GastriKate

Delicious & Nutritious! What More Do You Need????

2012-01-07T20:02:00.000-08:00

Sure, sure, we've all heard it before, but this salad is truly exceptional.

My husband says about this salad, "Damn, that's good!" A nutritional powerhouse and easy to prepare, the colors and flavors make this a meal you will want to enjoy year round. I've included the complete nutritional information, just to show what a boost this delicious meal gives your body. Try it once and you'll want it again and again, guaranteed!

GastriKate's Healthful Salad

1 c. cooked turkey
3 cloves garlic, slivered
1/4 c. water
3 c. spinach
6 leaves Romain (nutritional data is for inner leaves but outer leaves have far more flavor and nutritional benefits)
1/2 c. celery, diced
1/2 cucumber, sliced and quartered
1/2 orange bell pepper, diced

Saute the turkey and garlic in the water while slicing and chopping everything else. Add ingredients in large deli bowls in layers, topping with the turkey, then sprinkling with the raspberries, craisins, and almonds.

Nutrition Facts
(Provided courtesy of SparkPeople.com Recipe Calculator - an awesome tool!)

Amount Per Serving
Calories 194.3
Total Fat 4.0 g
Saturated Fat 1.0 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 0.3 g
Cholesterol 32.2 mg
Sodium 166.7 mg
Potassium 526.9 mg
Total Carbohydrate 17.3 g
Dietary Fiber 3.4 g
Sugars 7.9 g
Protein 17.2 g
Vitamin A 80.2 %
Vitamin B-12 2.9 %
Vitamin B-6 19.6 %
Vitamin C 122.8 %
Vitamin E 3.7 %
Calcium 8.1 %
Copper 5.1 %
Folate 18.5 %
Iron 12.4 %
Magnesium 11.6 %
Manganese 22.6 %
Niacin 18.7 %
Pantothenic Acid 5.1 %
Phosphorus 13.8 %
Riboflavin 8.5 %
Selenium 22.8 %
Thiamin 5.4 %
Zinc 8.7 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Happy New Year

2011-12-31T10:37:00.000-08:00

May 2012
be the year that we are all able
to rid ourselves
of those things, habits, and circumstances
that no longer serve our needs or our dreams and may we all take pride
in being
the heroes, creators, and champions
we were born to be.

2011-12-09T11:31:00.000-08:00

Winter always seems to find us hungry for all the things we shouldn't eat and unwilling to get the exercise we need. One solution, besides throwing your groceries in the trash can, is to make a point of creating dishes that are soothing, filling, and satisfying, without adding too many calories. With those ideas in mind, I have created a great way to use those frozen Thanksgiving leftovers.

Rich, filling, cozy, and practically fat free, this is the perfect soup for satisfying cravings and pumping up nutrition without padding your waistline!

GastriKate's Winter Bean Soup

1-1/2 c. dry beans, your choice
8 oz. turkey meat, diced
1 gallon homemade poultry broth, no salt, defatted
1 lrg. onion, diced
6 cloves garlic, sliced
1 sprig fresh rosemary
1-1/2 tsp fresh thyme
1 box frozen chopped spinach

Combine all ingredients in a crock pot and cook on high until contents begin to boil. Then cook on low for as long as you like. Serve with Mandarine Spinach Salad and a glass of wine for a delicious repast that soothes your soul!

Mandarine Spinach Salad

2011-12-09T11:29:00.001-08:00

As promised, I am continuing with recipes that make use of the fragrant and delicious Mandarine orange "cuties" that are so abundant this time of year. Following along with the idea of growing your own, shopping locally, and buying in season, this recipe combines store bought Mandarin oranges, celery, and mushrooms with homegrown spinach and other salad greens, garlic, red onions, and yellow cherry tomatoes for a colorful and healthful way of enjoying those vitamin C rich cuties of December!

Mandarine Spinach Salad (Ingredients listed per person)

1 Mandarin orange, peeled and separated into sections
1 c. fresh spinach
1 c. fresh mixed greens of your choice
1 clove garlic, crushed
2 mushrooms, sliced
1 Tbsp. red onion slivers
½ tsp. honey
1 tsp. red cider vinegar

Simply combine and toss together for a refreshing start to any lunch or dinner.

The Potlatch Christmas

2011-12-08T18:01:00.000-08:00

In this day and age of too much stuff and not enough friends, let me introduce a new way of looking at and celebrating the winter holiday season.

Regardless of your spiritual beliefs, gift giving has always been a part of winter celebrations. I challenge you, instead of following your traditional pattern of buying crap that no one really wants or needs, make only a few, well thought out purchases for significant family and friends.

Beyond that, look around your home, into your own abilities, and select items that would make good gifts, wrap them, and place them under your tree or wherever suits you, but without labels. When family, friends, and guests come visit you, hand them one of the gifts on their way out and ask them to put it under their tree (or wherever) until it is time for them to open their presents.

Odds are, some of the gifts will be perfect for the recipient. Frequently, they will have forgotten all about receiving the gift, making its presence an added surprise.

The idea here is to use the winter holiday to purge your own life of items you no longer use, to add to the celebration of family and friends, and to add an extra measure of surprise to the holiday! If you like this idea, share it!

Oh my darlin'

2011-12-06T13:00:00.000-08:00

Every winter, I see the bags and crates of Clementine oranges in the grocery store and wonder how on earth I could possibly justify buying such a large quantity. It seems a waste to risk letting some of them go bad before I can eat them all, but this recipe is the first in a series that features these fragrant, luscious, easy to peel winter treats.

Refreshing cool, surprisingly hot, and just sweet enough, this salad cleanses the palette, provides important nutrients, looks fabulous, and is simple to make.

GastriKate's Clementine & Cucumber Salad

2 clementines, peeled

1 c. celery, sliced

½" of a jalapeno pepper

3 cloves garlic, crushed

1 Tbsp. honey

½ med. cucumber, sliced and quartered

1 pinch fennel seed

Simply separate the clementines into segments and then slice each one into halves or thirds, and toss everything together. Allow it to sit for a while as you prepare the rest of your meal, to allow the flavors to meld.

With 83 calories, 55 mg sodium, 403 mg Potassium, 21 g. carbs, 3.4 g fiber, 8.7 g. sugar, and 1.5 g protein, this salad adds a lot of flavor, texture, and color to your meal without interfering with your good health!

Salmon Nachos!

2011-11-15T17:19:00.000-08:00

Salmon nachos?!!? Really?

Now think about it, before you turn away and return to your tried and true. If you love salmon, and everyone loves nachos, it makes sense that there should be dozens of recipes online for Salmon Nachos. I found one. Of course, the same one recipe was used in several places and even made to look different, but there was only the one salmon nacho recipe. Astounding! There were others that called for smoked salmon, but only the one that called for fresh salmon fillets...so here's a different one!

It has big flavor, low calories, and lots of protein!

GastriKate's Salmon Nachos

8 oz. Atlantic salmon

1/2 c. Daisy light sour cream

6 cloves garlic

1/4 cup fresh cilantro, or more

1 lime

2 medium tomatoes

1 jalapeno pepper, or more

28 Santitas tortilla triangles

Saute the salmon fillets in a non-stick pan until the skin is crisp and the flesh flakes away easily. Snip the skin into bite-sized pieces and flake the salmon into a bowl. Set aside.

Chop the tomatoes, garlic, cilantro and jalapeno and stir together in a separate bowl.

Place half the chips on each serving plate and top with salmon then with tomato mixture.

Dollop with sour cream and sprinkle with paprika, chopped chives, or something else colorful and crisp.

Finally, slice the lime into quarters. Squeeze one quarter over each dish and add the second quarter to the plate for decoration and a healthy dose of vitamin C.

Then enjoy!

410 calories, 18 g. fat, 184 mg sodium, 26 g. carbs, 35.5 g protein, and 1,036 mg potassium!

By Bread Alone

2011-11-13T08:24:00.000-08:00

It's probably true that we cannot live for long on bread alone, but the smell of fresh bread baking can feed your soul right alone with fill your tummy.

This recipe is simple, fast, and gets better with time when you add a dollop of sourdough starter. Sourdough starter is the stuff of ancient bread bakers. Back before they could run to the supermarket for a jar of granulated yeast, bread makers simply put out flour and water and waited for stuff to start happening, and it usually does when yeast lands on a hospitable environment. Yeast is a fungus that blows around us most of the time and will quickly establish itself in your flour-water mixture.

Maintaining a sourdough starter is a lot like having a goldfish for a pet. You have to feed it a couple of times each day and clean out the tank once in a while. Mike Avery gives great advice on creating sourdough starter and his recipe is the one I started with.

Mike's Sourdough Starter

1/2 cup flour

1/4 cup water

Place ingredients in a glass jar, mix well, and cover with plastic wrap and a rubber band. Place in a warm area and let it do it's thing. As it grows and bubbles, you will need to feed it with a mixture of 3 parts flour to 2 parts water. This is not rocket science and the proportions don't seem to have to be too exact. Remember, people were doing this long before anyone invented measuring cups or kitchen scales!

Done properly, your sourdough starter will grow at a surprising rate. I remove some every time I make bread, which is most days, and add a dollop of the starter to my bread dough. Eventually, I won't need to use the yeast, but I'm not quite there, yet.

With or without the sourdough starter, this bread recipe can be played with by using different types of flour. Whether you use it for dipping in soups or pasta, for grilled cheese sandwich, or for tomorrow morning's French Toast, you'll be glad you tried it. It's sure to become a staple of your family's diet, especially once they smell the aroma of freshly baked bread as it spreads from room to room.

