The e-course is available for registration! I realize there may be a problem with the registration page, but if you are interested, you can go ahead and send your name, phone number, and email address to me: lucy@lucyleejones.com. Checking out with PayPal will give you access to the course on February 5, 2023.
In the meantime, go to the link above, and read more about the course. I will be offering several other courses over the next few months. Share this information with anyone you think might be interested.
Growing space is limited for me, even though I have a couple of raised beds. They are at a level that keeps me from having to bend too far or get down on my knees (difficult if not impossible these days)!
I need several more to really grow as much food as I’d like. So as much as I love fresh lettuce, I have settled for buying it at the market and using my garden space for things I can’t easily find to buy – like arugula and certain herbs.
I enjoy growing arugula (sometimes called “rocket”), and I love the spicy flavor. Before I started growing my own arugula, I bought what I needed at a little outdoor market and coffee shop in downtown Tucson. One of the growers there always had a huge batch of arugula for sale. I no longer live in Tucson, so I miss that little market and the friends who gathered thee.
My current patch of arugula is in a raised bed right by my side patio. Arugula grows quickly, and I love to pick a handful to add to my salad or sandwich. The more I pick, the thicker it grows! Fresh arugula is such a delicious treat!
If you are looking for a delicious, refreshing, non-alcoholic drink to enjoy, here it is!
Anyone who knows me well knows that I love to drink Ginger Beer. It’s non-alcoholic, sharp, and refreshing. Similar to that is my very favorite drink (similar to Ginger Beer) is Ginger Limeade.
You can buy this drink in a bottle in many of our Hawaiian stores. It is made locally, and it’s very similar to Ginger Beer, but it will never surpass the taste of freshly made in your own kitchen.
I can only give you the approximate proportions I use, and you may need to experiment for your own tastes. If you wish, lemons could probably be substituted for limes, but I have never tried it. I have limes, and I prefer limes, so that’s what I use.
The piece of ginger I use is about 3/4 the size of the one in the picture above. Peel it, then slice it into thin circles.
Put these in a saucepan, add about 1 cup of sugar, more or less to taste (I use Splenda or Monkfruit or Erythritol for this). Fill to about an inch from the top with water. Simmer until it has reduced by about half.
Let it cool while you squeeze the juice from about 8-10 limes. Add the juice to the ginger syrup. I add either a liter of seltzer water or diet tonic (my preference).
Serve over ice for one of the most delightful drinks you’ll find anywhere. There is almost always a pitcher of it waiting in my fridge!
This is a wonderfully fragrant and delicious bread that originated with my mother years ago. “Clara” was a woman in a church where my father was pastor, and she had given this recipe to my mother. This is something I look forward to making now that I have an oven again.
I have added Mother’s comments, some of them seem a bit old-fashioned. Plus she always wrote her recipes out on onion-skin paper, making it extremely difficult to read! I think you can enlarge the picture of the recipe to get an idea of what I had to translate.
This was a staple in my home when I was growing up and she sent this to me when I was a young bride. I had to laugh when I read her last comment about how to eat the loaf! I’d forgotten that.
Mix 1 package dry yeast with ¼ cup warm water.
Add 1 cup creamed cottage cheese OR 1 cup clabbered milk heated to lukewarm, 2 tablespoons sugar and 1 tablespoon minced fresh onion.
Mix in 1 tablespoon butter, 2 teaspoons dill seed, 1 teaspoon salt, 1 unbeaten egg, ¼ teaspoon soda, and 4-5 cups flour (more or less to make the right consistency of bread dough.)
Combine all in a mixing bowl, let rise until double in bulk in warm place (50-60 minutes).
Punch down and put into 2 greased loaf pans, or 1 loaf pan and 1 greased round casserole.
Let rise a bit, then bake in 350 degree oven for 50-60 minutes until done.
Remove from oven and butter tops thoroughly while hot and sprinkle with lots of salt.
This is a lovely bread to give as a gift, or to slice for a party.
The final note on my mother’s recipe: “If the family isn’t around, eat one loaf yourself and save the other until they get home.” There was never any left over for sandwiches to take to school.
This week is an appropriate time to share a little bit about one of my trips to the Middle East. I was still in active ministry at the time, making everything I learned there more valuable.
So much of what we saw on that trip was exactly how most people picture that part of the world – wide expanses of desert with Bedouins and their tents. Expand the picture above and you’ll get a better idea of a typical Bedouin with his camel.
When I was offered a chance to ride a camel, I quickly agreed. Riding a camel certainly has been one of my more unique experiences! I’d been riding horses for many years, so I thought a camel would be a cinch. How wrong I was!
Camels have a nasty disposition! Also, along with their constant complaining, they bend down in stages to let you climb on, which gives you the sensation of being on a very fluky rocking chair (or a slow roller coaster).
I took this ride near the Qumran where ancient papyrus scrolls were found in 1945. Later, I visited the museum where these scrolls are on exhibit.
In just a few days, we will celebrate Epiphany and the magi who followed a star to visit a baby in a stable. The word Epiphany means a “revelation,” or what I call an “ah ha!” moment and especially when we realize that God or the Holy Spirit is with us at all times, no matter what our religious tradition.
In the meantime, I want to say that I truly appreciate those guys even more now. I can empathize with the grueling ride they must have had on those camels!
Hau`oli Makahiki Hou! (Happy New Year)
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