S is for Sustainable Santa Claus.

      Santa! Yes, the good ol' boy who comes round once a year is waking from hibernation. Last I saw him he was plastered on the side of a coke can trapped between a little girls pudgy fingers. I also saw him flying high in the sky at the Grove, as well as selling mattresses around the corner from my house. All in all, sales men of the year award goes to Saint Nick. This makes sense considering the traditional image of our dear Mr. Claus was created way back when, but in the early 30's he was used by many companies in order to sell more products this time of year, you know the happiest season of all. I strongly believe that in many of our favorite Christmas songs there are low level subliminal messages telling us to "buy buy buy, eat eat eat, spend spend spend". This thought came to me during my recent experience at Cost Plus. It would have been a much less expensive adventure had there been no Christmas music playing. I bought an abnormal amount of funny food products that, under normal circumstances, would have never made their way to my basket. I blame Christmas music, although I can also blame being over tired, hungry and bored, but otherwise I would have passed on the cookies and random spices, well maybe not the spices.

     So here is Santa again, plugging all kinds of gifts and gadgets. But what if Santa were to be slim and trim? What if Santa ran to every house on X-mas eve, instead of needing 12 reindeer to haul his ass around? What if Santa asked for celery sticks and ice cold water instead of milk and cookies? What if Santa didn't appear on coke cans, and refused to don his gay apparel? Could our image of Santa be the root of all evil? I mean, I did see him on an Oreo's box a few days ago, and whatever is in that filling is definitely evil.

      So I propose we create a new version of Santa for the 21st century. We changed him from a Saint to Santa over fifty years ago, we can change him again. So this year, I'll be writting my list to Sustainable Santa Claus. This year, Santa is going green. Who knows, if my little trend catches on we may see Al Gore next year, dressed up in a Green Santa Suit parading around the streets of NYC wishing everyone a "spend less and conserve carbon emissions holiday".

       It could happen.

     Think about all the packaging, plastic, wrapping paper, boxes, bags, all of the things that we throw away so easily around the holidays. Sustainable Santa wouldn't approve. I like to wrap my gifts in old catalogs and magazines. Its a creative outlet and its also a form of recycling. There are so many ways to be less wasteful right now besides just recycling. And no, I'm not talking about re-gifting.

      So here is to Santa, because I like everyone else, loves cookies. Maybe even as much as he does. I'm going to skip the nonsense of the grocery store fare, and trans-fat laden sugary topping, and go straight for "healthier" cookies too, which is what i suggest Santa does as well. His cholesterol can't be good.

     One of my favorites is this delectable little morsel called the Inside-Out Carrot Cake Cookie. A friend of mine actually used these to bribe her co-op to lower her rent, so obviously thats how damn good these are. I'm sure Sustainable Santa would like them too.

     Oh! We could even make the filling green!

     Enjoy! And Happy Holidays! I can't wait to cozy up to the fire and listen to my subliminal message laden christmas tunes while sipping Yerba Chai Lattes and eating these, thinking when will Sustainable Santa come down that chimney to give me my new computer.......what!? The new 27" iMac with the dual core processor and tera bite of space is totally sustainable. Just throwing that out there.

Inside-Out Carrot Cake Cookies

From: Gourmet April 2004

Cookies:

• 1 1/8 cups all-purpose flour
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1 stick (1/2 cup) unsalted butter, softened (Or use Earth Balance Butter, unsalted)*
• 1/3 cup plus 2 tablespoons packed light brown sugar
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 large organic free range* egg
• 3/4 teaspoon vanilla
• 1 cup coarsely grated carrots (2 medium)
• 1 scant cup pistachios* or pecans (3 ounces), chopped
• 1/2 cup golden raisins (2 1/2 ounces)  (or use cranberries, super pretty)*
• Filling:
• 8 ounces cream cheese (you could use vegan cream cheese here too.)
• 1/4 cup honey (or Maple Syrup)

Preparation:

1. Preheat oven to 375°F, and make sure Oven racks are on the top and bottom thirds of the oven. Butter 2 baking sheets.

2. Whisk together flour, cinnamon, baking soda, and salt in a bowl.

3. Beat together butter, sugars, egg, and vanilla in a bowl with an electric mixer at medium speed until pale and fluffy, about 2 minutes. Mix in carrots, nuts, and raisins at low speed, then add flour mixture and beat until just combined.

4. Drop 1 1/2 tablespoons batter per cookie 2 inches apart on baking sheets and bake, switching position of sheets halfway through baking, until cookies are lightly browned and springy to the touch, 12 to 16 minutes total. Cool cookies on sheets on racks 1 minute, then transfer cookies to racks to cool completely. MUST BE COOL to fill. 

