The Art of Giving Thanks

We can only be said to be alive in those moments when our hearts are conscious of our treasures.

~Thornton Wilder

On Thanksgiving Day we acknowledge our dependence.

~William Jennings Bryan

I was out today working in the gardens, and the wild turkeys were wandering the property, popping up here and there, and waiting expectantly for the occasional seed I toss to them on the plateau. Watching them on the property and coexisting with them has become a fun distraction at RMH.

It was interesting when I was looking online for more information on the birds because many if not most sites typically associate the preservation of the species with hunting or complain about them as a bit of a nuisance. Quite a fall from the days when they were suggested by Benjamin Franklin as our national bird .

There are many people in the area who do in fact enjoy a wild turkey (um. Sure, and the bird of the drink), and Sonoma County does have a turkey-hunting season (not surprisingly, it is in November). Wild Turkeys are much like turkeys grown for food in that they are much leaner and tougher. (Grown, an interesting term of the poultry industry I picked up watching a documentary on the industrial food practices…and the only way to the get giant legs, thighs and breasts people love to eat.) But as you might expect, there is much local culinary advice on how to prepare them.

At RMH, we mostly just leave them alone and marvel and laugh at them. They haven’t been a nuisance to us, and I really believe they do a lot to control snails, slugs, ticks and other insects. Yes, it’s a bit of a bother to clean up a garden site they occasionally scratch up, but, again, I just think about the organic insect control.

First Thanksgiving

Of course, though I mostly value them as wildlife, one can’t help but think and joke about our hungry and sassy wild turkeys and Thanksgiving. And, actually, this linkage reinforces the importance of living off the land and being connected to it as a significant part of the first Thanksgiving, especially since a major reason the pilgrims gave thanks is because they learned vital skills from Native Americans that helped them survive.

In fact, the history of the pilgrims first arriving here is grim—after 66 days crossing the ocean, spending the first winter living on their boats, and losing half of the original group—the rest only survived by learning skills to live off the land.

This knowledge helped the pilgrims survive and thrive (all political controversies and commentary to be left for another day), and so:

“In November 1621, after the Pilgrims’ first corn harvest proved successful, Governor William Bradford organized a celebratory feast and invited a group of the fledgling colony’s Native American allies, including the Wampanoag chief Massasoit. Now remembered as American’s “first Thanksgiving”—although the Pilgrims themselves may not have used the term at the time—the festival lasted for three days.”

(Source)

I find this all fascinating, and consider it the FIRST back-to-the land, or, farm-to-table, celebration. The vegetables they ate are now considered “heirloom,” the farming was organic, and the techniques they used to thrive was the type of soil-based cultivation so many people are struggling to get back to now.

And, the key core of that first celebration was the harvest and the bounty of the land (and praising god for keeping them alive…), as well as the community they were literally building. (Interesting note that they didn’t have much sugar, so there weren’t really the deserts and such that have become such a hallmark of Thanksgiving today.)

And so, when you gather with friends & family (old and new) this Thanksgiving, take time to be truly thankful: honor the earth for giving us all the food & nutrition that keeps us alive and the people in your life who give you soulful nourishment.

Happy Giving Thanks!

~Timothy

The Name Game

What's in a name? that which we call a rose
By any other name would smell as sweet;
So Romeo would, were he not Romeo call'd,

Retain that dear perfection which he owes

Without that title.
Shakespeare's Romeo and Juliet, 1600

Lately I’ve been thinking about botanical terms for plants, which are very precise and specific, versus culinary terms for plants which are much more cultural and less specific or precise as scientific terms. We’ve actually had a couple of events at River Myst Haven that have illustrated this for me, specifically the Two Sisters Southwest Cooking Experience.

Here are some interesting examples.

Peppers

Chile peppers are in the genus Capsicum, and all chile peppers belong to the large nightshade family (Solanaceae) along with tomatoes, potatoes, tobacco, and eggplants. (For those who forgot High School biology, specifically Taxonomic rank , it’s Family, Genus, Species, so: Solanaceae, Capsicum annum (bell peppers & pimentos) or Capsicum frutescens (like the cayenne)…and so on…)

So, common names for these plants include cayenne, cayenne pepper, chili pepper, paprika, peppers, pimiento, red pepper, sweet pepper, aji dulce, Hungarian pepper, and Mexican pepper. So, bell peppers, jalapeño, habanero, cayenne, and banana pepper are all in the same family and genus—they are all Chile Peppers. In Mexico the term “chile” is used to refer to the group.

