Standing between the worlds…

Or, what happens when Grandmother Moon skips the news!

I woke as the sun rose with this blog post all hatched in my head.

During my first cup of tea, I wore out a couple of index cards with notes. Here’s a glimpse…

  • The Equinox… harvest/shorter days
  • 92 F this afternoon… but low of 55 F by Sat. am!
  • The West Wing… signs in our yard
  • Lurking germs
  • Legendary… Actual!
  • Mystical cauldrons… Soup!

I even hunted up one of my favorite recipes!

Then, I re-read my writing exercises from yesterday’s Legend videos. The Holy Wow’s are coming fast! The excitement bubbles and the tears are coming fast, too. And, as is so often the case, I am the work in progress! (Which is pretty hopeful when you get right down to it!)

Then, I checked the news.

And tossed my index cards into the recycling basket!

Then, I made some more tea and spent some time communing with my #wip painting who/which reminded me that I have some experience with the whole liminal space bit.

And fished my index cards back out!

Then, time for what MSNBC calls breaking news…

The Attorney General of the state of New York is suing an ex-President and 3 of his children in “a massive fraud lawsuit”.

And… “In a national address, Russian President Vladimir Putin raised threat of a nuclear response in the conflict in Ukraine and ordered reservists to mobilize in an escalation of the war” (The Wall Street Journal).

And… another time out for ranting and raving! And more tears. But my index cards hung in there!

So… a glimpse of my first Legend Painting, complete with her mystical cauldron.

And a reminder that there’s a Phoenix rising out of that mystical soup cauldron. Often, actual ones, too!

Thus, as you probably guessed… a recipe!

Vegan Soup Stock

Makes about 6 quarts.

Note: Wash hands well with soap and water, and avoid putting hands near eyes after handling chili pepper!

Into a 10 qt. stock pot, place:

8 quarts cold filtered water; 5 med. onions – preferably organic – quartered, peels on; and 5 heads garlic, halved, with paper; 2-4 c. frozen, chopped okra, which is very healing to the digestive system. (Or a great use for those last pods in your garden that got big and stringy!)

Bring just to a boil, over med-high heat. Skim any foam that rises to the surface. Add:

1 dry, hot-ish chili pepper, whole; 6 fresh or 3 dry bay leaves; 1 med. bundle thyme sprigs -preferably garden fresh – tied with a white cotton kitchen string.

Return to a gentle boil. Reduce heat to moderate simmer. Cook, adjusting temperature as needed to maintain simmer, for about 3 hours if you want a very mild flavored stock, and not more than 6 hours if you want deeper color and flavor. Taste occasionally for heat from pepper. When it reaches the stage you want, remove and discard pepper. When you’re happy with the stock, remove from heat and cool to a little warmer than room temperature. Scoop solids out and discard. They’ve given their all!

Strain stock through a fine mesh strainer. Reserve 1 or 2 quarts of stock if you want soup for dinner or tomorrow and proceed with desired recipes or refrigerate.

Add your family’s fav veg (raw or roasted) to the broth and simmer as needed to serve! (I won’t tell if a bit of left over roast chicken, or even shrimp, joins the mix… it will all be great!)

Refrigerate remainder. When quite cool, package for freezing in 1 pint and 1 quart containers, depending on your needs. Leave about an inch of head space as stock will expand while freezing. Label and date! Store stock in freezer for up to 6 months.

Variations:

Place 1-2 c. freeze dried, mixed organic mushrooms into 1 qt. very hot water. Allow mushrooms to steep like tea for up to 2 hours. Strain carefully through cheesecloth lined fine mesh strainer. Or use a coffee filter in the strainer. (I keep unbleached ones just for this purpose.) Reserve mushrooms. Add liquid to simmering veg stock. Rinse mushrooms well under running water and save for soup or a rice and veg dish, etc.

If you have some, add a couple of corn cobs, corn removed, to the stock pot. I keep cobs in the summer when I cut corn off and store them in a zippee bag in the freezer. They add a subtle sweetness and a bit of texture to veg stock. Removing the corn simply is the best trick I’ve learned from Rachel Ray. Take a large bowl with a flat bottom and place it on or near your chopping board. Then take a smaller bowl, turn it upside down and place it securely in the bottom of the big bowl. (It’s worth experimenting a bit to find two bowls that make a stable pair!) Cut the flat end of the corn cob off straight and level with a sharp knife and place it on the inverted inner bowl. Hold the pointed end of the corn cob up and, using your sharp knife, cut the kernels from the cob in long strips, turning the cob, or the bowl, as needed until all the kernels are removed and waiting neatly in the large bowl. Fast, neat, and you don’t need to store extra gadgets!!! (slb, We Gather Together…holiday feasts with the family you have! )

ps… need a mythical cauldron with a phoenix rising out of it, or love someone who does??? ABRACADABRA! And shop around while you’re there! From now through Thursday, September 22 – the Autumnal Equinox – I’m sending 20% of ALL FierceArtWithHeart profits to make Georgia even blue-er! Get some inspiring art… from original canvases to mugs and hats for warming the season… and make a big difference at the same time! Commissions considered. Great way to shop for the holidays, too! (Stacey, Raphael, Hank, Lucy, Nikema, Marcus, Jen, and Bee will be thrilled!) Hurry!!!

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Sue Boardman, Certified Intentional Creativity®
Color of Woman Teacher & Coach

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