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Keeping current in wellness, in and out of the water
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Sonoran Light by Bruce Munro
March 11, 2016
— 4 Comments
Last weekend I drove to Tempe to enjoy the light art show at the Desert Botanical Garden. Bruce Munro installed this impressive exhibit which has been a popular temporary addition to the gardens. Sonoran Light is incredible, immersive, and impossible to capture on a camera. I have made an attempt above, but I highly recommend that the gentle readers see it in person. The Field of Light is the most expansive of the installations. It has vast sections of the gardens covered with light strings on the ground that change color and illuminate a large hill seen from a distance. There was a concert last Friday which was sold out, but still audible in the Field of Light, adding to the night’s special quality.
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- painting show
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- painting show
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- Chihouy at the entrance
I arrived early in the day and took advantage of the day pass for just $5 added to the evening ticket price. For a total of $30 I had hours of botanical fun in both day and night lighting. There are many details not visible at night that I loved seeing during my day trip. I took an Uber to the evening show, and was so happy I did. The parking lot becomes super jammed for the event, and I was tired from my hours of walking during the day. I happily waited by the entrance for my Uber driver while others drove themselves home.
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- cactus sun dial
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- yucca
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- succulent
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- Installation with bottles
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- Installation with bottles
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- Installation with bottles
saguaros
lighted arch
field of light
Chindi
Chindi
Finishing Sugar by Terre Botanicals
March 8, 2016
— 1 Comment
I am surprised and pleased with my discovery of a new product for my kitchen. When Terri Nacke offered me a taste of her fine finishing sugars I told her I don’t use sugar. This is a little exaggeration because I do use sugar to ferment ginger beer, lacto fermented lemonade and other beverages. In the case of the fermented drinks the sugar is consumed by the yeast in order to grow and make the final result fizzy. A little sugar goes a long way at our house. I tried the chocolate sugar and liked it, but decided it would last for 10 years in my cupboard. After chatting for a few minutes at her booth at the Old Town Farmers’ Market in Scottsdale I learned that we had much in common including a love of botany and aromatherapy.
When I lifted the Rose Petal Darjeeling sugar to my nose it thrilled me. The taste blew my mind because this super deluxe product is made with essential oil of rose, a pure and direct love note to the brain. I knew before it hit my tongue that I had to have some to take home. Terri mentioned stone fruits and the natural affinity the rose has with apricots, which got my attention. My apricot and peach trees have just set fruits, and this year I am determined to keep them for myself instead of gifting them to the birds. She told me that for those who have a sweet tooth (a group I rarely join) the enhanced flavor of the essential oils reduces the amount of sugar needed to get the results desired. She does not skimp on the oils, very expensive additives.
I left the market with a recipe card that gave me many ideas about putting my new darling ingredient to use. I had a long drive ahead of me, but when I arrived in Tucson her suggestion of trying a small amount of the rose sugar to flavor a fine whiskey was still in my mind. I stopped at the store to find a good rye whiskey to try her idea for my reward at the end of the trail. Indeed, a very small amount of rose sugar in a glass of rye on the rocks created a unique and exotic cocktail. I was both happy to be home and felt very lucky that I took the time to listen to the reasons this sugar is different from other sugars. It is my new favorite ingredient! I am very happy to know that recipe ideas as well as a mail order form are available at Terre Botanicals website. I highly recommend this fabulous line to all the gentle readers. A little goes a long, long way, and there is really nothing like it I have seen on the market.
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- finishing sugars
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- botanical wizard
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- Terri packs my purchase
ZorroZ Bloody Mary Mix is a Flavor Treat
March 6, 2016
— 4 Comments
I had a wonderful shopping day yesterday that included the Old Town Farmers’ Market in Scottsdale as well as the Greek Orthodox monastery in Florence, AZ. Tasting all the samples at that wonderful Saturday morning market challenges one to pick favorites because there are so many delicious choices. Since I had a long drive I limited myself to products that would have no problem staying in the car for a while on a warm day. One such product is ZorroZ Bloody Mary Mix. I tasted it and loved the complex flavor. I could honestly just drink it straight up, but Fran Rons, the creator of the magical elixir, provides a card with recipes to spark new ideas for using this tasty liquid party in a bottle. I must try it in sloppy Joes because those are a favorite at our house, much more than Bloody Marys themselves. I also like his meatball recipe which I plan to knock off with a vegetarian nut loaf. Once the bottle is open I know I will be trying it in many ways. Guacamole is another suggestion Fran makes that sounds like a very good idea.