5. While cookies are baking, blend cream cheese and honey in a food processor until smooth.

6. Sandwich flat sides of cookies together with a generous tablespoon of cream cheese filling in between.

7. Eat! (preferably while watching A Christmas Story.)

R is for Reliable Red.

     Of all the things constant and good in this world, there are few things better than an excellent glass of Red Wine. It is my go to, it is always reliable, but then again, I do put a great deal of effort into knowing what will be reliable. I haven't had too many bad wine experiences post Carlo Rossi in Jug form many years back, although that was a fun night,I felt like a sailor. I have more stories of embarrassment and headaches over red wine than I'd like to count, but it is still a good friend of mine. 
     I'm not going to gripe about muddy Merlot, or sing the praises of melodious Malbec, or take a bath in a few bottles of my favorite Zin (again) but I will simply say thank you to all of those amazing vintners for making such a delicious beverage for all occasions. It is such an art. 
     Also, least I forget its moderate health benefits. Resveratrol, the antioxidant which this lovely liquid contains sneaks past your lips pretty fast. It boasts the ability to help mediate the inflammatory response, has been seen to lower blood pressure, shows cancer fighting components in lab tests and can lower blood sugar levels! Who knew, one glass of wine could do so much. Makes sense why it is known as a relaxing beverage.  Sorry to all of you white wine drinkers though, this little phytonutrient is only in the skin of red grapes and therefore red wine or dark grape juice, so it is lost in the preparation of whites. (My boyfriend will be particularly happy about this fact, considering white wine is actually a recessive gene in women that makes all of us crazy.)

     With benefits come detriments to health as well. So try not to get too sloshed this Thanksgiving on the good stuff, moderation is the key to life. My grandfather always told his kids this, although this statement was mainly bellowed when they were puking into the toilet after a long night, but nonetheless, moderation is a good principal to live by. 
     So with the holidays around the corner, pick up a good moderately priced bottle at your local wine shop. Take a long look at the label, where is is from, the type of grape it is, was it made sustainably or part of an eco-diverse crop; think about all that effort that went into getting that pretty bottle into your hands on this day. Beaujolais Nouveau or Syrah (my personal affection for Syrah should not influence you, but there are some really amazing ones around. But do me a favor, no Yellow Tail Shraiz which is different and a bland beast all together.) are perfect to pair with all of the food combos you'll encounter in the week to come. And, if you don't care to look foolish when asking where to find these, and you're not a total wino like myself sometimes, those are pronounced - Boo-jooo-lay and Saah-rah. 
     For me, Ill be at Yoga as many times as I can, eating lots of salad and enjoying one or two glasses here and there until the big feast. Since I'm more of a sides lover during the holidays, I kinda carb out on potatoes, sweets and bread. Im going to be a very good girl this week and watch it, so I can enjoy all the good stuff I avoid most of the year! I look forward to raising a glass of antioxidant rich ruby red wine to you, friends and family. 
     And, speaking of Red Wine, here is an amazingly delicious recipe for Glazed Carrots with Maple and Wine! Its great for the holidays, and the carrots turn a really gorgeous color. Go get your antioxidant charge! 


Glazed Ruby "Red" Carrots
    Time : about 45 mins
    Serving : 6 side portions (but if you are like me and my mom, two.)
2 tbl Extra Virgin Olive Oil
2 large shallots thinly sliced (almost 1 cup)
1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp of red chili flakes
      (To be honest, you can change these spices up according to the season. So if you want a more Mexican inspired dish use chili powder and cumin. More Middle Eastern, use seven spice and cardamom, etc etc)
3/4 tsp sea salt
1/4-1/2 tsp black pepper
2 pounds of Carrots. Peeled and sliced into little sticks about 1/4 think and 1/2 - 3/4 inch wide. (However you want to cut them is fine with me though!)...also try the different colored carrots as well! Gorgeous! 
3 tbl Honey
1/4 cup Maple Syrup, or maple flavored Agave
1 cup Red Wine (Remember this should always be wine you LIKE to drink. Not sweet wine, because that will just concentrate the sweetness. I like to use something a little dry to cook with, as well as something a little spicy, my fall back, Syrah or a blend)
2 tsp apple cider vinegar
2 tbl chopped fresh parsley
1 tbl chopped fresh dill (optional)


Preparation:

1. Heat oil in a large heavy skillet, medium heat until hot. 

2. Add shallots, stirring occasionally, until soft.(3-4 minutes)

3. Add cinnamon, ginger, chili flakes, salt, and pepper to pan and stir until very fragrant. (about 1 minute, depending on the heat)

4. Add carrots. Toss to coat. 

5. Add honey, maple syrup, and wine stir until dissolved.

6. Simmer mixture covered, stirring occasionally, until carrots are tender. (18-20 minutes)

7. Add vinegar and boil, uncovered, until liquid is reduced and forms a  glaze. Depends on the heat again, but should be about 5 minutes. 