However, in cooking New Mexico cuisine, the common preference is to use the term chile to refer to a specific group of chile peppers, especially those cultivars specifically developed in the state.

So, it was funny to watch those of us who grew up on the West Coast correcting our use of the term “pepper” when referring to the wonderful “chiles” the sisters brought for the class.

But, they’re all Chile peppers.

For lots more information: The Chile Pepper Institute , at New Mexico University, is an international nonprofit organization devoted to education, research, and archiving information related to Capsicum.
Or:
http://www.chili-peppers.info/
http://www.texmextogo.com/chilipeppersfacts.htm
http://www.zianet.com/focus/chile.htm

Cilantro

This is another interesting example. Cilantro and Coriander are the same plant, an annual herb in the family Apiaceae (including also carrot, celery, parsnips, parsley). And yet, the terms are used very differently in cooking. Coriander seed is often called for in recipes, but I’ve never personally seen a call for cilantro seeds. And, the leaves and seeds have distinctly different flavors. The reference that got me really thinking about this one was a recipe that called for “young coriander leaves,” aka cilantro.

Interesting to note that anise (Pimpinella anisum ) and fennel (Foeniculum vulgare ) are both in the family Apiacea, they are 2 different plants. I bring this up because I was in a cooking class where an ongoing discussion of the topic occupied a fair amount of the weekend.

Tomatillos

This was the first year that I grew Tomatillos (Physalis philadelphica), and of the many times I related this to friends, I found quite a bit of confusion. First, they are not tomatoes; although, they are in the same family, Solanaceae (just like peppers). They are in a different genus and are more related to gooseberries. The tomatillo is also known as the husk tomato, jamberry, husk cherry, Mexican tomato, or ground cherry.

You probably know they are a main ingredient in green salsa (with peppers…er, chiles), but there are many other sweet/savory uses for them (often in meat dishes). I found them delicious right off the plant—very sweet, kinda berry-like.

Our good friend Ingrid brought me a packet of Borecole seeds from a recent trip to England, and it was a wonderful grower, delicious and hearty. We know it as kale.

A couple of times during cooking experiences here I was asked for arugula and rocket, which, of course meant I picked leaves from the same plant. Same with radiccio and chicory.

So what?

I still find the nexus of botany with cooking to be quite interesting. I’m more interested in cooking since I started growing on such a large scale, and I’m fascinated with applying the botanical/growing perspective to the preparation of foods. My purpose in pointing out what I think is a fascinating dual nomenclature is to draw attention to how it illustrates the cultural context of cuisine.

You can make tasty New Mexico dishes using different plants in the Capsicum genus, but you really should call them chiles. And, would you prefer a salad of rocket or arugula, chicory or radiccio?

So, a rose by any other name…

Tomato harvest

After this unusual cold/hot/cold/hot summer, most of the large tomatoes on the bushes, after languishing during the “summer,” all ripe last week. I talked previously about the wonderful taste of green leafy vegetables that grew slowly during the cold months earlier this year; however, I found a bit of the opposite in green tomatoes on the vine for an extended period that then ripened. Don’t get me wrong, they were good, but they didn’t have the strong, powerful flavor of fruit that ripened quicker. So, given the nice but not exceptional taste and the quantity, I used a simple recipe from Patricia Wells to oven roast and sauce them (basically halfed tomatoes, salt, herbs, some oil, 425°)…YUM!

Terra Madre

The fourth edition of the Terra Madre conference will be October 21-25, 2010.
Terra Madre is an international network of food producers, cooks, educators and students from 150 countries who are united by a common goal of global sustainability in food. The "food communities" of Terra Madre come together biennially to share innovative solutions and time-honored traditions for keeping small-scale agriculture and sustainable food production alive and well.

Part of the fall eggplant harvest.



~Timothy

You’ve Got To Be Kidding…

I was reading a garden site the other day—a month-by-month summary of suggested garden tasks—and it said (I could hardly believe it), it actually suggested, “there isn’t much to do in the garden during August but enjoy the harvest…” Well, tell that to the twinge in my back from turning the compost pile the other day.

