OUR LIVES AS WORKS OF ART

A portrait of the - would be - artist
As a young person, I fancied myself as an artist and spent endless hours working on sketches with pencils, crayons, and water colors. Most of that artwork is long gone - from me and probably from the planet. I even have a formal background in art – at least, that, according to the undergrad degree that I obtained years ago. But I never did much with it after college, just an occasional drawing or two. Of the little I did, I kept a small part and gave away the rest to people who I hoped would value them. I was just too busy guiding my efforts in other directions, that being, caring for a family and my lifelong work in public health. 

And during all those decades that I worked and raised two children - up through their university years, I kept busy with what I saw as my priority commitments.  With the “extra” time I had, I allowed myself to do needlework and some personal journal writing. There just weren’t enough hours in the day for artwork. I always said that, someday, when I could, I’d go back to painting or drawing and perhaps do more than just write in my journal.

Luckily, since retirement, I’ve found time to dedicate a lot of time to creative outlets that I thoroughly enjoy – cooking, blogging, crafts, needlework, and drawing. The products of these activities continue to be personal in scope. My interest in these endeavors just hasn’t found any commercial outlet. I follow the SPIRIT OF LOVE AND BEAUTY– through art. This path has brought me blessings of joy, love and light, which I gladly share with others. To the extent that I can, I freely share my art with family and friends, mostly through Facebook. And, of course, the artwork in this blog serves some small part of the Internet public at large.

Creative energy abounds.
As to my drawing techniques, they are mostly done is computer graphics. Playing with colors & form is a joy for me.  It usually goes something like this. I have a feeling about a subject for a drawing and envision a theme. Occasionally, the drawings appear to me from something I've seen on Facebook or even as part of a meditation or the content of a dream. Whatever the initial motivation, I hone in on the feeling and remembering the “feeling”, I begin to elaborate on it, letting colors and shapes go where they will. The computer drawing software lets me swiftly make and erase many versions as I expand on that feeling. So, I have the freedom to enjoy each stage of the process, adding here, taking away there. The outcomes often surprise me, expressing extraordinary kinds of energy in the form of design and the color.

To date, mine’s a totally a digital project and I haven't even printed out all of my drawings. I share them on the Internet through Facebook and  greeting card apps. When I do get around to printing, I usually do an 8" X 10" or a letter-size page. Often I display them with wood or plastic frames and put them on my walls or give them to friends and family. Perhaps my most successful ventures were two sets of printed note cards of my drawings that I gifted to family members - one was of flowers and another with Christmas themes.

Drawing: WHIMSICAL FLOWERS, 2014.

Our beautiful future.
We can all foster beauty in our world by relearning some age-old, but mostly forgotten, principles about WHAT’S REALLY OUT THERE. And WHAT’S OUT THERE is ABUNDANCE. Our lives aren’t too limited or too flawed. As a matter of fact, we’re not limited or flawed in any real way. We just ARE and life just is - LIMITLESS and MAJESTIC.

When we allow ourselves to sit quietly (especially in nature among trees and gardens) - even so little as 10 or more minutes – at peace and present to our surroundings, we are released from past mental burdens and we see all around us with new eyes  And, from that vantage, we can see ourselves, standing in bright, uplifting clouds of energy. These boosts can also come from many creative endeavors.  And, for all of us, these lifts are the crayons in our very own coloring book of LOVE.

We can make our lives into works of art when we take time to expect, recognize and accentuate the beauty in our lives. What’s more, it’s all part of the immense energy available to us everyday - all the time. So, feel the glow of LOVE’S strength in the world. Meditate on beauty, harmony and peace. In those moments, we stand proudly in the band of loving souls who see astounding beauty and hear harmonious music.

Leave all those habitual worries behind and look up. There is the beauty of the world. And, with that vantage of beauty, get busy and manifest the colorful, unprecedented reality that all of us long for.  This can happen in many creative ways - through dance, drama, fine and communications arts, music, as well as through heartfelt concern and support of people and other living things. There is much joyful work to be done.

A FAMILY VISIT AND PROJECT: "KITCHEN-FIT GRAND KIDS"

This past month, I had the pleasure of visiting with my son, daughter-in-law, and my three lovely grand children, ages 10, 8 and 5 years. It was an especially joyful time for me because I don´t get to see see them often. I live at the Mexican border and they live at the Canadian border, about 2000 miles away. While the children are always sweet and loving, they are still a bit shy with me. Thus, as a sort of icebreaker, I wanted to do a one-on-one project with each child. After a bit of reflection, I decided to do a cooking project with the children.  My past visits and recent communications had shown me that the grandchildren were way above average, doing a multitude of activities such as soft ball, swimming, gymnastics and community theater. All that was proof of their mental and physical fitness. And I hoped that their days of cooking with Abuela Susan (as they call me) would be ä giant, first step toward "kitchen-fitness".

In preparation for this project, I sent ahead a set of children's cookbooks. A cupcake book for Iris, the oldest, a cookie book for Myra, the second, and a simple snack book for Cruz, the youngest. In my judgement this choice of books would reflect the complexity of the cooking tasks, according to ages. (As related below, my estimation of the relative difficulty of the recipes turned out to be wrong.)