Crusty Bread

1-1/2 cups white flour

1/2 cup warm water

1/2 tsp. salt

2 tsp. sugar

1/2 Tbsp. granulated yeast

1/2 tsp. olive oil

Dissolve yeast in water with sugar. Let sit until foamy, approximately 5 minutes. Add remaining ingredients, except oil, and mix well. Turn out on a board and knead for 5-8 minutes, until smooth and elastic.

Turn in oiled bowl until oiled on all sides. Cover with a towel and allow to rise in a warm, draft free area until doubled in size. Usually it takes an hour or so. Punch the dough down and shape into desired loaf style. Placed on baking sheet sprayed with Pam and sprinkled with a little corn meal. Cover again and allow to rise to full size.

Bake at 375 degrees for 15 minutes and spray liberally with water (this gives it the crunchy crust), and bake for another 10 minutes. Remove from the oven and place your fragrant loaf on a cutting board and slice with a serrated knife.

Each loaf provides two healthy sized servings with 375 calories, 2 grams of fat, 77 grams of carbs, and 10.3 grams of protein, and significant contributions of folate, iron, niacin, riboflavin, thiamine and selenium.

While it may sound odd to say that this recipe makes only two servings, once your bread is out of the oven and ready to eat, you won't want to think about limiting yourself and it will disappear surprisingly fast. Luckily, this recipe is easy enough to make every day.

Pesto Turkey

2011-11-12T17:46:00.000-08:00

This is one of those turkey recipes that makes you wonder if it'll really turn out, but once you try it, you'll wonder why anyone does it any other way. The flavors meld in ways that are nothing short of sensual.

To prepare your turkey for this recipe, you first must wash up and clear a good-sized work area. You will be putting the pesto both on the outside of the bird and between the skin and the meat. To separate the skin from the meat without disfiguring your bird, simply wriggle your hands between the skin and the meat and lift gently, being careful not to tear the skin. There's no need to separate all of the skin from the meat, but more is better.

Next, make your own pesto or use store bought. Personally, I clip as much fresh basil as my plants can yield, peel an entire garlic, and dump both in a food processor with ½ to 1 cup of gently toasted pine nuts and pulse grind. Add dribbles of olive oil and pinches of kosher salt to taste. Now you're ready to get messy!

If you thought separating the skin from the flesh looked a little, uh, challenging, well wait until you see this. This is going to be even messier because you're going to be putting your hands in the pesto and rubbing it inside the bird, between the skin and the meat, and on the outside of the bird. Okay, you ready?

Here we go! So, put some pesto in your hand, mmm, ooh! It should feel gooey. Reach into the bird as far back as possible. Inside, in it goes. Deep. Deep. Deep. Continue doing this on both sides. Remember, the thing about this is, it doesn't have to be neat, it just has to cover as much as possible. And, don't worry, I mean, it's great if it gets inside the cavity. It's just adding flavor. So, there are no rules. No rules.

Continue smearing the pesto between the skin and meat and then on the outside of your big bird. Just look at that, the beautiful green color is saturated into the skin. Surprisingly, when it cooks, the green turns deep, dark and golden brown, and delicious. Simply cook it according to the package directions, since turkeys vary in sizes so much.

Your bird will look like a Norman Rockwell turkey and taste richer and more succulent than any turkey you have ever known!

GatriKate's Orange Chicken & BowTie Pasta

2011-08-03T12:55:00.000-07:00

Here's something fresh and light and easy to make for those summer days when you'd really rather be anywhere else than in the kitchen. Just toss everything in the crock pot and go enjoy your day. It'll be ready when you are.

GatriKate's Orange Chicken & BowTie Pasta

4 chicken thighs, skinned and boned

1 orange

3 cloves garlic

2 servings Garfalo bow-tie pasta

Place chicken thighs in the bottom of a crock pot.

Zest the orange and mince the garlic, then sprinkle both over the chicken.

Peel the orange and cut in half. Crush each half in your hand, over the chicken.

Separate the segments and add to the chicken.

Cook on high for 3 hours.

Serve over bow-tie pasta, cooked according to package directions.

Cal 412; fat 6.5 g; chol. 115 mg; carbs. 52g; protein 34g.

Salmon & Stuffed Mushrooms For A Summer Supper

2011-07-24T16:26:00.001-07:00

While my garden is growing like gang busters, I got such a great deal on Crimini mushrooms that I couldn't resist the biggest package I could find. Then, there they were, just begging to be stuffed. What could I do???

The recipe is surprisingly easy to throw together and it can sit in the fridge for a couple of hours while everything else (or nothing) is being done, then just pop them in the oven for a fast bake. The surprise in the center is what makes this recipe such a big hit, no matter how many times I make it. Enjoy!

GastriKate's Stuffed Mushrooms

13 crimini mushrooms

6 cloves garlic

1 slice bread

2 Tbsp butter

1 Tbsp olive oil

basil

thyme

1/4 c. Parmesan cheese, grated

1 stick low fat string cheese

Directions

Remove stems from mushrooms and mince the stems with the garlic, bread, basil, and thyme. Set aside.

Place 1 Tbsp butter in skillet and slowly saute stem mixture.

Combine olive oil with 1 Tbsp melted butter and smear all over mushroom caps, inside and out.

Remove stem mix from heat and place in bowl with Parmesan and stir well. Slice string cheese into 13 disks and place each disk inside a mushroom cap. Top with stem and Parmesan mixture. Bake 15 minutes at 350 degrees.

I split the recipe between two very large deli bowls, arranging the mushrooms on a bed of turnip greens, surrounding a salmon fillet. I took the crumbs from the baking pan and sprinkled them on top of the salmon and then trimmed each dish with sliced cucumbers, fresh from the garden.

Ahh…

Serves two as a light meal or substantial side dish.

Nutritional Info

Calories: 355.4
Total Fat: 26.5 g
Cholesterol: 53.0 mg
Sodium: 538.1 mg
Total Carbs: 18.6 g
Dietary Fiber: 3.3 g
Protein: 18.5 g

Ratatouille To The Rescue!

2011-07-07T12:48:00.000-07:00

Gardens burst forth with zucchini each summer, so this recipe should help use up some of the abundance without adding to anyone's waistline...

4 c. zucchini, more or less

1 15 ounce can organic tomato sauce

6 cloves garlic, minced

1 red sweet pepper, chopped

1 medium yellow onion, chopped

fresh thyme

fresh oregano

pepper

Preheat the over to 350 degree.

Slice the zucchini thinly.

Pour tomato sauce, onion, and minced garlic into the bottom of a baking pan and stir to combine.

Arrange sliced zucchini in a spiral, showing just an edge of each slice.

Sprinkle with red pepper, pepper, thyme, and oregano.

Top with a "lid" of parchment paper or tin foil.

Bake 40-45 minutes.

Serve sprinkled with grated Parmesan and a sprig of fresh thyme.

Makes 2 servings

Nutritional Info Per Serving:

Calories: 190.8
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 1,207.9 mg
Total Carbs: 41.6 g
Dietary Fiber: 26.6 g
Protein: 4.5 g

Spicy Beef Curry

2011-07-04T16:27:00.000-07:00

This dish was an experiment that turned out better than I could have imagined. Rich, flavorful, highly nutritious, and CHEAP! Of course, making it in the crock pot makes it easy, as well. Give it a try and let me know what you think!

Spicy Beef Curry

3.25 lb. 7-bone roast

2 c. diced carrots

1 yellow onion , sliced

2 Tbsp. curry powder

1 Tbsp. turmeric

dash ginger powder

6 cloves garlic, minced

1 red chili pepper, whole

Place everything in a crock pot and cook on high for the first hour and then on low for as long as it needs to reach the desired tenderness.

Serve over basmati rice, chopped zucchini, or pasta.

Servings Per Recipe: 6

Nutritional Info Per Serving

Calories: 473.2

Total Fat: 23.0

Cholesterol: 127.5 mg

Sodium: 177.2 mg

Total Carbs: 8.8 g

Dietary Fiber: 2.6 g

Protein: 56.1 g

Color, Flavor, Spice & Tang!

2011-06-28T10:56:00.000-07:00

This dish was one of those experiments that turn out the way most cooks wish they all would: full of flavor, good health, satisfying, and a spicy aftertaste that neither burns nor offends. The balance of lemon, ginger, and red pepper flakes makes this dish as memorable as it is easy to make.

Lemon Ginger Shrimp

3# shrimp, peeled
2 yellow onions, sliced
5 zucchini, sliced
1.5 tsp. red pepper flakes
6 cloves garlic, sliced
3 tsp. ginger rot, julienned
2 c. basmati rice
4 c. water

Cook the rice in the water, according to directions on the bag.
Melt butter in large fry pan. Add onions and cook slowly, until caramelized. Remove from pan. Add olive oil and bring pan to high heat. Add shrimp and stir until nearly halfway done. Add the remaining ingredients, except for the lemons. Stir until shrimp is done. Do not overcook zucchini.
Spoon rice into large bowls and top with rice/zucchini mixture.
Serve with a spoonful of the caramelized onions on top and 2 lemon wedges.

Nutritionally, this dish is a powerhouse with only 860 calories and 78 grams of protein, 21 grams of fat, and 93 grams of carbs. The fat can easily be cut by eliminating the olive oil and sauteing the shrimp and vegies in broth or even water.

This is an attractive dish that guests and family will love!

