Blogging for Books: Positive Discipline Tools for Teachers

Positive Discipline Tools for Teachers by Nelson and Gfoerer is an important resource for redirecting teaching behaviors from the traditional punishment based system and towards a method that allows for the student to be an active participant in the process. Though I am not a teacher, I am a parent and often struggle with the "right" way to discipline my girls in a way that does not stifle their curiosity and encourages them to remain creative, while still taking responsibility for their actions and understanding consequences. This book is an excellent guide to just that and has opened my eyes to the possibilities and different approaches to looking at problematic behavior, if you want to call it that. The real take home message is that every child has his/her own way of navigating the world and they should be encouraged to embrace that rather than become victim to our "one size fits all" methodology. It also recognizes that a child's behavior is not one aspect to who they are and expands the focus to the emotional and social aspects of who they are and how discipline plays a role with those dynamics. In all, an interesting and worth while read.

Blogging for Books: Finally Focused

Finally Focused is a guide about some of the factors that lead to ADD/ADHD behaviors and how natural remedies can help to manage those symptoms or the symptoms of medication. What I found most interesting about the book is the historical background about the syndrome. I had no idea that cases dated back to 1902, which, unsurprisingly, were thought to be a defect in moral character rather than biological/environmental. The most important aspect that the author focuses on is that ADD/ADHD is really a subset of behaviors that may have one or more cause, so there is no "one size fits all" solution. He uses his 30+ years of experience to outline cases that he has successfully treated. 

Though I found the book to be an interesting read, I did not find the data that he provided to be sufficient enough to persuade me that his methods are sound. For someone who had over 30 years of experience treating cases, it felt like he offered only a few case studies and no large scale trends to further understand his treatments. I do think it is worth reading for someone to get more information and perspective or feels like they may have "tried everything" to help their child or themselves when managing the difficulties presented in ADD/ADHD. 

Blogging for Books: In A Different Key

In A Different Key: The Story of Autism by John Donvan and Caren Zucker is a comprehensive history about autism. Using biographical narrative the book explores the struggles regarding defining, diagnosing and treating autism as well as what that meant for human rights for those individuals. The stories are touching and hit to the core of compassion and intrigue.

I highly recommend this book how knows or loves anyone on the autism spectrum as a means to not only understand the condition, but also to understand how far the movement has come and still needs to go. 

Crookpot Thai Curry Soup

Anyone who knows me knows that it is no secret that I love Asian flavors. Particularly Vietnamese, Thai and Japanese (in that order). The flavors are fresh, bright and are feeling without causing too much chaos in our diet. I especially like that the flavors are easy to achieve with a few simple staple ingredients.

Because today was Mothers' Day, I wanted to enjoy those flavors without spending all day in the kitchen or having to spend a bunch of money going out (not to mention the crowds!). So, the obvious choice was to make it in the crock pot, which is especially ideal because you will get the slow development of flavors with little to no supervision.

What you will need (keep in mind that these are items I always have on hand and anyone who loves this flavor profile should invest in stocking the pantry with the same -- It will be money well spent!)

• 1 small yellow onion
• 1 TB red curry powder
• 1/2 tsp five spice powder
• 2 TB of Better Than Bouillon chicken stock base
• 1 TB fish sauce
• 1/2 TB soy sauce
• 1 tsp garlic chili paste 
• 1" piece of fresh ginger grated
• 1-2 grated carrots
• 3 celery stalks
• 1 half gallon carton of coconut milk (I used Blue Diamond)
• 1 bag of frozen peas
• 4oz of vermicelli noodles
• cilantro, scallion and peanuts for garnish

1. Turn your crock pot to high then halve your onion lengthwise (so slices look like arches) and thinly slice. Add to crock pot along with all your spices and still until well combined.
2. Add ginger, carrots and celery and stir again. 
3. Add all your coconut milk (you can use two cans of traditional coconut milk with two cups of water, but I find this easier and results in the same flavor and consistency). NOTE: I used the one that is only coconut milk, not the one that is half almond. I don't see why you couldn't but almond usually adds a sweeter and nuttier taste. 
4. Leave on high for 4 hours and stir occasionally. 
5. Reduce to low and add peas and cook for another hours
6. Add noodles (I use half an 8.8ox pack or two of the smaller 2oz bundles) and leave for 30 minutes. I then use kitchen scissors to cut into manageable strands. 
7. Ladle into bowls and garnish with cilantro, scallions and/or unsalted peanuts. 

This dish is so easy and is the perfect combination of salt, sweet and heat as well as creamy. Hope you enjoyed as much as we did!

Grand Granola... Your new favorite snack!

I LOVE granola but am very picky when it comes to its composition... I want it crunchy without feeling dry and chalky; flavorful but not sticky sweet; and, most of all, I like to have variety. A few years back, I started making my own and can't believe that I hadn't started sooner. It is quick, easy and absolutely delicious while satisfying my criteria. The best part is that you can make it with whatever you have on hand or whatever you are in the mood for.

This recipe is perfect for breakfast, as part of a trail mix, topping for cereal... the options are endless! I also like this recipe because the egg whites help to bind it together to create crunchy clusters, which makes it easier to snack on. Feel free to adjust any of the ingredients to suit your fancy. Just remember that adjusting the sugar content effects the cooking time (more sugar = less cooking time) and may need to be stirred sooner to avoid scorching. However, it is perfectly normal to have variations on color for a batch.