As soon as I arrived, I asked each child to choose one recipe from their book. They seemed eager to get started and, within minutes, selected their recipes. Iris chose lady-like, pink lemonade cupcakes and Cruz chose a fancier sort of grilled-cheese sandwiches, shown crust-less, cut into quarters, and held together with fancy toothpicks. Myra's choice was unexpected. She wanted to make what were the most complicated cookies imaginable. These cookies, called "Treasure Chests", were a quadruple-chocolate concoction with a brownie base, two layers of fudge icing, a chocolate cookie top and MnMs, a child´s version of gold treasure, that fell out of the sides of the "chests". My better judgement should have sent up red flags on Myra's choice but, being still somewhat jet-lagged mentally, I agreed to help her make complicated treat.

The second day of my stay, I went with the family to a neighborhood grocery store and, together, we bought all the ingredients for the recipes. Cruz wanted to make his sandwiches the very next morning. With just a bit of guidance, he was able to do almost all the work. I did the grilling, of course, and he cut them into quarters and placed them on a large platter, toothpicks stuck into each piece. The children and I ate them for lunch and leftovers went kept back for their Mom and Dad. Cruz was very pleased with the favorable comments that were made, and the first project was a resounding success.

Myra was ready to begin her treasure chest making on the third day. The process took more than two hours to complete because everything had to be done in steps.  I helped her with the initial steps of measuring and mixing and put the brownies in the oven. We had to wait for them to cool. And much care was needed to decorate the treasures.

Myra's 600-calorie "treasure chests".

The results were attractive and had a surprising resemblance to those shown in the cookbook. These treasure chests definitely had the wow-factor and received family raves. 

The only unfortunate part of this project was that the children wanted to eat multiples of these 600 calorie creations. I put out one for each of us on a plate and, when I had the chance, hid the rest in two plastic containers in the freezer behind other foods. My idea was to keep them hidden so that each of us could have one the next day. That trick worked, at least partially, and only a few had been stealthily removed from the freezer by the next day.

A few days later, Iris prepared her cupcakes. I taught her how to crack open an egg. She had never tried it before, but, after just one demonstration, successfully opened the remaining two eggs. She also did all the decorating by herself. I just had to oversee her work and helped her with the oven. The cupcakes were quite attractive and good. Also, luckily, they were normal cupcakes so that eating more than one in a day´s time wasn't so much of a worry.

These few days that I spent cooking with my grand kids were priceless to me. It reminded me of my own childhood when my sister and I learned (mostly from our Mom and Aunt Jane) how to make such treats as  popcorn, chocolate fudge, cookies and cakes. With these long-ago memories go warm feelings of family closeness and the joy of cooking adventures.

Project "kitchen-fit grand kids" was wonderful fun. And they radiated confidence what with their new skills of grocery shopping, measuring, mixing, pouring and decorating.  All-in-all, it turned out to be a perfect way to build a great family learning experience -- and all through the art of cooking.

Yes, it was a bit messy and the finished items were not quite as sophisticated as the pictures in their cookbooks. But the very best thing was that the kids felt they did it "for themselves" and, for all of us - especially grandma, we were building family memories. And that was absolutely worth it.

TALES – OLD & RECENT - OF LENTIL-BASED CHUNKY SOUP.

I know it’s mid-summer. And, yes, I’m preparing a hot, chunky soup. I LOVE home-made soup and always have. It's healthy. What's more, this kind of soup is not only filling but also helps make us sweat, thereby cooling the body. All tropical cultures, at least, the ones I know about, eat warm and often spicy foods to create a higher level of perspiration. It’s nature’s own cooling system. So, even though it’s the summer solstice, let’s talk soup –chunky-style, at that.

Now, for a bit of personal background lore…
Today, as I prepared what might be my 100th - or more - pot of lentil-based, veggie soup, I found myself a bit misty. Past memories came back to me of a time when chunky soups meant an awful lot in terms of nutrition and comfort. This reminiscence was the product of some Internet news I saw today about not one, but two, tropical storms that appear to be on a target course for Texas or some other Gulf destination.
And I remember a time when my husband, Enrique, his good friend, Bob, and I spent the better part of a month eating chunky soup almost every night. Imagine that, and we didn’t complain a bit, since we considered ourselves more than lucky to have all that soup. It was, back then, when Hurricane Wilma devastated a good part of South Florida, including our own condo and the entire building that we’d been living in for 5 years. Enrique’s friend, Bob, invited us to spend time with him in his condo - nearby - that was not so much affected by the storm. We thought it would be just for a few days or a couple of weeks. But it turned out to be more like eight weeks.

In the first week, we didn’t have electricity and our menus were made up of what Bob had in his pantry and the cans that we’d bought when we knew the storm was approaching. Luckily, Bob had a patio gas-run grill and we were able to heat up essential food and drinks on the grill. Main courses were a bit hard to come up with. Fortunately, we had plenty of cans of chunky soup. So, for that first week, we ate soup out of cans, just warmed over, along with crackers, olives and such in order to conserve cooking gas. Then, in the second week, the electricity came back on. Cooking, was then, less of a problem. Still, we decided to keep our food budget as low as possible, given the economic crunch that we found ourselves in when our work places did not reopen for several weeks. Our answer was to make chunky soup with the addition of white rice and garlic bread as our go-to menu for supper that month. I bought a lot of lentils and other quick-cook and canned legumes, and whatever fresh veggies I could find. The supermarkets, when they reopened, didn’t have a lot of fresh produce – and that lasted for several weeks.

