by Judy Handley | Feb 3, 2018 | 2018 Life Logs |
2018 Life Logs, Day 34—For the Love of Artichokes
Date: Saturday, February 3, 2018
Weather: Mostly Sunny and Cold; High 29, Low 27 degrees F
Location: At Home in The Studio, Falmouth, MA
I spent my day messing about with photos, putting them in frames to hang and hanging a couple of canvas prints I ordered through CVS. These were both photos of Windbird and the canvas printing is beautiful. I now have them on the livingroom wall, but not sure that is where they will stay. Once I get everything framed, it will be easier to decide what goes where. But for now, I’ll just keep playing around with various ideas. I will not, however, continue to clean up old frames to reuse. While cleaning some glass panes from one of those frames where you can insert nine 4 x 6 photos in separate but connected frames, I managed to slice off a small circle of the outside of my right-hand pinkie finger. It is deep enough that I cannot get it to stop bleeding. When it first happened, I did all the things one normally does to stop bleeding, but nothing worked. I put on a band aid, but the blood soaked through that in just a couple of minutes. So, I made a thick square of sterile gauze, put that over the area, then secured it in place with two band aids. After I put the boys to bed tonight, I took off the bandage to see how it was doing and the bleeding started all over again. Ugh. Not sure what to do next.
I picked up Sam and Ollie late this afternoon for an overnight with Oma, giving Heather and Jed a night out. Jonah had gone swimming with a friend and was dropped off a little later. The boys have inherited my love of artichokes through their mother, so tonight we had artichokes and calamari for dinner. If you have never prepared and eaten a fresh artichoke, it can seem quite daunting.
I don’t know who figured out how to peel the leaves off, one by one, and scrape the meaty flesh off the leaves with your teeth, but the Goldpebbles have figured this out and do it quite efficiently. I think they love the butter they dip the leaves in more than the artichoke leaves themselves, but the butter is an integral part of the ritual. Ollie and I are the only ones that eat the artichoke hearts, however, so we had extras and saved a couple of those to have for breakfast. Since I was introduced to artichokes when I lived in South Philadelphia in 1969, they have remained my favorite food. Heather gets her love these prickly thistles honestly. A little artichoke trivia . . . in 1947, the year I was born, Norma Jean Mortensen, better known as Marilyn Monroe, became California’s first Artichoke Queen in Castroville, the Artichoke Capitol of the World. In March of 1975, Mark and I were living in the cabin we had built in the mountains of Idaho. On my birthday, we walked the seven miles to town to look for an artichoke. I was three months pregnant with Heather and had been so sick for two of those months that I could hardly eat anything, morning, noon, or night. But I wanted, really craved, an artichoke and there were none, not fresh, frozen, or canned in Fernwood, Idaho on my 28th birthday. I won’t bore you with the long story, but we left Idaho that evening for California and I got my artichokes. And the most wonderful part of the story is that I had no more sickness after that!!! So, I really LOVE artichokes and it is so much fun to share that love with Sam, Jonah, and Ollie.
Tomorrow we will share another thing the boys and I love . . . watching the Patriots play in the Super Bowl. Go, Pats!
by Judy Handley | Feb 2, 2018 | 2018 Life Logs |
2018 Life Logs, Day 33—Groundhog Day 2018
Date: Friday, February 2, 2018
Weather: Snow, Ice, and Cold; High 38, Low 11 degrees F
Location: At Home in The Studio, Falmouth, MA
It snowed in the early hours of the morning, not a lot, but the temperature was just right to flash freeze the snow. Mid-morning when I ventured out, the broom I use to sweep snow away didn’t work at all. This was not a fluffy snow, just an icy one. So, when I got to the car, I switched to the scraper and finally got things cleared enough that I could take off. I had decided to drive to Hyannis to buy a few things that I have been wanting and couldn’t get here in Falmouth. The parking lot here at The Studio was icy, but once I was on the main road, things were fine. I made my visit to Home Depot and Whole Foods and then headed home. I went to the gym for my Friday 5 pm class and then came home to fix dinner and catch up on political news. THE memo was released today and I wanted to find out the contents of that. Today was Groundhog Day and Punxsutawney Phil saw his shadow. Thus we have six more weeks of winter and six more weeks of this insane political mess in which we find ourselves!