Homo astronomous

2011-06-14T21:32:00.000-07:00

Contrary to popular belief, we, the human race, commonly and popularly known as Homo sapiens (the sentient being; the wise one) should actually be referred to as Homo astronomous, the star gazer.

We are the only species on Earth known to look at, document, and live by the relative journeys of our neighboring stars.

We use calendars, we have a 7 day week that represents the 7 planets that are visible to the naked eye, and we wonder about that sort of thing. Can you imagine a gerbil, looking at the sky, and wondering if it's too early to plant bulbs, or if it's the right time to harvest the years acorn crop?

They can't and they don't and we do. Therefore, I propose that we are, in fact, Homo astronomous.

This is just the beginning.

Down Home Goodness

2011-06-14T13:07:00.000-07:00

Sometimes life just feels too hectic, too demanding, and too fattening. Just when you want to curl up with a good book and a giant-sized bowl of macaroni and cheese, or mashed potatoes slathered with far too much butter, that little angel on your shoulder starts nagging at you about eating properly, getting enough sleep, blah-blah-blah (b3, for you texters).

Whatever your idea of comfort food, this simple dish is easy to make, healthy, cheap, and tasty. This recipe creates 8 servings of satisfying starch, sweetly rich ham, and all the salt and pepper you care to add. Like other comfort foods, this recipe provides a pleasant combination of tastes and textures, while satisfying your need for something delicious.

The best part, aside from the great taste, affordability, and ease of preparation, is that each serving weighs in at only 230 calories, with 2.4 g. fat, 15 mg cholesterol, 295 mg sodium, 40 g. of carbs, and 12.3 g. of protein. It all boils down to 8 servings of down home goodness. Enjoy!

GastriKate's Hoppin' John

7 oz. ham
1.25 c. black-eyed peas
1.25 c. Basmati rice
1.5 c. frozen chopped mustard greens
1 yellow onion, diced
6 c. water
salt & pepper to taste

Combine all ingredients in a large pot and simmer until beans are soft, approximately 30-40 minutes. Serve as is or topped with Tabasco or ketchup. It's that simple and, oh, so delicious!

Green Chicken

2011-05-23T14:11:00.000-07:00

This came to me as I was looking for ways to use my zucchini other than in Chocolate Zucchini Cake! As delicious as it may be, I simply cannot afford the calories as I continue to move toward my goal of looking, feeling, and being healthier. The process continues to move in the right direction with the support and guidance I discovered at SparkPeople, but it is mostly a matter of determination and making good decisions.

This meal, then,. is an excellent way to fill up on good, healthy, delicious food, without adding too many calories, salt or fat grams. Enjoy!

Green Chicken

4 chicken thighs, skinned
2 c. frozen chopped mustard greens
2 medium zucchini, diced
1/2 red onion, diced
6 cloves garlic, minced
4 c. water

Combine all ingredients in a slow cooker and cook all day, along with a rosemary sprig, some red chilies, or other spices to suit your taste. This can be served as is or over basmati rice or quinoa for a tasty, nutritious meal.
Makes 4 servings with 220 calories, 13 grams of fat, 82 mg of sodium, 7 grams of carbs, and 16 grams of protein.

Chocolate Zucchini Cake

2011-05-18T13:15:00.000-07:00

Sometimes you just need to give yourself a treat and this is one of my all time favorites.

The zucchini provides a refreshing balance to the sweetness of the chocolate cake. This is one of those recipes that, once you try it, you will want to make it again and again. Even the kids and sworn Zucchini Haters end up loving this one!

Chocolate Zucchini Cake

½ c. butter
½ c. olive oil
1-¾ c. sugar
2 eggs
1 tsp. vanilla
½ c sour milk
2-½ c. flour
¼ c. cocoa
1 tsp. baking soda
½ tsp. baking powder
1/2 tsp. cinnamon
½ tsp. cloves
2 c. diced zucchini

Preheat over to 325 degree.
Grease and flour a 9"x13" pan.
Sift together all dry ingredients and set aside.
Combine all wet ingredients except zucchini.
Combine all and blend gently.
Spread in pan and bake 40-45 minutes.

Sunday Delight

2011-05-15T08:00:00.000-07:00

After a light rain, the garden looks the way all gardens should: elegantly structured, neat and tidy and full of potential. With a cool breeze, something warm and sweet and delicious sounded just right, but staying within my new caloric restraints - no, guidelines has made me rethink all of my old ways of cooking.

This morning, my goal is a tasty, rich coffee cake that is nutritionally sound and healthy enough to have more than two bites. I think I am on to something with this one.

At 147 calories per slice, you really can't go wrong with this yummy Apricot Coffee Cake. It provides 2.9 fat grams, 120 mg of sodium, 26 grams of carbs, with 1.8 in fiber and 13.8 in sugar, and 3 grams protein per slice.

GastriKate's Apricot Coffee Cake

1-1/2 c. white whole wheat flour
1/2 c. sugar
2 tsp. baking powder
1 can apricot halves in pear juice
1/4 c. lucerne Best of the Egg
2 tbsp. olive oil
Pam

Drain the liquid from the can of apricots and blend with the sugar, Best of Egg, and oil.
Sift the flour and baking powder together in another and then combine the two.
Pour into 9" square pan sprayed with Pam and lay 10 apricot halves on top, pressing them into the batter somewhat.
Bake for 30 minutes at 375 degrees.

Serve with a hot cup of coffee and start your Sunday with a smile!

Holy Smokes, Where Have I Been?

2011-05-14T14:21:00.001-07:00

Truth is, life is busy sometimes. That doesn't mean I have stopped cooking, in fact, I have been creating more recipes than ever, but not making the time to get them here, which I will be trying to remedy. We recently went and saw the new Atlas Shrugged movie, which was a real treat. It's good to see Ayn Rand's stories and philosophy finally getting some of the credit they deserve.

Don't know if she'll see it here but I gotta give my longest, long time friend, J.T. a shout out - glad we could finally reconnect.

Today's meal is a shrimp stir-fry that is off the charts, nutritionally and taste wise. It just doesn't get much better than this:

Shrimp Stir-Fry

1 c. Indian Heritage Basmati Rice, uncooked
1 tsp. Olive Oil
12 oz. Shrimp, raw
1 c. Broccoli, fresh
1/2 c. Carrots
1 c. diced Celery
1/4 c. Garlic
1/2 Onion, medium yellow , diced
1/2 c. Sweet Red Pepper
1 can Water Chestnuts
1/2 tsp. Kikkoman Organic Soy Sauce
1-1/2 c. red cabbage, shredded
1/2 c. Safeway Chow Mein Noodles

Cook rice per package directions.
Heat oil in large pan to very hot.
May add 1 or 2 red chili peppers.
Dump shrimp and all vegies except cabbage in at once and stir briskly until done.
Flavor with soy sauce.
Place cabbage on plate and top with rice.
Spoon shrimp and vegies onto rice.
Top with Chow Mein noodles.

Sumptuous Salmon

2011-03-25T16:01:00.000-07:00

I was never much of a salmon fan until I married my husband (and we learned that his cholesterol was through the roof). My previous experiences were limited to overcooked, overly seasoned salmon that tended to be flavorless and textureless. This dish, like my others, is simple to make, surprisingly healthy, and really, really, yummy.

First, I made my nearly famous Remoulade listed in an earlier entry and let it breath for a bit before storing it in the fridge.

Second, I rinsed 1 cup basmati rice before dumping it into a pan of boiling water (1-3/4 c.) with 1 tsp. olive oil and a pinch of salt. Stirring every minute or so on high heat, I waited until the water level is about even with the rice. Then, I turned the heat to simmer and covered it with a tight fitting lid. Twenty minutes later - perfect.

Meanwhile, I broke out my big, non-stick Calphalon and dribbled just a tiny bit of olive oil in the pan and let it get hot. Next, I added 2 whole dried chili peppers and a short clump of fresh rosemary. [Before adding the rosemary, I pinched off the lovely purple blooms and set them aside for decoration.] I stirred this around for a few minutes, letting the oil absorb the flavors.

Next, I placed two salmon steaks in the pan, skin side up, and covered the pan loosely for a few minutes, until the flesh was firm on that side. Then, I flipped the steaks and left them alone until they were nearly done. Then I added 6 garlic cloves, slivered, to the oil, and placed sliced lime on the steaks themselves and let it finish cooking.

To serve, I scooped the desired amount of rice into a bowl, topped it with just a little Remoulade, and then slid the fish onto that. I topped it all off with the garlic slivers and rosemary blossoms, and poured the liquid from the pan over everything. The salmon skin was crispy, the Remoulade tangy, the rice sweet, and the meal made an excellent presentation.

I urge you to give it a try and let me know what you think!

VegieTables

2011-01-18T15:50:00.000-08:00

With the New Year, my dear husband and I have agreed that there should ALWAYS be Vegies on the Table. I mean, that’s what they’re called: VegieTables, right? In light of this decision, we have both discovered that sliced cucumbers, carrot and celery sticks, red, yellow, orange, and green bell pepper rings, and various other tasty, colorful delectables are just as satisfying (okay, almost always) as corn chips, cookies, and other less than desirables.

We have also decided that lunch time is Salad Time. Don’t get me wrong, we enjoy other things, as well, but making the choice to focus on vegetables and fresh fruits has filled us up more healthfully than many other foods.

Today’s salad was a big hit, so I figured I ought to share it. Preparation is simple, fast, and convenient, as most of it can be done ahead of time and then thrown together at the last minute.