My main productive role during that mostly quiet month was soup cook. I simmered chunky soup all day in the slow cooker. And, with the aid of a large rice cooker, I prepared enough white rice for three days at a time. Plain sandwich bread - the only bread available for some time - was toasted and spread with margarine and garlic salt. We enjoyed our meals and were grateful to be eating well –– or, at least, what we considered correctly – at a time when so many other people were having a hard time feeding their families. So much for reminisces.

Most recent chunky soup
There are a few tried and true soup-making tips that every cook should know. And remembering some of these tips, I've successfully once again made soup – and if I may say so - with great flavor (and as little effort as possible).

 - Sauté all the chopped vegetables to enhance the flavor. But, if you’re short on time, just skip the sauté and add all the vegetables and accompaniments to the pot.
- Use some aromatic vegetables –garlic, onion, leek, etc, among others, and add all the veggies directly into the pot for good flavor and no waste.
- Don’t be shy about using time-savers, including such things as canned beans and frozen veggies.
- Use a stock cube or some soy sauce or pesto to get more flavor into the soup. Any of these can make a big flavor difference.
- Don’t dilute the soup too much when you begin the cooking process. You can always a bit more water later if the soup appears too thick.
- Spices are your friends. Proper seasoning is a must for all dishes and especially so for veggie soups. Salt, pepper, a variety of your favorite spices – even a squeeze of lemon or vinegar - will give some zing to the final product. Just be sure to taste after putting in what seems to be just a little seasoning. Experience has shown that it’s not easy to overcome an over-salted or over-spiced soup.
- Last minute, soup toppings are great, too. A regular tasting soup gets a lift with toppings such as croutons, cut green onions, grated cheese, avocado slices or a few toasted nuts.


So, here’s the recipe for chunky soup that I improvised today, made with fresh veggies and pantry ingredients - no particular recipe consulted. I think this soup would be a winner any time of the year and in all sorts of climate, including hot, cold, stormy and post-stormy weather.

Chunky lentil-based soup, great in all kinds of weather...  (6 to 8 servings)

2 teaspoons olive oil
2 large carrots, peeled and chopped
1/2 onion, chopped
2 large garlic cloves
4 small potatoes, cut into 1-inch pieces
1 (18 ounce) can lentil soup
Enough water or broth for thinning
4 ounces of tomato sauce
1 ½ cups of red cabbage, cut up in slices
¾ cup of pasta noodles (optional)
1 teaspoon dried oregano
1/2 teaspoon turmeric
1 teaspoon of balsamic vinegar
1/2 teaspoon kosher salt, or to taste
Ground black pepper to taste
Toppings: Parmesan cheese, cut green onions, or sunflower seeds

Instructions
- In a large pot, heat olive oil and sauté carrots, cabbage, garlic, onions and potatoes for 5 minutes.

- Add the canned lentils and other ingredients to the pot.

- Bring the soup mixture to a boil and reduce the heat to simmer, uncovered for 30 minutes. Add noodles and cook for another 10 minutes.

- Serve immediately or reheat later with one or more toppings. Leftovers keep well for 3 or 4 days in the refrigerator. (Soup is always better the second day.)

Notes
I made this stove-top soup in less than sixty minutes but it cooks just as well in the crock pot. It might take 4 to 6 hours to slow-cook the soup.

Go veggie-crazy and add any of your favorites. Modifications of this kind of soup almost always taste great. You can also use up whatever veggies you find at the end of the week as a version of “refrigerator-stew”.

This lentil-based, chunky soup is perfect for quick everyday lunches and suppers. What's more, I’ve taken similar soups to covered-dish dinners. And it's always "just perfect" for all kinds of weather.

QUICK & TASTY RADISH & CARROT PICKLES

There are a few veggies that are almost always available at markets and remain fairly cheap all year long. A good deal, right? But, on the other hand, we – you and I - may not be used to buying them. For me, radishes were among those veggies. I always found them somewhat overpowering like raw garlic and onions. My own feeling was that radishes were good – finely sliced - in small doses buried in a green salad but, still, the quantity that I could consume was very little indeed. Most every time I bought a bunch of those rosy red roots, I found some left behind in my vegetable bin at the end of the week.

I, of course, knew what to do - serve the remainder to my husband who loves them and can eat them as a snack without anything – not even a dressing or dip. Now, with this recipe that I'm sharing with you, I know how to love those little red goodies and find no obstacle to consuming some of them most any day. I found that I truly like radishes when they pack a vinegary punch. Actually, the recipe is one my husband showed me how to make. I asked him to add the carrots, thinking - correctly, as it turned out - that the sweet of the carrot would combine nicely with the spicy tart of the radish.

