Mother's Day @ the Marriott (Part ll)

So, yes, we're at the Marriott. My friend told me years ago that they are known for their beds. I'd have to agree, they are firm and soft, it's like sleeping on a celestial cloud. I slept WELL!!!! I feel renewed and I will now have a WONDERFUL Mother's Day.

India watched her friend on Friday swim underwater and all of a sudden, she's now diving under the water and kicking her legs.

It's so cute, she runs, jumps and dives under water. She practiced swimming from Jonathan to me.

I find the age of 4 amazing. She just wakes up one day and can swim, or carry on lonnnngggg conversations with other men and strangers (while she's sitting with or near us). I LOVE it!

I know I've mentioned it before. I LOVE having a 4 year old!

Happy Mother's Day everyone!

(My pictures didn't turn out the 1st time. I don't remember how to turn them around. Sorry they are sideways.)

Mother's day

We done a few group camping trips and they're such grat fun. So many adults to watch the kids, who are already occupied and playing together. There's lots of time to read, swim, snorkel, kayak, sleep - whenever you like.

We arrived after Sklar and her mom and Friday, so the girls got a head start playing together before an afternoon swim before dinner. Here's the orgainzed menu and group effort:

SATURDAY NIGHT – BBQ:

    

Britta - peanut marinated chicken and veggie kabobs and a kale salad, cookies

Bari - big green salad 

Petina – turkey dogs (kids) & garlic bread

Merritt - squash butternut, beets, carrots, baked potatos, s&p, chives, sr cream, Bratwurst, watermelon

April – veggie burgers & fix’ins, tofu dogs (kids too), choc chip/coconut bars

Chad- burgers

 Rachel- ginger/garlic marinated short ribs and some pineapples to grill. Maybe some more veggie kabobs too (mushrooms and onions, my favorite!)

 Isis- a seaweed with Tako (octopus) dish, potato salad?, maybe some fruit salad?

SUNDAY NIGHT – MEXICAN:

Petina – chicken fajitas (chicken, onion, green peppers)

Bari - shredded cheese, corn on the cobb, homemade refried beans

Free – lentil taco filling, green onion, sour cream, bar dessert

Merritt - Tortillas, horchata, Mex-marinade chicken, Guacamole &/or avos, Cilantro, greens for taco bed, Sautéed fish, pineapple

April – mexi-style rice, salsa, chips, lots o black olives (kids luv’em too)

Isis –yummy Mexican salad and some ingredients for Sangria

Britta- more chips, more olives

Rachel-  corn on the cob (so bari doesnt have to buy 50 ears of corn!!), cilantro salt to rub on the corn, a couple of homemade salsas from the farmers market guy, and tortilla chips. 

KID’S CRAFTS:

Britta - paper and crayons for drawing, tennis gear, bike

Free - construction paper and markers

Bari - bikes, sidewalk chalk, watercolors & tennis balls

April – tennis gear, stickers, white glue (collect sea shells and glue designs), food coloring for sand art, bike if it fits?

Rachel- origami paper (Jules' favorite right now) and bubble guns.

Merritt- treasure hunt extravaganza

The crafts began right away with families arrive Friday afternoon.

The swimming for young ones is awesome here. The water is warm, clear and calm. This is Ava with India and Joanthan.

The kids LOVE playing with the big kid! :)

Everything started well. India went to sleep (she's the first one, as we have an early bedtime before any late night melt downs can happen. She heard her friends running around playing and laughing and she layed right down and went to sleep.

...and then the wind picked up.

Spencer Beach and be REAL windy. People have ripped their tents camping there. Our new tent's "fly" was not a full coverage fly, so it let in LOTS of wind and sand. Then it flew or tore off twice. There I was lying under the stars with just a sheet inbetween and these guys are walking around me trying to get the fly back on. I just smiled. India kept sleeping - what an angel.

I fell asleep somewhere after 2 and was awake founc 5. Each time I blinked a little more fine sand fell in my eyes. Everything stayed calm until we got down to the beach around 9 and the winds started up again.

We looked on Priceline and got a room at the Marriott w/ two salt water pools and a waterslide. Jonathan requested and got our room upgrades. It's beatuiful. I am so happy. It was hard to leave our friends and the fun and the food and the camping party, but I am happy to have a calm, cozy place to stay. The first thing I did was jump in the shower and wash the sand away...

