Come Fill the Cup

Bug and I are having this repetitive, back and forth conversation about winter. Somewhere along the line, he got it locked into his red little head that Winter begins on December 1st. Every day during the month of November, he would run to the calendar and announce how many "days remaining until Winter." Every day, I'd have to remind him that Winter officially begins December 21-22, not the December 1st. It probably doesn't matter, because when you're this age and in this part of the country, Winter really begins when it snows. And Breatharian, it has snowed...on December 1st. So Bug feels quite vindicated.

We even had our first activity canceled on account of snow. Pity. It was a church dinner and I made the Autumnal Beef Stew with some killer alterations...Campbell's Soup, look out! It didn't go to waste though; all of the Hobbits made short order of it. Even I managed to snag a bowl or two.

We've had our first weather-related power outage of the season. Almost in synch with Tool Guy's morning exit at 7:00a, I heard our neighbor's burglar alarm go off. Squinting in the direction of the clock, I was greeted with a darkened face. Yep. Power's out. Tool Guy had cleared a path to lug the generator up the hill, but with snow and ice since, it was a tricky proposition. Still, I managed. Welcome Winter...whatever the date!

BK--Before Kids--I was quite disciplined about my Christmas regimen. Thanksgiving Day, the tree went up. December 1st, cards went out. Gifting chores done way ahead of time. That kind of thing. Needless to say, this schedule as suffered the predations of time and the vicissitudes of motherhood. I was bemoaning the schedule for the next few weeks to another mom at our homeschooling co-op and how busy things were going to be. She placidly replied, "Only as busy as you let it be." Know what? She's right. I think I'm going to notch it down this year. More snow flurries are coming down and in celebration of winter, I'm making a great old standby that fills me with some of that magical, healing soup broth. Quick, easy, filling, nutritious, and most importantly for the chronically cold: warming!

Egg Drop Soup

1-2 quarts bone broth
2 cups bone broth, kept separate
2-4 T tapioca starch (depending on desired thickness)
2-4 eggs, scrambled with a fork
Pepper, optional

Tapioca starch is probably the best substitute I've found for cornstarch. So heat 2 cups of the broth just until liquid and dissolve the tapioca starch into the broth. The remaining broth bring to a rolling boil, stirring in the well-mixed broth/tapioca starch mixture. Stir until the whitened soup becomes translucent. When the soup returns to a rolling boil, slowly drizzle in the eggs, stirring constantly until the strings of egg are completely cooked. Grind fresh pepper over the top to taste and enjoy!

The tree isn't up yet--I'm shooting for this weekend. I've recused myself from Christmas card obligations for the remainder of my existence. And Tool Guy did all the major shopping in October. All that remains is for me to make up a few more tote bags, rice bags, and the Roman soldiers' armor for the co-op play. I'm thinking cardboard shapes glued to a fabric tunic and some metallic paint. What'da ya think? Oh, yeah, and I need to replace the zipper in Dog's snow suit. After all...it's past December 1st...it's snowing...must be Winter!

Good Enough Is Perfect

I'm delving into farming books. I'm planning on turning our little corner of the Shire into a mini-farm. Visions of chicken tractors dance through my head. A must-read book on the subject is You Can Farm by Joel Salatin and the way he writes it makes you think that it's really true...you can farm. One of the more notable quotes in the book comes from his father. He tells how his father gradually passed the reins of the family farm over to him, allowing Joel to make decisions and do things without micromanaging the changeover. "Good enough is perfect," he said. When I first read that, it rubbed my perfectionistic, control-freak nature the wrong way. I cringed. But the thought stayed with me and bubbled in the back of my mind like my pickles. I pondered the hazards of "analysis paralysis," of being caught up in trying to do things so perfectly that nothing gets done at all. Sometimes it is best just to move forward, even if it isn't the best plan around, just to get moving and see what happens.

