What's Cooking 6.29-7.5

I only had time for one trip to our whole foods shop and the total was $78.89. When I got home from the store my husband and son were playing soccer in the street. My son ran up to the car to see the groceries in the trunk. My husband asked if he was going to come back to play soccer and my son said, "First I have to sit on the watermelon!" (A reference to last week's shopping trip!)



Here's what we're eating this week:

Monday:
Spicy Sausage and Beet Green Ragout (I'll use beets greens, instead of the turnip greens called for in the recipe.)
Polenta
Green Salad

Tuesday: (I'm in the hospital for my 24-hour shift.)
Leftovers

Wednesday: Late Night at the Pool!
Hickory Nut Gap Farm Grilled Bratwurst
Homemade Whole Wheat Buns
Homemade Cole Slaw

Thursday:
Spicy Hummus
Grilled Pita
Greek Salad

Friday:
Pizza with homemade crust and sauce
Pepperoni and Peppers
Spinach Salad

Saturday:
Miso-Sesame Noodle Salad
with Red Pepper, Shiitake Mushrooms and Peas

Sunday:
Whole Wheat Pancakes
Bacon
Grapefruit

Continuous Small Treats

One of the secrets of a happy life is continuous small treats. Iris Murdoch

A few months ago my friend Angela (who writes the wonderful blog My Year Without Spending) shared the above quote and it's one of my favorites. I try to go through my days living its truth, but sometimes life is so full of other things that I have to make plans for such treats.

So far this summer our days have been replete with many quotidian joys: fresh-cut grass, line- dried sheets (which of the two offers the most quintessential smell of summer?), Coronas with lime wedges, pulp fiction (the rest of the year is reserved for Edith Wharton, Ian McEwan and Haruki Murakami, but summer is all about Janet Evanovich), thunderstorms, dining al fresco with food I harvested from our very own garden, all local fruit - and that's just naming a few.

I'm not planning any of them and still they show up with magical effortlessness.

Last night after dinner we played soccer in the street, made ice cream cones and ate them while we took a walk in our neighborhood - which turned into a game of tag and a dance with fireflies. The walk (and sticky fingers, chins and legs from melted ice cream!) led to a bath - which turned into a tickle fest and ended with reading one of our favorite books, Blueberries for Sal.

(Even though we've gotten blueberries from our CSA, the berries from our bushes are still a little green. Every morning we check on them hoping to get a handful before the birds gobble them up.)

This morning we shared our sweet Sunday custom of baking homemade cinnamon buns and eating them on our back deck.






Then we played on the swing set, made castles in the sandbox and traced a friendly cat (who has been visiting us a lot lately) back to his home.

I'll finish this up and then we head to the pool...

This week I'm rejoicing head-over-heels in the continuous small treats of summer.

What are your favorite summer pleasures? Please let me know in the comments section below!

PS: My e-book Rx: Humor! is now available as an immediate download from my website! You can read the latest research related to humor (as well as some of my favorite jokes) and watch a fabulously funny comedy bit (my husband added the hyperlinks) all within minutes! (You don't have to leave any contact information to download it, but I'd love to hear your feedback if you'd like to share!)

Full Sun Farm 7th Week!

I was in Hickory on Wednesday, so my husband was in charge of the pickup from the Farmer's Market this week. Alas, he forgot, but our wonderful farmers said we could pick up again on Saturday.

My husband more than made up for the oversight by bringing home a gorgeous bouquet of mammoth sunflowers from another local farm. I put them on the table where I am writing now and I'm completely captivated by their beauty.



What's in the box:

Lettuce Mix

Green Kale
Red Beets
Carrots
Summer Squash
Onions
Cabbage
Basil

Blueberries

Based on the today's bounty I am inspired to make a pasta primavera with local chevre for our dinner tonight. I hope you are enjoying something local, fresh and delicious, too!

If you've got an over-abundance of squash, do plan on making the "squash-amole" recipe listed below. We learned of it several years ago from our farmers and it's a real favorite in our home when served with salty tortilla chips, beer and lime wedges. Buen Provecho!

Notes from the farm:
As anyone who has grown summer squash knows, the plants are large and productive. This often leads to an excess of the fruit during summertime, and at some point you may find yourself wondering what to do with all of it. We recommend the following recipe for now or for later in the season when summer squash is no longer a novelty.

Like many of the recipes I include, this one is from Vegetables From Amaranth To Zucchini. Any kind of summer squash can be used, which makes this squash-based "guacamole" especially useful.

3 lbs summer squash of any size or shape

1/2 head of fairly large garlic cloves

1 large onion

1 tsp kosher salt

2 tbsp corn oil

1/2 cup basil or mint leaves

1/2 cup parsley

2 tbsp lemon juice

1/4 - 1/2 cup heavy cream (this can be replaced with 1/4 cup olive oil drizzled slowly into the food processor)

salt and pepper

1. Preheat oven to 375. Clean squash and halve lengthwise, then cut so they are all the size of the smallest squash. Spread cut side down in a single layer in an oiled roasting pan.

