This is my Week Of Catching Up and I’ll start with a few things that have been happening at home – outdoors.
The garden is beginning to crank out some food. Radishes were the first up – they have a 22 day cycle. I will admit to knowing just about nothing when it comes to gardening so the lessons are being learned quickly. I know I’m going to have a few downfalls due to thinning errors (from pulling plants out by their roots and disturbing their neighbors, not thinning early enough or not thinning at all) and I’m trying to organically fight the bugs and the bugs might be winning. With that said, there is some good food out there (mostly greens), great herbs of the catnip, dill, parsley, chives, thyme and lavender varieties, and a few experiments (stevia and tomatillos to name the most glaring). I have planted more radishes in hopes of eating another handful (I didn’t know that each plant would only provide one radish – yes, another lesson) and will plant them in 10 day increments in the future. Now I’m working on digging up lots and lots more space for late Winter/early Spring planting…. I should probably go rent a tiller.
The chickens have grown. Their voices have changed, their poop has gotten bigger, they’re eating more food and they’re readying to lay some eggs! I’ve been cooking with more eggs to find some favorite dishes. Quiche is landing near the top of my list, but I’m not sure the rest of the Kings would agree. They might be more frittata/strata/hash type people. No worries… we’ll find a few things to settle on. I think we have another 3-6 weeks before the ladies start laying. We better get to building those nesting boxes.
And here’s a glimpse of our fire pit. It’s nothing extraordinary, but it’s had a few fun evenings. We have, of course, roasted many many marshmallows, been bitten by way too many mosquitos and ran from the ants which have an enormous home nearby. The future of our fire pit is bright, with benches to seat a good sized group and roasting sticks piling up in the corner… we will see more of you.
bohemian. hippie. birkenstock wearing. tree hugger. granola. crunchy. naturalist. environmentalist. flower child. artist. yuppie. liberal.
These are labels I hear a lot. Some I’ve been called all my life, others are just related in some way. My mom has called me her flower child for many years, a term I’ve come to endear. I find myself enjoying what some would call a more simple life. What I find it to be is a want to learn and know where things come from, how they are in their most organic state and what people have done with them since their birth. Take a loaf of bread for example. How many of you go to the store and buy a loaf of bread without any thought as to how that loaf of bread came to be? Would you even know where to start to make your own loaf of bread? Have you ever smelled fresh bread baking in your home? When I consume a piece of bread, I can’t help but to think of its origin and what it smelled like coming out of the oven, what the crunch of the crust sounded like when the baker gave it it’s first squeeze. Where did the wheat come from? Maybe it was a local wheat grower. All this curiosity continually leads me to heading back to the root of things. From baking bread to learning to spin yarn. You know you can make your own chocolate and graham crackers and marshmallows. Now how’s that for s’mores?
I was wearing my Birkenstocks the other day and was reminded of the label people from Bainbridge Island were given growing up. Birkenstock-wearing, granola liberals. I have to chuckle at all these labels. And I don’t really mind being called them from time to time because let’s face it, I’m a Birkenstock, baby wearing, breastfeeding, bread baking, veggie growing, tree hugging liberal.
In other stereotype/labeling news… What’s wrong with being called a foodie? Or beer/wine connoisseur? And why do people automatically think these people are going to be snobs? What’s the problem with having a good knowledge about the food and drinks you consume? There’s a difference between only wanting to consume the best of the best without having any interest about the origin of such best and wanting to learn the science, history and methods of creating the worst, best and everything in between. The latter helps define the foodie. The former could be called a gourmet or really just a snob. You don’t have to live up to expectations like only shopping at farmers markets or knowing the plant origin of every spice in the Indian food section to be considered a foodie. But you might be on your way to these things. Congratulations if you are.
The next time someone calls you granola or foodie – take it as a complement and go back to enjoying the exploration of learning where things come from. There isn’t much more to life than fully absorbing that which you love.