Today is Sunday, and I know that Bloody Mary is the official cocktail of Sunday morning for many people. I have lemons from our tree, some fabulous jalapeño stuffed olives and some celery for the garnish. My own preferred version is actually a red snapper, made with gin. Bob is in the garden working and I have been packing up some home made sauerkraut, making a big mess in the kitchen. We will wait until afternoon to savor our new cocktail mix, using it as a reward for finishing our respective tasks. As I write this post my mouth is beginning to water thinking about it. Are you a Bloody Mary fan, gentle reader? If you are I am recommending this excellent product to bring your cocktail to a new level of excitement. Cheers!!
Fran Rons at the market
Ketchup in the Kitchen
March 1, 2016
— 5 Comments
homemade and store bought
When I was a child I visited the Heinz factory in Pittsburgh with my Brownie troop several times. One never forgets the vinegar floor of that factory, ever so olfactory. They gave us little plastic pickle pins as souvenirs of our visits. Although we lived in a big industrial city, most of us would not see the inside of any other factories. I did not know until I was an adult that ketchup had a strange history long before it became the sauce we put on french fries today.
The original sauce was made of fermented fish and was used in China. When the English adopted the word they attempted to replicate the Asian version using mushrooms, nuts, anchovies, beer, and spices, creating a thin sauce that did not resemble the Chinese condiment very much. The recipe evolved and the anchovies were dropped in favor of walnut based or mushroom based sauces. The tomato was not added to the mix for a couple of centuries. Tomatoes came from the new world and were considered to be poison for a long time.
tomatoes
When tomato ketchup was made in factories in America the first recipes were toxic, not because of the tomato, but because of the processing and ingredients used. They used coal-tar to make the color bright red, and used other very harmful preservatives. Henry J Heinz was a reformer who treated his workers and the environment in a new way. Eventually he met G F Mason, who helped him develop the food science he needed to drop the coal-tar and dangerous ingredients. In 1904 he produced the first preservative free Heinz ketchup. The company was later bought by Del Monte and the old brick factory on the Allegheny is now a fancy condo. I wonder how that got the vinegar smell out of the building.
Although I am grateful to Henry for his progressive ideas, which included food purity, today I buy organic brands. Better yet, I enjoy making my own to create both a pure product and a custom flavor. I have made ketchup from cranberries and green tomatoes in the past with success. This week I scored a large batch of beautifully ripe tomatoes so I was inspired to make some house brand tomato ketchup for our kitchen. I used date balsamic vinegar and maple syrup, a little honey, shallots, onions, and red peppers. After I took out a couple of jars of this delicious mix I added extra spices to create a different flavor profile for the last batch. Still on simmer in the crock pot, the thicker spicier version will be ready in the morning. Have you tired making your own, gentle reader? It is an easy project, and the results will give you a healthy, sugar-free product that is worthy of sharing with friends.
tomatoes
Live Tweeting for Entertainment
February 24, 2016
— 2 Comments
For those of you who have not used twitter I want to explain the advantages of live tweeting. This modern phenomena is accomplished by following hashtags to join in a conversation during a live event. Sometimes it is a news story, like a tragedy or an ongoing crime situation. In these cases live twitter is a way to stay abreast of news as it happens, often with live video. This is useful simple to inform oneself. Another popular use of this tool is to join others in commenting on a broadcast like Downton Abbey or a political debate. This is my favorite way to participate because it is like being in a classroom with the whole world commenting on the lesson.
Downton Abbey fans have become my tight buddies over time because we meet each other on Sunday nights to snark, make jokes, and predict what will happen. The attitude can be sarcasm or fandom, but there is always a great deal of humor. Some Downton fans are freaking out because the show is ending, leaving a big hole in our twitter social lives. There will always be more shows to tweet, but this one has gathered a big following. Other events I like to live tweet are:
- Superbowl (and the ads)
- political debates and town halls
- big international news stories and events
If you are new to the idea of hashtags this is how it works. Go to the little search symbol that looks like a magnifying glass and enter a hashtag such as #DowntonAbbey, #FatherBrown, #SuperBowl2016, or the very popular #DWTS (dancing with the stars) I have not done #DWTS but I know it has a large following also. The stream will appear with all the comments that include that hashtag. If you decide to join the conversation you need to remember to include the hashtag correctly spelled in your tweet, or the gang will miss your commentary. Tonight we have a GOP town hall, aka #GOPTownHall. The tweeting gets heated but is extremely funny. Here are a couple of examples, just in the warm up:
https://twitter.com/MarkStahlbaum/status/700563610402209792
Once you catch on to the language of hashtags it all makes sense..except for the politicians. I will be live tweeting this one for as long as I can stand it. There will be some very good jokes. Perhaps I will see you there, gentle reader.
