Gifts for Teachers

December

Today

*Eating this (yes, still in love with South River Miso)

*Excited about my friend's newest projects

*Enjoying the fun finds that the boys and I had at Goodwill on Saturday (giggling about the differences in their style choices for mama: T- a subdued green shirt with subtle beaded accents, D- a pink, soft and glamorous "princess shirt")

*knitting my heart into surprises for the holidays

Begin

Around the time we moved from our apartment on Cory Ave to the House that Love Built, my computer was taken out by malware (my husband says I can't prove it was from Hindi music sites...) It took me until last weekend to reformat it and get my last 4 years of photo files back, but I am doing a little dance of joy, because they ARE back, and I am converted into a salesperson for online backup services.

So. Now that we're back up and running in a room of my very own, affectionately known as the studio, I've got some plans.

There's a lot to share, aside from the aforementioned collection of food love Megan and I made...

I'm hoping to solidify some of my writing in this space this year, and to help me kick start, I treated myself to Jen Lee's journal - I'd love to encourage you to pick one up for yourself, and take the journey with us.

A Rambling Path Cookbook

A Rambling Path Cookbook is here!



Marathon layout sessions and last minute "we can do it" pep talks pulled it all together.



Hooray!

Miso

I just had to add - I got a newsletter from South River Miso that I read this morning, and what the owner writes about farming, our relationship to plants and to food is so beautiful, and illuminates why the processes people like Farmer Tim use matter SO MUCH, and why Lotfotl soup feels so very nourishing in the True sense.

Read it here

Living off the Fat of the Land Soup

Tenzin sitting on a tractor with Farmer Tim standing by

Megan and I are working on a little cookbook. A celebration of food and friendship and community. I shouldn't really be working on this cookbook at this moment, I should be packing boxes for the oh-so-soon move, but you know how it is, when you should be packing, writing cookbooks is more interesting.

My biggest problem is I get really hungry when I wax poetic about food. I have to bring snacks to the computer.

Here's a rough draft of a piece I worked on tonight, the soup I made for dinner (and yes, I went and ate a 2nd bowl after typing it up). And HERE is a post Megan put up about the art for the cookbook. What do you think? Want to reserve a copy of it?

My friend Tim became a full time Organic farmer a few years ago, and named his farm and CSA Lotfotl (Living off the Fat of the Land). We have been eager and appreciative consumers of the veggies he tends with love. On a trip to the farm, Tim let Tenzin mark one of the broccoli seedlings with a stick so that he could put "Tenzin's" broccoli in our share some future day. That single stick somehow yielded an entire season of broccoli that was extra eagerly eaten. That Farmer Tim, he know how to get a person excited about produce.

Baby Dorje wanted me to eat loads of greens while he was in the belly (Served with South River Miso, of course!) , and we can thank Farmer Tim for providing the vegetables that grew a ten pound 3 ounce baby boy.

A late season share of Lotfotl's harvest is probably pretty similar to the selection you'd find in other CSAs or at the Farmer's Market. My favorite thing to do is make soup with whatever happens to be included. Here's one version:

Saute:
2-3 leeks, chopped (or sub onions or shallots)
3 large cloves garlic, minced
4-5 salsify, chopped

Peel and cube the following veggies (or what you have!)
2 turnips
1 rutabega
1 celery root (celeriac)
3 potatoes
1 small butternut squash

Add to sauted leeks and cover with water. Add chicken stock or bullion if desired, salt & pepper and herbs you favor. I like to use a Penzey's blend called Tuscan Sunset with root veggie soups.

Simmer until the veggies are tender, and then whizz away with your hand held soup blender, or use a blender or food processor to puree soup.

While the soup is simmering, cut up one bunch of carrots and one turnip, coat in olive oil and roast at 450 degrees for 30-40 minutes.

Garnish soup with goat cheese, chopped chives or other herbs and the roasted carrots and turnips.

www.lotfotl.com

Six

Six years ago today, my Tenzin Dawa came into the world - he decided it was time after a day of Pala Dhondup and I picking apples. It's no wonder that we go through many, many pounds of apples due to his amazing apple eating capabilities.


You amaze me as you grow into yourself more and more, sharpening 20 pencils before breakfast and learning to be a big brother. You challenge me to be worthy of imitation, because you don't miss anything.

Enjoy a bowl full of edamame in the pod, some salmon and avacado sushi and think of a sweet boy who is SIX today.