Seriously... Doesn't this look delicious!

Preheat oven to 300ºF
Mix together in a large bowl:
3c old fashioned rolled oats
1.5c nuts (I did a combination of almonds, pistachios, hemp, Chia seeds - all not salted)
1.5c of coconut (I only had sweetened but I would use toasted next time)
1/2c dried fruit (You will want to choose with more moisture or it will become too chewy)
Mix together.

In a small bowl:
1 egg white
1/4c olive/coconut oil
2TB of brown sugar
1/4c maple syrup
1.5tsp of vanilla
Beat very well.

Fold the wet and dry ingredients until well coated then let sit for 10 minutes. Then spread out on a jelly roll pan lined with parchment paper in an even layer. Sprinkle lightly with coarser sea salt (I actually used lava salt).
Start by baking 45 minutes, turn in oven and add another 5-10. You want it to be toasted. Let cool completely (it will get crunchy as it cools). You can also sprinkle with chocolate chips that will incorporate while it cools. If you bake them with the granola, you risk burning the morsels (Yuck!). Last time I made some, I added a little cinnamon and used pumpkin spice chips and it was pure heaven!

Stuff your face and enjoy! Makes a little more than 2 one quart Mason jars. Keep in a cool, dry place for up to 2 weeks (if it lasts that long!) 

Blogging for Books: The Acid Watcher Diet

The Acid Watcher Diet by Jonathan Aviv is a user friendly guide about the effects and treatment of acid reflux through diet modifications. The book starts by outlining what acid reflux is and the signs/symptoms to recognize that you have it as well as what the physical ramifications are of leaving it untreated. Aviv also discusses the different procedures that are available to confirm and diagnose it.

He then moves into the role of food in causing acid reflux and the different role of macronutrients in a balanced diet. He includes a handy chart for determining the different pHs of common foods and how they can be utilized to reduce inflammation in combination to the decisions that we make from day to day. This includes reducing particular behaviors that induce acid production, such as stress.

All of this information is followed by an easy to follow guide for a 28 day routine that is phased out into Healing and Maintenance as well as an exercise routine to support reaching a healthy weight as well as not aggravating the condition. The recipes included are easy to follow and most of the ingredients can be gathered at your average grocery store. This book is a good beginners guide or worth looking into for anyone battling acid reflux. 

Blogging for Books: "Black Earth: The Holocaust as History and Warning"

Timothy Snyder's "Black Earth" is a haunting reminder of how fragile the balance of our society and how important it is that we remember these historical events. In a time when our country seems more divide than ever and the echo of intolerance can be felt in our daily lives, this texts provides a warning of how we can choose to avoid following in the footsteps of the Nazi movement.

The book begins by providing the historical framework for Hitler's rise to power and what his objectives were in "cleansing" the German culture while silently increasing the country's geographic footprint. He follows through the movement of the German power and how Hitler was instrumental in providing the background to the effort. Snyder then draws the parallels to the present and where our culture stands in terms of still being influenced by Hitler's teachings and the Nazi movements, including our views on intolerance and even areas of science.

This book is an important examination of the Holocaust and outlines the recipe for which Hitler was able to rise to power. There are times that this book felt repetitive or like it may have been missing additional information, but it was, overall, a solid read and I would recommend it to anyone who is interested in the history or looking to learn more.

Succulent Lobster Stew

Being a born and raised New Enlander means that there are a few assumptions that you could make about me and my family: we know a thing or two about cold weather, some of our "r's" sound like "ah's" and we know our way around seafood... more specifically, lobster. 

Though eating seafood in our region is normally synonymous with summer, this past Christmas I decided I wanted to do something different than the traditional ham but would still have the "comfort food" feel that the holidays are all about. This dish does take a some prep/sit time in order to develop the perfect flavors. This recipe also lends itself to some creativity by adding other seafood and even cream to make it a chowder. 

Being on the coast, I have the privilege of being able to get my seafood super fresh; literally as it is coming into the docks. However, that being said, I did not cook all of the seafood that I used myself, but it was still fresh. Though the price of live lobster was decent, it was more cost effective to get a couple live (for the stock) and purchase a knuckle and claw mix that the fisherman has packaged and flash frozen within the last day or so. Though this is borderline sacrilegious and I can heard the audible scoff from every "true," salt of the sea New Englander, I swear it is legit and you will thank me later. I used a 1# package in addition to the meat from my two lobsters. 

First thing is first, preparing the lobster. I purchased two 1.25# (chicken) lobsters. You can use hard or soft shell depending on your preference and your budget. I believe these were unbeaten... so had more meat that a soft but not as tender (supposedly). I steam mine so that I do not dilute the flavor of the lobster, plus there is less water in the shells when you open them. Any good Google search will yield proper handling instructions. 

After they are cooked, I set mine aside to cool while I prepare the stock. SIDENOTE: If you are not familiar with cooking lobsters, take care not to overcook them by watching for them to turn bright red. They will continue to cook while they cool. You will harvest the claws, tails, knuckles,and any other portion you have patience for, and put them in an airtight container to store in the fridge until the very end before serving. Reserve the bodies and shells for the stock. 

