*Swoon*

"Everyone says love hurts, but that is not true.  Loneliness hurts.  Rejection hurts.  Losing someone hurts.  Envy hurts.  Everyone gets these things confused with love, but in reality love is the only thing in this world that covers up all pain and makes someone feel wonderful again.  Love is the only thing in this world that does not hurt."  

 -Meša Selimović

Bonne Année, Bonne Santé!

My word for 2016: Resilience.

xoxo

Everybody's Singing...

This guy is my spirit animal. Sissy that walk, Santa!

 All the bells are ringing out, and it's Christmas all over again!

However you're spending your time today, and whoever you're choosing to spend it with, I hope you're taking time to create magic in all that you do.  Oh yeah, and spread a little love while you're at it, it really does go a long way.

Merry Christmas, Season's greetings, God Jul, Joyeux Noël, Happy Winter Solstice ... And everything else!

xoxo 

The Cranberry Saw Us

1-handed OJ action shot ... My talent knows no bounds!

Each year when the pages of my calendar dwindle down to the last few, I've got one thing on my mind, aside from that lump of coal I earned from Santa, and that is ... Cranberry sauce!  Members of my family have a longstanding tradition with gelatinous goo that holds the shape of the can after being released from its confines, but when I was forced to give up all things processed, and eat like a homesteader things got a little complicated, especially the part about no refined white sugar, and I had to let go of such time honored treasures as these.  However, with a little research I was able to put together an incredibly simple, and successful recipe sure to cause riots with all your guests at your next gathering.      

The Gang's all here!

Here's what you need:

• 24 oz Fresh Cranberries
• 1 Orange - Juice & Zest
• 1 Cinnamon Stick
• 1/2 Cup Apple Sauce
• 1/2 Cup Water
• 1/2 Cup Pure Organic Maple Syrup

Here's what you do:
Wash fruit, and combine all ingredients in a medium saucepan, bring contents to a boil, turn temperature to Med-Low, cover, and let reduce for about 15-45 minutes, checking the mixture for your desired consistency every 15 minutes, and giving it the occasional stir. Let cool, remove cinnamon stick, chill in fridge before serving, and ... That's it!

Makes 4 cups (1 Litre).

What was I saying about complicated?  The most complicated part about learning to cook and bake without refined white sugar is digging up, and converting, or inventing the recipes in a sugar cane dominated world, but once you've done the groundwork, the actual recipes are a cinch!  Remember, you can always use honey in the place of maple syrup in my recipes, if you're into that sort of thing, but for my honey allergy people out there (like me!), maple syrup works like an absolute dream.  Happy holidays & enjoy!

Original Boss Babe

 1990 Holiday Barbie in damaged box: $6.50


Trip to the beauty shop before she meets your 5 year old niece: Free


Kickin' it with your Homegirl 25 years later: Priceless

xoxo

Here We Go!

Patrick Rothfuss' Worldbuilders are at it again with their fundraising efforts barreling down the track of another record-breaking year on behalf of Heifer International.  Every year his assembled team of world-building minions roll up their sleeves to bring Geeks from all walks of life together for the greater good of humanity by raising money for people experiencing crippling poverty around the world.  How much money, you ask?  Last year brought in over $880,000.00 USD, an amount they're looking to beat this year, with 14 days to go and a total at $681,441.00 USD, and ***ALL DONATIONS MADE TODAY BEING MATCHED*** I think this will definitely be a bar-raising year!

How can you join the fundraising mayhem?  Several ways, actually!  From online auctions, to buying things from Pat's store, The Tinker's Packs (where all proceeds go to charity all year long, every single purchase), or just by straight-up donating on the Worldbuilders page, where each donation of ten dollars gets you an entry into the massive lottery of donated books, games, and deliciously dorky miscellany.  Get to clickin' if you want to get your hands on some swag whilst helping people feed themselves, their families, and rescue their village's economy.  Even though sales through Pat's website are constantly put toward charity, this particular event ends December 14, 2015 11:59 PM UTC-11 so, go (!) and donate now if you don't want to miss out, especially if you want your charitable gift to be doubled (ends today!).

xoxo

DEADLINE EXTENDED!!! New deadline now December 18, 2015 11:59 PM UTC-11.

