Backwards Time Birthday

spacetime birthday cakeIt’s my birthday, and I’m now months short of the age my mother was at my birth in 1980.

This has been a year in which I’ve reconnected with earlier versions of myself, and I dig it.

Also to be dug is this article on the Backwards Time Mirror Universe. It’s about a “parallel” universe where we’d perceive time to run backward. It’s a little over my head, but so awesome, and fitting, considering the statement of the last paragraph.

Oh, and I’m going to my first real hair appointment in four years (to the day). This is very exciting. If the snow keeps holding off and the sun peeks out for even a few minutes, it’ll be another great December 10.

Happy Wednesday!

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The Fascinating Bugs in Your Gut

Human health is a fascinating topic, and the philosophies on what preserves it are constantly in flux.

This Mother Jones article on the link between intestinal microbes and obesity concentrates on the bugs that live in our gut and how we can either help or hinder them when it comes to keeping ourselves healthy.

Something to recognize – health is far more complex than weight, and weight is more complex than calorie counts. As always, the best advice is to eat a variety of whole foods – fruits and vegetables, whole grains, lean protein, healthy fats, and minimized processed junk and excess fats, salts and sugars.

If you don’t have time to read the piece, please just take this away:

The very qualities that improve palatability and lengthen shelf life—high sugar content, fats that resist turning rancid, and a lack of organic complexity—make refined foods toxic to your key microbes. Biologically simple, processed foods may cultivate a toxic microbial community, not unlike the algal blooms that result in oceanic “dead zones.”

Figure this is a good reason to try something new, whether it’s brown rice and a clementine or kombucha and kimchi. Good food can offer us so much, and what better time to experiment than when the holidays loom, the temperatures drop and the days darken?

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Freshened Green Bean Casserole

From ‘Simply Scratch’

For the past several years, I’ve made green bean casserole for our family’s Thanksgiving dinner.

I’ve always used fresh green beans, and have tried different things like adding carrots and sliced almonds. Last year, I decided to ditch the canned cream soup for homemade.

Though I can’t remember what recipe I used then, I’m thinking of trying the one below this year. Really, you can’t go wrong with onions, mushrooms, butter and whole milk. And I can’t imagine anyone missing the soy and BPA of the can.

So, if you’re looking to freshen up your green bean casserole, use fresh vegetables, homemade cream of mushroom soup and maybe even pan fried onions (a point to which I have not yet gotten).

Happy Thanksgiving!

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Between Vampires and Snow

Judging by the weather, you’d think we’d gone from Halloween to Christmas in the course of a week.

Me? I’m getting used to shoveling the front steps as our jack-o-lanterns get buried, but am really hoping to see grass at least once more before April.

Please visit rosanevarez at deviantART for more images like the one seen at left. I think he’s just adorable, and reflects exactly how things are over here at the moment.

Thanksgiving,

this year,

is so oddly caught between the vampires and the snow.

Each pushing against the other,

while faux-turkey gets baked…

somewhere in the middle.

And while I love the seasonal cooking,

the wine

and my new ability to bake a pie,

my heart is still in New Orleans.

New Orleans…

Where the immortals drink in 64 degrees

and dine on brass band all weekend.

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Easy, Seasonal Yum: Golden Nugget Squash

Golden nugget squash on the left

Last week, I bought a golden nugget squash. Last night, I cooked it.

It was super easy to do, and Iris and I both enjoyed it thoroughly. If you’re looking for a simple, seasonal side that offers some complex flavor, give it a try:

Ingredients

  • 1 golden nugget squash, washed
  • 2 pats (1/2 tablespoon or so) butter
  • salt
  • pepper

Directions

  1. Preheat oven to 375º
  2. Slice squash in half
  3. Remove seeds and guts (save if you want to roast said seeds)
  4. Place 1 pat of butter into each half’s cavity
  5. Sprinkle halves with salt and pepper to taste
  6. Put both halves in baking dish, cavity up, with about an inch of water
  7. Cover with foil
  8. Bake for 35 minutes or to desired tenderness
  9. Scrape flesh and melted butter into a dish, mix and enjoy!

I threw in some frozen peas, and it was just perfect. Rich and a little nutty, warm and perfect for an autumn night that looks more like winter. This could also be an easy fall recipe to add to your Thanksgiving arsenal.

Stay warm and safe!

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“A Level of Connectivity”

the carina nebula

The Carina Nebula

Those of you who’ve been visiting for a while likely remember my passion for Cosmos: A Spacetime Odyssey and its predecessor from 1980.

Lately, I’ve had a hankering to watch the episodes again. Not sure if it’s the cooler weather, or just the way Carl Sagan and Neil deGrasse Tyson spin tales of science and history in such assuring, calm voices.

Maybe it something to do with humankind landing on a comet. Whaaaaaaaaaaat?!?