Tropical Spinach Salad with Garlic Toast

Start by soaking as much spinach as you’ll need in a bowl of cool water. It can sit this way for hours and it makes sorting through to discard icky looking leaves easy. Shortly before serving, just dump it into a plastic colander to drain and then slice, chop, shred, or whatever you prefer doing to get it into bite-sized pieces and place it in large salad bowls.

You can also prepare the fruit earlier in the day. I used 2 kiwis, 2 tangerines, and 1 banana for 2 people. I peeled and cut everything into bite-sized pieces and then tossed it all with just a drizzle of honey. The citrus kept everything from browning and the honey was just because we like it. You could also add halved grapes, some ginger matchsticks, or minced fresh rhubarb for interesting accents.

Just before serving, simply toss the fruit mixture gently, to mix the juices back into the fruit and then spoon it over the salad greens, topping with roasted almonds.

The garlic butter can also be made ahead of time. We both LOVE garlic, so I used 4 cloves, crushed, in ¼ cup butter and ¼ cup grated Parmesan. After mixing well, I used it on half of a yummy artisan bread and just set it all on a broiler pan to wait.

As soon as I knew beloved was on his way home for lunch, I cranked up the broiler, drained the spinach, set the table, spooned the fruit, sprinkled the nuts, brought out the Italian and the balsamic dressings (which weren’t really needed after all), and put the garlic toast in the oven.

Everything came out beautifully. The salad was sweet and crisp and fresh, while the garlic toast was heady, warm, and buttery. We probably would have topped this meal off with a chilled glass of white wine, but that doesn’t go well with work or driving, so we nibbled cucumber circles and red bell pepper rings instead.

WikiLeaks & My Gmail Account

2010-12-09T06:45:00.000-08:00

Last night, while researching WikiLeaks links and articles to educate myself and share with others, my gmail account locked up as soon as I entered this link into an outgoing email to my husband: http://www.wired.com/threatlevel/2010/12/pro-wikileaks-vigilantes-down-visa-com/

Also, one at a time, my address windows popped larger. Apparently, Big Brother is alive and well and controls far more of the media and the Internet than even I suspected.

Thus, I must now choose, as many defenders of liberty have before me, to be willing to risk my own freedom and my life, to defend personal liberty and freedom for everyone. Really, it's a little frightening. While the Internet provides a wealth of access to information (and misinformation), it can also be used to identify rebels who are causing more trouble than they are worth. Not that I think my intellectual ramblings are worth much to anyone else, just that the possibility exists.

The fact that the contents of my personal email to my husband were apparently being scanned, as I wrote it, and that the contents may have triggered a censoring response from gmail/Google, gives me cause for concern.

The truth is, you can push people pretty damn far and hard before they will finally throw off the yoke and tell you to go to hell. I wanted to tell Palin to go to hell because of her claim that Assange's WikiLeaks means he has "blood on his hands" and to tell her that I actively support genuine transparency in government and oppose censorship, only to discover that her PAC webpage has been rendered "unavailable". Convenient for her or a slightly humorous payback?

At this point, I feel "pushed" by corrupt, power-hungry politicians, corporate bail-outs, tainted Chinese products, human cruelty, and greed in general. I am willing to fight for a world that offers free market capitalism, freedom of speech, and personal liberty.

Wild Rice & Chicken

2010-11-06T03:51:00.000-07:00

This is one of those easy, throw together meals that turns out surprisingly new and fresh and delicious. I started with the leftover wild rice from earlier this week and used it to line the bottom of a small rectangular baker. The proportions really don't matter; just use what you feel like eating.

I topped the rice with one boneless, skinless chicken breasts for each of us. I then sliced chunks off the end of a bunch of celery until I had probably two cups, chopped one red onion, and crushed a bunch of garlic, probably 7 or 8 cloves. I sprinkled the celery over the rice and the onion over everything - it looked and smelled wonderful, even at that point!

I then whisked together one can of cream of celery soup, half a can of water, some coarsely ground pepper, a little salt, and the crushed garlic before pouring it over everything in the baker. Cover it with foil and let it bake at bake at 350-degrees for about an hour, until chicken reaches internal temperature of 170-degrees.

This meal was surprisingly delicious. The celery and onion maintained just enough crunch to be refreshing, while the chicken stayed moist and the wild rice added nutty flavor. Healthy, colorful, yummy, and easy to make - what more could you ask for?

Yummy, Yummy Pumpkin

2010-11-04T11:19:00.000-07:00

It just never ceases to amaze me how much food can be found in a single pumpkin. First the pumpkin seeds, and then the meat itself. Instead of risking skin and digit as I have done in the past when working with pumpkins, I have learned to rinse of my jack-o-lantern, scrape out any icky spots, cut it in half, and roast it at a low temperature for a couple of hours. Let it cool and peeling is as easy as pie!

The next step is to puree the pumpkin and put it into freezer bags. I'm not sure why, but the Ball Jar Blue Book (the Bible of canning, for the uninitiated), says that pumpkins just don't can well and that it is better to freeze them...so, that's what I do.

One medium pumpkin has left me with 5 quarts of frozen pumpkin puree (at a cost of $2.88!), and enough left over to cook pumpkin pudding for tonight. I'm starting with the 1948 Betty Crocker recipe and making adjustments as I go:

Kate's Pumpkin Pudding

1-3/4 cup fresh pumpkin puree
1-1/4 cup heavy whipping cream
2 eggs
3/4 cup dark brown sugar (use more if you have a sweet tooth)
1/2 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
3 dashes mace

Whip together in a KitchenAide or other powerful mixer for a minute or so before pouring in to a lightly buttered casserole and baking at 350-degrees for 65-75 minutes.

Damn, this is gonna be good!

Postus Scriptus: Delicioso!!!! I suggest serving this moist delectable with some vanilla/butter pecan ice cream. Absolute yum!

Better Red Than Dead

2010-11-03T09:23:00.000-07:00

Last night, while watching the election results, I couldn't help but feel a combination of relief and nausea, similar to the way one feels after eating a meal of questionable origin and discovering that, while you have not been gifted with a complete case of food poisoning, you can't help but feel a bit ill.

The Republican gains are the only saving grace of an election that should have had Libertarian banners waving on all sides. Never before has our nation faced such blatant disregard for American law by members of Congress, fiscal irresponsibility by residents of the White House, or such dismal chances at repairing the many problems that face our nation.

For the first time in my life, there was a Libertarian candidate for every office for which I was able to vote. In my naive hopefulness, I allowed myself moments of idealistic mental ramblings, imagining that the over-fed, DVD-sedated masses would see past the propaganda put out by the Red & Blue Parties and see them for what they really are: thieving looters. In my giddy Election Day cerebral aperitif, I imagined the Libertarian Party, WHITE with purity of intention and purpose, emerging victorious, ready to clip the wings of those carrion eaters who are fast approaching our major financial arteries like never before.

Instead of reigning victorious, there was not a single, solitary mention of the Libertarian Party in any of the news reports I viewed. The results were listed and displayed with technical acumen and dogged adherence to the deceptive dichotomy of the two-party system. There wasn't so much as a perfunctory comment regarding the platforms held by Libertarian Party members, or the members of other non-establishment Parties. Clearly, the media is owned by those who wish to remain in power.

Sadly, when I looked at the election results, Libertarians earned only 5% or so of the votes. I know, I know, this is far better than what was, say 20 years ago, when voters would be lucky if there was even one Libertarian candidate on the ballots. At the same time, as a resident of California, I am now saddled with yet another Democratic governor (and we all know where that leads...) and I can't help wondering if I wasted yet another vote by going with the Libertarians instead of cutting our losses and voting Republican.

At the same time, the repast may not be fatal. The election maps filled with Republican Red (you didn't honestly think I meant the other Red, did you?), are the only potential good that came out of this year's rather nasty tempered and deceitful election process. With the Tea Partiers rolled in with the Republicans, there may yet be hope for this nation that was once dedicated to personal liberty, the right to defend oneself from all attackers, both foreign and domestic, and who was proud of being industrious and earning a profit for their efforts.

Now all we can do is batten down the hatches and stock up on ammunition...and see what happens. Hopefully, the Libertarian party will discover the charismatic and effective Presidential candidate that it so desperately needs in this day of telegenic and deceptive public servants.

JUST FEELIN' DUCKY

2010-10-31T21:03:00.000-07:00

Two glasses of Beringer CA Collection 2008 Cabernet Sauvignon and a shot glass (delicately sipped, mind you!) of E&J VSOP Superior Reserve Brandy and I realize there is no way I will be able to remember what I did to create tonight's meal, so I'm writing it "as I go" and with frequent interruption, so please be forgiving and try this stuff - life doesn't get any better than listening to Strange Beautiful Music by Joe Satriani as the man you love continues working on the career of his dreams with Apple, Inc. from the comforts of home while I get to play in the kitchen to my heart's delight.

Tonight's Sunday Special comes from an old fave of mine - Judith Huxley's Dinner For Eight. Of course, it's just me and my dear husband, so all that algebra from community college is coming in handy (sort of...).

I started by reading the November Stocking the Pantry, in which Ms. Huxley encourages us to pummel some Florida Citrus with 30 minutes of highly activated di-hydrogen-mono-oxide [aka boiling water] for 30 minutes. In her introduction, she nonchalantly mentions that fresh ginger can be kept indefinitely when peeled and refrigerated with sherry. Okay. I'm game. I went shopping today and brought home a bottle of Harvey's Bristol Cream Sherry. [Vague 1970's memories are trying to reach me but I just don't have time to listen right now...] Peeled and sliced ginger are now adequately floating in a half-pint Ball jar and a healthy dose of Harvey's. Truth be told, I simply couldn't resist licking my fingers after THAT one! It was delicately luscious!

