My featured image is one I took from a car as I was about to board an airplane from Los Angeles International Airport. At one time, the Mid-century structure was used as a restaurant and remains a symbol of the airport. I like the “Atomic Age” design, which the light poles further establish.
My topic today explores a framework that we can employ in our learning processes of one another. National Geographic Society uses this framework to help people understand the concepts of geographical inquiry. The Society calls it a, “Learning Framework.” I adapted NGS’s framework for teaching self-awareness, which greatly improves how we interact with those who we see different than ourselves. I call it, “A Learner’s Mindset for Understanding Self and Others.”
Did you know there are people who do not recognize that they have a culture? This continues to be a heavy subject in my teaching. Teaching cultural awareness required that I create/adapt this framework. Usually, I present this in a table for easy usage. Here, I present the framework in narrative form. The framework focuses on three elements: Attitudes, Skills, and Knowledge each with three subheadings.
A Learner’s Mindset for Understanding Self and Others
Curiosity: Engage in an on-going process of learning about yourself, about others around you, and about the environments (spaces) you and they inhabit.
Responsibility: Have concern and care for the well-being of other people, their journeys, and their experiences.
Empowerment: Understand your unique lived experience. Developing shared experiences builds self-confidence in social interactions. Empower others by internalizing that “different” is not bad or threatening. State your opinions and listen to others.
Observation: Create a framework for knowing through the “mental” gathering of data, which informs our daily behavior and interactions. Are you able to observe without judgement?
Communication: Use language and media that speaks to truth, historical uses of words, and implications of wording in spoken language, writing, visual, and audio media. Apply this mindset to advancing learning about self and others.
Relationships: Collaborate across disciplines to advance understanding. Listen to re-state the main points and to find common ground. Above all, build and value your relationships, which dissolve the lines of difference.
Understand the Human Journey: No two humans have the same journey. Share the story of your journey. Listen to the story of another person’s journey. All humans develop their preferences, their ways of knowing, and their observations of others depending on their journeys. Do some humans have an advantage over others based on their journeys?
Understand the Interconnected Human Systems and their Dynamic Forces: Seek and internalize frameworks of information to discern between truth and convenience. Discern the quantities, patterns, rhythms, and symmetry in human systems. How are they unique, and how are they related? How do they change over time?
Acknowledge and Celebrate Human Difference: The social construction of hierarchies, class, and race historically benefit some groups and put others at a disadvantage. We can build relationships across these social barriers to see one another as individually contributing to the social fabric of humanity. Celebrate this.
This may not be the answer to every little thing in human interactions, but I do believe that it can be a start in our interpersonal relationships with those from cultures different than you own. Yes! Every human has a culture! Simply put, our cultures come from our knowledge and beliefs systems. Culture comes from our patterns of behavior learned from childhood, our language, our symbols and institutions. Culture is created, learned, and shared. Thrown together, the definition of “culture” seems to challenge people. To some, “culture” might seem an abstract concept mostly because some do not think about what constitutes “culture”
Sit down and think about your own patterns of behavior. Where did they originate? Human difference is a marvel. Celebrate it.
This week I am part of a conference called, Cambio de Colores, Change of Colors. The conference focuses on the Latinx diaspora. I presented on topics of adaptive and culturally relevant practices theory and youth development identity. My focus for my workshops in this conference was on Indigenous peoples in the Native diaspora of the United States. The topic idea of this blog came from one of the plenary speakers, Dr. Maribel Alvarez, whose topic was food ways of, mostly, Latinx peoples, but I thought it certainly generalized to me and my Native identity, as it does to other identities. The speaker said, “We [often] use food as a tool to find common ground.” She added, “Sharing food is one of our greatest secular rituals.” Brilliant! That has been my practice since I began my active life in the Kitchen.
My work in the garden this week gave me much to write after having spent much time in the kitchen this week. My featured image today shows the six-lined racerunner (lizard) running through the vegetable and herb garden. It proved to be nice company. Now, I back up to two weeks ago when my neighbor shared oyster mushrooms. She, apparently, enjoys the bounties of a friend who grows these beautiful fungi, so she shares her abundance with me! I so love the umami that edible fungi add to food dishes, so I prepare something immediately when my neighbor shares, and there remains some to preserve for future use.
