Remembering Riki

My featured image illustrates the loveliness of our daughter, Riki. We lost her, nearly six years ago, to a stroke at the young age of 34 years. She would have been 40 on September 27. She had lived with atrial fibrillation for 11 years, and a new doctor took her off her medicine “to see how she’d do!” I had later read that taking someone off this particular heart medicine could lead to stroke. The new cardiologist simply listed Riki as a “non-compliant patient” to avoid any law suit. Left behind were three young children, a husband, and a loving family to ponder, “why?”

Riki was a leader. She exercised her voice to support and advocate for those who did not have a voice. She was a devoted daughter, sister, mother, spouse, and friend. She loved her work as a school nutrition administrator. Riki was full of energy, and she loved innovation in meal preparation and addressing life’s challenges. Some called her, “bossy,” because strong women scare those who do not have the confidence to put themselves “out there!” She worked hard, played hard, and loved hard, and that’s what made Riki unique and beautiful.

If my daughter learned anything from me, it was to gather friends and family to socialize around stories, laughter, music, and food. I learned even more from her about the stewarship of great friends. She hosted her “village” every Wednesday for a “taco bar.” She loved to cook, and she cooked fabulously. Her friends loved all that Riki was. One of Riki’s dear friends, Danika, began a tradition of making Riki neck garlands out of the peppers from the garden. A few years back when “the village” was celebrating Riki’s birthday, I was gifted with the chili necklace. I dehydrated the hot monsters, and I use the pepper flakes, very sparingly, in recipes calling for some heat. About a week ago, Danika did it again! She sent a chili garland! The chilies are bright and lovely, and the flakes proved to be quite potent! Behold, the color! I call the chili flakes, “Danika’s Chili Blend,” or simply, “Danika.”

Chili Necklace

Today, Riki’s boys work for Danika, Riki’s best friend, in the kitchen, at a local pub/restaurant. The 18 year old just started college, and the 17 year old is a senior in high school.

What we know is that she was a beautiful, unique, loving, and thoughtful person. Most of all, Riki loved her children and her spouse, Jonathan. They miss her dearly. We were lucky enough to get a visit from Jonathan and Sam, Riki’s only daughter, this past weekend. The “boys” have jobs, so were not able to make the trip. We honored Riki with meals around the table, as was her practice, and stories of her life.

Riki and Jonathan in 7th Grade

While we tend toward daily thinking about our time on earth with Riki, we rejoice in that we see her so heavily in her children. While I know that our son-in-law will likely find love again, we see her influence in him, too, and we know that he keeps Riki in his heart.

We will celebrate her birthday this evening with one of her favorite dishes: Fried chicken, mashed potatoes, gravy, and corn. One of the most lovely things is that she and her brother, Stevie, had a very close and loving relationship. He will likely celebrate his sister with a fire and tobacco blessings (from our Indigenous teachings). I look forward to the pictures that he sends when he has a fire. Come to think of it, we will have a fire, too.

Riki and Stevie, my beautiful children

Love to you, Riki.

Convivial Times

As COVID restrictions begin to ease a bit, we appear to be interacting more often and frequently, without masks. I hope we are not being premature in our ease. I read a quick headline today that said that our isolation for the past 20 months may have taken a toll on our cognitive functions. I think we shall see more on that as we continue to examine the far reaching effects of a pandemic in contemporary times.

I must admit that I have ramped up my interactions across the dining table, both at home and with friends. One of the great opportunities of working at a university gives me the privilege of working with students from a variety of backgrounds, countries, geographies, and traditions.

My “featured image” demonstrates the diversity of my interactions that include dining. Enoch, a city planner, and Elfadil, a soil scientist, hail from Africa: Ghana and Sudan, respectively. These two brilliant young men prepared a feast for hubby and me. Each dish featured chicken, and one dish feature the addition of goat.

When Enoch comes to our house for dinner, he often treats us to Jollof Rice. He gets the spice blend from his home country, blended by women who specialize. He shared a nice pint sized jar with me. The best I can do is taste and try to decide what’s in it.

I taste the seasoning mix, and then write down what I think: crushed chicken bouillon, garlic powder, onion powder, ginger, onion flakes, chili flakes, black pepper, nutmeg, and thyme. While I am certain that the “spices” contain other ingredients, this is what I think I know, for now.