I suppose I did take that to heart regarding this blog. Not much produced here during August, but, then again, you were warned at the outset…

Lions, and skunks and…well, no bears…

Before I proceed, I do have to report the irony of double mountain lion sightings—one on the mountain a couple of properties behind us, and one in the “gourmet ghetto” of Berkeley (hence, the irony). Sadly, the one in Berkeley didn’t survive the sighting as the Berkeley Police considered it too much a threat; however, we take it as a sign that perhaps the food Chez Pannise tosses out at night is just that good.

We always knew they were in the vicinity—well, not so much in downtown Berkeley—but there is a sort of naturalist thrill to have photographic evidence. (Actually, we’re not all equally thrilled, but I am.)

Splitting Grapes

So, the current unseasonable weather—coolest summer in 30 years coupled with drastic changes in the temperature—is having a noticeable effect on farms and gardens in the area.

The conventional wisdom is that most harvests have been delayed an average of three weeks or so, and vineyards are reporting “hens & chicks”—a mix of some larger grapes with many smaller than typical—and splitting fruit (due to the drastic temperature changes).

We’ve noticed all of this at RMH. Other than our cherry tomatoes, we’re seeing a long delay in fully ripened fruit, and our grapes are, indeed, splitting.

I’ve also noticed some iris and lily blooms mixed in with the other, more typical, summer flowers, and green leafy veggies are thriving again like they did in spring.

Then, we’re hit with a couple days of our more typical summer, and the balance shifts back.

But we’re still enjoying summer’s bounty. All told, I’m starting on fall plantings and seed starts now, hoping to take advantage of the weather for a bountiful fall.

All in a day’s work…

But back to the “lazy days of August” that just passed.

Though the tasks may be different with the season, I still find myself being drawn into the garden for it continues to enthrall me. I’m captivated by what I experience there, and I continue to marvel at how visitors connect with something that feels so familiar to me.

The other day we had a private fundraiser for an HIV-support organization, and the friends who visited toured the garden. And, though I apparently lost a fair number of the white and orange cherry tomatoes, it was a joy to watch them exiting the garden and hear their comments of wonder.

Falling Back In…

So, as usual, I urge a mindful moment. Have you taken time this summer to stop, engage in a meaningful way with a garden, or view, or river, or anything in nature that gives you pause?

As we start gearing up for fall and all that comes with that, summer is supposed to be a time to pause and enjoy what the world offers you as a result of your hard work.

Don’t think about what didn’t grow or about what might have been stunted by factors outside of your control, but look for what is there, not what is missing.

The experience of picking a succulent cherry tomato off the vine and experiencing it’s explosion of summer-ripe flavor is imminently satisfying. It would be a shame to miss it because you’re looking past it for something that isn’t ripe yet.

Happy Labor Day!

~Timothy

Decomposed Thinking

I knew that compost would be an important part of the growing experience here at RMH, but now I know why it is often called “black gold”—it’s essential to organic gardening. Or, so I kept reminding myself when it was 95 degrees, and I was ankle deep in freshly rotting compost, turning the piles we have to keep the process progressing.

Now, I’ve read a lot about this topics, and I have been composting for several years, but as you might guess in today’s information-loaded society, there is much opinion about the “proper” way to compost (again, basically, to let things rot…). In fact, many people have closely-guarded compost “recipes” not to mention the fine art of compost tea (compost steeped in water for several days…YUM!).

(I like the U.C. Davis guide OR, you could go the “dummies” route.)

All in all, it’s really not that complicated to get some basic systems going, and there is a range of effort—with associated benefits—that one could use, but organic material in a pile eventually decomposes into good stuff for the soil.

It is a striking example of the “garden in motion” as I see a review of past garden work in the cuttings and trimmings as well as a retrospective of scraps from the kitchen. Also, the piles visibly change weekly and is surprisingly dynamic—bacteria & microbes, insects, worms, birds, various animals, all do a particularly effective job in this process. A complete ecosystem.

“Working with my piles” (as I like to call it) is a particularly reflective time for me. I tend to do it every week or two, by myself out in the Vegeyard, in the morning or late evening. And, since turning piles of decomposing organic matter isn’t very technical or difficult (perhaps “ripe” sometimes…though a well-balanced pile shouldn’t “stink”), I find that I am able to process a host of thoughts and ideas.