Using the large steaming pot that I used for the lobsters (if I were to guess, I would say it holds at least 2 gallons of liquid), I begin adding the ingredients for my stock:

• Large onion, quartered
• 6 stalks of celery, cut into 1" pieces
• 4 large carrots, cut into 1" pieces
• 4 c water (will add more later)
• 1 tsp paprika
• heavy pinch of saffron (optional)
• 1 tsp onion powder (sweeter than onion)
• 2 TB chicken stock base (not cubes) *you are welcome to use seafood, if you can find it*
• 2 sticks of unsalted butter, cubed

A couple things to note here: you will notice in the picture below that I have the steamer insert in pot to make it easier to remove the solids when the stock is done. Next, you may notice that I did not include salt or pepper. That is because the salt in the base will guide you when the soup is assembled later and too much salt will ruin the stew, trust me, and you don't want pepper to overpower the delicate lobster flavors. Finally, this probably goes without saying, but I have to. PLEASE was your vegetables. You don't need to peel them, but make sure that the dirt and sand don't make it into your final product. You won't be able to pass the "grit" as having come from the lobsters. They are too classy for that.

After all of these have been added to the pot, add the lobster bodies/shells to the pot and fill to the upper rim with water. Bring to a boil and reduce to half. You will leave this to cook for several hours/most of the day. Be sure to keep an eye on it an taste from time to time to see if it is missing anything. It is okay if the flavors do not have "depth" because it will marinate overnight to give it the married flavors in the finished product. 

Once it has cooked down enough, strain out and discard the solids. You are going to put it in the fridge so chill and develop flavors overnight. You are welcome to make and serve this the same say, but you patience will be rewarded if you can stand to wait!

The next day an hour and a half before serving, you will return your stock to the pot and add these ingredients to your stew in intervals after bringing to a boil:

• 2 large white potatoes cut into bite sized pieces - reduce to a simmer, wait 15 minutes before adding:
• 2 carrots, peeled and cut into rounds - Wait 15 minutes before adding:
• 3 stalks of celery in 1/4" slices - Wait 15 minutes before adding:
• 1 bag of sweet frozen corn. This will significant drop the temperature of the stew, which is okay because you do not want it to be scalding when you add the lobster. 

This is the time to taste and make final adjustments like adding salt or white pepper as well as test the done-ness of your vegetables. To prepare your lobster meat, pull out claws and set aside. Cut up your tails into decent sized pieces and halve your knuckles. Once the rest of your stew has the right taste and has warmed back up, add your prepared lobster (minus claws). Wait another 5-10 minutes and you are ready to serve! This makes AT LEAST 8-10 good sized servings. You may need more claws for garnish or forgo all together and include in the stew if serving a large crowd. Either way, this is guaranteed not to disappoint!

I plated mine, as seen below, by placing a claw across the top as a garnish. I know that this seems like a lot of waiting but this was by far one of the best stews I have ever had and it is too good not to share. 

The real fun part, is that you can make this recipe your own by changing the base, adding a milk based rue at the end to turn it into a chowder or changing up the vegetables. The options are endless!

ENJOY! - CRM

Delicious Banana Cupcakes with Cream Cheese Frosting

My family LOVES bananas, especially my youngest. She would eat nothing but bananas if we let her. One of the many reasons that her nickname "Monkey" is so fitting. This is why I am always perplexed that we always have a handful of overripe ones. Typically, I would make banana bread, but we still have some in the freezer from the last round, so time to get creative... or at

least make something that isn't in a loaf pan. LOL. 

These cupcakes are the perfect snack: crispy on the outside and moist, fluffy goodness on the inside. The frosting is soft and tart like you would expect from cream cheese while but also sets and slightly crusts to hold its shape. These will definitely please the banana lover in your household. 

What you will need:

Cupcakes                                                                     

3 overripe (black) bananas                                           

1/4 c apple sauce (oil)                                                  

1/3 c brown sugar                                                         

1/2 tsp salt                                                                    

1/3 c sour cream                                                           

1 egg                                                                             

1/2 tsp cinnamon                                                       

1 tsp baking soda                                                          

1 tsp baking powder

1½ c flour

Frosting
3 oz cream cheese (cold)
3 Tb unsalted butter (cold)
1/3 c brown sugar
pinch of salt
1⅓ c powdered sugar (sifted)
1 tsp vanilla
1-2 Tb milk
3 Tb sour cream

Now get to it...

1. Preheat oven to 350 degrees.
2. Sift together your dry ingredients for cupcakes and set aside
3. Mash bananas up until most of the chunks are gone or small then add apple sauce, brown sugar, salt, sour cream and egg. Mix until combined. 
4. Fold dry and wet mixture together. This is a thick dough and will be lumpy so be careful not to over work because it will make the end product tough. 
5. Divide dough into 12 lined cupcake molds and bake 18-25 minutes. They should have a springy top but should not have a dark center "spot." Let these cool in the pan for at least 5 minutes. (This helps ensure there are no raw middles while avoiding the possibility of over baking). 
6. Make sure these are cooled completely before frosting. 

For the frosting, use a cool mixing bowl (put in the fridge to be sure). Make sure to scrape the bowl often.

Beat the butter with salt until creamy (you may need a hand mixer because of the amount rather than using your stand mixer) and then add brown sugar. Continue to beat until fluffy but sugar wont be fully dissolved. Add the cream cheese and cinnamon and continue to beat until mixed.

SLOWLY add the powdered sugar. The frosting will first become course and mealy as the sugar is added and will thicken as the sugar and wet ingredients incorporate. Add vanilla and. if still mealy, add milk in small batches. It should look like a think paste at this point and you should beat on high until the volume increases and the color lightens (about 5 min). 

