mulberryshoots

"Tell me, what is it you plan to do with your one wild and precious life?" ~ Mary Oliver

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‘being taoist’ . . .

the rock signifying "yin-yang" which I found on the beach . . . and "buddha babes" laughing about life . . . plus love remembrances from C.

the rock signifying “yin-yang” which I found on the beach . . . and “buddha babes” laughing about life . . . plus love remembrances from C.

A few weeks ago, I was in a bookstore called ‘Taproot’ and came across a hardbound copy of the “I-Ching” called “The Book of Changes and the Unchanging Truth” by Hua-Ching Ni. As a student of the I-Ching for over twenty-five years, I was intrigued and came home to purchase a used copy of the book.

It arrived a few days ago. And during the interim time, I also ordered a book on Amazon called “Being Taoist – Wisdom for Living a Balanced Life” by Eva Wong. It arrived yesterday and I read a few chapters last night before going to bed early. Made all the sense in the world to me and I also relayed some of these ideas to G. this morning and as I will sum up herewith:

Everyone is born with life energy. How we use it throughout our lives accounts for how long it lasts. If we strive for fame and fortune comparing ourselves to others; or rail against what life’s vicissitudes puts us through with anger, rage and vengence; if we live with envy of our neighbors and resent what we don’t have rather than being grateful for what we do have; and if we take it out on ourselves by overeating, being slothful, indulging in excesses, physical and otherwise, we use up our life energy without knowing it. We perpetuate this never-ending struggle upon ourselves. Everyday, without knowing it.

Instead, if we know that we can live simply and with moderation in all things: eat well but stop before we are full, drink lukewarm water when we are thirsty, walk when we have been sitting too long; sit when we are tired and get enough sleep, our life energy will be conserved and we will be at peace and experience contentment. This is the simple truth about longevity and quality of life.

Well, I thought – this kind of balance is within our own intentions and actions. When we overreact, are frustrated and disappointed, we’re using life energy more than we have to. When we strive for or resent what others may have but we feel we don’t have but want, we are using life energy more than we have to.

I’m old enough to know how lucky I have been to end up where I am now, having gone through lots of turmoil in the past. Leaving it all behind me now, I feel no need to “fix” what is unfixable and to leave those matters to others. And I drop them without rancor or regret. It’s just gone. Not worth any life energy to speak of, it seems to me, and certainly not worth talking about anymore.

Although I was born in China and am innately Asian in my outlook on life – thus the study of Taoism and the I-Ching – I also grew up in America and am aware of the bilateral way of Western thinking: “it is or it isn’t;” “it’s yes or no;” “it’s black or white;” “they’re wrong and I’m right.” But Taoism is not bilateral. It’s holistic and a way of eschewing or taking off this hairshirt of conflict: “right or wrong and that’s the only outcome.”

We don’t have to figure it out. We can choose at this very moment to discard all these “shoulds” “have-nots” and “unfixable disappointments” in one fell swoop – and thereby choose to preserve our life energy in a better way ~ starting now, in this very moment.

At least, that makes a lot of sense to me. Plus I feel so much better!

 

 

beet greens galore . . . and more!

today's bounty from the Northampton Tuesday Farmer's Market! . . .

today’s bounty from the Northampton Tuesday Farmer’s Market! . . .

After staying close to home most of the summer, I took a drive out to Northampton today and visited the Tuesday Farmers’ Market. The sky cleared as I drove and by the time the market opened, the sun was out, it was dry and fairly cool.

When the bell tinkled to allow people to start selling at 1:30 p.m., I was ready to pay for my gorgeous vegetables from this one stand: an assortment of beautiful beets, a small eggplant, three shallots, a sturdy english cucumber and three tomatoes. I paid for them and then walked across the courtyard to buy a dozen eggs, an assortment of arucauna pale blue green eggs and other organic beauties.

That’s all I bought, skirting the booth laden with fresh-baked breads and avoiding the temptation of buying them or some tarts for dessert all of which sadly contain gluten and tons of sugar!