I also see an investment in the future, the continuation of the garden, as this material is a wonderful addition to any soil I will soon be planting. So, there is comfort in knowing we are taking materials that have outlived their original purpose and re-purposed them into something living that will impart new life into things growing. (Not to mention the decrease in garbage volume.)

I also love making my own compost tea—scoops of finished compost soaked in a bucket of water for several days. Now, in my experience, the pride people hold for their particular compost “recipes” is nothing compare to the secrecy people use to guard their compost tea approach. I kinda just let it do it’s thing (though I do have some special additions I’m not a liberty to mention in this public forum).

So, even the process of working with decomposing vegetation is a joyous part of gardening for me, and, as in most things, I find lessons and opportunities that help make my life richer.

I’d encourage everyone to give it a try. In many cities, you can put most organic items in a green bin, and a worm bin doesn’t take up much room and takes care of most kitchen scraps. If you have a yard, a basic compost bin takes very little room. Of course, given the space, you can really dive in on a grand scale, but just remember, the piles you make will be the piles you turn, even on very hot days.

All Things Herbal

I wanted to give you a quick update on our small medicinal herb garden. Thanks to our friend Ingrid’s consultation and the herb fair in Sebastopol, we were able to fill the box with many plants that have a current or historical medicinal application. It’s all doing very well with very little attention, so we’re now researching simple, practical uses for some of what we are growing.

It has been an engaging and insightful process to read about the many plants that cultures have valued for purposes other than food. One of our favorite resources has been the Sonoma County Herb Association with many resources, events and links to various learning opportunities.

Happy Summer!

~Timothy

You Reap What You Sow

(And other organic musings on a particularly cold winter spring)

For all it’s misuse by some, the bible has many wonderful phrases and allegories that draw on or illuminate common experiences—especially agriculture, for example:

“…whatsoever a man soweth, that shall he also reap.”

(Galatians 6:7)

Despite this unusual, cold and rainy spring weather, or with some plants perhaps because of it, the garden has been bountiful with a variety of vegetable.

The days have been cooler than typical for this time of year, the nights much colder, and the number of rain events (though not the total amount of rain) has been more frequent.

As a result, many of the cooler, early spring vegetables have continued to produce nicely. Oh, they have been flirting with bolting during bouts of warm, but not as aggressively as might otherwise be typical. And, though the warmer weather plants—tomatoes, summer squash, cucumber—have been challenged; they’ve been starting to take off. (However, many herbs have been stunted a bit, and it’s just still too cold at night—lows in the 40’s to flirting with high 30’s(!!!)—to expect much from winter squash or melons.)

However, overall, the efforts of the last many months have, in fact, been coming to fruition! I want to really emphasize the “last many months” part, for it does take a fair amount of attention and effort to get the bounty we are experiencing no, especially in organic growing—digging under & turning the soil, mulching, composting, cover crop, seed starts, weeding, cultivating, conditioning the soil…

And, may I just say, most of these activities have to be done in a timely way, rain or shine…YES! Your organic gardener works in the cold and rain to get the spring garden prepared…That’s how it all makes it to the farmer’s markets, organic grocers, restaurants, and kitchen you frequent.
Local, organic, sustainable produce takes a lot of effort well before it makes it to your plate! And it involves a great deal of physical effort when one is not relying on chemicals or mega farms to make it grow.

I was at a wonderful (if unusually chilly, but I’ve already covered that) “farm-to-table” event produced by Outstanding in the Field a great local organization that “re-connect diners to the land and the origins of their food, and to honor the local farmers and food artisans who cultivate it.”

Our event was at the spectacular McEvoy Ranch in the Marin County part of the Petaluma area, a wonderful place, organization and product (a good use of the San Francisco Chronicle family fortune). Our tickets for the event were procured by our friends Jessica and Nicole in a mad online dash worthy of a Lady Gaga concert event (did I mention I’m going to see her for my birthday!), or, even a U2 concert! (Well, Jessica pursued them online, but I’m pretty sure she made Nicole bring her coffee refills.)

The event was lovely, on the grounds of the ranch, after an informative and engaging tour of their olive oil production facility. I enjoyed myself despite the mushrooms and limited imagination on making vegetarian options to the braised beef cheeks. And, for half of our party, the wine was well sampled…

I was interested to notice that the guests were very proud of their “farm-to-table” experience, feeling like they were really getting in touch with the source of their food (even though the ranch only provided the lovely olive oil used in the dishes). However, without taking anything from the event or the truly authentic passion on the part of the guests, I was stuck by the notion that their experience was of a culinary effort more so than of a farming effort.