Let me tell you about the stews, which our hosts served with rice, which they prepared with cardamom pods floating in the water during the cooking process. First the gentlemen offered a simple salad of lettuce, tomatoes, and a cucumber served without dressing. I forget that a salad does not need any type of dressing to be satisfying. Then the stews…

First of all, I love that they offered hot tea with the meal in small glasses. It made the evening so elegant yet simple. We ate around the coffee table in the small, student apartment, which was a celebration of its own.

Both Enoch and Elfadil shared their recipes:

Enoch’s goat and chicken stew:

Brown goat chunks and chicken thighs in garlic, ginger, hot pepper, onion, tomatoes, black pepper and Jollof rice spices. Blend vegetables. Sauté the vegetables, then blend them. Add water. Simmer for the afternoon preceding dinner time. Serve with fragrant rice.

Elfadil’s chicken stew:

Fry onion, add salt, turmeric, black pepper, cinnamon, cardamom, ginger, curry, mix all together. Add garlic. Add cut chicken to mix. Put lid on and simmer. “Wait for the magic to happen!” (My quote, not Elfadil’s) After cooked, add tomato sauce and let cook for 5 minutes and add garlic. Replace lid for 5-10 minutes before serving. It simmers into a rich thick stew.

Enoch’s goat and chicken, pictured above, is the redder sauce of the two. Both stews tasted warmly rich with the combination of spices most aromatic to the senses. We ate heartily!

I had a geography student live with us five years ago while she gathered data. We lived in another part of the state at the time, and I worked for the same university in another research position. Anyway, when the student returned to campus, and I had to be there, she cooked for me in her tiny, student apartment. She was from China. ” Kathy Su” prepared a feast of meats: beef, chicken, and lamb. She roasted all the meats separately in her tiny oven. She flavored the meats with ginger, soy sauce, and sesame oils. Each meat added its own flavor profile to the similar ingredients. Kathy chopped the meats and then put them back in the oven to finish cooking to tender morsels with crispy edges. She served a big dish of steamed rice, and we enjoyed the meats, which were “finished” with chopped green onions! I wish I had pictures, but I didn’t think I would be writing about it. Once again, simple ingredients for a sublime dining experience.

Next time, more flavors from the kitchen. Thank you for reading me!

What Matters to Me and Why

I work at a university with a leadership studies college. The school invites varying faculty, staff, and administration to talk about personal priorities and interests. As I always say, the more we know about one another, the more that the lines of separation fade. I love this notion of inviting people to talk about themselves. It becomes the living libraries favored by many communities. Here is one of my stories.

My father used to tell me, “Know something about everything and everything about something, and you will always be able to find common ground with another person.”  I have a penchant for music, literature, geography, history, art, language, biology, architecture, travel, navigation in air travel, and people.  Curiosity was the most important thing to my father.  He taught me to be curious, always!  Actually, I think my varied interests greatly inform my work in intercultural development, or helping humans find common ground with one another. It’s what I live.  It’s what I love. I like to begin my classes, workshops, and presentations with a land acknowledgment:

My homeland is the Uncompahgre Valley in Western Colorado, from where colonial settlers displaced my father’s people (Ute).  

In Kansas, I live and work on the ancestral territory of many Indigenous Nations, including the Kaw, the Osage, and the Pawnee. Kansas is currently home to the Prairie Band Potawatomi, the Kickapoo, the Iowa, and the Sac and Fox Nations. 

  I am grateful to these Nations. 

Please remember these truths.

It can be quite enlightening to research and discover what Indigenous Nation occupied the land on which you live, work, and play. We can think about:

Who granted the land?​

Who held the land previously?​

What was the U.S. Homestead Act of May 1862?​ Who was given land, and who was removed from said land?

So, I begin all my teaching with this acknowledgment. I am honored and obligated to my ancestors to do it.

Next in my processes of teaching, I acknowledge myself and my identities. Here are a few of the things with which I identify:

•Native (Ohkay Owingeh/Diné/ Uncompahgré) •Human Ecologist/Geographer •National Geographic Society Explorer •Social Researcher •Banjo player •Mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, writer… •King Alfonso X enthusiast, the original pluralist! •Blogger •Craftsperson •Nature enthusiast.

I could also say, I’m a mother, daughter, friend, spouse, aunt, grandmother, motorcycle rider, and writer.

