hummus

 

I went looking for a link to share the hummus recipe I use, thinking I must have posted it at some point in the past, but I cannot find it. I cannot find a link to it online where I originally found it, either. So, below is the hummus recipe I use (my notes in parentheses), originally posted by Patricia Resnick to eHow.com, printed for my recipe folder (and used ever since) in October 2010!

Hummus 

2 cans garbanzo beans/chickpeas (or 4 cups if cooked from dry*)

2-4 cloves of garlic, peeled (or more! You can substitute chopped, jarred garlic or frozen garlic cubes, but not garlic powder) 

1/4 cup sesame seeds

1/4 cup lemon juice

1/3 cup olive oil

salt (and pepper) to taste

Blend all the ingredients in a food processor until smooth (adjusting any of the ingredients to taste and consistency of preference.) Enjoy!

*Currently, I cook dry beans, including garbanzo, in our InstantPot, however, when I first used this recipe, I used a pressure cooker. Stove top cooking works too, but it takes a long time.

 

flashback grocery haul

This post was first written and posted to my original blog, Which Name?, on November 2, 2010. Even the photo is old! I am re-posting it here, because I was looking for something else on my old blog and came across this post, having forgotten that I ever wrote it. I have been enjoying following other frugal families on Instagram, seeing video reels of their grocery hauls, and budgeting, but I don't currently want to create videos for IG. My kiddos were dinky when I wrote this, so our food consumption has changed, Lala Bug's sensory differences around food and her ARFID were not so pronounced at this time, but what really stood out to me was how much explaining and justifying I felt like I had to do. I notice this happening, still (but on IG) with younger families. With age comes experience and comfort in what works differently for each of us. Progress, not perfection.

 

So with limited photo distraction, here is my text heavy October frugal foodie summary.

This month, I spent $435.51 on groceries. For where that money went and why, see below. I should note that "groceries" for me shifts and changes. For this post, I limited it to food and pet food/supplies (chickens), since they provide food. In the past, it has included health & body, cleaning supplies, and anything related to our household that I might also buy at the grocery store.

I also want to note that this was probably the worst month to choose to track in this way, as it was my first full month of going gluten free. Where I shop, what I need, and how much of each item has changed so drastically for me, that this probably isn't the best guide to us and food, although our spending did come out about the same in the end. I have learned a few lessons of what not to buy or where not to buy it this month and have been updating my price list again.

How we shop and eat and where we live affects our grocery spending:

• This is key: We live in an area of the country with a climate that sustains fresh food all year round. In fact, it is an area that grows much of the fresh food that rest of the country eats when winter sets in in colder regions. And it is all local to me. This means it is less expensive for me in general and less expensive for us to eat sustainably. (Yet, do note that I obviously still find it difficult shop 100% sustainably! We don't.)
  
• We eat primarily vegetarian. I am vegetarian (dairy and seafood eating). Mike and the kids aren't, however because I shop and am the main cook, we eat little meat. The kids don't really like it, despite it being offered occasionally. This cuts costs hugely. When I do buy chicken or beef, I try and buy good, organic portions now. That said, good seafood can be costly, despite living by the ocean. We do not live in a fishing area, so most seafood is not local.
• We eat a variety of items, but we have our staples, too. We eat a varied diet and where we live, many fresh foods are available year round. We take advantage of this, however we have our favorite recipes and seem to go in cycles of what we eat a lot of for awhile, before moving on to the next cycle. October was clearly quick bread and hummus month! (See below.)
  
• We cook a lot from scratch. I haven't even been buying the gluten free (GF) baking mix flours, I have been experimenting with scratch versions. We buy and cook dry beans. We make a lot (most) foods ourselves. This includes yogurt, hummus, breads, treats, salad dressing, popsicles, and more.
• Although I try and shop locally and in season, I admit to regular exceptions. We maintain a Costco membership for bulk goods and other services. This pays for itself through an annual dividend and while it is not an independent store (and I am not putting my money where I lie politically), I can purchase a wide range of local, organic items there. I shop at Trader Joe's. We accidentally ended up with an Amazon Prime membership and I am currently working out whether or not it is worth maintaining it as the most economical source for gluten free oats and other grains. I buy bananas. (I battle with myself on this bullet point. Living in the area we do, fresh, local food is available year round. I am aware that others who are not fortunate in this way, still manage 365 days of local and banana free eating.)
• We do grow a small garden, although this year, our chickens ate most of our summer garden.
• We use foods to their fullest. See links under the photo, below.
  

