Monday wasn’t the best day for me, but my father always says, “Get a good night’s sleep. Things will look different the following day.” Hearing his voice, I went to bed early and when I got up on Tuesday and went outside, the first thing I saw was my orchid had bloomed in triplicate! So beautiful! It really was a great way to start the day.
Other simple pleasures of the day came from a phone call from two people who were updating me about their lives, expressing their happiness, growth, and changes. The personal connection and time spent sharing stories as well as celebration of another person’s success was very healing.
Later, I went grocery shopping to restock on staple items and things to cook with this week. For some reason, I’ve been thinking about Turkey, a country I’ve never been to yet, but would really love to see at some point. While I was grocery shopping, I was thinking about Mediterranean food, so picked up a variety of things that sounded good such as olives, capers, sun-dried tomatoes, local cucumbers and tomatoes, and artisan quality fig walnut bread.
These were transformed into “mezze” for my meal, and for dessert, some lilikoi that a friend shared with me from her garden along with a little bit of dark chocolate. She gave me baby plants that popped up out of her yard, and at long last they are fruiting, so my own will be ripe very soon.
The magazine Whole Living reports that when women who are trying to lose weight eat meals they’ve made at home (especially lunch), they drop 5 pounds a year more than women who eat out. Those who eat regular meals every day lost 8 pounds more. (This is probably true for men as well given that restaurants in general tend to add a lot of fat, salt, and sugar to their food to make it taste better.)
Here’s an example of a quick, easy, and healthy meal that I made after the Thanksgiving holiday to carry to the beach. It’s a chilled soba noodle salad with tofu, veggies (like cilantro, cherry tomatoes, cabbage, carrots, cucumbers, and wakame), with peanut sauce. This is as simple as boiling the noodles, chopping the vegetables, and mixing together the ingredients for the dressing!
I was very lucky to return last week to Reppun Farm a place that seems somewhat like heaven on earth (land which is stewarded by the Reppun brothers, who are much more than local organic farmers)!
I was there learning about the chocolate making process with Dave of Madre Chocolate. It was wonderful to gulp in all the fresh air while simultaneously marveling at the 70+ types of fruit growing there. The chocolate making process is fascinating. Check it out some time!
Getting out in nature is just a fabulous thing to do to restore one’s natural balance and learning from others is truly so much fun.
And here are a few more photos from my recent trip:
For more amazing photo’s and info about Reppun Farm, here’s a post that I wrote when I went two years ago:
I’ve dabbled in composting before, but I was told that I wasn’t doing it quite right. I had a spinning composter, but worms don’t like to get tossed around. When I changed living arrangements, I sold my spinning composter and took a hiatus from the whole endeavor.
Throwing vegetable scraps away just didn’t feel right, and after attending the recent agriculture conference, I committed to seriously getting back into composting. I made my visit to the Waikiki Worm Company this afternoon and purchased all my new composting items. Here is the store owner getting my worms ready for me.
Mindy explained to me how to set up my system. First, I have to shred paper and place it into my composting bin. Then, I take the pile of worms and separate it from the vermicast, sprinkling the vermicast onto the paper to make a nice bed for the earthworms. It’s important to water it so that it stays moist. From there I take the ball of earthworms and place them onto the bed and let them wriggle their way into their bed of paper and vermicast.
Now I can begin to feed them, so I grabbed some alfalfa sprouts that I had leftover from a cooking class and sprinkled them in.
Finally, it’s important to cover the food with more paper, and then wet everything down, and place on the lid.
My system is now operational! I’m heading back to her shop on Saturday to pick up some compost tea to spray on the foilage of my plants.
I’m really seriously working on getting a big container garden going. Here is my kale, basil, thyme, chives, parsley, and Maui onions…. (hard to see but they are all in there!).
Cilantro and arugula are sprouting in some other containers…