Skip to main content

New Blog

When Sean and I moved to Merced, California after I finished my PhD with our two huskies, Kodiak and Iliamna, many people would ask us why we moved to Merced. These were people in Merced. We moved there when I accepted a position at the University of California, Merced, but there were many other reasons we wanted to live there. My friend Heather and I would chuckle about folks' confusion, and then I decided to do something about it. So I started a blog: ThisIsWhyMerced.blogspot.com to share all the cool stuff about the area.

Now we live in Denver, Colorado with our huskies Willow and Juneau. And literally no one asks us why we live here. But lately I've been feeling a bit sad with the way things seem to be headed and I need more reminders than I used to that there are wonderful, kind people doing things that bring them joy and help others as well. One way I've found to help connect me to nature, support local, family farms, and reduce the carbon footprint of my food consumption is through gardening and food preservation. So I'm starting this new blog to share some joy with a world that needs it. And share recipes with those who are interested. And convince you all to move to Denver! (Only joking...) I'm happy for you to come on this journey with me and know you will spread joy right back to me.


Comments

Popular posts from this blog

Kimchi and stir fry mushrooms and spinach - go to summer meal

The Cherry Creek Farmers Market is getting busier on Saturdays as more booths appear and more people are in the mood for local produce. My favorite go-tos that have been there since day one are Unni's Kimchi - a new booth from two sisters who moved here from South Korea. I was actually their very first customer since I get to the market when it opens on Saturday. The other is a wonderful local mushroom grower. I didn't know until watching a special on Colorado Public Television that this state is a large producer of mushrooms. They have different varieties each week and I stir fry their mushrooms with some spinach from another booth, spoon on some "Magic Soy Sauce" from Unni's and serve it over brown rice with a big spoonful of kimchi (cabbage or Korean radish). Delicious!

Word Salad - a writing prompt from my latest class

I mentioned that I'm taking a 4-week introduction to writing class at Lighthouse Writers Workshop in Denver. It is amazing! I am loving the creativity it is inspiring and the instructor is fantastic. Last night we focused on the sensory aspects of writing and one of my favorite activities was Word Salad. Our instructor handed around a bowl full of words: written, typed, cut from magazines... we pulled out a pinch and then wrote a poem using as many of the words as we wanted and adding our own. The creative spirit really flowed and I was once again reminded of how much I love writing poetry. It's something I enjoyed as a child and then laid aside as I focused on other things in my studies. I also forget to read poetry, but luckily Joy gave us a bunch of recommendations for books to read. Here is the poem I wrote last night. It's still raw - no editing. And I enjoyed every second. And send my regards to infinity True vulnerability is received through kindness It is ...

Preserving in the Winter and Crafting Classes

I really slowed down on this blog once canning season ended, but realized it does not just have to be about food preservation in that sense. This insight occurred to me in particular as I was deciding what to do with 5 pounds of organic meyer lemons. My neighbor and I decided to share a 10 pound box, shipped from Fairview Orchards in California. I knew I needed to use every last bit of these beautiful lemons. Lemon peels in vodka, preserved lemons, and homemade vanilla I adore the taste of limoncello, so I knew that drink had to feature in my plan. I bought some 100 proof vodka and carefully removed the yellow portion only of the peels of 12 of the lemons. They will steep in the vodka for about a month and then the flavored vodka will be mixed with simple syrup to create the limoncello. Half will be mixed with a milk-based simple syrup for a creamy version. Then I had plenty of juice to mix up some delicious meyer lemon margaritas! (2 oz lemon juice, 2 oz tequila, 1/2 oz Cointr...