For the rice noodle soup, I began by chopping the lovely mushrooms, and adding onions, garlic, celery to sauté in butter and sesame oil. When all was fragrant, I added peas and carrots. While I cooked the mushrooms and veggies, I soaked the rice noodles in warm water. Once all the veggies were smelling most fragrant, I added two cups of vegetable broth. (You can use any type of broth. I just happened to have the vegetable broth in the freezer that I prepared from a windfall of veggies. I let the veggies and broth come to a simmer, and then I added the softened rice noodles. I added soy sauce and let it simmer for one minute, or so. It made a lovely evening meal. To finish my preparation with the mushrooms, I sautéed the remaining mushrooms in butter and put them in the freezer so that I have them for the next meal that calls for mushrooms, such as marinara sauce or in macaroni and cheese, or what ever dish calls for mushrooms.
Well, I wonder if your garden is beginning to produce herbs and vegetables. I am not sure why, but I seem to over plant basil. This year I have giant basil. I took a trip to a community garden plot that went in the ground about two weeks before I planted the one in my yard. This garden, planted by colleagues as a learning opportunity for urban students, is crazy with herbs, squash, and peppers. I picked basil, spearmint, cilantro, and parsley along with a few strawberries (eaten on site!) and three zucchini.
Basil and mint come from the same family of square-stemmed plants. Others in the mint family include thyme, lavender, lemon balm, oregano, and marjoram, to name a few. I began preparations with the mint. I made mint pesto. I thought it would pair well with lamb. Think of preparing the traditional basil pesto.
I took five big hands full of mint. For recipes like this, I rarely measure or weigh the ingredients, so these are estimates for Mint Pesto:
Three packed hands full of fresh mint, parmesan cheese, salt, pepper, harissa (combination of peppers), garlic, olive oil, small amount of lemon juice, and two small hands full of mixed, raw nuts (almond, walnut, hazelnut, pistachio, and cashew). Be sure to omit any nut if you have a concern about allergens. I like using raw pumpkin (pepitas) seeds for pesto. Use what ever you have on hand. Blend until smooth and aromatic.
The pesto blended into a beautiful sauce easily frozen to later thaw in the vibrant color it had before freezing.
With the abundance of cilantro and parsley, I made chimichurri sauce, popular in Uruguay and Argentina. The delightfully green sauce pairs well with grilled meats. I like it on fish and shrimp tacos. Actually, it’s so fragrant as I blend it, I can’t help but take a spoon full just like that! I have changed the recipe a bit from what I hear is the authentic recipe from Argentinian ingredients:
1/2 cup olive oil
2 Tablespoons red wine vinegar (I like to substitute with sherry vinegar)
1/2 cup finely chopped parsley (In addition to the parsley, I also added about the same in cilantro)
3-5 cloves of garlic (for this batch, I used a combination of onion sprouts and wild garlic, pictured below)
2 small red chilies (I was out of red chilies, so I used 1/2 teaspoon of harissa, which combines chilies with peppers)
3/4 teaspoon dried oregano
1 teaspoon salt
Black pepper (That is in my harissa)
Now, after I made my Chimichurri, I learned that one does not process in a blender. Oops! I did! Instead, I should have chopped everything and let it sit in the oil and vinegar for a few hours to bring out the flavors. I will do that next time. Here is my finished product, though I will do it “right” the next time. I am told that those in Argentina use it for basting, rather than marinating, as the meat is on the grill. It can be used to finish the meat just before serving. Again, I like it on fish or shrimp tacos. Chimichurri freezes very well and retains its bright green color when thawed. Thaw it in the refrigerator about three hours ahead of intended use.
Farmers markets offer great variety in seasonal vegetables and fruits, if you do not have your own garden. The asparagus in my garden was planted last year, so I did not get any sort of a crop this year. Hopefully next year. Our farmers’ market yielded great asparagus this year. I’ve been playing with it in my pasta recipes. As I play around with different iterations of a recipe for asparagus-based pasta, perhaps this may interest you.
Chop onions, garlic, flowering chives, mushrooms (thawed from the frozen oyster mushrooms previously prepared), a tiny zucchini, for this recipe. I think one can be quite creative in making this.