(Part two is next, blogger only uploaded a few photos.)

A Gift of Chickens (Part 1)

OK, some of you have been waiting for this story. I hope it doesn’t disappoint, as I’m sure it was MUCH funnier to watch. If you want the short version, go to the next post: Chasing the Chickens.

It all began a year ago, we arrived on the Big Island April 27^th. I feel like I will always remember we left Las Vegas on April 23^rd, spent 4 days in Honolulu (at the beach, except I was sick and couldn’t maintain a fever to kill the…, so I shivered and wore sweats and ate hot soup) and arrived on the Big Island April 27^{th –} a dream come true.

We were house sitting in HPP for a friend’s sister and they had chickens, see the posts from April – July in “chickens.” We had to say Good Bye to Penny and Lacie and it’s been over 6 months since we’ve had chickens or fresh eggs.

A neighbor, Keith, said he was tired of his chickens and do we want them with a house and everything. Yes! They were adult hens already laying and a rooster. I still need to check again what kind they are – if you recognize them, let me know. Keith talked about what “meaty” birds they are and that they can be eaten when they’re done laying. “They’re a heavy bird – they’re as heavy as they look. There’s no fluff.” I trust him, after Buff, the rooster, I’m chicken shy. (Again, see previous posts for that story.) The hens are 3 years old and Kieth acted as if they had several good years left in them. I’m not sure how long these lay, but I supposed a book from the library would teach me a great deal about them.

Keith kept is more permanent structure, but gave us this one. We moved it everyday and they have fresh grass and grubs to eat along w/ corn feed and chicken scraps. What DON’T chickens eat again? I know onions, garlic and citrus, I don’t remember the rest.

This is a mellow rooster as the girls got the scraps of bread and he just stood by. It’s funny to watch them “go for the bread.” He also was the last to eat the corn when we feed them late yesterday. I told Jonathan, even with everything I’ve been through with roosters, I think he’s going to be my favorite chicken. He’s regal. Keith says, you don’t want to befriend the rooster. You want him scared of you. I agree. I want them to leave me alone – they have those nasty…things…talons sticking off the back of their leg. I remember what that feels like.

OK, on with the story. After the first night of the chickens and the rooster slowly warming up his lungs @ 4am, in full gear @ 6:30 and silent @ 6:45 (after I got out of bed) I noticed that one of the hens was OUT! Yes, OUT! How can she get out? The metal roof is not light. I did hear a clang at some time during the night. Apparently someone lifted their head high on the roost and made an opening for her to slip out. I don’t know if she did it or if it was a group effort. It still is hard to believe. The roof was on and sealed in the morning like nothing happened. Her chest was a bit bloody or scrapped bare. How I know that is next.

Keith told us to keep them in the pen for about 10 days until they got used to being here and then we could free-range them. Well, the animal lovers we are (animals lovers as opposed to wise farmers) we let them out. They were so happy. Scratching and making little beds/nests. Kicking up dirt baths and I guess keeping themselves clean. What good little chickens.

OK, part two is next.

Chasing Chickens (Part 2)

This is part 2, if you have time, part 1 will help this one make more sense.

I think Jonathan went to get some work done. I was keeping an eye on where they were. And then, they were gone! Jonathan came home while I was looking for them and he found then down our long driveway. By the time he got a broom to shoo them home, they snuck into the dense brush between properties. It was a struggle, but we got them up the driveway. That wasn’t so bad. They weren’t in the pen yet, not did they want to go in. Well, it started to rain. It can rain for a while in the spring, so we decided we’d need to catch them. That’s when the fun began. I don’t think I can explain the entire running around and being out smarted by 3 hens and a rooster.

Jonathan got the rooster in and 2 hens. The 3^rd was QUIET. She’s the smart one. We finally left and went inside. She was hidden for a long time and then she went and hung out near the pen. We decided to go down and shoo her in with the rest of them. I tried to stay far enough away from the door opening so she’d want to go in. Doing so, made it so I couldn’t see what was going on INSIDE the pen. The rooster and other 2 hens got OUT!