Frosting is ready to pipe now, but if you need it a little thinker you can let sit on the fridge. After piping, it should crust over in 30 minutes or so. Hope you enjoy!

It takes a village... but should it?

Every parent knows that parenting has its challenges and it is all about resources... from the others that we get our advice/recommendations from to the people that help us in caring/transporting our kids around, it is the supporting players that help make us successful.

But where are the lines drawn? When do the support start to over shadow our lead role? I know every parent goes through these different scenarios... the list of "banned" unhealthy snack items that comes from the school, the lengthy requirements from schools/daycares, or the standard that every decision be backed up by a professional (as if being a FT parent was not enough experience!)

Let me be clear, I understand why requirements exist: to keep kids safe and reduce liability for the caretakers (yes, the former is a priority, but the latter still exists). I also know why these things came into existence: more information became available regarding safer practices or their was a parent with bad behavior that caused the need for a policy. But I question again, when did these practices over shadow what we are trying to accomplish as parents to the point that our guidelines no long matter?

This all comes to light for me because my daughter got hit with the annual stomach bug that was going around. My facility does a really good job of managing the spread by keeping things cleaned and sanitized, but the spread of germs can only be contained so much. However, after a weekend of cleaning sheets and vomit off of every area in my house, we had made it to the end but her stomach was still sensitive. Because of this, we were keeping her on a bland diet to help keep her filled with nutrients and properly hydrated. This included swapping out the milk that she normally received a couple times a day with a dose of Pedialyte and water when she was thirsty. I had forgotten to mention this on Monday and when she got home from daycare her stomach was irritated again.

Realizing this, I sent a courtesy message to the daycare provider just asking that they swap out water for the week to let her stomach settle. Growing up, this was common practice in our house: chicken soup, dry toast and plenty of fluids...SIDENOTE: I know this isn't in medical journals, though I think there have been studies showing why this combination is effective ( I digress)... Anyways, not thinking this was an issue, I was not expecting the response to "get a doctor's note." Taken aback, the conversation turned to a back and forth regarding the difference between state mandated requirements and those that were implemented by the facility... needlesstosay, the conversation got us no where and she became more and more defensive as my questioning persisted to the point that she felt that I did not think their care was adequate (which is not the case, I only want to understand where these things come from so that I can... well, understand). When, in my reality, it is my job to question why my child is being cared for in a way that differs from my agenda and either adapt or move on.

SIDENOTE: I could post the whole conversation to show how crazy the exchange was, but I won't out of respect.

To some extent these situations are something that we have to expect when we outsource their care, but this seemed downright uncalled for because it should not act as a roadblock and close off the line of communication. The fact is that we still want the same thing: for my child to be cared for in the best way possible, but that may mean different things to each person involved. However, even with that being said, the parent has to have the upper hand at some point and our guidance valued more than just paying the bill on time... Aside from guidelines, I find that I am often not consulted regarding many other things about my child's care... whether her appearance (found that they had painted her nails when she was 6 months old) or the choice to give her candy (this one really bothers me because I personally feel candy under the age of 2-3 is not necessary and she 18 months).

My experience is obviously not the norm and I have great respect for those in the profession, but I feel like parents are being cut out more and more even though the means of communication have increased... but why? Is it because they truly know better or are we making ourselves more dispensable? It is a question I cannot answer and a place I don't want to be in, but, for now, I am backing up my decisions with notes from the doctor and moving on to a direction that better suits my parenting style.

Blogging for Books: Punderdome

Blogging for Book: Punderdome

Summary: Punderdome is based on the television show, where players are presented with card that pair two seemingly unrelated topics and players race against the time to create as many puns as they can in order to be awarded the round.

Game is designed for 3 or more players/teams and comes with:

• 200 double sided cards (white and green)
• 2 Mystery Prize Envelopes with fill in sheets
• 2 80 page pads for drafting puns
• 1 instruction sheet and pun example cards

Players take time being the proctor and choosing a green and a white card to base puns on. Players have 90 seconds (with an opportunity to gain bonus time) to write down puns to present to the proctor, who then determines the winner. Winner of the round is awarded the set of pun cards and the winner of the gain will have collected 10 sets of cards. 

Review: This game is sure to be the center of your next get together and be the perfect conversation starter. Though it was a little slow to get started, it quickly because a blast and you will find yourself looking for puns in everyday situations. You do not need to be an English major to play this game and it is perfect for larger groups.

Blogging for Books: "Unfair: The New Science of Criminal Injustice" by Adam Benforado

Summary:

The author Adam Benforado is an associate professor of law at Drexel University. He uses examples and case studies to explore perception and biological factors as they relate to the criminal justice system and inherent criminal behavior. Through these examples Benforado offers the reader different points of view regarding our every day bias, how they carried over into the legal system and how they bend the ability to render "fair" justice.

Review:

Does disgust have a role in whether someone receives fair treatment? Are there checks and balances to ensure ethical opportunities in determining innocence? Or is it all about getting the conviction, regardless of fault?  These are some of the questions explored by the author.

The examples that Benaforado used dissected the inherent flaws that exist in the legal system because it is does not exist in a vacuum apart from bias.He incorporates how socioeconomic factors, biology and perception all play a role in determining innocence and how these factors play into an individuals actual propensity to commit a crime. Meaning, for example, that poverty and living in a rough neighborhood is an implication of being guilty of something and how the system is tilted in that view.

