The Paradox

 

A strong-willed independent woman appears to need no one.

Yet, like any woman, she still wants to feel taken care of, safe & secure. 

She wants to know that someone would be willing to just let her cry and fall apart.

She wants to know that when needed, someone will say, “I got this.”

She wants to know she really isn’t all alone and has support, just in case she does happen to need someone.

She really is the same as any other woman. 

She just doesn’t (or can’t) show it.

Call it pride, call it stubbornness, call it thick-headedness.

It is a paradox because these are the things that signal weakness, neediness, and insecurity. 

It signals there is something wrong with her – at least to her.

Is she really so strong if she has to ask for help or reach out to others?

I say yes.  Yes, because it takes a tough woman to do just that.

 

Neo-Homesteading: Peppery Fig & Balsamic Jam, (with Wheat Gingersnap...

Neo-Homesteading: Peppery Fig & Balsamic Jam, (with Wheat Gingersnap...: Summer is winding down, and for most families the school year is about to begin. In my home our school year has already begun, we're well i...

Homemade Fresh Tomato Ketchup

 

This recipe was inspired by the Free Coconut Recipes blog for the same.  There really is no reason to change their recipe, except I adapted to what I had on hand. It’s a known problem of mine - I had already stolen the tomatoes from my parents garden while they were out.  I had to act fast!

FCR has a great video showing how to make it, too! So, be sure to check it out.

My version:

• 3 tablespoons coconut oil, or as needed
• 1/2 -1 white or yellow onion, roughly chopped
• 2-4 cloves garlic, peeled
• 1/4 tsp. celery seed
• 1/8 tsp. cinnamon
• 1/8 tsp. ginger
• 1/8 tsp. nutmeg
• 1 T. ground cloves
• salt, to taste
• 2 lb tomatoes, quartered
• 1/4 c. coconut water vinegar
• 1/2 c. apple cider vinegar
• 2 T. raw honey (Note: not cups upon cups of sugar!)

Sauté the onion and garlic in the coconut oil in the bottom of your pot on the stove top for a few minutes until a little caramelized.

Add the rest of the ingredients and simmer 2-4 hours. Stirring as needed.

 

Remove contents and place in a blender to puree the ketchup, then press through a mesh strainer.  If it’s not the consistency you want then return it to the stove and simmer until it is.  Adjust flavor as desired!

I just jarred this recipe up to keep in the fridge and share with friends.  But, you could can it as well.  It turned out great and is so savory.

This recipe is so simple and it smells great as it simmers!

Also shared on Traditional Tuesdays, Real Food Wednesdays and Fresh Bites Fridays.

Film Streams Local Filmmakers Showcase 2011

^{Film Streams is located at 1340 Mike Fahey Dr in Omaha, NE}

Last night I had the pleasure of attending the local filmmakers showcase at Film Streams in Omaha, NE.  This is a theatre I’ve been dying to go to and was just being built (not 2 blocks from my old office building) as I was moving back to rural Nebraska.  So, as I've been getting settled here for going on 3 years, I had not gotten the chance to go enjoy anything there, though I’ve been admiring from afar and wish-listing films to see.

Just to give you a little background about this theatre, it was the dream of Omaha native Rachel Jacobson, who moved back to Omaha from New York to make it a reality.

^{Rachel Jacobson, Director of Film Streams}

It runs American independents, documentaries, and foreign films, as well as classic films, themed series and director retrospectives.  Nebraska native Alexander Payne was one of the first directors featured in the retrospective series.  Laura Dern and Debra Winger have also graced this theatre as featured special guests.

I grew up with a love for the classics, in fact, at any given time I pop in to see my mom, you can bet if she’s watching TV, a black and white is on the screen.  I also have a great love for independent films and documentaries.  So, to have moved away from this, was a pretty big blow. 

This being my first trip to the theatre, did not disappoint!  With my passion for all things Nebraska, it was an awesome experience to see Nebraska filmmakers showcased in this way.  The audience received a sampling of several genres of film and I can’t say that I didn’t care for any of them.  I’m pleased to say I was completely fascinated, belly laughed and bawled my eyes out all in one sitting!

The film that stood out for me was, “My Dad’s Illness,” directed by Megan Plouzek. A very candid story about her family’s struggle with her dad’s mental illness.  She tells this story in hopes it will spark a conversation about mental illness.  It was so poignant and refreshing to see the entire family participating not only in the support process, but in the film as well.

^{Megan Plouzek, director of “My Dad’s Illness”}

For me, this film was 21 minutes of bawling my eyes out.  The minute I saw those family members’ faces, I knew I would lose it.  It hit home with me having my own struggle with depression previously and family as well as close friends who have struggled with mental illness throughout their lives. Some of those people did not win their battle. I don’t know if Megan’s dad feels he is winning, but he is here, and seems to feel very loved by his family, especially his wife.  I’m so glad Megan shared her story with the world.

I’m always inspired that so much talent finds a home in Nebraska and I look forward to spending more time going to films at this theatre. I felt like a kid on Saturday morning watching commercials and wanting everything when they showed the previews for upcoming films.   

Visit the site to learn more about Film Streams and check showings. The Local Showcase is running through August 25th.  A must see!

Located next door is another piece of Nebraska awesomeness, The Slowdown. 