Anyway, the oranges are boiling, the ginger is getting drunk, and I have just put together my first attempt at Salmon Pate. It's not exactly what Ms. Huxley instructed, but I think it'll be pretty yummy.

Salmon Pate For Two
1/2 pound of skinned salmon
2 eggs
1/3 cup heavy cream
1 tablespoon brandy
several dashes of tarragon
a bit of salt and pepper

Anyway, ahead of time, I buttered a loaf pan and put it in the fridge, and put the brandy, salt and pepper in the cream, ready to pour. Once all the eggs and salmon looked appropriately pureed, I slowly poured in the cream concoction. It looked (and tasted) just about excellent. I poured this mess into the loaf pan and used the boiling water from the oranges to bathe the loaf pan half way up its sides before placing it in the over at 300-degrees for one hour - oh, crap! I forgot to set the timer!

Okay, the timer is set for 50 (instead of 60) minutes, I have poured another glass of Cab and it's time to regroup.

Damn. Just learned that the red pepper I'll be using should have been roasted at some point in it's existence. Oops. After a bit of wrestling about, I have learned that "roasting" a red bell pepper on a fork over an electric stove isn't very much fun. To make things worse, Ms. Huxley flippantly remarks that red peppers are so abundant and inexpensive that it is a great idea to roast extras. Hmmmm. Obviously, this woman isn't alive today in Silicon Valley. Anyway, if you try these recipes, roast your red peppers the proper way, under a broiler, some other time. If you're winging it, the fork and electric stove will be adequate. Just watch your fingers.

Grrrr! The roasting I gave the pepper was inadequate and required more attention...

Anyway, I am continuing with tonight's repast.

The Salmon Pate will be served with a Pink Herb Sauce:

Pink Herb Sauce
1/4 cup mayo (I use fat-free)
1/4 cup sour cream (again, fat free)
one roasted mother of a red pepper
2 tablespoon chives, green onions, onion stalks, whatever you happen to have on hand

Puree the bejeezus out of everything. I learned too late that the best way to go is to puree all the solids before adding the creamy stuff. This sauce appears a bit runny, but it is very tasty.

Losing track.

The music is excellent, the food is great so far...

Put the Pink Sauce in a bowl and rinsed out what I could. Peeled a lemon and boiled it for a short time.

The treatment of the duck requires a few minutes of intensive boiling. Okay. I'm still making my broth/stock, so there's plenty of hot liquid. I removed the solids and added enough water to do the trick. As soon as it is hot enough, I will dunk said duck in the boiling broth for 5 minutes. Until then, I combine the following for the Ginger-Lemon Sauce, but I am beginning to have my doubts....

Damn.

Just read the recipe further and I discover yet more complications.

Oh, well....next time I'll try to remember to read the recipes through before I begin.

If you have never eaten a boiled orange, you have not lived.

I know, it sounds incredibly stupid.

The fact remains. Boil a simple orange and slice it up and eat it. Then you will discover that you simply cannot disagree with what I have said. C'mon! Give it a try!

Okay.
The oranges are boiled and sliced.
I combined 3 cups sugar, 12 cloves, 6 inches cinnamon stick (haha - funny, isn't it?), and 6 "blades" of mace, whatever the heck that is! I don't know. The only mace I could find at the store was ground, so I flicked some in and will hope for the best. I urge you to do the same.

The recipe says to combine everything, cook it for 10 minutes, add the orange slices and cook for an additional 30 minutes before decanting. I hope it turns out...

Before I forget: the dessert for this extravaganza is a Mocha Almond Bomb that I have somewhat modified: take some sort of coffee ice cream and create a 1" layer in a metal pan, add some caramel syrup, then top with an almond caramel ice cream. The varieties really don't matter. Basically, press all this ice cream in to a form and freeze it until about an hour before dinner. Take it out of the freezer, upturn it over a serving dish and hope for the best. It may or may not be pretty, but it is sure to be delicious.

Back to boiling the bird. The basic idea, here, is to eliminate some of the greasiness associated with duck.

Life is funny, the way it throws things at you, you feel, completely unprepared for, and yet...and yet...we always manage to carry on.

I carry on.

If you are trying to follow this recipe/cooking adventure...I am sorry and I grant you an award of audacious courage!

Anyway, the orange slices are decanted and rinsed off and cooling in the sink. I have no idea what I will use them for...

Meanwhile, my duck is floating in broth...

It's funny...at this point of the cooking process...I have absolutely no interest in either cooking or eating...yet, I must continue. Honestly, I'd rather throw the whole thing in to the trash and say, "To hell with it." But, I can't.

I can't waste either the time or the food and no one, not a single soul, has invited me to a Halloween celebration (my favorite holiday). Hmmmm.

Okay, roast the duck for half an hour at 450-degrees.

You know what?

This recipe/menu/concoction is too damn complicated.

Okay. I finished it.

The duck was crispy, the wild rice was red, everything else was delicious and it was totally NOT worth the effort. If you want to eat a duck, go ahead. Use a high temp and cook the hell out of it.

Pumpkin Yum

2010-10-31T10:15:00.000-07:00

Every year, I buy a Halloween pumpkin. I love Halloween and fresh pumpkin everything is better than anything you can buy from the store. I'm not quite ready to give you the recipe for my pumpkin pie/pudding/souffle/or whatever I decide to do this year, but I had to share a new discovery/creation: Garlic Pumpkin Seeds!

Garlic Pumpkin Seeds are so easy to make and they come free with your pumpkin! When you carve your pumpkin and scrape out all the innards, simply let the thready goo inside the pumpkin run through your fingers and remove the seeds to a bowl. I always leave a few seeds with the goop and then bury the whole collection of orange slimy stuff in a corner of the yard with the hopes of a vine or two growing next year. [Sometimes it works; sometimes it doesn't.]

Add water to the bowl and strain out the remaining non-seed material with the amazing fact that the orange stuff will stick to your fingers, as well as undeveloped seeds, but the mature seeds will not. Don't know why, but it sure simplifies the process!

After the seeds are cleaned, I pour them into a colander to drip dry before placing them in a bowl with some kosher salt. This year, I added several crushed cloves of garlic and stirred the whole concoction together and let it sit over night. This morning, I spread the seeds out on a cookie sheet and placed it in a 350-degree oven for 10 minutes. Pulled it out and gave the seeds a stir before returning the sheet to the oven for another 10 minutes. Once again, stirring the seeds and then leaving them in the oven, after turning it off, for another 5 minutes or so.

The resulting Garlic Pumpkin Seeds are nothing less than addictive! The sweetness of the garlic, the tang of the salt, and the crispy autumn richness of the pumpkin seeds balances out into a yummy snack that probably won't last the day! YUM!!!

Building A Better Burrito

2010-10-30T21:00:00.000-07:00

Building your own burrito at the dinner table is a great way to enjoy yourself and the company of others as you dine. Tonight's burrito was especially well met, though surprisingly easy to make. I started by thawing out some Cilantro pesto I had in the freezer. The pesto was made the same way as regular, basil pesto, but using fresh cilantro instead of basil. Also, as I had been out of pine nuts when I made the pesto, I simply dumped some in the freezer bag when I picked them up and never crushed them into the ground up cilantro, garlic, and olive oil.

Using a 1.2 pound cut of NY strip steak, I cut it into thin, bite-sized strips and doused it with a few splashes of Worcestershire Sauce, 3 hefty tablespoons of cilantro pesto, a couple shakes of red pepper flakes and cumin, and a pinch of cayenne pepper, stirred it together and set it aside while I sliced up one each red, green, and yellow bell pepper, half an onion, and several large garlic cloves.

Putting a teaspoon of olive oil into my biggest non-stick Calphalon fry pan, I let it get hot to the point of almost smoking before dumping in the meat for a quick stir fry. This cut of beef is so tender that it doesn't take any time at all. Then, remove the meat and let the pan get hot again before adding the veggies. Add a few splashes of Worcestershire Sauce and Tobasco and stir frequently until the veggies reach the desired level of doneness. Return the meat and its sauce to the pan and stir everything together, adding freshly torn cilantro and some partially squeezed lime wedges to combine thoroughly before placing in a serving bowl.

On the table, be sure to provide separate bowls of sour cream, salsa, shredded lettuce, diced tomatoes, grated cheddar cheese, as well as bottles of Tobasco and other hot sauces and a plate of warmed whole grain tortillas.

Red wine went well with this dinner. Flan would have been an excellent dessert, but we didn't have any room for more and have been avoiding the cholesterol - and, I didn't think about it until half way through the meal.

Give this one a try. All it takes is some meat and veggies, a knife and cutting board, one pan, a couple of prep bowls and plenty of napkins. Enjoy!

May As Well...

2010-10-19T17:44:00.000-07:00

Life is funny. It rises and falls like the tides, lifting us up and pushing us forward, then pulling back, leaving things thin and bare...

I've only recently begun communicating with my long deceased father's sister and have learned things I never knew about the man who abandoned me when I was 7 years old. Ancient history, to be sure, but the gaps created by those childhood hurts remain empty and they affect us, often without our knowledge. Feeling some of those gaps finally being filled with knowledge, stories, and reassurances makes life today a better experience.

All that being said, I have realized that, as a writer with a blog with such a cool name, I would be remiss not to maintain it with regular entries. So, here I am, fuller, calmer, older, ready to share my kitchen adventures with any and all who deem them worth reading.