Once home, I decided to roast the washed beets, covered with aluminum foil in a layer of spring water along with oven-fried chicken thighs that I had rinsed, dried, sprinkled with flour, dipped in beaten egg and rolled in seasoned Panko crumbs. In a 400 degree oven, I figured the chicken and the beets would both take about an hour to bake/roast with our dinner hour planned for a little before six o’clock. (The chicken came out 15 minutes earlier and the beets stayed in fifteen minutes longer!)

As I cleaned up the kitchen counter, I was about ready to chuck the beet greens into the refuse bag when I decided to wash them well under running cold faucet and cut off the stems. That left the greens which I cut into thirds.

beet greens before parboiling. . .

beet greens before parboiling. . .

Looked up a couple of beet green recipes online which had the same formula: toast two cloves of garlic in olive oil, add par-boiled greens, sprinkle with red pepper flakes, squeeze a little lemon on top and serve.

Sounded pretty straightforward to me. My variation on that classic recipe was to parboil the greens first and then saute them in garlic and olive oil. Then, I added a sprinkle of Japanese Marukan seasoned gourmet vinegar and an accompanying sprinkle of maple syrup. Mixed the sweet/sour tastes with the greens and served them hot in a bowl. Yum! The dish had very mellow flavors and would be a great way to cook swiss chard too. I think that parboiling the greens first was an essential step. You couldn’t have a huge pan of fresh greens and expect it to cook down enough to add other seasonings. I drained it well and then gave the greens a couple of chops with a knife before I sauteed it with garlic et al. as described above.

Hey, the beet greens that almost got thrown away smelled like the star of the show! Here’s tonight’s dinner!

oven-fried chicken thighs . . .

oven-fried chicken thighs . . .

oven roasted beets with a little butter . . .

oven roasted beets with a little butter . . .

 

 

 

 

 

beet greens ready to eat

beet greens ready to eat

 

 

For the rest of the week, I’m planning to use the a) shallots with some thickly sliced mushrooms to go with swedish meatball stroganoff with noodles tomorrow night and  b) a small eggplant parmesan for two with mozzarella, fresh chopped tomatoes and hand-grated parmesan cheese. The organic eggs will be soft-boiled for breakfast or made into an omelet with grated Irish cheddar cheese and sauteed baby spinach & shallots later in the week for a quick supper. The cucumber will come in handy added to romaine/kale salads.

Pretty nice food for less than $12 for the veggies and $6 for the eggs, right?

 

 

 

miracle . . .

a "little lady" miniature maidenhair fern that arrived yesterday . . .

a “little lady” miniature maidenhair fern that arrived yesterday . . .

Well, even if you were tired of reading so many posts about making bone broth recently, here’s an update. I was discouraged on Monday morning when I weighed myself as a baseline before starting the mini-fasting regimen. It seems I’d gained about seven pounds from earlier in the year due to stress-related reasons, I think.

Anyhow, that was on Monday. Today is Thursday. I’ve been having warm bone broth for two meals, breakfast and lunch. Some tamari almonds as a snack. For dinner, I’ve been eating light hi-protein and vegetable meals. Nothing after seven p.m.

Today on Thursday, I stepped on the scale and looked down. Stepped off it and then came back fifteen minutes later. Yep, I’ve lost FIVE POUNDS in less than four days.

P-L-U-S, I will confess that I cheated a few times because of high stress levels due to stuff you don’t even want to know about and had some Magnum chocolate almond ice cream bars from the freezer too.

STILL LOST WEIGHT! I’m (really) psyched!

FYI, Dr. Kellyann’s 21 day diet claims you’ll lose fifteen pounds and four inches if you fast two days a week for the three weeks you’re following the plan. That’s about five pounds a week, right? Truly amazing. I wouldn’t believe it if it didn’t happen to me right here during the first week! Hope it continues!

 

 

down the learning curve . . .

2nd time around. . .

2nd time around. . .