8. Remove from pan and toss in fresh parsley and dill while still warm. 

9. Enjoy! 

    A little tip about Recipes, since that word starts with R also, always READ THE ENTIRE THING before starting. Sometimes a recipe can call for a whole day to make and you wanted it that night, so then it can be pretty much a bust. Another thing to remember is these are GUIDELINES, not ingredients set in stone by the food gods. Change it up sometimes, cooking is an experiment for the senses, so experiment. I always think, worse case scenario, it turns out to be a really funny story of food catastrophe that everyone can commiserate with. 

Q is for Quiescent (look it up...).

     I am finding myself in a period of profound reflection.
     Thanksgiving is within a week and the persistent march of the Holiday season draining my checking account, I have been struck by a cord of quietness, of quiescence, and in contemplation of the path I have carved this year.
     I may be a grain of sand on the beach of this world, but I feel that the changes I have made for myself in my life have been large. This last year has left a deep impression on character. If you met me a year ago, I would have been a stressed out college student, ready to quit life, on the brink of nervous breakdown constantly, at any moment ready to flee to the nearest mountain resort and hull up forever; I wanted to run away from the overbearing pressure of family gatherings, attempt to find a way to cure my ever growing apathy for what my life was. I wanted to change my repeated eye rolling behavior, which still gets me into trouble, and figure out how to get more out of what I was doing. But I was stuck. After five and a half years of school how could I not feel stuck? College was great, still is great, always will be important, but it was also the Bane of my existence.
      Sometimes in its effort to propel you forward, the institution and its demands holds you back. I was reading nonstop, writing all the time, studying constantly. Consumed by advanced nutrition labs, specific analysis of digestion, all I thought about was enzymes, reactions, bones, vitamins, blood.... The every moment that food changes from when it is cooked, to when it is eaten, to what happens inside, the good the bad and the ugly results. I even collected my urine for 24 hours (for a class, not for fun) to accurately analyze my lean muscle mass. Talk about dedication. But all of this work, the 6 years I dedicated my life to college ended so abruptly this May, I have forgotten to reflect upon it, the "journey" if you will.
      This time last year I was so distressed, confused and self absorbed. I remember how happy I was to get out of my head for a few days and bake pies, drink way too much white wine and relax. But without my university, all of my teachers, the push of competition in classes for the best grades, I find my ambition and drive is lacking. All of those times I felt inadequate, in total disillusionment or extremely exhausted, now seem so worth it. This fall, without the stress and pressure of school, seems to be passing by even more rapidly than any other. I want it to slow down. I want to be able to take a breath, to be quiescent, to be quiet. Does anyone else feel this way?
    
     Although I have yet to find a job in my field of study, although I have yet to pursue my other true passions, although I have not been able to travel to distant countries and explore more of life's possibilities, although I have yet to hear a response from graduate programs, and although I still feel totally stuck, I have been changing all this time. Reformation was my goal, and all the while I have been trying to do so, it happened without me ever being able to acknowledge it.
      All things, big or small, can change if you strive to do so, but it must be with all of your will.
      The past five months have been tough for me. My body, my mind, my attitude, my demeanor and my drive are all different. A pill cannot change it, hormones really don't help and all in all, the sole thing that can help me understand these changes, is me. It kind of feels like I'm going though some kind of pre-menopausal /puberty /woke-up-on-the-wrong-side-of-the-bed /restorative phase of my life. I'm not sure I am down for this yet.
     It is funny to me that for the longest time, I couldn't wait to finish school. Now, I can't wait to get back. Hopefully in a year, I will be that stressed out student again, except in graduate student mode. Because upon quiet reflection, thats where my heart and mind are finally at peace, in education. (not too cheesy right?)

BTW - After all that Joy thoughts and griping, here is a an amazing recipe for a nice twist on cranberry sauce that was concocted by a dear family friend Terrance Lawlor, amazing artist, author and humorist of The Vanities.
    These bog berries were made by him for Thanksgiving many years ago while visiting his family for the holidays. He now lives and works in Belgium, but his mom, one of my surrogate grandmothers, requests them annually from yours truly. Cheers to the Lawlors' for making every holiday special! See you in a week!