by Judy Handley | Feb 1, 2018 | 2018 Life Logs |
2018 Life Logs, Day 32—Yesterday’s Super Blue Blood Moon
Date: Thursday, February 1, 2018
Weather: Sunny and Warmer; High 42, Low 32 degrees F
Location: At Home in The Studio, Falmouth, MA
In last night’s log, I didn’t mention my evening foray to Woods Hole and a stop at Nobska Lighthouse to look at that beautiful super blue moon. So I’m a day late, but that doesn’t negate the beauty of what we saw last night. I got home from the chocolate factory tour and had written my log and edited photos from the day when I got a call from Heather saying she was head to Woods Hole with Ollie and Jonah to attend a science talk on seals. Would I like to tag along? Of course. So they picked me up and we were off to Woods Hole to a small restaurant that was hosting the science talk. Ollie and Jonah had not eaten dinner, so we immediately went in and ordered for them. But then we found out that the only people that would be allowed into the talk had to have reservations. We immediately put our names on the wait list, along with a whole host of others, as reservations for the event was not made clear. There was another friend of Heather’s there with her two children and we hung out together, hoping that we might get in. Unfortunately, we didn’t get into the talk, but the children had a great time eating dinner and playing together. On our way home, we drove along the beach road and stopped at Nobska Lighthouse to view the big, beautiful super blue moon. Yesterday was a rare cosmic event. It started with a lunar eclipse in the morning, visible in the western hemisphere for the first time in 152 years, and making yesterday’s full moon a blood moon. That had to be viewed in the early hours of the morning and I missed that, but last night we saw the super blue moon in all of it’s glory. The full moon was a blue moon as it was the second of two full moons in January. Blue moons don’t happen very often, hence the phrase ‘once in a blue moon’. I saw the first full moon of January 2018 in Nashville on New Year’s Day. But last night we witnessed not only a blue moon, but a super moon. This means the moon appears larger in the sky as it is in its closest proximity to the earth at full moon time. We stopped at the lighthouse to try and capture the beauty, but my photograph doesn’t do justice to the beauty.
But the stop was so special as it was joyous to watch Ollie and Jonah climbing up to the lighthouse in the moonlight and enjoying the moment. As we drove on from the lighthouse, we saw a breathtaking view of the moonlight on Vineyard Sound. This morning when I went to the gym, I noticed someone wearing a t-shirt that said, “Wherever the winds of change make take me, my heart will always be anchored in the sea.” Wow! That expresses exactly what I felt last night as I witnessed the moonlight on the Sound. I have to track down the woman that was wearing that t-shirt and find out where I can buy one.
Today felt like coming out of the freezer and walking into the refrigerator. It was much warmer today, but still only frig temperature. But with sunshine, that felt great. We are supposed to get snow overnight and will be back in the freezer for the next couple of days. Then back to the fridge. So goes a New England winter.
by Judy Handley | Jan 31, 2018 | 2018 Life Logs |
2018 Life Logs, Day 31—Secret Santa and Taza’s Chocolate Factory
Date: Wednesday, January 31, 2018
Weather: Sunny and Cold; High 30, Low 25 degrees F
Location: At Home in The Studio, Falmouth, MA
Yesterday I received a mystery package. It was sent from Great Britain and had a Customs Stamp on the package. Hmmm. Not something I ordered. When I opened it, it was a set of six Pimpernel cork-backed placemats that I have had on my wish list for two years. I had put these on my Santa list this year, so I assumed that I must have a Secret Santa. I put two and two together and decided that they must be from Justin and Jo. I sent a text and, sure enough, these very desired placements were a Christmas present that finally arrived from them. They are smaller than most placemats, which is what I need for my table, and have a slate-look. I fell in love with them two years ago, and now I have them.
Thank you so much, JJZ&C.
Today I traveled to Somerville, just north of Boston, with the Newcomers Teacher Group to tour the Taza Chocolate Factory.
Great tour followed by lunch with good company. Taza chocolate is organic and direct trade. It started when Alex Whitmore, a still young Bostonian, discovered stone ground chocolate while traveling in Oaxaca, Mexico. He apprenticed under molineros, or millers, in Oaxaa to learn the craft and returned to Somerville to replicate that process. Today Taza makes 40 different products that can be found in 2,800 retail stores across this country.
Mexican chocolate is stone-ground which results in a granular product.