You know how frustrating it is and full of obstacles the first time you go somewhere and don’t know how to get there? Or trying out new equipment that doesn’t turn ON even though it seems like it should be a piece of cake by just pushing a button? Well, if you’ve been reading my posts about making bone broth, you’ll be able to see in this post that it’s all downhill the learning curve from here! YAY!

First of all, I got to take my first precious cargo of bone broth out of the freezer this morning and to my relief, the fat had all risen to the top and congealed into a waxy pod that was easily removed by sliding a knife around the container. Next, I was glad to see that underneath it, the broth was gelatinous just the way it’s supposed to be in order to be healthy. Finally, I warmed some up and drank it in the nice cup that C. gave me a couple of weeks ago. It wasn’t as bland as I had feared and the taste was satisfying. I plan to have it when the spirit moves me throughout the day with a light supper tonight. That’s less than 500 calories which meets the quota to count as a mini-fasting day.

Then, I got the idea of doing fasting with the bone broth more often than twice a week. How about semi-fasting most days at breakfast and lunch, then eating a light high-protein supper with a salad or small serving of vegetables? Sound good? It did to me.

So I took out 3 lbs. of marrow bones and beef ribs from the learning-curve-1freezer this morning and put them into a big pan to roast for an hour and ten minutes at 425 degrees. Afterwards, I’ll cut up the carrots, celery, onion and start up the Instant Pot to 75 minutes.

When it’s done, I’ll have three more containers of rich bone broth to cool and put into the freezer. One difference I noticed is that yesterday, I manually vented the steam early since I was anxious to look at the broth. Today, I let it “cool down” on its own and the heating part went on for another hour. Lo and behold when I opened it up, strained the broth and poured it into the containers, it was much darker than the batch yesterday. Richer looking. I don’t know if the extra gestating time had to do with that but I’ll know more when I compare the taste too. In any case, I’m going to follow the slower regimen that I did today – and see how the next beef broth batch comes out. I also harvested all the cooked marrow and beef bits although I don’t have any idea what to do with it besides chucking it into the freezer and figuring it out later.

Then, I’ll be able to experiment with a) how hungry I feel; b) whether my body wants solid food or not; and c) how to balance the two out as the days go on the remainder of the week. If it feels manageable, I think I’ll try out the semi-fasting with bone broth for two meals awhile and see whether it makes an impact by Thanksgiving (about 11 weeks from now.) (This morning, I ate a few tamari almonds to slake any boredom that might hit with just the bone broth.)

It’s so interesting (to me at least) to observe and learn something new like this with new equipment to boot. The true “reveal” will occur when I see what this does to make me feel healthier and to lose some weight. Fingers crossed and results to come!

 

additional bone broth notes . . .

bone broth . . .

bone broth . . .

Okay, so I just opened up the Instant Pot and peered into the soup to see if it was cooked sufficiently. The beef was falling off the bone so I am now able to confirm that 75 minutes pressure cooked is long enough. There was a layer of fat on top when I took this photo.

I then began to rummage around the stock to see how the bones fared. And it suddenly struck me that bone marrow – such an English delicacy that antique marrow spoons were made to enjoy it – was still left in the bones! So I fished them all out and decided to harvest the beef and the marrow before discarding the bones. Unlike some broths made on the stove – like chicken – the beef was tender and not tough, and also still had some taste. I’m going to think about what to do with the harvested marrow and beef later on – and will freeze them for now.bone-broth-2

After the broth cools enough for me to pour it through a sieve, I’ll then divide it into quart soup containers and put them in the freezer – the fat should rise to the top to be skimmed off before heating it up and drinking it on my first mini-fast day. Cheers!

Postscript: Just realized that with all the hoopla and marketing for this “21-day diet that will change your life by mini-fasting 2X a week on homemade bone broth” that it’s ONLY SIX TIMES that one is drinking bone broth instead of eating during those three weeks!

So depending upon how much each serving you drink, 6 X a day, you’ll probably be making bone broth 3-4 times altogether. After the 21 day diet, I do plan to continue with more beef bones/ribs that I have in the freezer. Just wanted to give readers some sense of scale of this whole thing.