      Terrance's Cranberries (with some slight Joy modifications...*)
1 12 oz. bag of fresh organic cranberries, rinsed and picked through (bad ones will not bounce, try it!)
1/2 cup of toasted* organic pecans, roughly chopped (to toast, put in a clean dry skillet, over a low to medium low heat, toss frequently. You can usually smell them when they are ready to come off the heat, but if your not so keen on that, toast them for about 5 to 7 minutes. They should start to release some of their oils, and look a little darker. Let them cool, then chop.)
2 tablespoons (tbl.) orange zest*
Juice of 1 Large Orange (Valencia is best, and zest orange before juicing, it is easier that way)
2 teaspoons lemon zest*
Juice of 1/2 a Lemon (do the same as the orange above)
1/2 cup honey (or agave syrup, there us flavored kinds too, vanilla would be best here*)
1/2 cup golden brown sugar ... you can add more if you like it sweeter ( I like to use evaporated cane juice brown sugar*)
3 tbl. Maderia Wine or Marsala Wine or any sweet dry red wine... or just drink the wine*.
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp cinnamon*
1/4 tsp fresh ground nutmeg*
1/4 tsp ground cardamom* 
1/4 cup finely chopped dried unsweetened ginger* ( if you aren't a fan of ginger, use raisins or dried cranberries)

Preparation:
1. Pulse Cranberries in a food processor 6 to 8 times until roughly chopped
2. In a heavy bottom nonstick sauce pan add all the ingredients, and stir until sugar is nearly dissolved.
3. Turn on heat to medium until mixture reaches a slight boil, stirring constantly.
4. Taste for sweetness. If you add more sugar, honey, maple syrup, whatever you like, make sure to stir until completely dissolved.*
5. Remove from heat, put cranberries into large bowl or tupperware, cover and chill for at least 6 hours preferably overnight.
6. Eat with everything on your Thanksgiving plate!*

* Anything with this little asterisk thingy is my modification to this recipe. Feel free to make your own if you like a specific spice or ingredient better. It's your food, make it taste the way you want!

P is for Pumpkin(s), Plumpness and Preludes.

      Can't go anywhere without seeing a pumpkin these days. They are canned, in pies, in all kinds of  recipes, in waffle mix, in butter form, in my e-mail box and soon in my mouth. It is the winter gourd (not a vegetable) that rules the season. I really wish more people took advantage of its potential year round. 
      All this pumpkin eating, in forms sweet and slaty, gets me to thinking about plumpness. Will this pumpkin make me plump(er)? Or better yet, you? To help me elaborate on the topic, I flipped open a few trusty text books to better explain the pitfalls and benefits of this beloved holiday squash.
     Some info from Prescription for Nutritional Healing summarizes the nutritional powerhouse of the  pumpkin seeds and flesh as useful for prostate disorders and irritable bladder. They contain many beneficial phytochemicals such as beta-carotene, crytoxanthin, luetin, zeaxanthin and phytosterols. Also boasts high amounts of Vitamins A, C and E, zinc, calcium, potassium and some essential amino acids and iron.
     From Food Values : In one cup (8 oz) of canned cooked pumpkin there is only 83 calories, 3 grams of protein, 20 grams of carbohydrate ( 8 grams from sugar), 7 grams of fiber, and 1 gram of fat. Tons of Vitamin A, in fact nearly 8 times the daily value needed, and they are very high in Vitamin K, which most people do not get enough of.
      From Super Foods RX (a personal favorite of mine) : "Foods rich in carotenoids have been linked to a host of health- promoting and disease-fighting activities.... shown to decrease the risk of various cancers, including those of the lung, colon, bladder, cervical, breast, and skin... Women with the highest concentrations of carotenes in their diets had the lowest risk of breast cancer. " "Carotenoid consumption also decreases the risk of cataracts and macular degeneration."
     
     Also think about all of the other variety of squashes out there, or sidekicks to the pumpkin if you will. Since they are from the same genus family as the pumpkin they have a similar flavor profile as well as nutritional value. My personal favorites are Butternut, Acorn and Kabocha Squash. But several other varieties are available right now like Delicata, Hubbard, Spaghetti, Ambercup, Buttercup and Turban squashes. Really the list goes on and on. Try one! Trust me they will surpass expectations.
      Best suggestion for cooking them : Roasted/baked in the oven. Delicious. As some of you may know, they can be hard to cut into, so prevail in perseverance, work though it, try not to cut your hand off and trust me, you'll be satisfied with the roasted results. A heavy knife or cleaver works, whack the squash once leaving the knife blade in it, then tap the blade down with a mallet or something that will force the blade down through it. This works reasonably well and helps avoid a serious squash related injury. I have had one, not fun when you are trying to make Thanksgiving a success with one useable appendage. 

Here is a simple recipe to try from one of my favorite recently released cookbooks -                 

      Gourmet Today

     *pg. 631 (modified slightly by me...)*

To Roast Acorn Squash 

Obtain Two 1 - 1.5 pound  Acorn Squashes and proceed:

Put rack in the middle of the oven and preheat to 425 degrees F.

