Author: Juliana Lightle

STUFF

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One of my fellow elementary school students from decades ago posted a quote on Facebook, the topic of which is STUFF. The gist of this is that STUFF rarely makes your life better, usually costs money, fails to contribute to wonderful memories, and provides little in the way of happiness. The timeliness of this post really hit me. Where have I been lately? Certainly not doing much blogging. In addition to working full time, my recent endeavors focus on getting rid of STUFF as in took 35 pounds of paper documents to the shredder and there is more to come, hauled one load of clothes I no longer wear to the shop for Downtown Women’s Center and another load is stacked up on a desk, gave 20 books to the school library and some to the local bookstore, lined up glassware from flower bouquets sent to me to take to the florist on Tuesday on way home from work, and I just got started. More boxes remain to attack.

How did I acquire all this STUFF, and more importantly why did I keep some of it for decades? Perhaps easier to haul it around than to address the problem. Some of it was so old, it even shocked me why I still had it. Now that I am done for today getting rid of more STUFF, I am going to take a walk in the sunshine and admire the yellow wildflower carpet beautifying my land.

Cooking with Paneer

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Although I did know what paneer is–a white cheese originally from India, I had no idea what to do with it. At the last trip to the grocery, I saw it there with all the other specialty cheeses and said to myself, “Why not try this?” I’ve made India dishes of various kinds off and on for decades but never used paneer.

My first experiment resulted in this:

Here is the recipe: sauté 5 to 6 coarsely chopped cloves of garlic in olive oil (I know you should use ghee but I did not have any). Finely chop fresh ginger to equal 2 – 3 Tablespoons. Add to the garlic. Stir in garam masala or curry powder–I used some of both which I had on hand. Add paneer which has been cut into cubes. After the above were adequately cooked, I added coarsely chopped arugula and when it was wilted, I added frozen peas and continued cooking only until they were warm. I served it over basmati rice which I cooked while making the paneer recipe.

I made this a couple of days ago. Today I am experimenting with another paneer recipe I created. This time I will mix what I have on hand, chopped onions, carrot coins, chopped beets, paneer, and chopped poblano peppers. I will use the same spices as before.

Both these recipes are vegetarian.

Five Days: Tornadoes, Dust, Wind, 76, Blizzard

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Hunkered down with two pillows–“Safe Place”??

Check TV to track tornadoes

It quits

Try to read, can’t

TV returns, tells me maybe safe

Tornados went east a few miles

Next day tan fog–dust

Wind, can’t stand up

Then spring, 76 degrees, birds sing,

sit on patio, sip tea.

Next morning, blizzard, wind roars,

no electricity, white out,

read by flashlight.

Electricity returns.

Thankful!

Quick and Healthy Vegetarian Dinner

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This evening I needed to make something quick, easy and healthy with ingredients I had in the house. I covered the bottom of a skillet with olive oil, added some chopped onions and sweet potato. When they were tender, I added chopped red bell peppers, poblano peppers, and arugula. When the arugula was wilted, I added walnuts and great northern beans and basil essential oil. I served this over farro.

I never cook farro like the directions on the package. I find the result boring. Here is my method. Cover the bottom of a saucepan with avocado oil. Saute one cup of farro in the oil for a couple of minutes at high heat. Add three cups of water and some roasted garlic bouillon. Turn down to a lower heat so that it is boiling slowly. Cook for about 1/2 hour. Add more water if needed. I always cook it down so I do not have to pour off any of the broth.

Winter Wonderland

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It has not reached a temperature above freezing for six days. One night it broke the low recored set in 1895. It dropped to minus 11. The old recored was minus 6. While a lot of the rest of Texas had no power, where I lived had only rotating short blackouts occasionally. At my house, there has been no outage. Not only has it been cold but also snowing. The last two says shout out winter beauty. The first few photos I took yesterday. Then it snowed another 3-4 inches and I took more photos this morning.

I took the above photo early this morning. The following photo was also taken this morning.

Reflections–Old Year, New Year

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Most 2020 goodbyes ring with epithets on the horrors of 2020. I object. 2020 brought bad, yes, mainly due to Covid 19’s effects on the lives of masses. It also enlightened us:

-staying home makes cleaner air.

-staying home increases home gardening and thus healthier eating.

-staying home leads to a slower, more thoughtful life, to extra time with family.

-staying home reconnects us with ourselves.

2020 lead to positives that have nothing to do with Covid 19:

-increased awareness and concern for the lives of others different from ourselves.

-increased awareness that discrimination and brutality among our police exists and we need to fix it.

-increased awareness of the ever growing income gaps in our society.

Covid 19 did bring:

-an increased awareness of the impacts of any pandemic and that we must prepare ourselves because there will be more.

-an increased appreciation of essential workers and their roles in our everyday lives.

-an increased appreciation for nurses and doctors and other health care workers.

Spring will come,

flowers will bloom,

birds will sing.

Yesterday, I heard Bishop Michael Curry speak on national news. I will close with one sentence which remains with me:

“Love is a commitment to the Common Good.”

Christmas Baking

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Some years I do a lot of baking. Not so much this one because not going to see so many people because of Covid. Today I baked anyway, made pumpkin bread using Mom’s recipe. Many go out and buy new appliances. Not I. In this photo you will see the electric mixer my parents gave me decades ago. Yes, it looks a bit used and rough; it still works perfectly–metal, not plastic, but not heavy like the popular brands now.

Mom always baked her pumpkin bread in cans like this and gave some for presents. One can is just plain pumpkin bread, the other two have chopped walnuts. Mom’s recipe is on page ten in the cookbook, “You’re Gonna Eat That!?” I alter it a bit and here is the general way to make it:

Sift 3 cups flour with 1 tsp cinnamon–I used cinnamon from Ethiopia, 1 tsp grated nutmeg, 1 tsp allspice, 1 tsp baking powder, 1 tsp baking soda. Set aside. Mix 2 cups sugar with 1 cup oil–I used avocado, add 3 beaten eggs and mix in the mixer until thoroughly blended. Add 1 tsp vanilla and a couple drops of clove essential oil. Add I small can pumpkin; mix. Gradually add the dry ingredients. Blend thoroughly. At this point I spooned the mixture into one of the cans. Then I added a cup of chopped walnuts to the rest and spooned that mixture into the remaining two cans. Bake at 325 for an hour or until tester comes out clean. Cool on rack and remove from the coffee tins.

Tomorrow I will make Mom’s pumpkin pie also in the memoir/cookbook.

Happy Holidays to all of you!!!

Wandering the World–Food

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My travels have not only enlightened me personally, but also enabled me to create recipes from my food adventures around the world. Due to the recommendations of friends and family worldwide, I created a cookbook/memoir with stories and recipes. Len Leatherwood, new President of the Story Circle Network, says, “This is a cookbook after my own heart, filled with a wide range of healthy recipes from several cultures that will add flavor, color, and variety to any table.” Jennifer Archer, award winning writer and editor elaborated further, “A feast for the senses…combines colorful stories, poems, and mouth-watering recipes that inspire readers to experience new places, new tastes…from Asia, Africa, Latin America, Scandinavia, and America.”

This would make a great Christmas present for foodies and people who want worldwide food adventures. It can be ordered online from: http://www.dreamcatcherbooks.com and go to Angel Books.

Recipes for the food in the photos above are included in the book. More food photos follow:

Lemon pasta with mixed salad topped with grated asiago cheese.

Many of the recipes feature berbere, a spice used in Ethiopian cooking. The book also includes four different recipes for salmon and many vegetarian and vegan recipes using spices from around the world.