Embedded in each of these identities that I share with you denotes aspects of my of my culture. However, the most challenging part of working to educate students, especially those from a dominant identity (Anglo-European descent) about culture is that they possess a culture. Many of my students tell me, “I don’t really have a culture. I’m just an American.” That just tells me that they have not thought about their identities.

Each of us, if we think about it, has several identifying factors that contributes to our cultural identity. You have the same sets of identities – each with sets of verbiage, practices, and thought processes that are part of your culture.

Certainly, our environments influence our patterns of behavior, our ways of knowing, our ways of living. I grew up in a mountain environment, as pictured here. We learn certain behaviors to thrive in mountain valleys, which can be different than the tallgrass prairie where I live now. In humans’ cultural practices, we learn, adapt, and adopt, often maintaining our foundational family and community systems.

Prairie or mountains: both are beautiful, and we adapt and adopt the cultural aspects of each geography.

Speaking of geography, I grew up in a household where National Geographic magazine was honored as much as the family bible.  My father read them from cover to cover.  My brothers saw them as anatomy lessons.  I vowed to visit all the places imaginable.  My work with National Geographic Society, as an explorer, put me in company with the likes of Maria Mitchell, noted astronomer in the 19th Century, Munazza Alam, 21st century astrophysicist searching for Earth’s twin, Harriet Chalmers Adams, journalists in the French trenches of World War 1, and notably, traveled to Africa to see Haile Selassie’s coronation as emperor of Ethiopia.  Of course, everyone knows the names of Edmund Hillary, Jacques Couteau, and Alexander Graham Bell as NGS explorers, but I encourage you to seek out the females who made great strides in the name of discovery.  Being a NGS explorer is the greatest way I can honor my father’s love of knowledge.

Two of the great products of my NGS funding was developing introductory course in geography for females of color, now in its fifth year, also thanks to our Center for Engagement and Community Development’s incentive grants, I was able to study the women in the African diaspora in rural SW Kansas, which became a chapter in a book recently published.  Here’s a picture of the book. My chapter covers the women of the African Diaspora now settled in Southwest Kansas. It tells of the brave women, displaced from their countries by war, worked in the beef packing plants while raising families and navigating health care, educational, and faith systems.

If you have read previous blog entries of mine, you would know that I greatly esteem George Washington Carver, the great genius in botany, invention, music, art, and philosophy.

Carver had a small homestead in Beeler, Kansas.  As a child, his slave owners near Diamond, Missouri actually saw his genius in plant pathology.  He came to Kansas, finished high school, and applied and was accepted into Highland college until he showed up. Carver was denied a college education in Kansas, because of teh color of his skin.

He found his academic home, first at Simpson College in Indianola, Iowa.  Only being allowed to study the fine arts, his art teacher took great interest in his botanical illustration.  She connected Carver to her biologist husband who was teaching at what is now Iowa State University.  Carver received is Master’s degree there where his brilliance was duly noted by Henry Ford, who had invited him to work since Carver had created rubber out of golden rod. Thomas Edison tried to recruit him as an inventor since Carver was noted as a great inventor, having patents on wood stains made from peanuts and sweet potatoes.   Alas, he went to work at Tuskegee “Normal” Institute at the invitation of Booker T. Washington, because it was there that he’d “do the most good.” Carver taught chemistry, botany, and other biology at Tuskegee until his death. I found this picture on the internet with Carver’s rules to live by: “Education is the key to unlock the golden doors of freedom.”

Once a year, I pay homage to King Alfonso X, who ruled Castile-Leon (now Spain) in the 13th Century. Here are a few facts about the “Learned King.”

He ruled from1252 – 1284 13th C. Medieval – Father of Castilian language, which we now call Spanish.  During his time, his language was Galician-Portuguese, also called “Romance” 

420 songs, poems, and commissioned 3 dimensional pieces as a way to teach morality to his subjects. 

He had just missed being crowned the Holy Roman Emperor because he was “too learned!” according to the Pope of the Catholic Church at the time. I wrote a blog better examining the King last November. No doubt, I will write another about the king in the coming fall.

I like learning about different species in the animal world. I was a volunteer teacher at a zoo in Southwest Kansas. If you want to learn more about a subject, teach it! I was able to handle lots of cool animals. Here I am with a goshawk.

