Showing posts with label inspirational. Show all posts
Showing posts with label inspirational. Show all posts

Thursday, February 27, 2014

Old-fashioned Rich Egg Bread

A man is rich in proportion to the number of things he can afford to let alone. – Henry David Thoreau


Riches. We all want them. Our society directs us to consume constantly, in a never ending cycle, never being happy. Never reaching "the goal."

If your yeast doesn't proof, you won't
have successful bread.
My profession is part of the problem. I’m a designer. We often help shill the things you really don’t need. We help make the unnecessary feel necessary, at least in many consumers’ minds.

Thoreau lived from 1817 to 1862 and is most famous for his work Walden, which was a collection of reflections on simple living. This was in the first half of the 1800s – not the last half of the 1900s, or the first two decades of this century. It boggles the mind a little when you realize that people saw a problem with how we felt we had to live over 150 years ago.

Over the last year I have taken a page from Thoreau (in a very small sense) and have tried (in a very small way) to simplify my life, or perhaps more correctly, take control of it.

After first rise.
Working for myself was a major step. So was cutting down on monthly expenses by living more efficiently. Our foray last year into vegetable gardening was another. There’s a satisfaction you get from putting hand to soil that can’t be described until you do it.

So is “making” rather than “buying.” Not only does it reduce expenses but it gives a feeling of self-sustenance and sharpens your mind to what is important. Success takes many forms. Being able to afford the latest and greatest is only one concept of it.

Besides our small house in the country, we have a bachelor apartment in the city that my spouse uses for college and I use as a second office for my city clients. It’s small. It doesn’t have much except the necessities. We’re fine with that. The things one thinks they need are not in truth what is necessary.

After second rise in the pan.
Happiness, I believe, comes from fewer things, not more. If you can love someone, and be loved in return, what more is necessary, except for those few things required to keep you alive? He who has the most things at the end of the day does not win.

In fact, the more you have can make you less happy. Picture a dog with four bones. There’s no way he can enjoy all of them simultaneously, so instead of enjoying one, he spends his time guarding all four, constantly afraid another dog will take them.

Food for thought on a Thursday: What can you do without today to make yourself happier? Is it a simpler life, one in closer contact with nature and those you love? Would you sacrifice the hurly burly of your everyday existence for something “less” but far more rewarding?

From the Rubaiyat of Omar Khayyam:
A Book of Verses underneath the Bough,
A Jug of Wine, a Loaf of Bread–and Thou
Beside me singing in the Wilderness–
Oh, Wilderness were Paradise enow!"


I hope my writing helps inspire you to reassess your priorities. For me it has worked. I am in a far better place now than I have been before. I am in control of my life, and responsible for my own happiness.

Bake some bread. Get in touch with a simpler way of life. Find some peace.


A recipe for happiness? Self-sustainability.
Old-fashioned Rich Egg Bread
Prep: 15 min  |  Rises: 3 hrs  |  Bake 35 min
1 cup water, 110°F
2-1/2 tsp yeast
1 tsp sugar
2 large eggs
3 cups flour
1 tsp salt

Proof the yeast in the warm water mixed with the sugar. Once the yeast is creamy (has activated), mix in the eggs. Pour over the flour and salt in a large bowl. Mix well.

Once the flour has been incorporated, turn out onto the counter and knead for 5 minutes. Let rise until doubled, about 2 hours.

After the first rise, remove the dough to the counter again, divide in two and shape each piece into a round ball. Place the balls side by side in a well greased 5x9 bread pan. Proof again until doubled, about 1 to 1.5 hours.

Preheat the oven to 425°F with a pan with a little water in it on the bottom rack. Bake the loaf for 35 minutes, until hollow sounding when tapped on top and nicely browned.

For a soft crust, rub the top with butter.

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Sunday, July 1, 2012

Canada Day 2012


But I have promises to keep, And miles to go before I sleep, And miles to go before I sleep. – Robert Frost

National holidays are times to reflect. Decide what's important to you and focus
on it. This is a view that's very important to me. Where Henry is standing is where
we stood and were married 2 years ago. The view is the Atlantic Ocean.
Today we celebrate Canada’s 145th birthday. Where has the time gone?

