.  The medium are a little more substantial.  These are for formal snack-times. 1 -2  are recommend at a sitting. The large are meal, or meal-replacement size, where 1 to 1.5 should suffice.  It’s hard to find healthy store-baked treats. Instead of a trip down there, and in the same amount of time, it’s possible and easier to make your own!

Please note, I choose to use Bob’s Red Mill products for most of my baking needs.  Their range and quality are superb.  (You can find these at Wholefoods and many other health-conscious grocery stores.)

Bits of Everything
(The not quite a cookie cookie)

• 4 cups ground almonds
• 2 - 3  cups muesli
• 2 cups oats
• 1 cup oat bran flour
• 8 oz honey
• quarter cup flax seeds
• 1 cup mixed dried fruit (including Goji Berries)
• 8 egg whites
• Spray oil
• Baking powder

Quantities might not be exact.  Experiment, and so long as the mixture holds together and can be molded you should be fine.

Mix everything together then form and bake on three different trays, till light golden brown.  (20 - 25 minutes at 375 degrees in a preheated oven).  Check that there’s no sog in the middle of the cookies, with a tester. Remove from the trays as soon as possible, to cool.

Amounts made:  16 large (meal replacement size);  24 medium (snack size); 35 small (bite size)

Garden Scones
(Savory)

• sage
• chives
• 3 cups oat flour
• 1 cup quinoa flour
• 1 cup flax seed flour
• 1.5 cups probiotic yogurt
• 4 eggs
• 1 stick of butter
• 2 cups grated goat cheese
• 2 tablespoons mustard
• salt and pepper

Quantities might not be exact.  Experiment, and so long as the mixture holds together and is dough-like, you should be fine. 

Mix everything together and dust the baking tray with quinoa flour. Once they’ve been cut, place the scones closely together for baking.  Preheat the oven to 450 degrees then bake for 15 minutes, or till golden brown and firm (no sog in the middle).

These scones can be served with butter or goat cheese spread, even humus or advocado—whatever takes your fancy.

These are called "Garden Scones" because I was fortunate to use my own homegrown herbs.

 

Growing up, I spent a lot of time in the kitchen watching my mother.  She’s still meticulous following recipes, even after cooking for almost 70 years.  No exact instructions for me! Observations and taste buds take over. With a little understanding of formulas and ingredients, I’ve discovered it’s hard to go wrong.  Also, cooking in bulk is cost-, time-, and mess-efficient.  Make large quantities and freeze—even, and especially, as a "one."  Nice to have someone else to cook for/appreciate what you’ve made. However, dipping into the freezer for meals and treats prepared in advance can feel like someone else might have cooked for you!  Self-nurturing, by choice or out of necessity, can be as creative as it is satisfying…and healthy.

Soups need sautéed onions and lots of vegetables, and should be puréed/liquidized.  Adding fruit juice and garden herbs makes them all the more nutritious and tasty.  Fall is a great time to store up for winter, especially when there’s such interesting produce being harvested locally.

8 Squash Medley

• 8 giant squash (each one being of a different variety)—baked till cooked through
• 6 giant white onions—sautéed till golden brown
• EVOA (Extra virgin olive oil) to sautée the onions
• 2 cups apple sauce
• 3 cups orange cranberry juice
• salt and pepper to season
• chives (from garden if possible)—cut up and added after making purée

Blend all ingredients together for a thick sweet main-course soup.

Curried Parsnip with Caraway

• 4 bags parsnips (approximately 1 - 2lbs each)—baked till cooked through
• 6 giant white onions—sautéed till golden brown
• EVOA (Extra virgin olive oil) to sautée the onions
• 1.5 cups orange cranberry juice
• 3 cups orange cranberry juice
• salt and pepper to season
• curry powder to season
• caraway seeds to season

Blend all ingredients together for a thick spicy main-course soup.

Artists and academics have opportunities to give back in creative ways, if they’re alert to them.  Sometimes, it simply requires a little extra energy and resourcefulness. There are too many possessions (the fruits of our labours, as well as research/study aids) that we store up, but don’t use.  So, why not donate them to others, and have them put to good use?  

I have been involved with Boston’s Art Connection since 2006, and am thrilled to have had  artwork chosen for display in a dozen of their member-charities.  Yesterday, I drove to Boston to transport 20 more paintings to them.  I also delivered my entire arts therapies journal collection.  The intention is for this to be divided between Lesley University and the School of the Museum of Fine Arts (SMFA), two of my alma maters.  (Right now, it will be housed at Lesley’s Porter Square campus, at the art therapy core program.)

The journal collection contains:

• Arts in Psychotherapy, 1992 - 2000,  Vol 19 #1 - Vol  27 #3 (42 journals)
• American Journal of Art Therapy, 1992 - 2000, Vol 30 #3 - Vol 38 #4  (32 journals)
• Art Therapy. Journal of the American Art Therapy Association, 1992 - 2008, Vol 9 #1 - Vol 25 #1 (55 journals)
• American Art Therapy Association Newsletters, 1992 - 2008, Vol 25 #3 - Vol 12#5 (62 newsletters)
• Canadian Journal of Art Therapy, 1992 - 2008, Vol 6 #1 - Vol 21 #1, and Newsletters (26 journals, 11 newsletters)
• Inscape. Journal of the British Association of Art Therapists,  1984 - 2000 (24 miscellaneous journals and one newsletter)
• Journal of Poetry Therapy, 1993 - 2000. Vol 7 #1 - Vol 13 #3 (25 journals)

Other entries on this blog that look at opportunities for artist-giving, include:

• Creating a Magic Pot: Artists and Community-Giving (May 8, 2008)
• Nuit Blanche/Live With Culture: Give a Litte Get a Lot, Give a Lot Get a Little. C’est la Vie! (September 30, 2007)
• Giving:  Give to Give (September 5, 2008)

You don’t have to look very far to see Londoners are going "green."  Their awareness and habits are revealed in a few quick snaps from my overnnight visit there last September.  

An electric car

Organic food businesses, as advertised on this van

City of Westminster recycling at Covent Garden

A carbon neutral taxi

 

A wooden playground

 

There’s also a free magazine for pick-up in the doorway of many stores, called New Consumer.  I chanced on its fifth birthday edition last September (07).

 

Growth

Accomplishment

Roots and reminders

Distraction and delight

Exercise

New possibilities

Insights and involvement

Natural moments

Gifts and surprises

Moment to moment

Day to day

Year to year…