We use every last bit of most foods. The jack o' lanterns were carved on Halloween day, then dissected, baked, and the pumpkin pulp pureed and frozen for breads, soups, and pies. The seeds were toasted and are being eaten. We do this with veggies for broth, as well.

At first, I thought it might be helpful to record what we ate for the month, but several days into it, I quit, because I noticed a pattern. Here it is:

• Breakfasts are oatmeal or eggs and toast or granola. Oatmeal has often been served with protein powder, but will no longer be when this bag is gone. Partly cost, partly gluten, partly that I know longer think we need the extra protein in this form. F will be one sad boy. He likes his oatmeal with powder. Eggs, until recently, were store bought cage free organic. Now they are home raised eggs. Toast for the kids right now is either store bought whole grain bread or homemade gluten free. Granola is homemade gluten-free. We drink water with breakfast. Mike and I have coffee and tea, respectively. We have only recently begun adding more variation to breakfast. Banana bread, applesauce, cottage cheese, have all made appearances and been welcomed. Weekend breakfasts often boast waffles or pancakes.
• Snacks are veggies, fruits, hummus, almond butter, toast, rice crackers, etc.
• Kids. The kids still eat different dinners and lunches from us. Mostly due to timing and location (school or out and about on errands/activities). I always serve them vegetables, fruits, protein, and whole grain carb, but only recently have they begun to like some one-dish-all-food-group meals, like lasagna and some soups. Pizza is the one, long time exception to that. My kids, Lala especially, like and need to eat a little bit, often. So their meals are almost like snacks all day long. This is fine with me (although I dislike bedtime "I'm hungry!" cries), so I just try and keep what they are eating balanced and healthy throughout the day.
• Lunch is generally leftover dinners for both Mike me. I pack lunches for him to take to work.
• Dinners are always simple. Mike is the better cook (he is good and loves to cook), but I am the more frequent cook. Our "old stand by" meals always revolve around beans, which I cook in bulk and freeze in quarts. We cook and eat other things, too, though! I love salads. We live in a climate where we can eat them, in season, much of the year. (Don't hate me too much, please.) I love always to have a salad or raw veggies. (I don't really like cooked veggies just as a side dish. In things they are fine.) Sometimes Mike is home late and eats before he comes home or has eaten his lunch late and isn't hungry. I graze if this is the case. I might just eat veggies with hummus and a piece of toast. Or a bowl of granola and a cup of cottage cheese. If we are eating together, I try and a make a real meal.
  

Here is what we bought this month:

10/1
Bought: Feed Store $28.68: 50lb laying pellets, huge bale of wood shavings.

10/3
Bought: Trader Joe's $22.80: fresh flowers, 2 can frozen OJ concentrate, jar lemon curd, box popsicles, package of dried, salted seaweed, sourdough baguette, jar of peanut butter, box of eggs, 10 bananas. (Okay, I love how I started the month admitting that I bought popsicles (they were a treat for Lala), peanut butter (Lala rejects my homemade peanut butter, but we make our own almond and sunflower seed butters), OJ concentrate (we rarely drink juice, but I like to have it on hand. Concentrate works for this reason and makes great popsicles when I am not buying them as treats!) The baguette was another treat for my gluten eaters. You cannot beat San Francisco sourdough bread...I miss it! The lemond curd is my latest vice. And the bananas...a non-local food I won't give up.)

Made: GF waffles, GF pizza, GF granola, and GF sandwich bread

10/4
Bought: Costco $129.63: 4lb butter, large jar organic salsa, bag of organic milled flax, 3lb cottage cheese, California black olives, 2 gallon organic California milk, case non-alcoholic beer, 3lb organic, shade grown coffee imported by a local coffee company, 3lb trout, package flour tortillas, huge bag frozen organic blueberries, gluten free vanilla extract, 2 loaves multi grain bread.

Local produce market (where I can buy locally grown produce) $28.56 (used $3 coupon): carrots, 2 cucumbers, organic spinach, cantaloupe, decorative gourd, onion, raspberries, 2 organic bell peppers, organic grapes, beet, broccoli, organic celery, nori, and bulk sesame seeds, sunflower seeds, sliced almonds, and popcorn.

Made: hummus

10/6
Made: a meal for a friend (whose daughter is in the hospital), a huge batch of hummus (which was gone by the 9th), and yummy GF peanut butter chocolate chip cookies (via Shivaya Naturals).