Now I don’t mean “where has the 145 years gone” but where is 2012 going? It seems like only yesterday we were gearing up for the Victoria Day holiday (May 24). We’re now officially at the halfway mark. Before we know it the summer will have whizzed by.

Now that is not a good thing, for the usual reasons, but also because we are gearing up for a big house sale and a move to the countryside this summer. We’ve been furiously trying to do things to the house that we should have done but just “lived with” before.

It’s easy to say “there’s always tomorrow” when you don’t plan on going anywhere. That’s not the case now. Stuff must be done. I want this house sold.

We have yet to go on the market but hopefully we will sell quickly. It’s more than a bit difficult to do interesting posts (or posts at all) when you have multiple other tasks to do that are not very interesting… from my blog’s standpoint.

This is the fancy table where we signed and witnessed
the legal papers for our marriage. No expensive setting, no
throng of people. It's what you feel, not what you have, that
makes for a happy, worthwhile life. It only took me 50 years...
I’m looking forward to having this “period” over so I can concentrate on interesting posts again. My focus will be able to shift when we go on the market, and then after we buy and move.

It seems now it’s all painting, primping, preening and scheduling the occasional workman. I have two sets of workers coming to the house this week, and in the past month had a few in as well. The old gal is starting to shine.

It will be nice to settle somewhere and begin to live again.

Actually the reason we’re moving is kind of tied into celebrations like Canada Day. It’s these holidays when we think of family and friends and what is important in life. I wasn’t thinking that way for quite a while.

It has become apparent I have been putting life “on hold.” My house in the city was purchased as a home and investment in retirement, which is a long way off yet.

But I have been putting living on hold waiting for the day to cash it in. That was wrong headed, in so many ways.

That’s why we’re moving to the country. Better quality of life, cheaper living expenses, and a whole new locale for me to discover and write about.

It’s funny. We’ve been looking at places off and on, and when one leaves the city “proper” your mindset changes. We’re both originally from the country and know what a change to living where things are less complicated can do for your mind and spirit.

I’m excited for the future I soon will be experiencing, but also freaked out by the number of tasks yet to do before we get a “For Sale” sign on the front lawn.

Where has the time gone? Will it stretch long for me so I can get done what I need? I hope so.

I need all the time I can get. And in saying that, I had better get busy... The sun is shining.

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Sunday, April 22, 2012

Culture: Scotian Ironworks, Scott Hamlin

A work of art is the unique result of a unique temperament. – Oscar Wilde 

A beautiful wrought iron dragonfly by Scotian Ironworks. Size is about 18" x 18".
I had occasion recently to be at the Halifax Seaport Farmers’ Market before they opened. I was waiting for vendors to set up so decided to poke around.

An amazing door handle.
The Market boasts not only produce from local farmers (who we should support…) but also fine art and crafts from local artists/craftspeople. Upstairs is the booth of Scott Hamlin, owner of Scotian Ironworks.

Nova Scotia has an amazing artistic community that add greatly to the overall economy of the province. As artists, they do not make vast sums of money. They do it out of love and an overriding urge to create.

Nova Scotian artisans cover the full spectrum of artistic endeavour. This includes, but is certainly not limited to, ceramics, glass, rug hooking, woodworking, printmaking, sculpture, painting, stonework, folk art, and metalworking.

Scotian Ironworks is one of the latter. I have never met Scott Hamlin and he does not know I am writing this about his fine ironwork. I hope I have done his work justice.

Ironwork falls into two categories, decorative or utilitarian. Mr. Hamlin does both, and the quality of his work speaks for itself, so much so that his work was displayed at the G7 Summit that was held in Halifax in 1995.


A life changing event
Scott Hamlin is an interesting fellow from the press clippings I have read. I’m sure there’s an interesting back story to most artists in Nova Scotia. Why else would you choose a career where profit for the soul super-cedes financial profit?

The idea of creating beauty in everyday objects dates back to
at least the Arts and Crafts Movement of the late 1800s.
This piece is a gate latch. It's gorgeous.
Mr. Hamlin had an accident that resulted in a skull fracture and broken neck when he was 17. He was in a coma for nearly a month. After he began his recovery he took a summer job at Ross Farm Museum, in his hometown of New Ross, working with the museum blacksmith. That job proved to be his second life-changing event. From that point on there was nothing else he wanted to do.

Mr. Hamlin believes that God saved him from his terrible accident for His glory. In thanks, Mr. Hamlin has created many pieces of work for churches. Regardless of your own religious leanings Mr. Hamlin’s faith is an admirable way to live a life.


Pre-made and custom work
Mr. Hamlin not only creates items for sale at the Farmers market but will also take commissions for custom work. One of his favourite pieces (according to a clipping I read) is a Donor Tree created for the Annapolis Royal Historical Gardens. Each leaf personally recognizes a specific donor.

Assorted candleholders.
In his own words, from the same press clipping: “If we can make people more aware of what we can produce, maybe people will be less likely to go out and buy something that’s been mass-produced.” I agree completely.

To find out more about the beautiful work offered by Scotian Ironworks visit http://www.scotianironworks.com. Mr. Hamlin can be contacted through his website, or drop by the Market and speak to him personally.


Other artists in Nova Scotia
To find out about other fantastic artists that call Nova Scotia their home visit Studio Rally, http://www.studiorally.ca/

Studio Rally is, among other things, a publication/web site where artists/craftspeople pay to be included. It is an excellent overview of artists from all over the province. Just be aware that there are many, many other wonderful artists/craftspeople not included on the map.

Studio Rally is also an annual event in Nova Scotia. Every fall on a specified weekend all the artistans in the publication agree to be open. You can drive around the province, see the work and talk to the artists themselves.

Our vibrant artistic community deserves our support and encouragement, especially in these financially trying times. The next time you think of buying something mass-produced perhaps you should pause and think if you can get it (probably of better quality as well) locally.

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Sunday, December 25, 2011

Merry Christmas To You All

He who has not Christmas in his heart will never find it under a tree. – Roy L. Smith

Photo: Greg Nissen, Flickr ccl
I hope that today finds you healthy, happy and surrounded by those you love and who love you. Remember the reason for this day and keep it in your heart the whole year through. It's not about what we find under a tree, but what we emotionally give to others of ourselves – love, support, understanding and joy.


Luke 2: 1-14
1. And it came to pass in those days, that there went out a decree from Caesar Augustus that all the world should be taxed.

2. (And this taxing was first made when Cyrenius was governor of Syria.)

3. And all went to be taxed, every one into his own city.

4. And Joseph also went up from Galilee, out of the city of Nazareth, into Judaea, unto the city of David, which is called Bethlehem; (because he was of the house and lineage of David:)

5. To be taxed with Mary his espoused wife, being great with child.

6. And so it was, that, while they were there, the days were accomplished that she should be delivered.

7. And she brought forth her firstborn son, and wrapped him in swaddling clothes, and laid him in a manger; because there was no room for them in the inn.

8. And there were in the same country shepherds abiding in the field, keeping watch over their flock by night.

9. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them: and they were sore afraid.

10. And the angel said unto them, Fear not: for, behold, I bring you good tidings of great joy, which shall be to all people.

11. For unto you is born this day in the city of David a Saviour, which is Christ the Lord.

12. And this shall be a sign unto you; Ye shall find the babe wrapped in swaddling clothes, lying in a manger.

13. And suddenly there was with the angel a multitude of the heavenly host praising God, and saying,

14. Glory to God in the highest, and on earth peace, good will toward men.


Love those who love you and hold them close in your heart. Reach out to those who need your help if you’re able, and find the spirit of Christmas in your heart every day of the year.

Merry Christmas.

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Thursday, November 10, 2011

Inspirational talent: Kieron Williamson

When I stand before God at the end of my life, I would hope that I would not have a single bit of talent left, and could say, "I used everything you gave me." – Erma Bombeck


Have you heard of Kieron Williamson? No? You probably will in the future.