2. Separate but do not peel garlic and lay among squash. Quarter and peel onion and add to the pan. Sprinkle with salt and drizzle with oil.

3. Bake until squashes are soft, 1 to 1.5 hours. Baste several times with cooking juices and remove from oven.

4. When garlic is cool, remove skins. Place basil and parsley in a food processor. Add warm vegetables and garlic and blend to a smooth puree, scraping sides as needed. With motor running, add lemon juice, then slowly drizzle in cream or olive oil. Add salt and pepper and more lemon juice as needed. Chill to serve.

Clouds Bring Sunshine and Laughter

Today G's best friend came over to play. They had a blast and filled up the morning by constructing castles with new "moon sand", painting, eating snacks and playing in the yard.

After a couple of hours they were covered with paint, sand, crumbs and other assorted debris. I debated hosing them off or putting them in the bath. I asked which they would prefer.

They chose the bath option. Hosing them off might have been easier and as fun, but it wouldn't have produced the bubbles that became the highlight of the morning.

They spent at least an hour in the tub happily splashing, swimming and covering themselves with bubbles. At one point B said to G, "You look like a cloud!" and that's when I ran to get my camera.

What's Cooking 6.22-6.28

Last week our family shared preparation for all the evening meals and it was so fun. And I made my mom breakfast and lunch every day so she decided I was exempt from any evening clean-up!

I hadn't thought to broker that deal when I made sure that she was getting food throughout the day (she is likely to forget to eat because she gets so involved with everything that is going on), but it was great for me!

So when I went to our pricey whole foods store today, I felt like I had not shopped in ages! (Happily, other family members did the food shopping for our vacation.)

And I was so happy to see the high quality local and organic foods! (There were none at the reportedly scary Food City in New Tazwell, TN.) Even though I bought large amounts of green and black tea, the grand total was only $80.13. Hooray!


Some of the food got cut off from the photo because my son decided to put down his tools, sit on the watermelon and smile for the camera. I think the loss is worth it. :)

This week it is back to to my own kitchen and although I will miss the bustle of the communal kitchen, I still will be preparing food in great quantity.

In preparation for working in the hospital from Tuesday morning through Thursday afternoon I will double the recipes for the burritos and stew so there will be ample leftovers for the rest of the week.

These recipes are two of our favorites so we will enjoy eating them twice in one week. And knowing that we will eat well in a busy week is a great thing.

Monday:
Black Bean and Sweet Potato Burritos
Green Salad
Chips and Salsa

Tuesday:
Leftovers

Wednesday:
Butternut Squash and Chickpea Stew with Couscous

Thursday:
Leftovers

Friday:
Pizza with homemade crust and sauce
Pepperoni and Roasted Peppers
Green Salad

Saturday:
Grilled Salmon Packets
with Spinach and Couscous

Sunday:
Swiss Chard Frittata (the recipe calls for frozen spinach but I use a bunch of fresh chard)
Grapefruit

My First E-Book! And It's Free for YOU!

There has never been any better advice than Joseph Campbells, “Follow your bliss.”

My coaching practice, Midwife for Your Life, is all about how we can learn to cultivate joy so that we can live happier and healthier lives. I decided to offer a free E-Book on this very topic as an introduction to what my practice has to offer.

And here's the introduction to my book - Rx Humor! Midwife for Your Life's Prescription for Health and Happiness

I work as a certified nurse-midwife and a life coach. As a nurse-midwife I work in a public health system that serves women who otherwise would not receive care. They often have very few resources available to them.

What I have seen from working with them, as well as my private coaching clients, is that encouraging one’s sense of humor confers huge benefits and – even better - doesn’t cost a thing.

Scientific research shows that happiness is linked to emotional resilience – the ability to keep afloat in even the most challenging circumstances –and improved health outcomes.

Interestingly, you can be happy or cheerful and not find humor or laugh a lot, but research also shows that satisfaction with one’s life increases exponentially with the ability to be laugh.
So this book is all about harnessing humor to live your very best life.

You see, humor is the ability to shift perspective away from the conventional view of a concept and that’s why it’s exactly the ability you want to hone when you want to improve your life.

Researchers at the University of Zurich found that one benefit of cheerfulness is a psychic robustness that emotionally buffers people against crises and enables them to see silver linings in major disappointments such as the loss of a job or a chronic illness.

So let’s make sure that we are focusing as much as we can on the things that are pleasing to us, the things that delight us and the things that make us laugh so hard our stomach cramps.