10/9
Made: honey oatmeal bread (gluten-free, recipe from 1000 Gluten Free Recipes by Carol Fenster.)

10/11
Bought: Local bulk food store $ 51.70. Guar gum, 6 vanilla beans, elbow of ginger, package sorghum flour, bulk gelatin, potato starch, corn starch, garbanzo beans, sunflower seeds,

Made: hummus, sunflower seed butter, dal, GF granola

10/12
Bought: Costco FREE (I used our annual dividend. The total was actually ~$58.80 (plus non-food items), but I am not counting it towards my total, because I do count the annual membership towards my grocery bill when we pay it and this is one of the membership rewards. I received change.) 3lb almonds, 3lb bananas, two 3lb cottage cheeses, 2 loaves bread, goat cheese, carrots, sea salt, 2 gal organic milk.

10/14
Bought: Local produce market (everything is local) $28.75. Gluten free tamari, cantaloupe, organic spinach, basil, cilantro, organic grapes, organic strawberries, organic peppers, organic fingerling potatoes, 2 cucumbers, red beet.

Made: GF pizza (version 1)

10/16:
Made: hummus (4th time?!), brown rice flour bread (in "new" free bread machine!), GF banana bread (in "new" free bread machine!)

10/17:
Made: GF pizza (version 2 - liked better)

10/18:
Bought: Trader Joe's. $30.87: 2 bottles wine, 5lb local clementines, rice cakes, OJ concentrate (We've had illnesses this month. I don't normally buy OJ, but I do like the frozen so I can keep it on hand.), cream cheese, 4 local avocados, dozen organic eggs. (Our chickens' egg production dropped when we moved them into a fenced area. They are rebelling by not laying.)

Made: GF banana bread (in machine), yogurt

10/21:
Made: GF granola, GF quick bread (in machine)

10/22:
Bought: local bulk food store $27. Tapoioca flour, brown rice flour, sliced almonds (bad move...way too expensive!), red lentils (again...way too expensive here), unshelled peanuts, white rice flour.

10/25:
Bought: Costco $80.20: organic tomato paste, organic tomato sauce, 4 gallons organic milk, 6lb mozzarella, 4 loaves healthy bread (for kids), 3lb walnuts, package wheat flour tortillas, block of pecorino romano cheese

Made: gluten free chocolate chip cookies (dangerous, those things)

10/27:
Bought: Trader Joe's and local produce market (My friend and I share shopping duties, then swap groceries...each of us goes to one store and buys for both of us, saving time and effort.) $35.88: 1.5 cups of fresh dates, 8 organic apples, 2 cucumbers, sack of spinach, 2 lb clementine oranges, 6 bananas, 1 pot of fresh basil, 2 packages of rice cakes, 2 packages of rice pasta, 1 pack wheat pasta, 2 jars peanut butter, 2 bottles of wine.

 

living light and DIY

During this pandemic (our family is now entering week 9), it has been nearly impossible to get any alone time, but observing each of us, I am learning so much. Speaking about myself only, I have noticed that I flow in and out of a mix of emotions, even in the course of a day. We have been fortunate, so far, and I feel guilt, privilege, and gratitude all rolled into one untidy bundle. I, like many, have found this whole event to be stressful, but there are some things we are doing that keep us busy, ease some of the stress, and feel productive.

Growing an edible garden. With a small yard, we are growing in scattered little plots.

We are in a part of Northern California where our shelter-in-place orders have been extended through May 31, with uncertainty beyond that. These weeks at home have had difficult and joyful spots, growth and regression. Among the positives, however, have been the space and necessity that we lean into our more resourceful, DIY tendencies. As I said in my previous post, I am choosing light; seeing the brightness of this time and living more lightly on the planet. (It is one way I manage my anxiety.) Living lightly is something M and I have always aligned on, but I had been feeling like we had drifted in the past 5 years or so. (We spent an entire year buying nothing new when the kids were younger, but that would be so much harder now!)

 Homemade sauerkraut and homemade yogurt.

Sheltering in place has shown us a few things.

It quickly became clear to us that our tendency to be prepared was helpful. Preparation has been a tool I have used for years, initially because being prepared saves us money, more recently because it saves us time and addresses environmental risks (earthquakes and wildfires) and food allergies and sensitivities, and in shelter-in-place, it has saved us from additional worry.

As more and more people have jumped into urban homesteading, it gave me an awareness of how much our family already does ourselves, and if there is an urban homestead wagon, we were already on it.

Muffins and granola. We make granola weekly and the recipe is my gluten free version of a recipe I brought home from summer camp when I was 12.