Finally, exploring my Indigenous roots remains an important part of my identity. I still practice the food, the songs, and the rituals of my grandmothers. The fire featured as my main image illustrates one of those practices of cleansing with smoke. I am born for the Ohkay Owingeh and the Dine and born to the Uncompahgre Ute.  I have DNA ties to the Athabascan, Alaskan Native.  My people, called the San Juan Pueblo by Spanish colonizers of what is now New Mexico. Spaniard plopped right on the Village at the confluence of the Chama and the Rio Grande Rivers.  Our villages straddled the rivers, so there was much struggle to keep our culture, our food ways, and our identities as The People of the Strong Land.  You can see a stature of our great leader, Popay, in the rotunda of the U.S. Capitol.  Despite the push toward erasure, we are still here!

My family remains the most important, my children, grandchildren, spouse, parents, siblings, and extended family, natural and adopted, as I call my dear friends. Find what makes you happy, and develop curiosity about an array of subjects. For me, I can only think knowledge is the best brain food.

Thank you for reading.

In the Company of Kindred Spirits

Our friends joke about having a, “Covid bubble.” The Covid bubble contains a very small group of people who practice physical distancing, keep very serious sanitizing routines, and have little public exposure. We maintain a Covid bubble with a few friends. Since we still have to eat, often we choose to eat together…at a distance.

A few weeks ago, I had to travel to present a documentary in which I was involved. Humanities Kansas pays chosen speakers to talk about their projects. While I did not make the film, I was, somewhat, involved with its production. Strangers in Town. The film chronicles immigrants in a rural community and their positive impact on communities. Watch it and see what you think.

While I was in the area, we stayed with our good friends Mark and Kathy. The rest of the “Covid Bubble, ” Bob and Adrian, showed up for happy hour. Bob, an avid hunter, brought his smoked duck to the small gathering. Mark, another avid hunter, added elk smoked sausage. Adrian and Kathy added cheeses and crackers, and, voilà! We added gin and tonics to the menu for a lovely meal and great conversation. Here’s Bob with the duck:

He says the best way to smoke a duck:

Brine the duck in 1 cup (200g) brown sugar, 1 cup (273g) salt in 1 gallon (3.785 litres) for 24 hours.

After 24 hours, drain the duck. Pat dry, and place in smoker until the internal temperature reaches 155 degrees (68.33 Celsius). Cool and serve. The smoked duck and elk sausage offer nice changes in meats on a charcuterie board.

The next morning, Kathy served a wonderful breakfast of egg, bacon, and cheese on a multi-grain bagel. That delicious meal serves as my featured image for this blog. One of the many things I love about my friends is that we all like to cook/bake, and we all like to eat.

In this time of Covid, we work quite diligently at make our meals special. I know that I write on this subject quite often, but I cannot emphasize this enough. Find those moments where you can derive special pleasures even out of the most mundane things. That concept surely plays a key role in sound mental health during isolating and challenging times.

Weeks later, we took a special trip with Mark and Kathy. We drove to their second home in Western New York where lakes were frozen hard enough to land small aircraft and support hundreds of ice fisher persons. Of course, one cannot be near a lake and not partake in good things that come from water. We like to eat at a little place called, Guppy’s. They specialize in the bounties of lake, ocean, and sea waters. The evening we ate there, I had the mussels steamed in a delicate wine, garlic, and butter sauce. Come to think of it, one could steam an old shoe in white wine, garlic, and butter, and it would likely be yummy. I digress. The mussels in their sauce came with a side of linguine and a glass of chardonnay, naked, not aged in oak barrels, a specialty of a nearby vineyard.

I should mention that the community posted 124 inches of snow had fallen since the beginning of winter. The frozen lake and all its charms were just one of the highlights. We traveled to Lake Erie one of the days. It had large snow cliffs where the waves had lapped up against the shore only to freeze in the process. Mark took this lovely picture of Kathy standing on one of the snow cliffs. It looked surreal at 3:00 o’clock in the afternoon. Later, Kathy and I trekked out onto the lake close to her house. I wore my vintage grizzly bear coat, popular in the 1970s, which protected me from the elements quite well.

We spent Valentines Day with our Kathy and Mark at this auspicious lake cottage, so we decided to prepare a loving meal of lobsters, baked potatoes, drawn butter, and asparagus. We ate like queens and kings and washed it all down with, again, the local chardonnay. I loved it. I like a meal that makes me work hard for the sweet morsels of meat hidden behind an exoskeleton. Crusty bread made its way from Kansas to Western New York, so we had that, too.

