When I posted my abundance of collard greens, a friend suggested I make Caldo Gallego, a hearty Cuban soup. We had already invited the after church lunch bunch for black beans and rice with collards so I made a quick run to the grocery Sunday morning for Chorizo sausage.
I checked a recipe online for the basic ingredients, but here’s what I actually cooked: 5 small potatoes cut up and parboiled , a quart of chicken broth, 1 small onion chopped, 2 small carrots diced, 6 chorizo sausages cut into bite size chunks and browned before adding, 2 bay leaves. After soup had simmered long enough for potatoes and carrots to be tender, I added the collards that had been previously sautéed in olive oil with garlic. All this was done in a rush, while I also cooked rice, baked a pan of cornbread, and seasoned the canned black beans with onion, bay leaf and fresh oregano. Usually I cheat with Goya black bean soup in the red can because you get a nicely seasoned gravy.
While at the grocery Sunday morning, I couldn’t resist some showy colored spider mums and some sweet pink roses to cheer up a fading Valentines arrangement. This proved fateful to Nancy; she dropped the knife as she was trimming the stems. Of course it landed directly on top of her foot and bled profusely.
We managed to pull it together, get to church on time and hosted an extravagant Collard Greens celebration. For Nancy, no meal is complete without salad with fruits and nuts.
As you can see, Nancy’s axiom is that it’s not enough until it’s too much.
Pinellas County is full of rejuvenating places (natural garden spots) awaiting discovery. A crisp clear Valentine’s Day was a perfect setting for a walk in nature. The original plan was to go to Moccasin Lake Park, a 51-acre nature preserve with trails under a canopy of mature oaks and wetland boardwalks. That plan was put aside when we discovered the park is closed on Mondays.
In its place, a jewel that I didn’t know existed was discovered- Abercrombie Park. Located in the Jungle Terrace neighborhood, it is one of the City of St. Petersburg’s four archaeological sites. Abercrombie Park consists of 2.4 acres of uplands and 1.2 acres of submerged land. Within the archaeological park is “a Native American midden (shell mound). The mound is part of the larger Bayshore Home Site Complex, a pre-Columbian village occupied by Native Americans between AD 140 and 565, during the early Weeden Island period.”
John Abercrombie, M.D. and his wife donated the first tract of land for the park for the “rest and refreshment of those who may be weary in body or spirit and to preserve for future generations an unspoiled bit of the native beauty of Florida…” They came to the area from Memphis, Tennessee in 1884. Check out the below plaque for more information.
So, what did I enjoy the most about the park! The old Florida trees, the entrance framing of the park. As you enter the park, you see old growth trees that create a tunnel walk leading straight to the Boca Ciega Bay. You look to the right and see trees with limbs dragging toward the ground, begging children to climb. You walk inward and find a boardwalk that weaves through old growth. You look down and see pools of water teeming with tadpoles, minnows, or ?? and find Florida plants of medicinal value. As you continue and leave the boardwalk, you angle uphill to the midden (shell mound referenced earlier).
Returning you see people coming and going and walking their dogs. And realize this is their oasis for neighborhood gathering where they walk or sit on benches, chatting away catching up on the latest news. A homey feeling. A delightful day!
The necessity of cooking collard greens on a Saturday night was precipitated by a visit to the Tampa Bay Collard Green Festival. We saw people walking with large green bags and found our way to the Publix stand with stacks of boxes of super fresh greens. We were surprised to be gifted with two large bunches each and a bag to carry them.
It was a beautiful day in St. Petersburg FL and 22nd St. S was an exciting block party filled with food and craft vendors, local farmers and youth organizations. Check out the youth farm at www. Stpeteyouthfarm.org.
We admired the purple cauliflower displayed by the 15th St. Farm, located on a half acre near Tropicana Field. They offer hands-on organic gardening classes. Contact Emmanuel Roux at eroux@UrbanFoodPark.net for upcoming events. I’m looking forward to the completion of their event barn and farm-to-table dinners.
