Thursday, November 12, 2015

Poetry

The Modern Mrs. Darcy posted this past week about favourite poetry collections.  It made my mind whirl a little. I used to love poetry, and getting to teach it gave me secret thrills.  But as a sleep-deprived mother of three (under three, I might add!) I find it all too easy to gloss of books and other forms of rich literature, and instead turn to mind-numbing TV and Facebook.  Her post reminded me of what I'm missing, and caused me to go back into the recesses of my mind and extract some memories of favourite poets and their work.  One in particular leaped right out.

Without a doubt Derek Walcott stands out in my mind as a poet I admire, and whose work leaves me awe-struck. I was introduced to him in my first-year English course at university.  It was love at first read. His imagery and vocabulary alone give me shivers.

Taken from the Academy of American Poets:

In the Village

Derek Walcott, 1930

I

I came up out of the subway and there were
people standing on the steps as if they knew
something I didn’t. This was in the Cold War,
and nuclear fallout. I looked and the whole avenue
was empty, I mean utterly, and I thought,
The birds have abandoned our cities and the plague
of silence multiplies through their arteries, they fought
the war and they lost and there’s nothing subtle or vague
in this horrifying vacuum that is New York. I caught
the blare of a loudspeaker repeatedly warning
the last few people, maybe strolling lovers in their walk,
that the world was about to end that morning
on Sixth or Seventh Avenue with no people going to work
in that uncontradicted, horrifying perspective.
It was no way to die, but it’s also no way to live.
Well, if we burnt, it was at least New York.

II

Everybody in New York is in a sitcom.
I’m in a Latin American novel, one
in which an egret-haired viejo shakes with some
invisible sorrow, some obscene affliction,
and chronicles it secretly, till it shows in his face,
the parenthetical wrinkles confirming his fiction
to his deep embarrassment. Look, it’s
just the old story of a heart that won’t call it quits
whatever the odds, quixotic. It’s just one that’ll
break nobody’s heart, even if the grizzled colonel
pitches from his steed in a cavalry charge, in a battle
that won’t make him a statue. It is the hell
of ordinary, unrequited love. Watch these egrets
trudging the lawn in a dishevelled troop, white banners
trailing forlornly; they are the bleached regrets
of an old man’s memoirs, printed stanzas.
showing their hinged wings like wide open secrets.

III

Who has removed the typewriter from my desk,
so that I am a musician without his piano
with emptiness ahead as clear and grotesque
as another spring? My veins bud, and I am so
full of poems, a wastebasket of black wire.
The notes outside are visible; sparrows will
line antennae like staves, the way springs were,
but the roofs are cold and the great grey river
where a liner glides, huge as a winter hill,
moves imperceptibly like the accumulating
years. I have no reason to forgive her
for what I brought on myself. I am past hating,
past the longing for Italy where blowing snow
absolves and whitens a kneeling mountain range
outside Milan. Through glass, I am waiting
for the sound of a bird to unhinge the beginning
of spring, but my hands, my work, feel strange
without the rusty music of my machine. No words
for the Arctic liner moving down the Hudson, for the mange
of old snow moulting from the roofs. No poems. No birds.

IV

The Sweet Life Café

If I fall into a grizzled stillness
sometimes, over the red-chequered tablecloth
outdoors of the Sweet Life Café, when the noise
of Sunday traffic in the Village is soft as a moth
working in storage, it is because of age
which I rarely admit to, or, honestly, even think of.
I have kept the same furies, though my domestic rage
is illogical, diabetic, with no lessening of love
though my hand trembles wildly, but not over this page.
My lust is in great health, but, if it happens
that all my towers shrivel to dribbling sand,
joy will still bend the cane-reeds with my pen’s
elation on the road to Vieuxfort with fever-grass
white in the sun, and, as for the sea breaking
in the gap at Praslin, they add up to the grace
I have known and which death will be taking
from my hand on this chequered tablecloth in this good place.