An opportunity to match donations up to another $200,000.00 was announced in the wee hours this morning, causing Rothfuss to sound the rallying cry to #BilboItUp for one last major push.  With the total now blown past ONE MILLION USD, this is yet another record breaking CRUSHING year for Worldbuilders, and Heifer International AND it's not too late for you to join the madness!

November's Sky is Chill and Drear, November's Leaf is Red and Sear - Sir Walter Scott

Where has this month gone?!  Am I the only one who felt like I went to sleep October 31st, and woke up November 29th (mind you, with extremely vivid dreams of turkey, and cranberry sauce!) as if coming out of a NyQuil coma?  Or maybe it was that I was too busy enjoying it to count the days as they passed, and didn't realize just how late in the year it was getting until I woke up this weekend to frosty 28º mornings ... a rather sharp realization to drag me out of my harvest haze, if you ask me!

Illustration: John Rae

Here I am nonetheless, staring into the face of December elbow deep in drying herbs, flowers, and garden seeds cleaning, organizing, and preparing for the next planting season already. Thanks for the heads-up Aesop, baby!  You won't catch me out in the cold with nothing to gnaw on but a frozen fiddle (barring unavoidable disaster, of course).  At any rate, it won't be because I spent all summer singing, and dancing ... although, that doesn't sound like an entirely bad way to spend a summer ... balance in all things, yes?  

One of the things I'm living for right now is the Glass Gem Corn I grew from seed thanks to Garden Hoard -- a two person, organic, heirloom seed, Midwestern enterprise -- that I'm in LOVE with!  Katie, the owner, is an awesome woman with a wealth of knowledge to share, and a love for plants who wants to feed the world ... what's not to like?  Besides, I love smart chicks, and I'll take any opportunity to support her "fempire" when I can.  Anyway, back to the corn, it's decorative, it's edible, it's grind-able, it's poppable, and it's GORGEOUS!  Each ear is a complete surprise, even when plucking from the same stalk ... which totally tickled my colorholic tendencies.  

Keep in mind when growing, these are not the ears you get from a packet of hybrid seeds or what you find plumped up at the supermarket, Glass Gem Corn ears are much more elegantly sized.  Heirloom produce is typically not what our supersized-society (with exceptions, of course) is used to seeing or eating, however you do get the added bonus of unparalleled flavor, and a pretty high guarantee that any seeds collected will perform in your garden next season, and thus, you can create your own seed home-library without having to run to the store every year to replenish your seed stash.  If you're looking for new-to-you or unusual varieties of fruits and veggies to add to your garden, or you're brand new to this garden-gig, and just starting out pop over, and check out Katie & Christian's operation.  For a two person show, they've got a good selection, surprisingly great customer service and availability (I honestly don't know how they have the time!), and they hook their customers up with extra goodies every order.  

Happy planning & planting!

xoxo

After Apple Picking ...

... Or apple buying for that matter, though how the apples are procured really isn't important.  Just be aware that the sweeter the apple, the sweeter the sauce, so pick a palate-friendly variety because this is a no-sugar-added recipe, unless you like your applesauce to pack a pucker-up punch, of course!

Applesauce
In a 6 quart slow-cooker combine:
10-ish Cored, and sliced apples (Fuji is my apple of choice, skins on)
1 Cup water
1/2 Teaspoon ground Cinnamon
1/2 - 1 Teaspoon ground Nutmeg
1/2 Teaspoon ground Ginger
1/8 Teaspoon ground Cloves
1/4 Teaspoon ground Allspice (optional, because of the use of the other spices many feel allspice is redundant.  I think it adds more overall body to the flavor.)

Cook everything on High for the first two hours, and finish on Low for the last 4 hours.  Let cool a little, purée, and serve.
Yields 72 ounces.

Seventy-two ounces?!  Whether cooking for large gatherings or just a meal for one, I do most everything in large batches.  I find that once I've got all of my equipment out, it takes less effort, and is a more efficient use of my time to make a larger quantity than dragging out all of my culinary accoutrements every single time I get a hankering for a small serving of something, which can make getting into my freezer a bit of a Level 9, B-Type game of Tetris, but I find it's worth it.  It's especially useful having extra applesauce on hand for anyone with dietary restrictions (allergies, food intolerance, etc.) who need to swap out oils, or eggs from certain baking recipes.

For me, this applesauce recipe is an absolute autumn must-have, and it makes my dwelling smell like a fairy-tale cottage, you know, like before the misunderstood lady tries to coax children into her oven ... Happy Halloween!