Wednesday, November 5, 2008

Spaghetti with Crawfish and Clams

3 tbl. butter
1 onion, chopped
1 lb. hamburger
1 28 oz. can tomatoes, diced
1 can tomato paste
¼ cup red wine
2 cups water
1 tbl. oregano
1 tbl. parsley
1 tsp. rosemary
1 tsp. basil
1 tsp. thyme
salt and pepper, to taste

spaghetti noodles

crawfish and freshwater clams
3 tbl. butter
3 cloves garlic, minced

1. Melt butter and sauté onions until translucent (about five minutes). Add hamburger and brown. Stir in diced tomatoes, paste, red wine, and water. Stir in spices. Cover and simmer for half an hour.

2. Bring two pots of water to boil (one for noodles and one for crawfish and clams).

3. Fifteen minutes before you’re ready to eat, add noodles and the crawfish and clams to their respective pots. Both will need to be cooked for about ten minutes.

4. Drain and rinse noodles in cool water to stop them from cooking.

5. Melt final 3 tablespoons of butter in a pan. Pull the crawfish and clams out and sauté them with garlic for about five minutes.

6. Serve and enjoy.

Here is my daughter, communing with the crawfish....

She decided to keep three, one for each of us.

Chef’s Note: This post is going to make some people squeamish. I am an omnivore who chooses to eat meat. I’ve always thought that, being a meat-eater, I should have the courage to be able to procure my own food. My daughter actually caught our dinner.

It took my husband and I to cook it. Here is a link on how to cook crawfish. I used to fish with my family when I was a kid but have since been removed from that part of the process. This was a new experience for me as an adult and was not taken lightly. We very much appreciated the life force of the crawfish and clams. We savored this dinner.

Saturday, November 1, 2008

Time Change

With the rise of industrialism and the transcontinental railroad in the United States, it became necessary to establish time zones . They were introduced in 1883 and codified into law in 1918. This enabled commerce to be shipped and tracked in a timely manner. People, once used to directing their gaze to the sky or to the trusty town clock, now had time streamlined with others in their nation. While this is helpful for accountability, as well as scientific measurement, it also creates a schism between an individual and their personal relationship to time.

There are numerous ways to perceive time. What is time, anyway? It is the measurement of the movement of objects (or the procession of events) through space. Historically, however, time was important to people as a tool for understanding the duration of the day and seasons. Native Americans (and many “primitive” cultures) named the months after foods that were available during that time. Their survival depended on their intimate connection with the cycle of the seasons.

When standard time zones were made into law, Daylight Savings Time was also written in. This addition manipulated the standard time so that during the equinoxes daylight would be conserved by one hour. However, people were not ready for it, and it was repealed. The idea was toyed with until 1966, when it was written into law again with the possibility of exemption. Among the states today, Hawaii and most of Arizona claim exemption. Why was Daylight Savings Time so important? We already had standardized time to create accountability. However, the seasons still progressed as they do and became a hindrance after the autumn equinox, when the tilt of the Earth angles North America away from the sun, and hence, away from the light. Our current law stipulates that at 2 a.m. on the first Sunday in November we “fall back” or set our clocks back on hour, and on the first Sunday in March we “spring forward” or set our clocks forward one hour. What would be the benefit of this? Perhaps if we get up earlier, we will work more? This further manipulation of time is also beneficial to economic ends. It feels somewhat like a ball and chain.

When I worked an 8-5 job, Daylight Savings Time always took some adjustment of my circadian rhythms. It always felt like jet lag. I’ll have to admit that, in the last three years I’ve been homeschooling, I haven’t really been affected by it. For some reason, this year I have felt the pull of the season more acutely. It’s getting dark a couple hours earlier than it was during the summer. Consequently, I want to go to bed a couple hours earlier. This confounds my family, who knows that my "normal" bedtime is at 10. It is a little disconcerting. Bedtime at 8?! This might seem like a handicap when I normally see time as so limited anyway. But I’ve chosen to establish a different relationship with time. When my body is tired, I go to bed. Fortunately I have been afforded the opportunity to homeschool. The ball and chain is gone and so my belief that time needs to be saved.

The question remains: How can we honor our circadian rhythms—our relationship to the light? As time seems to be so inextricably linked with the economy, how can we work within the constraints of our modern world? Of capitalism? In what ways can we re-imagine it? This last question normally leads people to think about socialism, but that’s not what I’m talking about. I’m talking about creating a new paradigm. These questions are so amazingly complex, that it’s difficult to know where to begin. Respectful dialog is always a positive step, though.