A dear friend, who cooks for us somewhat regularly, specializes in combining Basmati rice, substantial quantities of butter, and freshly spiced and grilled chicken strips to create delicious meals that certainly lack in healthfulness but surely make up for that lack by being so profoundly delicious. In an effort to turn that process into something more healthful at home, I have created the following:

Bountiful Bowl

First, take 4 ounces of either pork or chicken per person, cut it into cubes and sprinkle it with oregano flakes. Place it in the refrigerator for 20-30 minutes while you get organized.

Next, cook one box of Quinoa pasta according to package directions and drain, but keep it warm.

While that's happening, peel and thinly slice two carrots and 2 stalks of celery per person, one zucchini, and peel as much garlic as you want. You'll need a lemon, too.

Next, saute the refrigerated meat in olive oil with LOTS of sliced garlic and the carrots, stirring frequently. Add the zucchini and keep stirring as you add some red pepper flakes, salt and pepper. You can add other sliced veggies. More would have been better, but I try to keep ingredients under control when playing with a new idea. Just before everything looks cooked, add 2 tablespoons of butter and the juice of one lemon. I cut two thin slices from the center of the lemon to use for decoration before juicing. Stir everything well.

I keep my large bistro bowls on the stove to warm them and then they are convenient when I want to add the quinoa pasta just as the meat and veggies finish cooking. Put the pasta in the bistro bowls and sprinkle it with salt, pepper, and Parmesan. Top the pasta with the meat and veggies. Sprinkle on more Parmesan and then give each bowl a BIG handful (or two) of coarsely chopped celery. That's it. I used halved lemon slices for decoration and it looked very nice.

This dish was a huge success. The combinations of hot and cold, soft and crisp, colorful and healthful, spicy and tangy, made it a tasty summer dish. Next time I make this, I will add little sour dough garlic toasts with Parmesan.

For dessert, we had a perfect ending to a superb meal: blackberry cabernet sorbet!!! I didn't even know there was such a thing until I saw it at the local Sprouts grocery. It was exquisite! Put aside your color prejudices and enjoy this meal with a fat glass of your favorite Cabernet and the dessert will pull the whole thing together!

Big Dreams

2010-08-12T10:48:00.000-07:00

Okay, it's been far too long since I posted but it's been with good reason.

First, we have been granted an ANY TIME EARLY ENTRY PASS for this year's Burn. Wow! Of course, that means far less time to get ready and plenty to do as I have been invited to bring an artworks for Center Camp again. (Thanks, Jonesy!!!) For those of you unfamiliar with last year's art, it was a table based on my Cycle of Social Evolution theory. It was an unfinished round wooden table that was labeled with the 4 stages of social evolution: Freedom, Administration, Bureaucracy, and Revolution. This table top was centered into another table with an edge and pens and markers and colored pencils were provided for Burners to add their art, comments, etc. It was a HUGE hit. I couldn't help feeling a bit intimidated, being surrounded with world class artists, but the Cycle of Social Evolution Table was covered within the first 24 hours. It went beautifully with last year's Evolution theme. When I applied to bring something similar this year, to go with the Metropolis theme, I was given a resounding, "Hell yes!" Of course, we're leaving for the Playa in EIGHT DAYS and I still don't have a table! Yikes!

Next on the agenda is my biggest writing project EVER. Everyone who has ever heard of Children's Academy (Academy, Inc.), the K-12 private school I created and ran for 4 years in Stafford, VA, has told me the nation is desperate for it's return but I have neither the time nor the capital to create it or to fight the bureautic battles that are bound to ensue. [How do you like my new word: bureautic kinda says it all, don't it? hehe]

My most wonderful husband suggested that I combine two things I love doing and write a book about what it was that made Children's Academy such a successful and unique learning environment. Gauntlet thrown, I have begun the process of turning all my stories, experiences, insights, and brainstorms from Children's Academy into a series of articles that I hope will be published by educational magazines and, eventually, turned into a book that should turn the educational community on its ear. [Any readers who have any tales to tell about Children's Academy - I would be grateful to hear your perspective on what went on in that little schoolhouse in Virginia.]

Lupin Lodge & Soul Fire

2010-06-14T14:07:00.000-07:00

Lupin Lodge
Soul Fire
The Lupin Lady
Deadly & Beautiful
Flowers
Lupin
Lupin
Lupin Lodge

Every step….a wonderment.

Turkey hens leading chicks the size of my palm across the grass only yards in front of me. Shortly after, walking across the lawn, I find myself 15 feet away, then 12, then 10...standing side by side with the previously observed turkey hen, within easy earshot of her chicks as they "peep" "peep't" their way through the brush on the slope less than 8 or 9 feet away.

We eyed one another, me and Mrs. Hen.

There wasn't anything to say.

I couldn't see her young...and she knew that.

We were okay with that.

They continued to move across, browsing as they went. The chicks seemed oblivious, but I imagine that they could explode with feathers and fastness and I'd miss most of it if I were foolish enough to do anything but calmly observe. At that, I was honored.

Prior fore - I and Dragon, restaurant bound, were granted great honor in standing by as doe and fawn, side by side and spotted still, fawn and dam grazed gently, ever further but frantic not.

NO FEAR
They show only rational concern
and caution
Wish I'd been as wise thus far

Watched artistry in motion
Chef John sprayed while
Harry respirated
Dancing "Soul Fire"
Across the backs of carpets
Paint can nozzles in short supply
Carpet colored paint

Met the mayor and failed some sort of a verbal test regarding some camp in WA.
I assume it was a nudist camp
but  I could be wrong

Millie and her little dog, Guapo, came over last night for a visit. Next day we met Josh & Jay.

My beloved & I had a delightful soak in the hot tub.

Went walking and came upon a couple deer, a walking chair, and plenty of friendly people. Played a little basketball and walked around art sculptures with messages from children.

Chatted with Carrie, also from last night.

LOVE this place.

Played volleyball in the pool for HOURS. Rea rocks and vowed fealty. My guess is she's a fire dancer. A good soul, that's for sure. Our games were scored with names of foods and actors, among other things. I believe the final score was Tony Danza to Fettucini Alfredo.

If it weren't for the persistent thump of mindless techno across the hours, it would've been a perfect place. We will certainly return.

Maximum Jazz and Blistered Booties

2010-06-06T11:16:00.000-07:00

We went to the Sunnyvale Wine & Arts Festival yesterday and had a wonderful time browsing the artisan offerings, munching Polish dogs (there wasn't a corn dog to be found anywhere!), and discovering a new favorite musician: Mark Maxwell.

Mark was standing in his booth with a saxophone on the table and some really NICE music playing. We had to stop and ask what kind of music he played. He pushed a button for background tunes, picked up his sax and just walked out into the crowd and started to play some of the most sensuous jazz we've ever heard. It was a total body experience...just made you go "mmmmmmm" all over! We picked out 6 of his CDs to take home with us.

Importing the CDs to iTunes this morning, we got an extra treat when we read the inserts - the loving relationships Mark and his wife have with each other and the others involved with the creation of these musical projects is apparent and poetically described. The heartfelt passion and mutual respect is refreshing and reassuring. We asked him if he was familiar with the jazz of TOMO, which he was not, so we were happy to share that treasure with him and hope he looks it up. For anyone who loves jazz, or who might think they may enjoy it someday, they should certainly check these musicians out.

As for the blistered booties, well, we were dancing to some rocking redo's by the GrooveKings and my Birkenstocks just weren't doing the trick, so I shucked 'em and went without, not realizing that the pavement was about 400 DEGREES!!! By the time I realized it, the damage was done and my booties were badly blistered. Tsk tsk tsk! (Did something similar at the Decompression in SF last fall...you'd think I'd have learned my lesson by now...)

The day was also a wonderful one for actually finding clothing that suits me - NOT easily done! We come upon a booth that was, of course, going out of business due to lack of sales, when every hanger was holding something that caught my eye and Stuart spoiled me rotten, getting me everything I could think to want. (We should've just bought the whole dern thing - lock, stock, and barrel!)

It was a wonderful day and today is being spent resting toasted tootsies and enjoying some liquid love in Mark Maxwell's jazz....

The Failure of American Education

2010-05-06T09:59:00.000-07:00

For those of you who give a damn about education, America, and personal liberty, check this out:

The administrators at Live Oak High School (Morgan Hill, CA) demanded that patriotic American students LEAVE SCHOOL PROPERTY for wearing American flags on Cinco de Mayo. This is America, NOT Mexico. I am fed up with foreign language being promoted in America. Schools should be helping students learn to speak English properly instead of catering to every other culture/language/whining crybaby!

I am appalled and outraged that public servants responsible for educating our children would be given the power to place a minor foreign holiday over domestic patriotism. Everyone involved should lose their job, their benefits, and their self respect.

I called the school in question and their phone lines are lit up, mail boxes full. I sent the above message to the original article site (http://www.nbcbayarea.com/news/local-beat/Students-Wearing-American-Flag-Shirts-Sent-Home-92945969.html), Wall Street Journal, SF Chronicle, SJ Mercury, Gov. Schwarzenegger, Senators Boxer and Feinstein, Rep. Eshoo, and Pres. Obama.

You can send an email to the folks at Live Oak High School here:

http://liveoakhs.ca.campusgrid.net/home/Directory

Then, you can contact the school district here:

http://www.mhu.k12.ca.us/About-MHUSD/District-Directory/index.html

None of these folks are answering their phones (big surprise). I'm writing to all of them demanding a full resignation without benefits of any kind.