Friday, October 9, 2015

BPA or Bisphenol-A and our food

I'm a little late in learning about BPA - though I had heard about it for years, including the Nalgene bottle controversy from several years ago, but what I didn't realize is how much of our food comes in contact with BPA. And while moderation is key, if we are consuming food with BPA every day, that adds up, especially in little bodies.


Leonard Sax's 2010 Girls on the Edge: The Four Factors Driving the New Crisis for Girls really opened my eyes to some this - he recommends
In my opinion, if there is reasonable doubt about the safety of BPA, then we shouldn't use it. 
Avoid canned foods, particularly canned pasta, canned soup, canned beans, and canned tuna. In one recent study, 50 percent or more of these canned foods contained dangerous levels of BPA. Eat fresh or frozen foods instead.
Much of what he goes on to say is found elsewhere too - avoiding heating food items in plastic containers, avoiding placing plastics in the dishwasher, avoiding drinking hot beverages from plastic cups, and avoiding containers with the number "7" in the recycle triangle.

While I have heard about it in plastic items lots (and frequently see "BPA free" advertised), it was the food that really shook me, as I stood and looked at my pantry - canned soups, canned tomatoes, canned tuna... etc. Convenience food. Even though I was trying to choose "healthy" convenience food (is that an oxymoron these days?!), and I thought I was avoiding controversy by buying METAL containers, obviously not.   But then I wonder ... those that advertise as "BPA free", what other chemicals have they used to replace it with? And are these any better for us?

Forbes ran an article in 2012, "Campbell's Big Fat Green BPA Lie -- and the Sustainability Activists who Enabled It" by John Entine. OUCH. How many red labels are in my pantry? The article goes on to talk about that many organizations around the world have in fact found BPA "safe as commonly used" and Entine continues by discussing the alternatives used by natural or organic food companies for their cans, and basically they still use chemicals in their process. It's how we give food a shelf-life. It's how we keep the population safe from all of the food-bourne diseases, etc that come from improper food handling and management.

In 2008, the Government of Canada stated that:

Health Canada's Food Directorate has concluded that the current dietary
exposure to BPA through food packaging uses is not expected to pose a health risk to the general population, including newborns and infants.

However, due to the uncertainty raised in some animal studies relating to the potential effects of low levels of BPA, the Government of Canada is taking action to enhance the protection of infants and young children. It is therefore recommended that the general principle of ALARAFootnote 1 (as low as reasonably achievable) be applied to continue efforts on limiting BPA exposure from food packaging applications to infants and newborns, specifically from pre-packaged infant formula products as a sole source food, for this sensitive segment of the population.

WebMD states that:

The U.S. Food and Drug Administration used to say that BPA was safe. But in 2010 the agency altered its position. The FDA maintains that studies using standardized toxicity tests have shown BPA to be safe at the current low levels of human exposure. But based on other evidence -- largely from animal studies -- the FDA expressed "some concern" about the potential effects of BPA on the  brain, behavior, and prostate glands in fetuses, infants, and young children.

So what's a mom to do?

Thursday, September 17, 2015

God is Sovereign.

Last year I had the privilege of studying the Book of Daniel and the theme of God's Sovereignty with my Ladies' Bible study.  Many of those verses and ideas still float around in my mind - but today's Our Daily Bread further anchored them:

Habakkuk 1:1-11 NLT

1 This is the message that the prophet Habakkuk received in a vision.

Habakkuk’s Complaint
2 How long, O Lord, must I call for help?
    But you do not listen!
“Violence is everywhere!” I cry,
    but you do not come to save.
3 Must I forever see these evil deeds?
    Why must I watch all this misery?
Wherever I look,
    I see destruction and violence.
I am surrounded by people
    who love to argue and fight.
4 The law has become paralyzed,
    and there is no justice in the courts.
The wicked far outnumber the righteous,
    so that justice has become perverted.
The Lord’s Reply
5 The Lord replied,