Last but not least, we met a representative of the Woodson African American Museum who invited us to attend the Woodson Warrior Scholarships Gala on March 27 at the St. Petersburg Coliseum. The special guest speaker will be Nikole Hannah-Jones, Pulitzer Prize winning creator of the 1619 project and a staff writer at the New York Times magazine. Learn more about how to donate to African-American scholars at Woodsonscholarships.com
P.S. We were happy to see the League of Women Voters registering new voters. For more information, go to lwvfl.org
I didn’t care much for collard greens until my friend Marilia showed me how she cooks them. First you must wash them thoroughly and dry each leaf. Then you cut out the stem to about halfway up the leaf.
Stack the leaves and roll from the bottom into a tight bundle. Slice into ribbons.
To sauté, you’ll need a large deep skillet. Place over high heat and when the pan is hot, drizzle in about 2 tablespoons of good olive oil. Crush a clove of garlic and put into hot oil. Immediately add the sliced collards and stir to distribute the garlic and oil. You can add a little salt when the collards have wilted. They should be tender but still green.
This method of cooking will preserve the immune boosting vitamins A and C. Vitamin A is especially important for healthy T cells, a part of your immune system that attacks invading bacteria and viruses.
Today we attended another inspiring workshop led by Rev. Linda McLeod at Unity Temple of Truth. After a discussion to determine our true values and purpose, we created vision boards to reflect those aspirations.
We considered stopping for pizza afterwards, but decided we had lots of fresh vegetables that deserved our attention. It would be criminal to waste such lovely Swiss chard. I put a tray of cauliflower, onions, peppers and sweet potatoes in to roast while Nancy prepared the chard, mushrooms, and green beans with fresh tarragon.
Did you know that tarragon has a number of medicinal benefits in addition to it’s culinary uses? Two examples are it helps to keep bacteria in check and it can reduce blood sugar and inflammation.
Each week, we end our service at the Unity Temple of Truth with the Peace Song. You know the one that starts with “Let there be peace on earth and let it begin with me.” How much of those lyrics are we carrying into the world in our daily lives.? If this is a challenge for you or you just want to reinforce this concept in your life, read on.
The Reverend Linda McLeod is kicking off The Season of Non-Violence, a program that was launched at the United Nations in 1998. It starts today, January 30, 2022 and ends April 4, 2022. The dates are significant because today is the anniversary of the assassination of Mahatma Gandhi and April 4 is the anniversary of the assassination of Dr. Martin Luther King Jr. For these 64 days, we commit ourselves to the principles advocated by these two great leaders.
We start by learning how to be less violent and more compassionate with ourselves. We build the courage to speak and act with respect, honor and reverence for our own being. The very first lesson is on courage. Eleanor Roosevelt urged us “to do the things you think you cannot do.” Today, light a candle and accept the courage to practice the 64 ways to live non-violently.
I continue to be inspired by the character of the people I’ve met at Unity Temple of Truth. Today’s meditation was led by Omaka Zhenji of the Sanctuary of Holistic Love Healing Center. Omaka is a Zen Master and a devotee of the Buddhist teacher Thich Nhat Hanh. Sneak peek of Day 2 lesson from Thich Nhat Hanh: “if in our daily life, we can smile, not only we, but everyone will profit from it. This is the most basic kind of peace work.”
If you like tasty pho, French pastry and delicious coffee, Alesia will soon be one of your favorite spots for lunch.
Alesia serves delicious French Vietnamese dishes based on original homemade family recipes of the The Lye family.
The Lye, a Vietnamese man, relocated to France after the 1975 fall of Saigon. His two daughters Erika Ly-Hsu and. Sandra Ly-Flores grew up on his flavorful complex broth-based dishes. The two sisters enlisted the support of their husbands to join their venture as partners, added their father as a founding chef and their mother as dessert chef.
Our meal today is pictured below, Bun vermicelli noodles with herbs and lettuce topped with egg rolls and vegetable pho. The vegetable pho broth is as rich as the bone broth and has lots of baby bok choy and mushrooms.
Alesia is located at 7204 Central Avenue, St. Petersburg, FL
Special thanks is given to Kara VanDooijeweert. Her article in “I Love the Burg” provided background history on the establishment. For additional information on Alesia see:
Selby Botanical Garden Spanish Point is located on the Little Sarasota Bay in Osprey, Florida – south of Sarasota and north of Venice.
