Thursday, November 29, 2012

Unmanaged chaos

I know that I have ADD.  There is no other way to explain my constant bouncing around from job to job, activity to activity, blog to blog, obsession to obsession.  If I could focus on ONE thing with the intensity that I use to focus on 20 different....tasks, interests, jobs, you name it.....I would be a big time expert in something with a big time salary.  Instead, I find my thoughts and my life scattered in pieces and places - and usually not in any way coherent or cohesive.  Aw....the life of a crazy cat woman.

At least my cats are satisfied with my neurosis.  They curl up on my lap, yawn, and sleep.  Does a cat ever get an ulcer?

I'm knitting coffee sleeves for gifts, and making peppermint bark and baking cookies.  I love knitting coffee sleeves because I can finish one in a few hours and I don't get bored or have to change projects.  And baking is also always a new experience.....changing up recipes, finding something new for apples, adding a new makes the creative process a way to scatter my focus.

Many years ago I was in therapy and my counselor told me that I should embrace my varied and numerous interests.  She said that my completely sold out, all in attitude when it came to anything was just part of me, and that I should learn to love and accept that.  So, after all of these years, I've finally come to the conclusion that she was right.  Life is never boring for me, and I know its never a dull moment for those who love me.  Sorry, folks!!!

Off to bed now.  I shall sleep and dream of a life of normalcy.....not really....

Saturday, October 6, 2012

New beginnings!

I've taken a long break from blogging.  A VERY long break!!

Ok, allow me to revise that statement.  I've taken a very long break from blogging here.  I did do some blogging on our mission team's blog.  Allow me to elaborate.....

I went to Peru for eight days on a mission trip.  We spent our time in the Amazon jungle area of Peru, just outside of Pucallpa, a city of about 500,000 east of the Andes.  The area is heavily deforested, so it's not thick, green, lush jungle; it's red, dusty, HOT jungle.  Our team of 13 worked in the villages of Todos Unidos and Monte Rico with Food For The Hungry (FH), an international ministry.  Our church partners with FH in communities in Peru and commits to an 8 to 10 year partnership with each community.  FH works to ensure that each community is completely self sufficient at that point and moves on to the next community.  Our church, Blackhawk, has partnered with FH in several communities over the years and has had great success in creating self sufficient, thriving communities.

I was able to share the experience with my oldest daughter, Margo.  She and I were both vegetarians for years and suddenly realized that, hey, we won't have any choice in foods in the jungle.  We had better start eating meat again now so we won't get sick in Peru and we won't starve to death.

Since our return, I've been doing some research and have discovered that our vegetarian diet may have actually been causing more harm than good.  After reading research by Dr. Weston Price, DDS, and Dr. William Davis, cardiologist, I am firmly convinced that it's grain in our diets that is causing disease. We have since adopted a more paleo-style diet, with grass fed beef and other meats, eggs from organic chickens, fresh vegetable, nuts and seeds, and some fruits.  I've also begun using raw dairy.

Boy, do I feel better!!!  I'm excited to see how much better we all fare this winter when the daylight is shorter, the skies are grayer, and we usually experience our seasonal depression.  I'm expecting a much smoother time during the colder months, but I'll let you know.

In addition, I will be posting my new favorite Nourishing Tradition and Paleo style recipes.  I've just begun to experiment with almond and coconut flours for baking and, some new crock pot meals.  Oh, how I have missed butter and bacon!!!

Saturday, March 10, 2012

Knitting and scones

First, allow me to confess....I'm a terrible blogger.

I have been MIA due to some family issues, but as I must be home most of the time now, one of my to-do's is to be regular is my writing.  Writing is therapeutic, and a skill requiring practice, so I shall write and bore you, dear friends, with my rambling thoughts.

Baking and knitting are two of my favorite things, and I think I shall change the words to that old song to be "baking fresh scones and knitting a blanket" instead of "raindrops on roses and whiskers on kittens." (Although I love cats more, so those darned cute kittens really are a favorite thing.....) Anyway, I awoke this morning to a beautiful, sunny sky and feeling so revived after finally sleeping well, so I decided to get my bake on and whip up a batch of chocolate chip scones. They smelled divine and look beautiful.....and taste just as wonderful!


Aren't they beautiful?  And with a big mug of delicious Ethiopian coffee, well, it was a wonderful way to start the day!  After, I took a very long walk in the gale force winds we are having today and did a quick workout.  Now I'm ready for a day of knitting and the Big Ten basketball tournament.

Here is the recipe....enjoy!

Chocolate Chip Scones

     (from The 400 Calorie Fix, by Liz Vaccariello and Mindy Hermann, RD)

1/2 c. whole wheat flour
1/2 c. all purpose flour
1/2 c. old fashioned oats
3 T. sugar (I used brown)
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon
2 T. unsalted butter (I used Earth Balance vegan margarine)
1/4 c. plain low fat or fat free yogurt (I used soy yogurt)
1 egg (I used Ener-g egg replacer)
1/4 tsp. vanilla extract
1/4 c. mini chocolate chips (I used vegan regular choc. chips)

1)  Preheat oven to 400 degrees F.
2)  Mix together the whole wheat flour, all-purpose flour, oats, sugar, baking powder, baking soda, and cinnamon in a food processor.  With the processor running, add small cubes of butter one at a time.  Process until the mixture looks crumbly.  Add the yogurt, egg, and vanilla extract.  Process just until well mixed.  Add the chocolate chips.  Process for 1bout 10 seconds.
3)  Place the dough on a lightly floured cutting board.  Knead lightly to finish combining all the ingredients.  Form into a ball, flatten into an 8" circle (1/2" thick) with your hands or floured rolling pin, and cut into 8 wedges.  Coat a baking sheet with cooking spray or use a nonstick baking sheet.  Place the 8 wedges on the baking sheet.
4)  Bake for approximately 12 to 15 minutes, until lightly browned.

VARIATIONS:  Use raisins, chopped dried apricots, dried cranberries, dried blueberries, or dried cherries in place of the chocolate chips.  Brush with a beaten egg and sprinkle with coarse sugar before baking.

Per serving (one scone) :  Calories - 160; Total fat - 6 g; Saturated fat - 3 g; Sodium - 115 mg; Carbs - 24 g; Dietary Fiber - 2 g; Protein - 4 g; Calcium - 6%