Thanksgiving & the Homeless.... when the shoe is on neither foot

Do you have a Life List?  OK, so most people call it a Bucket List, but for me it represents the stuff that I want to do to celebrate life, so the moniker stays ..... oooooooh that gives me an idea for a future blog.... hmmmm but my tryptophanned brain digresses.  Today I want to talk about a desire I have had for oodles of years that was finally satisfied this Thanksgiving... the opportunity to serve others by participating in a homeless feeding program.  

Now it may seem far-fetched to think that I have not been able to do this before, but in short, "my mom wouldn't let me."  Not that she in any way disapproved of doing kindnesses for those in need... she just wanted me around at the holidays.  But now that she and the rest of my family are gone and I (for once) did not have skads of commitments.... I finally managed to find such an opportunity to serve... which by the way was located on the way to my own T-day celebration. So I seized the turkey by the paper-riffled legs and did it!

And boy am I glad I did!  The experience was nothing like I expected... in the best way possible.  First of all, look (above) at the garden spot where it was held.... looks more like the grounds of Westminster Abbey than the Westminster CA Senior Center.  The volunteers were of all ages and ethnicities, something that warmed my heart, being as I am a huge fan of diversity.

A couple of things struck me most.  First off, the fact that had volunteers not worn name tags it is highly likely that one could not distinguish the volunteer workers from most of the grateful recipients!!!  Everyone was affable and happy to be there, regardless which side of the buffet table they were on.  And people kept trying to cajole me to eat!  There was no feeling of want or scarcity or pity... just a community coming together to share abundance and thanks.  It was beautiful!  

That brings me to clue #2 which tipped off that I was not at a standard Junior League bake sale... the SHOES.. there was a huge table set up for used donated shoes.  It just had never occurred to me what a vital need that might be for someone who lacks resources... I now realize that may well be more important than having a roof over head!  Here is what Kristina Radnoti, founder of SolePurpose.com says about the issue:

"a homeless person wears out a pair of shoes every 6-8 weeks and there are more than 350,000 homeless in the state of California. The need for shoes is endless!

Homeless Statistics: 

40% are children

20% of the homeless work

Every 6-8 weeks a homeless person wears out one pair of shoes.

An unpaid bill, or health problem can easily push a fimaly over the financial edge and into homelessness. "

And here is a little something about a similar organization founded by a school girl!  "Shoes 4 The Homeless is an organization founded by 11 year old Sondra Scroggins. Through Sondra’s organization she has not only given shoes, coats, blankets and food to the homeless she has also given them most importantly hope."

Reading about the efforts of these local heroes was humbling as well as heartening. I now look forward to helping those in my community who are in need more often that just on a popular holiday... oh and rest assured, next year when I do join the sharing of gratitude by serving on Thanksgiving, I will come prepared with as many pairs of shoes to donate as I can muster.

What a glorious Thanksgiving... I am truly grateful.

xo

Smashing Pumpkins

Do you have some decorative fall pumpkins still lurking about?  Or perhaps you never got around to carving them all for Halloween?  Well then whether canned, homegrown or from the pumpkin patch, enjoy dishing up these tasty holiday treats

The first is CHILLED PUMPKIN SOUP and comes from a delightful source: http://notdabblinginnormal.wordpress.com/2009/12/05/chilled-pumpkin-pie-soup-holidays/

Chilled pumpkin soup – delicately sweet with the surprise ingredient of coconut milk. The warm spices of cinnamon and nutmeg add depth to this creamy smooth dish. Very easy soup to make and even easier to love!

• Related Blog Post
• Print Recipe

• Prep Time 20 Minutes
• Cook Time
• Difficulty Easy
• Servings 
• System US Metric

Ingredients

• 2 whole Pumpkins
• 1 can (about 13.5 Oz. Can) Coconut Milk
• 1 can Water (Use The Coconut Milk Can To Measure)
• 4 Tablespoons Honey
• 2 dashes Cinnamon
• 1 dash Nutmeg
• 1 pinch Salt

Preparation Instructions

Mosey on out to the garden and pick two small pumpkins. Or drive on over to the local grocer and purchase some..... or ok, toss a can of pumpkin puree in your basket!

Cut the pumpkins in half lengthwise and take out the innards (save seeds for roasting after they’ve been cleaned and dried).

Put pumpkin halves on a baking sheet, cover lightly with foil and roast at 400 degrees until soft (45 minutes to an hour or so).

When they are cooled, peel and cut into chunks.

Into a blender, put 1 can of coconut milk, then with the same can, measure out 1 can of water. Put in your pumpkins chunks, honey, cinnamon and nutmeg. (The spice amounts will depend on you and how you like it. You can also use pumpkin pie spice blend.) Now add a tiny dash of salt.

Blend until perfectly smooooth! Chill thoroughly.
Serve in small bowls. We like ours topped with a few fresh blueberries and a spoonful of yogurt!

Enjoy this easy, healthy, and oh so yummy soup!