I start with chopped bacon or ham as my base for flavor. Then I add the veggies. Then I add seasonings including my prepared pesto. Once all the veggies are added and have cooked for a short while, I add a half cup of white wine and cover for a short simmer. Then I added parmesan cheese and cream. Allow to thicken, then serve. It goes well with a crisp Sauvignon Blanc. I served the sauce with rotini, this time.
Finally, I leave you with one more of my dishes from the bounty of the garden, already over flowing with basil. Caprese salad appears in a few iterations. Its simplicity makes it a lovely, fresh salad. I like mine ever better when I make the cheese myself. With temperatures hovering in the high 90s (Fahrenheit), I opted not to stand over a steaming kettle of whey and cheese solids. The grocery maintains a nice stock of fresh mozzarella. Large tomatoes are not setting in the garden, either, so this comes from the produce section.
Simple ingredients: Sliced tomato, sliced mozzarella, and fresh basil leaves. Look at the size of my basil leaves!
After I arrange my three ingredients (cheese, tomato, and basil leaves) on the plate. I mix a dressing of my prepared pesto with some balsamic vinegar and salt and pepper. Then, I drizzle the dressing over the salad. I find it to be a heavy salad when eaten prior to a meat-based dish. I tend to have a caprese salad with a lighter or vegetarian pasta-based main course. The gigantic size of my basil leaves hides the other two slices of tomato and cheese.
I hope we found common ground with one another through sharing recipes. My next entry will focus more on sharing such meals with friends and family.
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.
My featured image proves that there are happy accidents in the kitchen. It’s cheese with a dollop of my APOS jam, i.e. Apricot-pineapple-orange-saffron jam. While one may want to consume a bite of this with a cracker, I found it wonder to take a small serving and eating it with a small spoon. Think – small spoon with which one might eat caviar. Also, it’s great on a nut cracker, which does not overwhelm the delicate flavor of the cheese and the jam.
How did I make the cheese? That’s the happy accident! Backstory: I drink lactose-free milk. I have a favorite brand, but I was at a different grocery store a few weeks ago, and I bought the “store brand” of lactose-free milk. An ingredient added to lactose-free (lactose is milk sugar) milk is lactase, an enzyme that helps us to digest milk sugar. Cells in the walls of the small intestine produce lactase.
Well, I was heating up the milk on the stove for coffee. It separated, just like when you put a rennet tablet in milk you’ve heated to 118 degrees fahrenheit (47.7779 C) for cheese. Noticing that curds had separated from the whey, I poured it all in a cheese bag. After squeezing more whey out of it, I had a creamy, solid ball of cheese. The natural sugars in milk rendered a slightly sweet cheese. I added salt to the forming curds to give it some body. Voilà, c’est fromage!
Always looking for yummy happy hour appetizers, I purchased another of the “store brand” of the lactose-free milk, this time from a different store. I heated it to about 120 degrees F. (48.8889 C), and this time, the curds that separated from the whey were smaller. Well, I thought a nice dessert cheese would be nice, so I added a small box of lemon flavored gelatin and 6 strands of the wonderful saffron! I rubbed the lovely orange-red (crimson?) stigma and styles in my hand to release the aroma and flavors. After I spend a few minutes deeply inhaling the perfume of the saffron, I mixed the gelatin and the saffron gently so as not to disturbed the developing curds too much.
I let the mixture gather, drain, and form in the cheese cloth for about 8 hours. The result was the most scrumptious, creamy cheese you could imagine. Quite incredible considering that I did not age it in a dark room surrounded by little pine wood cases (I’m thinking of one of my favorite cheeses, brie!). It turned out to be a great appetizer with a small glass of sweet vermouth. Or it could be a small dessert with a small glass of port.
Notice the color imparted by the lemon-flavored gelatin and the orange-red streaks from the saffron. I’ve used the lemon-saffron combination for Thanksgiving “jello” salad last fall. Right now, I am thinking about other flavors. I wonder how blueberry would taste. I mean, it’s best not to expect, like, Stilton, which goes great with blueberry. It may be worth a try.