Which got me thinking about all of the work that I do and the very little that I task the Hobbits to do and the disservice that exacts...for all of us, all for the purpose of satisfying my way of doing things. I've been working on letting go. One excruciating inch at a time. The breaking point for me was the leaves in the yard. Last year, the leaf fall was significantly diminished by the emergence of a cyclical defoliating pestilence. They were amazing. I could stand out on the back deck of our house and hear them eating the leaves. I'm not the only one who noticed this....several other people commented on it, so I know I'm not nuts. (Well, I probably am, but at least this isn't the evidence of it. Smirk.) Yard clean up last fall was an easy-breezy affair. And it only took that one easy-breezy year to forget just how many leaves the trees in our yard produce. After slogging away for an entire week and not being half way done--ignoring the new deposits on the areas where I'd cleaned--I decided that I needed to fall back ten and punt. This was the time for Operation Good Enough Is Perfect.

It came to me one night as I was falling asleep. I'd equip Princess with a small rake and have her edging around buildings and trees; Bug would man the hose and garden, soaking the leaves to speed composting; Dog would run relay on the mulch bags for the mower. Of course, when I announced my plan, it was met with crows of delight from work-famished younglings who were eager to assume this Herculean task. Um. Not. Nonetheless, everyone went to their assigned stations. What had taken me a week to half way complete was accomplished in two days with the four of us working. Dog estimated that he'd satisfied all of his PhysEd requirements for quite some time. He pondered weighing a full mulch bag and calculating the poundage he'd schlepped into the garden, just to throw in some practical math skills applications on top of it all. Bug was a trooper and soaked the leaves relentlessly, just pausing long enough to call for more EMs to refill the spraying cup. "This is the best job I've ever had!" he chirped. I gotta get these guys out more.

On chilly, hard-working days like these, it's divine to come into a house warmed by the oven and infused with the smell of dinner baking. I'm telling you, I keep flashing on all of my childhood favorites these days. Comfort food. My mom used to make a cream of mushroom casserole that we all loved. When everything went off the menu, we lost this one, since it was a "box of this, can of that" kind of recipe. After a while, it dawned on me that someone had probably used the packaged food as a short-cut from a Real Food recipe. I twiddled with it and reverse engineered it into a recipe that everyone with furry feet can enjoy, namely the Hobbits.

Cream of Mushroom Chicken Casserole

6-9 chicken parts
8-12 mushrooms, sliced
2 cups rice
2 cups chicken broth
2 cups coconut milk
2 T dry Italian Dressing Mix

I said before that my grandmother started every recipe by browning the meat in carmelized sugar and oil. See? Here it is. So dump oil or lard in cast iron dutch oven and heat sugar until brown and bubbling, just to the point of smoking. Add meat pieces and allow to brown on each side, turning for even browning. Add sliced mushrooms and saute. Add bone broth, coconut milk, rice, and stir. When the liquids begin boiling, add dressing mix and stir until until incorporated. Bake at 350* for 1-2 hours or until cooked.

Italian Dressing Mix

1 T garlic powder
1 T onion powder
2 T oregano
1 t pepper
1/4 thyme
1 t basil
1 T parsley

For dressing, mix:

1/4 cup cider vinegar
2/3 cup oil
2 T water
2 T dry mix

In the quest for gardening perfection, I stumbled across Efficient Microbes as an enhancer. I used it one Fall and in the following spring, all of the dead fall leaves in the garden were dirt...almost no leafy matter left. And worms? There were so many that when I walked through the garden, they would spring from the ground and wiggle across the tops of my feet with each step. Really. It was like something out of Tremors. The following year I skipped the EM and the results weren't as stellar. It's a great product. But that's the problem. It's a product that I'm buying from someone else and I've taken Sandor Katz's admonition to heart...the one about becoming a producer and not a consumer.

Then the idea struck me. EM is fermented molasses water with some additives thrown in. Fermented molasses water. How about kombucha tea made with molasses instead of white sugar? In the interest of this science project, I sacrificed all but two of my scobies to make this muddy brew. It fermented up and even made more muddy scobies in the process. I had Bug spraying this stuff all over the layers and layers and layers of leaves blanketing what was my garden. I won't know until the spring whether or not my science experiment did its job. I'll know if it the leaves have been reduced to rubble and have returned to the dust sufficiently.

And good enough? Yeah. That would be perfect.