This previous “no man’s land” north of downtown area was inadvertently developed by Saddle Creek Records owners and the city of Omaha who proposed they take the future of their neighbors into their own hands.  And it completely revitalized the area! Here’s their history.

Homemade Vanilla Ice Cream

 

I was eager to try this simple recipe for Lea’s Easy Homemade Ice Cream (in a Bag!) Another great way to make the most of my raw milk order.

Click on the link above for the “real” recipe, here’s my notes:

I liked the simple ingredients.  I used sugar because, I was out of other sweeteners, but you can use the one of your choice.  I’d like to try it with honey next because I think it would add more viscosity to the texture.  It’s a really soft serve version of ice cream.

Combine the first two ingredients in a large ziploc bag.  Then combine the next three ingredients in a smaller ziploc, seal it and place inside the larger bag.  Seal the larger bag and shake! (Perfect job for the kids.) In 5-10 minutes you’ll have ice cream.  I quadrupled this recipe and simply place half of it in the freezer instead of shaking.  Check periodically and mix by squeezing.

This was so simple and refreshing for a hot August day!

Wordless Wednesday

 

Rural Nebraska on a gorgeous August Day!

What to do with Swiss Chard? Thoughts before canning.

I love Swiss Chard. We always grew it in our garden growing up and we always ate it the same way, chopped (stalks and leaves), boiled, add mushroom soup and salt and pepper. This suited me just fine, because we only ate it for a couple of months out of the year and I loved it this way.

This year I grew some Red Swiss Chard for a change in my very small garden. It was actually the only thing that really survived this year. A pesky rabbit only allowed me a handful of green beans, my broccoli grew up all plant and my spinach has no desire to look appetizing.

I knew since it was just me and the kids this year, (who, by the way, don’t share my love for the chard,) I’d better find some creative ways to use it before I preserved it.

Here’s what I learned:

• It’s “The King” of vegetables in terms of nutrients. (Wow!)
• People just eat it like greens or spinach, sautéed in butter and garlic, top with peppers or tomatoes and parmesan.
• Serve it plain as a side dish.
• In fact, use it in place of spinach in any recipe.
• Mix it in with some goat cheese and your favorite seasonings to stuff chicken breasts
• Throw it in your smoothies (like spinach)
• Use it as an add-in to your quiche, omelet or frittata recipes
• Mix raw chard leaves in with your salad greens or use it on top of your tacos, in burritos, wraps or sandwiches
• Toss pasta (if you eat grains) with oil, lemon juice, garlic, and cooked Swiss Chard
• There are A LOT more recipes for Swiss Chard than I ever dreamed!

Visit this great resource for canning and preservation from the University of Nebraska.

Also shared on Traditional Tuesdays

Almond Chocolate Chip Cookies

Just an old fashioned chocolate chip cookie recipe that the kids enjoy!

2 1/4 c. All Purpose Unbleached Flour
1 tsp. Himalayan Salt
1 tsp. baking soda
1 c. brown sugar, firmly packed
1/2 c. whole sugar
1 c. softened butter
1 tsp. organic vanilla extract
2 eggs
1 package or 12 oz Semi-Sweet Chocolate Chips
1 c. toasted, sliced almonds

Preheat oven to 375 F.  Combine flour, salt and baking soda in a bowl and set aside.

Combine brown sugar, whole sugar, butter and vanilla until creamy.  Add eggs and beat.

Add dry ingredients and mix well.  Stir in chocolate chips and almonds.

Drop mixture by rounded teaspoonfuls onto non-greased cookie sheets.

Bake 8-10 minutes.

Recipe yields approximately 2 dozen cookies.

Mocha Banana Smoothie

This was a whatever-I-had-in-the-pantry type of recipe, I’m trying to live on a budget, get back to a healthier regimen and needed a quick pick-me-up late on Friday.  The county fair is in full swing, so I could have easily gone and filled up on funnel cakes and pork burgers and ice cream, but this did the trick….for now.

The Recipe:

In my smoothie blender that is also a handy dandy mug, I combined:

1. c raw milk
1. c cold coffee
1. c ice
1 T. Spectrum Essentials Chia Seed Omega-3 and Fiber -- 12 oz (would also be excellent with ground flax seed)
1 frozen banana, sliced
2 scoops chocolate protein powder
1 T. coconut oil

Blend and serve!
Rich, creamy, delicious and filling!

Homemade Ricotta

So, I don’t really care about Ricotta.  You know, the pasty stuff you buy in a tub at the grocery store in between the sour cream and the cottage cheese.  It’s weird, doesn’t really taste, and I didn’t find that it really added much to recipes, so, often I skip it or use something else like drained cottage cheese.

…Until now!

I had to think of another creative way to use up some of my extra milk when we don’t drink enough and it’s time to go pick up another order at Kvam Family Farm, my local northeast Nebraska pastured farmer.  I’ve been making homemade cream cheese and have some of that already put away in the freezer, plus, you end up with A LOT of whey for not a lot of cheese. 

So, I came across this Homemade Coconut Vinegar Ricotta recipe at work.  It looked so easy and it intrigued me that the recipe’s author said it was flavorful due the use of the vinegar.  Not the bland tasty stuff as I could see from the picture, so I gave it a try.

My results were excellent and I will never, ever buy it in the store again.