NASA Goddard Photo - The Winter Solstice - 12/22/2011
Circles, cycles, wreaths and rings; round and round we go. Seasons are cycles and cycles are circular and "to everything there is a season." It is no surprise that the wedding ring represents the everlasting commitment of marriage with no defined end. Likewise, wreaths - circles of evergreen boughs symbolizing eternal life - are fitting celebratory decorations for the Christmas holiday. Winter is a significant part of the year’s cycle.
After the holiday madness is over, the winter solstice should be a time for all of us to go inside during the darkness and take a respite – to pause, rest and renew. Just like the metabolic slow down of hibernating animals during winter or the dormancy period of many plants, humans benefit from this down time also. The cessation is important and is a great gift – we can rethink, reevaluate and revive. During winter, the sleeping seeds of inspiration may later sprout into a garden of delightful changes or ideas. Use the darkness well. In a few short months the next season will be upon us; days will get longer and longer and take back the darkness of winter.
The New Year’s celebration and the fitting image of Janus – the two-faced god looking forward to new beginnings and glancing back on the past – is perfect. Our past is a part of our present and future; it can be the ground from which we grow and change. I think it is important to ponder what is no longer working in one’s life and say good-bye mournfully - then slowly over time reinvigorate it with the surprises life springs upon us.
When we were children we believed anything could happen in our lives – all was possible. The New Year gives us this mimicry of youth and new beginnings every January. It is a chance to give birth to the possibility of a new self. This is the best present of all! Happy New Year and Bonne année!
Walking a stretch
of the Cherry Creek bike path lined with the naked willows of winter and the
occasional cottonwood tree looming large, I heard the unmistakable sound of a
child’s squeaky toy. Well, perhaps it was a dog’s squeak toy? I looked around
for a shaggy canine sporting a well-worn rubber toy in his mouth but found
none. Glancing further and looking into the stream, I saw the noise makers.
There they were - a pair of adorable American Wigeons - complete with their
unmistakable pale blue beak. Now, seeing a blue-beaked duck may not excite very
many people but to me it is like finding a semi-precious jewel in the dirt.
Something not expected on my daily sojourn. I am used to seeing the ubiquitous
Mallard in the creek, a handsome duck indeed; yet when I see something other
than the Mallards I tend to get excited. And then, not a minute later, I saw a
different duck with a huge white cheek mark vivid against its otherwise dark
head, a Common Goldeneye. Not that a casual observer can really see his “golden eye”
from this distance but that is this duck’s name nonetheless.
These dabbling ducks were
enjoying a glassy-surfaced little lake that had been created by twigs,
branches, brush, and a felled tree that were slowing down the water flow of the
creek. For a few weeks it was hard not to notice the chewed-up remains of tree
trunks I had observed along the path, and I knew there could only be one animal
doing the chewing. Indeed, it was the North American Beaver (Castor canadensis). This hard working animal had inhabited this creek on and off
for centuries. Long ago, about the time that the historic Four Mile House (located
a mile downstream) stood as a respite for Colorado immigrants, travelers, and Native Americans, they frequented
Cherry Creek until trapping diminished their populations. How
lucky I was living in a city and seeing wildlife doing wildlife things right
before my eyes not from a TV screen.
The hard work of the North American Beaver
Beavers are what
is called a “keystone species,” which is a term given to an animal that alters
an ecosystem in such a way that it paves the way for other species to exist in
this environment. Like the keystone in antique arched doorway, if it is removed,
the whole arch collapses in on itself. The beaver’s diligent dam building
creates a wetlands environment that opens a door for other species to inhabit.
While it is true that none of us want every cottonwood tree felled along the
creek because of the negative impacts this would cause, nor do we desire flooding
from the ponds onto private property. However, there are ways to mitigate the
beaver’s behavior without destroying this amazing animal. Wouldn't it be interesting if both beaver and humans could both live in and enjoy this area?
Beaver tree sculpture?