There Shall Be Showers of Leaves

Literally. It looks like I live on the set of Legend. The Hobbits are going wild in the flurries that are cascading down with each gust. Dog has grabbed the broom and is sweeping off the deck. Bug has appropriated the rake and is plowing through the yard. This all has the effect of trying to empty the ocean with a tea cup, but they mean well and are having fun. Plus they are outside. With cold weather coming, it gets harder and harder to pry them outside and so I encourage them to get as much outside time as they can before it gets really cold. Who am I kidding? I encourage them to get as much outside time as they can. Period. I wax lyrical about going out to be Christopher Robin and explore doing nothing. They don't always buy it. They're getting much too canny as they get older. Darn. Looks like I'm going to have to develop new strategies. So it is nice when there are exciting things that pull them out into the yard to enthrall their energy and attention, like finding newts in logs. And falling leaves.

Falling leaves mean it is time for the wardrobe flip. That foray into the recesses of the attic for boxes of seasonal clothing and marathons of trying on clothing to see what fits or what is ready to be passed on to another home. This is the twitchy time of year when winter clothes are too warm and summer clothes are too cool, so you have to have a little of both to get by. Meanwhile, there are piles of clothes that need a home in one place or another. After twelve season flips, you'd think I'd have this down into an efficient routine, but it ain't happening. I'm sure Fly Lady has a cure for all of this, but I've never been able to get past those daily emails to find out. I am, however, making a concerted effort to put my shoes on in the morning, even if I'm not going anywhere. There. That's enough of a baby step for now, eh?

With damp and chilly weather settling in for the week and we're not going anywhere, I've decided to take some time off. A stack of trashy novels piled up next to my bed along with a container of sunflower seeds, my current marginally tolerated snack. And a cup of coffee...decaf, natch. I snuggle down under flannel sheets and, being the coldest creature in the house, a ton of crocheted comforters. More cooler weather, more comfort food...warm and warming things that remind me of home and childhood. There's probably not a recipe that means all of that to me more than garlic chicken. It was a quintessential dish of my childhood, one that my grandmother taught my mom and she, in turn, taught me. Luckily, it's a Hobbit favorite.

Garlic Chicken

1 whole chicken, quartered or 8-9 chicken pieces
2 T lard or olive oil
1 T sugar
1/2 vidalia onion, rough chopped
1-4 heads of garlic, minced
2-3 bay leaves
1/2 tsp. red pepper
2 cups bone broth or 1 tsp. salt and 2 cups water

Optional Spices:

1/4 t. dried rosemary
1/4 t. dried sage
1 t. dried sweet basil
1 t. dried thyme
1/8 t. allspice
1/8 t. coriander

My mother tells me that my grandmother started every recipe by browning the meat in carmelized sugar and oil. So dump oil or lard in cast iron dutch oven and heat sugar until brown and bubbling, just to the point of smoking. Add meat pieces and allow to brown on each side, turning for even browning. Slice onion and allow onions to saute while the meat finishes browning. Add bone broth or salt and water, pepper, and minced garlic. Measure out optional spices into a coffee filter and staple closed, making an herbal sachet. Toss in and allow to soak in the liquid in the pot. After liquid comes to a boil, lower to a simmer and allow to cook for 45 min - 1 hour or until meat is done.

Serve over hot rice.

Yep. More leaves coming down. The turkeys are parading through the yard. They're supposed to be shy creatures, but apparently someone has failed to inform my particular flock, since my yard isn't exactly a quiet place. They dodge the Hobbits, who are building piles of leaves to leap into. Bug buries himself under a particularly large stack and Dog, the straight man, comes to enlist my "help" in finding him. I make loud mouth noises about needing to mow up all of these leaves before it rains and head for the lawn mower. Bug, ever the sucker, jumps up and nervously demands to know if I was serious. Then they dash off down the hill to run and tumble into another pile. Next week, there will be a soggy blanket for me to peel up from the surface of the yard and compost. But today the leaves keep falling.

Why Bother?

Is it worth all of the effort? The work-arounds. The substitutions. The prepping. The planning. The budgeting. The economizing to make it all come together? This became a very heated topic of discussion for me--and the other poster to the thread--a while back.

A study, which I'm sure will cut a wide swathe across gf/cf circles, splashed down on an email list. It appears that a very small study of the intestinal healing in a handful of autistic children over two years showed dietary interventions to have no impact on digestive integrity and developmental outcomes. None.