Another step may be to start at the beginning, to re-establish our relationship with the processes of our Earth and its relationship with the Sun. To work with our rhythms instead of against them. To get to know the growing cycle of our food. To work with the light instead of against it.

“It used to be that inner and outer light were one. When it became dark, a candle was lit. People sat around the light; it was a precious thing. And something enlightening always radiated from it. Today light can be had without effort by pressing a button. We can take light for granted; an unconscious and loveless relationship arises,” Manfred Schmidt-Bryabant says in The Spiritual Tasks of the Homemaker. “We cannot do without electricity any more. But we must create a way of compensating inwardly for what has been lost through external aids.”

Future Reading (any other suggestions?):

Finding Our Way: Leadership for an Uncertain Time by Margaret Wheatley

The Post-Corporate World: Life After Capitalism by David Korten

Capitalism at the Crossroads: Aligning Business, Earth, and Humanity by Stuart Hart

Friday, October 31, 2008

Express Your Freedom

We inhabit a beautiful country and, beyond boundaries, a beautiful planet, an unfathomable universe, a wonder-full you. Our task is to find our will to live in an intimate relationship with all these things. Create the world you Imagine. Express your freedom.

I do not see the big loom (or the weaver!), but I do see some of the marvelous tapestry. I do not know the outcome of this presidential election. I do not care who you vote for; just vote. Vote your conscience. Get involved in your world. Heed your call--whatever it is!

I will be voting for Barack Obama. I think he can inspire and awaken our nation.
Click here for more videos from Vote For Change

Wednesday, October 29, 2008

Easy Navy Bean and Ham Soup

Serves 3-4

2 medium yellow onions, minced
6 ribs celery, finely chopped
3 tbs. butter
6 cups (chicken) stock
3 medium baking potatoes, cubed
2 cups ham, cubed
2 15-ounce cans navy beans, rinsed
1/3 cup fresh parsley, chopped
salt and pepper, to taste

Cook onions and celery in butter until onions are translucent. Add stock, potatoes and ham. Cover and cook until potatoes are tender, about 25 minutes. Add navy beans and parsley, salt and pepper. Cook for another 5-10 minutes.

Note: I cooked this soup up quickly on the stove. But you can also prepare it in the morning, put it into your crockpot or solar cooker and cook for about 4 hours. However, if you’re going to be away longer, this soup just gets better as it cooks. Enjoy!

Tuesday, October 28, 2008

Busy as a Beaver

Yesterday we joined Matthew for his tracking program at Paradise Beach. He wasn’t there when we arrived, so Anouk and I waited in the car. She was squirrelly and seemed to want to pick a fight with me. Her metamorphosis has been challenging for me. I’m so sad about the loss of my sweet little girl and so afraid that I will just push this growing woman away. It has not been an easy transition. She seems to be unable to control her wild energy and often pushes and goads and always wants the last word. Sometimes I tell her to just stop and ask for a few minutes of silence. It seems like the only way to get out of the power struggle—at least the only way that I know, right now. Then our friend Reed and Matthew showed up, and Anouk laid into him for awhile. Why was he late? Why did we have to talk so long about what we were going to do? Why was he acting like a kid?

As we made our way toward the river, we spotted some tracks. We are learning to track, so we like to be aware of any signs of animals. However, these were not animal tracks; they were tire tracks. We might have just dismissed them and continued on our merry way, but the neat thing about tracking is that you open yourself up to the story of the land. There was no reason a truck should’ve even been in that area; it is closed off to vehicles. Why were these tracks there? The tires looked like they had sunk deep into the sand. We thought maybe the truck had gotten stuck.

Then Matthew spotted two rectangular impressions on the outside of the tire tracks. He thought maybe they were tow truck stabilizers. Then I noticed a smaller set of tracks plowing through the willows and continuing further down the hill. Because the willows were trampled, it led us further to believe that it must have been someone who didn’t really care about the landscape. At the bottom of the incline, we found some more chaotic tracks in the sand. There were also some (from the smell of them) newly burnt logs. Maybe someone had been partying here. Maybe they had spun their wheels in the sand. Just when we thought we’d figured it out, Matthew saw more burnt logs further ahead. The riddle was pulling us forward to reveal itself. When we climbed a small hill, we found that there had been a fire in a stand of trees! The tracks must have been those of a firetruck. We were exploring the debris when Matthew remembered that he’d often seen a pile of dead branches and leaves at the base of the tree—like the river had piled up debris there over the years or someone had built a little earth shelter. We found lots of bottles, cans, clams, a lighter, a burnt boot…that might indicate the latter. Then Matthew noticed smoke. It was still burning! As he explored, he found live coals. It was VERY hot. So he called to let a ranger know to come check on it. They said sometimes it takes a couple days for a fire to burn itself out. If that’s the case, I wonder if they check up on it? Well, since Matthew always comes to the river prepared, we had a couple buckets. So we gathered water from the river and began to turn up, soak and spread the coals. Matthew dug a deep pit in the loam before he finally reached the end of the coals. And, even penetrating into the earth at the bottom, it was hot! What a story!

