Bountiful Plentiful, I'll Say.....

I got my first Bountiful Basket today. Wow! Let me just say it again, WOW! I've catalogued what I received, because I didn't think anyone would believe me. HA! Well, I also just did it for fun because I'm totally and absolutely impressed and in love with what I received today. There is probably a Bountiful pick up near you! Check it out!
Bountiful Baskets

So, for $42.00, billed to my debit card, paid online, I got:

ORGANIC BOX: Everything in here is supposedly "organic"

2 heads of broccoli from Lakeside Organic Gardens
2 mangoes from Peru (Natura)
5 apples (unmarked)
4 kiwi from California
1 butternut squash from Mexico (Si Senor)
1 carton cherry tomatoes from Mexico Earthbound Farm
1 carton blueberries from Chile (Organik Time)
1 pineapple from Mexico (Harvest Gold Organic)
1 bunch spinach Earthbound Farm
1 bunch frilly, green lettuce (unmarked)
1 red pepper from Mexico Rancho Buena Suerte
1 yellow pepper from Mexico Rancho Buena Suerte
6 green bananas (unmarked)
8 grapefruit from Arizona Patagonia Orchards

CITRUS BOX: The items in this box are not certified organic
12 mini limes (unmarked)
4 lemons (unmarked)
12 navel oranges from California
9 tangerines (unmarked)
3 oro blancos (unmarked)
3 pumelos (unmarked)

I may not know exactly where EVERYTHING came from, but it's about the best I can do out here in the boonies. Our local grocer rarely provides anything local or organic, so I can see why Bountiful is taking off the way it is. You have my support, and thank you for a wonderful basket!

I'm so stoked. My mind is going crazy with ideas. I'm already daydreaming about what will be in my next basket. You see, one of the really cool things about this, is that you don't know what you're going to get until you pick up your box. It's a surprise. Like Christmas.

Gnocchi and the 3 P's

Prosciutto, peas and parmesean. Mmmmmm mmmmm good. While the gnocchi was a little labor intensive (not nearly as bad as tamales) it was uber easy. I would definitely make it again, I would just make them a little smaller. Yea, we had monster gnocchi. ROOOOAAAR!

So, I roasted 5 Yukon Gold potatoes at 400 degrees for 40 minutes. When they cooled, they were peeled and mashed into a bowl along with 2 eggs, some flour, and a pinch of salt. Seriously, that's it. I started out with one cup of flour but couldn't tell you how much I used overall. I just kind of added as kneaded (pun intended). Once you have your dough, break of a piece and roll into a log. Cut your log into 1/4 inch pieces (somewhat), press each piece with a fork (you will need to constantly dip your fork into flour to prevent sticking) and fold into a little gnocchi. Voila! Depending on how much dough you ended up with, you might be at the counter for awhile. I suggest listening to drums and bass and shaking your ass a little bit. Really, time flies when you're shaking your ass.

The gnocchi only cook for about one minute in boiling water before they float to the top to let you know they are done. Cooperative little gnocchi. Once done cooking, or cooperating, they were transferred to a saute pan with chopped proscuitto, steamed peas and parmesean cheese! I had to add a little bit of milk (wished I'd had heavy whipping cream!) and some fresh ground black pepper of course.

Next time, which will be soon, I'm going for the sweet potato gnocchi.

Gardening a Go Go

I'm not sure I know what I'm doing. I gather bits and pieces of information from here and there, but I've never actually produced a successful garden. If anyone saw the garden we planted a couple of years ago, you'd understand my point. The weeds took us to town and back and even picked up hitch hikers along the way. The tomatoes I planted along the house didn't do well either. I came outside one day and every single one of them was bare. Just little sticks trying to pretend like they were still tomato plants. I'm not even sure if it was the chickens or tomato worms, or something else entirely. That's how much attention I paid to my cheerless little plants.