As a Criminology graduate, many of the themes explored in this book are familiar to me and it read a lot like a classroom lecture. The points were easily understood and the concepts were carried throughout the text. However, I felt like there were parts that were repetitive and one-dimensional. Though many of the points were thought provoking and offered perspective there were also many areas of the book that were just regurgitations of the same historical references that come up in the average Criminology text... which, I guess, should be expected from a professor.

The element that I felt that it was missing was the "where do we go from here?" piece. I felt that this book was relevant, given the current Black Lives Matters movement, but it lacked the passion and outrage for the inbalance in our current social justice system. We see it every day played out int he media where race, affluence, and stature play a role in whether a person is viewed as innocent and how that becomes more pertinent than actual guilt.

I saw where the author was going with biology playing a role in a person's propensity to determine right from wrong, thus their likelihood to commit a crime, as well as how it is ingrained into the systemic flaws of our criminal justice system through bias and emotional responses such remorse, empathy or disgust, but I feel that each issue is so complex that each could have their own book and this was really just an introduction into those topics. This is not to say that I did not enjoy the book but, towards the end, it felt a little flat.

I received this book from the Blogging for Books program in exchange for this review.

Blogging for Books: "The Gap of Time" by Jeanette Winterson

"The Gap of Time" is a modern retelling of Shakespeare's "A Winter's Tale." Though the plot involves the complexities of modern living such as technology, surveillance, and social media the core of the book's issues (love, jealousy, loss, regret, forgiveness, abandonment, and sexuality) are the same.

Though I am not familiar with the play, it was not a problem because Winterson opens the book with summarizing the plot. However, the author does introduce dynamics to the charcters' personalities such as homosexuality, interracial relationships and spousal rape that were not present in the original play. These elements helped to bring a more vivid and relative color to the characters, which made them relatable. This character depth creates a new world where you are turning the pages to discover where the characters end up, even though their fate has already been sealed as it mirrors the original play.

I am not familiar with with Winterson's writing and, though I enjoyed where she took the characters, I felt that there were times that the syntax was confusing and it distracted from the story. I also felt that there times that the dialog from the ethnic characters was forced and heavily fell upon racial stereotypes. The story was full of rich symbolism and vivid detail that help to set the scenes.

In all, this a good quick read, that is perfect for a trip to the beach or day in. Any flaws that I found in the writing or side plots were over shadowed by the fact that plot was interesting and the characters were strong enough to shine through.

I received this book from the Blogging for Books program in exchange for this review.

You scream. I scream, we all scream for Kimchi!

Today I had the pleasure of spending the day with my friend's mom, and she taught me how to make kimchi. Kimchi is a flavor similar to pickling but is fermented instead. Because it does not involve heat, the cabbage retains its crunch. In a word, it can be described as delicious!

I was first exposed to kimchi when I had bulgogi fries, which is a Korean BBQ beef dish served over french fries with kimchi and a creamy sirachi sauce. However, kimchi is delicious in all kinds of applications or on its own, but no matter what the application, I prefer mine cold.

Mrs. E took me out shopping for ingredients. We went to the Asian market and got a head of napa cabbage that was about the size and weight of a 5 pound bag of sugar. We also got a good size ginger root, head of garlic, and about 5 small chilli peppers.

Mrs. E told me about how she learned to make kimchi and how she had a special wooden bowl that she had been using for years . Even though the bowl had broken, she still kept it. To me, is what traditional foods are all about: telling a story She was also careful to explain to me that there is no real recipe, it is all about taste and preference.

To start, we took two bowls: one for the leafy part of the cabbage and the other for the stalk portion.The reason that they are separated is because stalks will take more salt and time in the next part. Take the cabbage and remove all of the loose leaves. Starting with the stalk, cut on a diagonal to get 0.25-0.5" until you reach the leafy part, then cut the leaf down the stem, stack on top of one another and continue down the diagonal in 1-1.5" pieces. Make sure to separate into respective bowls. Quarter the remaining cabbage, remove any brown core and cut on a diagonal width-wise starting at the leafy end. Once you get to the stems, cut lengthwise.

Bowls of cabbage leaves and stalks

In a non-reactive bowl, layer cabbage leaves with standard table salt, then toss to coat. Repeat the same with the stems, but this time use a bit more salt. Don't worry about over salting because you'll rinsing before the final step. Remember to toss each bowl regularly to ensure that it is uniformly coated.

While that is brining, peel and slice ginger and all cloves of garlic in the head. Place in a mortar and use the pestle to grind up. 

Once the it has been smashed up, add the chilli peppers and continue to grind until everything is in small, uniform pieces.

  

Add about 1/4c brown sugar and 1/8c of paprika. Mix well.

Note: Paprika is optional but it keeps the appearance appetizing and reduces browning.

Add 1/2 to 3/4c of white vinegar. Set the sauce aside to marinate. 

Mixture will be mostly uniform in size and soupy

You can combine the leaves and stems at this point, tossing well.

Let sit for several hours until wilted.

Notice that cabbage has wilted and has reduced in size nearly half
and there is quite a bit of water in the bag. 

Drain liquid and place cabbage in a large bowl and cover with cold water. Toss and let sit for 5 minutes. Squeeze the water out and transfer to another clean bowl. Test a piece of cabbage. You want it to taste salty but not overcome the palate. 