On one of our trips to get water, Anouk voiced her newfound complaint of “I’m bored.” She had just found a great stick that had all its bark and both its ends gnawed off by a beaver! Satisfied that the fire was out, Matthew had something he wanted to show us. He led us to some tracks in the sand and asked us if we could tell what was happening, what was being dragged, what direction it was being dragged in, etc…. It was a continuous path, about two feet wide and striped the length of it. Anouk was fading and not open to discovery and so Matthew brought her further to look at the source. He pointed to a broken tree limb and got her to compare it to her beaver stick. Once we recognized them as the work of a beaver dragging tree limbs down to the river, we saw evidence of their activity everywhere! There were tracks and gnawed trunks all over the place. If Anouk and I had been walking alone, we would’ve missed out on that story, too.

Following their tracks, we discovered more questions. We wondered why they were dragging the limbs down to the water. Beavers around here don’t live in dams; they live in the riverbank. Matthew said that they take the limbs down to the river to keep them fresh. They eat the cambium layer just under the outer bark. I asked if I could try some. Anouk was appalled, but I said I wanted to taste what beavers taste—at least as best I could. I know that cats don’t have taste buds for sweet, so I imagined that Beavers taste buds had different receptors, too. I wondered if it would be hard for us to digest, but Matthew said it is easier than grass. Surprisingly, Anouk ate her piece, too! It was very bitter but had a nutty undertone. It tasted like some buds we had sampled a couple weeks ago! And sure enough, Matthew said that this was their favorite tree. I’ll bet they co-evolved with the river: the beavers and the cottonwoods.

I decided that Anouk could probably benefit from some lunch. So I plopped down and served it up. We had roast beef sandwiches and the end of a bag of pretzels. She didn’t balk, ate it all, had some water, and seemed to have renewed energy and enthusiasm.

Now it was time to choose what to do for the remainder of our day. We narrowed it down to three choices: a treasure hunt, blindfolded drum stalking or crawfishing. We chose the latter. When we got to the water I was feeling a little warm. Suddenly an urge overcame me to throw up. I usually have an iron stomach, so this was surprising. I decided to stay behind. Remember the remainder of the pretzel bag? I think my body wanted to get rid of the salt that I had wrongly assumed was about a teaspoon of pretzel crumbs. Maybe the cottonwood helped me purge it, too. I felt better.

It was nice just sitting there. I saw all sorts of ducks, an egret, a praying mantis, and humans with their dogs. It was enjoyable watching my little girl out in the glow, too. I’ve been feeling, deep down, that this is what she needs more of at this time in her life. Her energy has been so frenetic! And the day was so expansive and relational. She and Matthew and Reed were working as a team. Anouk had the bucket and the eyes. Matthew would lift boulders, Anouk would spot the crawfish and Reed would fearlessly catch them. When it was time to go, they’d probably caught around seven. Although this wasn’t the most productive spot, it was enough. Anouk was suddenly realizing the reality of the situation and getting uncomfortable. We were going to have these for dinner. We picked the three biggest ones and let the rest go. Oh, and there were freshwater clams, too!

We drove right home. Anouk took a shower, set the table and communed with the crawfish while I made dinner. When it came time to cook Anouk’s catch, she didn’t want to watch. I was feeling a little uncertain, myself, so I enlisted Robley’s help. He even got creative with it. I’ll post our recipe on Sunday in my Recipe of the Week. We don’t usually pray before our meals, but we did for this one. There’s something about catching your own food. It evokes an intimacy and gratefulness that an amorphous, irradiated, vacuum-sealed package of beef does not. What creature is a beef anyway? A pork? It used to bother me when Robley would call ham or bacon “pig,” and now I see why; we’ve removed ourselves from the source. In some ways I want to get back to that source. Imagine how much less meat you’d eat. You might not even require as much, because of the freshness. I’ll even bet that local food has the vitamins and minerals that our bodies need. I’ll bet that a crawdad or a carrot from our biome is better for us than one from another place—even if we traveled to that other place to eat it fresh. I’m just fascinated that the Inuits get enough from their seal and whale diets. They eat what the seals eat, too. That’s another good reason to take care of our environment. If we do, it really is abundant and can sustain us, no matter where we live.