The ranch is a tremendous example of organic, sustainable farming, but it was more a destination, and I wondered how much the guests were giving thought (and thanks) to the people who raised the produce, meat and wine they were consuming.

Did they understand how much effort went into producing all of the various elements? How much hands-on farming and ranching did they imagine it took to produce the raw materials that went into each dish? When did they imagine each individual farm, ranch and vineyard start working on those particular harvests? For how long? At what time of year? Overcoming what trials and tribulations of nature?

And who did the harvest, the slaughter, the pressing of grapes? The cleaning, bottling and packaging? Not to mention the transport to market.

If you are reading this blog, you more than likely are interested in, supportive of, or committed to local, organic, sustainable efforts in food production. I just ask that you take a moment to remember that the kale you recently consumed started as a process as early as January or February or last fall even, that the peas that made it to your plate took a lot of hand intensive effort to grow, and that the tomatoes you plan to eat this summer have been giving farmers fits and starts this last month to get them growing just so, to survive the unusual cold, without becoming stunted, to produce the local, organic, juicy fruit you so crave.

You do that best my enjoying and appreciating the experience of food—one of the core missions of River Myst Haven—but you can also visit a farm or ranch, go on a farm tour, an upcoming wine, food or harvest festival, or just giving thanks or a thought when you buy local next time.
Also, check out our events page on this site to see some of the wonderful upcoming experiences we have planned for you to attend!

Oh, and it never hurts to say “thanks” to a grower or vintner…or hugging a farmer!

~Timothy

April Showers

(April 13, 2010)

The recent rains we had prompted me to learn a bit of meteorology. According to the National Oceanic and Atmospheric Administration’s (NOAA) National Weather Service (NWS) , a “shower” is:

A descriptor, SH, used to qualify precipitation characterized by the suddenness with which they start and stop, by the rapid changes of intensity, and usually by rapid changes in the appearance of the sky.

While “rain” is simply “precipitation that falls to earth in drops more than 0.5 mm in diameter.” Um, OK, so we either had rain showers, or rain with showers or lots of showers…

Around 3 inches on the river this past weekend, helping to make for a wet April, but rainfall for the year is still just below typical in the north bay.

Seems like I’ve had casual conversations with many people which typically mention the weather, and a typical comment might be something mildly negative about the rains. I do understand that many people find the rain a bit oppressive (or perhaps it is simply the lack of sunlight), but I find my attitude about the rain centers more on their essential contribution to water supply, underground water (our well), wildflowers, and other elements of nature.

It’s at this time of year, with the temperatures slowly increasing—the average temperature being most important, especially at night—more light and abundant rain, that we see powerful evidence of new growth. (My last post was about the emergence of growth as we transition into spring, but now things are beginning to burst out.)

The native trees are vibrant green with new growth at their edges, giving the views a dynamic appeal.

Also, many of the fruit trees in the orchard are just now setting fruit, the success of which starts with the weather during the time the flowers first emerge—namely bees are more active on rainless days, but the plants are more active with the rains. (Same with the amount of acorns…In past years, rainless Aprils have resulted in an abundance of them.)

And, all indications are for a particularly productive year for wildflowers. We’ve been trying to encourage them by spreading native flower seeds the last few years, but the rains have not been helpful. This year however, we’re already seeing signs of abundant growth around the property.

(Note: this picture above, while lovely, is of a native Lupine flower and the yellow flower of our dreaded, invasive broom plant—either Scotch or French Broom. It was introduced in the 1800’s, and it not only takes over whatever area it is growing in, but those beautiful yellow flowers will soon make seeds that will remain viable for decades…it’s really an ongoing battle to keep it under some control—just ask Brad about his long summer days our first year doing battle with huge plants of it, or Ted who works hard now to keep it under control.)

So, what have I learned with the rains?