The mayhem started all over again. The chasing, the dodging, the looking foolish in the presence of these scared chickens. It was still sprinkling and their feathers were wet. The Rooster and Lola (isn’t there a movie called, “Run Lola, Run”?) had bare breast spots. I’m thinking from her escaping and him running through the grass and brush. I felt bad for putting them in such a traumatic position.

Well, I don’t know how it happened, but my “garden hero turned farm hero” caught them all and hand delivered each one to the pen.

Needless to say, they have not been out for two days. They are NOT happy and I am NOT a fool!

My Nourishing Traditions book came today!

I’m so excited. I had the book for 3 weeks and then needed to return it to the library. There were other requests, so I wasn’t able to renew it. I was furiously copying down recipes on fermenting foods when I decided that this was silly. The book is about $17 on Amazon. I’m going to have to wait weeks to get the book again from the library and this is something that I really want to incorporate into our lives. It seemed important enough for me to buy the book. Our house is real small – about 500 sq feet or so. There is no room for more and I’m always working on “less”. Something else should go, I’m just not at the place yet of one item in one item out.

Before I returned the book I copied the recipe for fermented salsa. It takes 2 days to ferment and then you can refrigerate for a week. I love fresh salsa. I used to make it all the time w/ canned tomatoes. I’ve heard conflicting information about canned tomatoes, so I’m not sure where I stand on them at this time. I think it’s really awesome to get the pro-biotic benefit of a fermented salsa. It’s YUMMY and great for my immune system and digestion. Well, it’s finally done and I got to try it today. I think it looks so pretty in the jar, fermenting. The first bite was a bit pickley or like sour kraut. Then I got into the tomatoes and cilantro. Yum! Salty and tangy. I put it on my quinoa. Then I put a little plain kefir (another pro-biotic) on top and it was like Crème Fraishe or that Mexican sour cream. I think I’m going to like this fermented thing!

My next projects are:

Beets

Potato Cheese – stay posted for this one, it sounds interesting and useful!

Berry Preserves – “jelly w/ healthy probiotics,” I think this stuff is ingenious!

Pickled Cucumbers – my dad’s mom, Grandma Livingston used to make these (I’m sure Grandma and Grandpa Fisher did as well) and send them home with us from Eue Claire, Wisconsin. They were crunchy and sweet. She called them Bread and Butter Pickles, I don’t ever hear anyone talk about Bread and Butter Pickles anymore. I bet there are still B & B Pickles at church potlucks and family picnics in the Midwest. These are less acidic than the vinegar and industrialized method.

Sauerkraut – I am really looking forward to this one. Sauerkraut that is refrigerated in the store contains probiotics, those not, we prepared with heat, so there’s really not much of anything healthy left. My grandparents used to make sauerkraut. I’m not sure how often, but I was there one day/weekend that they were making it. They had a BEAUTIFUL garden off of St. Francis Blvd in Anoka, Minnesota. I’m sure they grew and used their own cabbage. I remember eating some of the sauerkraut before they closed it up to ferment. I got a stomachache and had to use the bathroom after a short time. I think it was the salt (Epsom Salts can be used for constipation). It works! My mom says I was such a strange little kid, bringing sauerkraut to school for lunch. Now that I’ve read Sally Fallons book, I was just a “traditional” little kid raised in the nourishing traditions of some good Germans!

Lentil Tacos

Thank you Constance Griffin Ohlsen, these were WONDERFUL! A neighbor helped us bring the chickens over and deliver our trash to the transfer station. We invited him for supper and he’s a vegetarian. I immediately thought back to a Facebook Conversation that Constance was having with Susan Hegstrom. I think these were the best tacos I’ve ever made. We had them again the next time. Here’s the recipe.

Lentil Tacos
1 cup finely chopped onion

            1 garlic clove, minced

            1 teaspoon coconut oil

            1 cup dried lentils, rinsed – soaked if possible

            1 tablespoon chili powder (left that out for India)

            2 teaspoons ground cumin

            1 teaspoon dried oregano

            2 1/2 cups Vegetable or chicken broth

            1 cup salsa

            12 taco shells

            1 1/2 cups shredded lettuce

            1 cup chopped fresh tomato

            1 1/2 cups shredded Cheddar cheese

            6 tablespoons Plain Kefir or Cultured Sour Cream

Directions

In a large nonstick skillet, sauté the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly.

Stir in salsa or leave for the top. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream.