Now I Know…

My fiddle leaf fig tree I’ve had for about 6 years became so tall and lanky it was backbending. I did some research- ok, a lot- about propagation, and I’m glad I did…there’s a lot of mediocre content out there and it was crucial to cross-examine a bunch of videos and blogs to learn some helpful tips. (To wit- this post is for entertainment not instructional purposes!)

Now I say this all before these little babies stand on their own, but here’s what seemed to help my leafs spring solid roots…

Bought a good pruning shears. (Not pictured.) to avoid damaging the stem.

Cut a portion with more than one leaf if possible – the sturdier and more stable, the better the chances of regrowth.

Sterilized my tools and pots and water vessels with hot soapy water.

Bought a rooting powder. A helpful person at the local nursery helped point me to the right one. There are many choices but I used a powder. (He also gently warned me not to get my hopes up, that success is not guaranteed. He clearly saw I’m the type of idealist with high expectations and easily disappointed!)

Waited until the roots were quite long before potting (I read only an inch or so was necessary but I wanted to increase the odds!)

Started with a smaller pot. I read that too large could stay too wet and cause root rot.

Wish us luck!

One time, when I directed/produced a commercial for Glad, Ayesha Curry made this salad and I’ll never forget it (or her stupendous empty 2nd home in the East Bay with shelves of unused Le Creusets and a curved library-like wine cellar with one of those ladders Marian the Library dances on in the Music Man.) But alas, I’m humble-bragging.

I can’t remember the exact measurements of this recipe and the video is no longer on YouTube, it seems. But this was the first way I tried raw, chopped sprouts and I was shocked. There’s cranberries for the perfect sweetness and sprouted sea-salt pumpkin seeds for crunch. The dressing is an oil and apple-cider vinaigrette with maple syrup and a little Dijon. It’s crazy healthy and filling!

So quick and easy and healthy they’re ALMOST too good to be true. I say “almost” because the not good part is that you’ll want to eat them all in one day and they’re not low cal or low fat.

No baking. Just a few quality ingredients thrown into a food processor. Fun for the kids to make, without a mess or stress.

Kale chips are great. Sweet potato chips, too. But red beets, so sad for you.

These guys just didn’t crisp like a proper chip. Chips, to me, are basically vehicles for dips and sauces. But these soggy, flimsy guys couldn’t hold a dollop.

I think they needed to dry out more after being sliced on the mandolin. I will try again.

The first day of school is less than a month away. It hasn’t felt much like summer with this fog, and I’m afraid the first day won’t feel special, especially for Marlowe starting kindergarten and no idea what to expect (or what she is missing!)

I’d like to make it extra special. I’m thinking of bringing back this Valentine’s Day Chocolate FUNdue S’MOREgasboard (yeah I totally just made that up! 😬🤪)

It kinda blew their little minds.

How will you celebrate the first day “back”? Please share your fun ideas and suggestions!!!

No fancy recipe required. Just how purty are these babies?!

Avocado oil. Organic shishitos from the local organic CSA box. A well-seasoned cast iron. And flaky salt. Not to sound snooty or pretentious but purity and quality over quantity always wins me over. Plus, mega vitamin C, A, K, B6, fiber, antioxidants…This snack sparked joy. Pairs well with sriracha mayo or Bitchin’ Sauce (see following post for that recipe.)

Guilty confession: I’m addicted to self-help books.

I recall being inspired by Ben Franklin’s pragmatic approach to personal growth and development with lists and routines way back when I was 12. I’m always striving, reaching, yearning for positive change. Because, why not try to live to our full potential?

Just a few chapters into this book I had a clear vision of a new path I’m ready to slowly explore.

If you’re looking to break out of your comfort zone and conquer the fears and challenges and excuses that hold you back, get your nose in this book.

After patiently waiting thirty some days, I got to taste the funky strange brew that’s been sitting in my pantry!

I ordered a kit from Thrive Market- just this little packed with a dehydrated scoby and some little ph test strips. The directions were simple but I did not want to mess this up, so I found videos on the website.

The result is strong, like buzzy strong. A mix of vinegary sweet tea. I was expecting it to be fizzier and lighter, so I poured a glass mixed with soda stream bubbly water. Soo good!

The second batch now sits in waiting. The first two batches are only about 3 cups, but after the scoby matures, I can make a gallon! Well worth the wait!

Now and then I find myself in a different headspace, with a fresh perspective and clearer focus. Thanks to this book, I feel like I am functioning on a higher level this week. And to continue on this course, I’ve been more mindful, taking a closer look at all my daily decisions, the people and things that surround me, from the most micro to macro levels, and examining how they make me feel. Or as the author says, what is the level of vibration?

Yes, I believe in the physics of our energy- that we are vibrating at certain frequencies, and that we emit and receive frequencies.

Read more in this inspiring and motivating book. It’s a life changer.

I’m not a fan of spaghetti but the kids are, and I always end up with leftovers they refuse to eat. With a slew of my favorite Asian condiments, I whipped up this version of noodles to transform spaghetti into spicy peanut sauce in a hot minute.

Just start with making the sauce right in the pan so that the peanut butter softens and all begins to caramelize a bit. Add noodles, then a little water as needed once the noodles soak it up. You can shred the carrot right over the pan first to give it some time to warm and soften. Then the cucumber and cabbage. No need to “cook”, just toss all together. Add the chili spice last, then remove from heat and top with top with sesame seeds.

This is precisely the reason why I always leave the spaghetti noodles plain until I plate them!