A Different Scenery 

Can you guess where I am?

Yep - California here I come

Right back where I started from...

This was a very unexpected trip.

I shouldn't complain as I was able to miss part of Utah's winter.

Instead of -8 or even zero degrees,

I've been enjoying crisp 60 degree to nice warm 80 degree days.

I wish I could tell you that this was a joy trip,

well I suppose visiting your mother should bring joy into your life.

But this trip was out of necessity.

Anyone else out there caring for an elderly parent?

Roles certainly switch places. strength replaces weakness

and weakness replaces where strength once was.

But this is a time to cherish, this is a time to learn more about 

your roots, your parents and yourself.

I only had to begin at the refrigerator:

"Yesterday's the past, tomorrow's the future, but today is a GIFT. 

That's why it's called the present."

or

My goal in life is to weigh what my driver's license says I do!

or

A Prayer for the World

Let the rain come and wash away

the ancient grudges, the bitter hatreds

held and nurtured over generations.

Let the rain wash away the memory

of the hurt, the neglect.

Then let the sun come out and

fill the sky with rainbows.

Let the warmth of the sun heal us

wherever we are broken.

Let it burn away the fog so that

we can see each other clearly.

So that we can see beyond labels,

beyond accents, gender or skin color.

Let the warmth and brightness

of the sun melt our selfishness.

So that we can share the joys and

feel the sorrows of our neighbors.

And let the light of the sun

be so strong that we will see all

people as our neighbors.

Let the earth, nourished by rain,

bring forth flowers

to surround us with beauty.

And let the mountains teach our hearts

to reach upward to heaven.

Amen.

-Rabbi Harold S. Kushner

Ruby Rose Comes to Town 

Now Available 

also at Stork Landing in Logan, Utah

First, I have to share with you a bit about this stand-up. 

The vinyl work was created by Rex Harris at "Sign This Inc."

&

The stand was created by "Lasting Engraving" - 

On Display

Here's my shelf with my other books.

And finally another view.

For all of you non-locals, Ruby Rose Comes to Town can also be purchased at:

createspace.com/4073608 

& 

amazon.com 

or just send me an email at storyexpress@gmail.com for special purchases. 

And, if you know of any cute baby boutiques near you, please let me know at storyexpress@gmail.com

Look what I found...

Yes, this beautiful acorn squash was hiding downstairs to keep cool during the winter months. 

I purchased quite a few squashes from the gardeners market last summer, just for this occasion!

How beautiful this vegetable is - don't forget to save the seeds. 

You never know when you might need to plant a garden. 

Usually I bake them in the oven, but tonight, I didn't want to wait an hour for dinner, so upside-down they went into a glass casserole with about an inch of water into the microwave for 10 minutes, then another 8.

 Here's why we need to keep the seeds from every fruit or vegetable we eat. 

I washed the seeds & placed them on a full-sized dinner plate so you could see how many I harvested. Think about this for a minute. If you placed 3 seeds in each garden hole, you'd reap the benefits from what, about 10 -20 squash plants. How many squash would you reap from those plants? Maybe 100-250?

How many neighbors, or friends or family could you feed from just one small acorn squash?

Ah, the blessings from Mother Earth...

A Quick Dinner

What a beautiful presentation! Have you ever created a meal for 2 & compared the two plates? Which one looked better? Clearly many of us need to remember to treat ourselves as well as we treat others & I'll admit, I am speaking from experience. :)

So our left-overs (or food available in the cupboard) included organic cans of 3-blend beans, garbanzo beans, fire-roasted tomatoes & tomato paste (we didn't use the paste), 2 sweet onions (we used 1), & a half box of baby portobella mushrooms. 

In addition I had brought over 2 soy rolls (vegetarian hot dogs) & health-food creme soda. Caroll had never tried either, so I was excited to share. I also brought over an Ezekiel sprouted grain tortilla & hummus. I figured my friend could whip up a quick soup, since she's an amazing impromptu cook & we could chat.  

I thought I had remembered everything, but alas, I forgot the vegetable broth. As a substitute she added a low-sodium can of V8 juice. Can you imagine why they would put 600 grams (milligrams?) of sodium in each can? Also, she added the juice of 1 whole lime & even threw in the skins. I had never heard of adding lime to bean stew before, as I usually add a sprinkle of fructose to balance the acidity, but I truly enjoyed the splash of island flavor. 

Always & I mean always rinse your beans well, whether they're from cans or beans you've soaked & cooked yourself. You will save on tummy aches! 

