{Get Cultured} Can You Hear Me Now?

Posted by admin as fermenting,,, live-culture

What happens when all one’s nutritional self care shuts down in response to personal drama and trauma (as in D I V O R C E)?

 Previous cooking style:  meals loaded with organic veggies, cooked and prepared at home, plates utensils and beverages, cloth napkins.

New and not improved cooking style:  new mainstay dinner has become cucumbers and kraft sliced cheese with mayonnaise on a trisket, eating standing up, leaning over the sink, most probably late at night, oh and the 1/2 a bag of M&Ms chaser

I’ll tell you what happens, the body says NO. It may be down with the new game plan for awhile, but soon it will give you its feedback in largesse. The more you ignore, the more insistent it becomes.

Signs that Rowan’s body was OVER it.
    Bone Wilting Fatigue
    Rash O Rama
    Zero Memory
    Zero Tolerance for Stupid People
    Extreme Judgementalism
    Depression
    Poor decision making
    No stamina for Nia
    Crappy hooping skills
    And an overall Crabby Patty Countenance (to the max)

So watch gonna do, Rowan?
    Dandelion tea, one cup on an empty, every morning, no exceptions.
    Movement every day, no exceptions. Nia, hooping, platonic pool time with friends, whatever but lets have some movement!
    Lets try sleeping more
    Lets try being bitter less.
    Multi greens~ a Young Living product that floats my boat
    and some real nutrition, so meal planning and showing love to self through food.
    And cultures, at least a tablespoon a day.

And thats the plan. Did I miss anything?

   Thanks for reading,
  Rowan
 
   

And here is some good news, Jenny at Nourished Kitchen is having a give away on a super neat gallon kimchi maker http://nourishedkitchen.com/win-pickle-sauerkraut-kimchi-maker/#comment-2082 so get yourself on over there, and for sure check out the Morrocon Lemon recipe ( you can eat the peels!) Coooooool.

Tweet This Post 

[Get-Cultured] What The Heck Is THAT and Why Do I Want To Eat It?

Posted by admin as fermenting,,, live-culture

I am famous. For Reals. After working as the DO (director of operations for those who may not be down with the lingo) of Central City Co-op,  I found I could go most anywhere in Houston and get recognized. Sometimes its funny, like when I run into Whole Foods to get dog chow and folks try to dodge me cause they think I am scrutinizing what’s in their basket, or the not so funny like when I got hassled at the Art Car Ball .

Random cute guy: “Hey. I know you!”
Me: “Really? Thats great!”
RCG: “Yeah, you’re the The Mean Produce Lady”
Me: no response, wounded then angry, retort opportunity lost.

So part of my skill set of being The Mean Produce Lady,  shortened to TMPL for convenience, is knowing what to do with damn near any kind of veggie, cooked/prepared plain and unfancy but in a “good lets eat this, how much did you make” kind of way.

   Case in point, I left kohlrabi at my mother’s for her to fix up, a week later, still there, two weeks later, still there. Now what? I took all the veggies that looked past their prime (but still edible), put them out on the counter. We had sad squash, kohlrabi, leeks, and broccoli that was flowering and looked weird but the stalks were good. I made squash quesadillas with some sprinkle cheese. I then sauteed the remaining ingredients, made some rice and folded the sauté into it to make a casserole type of jobbie that I baked for about twenty to get the flavors to meld and to have it kinda set up like a casserole.
   So Susan’s eating and says, “Wow, whats this?” and I tell her roots and rice, featuring kohlrabi from the refrigerator and she say’s, “OH, I thought those were beets.”

Huhh?

  So an idea was born. If I can teach my technotard self to videoblog (and I betcha I can can cause I can do anything on a mac) then what if I did a little videoblog entitled,  “What the Heck is THAT and Why Do I Want To Eat It?” every Wednesday evening so that I can offer ideas about what to do with a large share?  So this will be helpful/entertaining to folks in Get Cultured Co-op (now on Facebook!), folks in Central City Co-op (also on FB), folks who are wanting to prepare more “at home meals” but find veggies overwhelming, and possibly Kelley Moss.

  So sign up to the right if What the Heck is THAT and Why Do I Want To Eat It? is of interest, and if not I’m sure the video blog post will be real boring and unhumerous and probably not right for you anyway. (Like who am I kidding? In one practice run I was so funny I made myself cry.)

Anyway, my launch for What the Heck is THAT  and Why Do I Want To Eat It? is mid May.

Thank you for reading (and soon watching),
Rowan, TMPL

p.s. You might have noticed when I cooked for Susan that I really cooked, so where was the fermented food? I have to sneak it in, so I chopped up some Cheating Carrot cultured veggies (my very own recipe) and mixed it up with salsa, and put that on the quesadillas. Smooth, eh?

Tweet This Post 

Technorati Tags: fermented, organic, vegetarian