This differentiates it from smooth European chocolate. The tour was interesting and sampling the various types of chocolate produced there was a yummy experience. I think my favorite was the 95 per cent dark chocolate with ginger. And who would have known that today was National Hot Chocolate Day?!! This made it mandatory that I buy a bag of Tazo hot chocolate mix. We were given samples and it is intense requiring that you drink this like expresso coffee in small cups. I’ll try it with the Goldpebbles. It might not taste sweet enough for them, but I’ll give it a try.
by Judy Handley | Jan 30, 2018 | 2018 Life Logs |
2018 Life Logs, Day 30—Staple Foods in Your Fridge
Date: Tuesday, January 30, 2018
Weather: Cold with Snow; High 33, Low 18 degrees F
Location: At Home in The Studio, Falmouth, MA
Staple foods are the foods that make up the bulk of your diet. I think we have all heard that eating less meat and more vegetables is the healthy way to go, and this morning I got an email listing the healthy stable foods a plant-based cooking instructor keeps in her fridge. Whether or not you eat a 100% plant-based diet, it is important to stock your fridge with healthy foods. I was very pleased that when I read the list, opened my fridge, and found 12 of the 16 things listed were in there. For tonight’s blog, I’m going to list the 16 items with some of the good information about each. If you are interested in reading the full article, you can go here: https://foodrevolution.org/blog/healthy-staple-foods-fridge/?utm_campaign=frn18&utm_medium=email&utm_source=email-automated&utm_content=3467&utm_term=existing-email-list&email=judithmhandley%40gmail.com&firstname=Judy&lastname=Handley
Edited version of the article:
Consider Keeping These Healthy Staple Foods in Your Fridge
Every Sunday, I sit down and plan out the week’s meals along with a corresponding grocery list. I make sure my fridge is always stocked with these basics.
1) Shredded Red (Purple) Cabbage — The Most Affordable Health Food
This affordable cruciferous vegetable is the biggest nutrient bang for your buck.
Red cabbage contains 47,594 antioxidant units per dollar compared to goji berries at 10,442 and cranberries at 10,662. It keeps for several weeks in the fridge. And it adds a pop of color and crunch to salads, bowls, and stir-fries. The antioxidant powers of red cabbage prove that you don’t have to spend a lot to reap the benefits of a plant-powered diet.
2) Broccoli – The Original Green Superfood Is Still One of the Best
Cruciferous vegetables, including broccoli, cauliflower, and cabbage, contain a phytonutrient called sulforaphane, which has been found to inhibit cancer cell proliferation.
3) Cut-Up Veggies — The Healthiest Snack for Kids and Grown-ups
It’s important to eat the rainbow. And colorful veggies, like carrots, celery, cucumbers, and red peppers, are delicious snacks. But, unless you cut them up right away at the beginning of the week, you may accidentally let them rot in the vegetable drawer. Here’s what you can do: Set aside time on Sunday night or another time early in the week to prep some of your vegetables for the week. If you can, enlist the help of family members. And then, put the veggies in convenient individual containers at the front of the fridge. But try to choose organic veggies, particularly celery and red peppers, if possible because they are on the Environmental Working Group’s Dirty Dozen list of produce with the most pesticides.
4) Pre-Washed Baby Greens – An Incredibly Healthy and Convenient Food
Dark leafy greens are one of the healthiest foods you can eat. But, sadly, most people hardly eat any of these nutrient-rich powerhouses. Pre-washed boxed or bagged baby greens can get pricey, but they are tender, delicious, and perhaps most important – convenient. (Even though they are pre-washed, it’s still ideal to wash these greens yourself. But, if taking the time and effort to wash your greens will prevent you from eating them, it’s probably better to just go ahead and eat them than to miss out. I love having a big arugula salad for lunch most days. Arugula has a bold, peppery taste and can help lower blood pressure and reduce the risk of heart disease.
I also add baby kale to smoothies to boost the immune system. And I add spinach to sandwiches, wraps, soups, and smoothies.
5) Hummus — The Tastiest and Healthiest Protein-Powered Dip
Whether store-bought or homemade, hummus is a flavorful bean-based dip. Hummus is perfect for dipping your cut-up veggies. It’s also a protein-packed spread for veggie wraps and sandwiches.
6) Salsa — A Ready-Made Sauce that Makes a Meal
Fresh salsa is the perfect meal maker for tacos, burritos, salads, and bowls. I always have a container of my favorite mild salsa in the fridge. This way I can have a Mexican night any night!
7) Mirepoix — A Convenient Way to Start Soup
This mix of diced onion, celery, and carrot is the perfect base for a variety of soups. Having it available in your fridge is a great way to encourage you to make a batch of healthy vegetable or bean-based soup each week.
8) Berries — The Healthiest Fruit
Strawberries, blueberries, raspberries, and blackberries are rich in phytochemicals. And they are associated with a lower risk of oxidative stress, inflammation, dementia, and certain forms of cancer. If possible, it’s best to buy organic berries, especially strawberries because they are on the Environmental Working Group’s Dirty Dozen list of produce with the most pesticides.
9) Organic Tofu and/or Tempeh — Clean Plant Protein
It’s not essential to eat soy foods if you follow a healthy diet. But for many people, tofu and tempeh can provide a delicious source of clean protein.
10) Miso — Rich Complexity for Soups and Sauces
This salty, fermented soybean paste provides a flavorful base for soups and it adds aged complexity to vegan cheese sauces, like fondue. Miso also has the added advantage of delivering a modest helping of probiotics, which are beneficial to gut health.
11) Apples — Eat One Every Day!
This fiber-rich fruit really might keep the doctor away! Apples have been found to help with weight loss and fight several forms of cancer. When buying apples, choose organic if possible because apples are on the Environmental Working Group’s Dirty Dozen list of produce with the most pesticides.
12) Avocados — A Smooth and Creamy Delight Like No Other
This whole food source of plant-based fat has been shown to lower the risk of prostate cancer.
Avocados are delicious in salads, guacamole, and avocado toast. And some people simply eat them straight with a spoon — sprinkled with a dash of lemon juice, salt, and pepper!
13) Homemade Vegan Parmesan — Enjoy this Guilt-Free Condiment Every Day
This super-easy, 3-ingredient, nut-based “cheesy” sprinkle is perfect on pasta, salads, and soups. It’s rich in omega-3 fatty acids from walnuts and has B vitamins from the nutritional yeast.
Make this often and store in a jar in the fridge for convenience and freshness. Use it anywhere you might use traditional dairy-based parmesan.
14) Pre-Cooked Beets — Sweet, Heart-Healthy Gems to Add to Salads
Beets are one of the few plant foods that are high in lysine, yet low in arginine, making them an excellent addition to the diet for cold sore sufferers. Beets are also rich in dietary nitrates, and they may help lower blood pressure by improving the ability of our arteries to relax and dilate. My latest favorite lunch is an arugula salad topped with 3 sliced precooked beets, ½ of an avocado, ½ can garbanzo beans (drained and rinsed,) a drizzle of balsamic vinegar, and a grinding of freshly ground black pepper. It makes me feel good all afternoon.
15) Ground Flax Meal — Nutrient-Rich Seeds for Healthy Brains
This omega-3-rich seed is an essential add-in for your morning oatmeal or smoothie. The omega-3 fatty acids found in flax are critical for brain health. Storing ground flax meal in a jar in the fridge helps keeps it fresh.
16) Whole Wheat or Gluten-Free Wraps — Wrap Up Lunch… In A Wrap!
Keeping wraps (large, whole-grain tortillas) in the fridge makes it easy to throw together a quick lunch. Simply spread on some hummus, stack with baby spinach or other greens, shredded carrots, red cabbage, sliced red pepper, cucumber, sliced avocado, and a few drops of balsamic vinegar.
What about you? What healthy staple foods do you keep in your fridge?
End of article.
I am now going to switch from healthy food to unhealthy politics. It is almost time for the State of the Union address, so I shall sign off for tonight and watch the “show.”
by Judy Handley | Jan 29, 2018 | 2018 Life Logs |
2018 Life Logs, Day 29—Dirt Made My Lunch
Date: Monday, January 29, 2018
Weather: Overcast, Turning Colder; High 42, Low 27 degrees F
Location: At Home in The Studio, Falmouth, MA
I have a feeling that not many, maybe not any, of you spent your day baking dirt. But, indeed, that is how I spent my day. Last winter, and again this year, I have tried to bring my huge pots of parsley indoors from the deck and keep them going through the winter. And this year, as last, I got an invasion of little bugs that thwarted my efforts. These little guys look like a cross of fruit flies with mosquitoes and the worst problem is that they are in the potting soil and kill the roots of the plants. So today I went on a rampage and baked all of the potting soil in the two large pots to get rid of the critters. Baking the soil to 180 degrees F supposedly solves the problem. But my two very large pots hold a lot of soil, so it took all day to bake away the bugs. Tomorrow I will plant seeds and start a new crop of parsley. I use fresh parsley in my green smoothies and in my chicken mineral broth, so it is a staple for me. Hopefully, I will have a new crop, free of little bugs, in a few weeks. The whole process of baking the ‘dirt’ brought back memories of my days teaching first grade. In the spring, I always did a plant unit and taught my students the song, “Dirt Made My Lunch.” Here are the words of the chorus:
Dirt made my lunch,
Dirt made my lunch.
Thank you Dirt, thanks a bunch,
For my salad, my sandwich
My milk and my munch ’cause
Dirt, you made my lunch.