So, here's our recipe for crisp, radish and carrot pickles. We made our first batch this past Sunday afternoon. We have pickled other things, before, and I don’t know why we took me so long to make these tasty pickles. They're so easy to make and go great with all kinds of foods, from tacos to salads, to sandwiches and crackers.

We sliced the veggies very thin because that way they soak up the flavors of vinegar and spices in just a few hours. A sharp chef’s knife was the key to getting the thin slices.

A sharp chef-style knife will make the work a lot easier.

The best thing about these quick pickles is that they’re ready munch on right away. We ate some about 4 hours after they were made – still a bit crunchy but good.

Here is the recipe for these tasty pickled radishes and carrots . The recipe as given below yields about 2 to 3 cups of pickles.

Ingredients

1 bunch radishes (should make 1.5 cups when thinly sliced)

2 medium carrots, also thinly sliced (about a cup's worth)

¾ cup balsamic vinegar or apple cider vinegar

juice of a medium lime (something my husband always adds for extra zip)

2 tablespoons of minced garlic

2 tablespoons of kosher salt

1 cup of balsamic vinegar

1/8 teaspoon of black pepper or a bit of crushed red pepper flakes

Instructions

To prepare the veggies: Wash and slice off the tops and bottoms of the radishes and carrots, then use a sharp knife to slice the veggies into very thin rounds. Peel and mince the garlic. Pack the rounds and garlic into a quart-sized canning jar.  

Sprinkle the kosher salt on top and shake the jar to thoroughly salt the veggies. Leave without a top (or cover with a clean kitchen cloth secured to the jar with a rubber band) and let them sweat for, at least, 30 minutes. This step ensure crunchier veggies.

Add the vinegar, lemon juice and pepper. If you use some other kind of vinegar - other than balsamic - you may want to dissolve a couple of teaspoons of sugar with it. Make sure that there is some space between the veggies and the rim of the jar. This allows a space for the good gases produced by fermentation. Shake, again, to make sure you've coated all the veggies. Put a secure top on the jar and refrigerate. They're good to go from the first day.

These pickles keep very well for a week or ten days, and usually will be gone long before that. 

Best of all, you can pickle almost any thinly sliced vegetables in this manner. Try carrots, beets, cucumbers, red onions, cabbage or cauliflower. The thinner you slice the vegetables, the better they absorb the vinegar solution and taste like pickles.

Vinegar is good for us, too. It helps control high blood pressure, improve digestive system, reduce urinary tract infections and strengthen bone. With this pickle recipe, you will have a delicious way to have a little vinegar everyday. So go ahead with confidence and make pickles of all kinds, knowing it's almost impossible to get it wrong, and, for most people, they're a spicy delight. And get ready to for a lifetime (healthy) addiction to homemade pickles.

LOOMED KNIT BABY STROLLER BLANKET.

Yay! – I’ve just finished this baby stroller blanket. 

There is something exciting about creating a gift to celebrate a baby’s birth. Of course, in this case it is even more special. The baby is being welcomed as a new addition to our own family – for me: grandchild number four, grandson number two. So, it was a joy to knit a gift for him. He was born last weekend - healthy but a couple of weeks early - and that's my excuse for not having sent it off yet. The mailing will be done ASAP.

In my mind, every baby needs a special baby blanket, something that's all their own. I not only believe this now but always have. So, along with my sons and grand kids, that makes six knitted baby blankets that I've made over my lifetime.  Oh! I also have made  blankets as gifts for other babies, but most of those tend to be made of soft material with a crocheted edge. Nice, but not so much work went into them.

Did I follow a specific pattern so I would know how big the blanket will turn out?  Turns out that I didn’t. I winged it. The result was a cover about 40 inches long and 28 inches wide - big enough to classify as a stroller blanket from what I've seen on the Internet.

The style, I hope, is trendy and chic – a colorful striped pattern that can grow with baby instead of seeming “babyish.”

The yarn is an acrylic – the better for frequent washing - of medium weight, doubled. It’s made of white yarn – along with four bright colors (red, green, blue and yellow).  I pulled out the long green loom that I’ve been using for the past five years.

You can might guess from the photo, the cover was knitted as a flat panel.  I e-wrapped the pegs all the way down, around and across the back side of the loom, including all the pegs except one at the end. 

The pattern was unusual.  It was knitted in a single piece,  consisting of a series of colored stripes -  that were all to be three rows wide. The white spaces between each of the stripes were to be 6, along with 8 white rows on each end. The reality was that I lost count – several times - and the stripes turned out to be a bit irregular. But I did manage to keep the order of the colors that I planned and the slight irregularity makes it look nicer - a bit like homespun – or at least I think so.

Easy to make loomed knit baby blanket.

The upside to this kind of knitting? It's really easy. You are basically e-wrapping and knitting over the whole thing. Total time was about 20 hours – done leisurely over four weeks.

Was there any down side on the loom knitting? Not so much. Other than a slight shrinkage that had to do with yarn wrap tension and the cast-on edge rolled a little. Again, I wasn't concerned as I knew beforehand about these limitations and planned to add a border all around to finish it off. It was really no problem to do the half-double crochet edge that gave a more finished look.  Another down side of loom knitting came from an obvious right side and a  less finished looking backside. But, now that it’s completed, the backside seems O.K.