Chutney Freestyle
February 23, 2016
— 1 Comment
I followed the recipe above to make mango chutney last summer a couple of times. The first time I measured and made an effort to be accurate, even though I cut the sugar in half. The second time I whipped up a batch I made some changes to suit my own taste, but still kept to the recipe basically. This week I decided I was expert enough to make my third batch freestyle, and I am very pleased with the outcome. I only had three mangoes, so I roughly guessed about the proportions of other ingredients. I tasted my way as I added sugar, molasses and apple cider vinegar to discover the balance I like the best. I used the rest of my jar of molasses just because it was almost empty. The last bit was dissolved in vinegar to get it out of the jar. The extra molasses gave the product a darker color and a deeper taste as well. The biggest change I made was ramping up the spices, including the hot chile. The result is very spicy and tangy. The flavors meld over time, so the flavor will be more integrated after a few days in the fridge.
mango onion garlic
with brown sugar and molasses
extra spices in mortar
simmer
finished chutney
This has given me such a kick. I really enjoy improvisation in the kitchen because it thrills my creative side and expresses my own taste and personality. This is, in my opinion, the best batch I have made. I look forward to using it in many ways. If you have not attempted chutney making I enthusiastically encourage you to try your hand. The precess is very forgiving. You can change the end result if you want it more sweet, sour, or spicy. I plan to move on to other kinds of chutney, now that I feel confident in my skills. I think I will also try my hand at some ketchup, which is another take on the sweet/sour sauce. Do you like to follow the directions, gentle reader, or do like to freestyle when you cook? I have a peach tree, so I can well imagine fermented peach chutney in my future. Variety is, indeed, the spice of life.
Full Moon for Healing
February 22, 2016
— 1 Comment
full moon setting
Native cultures around the world have celebrated the significance of new and full moons. Full moon is the apex of light energy for the month. Although we wish to retain some of our practices and enhance them, the full moon is a perfect moment to discard beliefs and addictions we wish to shed. In the brightness of the full moon light we can harness the symbolic power of lunar mystery and magnetism. We can use it to focus intently on replacing worn out, maybe meaningless things we do and say out of habit. Not every addiction is harmful, but blindly following a path from the past without scrutiny is less than our best. Full moon is the time to discern, time to look within for answers to spiritual questions.
Without complicated chants or candle light we can choose this time to make a list of all the thoughts words and deeds we see ourselves doing without thinking. We all get into ruts and find ourselves repeating mistakes or just blindly following what we have always done. This full moon today is a wonderful time to concoct a quick, simple ritual to banish stale thinking and acting.
- Write a list of 5 things you do or own that no longer serve you
- Sit in silence for at least 10 minutes to ponder and read the list
- Visualize a higher octave, a replacement for these unwanted things
- Use music, scent and bathing to create a cleansing atmosphere
- Submerge yourself in meditation, sitting, walking, bathing, whatever is natural to you.
- When your meditation is complete, burn the list and kiss it goodbye
If weather permits hold your ceremony and meditation outdoors in the light of the moon. Take the feeling with you into the next month to remind you of the changes you have set into motion. Carpe noctem, gentle reader.
Tucson Hop Shop for Beer Week Festivities
February 12, 2016
— 2 Comments
Arizona Beer Week is being celebrated all over town with tastings, pairings, and special events. Next weekend is the big craft beer crawl downtown, but beer gardens all over town are gearing up for special toasts and tastes all week. Tucson Hop Shop is our very local beer garden (.7 of a mile from home) with a family friendly atmosphere. Food trucks are scheduled to cater for the patrons on the weekend. Picnics of any kind are permitted as well. Weather is expected to be perfect for a bike ride and a flight. My partner Bob is a big beer fan with a wide range of interests in beer styles. I am much more particular. I like porters, stouts, and some copper ale if it is not very hoppy. What I like about beer week is the fun we have meeting other happy beer drinkers in a community setting. We look forward to a festive time this week that includes new flavors and new friends in Tucson. Cheers!!! Enjoy in moderation and use a designated driver for best results.