Now when Caroll brought out this pan, red lights went on! I thought for sure it was aluminum, but she assured me it was old, but steel. She said this pot melts down chocolate perfectly. I do not like using aluminium for 2 reasons:

1. The pores in the metal open up & expand during heat & contract during cooling actually capturing bacteria within its walls.

2. I read & heard enough times that cooking with aluminum adds to your chances of Alzheimers.   

We didn't even shed a tear...

She sauteed the onions in a spray of olive oil she had. 

Mushrooms, salt, pepper & Italian seasoning were added. 

& here comes the lime!

This cooked down to a very tasty winter meal - I hope you try it some cold winter night. By the way, I think adding cubed zuchinni would have added additional flavor too. 

Just Released -

in time for your next baby shower!

Ruby Rose Comes to Town

by Marcy Hope Williams

Illustrated by Shannon Horrocks

createspace.com/4073608

More at story-express.com (including children's video)

Wild Horses & Bunny Rabbits

What's this got to do with my transition 

to becoming a vegetarian? 

Part 2 of my conversion story... 

myvegetarianstory.blogspot.com

Cutest Snow couple - ever!

Can you tell I miss Hawaii?

I'll admit - each winter as the cold weather approaches, 

I pause & think...

should I leave now?

But somehow I seem to endure with images of 

papayas, 

ocean breezes

 &

palm trees

 dancing in my mind.  

Best Vegetarian Lasagna Recipe - Ever!!

Best Vegetarian Lasagna Recipe - Ever!!!

This recipe will be found in The Vegan Table by author, Colleen Patrick-Goudreau.

This is the 1st recipe we tried from this cookbook, but so far, so good - tis the best vegetarian lasagna recipe I've ever tasted & I'm not exaggerating!

My daughter who cooked this filling meal tweaked Colleen's recipe a titch. She used brown rice noodles instead of wheat - which I rather enjoyed - it lightened up the meal a bit. And she did add soy mozzarella grated cheese in the middle layer & on the top.

Definitely delicious! 

My Vegetarian Story is catching on. 

If you are a vegan or vegetarian, I'd love to read your conversion story. The most interesting ones will be posted at MyVegetarianStory.blogspot.com.

Please limit your personal stories to 1-3 pages. 

Also, a copyrighted book is in the works of the same name. If your story is chosen for the book & the book sales fly, then yes, you will receive a portion of the pie.

Please understand I am a natural editor, so your work may be edited, mostly grammar or spelling - & only if necessary.

I will accept only G-rated stories - as this will be a site for youth too. 

Please email me at myvegetarianstory@gmail.com.  

What's Christmas without -

The Best Gingerbread Cookies!

Here is the best gingerbread cookie recipe I've found. Originally found on the Williams-Sonoma site over a decade ago, I had to tweak it to make it my own. Preparing this holiday treat has definitely become one of our family traditions. I like to share the baked cookies with friends & family & let them do their own decorations.

Prep & Cook Time: About 1 ½ hours, plus 1 hour to chill (I prefer to chill in refrigerator overnight.)

Makes: About 2-3 dozen delicious 3-4 inch cookies.

¾ C molasses

½ C oil

1/3 C firmly packed brown sugar

1 large egg (I use egg replacer)

2 ¾ whole wheat pastry flour

½ t sea salt

1 T baking powder

1 T cinnamon

½ t cloves

1 T ginger - I use finely grated fresh ginger root. Be careful not use the core, which is too fibrous.  Press ginger between toweling to remove excess moisture. I find using the real ginger root the cookie has more zing. You will have tiny fibers sticking out of the cookies, which doesn't bother me too much - I think it's a good trade-off for the flavor. If using the root, use 1 1/2 to 2 T

Beat w/mixer molasses, oil, brown sugar & egg (or egg replacer) until well blended. Add grated ginger if using root.

Mix flour, salt, baking powder, cinnamon, ginger (if using ground dry ginger) & cloves.  Stir into molasses mixture, then beat until well blended.

Divide dough in half, gather into a ball, then form into a disk.  Wrap each disk in plastic wrap & freeze for 1 hour or chill in refrigerator overnight. 

Remove dough from bag.  On a lightly floured surface with a lightly floured rolling pin, roll each disk to about ¼ inch thick.  With lightly floured cookie cutters, cut out cookies.  Place about 1 inch apart on greased cookie sheet.

Bake at 350 degrees for 9 min; if using parchment paper, cook for 10 min. 

