Jailbreak

It’s time to break out -
Jailbreak time.

Time to push our way out of
the dark winter prison.
Lilacs are doing it
in sudden explosions of soft purple,
And the jasmine vines, and ranunculus, too.
There is no jailer powerful enough
to hold Spring contained.
Let that be a lesson.

Stop holding back the blossoming!
Quit shutting eyes and gritting teeth,
curling fingers into fists, hunching shoulders.
Lose your determination to remain unchanged.

All the forces of nature
want you to open,
Their gentle nudge carries behind it
the force of a flash flood.
Why make a cell your home
when the door is unlocked
and the garden is waiting for you?

- Maya Spector

I especially like the line  ”All the forces of nature want you to open” because it reminds of of what happens when we accept our imperfect bodies as they are now, perfectly imperfect.

I found this poem at www.freedomtoinhabit.com.

Each week, when I get my act together, I do a “big cook” over the weekend so my family has enough to eat for dinners throughout the week. Weeknights are so busy that I have little time to make a decent meal.

Fortunately, my family is flexible, and happy to eat the same main course several nights in a row. If they weren’t I’d still do the big cook, but would freeze portions and defrost throughout the week, alternating between this week’s dish with previous week’s dishes.

 As it is, I sometime provide a little variety for the side dish.  For example, yesterday I made quiche, so a couple of nights I will make a salad to go with it, maybe steemed broccoli another night, maybe cut up cucumber and red peppers and carrots another night.

 Here’s this week’s recipe.  Note that I wrote it up in the “over the top” way.  Just use regular cooking oil, or non-organic ingredients if that’s what you have on hand.

I made 4 quiches yesterday (!!).  I buy whole wheat frozen pie crusts at the health food store. 1 quiche had brie cheese and sauteed onions. 1 had brie and sauteed onions and zucchini, 1 had shredded extra sharp cheddar and onion, and 1 had cheddar, onion and zucchini.

Renée’s Organic Quiche – Kid friendly version

(Adapted from “The Moosewood Cookbook” ©1992 by Mollie Katzen)

1 10” frozen, organic, whole wheat pie crust made without hydrogenated oils (available at health food stores)

1 t organic butter

1 ½   c chopped organic onion

½ t ground sea salt

black pepper to taste

a pinch of thyme

½ t dry mustard

4 medium organic eggs

1 ½ c organic whole or 2 % milk

2 T organic, unbleached flour

1 ½ c loosely packed, grated, aged, hard cheese such as a good gouda or cheddar (you can substitute about ¾ cup cubed brie, or mix bits of left over cheeses)

paprika

1. Preheat oven to 375  degrees
2. Melt the butter in a frying pan. Add onions and sauté over medium heat for a few minutes. When the begin to soften, add salt, pepper, thyme, mustard. Sauté about 5 minutes more and remove from heat.
3. In a blender, combine eggs, milk and flour, and beat well
4. Spread the onions over the base of the pie crust. Top with cheese. Pour in the egg mixture and sprinkle with paprika
5. Bake for 35 – 45 minutes, or until solid in the center.

Optional variation (adult friendly)

Sauté 6 oz fresh spinach with a 1 t butter or high smoke point oil, and 2 cloves of chopped organic garlic until just wilted.  Add to pie crust with onions, top with cheese.

Note: - I normally make about 4 of these quiches at a time.  They freeze pretty well and keep for about 4 days in the fridge.

In episodes 93 and 94, we talk about turning over our biggest challenge to something greater than ourselves.  Who or what is that for you? A group of supportive friends? Your own evolving self? Spirit?

Post a comment and let us know!