The biggest lesson learned of all that I experienced with all this activity is that the Instant Pot is an absolutely great cooking machine, once I figured out how to turn it ON using the manual button rather than pre-programmed ones!

It’s made of high quality material with a substantial stainless cooking pot. It’s quiet, it’s safe to use and it works FAST relatively speaking. I’m planning to try it out to make a veal ragu to serve with pappardelle noodles for a piano party we’re having in mid-October. And maybe Irish oatmeal in the mornings that usually takes half an hour on the stove when the weather gets colder.

writing a ‘last letter’ . . .

Here’s a link to an article about “Writing a Last Letter (while you’re still healthy.)”

 

 

a last ride . . .

im000281_2

Here is something from a website called “elderhelpers”. I started reading it and then found myself drawn into the description of a last ride taken through New York City.  Here it is:

A sweet lesson on patience.
A NYC Taxi driver wrote:
I arrived at the address and honked the horn. After waiting a few minutes I honked again. Since this was going to be my last ride of my shift I thought about just driving away, but instead I put the car in park and walked up to the door and knocked.. ‘Just a minute’, answered a frail, elderly voice. I could hear something being dragged across the floor.
After a long pause, the door opened. A small woman in her 90’s stood before me. She was wearing a print dress and a pillbox hat with a veil pinned on it, like somebody out of a 1940’s movie.
By her side was a small nylon suitcase. The apartment looked as if no one had lived in it for years. All the furniture was covered with sheets.
There were no clocks on the walls, no knickknacks or utensils on the counters. In the corner was a cardboard box filled with photos and glassware.

‘Would you carry my bag out to the car?’ she said. I took the suitcase to the cab, then returned to assist the woman.
She took my arm and we walked slowly toward the curb.
She kept thanking me for my kindness. ‘It’s nothing’, I told her.. ‘I just try to treat my passengers the way I would want my mother to be treated.’
‘Oh, you’re such a good boy, she said. When we got in the cab, she gave me an address and then asked, ‘Could you drive
through downtown?’

‘It’s not the shortest way,’ I answered quickly..

‘Oh, I don’t mind,’ she said. ‘I’m in no hurry. I’m on my way to a hospice.
I looked in the rear-view mirror. Her eyes were glistening. ‘I don’t have any family left,’ she continued in a soft voice..’The doctor says I don’t have very long.’ I quietly reached over and shut off the meter.


‘What route would you like me to take?’ I asked. For the next two hours, we drove through the city. She showed me the building where she had once worked as an elevator operator. We drove through the neighborhood where she and her husband had lived when they were newlyweds She had me pull up in front of a furniture warehouse that had once been a ballroom where she had gone dancing as a girl.
Sometimes she’d ask me to slow in front of a particular building or corner and would sit staring into the darkness, saying nothing.

As the first hint of sun was creasing the horizon, she suddenly said, ‘I’m tired. Let’s go now’.

We drove in silence to the address she had given me. It was a low building, like a small convalescent home, with a driveway that passed under a portico.

Two orderlies came out to the cab as soon as we pulled up. They were solicitous and intent, watching her every move. They must have been expecting her.

I opened the trunk and took the small suitcase to the door. The woman was already seated in a wheelchair.

‘How much do I owe you?’ She asked, reaching into her purse.
‘Nothing,’ I said
‘You have to make a living,’ she answered.
‘There are other passengers,’ I responded.
Almost without thinking, I bent and gave her a hug.She held onto me tightly.
‘You gave an old woman a little moment of joy,’ she said. ‘Thank you.’

I squeezed her hand, and then walked into the dim morning light.. Behind me, a door shut. It was the sound of the closing of a life..
I didn’t pick up any more passengers that shift. I drove aimlessly lost in thought. For the rest of that day, I could hardly talk.What if that woman had gotten an angry driver,or one who was impatient to end his shift? What if I had refused to take the run, or had honked once, then driven away?
On a quick review, I don’t think that I have done anything more important in my life.
We’re conditioned to think that our lives revolve around great moments.
But great moments often catch us unaware-beautifully wrapped in what others may consider a small one.

PLEASE SHARE THIS TOUCHING STORY

Volunteer on www.elderhelpers.org or get help for an elder: www.elderhelpers.org/start

marathons! . . .

my favorite scarf . . . lost for months, and now found!

my favorite scarf . . . lost for months, and now found!

Well, I have stuck to my guns and done some marathon cleaning out this Labor Day weekend. Along the way to my delight, I discovered that PBS was running a “Downton Abbey” marathon of clips from yesteryear.  So, it’s kept me company while cleaning up – a very nice accompaniment, I must say – and I highly recommend it if you want to turn it on while it’s still running. It’s amazing all the plot lines and wonderful dramatizations – from Mr. Bates’s FIRST murder conviction (of his estranged wife) to Anna’s incarceration accused of killing Mr. Green? or was it Bates again? Finding the ticket in the coat and tracking down witnesses who finally free Anna by the pair downstairs (Mr. Moseley and Baxter, the seamstress lady) hasn’t come up yet but I’m hoping it will before the marathon runs out this weekend!

This morning, I’ve managed to go through re-sorting some of my wardrobe, reorganizing my shoes/boots and setting them on the shoe rack after vacuuming it out. Then, I put my two purple dresses and another plaid one into the long see-through wardrobe bag. Then, I was delighted to find the black plaid shirt that I’ve been looking for . . . and underneath it wound around the hanger were two scarves! I let out a little shriek of joy (that’s the only way to describe it) when I spied the Eileen Fisher ombre grey/blue scarf that I have been kicking myself for losing months ago. (I even searched on eBay to find an identical one but no luck, which as it turned out is probably a good thing!)

In any event, I washed a sweater in Ivory Snow and tucked the ombre scarf into the cool water. It’s now hung up on a towel to dry out on the back deck. And I am clicking my heels together with glee!

So here’s a happy note to cleaning things out – finding my favorite scarf is sparking joy all over the place!

Postscript: It’s two days later and even though we had a full day to the North Shore to see the ocean with Hermine off the coast, I managed to clean out the bathroom cupboards and shelves. And I have discovered the secret of cleaning out messes of lots of stuff pretty quickly:

a) take everything OUT, wipe it down and put stuff into cartons and take it into another room.

b)then sort “like with like”;

c) throw out everything you don’t want and won’t use again.

d) put it back in containers, “like to like”

Simple, right? I had everything unloaded on the kitchen table, sorted ‘like to like.’ What it made me realize was that outside of physical injuries (my broken ankle and George’s pulled back muscle,) that we haven’t been sick in years – no flu, no colds, no bronchitis, NADA.

Now that was worth cleaning out all the bathroom detritus once and for all! YAY!

bento box lunch prep ideas . . .

found on google bento box photos. . .

found on google bento box photos. . .

So here we are on Labor Day, the Monday before a full week of school for a lot of folks. One of the ideas I had for my daughter’s lunches (she teaches high school French) was to give her an insulated bento box that I found on Amazon (where else?) Along with it was a very cute recipe book to make rice cakes (onigiri) wrapped in nori and such. Very appealing but might be too much effort for busy people getting ready for school!

Today, I woke up thinking about (really) quick and easy ways to do a master prep to provide lunch food ahead of time, drawing from ready made dishes from Whole Foods or one’s local Chinese take-out or Trader Joe’s. So, here’s some ideas to simplify as well as to expand one’s way of thinking about making bento box lunches to take to work or school. The secret is that you don’t have to do everything yourself! YAY!