For people to
coexist with beaver there are several solutions that have been developed. Flexible
pipe can be installed as “pond levelers”; these devises are simple (see "beaver solutions"). They allow a creek to continually flow through an opening in the beaver’s dam without
completely restricting the water flow thus managing any flooding that is the goal of the beaver's dam. This
is a win/win situation; it allows a portion of the beloved
pond habitat to remain and the beaver's living quarters while minimizing damage. To protect important riparian area trees from being felled by the beaver, various cylindrical wire cages can be wrapped
around the trunks to discourage this behavior. Both
solutions are not expensive or difficult to apply.
An amazing feat of dam building
A recent success story of beavers living alongside human development occurred in Martinez,
California. After the town spent huge
sums of money to restore a once channeled creek called Alhambra Creek, the
waterway became not only more attractive to the human eye but also to a beaver family that
quickly took up residence. The beaver started building dams along this nicely
refurbished waterway and flooding certain locations. Soon, the beavers and
their dams were slated for removal or extermination in October of 2007. An outcry throughout the
community allowed for further investigation, research, and education to
determine the best way to solve the situation. A community effort called “Worth a Dam” coalesced that saved the beavers along Alhambra Creek. Experts were
brought in (Skip Lisle from Vermont) to install a flow device made from
flexible pipe. Today the Alhambra Creek beavers, now known as the “Martinez Beavers,” are a large tourist attraction. Their antics are viewed from a town
bridge to the delight of children and adults. It has made the locals proud and
happy to live successfully with wildlife.
Who is the
real cat inside of us? How do we really know which personae we put out into the
world or which mask we wear is the authentic one? The game face that we put on
may bring about some wins from time to time but what are we really losing? If
we are honest about who we are and let it all hang out, will we be punished by
ostracization from society? No one really wants to be banished; we all want
connection. I often philosophize about these things.
These thoughts bring to
mind a part in the children’s book, “The Velveteen Rabbit,” where the Skin
Horse is sharing his knowledge of how he became “real.” In a nutshell, what the Skin Horse says is: becoming “real”
takes a really long time, it can hurt, and you lose a ton of hair. Bumble says,
“Sounds like the aging process.”
At the turn
of the century, I worked doing US Census taking and my assigned territory included
an active adult senior community. Knocking on doors, meeting the residents, and
asking them the appropriate census questions led
to interesting conversations with these mature folks. After a few days all I
wanted to do was sit and listen to their stories – stories of times gone by and
of lives remembered in eras I only knew about from Hollywood. They were stories
told from a bold perspective of looking back with nothing to lose - to just share with a stranger. At the time I was so enthralled with the stories coming from these
older folks I wanted to record them. I went
to a local documentary film maker and pitched my idea. She said, “Yeah, well no
one wants to listen to old people – I am not interested - it won’t go anywhere.”
After melting in a heap on the floor with my idea, I wrapped it up and stored
in away in my idea file.
Dr. Brene Brown- and if you haven’t heard of her work, I suggest you explore it - is a
research sociologist. During her doctoral research she found something a bit unexpected
from her original predictions and theories. She found that the people who explore and deeply search for a well-lived life all seem to incorporate these three elements:
Authenticity - the courage
to be who one really is with emotional honesty,
Connection - the feeling of love and belonging which begins with compassion and acceptance of all the
imperfect parts of oneself and one's life,
Resilient spirit - the ability to tell one's story
and truth while embracing vulnerability and
hope.
Dr. Brown named her discovery “WholeHeartedLiving.” People who exhibit a certain amount of courage and allow themselves to
be vulnerable live more authentic lives. The root of the word “courage” is cor (or cuer) or heart -- if one lives a
life working towards these elements, they are living with their whole heart. This
courage to be vulnerable and imperfect takes compassion and that compassion
starts with one’s self. To tell your real story with wholeheartedness means you
have to accept yourself with all your warts and hope one day someone else will
also. Authentic connections with others happen when we are truly honest about sharing ourselves. One must rise above shame and quiet that awful inner voice which says that we are "not good enough." Being vulnerable is not a sign of weakness; it is a sign we believe we are "worthy of love and belonging" and that we are good enough just the way we are. This is really truly amazing!
References
Williams, Margery. The Velveteen Rabbit: Or How Toys Become Real. New York: Doubleday Books, 1958. Print.
