It's an Autumnal Bounty!
I'm finally feeling on the mend (thank you, THANK YOU!!! for all the get-well-wishes; I think that's what did the trick), so first thing this morning I slipped into the studio to finish up a few pairs of Hawthorn: Good Medicine earrings for you! They'll be in the shoppero momentarily...
* * *
I have questions and requests for you if you'll be so kind as to oblige!
(first request)
I need a new soup recipe.
I think if BC comes home to one more pot of Tom Yum or Lentil Surprise (which it is, every time), he may resort to pizza delivery. Have you made anything delicious lately? It's that season wherein all I want to do is sip something hot and bake pumpkin muffins. And run. Actually I want to eat pumpkin muffins three times a day, and therefore I run. It's a win-win.
(second request)
I need the title of the best work of fiction you've read lately.
See, here's the story: I am now once again in possession of a bathtub long enough and deep enough to comfortably fit nearly six feet of me. Which I nearly am. Those other tubs, the common ones? I have to fold up like a circus act to fit inside, legs tucked at awkward angles, elbow poking over the sides, head craning around like a periscope; it's a regular show just to see me try and get into one.
But now I'm bathing in comfort and frequency, which means my book reading has just been turned up to the level marked "voracious." And I'm fresh out.
Please do oblige.
* * *
OH!
And I have an announcement!
I have had the honor of being asked to TEACH at a truly powerful women's art-spirit-soul retreat next Spring! I'll be packing my bags and heading out to Virginia to Soul Fire Retreats in February to share my brand new workshop "Awakening the Muse." In one day sessions we'll work through ideas of what it means to build a personal, visual vocabulary, how to really listen to the truth inside and translate it into imagery! It's a topic I've become so passionate about; this idea that each and every one of us is a creative being with a unique voice - that we have a core of inspiration that is always with us, it just sometimes needs to be dusted off and polished up.
As much as I want to post up in my little studio perch and do nothing but make art all day, I've had a deep, rumbling desire to work with women in expanding, deepening and truly delving into their own art. I feel in my bones that I need to, want to work with artists and creatives, sharing the knowledge and experience that I have. There will be much, much more on this front later, but for now, know that big things are on the horizon.
* * *
Wishing you a toasty, slurpy, pumpkiny, costumed weekend!
~ Umber ~
19 comments:
Oh those earrings are gorgeous. I'd love to buy them myself but rather than treat me, I am trying to save for missions.
I'm so happy that you will be teaching a course. I can't imagine a more inspiring person to do it. Who knows perhaps I will be so blessed to be able to take in one of your workshops one day ;-)
As for soup...make one up. I like chicken based or tomato based soups. How about one with all fresh veggies (tomatoes, onions, celery, carrots, a few potatoes or macaroni and some green stuff...like kale or spinach). Hope you have fun experimenting or perhaps someone will send you a perfectly appealing recipe.
Some good pieces of fiction I've read lately: Half of a Yellow Sun by Chimamanda Adichie, Jennie by Paul Gallico,The Help by Kathryn Stockett, and The Empress by Shan Sa. Happy reading. Hugs.xx
OMG
shut the front door
back the truck up
that is so fricken AWESOME!!!!!!!!!!!!!!!
Miss Dove
this is so stunningly exciting
iahave to go and do a little dance...your soup will have to wait!!!
oh yeah
those earrings?
they ROCK!♥
(because I can)
ahhh time to dance..............love and light
Joyful - You are good people, lady. And you gave a list! My library card has been needing that sort of workout!
Cat - HAHAHAHAHA! I hope you're still up there shakin' that thang!
Hello Kelly!
I think soup is so easy to make up as you go. My favorite soup in autumn is any squash or pumpkin soup. I mix it up all the time. My go to is winter squash soup with or w/o lentils. I also make pumpkin soup with curry, add a dollop of creme fraiche or sour cream and some cashews on top. I either roast and purée my own squash or pumpkin or I buy organic from Imagine or Pacific at whole foods and doctor it up a bit for a time saver. Hope this helps!
Enjoy your weekend!
Beautiful work as always Kelly and super score about your teaching gig!!
I am no help with soup as AK doesn't believe in eating soup... at least anything thinner then clam chowder or split pea soup and if there is no meat forged-aboud-it.
Books, I am a hard core kid-lit fan so my current fix comes from the Pendragon series by D. J. MacHale. Middle school audience but still exciting enough to keep me guessing.