Rinsing cabbage on the left and squeeze out on the right.
Look how crunchy it is!

Taste sauce and make adjustments if necessary. You can add more chilli or brown sugar or even fish sauce. Then add sauce and toss until well covered. Transfer to non-reactive containers. Make sure to pack down because it will shrink.

You can enjoy right away or wait or it to ferment a couple days out on the counter then store in the fridge. Please note that the more the mixture ferments, the more likely it is too look puffy or bubble up when opened. This is natural and all a matter of preference. 

The moral to this food journey: good food is like a song.

It has meaning; it can be simple, yet complex; and made with love.

2014 Resolutions and Recap

As with any year, 2014 was filled with its ups and downs. Hopefully the ups were far greater than the downs... what doesn't kill us, makes us stronger. Right?

2014 Resolutions
This past year I had three resolutions:

1. Read 24 books - This may not seem like much, but reading books means that I have to take time away from everything else going on and dedicate it to an activity that I have grown to not enjoy. When I was a child, I couldn't help but read books. I read anything and everything I could get my hands on, but when I went to college, reading became a mandatory activity that lost all of its pleasure. So, reading and I needed to become reacquainted.
   
   The great thing about reading is that it is a lot like riding a bike... You just need to be willing to work out those lazy muscles and keep going when you encounter failures and obstacles. I started with books that were going to be made into movies such as the Divergent series, Fault in Our Stars (and any other John Greene book like paper Towns, Gone Girl (and anything else by Gilliam Flynn), However, my favorite by far was Miss Peregrine's Home for Peculiar Children and Hollow City by Ransom Riggs. I cannot wait for the next book!
   
         
   Needless to say, I made it to 26 books about a month ago and am almost finished with 27. I think that I could realistically go for 36 books this year as long as I can find some books to keep me motivated.  
   
   
   
   
2. Run a 5k - Soooo, this one I was not as successful at... meaning that I dd not do it but I did make it the gym and I have not dropped it as a goal. I have already purchased my tickets for the Color Me Rad 5k and plan to also sign up for the Color Run. The fact that I am still willing to participate in an event involving my least favorite physical activity should something about my dedication. So I will try this again in 2015!
3. Be Creative - I can't say that my job isn't somewhat creative but after spending a day in an office, it can become difficult to remember what gives us joy. This may come as a surprise to some but I do enjoy crafts of all sorts. I am probably most known for my baking but I know how to knit/crochet, paint/draw and sew, and always open to the possibility of learning more.
   
   However, I found that I was losing myself in my work... literally. Every moment consuming me where I was doing work before work, driving to work and staying late then driving home to make dinner so I could work from home until bed. I needed to find what made me tick again.
   
   A dear friend invited me to attend a social club where we would transform blank canvases into works of art. I almost didn't go because painting is not my thing, but "nothing ventured, nothing gained." So I went and I was instantly hooked. What started as sunflowers, became dragonflies, snowmen and pigs!
   
   
   
    
   
   
   
   
   
   
   
   
   
   
   I have used this creative outlet to motivate me to broaden my horizons. I have now started trying new mediums such as fused glass and teaching myself graphic design on opensource software with the help of YouTube.
   
   

   

   My first project with Gimp. It looks incredibly simple, and is, but it takes a lot of steps to get there.

   
   

      

   

   Fused glass window hanger and pendant.
    Not the finished project but will update when I pick them up next weekend. 

   
   

Review:

It would be unfair to say that 2014 was uneventful. My family accomplished much. My daughter was active in cheerleading, which we made plenty of new friends through. She finished pre-k and started kindergarten. My husband got closer to finding his dream job, and we've grown stronger with each hurdle that we have been presented.We even gained two new additions to our family:

Spencer & Chase

However, life comes with balance... 2014 was also a year of great loss. It would be cheap and incorrect to say that we lost two of beloved pets when in reality we lost members of our family and very dear friends. 

Abby & Buggah

ABBY

Abbigail "Abby" Grace
May 28, 2003 - April 26, 2014

Abby was an amazing dog with a huge heart. She was always there to comfort me and fill our home with her amazing spirit. I could not ask for a better friend. 

BUGGAH

My Buggah
November 28, 2009 - August 8, 2014

Loss is hard no matter how you look at it, but it is particularly difficult when you feel like you should have had more time. No words can express the hole in my heart that was created when I lost Buggah.

Discovery:

Loss also comes in all forms. In a sense that you can lose yourself and have to lose another in order to rediscover who you are. 

I have spent many years resenting others in my past and blaming them for what never was, and it really hindered where I was going. I don't know how to explain it, but I made a decision that I was worth more than that and I wanted to be happy, I spent a lot of time discovering what the root of what made myself most unhappy. I realized that it was constantly seeking the approval of those who were never going to be satisfied. I was also letting their image of me reflect onto how I felt about myself and it was dragging me down. Why would one choose to be around such a person? I don't know, but I wasn't going to do it anymore. 

The decisions that I made to sever the ties that I have were not easy, and it does get lonely. But the comfront found in misery is still misery and is truly a weight that comes at a cost. Also, I have some pretty amazing people in my life, who allow me to feel good about myself. Some of them are family members and others are people who have surpassed being called friends because they are more like family than the traditional sense.  I have also watched as each of them has transformed their own lives in their endeavors and become an inspiration.  Whether it was always showing compassion and love through the willingness to help others, taking more time to spend with loved ones, or continue to challenge themselves and begin new journeys, I am always awed by them. In all, I am truly blessed to have them in my life.