“Look around at the nations;
    look and be amazed![a]
For I am doing something in your own day,
    something you wouldn’t believe
    even if someone told you about it.
6 I am raising up the Babylonians,[b]
    a cruel and violent people.
They will march across the world
    and conquer other lands.
7 They are notorious for their cruelty
    and do whatever they like.
8 Their horses are swifter than cheetahs[c]
    and fiercer than wolves at dusk.
Their charioteers charge from far away.
    Like eagles, they swoop down to devour their prey.
9 “On they come, all bent on violence.
    Their hordes advance like a desert wind,
    sweeping captives ahead of them like sand.
10 They scoff at kings and princes
    and scorn all their fortresses.
They simply pile ramps of earth
    against their walls and capture them!
11 They sweep past like the wind
    and are gone.
But they are deeply guilty,

    for their own strength is their god.”

...he learned to look at his circumstances from the framework of God’s character instead of looking at God’s character from the context of his own circumstances.


Tuesday, September 15, 2015

Beautiful, yummy tomatoes!

These tomatoes. Pesticide free and from a local farmer (10 minutes down the road!) The peppers didn't make the photo.... :)


My goal? Homemade tomato sauce for our family.  It's SO easy!

Start by scoring the bottoms with an "X" and blanching them in order to remove their skins (25-30 seconds tops in the boiling water). Chop them roughly. You can remove the seeds or not. It's your choice. I don't.

Simmer them on the stove until the mixture reaches your desired consistency with a variety of add-ins depending on your preference (just tomatoes, tomatoes + marinara seasoning, tomatoes + chopped onions). Allow the sauce to cool and then freeze in Ziploc bags (I do 1-2 cup portions) for yummy tomato sauces.  You can make tomato paste in a similar way.

When it comes time for use, I thaw it, pop it in the blender if it needs to be smoother, and use it for pizza sauce, pasta sauce, meatball sauce, chilli sauce.... All kinds of sauce!

Apparently... you can freeze a tomato whole. When it thaws, just squeeze it to remove the juice and then throw it in to whatever concoction you need it for... I've never tried this, but a few I know swear by it. Obviously they work better in a sauce or stew after this, as freezing does make them mushy.

Friday, September 11, 2015

Apple Pie

Every fall apple pie is on the top of our list of treats. Over the years I've tried different recipes, and this year ... I think I found the shortcut in the crust :)

I used this for the crust: Grandmother's Super Flaky Pie Crust (my new go-to recipe for anything requiring a crust)
  • 2 cups flour
  • 3/4 cup margarine  (you can use butter!)
  • water
Cut the margarine into the flour until crumbly. Add water gradually until right consistency. Separate into two pieces and roll out on a lightly floured surface to fit pie plate.

I used this for the spices:
  • 3 T. flour
  • 3 T. sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
Mix together. (I actually make extra of this and keep it on hand for quick apple pies!)

And we chopped apples from our friend's garden, even leaving on the skins!

Layer apple slices and spices in the crust. Top with crust.  350 F-degrees for about 30 minutes... 




Thursday, September 10, 2015

168


When I first saw the title of this book, 168 Hours, I wasn't sure what Laura Vanderkam was counting - wasted hours? Found hours? Turns out that's how many hours you and I have in one week. At first that didn't sound like much ... but she's quick to point out it's more than you realize.

I really enjoyed the book on a number of levels - though I found it hard to chart my hours as I'm (1) a mom, and (2) CONSTANTLY multi-tasking (for example, I'm switching loads of laundry while eating breakfast, while chatting with my kids, while emptying the dishwasher...or "watching" TV while I scan documents for a client and I'm working on a to do list).  The process of attempting to record my time has been telling, however.

The first area that struck a chord for me? CORE COMPETENCIES. And I think this is my biggest take-away from her book - core competencies are "things that a company does best and others cannot do nearly as well" (34). She constantly reminds the reader to focus on core competencies and to minimize, outsource or ignore everything else, as there is "little point in being too scattered to master something, or in spending much time on activities in which you can't excel" (35).

Ouch.