Yes, finally a job that fits some of my qualifications! (photo taken at Buffalo Bill Museum Cafe)
Having trouble finding the career of
your dreams? Having trouble just finding a job that pays over $10/hr.? You are not alone. I did the "get an education" thing
and equipped myself with several degrees by "following my bliss."
After finishing up my most recent educational adventure in 2010, completing a degree
in library and information science (MLS) with a 4.0 (yeah, who cares?), I
assumed I would be able to find a nice little job in a local
library. Information science was something I wanted to share with folks from a
research perspective and a creative educational standpoint. I was ready and willing to work part-time and not stress the budget
of any library. Salary was the least of my concerns; I just wanted to give
back to the community like Oprah always suggests. For almost two years, I worked
as a "student worker" in an academic library, gaining experience performing
a multitude of tasks and learning the ins and outs of different library
software systems. Ready to hit the streets, I sent out into the cosmos of my
local library system my clean, clear and concise resume, accompanied by a brief
yet informative cover letter. I waited and waited for a response. I applied again. Um,
nothing, nada, rien, nichts, zilch ever came back. Not even a "thank you for your
application." I am indeed invisible or my application and resume are. How can a piece of paper transferred to a computer
screen reflect the true essence of a person? And what if somebody looks "good on paper" but is really not good in person?
Perhaps I do not have the talent for
creating connections with the important people in human resources and
networking properly to get my foot in the door. Is there a school for that?
Is it really all about who you know or who you are related to? What happened to the days of visiting an establishment and talking with the
manager (or department head) letting them determine if you fit their team
mold or fold? When was the last time the people who should be intimately involved in putting a team together
for their work force could personally experience your smile, personality, or vibe and decide right then and there to hire you (or not)? Now,
most job application processes are run through the anonymity of a human
resources department where young, inexperienced personnel are mandated to
determine from a piece of paper who is a good candidate for various positions.
If one is fortunate enough to get an interview, they are then run through the
wringer, asked ridiculous and canned phony questions and the equally phony
replies are noted in the same fashion as if one were sitting with Dr. Freud.
"So where do you see yourself in five years? "Well, I see myself sipping fresh-squeezed-lime juice margaritas sitting on the white sands of Ipanema Beach gazing out at Sugarloaf Mountain about 15 lbs. thinner - tall and tan and young and lovely." Uh oh, wrong answer. The person who spins and sells the best lie wins. The human resources department might also demand the applicant take a multiple-choice test to be
sure he/she fits some psychological profile (or to find out if one has the
potential to become an ax murderer). I believe they also scrutinize one's education with the sole
purpose to discount and undermine whatever schooling one has mastered in order
to come to the conclusion that the applicant falls short of some class and their education is not enough.
Whatever happened to human intuition
and gut feelings? One hiring experience I had decades ago and still cherishis
the day I walked into a plant nursery for a job and chatted with the owner. I
told her briefly about my horticulture experience and passion about all things
botanical. The owner said, "Start tomorrow." I asked if she wanted my
resume or master gardener certification and she said, "No, I can tell right
away what kind of person I want here." Voila! This is the kind of job interview and
hiring practice that is sorely lacking in the post-globalization corporate
and bureaucratic world. Put the “human” back in human resources and let the personnel begin
again to trust their observations and instincts rather than have job applicants fit a geometric grid or business model. It is hard to get those fleshy round blocks into square holes. Can all those phony canned questions be trashed and an interview become a real conversation between two people who may one day work side by side?
Anyway, back to the job opportunity above:
I can sew, cook, gut clean and shovel horse shit as well as the next person.
I am a good woman and I still have my saddle and chaps, but not my horse. As a bonus, I can throw together a kitchen
garden in the warm season. Any takers?