2015?

I don't know where 2015 is gong to take me, but I going to continue to work harder and strive to be better -- better mom, better wife, better person. In comparison to that, everything else seems silly when I think about tangible goals. But as 2015 draws nearer, I can say that it will be like no other.

Burgers aren't just for cows... Salmon Burgers

Summer time means long days, warm nights and summer foods! However, I am not a big fan of the grill and standard burgers can get old. Salmon burgers are an excellent alternative and the they are surprisingly easy to make. The best parts about this recipe is that it is quick and versatile.

Salmon Burgers

2# Salmon, skin removed and cut into 1" pieces

1/4 c cilantro chopped

1 egg

1/4 c onion, diced

1/2 c panko crumbs

1. Preheat oven to 352 degrees.
2. Place half of the salmon into a food processor and pulse about 7 times. Place aside in a bowl;
3. Place remaining salmon in the processor, pulse for 4 times, and add to the other salmon;
4. Mix in remaining ingredients and let sit for 5 minutes;
5. Form into patties (will be looser than hamburgers). I use a boiling pan to reduce excess oils. 
6. Bake for 18-22 minutes. 

Siracha Mayo

1/2 c mayo

1 squirt of siracha

1 garlic scape and/or green scallion

Mix all ingredients into a bowl and let sit for a couple minutes to meld. Assemble on buns with favorite vegetables and enjoy! Other variations include adding or substituting lemon/lime zest, chili/cumin powder. 

Time Flies when You're Having Fun... (CSA's, Mushrooms and risotto)

This year I set myself up with some goals that I thought that I could realistically accomplishing (writing on my blag was not one of them). Most of them were the typical ones... be healthy, read more, run... etc. But the one that I felt was the most important and fulfilling was the fact my family joined a CSA.

"What is a CSA?" You ask... Well, a CSA is Community Supported Agriculture, which you buys shares to help pay for a farm's operating costs before the growing season starts and then you get a portion of the bounty. There are many things to consider when choosing a CSA... location, products, cost,  variety...etc. While all of these areas played a role in making our decision, we choose Food Joy in South Auburn because they offer organic produce, recipes and meal plans to ensure that you are using your share to the fullest potential. After reviewing our grocery bills' contents and costs, it only made sense to join for $134 a month to ensure that I was getting fresh, local, organic produce on a weekly basis; not to mention, the owner Karen is absolutely amazing. The best part of the CSA is not knowing what you may get. Quite a few of the items that we received are not typically available at the grocery store and, if they are, they would either be out of my price range or I would not buy them because they weren't on the "list"... especially the edible flowers.

A picture of our first crate that came with a chef's knife and apron!

Since I am so far behind on posting, I am probably going to have to pick my favorite meals that I made. One ingredient that I was extremely excited about receiving was chanterelle mushrooms. So excited in fact, that I cooked them up immediately.

Chanterelles are golden in color and have a nutty, sweet, peppery flavor. 

I decided to make a risotto with them and serve them with bay scallops, which complemented quite well. Though this recipe has a few steps involved, it is totally worth it! Hope you enjoy!

Broth:
1/2 c mushroom pieces
6-8 c chicken broth (low or no sodium)
1/2 ts black pepper
1/2 ts dry savory
1 ts soy sauce

Combine all ingredients in a stock pot and bring to a boil on high for 5 minutes then reduce to a simmer and cover. You want to keep this heated for the risotto.

Risotto
2 TB EVOO
2 shallots, diced
1 c mushrooms, chopped
1 garlic scape or 1 TB garlic
1 c arborio or other risotto rice
1/2 c white wine
2 TB butter
2 c Parmesan cheese

1.  Heat EVOO over medium-high heat then add shallots and cook until clear;
2. Add mushrooms and cook until soft then add garlic/scapes;
3. Add rice and coat well. Stir constantly and cook until toasted (about 5 min);
4. Add white wine, stir well and cook until most of the liquid is gone;
5. Add ladle-full of broth to the rice (about 1/2 c) and reduce heat to medium-low. Stir often and let the the mixture to cook down until almost all of the liquid is gone then add more liquid. Continue to do this until the rice has started to break down, rice is al dente, and sauce is thick.
6. Stir in butter and cheese. Set aside.

Topping

2 TB butter

1/2 c mushrooms, large pieces

EVOO

1# bay scallops

1 garlic scape/scallion

1 ear of corn with corn removed

1. Heat pan over medium-high heat and add butter until browned;
2. Add mushrooms and toss until covered. Continue to heat until mushrooms are crispy (about 7-10 min);
3. Remove mushrooms from the pan, toss with scapes/scallions, and return pan to the heat. Add EVOO and heat but not smoking. Add scallops, dust with pepper, and cook each side about 2-3 minutes. You want each side to be browned. 
4. Add scallops to mushrooms then toss corn in pan until warm. Serve everything over the risotto.  Enjoy!

Quinoa Stuffed Peppers Revisit

It is funny how quickly a year passes and with that things also change. If I didn't think my life could get any busier, but it has. It is easy to fall back on take out or processed foods, and trust me I am of the most guilty, but life strikes its balance and we learn to make it work. I love this recipe and I've adapted it to work I'm the crockpot and with fewer processed ingredients.

