It’s been busy, this last month. What’s been going on? Off the top of my head, I
- am taking a coaching course (spontaneous decision).
- spoke to my daughter’s kindergarten class about my birth work (was really fun).
- attended a beautiful birth (incredibly rewarding).
- provided support at a miscarriage (hard).
- have stopped using agave. Too much conflicting info on fructose, etc. Junior bakers in this household were furious (don't ask me questions, I don't have the answers).
- broke the news to my father in law that his brother was no longer alive (really hard) and learned more than I wanted to know about the shiva process.
- have been doing gemstone therapy and Anat Baniel Movement with my child (fascinating).
- visited Fairway (all the fuss about nothing).
- planned and executed a fabulous purim menu (pix to follow).
My coaching lessons played an active role in all these. I’m learning great new things. Hope to share some of them soon.
While I haven’t been as actively blogging as I would have liked, I have been writing. Raw, uncensored writing. From somebody that exposes herself, when I tell you it’s stuff you don’t want to read, trust me. Grateful for my discretionary abilities, and back with lots of little things to share.
First things first, I really need to get this out of the way: I HATE DAYLIGHT SAVINGS TIME. I don’t want to get into the nitty gritty of how/why it was instituted, I just want to say that my internal body clock is NOT digital and does not adjust so easily. I love the spring, the summer, the sunlight. I do not love that the day never ends or that Shabbos starts so late. I propose banning DST. In the meantime, as with my winter worries, I plan to “accept what is” (read about it here). Thanks for listening.
Onto Purim. Remember last year? I prepared an Indian menu and wore myself out making it happen. (you can read about it here). This year I planned a Persian menu and hired help. Yes, I totally rock. There was still a lot of effort on my part, but I was not drained by the effort. I really enjoyed the process.
So, Purim food pictures, but first the menu.
|filling for vegetarian grape leaves|
|grape leaves in the process|
|persian rice in assembly. Layered basmati, carrot mixture, saffron. repeated until the pot is full.|
|said carrot mixture. Onions, shredded carrots, zante currants cooked in olive oil and turmeric|
|saffron, toasted, ground in my trusty mortar and pestle. Water added so I could sprinkle it uniformly(ish)|
|tables in the setting process|
|not persian, not on the menu. Pinny made sour dough bread with chunks of chocolate. Soft and delicious.|
|meat stuffed grape leaves|
|vegetarian stuffed grape leaves - recipe and instructions here|
|Persian rice with carrots, currants and saffron|
|birds eye view - or view from a chair:)|
|Sanbouseh - the kreplach version|
1 cup chopped walnuts or pecans
|the nut mixture|
PSS. Almost forgot, this could almost be another blog post, but I'm not giving it that much attention. This time of year I'm frequently asked how my "poor" kids cope with Purim, with the treats, what I 'withhold', etc. This is how it goes. People that love them buy them treats that they eat. For example: my mother bought them sushi and grape juice. Good friends send spelt pretzels, Stretch Island fruit leathers, pure juice boxes. My daughter's teacher gave her a box of strawberries - she was THRILLED! Everybody else's stuff goes into a huge box that goes home with the housekeeper. My kids get paid very well for their stuff and I have not heard a peep of disagreement in many, many years. In the early years, when we were first starting out with a healthier lifestyle, every kid chose 1 thing to keep and the rest of the stuff went on a scale. I paid them $1 per pound of junk. This money does not go to the bank. They get to spend it as they please. I still pay them, but do a rough guess. It's about $15/kid. WORTH EVERY PENNY. Hope this clarifies.