And when you get my book, as a special bonus, I include a link to what I think is the funniest video clip ever! I crack up just thinking about it!

So if you'd like to receive a copy of my book, please go to my website and download it!

This week I'm rejoicing in so many things - my sweet family after a lovely week spent together at a beautiful lake house, my husband, who on Father's Day and every day, is celebrated as the very best father I could ever imagine for my son, and laughter. All of them elevate my life to great heights! I am a very lucky woman.

Full Sun Farm 6th Week!

We were still out of town for the pick-up on Wednesday, but the good folks at Full Sun Farm held our box till I could pick it up this morning from the thriving North Asheville Market - quite a treat on this lovely, mild summer morning.

Here's what we got:

Lettuce Mix

Green Kale

Swiss Chard

Broccoli

Cucumbers

Summer Squash

Fennel

Parsley

Blueberries

Notes from the Farm (and a recipe!)

Broccoli is essentially a bouquet of flowers on one thick stem. Each of the small buds in a head of broccoli is a tiny undeveloped flower that would bloom yellow if left in the field. This is the part of the plant most of us gravitate toward, but don't overlook the stalk and any leaves--they're as fully edible as the florets, and possibly more nutritious. Enjoy the whole plant with a delicious asian-style dressing:

Broccoli

1/2 cup rice wine vinegar

3 tbsp peanut oil

2 tbsp soy sauce

1 tsp grated fresh ginger

1/2 tsp minced garlic

1/2 tsp toasted sesame oil

1/2 tsp hot chili oil (optional)

Separate florets from the stalk and break into smaller florets. Cut the stalk into 1-inch lengths and then into matchstick-size strips. Place broccoli (stalk and florets) in steamer basket and cover; steam over boiling water for 5 minutes. Combine remaining ingredients in a small bowl and stir until combined. Pour the dressing over the broccoli and mix well.

Also: Think of fennel as an herb and vegetable in one package. Use the leafy fronds as an herb in salads or anything that can use the anise flavor it imparts. Chop their thin stalks just above the bulb--the bulb itself can be grilled or roasted, and it can be eaten raw. Try it in a salad, or brush raw slices with olive oil and lemon juice, sprinkle with salt and pepper, and serve.

Small But Powerful

I have a small but powerful family. I didn’t grow up with a large extended family. My mom was an only child and my father only has one brother and he and his family always lived on the other side of the country and we almost never saw them.

As I grew up my family consisted of my two parents and my older-by-17-months brother. When I was 12, my parents had another son. We have always been a close knit family and we have always enjoyed each others' company immensely.

About 10 years ago I had the good fortune to spend time with a friend whom I hadn’t seen for almost 15 years. One of the questions he asked while catching up was whether my family and I still played games together.

It seems that one of his strongest memories of me was that I was always playing games with my family -– Pinocle, Spades, Scrabble, Monopoly, Parcheesi – we played them all, all the time. I laughed and said, yes indeed, we still loved to play games together.

My parents only live 40 minutes away, so weekly Scrabble games are still the norm, but I only get to spend time with my brothers a handful of times a year.

Holidays are generally spent together, but time seems to speed up with all the festivities and we usually only get in one game of cards and a board game at best.

One week every summer, though, we converge on a house by the water (ocean or lake) and the games begin in earnest.

As I write this, everyone is playing poker, even the children. (And my 7-year-old nephew is winning!)


We only just arrived on Friday night, but already time has altered and we are adapting to the new, slower rhythms of sleeping late, going to the water, making and eating meals together, and, of course, playing games.

I’m sure I will have more pictures to share next week – I only thought to pull out the camera this afternoon, but these photos provide a happy testament to a wonderful, happy family.









This week I am rejoicing in my small, but powerful family.

Full Sun Farm 5th Week!

Another very leafy week on the farm! Check out the gorgeous kale in the back! And then the big surprise: squash! It's early for squash in these parts - the farmers worked hard to get it in the ground so we could enjoy a splash of color with all the green.

Here's the breakdown of the Box:

Red Leaf Lettuce
Green Leaf Lettuce
Green Kale
Collards
Red Beets
Summer Squash, 1 lb.
Onions, 2 lbs.
Garlic Scapes

My farmers once again shared some fascinating information about about one of my favorite vegetables - beets! I was slow to love beets but now I love, love, love them - but only in roasted form. I had no idea that they are actually related to swiss chard, but they are grown with emphasis on the the bulbous root that forms below ground, whereas chard has been cultivated to forgo formation of such a root in favor of the greens.

I also love the greens and I prepare them like any other cooking green or I add them to my morning juice.