Halve the squashes lengthwise and discard the seeds. (compost preferred!)

Brush the inside and outside and cut edges with 1 tbl. extra virgin olive oil. 

Sprinkle with 3/4 tsp sea salt and 1/2 tsp fresh cracked pepper on inside and cut edges on squash.

(You could also add other spices like, I do a combo of sage, rosemary, thyme, garlic powder, red chili flakes and dried basil, but really anything you like will be great.)

Arrange squash halves cut side down on a tin foil lined, greased baking sheet and roast for 30 minutes.

Meanwhile, mix together 1 tbl. of extra virgin olive with 1 tbl. of maple syrup.

After 30 minutes elapsed, take out squash, turn them cut side up and brush maple mixture evenly on the inside and cut edges.

Roast for 15 to 20 more minutes until very tender.

      When done, depending on the stiffness of the flesh, you can cut it into little bite size pieces because the skin should just peel right off. You can  even scoop out the flesh and add it to a pureed soup! Fantastic. But I like to eat it right out of the skin with a spoon, because I'm a glutton, and I'm gross. I also like to do this while standing on my tip toes the in kitchen with the smallest spoon I can find, thinking of ways I could have better used the squash. Nonetheless, yeah, lots of ways to use it. 

     This is a super simple application of roasting a squash of any kind to be honest, so don't feel limited to just acorn. Some other just require more time or require less in the oven depending on weight/amount of flesh inside.  Another thing I like to do instead of the maple syrup is using good balsamic vinegar, equally amazing. This recipe originally called for butter, but, since I don't eat it, I figured I'd change it up. But feel free to use butter in place of the olive oil if you prefer that. I'm sure it would probably taste even better! As they say everything is better with butter, well, except our waist lines.
      On another note, it was so nice the other day to be asked if I had pie weights, a fluted removable bottom tart pan, bench scraper and other bizarre baking items, by a friend who is also joining the good fight and baking her boyfriend a pumpkin pie from scratch! Of course I have said items, among other ridiculous tools used for only specific occasions. However they always come in handy, and its great to be able to share them with a friend. They should get as much use as possible. I say go bake up some love, via pumpkin or otherwise, because pie is always a good option. I'll cross my fingers for pie perfection, Ellie. 

      So, upon this pondering of pumpkins, perhaps pick up a plump gourd of some kind and get to roasting, or baking, boiling or pie making for the holiday. I know I'm going to be serving up some of that piping hot Vitamin A and killer cancer fighter a few times in the months to come.

     Also, as a prelude to Thanksgiving here is another recipe that I made and everyone went crazy over a few years ago. It's a nice spin on two classics : Pumpkin Tiramisu. It's easy and great. Try it! (And if you want modify it....)

From Bon Appetit Magazine November Issue 2006

     

      *This needs to set up overnight, so start one day ahead*

         Yield: Makes 8 servings

Ingredients:

1 1/2 cups chilled whipping cream (or Soy Whipping Cream...)
3/4 cup sugar 
1 (8-ounce) container mascarpone cheese* (or Tofutti Cream Cheese....)
1 (15-ounce) can pure pumpkin
3/4 teaspoon pumpkin pie spice (or 1/4 teaspoon each cinnamon, cloves, and nutmeg)
2 (3-ounce) packages halved ladyfingers (Trader Joe's sells some good ones now....)
1/4 cup rum
2 ounces crushed amaretti cookies* (If you can't find these, a nice twist is ginger snaps.)

*Mascarpone cheese (Italian cream cheese) and amaretti cookies (Italian macaroons) are available at many supermarkets and Italian markets. 

Preparation:

Beat whipping cream and sugar until peaks form. Add mascarpone cheese, pumpkin, and pumpkin pie spice; beat just until filling is smooth.

Line bottom of 9-inch-diameter springform pan with 2 3/4-inch-high sides with 1 package ladyfingers, overlapping and crowding to fit. Sprinkle with 2 tablespoons rum. Spread half of filling over ladyfingers.

Repeat with second package ladyfingers, remaining 2 tablespoons rum, and remaining filling. Smooth. Wrap tightly in plastic, then foil. Chill overnight.

To unmold, run knife around inside edge of pan. Release pan sides; sprinkle with amaretti cookies.




So, what are you waiting for! Enjoy! 

      

O is for Oh Baby.

My life long friend Rachel had her first healthy baby boy today! At 3:22 PM, November 11th 2009, at 6 pounds 7 oz little Chase entered the world.  Easy to remember, 11/11 (high five for timing that one guys!). Auntie Joy will not be forgetting that birthday, I promise. Little Chase will have many many fun gifts to enjoy as well!