Common name: Sweet Potato, Garnet Yam,
Purple Sweet Potato
Plant Family: Convulvulaceae
Genus/species:Ipomoea batatas
It was love at first sight and first
bite. I was about four years old and a food fussy. As I glanced up at the
Thanksgiving table dressed with a dozen different dishes, a deep clear glass
casserole dish caught my eye. It had marshmallows mounded over the top of
some pumpkin-colored orangey stuff. The white creamy puffs were slightly
golden on top just the way I like to toast my marshmallows over the campfire in
summer. My curiosity got the best of me and I stuck my finger into the goop. When I tasted the sweet orange whatever doused in melted marshmallows,
I thought it was heaven. This was my first introduction to a sweet potato
casserole my mom made for Thanksgiving. You may make fun of this child-friendly dish but this casserole is a way to get kids to eat one of the healthiest vegetables in the new world. If a “spoonful of sugar makes the medicine go down” for Mary, then Lee, my mom,
could make this vegetable go down with melted marshmallows.
Listed as one
of the top ten of “super foods,” sweet potatoes pack a powerful nutritional
punch. My favorite sweet potato, which is found in our local markets, is named the
“Garnet Yam” and it really is not a
yam at all, which is a bit confusing. True
yams, of the genus Dioscorea, are natives to Asia and Africa and are a different vegetable altogether; they have starchy white flesh and are not
as nutritious. However, Garnet Yam is
the name this deep salmon-colored sweet potato was given, nonetheless, and we
must go with it. This special sweet potato, as with other deeply colored fruits
or vegetables, promises and delivers amazing health benefits.
While reading theSelf Nutritional Data Oneinformation
for one (1) cup of a baked sweet potato, I was quite impressed. They
are a huge source of Vitamin A with 38,433 IU (769% daily value or DV),
included in this Vitamin A figure are the Retinol Activity Equivalent of
1922 mcg and Beta Carotene of 23,017 mcg. Can you say “good for your skin” food? In addition, they have 39.2 mg of Vitamin C
(65% DV), 12.0 mcg of Vitamin B6 (which is 29% DV), along with modest
percentages of Vitamin K, Vitamin E, Thiamin, Riboflavin, Niacin, Pantothenic
Acid, and Folate. The minerals present in sweet potatoes include calcium, iron,
magnesium, phosphorus potassium, copper, and manganese. As sweet as they are they
have only 13.0 grams of actual sugars and contain 6.6 grams of dietary fiber (26% DV). Finally, they are low in saturated fat and cholesterol. Can
you say super vegetable? Well, they taste more like a dessert than a
vegetable. I believe they are the best darn tootin' tubers out there.
Recipe for Marshmallow Sweet Potato
Casserole
Ingredients:
1 bag marshmallows
4-5 Garnet Yams cut in half or in thirds
(depending on the size)
1 cup milk or half and half
2-4 T. butter
1 T. real maple syrup
Pinch of salt
Steam or boil
sweet potatoes in their skins until very soft and tender. Drain and let cool
for a few minutes until you can hold them with a towel and remove the skins. Skin
should slide off easily. Put them back in the pot over very low heat and mash
with potato masher (or use a ricer). Next, add butter, maple syrup,
and a pinch of salt. Slowly add in the milk whipping and mashing until you get the
consistency similar to icing. Place mixture in oven-proof casserole dish (glass
is pretty). Top with all the marshmallows. Bake 350° for about 15 minutes until
marshmallows turn a light golden color and melt to form a thick icing-like
topping. Serve to children who hate vegetables (and grown children).
Yep, another flat tire - Photo courtesy Google Images
I really love bike riding. Do you know the scene in the
1998 movie, “City of Angels,” where Maggie Rice (Meg Ryan) is riding her bike down
the street filled with post-love-making rapture from a night spent with Seth
(Nicolas Cage); she is experiencing the wind blowing through her hair and on
her face, she closes her eyes in joy and stretches her arms out to the side as
if she is flying? Well, that is how I feel about bike riding - just skip that
next part of the scene where a truck pulls out in front of her and she dies. That
happened to me too once, but I am still here. Since my accident, I don’t flirt
with vehicular traffic much anymore. Colliding with a car is not something I ever
want to do again. I try to stay on the walking/biking trails so ubiquitous and prevalent
in Denver; they can transport me along Cherry Creek Trail all the way to
Confluence Park downtown and beyond. This wondrous network of trailskeeps me pretty
much out of harm’s way.
However, there is another problem that constantly deflates
my joy of bike riding – it is the annoying flat tire. It is a gorgeous 60
degree day; I grab my bike in the garage and rush to mount it and before I am
halfway down the street I know one of the tires is out of air – hiss, thud,
thump, thud, thump. Oh, I know all about the green goop and thorn-resistant inner
tubes, but the trouble is the air seeps out anyway (as with all forms of technology
there will be mechanical failure at some point). So, at this point in my day, I
put the bike back into the garage and start to walk or jog. The only equipment
I need is a comfortable sneaker and the willingness to put one foot in front of
the other - pretty easy and free of frustration. OK, maybe the wind blowing my
hair scenario isn’t the same as bike riding but there’s little danger and no
flat tires.
Start of the 5K Race for Fetal Hope - Photo courtesy of Julie Powell
Denver, Colorado, has trails and parks aplenty for walking,
jogging, rollerblading, or biking, and it ranks high on the list of the “fittest cities in America” because of this. The fittest cities list is comprised from
several criteria: it looks at the number of recreational facilities available
in a community (parks, pools, golf courses, bike paths); public transportation
that offers commuters a chance to bike or walk part of the distance to work; obesity,
diabetes and smoking habits of the population; exercise and eating habits of
the citizens; and access to health care and health insurance. In 2008 and 2010
Denver was ranked first by Travel and Leisuremagazine as the “fittest city” in
America. Recently, the final report of the American Fitness Index(AFI) and
Fitness Magazine ranked Denver 5th. Throw in a few other variables like 300+
days of sunshine a year, a high and dry climate, and the largest park system in the lower 48 states – one can understand why
Denver offers its citizens a grand place to get out and exercise. And the “mile
high city” even made the list of “top ten cities with the biggest parks in the
world” – yes, the world (see Matadornetwork.com)! Many Olympic athletes train
in the area to take advantage of the red corpuscle-building environment being one mile higher than other cities in the U.S.
For those of you who would like to test your mettle there
is always a little race going on at
some park almost every week, whether it is a one mile family fun run, a 5K,
10K, half marathon or marathon – there is an event for many levels of training and
ability. In Monument, the Nielsen Challengeis 2 mile run held the first Saturday
of every month. Here you first establish a handicap time and thereafter run to
improve on it. Most folks new to jogging can muster up the strength (or courage) to run for
two miles; it is an attainable goal.
A woman I know quite well (I will call herTillie) entered
a 5k walk/run for charity held at City Park earlier in the month. Tillie and her
husband regularly walk 3-5 miles a day, 6 days a week, so this was not a big deal
for either of them. They walked and jogged the 5K and left fulfilled. Two days later, Tillie
was dumb-founded when she discovered she had won first place in her age division
along with close to $400 in prizes and gifts – one of them was a $100 gift
certificate to Mind, Body, and Solefor
new running shoes. This race had a small field (around 600 entrants) and she
thought it was just a fluke. The following week she entered another 5K with
3000 participants at Washington Park and won that division split as well. Now
Tillie says she will run for food (well, prizes really). All this for putting
one foot in front of the other. Go girl!
Feels fabulous to finish a race - Photo courtesy of Julie Powell
There are many ways to run (or walk) around Denver, see the list of
local parks and the schedule for upcoming races below:
The other night we had a dinner party that honored one
visiting daughter from Florida (my yogini) and also celebrated the birthdays of
her brother and sister which fall one week apart in November – my two Scorpios.
There were spouses, children and grandchildren; the constant hum of conversations
between all age groups melodically filled up the space.