Cool on cookie sheet for 5 minutes, then transfer cookies to racks to cool completely. 

Enjoy & 5 more days to go...

What's better than a hot bowl of homemade soup with freshly baked cornbread 

& poached pears ala mode 

on a cold winter's night?

 I promise, the last piece is for you...

Our bodies seem to know exactly what it needs.

On a very snowy December day, I made some vegetable & barley soup - a very large pot so that I could enjoy the left-overs. 

The base was from Bob's Mills 

Vegetable & Alphabet Dry Soup Mix. 

(They have many varieties & I look forward to trying them all.)

I added 1/2 c of pearled barley, 4 sliced organic carrots, 2 medium organic onions (so nice to work with - a different texture indeed), 4 organic potatoes, with the peels left on, salt & pepper, 3 bay leaves & 2 boxes of Imagine's Organic Vegetable Broth - yummy! The soup cooked in about 1 1/2 hours on a slower simmering heat. 

And for de taste de la resistance, desert was poached pears with sliced almonds (omitted on this serving) with a generous serving of Soy Delicious Vanilla Ice Cream. 

I've included the basic corn bread & 
poached pears recipes for you.

BASIC CORNBREAD 
(tweaked from Williams Sonoma recipe)

1 1/2 c whole wheat pastry flour

1 1/2 c cornmeal (the finer the better)

1/4 c fructose

1 T baking powder

1 t salt

1 cup almond milk (you can use vanilla flavored if you like)

1 c Toffutti sour cream (tofu-based)

1/3 c corn or safflower oil

1 egg substitute, lightly beaten

Preheat oven to 350 degrees. Oil or spray 9-inch glass pan.

Mix together dry ingredients

Mix together wet ingredients (in a different bowl)

Combine by gently folding in the wet ingredients - do not over-mix.

Pour into prepared pan.

Bake uncovered for about 35 minutes. Remove for oven & let stand for 20 minutes. Remove from pan & cut into 9 squares.

This cornbread is delicious when topped with margarine & honey!

POACHED PEARS WITH SLICED ALMONDS
(This recipe was tweaked from the Natural Choices Magazine, December 2012 issue.)

If serving 8, use:

4 pears

2 cups pear juice (I use Hansen's Organic)

2 T honey

1/2 c toasted sliced almonds (optional - but festive!)

Slice pears in half length-wise. Carefully remove the core from each half with a small spoon - easy to do - only a small amount needs to be removed)

Mix pear juice & honey in large saute pan or pot - bring to boil. (You'll need 2 pans as the pears need to lay flat.)

Add pears cut-side down - reduce heat to simmer (cook uncovered).

Gently press on pears after 40 minutes to see if tender.

Carefully transfer to serving plates.

Top with scoop of vanilla ice cream, a drizzle of leftover poached pear juice & top with toasted almonds.

This is a delightful desert - light, yet rich. Right before I begin to serve dinner, I begin poaching these pears - that way desert is still hot & ready to be served following dinner, & we all get to enjoy the sweet aroma of the pears while we enjoy our dinner. 

My Conversion Story... (to vegetarianism) 
Part 1

Posted at:
myvegetarianstory.blogspot.com


This will be an ongoing story until I catch you up in time.

How about Homemade Applesauce?

It's simple - I promise!

I had 6 apples that were given to me by a neighbor - they weren't fresh off of the tree, 

but I still appreciated them & thought I would go ahead & juice them...

... that is until the temperatures dropped to 30 degrees - 

a perfect snowy wintry night here in northern Utah.  

So I decided to make good ol' applesauce - 

what a fragrant aroma & special sweetness brought to my kitchen. 

So, I peeled. 

Then sliced with my special apple slicer. 

Looking back to 7th grade home economics class - this was the 1st recipe we used & I've always been a fan ever since!

I asked my daughter what her 1st recipe was in her class - she told me No Bake Cookies. What do you remember making? 

There they are scrumptious-looking, right, you can just taste the sweetness or tartness.

At this point, you could change your mind & make an apple pie, but I prefer simple tonight.

If you like, you can add a splash of freshly squeezed lemon juice. (I usually don't)  

I could individually slice each segment, but that's lots of unnecessary work, so instead, I'll use my handy/dandy hand-chopper. 

This will provide small dices of apple that will cook down rather quickly. 

This is just a interior look at the diced apples for you. 

Place in pot (of course), & add a good sprinkling of cinnamon.