This year though, something fresh has definitely ignited. I'm guessing it's all the knowledge I've absorbed the past few years surrounding local, fresh produce. Once you take that first baby-step, it just gets easier and easier to make changes. Now I feel like I'm obligated to grow my own vegetables. Maybe obligated isn't the right word. Well, obligated...but in a good way.

I started some seeds today and I'm not going to let them down. I need a small little garden that I can manage on my own between my 2 jobs and caring for our animals. This is what I'm looking at so far:

True Black Brandywine (heirloom) Tomato
Amana Orange (heirloom) Tomato
Green Zebra (heirloom) Tomato
Green Acorn Squash
Beets
Arugula
Parsley
Cilantro
Dill
Rosemary

The herbs are staying inside and only outside to enjoy the day every now and again. The others will go outside when they're ready. I'm researching like crazy and trying to figure out what will work best for me. Please share your gardening tips to help me produce a successful garden this year. *FINGERS CROSSED FOR LUCK*

Catching Up a Bit

The other day, I found an "All Natural" whole chicken for $5 at Royal's Food Town. It wasn't organic, but it did say "no hormones, no antibiotics" which for $5, was enough for me, in this case. What did I do with her? Chicken and Dumplings, of course! Yummmmm....Just had some leftovers for lunch.

Last night, I roasted a whole turkey, and made wild rice, cherry and pecan stuffing (I did something wrong here. I think I added too much liquid. It didn't turn out perfect, like I like it.) I also fried up some brussels sprouts in course-ground mustard and soy sauce. Oh yeah.

Now, with my leftover turkey, I'm going to make enchiladas! I'm using inspiration from the Pioneer Woman's recipe but making some adjustments. You can check out her recipe here. Pioneer Woman's Enchiladas

I've always used the enchilada sauce straight from the can, so I am enthusiastic about trying her flour, oil, sauce and broth concoction. You gotta love the pictures, too. She makes everything look so appetizing. I'm dipping a spoon into my computer screen right now. I will have to use flour tortillas since I am out of corn. I have cheddar and a 4 cheese mozzarella blend that I will be working with as well. No chili's either. What I do have is red, green and orange bell peppers. I'm going to roast them, along with some garlic and then add some of the mixture to the sauce and some to the meat. Along with cheese, I like to top with caramelized onions.

I'm "quick-soaking" my beans right now and will get them started here shortly. Lounging around at home with food on the brain. Ahhhhhh, it doesn't get much better than this! Oh wait, maybe the dumping snow out my window adds a little ambiance. Maybe.

Healing Arts

One of my very good friends is involved in opening a center for spiritual healing arts in San Francisco. I am so very blessed to have her in my life. After losing my brother, Christopher, she REALLY stepped up and has graciously helped me along my path. Jo is a healer. She is a Shamanic Journeyer. She is a beautiful spirit sent here with this gift to help all of us.

If there is one thing I can tell you all out there that are suffering, it's that our souls CAN and need to be healed. Spiritually. Medication is not the answer. This is where our society fucked up. I'm not vouching for everyone and I understand there are a lot more ins and outs than meets the eye. This is just my own personal observation and I don't intend to offend anyone out there on meds.

There is a wave of consciousness radiating around the world. Some of you have been involved in this for years. Some are just discovering it, some of you are almost there, and some are still in the dark. I am proud to be a part of this awakening.

You can check out the center at www.talltreetambo.org and read Jo's bio under the "Healing Arts" tab.

Good luck on this journey, Tall Tree Tambo, and may you bring light and love to all who become involved! Turn your love light on and shine it all around!

Simple Yet Sumptuous

Venison (marinated)
1 bunch asparagus
1/4 c feta cheese
2 slices of lemon
5 potatoes (any kind will do)
Spices to your fancy

So, last night's venison was so yummy, we're doing it again. This time it's been marinating in "Dale's", oil (flax, canola and olive), fresh parsley and a taste of white balsamic vinaigrette. I also sliced up a lemon and threw it in there. What the hell.