Reminiscing now: my sons (now fathers, themselves) really loved their handmade knitted blankets.  In the toddler years, they carried around their "blankies" as a comfort when taking a nap or settling down to bed at night. Unfortunately, those blankets are long gone. So many years have passed. 

Each of the three older grand kids also had their own soft, handmade baby blanket.  But the grand kids are all still young and I suppose that their newborn blankets are being kept somewhere - or better yet, have been passed on to other family additions.

For now, I hope that my daughter-in-law will remember this blanket and tuck it around the baby in the stroller on cool/cold mornings.  When he doesn’t need it for outside use, it can be folded in half and placed on the foot of his bed. Of course, I realize that he will have many lovely blankets, but I bet only a very few of them (or, possibly, none of the others) were made specially for him.

EARTH & SKY MORNING TEA

Earth and Sky chilled tea, a mid-summer hit.

Tea. It’s something wistful. It takes me back to distant childhood memories of how my Mom, sister and I, who had few luxuries, would sit down – feeling oh! so pampered – to our almost daily, afternoon tea break. Perhaps that’s why I’ve always felt that there is something extraordinary about a hot cup of tea in cold weather and iced tea in hot weather … the thirst-quenching liquid in the mouth, the flowery odor and, of course, the bittersweet taste. So, here I am, decades later, writing this post about tea making.

In all these years of drinking tea, I’ve tried out all kinds of teas, from the bags and loose tea purchased at the store and, more recently, my own blends, mixed from dried teas available commercially along with flowers, herbs and (yes) veggies – some of these from my garden. I find it highly satisfying to mix up several of these ingredients in particular ratios to get a custom blend for my own table and to share as a gift for others.

In my mind, tea making is a way of taking time for yourself - - on a regular basis. It’s also sometimes a way to combat brain-freeze or general negativity. Next time you need to have your perspective turned around, think about filling up your tea cup. It's an effective and common solution for replacing fluids, brushing off sleepiness and cheering up from most any kind of bring-down. As a bonus you get some antioxidants that help fight DNA-damaging, free radicals and give a boost to the immune system.

Just this past week I brewed up a new kind of tea that my husband and I shared in the mid-morning. We enjoyed seeing the bright fuchsia color along with the floating green lime slices and savoring the cool, thirst-curbing goodness of this tangy tea. I called it **My Earth and Sky** tea because of its ingredients - beets dug up from the earth, peppermint from an expansive, creeping vine hugging the earth and the bright flowers of the high branches of the hibiscus shrub, as well as the citrus of the lime tree.

For this blend I used a combination of already boiled and cooled beet juice, added to hibiscus tea with a final hit of the juice of limes and peppermint. The first two ingredients – hibiscus and beets – were purchased at the market. But, as a believer in family gardening, I was fortunate enough to be able to pick the last two ingredients from my own front yard. With all that thrown in together, the tea turned out to be a tasty cooler with the added benefits of being a stomach and nerve soother.

Here’s what I mixed up to achieve my blend.

Quart of hibiscus tea boiled with a bit of mint (or peppermint), cooled
2 cups of boiled beet juice, already chilled
juice of two limes with a few extra lime slices.
2/3 cup of light brown/natural cane sugar

Put all the liquids and sugar in a 2-quart glass pitcher, stir and chill.

As you can see, it’s easy enough to make up this Earth and Sky tea and, in my opinion, well worth the time. So get up and make some tea – this mix or some other that suits your mood - and, then, sit down to a comforting cup of warm or chilled tea. You will thank yourself for the positive mood-lifting and other health benefits that accompany that glass (or cup) of tea.

CELEBRATE YOUR MISMATCHED TABLE LINEN

Like most folks, for years, I believed that the best way to set a table was with matching sets of linen and china. But times have changed. I now find it a bit boring to set an entire table with all the exact same elements. Also, over the years, I’ve lost several of my prior uniform-looking plates and linens. And I’m not willing to toss the things I’ve had for a quite a while. So, for the recent past, as often as not, I've ended up with mismatched table settings. And why not celebrate it?

Maybe you consider this kind of mismatching to be rustic, bohemian, whimsical or just crazy. But I think the mismatched table is totally suitable for most any occasion and, most of all, practical.

So, here’s the reasoning for this post. I had four red place mats that I bought for my Christmas three years ago and continue to use for casual table setting. They were a bit faded from washing and worn around the edges. Nothing wrong with them but I was bored with their appearance. I had also gotten tired of the coordinating red cloth table napkins that I’d bought for the Christmas table. Being a Bluebird, red-on-red - mats and napkins - was not my favorite look, so I gave them away.

But I still had three black napkins and two dark blue ones, parts of sets that I had acquired  over the past few years. They were all in fairly good shape and in colors that I liked. With my anti-consumerism banner held high, I wasn’t about to give into an impulse to go out and buy more table things.  I decided that I’d go with what I had.

I remembered reading somewhere that there were a couple of effective ways to approach your table setting mismatches.