Back home again, we arrived just a few days after freezing temperatures had dipped well below zero (-15F). Our neighbors dripped the kitchen faucet for us, so we came home to a cozy house feeling lucky that no pipes had burst. We found the four bird feeders and heated water dish quite empty with only a block of feed, meant for deer, as the only remaining food for our yard visitors. They flocked back to the yard once feeders and waters dishes filled.

Thank you for reading.

A Few of My Favorite Cooks

The lovely stained glass sits in my window, and I love the way it washes me in color when I stand by it with sun rays streaming in.  Color can be quite soothing.

I love to cook, bake, and create in my kitchen.  By the same token, I love the foods coming from the kitchens of family and friends, so I thought I’d dedicate this post to the many creative cooks in my life.  I’ll begin with my mother.  She is 90 years old, and goes to the kitchen to cook everyday, three times a day.  My siblings and I want her to slow down by emphasizing that we do not want her to put on the full-blown meals, as is in her nature.  Here are her beautiful hands.  She was a nurse for five decades.  She retired at 80.

Mom hands

She does cook for her husband and herself daily, which is great for cognitive support.  Growing up, I remember her greatest meals were those with fresh ingredients.  Our hometown has a vegetable and beef farm by day and a drive-in theater by night.  In the summer, Mom would go out to the “truck farm” and get beef  to roast and fresh cucumbers, onions, and tomatoes.  She’d bake the roast until it browned evenly with the crispy ends.  She sliced the cucumbers and onions, and marinated them in vinegar, oil, salt, and pepper, a simple marinade.  She’d slice the large beefsteak tomatoes and laid them out on a plate for serving.  So the menu consisted of roast been, cucumbers and onions in a simple vinaigrette, and sliced tomatoes.  We ate the tomatoes sprinkled with salt.  Dessert was cantaloupe or watermelon; when they were in season.  Dad would bring home sugar beets that had fallen off the railroad car, and he would bake those for a sweet fall or winter dessert.  The sweetness of a baked sugar beet is just like having pie!  Here are some sugar beets I grew a few summers ago.  Beets were a source of sugar to a long time until a Cuban embargo focused the sugar power in the fields of Hawai’i’s cane fields.  Seriously, if you ever grow these, they make a wonderful  dessert roasted.   Back to my story…
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We visited my hometown about four weeks ago.  Mother made this lovely cake for my sister’s dinner (distant) gathering.  I marvel at Mother’s persistence in creating something beautiful and tasty for her family.  Here is her strawberry angel food cake.

Mom cake

Now, you should know that my list  of favored cooks is quite extensive, and I will miss someone, I’m sure.  Our son, Stevie, and late daughter, Riki, have cooked or baked some most memorable meals.  Of course, I’ve written about Stevie’s meat pies and his fabulous bread.  Riki made killer chicken and noodles, complete with homemade noodles.  She baked fabulous bread, too.  Sadly, we lost Riki nearly five years ago, but her memory continues to bless us.

My friend, Kathy, makes this wonderful appetizer, called, French Quarter Dip.  It possesses the most wonderful combination of sweet and savory for a cracker.

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Here’s Kathy’s recipe:

French Quarter Cheese Dip

                              Kathy Sexson

8 oz cream cheese

1 Tbs grated onion

1 garlic clove, minced

¼ c. packed dark brown sugar

¼ c. butter (1/2 stick)

1 tsp worcestershire sauce

½ tsp. prepared mustard

1 c. chopped pecans

combine cream cheese, onion and garlic, mix well shape into 6” mound on serving place.  Chill, covered, til set.

Combine brown sugar, butter, Worcestershire sauce, mustard, and pecans in sauce pan.  Cook till butter melts, stir.  Uncover cheese mound, pour pecan mixture over top.  Chill covered till ready to serve.  Serve with crackers.

Kathy’s Low Country Boil leaves memories, too.  I remember the first time we witnessed and participated in the dinner.  I wondered about plates.  Kathy said, “no” it’s served on the table with paper.”  Then, I remembered the wonderful crayfish boils that I had had in New Orleans, so it did not seem odd at all.

