Figure it out

Change. Change. Change. Here we go rolling into Autumn and things are changing for me. Change can feel fun when we think we know where it will lead. And scary when the path ahead is obscured.

These monarchs keep doing it, so I have faith we can too. And faith we have doesn’t mean faith it will “work out”. Trust is not about particular outcomes. These monarchs dissolve themselves inside their chrysalis- but first they shed their skin. Have you ever watched? It’s very hard work. Labor.

Then they rebuild their bodies from goo. And wait. On the day they unfurl their wings, it’s dangerous. So much can go wrong. And, once they are strong and secure in their butterfly-ness, many of them must make arduous journeys. All part of the risk of being alive.

Our choice is to take the risk or waste our chance. But, the risk of being alive can be tended gently to cause us (and others) the least suffering. Monarchs choose the location of their chrysalis carefully.

In honor of them, and me, and all of us making changes - I’m going to be offering single-session “figure-it-out” coaching on Tuesday afternoons in September. These sessions are to address any hindrance you have around specific issues: getting the dishes done, talking to your boss about that thing, choosing between two job opportunities, deciding which step to take forward.

We can get a lot done in a single session. And, my hope is if we clear space by figuring out some of these single issue concerns, we will have more space and clearer paths as we “figure out” and figure through the bigger issues we face.

*these sessions are cost and energy effective because there is no support or follow up from me between sessions. $45 to remove obstacles and clear your path (message me to discuss options if this doesn’t work for you)

https://www.thenurturedlife.org/scheduling

Writing . . .

I’m writing you to say . . . I’m writing. I am writing a lot. I am writing for school. For SOUNDheart, in my journals, in my head. I am writing letters. I am writing requests. So much written communication. And in all that writing I find less time and energy to write for social media or send out emails to my mailing list. I miss the opportunity to send out invitations, or share news.

I am not one to change without contemplation, or to act without reason- so I’ve been thinking about this. Why do I write? Why do I share it? Who is it for?

I write because I must. Call it a gift or a disorder, but writing is a form of articulation and communication and if I do not do it, I have a backup in my brain and body. Writing lets me “info dump” in a soothing way. And once I’ve organized and shared my thoughts in writing, my brain and body and heart are more free to be present. When I do not write I am often distracted by the whirling amount of connections being made in my head. Once written down, my body calms down, and my brain too.

I share my writing because I like sharing. I love connection. And over the years I’ve received feedback that the writing I share has been helpful to others. I also love being helpful. It’s part of who I am. So writing is sharing who I am, sharing myself.

Who is it for? It’s for all of us. I identify most with writers who wrote for the future. The ones we pick up now who wrote words decades ago for us to find when we needed them today. And, I know how valuable a security words can be. Words and writing can be a comfort and direction as we move into an unknown future. I write and share for those of us who are looking to find our way to a more peaceful future, me and you.

All this contemplation has led me to decide on a new practice. I’m going to be sharing my writing about all things (food, collective wellbeing, integrative wellness and Love) here in my journal again. I think that one of the barriers to sharing those invitations and emails and even social media shares is that it’s just too cumbersome to “post” to so many places after all the writing is done. I’m going to share here because it’s accessible to me. And it’s more accessible to forward and share from here as well. Anyone can find my words easily, and I can send out a journal post as an email or link. I won’t share all journal posts to email, but every now and then - at least once a month, I will. Because connection. Sharing is a bid for connection, and connection is something we all desperately need. It’s so human of us.

Spinach Pesto, a Constellation Recipe

Constellation is the name of Bridgework’s Buyers’ Collaborative. As part of that initiative, we share recipes and information for using and preserving fresh foods.

Spinach Pesto

This week, Constellation members ordered a large quantity of spinach. Fresh spinach can be used in a multitude of ways and easily frozen for later use. Most often, when spinach is sold fresh, it comes in 1/2 lb bags or bunches- for this reason, I created the recipe based on using a 1/2 lb of spinach. It’s quick and easy, so this recipe can be used to create a fast and fresh Spring meal, or can be used to set aside pesto to use with pasta, in soups, and on sandwiches in Winter. I envision adding it to our Friday Night Pizza on dark and cold nights.

If you don’t have a scale, and didn’t buy spinach in 8 oz bunches, this is what a 1/2 lb looks like. It is enough to over flow a salad bowl.

If making pesto in a blender, vitamix or food processor- it helps to put the firmer ingredients in closer to the blades and the more tender ingredients on top.

Puree the mixture until the ingredients are all incorporated. That half pound of spinach and the other ingredients should end up crushing down to about this much pesto.

If you are eating the pesto fresh with pasta, you can now add it to your waiting noodles. I usually reserve about a 1/4 of pasta water to add back to the pasta in the pot and then add the pesto and mix to incorporate. This is a pretty mild pesto, and can be eaten hot or room temperature.

If you are planning to freeze your pesto, you can now place 1/2 cup scoops of pesto on a baking sheet lined with parchment. I do not use re-usable parchment here because, once the pesto is frozen I cut up the sheet and wrap each half cup of pesto in the parchment before adding to the freezer container.

Place the baking sheet in the freezer until the pesto is solidly frozen, usually about 2-3 hrs. Then remove from freezer, cut the parchment and wrap each pesto serving completely in parchment before adding to your freezer container. I use wide mouth mason/ball jars or freezer bags. The parchment helps keep the pesto fresher and prevents any sticking between servings. When ready to use the pesto, remove from freezer and drop into soups and pastas, or defrost to use on sandwiches and pizzas.

Constellation Spinach Pesto
PREP TIME: 5 MIN COOKING TIME: 2 MIN SERVES: 4-6

Ingredients

Pesto:

8oz spinach
1.5 cups walnuts
1tsp salt
3-4 garlic cloves
Pepper to your taste
3.5 oz of parmesan cheese 1.5 tbsp olive oil

Materials for freezing:

tray and parchment paper

freezer safe container: mason jars, glass or plastic containers, freezer bags

Directions

1. Crush garlic and chop parmesan cheese into cubes.


2. Place these in a blender, Vitamix, or food processor first, followed by the spinach ( you might have to push it in there to fit), walnuts, salt, pepper, and olive oil.


3. Close the lid and process until all is smooth and the texture is consistent.


4. If you are eating the pesto fresh with pasta, you can now add it to your waiting noodles. I usually reserve about a 1/4 of pasta water to add back to the pasta in the pot and then add the pesto and mix to incorporate. This is a pretty mild pesto, and can be eaten hot or room temperature.

5. If you are planning to freeze your pesto, you can now place 1/2 cup scoops of pesto on a baking sheet lined with parchment. I do not use re-usable parchment here because, once the pesto is frozen I cut up the sheet and wrap each half cup of pesto in the parchment before adding to the freezer container.

6. Place the baking sheet in the freezer until the pesto is solidly frozen, usually about 2-3 hrs. Then remove from freezer, cut the parchment and wrap each pesto serving completely in parchment before adding to your freezer container. I use wide mouth mason/ball jars or freezer bags. The parchment helps keep the pesto fresher and prevents any sticking between servings. When ready to use the pesto, remove from freezer and drop into soups and pastas, or defrost to use on sandwiches and pizzas.

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