Basically, these ways involved color and pattern. When you choose table elements that  are part of the same color scheme, they don’t seem to be so much mismatched, Your eyes read them as  coordinating because they’re all similar shades. In the same way, similar pattern, even with different colors also helps to bring together a nice mismatched look.

Here's how I pulled together my mismatched table linen using my skills in crochet.

Similar crocheted stitched bring together my mismatched look.

My plan was to  create a similar element that would bring together the red mats and the black and dark blue napkins.

I did that with one skein of bright blue sock-weight worsted yarn, thus playing down the Christmas red look.

I crocheted around the edges of the red mats with the blue yarn using a simple shell pattern and a double thickness of the yarn. Each mat took me about two hours to crochet.

Using the  same yarn, with a single thickness, I worked on the napkins. First, I took an embroidery needle and sewed a blanket stitch around the edges. Then, I was able to add a simple crochet edge. Because the blanket stitching was a bit slow, I took as long finishing each napkin as I had for each mat.

You can see the results in the pic. And I think it’s quite nice for my all occasion table.

Maybe you’ll want to try to do just what I did. Or you might like to experiment with another kind of mismatched table setting. Whatever you do, be confident that you’re decorating instincts are going to help you carry off mismatching with pizazz. So be bold and play with with colors, patterns and shapes. You can be sure that you’re setting a one-of-a-kind table that others will notice (and, more than likely, appreciate).

FERMENTING CABBAGE TO MAKE SAUERKRAUT

By now, you’ve probably heard about the benefits of probiotic fermentation. It’s a new food “trend” with ancient roots. It refers to a traditional way of preserving food without canning or freezing.

Sauerkraut (German word for sour cabbage) is one of those delicious fermented foods that you can make for yourself in fair-sized quantities. Sure, you would need to do some foot (and hand) work to prepare this healthy food but the results should be well worth the effort.

Now, I’ve been reminded a lot that people, in general, either really like or are completely disgusted with sauerkraut. Beyond that, cabbage, however it's served up, is cheap, healthy, and available almost any time during the year. And in my opinion, that makes cabbage just about a miracle food. And, for people who like sauerkraut, having a couple of gallons of the stuff in the refrigerator is always a real plus.

And almost all the recipes for this food are simple and have the same few ingredients – salt, cabbage and water.  And that's about as minimalist as any recipe can be. There are, of course, a number of possible additions to the basic recipe and personal experimentation is the best way to go.

I’m including a sauerkraut recipe that I’ve used. Actually, it was a friend's recipe. (Thank you, Beth Ann.) She and her husband visited us for a few days, and this was my motivation for getting all this done. It’s very basic recipe but can be endlessly elaborated on.

Everything in the jar and weighted down. Then, the wait begins.

You’ll need a large fermentation crock or glass jar. Sauerkraut can be started up in just a couple of hours. Chopping is the biggest task. 

If you like sauerkraut with a crunch, you could eat it straight from the jar after about two weeks.
Otherwise, you can taste it from time to time, after the first two weeks, to see when it gets the flavor that you are looking for. You'll find it's in its most traditional form and flavor - salty, pungent and acidic - after settling in for a month or so. And it's so much better than the canned stuff.

Sauerkraut recipe

2 large heads of cabbage

2 large onions

6 garlic cloves

salt (any kind but natural sea salt is best)

filtered water

2 large carrots (optional)

1 teaspoon caraway seeds, celery seeds, or dill weed (optional)

How-to
Cut finely or shred the vegetables into a big pot. Put in an inch or two of veggies into the crock or large glass jar and add a teaspoon of salt, sprinkling it around. Then put in another layer. Add salt and so forth until all the veggies are covered. Add enough filtered water to cover the veggies. Stir the mixture to make sure the salt is evenly spread throughout. 

Press down on the veggies with a small plate and some weighted object (could be a stone) and check every few hours to see that the cabbage water level is above the cabbage. Cover with a cloth to keep out flies and dust. Let stand for two days in an area that is neither hot nor cold. Then refrigerate for a week and taste the product. If it’s tasty enough at that tine, go ahead and start eating it. Or wait a few more days or another week. This fermented food lasts for a month or so in the refrigerator. The longer it sits, the stronger the flavor. 

Hint: A favorite combo in my family is sauerkraut and mashed potatoes with cornbread and pinto beans.

NATURAL HOMEMADE DEODORANT

Some months ago, I read about how bad regular deodorant is for us. It seems that the popular anti-perspirant deodorants contain aluminum chlorhydrate, a toxic compound linked to brain disorders and cancer. Some other new aluminum free anti-perspirants have appeared on the market. But whatever they have in them, if they work at all, stop up the sweat glands and that is also really bad for the immune system.
 

On the basis of this information, I refused to use any toxic deodorant ever again. I had two choices: go without or find a natural deodorant. I’d noticed that sometimes, in colder weather, I could go without using deodorant and not have any noticeable under-arm odor. But in summer and with heavy exercising, I needed some help to avoid a strong odor. I searched out the commercial natural products. It turned out that the natural deodorants that are commercially available are expensive.