I urge you to do at least as much.

This is utter BS! Cinco de Mayo isn't even a significant Mexican holiday...and these are the folks educating our youth...we're screwed.

Remoulade, Oh, Remoulade

2010-04-25T17:23:00.000-07:00

We went shopping and bought a very nice salmon fillet but I knew there was no way I could feed Dear Hubbie an actual Remoulade Sauce, with all its fat calories, no matter how much he loves the stuff. Also, I was ruminating through my copy of Judith Huxley's Dinner for Eight. Judith Huxley was the daughter-in-law of world renowned Aldous Huxley, of Brave New World fame.

Ms. Huxley's book is a wonderful collection of recipes, menu and serving ideas, and monthly Provisioning the Pantry projects. Lots of fun for those who love to play in the kitchen! As always, I only use the recipes as a starting point. They end up being unrecognizable from the original, once I'm done playing!

Her second menu for April included salmon, so I decided to work out a modification that would fit our healthier lifestyle. The menu called for savoy soup, salmon broiled in foil, served with French peas, a Tarragon egg sauce, and a Nut Gateau that I knew would have to be foregone, along with the egg sauce.

Savoy Soup

The soup stock I made two days ago worked perfectly as the basis for the Savoy Soup. I was disappointed with the recipe until I added the horseradish, which changed everything for the better.

1 leek, sliced lengthwise, rinsed, and cut into thin shreds
1 peeled and julienned turnip
2 c. thumb-sized new potatoes (cubed would work)
1 c. small white beans
1 tbsp. freshly chopped parsley
6 peeled cloves of garlic, halved lengthwise
salt & pepper to taste
1/4 c. horseradish

These ingredients can simmer together for as long as you like. If it tastes a bit lean, you can add a tablespoon of butter. When ready to serve, ladle the soup into bowls and top each serving with sliced and toasted french bread and a slice of Swiss cheese. Very tasty!

Broiled Salmon

The salmon was as easy as anything could be: I simply cut the fillets into serving sizes, placed them on foil, topped each fillet with a slice of lemon, and sealed the foil. They only needed 5-6 minutes of broiling to be absolute perfection (3 minutes to a side). No butter. No salt. No pepper. Nothin' but lemon.

Of course, the Remoulade Sauce was the real challenge. All of the original recipes I found called for egg yolks and tons of mayo, neither of which we are eating these days, so it took some tweaking. The end result was nothing short of astounding. Being big fans of horseradish, Hubby & I were thrilled with our custom Remoulade Sauce. Better than we've ever had anywhere. (Sorry, Outback!)

My Remoulade

2 cloves garlic, crushed

2 tbsp. prepared mustard
1/2 c. fat-free mayonnaise
3 shakes of Worcestershire Sauce
1/2 tbsp. paprika
1 1/2 tbsp. horseradish
3 shakes of Tabasco
1/2 tsp. cider vinegar
1 tbsp. finely chopped fresh parsley

Just mix it all together and enjoy!

French Peas

I really wasn't sure about these but figured, "What the heck!" The end result was delightfully different from any other way I've eaten peas.

1 tsp. butter

the white bulb ends of one bunch of green onions

8 peeled cloves of garlic, halved lengthwise

1 14-ounce pkg. frozen petite peas

1 large handful of red lettuce, cut into shreds

1 c. soup stock

I gently sauteed the onion bulbs and garlic in the butter, making sure to not brown them, until they were not quite translucent. Then I added the peas, lettuce, and broth and cranked up the heat and treated it something like a stir-fry until it looked right. I put it in a serving bowl and topped it off with some medium grind, freshly ground black pepper, a couple pinches of kosher salt, and several shakes of Butter Buds. The lettuce was a surprising addition of taste and texture, though I will chop it into smaller pieces next time I make French Peas.

For dessert, I knew I had to do something other than the Nut Gateau. Angel food cake had been on my mind for a while and my neighbor had brought over some fresh lemons, so I decided that a lemon angel food sponge cake would be just the ticket.

Lemon Angel Food Sponge Cake

As with any meringue recipe, I made sure to put my beaters in the freezer and took my egg whites out ahead of time to ensure proper whipping.

This recipe is simple and delicious. Before starting to whip the whites, I preheated the oven to 350-degrees and sifted together FOUR TIMES:

1-1/4 c. white whole wheat flour

1-1/4 c. sugar

1/2 tsp. salt

1/2 tbsp. cream of tartar

Then, I zested one lemon. Next time, I think I'll use two.

Then, I whipped together

1/2 c. sugar

1-1/2 c. egg whites

Then added the lemon zest and

1 tsp. vanilla extract

I slowly whipped in

1-1/2 c. sugar

Finally, I folded in the flour mixture and spooned it into my angel food cake pan and baked it for 35 minutes. I inverted it over a wine bottle to cool.

When it was time to serve, the Red Hot Pear syrup from a couple of days ago caught my eye and I decided to pour it over the Lemon Angel Food Sponge Cake. When I saw the zested and only partially used lemon halves, I decided to squeeze them out over the sponge cake, as well.

The combination of sour lemon juice and the sweet, Red Hot sauce was the perfect accompaniment to a light, moist cake that finished off a meal that worked well on all counts.

Dinner With the D-Man

2010-04-23T10:31:00.000-07:00

I didn't know the D-Man would be joining us for dinner when I started working on this meal but he is always welcome. Even if he is a bit finicky - we love him!

This meal started when I found whole chickens on sale at PW Market for 79-cents a pound and pork chops at a buck-something. That can only mean one thing - it's time to make soup stock. I already had a couple bags of frozen bones and vegetable bits and pieces in the freezer, so they got dumped in the pot along with the pork chop bones. The chops went into a heavy-duty Ziploc bag and took their place in the freezer for future meals. I cut up the chicken and dumped the innards and extra fat into the stock pot and bagged all but the breasts, which were HUGE.

To give the stock some extra flavor, I added several bay leaves, some red pepper flakes, marjoram, granulated garlic, and some dried onion flakes that I wanted to get rid of. While that simmered, I started on the main course of the evening.

Chicken & Rice

This has got to be one of the easiest one-dish meals EVER and it always goes over extremely well. You can start it at any time of the day, so long as it can cook for at least an hour. Shorter cooking times require a higher temperature (duh), but I prefer "low and slow".

First, I combined the following in a large metal bowl:

2 cups brown rice
3 carrots, cut into 1" chunks
2 cups sweated mushrooms
the bottom 5" of a bunch of celery, cut into 1" chunks
2 yellow onions, quartered with enough of the root end left on to hold them together
12 peeled cloves of garlic

Then I added 2 cups of the soup stock, right from the pot, and stirred it all together before pouring the rice and vegies into what should have been a 9x13 pan. I used my somewhat smaller enamel pan because I like how it looks, nestled in its basket at serving time. All it meant was that I had to add more liquid later, as the rice absorbed the stock and made room for more.

Anyway, I placed the breasts on the rice and covered the whole thing with aluminum foil and bake. If started early, you can bake this dish at 250-degrees all day long. If you need it done faster, you can bake it at 350-degrees for about an hour.

In all, I think I added a total of 5 or 6 cups of stock. The measurements in this recipe never need to be exact and the ingredients can be changed to suit what's in your refrigerator. You can use barley instead of the rice for a completely different flavor.

As the chicken and rice cooked, my mind wandered toward dessert. I don't usually "do" desserts, especially now that we are watching our calories and cholesterol, but today begged for something sweet and new, so I headed for the pantry.

Red Hot Pears

The canned pears caught my eye. Being preserved in pear juice rather than syrup, they were all that much more desirable. I'm not sure where the idea came from but I grabbed a little bottle of cinnamon cookie decorations that I had bought last Christmas to decorate cookies that were never made.

I put one Red Hot on a plate and tried to microwave it to see if I could create a syrup that would harden on contact, but that didn't work. Then I tried to melt one in a saucepan, but that didn't work either. So, I dumped the whole bottle into the saucepan and added the pear juice from the canned pears and melted all the candies. The flavor was surprisingly good, but it wasn't exactly right until I added a couple dashes of Tobasco, a la the Fireball shots of my youthful drinking days.

WOW!!! This stuff is nothing short of amazing! Not only did it taste utterly spectacular on the pears, it was a perfect sauce on the chicken and rice! Who'd a thunk?!!?

I can only imagine that this sauce would be a sensual delight poured over some French vanilla ice cream or on a pear sorbet. The experience even got me to suggest a new flavor to Ben & Jerry's - Polar Pears, a pear sorbet with cinnamon and lime accents. Yum! I sure hope they use it!

Anyway, just before everyone was ready to eat, I took the chicken breasts off the bed of rice and cut them in half. Then, in a gloved hand, I flipped them over to remove the bones, which pretty much fell out on their own. (I really need to get a set of those insulated, rubber cooking gloves our friend, JWB, uses!)

The meal would probably have been even better with some sliced sour dough bread topped with a garlic and Parmesan butter, but we've had to forego those goodies lately. Anyway, we sat down to eat and everyone enjoyed the meal. The compliments were as abundant as the food itself.

All I can say is, the D-Man had seconds and that's the best compliment a cook can get!

False Friends & Liars

2010-03-22T10:22:00.001-07:00

Too many times in our lives, we are faced with individuals who claim to be friends when, in fact, they are liars, cheats, and thieves. They steal our property, the truth, and our faith in humanity.

