Peripatetic philomaths…focusing on what's really important, eating ethically and cleanly, fermenting, foraging/wildcrafting, practicing herbalism, and being responsible stewards of our land. Sharing our photos, musings, and learnings. Still seeking our tribe.
I think every person should have access to trees – to enjoy, to touch, to revere. Sadly, I know that some people don’t…and I have lived in places with very few trees, stunted creatures that did their best to survive surrounded by concrete, blanketed by pollution, and subjected to abuse and neglect. They still put forth their hopeful leaves and continued reaching toward the sun – and making oxygen for the people too preoccupied to notice them, let alone appreciate them.
I vastly prefer living, as I do now, in a place with trees. I find it difficult (if not impossible) to feel angry or stressed when looking up into the leafy canopy, shielded from the sun’s rays. It’s quiet and soothing there. Birds sing from the branches, nests hidden high above. Under the tree, it’s almost a different world.
Learn more about the health – and other – benefits of trees here.
Are you wondering why we post frequently about about meatless meals, since we raise and process our own livestock? Does it seem contradictory to eat animals we raise and also eat vegetarian (or vegan) food? It’s really not…and it’s part of a healthy flexitarian diet.
Even though I was late to the pressure cooking party, once I acquired my first Instant Pot, I was hooked: I started with a 6 quart this year and recently bought an 8 quart (and almost bought a 10 quart until reason prevailed). With two pressure cookers, you might think that we are pretty well set, but as luck would have it, we were recently gifted another 6 quart Instant Pot!
While I have certain “go to” items I cook regularly, like potatoes, beets, and various soups, I’m always looking to branch out and add new dishes to my repertoire. Since the Instant Pot cooks rice well, why not quinoa?
It was a cold and rainy day…the kind of day meant for indoors pursuits. I had purchased a big, fresh Korean radish (Mu 무) recently, along with scallions, and the time felt right to create something tasty from these ingredients. Having recently met someone who mentioned that she enjoyed kimchi but didn’t make it herself, I decided that some of this batch of Kkakdugi (깍두기) would be gifted.
I’ve previously mentioned how fortunate we are to have an Asian (Korean) grocery not too far from where we live; without it, I would be craving kimchi, tteokguk, and kimbap…and I would be very sad, indeed. A special seasonal treat, persimmons also make their appearance at Asian groceries, emblematic of this chilly time of year.
I like to try things that push me out of my comfort zone. Why? Because I think that life is about discovery, and what better way to make discoveries than to do something very different? I’ve also learned (by keeping an open mind) that food, in particular, may not taste the way you expect – in fact, it may turn out to be much, much better!