There had to be a better way. I decided to make my own. So, I began to read the DIY blogs on the Internet. I tried a few of their recommendations. Some results of this initial experiments smelled strange or included essential oils that were expensive. Others just didn’t work and I ended up stinking. I didn’t give up. I kept on until I made something that was right for me. Eventually I succeeded.

And I’m sharing this effective (for me, at least) deodorant with you. I’ve never experienced any stains on my clothing. I’ve been using it once a day for a year now, and I swear by it. It’s easy to make, there are just a handful of natural ingredients, and it works.

Personal deodorant made from natural oils and cloves.

Clove and Oil Deodorant Recipe

One of those items in this easy homemade deodorant is clove. Cloves are very healthful. They have powerful antifungal, anitibacterial and antiviral properties.  The oils moisturize the skin. What's more, coconut oil is the 12-carbon Lauric Acid. When digested, it forms a monoglyceride called monolaurin. Both of these acids kill harmful bacteria, viruses and fungi.

Ingredients

1/8 cup organic coconut oil

1/8 cup organic olive oil

5 whole organic cloves

You may use a bit of essential clove oil, if you don't want the whole cloves in the jar. Also they may be removed after a couple of days. The nice clove odor will stay on.

Put the ingredients in a small glass jar. (I use old pimiento jars.) Seal with a lid and keep in your bathroom. The process should take you about 5 minutes.

Use your fingers to spread a pea-sized amount under each arm and rub in for a few seconds. On hot summer days it’s totally melted and in winter it somewhat thicker. It still works well, despite temperature fluctuations. 

Your underarms may go through a short detox period when you’re getting used to your new, chemical-free deodorant. Give the deodorant at least 2-3 weeks to decide if it’s working for you. If you sweat a lot throughout the day or during workouts, you may want to reapply the deodorant another time during the day or use a little after-bath talco or organic cornstarch in addition to this product.

I recommend that you try making your own natural deodorant. Look around for some recipes. I believe that you’ll find one you like. It may well be the simple one described here. Beyond that, you’ll feel much better knowing that you are using a deodorant that is healthy for you and not costly to make.

MY LOVE FOR BLUE AND WHITE THINGS.

I want my home to celebrate the blue-and-white color tradition. New, old, traditional, vintage or folk, if it’s blue and white I love it all. You might ask: Why blue and white? Why not blue-and-green or red-and-white or some other combination? Well, I’ve discovered that a focus on blue-and-white is a very positive influence in my life. When I see blue-and-white around me in my personal space, I feel harmony and confidence.

Our pro-high-tech, consumerist society is plagued with industrial chrome, plastic grays and glossy black, colors which reinforce human-inspired activity and complexity. Color therapy research indicates that the combination of blue and white is a very special one that represents simplicity, sensibility, and aesthetics. To achieve harmony and simplicity of spirit, we need to rediscover the colors of our natural world.

The combination of blue and white can help us rediscover our true roots in nature. The blue signifies blue sky and the sea and symbolizes fidelity and serenity. White is the color of clouds, stars, and candle light and stands for purity, new beginnings, and unity. When combined, blue-and-white creates a sense of completeness and aesthetic harmony. And , as far as I'm concerned, all that adds up to domestic color therapy. That’s why I want the bulk of the things I acquire, make, and display in my home to include these colors.

As I’ve pursued my predilection, among other things, I’ve finally found a set of mismatched vintage dinner plates, saucer plates, and cups that make up my blue and white table collection. I like to see all the ways that the different dishes coordinate. And collecting disparate dishes is much less expensive than heading out to buy a complete set. They’re more interesting, too.

Mismatched blue & white dishes add charm to an informal table.

Perhaps my preference for these colors at the table has to do with my fond childhood memories of Blue Willow plates. Also, I have always been drawn to traditional Japanese home decoration and applaud their simple and dignified homes. Over many centuries, the combination of blue-and-white has been a strong element of Japanese style in home and table decoration. (Of course, the Japanese aren’t the only people to emphasize blue and white, and the folk art of many countries has a blue-and-white tradition.)

So, I’m always on the lookout for blue and white finds at the thrift stores. But I’m willing to go slow. I can’t just throw out or give away a lot of things just because they aren’t white or blue. What I’ve done up to now is add some blue-and-white things to my home – for example, some curtains and sheets, a tablecloth, napkins, dishes, and a few small accessories. As you might imagine, I'm also doing my best to emphasize natural materials - wood, stone, cotton, ceramics, etc.- at my house.

So, here’s my recommendation. Try out the power of blue-and-white in your decoration and see if it doesn’t help you to have a more complete and harmonious home. Choosing these colors should also help you find the strength to focus on your personal causes. Obviously, domestic peace and harmony depend on something more than blue and white house decoration. You must also simplify, de-clutter and clean your home.

 

JOYS OF AN EDITED & ORGANIZED CLOSET

I remember a time - not so long ago - when shopping for clothes meant going downtown or to the mall with any excuse of "needing" some clothing item, or having no excuse at all. It involved hours of endeavor - all morning or afternoon - going in and out of stores, trying on clothes. And often as not leaving the stores with several items, even though I’d gone there looking for something in particular.

