Well over a decade ago, I bought this and another “Christmas” cactus at a yard sale, the two for a dollar.
The woman selling them complained that they had stopped blooming. She still didn’t want to keep them even after I explained that they only bloom once a year.
I brought them home and tended them. They have bloomed faithfully every Thanksgiving or a little closer to the solstice, getting more luxuriant.
One of the first things I did when I got home was to start several kinds of sprouts. Soaking beans overnight is, if you think about it, just a prelude to sprouting. I often sprout beans for a few days even if I plan to cook them. Once they have just sprouted (usually after two+three days), cooking time to tender is only 10-15 minutes. I had some sprouted chickpeas, a couple of potatoes in cold storage (aka the vegetable bin in my refrigerator). Today was the first day I was really able to get into the garden since my return. In addition to carrots, I was able to pull a substantial quantity of various greens: kale, chard, curly endive.
The stew: saute in olive oil (or a mix of olive oil and butter), minced onion and garlic, diced celery and carrot until translucent. Add to pot peeled and cubed potato and sprouted chickpeas (if using only soaked chickpeas, cooking time will be 3-4 times as long; or you could use already cooked chickpeas) and stir to coat with cooking oil. Add a couple of dried hot chilis (optional) and some sprigs of rosemary and oregano (fresh is best). Cover with vegetable stock or water and cook until chickpeas and vegetables are tender. In a pressure cooker this took about 10 minutes. Chop whatever fresh greens you have on hand (anything, but collards; if all you have are collards, kidney or pinto beans would work better than chickpeas). Add the greens just before serving and cook only long enough to wilt greens. Season with salt and black pepper to taste. I used rind from a spanish rosemary-crusted goat cheese when cooking. This would be optional, but if you want just a hint of cheese flavor, cooking with the rind of a hard cheese is very nice.
Ah, it is good to be home.
Peace and light, E — Posted with WordPress for BlackBerry.
Not out of caution, but out of wonder, first someone pointed out the black snake to me and a friend, and then we pointed out the snake to others walking past. And how exquisite the mountain laurel.
This sign was for a dry cleaner. I gave up dry cleaning (for the good of the environment) years ago, and this doesn’t want me to go back to having clothes cleaned with and impregnated by solvents (“organic” or otherwise) and then returned to me wrapped in plastic that needs to go to a landfill.
I like very much, though, the idea that whatever our work, we try to embody this ideal offering.
Peace and light, E — Posted with WordPress for BlackBerry.
I have never understand why some work hard to eradicate clover from their lawns (lawns being for the most part an ecological travesty) when an expanse of clover is so beautiful and easy.
How much of our strength and energy can be and is wasted by forcing conformity to notions of how things are supposed to be or look instead of what is nurturing and free.
Where could you shift away from preconceived/externally imposed ideas of what you should do or how you should be and instead bring your precious time, energy, and unique gifts to foster more growth and bring yourself and those around you more health and happiness?
Peace and light, E — Posted with WordPress for BlackBerry.