I have enjoyed the challenge of making things work during this time when zipping out to buy and telephoning to hire haven't been options. Within the first 3 weeks of shelter-in-place, we had multiple things break. Between us, we had the skills and resources to repair or work out an alternative. This time has had me reflecting on lessons my grandparents and parents shared, and the phrase 'use it up, wear it out, make it do, or do without.' We are not lacking for anything, but I certainly don't want anything to go to waste and I am extra eager for us to take care of what we do have. These desires are emphasized by the desire to avoid contact with others.

The reasoning is bizarre and unprecedented, but the resulting resourcefulness and simplicity are welcomed, and the decreased environmental impact is so very good.

Line dried laundry and plastic bags (washed and reused, yes). Do you see rags hanging there? We use a lot of cloth; rags, napkins, towels, feminine, and when we had babies, diapers. We have used cloth wipes, too, but we do use toilet paper when it can be purchased.

The photos in this post are a sampling of simple actions and recipes we were already using long before this pandemic. In addition, we have a chest freezer to stock on on sale foods and bulk cooked meals. We are crafty and make things we need through woodworking, sewing, other fiber arts, and more. (Yup, we have made masks right along with everyone else!)

While we had chickens for years, we don't currently. We talked about getting chicks last year, but didn't have the bandwidth. We do now, and so chicks are on their way to us. We have cleaned out the coop and are excited for the coming additions to our little homestead. We keep trying new things, too. I just made a batch of rice milk and while I bake a lot from scratch, I want to try making my own gluten-free sourdough starter for gluten-free sourdough bread.

I hope to look back on this time and see the creativity, the light, and the need for less that resulted from it.

What roots have you returned to during this time?

Holiday Countdown 2018

Each year, we countdown during the holidays. I know I am a little late in posting this, but the reality for us is that we didn't feel all that Christmasy until it was all over. We had a little get-away after the new year and came home feeling a little more in the spirit, so I am finally posting on 12th night.

This is our December countdown for 2018. It took us through December, through January 1, 2019. I change it to adjust to my growing kids, who still love and ask for this tradition each year. This year, I noticed that perhaps we don't need the countdown after Christmas quite so much. I have always included this to ease some of the post-holiday let-down. Next year, the kids will let me know what they want and need. I love this tradition, too.

1. Sparkle Stories Advent stories begin!
2. Special holiday event with friends.
3. Light the Menorah. (The kids were given a new build-your-own Menoroah.)
4. Make latkes
5. Make a holiday decoration for Grannie (They decorated a wreath, which we hung on her front door.)
6. Happy St. Nicholas and Play dreidel (The kids were given a dreidel decorating kit.)
7. Pull out the holiday books!
8. Pull out Christmas decorations and start to decorate.
9. Get a Christmas tree!
10. Decorate the Christmas tree and watch Yogi’s first Christmas (a tradition)
11. Treasure Hunt!  (The kids found a mini tree to decorate for their room, their dolls and stuffed animals.)
12. Make a card or gift.
13. Pull out instruments or sing. Practice a Christmas song. (We had such a fun jam session!)
14. Take care of the birds.
15. See the hillside nativity scene.
16. Attend a holiday concert.
17. Choose a candy cane from the tree.
18. Treasure Hunt! (Each kid found a new article of clothing.)
19. Bunny day! Take extra care of our rabbit.
20. Neighborhood day! Pick up garbage, deliver toffee and cards.
21. Winter Solstice! Visit the library book store and choose a book for yourself and one as a gift.
22. Get out in nature! Super high tide today What unusual shore birds can you spot?
23. Bake cookies. Celebrate Christmas with family.
24. Take a rain walk and get a kettle corn treat.
25. Merry Christmas! Celebrate Christmas with family.
26. Make paper snowflakes.
27. Have a play date with friends at the park.
28. Write thank you notes
29. Take a hike.  See the ladybugs.
30. Go see Mary Poppins Returns with friends and perform and act of service for neighbor, family, or friend
31. Winter Spiral
32. (January 1): Make a ‘dream garden’ collage for 2019
    
    

     

    

    
    

    

    
    

    
    

toffee (again!)

This is a post previously shared on my former blog and posted again each year. This is such a favorite that I receive multiple requests for it each year. 

