by Krista | Jan 22, 2015 | Summer
“I drink cup of sunlight every morning to brighten myself.” Debasish Mridha
I love the first rays of sunlight coming up over the fields, filtering through the kitchen window splattered from enthusiastic bathing by ducks in the water tank below, settling seedlings aglow, making the world seem softer, brighter, more hopeful.
It seeps across the kitchen floor turning old floorboards warm and golden before it slips back out the window and clambers up onto the roof.
It’s such a beautiful time of day, the one I look forward to most as I finish up the dishes, brew cuppas, and work out my to-do list. Today my list includes the following:
- plant seedlings in newly cleared garden
- bake bread for article on soup and bread
- do research for writing assignment
- harvest beetroot and purple carrots
- pay bills
- remember to hang the laundry
- eat banana muffins with butter
- mend sundress
- un-decorate Christmas tree
- taste first elderberry
And now the luscious morning sun has disappeared behind a wonderfully cooling haze of clouds. Just the sort of weather I was hoping for as I head out to the gardens.
What are you most looking forward to accomplishing on your to-do list today? xo
by Krista | Jan 20, 2015 | Summer
“Home is the nicest word there is.” Laura Ingalls Wilder
Yesterday Bear and I went to the Post Office and received a large envelope with my name on it. Inside was approval for my Permanent Residency in Australia. I could hardly believe it and promptly burst into tears. I didn’t realize how I’d been emotionally holding my breath, hoping that Australia would want me to stay, hoping that I’d be allowed to remain with my Bear. After my cry we laughed and whooped and hollered with joy. It’s been a long, long road but we’re finally here and it feels amazing.
I belong here now. I’m allowed to stay. I’m truly allowed to call this place home.
I can’t help but smile. A lot.
So Bear and I are celebrating. Much to our delight, on the same day my approval arrived, so did a box full of Christmas pressies from the US. So we’ve been having such fun watching new movies, reading through new issues of my favorite American magazine, and dreaming up the ideal recipes to utilize the three precious cans of mild green chilies our dear friend sent to us.
This afternoon we’re going to treat ourselves to a coffee and cake date, and this morning we celebrated with one of our favorite brekky’s: fried potatoes with onions and sausage.
Now I’m heading outside to start prepping my garden for winter veggies. After searing heat for days on end, last night a new front blew in and it is wonderfully fresh and cool. Can’t wait to get outside and dig and plant and plan.
How do you like to celebrate important things? xo
by Krista | Jan 11, 2015 | Summer
“The best remedy for those who are afraid, lonely or unhappy is to go outside…As longs as this exists, and it certainly always will, I know that then there will always be comfort for every sorrow, whatever the circumstances may be. And I firmly believe that nature brings solace in all troubles.” Anne Frank
My heart doesn’t know what to do with the onslaught of pain, grief, and fear that has inundated the news recently. I’m gutted for those who’ve lost loved ones in horrendous attacks. I ache for the families whose homes and neighborhoods have been destroyed by floods and fires and now have nowhere safe to go, no place of their own where they can rest and connect with those they love. I feel like throwing up after finding out an old friend has been horrifically abused by her husband for years and none of us knew, none of us could protect her.
I feel helpless and angry and afraid and sad. And I don’t know what to do.
So I cry and I grieve and I wish for healing and comfort for all those in pain. I look for ways to do good in my small part of the world. In the grand scheme of things they are insignificant, the sending of a card, or giving of a hug, but they’re things I can do that hopefully convey “you matter”, “you’re not a burden”, or “I’m so glad you’re in this world.”
For my own well-being I go outside.
I wander through our orchards, smiling at tiny fruits that have somehow survived in spite of drought, searing heat, torrential rains, and the ravages of wind storms and hungry creatures. They seem so brave and plucky.
I stroll through the remains of my garden that was recently ravaged by our goats when they broke through the fence and devoured everything they could find. Amidst the trampled plants and torn vines I find a few survivors: red and purple carrots, one cucumber, a handful of green beans. And I remember that even in destruction, you can find something worth salvaging if you look hard enough.
And I create good things for my people, tiny things that don’t end wars or heal broken hearts but somehow help make the painful things a little easier to bear.
This weekend I made a big batch of ginger beer, that delicious concoction of fizzy, zingy goodness that is so refreshing on a piping hot day. I loved seeing an unappetizing slurry of ginger root, molasses, raisins, and other things transform into something delectable and restorative.
Today I got to share it with Bear and our friends Ann, Neil, and Katy. It was so good to sit in front of the fan, sipping the cold, bubbly drink and talking for hours. The ginger beer didn’t fix or transform anything, but it brought us together in love and friendship, and that always makes a difference.
