Dear Friends,
As you know I have strongly advocated the principles of Nourishing Traditions and a Nutrient Dense Diet (scroll way down) for several years. Today, I'm delighted to tell you about the Deidre Currie Festival which has great guest speakers, including Sally Fallon, lined up to teach more about traditional foods and nutrition on Sept 13.
My friend, Kelly the Kitchen Kop, kellythekitchenkop.com, who has frequently helped me with phone seminar transcripts, wanted all Nourishing Traditions enthusiasts to know about this upcoming Sally Fallon speaking engagement.
Kelly writes:
"Last fall, my friend Kathy spoke at a Weston A. Price conference near Detroit, organized by a woman named Deidre Currie. At the time, Deidre was pregnant with she & Archie's first child. Sadly, it wasn't long after the conference that Deidre passed away, just after giving birth to their baby boy, Jack.
This fall, her husband is organizing the Deidre Currie Festival in Ann Arbor, Michigan on September 13th, 2008, to honor her memory. He has some great speakers lined up to teach us more about traditional foods and nutrition, which Deidre was passionate about."
I wanted you all to know about this Festival, because as a recent widow myself, my heart goes out to Deidre's husband Archie, a single dad of their infant son.
Here is the Speaker line-up:
---Sally Fallon, President of the Weston A. Price Foundation, Author of Nourishing Traditions: The Cookbook that Challenges Politically Correct Nutrition and the Diet Dictocrats
---Dr. Natasha Campbell-McBride, author of Gut and Psychology Syndrome: Natural Treatment for Autism, ADD/ADHD, Dyslexia, Dyspraxia, Depression, Schizophrenia (watch for a post about all this coming out soon)
---Jerry Brunetti, one of nation’s foremost experts on food, farming and health
---Karen Lubbers, Michigan farmer, teacher, environmentalist
Also, I hope you will consider:
1. Reading Archie & Deidre's story
2.Register for the Festival at this link, say you heard about it through me, Marilyn Moll. OR
You Can Win 2 FREE TICKETS TO THE DEIDRE CURRIE FESTIVAL! HERE'S HOW:
Tell all your friends!
Have them register online BEFORE 11:59 pm on September 1st, 2008
When they register, be sure they put your name in the "Referred by" box, so we know who wins the free tickets.
3. Consider making a donation to Archie, a single dad. Here is more information:
Being a single Dad, Archie works quite a bit to make ends meet, and he's hoping to move he and Jack back to New Zealand after the conference so that Jack can grow up around Deidre's family, but moving is costly. If you'd like to send a donation, send it to: Archie Welch, P.O. Box 690, Clarkston, MI 48347.
If you do sign up for the conference or make a donation, please say you heard about it through Marilyn Moll, The Urban Homemaker.
lunes, 25 de agosto de 2008
martes, 12 de agosto de 2008
Laura's Engagement Story
Last week I was invited to the home of local Paonia residents Joan and Ron Beers, grandparents to my daughter's boyfriend Brandon Coble, for a family dinner. Brandon's parents, sisters, sister's boyfriend, sister's husband, uncle and aunt were there as well. (Stephen and Mary were out of town.)
Brandon has been serving our country in Baghdad for the past 8 months and has been home for an 18 day leave before returning to Iraq for another five months. Laura and Brandon have been friends for the past three years and have been dating long distance for the past 5 months. ( With Duane's permission.)
After dinner I was busy visiting with Uncle Rick and Grandpa Ron, and Mom Karen, while the grown children were enjoying a spirited word game called Probe. Apparently this game requires each contestant to spell out one word, and everyone takes turns guessing one letter, and as in Wheel of Fortune, if the letter is there, then the card is overturned and you can take a guess at the word.
All of a sudden Grandma Joan, comes into the room and says, "Marilyn I really think you need to see what's going on with this game."
My reply was, "I don't do word games." But Grandma Joan insisted, "Marilyn! I REALLY THINK YOU NEED TO SEE WHAT'S GOING ON WITH THIS GAME IN THE KITCHEN!"
Meanwhile, my daughter Laura is calling, "MOMMY, MOMMY, MOMMY!" At this point, I realized I better get up and see what the commotion was all about. As I entered the kitchen I saw a sparkly ring upon Laura's ring finger.
It turns out Brandon's 15 letter "word" was really a phrase "Willumarryme". Look at the above picture carefully.
No one was getting Brandon's word, until Laura's turn, when she called out "l" and "m". Her startled and nervous response to the word/phrase was "ARE YOU SERIOUS?" At which point, Brandon got down on his knee in front of Laura and his family, and asked "Will You Marry me?" and Laura said "yes!" This is the point at which I discovered what all the commotion was about and that my daughter had just become engaged!
So, I am a very excited mom this week , although sad to not share the happy event with Duane. Duane had already decided before his death that he would give his approval to a winter wedding.
So shouting from the roof tops, I am pleased to announce my daughter, Laura's, engagement to Brandon Coble for a January 3, 2009 wedding. More details and pictures will be at my blog, marilynmollcom as soon as I get to it.