The idea is to make or buy a batch of something and divide it into serving sizes on your work table. Then, package a lunch up in a heavy duty Glad freezer bag and freeze them. Take them out in the morning, pop them into your bento box and by the time you’re ready to eat lunch (unless it’s at 10:30 in the morning because school starts so early,) it should be ready to go. Might have to nuke it a little to bring to room temp though I’m not sure about that. So here goes my imaginary lunch sous chef prep ideas:

  1. BUY from Whole Foods in small portions for the week: 1. salad bar yummy fare: edamame salad, pickled beets, cherry tomato salad, chick peas, etc. 2. barbecued chicken wings; 3. piece of cooked salmon; 4. avocado to ripen, cherry tomatoes, eggs
  2. BUY from your favorite Chinese carryout: fried rice, veggie lo mien, moo shu without the pancakes
  3. COOK: 1. boil up some frozen shrimp (16-25 size) or skillet cook with a little teriyaki sauce; 2. Trader Joe’s Thai shrimp dumplings; 3. hard boiled eggs; 4. cucumber/wakame salad (dress with Japanese vinegar, soy, sesame oil

With these ready-made, carry-out and home-cooked ingredients, then apportion combinations that will be appetizing and also avoid monotony. Pack up in freezer sandwich bags. Seal and you’re good to go. At least for a couple of weeks – then you can get pad thai from the Thai restaurant, chicken nuggets, and slaw or other veggies from Whole Foods.

And maybe somewhere along the line, try your hand at making rice balls. It seems labor intensive to me because the secret to delicious rice balls is the filling or condiments you add to it. There’s a little Japanese tea sandwich place in Brookline that makes a delicious rice ball. I have no idea what’s in it but the tastes are so subtle, I don’t think you just get it out of a jar.

In the meantime, here is a photoarray of bento box photos that might inspire you with new combinations – I find it useful to see visuals for ideas. And adding a couple of cherry tomatoes, some hard-boiled egg, avocado slices and a little fresh fruit goes a long way.

Hope these ideas are convenient enough to pull off.  The idea of bento box lunches is to provide a concept for healthy and fun lunches – not to slave over how to prepare food for them all week, right?

Enjoy!

bento box post 2

Footnote: Here are directions from the Food Network for boiling eggs:

Soft:
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 4 to 5 minutes. Drain, cool in ice water and peel.
Medium:
Bring a pot of water to a boil over high heat. Reduce the heat to low, then add your eggs and cook 7 to 8 minutes. Drain, cool in ice water and peel.
Hard:
Place your eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. Drain, cool in ice water and peel.

 

 

Rocky and Bach . . .

morning glories

If someone were to ask me which composer’s music I would listen to on a desert island, I’d have to demur and say that my two favorite composers are Bach and Rachmaninoff. In a way, they’re the two most romantic composers I can think of . . . but that would depend upon whether you feel like I do that Bach’s music is deeply romantic or not. In any case, imagine my excitement when I discovered earlier this summer that Rachmaninoff had composed a piece for the piano transcribed from Bach’s Partita in B-flat for violin! Immediately, I wanted to learn how to play it myself and vowed to learn it after finding the piano score.

But, truth be told, I’ve been pretty lazy this summer. I meant to start practicing it when the summer began but outside of reading the first page, haven’t done much more than that. Today, with the weather cooling off finally and the air conditioning getting a much-deserved rest, I’m going to sit myself down at the piano and try to figure out how to play this piece.

A long time ago, I was taught to learn a new piece by playing a few measures of new music one hand at a time and repeating each hand separately a few times. Then slowly play both hands together. Then repeat a few times until the notes are in your head tonally and in the muscles of your hands kinesthetically. At least that’s what I think is going on.

This piece is so much fun because of its repeating leitmotif (B to E) that sounds like a horn calling us to the Hunt. It’s also very playful with that leitmotif crisscrossing through the whole piece, sometimes with the left hand and then with the right hand while the toccata-like melody skips relentlessly all the way to the end. Toccata means once the piece starts, it retains the same rhythm all the way to the end without breaking it up.

Here are some fun examples of this piece played by two women pianists from Eastern Europe.

  1. https://www.youtube.com/watch?v=f6RdBNCNKAI
  2. https://www.youtube.com/watch?v=EAIxlZAPjqw

Hope you will enjoy this glorious music on this bright, beautiful summer’s day!