Remember my problem with tracking my time? Being too scattered would be another take-away. There are things I am definitely better at in life. If I claim that the priorities in my life are God, wife, mom and then everything else, my time should reflect this better.

I loved a few of her other suggestions and ideas in this chapter:
-in order to spend more time reading with my kids, choose quality books, such as the Caldecott Medal winners - brilliant! I Googled the list and I've since ordered 10 of the books from our library. I figured 10 was a good start.


-Caroline Ceniza-Levine's "List of 100 Dreams" - oh, the dreamer in my LOVED this activity. My list may include chocolate too.

-questions to ask myself:
What do I do best, that other people cannot do nearly as well? 
What things do I spend time on that others could do, or do better?


Friday, September 4, 2015

Finding food a little closer to home

It's Prince Henry in the movie Ever After who tells Danielle,
I used to think that if I cared about anything, I would have to care about everything, and I'll go stark raving mad. But, now I have found a purpose.
There are times on this journey of ours when I share his sentiment. Admittedly, I still find myself laughing at some of the people I meet or hear about - the extremists, or perhaps the ones who are simply further on the journey than I am, the ones who are so committed to their quest for health and well-being that they are seemingly in another world.

I think I felt this way as I read Barbara Kingsolver's Animal, Vegetable, Miracle and considered her family's commitment to only eat local produce and food for a year. The thought of rhubarb being the only fruit for a period of time in one's diet seemed ludicrous (especially with toddlers!). Yet, as I considered her challenge and thought more, it started to make sense, until I tried to figure out what it would look like in my own family and I headed towards the "stark raving mad" end of the spectrum.

What I'm learning in this process is to glean bits and pieces from each of these journeys that work for our family, as best as I can, utilizing the resources I have, or the ones available to me. But, as I crawl further down this proverbial rabbit hole, I am realizing just how far our society, and myself along with it, has fallen to convenience.

In our attempt to find food closer to our home, I have been doing the following:

  • growing a LARGE garden with a friend. Hard work (weeding!) is always easier with a friend.  We each have two toddlers, so finding the time to spend in the garden is not always easy with the four of them racing about - our onions are looking a little sorry thanks to their trampling efforts. But we are working with it, and some times even recruit our husbands to play with the kids while we work our garden. That being said, the time spent together has been good and the yield has been satisfying and fun - so far we have enjoyed peas, lettuce, tomatoes beans, potatoes, carrots, onions and rhubarb. We have planted some berry bushes too, which will hopefully yield fruit in future years.
Garden pano from earlier in the season. I'm standing in the potatoes.

Garden pumpkin - harvested early because of the threat of frost!
  • asking friends who have fruit trees and bushes in their gardens if they're using them or not. We scored a tub of apples (for pies and smoothies) and these plum/cherry (there's a bit of a debate able what they are!) that we are  going to can. The girls inhaled these as we were washing and de-stemming them!
Mysterious plum/cherry. The debate rages on!
  • shopping our local farmer's market - this is hard as I need to still form relationships and figure out exactly what I am buying, as at one of the booths I spied the same MANGOES that I bought from the store the other day. Um, not local farmers. Our market also sustains itself with "home party" type goods, so we're working on it.... Meat seems to be our must successful thus far, but we're slowly adding other food, as we are also trying to build relationships with others in the area - unpasteurized honey from a friend I was in Bible study with a few years ago, a local producer who grows tomatoes and peppers without pesticides (especially since those are on the Dirty Dozen List), having sourced chicken from some family friends; we "grow" our own steers in the pasture, and we are very fortunate because my husband is able to hunt and fish which provides us with wild game and fish. 
12 eggs from this week's market - for $3.00! I love the different sizes & colours!
  • and finally, checking out options such as The Green Pantry who deliver to our area. I might have some more success in finding what I'm looking for through them - though some of their items still travel a LONG distance because we're rural and in a northern climate. But, I really appreciate that they have a link on their site called Our Producers where I can read about who is growing/making the food and where it is coming from before it hits our table.