 

Toffee
1 cup chopped walnuts
3/4 cup packed brown sugar
1/2 cup butter
1/2 cup chocolate chips

Butter an 8-inch square pan. spread the chopped nuts in the pan.
Heat the butter and sugar and boil over medium heat, stirring constantly, until the mixture darkens and just begins to smoke, approximately 7 minutes.
Immediately pour the mixture evenly over the nuts and sprinkle the chocolate chips over this.
Cover the pan with a cookie sheet to keep the heat in and melt the chocolate.
Spread the chocolate evenly over the toffee layer. If desired, sprinkle more chopped nuts into the chocolate layer. Score while still warm, unless you don't mind irregularly broken pieces. (I don't mind them.) Refrigerate until hard.

Nicola's edited additions: I don't usually stir constantly. A reader commented about butter separation. When she did so, it had never happened to me. It subsequently happened once. I believe it was because I started with frozen butter and let that melt and begin to bubble before I added the sugar. Make sure you put these in the pan at the same time, room temperature. If you like hard toffee, make sure you cook it long enough. (It begins to have a slightly burnt smell.) If you like softer toffee, don't cook it as long. The 7 minute marker is helpful, but I find it takes longer, and after you have done a handful of batches, you will also notice the mixture thin and darken slightly.

from The Complete Tightwad Gazette by Amy Dacyczyn

learning period 2 of 2018-2019

I really haven't been blogging much and when I have, it has been more of a documentation and sharing of our homeschooling than anything else creative or economical. I shared learning period 1 and "our 168" (hours per week) in October and didn't post in November at all!

I am back to share a little about learning period 2, which was October and November. Here we are in December and time is zipping by always more quickly than I would like.

October and November were filled with numerous atypical appointments. December, in addition to all the celebrations, will have its fair share of appointments too.  I love the winter holidays, but I am slow to get into them right now, because I am dragging a bit and worn from our inconsistent rhythm. I need to create something to look forward to in January, when appointments are done, new rhythm can be made, and that helps ease the bleakness I tend to feel after the holidays.

Can you tell we did a block on chocolate? I had intended for this to be more of a math block and began with Marsha Johnson's History of Chocolate guide, but one book lead to another, which lead to maps (we love Map of the Month) and history and science. So we did a little math, but we learned more about the history of the Americas, how chocolate was made originally, how it is made now, how it spread in popularity, and we taste tested various chocolates. We even made chocolate. This was a wonderful block!

Social studies: We studied the history and geography of chocolate. We studied early U.S. history a little more through various avenues...our American Girl 4-H project, reading Johnny Tremain by Esther Forbes, and through the Constitution class Lala Bug took through our charter school. The class had them exploring different parts of the Constitution, choosing a topic, writing a paper, and giving a speech, as well as multiple quizzes. Between her love of history and 4-H speaking experiences, Lala rocked the class.

Math: Teaching Textbooks for Brown Mouse, Khan Academy for Lala Bug, games, and Key To... series workbooks for both kids. We are more consistent with math right now and all I can hope is that it is enough. Brown Mouse took a math class through our charter, where they covered a lot about ratios and fractions and Lala Bug, of course, knit a lot and continued writing knitting patterns.

Language arts and Writing: We are loving Brave Writer for language arts and writing. This second learning period we read and worked through the Arrow guide for Frindle by Andrew Clements (just a fun book) and we are working through Johnny Tremain by Esther Forbes right now. The Constitution class Lala Bug was in gave her the extra writing work she needed and for Brown Mouse, we are working through a reading and spelling support program called REWARDS, which he is having success with.

 

Science: Lala Bug took a personal interest, deep dive into the history of the U.S. exploration of space, particularly the moon, which, of course, covered a lot of science, as well. The interested began with the book Countdown: 2979 Days to the Moon by Suzanne Slade, which was excellent. We also explored science during our chocolate block and Brown Mouse took a Nature Detectives class through our charter. He really enjoyed that and because of our weekly nature studies, he really got a chance to shine, sharing some of his knowledge with his friends and teachers.

Nature plays a big role in our homeschool, with time spent weekly exploring and monthly at the farm with 4-H. This past month, our state was heavily hit with devastating wildfires. The smoke from the fires blew our way and settled to stay for a couple of weeks. It affected our ability to be outside and made for some interested observations, recordings, and conversations.

Moving into December and the new year, I need to take some time to re-evaluate where we are and where we need to shift. We have toured several schools now and I have also attended more discussion groups about homeschooling high school. It is time for us to begin putting in applications for high schools and our family to sit down and discuss wants, needs, goals, and plans. Lots ahead of us!

learning period 1 of 2018-2019

The year before last (how was that so long ago?!), I shared about our homeschool year, one learning period at a time. We homeschool under the branches of a charter school that we love, and the charter follows us in two-month chunks, called learning periods. Learning period 1 was August and September. Here is a little snapshot of the launch of our year!