First and foremost to include this little blanket! (Which I model here)

And for the family and new proud parents, these cupcakes! Simple Nutmeg Spiced Buttermilk Cupcakes with Creamy Vanilla Frosting in Baby Boy Blue.

(2 of which were stolen by mom for quality control purposes.)

Yep, I'm a 40 year old house wife who gets her kicks by baking and sowing. Or a 24 year old girl with no life and a lot of time on her hands, but nonetheless, talented, right? Right!?
    
  
 



 This day is also Veteran's Day.
    Happy Veteran's Day Dad! Although, as we know, our veterans really need more than a day to be celebrated. And, happy is usually not the right state of mine, but since it's a holiday, I guess happy is what we are supposed to use.
     Way way back in the 60's during the Vietnam war, drama and death surrounding him, my dad managed to stick it out in the jungle.  Like so many young men, fresh out of high school, my dad at 18 years old was drafted. Recently married to his new beautiful wife he was sent off to boot camp.

     A born surfer, wonderful friend, brother, son and a commanding force at any sport he played, the boy was going to war. Peter Lewis Jenkins quickly learned that staying high in the sky may be his best bet for survival. As an expert marksman, he was made a door gunner for the army. Hanging out of the open side of a helicopter wielding a massive machine gun, invincibly strong and incredibly terrified he managed to make it through battle after battle. With the jungle looming below, and thousands of miles of sky above, it seemed to be the safest place.

      Of course I cannot begin to imagine how the years he spent in the service fighting in that war must have been like, he is to this day one of my biggest inspirations. Kind, caring, calm, persistent and simple.  Simple in the best way too. Easy to please and never judgmental. Forever encouraging and able to do just about anything, he is my dad. The standard to which I hold most men. So, its really too bad for them because he's a tough one to match up to.
       But I've come to discover that little boys in general are the apple of their mother's eye. I have never met a mother who doesn't just adore her son, no matter what kind of trouble he makes. It must be the opposing genitalia. (That little penis grew inside you! ewww.) Honestly, all mothers just love theirs sons. I am always shocked at how boys are fawned over, even my Dad's mom treats him like a little king to this day.
       So on this Veterans Day, little baby Chase was born. This first son to Glynn and Rachel, a new project if you will. I'm sure they will dote on him like all new parents do.
This day is also for my Dad, a man of nearly 60 now, a Vietnam Veteran and true hero.  We should all honor those who fight, especially those who have against their will and survived the odds.
     I realize that no matter what, life goes on, and we only get out of it what we put into it.
So here is to giving 110% to everyday. And here is to saying thank you to those in you're life. To those who have changed it for the better. To those who have made your life possible. You'll really never know how hard they fought to be there for you now.

I love you Dad.

N is for Namaste.

     "Active lives mean longer lives." I heard this statement often as a nutrition major. The oxymoron of this statement is, so many people really don't grasp what an active lifestyle means. Thanks again government for confusing the population with the new food guide pyramid and odd language. 

     Activity means something different for everyone. It could mean running 5 miles in the morning, it could mean taking your dog for a walk in the evening after work, it could also mean going to a yoga class. For me, since I lack the ambition to run, and do not own a dog, I choose yoga. Not that this is the only list to choose from obviously. Swimming, biking, hiking, running, free weights, kick boxing, jazzercise, all good options too. I just personally prefer yoga. 

     The expense tends to be the biggest issue. But this can be mediated by searching out the right studio for you. I have friends who complain about the price, but, there are quite a few studios who offer different options to suit your budget. Also, if you belong to a gym and they offer classes there, take them! More power to you, but I prefer a studio. The atmosphere is more serene and you also avoid that awkward moment when you realize some random dude pumping iron outside the glass windows of the room is starring at your ass while in downward dog. Not pleasant. 

      I have noticed also, since the economic downturn many studios offering 1 week, 2 week and even 1 month unlimited new student options for extremely low prices. If you know me, you know I have now taken full advantage of this and made my way to quite a few different studios. It is helpful to have this option. Every person needs time to feel out what they like best. So go take a class from all their teachers, understand what it feels like to be centered, and get a feel for what style suits you best. I recommend yoga to everyone, and yoga of any kind. Trust me, I have my favorite teachers, studios and styles, but really they are all great. 

     I recall back in 2005 my first yoga class. I was so intimidated by the premise of people watching me in judgement, I forced some friends to go with me. This was not only a great bonding experience for us, but also their presence pushed me farther during the class. And of course I was wrong about anyone paying any attention to me at all, besides the instructor. What is great though is you really start to feed off the energy in the room. This first time I was exposed to the healing power of savasena, the strength of the warrior pose, calming tadasena and how your proper breathing can not only impact your practice but your day to day life, was fantastic. 