 

Ah, and those were also the days when our credit cards had room for a few more purchases – not minding the ever-growing balance of debt that accumulated. Shopping was supposed to be sheer pleasure. On that basis, we bought a lot of stuff. Our closets overflowed.

Today, things have changed for many of us. Shopping for clothes isn’t at all what it was.  We’ve rejected crass consumerism. We'd feel embarrassed to flaunt our exit from the stores carrying so many bags. We also know that we should carry a personal, reusable shopping bag, or at the very least, leave the stores with as few disposable bags - paper over plastic - as possible. 

 

Also, of late we’ve embraced the concept of minimalism – for the home and for the closet. We no longer like to see our closets spilling over with outfits. We’ve found that some well chosen clothes – maybe just 20 or 30 items often work very well. And we allow ourselves something new only when we’re willing to give away a corresponding item. 

My winter wardrobe of 25 ítems

 

Closet minimalism is a good way to go. I recommend it. And why worry about limited closet space when what you really need takes up just a small space? If you like the idea, start editing your closet right away. It’s easier than you might think.

 

Start editing

Take all your clothes out of the closet and inventory them. You'll see that you have more clothes than you thought. There are probably several items that you used to love, but have gotten shoved to the back of the clothes rack. Some clothes no longer fit, others show wear, and some need zippers or buttons.

To begin your inventory, make five piles of clothes on the bed or floor.

The first pile is for “keepers” - those that fit and that you absolutely love and wear at least once a month.  

The second pile is for those things that fit but require dry cleaning or some minor repair. If you plan to keep them, take care of these needs right away.

The third pile is separated out for donation, selling or giving away. It includes clothes that no longer fit, are out-dated, or those you just don’t like anymore.

Pile four is made up of torn or stained clothes that nobody is likely to want. (I never recommend throwing out clothes. You can wear them around the house or to bed, or cut them into rags (for cleaning or craft projects.)

Pile five is for seasonal clothes or exceptionally good special occasion outfits. Store them in a box or clothing bag elsewhere in the house. You’ll get them out when you need them.



 All the shoes in my winter closet. (Boots are in boxes.)

Hang the "keeper" clothes back in your closet by groups of items -- such as coats, outer wear, dresses, skirts, blouses, dress pants, exercise wear -- or in some other order that makes sense to you. You may also need to sort through and edit the rest of your clothes - underwear, shoes, and accessories - before returning them to their places. 

Then, if you think that you still have too many "keeper" clothes, here are some further editing options.

Extreme wardrobe reductionism.  

You can further reduce your need for closet space and stop wasting time wondering what to wear. Do this by simplifying your clothing needs to 6, 8, or 10 well-coordinated outfits. Keep clothes that are simple in design and of the same color scheme, so you can mix and match.  Since you are going to have fewer items, you want to choose totally comfortable items.  Get rid of the rest. You never again have to dig deep in your closet to see if there’s stuff in there that you want to wear.

You won’t need many items at all, if you adopt a personal uniform style – everything is usable, by definition. Your uniform should be one of your choosing – a look that represents your inner self or, at least, that part of yourself you want to share with the outside world. Eliminate absolutely everything else. For example, there are women who always wear a suit to work. They have 4 or 5 suits that are simple in style and neutral in color. The individual pieces of the suits can be mixed and matched to create their entire professional wardrobe. Another sort of uniform, for women who are homemakers or casual-dress workers, would be 3 pairs of khaki pants (or nice jeans) and 5 blouses or shirts in similar style but varying colors. This kind of uniform can be worn year-round. 

Don't accumulate useless stuff again
Regardless of your editing criteria, once you've reduced your wardrobe, don’t allow yourself to accumulate a lot of stuff again. Remember, your best wardrobe is one that is full of clothes that you love and wear often.

When you decide that you really need to shop, don't buy several items, when you only need one. Also, think about alternatives to going downtown or to the mall. You don’t have to buy new clothes. Nice, gently used clothes are easily found. Visit yard sales. Go to thrift shops or vintage stores. You’ll probably find something that you like at a great price.

 
Check your closets and drawers every few weeks to see if they are still in the best possible order. You’ll find that your edited and organized closet will be a long-term source of personal satisfaction and confidence.

Note
Due to "popular request" and to my compulsive need to document most everything, here is a list of the 25 clothing items and shoes in my winter wardrobe. Gym/yoga clothes and at home grunges are not included.

2 black skirts/different textures
1 blue jean skirt
1 dress pants/black
2 blue jeans
1 "dressy" dress - LBD
2 cardigans/black & grey
2 pullovers/grey & black
3 jackets/black zip-up, black snap-up & blue jean
1 blazer (still need to buy)
1 parka/black
1 trench coat/medium blue
1 hooded sweat shirt/dark grey
4 short sleeve shirts/assorted colors
3-3/4 sleeve shirts/assorted colors

2 tennis/walking and running
2 heels/ closed with tie and closed with strap
2 boots/hiking and snow
flats with straps
chunky pull-on flats (still need to buy)

Related posts. http://grandmasusansalmanac.blogspot.com/2012/09/things-to-downsize-right-away-case-1.html http://grandmasusansalmanac.blogspot.com/2011/07/how-consumerism-still-tries-to-fool-us.html