Nature study weekly; I had planned for Fridays to be our nature study and library day, but several weeks in, although desired and beautiful, it wasn't so smooth. Walking alongside me one week, my wise little guy says to me, "Mamma, what do you think if we do our nature walks on Monday mornings? Maybe they would be better for starting the week." And he was right! It doesn't matter what school or work we human beings head into each week, MOANday mornings tend to be hard. Nature walk has been a much gentler start to the week and we have cherished slower home rhythm on Fridays.

I am realizing that, while I am deeply inspired by Waldorf as my home teaching and parenting foundation, our best flowing "us-school" days are perhaps a little more unit study-like. (That term makes me cringe. I don't know why.) This year, I am using Brave Writer Arrow and Boomerang guides for writing mechanics and grammar, something with which we needed to become a little more consistent. I chose to start us with Carry On, Mr. Bowditch, the 1956 Newbery award winning biographical novel of Nathaniel Bowditch, written by Jean Lee Latham.

I could never have imagined the journey Nat would take us on. We were gripped by his story ("Just one more chapter, Mamma!") and how he quietly, yet deeply affected history. We were then hurled through time, backward from Nat to Galileo and forward from Nat and onto the west coast for The Coast Mappers and a tour of a modern ship, the one my brother works on. This one chapter book had us eagerly chasing math, science, history, writing, and language arts, and had the kids making connections and expressing curiosity and excitement with what they were learning. This is fuel for the homeschooling mama soul.

 Along with our read alouds and all-things-Nat, the kids did regular math lessons, another subject we had become inconsistent with. Brown Mouse is very happily engaged with Teaching Textbooks now. He worked his way through the free trial and into a full membership for the year. Lala Bug has been doing Khan Academy, supplemented with Key To... series practice booklets (which our charter school provides). It feels good to have math anchors without push back. I do think the year that I backed off and made math more about play and living experiences made a huge positive difference in math attitude now.

So much cooking and baking, below. Lala Bug got interested in and immediately skilled in baking cakes in the spring, and we always meal plan and meal prep for the week, so a lot of cooking and baking has been happening around here, particularly with September being full of birthdays.The praise "this is the best cake I have ever had!" is positive feedback Lala Bug has loved hearing, and since we are gluten-free bakers, that was encouraging to me.

Soccer is successfully and joyfully underway, 4-H projects and charter classes are beginning this week, and probably the most meaningful things we are doing right now is going through a series of appointments for the unique needs of one kiddo and health-related challenges I have been having. For this reason, alone, the success of our basic weekly rhythm has been so encouraging to me. We are now moving onward into learning period 2. We are studying chocolate and its origins, the constitution and natural history (both through our charter classes), and excited about the playful learning of 4-H.

I hope your learning year is starting smoothly and joyfully!

lake life 2018

We are home again from a week at the lake. Immediately back to reality, which carried on without us, glad to have home to come home to, but clutching memories of 'home' in the wild.

This year, the trip almost didn't happen (we are add-ons to the growing family that owns that cabin) and we are so deeply grateful, never taking for granted the gift of the time, place, and tradition that this trip holds for all of us. (Here is last year's post. And one from 2016.) This place holds so many memories, so much growth made visible each year, and I am seeing more and more, a sense of place. ownership, and predictability for the kids (and me).

While the kids have gone fishing before, Brown Mouse caught his first real fish this year. Doing so was a powerful learning experience, unexpected and emotional. Both kids were deeply upset by it. Brown Mouse desperately wanted to bring a fish back to Grandma at the cabin, but was horrified at actually killing, cleaning, and carrying a fish, and Lala Bug was deeply upset at the inhumanity of harming an animal. We released the fish and, as the kids are not vegan or vegetarian, this prompted deep discussions. 

This year we were later in the summer than the past two years, so no wildflowers. It was incredibly dry due to lower than normal snow pack last winter, as well. We had M with us the entire week, the first time in a few years, which was such a gift to all of us.

 

We hiked a tremendous amount this year, exploring two new-to-the-kids lakes. This, of course, gave M and me the chance to share more stories and memories of these beautiful places.

 

 

Some of us snuck in some reading time, too. The kids blew through enough books that they both started in on Kindles. Kindles in hand, Lala Bug read at least two books from the Five Little Peppers series and Brown Mouse read several books from the Math Inspectors series. 

I finished How to Raise a Wild Child by Scott Sampson while enjoying this view (below), a gluten free beer, and leftover homemade (by my brother) enchilada casserole with a pile of tomatoes and guacamole. Perfect. And this really was the perfect setting in which to finish that book. It was such validation that M and I are raising wild children; children who know where they fit in, in nature, the importance of it, the appeal of it, how to care for it, and how to learn from it. We have children who seek it out.

 

The lake was so low this year, these two were able to wade from one swim rock to the other (to take photos of something...an Osprey?) And below, such competent paddlers now, more confident having practiced capsizing. There is something so special about watching your children and your parents paddle off, enjoying being active together.

 

And with that, the summer season swings closed and I reluctantly turn toward all that comes next.

health (and food) journey

M has been encouraging me to share my health journey here. I joke that I am the healthiest unhealthy person (or maybe it's the unhealthiest healthy person?), because all my basics are good...blood pressure, cholesterol, fitness, mindfulness and care of my emotional and mental health, etc.

Yet I am a highly sensitive person who has to be careful with fatigue and overwhelm and I have struggled with eczema for my entire life. It comes and it goes, some of the triggers are very obvious, some are no longer triggers, and some are new triggers that I am trying to figure out. It primarily presents on my face and neck and in the past 6-12 months, my eczema has been so inflamed, uncomfortable, and embarrassing, that I knew it was time to make some more changes.

My eczema story begins from the time I was very little. I would toddle out to the family garden, pick green beans, and munch like they were candy. Every parent's dream...until I would break out in a rash. Through my childhood, I was allergic to legumes.

By the time I was about 12, I was having some other symptoms, as well. I found I was tired a lot. I got thoroughly checked and learned I had hypothyroidism. Not long after that, I struggled with a host of issues that, at the time, was uncertainly diagnosed as Chronic Fatigue Syndrome and I was also put on a diet for Candida. Around the same time, I became deeply affected by caring for animals at a beloved ranch camp and decided to become vegetarian. (My poor parents!)

As I write all of this, I realize that some of the changes I have made in the last decade are ones I should have made many, many years prior, or I had made (with parental guidance and support) and then eventually lapsed from. And looking back, my mom and I have puzzled over some of my symptoms and struggles and I now think that anxiety and high sensitivity played a mental role in my struggles, which unknowingly (but now obviously) mingled with my body's health struggles.

About 8 years ago, my eczema flared badly and kept becoming infected. I had already discovered more allergies (cats, grasses, dust, certain scents, etc.). I really struggled during this time because I was a full time mamma to two young ones and I was feeling very poorly, but it wasn't the type of illness I wanted to share about broadly. I saw all sorts of specialists, pursued a variety of possibilities, and I tested positive for Lyme disease. I was on multiple rounds of strong antibiotics and my body was not happy with me.

When a blogging friend (Renee) told me her husband's eczema cleared when he went on a gluten free diet, I began really pushing my doctors to check me for Celiac Disease. They pushed back, but eventually, I was tested. A blood test and then an endoscopy showed that I was in the early stages of damage from Celiac Disease. As an amateur DIY baker, this was crushing, but I cleared out the kitchen, began exploring gluten-free recipes, and have been gluten-free ever since. It took nearly 9 months of being gluten-free for my body to begin to feel better.

For the following 7 years, I still struggled with eczema, but not to the degree that I had been, and not with the infections. Then, about a year ago, my eczema started getting worse again.During this time I added certain supplements to my diet, including vitamin D, multi-vitamin, probiotic, etc.

A couple of months ago, I went in to see my regular doctor for a well check. She was quite thorough with me and I walked away being told I needed to begin an anti-inflammatory diet, especially cutting out dairy. If I thought cutting gluten was hard, dairy was going to be harder for me, because I was still vegetarian for the most part. (I ate seafood.) My doctor sent me for a thorough set of blood tests and this time, it showed that my eosinophils (markers of inflammation) were off the charts high.

Our family went on a backpacking trip and then I began an anti-inflammatory diet the day after we got home. No dairy, no grains (to start, then small amounts of gluten free grains), no alcohol, no sugar, no caffeine, and no legumes (because, remember, I was allergic to those as a kid? And that includes no peanuts). I needed to start eating some poultry to get enough protein and feel fuller.