Yes, there is deep pain and cruel people in this world, but there is also much goodness and kind, loving people from every race, religion, and political affiliation who wake up every day looking for ways to build, protect, heal, and support. To you beloved life-enhancers I raise my glass today. Thank you for making the dark places brighter. xo
What helps you process the painful things?
Ginger Beer
Ingredients:
1 cup water
1/2 cup ginger, unpeeled, cut in chunks
2 cups raw or white sugar
1/4 tsp active dry yeast
juice from two lemons
1 Tbsp molasses
1/2 cup raisins
14 cups water
sterilized glass bottles
Directions:
In a blender pour 1 cup water and ginger. Blend until a slurry forms.
Pour into medium saucepan and add sugar. Place over medium high heat and stir until sugar is dissolved. Remove from heat and allow mixture to steep for at least one hour.
Pour mixture through strainer into large stainless steel bowl or pot and add yeast, lemon juice, molasses, and water. Stir until molasses dissolves.
Pour liquid into sterilized bottles, add 2-3 raisins to each bottle and seal.
Set bottles in warm, dark place for 2-3 days. Every day VERY slowly undo the lids to allow gases to escape. (If you don’t do this, your bottles will explode!) Re-seal.
Ginger beer will be drinkable within 24 hours, but for more fizz wait 2-3 days before drinking. You will know it’s ready to drink when the raisins rise to the top.
When the ginger beer is ready to drink, remove lids to release gases one more time, then re-seal and refrigerate. This will slow down the fermentation process and your ginger beer will be out of danger of exploding.
Serve cold.
by Krista | Jan 10, 2015 | Summer
“I’m sorry, Gemma. But we can’t live in the light all of the time.
You have to take whatever light you can hold into the dark with you.”
Libba Bray
It’s a beautifully peaceful and sunshiny Saturday morning. Animals are snoozing, wind is shushing softly through the trees, and I just tasted my first cold glass of the ginger beer I made this week. I couldn’t ask for a better start to our weekend.
It’s been good break for the holidays. Really good. There was time for hard work around the farm, fun projects in the kitchen, and quiet moments for reflection. There was a lot to reflect on.
2014 was an intense year, an often overwhelming mix of great difficulty coupled with startling moments of happiness. It felt like everything was an uphill battle, with illness and other critters clinging to our ankles to hold us back and slow us down. Bear and I reached the end of it feeling bedraggled in body and spirit, so happy to leave that year behind us and step forward into 2015 with renewed hope, purpose, and courage. Now and then we look at each other and just laugh, not sure how we got through the mayhem of 2014, but so glad we did.
I’m so grateful for fresh starts. I know there is little difference between December 31 and January 1, but somehow that tiny change brings with it a healing sense of closure coupled with the gift of possibility. It’s a lovely thing.
Earlier this week we were out working in the farmyard as the sun was setting. The light was sheer magic, golden and soft and luminous.
I stood there, soaking it in, filled with a deep sense of gratitude for the mountains and valleys we navigated in 2014. I’m so proud of us for choosing kindness, faithfulness, and hope over and over again, especially when it seemed futile. I’m so glad we kept trying and didn’t give up no matter what obstacles presented themselves. And I’m so thankful we were gentle and forgiving with ourselves when we messed up, particularly the big mess-ups. Sometimes self-recrimination can be the biggest obstacle to moving on with joy.
I really love the words from the quote above: “take whatever light you can hold into the dark with you.” It reminds me to keep building light into my life, those things that will stand me in good stead when the next storm inevitably arrives. “Light” for me looks like building habits of self-care, nurturing good relationships, and little things like filling my library with the books, movies, and music that strengthen me in the things I value most.
I’m not one for resolutions, simply because I can never seem to remember them, but I love Dream Lists. My friend Parker inspired me to write a Dream List this year, a list of things I want to experience, do, learn, create, etc. It was so much fun. There’s no pressure with a Dream List, no guilt if it’s not completed, it’s just there for inspiration.
Every time I read mine I can’t help but smile. It is a reflection of all the good things I’m building into my life. Jaunts I want to take with Bear, things I want to make/cook/invent, places I want to see, events I want to experience, projects I want to do around our farm. They range from the big – visit medieval castles in France with Bear – to the small – get a great haircut.
One of them was making mustard from scratch. I love a good mustard. Really love a good mustard. And I’ve been wanting to make my own for ages.
This week I did it. I did my research ahead of time, reading up on various techniques and ingredients, combinations and recipes, and then made my own version: Spicy Maple Beer Mustard. I admit I was nervous about how that combo would turn out, but in the end, I loved it. The heat is offset by the sweet of the maple syrup yet still gives a powerful kick in the end.