Thursday, October 23, 2008

Turning Over a New Leaf

When I was eleven we moved to the Bay Area in Northern California. However, the concrete jungle did not appeal to my family. My dad worked really hard to get transferred to the Sierra Nevada Mountains. Writing this, I hear him telling me that saying “mountains” is redundant, as Sierra Nevada means “snowy mountain range” in Spanish. And so we found ourselves in those snowy mountains next to a beautiful little reservoir. Besides a few cabins here and there, it was a fairly isolated place. I was allowed a lot of freedom to explore. I had some special places there: a large, flat slab of granite where I’d sit and catch lizards and listen to the wind in the trees (anyone see the movie Nell?); a place by the lake where I’d watch the ducks and herons do their wild dance; a path around the lake where I could walk like a Native American Indian, one with the forest; and a nearby glade where we’d walk and find relics of an Indian camp—grinding rocks, arrowheads, beads, crystals. This place filled me with a spirit bigger than my own and gave me a sense of connection in lonely times (otherwise known as junior high).

Since we’ve been homeschooling (and especially since my daughter is junior high age), I’ve become aware that she doesn’t have the same access to the natural world. We live in suburbia. While we are lucky enough to live near a creek, it is inhabited by homeless people and litter and graffiti. I don’t feel safe walking by myself there and would not think of letting my daughter wander there alone.

One benefit of having this creek (however unloved), is that it draws wildlife. We do go for walks together. We see green herons, ducks, squirrels, and once Anouk spotted a rat that had built a little home in a bunch of plants in the middle of the creek. There are native plants and birds and insects and lizards. And sometimes these things venture into our yard. We’ve even been visited by skunks and flocks of turkeys! Just this morning a possum was investigating our back porch. And our trees are filled with beautiful little songbirds. For living in the suburbs, we really are lucky.

I’ve lived in this town for almost thirteen years and still have not accepted it as my home. I’ve been in this house for approaching six years and still haven’t quite moved in. So, where am I?! Limbo. Not the game, but the place between heaven and hell. I’m stuck waiting for my childhood dream to somehow manifest—to live back in nature. But do we ever live out of nature?!

Who knows if I will ever get back to the woods or how long I will live in this place. Who knows?! But I’m here, now. And for as long as I am here, I vow to get to know this place. Maybe in turn, it will introduce me to myself, to my nature. And so, today, I am turning over a new leaf.

Sunday, October 19, 2008

Chard Stuffed with Risotto and Mozzarella


Chard Stuffed with Risotto and Mozzarella
Serves 3-6

Ingredients

• 1 1/2 cups brown rice
• 6 cups stock (chicken or vegetable)
• 1 can cream of celery soup
• 1 cup cream
• 1/2 cup parmesan cheese, grated, more for garnish
• salt & pepper, to taste
• 6 large chard leaves
• 1/2 lb mozzarella cheese
• extra virgin olive oil, for drizzling

Cook rice in 3 cups stock, until rice is barely tender. Reserve unused stock. Mix soup with cream until smooth. Stir in parmesan, salt and pepper. Add to rice and mix well. Allow rice to cool a bit. Although you can make this about an hour ahead of time, don't refrigerate the rice. It will change consistency.

Cut mozzarella into bite sized pieces and set aside for assembly.

Poach chard leaves in about 3 cups of remaining broth for about 30 seconds. Remove, drain in a dishcloth, and cut out the central stem, cutting the chard leaf in half lengthwise. Reserve cooking stock.

Note: if you are cooking this in the oven, preheat it now at 400'. But if you are using the solar cooker, don't worry about it.

Lay out a chard leaf, put a three inch ball of rice at one end of the leaf. Sink a piece of cheese into the center. Then carefully roll and place in the pan. Repeat until all the leaves have been used. If your leaf halves are big enough, you may be able to halve them again. Once your pan is full, it will look like you have really plump dolmas! Now use your reserved stock to rise halfway up the wraps.

Cover and toss them in the oven for 15 minutes or the solar cooker for a couple hours. Everything is cooked, so now you just want it to get warm and yummy!

Serve wraps topped with parmesan and olive oil.