We had pumpkin pancakes this morning and they were gobbled up by my little munchkins!
Have a lovely weekend.
okay
the dancen' is donw
the earrings are gone
and you have become a muse rock star!
so now on to the soup:
Gingered Carrot Soup
5tbls butter
4 c coarsely chopped carrots
3 c coarsely chopped onion
3 tbls minced ginger root
6 c veggie stack
salt and pepper and your favourite spices
1/2 c cream...optional
melt butter, sauté carrot. onion and ginger 10-15 minutes. Add stock and bring to boil reduce heat and simmer for 40 min
puree soup in batches until smooth and creamy...return to saucepan adjust seasoning and add cream
Coconut Curried Green Lentil Soup
2 tbls coconut oil or unsalted butter
1 tbls fresh curry powder
2tsp minced garlic
1 lrg sweet onion chopped
5 c veggie or chicken stock
1 1/2 c green lentils rinsed
1 can coconut milk
1tsp sea salt
Mlet coconut oil in a large stockpot, add curry powder, garlic and onion, saute for a few minutes add stock and green lentils, bring to a boil the partially cover and reduce heat simmer for 20-50 minutes until lentils are tender. Once lentils are cooked remove from heat and stir in coconut milk and salt
garnish with chives, yogurt, or a pinch of curry
enjoy!
Love and Light
1. You've got soulfire for days. So glad you're going to share it with a whole new tribe. They are the luckiest ducks.
2. Soup! The perfect fall food. Might I suggest sweet potato or pozole (extra avocado, naturally)? Really, anything involving green chilies can't be wrong. And I heartily second the carrot ginger motion. YUM.
3. Fiction. Recently devoured "West with the Night" by Beryl Markum. It will make your wings ache. I've been slowing savoring "Nests: Fifty Nests and the Birds that Built Them." Good bathtub reading, to be sure.
4. Keep on being wonderful. If there's such a thing as a Sequoia Hawthorn hybrid, it must look a lot like you :)
Those earrings. I wish I had a "heart" symbol on my keypad.
Soup recipe? Progresso chicken and rice, low sodium. (Sorry, that's all I got). Heehee.
I just picked up this book yesterday:shapeshifter by Holly Bennett. A woman trapped in the body of a deer.(I KNOW!)
A dark sorcerer in relentless pursuit. A mysterious child, found alone on the slopes of a great mountain. Set in the wild, magical landscape of iron-age Ireland. Tale of evil, quiet courage and the healing power of love.
Your VA retreat. How perfect for you, and lucky for all the creative beauties who will get a piece of you and your magic way. You'll always be my muse, wherever I am. xx
Many congratulations on the retreat! I'm happy and excited for you. Glad you're feeling better, I am making chicken soup today for my husband, who has the flu...
Hello Umber!
GAH! Those earrings!!!!!!!
*swoon*
Moving on.....
Firstly: Soup! I've checked out a book called "Moosewood Restaurant: Cooking for Health" and have been loving it. I made a great "Creamy Curried Pea Soup" lately. In the book, it's described as "chartreuse-colored," which it is, and which makes me think it might be right up your alley?
You'll need:
2 Tbsp Olive Oil
1 1/2 cups chopped onions
2 chopped garlic cloves
1/2 tsp salt
1 cup chopped carrots
1Tbsp curry powder
1/2 tsp ground tumeric
4 cups veggie broth
2 cups fresh or frozen peas
3 cups fresh spinach (5 oz)
1/3 cup packed fresh cilantro (stems mostly removed...)
1/8 tsp pepper
4 oz neufchatel cheese (I used yogurt, I bet soft silken tofu would be great too!)
1. In a soup pot on medium high heat, warm the oil. Add onions, garlic and salt, and cook til soft. Stir often. Add carrots and cook for another 3 mins or so. Stir in curry and tumeric. Add the broth and 1 cup of the peas, cover, and bring to a boil. Reduce the heat and simmer until the veggies are very soft, about 15 mins.
2. Remove from heat and stir in the spinach, cilantro, pepper, and cheese or substitute. Puree in batches in a blender until very smooth. Stir in the remaining cup of peas and add salt to taste. Re-heat gently.
Yummo! I love that cookbook. You would probably like it too! Lots of vegan and vegetarian recipes...
Secondly: Have you read the Outlander series? Beware- they're real page turners. I would hate to be responsible for any excessive pruning that may occur as a result of reading them in the tub...