• a few days here-and-there without sunlight during early spring leads to beautiful vibrant growth and burst of wildflowers
• when you get used to a lack of rain, we tend to forget what more typical rainfall is like
• new green growth, contrasted against a grey sky has a beauty all its own
• this is going to be a fantastic spring, something to look forward to
• the elements that determine the success of the local harvest for all you who prefer local, organic produce have been in play for weeks, and the rains are a critical part of that

Vineyards

While I was typing this post, I got notice from our lawyers that “River Myst Haven Vineyards” has been cleared for trademark…yeah!! Ted is hard at work getting the vine planting underway…look for updates on the site soon.

Upcoming

Keep an eye on the website. Brad has been taking classes on website development and has some improvements and upgrades coming!

Also, we’ve met and planned some of our activities for the year, and Didi is hard at work planning some very cool things. Be sure to check out the events section.

Farmer’s Markets are gearing up!

And don’t forget the Sonoma County Farm Trails map & guide

Remember! April showers do, in fact, bring May Flowers!

(And what do May flowers bring?? Pilgrims!!!)

~Timothy

Spring is starting to Sprung…

( As in, “Spring has sprung, 
The grass has riz…” Just try finding some definitive record on the source of that!! Many different versions & references to original sources…Ogden Nash, Spike Milligen, “Brooklyn (or Bronx) National Anthem,”…oy!)

Botanically speaking, signs of Spring are everywhere! I’ve never noticed this transition is such vivid detail—sometimes it’s subtle, like when the leaf and flower buds are forming on various plants, sometimes it’s much more obvious, like when the ‘cool weather’ veggies explode with growth or the raspberries sprout new canes with a vengeance.

The light is changing back, warmer weather (but still “cool season”) vegetables are becoming viable and seedlings for April planting are doing well in the greenhouse, spring bulbs are “springing forth.” (Interesting to note that the most aggressive early spring bloomer we planted were the hyacinth not the tulips…)

And, of course, we just changed the clocks and have to adjust to new sunrises & sunsets. Which makes for a darker morning, but gives more daylight in the warmer afternoon for working the fields…(Overall, an interesting history to the clock changing.)

Of course, the first day of Spring isn’t until March 20, but nature seems to disregard the calendar, and we have to adjust our work schedule to keep up with nature.

Fauna is more active too…

What really inspired this blog is the increase in animal activity. The male turkeys are courting females with vigor.

I actually caught a pair of turkeys, um, “making babies.” The female, of course, takes the brunt of the activity with the male standing on her back, clawing her. I read that he can actually draw blood with his talons during the act. It was quite the search process to read more about their mating behavior as many, many sources I consulted spoke about it in only the most vague way, but when I finally found some academic sites that described the process, I was surprised and intrigued by the miraculous and complex nature of egg-laying—no wonder we hide eggs at Easter!!

Planning at RMH

We’re excited to be planting wine grapes soon! Ted has been working with all the various consultants and contractors to move forward, so look for more photos of that process to be posted in the next month or so.

We’re also gearing up for a new season of happenings at RMH staring this Spring. Didi has been gathering ideas and inspirations as well as meeting with some interesting and creative people about possibilities. We are looking forward to using our own organic flowers this year!

Look for more interesting web structure and graphic design from our in-house expert Brad—he’s got some new inspiration and skills that he’ll be using to tell the RMH story.

Alan’s excited because the local wine clubs are gearing up, including a new membership that should bring some nice additions to the wine stock here.

I’m furiously planting and cultivating. This is one of the annual “crunch time” to maximize the out put of the “cool season” crops (as already mentioned…beets, leeks, green leafy, etc…) while starting the greenhouse process to prepare for planting around the “last average frost day” (April 15).

So. Happy Spring! We hope you’ll be able to visit RMH soon, but at least keep on eye on our website for things upcoming.

OH! And you can subscribe to our very occasional email list to be kept informed also!

-Timothy

Lynelle' s Thoughts on Turning 79!

Huh? Did you say I’m 79? I’m not sure how you are supposed to feel when you hit 79. Old, on the shelf, out for lunch, losing one’s marbles, out of touch with reality, wrapped up in your aches and pains. If that’s the case then someone’s mixed up and I’m not really 79.

Sure I experience an occasional senior moment and my body sags around the middle. My teeth come out at night and my hearing is somewhat of a nuisance. And there are a few things I’ve been through in my seventy-nine years I’d just as soon not repeat. But as I start to list them I’m reminded it is those hurts that have molded me into the woman I am today. So I’ll keep them to myself.