Shrimp Boil  AKA Low-country boil

From Kathy Sexson

16 c.    water

¼ c      old bay seasoning or crab boil seasoning w/ quartered lemons (I use latter)

2-3 tsp ground red pepper

2 lb.     cooked smoked sausage, (I grill it first), cut in 1 ½” chunks

2 lb.     tiny new potatoes, halved if large

10        small onions, peeled, about 3 lbs. ( I use the little bitty ones that come dozen or so to mesh bag)

5 ears   fresh corn, shucked and broken into halves or thirds

2 lbs.   fresh or frozen large shrimp, in shells

¼ c      butter, melted (optional)

Optional ingredients:

¼ c      snipped fresh herbs, such as thyme, oregano, and or basil (optional – I don‘t bother with this)

Cocktail sauce – you can use little bowls for this or just pour on table  J

Bottled hot pepper sauce

  1. in large pot combine water, seasoning, and ground red pepper. Cover and bring to boil.  Once boiling, add sausage, potatoes, onions and corn.  Return to boiling, reduce heat.  Cover and simmer for 10 minutes.    Add shrimp.  Cover and cook for 2-3 minutes or until shrimp turns opaque.   Remove from heat, let stand 5 minutes.
  2. Carefully (duh) drain in large colander. Dump on da table.  No forks or plates allowed!      If desired, combine melted butter and herbs and drizzle over food.  Serve with cocktail sauce and hot pepper sauce, and drawn butter (add few drops of olive oil to butter to keep from solidifying.)   makes 10 servings.

Note – this recipe forgives easily, so be creative.  If you like one thing more than another (i.e. shrimp or sausage) add more.

You can serve on table on newspaper, but I prefer to get one of those, large, WATERPROOF picnic table cloths for a buck.

Shrimp boil1

Here, we are pictured with the blues band, The Nighthawks, from Washington D. C.  They were in town to give a concert at the zoo.  Good times!

My Friend, Mary L.’s Quick Pie From Scratch!

After finishing a lovely meal on a cozy winter evening, one of our friends said, “I wish we had a pie!”  Luckily, our dear friend, Mary Lake, was at table, too.  She’s one of the best pie-makers in the world!  Mary and I bet, those around the table, that we could produce a pie from scratch in 30 minutes.  The race was on!  The stopwatch began counting the time.  Mary got busy making her famous oil crust, and I set to getting the apples ready.  Fortunately, I had several quart jars of canned apples from the previous summer’s windfall of crispy, sweet apples.  I dumped a quart of apples in a bowl with 2 tablespoons of quick tapioca, cinnamon, 3 tablespoons sugar, and a pat of butter.  Here’s Mary’s crust recipe:

2 cups of all-purpose flour

Dash of salt mixed in flour – put flour/salt mixture in a bowl.

½ cup of vegetable oil (Mary likes corn oil for its nutty flavor. I use sunflower oil.)

5 tablespoons buttermilk (Make some with milk and vinegar if you have no buttermilk on hand)

1 glass pie plate.  It must be a clear, oven-proof pie plate.

With a fork, emulsify the oil and buttermilk until well blended.

Add to flour mixture

Stir with a fork until all flour is well-moistened

Divide, and put half of the dough on a square sheet of parchment paper. Shape into a round, flat disc without handling the dough too much. Place another square sheet of parchment, and roll out the dough with a rolling pin.  Once the dough is the size of your glass pie place.  Shape to the pie plate.  Repeat for the top crust.  Once the top crust is rolled out, place the fruit in the pie plate with the bottom crust.  Settle the fruit in to the crust, and then place the top crust. Shape the edges of the pie crust, cut air vents with scissors, and sprinkle crust with cinnamon sugar.

Place your pie in the microwave oven for 12 to13 minutes.  Meanwhile pre-heat your conventional oven to 400°.  After the time sounds for the microwave, remove the pie from the microwave, and place it into your conventional oven for 12-13 minutes, or until the crust is browned.

Mary and I put our apple pie on the table in 35 minutes.  The microwave oven gets the fruit cooking and thickened.  This shortens the time in the conventional oven, and prevents burned edges.  Starting the pie in the microwave only works for fruit pies.  Do not try with custard pies.

Here is a picture of a mince pie with the oil crust.  You can see that the crust if tender and flaky.  The cinnamon sugar mixture gives the crust a beautiful glow.

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I knew if I began to write about my favorite cooks, I would leave someone out of my story, but let us say that other writing will be devoted, further, to more of my favorite cooks.    I will leave you, now, with one of my favorite breakfasts: Egg taco with Dalgona coffee.

