My Quaker Spiritual Path

 

Hello Friends, and welcome back to my blog,

Today I wanted to share something that I have not shared on my blog before, but is an important part of my everyday life - my Quaker faith and practice.

Let your lives preach.

- George Fox

To begin, here's a brief history and introduction of the Quakers. The Religious Society of Friends, or Quakers, was founded by George Fox in 17th century England. In 1682, due to religious persecution in England, William Penn established an American Quaker colony in Pennsylvania. Ironically, these Quakers would later be persecuted again by the Puritans.

 The early Quakers, and conservative Quakers today, believe they are personally guided by the Light of Christ Jesus in their largely silent (unprogrammed) meetings. But vocal ministry from individuals in the meeting is given, as the Holy Spirit or Inward Light of God leads.

 Quakers typically have no paid clergy or require tithing, and children are welcome in their meetings for worship. Although, some meetings today provide a separate First Day (Sunday) School for children, and may have some paid clergy (programmed meetings). But all Quakers today, whether conservative, liberal, or evangelical, strive to live according to the Quaker testimonies of simplicity, peace, integrity, community, equality, and stewardship, which are outward expressions of their inward faith.

 I've been a Quaker for almost 30 years, and for 24 of those years, as an "isolated" or "solitary" Quaker. An isolated Quaker means that I do not live near a local Quaker meeting for worship, so I worship alone, seeking spiritual guidance from the Holy Spirit through prayer, the Bible, and Quaker books and other online resources.

A few favorite Quaker books.

In addition to daily prayer, and reading my Bible and other spiritual books, the online Advices in The Book of Discipline of Ohio Yearly Meeting (Conservative), has been very helpful on my path. Quaker Advices are a directive, and not a set of rules.

 Here are several Advices from The Book of Discipline of Ohio Yearly Meeting, 2008:

- Carefully maintain truthfulness and sincerity in your conduct, and encourage the same in your families. In your style of living, in your dress, and in the furniture of your houses, choose what is simple, useful, and good.

- Be vigilant in reading of the Bible and other spiritually helpful writings. Gather daily in your families for worship. Such times have a special value in bringing little children especially into the experience of united worship, and so preparing them for the larger meetings for worship, as they learn in the silence to bow to the power of God. 

- Follow steadfastly after all that is pure and lovely and of good report. Be prayerful. Be watchful. Be humble. Let no failure discourage you. When temptation comes, make it an opportunity to gain new strength by standing fast, that you may enter into that life of gladness and victory to which all are called.

- Seek for all your children that full development of God's gifts which true education can bring about. Remember that the service to which we are called needs healthy bodies, trained minds, high ideals, and an understanding of the laws and purposes of God. Give your best to the study of the Bible, and the understanding of the Christian faith. Be open-minded, ready constantly to receive new light.

A complete list of Advices can be found at www.OhioYearlyMeeting.org. 

***

Until next time,

 Peace and blessings, 

Kim

Be patterns, be examples, in all countries, places, islands, nations, wherever you come, that your carriage and life may preach among all sorts of people, and to them: then you will come to walk cheerfully over the world, answering that of God in every one.

- George Fox, 1656

Balsamic Vinaigrette and Braiding Sweetgrass

Hello, and welcome back to my blog.

I'm currently at my desert home in Nevada enjoying the warm spring weather, and a daily salad topped with my favorite homemade Balsamic Vinaigrette. To make, just whisk all the ingredients in a jar, drizzle over your favorite salad, and enjoy.

Balsamic Vinaigrette

1/2 cup balsamic vinegar 

1/3 cup extra-virgin olive oil

1/4 cup granulated sugar

1 tsp dried basil

1 tsp lemon juice

1/4 tsp garlic powder

1/4 tsp salt

1/4 tsp onion powder

1/4 tsp stone-ground mustard

***

It's been almost three years since I lost my dear husband, who I still miss very much. But I've been trying to embrace this new chapter of my life, which still seems so foreign to me, and find peace and beauty in every day. Reading a good book in the warm sunshine under a bright blue sky is a favorite pastime.

 Right now I'm reading "Braiding Sweetgrass" by Robin Wall Kimmerer, a gift from my youngest son and daughter-in-law. Braiding Sweetgrass is a beautiful book about the science of plants, and the history and stories of Native Americans and their reverence of the earth. I'm enjoying this book very much.

Until next time, I hope you have a warm and sunny spring,

Kim

***

"Even a wounded world is feeding us.