I was reminded of all this the other day when a friend shared a brief statement from NDT – puts a few things back into perspective, and makes me feel connected to the planet, the universe, and you.

Cosmos is on Netflix now. I highly recommend it for group or solitary viewing on those long winter nights, when we simply can’t be outside staring at the stars ourselves. How incredible that we have such information and imagery available to us.

Also, today would have been my dad’s 69th birthday. I’m certain he would have been a big fan of the new Cosmos, and in that thought I have a whole new level of connectivity.

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Lesson Learned

wingdings

I have no idea how it happened.

Typically when an editor asks that a document be resent, it’s a simple matter of having attached the wrong file or needing to recreate the same document as a different file type.

However, this week, I somehow managed to save and send something that appeared as nothing but Wingdings and white space. And when I dug around to find a clean version, I came up empty handed. I had an “o4 File Type” and an increasingly sweaty brow.

Fortunately, I managed to recover the text by opening with Wordpad, and relatively quickly get everything into a nice, and even slightly improved, second version.

Now, this is all pretty boring stuff for most, and an admittance of my imperfection as a human and a freelance writer. But it brought two things home to me:

  1. I have a gem of an editor in this client. She is patient, communicative and highly organized. As I so often am, I am deeply appreciative of the professionals with whom I work.
  2. Pay attention all the time, to everything. I’m still getting used to a relatively new computer, and am guessing my mistake was something stupid and completely avoidable. For now, I blame my ignorance of Windows 8, but that can’t last long.

On those days when we feel like inadequate versions of ourselves, and want nothing more than to be 10 or 17 or 23, it’s good to remember that now is what we looked forward to all those years ago, and a lot of good is welded to these fields of learning and monotony and anxiety.

With that, I sign off for the week and take myself to Craft Night with the girls. To your weekend!

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Lentils and a Birthday

cutting board fresh vegetables bulger I mentioned last week that I’ve been feeling the need to “get back on the wagon,” so to speak. October was fun, but it came with too much sugar and too little exercise.

So, last night, we had lentils and vegetables with roasted roots. The intent was to make lentil loaf and mashed potatoes, but I was short on legumes. I also cooked some chickpeas for an almost-vegan “cheese” sauce. It’ll likely end up on macaroni tonight.

As the Halloween candy dwindles and the days get shorter, I foresee more time spent putzing around the kitchen. Hopefully it’ll result in some new quinoa and persimmon recipes, rather than an over-indulgence of seasonal Leelanau wine and pasta casserole. Hopefully there’s a fine balance of all of that.

For something completely different, it’s my baby sister’s birthday. A few years back today, an overjoyed almost-five-year-old met a puffy, six pound redhead who’s since turned into just about the most intelligent, hilarious, poised and reliable person I know. She’s also a knockout with knacks for food and fashion. Heads up, Bella – the planning for your 30th starts today.

And it’s Hump Day.

vamp contacts yoko costume halloween

Spooky Ginger Vamp and her sister Yoko

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Friday, the 31st of October

John Lennon Yoko Ono costumes

“Oohhhhhhh, Yooooooo-oh-oh-ko!”

John and Yoko. One we’ve planned to do for years. It could never be perfect, but it suited us, and the costumes kept us cozy warm.

For a glimpse into our Halloweens gone by, check out the link below. Follow the links in there to see many others, if you’re so inclined. Gnomes, Psy, a daisy woman and Link & Zelda await you.

Collections of Costumes Passed

And bear in mind that a long, varied history bubbles behind this holiday/celebration. No one owns it, and so we all do, in a way. I like to think of it as a time to work toward embracing our fears, because they are always with us, even if the veil only parts occasionally. Boogedy boogedy.

“History of Halloween”

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So Many Wagons to Catch…

child dinner plate tray vegetarian

Wee healthy dinner portion with almond milk

I’ve gotten better at self-discipline over the years, but often it just seems too grown-up.

A summer mentality extended itself into my October, and I’ve been less than perfect when it comes to diet, exercise, limiting social media and dedication to my freelance career.

The thing about being pretty on top of stuff for a lengthy period of time is that you really notice when you fall off the wagon. It’s worse when you fall off two or three.

Not that I’d take anything back. Oh no. The season has been great, and full of real-world experience and people. But now we’re about to enter the Long Dark, and I’m sensing that it’s time to regroup before the holidays slam into us all.

First things first: Dinner. Iris and I were home last night, so I made sweet potato whole grain patties with guacamole and spaghetti squash with tomato, green pepper, zucchini and summer squash. We had dutifully eaten our apples and oatmeal earlier in the day, and I even managed to work in some gentle yoga. So I’m doing alright.

We’ve talked about getting back in the saddle, on the wagon, whatever, here before. A tidier diet is the way I often begin the process. This time around it’s going to take a little more effort. Muscle tone apparently disappears rather quickly.  But, it’s happened before, let’s hope it will happen again!

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