Tucson Hop Shop
Brothers in Business, Saxon and Bryce Posey
January 27, 2016
— 1 Comment
My vendor neighbors at the Heirloom Farmers Market on Sundays are one of the reasons I have so much fun there. Our Garden Goddess Ferments booth is favorably located next to two awesome food trucks and a dining area. All the vendors are helpful and friendly with each other, usually offering a vendor discount as well. I met Saxon Posey on my first time at the market, so I was delighted that our permanent location is right across the way from the Posey brothers business, Desert Edible V’eggs. The name is derived from the recycled egg cartons used as packaging and seed starting greenhouse. Saxon gives credit to his younger brother Bryce for the colors on the logo. They are a cool team.
The well designed starter kits for gardeners are complete with everything you need to begin a garden. All you add is water and care. As Saxon explains, the small time gardener rarely uses a full package of seeds. The V’eggs seeds are planted in peat pots ready to start indoors or in a greenhouse. The box they come in is the first mini greenhouse used to start the seeds. After they sprout the lid can be lifted. When the seedlings are a couple of inches tall they can be planted into the ground or a larger planter to mature. Their system is practically fool proof, and brilliantly well planned. The boys want their customers to be successful as farmers. They have created 35 different garden packs that are seasonally appropriate. These are the kits they offer at the farmers market. They are also creating a new line especially designed for elementary school gardens called Schoolhouse Crops. They feature really easy to grow varieties in the Schoolhouse kits to give the schools a better outcome.
The brothers are personable, funny, and are masters of their own creative business while still in the 4th and 6th grades. I am mighty impressed with this family of entrepreneurs. I feel lucky to know them at this young age, and have to wonder what they will do with this business experience in the future. With a little encouragement from their mom Erika, also a friendly addition to the market booth, there is no telling what these powerhouse Posey boys will create. It is impressive to watch them work. They are featured this month in the edible Baja Arizona magazine, which is a real source of pride for Saxon as you see below.
young entrepreneur
Digesting the Past
January 20, 2016
— 2 Comments
fermenting beverages
Our bodies alert us to imbalance and disease long before a diagnosis can be made. I have always had excellent digestion, but a couple of years ago I had to make some dietary changes to stem some new symptoms I had acquired in my digestive tract. My thermogram showed inflammation all along the digestive system, but the real issue was that I felt bad. I had become a burping bubbling mess. I eliminated wine and beer, which made a huge difference in the problem. I also decreased, but did not totally stop, my consumption of bread. These changes, together with some attention to adding the foods that heal the spleen, helped me conquer my indigestion.
During the time I was studying my spiritual path as it coincided with all this unexpected indigestion in my body. I believe there is always some soul element of every physical manifestation. Indeed, I had unresolved, undigested issues about my home and environment that had serious consequences. Stress from trying unsuccessfully to put a stop to crime in our neighborhood had become a permanent drag. I was really sick and tired of reporting crime with no response and no effort made by authorities to stop it. The culture of willful blindness had won the day, and no progress was possible. Now there is a breakthrough!!!
This week our new police chief, Chris Magnus, starts his job running the Tucson Police Department. I have very high hopes that his new energy will uplift the community and bring people together to improve conditions in our Tucson neighborhoods. His reputation for community policing and success in reducing violence precedes him. We need to improve the working relationship between the cops and the citizens here. His experience should prove very valuable to improve the culture of TPD.
My new hobby is fermenting raw foods. I have tried concocting several beverages that are super simple to make and taste great. They have the added benefit of probiotic culture which boosts immunity and assists digestion. Over time the healthy bacteria growing in my beautiful beverages will improve my health, but for now I just love the flavors. At the moment I am fermenting some red cabbage kraut juice, a batch of swizzle, and a batch of ginger beer. When the ginger beer is ready I want to try a second fermentation to add more fizz. The possibilities of delicious new ways to digest the past are endless. Here are directions for you if you want to try making your own switchel, packed with electrolytes from the apple cider vinegar. To your health, gentle reader!!!
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