The mom posting about this said she was struggling with these results. All of that effort for nothing? Why bother?

So I thought about why I bother and why it matters what I do.

It matters. It matters because it is about more than just getting from Point A with leaky gut syndrome to Point B with intestinal integrity. There is a life filled with days, experiences, and memories that are weighed in the balance. If making life as positive and successful as possible is a valid reason for medicating a child's behavior, then managing the diet toward the same end is at least as valid.

It's worth it. It's worth it to see a child, who complained about all manner of sensory input, now throw on his clothes without a whimper and manage his day with less and less scaffolding as times goes by. It's worth it to do less and less micromanaging and see a child able to complete tasks from start to finish without redirection, tasks that six months ago were impossible to surmount alone. It's worth it to watch a toddler blossom into doing all of the things that intuitively feel "right," and not be left wondering what's developmentally wrong or what's missing.

An argument could be made that all of this would have happened regardless of our choices and changes, but these advancements are too precious to me to have left to chance. And no one in our sphere can deny that any time there's an exposure to a food on The List that we have heart-breaking, soul-scalding reactions. That alone makes it worth the effort. I'll do any amount of work and make any amount of sacrifice to keep that from happening. Even if we get to Point B and find all of the other folk who chose differently waiting for us to catch up, losing just one of these episodes would make it worth it.

But fundamentally, I think it does make a difference what and how we eat, irrespective of food sensitivities. When first the issue of intestinal hyper permeability came up on my radar, I started rifling our library shelves on the subject. In addition to Food Allergies and Food Intolerances by Jonathan Brostoff and Intestinal Wellness by Elizabeth Lipski, I found Nourishing Traditions by Sally Fallon. At first, I was daunted by the ubiquitous whey in all of her ferments--a rather nontraditional and, in my experience, often unsatisfactory solution--but what I did take away from the book was a resolution to get as basic and fundamental in our eating habits as was possible. In addition to live probiotics, another gut-healer caught my attention: bone broth.

It's amazingly cheap, since we already buy whole chickens anyway. Just save up all of the bones, carcasses, giblets and freeze until ready to use. It's almost like free food. Think of it as recycling. See? It even has a PC gravitas.

I did try it the prescribed way: slow cooker, longlonglonglong simmer, until the bones smooshed. The resulting broth was too....um....brown. Okay. It was burned. And I could make barely enough for the kids to have a half a cup a day. Which was just as well considering the effort it required to svengali them into drinking just that meager half cup.

The Glutenator first broached the subject of pressure cookers. On the NT-style list, this was met with the sound of acolytes ducking for cover from the lightening bolts. It seems that Sally just doesn't approve of pressure cookers. No explanation or citations why. Just waves vaguely in their direction and says, "They're dangerous."

Nonsense. Only if you have a mouse in your basement.

The Glutenator pointed out that pressure cookers provide for optimal mineral and gelatin extraction while preserving flavor. Guess what? She was right. Now we have a steady flow of delicious jiggly broth. Bug asks for it on cold winter days to thaw fingers and tummies after sledding.

Bone Broth

The recipe is simple, just time-consuming....like everything else worthwhile. The proportions can be tailored to the individual need. I have a 22 qt. capacity pressure cooker that I fill three quarters up with bones, giblets, veggie scraps, and 2-3 ounces of dried seaweed. Cover with water. Place the lid and control at 15 pounds and let it cook until the control has rocked for an hour to an hour and a half. I use a long handled colander to scoop out the bones and large pieces. Then I pour the broth into a large canning bath through a cheesecloth. I dump all of the bones back in, cover with water, and do it all over again. This yields about three to four gallons of broth. A batch this size is sufficiently salted with about three tablespoons of Real Salt. Finally, I pour into quart jars and refrigerate. This lasts us about two weeks. And since the bones are soft enough to compost easily, we're able to take the recycling full circle.

Why bother? Maybe I'm old enough now to know on a gut level that there is a long run and the effort we pour forth now pays off then. And two years is a sliver of a child's life, at once too short and too long. Too short to measure what the long haul will eventually show and too long to roller coaster through, hoping for the magic day when everyone pulls up even.