How they justify their actions is inconceivable to the rest of us; we could never imagine behaving or even thinking that way.

It is our integrity and our trust that they use against us. They manipulate reality within their own minds and then feed their toxic mash to us under the guise of friendship and camaraderie. They leave us no choice except to betray our own sense of rightness, which we cannot do, or to strike back, which we know is wrong and therefore cannot do. Our only recourse is to fall back on the most ancient of human punishments: shunning. We push them away, we cut off all ties, and we avoid them for the plague that they are.

These false friends hide behind reputable organizations and proclaimed high ideals in the same breath they use to betray those they claim to be their family, friends, and loved ones. Their deceitful greed enflames them like the virus of a rabid dog. Lusting after the fulfillment of an unquenchable need for more, they justify for themselves any actions they take, regardless of truth, justice, or right and wrong. They have no sense of conscience. They are psychopathic marauders, inflicting hurt and betrayal at every turn.

These are the jackals and the carrion eaters of society, poisoning the innocent with their thoughtless treatment of the lives they touch.

They know who they are and they don’t care.

American Shame

2010-03-22T08:21:00.001-07:00

I am ashamed for our nation. Built on the foundation of personal freedom, free market economy, and minimal government, our nation has become a cesspool of special interest groups, poor-me whiners, and outright thieves. Our own government has twisted and torn the guts out of everything that made America the greatest nation on Earth.

Socialized healthcare does not belong here. America is the land of opportunities, not guarantees. Where we were once free to work for as much money as we cared to earn and spend it on whatever healthcare we chose for ourselves, we are now enslaved at gunpoint to support those too lazy to care for themselves. Our schools have been dumbed down, our guns all but taken away, and now we, and our children’s children, are saddled with a debt of unimaginable scale.

Underhanded methods were used to deem ObamaCare passable against the input and outrage of millions of American citizens. We cannot afford Obama or any of his Socialist ways or means. The sad truth is that we have allowed this to happen. As Ayn Rand so eloquently told us, we have paid “ransoms in matter and spirit - in money, which our enemies received, but did not deserve, and in honor, which we deserved, but did not receive. That was our guilt - that we were willing to pay. We kept mankind alive, yet we allowed them to despise us and to worship our destroyers. We allowed them to worship incompetence and brutality, the recipients and the dispensers of the unearned.”

The We she speaks of are the honest, hard working Americans who have always prided themselves in a job well done, living within their means, and being charitable toward their neighbors around the globe. Those same hard-working Americans are now being forced at government gunpoint to support the unwilling, the unworthy, the lazy, and the illegal, all in the name of some twisted ideal that has nothing to do with charity or integrity.

Stuart & Kate's Wedding

2010-03-20T11:47:00.000-07:00

The wedding was wonderful!

Enough Already

2010-03-20T09:49:00.000-07:00

President Obama asks us not to concern ourselves with the “procedural issues” as he furtively dodges Bret Baier’s pointed questions. The House tries to avoid actually voting on the Senate’s mysterious and cumbersome ObamaCare Bill by using the dubious “deem and pass” Slaughter Rule. Just how far have our government and our public servants strayed from the limitations on power defined by the Constitution?

Either our public servants obey the laws they create and follow Constitutional rules (Article I, Sections 7 and 8), or they follow in the tyrannical footsteps of leaders past by "altering fundamentally the Forms of our Governments...and declaring themselves invested with Power to legislate for us." (Declaration of Independence)

If our public servants are unable to perform their duties and obey American laws, they shall be impeached by the American citizens who put them into public service in the first place.

We, the People, do not want socialized medicine and we do not authorize the blatant catering to special interest groups through earmarking and 2,000 page documents that no one can understand completely.

Our public servants have deemed themselves above and beyond the Rule of American Law.

As our Forefathers stated in the Declaration of Independence, "In every stage of the Oppressions we have Petitioned for Redress in the most Humble Terms: Our repeated Petitions have been answered only by repeated Injury. A Prince whose Character is thus marked by every act which may define a Tyrant, is unfit to be the Ruler of a free People."

Our public servants are no longer fit to be Rulers of the American People.

We deem them to be impeachable.

Broken Heros

2010-03-19T08:18:00.000-07:00

All of us are, in our own way, broken heros. Without knowing it, we are heros to our children, our friends, loved ones, even strangers. We offer support, we donate to charity, we raise our children and do our jobs the best we can and yet, still, we feel as though we have failed. Our children adopt beliefs and make choices that break our hearts and are all their own. Greed and corruption still surround us, even in America. Violence, sloth, suffering, and duplicity can be seen wherever we look. We wonder, to ourselves, deep in our secret places, where we went wrong, where we failed.

The super heros and movie legends of fiction offer ideals that none of us will ever attain. In comparison to the perfect skinned air-brush models, the powerhouses of business and government, and the ideals within our own minds, we can never jump high enough, run fast enough, or be perfect enough. As a result, we are attacked by the weasels of worry and inadequacy at every turn. Hope and vitality fall to the ground at our feet, left behind, abandoned as unseen casualties of our own self-criticism and self-destruction.

We are all subject to a certain measure of self doubt and hyper criticism. Even movie legends Elizabeth Taylor and Danny Kaye were plagued with those same doubts and insecurities. (Hard to imagine, isn’t it?)

Perceived failures take on a life of their own, destroying, piece by piece, the joy that is our birthright. Instead of suffering the ravages of constant failure, we can return to our internal Eden by recalling the joyful and limitless enthusiasm each of us was born with. We can take that renewed and consciously chosen vigor and apply it to every aspect of our lives. Are we perfect? Absolutely not. Is anyone else? Simply and profoundly, no. No one is perfect and, yes, the road to Hell is paved with good intentions.

For all our well intended efforts, plans will backfire, our skin will blemish, and we will occasionally fail. That failure is not a condemnation, it is inspiration. Our imperfect skin is a natural fact and should be accepted as such. Instead of arriving at our destinations by a direct route, we must, instead, canoe our way between errors and mishaps, achievements and experiences, first one way, then another, until, eventually, we arrive at our most current goal.

And no one can experience life as an icon, a false front, or a super hero. Our accomplishments are smaller than all of that, but they can accumulate into something powerful and profound. Failure is merely one step on a long journey that is and of itself, successful, regardless of how we perceive it. By recognizing and acknowledging this process as a natural part of living and learning, we are better able to forgive ourselves and move forward, head held high, heart unencumbered by false hopes and fanciful worries.

Now is the time to reward yourself with the acclaim and recognition you deserve as a loving and compassionate human being with integrity. False friends must be avoided and abandoned. Unsuitable tasks and misguided careers must be put aside. Whatever it is that your heart craves and desires, be it music or teaching or art or invention, that is where your efforts belong. Your greatest reward is being true to yourself.

You will know it, inside of yourself, when you are doing those things that suit you. They are their own reward. Everything just seems to “click” into place. Even the failures feel smaller. If you are not in that place, not on that path, then it is your greatest obligation to discover it and to place yourself upon it.

Realizations

2010-03-18T18:59:00.000-07:00

Realizations are funny things. They strike us unexpectedly. “Out of the blue,” as it were. The white noise of random thoughts suddenly gives way to a clarity and an insight prior to unseen, unknown, unconsidered.

Realizations are most profound when they provide us with an explanation of a recent shift in mood, lifestyle, or behavior that had baffled us or left us believing that the cause was something unrelated.

These realizations are completely unexpected and obviously rational and correct. As soon as they come to mind, we accept them as Simple Truths, too obvious to be discarded or discounted.

Living in a new area, experiencing new social circles and mores, new road layouts, trying to find and make your way, you find yourself experiencing unbearable loneliness and frustration. You’re not sitting around feeling sorry for yourself, you’re not a burden on anyone, you just don’t feel like you fit in...anywhere.

The people are nice. They are friendly, welcoming, and interesting - they’re just not your “kind of people”, your idea of fun; as wonderful as they are, they are not your "tribe".

Without realizing it consciously, you become subject to the lizard brain that is forever and always behind everything you do. Unconsciously, you begin to withdraw and emerge less like yourself and more like what you think you “should be” in this foreign culture. This is basic survival. Lone wolves, dawdlers, and the broken are eliminated, and often quite brutally, permanently.

No one wants to be ostracized. In the wild, it is death. In modern society, it is its own form of death. The primitive death sentence of shunning is as lethal today as it was ten thousand years ago. Without social interactions, human beings lose the will to live.

This is not something you can turn on and off like a light switch. Knowing it is there, however, can help you reach the sudden and illuminating realization that you have simply lost too much of yourself to be able to find members of your “tribe” in this new region. Such is the behavior of realizations.

Brushing your hair, zipping a jacket, suddenly you are struck with a thought that blazes across your inner eye, your thoughts to yourself, offering a clear and obvious solution.

Looking at myself in the mirror, as I have done for ages of my life, I saw only a bare glimmer of that me that I am. I saw it last night for the first time in too long, as I dressed playfully for a meeting of elders, idealists, and traditional minds. The gypsy within broke free. For the first brief moment, I cast aside the lizard brain fears of rejection, ostracism, and the ache of loneliness, a last gasp of the subconscious psyche screaming, “You can do this! As you are, as you do; you can be that, here, safely.”

That barest spark, that tiny flame of the inner fire that makes me who I am and the realization that I had stifled, ignored, and betrayed that part of my self and that I no longer had to gave me gifts greater than gold.

Freedom.

Empowerment.

Music. Dance. A Joyful Noise. Brilliant color. They are me and mine.

I am.