I have cleaned and trimmed my asparagus. Tossed it in olive oil, black pepper, salt and a couple slices of lemon. It's going to go in the oven at a fair "roasting" temperature and be dusted with feta cheese when it comes out. Someone ate my almonds or I would be adding them as well. I'm much looking forward to the wild, summer asparagus that grows here in our County!

On the side, I'm making good old fashioned mashed potatoes.

Bon appetite!

*SMOOCH*

I watched a movie the other day and I just can't stop thinking about it. NO! It's not ThanksKilling about the killer turkey possessed by an evil Indian spirit. Ha. That movie was pretty damn funny though.

It's The Princess and the Frog. With a beautiful New Orleans back-drop, The Princess and the Frog really takes you there. The film references just about every classic dish you'll find in cajun cuisine. Seriously, my mouth was watering. Tiana's dream is to open her own restaurant with her daddy's "old gumbo pot" which is given to her as a gift from her mother. She works day in and day out at small-time jobs to achieve her dream. A nice lesson of setting goals and working hard to achieve them. Something that sometimes seems lost these days.

You'll also meet a big-hearted (big butted) alligator with a passion for playing jazz music. A seemingly feeble-minded firefly in love with the brightest star in the sky, whom he calls Evangeline. And, Mama Odie, the voodoo queen of the swamp!

I don't want to ruin the movie for you because it's a must-see. It made my heart warm and fuzzy and is still on my mind two days later.

Dinner is Ready, Deer.....

Our friends Jamie and Amy gave us a hefty bag of deer meat the other day. My dad has always been a hunter, so I am familiar with venison. God, I love venison. It is so lean, and tasty. I will use it with ANY dish that usually calls for beef.

Venison (marinated)
1 leek (sliced lengthwise and then chopped)
1/4 green pepper
1/4 yellow pepper
1/4 orange pepper
1/4 red onion
2 cups fresh spinach
1 clove garlic

So, I marinated my little venison steaks in olive oil, fresh lemon juice, chopped basil, and "Dales" Steak Seasoning. It looks a little like soy sauce but tastes much better. I made brown rice to accompany my venison handiwork and while that cooked, I washed and chopped all my veggies. I left the meat marinating until the very last minute. I started sauteing my onions and garlic first and added my peppers last. In a separate pan, I cooked the venison (in the marinade) and finally, added the leeks. I transferred the veggies into the meat pan, mixed it all together and dropped the fresh spinach in.

I prefer my venison medium rare to rare so I didn't cook it too long. Just until it was perfect!

It was de-LIC-ious....

A Tale of Two Piggies *love*

I'm still not sure if I will do it again, but Stuart and I raised our own pigs. Bacon and Bianca. We got them when they were "weaner" pigs and raised them until the day they left for slaughter. I personally had to help load them into the trailer and it was not a pretty site. It took me a long time to warm up to eating them, too. Eventually I gave in considering that of all things, I did not want to consider myself a hypocrite. I mean, if I was going to eat store-bought meat without any qualms, why in the hell couldn't I eat a pig that I know was raised humanely, fed well, and overall, very well taken care of. So anyway, we have a freezer full of home-grown pork that tastes 100x better than anything you will buy in the store. Mainly because it is chock-full of love and respect. Yes, I loved my pigs. I cried clumsily the day they left, was a wreck trying to herd them into the trailer and was extremely pissed off at Stuart for making me help him do this. But, I can now say that I will not buy pork from any chain grocery store, ever.

I use the ground pork for dishes like spaghetti, lasagna, add it to bean soups, tacos, egg scrambles, etc. Last night, I decided to make stroganoff. It was delicious. This is how it went down:

1 lb ground pork
2 c noodles (I only had elbow macaroni but would have preferred whole grain egg noodles)
1/4 purple onion
2 cloves of garlic
1 leek (sliced lengthwise, then chopped)
8 mushrooms (I used button mushrooms because it was all I had)
5 or 6 sprigs of parsley (chopped)
1/2 c sour cream
1/2 c milk
1/4 c cheese (I used parmesan)

After browning the pork with salt, pepper and garlic, I put it aside. Sauteed my onion and garlic first. In butter, of course. Added the leeks, then the mushrooms, then the meat. I added the milk and sour cream. This amount can certainly be altered to your desired consistency. The parsley was mixed in next and the whole dish topped with cheese!