Mustard at its simplest is mustard seeds (or powder) soaked in liquid then either served smooth, grainy, or a mix of the two. You can use yellow, brown, or black mustard seeds, yellow being the mildest and black the hottest. If you want to retain the heat, use cold liquid, if you want a mellower mustard, use warm or hot. The soaking liquid can be anything from water or wine to beer or verijuice. Add a bit of vinegar to help the mustard retain its flavor. Once you have your basic mustard, you can go wild with additions such as fresh herbs, garlic, caramelized onion, spices, mustard powder, and sweeteners such as honey, molasses, or maple syrup.
I’ve now got two lovely pots of mustard in my kitchen, and one little dream with a big check mark beside it.
I’m so happy to be in this New Year, facing the unknown with all the light I can hold.
What little dream are you excited about this year? xo
Spicy Maple Beer Mustard
Ingredients:
1/3 cup mustard seeds (yellow, brown, or black)
2/3 cup cold beer (warm if you want a milder mustard)
1/2 tsp sea salt
a few grinds of black pepper
pinch of ground mace
1 1/2 Tbsp apple cider vinegar
1/3 cup real maple syrup
Directions:
Pour mustard seeds into medium size bowl and add beer. Cover and place in fridge overnight. (Mustard seeds will soften.)
Place all ingredients in food processor (or use mortar and pestle) and pulse until it reaches the consistency you like. Taste and season as necessary.
Pour into sterilized jars and seal.
by Krista | Dec 25, 2014 | Summer
I grew up celebrating a Danish Christmas, and Bear grew up celebrating an Australian one, so it was a new experience for both of us when our friend Oma invited us to celebrate a Hungarian Christmas with her, Opa, their kids, grandkids, and assorted stragglers like us.
Most people wouldn’t dream of hosting a Christmas party in a still-being-built house with no walls, windows, or doors, but Oma isn’t most people. She is hospitable to her bones and didn’t give a second thought to the construction site that is currently her home. Instead she decorated steel support beams with tinsel and set up a Christmas tree against a backdrop of sheet rock and set tables end to end so we could all sit together and enjoy the stellar views that a wall-less house provides.
With the help of her daughter and granddaughters, Oma put on a magnificent feast featuring all sorts of deliciousness. The amazing part was that all of the food was cooked in a bbq or on a fiddly camp stove because Oma doesn’t have a proper kitchen yet.
Ann and Katelyn sauteed a massive pot of cabbage until limp, then simmered it with vinegar, salt, sugar, and caraway seeds for a scrumptious cabbage dish that tasted just as good cold as hot.
The enormous ham was so delish it didn’t make it out of the kitchen without nameless grandchildren pinching pieces off when Mum wasn’t looking.
In addition to the ham there was boned and stuffed turkey, tender roasted duck, and Red Emperor fish stuffed with lemon and roasted.
Numerous salads from Hungary were perfect for the sultry Summer day we were having. Liz and I chopped up piles of veggies for a do-it-yourself salad, Jess made creamy mayonnaise for an onion-y potato salad, and I sliced Oma’s garden-fresh cucumbers for this light and garlicky cucumber salad.
There were plenty of Hungarian desserts too, none of which I can remember the names for. But they included a cream cake made with sponge fingers soaked in Oma’s home-brewed Bailey’s, and two pastries, one stuffed with poppy seeds and the other with a sweet walnut filling. (update from Hungarian friends Zita and Liz – they’re called beigli :-))
Oma kept our glasses filled with her homemade plum wine, and we ended our feasting with cuppas, Christmas crackers, and gift-giving.
It was a beautiful Christmas thanks to the generosity of these two lovely folks.
Christmas Day was spent at home, just the two of us, and it was lovely. I made cheesy biscuits and gravy for brunch, and helped Bear make his Christmas cake: a two-layer dark chocolate confection, one a round cake studded with dark chocolate pieces and raisins soaked in Oma’s homemade rum, and the other a bundt cake with fresh cherries soaked in more rum. He set the bundt cake on top of the round, then filled the center with more boozy cherries and a mix of cream cheese, sour cream, maple syrup, and vanilla. A skiff of dark chocolate icing completed the cake. Delicious!
It’s been a wonderful Christmas thus far, and, starting tonight, I’m taking a two-week holiday to rest, spend time with my hubby and good friends, and get restored and refreshed for the year to come.
Wishing you a beautiful holiday season filled with treasured moments with people you love.
See you January 9, 2015!! xoxo
It seeps across the kitchen floor turning old floorboards warm and golden before it slips back out the window and clambers up onto the roof.
It’s such a beautiful time of day, the one I look forward to most as I finish up the dishes, brew cuppas, and work out my to-do list. Today my list includes the following:
And now the luscious morning sun has disappeared behind a wonderfully cooling haze of clouds. Just the sort of weather I was hoping for as I head out to the gardens.
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