I've had half a bottle of VQA wine tonight, just 'cause. I've been drinking a fair bit of wine lately. Oh it's much less than I used to before I went all certified yogini, now just a glass or two (or half a bottle) here and there, but certainly more than I'm used to these days. This whole herbal obsession has got me thinking it's medicinal so I'll mull it over and add a splash of elderberry syrup and call it flu prevention. Still, it's an expensive habit and has a high water footprint.
Why am I telling you this? Possibly because I am tipsy and my self-censoring is low or maybe I feel the need to air my dirty laundry, confess my little peccadilloes and own up to my faux pas, if only to show how totally not even remotely close to perfect I am and yet I carry on, try my damnedest to do better and still have the nerve to identify myself as a passionate and devoted environmentalist/homesteader/simple living/frugalish type person.
Dear God, let these things and the occasional glass of wine be not mutually exclusive.
Last week the ADGMD and I went out to dinner to make our lives easier so we could get to an important talk on how to address peak oil and climate change. We didn't think ahead, and as usual ordered more food than we could eat and ended up with a whack load of styrofoam and plastic to take home. I made him hide the evidence in his bag before we showed up to the talk.
We went to the movies on Friday night (a live scored viewing of F.W. Murnau's Faust which was most awesome) and the ADGMD remembered to bring a container for his popcorn, so that's something.
And so now with a slightly guilty, mostly pleasurable buzz at 10pm on a Monday night I share with you...
- red clover sprouts
- horseradish (The damn squirrels dug up my evening primrose and mint that I planted last week. They tried again this week with the horseradish. One small root crown lay on top of the dirt. Thank goodness for pungency, even if it did make me think I might never be able to open my eyes again last week while grating the horseradish.)
- pear butter
- drying rosemary and sage
- sage honey
- made bread
- medium size pyrex bowl, plate that fits my stone crock and an abridged copy of The Golden Bough from St. Vincent de Paul
- two dresses, one top, face cloths, bowl with a spout and utensils from Value Village
Preparation and storage:
- decanted infused oils, vinegars and tinctures started in the summer
- yoga three times, biking, walked to movies and back
Build community food systems:
- farmer's markets
- donated local delicata squash to food bank
Eat the food:
- ate some pickled beets and the last of my fermented pickles straight out of the jar, at the counter, for dinner one night. Good! (Note to self: Plant way more cucumbers next year. Make waaaaay more fermented pickles with said cukes.)
- beet greens and chard with pasta
- apple mint honey over oats, raisins and yogurt
Take the medicine:
- creeping charlie vinegar
- nettle vinegar
- wild carrot tincture
- sage tea
- elderberry syrup