The egg taco is a small 1-egg omelet with green chilies.  I fry/warm it in a small cast iron skillet, 6.5 inches (16.51 cm), which is the perfect size for one corn tortilla. Use a little bit of butter so that the skillet does not stick.   Cook one side of the egg, and lay the tortilla to begin to warm. Flip to cook the other side of the omelette.  All this works best with a small lid to steam the egg.

The coffee, all the rage these days, is simple.  Use 1 teaspoon instant coffee, 1 teaspoon coconut sugar, and 1 tablespoon water, 1 tablespoon milk.  Whip into a froth.  Pour over 1/2 cup milk (on ice or steamed milk).  Pictured here, I have used steamed milk.  Yummy, and it’s low calorie.

egg taco

Thank you for reading!

Emotional Pain in Crises and Self-Care

One would have to live under a rock in order not to acknowledge the global pain and suffering at the moment.  Since early March we hear the daily COVID-19 reports from countless sources.  Some we believe and send us into the realms of disbelief.

My featured image, this week, shows the baby bunny, a kit, living in my backyard.  His favorite nourishment appears to be crisp, dandelion greens and dandelion stalks.  Since both our dogs died last year, I am delighted that this little creature stays in our yard.  Watching him (I really cannot identify his gender) gorge himself on clover and dandelions while viewing the world around him, reminds me to engage in a quiet pace, enjoy my surroundings, eat my food contemplatively (Okay, I’m anthropomorphizing said bunny!), and be aware of my surroundings with its joys and its, possible, dangers.  Good advice from the bunny, considering world events of late.

My goal, here, does not center on my judgement of the current world and U.S. events.  I assure you, I have the full range of emotions around the effect of COVID-19 and senseless killings.  You don’t need to read those.  Rather, I hope to offer comments regarding self care and how we may focus on ourselves in a healthful way.  I’m sure you’ve read lots of information on mindfulness.  Here, I offer another resource.  A couple of friends wrote an Extension publication called, Everyday Mindfulness.   It comes complete with the “Fact Sheet,” which the actual publication, and with a leader’s guide, in case you want to teach it.  If you want more information on how to gain free access to the publication, just let me know in a comment.

First, let us look at what mindfulness can be:

» Living in the present moment/awareness of the present moment — paying close attention to thoughts, physical sensations, and our surroundings (Like the bunny in my backyard!).
» Observing personal experiences of mindfulness, being completely focused on a project
reading a book, doing a hobby, or playing a sport. This heightened awareness is mindfulness.
» Taking a few deep breaths — becoming fully aware of the present moment.
» Having nonjudgmental awareness in which each thought, feeling, and sensation is acknowledged and accepted in their present state. This steady and non-reactive attention usually differs from the way we routinely operate in the world.
» Paying attention, precisely, to the present moment without judgment

Sometimes, delighting in the little things can help us to be more focused, though we can benefit from setting aside specific time for expressing anger and other emotions.  When we “schedule” such time for judgement, anger, sadness, and guilt, we can focus our energies for the difficult times.  The next step would be to schedule time for joy, celebration, and the plan-of-action for addressing the events that bring on anger, sadness, guilt, and judgement.  When we call ourselves to action, we address the helplessness that often accompanies injustices and inequities.

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This photo is meant to help us imagine a peaceful scene to promote mindfulness.  It’s three of my four grandchildren enjoying Canada geese swimming while an elder feeds them.

Back to mindfulness. We follow seven principles.  They take practice, but it’s worth the effort in your journey toward self-care:

  • Non-judging: Be a neutral observer to each experience.
  • Patience: Allow each experience to emerge at its own pace.
  • Beginner’s mind: Avoid bringing in what you know to the current moment and try
    experiencing it as if it is the first time.
  • Trust: Believe in your intuition and your ability to see things in a new way.
  • Non-striving: Avoid the need for winning or losing or striving for a purpose — it is about “being” and “non-doing.”
  • Acceptance: See things as they are in the present moment.
  • Letting go: Take the time to detach from your usual feelings and thoughts.

You may ask, “How can we do this when the world is hurting and in crisis?  My answer: We can better serve others and be the best for the world once we have addressed our own physical and emotional needs.”  It is not selfish.  It is good practice.

Tree

I snapped this shot on one of my walks not far from my house.  In a world of pain, suffering, and ugliness, somedays, I have to focus on beauty.  Thank you for reading.