MARCHing into Spring

Sunday, March 1st, 2020

With so much change in our climate, I’m not sure that the saying, March Comes in Like a Lion and Out Like a Lamb is still true. This morning when I went to yoga it was and still is cold with a slight wind. But the day is sunny and clear, so it feels less like winter in The Northeast. And Spring is only a few weeks away, so hopefully March will go out as a lamb!

With Earth Day coming up next month, I am sure there will be many stories about weather changes and I hope the media will show more positive overtones about icebergs calving and floods and fires in unexpected places. Our wake-up calls from Mother Nature cannot go unheeded. But more of that in April….

This month I will feature something on International Women’s Day (March 8th) and perhaps investigate to see where and in the world voting for women became a part of the politics of that country. It is a focal point in the movement for women’s rights. Women’s rights and voting will be the focus in August on the 100th anniversary of the 19th amendment. YAY!

Courage in the Kitchen: Spring into Action!

Wednesday, March 20th, 2019

Spring signals change, so I purposely am posting this as my
“Spring Fling Thing.”


After 13 years of posting more than 350 recipes, I have started posting “Cooking by the Strings of Your Apron” recipes, because I believe that we all need the freedom to improvise more. What this means is that I may not have exact measurements and I may suggest substitute items.

What this also means is “courage in the kitchen,” that is, not being afraid to use an ingredient that is NOT in the recipe, either because you have the item handy or the one in my recipe is not on your “like” list and you need to swap it for something that is. (This is especially helpful for any food allergies.)

For example, I have previously posted “kitchari,” an Indian stew that I learned about from my first Ayurvedic health professional. It is basically made from yellow split mung beans and rice, with vegetables of your choosing. It’s a great dish for using whatever veggies you like. I usually add carrots for color and cauliflower for texture, but then I add whatever I have purchased that week in season– string beans, broccoli, dark greens, English peas, etc. And I often use barley or quinoa or wild rice instead of regular rice. Thus, each time I make, the dish is not exactly the same, but still tasty and not boring.

So, in the future, many of my recipes will give you different choices. Have the courage to make substitutions when you want to make the recipe, but not exactly as I have posted it, even with my additional choices. Use what YOU like. If you don’t like broccoli, try asparagus. If onions upset your stomach, try shallots which are milder. You are the cook; I just make suggestions.

I will use a picture of an apron for recipes that are in this category of “Cooking by the Strings of Your Apron.”

 

P.S. After I had already put this posting together, I was in a Pier 1 store and went in while my husband was next door at Best Buy. I spotted this pillow high up on the shelves with other pillows and thought it would make a nice photo for the first day of spring, which is today!

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