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What if there were something that made every flavor taste better, more intensely that flavor? What if it were filled with minerals and tiny creatures and small green plants? What if it was also medicine, long-used medicine, that is a near-panacea? And what if 99% of people could absorb and make use of it for all these purposes without adverse reaction? That would be great, but it would be better if you could find it commonly for sale. Well, you can! It's Celtic Sea Salt, or any ocean harvested salt. On top of all those other things, it is sustainably harvested from ocean water, hand-picked and sun dried. Salt is quite an ally.

My birthday is tomorrow. We're heading to the Florida Keys, I think Big Pine Key in particular. We're going with our friend Katie who is great. After that is on to plant a garden with my mom in her front yard, maybe visiting a Mountain Gardens intern on the way up to Joe's to drop off Mike's jewelry equipment and garden-sit for a week or two, go to Organic Grower's one-day school where Joe is teaching south of ASheville on March 8, maybe see Badger if he's still in Cincinnati on our way back to Illinois for a few weeks. And then back to Joe's in western North Carolina. Mike plans to build tensegrity structures using Buckminster Fuller's concepts and perhaps start an earthship foundation for a greenhouse/living quarters. I kind of want to take over the kitchen. :/ I can't wait to have very little power again and the built in exercise of mountain climbing the driveway.

Also, we went to see Susun Weed talk on Valentine's Day, and of course it was wonderful. She talked about the huge difference between men's and women's heart attcks and heart disease. She discussed the many benefits of chocolate like it's an anti-inflammatory, increases blood flow to brain (helps women think), regulates blood pressure, controls heart disease, is Packed with antioxidants that fight free radicals that we get from eating seed oils (vegetable oil, soybean oil, flax seed oil) and processed foods (cereal, milk, veggie burgers, cheese, soda, ketchup, bread, etc), and due to its anti-inflammatory nature allows the parts of us that are supposed to become inflamed to more easily become engorged. :) I am a food advertiser today. I wish I were getting paid in food.

Went yesterday to meet my almost 90 year old great aunt on my dad's dad's side down in Sarasota, south of Tampa. She loves fruit trees and gardening. She has a starfruit tree, two avocados, two tangerine,s two grapefruits, a few oranges, a ponderosa lemon, a smaller variety of lemon, and her front fence is covered in jasmine. She's near blind, but gets around just fine, gardening and raking and hauling bags most days. She has arthritis in her thumb sometimes. We also visited the Ringling Estate where we visited the Circus Museum and his lavish estate. My dad's dad's dad was the Ringling's yacht captain until the boat was wrecked in the Gulf of Mexico. Afterward he was made the groundskeeper for the 60+ acre estate. After Ringling died, the family (including my aunt Alta and grandpa Nick), lived on the estate during the depression while the house was in litigation. Ringling died penniless, and it's pretty easy to see why when walking through the HUGE art museum on the property with famous painter's names everywhere and an entire room devoted to pottery and statues from 500BC Cyprus. Apparently what's on display is only a third of his collection. This is where my dad played as a child. Ringling gave my great grandpa two buildings, one a four apartment complex, and another wooden building. Grandpa just had to move them. My dad's parents lived in the complex after they were married. Most of this is new information for me. Life is so funny sometimes.

recent books: The Revolution Will Not be Microwaved, On The Banks of Plum Creek, How to Grow More Vegetables (John Jeavons), Craig gave us a copy of Wild Fermentation
recent foods: salad of first spring lettuce, radish sprouts and turnip sprouts in Citra, chickweed/ cleaver/ magenta lamb's quarters/ garlic chives pesto over pasta and steamed garden broccoli, tangerine juice!, watching my sister try to be patient as she waits for the curds to separate from the whey in her goat milk


Anonymous said...

Happy Birthday, Beautiful! So glad to have discovered your blog just before such an auspicious day. All's well on our front, just making a list of materials to finish up papercreting our garden shed. come over for a virtual visit anytime: stephanietberry.livejournal.com
Tell mike I said hello! Hope to share a birthday beer with you soon!


donald423 said...