This young gent (he's now 9 years old I believe) has been compared to talent the likes of Monet and Picasso. 

I went to art college. I admit I'm much better at painting walls than canvasses. During my time at NSCAD (and after) I have seen many aspiring artists struggle with technique, perspective, volume, etc. This boy has it all innately, and in three mediums: watercolour, oils and pastels.


Watch the video and be truly amazed. Seriously amazed. If you are at all interested in fine art Kieron's abilities will blow you away.


Hopefully he doesn't end up in an art college that succeeds in beating this huge talent out of him in an effort to conform. I've seen that before – an instructor that is more interested in replicating their own style than nurturing talent. 


Sometimes art is purely about "feeling." For 9 years old, young Kieron has the depth of expression of a very old soul.






See what I mean? Told you, didn't I!


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Monday, October 10, 2011

Object of Lust 10: Depression Era Meat Grinder

We shall neither fail nor falter; we shall not weaken or tire...give us the tools and we will finish the job. – Winston Churchill

Whatever can be in such an intriguing box?
Why aren’t things made the way they used to be? It seems we live in an ever-increasing disposable society. Products are now made to only last until the new improved version hits the shelves. 

That says volumes about the state of society, not only in our consumption but more widely in how we treat each other. Sadly it seems our relationships are as disposable as what we buy. 

Multiple grind plates, the real deal...
Well it wasn’t always that way. Everything used to be made to last, and last and last. Look around your kitchen. Pick out 5 machines that you expect to still be working in 10 years.

Difficult to do, right?

This old grinder is therefore a major object of lust for me. I love old tools—things that were made well—and how they often have been lovingly preserved. This is from a time when you couldn’t run to the store but had to rely on yourself to make the items you ate, wore and even lived in. 

The tools you used had to be reliable. It was disaster if they broke down. It comes from a different world.

In contrast, we bought a gas lawn mower at the start of this past mowing season. It’s already been in need of two repairs. When did we lose our pride in making quality goods? It’s endemic and lamentable.

Just look at this box. You know that something wondrous is nestled inside. I may actually get my hands on this particular object. Currently it resides with some friends who never use it. It did belong to my cousin’s grandmother before them.

I have a real desire to own a good quality grinder. In making my own sausage I have found it both cheaper than store purchased and infinitely tastier and better for you.

If they get “clearance” to re-gift it, I may just have it! Here’s hoping…

Just look at this machine. Built for the long haul, to be sure.
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Thursday, September 8, 2011

Opinion: On the Loss of Family. Coping with Grief*

Death is for many of us the gate of hell; but we are inside on the way out, not outside on the way in. – George Bernard Shaw

There is no place more full of love in the world than a graveyard. Each stone represents a life,
and it was put there by those who held them most dear. Remember that the next time you walk by one,
and smile as you reflect on all the love you see. Photo: pink.polka, Flickr ccl
My uncle, Walter Wile Freeman, passed away September 7, 2011 after spending the last month, most in intensive care, at the Queen Elizabeth II Health Centre in Halifax, Nova Scotia. He fought a brave fight against an unyielding foe. He was 83 years old.

I write this in tribute to him as a help for all who may be grieving a loss, and as help for myself. Grief touches us all. We need to understand it to help face its savageness. Because, believe me, it can be savage. But it can be overcome.


What is grief?
Grief is the emotion we feel when we suffer loss. Grief is not limited to a response to death but can be brought on by many situations. Most importantly, you must understand that there is no "right" way to grieve. Responses to loss are as varied as there are individuals on the planet. It's how we face those feelings that dictate the long term impact they will have on us.

Grief is a natural response. It’s the emotional suffering we feel when something or someone we cherish is taken away. Loss caused by death often causes the most intense grief. Any loss can cause grief including loss of a relationship, your health, job, pet, or a friendship. There are many more as well. Any can engender intense feelings of sorrow.


Photo: Toni Kaarttinen, Flickr ccl
Grief is different for every person
Usually the more significant the loss the more intense the feeling of grief. No one can presuppose your feelings. They are as individual to you as you are different from any other person.