A beautiful cool sunny day in Florida beckoned us outdoors. So off we head to Spanish Point to spend time with a friend we had not seen in several months. Spanish Point’s history unfolded as we walked nature trails that wove through homestead buildings and archeological sites.
Spanish Point provides a little of everything on a small scale. By meandering through accessible nature trails, Spanish Point gives a brief glimpse of pioneer homestead seashore operations (1870s), an archeological indication of habitation from 5,000 to 1,000 AD and of course a butterfly garden.
The Selby Spanish Point campus is a 30-acre environmental and historical complex composed of native and introduced botanicals, marsh and bay ecosystem, homestead houses, prehistoric mounds and archeological dig.
Findings indicate prehistoric habitation of the site began about 5,000 years ago. Using the abundant resources provided by the Gulf of Mexico, prehistoric people living on Tampa Bay’s shoreline transitioned from nomadic hunters and gatherers to settlers. The site’s archaeological records indicate the prehistoric settlers disappeared sometime prior to 1100 AD.
In 1867, the John Webb family from Utica, New York established a homestead on Spanish Point overlooking Little Sarasota Bay. He gave the name “Spanish Point” to the land he settled to honor the Spanish trader who advised him of its elevation. The Webb family built their homestead house, planted citrus, sugar cane and vegetables and built a citrus packing house and boat yard. In the early 1900’s, the Webb family sold parcels of the homestead to new settlers.
Then in 1910, a wealthy Chicago socialite, Bertha Palmer (widow of Potter Palmer) purchased 350 acres around the Spanish Point homestead as well as thousands of acres for cattle ranching, citrus groves and real estate development. She preserved the pioneer buildings and connected them with lavish formal gardens and lawns. After her death in 1918, her family maintained the property and encouraged its nomination for listing on the National Register of Historic Places. In 1975, it became the first site in Sarasota County to be listed in the National Register. In 1980, the Palmer heirs donated Spanish Point to the Gulf Coast Heritage Association. In May of 2020, it became a companion campus of the Marie Selby Botanical Gardens of Sarasota.
For me, I simply enjoyed spending a beautiful crisp, cool sunny day walking in nature with friends. One of those days where you want to point your face to the sun, hold your arms out and thankfully say “What a Gorgeous Day.”
Overlooking Little Sarasota Bay, surrounded by nature , Spanish Point is a perfect setting for a picnic lunch. Plenty of places to eat your sandwich or fruit and nuts and quietly contemplate the beauty of nature.
How many of you have done a cleanse? To start the new year off right, my partner and I did a 5 day program incorporating herbs and probiotics with a diet of raw fruits and vegetables.
The object of a cleanse is not to lose weight, although Nancy lost 5 lbs., but to give your digestive system a rest and refresh. I found that my holiday bloated belly is remarkably flatter. We both felt well with a few side effects, we both had a headache the second day, probably coffee withdrawal. I felt some activity in my lymph nodes that subsided by the fourth day..
One of the pleasures of this program is you get to eat every two hours and we enjoyed so many colorful fruits and vegetables. You’re meant to eat them all raw, but I made one meal of very lightly sauteed zucchini noodles with raw tomatoes and basil. My favorite salad was kale, apple and carrot in a lemon olive oil dressing with sesame seeds. I blended a small avocado in the dressing for extra fat. Remember, the goal was not to lose weight and I added fat wherever possible. I sometimes added blue cheese dressing, which has the added benefit of being probiotic.
We found that our salads and snacks were easily portable when we were going to be away from home for most of the day.
It’s really important to drink a lot of water, at least as many ounces as half your weight in pounds. So 140 pounds translates to 70 ounces of water. We drank Golden Milk for our morning beverage and it was such a treat I may not go back to coffee. Golden Milk powder is a blend from Spice Walla, a gift from my daughter in Asheville.
So tomorrow we add back in protein, but we plan to exclude meat and dairy for a while. We’ll get our protein from protein powder (soy and plant based), nuts, beans and eggs. I’m looking forward to continuing the good habits we’ve established with our New Year cleanse.
For more information on ways to improve your health, check out my website: https:/pws.Shaklee.com/Deidre-lines