      Seriously, not to get all spiritual, but it was transformative. At the time I was getting over a shattered shoulder, a painful break up and trying to cope with difficult classes in school, and going to yoga started helping me settle my mind immediately. Just that little speech every teacher gives at the end of practice really helps me realize life is what you make it. Every one is different but most include "Thank you for practicing this Yoga .... letting the stresses of the day wash away.... Namaste." These encouraging words are a third of the reason I keep coming back. Its kind of like a drug, and I need my fix. 

      Nearly 5 years later after my first class, I am back into it. Full boar. Over the summer I discovered Bikram Yoga, which is a series of 26 Asanas or poses, in a heated room 105 degrees or above. This is to assist in expelling the toxins from the body as well as helping to increase flexibility and deepening the poses. But let me forewarn you, I usually get really dizzy around the 7th or 8th pose. So dizzy in fact I have to sit down for a minute or so, which is necessary to calm my breathing and re-center. It is truly all about the breathing. However sometimes I feel like I may need to pop a Xanax before I go, but that would kind of dilute the point of going in the first place. 

     Anyway, I love it. You come out smelling like a dirty gym sock, soaked in your own sweat (and I mean soaked) and peaceful in mind. It is a great way to really focus on your self too. Since the class requires a mirror you get to watch your body change as you get better and deeper into the practice. Also, if you are a heterosexual male, think about the promise of half naked sweaty girls in compromising positions. That Bikram seems like a genius now, doesn't he?

      In addition to attending Bikram I am also taking other classes that most anyone could try. In fact I am usually taking them with people that are in the 50's. You do what you can. Thats the beauty of it. There are simple tweaks here and there that can make it easier or harder. And, I have never heard of anyone dying in a yoga class. Have you? Although I did have the unfortunate experience of cracking a few ribs in class back in September, and trust me those ribs hurt for a while. But no deaths, right?

      

     So I now have expectations of all of you. Go out and be active. If you saw Killer at Large, just remember Shrek's call to action. You know, "get out and play for an hour a day". I have to admit it's catchy, but it's really depressing that we have to tell kids via a fake green ogre to play versus them begging us to go outside. Stupid video games. So if you have kids, be a good role model to them! If you don't, start good habits now. If you already are active, carry on. 

In any case, Yoga is so worth it. Every penny I have spent on it I do not regret. I plan on spending more and more, but in the meantime to save funds I am thinking of becoming an instructor. Anyone want to sponsor me?! 

      

       I honor the spirit in you which is also in me. 

Namaste.      

   

 Can't wait to see you in class! (After I get over this wicked cold.... blah.) 

M is for Mileage and Mitigation

       I'd like to think I get lot of mileage out of things. Some of my shoes have the soles worn clean off and I still wear them, jackets developing holes, and I refuse to patch them, I can't even count the amount of times I've used some of my cooking equipment or how many of my beloved cookbooks I have attempted to make every recipe from.
     So upon thinking about mileage and getting the most miles out of what I have now, I am going to make the biggest effort possible to live even more cleanly, more effectively and more efficiently. I want to use the miles that all of my stuff has left and in turn leave some miles for earth.
      This is going to be quite a project as well as a thoughtful process now that I think on it more. In addition to applying my new "mileage" system I am also going to live within my means. Taking a cue from a friend who is currently counting her pennies to be able to enjoy a night out with her boy at the movies, I vow to not spend frivolously. So I guess that means I need to cut back on my fascination with impulse buying shoes and sweaters huh?
     Well got to thinking, after making my Halloween costume and discovering how much work it was, how are we able to buy clothes so cheaply?  Then I thought about my garden. My very small vegetable garden yielded a measly 6 eggplants, some 12 or so zucchini, and a so-so crop of tomatoes, oh and least I forget our 2 bell peppers, over the entire summer. This was pretty pathetic. While just the other day at Whole Foods I saw piles and piles of fruits and vegetables, and knew that the same sight could be had at that moment in every grocery store spanning our country. It was at that moment, I was totally impressed with farmers. It is a lot of work, and it seems to me we take it for granted. (Unfortunately much of our fruit and vegetables is shipped from other countries, thus making us season-less.  And most of our "growing" land is now used to grow genetically modified roundup ready corn and soybeans, but yeah, farmers have it tough. See King Corn.)  I also realized after driving across country this past summer just how much trash people produce. So many plastic bottles, receipts alone are ridiculous, those toll booth ticket things they use on the East Coast, all kinds of plastics and wrappers that are not biodegradable or recyclable. And, not to mention all of the cattle farms we saw and the disgusting amount of waste produced there. (I'm not even going to touch poultry, pigs and other animal farms, it is a mute point) But, I have always tried to keep my trash to a minimum, and I realize that most of the country is behind the eight ball.
     Here I was this whole time thinking everyone recycled, ate vegetarian and tried to have a small impact on the earth. Boy am I living in an alternate universe.
    
