Spring Arrives: sort of

April 1, 2009

As in many parts of the West, spring can come with sudden changes that keep us on our toes. So far in the month of March the weather has gone from balmy 70+ degrees to 6 inches of snow. The snow was badly needed, as we have had almost no moisture at the lower elevations all winter. My daffodils and crocuses look like an Easter (or Passover) parade nestled in white. While the snow at this time of year doesn't stay around very long, it stays so white, very different from my New York City experiences. Our farmer's market is pretty slim right now, but there are delicious prepared foodstuffs all made locally like green chile mustards and sprouts of all sorts. The sprouts lady convinced me how easy it is to sprout, so that is the spring recipe: Sprouted Lentils.

Winter arrives!

December 19, 2008

Today is the first real snow of the season here in Santa Fe. New Mexico is a skiers paradise because we get a texture called "powder". The snow comes down and hits fluffy and it stays white on the ground for days. What an interesting celestial season this has been. I hope you had a chance to see the moon conjunction with venus and jupiter. The Santa Fe skies were crystal clear and the conjunction was truly magical. Then, a few days later, we had the enormous full moon, that hung in the sky like a huge pearl. In Santa Fe, the moonrise came over the mountains with gray cloud shadows streaking the ascent. For a few moments the full moon hung over the mountains just touching the peaks.

It is cold now and the warming long cooked dishes feel so nourishing to the soul. This season's recipe is Posole.

The Changing Seasons in New Mexico

October 20, 2008

The seasons begin to change here in a beautiful transition. The days continue to be warm and sunny, but now the nightime temperatures dip comfortably into the high 40's and low 50's. The mornings are crisp and clean. Bootsy, my 12 year old Siberian husky is coming in to her own again. She wakes up spirited and anxious to go out: Maybe we'll see a coyote again this morning.

The Santa Fe farmer's market is bursting with mostly natural or organic bounty. It was just a few weeks ago that the Santa Fe farmers market moved in to its own, permament building in the new Railyard district ( more about the Railyard district in a future blog). There are so many vendors that the stands flow out of the main warehouse and pour like a cornucopia out into the railyard.

It has been almost 30 years since I had a garden and so I started slowly this year. I had to remove the old railroad ties ( creosote!) and fill in with new earth. I am so excited by my efforts, the pure joy of eating and cooking the vegetables you grow yourself. I have plump carrots so sweet it seems like candy, kale so crisp it screams LIFE with every bite. And winter squash....well I did have one very delicious buttercup before the vine died, but my butternut is orange and sweet and deeply flavored. Tomatoes, yes tomatoes, eaten fresh from the garden is an unbelievable experience. Am I sounding like a recent New York City transplant? Well it is hard not to gush. Tonight I savored homegrown carrot and brussel sprout nishime, homegrown creamy squash soup and a Braised Halibut with a homegrown tomato braising juice. Yummmmm.

New Mexico

September 11, 2008

Greetings from Santa Fe. It is almost 1 year since I moved from New York City, my home of 27 years. It has been an incredible journey and learning experience. It is a very different climate here. While we enjoy 4 seasons, the warmer months last longer. We are at 7,000 feet so it means drinking lots of water and cooking a bit differently. I was shocked that the first time I cooked beans it took 2-3 times longer. I am grateful that I had a chance to cook for myself before embarking on cooking for others. Unless one is limited as to use of spices, you do feel the need to add more spice to your food here. This time of year is chile roasting season. The fresh green chilies come up from a town called Hatch and are roasted in big drums on almost every corner of Santa Fe.

I have met many new friends and find people open and friendly, eager to make new acquaintances. This has helped my transition greatly. What has been a huge disappoint is the real lack of quality vegan restaurants. I had become so used to dropping in to Souen and Mana and Ozu when I didn't feel like cooking. I really empathize now will all my classmates from outside the New York City area that complained about all the cooking! Honestly, the couple of vegan restaurants are really not good. I wish you could experience what they call miso soup (or maybe you shouldn't). I had to ask one if they knew about any greens besides chard!

I do love being back out West. There is nothing like the western skies and the open feeling.

I wish you all well.

Not an easy thing this blogging

It seems hard to think of things to say on this blog, yet I always seem to have a concersation going on in my head. These conversations usually happen during yoga class. I have been working through a rough spot in my life and trying to keep to my macrobiotic principles. I find "easy does it" works best for me, but i need to be careful not to stray too far from the macrobiotic principles that make sense to me: keeping meal times regular, sitting down. I don't chew too well, I have to work on that one.

I also give myself alot more space in what I eat, if that's what I feel like. The problem with the foods that are not usually found on the macrobiotic "eat often" lists is that they are pretty addictive, for me at least. Yet, I find that conversation going on in my head until I give in. Sorry, sweet vegetable drink just isn't a piece of carrot cake.

how do YOU do macrobiotics

Are we outside the mainstream of the world? Should we be outside the mainstream of the world. We all know that this practice takes time. It was developed in a time when 1 person stayed at home cooking. Is it reasonable to have the same expectation? Or, if you live alone....

Simply an mb meal is a grain , a veg, often a bean or bean product, some soup once a day, some sea veg often, etc. Sounds simple. Three such meals a day can be overwhelming. Then I talk to the MB's who go on vacation with an enormous reserve of food supplies and equipment...almost make me feel like not traveling or taking a holiday. Then again, when I haven't taken the proper precautions in what i will need to keep me in balance, I am always sorry. I feel fine for a few days, but after many years of macrobiotic practice, I can feel the subtle shift: more anger, lower energy, etc.

Thoughts and ruminations, thinking out loud...that's what blogs are for.

not just food

I was listening to a woman while I was in the elevator of my building today. She was railing against all the "craziness" in this world, in particular about an accident in upstate NewYork that claimed the lives of 6 young people. I really didn't respond to her, except to nod a bit as I didn't want to really dialogue. She wasn't seeking an answer or any insight...rather, she just wanted to stew in her own unhappiness.

Yes, of course, I can feel that much of the world is out of balance. But I do not have to be a part of the imbalance. If I can maintain a center in my surroundings then I am doing my part to a degree, my part to help bring the world to center, to understanding and eventually to harmony.

It is about my daily life and my activites. I try to maintain balance in my meals ( grain, vegetable, bean, some soup). I try to chew and to get some exercise every day. The body rub opens my physical presence to the messages from the universe. These simple steps keep from stewing in the unhappiness of the world. These simple steps help me to be of service.

Macrobiotics

Hi there

I started this blog to begin talking about the daily journey that is macrobiotics. Every day is a new challenge and a day filled with new opportunties.....I'd enjoy hearing from others.

Usually, I cook for several different people a week and hope to expand the counseling practice. i think you get a larger view by counseling people.

I just wish that people would begin a healthier lifestyle before the "S" hits the fan...it is so much easier when you work with someone who has an idea of how to cook and take care of themselves...event if they do get sick, they can really help self manage their progress.