A very simple and lovely way to eat both of them is from Vegetables from Amaranth to Zucchini:

1 or 2 bunches beets, with greens
1 tsp anise or fennel seeds
1 tbsp butter
lemon juice

Preheat oven to 375. Trim greens from beets and set aside; place each beet on a square of foil large enough to enclose it, and season with anise or fennel. Crimp each package tightly shut. Set beets in roasting pan and bake until tender (40-60 minutes; test by piercing with knife tip). Meanwhile, rinse greens and steam over boiling water, about 5 minutes. Remove beets from oven; keep them wrapped and pinch them back and forth to remove skin. Halve the skinned beets, and heat in pan with butter. Toss steamed greens in lemon juice and arrange in a ring on serving dish with beets nested in the center.

I hope you enjoy it!

What's Cooking 6.8-6-11

This is going to be a short week because on Friday we leave for a lovely lake vacation with my family! Hooray! Everyday last week my son asked if we are going to the "fishing place" and now he understands that it is only a few days away!

Again, only time for one shopping trip this week. We spent $63.97 at Earth Fare.



Here's what we're eating this week:

Monday: (I work in clinic so I made this dish Sunday so it would be easy to heat up.)
Southwestern Shredded Potato Crust Quiche
Green Salad

Tuesday: (I'm in the hospital for a 24-hour shift.)
Monastery Style Lentils
Corn Scones
(I also made this Sunday - I included this recipe in a past menu. It's a great way to incorporate tons of greens.)

Wednesday: (Late night at the pool!)
Chopped Black Bean and Avocado Salad
Tortilla Chips and Salsa
Watermelon

Thursday:
Pizza with homemade whole wheat crust and sauce
Pepperoni and Roasted Peppers
Green Salad

I'm planning to make quite a few tasty meals for my family, but I don't have time to post them now. I'll try to post them when I have a moment after a swim in the lake!

No Such Thing As Bad Weather, Part 2

When I wrote a post on this subject over a year ago, I was talking literally about what folks call bad weather.

When I hear people talking about the “current economic climate” like it’s bad weather I want to share one of my favorite life lessons that I learned from my sweet friend and Zen master, my dog Zoe, who died last year.

From Zoe I learned that there is no such thing as bad weather. Just inappropriate clothing.

If you are “experiencing some weather," remember: you can put on more appropriate attire simply by changing your thoughts.

I told my husband about the idea for this post and he looked at me skeptically and said that he didn't think the weather analogy was apt considering when weather is bad you can always go inside your house. But in the current economy people are losing their homes and have nowhere to go.

Let me be clear: Yes, challenging events will happen to everyone. And when they happen to others I have enormous compassion for their suffering.

When they happen to me, I want to focus as quickly as I can on the things that are going well in my life. I want to create more positive things. (For scientific evidence that backs up my approach to happiness you can read another recent post.)

So, to return to my (I think, very apt) analogy: the fastest and simplest way to change the weather is to create conditions that are favorable: Do something fun.

For me, one of the fastest ways to feel better is to listen to positive, uplifting songs. If they have a driving bass line, all the better.

One of my favorite songs is Mary J. Blige’s Just Fine and here are some of the lyrics:

Having a real good time, I'm not complaining
And I'ma still wear a smile if it's raining
I gotta enjoy myself regardless
I appreciate life, I'm so glad that it's mine.

This week I'm rejoicing in my ability to enjoy myself regardless. I'm rejoicing in my ability to appreciate life. I am so glad that it's mine.

And if you'd like to create the conditions for your own happiness, please consider my one-month E-Seminar.

You receive daily emails from me for a month: They include extensive lessons, tools and tips developed from the latest research in positive psychology. You are encouraged to submit your work from the exercises and you receive personal and in-depth feedback and support.

I had a blast developing it and it will be so much fun to share it with you!

Full Sun Farm 4th Week!

Even though the farmers have been challenged by the rainiest May on record, we keep getting amazing boxes! Here's what we got this week. (I also stopped by the Spinning Spider Creamery booth. They are a local goat dairy farm and their Rosemary Fig Chevre is incredible. At $8 for 8 ounces, it's a very special treat.)

Spring lettuce mix
Green Leaf Lettuce

Green Kale

Swiss Chard

Chioggia Beets

Kohlrabi

Bok Choy

Peas

Parsely

Garlic Scapes

Have you tried crispy kale yet? If not and you know any kale-skeptics (Angela!), make this tonight! And make it with good-quality salt and you will have found a new obsession.

Crispy Kale

1 bunch kale, chopped, hard stems removed

2 tbsp. olive oil

1 tsp. apple cider vinegar

1/2 tsp. kosher salt or sea salt

Preheat oven to 350 and place a rack on the lowest shelf. Spread kale evenly on a baking sheet, drizzle with olive oil and apple cider vinegar, toss to coat. Bake for 10 minutes, stir, and bake for 8-12 more minutes, until kale is browned and crispy to the touch. Remove from oven and sprinkle with salt.