You will grieve differently based on your personality, your life experience and your faith, if you subscribe to one.

Some people grieve for days, weeks or months. For others the grieving process can take years to finally have your feelings be absorbed into your psyche. Note, I say absorb.

Grief never truly goes away, nor should it. Over time it becomes mellow and enters into the deep parts of what makes you who you are.

However long it may take, understand that you need to process your loss in your own individual manner.


Myths about grief
Your sorrow will go away faster if you ignore it.
You must face your grief and actively find ways to deal with it. Suppressing it will only let it grow and resurface time and again. This only makes matters worse.

You must show strength in the face of loss.
Feeling sad, frightened, or lonely is normal and crying doesn’t mean you are weak. No one in your family feels you need to keep strong for them. Allowing your true feelings to show can help them as much as you.

If you don’t cry, it means you aren’t grieving the "right" amount.
Crying is just one of the very normal responses to loss. Just because your personality is not one where tears flow easily does not mean you are hard hearted or don't feel sorrowful.

Grief should last no more than a year.
In Victorian times the remaining spouse dressed in black for a socially prescribed period of one year. This probably resulted in many widows or widowers being identified on sight as grieving long after they had dealt with their loss. Times have changed, thank goodness. How long you grieve differs vastly from person to person. It can be short or long.


The five stages of grief
The Kübler-Ross model, commonly known as The Five Stages of Grief, was first introduced by Elisabeth Kübler-Ross in her 1969 book, On Death and Dying. Her Stages were based on observances of over 500 critically ill patients. If you are experiencing any of these emotions rest assured they are totally normal. They are:
Denial
Anger
Bargaining (with God if you are religious)
Depression
Acceptance

When my father died at 89 years old (after a long battle with Pick's Disease), and my Bouvier son Simon at 12 two years after, I went through the stages. They don't necessarily appear in the order listed above, although in my case they did. With dad death was expected "at some time" although a shock; with Simon his decline took less than one month.

Understand that you don't have to experience all the stages of grief for you to process your sorrow.


Photo: skatoolaki, Flickr ccl
Common symptoms of grief
Each of the five stages of grief can manifest itself in different ways, just as each person is different. There are some common emotions associated with grief. Just remember you're not going crazy, and do not make any life altering decisions while you are grieving. 

No one gets out of this life alive—you, me, anyone. It happens to us all. Grief over people we love will touch us all.

Some common emotions are:
Shock and disbelief:  Right after a loss, it can be hard to accept. You may feel numb, have trouble believing that the loss happened, or even deny it.

Sadness: Deep sadness is probably the most universally experienced symptom of grief. You may feel emptiness, despair, yearning, or loneliness. You may also cry a lot or feel like your life is coming apart.

Guilt: It is common to re-live your interactions with the person who has passed away and maybe have deep regrets. Remember, trying to change the past is as ineffectual as trying to control the future. It's impossible. We live in the present only. Any regrets you feel must be put into that perspective. The person who has died cannot be affected. The two saddest words in the world are "what if…".

Anger: Even if the loss was no one's fault you may feel anger towards someone, or even yourself. You may be angry with God, or the health professionals who tended to your loved one. Sometimes it even manifests against the person who passed away for abandoning you. There also may be strong feelings of needing to blame someone for your loss.

Fear: Loss can bring on a flood of worries and fears like anxiety, helplessness, or insecurity. You may even have panic attacks. The death of a loved one can trigger fears about your own mortality, of facing life without that person, or the responsibilities you now face alone.

Physical symptoms: Our bodies are wondrous interconnected organisms. Grief doesn't have to be just emotional. There often are physical symptoms as well. We can suffer from sleep loss and fatigue, or nausea, weight loss (or gain), and even aches and pains.


How can you help yourself cope?
Get as much support as you can to face your loss either from inside your family or outside. This may be other people who have lived through the same situation. It could be your church, synagog, temple or mosque. Look for grief support groups that fit your situation. Most importantly, if you feel you may need professional counselling to cope with your loss seek it out. There is no shame in having strong feelings associated with loss.