It was delicious. I ate it again for lunch today and was so appreciative of the food I was putting into my body. I actually felt like saying a prayer! Maybe next time....

About a cook!

I've decided that I need to start writing about my food ventures lately. I'm learning to cook more diversely and enjoying it more and more! I've been trying to eat heathy for the past few months. Most of you have probably already done this. However, I've kept myself in the dark about organics, whole foods and the food industry in general. Mostly because I was afraid. Afraid because I knew my eating habits were causing me to feel lousy, fatigued, depressed, you name it. Knowledge is power! I am feeling great! Have more energy, taking vitamins, and respecting my food a lot more because it is organic. I realize that you can't make the change overnight, but just like with yoga, the more you practice, the better you get at it!

I will start working savagely in the next couple of months, so I won't get to enjoy cooking as much. Until then, this blog will be like my food diary to share with friends and family and most importantly, remember some of my own recipes. Please share your ideas with me as much as you like. Happy eating! Happy living!

She talks to Angels....

It's been 4 years. Four long, anguished years. It's hard not to feel the hurt all the time. I think we have all learned to deal with this hindrance in our own unique ways. Some of us go to counseling, some of us get tattooed. Some of sit at the cemetery for hours. Some of us cry every day. For me, it's taking advantage of my "non-reality" world. I really think part of me still doesn't realize that my brother is gone. I do talk to him quite a bit. Actually, I talk to him like he is God. He helps me through my hardships, he hears constantly what I am thankful for (which is usually the gifts he's given me in my life). He watches over us when we are traveling or doing anything remotely dangerous. At least he hears me ask him to watch over us, the rest is up to him. He's guided me down my path, he's helped me gain confidence and learn to listen and believe in myself. My brother is my hero. My savior. My love. My Angel.....

We are lucky to have you.

FLOYD WEBSITE

Dinner tonight...

Beef Stew with Leeks

If you know me, you know I love to cook. It's one of my favorite things, really. So, I've been wanting to cook with leeks lately (I never have before). I found this recipe on  Epicurious.com and I actually have most of the ingredients. Well, except for the beef, but that is why we are using a lamb shoulder roast!

First, I browned the roast in oil and spices, added the tomato paste, red wine (Gnarly Head - Zinfindel) and red wine vinegar). Next, I put the roast into my slow cooker along with the red wine reduction. Added some chicken broth, a bay leaf, cinnamon stick and salt and pepper. Slow cooked on high for awhile.

Meanwhile, I have chopped my leeks, 1/4 of a green pepper, carrots, celery and two small potatoes to add to the pot. I will slow cook this on low for a few hours until the meat is tender and succulent. Ahhh, yes.....succulent.

May come back later and post a picture for you. Only because I have orange zest and parsley to garnish with and I need to show off.

WOOT!

*MACHETE*

Wow, what can I say....this was the most fun I have had watching a movie in a very long time. Robert Rodriguez really knows how to bring the sexy back to your movie watching experience. THANK YOU, RR! THANK YOU! THANK YOU! THANK YOU! From the erratic all-star cast including Robert DeNiro, Lindsay Lohan, Michelle Rodriguez, Cheech Marin, Steven Seagal, Jessica Alba, Don Johnson and of course the strapping, tenacious and just plain KICK ASS, Danny Trejo, to the amusing sound effects, this movie DELIVERS. I laughed, was moved, became excited, it was just plain fun. Actually, it was anything but, plain. More like maniacal, wacky, eccentric fun! But fun, nonetheless. If you haven't seen this movie, go to your local Red Box right now and get it. Order it on Netflix (although that might take to long). Do what you have to do, but see this movie immediately. Then come talk to me about it :)