I’m particularly grateful for the people and creatures that have/are enriching my journey. They include family, teachers, writers, college friends, my First Baptist and Alexian families.

MY GOALS FOR 2010

To take my writing gifts seriously but not myself

To always nourish the child within me

To value my young friends and to learn from them

To take care of my body without becoming a fitness slave

To laugh with others and especially at myself

To read and yet have the freedom to turn a book down if I don’t care for it, regardless of its Best Seller’s List status

To really listen to those who disagree with me

To be lavish in spreading love

To remember the past through reality lenses

To cherish the joy of being alive

To make friends with death without courting it

I carry the tag, Christian. I’d like to be more like Jesus

A GREAT READ: THE SHACK by William P. Young

Mackenzie Allen Phillip’s youngest daughter, Missy, has been abducted during a family vacation and evidence that she may have been brutally murdered is found in an abandoned shack deep in the Oregon wilderness. Four years later, in the midst of his Great Sadness, Mack receives a suspicious note, apparently from God, inviting him back to that shack for a weekend.

Against his better judgment he arrives at the shack on a wintry afternoon and walks back into his darkest nightmare. What he finds there will change Mack’s world forever.

In a world where religion seems to grow increasingly irrelevant THE SHACK wrestles with the time less question: Where is God in a world so filled with unspeakable pain? The answers Mack gets will astound you and perhaps transform you as much as it did him.

Blurb on back of the book

Lynelle’s thoughts:

If you never go to church but have a bone to pick with God then this book is must read for you.

Very few people live without grappling at some point with an experience that brings great sadness. Your sorrow may be similar to Mack’s or totally different. If you are still struggling and held captive by your great sadness you will find help in removing it forever.

I personally relate to Mack’s amazing journey because long ago God took my sadness and began turning it into joy. It isn’t a done project but I know who holds my hand during life’s storms.

Mack’s delightful encounters with God, Jesus, and the Holy Spirit are presented through relationship stories that are lively and unforgettable.

I especially enjoyed Mack’s closeness to Jesus and his difficulty in accepting God. The portion of the book where Jesus interacts with children is priceless. I draw strength for the intriguing way he shares with the Holy Spirit.

Water, water everywhere!

You know it rained…a LOT. We continue to be amazed at the volume of water that runs through River Myst Haven during this time of year. Our year-round spring and small creek becomes a torrent, and rock-lined drainage ditches become mini rapids. Even more impressive than the volume is the force the water exerts on the earth—temporary “springs” and seepage spots pop up throughout the grounds, and new contours are cut into the earth, with soil and rock being shifted here and there.

But it’s also very beautiful, and the sounds of the flowing water are (of course) wonderfully calming.

The lesson for me is the power of nature and the need to be patient. It’s very difficult to stop the water, and sometimes as quickly as we clean up after it, it’s raining again.

So, the mindful thing to do is to respect these forces as part of the natural processes that surround us and remember that things are refreshed and revived, ground water is replenished, and the flora thrive.

Wolf moon…

Picture credit goes to: www.space.com

I do love the cycles of the moon, and I have become obsessed with the names and mythology connected to the moon at different times of year. The full moon that we just had at the end of January is known as the “Wolf Moon” —and was biggest and brightest full moon of the year. The name is connected with Native American culture and the belief that hungry wolves howled at the moon on cold winter nights. Each month brings another full moon name.

Though cloudy and overcast, the brightness of the moon gave a wonderful and ethereal glow that night.

Signs of transition, emergence…

I did take advantage of the clearer weather this past week to work outside a bit—weeding, cultivating, seeding wildflowers, reworking bulbs, harvesting winter veggies (slow grown chard & kale greens have a wonderful, intense flavor that is remarkably satisfying).

Exceptionally rewarding. The remarkable thing to me is seeing up close how much life the soil has at this time of year. So many plants are beginning to sprout and emerge, the trees are forming buds for flowers, bulbs are breaking through the soil (some flowering already!).

I can’t help but realize that even during the seeming dormancy of winter, there is so much happening around us. It helps me keep important perspective—even when things seem slow moving or barely changing, there is much happening, and new potential and rebirth, re-emergence is occurring all around us.

I’m so excited to be connected to this though the beauty of RMH, and I love nothing more than helping other’s connect with it also. Soon it will be time to get the seed starts going for early spring veggies and flowers, and, in honor of Ingrid (now in Argentina for three months), I’ll be trying tomatoes in the green house.

