The Drinkin' O' the Green

I'm Irish. I have many happy memories of St. Patrick's Day celebrations: Irish step dancing, vibrant Celtic music, shamrock plants, cold beer, Irish soda bread, and always wearing green so as to not get pinched! Post cancer and focusing on caring for my body, I've switched my focus from the "wearin' o' the green" to the "drinkin' o' the green," green tea that is!

I drink about three cups of green tea every day. I prefer either Trader Joe's Organic Green Tea or Tazo Zen tea, a green tea, lemongrass and spearmint mix. I've read that to get the full benefit of the antioxidants in green tea it is necessary to steep the tea for ten minutes. The problem is that in ten minutes the tea is no longer hot. Humph.

Nancy Snyder

The problem was solved for me by my friend and potter Nancy Snyder of 5th St Clayworx. Nancy makes, among other things, beautiful hand thrown mugs with lids. The lid sits on top of the mug while the tea is steeping and keeps in the heat. The lid then makes a handy place to put the bag. The bonus is that this mug is truly beautiful. The shades of brown and touches of green and blue are a visual feast and make the ten minute wait tolerable.

Mug and fitted lid

Gorgeous and functional

Today's breakfast of green tea and Irish Soda bread (recipe below) was good for the soul because I thought of my friend and her passion for her art. All those antioxidants are good for my body. And starting my day with something beautiful sparks my creativity.  Slainte!

Here's an easy recipe for Irish Soda Bread. I used organic sugar, butter, raisins, and milk but couldn't find organic self-rising flour. Next year I'll figure out how to replace the flour as well.

Irish Soda Bread

4 c. self-rising flour
1/2 c. sugar
4 T. butter
8 oz. raisins
2 c. milk

Preheat oven to 375 degrees. Grease and flour two loaf pans.

Mix first three ingredients well. Slowly add in milk. Blend in raisins. Shape into two loaves, place in pans and bake 50-70 minutes until a knife inserted into the loaf comes out clean and the top is beautifully browned. Best served with Irish butter!

Spice Shopping

I have a cupboard full of spices.

Interesting organizational system!

From my reading, I now know that spices have a shelf life. When I checked these, I was amazed at how long I had some of them. I got this tin of whole nutmeg from my dear friend Jeanette when she was moving from Ohio to Florida in 1978! I know it was hers because I recognize her handwriting on the top.

1978?

Some sources say that after a year a spice has lost its potency and should be replaced. Those are probably mostly folks who sell spices! The other rule of thumb is to check for aroma. If the spice still smells, well... spicy, it should be usable. But I think that is the technique when using spice to flavor food. I'm not sure how to gage the potency of spice for health and healing purposes. If any of you have any information or thoughts about that, please share.
Most supermarkets have a good selection of the commonly used spices. There are excellent Internet resources as well. Many of my friends recommend Penzeys but I have never tried them. I wanted to buy fresh spice in small quantities because I am experimenting with new flavors and different heats that I may or may not like. And if I am going to err on the side of freshness, small amounts are better.

I found a perfectly wonderful source right here in Dayton. One of the Five Rivers MetroParks' Urban Parks is the Second Street Market. The market operates in an historic block-long 1911 former B&O railroad building.  It was saved from demolition and renovated in 2001and houses an assortment of vendors for prepared foods, meat and produce, fresh flowers, and arts and crafts. One of the shops is The Spice Rack.

The Spice Rack has a wide assortment of spices in small containers with larger amounts readily available. They also sell organic flours and grains, Amish butter and cheeses, beautiful colored sugars, and honey. I'd stopped here many times to buy local honey to help ward off seasonal allergies but am now a confirmed spice shopper as well. 

I was interested in turmeric, cinnamon, cardamom, and cumin. The shop owner, Homer, and his lovely assistant Shannon helped me find everything I needed. This is definitely my new go-to place for spices!

The atmosphere on Saturdays at Second Street Market is festive and relaxed. I had a delicious Thai omelet for lunch, saw many friends and acquaintances, and in addition to my spices got beautiful artisan bread, fresh kale, and a green plant to take home for a promise of spring.


My next task is to purge my spice cupboard and label my spices with date of purchase. In the meantime, because they are so pretty, my fresh spices are residing on a shelf in my kitchen. They are tucked among some plants and some favorite things, reminding me of the beauty of life and the joy of treating my body well.

Spice of Life

 I am interested in spices and how they can promote health and assist healing. Spice as seasoning is familiar ground but currently the health aspect is a talking point everywhere. Magazines, cooking shows, even Dr. Oz is talking about spices to use to reduce your risk of cancer or high blood pressure or to improve cardiac health. Post cancer, I'm eating foods high in antioxidants to ward off those nasty free radicals. I've  upped my vegetable and fruit intake, switched to whole grains, and eat organic whenever possible. I seek out antibiotic and hormone free meat and poultry. Now I am exploring how using the right spices can further enhance health and healing. Which spices for which reasons and in what amount?

Sterling Publishing 2011

This book was featured in a display at my local library. The sub title, How to Use 50 Everyday and Exotic Spices to Boost Health and Beat Disease promised the information I was seeking.
And it delivered. After eleven pages giving the history of spice use and how to purchase and store spices, the next two hundred and forty five pages are devoted to the fifty spices. Information on each spice begins with the healing and health properties, then history and culture in "getting to know ___," then a "how to buy ___," and finishes with "in the kitchen with ____."  Each spice description includes an ink drawing of the plant, a "use and pairs with" chart, and a recipe.
The book concludes with how to make spice rubs and mixes and a resource list. Especially useful is a fifteen page A-Z list of health conditions, appropriate healing spices, and where available, research-tested therapeutic use dosages.
As a bonus, the book is printed on cream colored paper with sepia ink and sepia and green charts that are easy on the eyes. I love it when I find exactly the right book at exactly the right time.
In tomorrow's post, I'll take you with me on a spice buying excursion to one of my favorite foodie places!

The Berry Bowl

This is one of my favorite Christmas gifts! Peter and Sarah, family who live in New Hampshire, sent it to me. It arrived in a plain brown paper package delivered via Parcel Post a week or so before Christmas. I waited until Christmas morning to open it and was so pleased. After having breast cancer in 2009, I have been making an effort to eat plenty of antioxidants, berries especially. This sweet bowl has holes so I can rinse and drain the berries, then a little dish to rest upon at the table. Pete shared that it was made by a friend of his, Diane Coveny of Forest Pond Studio in New Hampton, NH, a retired educator. I treasure hand crafted items and this one is both useful and beautiful.

Blackberries

My mother always said that presentation matters. Beautifully presented food adds a visual element that enhances taste. I make an effort to give myself antioxidants in the most pleasing way possible. As you can see, I have already served blackberries, blueberries, and Riviera Pears. Riviera Pears are an extra special treat, the juiciest, tastiest pears imaginable. I only have them at Christmas time. The table cloth under the berry dish is the one that usually graces my table. It is hand made Irish lace my mother bought for me on her first of many trips to Ireland. I don't reserve it for "special occasions," just being alive is special enough!

Blueberries with Riviera Pear

I hope you serve yourself healthy, nutritious food in a beautiful way. And one gentle suggestion, take the time to stop and savor every bite, enjoy the pleasure and the blessing.