Maple-Pumpkin Creme Brulee  

from: http://www.suite101.com/content/old-fashioned-thanksgiving-desserts-updated-dessert-traditions-a298644

This dessert is a simple custard with a twist of maple, pumpkin and crunchy sugar topping. You can prepare as individual brulees or make one large dish for multiple servings

Ingredients

• 8 egg yolks
• 3 cups heavy whipping cream
• 1/3 cup sugar
• 1/2 cup sugar
• 3/4 can pumpkin filling
• 1 Tablespoon maple syrup
• 1 1/2 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon cloves

Preparation

Preheat oven 325 degrees

Bake 25-30 minutes

Yield 8 servings

1. In a small bowl, whisk egg yolks and 1/3 cup sugar.
2. In a saucepan heat cream over medium heat until bubbles form around sides of pan. Remove from heat; stir a small amount of hot cream into egg yolk mixture. Return all to pan stirring constantly. Stir in pumpkin, vanilla, maple syrup, cinnamon, ginger, nutmeg, and cloves.
3. Transfer mixture to eight 6-oz custard dishes or a shallow 9"X13" baking dish. Place dish(es) in a larger pan filled with 1"of water. Bake uncovered at 325 degrees for 25-30 minutes or until center is set (jiggly). Remove from water pan; cool for 10 minutes. Refrigerate for about 4 hours.
4. To make crunchy top coating, after refrigeration of custards let stand at room temperature for 15 minutes. Sprinkle with sugar until a thin coating covers the top(s) of the custard. Set the oven to broil and place custard(s) in the oven 8" from the top of the broiler for 5-6 minutes or until sugar is caramelized (will be a rich brown color). Let cool and serve.

Another method is to use a creme brulee torch. Instead of placing custards back into the oven, after layering with sugar, use the torch to melt.

"Those who can, do; those who can't, teach"... what about those who can't teach?!?

I have to wear that? Yikes

The mere notion of this blog topic makes my fingers tremble as I type.  And as such you will find none of my usual mirth or what may pass as humor.  That's how nervous I am!

This weekend will be my first experience teaching belly dance, but that is not the last of the firsts.  It will also be first Themed Fitness Dance Party tester before my new new little biz ad-venture launches in January.

Invigorating and health-promoting dance seemed the perfect way to celebrate the joy and inner beauty that Joie de Vivre Lifestyle is meant to promote; and belly dance seemed the most beautiful and feminine form of dance with which to start.

I have taken belly dance from 5 or so teachers here and there but certainly on a good day i would consider myself a rank novice.  So who am I to teach a class?  I think back to a similar conundrum about 12 years ago when I unintentionally started a theater company and became a produced playwright with 20+ original scripts now in the archives.

Goody bags for the girls...
grownup girls

The idea of my teaching never occurred to me when I entered this beautiful world of female beauty and expression.   But little by little it seemed that in order to create the kind of beginner party experience I desired, I would have to do it myself.  

Last weekend I conducted my first event coordinator training with LaVonne Moore, our premier Party Eventeur.  It was a wonderful 7-hour session, just as planned, with what turned out to be a 42-page training manual that frankly I was pretty darn happy with.  As part of the process the party coordinator must introduce the dance teacher du jour and share her bio.  So I wrote one up on myself since I would be teaching the tester class to assess the curriculum.  I kept it very frank and factual and was VERY surprised to find that on paper it looks like I am actually qualified to teach!!!!  I even used to choreograph... and so, I with a deep cleansing breath, here I go, to carpe the dance, and apparently my destiny.

Wish me joy!

Thanksgiving - Stuff more than just a turkey... or your tummy

Rice-Stuffed Squash

Here's an attractive and fun way to serve small winter squashes-filled  with a mixture of wild and white rice, chestnuts, dried cranberries, and mozzarella cheese a flavorful side dish or satisfying vegetarian main course. 

Prep time: 25 minutes 
Cooking time: 45 minutes 

Ingredients1 cup mixed basmati and wild rice
3 cups water
4 small acorn squashes
3/4 cup cooked chestnuts (canned or vacuum packed), roughly chopped
1/2 cup dried cranberries
1 small red onion, finely chopped
2 tablespoons chopped fresh thyme
2 tablespoons chopped parsley
1/2 cup grated mozzarella cheese
Salt and pepper 

Preparation1. Put the rice in a saucepan, add the 3 cups water, and bring to a boil. Cover, and simmer very gently until the rice is just tender, about 20 minutes. Drain off any excess water. 

2. Meanwhile, preheat the oven to 350°F. Using a large, sharp knife, slice off the top quarter (stalk end) of each squash. Set aside these little hats, then scoop out the seeds and fiber from the center of the squashes using a small spoon. Trim the bases to make them level, if necessary. Season the cavity of each squash lightly with salt and pepper, then place them in a large ovenproof dish or roasting pan. 

3. Mix together the rice, chestnuts, cranberries, onion, thyme, parsley, and mozzarella in a large bowl. Season lightly with salt and pepper. 

4. Spoon the rice stuffing into the squashes, pressing it down, and mounding it up neatly on top. Replace the reserved "hats" on top. Bake until the flesh of the squash is tender when pierced with a small, sharp knife, about 45 minutes. 

Serve hot. 

Options


Try stuffing other winter squashes such as small pumpkins instead of acorn squash. The cooking time can vary from 45 to 60 minutes, depending on the type of squash and its size. Replace the mozzarella with other cheeses, such as Gruyère. 

Pluses
Acorn squash is a winter variety of squash. Winter squashes are allowed to mature into hard, starchy vegetable fruits with very good keeping properties, while varieties such as zucchini are eaten while immature and the skins are still edible. Acorn squash is a good source of beta-carotene, which the body can convert to vitamin A.


Unlike other nuts, chestnuts are low in fat-other nuts have up to 20 times as much fat. Chestnuts are also a good source of thiamine and potassium, and a valuable source of dietary fiber.


Both dried and fresh cranberries are a good source of vitamin C. Cranberries also have the reputation of helping to control urinary tract infections such as cystitis. 


Serves 4 
Exchanges: starch 5, fruit 1/2 


Nutritional Info
Each serving provides calories 415, calories from fat 34, fat 4g, saturated fat 2g, cholesterol 8mg, sodium 85mg, carbohydrate 89g, fiber 14g, sugars 25g, protein 12g. Excellent source of calcium, folate, iron, magnesium, niacin, phosphorus, potassium, thiamine, vitamin B6, vitamin C. Good source of copper, riboflavin, vitamin A


From Eat to Beat Diabetes via Reader's Digest