You will need:
4 Large Green Peppers (tops cut off, cleaned out, tops reserved and chopped)
1c Dry Quinoa
2 TB EVOO
1 Small onion, chopped
1 carrot, chopped
4oz button mushrooms, sliced
1 jar of tomato sauce

1. Start quinoa by adding to 2c of water, bring to a boil and cover. Reduce heat and cook10 minutes.
2. While quinoa is cooking, heat oil in pan and add veggies in two minute intervals in the order shown, ending with green peppers.
3. Prepare large crock pot by  placing 1c of sauce on the bottom and turning heat up to high. 
4. Add quinoa (it will still be al dente) to veggies then add remaining sauce. Mix up and divide into peppers. 
5. Reduce heat on crockpot to low and cook 3-4 hours. You can add cheese if the last 30 minutes if you want but I thought it was fine without it. 

So, now that I have shared both of my recipes. Let new know what you think of each.

Quinoa Stuffed Peppers

I am starting to go through my cupboards to use up all the items that have been sitting there a while. Despite what people may think, even dry pantry items have an expiration date, especially if they are bulk items that are exposed to the air.

As I was doing this, I came upon a wonderful mason jar of quinoa and knew that it was exactly what I was in the mood for. This meal is fresh, fast and delicious! Not to mention, it is dairy and gluten free and the fact that it is 353 calories* a serving doesn't hurt either.

Quinoa Stuffed Peppers
4 Large Green Peppers (about size of grapefruit or softball)
3TB EVOO
5 Cloves of Garlic
2 Carrots
2c Mushrooms (Cremini and/or Shitake)
1tsp Worcestershire Sauce
3TB Hoisen Sauce
1c Dried Quinoa
1 Jar of Spaghetti Sauce (I prefer Newman's Own)
4 slices of veggy cheese

Instead of using a dutch oven, my stock pot is oven safe.

1. Preheat oven to 350 degrees.
2. Bring a pot of water to a boil. Pot needs to be large enough to stand the green peppers next to one another and be completely submerged. 
3. Meanwhile cook quinoa by placing in a quart sauce pan with 1 1/2c of water and a pinch of salt. Bring to a boil, cover with a lid, reduce heat and simmer for 15 minutes. Remove from heat and set aside.
4. Then prepare peppers by cutting the tops off (reserving) and removing the seeds from the inner core and discard. When the water comes to a boil, submerge the peppers under the water, cover and cook for five minutes.  Drain and set aside uncovered
5. Chop the remaining produce including green pepper tops, heat EVOO over medium heat and saute veggies until soft then add Worcestershire Sauce.
6. Add quinoa to veggies then add hoisen sauce and heat for 5 minutes. 
7. Turn up heat to high, add 2/3 jar of sauce to veggies and remove from heat when it just starts to boil.
8. Use a small amount of remaining sauce to coat the bottom of a dutch oven. Transfer green peppers and divide quinoa mixture among peppers then top with remaining sauce.
9. Cover the dutch oven back for 25 minutes. Remove lid, top each pepper with cheese and bake for an additional 10-12 minutes. 
10. Let peppers rest for five minutes and serve hot. Enjoy!

My lovely husband: "I was so sad when I was done eating because it was all gone."

 *Calorie count based on recipe information entered into MyFitnessPal.

Chocolate Chip-Apple-Raspberry Quick Bread for a Busy 2013

So, 2013 has already given me a run for my money. With trying to plan family celebrations and parties, our wedding and meetings at work, it is nor surprise that January is a half over. Though I did not make actual resolutions this year, I am taking strides to better myself... which is basically the same. Part of that is trying to return to a healthier life style and eating habits. We did really well last year but ended up returning to our bad habits when my husband was told that he did not have a gluten allergy.

However, after returning to our casual eating style, may of his problems returned, which was all the convincing I needed to go back. Not to mention, I also noticed that I felt "slower" when we eating crap laden foods. So, it is back to homemade foods with few ingredients and even fewer preservatives and I happy to say that this includes juicing, but at the end of the week I sometimes have a few produce items left behind that really should be used up in order to maximize their nutrient potential.

I took my family's banana bread recipe and threw together this fabulous quick bread. It is the perfect balance of decadence and healthy yumminess.

Chocolate Chip-Apple-Raspberry Quick Bread
2c Flour
3/4c Turbinado Sugar
1tsp Baking Powder
1 1/2tsp Baking Soda
1/2tsp Salt
2TB Coconut Oil
1 Egg or 1/2c Apple Sauce
3/4c Coconut Kefir
2tsp Orange Zest
2 Granny Smith Apples (peeled, cored and chopped)
1/2c Frozen Raspberries
1/2c Mini Chocolate Chips

1. Preheat oven to 350 degrees and grease two 9x13 loaf pans. 
2. Mix together dry ingredients and wet ingredients (coconut oil, egg/apple sauce, kefir and orange zest) separately.
3. Make a well in dry ingredient and mix in wet ingredients until just combined. 
4. Fold in apples and chocolate chips and then add raspberries until just combined. 
5. Divide the batter into two loaf pans and bake 50-60 minutes, until knife comes out clean when inserted in the center.
6. Enjoy warm or cooled

This bread is so moist and decadent that it can even be served as a dessert with a little ice cream.