They Grow Up
9:06 PM - Posted by Bobbi - 0 comments
Arthur starts school next Tuesday. School supplies have been bought and left in his locker. His first week menu has been planned. His bus ride has been scheduled. It's all become so real. I've been excited for this day for five years and I find myself - surprisingly - a bit sad. 

A part of me simply cannot believe my eldest boy is five and ready for this new adventure. A part of me is thrilled that he will be meeting new friends and learning so much more. A part of me is afraid for him. I worry about bullies and his emotional state.  

Tonight as I sit here I think that I would like nothing more but to climb into bed with him and snuggle with my dear, sweet baby - my big boy now. He's becoming a person, with his own personality, hopes, dreams. He's expressive, brilliant, and imaginative.  I hope his teacher and his classmates can see that, too.

Love it or hate it, school is life-changing on so many levels. I wonder how Balin will react to his missing brother and all of this extra attention from me. I wonder how Arthur will react to his newfound freedom. I wonder what new doors will open for me.

Blessed be.


On the Menu: Bacon and Swiss Chard Stromboli
9:46 AM - Posted by Bobbi - 0 comments
I love vegetables. It's a sickness, really, but I'll sneak grated zucchini into lasagne, substitute spaghetti squash for noodles, and dry kale chips for snacks. But...I have a shaming confession to make...

...I have never before had swiss chard!

Truly embarrassing, I know.

When I thought we'd be living at the farm, I purchased a CSA from Taste the Color, located just five miles away in Lomira. We ended up in Beloit, so my dad has been the recipient of these boxes, which he has shared with us when he comes to visit. He's brought pickling cucumbers, lettuce, green beans, and, most recently, swiss chard.

What was I going to do with that? I wondered.

So, I did what I always do...experiment!

Here are the delicious results:

On the Menu: Bacon and Swiss Chard Stromboli
Serves 4

Dough:
1 1/4 tsp yeast
3/4 cup warm water
1 tsp sea salt
1/2 tbs sugar
1/4 cup plus 2 tbs olive oil
1 3/4 cups flour
oil for greasing the pan

Filling:
3 strips bacon, diced
1/2 lb swiss chard, roughly chopped
1 tbs vegetable broth
1/2 cup swiss cheese, grated

For the dough:
Mix together yeast, water, salt, sugar, and olive oil. Let sit for five minutes. Stir in flour and let sit for 2 hours, or use immediately. Spread on a well-greased cookie sheet or pizza pan.

For the filling:
Place chopped bacon into skillet over medium heat. When bacon is almost crisp, throw in the swiss chard and vegetable broth and saute until wilted. Place filling in the center of the dough and sprinkle on the grated cheese. Wrap up the filling - almost like a calzone - and cut some holes in the top.

Bake at 350 degrees for about 20 minutes. Raise temperature to 400 degrees and bake until the top is golden brown, about 10 minutes.

Note: To make this meal vegetarian, omit the bacon and add six cloves of garlic, minced, and 1 tbs butter to the swiss chard. Saute until wilted, then proceed as indicated.

Blessed be.




Grey
11:24 AM - Posted by Bobbi - 0 comments
I have mixed feelings about going grey. On one hand, I have to accept that I'm getting older and that eventually I will perish. Not anytime soon (I hope), but it's becoming clear that I am simply mortal and my time is fixed.

On the other hand, I relish in the fact that I am getting older. I know a little something about life. I feel a little wiser and I've had enough amazing experiences to be satisfied if I died presently.

I can safely say that I am comfortable with death. It doesn't make me any less afraid of what is after or distressed if there isn't an after. This doesn't mean that I now what happens when you die; I don't. I am still ignorant about that fact.

Life and death are a balance. You can't have one without the other. So, my friends, enjoy those experiences while you can. Be brave. Experiment. Have adventures. Live with little regret. Cherish loved ones. Above all, be happy. Be fulfilled. If you aren't these things, what kind of life are you living?

Blessed be.


On the Menu: Bacon and Green Bean Salad
5:41 PM - Posted by Bobbi - 0 comments
Since our move to Wisconsin, we've eaten a lot of fresh green beans. We eat them raw for snacks. I saute or blanch them as a side. We even pickled 6 pounds of green beans this weekend for future treats. I'm a bit surprised none of the boys have screamed, "Enough with the green beans, Mom!"

My favorite way to eat them, I've discovered, is in this delicious salad. If you are a vegetarian like a few of my faithful readers are, you can omit the bacon and bacon grease and saute the beans in garlic olive oil or coconut oil. The flavor of the bacon grease is really wonderful, even though it's not the healthiest thing you could eat.

Bacon and Green Bean Salad
Serves 8
4 slices bacon, cooked and crumbled
2 tbs - 1/4 cup bacon grease (to taste)
2 lbs fresh green beans
1/4 cup roasted sunflower seeds or toasted almonds

Dressing:
1/2 cup mayonaise
1/4 cup kale
1/4 cup fresh parsley (or basil or cilantro)
1/4 cup green or white onion
1 clove garlic, minced
juice of 1/2 lemon
salt and pepper, to taste

Cook bacon, reserve bacon grease.

Blend all dressing ingredients in a blender until well mixed. Set aside.

Heat bacon grease and then saute half of the green beans until bright green. Remove from pan and add more bacon grease, if needed. Saute remainder of the green beans. When cooked, set aside with the other half of the green beans.

Pour sauce onto green beans and mix well to incorporate. Sprinkle bacon and sunflower seeds on the top. Serve immediately.

Blessed be.