Actually, I found the best cheese cloths are handi -wipes. I think handi-wipes are a cloth-paper hybrid. They’re great for a semi-disposable dish cloth that dries easily to cut down on bacterial build-up in the kitchen. I use those freshly from the bag – never used.
Now, this is not a happy accident, but my friend, Mirta, asked if I knew how to make lavender honey. I had some locally-sourced honey, which carries the local pollen, which helps us to build up immunities to those pollens as allergens. Also, I had some locally sourced lavender from a friend. I heated the honey, which was starting to crystalize, just enough to make the crystals melt. Then I crushed the lavender buds to add them to the honey. I used about two cups of honey and 1/8 of a cup crushed lavender bud and one drop of lavender essential oil, for good measure. The result was delicious! It’s great on toast, with peanut butter on bread, and in teas.
The immersion blender helped to whip the honey into a creamy substance while it assured that no lavender buds would get stuck in your throat.
I have more creations from my kitchen, but I will share those later.
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.
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.
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.
Good evening! I like to feature pictures of family and friends, though I may not have anything to say about them. In this case, the featured image is that of my granddaughter placing her late mother’s (our daughter) bracelet at a sacred fire. It’s one of our Indigenous traditions to honor our ancestors and loved ones who no longer walk with us here on earth.
As many of you are experiencing with physical distancing, my spouse and I are working from home. It seems that I am more busy now than when I was going to my office on campus. Teaching, collaborating, and meeting virtually has added another layer of tasks, but I am grateful for a job, to say the least. As for my time in the kitchen, I continue to create new recipes and search for ideas from magazines and cookbooks.
One of our favorite dishes is spaghetti (often linguine) and clam sauce. It was a recipe Dale brought to our marriage a few decades ago. It begins:
One bunch of green onions, three cloves of fresh garlic, a handful of chopped fresh basil leaves, 2 tablespoons (28g) butter, and 2 tablespoons (30mL) olive oil. Drain two cans of clams (1 can baby clams and 1 can of shredded clams). Reserve the liquid for the sauce. Set the clams aside to add later.
Saute the herbs seasoning vegetables, butter, and oil until soft.
Add 1.5 cup (354.88 mL) of white wine and the clam juice drained from the canned clams. Simmer the sauce until thickened. Cook your pasta, in salted water, to al dente. Once your liquids and herbs have thickened, add the clams. Drain pasta. Toss the pasta and the clam mixture.
The day before I prepared this dish, I had baked a dense seed bread. I sliced the bread and toasted it with rosemary butter (the rosemary and basil came from my window herb pots). We ate this with a simple romaine salad with a sesame-ginger dressing (really!) and a lovely, crisp Sauvignon Blanc. The aromas of this meal were sublime! Garlic, basil, rosemary, sesame, and ginger. Now, you might think that the sesame-ginger dressing would not be a fit. Somehow, it worked! Cheers!
I went to high school more than 40 years ago. My high school music teacher, Professor D. W. Bauguess, continues to be a great influence on me these decades later. We talk about many things from music, philosophy, food preparation to health and wellness. He shares his recipes for wellness. The one that catches my eye is his chocolates. Here’s the recipe. I have modified it a bit, because I don’t need the extra calories, and it’s rich enough!
2 cups (418g) extra virgin coconut oil
1/4 cup (1 stick/57g) salted butter (it calls for one pound!)
1.5 cup (360g) almond butter
16 ounces (452g) 100% cacao powder
5 tablespoons (65g) vanilla extract
1 cup (340g) honey
1 cup (322g) pure maple syrup (the original recipe calls for 2 cups honey)
Put on low heat until all is melted. I made a double boiler with two pans. That allowed for a slow melt. Do not let it boil or simmer!
One the ingredients are fully incorporated and melted, spoon into small muffin cups. If you have help, you can take the time to shape the chocolates. I simply dropped them from a teaspoon. Freeze for one hour, then put the frozen chocolates (in their muffin cups) in a sealed bag or lidded container. Place back into freezer. Enjoy from the freezer, or keep them in refrigerator. I like them cold and firm! Each, approximately, 1 teaspoon serving is about 92 calories each. This makes about 105 pieces. I added all the ingredients’ calories and divided that by how many pieces I made, so that comes to about 92 calories each. I could be wrong, though.