      Change little things. Think little, then get big. Try to mitigate your effect.  (This is my new mantra, I still chant jai-gu-ru-de-vaa-om occasionally, but unlike John, I do want something to change my world. )
    
      Unplugging appliances when not in use, collecting water that runs down the drain while waiting for it to heat up and using cloth rags instead of paper towels are just a few ways to get more mileage out of the earth, as well as your own money.
       So now I sit staring at a huge pile of clothes that I had planned to donate to the Salvation Army and Veterans Affairs, but now I am thinking about how I can reuse them. Maybe as gifts? Not re-gifting so much as reusing and saving money by making a gift.
      So friends, guess what you'll be getting for Christmas! Thats right, some crappy homemade gift-like-thing made by me!
     I am half joking. But I am going to use some the pile to attempt a few projects. I'm thinking, little dog beds for my friends two new puppies, a blanket for little boy Chase who is soon to arrive. Hell, I could maybe make my next halloween costume or a work ensemble! Either way, I am not just going to let them go without attempting to recycle, reduce and reuse.
     Wait, can you hear the Captain Planet theme music in my room right now too? I think I should make up my own theme song.... I am open to suggestions.
      
      It boils down to the fact that everyone is wasteful to some degree. I am definitely an offender. But it is hard to be constantly thinking about how something could be done better when we have all of these systems set up to assist in us doing wrong.
       Hi system, you are broken. We need to fix you, immediately.
       While I'm on the topic of wastefulness, another bothersome issue for me is sitting idlely by and seeing massive quantities of food get wasted. Just the other night at work I saw over 30 plates of half eaten entrees go back to be thrown away in the trash after a customer had "finished" their food. I realize that yes, portion sizes are large, but maybe your eyes are bigger than your stomach. Why not split the plate?! And now I have to become a part of the problem so as to not get fired from my job because I am strangling you and yelling at the top of my lungs in your face for doing so!
     Why did that animal have to die for you to just throw it away?!  I saw so many ounces of dead cooked animal, which once had a life mind you, that was just thrown in the garbage that evening. And to think, that was just what I witnessed. At one small restaurant, in one city, one night.
     Think about it.   I know.  Gross.
     Not to be preachy or make you ill, but all I see when carrying a plate half covered in the cooked flesh of an animal is how that poor being probably lived a very sad life, and then was frightened and huddled with many others before being slaughtered; only to be cut up, shipped, cooked and served to some unconcerned American who wastefully orders too much for their own good and throws it away. And guess what, you're probably going to have some kind of colon cancer coming to you in the future for doing so. Then, you'll blame the animal, you decided to eat for killing you.  Thanks system, you're working swell.
     This all makes me really sick.  How can there be such a disconnect? Yes, beef was a cow, but now it's a steak? White meat is not just a "broiler" chicken breast. Lamb chops are from a little baby lamb, soft and fluffy, now sad and dead, grilled and served bloody to your liking. They were all breathing and living. What did they do to you?
     Just because you like the taste doesn't mean you need to eat it!  Just because you can, doesn't mean you should do it.  Same as you wouldn't jump off a bridge because everyone else is, you wouldn't order a shot of heroin with a side of crack because you could, right?  Well, maybe some would.  I am sorry, I get carried away on this topic.
    
     There has to be a better way to get more mileage out of the foods we have, and how they can be grown in a more sustainable way. We have the potential to change how foods are grown and how animals are raised. We can change distribution, purchasing, processing, everything, anything to make the system work better. We have to. The earth cant just cross its fingers forever and hope we figure out that we need to start doing the right thing now.
      I would like to take this opportunity and let you think about what can be done to get more mileage out of what you've got now, what you can afford and most importantly what small thing you can change to be a better human to our beautiful planet. Lets make its mileage infinite. For example, I myself will be returning the exorbitant amount of stuff I bought at Target today on impulse. I can live without it and lets face it , all of it would have probably ended up in another pile that I would be sending off to Goodwill in a few years anyway. (Or maybe as a Holiday gift for you.)

     And if you weren't sick of the advocacy yet, I don't care how you do it but you must rent/download/watch/buy Food, Inc... if you haven't already. It is one more excellent and enlightening documentary on the food industry in America and most importantly the sick ways our food is handled and the corporate control over most of the food on the shelves, among other important facts everyone should know and take heed of.