I'm also reading "The Anthropology of Turquoise, by Ellen Meloy right now, and it's beautiful.
Congrats on your class! It sounds amazing and inspirational.
Happy Fall!
--b
Compelled to share....I made the best soup this week. Seriously, one of the best I have had in a looong while. It warms the soul & won't disappoint....
Hearty Chicken Stew with Butternut Squash & Quinoa
(would be just as good without the chicken as well)
http://www.cookincanuck.com/2011/11/hearty-chicken-stew-with-butternut-squash-quinoa-recipe/
Congrats on your upcoming class, sounds like it will be an empowering experience!
What delicious looking autumnal jewels! You amazing industrious lady you..
Books? Well... almost finished The Return of the King, and although we've read it numerous times before, its a spanking good tale...
Seasonal food making?
Celeriac, Zucchini & Leek Soup - will post recipe on blog asap...
Black Russian bread (via 101 cookbooks)
Apple spice yoghurt pudding (I used pears instead)
Quince tart tatin
Love you...
I highly recommend this roasted garlic soup to cure all your winter ills and chills: http://www.handletheheat.com/2011/12/roasted-garlic-soup.html. Or pop over to 101 cookbooks; she has lots of fantastic soup recipes.
Reading...I am eagerly awaiting the arrival of the second Wildwood book - if you haven't read the first you should check it out. Technically for the younger crowd, but great reading with a PNW vibe.
Two of the best books ever, full of poetic writing. The Hummingbirds Daughter - Urrea , and Cutting for Stone - I forget the author. Both amazing. soak well.
For your tummy-Mom's Pumpkin Soup recipe:
Choose 2-3 varieties of pumpkins and squashes such as acron squash, heirloom pumpkin, cheese pumpkin, or butternut squash.
You will need:
2 cups of each variety of pumpkin chopped into chunks, 1 medium size onion, peeled and chopped. 1 carrot chopped, 3-4 cups of water or chicken broth, 1 Tsp of coconut oil, salt and pepper to taste.
Directions: Sautee onions and carrots, coconut oil in presure cooker or pan, till onions are translucent. Add pumpkin flesh and water/broth. Cover and cook for 7 mins. Then puree all in a blender and add salt and pepper to taste. Garnish with olive oil & pumpkin seeds.
For your mind: Ursula Leguin- Compass Rose or The Winds Twelve Quarters
Yes yes! You will be a stellar star of a teacher - delightfully lucky students you will have!
If you have not read the Tiger's Wife you would like it. Tis a grand yarn.
Soup:
Roast acorn or butternut Squash
Puree and set aside.
Saute onion (or shallot) with clove of garlic (or several) and a pinch of rosemary
Add either low sodium chicken broth or cream and simmer. Stir in squash. Salt pepper to taste.
Swoon.
Butternut squash soup!
Saute a chopped onion & garlic
chop and peel a butternut squash
toss it in the pot with the goodies, add broth of choice.
Season as you like ( I LOVE a dash of madras curry powder)
Let it shake, simmer and boil until the squash is soft.
pop it in the blender.
bam!
soup.
xoxoxo
I'm returning to comfort foods book-wise, The Princess Bride, Tolkien, and a touch of L'Engle too
Hi Umber! Interesting that everyone keeps posting squash soups when you are making pumpkin muffins. Now I like squash more than anything, but double-duty squash it too much for me.
I'd like to suggest adding African Peanut Soup to your repitoire. It's incredibly easy and nicely filling when you soup a steaming spoon of brown rice on top. And apologies for the "recipe" I'm going to post because I don't really measure...I throw and taste. :)
Chicken Stock (as much as you need to make a leage pot)
Olive Oil
Young carrots (I like the sweetness, but really you can add most sweet veggies to your liking)
canned, stewed tomatoes
Fresh garlic
Onion
Cumin
Red Pepper Flakes
Cayenne Pepper
Black Pepper
Salt
Heaping tablespoons of chunky peanut butter
Roasted peanuts and cilantro to garnish
Start off with the onion and garlic sweating in the olive oil.
Once the onion is translucent, add cumin and carrots until the cumin is fragrent. Now add the tomato and chicken stock. Bring to a gentle boil. Season with the rest of the spices to your taste. Garnish with crushed raosted peanuts and minced cilantro.
Also, I just returned from a long trip to Thailand and LOVED the food there! Add cocnut milk to your Tom Yum to make a creamy cross between Tom Yum and Tom Kha. Very delicious!!
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