You must also learn to take care of yourself by letting your feelings out. This is not the same as having to be "strong." Stress can quickly deplete your emotional ability to respond to other situations in your life. You must examine your feelings to be able to deal with them. Express them. If you are an artists you can express in your medium, a writer can write, and so on. If you don't have that kind of outlet even keeping a journal of your thoughts will allow you to capture your feelings. Once written down, you can begin the process of managing how they affect you.

Above all, look after your health. Eat even if you don't feel like it. Not eating, or eating poorly, can bring on a host of other problems. Don't try to bury your feelings in alcohol or drugs. They may numb the pain temporarily, but the feelings will come back when they wear off.

Remember, only you will know when your grieving is over. There may be those around you who feel you've grieved long enough, but do not listen to them. You must complete the process in your own time and at your own pace.


Photo: nicksarebi, Flickr ccl
How to help someone who's grieving
I was lucky to have the support of my wonderful spouse in my grief. I know that I will be there in the same way at any time the tables are turned.

You need to keep the lines of communication open, let them talk freely and frankly about what they are feeling. Do not be judgemental. That is of absolutely no use at all.

Your support, love and understanding are probably the most precious gifts you can ever give to someone who is grieving.

Be there for them—any time and in any way you can.


When grief doesn’t go away
Sometimes grief can turn into depression. This is something you need to look out for if you are the griever or their support. If the feelings of grief (and associated feelings) get worse over time it may be a sign of depression. For that you may need the help of professionals.

Treatment for depression is varied. It can range from self-help such as:
physical exercise (releasing endorphins which are natural stress fighters)
stress management techniques (meditation for anxiety, for example)
changes in nutrition (certain foods can strengthen how well we can respond to stress)

to counselling sessions and if necessary medication. Be aware that medication works best when you are actively trying to deal with the underlying issues that are the root cause.

There are also herbal options available. Be certain to not start a regimen of chemicals of any kind without consulting your physician. They may interfere with other medications you are currently taking or may cause allergic reactions.


The time will come again when you will smile
Open communication is the best way to start dealing with grief, be that with family, friends or your doctor. Remember that grief can be overwhelming one day and entirely absent the next. Certain things may also act as triggers, for example holidays, birthdays or special places. Prepare yourself for them.

Just remember that as time goes by the feelings of sadness with diminish. You won't forget the person who you have lost but the feelings will be combined with warm memories that will make you smile and maybe even laugh.

Cherish the memory of the person whom you grieve. Let the grieving process unfold in a way that is natural for you. Ask yourself if the person who you loved (and loved you) would want you to feel sad forever. The answer is most certainly "no." 

Grief is a natural process, as natural as breathing. Remember at the end is happiness in knowing you were blessed with having the person you have lost in your life.


Final words: some advice
This advice won't alleviate the depth of your sorrow but if you use it future tragedies will be more bearable. These words are good advice for anyone, grieving or not.

Tell those you love how you feel every chance you can. Treat each other with respect and kindness. Show care and compassion. Even if the person is passed away, your religion probably prescribes to the idea they are still with you somehow. Talk to who you have lost.

My last words to my father were "I love you, Dad." His last words to me: "I love you too." That's the memory that I live with. It makes the loss more bearable as it's my final memory of him. I'm glad I took my own advice.

*Although this information was gathered from reliable sources, alway rely on the advice of professionals in dealing with deep sorrow in your life.

Grief is itself a medicine. – William Cowper

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Friday, September 2, 2011

Ingredient of the day: Cardamom, and a Recipe!

He who controls the Spice controls the universe. – Baron Harkonnen, Dune,  Frank Herbert

Beautiful, aren't they? Cardamom plant flowers. Photo: Wiki CC
Cardamom is one of the world’s most ancient spices, being in use since the earliest times of human civilization. It is native to the East originating in southern India, where it still grows wild.

Green and black cardamom pods. Photo: Wiki CC
By weight, cardamom is the second most expensive spice, saffron being the first. The ancient Egyptians chewed cardamom seeds to clean their teeth and the Greeks and Romans used it as perfume. Norsemen discovered cardamom more than one thousand years ago in Constantinople and introduced it to Scandinavia. It is still a popular spice in many Nordic recipes to this day and is more commonly used than cinnamon.

