Archive for March, 2013

Jam Jars into Wine Glasses…

Posted: March 26, 2013 in Uncategorized

Jam Wine Glass_7801

We like this fancy french jam called Bonne Maman that really isn’t too heavy on the pocket book but is high quality and delicious.  I’ve always washed and re-used good glass jars when I’m done with whatever came in them and these were no different.  After washing a bunch of them I realized I had me a set!  I do, we do, like wine!  Regular wine glasses are easy to break and top heavy to boot with a fragile stem.  I’ve never had one that lasted more than a couple weeks in my kitchen or home.  Here was my solution!  The jam jars are now fancy little glasses with Bonne Maman embossed across the front to give them that chic Euro look.  They make great wine sipping devices and look cute as hell!  I’ve had many compliments on them.  I love to see things have many uses, and nature never makes something without it serving more than one purpose.  I think human beings should be no different.  Why spend hard earned money on bullshit products that cost a lot when you can re-use your jam jars and look just as regal?  You can do this with much more than glasses, but for today this is as far as we’ll go!  I hope you all are well and happy in your beautiful worlds!!!  Go get some jam!!!



Posted: March 20, 2013 in Uncategorized

Photo by the Author

When the season changes and the leaves begin to fall, the air becomes cool.  I can sense the difference, the dying of the warmth, the dying of the growing time.  I begin to withdraw inward.  Daylight becomes shorter, the sun is low in the sky.  When the sun holds it’s heat back from us I must find new warmth to sustain and nurture my self, my family, through the coming winter.  For many years I have warmed my bones with the bones of the trees, the grand and ancient forest that has surrounded me for many moons.  I collect my favorite kinds of wood, as there are many, for they give off strong and sustaining heat that lasts through the cold winter nights.  This eternal woodland is gracious and good, so generous.  It supplies my meat, my mushrooms, many herbs and a wide variety of nuts as well as cool, clean and vital water, as well as so much more.  It provides the sustaining fire that allows me to be happy, warm and content with my loved ones as we wait for our glorious father, the Sun, to return yet again….  In gratitude.

Dates and Tahini!!

Posted: March 18, 2013 in Uncategorized

photo by Helen Geisler

imgres-3Simple, delicious flavors rule!  I’ve been searching out simple, delicious and healthful snacks that are basically pure.  Here is one of them.  We’ve been eating lots of dates lately for dessert.  They can’t be beat for their texture, flavor and sweetness.  I also love the fact that they come from palm trees, well Date Palm Trees to be exact.  I love palm trees!  I had some tahini sitting up in one of my shelves and one day, as I was eating dates, I thought, holy shit, man, these dates would be great with that tahini.  Tahini is a trip.  For those of you who don’t know it is a “butter” of sorts made from sesame seeds, ground sesame seeds, just like you do with peanuts to get peanut butter.  They have similarities, peanut butter and tahini, but the tahini is lighter and smoother and not as nutty.  So that one day I grabbed one of my Medjool dates and stuck it in my jar of tahini and ate it!  I was pleasantly surprised!  The two flavors go incredibly well together.  I guess you could liken it to peanut butter and chocolate, for those of you who like peanut butter cups.  These two Middle Eastern ingredients sort of take you away to a different time and place.  They take me to a desert oasis with a big plush, colorful tent full of hookahs and pretty girls and dates and tahini!  This snack is sensuous and sophisticated while being rustic and natural at the same time.  This would also be a good combo to put out at a party as something exotic and intriguing.  You could fill a small, pretty bowl with tahini and then put that bowl on a plate.  Add the dates around the bowl on the plate and there you have it… a dip!  Give this one a try some time.  And if this is a first time using tahini look it up, find some recipes and experiment with it.  It is great in salad dressings!  For all of us who are working on simplifying their worlds and bodies with whole foods, this one is great for the list!  Let me know what you think!


I love jalapenos.  I love spicy food in general.  I love pickled and fermented foods.  Pickled and fermented foods love me.  It’s a great relationship.  I’m striving to get my other relationships in such a lovely state.  I grew up thinking pickled foods must be difficult to make.  At first glance it appears the process would take a lot of time, patience and skill to do it right and have it come out well.  I was wrong on all accounts.  It is crazy easy.  This particular “essay” is on Jalapenos, but you could do any vegetable you like.  You could even do hard boiled eggs, little fishes, mushrooms, whatever…  Some vegetables are good to pound first, like cabbage when making “sauerkraut.”  Even then it is not completely necessary.  This technique also allows mild fermentation which produces many healthful and beneficial side effects for your gut, and elsewhere.  FDA approval?  I quit listening to the FDA a long time ago.  So here’s how to do it.  Brace yourself!


photo by Helen Geisler

Take a bunch of jalapenos, the jar pictured has about eight large jalapenos.  I cut them into “rounds” and put them in a quart sized mason jar.  Be careful not to rub your eyes or any other sensitive areas.  I could tell you a funny story about that, well not eyes, but it isn’t appropriate for this blog!  Fill the jar nearly to the top with your peppers.  You can also add onions, carrots or other types of peppers.  I happened to have a red pepper around that needed to be used so I cut it up and put it in too.  Grab some herbs, whatever you like, it is fun to experiment with different ones, and put them in too.  Use an amount that seems reasonable.  I have yet to find a herb that I used that I didn’t end up liking.  I then add two tablespoons of sea salt.  After adding your salt fill your jar to nearly the top with fresh, good water, preferably from a nearby, untainted spring.  Good water is important.  Once full with water put the lid on and shake.  I like to make sure everything gets well distributed and that the salt is fully dissolved.  Once this is done I wipe the jar and then put it up on the shelf.  Don’t hide it away!  It will look beautiful out where people can see it.  I usually wait three to four days before eating them.  The spice will diminish with time which is sometimes nice as the fresh jalapenos can be super hot at times.  I find the flavor mellows with time and the elixir becomes very rich.  I have had certain batches around for months at a time and they remain delicious and nutritious.  Don’t be alarmed if air comes out when you first open the lid.  It can happen each time you open it.  I am so addicted to these things!  Jars of them don’t last long.  I am moving on to experiment with other vegetables as well and will keep you informed of my progress.   I really did make pickled fish once.  My friend and I had caught a bunch of “chubs” from a nearby river.  The chubs are not prime cooking fish and have lots of bones.  We cut a bunch into nice filets and then put them in just as described above.  We let them sit for quite a while, a week or two.  When it came time to try them I was nervous as pickled fish seemed a big stretch for me at the time.  I was blown away at their flavor, texture and how much I truly enjoyed them!  Unbelievable.  Our kids were young at the time, my friend’s and mine, and they formed a little musical group.  What did they call their band?  The Pickled Chubs of course!  Anyway, the sky is the limit.  It seems the more I learn the more I realize that quality food is simple and that this Earth is incredibly abundant!  What a magical world!  Spice up your life!  Much love to you and yours!