The chocolates are rich and luscious. I eat one a day. The cacao is high in antioxidants, and the other ingredients are pure and nutritious! Go with it, and enjoy! Thank you for reading my blog.
On September 27, 1981, a lovely little girl came into this world in last hour of the day. We called her Riki Lee. She was extraordinary in so many ways. A natural leader, Riki was often called, “bossy”, because the world isn’t used to girls who lead naturally. She went through school as a popular girl who gathered her peers at the house, or where ever young people gathered.
Riki tried everything, once. She played bass guitar in a band and tried her hand at skating boarding. She competed on the swim team, and did well. She played basketball, and was the high score-maker that year. What ever she tried, she did well. Riki worked as a waitress during high school, and came to love food and cooking.
At the age of 22, Riki married her childhood sweetheart, Jonathan. They had been best friends since the age of 12! In their 14 years of marriage, they had three lovely children. Riki worked as the director of nutrition for a school where she and her family live. Riki made friends quickly, and she was known as “Mama Bear” to her large group of friends she lovingly called, “The Village”. The Village gathered every Wednesday for Riki’s famous “taco bar”. She was known as a bread-maker and a cook of extraordinary talent. She was known for her homemade noodles, too. Her sons said they’d never find someone who cooks better that “Mom”.
It would take pages and pages to talk about Riki’s extraordinary life, and it was cut too short. On December 18, 2015 at 10:05 p.m., our son-in-law called to tell us Riki had a heart attack (She was 34), we jumped in the car and drove 9 hours through the night to get to her. She was on life supports. When we arrived at the hospital the next morning, The Village was in the waiting room of the intensive/critical care unit of the hospital. There were about 8 couples waiting. The men were openly weeping, and the women had the most frightened looks on their faces. “What was happening to their beloved ‘Mamma Bear’? I could feel such great love for our daughter in that room.
Riki had been on heart medication for the past 11 years. Because of a switch in insurance, she had to change cardiologists. The new doctor said, “You’re on strong medicine. Let’s take you off of it and see how you do.” Needless to say, that was a reckless call on the doc’s part.
Riki took her last breath New Year’s morning. So many things run through one’s mind as one witnesses the last breath of a child in a similar setting as the first breath is taken…in a hospital. The next dreadful step was to tell the children, ages 7, 11, and 12, that their mother was gone. Watching their little hearts break was excruciating!
Riki loved life, and she loved people. She was a wonderful mother, and a loving daughter to her parents and to her brother, Stevie. When we think of her, we think of this smile:
And this ornery streak:
When my sister passed at the age of 60, I read the words of Lebanese-American poet, Khalil Gibran, “On Children” to give my mother some comfort. Now, I read the words and find some comfort in them, too. If you ever get the chance, listen to the poem as brought to music by a Capella group, Sweet Honey in the Rock. They bring an exquisite meaning to the words.
On Children by Khalil Gibran
Your children are not your children.
They are the sons and daughters of Life’s longing for itself.
They come through you but not from you,
And though they are with you, yet they belong not to you.
You may give them your love but not your thoughts.
For they have their own thoughts.
You may house their bodies but not their souls,
For their souls dwell in the house of tomorrow, which you cannot visit, not even in your dreams.
You may strive to be like them, but seek not to make them like you.
For life goes not backward nor tarries with yesterday.
You are the bows from which your children as living arrows are sent forth.
The archer sees the mark upon the path of the infinite, and He bends you with His might that His arrows may go swift and far.
Let your bending in the archer’s hand be for gladness;
For even as he loves the arrow that flies, so He loves also the bow that is stable.
We keep the memory of Riki in our hearts. We can hear her voice. We can hear her laughter. May she watch over her children, and may she rest in peace. Here is love to your, our beautiful daughter.
Loss of a loved one garners emotions that hurt to the very core of who you are. Humans experience such emotions, because we have the power to love. We lost our lovely daughter nearly three years ago, and the deep pain never goes away. We just learn to live with it. Our daughter, Riki, married her childhood sweetheart. They had been together since they were 12, and it was a life long love story until her death at the age of 34. She left behind three bright and lovely children, and the love of her life, Jonathan, and her brother, Stevie, and her parents.