From Wikipedia:
Cardamom (or Cardamon) refers to several plants of the genera Elettaria and Amomum in the ginger family Zingiberaceae. Both genera are native to India and Bhutan, they are recognized by their small seed pod, triangular in cross-section and spindle-shaped, with a thin papery outer shell and small black seeds. Elettaria pods are light green while Amomum pods are larger and dark brown.


Both green and black cardamom are used as flavouring in food and drink and in some cultures as a medicine. Cardamom is best stored in its pods, because once ground it begins to lose its aromotic qualities. It only takes a few seconds to grind green cardamom for use. A generally accepted equivalent is 10 pods equals 1-1/2 teaspoons ground.

Cardamom plant. Photo: Wiki CC
In India, green cardamom is widely used to treat infections in the teeth and gums, to prevent and treat throat problems, congestion of the lungs and tuberculosis, inflammation of eyelids and digestive disorders. It is also reportedly used as an antidote for both snake bites and scorpion stings.


In the kitchen
Green cardamom has a strong, unique taste with an intensely aromatic fragrance. Black cardamom is more smokey, though not bitter, with an aroma some consider somewhat similar to mint.

Because of cardamom's connections with Istanbul (straddling both Europe and Asia) via the spice trade in the middle ages, cuisines in both the East and West have many uses for this spice. A few of my favourites are in homemade curry blends (Indian) and Cardamom cookies (Scandanavia). If you've never made a homemade curry mixture you should try. They're amazing and bursting with flavour.

Cardamom has also been used as one of the flavourings in gin, and some people swear that to make good mulled wine you must always use cardamom. It's taste is like nothing else and complements meat dishes as easily as drinks and fruit.

The following recipe is a nice, refreshing way to enjoy its singular flavour.


Pear and Cardamom Sorbet
Pear and Cardamom Sorbet. Photo: QuintanaRoo, Flickr ccl
Makes slightly less than 1 pint
2-3/4 cups pear nectar
1/4 cup brandy
7 tbsp sugar
1/4 tsp cardamom, ground 
2 tsp fresh lemon juice

Combine 1/2 cup of the pear nectar with the sugar and cardamom in a small saucepan. Bring the mixture to a boil, reduce heat and simmer to dissolve the sugar.

Remove from the heat and add in the remaining pear nectar, brandy and lemon juice. The brandy helps the sorbet not freeze into a solid block when storing.

Pour the mixture into an ice cream maker and churn as you would ice cream. If using a Donghia hand crank, about 20 minutes should do it.

If you don’t have an ice cream maker you can pour the liquid into a shallow baking dish and place it in your freezer. Whisk every 15 minutes or so until it is set. This method may take a few hours.

To serve, scoop out two servings into a small dish and drizzle with a little lemon juice.

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Wednesday, May 18, 2011

Nutrition: Feeling not quite right? Perhaps it’s what you’re not eating...

He that takes medicine and neglects diet wastes the skills of the physician. – Chinese proverb

2007 is the latest version of the Canada Food Guide.
It’s easy to spot my dietary weaknesses. I don’t eat anywhere near enough vegetables, fruit or dairy and my fat intake is probably much higher than it should be. That is something I have to rectify – and sooner rather than later. After all, I am aging, as much as I hate to admit it...


But what is the right amount of food for us to be eating daily? 
Check the Canada Food Guide. When the Guide is mentioned people’s eyes roll back in their heads and they start to quiver. Most don’t even know what’s in it, yet they start to mutter “It’s too hard to follow,” “It’s expensive,” “I don’t have time.”

Well, let me ask you this: do you (or those you cook for) have time to be sick because their diet is out of whack; or do they have time for diabetes, cardiovascular disease, loss of vision, scurvy or a multitude of skin conditions (to mention just a few) because of the same?

Go to Health Canada (link below) to download the Guide.
I thought not.