Prior to the event, I had pondered for days
what food to prepare for this gathering; I wanted something hearty yet meatless
to please both adults and children that would be affordable. That is a lot to
ask of one dish. Italian fare always seems to accomplish those goals whether one
chooses lasagna, spaghetti, manicotti, or ravioli. I finally decided on
manicotti – specifically a recipe I borrowed from America’s
Test Kitchen, a loaf of good bread, and a big mixed salad. It all made me
look very together, which I am not, because I made the manicotti a day ahead
and was relieved of last minute work and was more relaxed. The manicotti recipe was
nothing short of sensational (bravo
ATK). It was made from Barilla’s “no-boil” lasagna noodles instead of the
breakable manicotti noodles and tasted like homemade pasta. Knowing my family’s
appetite, I made enough for four (4) manicotti rolls per person. At the end of
the evening, there were only three left, so I knew the food was devoured. The
real surprise was that the children had gobbled up the salad and it also had disappeared
from their plates. So what was the magic to this salad?
Hands lovingly nurturing the salad
My daughter, who created it, put in everything but the
kitchen sink – carrots, cabbage, celery, colored peppers, basil, cherry tomatoes, Romaine
lettuce, olives, and white beans. Because of the children, we omitted the onions.
During preparation, my daughter had fun
as if she was making a craft project or scrap-booking. She cut the carrots into
heart shapes and also grated long curly slices; she lovingly sliced red and
orange peppers into thin long julienne strips and tore the lettuce into child-size
bites. All the ingredients were placed in the big blue bowl. With the heart-shaped
carrot slices (and her intention) we dubbed it the “love salad.” Before serving
it we whipped together some light-as-air lemon vinaigrette - fresh squeezed
lemon, some lemon zest, extra virgin olive oil, salt and pepper. This salad
reminded me of the people – everyone was so different yet when they are put all
together in a room it worked - for a night at least. Like the vegetables, each human
possesses an entirely different personality and sometimes this can make interesting
interactions between individuals. But I believe the real magic was the little
bit of love. As far as ingredients
go, that one is invisible but permeates everything and everyone – it should be included in all recipes and never be omitted! ♥♥♥
Cranberries on the vine. Photo courtesy Google Images - Britannica.com
Common
Names: American Cranberry, Large
Cranberry
Scientific
Name:Vaccinium macrocarpon
You know it’s November when you are in the grocery store
and the produce section is well-stocked with fresh cranberries and Christmas music
accompanies your shopping experience. Maybe I should say “Holiday music,” but I
cannot seem to recall hearing “Dreidel, Dreidel, Dreidel” in the store
recently.
Cranberries are one of those native North American fruits
that offer a magnitude of holistic health benefits. I love their tartness and vivid scarlet color. Preparing
cranberry sauce is a cinch and makes me feel so “Early American colonial”
or something. Let’s glance at a list of fun facts and powerful nutritional properties
of the cranberry gathered from my Internet research:
CRANBERRY FUN FACTS
1.Pemmican
was a blend of dried venison, cranberries, and fat and was an important food
that sustained Native Americans’ health. They also used the cranberry to treat
wounds and to produce dyes for blankets and rugs.
2.Rich
in Vitamin C, cranberries prevented scurvy in colonial sailors. The berry was
easy to keep fresh aboard ship in water-filled barrels due to its waxy coating
and its ability to produce benzoic acid, a natural preservative.
3.In early North America (17th century), there are many recorded references to a special sauce made from the cranberry and learned from the Indians. It was prepared by boiling cranberries with a bit of sugar (maybe maple syrup) and then eaten with game.
4.They
were first called “crane berries” by the Dutch and Germans settlers because the
flower of the vine resembled the head and bill of a crane.
5.The
European settlers started making cranberry juice in 1683.
6.Tannin
found in the fruit, proanthocyanidin, inhibits the bacteria responsible for
urinary tract infections (UTI).
7.Raw
cranberries and cranberry juice are abundant in flavonoids which have
anti-cancer properties.
8.Cranberries
are powerful antioxidants. Antioxidants neutralize particles in the body called
"free radicals" which damage or kill cells. They score the highest points on the
USDA’s measurement of Oxygen Radical Absorbance Capacity (ORAC) with a score of
9,584 units per 100 grams.
9.Cranberry
juice contains a material that inhibits the formation of plaque by Streptococcus mutans pathogens and
consequently inhibits tooth decay.