I read and followed Aviva Romm's Adrenal Thyroid Revolution, focusing on my overall health and a diet and general health reset, rather than an elimination diet. By the end of week 2, my skin was looking and feeling much better and my brain fog was clearing. I felt like I could think again! (I had had a joke that "I need to think about thinking about" things. When the fog started lifting, all of a sudden I had opinions and thoughts about the kitchen remodel that has been years overdue!)

The reset was a month long, it is over, and while I am maintaining some of the things I have cleared from my diet (dairy, alcohol, most sugar), my skin is a little stressed again and I have been feeling a little anxious and fuzzy headed again. I am on a waiting list for patch testing to determine if and what might be contributing to my inflammation topically. I know the self-care and mental health components of our whole being health cannot be underestimated, and as the parent of a high needs child, I know I am under a steady amount of stress.

I was tested again late last week for Lyme and a re-check of my eosinophil levels. This time, my Lyme came back negative and my eosinophils markers have dropped substantially, resting barely above the max of the normal range. I am thrilled! I have noticed that I have dropped a little bit of weight in addition to feeling a better. Feeling better has made me realize how poorly I had been feeling and that I have been functioning low steam for awhile now, without realizing it.

M joined me for the reset and we are committed to stay on track together. While we ate many of these things before, we are eating tons more fruits and veggies, fish, poultry, seeds, nuts, gluten-free noodles, potatoes, quinoa, rice, and millet. The couple of times I have had sugary foods, I have gotten a stomach ache, so I think my body is adjusting, and I am not having cravings like I was the first week. I am still tired, so I continue to work on getting enough sleep.

From a financial perspective, we save money by keeping meals simple, making foods in batches and freezing some, buying in bulk when possible (we have a chest freezer), planning so food isn't wasted (and I keep my food plans simple), not eating prepared foods, and buying foods when they are reduced price.

Health is one part of this life journey, so what I share here is more of a snapshot of 'right now' than anything else. Do you have challenges or successes with your health in an ongoing way?

natural dyes: a which name? re-post

My kiddos might be big, but, oh, they do love our traditions. So egg dyeing is happening as I type. They are dyeing some hard boiled eggs and have already dyed some shells that I carefully cracked near the top. The pictures immediately below are a sampling of today's creativity.

Below is a blog post that originally appeared on my blog Which Name? on March 18, 2010. A version of it also appeared in the online magazine, Rhythm of the Home, in April 2010. Unfortunately, not only is the magazine no longer being e-published, but the magazine URL now belongs to someone else, so all my article links are dead-ends.




recently, when my mom brought over the children's books on fiber arts, she also brought over several books on using natural dyes for fabrics and yarns, knowing that my interest in natural dyes had been rekindled. i skimmed the books, learning things i had not known, wishing for more detail on fabric (rather than yarn) dyeing, knowing i am not ready to purchase chemicals to use as setting agents, and finally settling in on the natural food dyes i know and love.

but this time, i am not using them for fabric. i am using them for food.

with easter just around the corner and mike's mom over for a visit, we put some of my food dyes to the test.


using foods for natural dyes (of eggs, non-synthetic cloth, and non-synthetic yarn) is incredibly easy. some foods are natural dyes (or as we know them, staining agents!), such as coffee, tea, turmeric, mustard, grapes (wine), berries, beets, etc.

here is how to make your own egg dyes:
your food for color + 1 tablespoon vinegar + 2 cups water = egg dye
(the vinegar is the setting agent.) bring all of the ingredients to a boil, them simmer for 10 or more minutes
pouring your mixture through a sieve will give a liquid that leaves you with a solid color. leaving the food material in the mix will give your egg a mottled color.

to obtain various colors:
red: beets, cabbage, red raspberries, strawberries
yellow: onion skins, turmeric, mustard
blue: blueberries, blackberries
green: mix your yellow and blue dyes
orange: mix your red and yellow dyes (today's updated note: sour grass makes the most incredible orange)

i used red raspberries for red, blue and blackberries for blue/purple, and a combination of turmeric, mustard, and onion skins for yellow.

at the suggestion of my crafty friend liz, we made leaf imprints on some of our eggs. to do this, simply press the leaf against the egg, wrap the egg tightly inside an old nylon stocking, twist to keep taut, and dye for as long as you can bear to leave it sitting.



the egg below was dyed in blueberries and was left soaking for well over an hour. i left it tightly wrapped when i removed it from the color and let it dry slightly before removing the stocking and peeling off the leaf.


and because i could not bear to let all those simmered berries go to waste, i used them to make berry cobbler!