For 6 apples I use about 1/2 t. Also add about an 1/8 c of water. This will vary depending on the apples. Sometimes I just use a few tablespoons of water - sometimes, I'll use up to 1/2 c. 

The first time you make applesauce, you may want to go with 1/2 c water just to be sure. You can always strain off the excess, or uncover & let the extra evaporate. 

 Cover & cook at a slow simmer, about 20 minutes.

Of course you can leave the apples in larger chunks, but I like to use my smasher to break down the chunks even more. 

I do leave a variety of sizes though, just to make it a bit more appetizing & to give it a more home-cooked look. 

If you like, you can mush to a puree too, especially if you're serving a little one.

So, I hear you asking me, "What about sugar?" Well, I don't use any - I think the apples are plenty sweet for me. 

I remember once when I was making jam. At the beginning, I thought the jam was pretty tasty, but decided to add fructose for others. I seem to have just kept adding & adding & adding more fructose, not really knowing when enough was enough. Looking back I really believe less is more.

You can make applesauce with even one apple if you like - it's worth it even or especially if you're cooking for yourself! You're worth it!!!

A special side-note: Back in 2003 I attended the National Storytelling Festival in Jonesborough, Tennessee. I stayed at a small bed & breakfast. The owner was this very special older woman who would fix breakfast for us. Every morning, before we rose, I could smell the apple aroma in her kitchen. She would simply slice up apples, blanch them in water & serve, slightly softened - delicious & one memory that will stay with me forever! 

Peace & Holiday Warmth,

Marcy Hope Williams

Just Like Mom Used to Make... Nah - Better! 

My mother used to make the most delicious Thanksgiving yams. I tried to duplicate them once when I had moved to Utah. Needless to say, they didn't taste like mom's. 

Did she leave out a secret ingredient? Was it the altitude difference? (she lived by the ocean) or was it just her expertise in cooking? 

I could never figure it out & finally gave up on most of mom's recipes. 

I can tell you though, mom's recipe for yams began with a can of yams.

Years later I found this recipe at Wild Oats, (now called Whole Foods) - 

a yam recipe from real yams! 

I've tweaked the recipe just a wee bit for my family's enjoyment. 

Just for variety & for the special holidays, I'll prepare these yams this way. 

My family is always excited to see them on the table. 

I hope you enjoy this recipe as much as we do.

 You'll find the recipe at the end of the pictures. 

Can I tell the difference between canned yams & yams from the garden  - you bet I can!

Here's my ingredients. 

The peppermint tea & cookie on the right aren't really a part of this recipe, 

just inspiration to help me cook when I'm hungry.  

1st - preheat oven to 375-400 degrees. 

I like to prepare my 9 by 13" glass pan by first spraying it with a light mist of Pam - 

you can use any type of oil to accomplish this.  

Personally I would rather take this precaution than having to do the scrubbing or soaking later. 

Peel the yams - I really don't wash them as I think they're clean under the skin. 

Here are the 5 yams all peeled. 

Slice them up 1/8 to 1/4" thick. If they're really large I either half them or sometimes quarter them. I like them quartered the best because they seem to be able to absorb the juices better. 

Scatter in pan. 

You'll combine the margarine, sugar & spices in a small sauce pan. 

Bring to a small boil, & quickly reduce to simmer until sugar dissolves. (sorry, missed this pic).

Spoon over yams.

Mix a bit. 

Cover with foil & cook for 55 minutes at 375-400 degrees.

Uncover, then cook another 20 minutes.

Sprinkle with optional nuts & brown for 3 minutes at 500 degrees.   

Voila! A yummy entree!

                               Candied Yams                                

Serves 8

5 medium to large yams (preferably organic)

4 1/2 T magarine

2/3 C golden brown sugar packed (preferably organic)

1 t ground cinnamon

1/4 t ground nutmeg

1/8 t ground ginger

1/2 t salt

Optional Toppings

1/2 c chopped pecans, or 1/2 c sliced almonds

Preheat oven to 375-400 degrees. Place potatoes in 9x13x2 inch glass baking dish. Combine margarine, brown sugar, cinnamon, nutmeg, ginger & salt in small saucepan over medium heat. Bring to boil & stir until brown sugar dissolves. Pour this mixture over yams & toss to coat. Cover dish well with foil.

Bake 50 minutes. Uncover & continue to bake until potatoes are tender & syrup thickens a bit (basting occasionally) about 20 minutes. Raise oven temperature to 500. Top yams with nuts & brown about 

3 minutes. 

Enjoy!