I don’t mean to be preachy, but most of us have diets that could use some work. It’s important not only for adults but especially for children to have good nutrition habits to maintain optimal development and growth. Good habits taught at an early age will stay with them for a lifetime. 

Our bodies are like a machine. Would you fill your car tank with water and expect it to run? Too many of us put in foods with little or poor nutritional value and expect to feel well. It just isn't going to happen, folks.


So what should we be eating?
We need the wide range of nutrients present in the Canada Food Guide chart to make the non-eating parts of our lives enjoyable. It’s really not that difficult to follow or understand. Here’s the breakdown all age groups from the chart.


These are the recommended daily servings.
But what’s a serving? 
You would be surprised at some. For example, 1/2 a bagel is "1 serving" of grain as is 1/2 cup of cooked pasta (who on earth eats only 1/2 cup of pasta??); 2 eggs, 3/4 cup of tofu, 1/2 cup of fish, poultry or lean meat are all "1 serving." The Guide is very enlightening.

When you start adding things up you get a good idea of where you’re lacking and where you're over. Then balance it out to make up the differences. 

My post yesterday was for Turkey Enchiladas. I tried something new. I split the contents into the food group servings (approximately). I was surprised to find out how much it covered. From there I knew how much of the groups I had to have to make up my daily requirements.

Look, it's not that hard. For example, breakfast: one half a large grapefruit, 2 pieces of whole grain toast and 1 cup of milk (that's just a small glass). In this example you eat 1/4 of your daily grains, 1/8 of your veg and fruit, and HALF of your daily milk and alternatives. As you can start to see, the veg/fruit one is easy to be low on.

We need to pay more attention to what we put into our bodies, because what we can get out of them (walks with loved ones, the ability to play with our grandchildren or children, activities we enjoy) has everything to do with how well our bodies are functioning.


If we don’t have our health nothing else matters. 
Has someone close to you in your life ever been sick? As them if good health matters.


This side gives a good synposis of what constitutes a "serving."
But you like your sweets?
I do find that the chart is missing some food groups like “Dessert.” (Har, har.) Coming from Health Canada one must expect information that is of optimal benefit for us. Perhaps a little TOO optimal... 

I don’t think having the occasional piece of homemade pie or cake would throw your life into turmoil. You know what's gone into their making. Grocery store pies may be another matter...

Just keep it to a minimum. Don't shovel cookies into your maw from 7-10pm; don't eat half a cake; don't have a whole container of Ben & Jerry's on one sitting. Like the Guide says “limit foods and beverages high in…etc”. Use your common sense.

This is a diet you can stick to, but by "diet" I don't mean a weight loss regime. Eatings french fries and fried chicken is a diet, albeit an unhealthy one. A diet is whatever you put in your stomach. You will notice as you cut down on the high sugar snacks that things like carrots, peaches, pineapple and life in general will begin to taste sweeter.


Download the Guide and keep it on hand
To download the original Guide as a PDF, please visit www.healthcanada.gc.ca/foodguide. You will find more information than is printed on the guide and other tools to help you and your family maintain optimal health and through that a better life. 

The Guide is allowed to be reproduced without permission (as long as it's not altered) so spread it around as far as you can.

I will try my best to do my part. I’ll give you ideas and information on how to cook delicious meals that aren’t too unhealthy and give optional steps if they are), as well as foraging alternatives to the grocery store to vary your diet as well as keep money in your pocketbook. 

Many local plants have beneficial properties that our forebears knew but we have long ago forgotten. We rely too heavily on fresh fruit and vegetables from other countries. We need to change our habits, because costs are most certainly not going to decrease on produce that we fly, ship and truck from the far corners of the globe.


So what can you do RIGHT NOW?
  • Monitor what you're putting on the table and adjust what you have to.
  • Vow to plant a vegetable garden and get your kids involved.
  • Refuse to let pickiness stand in the way of good nutrition.
  • Shop at your local farmer's market.
  • MAKE more food, as opposed to purchasing premade.
  • Eat local – AND seasonal.


I’ll be learning myself as we go along. Hopefully the process can benefit you, me and the ones we love.

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