Even a wounded world holds us,

giving us moments of wonder and joy.

I choose joy over despair. Not because

I have my head in the sand, but because

joy is what the earth gives me daily

and I must return the gift."

- Robin Wall Kimmerer, Braiding Sweetgrass 

Remembering Tasha Tudor and a Favorite Recipe

I'm always inspired by stories of women who live a simple life, have a love for home and family, and beauty.  Tasha Tudor was one of these women.

Tasha Tudor was a beloved author, artist, and illustrator of many children's books.  I collected many of her books throughout the years, but The Tasha Tudor Cookbook, published in 1993, was the first.  All of her books are beautifully illustrated with scenes of home, children, flowers, animals, and all things lovely.

One of my family's favorite recipes from the cookbook is Macaroni and Cheese.  I made it for my sons when they were young, and I still make it today!

Macaroni and Cheese
Serves 4 - 6

Ingredients:

2 cups elbow macaroni
4 Tbsp. butter
1/4 cup unbleached flour
2 cups milk
1 cup Cheddar cheese, grated
salt and pepper
4 oz. Velveeta cheese, cubed (I know, not the healthiest ingredient ☺)
1/2 cup, or more if you like, crumbled Ritz crackers for topping

Instructions:

1. Preheat oven to 350 degrees.
2. Cook macaroni in boiling water until tender.  Drain it while you prepare the cream sauce.
3. In a large saucepan, melt 4 tablespoons butter, then whisk in flour and add the milk.
4. Stir the mixture until it thickens, then add Cheddar cheese, stirring until it melts.  Season with salt and pepper.
5. Cut the Velveeta into 1/2-inch cubes and stir into white sauce, but do not allow it to completely melt.
6. Place the drained macaroni in a baking dish, pour cheese sauce over it, and stir gently to mix.
7. Sprinkle with crumbled Ritz crackers.
8. Bake in a preheated oven for 20 to 25 minutes, until browned and bubbly.

~~~

"Life isn't long enough to do all you could accomplish.  And what a privilege even to be alive.  In spite of all the pollution and horrors, how beautiful this world is.  Supposing you only saw the stars once a year.  Think what you would think.
The wonder of it!"
~ Tasha Tudor

1915-2008

Summer Days, and Kelp Salsa

It's so good to be back home in Alaska, surrounded by the beauty and peace of nature.

Last fall, when my husband and I closed up our home and went to Nevada for the winter, I froze my wild berries and sourdough starter.  Then when we returned this year, we had plenty of berries for breakfast smoothies and our favorite berry desserts, and sourdough starter for fresh bread.  I reactivate my frozen sourdough starter by feeding the thawed starter with a 1/2 cup of warm water, and 1 cup of flour.

Earlier this summer, our youngest son and his lovely girlfriend visited us for a week.  And even though we were all under coronavirus travel quarantine restrictions, we had a great time together, and it was such a treat to have them here!

One of the projects we all worked on together was harvesting kelp from our skiff, and canning kelp salsa.  Kelp Salsa is a unique summertime recipe, and a favorite of Southeast Alaska.  My recipe is adapted from the book; Common Edible Seaweeds in the Gulf of Alaska, by Dolly Garza.

Kelp Salsa

Makes about 13-14 pints

Ingredients:

8 cups bull kelp, chopped
2 green peppers, chopped
1 yellow onion, chopped
9 ribs celery, chopped
1 bunch cilantro, chopped
15 cloves garlic, chopped
2/28oz. cans Diced Tomatoes
2/15oz. cans Tomato Sauce
6oz. can Tomato Paste
6oz. can Chopped Jalapenos
2 cups vinegar
6 tsp. cumin
1 tsp. salt
5oz. btl. Habanero Pepper Sauce (optional)

Helpful Tools:

Canning Funnel

Jar Lifter

Instructions:

1. Combine all ingredients together in a large pot.
2. Bring to a boil, then simmer for one to two hours.
3. Spoon into half-pint or pint sterilized jars, leaving 1/2" headroom.
4. Screw on lids, and boil in hot water bath for 20 minutes.
5. Remove jars from hot water, and cool for 12-24 hours.
6. Check lids to make sure they are sealed.

Kitchen/Harvesting Note:  Avoid kelp with white splotches, they are past their prime; and do not collect floating kelp.

~~~

His house was perfect, whether you liked food, or sleep, or work, or story-telling, or singing, or just sitting and thinking, best, or a pleasant mixture of them all.
~ J.R.R. Tolkien
The Hobbit

Mid-Winter

Hello, and a happy mid-winter to you!