My observation is that people don’t always know what to say when a friend, co-worker, or acquaintance are grieving. My suggestion is that you ask about it. Ask about the well-being of the one who is grieving. Give a loving pat, hug, touch, or anything that establishes a physical presence. I cannot imagine anyone, in the throes of grief, who would not appreciate such a gesture. It is a most generous gesture, and it takes nothing from you.
Also, I can tell you what not to say: “Life goes on.” Not sure why anyone would say such a non-affectionate, heartless thing. As the news got around about our daughter, several people said that to me. Okay, I get it. They simply did not know what to say. Then, I think, say nothing at all. Other phrases that I’ve heard, “Aren’t you over it yet?”It boggles my mind.
I can say, here, that grief is not a linear process. One simply learns a new way of life with its emotional ups and downs while missing the loved one. Our daughter was extraordinary, and we see it in her children. She was on this earth, as their mother, just enough to instill her joy for life, her curiosity, and her acerbic wit! We miss you so very much, Riki. I’m not posting pictures of her family since the children are young, and Jonathan needs his privacy.
Now, are you wondering why there is a dog in my featured photo. That’s our Scottish Terrier, Fiona. She’s in our back yard, and please notice, she is under the watchful eye of St. Francis, patron saint of animals.
Fiona came to us 13 1/2 years ago. Her parents, Skye and Shamus, and her brother, Tavish, lived with their humans, Jeff and Jo. We shared furbaby sitting with Jeff and Jo. We lost daddy, Shamus, in April 2017, mom, Skye, April 2018, and two days ago, Tavish went over the “Rainbow Bridge”. Loss is never easy, even when it’s our family “pets”. Our furkids are such a deep part of our lives, especially when those animals belonged to our children. Here’s Tavish, Fiona’s brother:
Most people who have dogs or cats know that they are important members of the family. I have read that children who are experiencing hardship, in any form, are better able to cope if they have a close relationship to a family pet. I tend to think that dogs are the better choice. I find that cats are a little too independent to be affectionate when there are high emotions in the home.
Our love of Scottish Terriers began when we bought one for Stevie when he was in 7th grade. Beth, was affectionate and sweet. We lost her to heart failure when she was eight. We had found an abandoned cat, Skippy, who was two weeks old. Bethy raised that cat with all the parental chores of the “whelping nest”. Here they are:
They were inseparable, and when Bethy died, Skippy screamed while looking for her, for weeks. Their favorite past time was watching the world go by at the front window when they were not outside. I have several pictures of the two, and the only thing that changed was the weather!
Sometimes, Skippy and Bethy even allowed the tabby, Clovis, to share their window-watching space. Notice the snow.
We still have Fiona. Skippy, Beth, and Fiona’s family are gone now. We know that 13 1/2 is old for a canine, so we dread the day. Our furkids continue to help us through our grieving for Riki, for which we are grateful. Here’s Fiona and our sheep dog, Jitsu. They’re watching it rain from the deck, Fiona looking woolly and in need of a Scottie trim.
I’m always looking for ways to encourage and support myself. It is my hope to encourage and support those around me as well. Reading is a good way to do that Do you have a favorite passage, book, or article that you like to read?
My dear friend, Mary Lake, gave me an “End of the Year Reflection”. It has wonderful prompts for pondering a year in review. Well, I’ve rewritten to help me reflect the end of my day, and it gives me something to think about for tomorrow. I hope it’s useful to you. Here is is:
End of the Day Reflection
What were the highlights of this day for you?
What were your greatest successes?
What gift(s)/talent(s) did you see in yourself today?
Which value did you honor the most?
Have you found a way to focus on your successes rather than any failures?
What new characteristic did you discover about yourself today?
What are you grateful for today?
Name what this day was about for you by giving it a title much like a chapter in a book: Your book!
Looking toward tomorrow
What did you learn today that you want to put into use tomorrow?
What kind of person do you want to be?
Which value or action would bring you closer to a vibrant way of living?
What will tomorrow be about for you, again, naming the chapter title or some other metaphor perhaps?
There are many traditions and rituals that humans practice.
If you were to design your own personal ritual for tomorrow and your future what would it be?