10.Back
in 1917, Elizabeth Lee from Ocean
County, N.J.,
a cranberry grower, took some
bruised berries, boiled them with some sugar and spice, and the pectin-rich
berries created a thick jellied sauce. It did not become a big seller. It took many years for cranberry sauce to become the iconic complement to turkey that it is today. Later, she merged with another company in MA; they formed a cooperative which
is now known as Ocean Spray.
11.Cranberries
plants are hearty! They are born on low-growing evergreen shrubs in bogs (an
acidic peaty soil) near a good water source. They enjoy low temperatures even
in the summer and last a long time, some plants are rumored to be 150 years
old.
12.When
harvesting cranberries, many growers flood the bog for easier retrieval of the
fruit (called water-harvesting), which mistakenly makes many folks think they
grow in water.
13.It
was discovered that berries that are water-harvested and float on top of the
water become exposed to more natural sunlight (in comparison to other harvesting
conditions), and they are more likely to develop greater concentrations of
anthocyanins, which mean greater health benefits.
14.Wisconsin is
the leader in cranberry production, followed by Massachusetts,
and New Jersey. Cranberries are also
grown in the Canadian Provinces and as far west as British
Columbia, Washington,
and Oregon.
15.Best
pollinator is the wild Bumblebee (Bumble lifts his eyebrow) followed by the
Honeybee.
16.Cranberry
unit of measure is called a barrel and
equals 100 lbs.
17.Prices
for cranberries peaked at $65 per barrel in 1996 and fell to $18 a barrel in
2001. This was due to classic economics - too much supply and not enough
demand.
18.Cranberries
are related to blueberries (another super food) and huckleberries.
With that pairing in
mind - you can't have one without the other - here is my recipe this week for a chicken dish that uses
cranberries and a bit of red wine. The fabulous thing about November is that
fresh cranberries are always stocked in the grocery store for Thanksgiving and red wines are often
on sale in the liquor store. I try to have a Cabernet Sauvignon, Pinot Noir, or
Syrah in my wine rack most of the time. Bumble promised to renew his marriage
vows after devouring the dinner. But maybe this was the result of drinking the
wine.
Sauteing chicken with wine, cranberries and garlic.
Chicken breasts with cranberries, red wine and garlic
Ingredients:
1 bag fresh organic
cranberries prepared per instructions
4 "free-range" organic chicken breasts sliced lengthwise into strips (each about inch wide)
½ C.
Flour
2
tsp. Salt and 1 tsp. Pepper (to taste) - sometimes I use Lemon Pepper
3 -
4 T. Olive oil or vegetable oil
2 T. of butter (added to olive oil will reduce smoking)
4 or
5 cloves of fresh organic garlic – smashed or diced
1 C.
of any red wine that you love to drink and have on hand
1/2 C. of freshly made cranberry sauce (or more depending on your taste)
Prepare a container
or bag of fresh cranberries according to instructions which is usually
12 oz.
fresh berries to 1 C. water (or orange juice) and 1 C. sugar or honey –
Bring to boil and
simmer until all the cranberries pop about 5-10 minutes. Set aside in
bowl and
allow cranberry sauce to thicken. Note: If you do not like the skins and
pulp (I love
them) then you can strain through sieve or use a food mill.
Cut chicken in lengthwise strips (about 1 inch wide). In
a shallow bowl or plate add flour, salt and pepper together. Dip and coat chicken strips with flour mixture.
Sauté chicken in a deep pan (that has a lid) with a few tablespoons of olive
oil (or vegetable oil) and butter until golden. Add the smashed/diced garlic and sauté for a few minutes more - the fragrance should be wonderful. Next, add about ¾
C. of the red wine to pan and stir - deglazing all the browned bits in the pan. Finally, add the cranberry sauce and stir.
Cover, lower heat and simmer for about 15-20 minutes. Check dish during cooking - the sauce may need additional wine added during the cooking process
(or a little water) if too much evaporation occurs.
Sauce should be a rich creamy consistency with a brownish burgundy
color. Chicken should be tender and cooked through (160-165 degrees F on meat thermometer).
Serve with rice or potatoes, more cranberry sauce, and a side salad. Oh, and drink the
rest of the red wine.
Chicken with cranberries and red wine sauce served with organic potatoes.