It's hard to believe that it's been over a year since I went vegan.  I feel healthier now; and lighter in body, mind, and spirit.  Occasionally, during social situations, I stray from a plant-based diet and consume a little fish or dairy foods, but for the most part, I eat vegan now.

 My family is not vegan, but they support and encourage me.  For Christmas, my middle son gave me; VBQ: The Ultimate Vegan Barbecue Cookbook.  The recipes are simple and tasty, and the full-page photos are beautiful.

This winter, I've been experimenting with vegan cheeses.  I really like the Follow Your Heart brand of vegan alternative cheese.  Their parmesan cheese is good on pizza, the smoked gouda is delicious on a veggie burger, and the sliced Pepper Jack is great in Mexican Lasagne.

Mexican Lasagne

I found these pretty California-made, hand-painted Franciscan Ware teacups in an antique store on a recent road trip.  Ever since I was a young girl growing up in California, I've always loved and admired this dishware, and especially the Apple pattern.  Here they are on the 17th century sideboard I inherited from my beloved English grandmother.

Until next time,

wishing you a very warm and cozy winter,
Kim

Cuddles with my granddaughter in January.

Vegan in 2019

 I made the switch to a 100% plant-based vegan diet (not consuming any meat, eggs, or dairy foods), on January 1st, 2019.
 I've been leaning toward a vegan diet for several years now; but watching documentary films such as Forks Over Knives and Cowspiracy; and reading How to Go Vegan and The Kind Diet late last year, really inspired me to renew my commitment to a more healthy and compassionate diet and lifestyle.

I plan to keep all my non-vegan recipes on my blog.  They are favorite recipes that I still prepare for my family and friends.  I will also add a Vegan label to my sidebar for new vegan recipes, and for a few of my older recipes that are vegan; such as Broccoli Noodles with Peanut Sauce and Spicy Hummus.

  I've been experimenting with many vegan recipes since the first of the year, and will have some delicious recipes to share with you soon!

Hot Peanut Sauce

When we lived in Juneau many years ago, The Fiddlehead was one of my favorite restaurants. This recipe is adapted from their popular (and my favorite) cookbook, The Fiddlehead Cookbook.
We enjoy this hot and spicy sauce mixed with whole wheat spaghetti pasta, but it can also be added to stir fried vegetables, chicken, or pork.

Hot Peanut Sauce
Makes 1 cup

Ingredients:
1/2 cup peanut butter
1/4 cup sesame oil
2 Tbsp. soy sauce, or tamari
2 Tbsp. rice vinegar
1 Tbsp. fresh ginger, minced
3-4 large garlic cloves, minced
1 Tbsp. green onions, finely chopped
1 Tbsp. Mongolian fire oil
2 Tbsp. fresh cilantro, chopped

Instructions:

1. With an electric mixer, whip together peanut butter, sesame oil, soy sauce, rice vinegar, ginger, garlic, green onions, hot oil, and cilantro, until creamy.
2. Stir sauce into cooked noodles, and serve.
3.  Or transfer to a small, covered container; and store for up to 2 weeks in the refrigerator.

Beach Asparagus

Last week, my husband, middle son, and I walked out to a nearby beach to pick beach asparagus.  Beach asparagus is a perennial beach plant that grows along the sheltered shores and bays of Southeast Alaska.

Beach asparagus is harvested by cutting it at the base of the plant with a small knife, and collecting it in a plastic bag.  The beach was so peaceful and quiet that day.  The only sounds I heard were the caws of ravens.

Once home, the beach asparagus is rinsed, then blanched for about one minute, then rinsed again in cold water, and finally drained in a colander.  I then froze it in freezer bags.

 Beach asparagus is salty and slightly crunchy, and can be eaten raw.  In cooking, it is treated like a vegetable, and is delicious added to stir-fries, quiche, and salads.  It can also be frozen or canned for later use.

A very helpful book on the harvesting and cooking of beach asparagus, kelp, and other edible seaweeds of Alaska is Common Edible Seaweeds in the Gulf of Alaska by Dolly Garza.

***

Kitchen Note:  Blanching means to boil or steam a vegetable briefly, but not until it is fully cooked.  Blanching vegetables before freezing is an important step in the preservation process.  Blanching stops the enzymatic activity that decays vegetables.  These enzymes can survive freezing temperatures and continue the decaying process, even though the vegetable is frozen.  Preheating the vegetable in boiling water or steam kills off these enzymes.