Now, I'll admit I shouldn't have been too surprised because Brandon had asked for my permission to marry Laura before Laura received the ring. Nevertheless, I really didn't know when, where and how this special event would happen, nor did I expect to get to participate in the excitement! God has been so good t o us.
Please be sure to be praying for Brandon and the thousands of other troops deployed in Baghdad and around the world.
Brandon has been serving our country in Baghdad for the past 8 months and has been home for an 18 day leave before returning to Iraq for another five months. Laura and Brandon have been friends for the past three years and have been dating long distance for the past 5 months. ( With Duane's permission.)
After dinner I was busy visiting with Uncle Rick and Grandpa Ron, and Mom Karen, while the grown children were enjoying a spirited word game called Probe. Apparently this game requires each contestant to spell out one word, and everyone takes turns guessing one letter, and as in Wheel of Fortune, if the letter is there, then the card is overturned and you can take a guess at the word.
All of a sudden Grandma Joan, comes into the room and says, "Marilyn I really think you need to see what's going on with this game."
My reply was, "I don't do word games." But Grandma Joan insisted, "Marilyn! I REALLY THINK YOU NEED TO SEE WHAT'S GOING ON WITH THIS GAME IN THE KITCHEN!"
Meanwhile, my daughter Laura is calling, "MOMMY, MOMMY, MOMMY!" At this point, I realized I better get up and see what the commotion was all about. As I entered the kitchen I saw a sparkly ring upon Laura's ring finger.
It turns out Brandon's 15 letter "word" was really a phrase "Willumarryme". Look at the above picture carefully.
No one was getting Brandon's word, until Laura's turn, when she called out "l" and "m". Her startled and nervous response to the word/phrase was "ARE YOU SERIOUS?" At which point, Brandon got down on his knee in front of Laura and his family, and asked "Will You Marry me?" and Laura said "yes!" This is the point at which I discovered what all the commotion was about and that my daughter had just become engaged!
So, I am a very excited mom this week , although sad to not share the happy event with Duane. Duane had already decided before his death that he would give his approval to a winter wedding.
So shouting from the roof tops, I am pleased to announce my daughter, Laura's, engagement to Brandon Coble for a January 3, 2009 wedding. More details and pictures will be at my blog, marilynmollcom as soon as I get to it.
Now, I'll admit I shouldn't have been too surprised because Brandon had asked for my permission to marry Laura before Laura received the ring. Nevertheless, I really didn't know when, where and how this special event would happen, nor did I expect to get to participate in the excitement! God has been so good t o us.
Please be sure to be praying for Brandon and the thousands of other troops deployed in Baghdad and around the world.
miércoles, 6 de agosto de 2008
Fresh and Wyld Farmhouse Inn & Gardens
AKA The Farmhouse, Paonia, Colorado
Great recipes for using seasonal veggies like Chard, Kale, Corn, and Zucchini follow:
The following recipes are courtesy of renowned Aspen Chef Dava Parr (Paonia, resident). Chef Dava was pleased to share her delicious recipes with us and The Rocket (also known as Arugula) Salad was totally awesome! I learned that I can roast zucchini in the oven instead of saute it, and I must say I love it this way! Learn something new everyday!
Rocket and Roasted Summer Squash Salad
This is also a great way to use up leftover corn on the cob. Although I don't have any arugula growing in my garden today, I think it isn't too late to plant for a Fall harvest.
Roasted Summer Squash
Preheat oven to 425
1 yellow summer squash
1 Zucchini
¼ onion, chopped
½ clove garlic, crushed
3 T olive oil
Salt & Pepper
1/2 tsp Paprika
Combine all the ingredients above and roast for 25-30 minutes.
Arugula Salad
5 oz baby Rocket (arugula), chopped a couple times
3 ears of corn, shucked off the cob
2 oz Goat cheese
Salt & Black pepper
Dressing
1 tsp Lemon juice
2 tsp Nama Shoyu or other good soy sauce
1 tsp Balsamic Vinegar
2 tsp Extra Virgin Olive Oil
Whisk everything together in a little bowl or shake up in a pint jar. Lay arugula on platter, sprinkle corn and goat cheese over the top. Spoon roasted squash over Rocket, (arugula) and pour dressing over the top. Serve.
Chorizo & Chard Omelet
¼ # chorizo, crumbled
¼ cup thinly sliced onion
½ clove garlic, crushed
2 cups chard, chopped in small pieces
1 cup grated zucchini
3 eggs beaten w/ 1 T Cream
½ cup grated Jarlsberg
Sauté Chorizo with onion, garlic, chard and Zucchini over med-high heat. Spoon into a bowl and set to the side.
Raw Kale Salad
1 bunch of Kale cut in chiffonade (Strips as thin as your knife can cut, think shredded paper)
1 tsp garlic, crushed
½ cup raw pine nuts
½ cup raisins
½ cup grated Parmesan
Sea Salt & Black Pepper
3 T olive oil
Juice of 1 lemon squeezed
Blend everything together with your fingers until it is well mixed. Let sit for 20 minutes at room temperature.
