| Rosemary, Queen Anne's lace, Japanese maple twigs. |
| Sue cleans and rearranges the icons. Another rosemary bouquet adds lovely fragrance. |
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| Raspeberry Pie for Job's birthday, made with fresh, local raspberries. It was a hit! |
I haven't posted much this summer because by the end of the day, my brain is fried and I'm too tired to write. I'd rather read other blogs. And sew, while watching Project Runway reruns.
I've also been a little disheartened with the pursuit of blogging; it takes up time, and there's not much return on it, other than some sweet comment from a dear reader or two (maybe three :D). I am interested in knowing who reads my blog, and the "largeness" of the internet sometimes overwhelms me and makes me self-conscious. I see from my statistics that my blog is being read. But who's reading?
With the kids home all day, every day, my time is limited. And yet, I still have a strong creative drive to do SOMETHING. Maybe it's time to start chaneling my creative energies into something more focused, with a more purposeful "pay-off" (whether monetary or some other beneficial gain). I don't know.
I appreciate my readers, and I love it when blogging instigates a conversation of some sort, or at least a small sense of familiarity with my readers. And I appreciate those who take the time to comment, even if it's not with every blog post. I suppose I become the most confused- maybe hurt in the mildest possible way?-- when someone has been reading my blog for a long time, and never says a word.
I guess there are some deep philosophical questions I'm wrestling with right now when it comes to blogging :) Why do we blog? What are we hoping to accomplish? What do I share/ not share with the world?
We'll see where the rest of summer takes us, and whether my desire to blog is renewed in the autumn, once the kids are back in school and I'm able to think just a bit more.
For now? I'm still sewing. I'm knitting, too. Reading when I can. I'm taking the summer to focus more on my kids, and to work on managing my stress levels and finding the balance in it all. My health is, at this very moment, okay (from what I can tell). No strange bruises or bleeding issues. I.T.P. is still a part of my life, but I think things might be at a leveling point for now. I thank God, and I have made a new friend in St. Veronica (the woman with the issue of blood who received healing from Christ in the Bible). I'm just thankful for each day that nothing abnormal occurs-- and I try not to worry about tomorrow.
We've been enjoying our summer, swimming lessons, blackberry-picking in the backyard, time with friends and family, and the recent addition of evening Paraklesis services during the Dormition Fast. So lovely-- such a gift!
Last night we celebrated the Feast of the Transfiguation in anticipation. It was a lovely Divine Liturgy, and it was great to celebrate with a potluck afterwards. We truly are blessed with a lovely church community! And today, our little crew of mail-order caterpillars emerged from their chrysalides and morphed into butterflies!!! It was amazing! Such a great gift for all of us to witness on this lovely Feast day! It was certainly unexpected considering we just got our caterpillars in the mail 8 days ago! We thought it'd take much longer. Sorry, I didn't think to take photos, I just took video.
The perfect summer dessert? Berry Pie. Such a plain name... it deserves some title much more elaborate. But it is just that. Super simple, and super yummy. All you have to bake is the crust (or not, if you buy one ready-made from the store). Mine is gluten-free and Lenten (vegan), and technically could pass as Paleo.
| "Just because" pie, made recently with fresh raspberries and frozen blueberries |
Almond Crust:
slightly modified from Nourishing Traditions (p. 558)
1 cup Almond Meal
3/4 c. arrowroot or corn starch
3/8 c. coconut oil
1/4 c. coconut sugar/ rapadura or granular sweetener of choice
1/4 tsp. sea salt
1/2 tsp. vanilla
Process all ingredients in a food processor until smooth. Or, just stir it all really well in a large bowl. Press into a 9-inch pie dish and back at 325 degress for 30 minutes.
Berry Pie:
slightly modified from Nourishing Traditions (p. 560)
4 c. of berries, fresh or frozen
1/2 c. water
1/4 c. maple syrup
2 Tbs. lemon juice
1 Tbs. gelatin ( dissolved in about 5 TBS water over low heat)
1 Tbs. chia seeds
Place half of berries in food processor with water and maple syrup. Process until berries are liquefied. Add lemon juice, chia seeds and gelatin mixture while motor is running (or between pulses, if, like me, you have don't have a fancy processor). Place remaining berries in cooled pie crust and pour gelatin mixture over them. Refrigerate several hours before serving.