It’s still the new year!!!

~Timothy

Southwest Cooking Experience at RMH

I recently heard someone say, “You people in San Francisco would eat a plate of spiders if someone said it was organic, local and humanely raised.” That’s probably true, and we’d pay a premium for it. But this “food movement” is more than pretension, for me and my dear friends and chefs, it is a deep commitment to respect our part in a complex, dynamic world. Organic is good for all of us, when it makes sense. Animals deserve to be treated with respect, particularly when we are going to use them as a food source. But what I often disdain amidst the fervor of foodies is the loss of joy in joining around food in celebration and gratitude. As a wise acupuncturist said to me once when I turned up my nose at his suggestion that I need to eat meat, “All food is God’s food.”

In December at RMH, we the Two Sisters taught an eager crowd of cooks and eaters how to concoct a New Mexican feast for the holidays. As the rain poured and the resident peacock hovered closely, a dozen people crowded around bubbling yeast and scorching oil, whirring blenders full of sauces and spicy peels of chile flesh to create a meal that warmed our bellies with food and laughter. We went local, we attempted organic, but most importantly we set our intention on celebration and gratitude.

My sister Kristine wowed the crowd with a demonstration on how to build Enchiladas Christmas. I shared my passion about New Mexican cooking and how it differs from TexMex or Mexican food—“It’s the chiles,” I told them. Our eager students learned how to make both red and green chile sauces—equally as central to New Mexican food as butter is to French food. The teams of student cooks masterfully laid out three pans of Enchiladas Christmas (chicken and cheese enchiladas with red and green chile sauce) and put them in the oven until they bubbled and browned. Others rolled out the dough for sopapillas, the puffy fried bread traditionally served with the spicy food of New Mexico. We mixed batches of delicious red and white sangria made from wine grown next door at Moshin Vinyards.

As we sat at the table amidst piles of enchiladas and warm honey and sopapillas, I stepped back and took a moment to recall and thank all those that made this possible: the cows, the chickens, the farmers, the truck drivers that move it all around, the magic of RMH, the bugs that add their own special touch, and that most important organic ingredient—love. It was a truly magical New Mexican moment!

~Ingrid

Editor’s note: Ingrid is our dear friend and a delightful and warm person, and we were honored to have her and her sister Kristine at RMH for this class. We’re posting this blog entry well after the class as she wrote it in the midst of whirlwind preparations for travels to Argentine for 3 months. By her own admission, she is truly a gypsy of travel. We will miss her but look forward to her return in May with stories of wonderful experiences and culinary adventures. We wish her well and safe travels. You can catch up with her at her blog.

New beginnings

2010 marks the beginning of a new decade

A DECADE OF THANKS

If you had asked me a decade ago where I’d be in 2010 I would have probably said I’d be living alone in Georgia. RMH didn’t exist for its present owners. New friends I’ve met at Alexian and RMH didn’t exist.

Ten years have elapsed and today I enjoy a luxury apartment at Alexian Village, Signal Mountain, Tennessee.

I am forever grateful my sons Alan and Timothy, owners of RMH, made this big transition in my life possible. Their gift to me wasn’t a one-time gift. They continue to support me financially and with encouraging words and hugs.

Now my family has enlarged to include Ted, Didi, and Brad from RMH. I’ve adopted them and I hope they’re considering adopting me.

A new decade calls for throwing out some garbage. I’ll mention just one:

OLD HURTS

It doesn’t matter whether the harm to you was intentional or unintentional.

Old hurts are deadly. If we cherish them they lessen our capacity to love.

Don’t squander your time trying to decide whether somebody deserve your forgiveness.

Chances are they don’t. But when you think about it most of us don’t deserve

a lot of the good things that come our way.

Turning loose of your hurts frees you from nursing the hurt engendered. It can no longer hold you hostage. You can choose to intentionally think positive thoughts towards those who have hurt you.

-Lynelle

P.S. Here's a few pictures of Christmas at RMH 2009!

Lynelle and Alan

Didi busy in the kitchen, preparing the most wonderful Christmas dinner!

Alan wooing us with his mastery piano talent!

The dinner table, beautiful no?

Brad! Stop snacking on those delicious devil eggs!