Stewed Tomatoes and Green Beans
1 pound green beans, steamed until almost done
1 T olive oil
1 clove of garlic, crushed
1 cup of chopped tomatoes
1 tsp fresh oregano or ½ tsp dried oregano
½ cup nicoise olives, optional
1 tsp capers, optional
Pinch of crushed red pepper
Juice of half a lemon
Sauté garlic and steamed grean beans in olive oil for a couple of minutes. Add tomatoes, oregano, red pepper flakes and lemon juice. Let stew for a few minutes over low heat.
Serve with a little Parmesan over the top if you like.
Fresh and Wyld Farmhouse Inn and Gardens Tucked into a serene corner of Colorado's North Fork Valley, near charming little Paonia—and —our lovingly restored 1908 farmhouse inn and gardens is a great way to caress, de-stress, and decompress yourself while enjoying a rural lifestyle in total comfort.
Innkeeper Dava Parr (a renowned Aspen chef) prepares cutting edge comfort food for breakfast and weekend dinners from fresh, local, organic meats and produce grown right on our own four acres or from one of the many farms in Colorado's most active natural farming region.
Call us for reservations room types vary in price and range from $90 to $135 per night. 970-527-4389 We look forward to hosting you!
Great recipes for using seasonal veggies like Chard, Kale, Corn, and Zucchini follow:
The following recipes are courtesy of renowned Aspen Chef Dava Parr (Paonia, resident). Chef Dava was pleased to share her delicious recipes with us and The Rocket (also known as Arugula) Salad was totally awesome! I learned that I can roast zucchini in the oven instead of saute it, and I must say I love it this way! Learn something new everyday!
Rocket and Roasted Summer Squash Salad
This is also a great way to use up leftover corn on the cob. Although I don't have any arugula growing in my garden today, I think it isn't too late to plant for a Fall harvest.
Roasted Summer Squash
Preheat oven to 425
1 yellow summer squash
1 Zucchini
¼ onion, chopped
½ clove garlic, crushed
3 T olive oil
Salt & Pepper
1/2 tsp Paprika
Combine all the ingredients above and roast for 25-30 minutes.
Arugula Salad
5 oz baby Rocket (arugula), chopped a couple times
3 ears of corn, shucked off the cob
2 oz Goat cheese
Salt & Black pepper
Dressing
1 tsp Lemon juice
2 tsp Nama Shoyu or other good soy sauce
1 tsp Balsamic Vinegar
2 tsp Extra Virgin Olive Oil
Whisk everything together in a little bowl or shake up in a pint jar. Lay arugula on platter, sprinkle corn and goat cheese over the top. Spoon roasted squash over Rocket, (arugula) and pour dressing over the top. Serve.
Chorizo & Chard Omelet
¼ # chorizo, crumbled
¼ cup thinly sliced onion
½ clove garlic, crushed
2 cups chard, chopped in small pieces
1 cup grated zucchini
3 eggs beaten w/ 1 T Cream
½ cup grated Jarlsberg
Sauté Chorizo with onion, garlic, chard and Zucchini over med-high heat. Spoon into a bowl and set to the side.
Raw Kale Salad
1 bunch of Kale cut in chiffonade (Strips as thin as your knife can cut, think shredded paper)
1 tsp garlic, crushed
½ cup raw pine nuts
½ cup raisins
½ cup grated Parmesan
Sea Salt & Black Pepper
3 T olive oil
Juice of 1 lemon squeezed
Blend everything together with your fingers until it is well mixed. Let sit for 20 minutes at room temperature.
Stewed Tomatoes and Green Beans
1 pound green beans, steamed until almost done
1 T olive oil
1 clove of garlic, crushed
1 cup of chopped tomatoes
1 tsp fresh oregano or ½ tsp dried oregano
½ cup nicoise olives, optional
1 tsp capers, optional
Pinch of crushed red pepper
Juice of half a lemon
Sauté garlic and steamed grean beans in olive oil for a couple of minutes. Add tomatoes, oregano, red pepper flakes and lemon juice. Let stew for a few minutes over low heat.
Serve with a little Parmesan over the top if you like.
Fresh and Wyld Farmhouse Inn and Gardens Tucked into a serene corner of Colorado's North Fork Valley, near charming little Paonia—and —our lovingly restored 1908 farmhouse inn and gardens is a great way to caress, de-stress, and decompress yourself while enjoying a rural lifestyle in total comfort.
Innkeeper Dava Parr (a renowned Aspen chef) prepares cutting edge comfort food for breakfast and weekend dinners from fresh, local, organic meats and produce grown right on our own four acres or from one of the many farms in Colorado's most active natural farming region.
Call us for reservations room types vary in price and range from $90 to $135 per night. 970-527-4389 We look forward to hosting you!
Suscribirse a:
Entradas (Atom)