New Years' Food Resolution

I haven't posted much about how to cook a turkey - I just assume most people would know how to do that and wouldn't need me to go on about it here...but I did see something over the holidays that got me thinking differently...

One rare day, I opened up the newspaper (we buy them for arts projects!) to a food section which caught my eye and saw how the writer of the article was explaining in great detail how to make a stuffing for turkey.

In particular she was talking about how to make stale bread, using the white stuff from a shop. Well, to say the least - it got a chuckle out of me!! LOL

Who needs to know how to make stale bread...any left over bread (after 2 or 3 days) will be 'stale' --- and if it's not, it's most likely the kind that doesn't rot and you should not be eating that rubbish anyway. And certainly not ruining your turkey with it.

As a matter of fact there appears to be quite a few things that people are 'needing' to be told about this time of year, not the least of which is what, how and when to eat. I don't know where this is all coming from, it's as if something has switched off inside of everyone's brains and now, no one remembers how to cook.

If you are wanting to remember how to cook or to get back into this age old art - start with something simple. Or better still, something you like (and no, sugar and chocolate don't count) such as a soup, stew or baking some healthy muffins.

In fact, this is a marvelous place to begin your new year - perhaps in the form of a resolution - be determined to cook far more, to make more meals from scratch and to get reintroduced to your kitchen. It really is the centre of the home and all good feelings should stem from this place...

Your gut, your digestion, your mind, body and soul will thank you for it,

April

My daughter waiting for her dinner!

Happy Turkey - The Land of Plenty....

I love turkey! Well, at least these last couple of days I do anyway. It's not something I can say I have eaten in the past decade or so, making this year quite extraordinary actually. Not only have I eaten turkey, but the ones I did eat, were raised and then (ahem) prepared by me.

In my other life I used to be a Food Hygiene Inspector, what that means for those of you who are unfamiliar with the processes of meat before it arrives on your plate - is that I was the person who carried out an ante and post mortem inspection on animals meant for food.

To say the very least, I have seen nearly all animals walk into a plant and come out the other side in boxes. As you might imagine, I am fairly particular about the meat I would eat and feed my family and was for many years a strict vegan.

What prompted me to raise my own turkeys this year you might ask - up to now I have been thinking I did not know. But, I really do, somewhere deep inside - it's only now that I have taken the time to sort out how I am feeling about it all.

A turkey for me (and us) is more then representative of being thankful - it also says something far more in our hearts. These turkeys are about abundance, plenty and the arrival on new shores - on our walk of life. 

This year we have spent so much time feeling thankful for our health, all we have and especially the food that takes us there. It has been quite a year this last full cycle of the Mayan calendar - one age has ended and another one is being ushered in. 

Something dark, heavy and old has ceased to exist for us, leaving the door wide open for change. And the turkey is only the start of it - a move into the land of plenty!

Happy Christmas,

April

A beautiful turkey cooked with sage from the garden...

Spiritual Growth & Expansion of Consciousness

Well, these last few days I have cooked, baked and eaten lots of nice things including one of our own turkeys - which I have mentioned on my other blog. But, needless to say it was fabulous and I am not sure what was better - the taste and texture or the fact that we raised it ourselves and knew exactly what went into it's every moment of life...

We finished the last of the turkey today - and I don't feel like I've had too much at all. It was enjoyable - the spiritual connection of the food is what has become so important to me. And now I feel as if I am finally experiencing it.

I also feel like this when I eat something from my garden and I can't wait for my winter vegetables to come into season - we have kale, Brussels sprouts, cabbage, broccoli, winter spinach, and still lots of herbs I am using as often as I can.

When you plant, grow, tend, feed and otherwise get involved with your food on this intimate level, your own essence also goes back into you. All the energy you are expending to do this work, your effort and output, comes back wrapped up in little morsels of food.

However there is one difference, your own energy (which you want back by the way) has been transformed in some ways. It is now a little bit different - you are filling up on plant, flesh and blood which has expanded somewhat to take into itself elements of wind, earth and water. 

Your own energy has then come back full circle - completed a cycle of season, change, growth and renewal all for your benefit through the plants, herbs and animals you are raising for your food. Nothing could be healthier or better for your own spiritual growth and expansion of consciousness. 

This is an amazing process that I am certain the ancient Pagans knew full well...and we are only rediscovering.

April

Stuffed Wild Pheasants....