Lazy W Marie

Carpeing all the diems in semi-rural Oklahoma...xoxo

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hello, happy march!

I am so deeply refreshed to be in this third month of the new year, teetering giddily on the knife edge of springtime. The farm has thankfully survived every brutal winter storm that has come our way since last October. Our family is thriving and reaching warmly, patiently, towards brand new miracles. Every day I feel more of that old, familiar, vernal energy thrumming against my bones. It feels the way dirt smells, and it enlivens all my work. It makes everything seem not just possible but also purposeful. That’s beautiful.

Last week, on a whim, we hung LED lights around the outside edge of the yurt. It’s one more quirky layer added to the structure, wildly imperfect and sparkling and welcoming. Hopefully we will soon be filling the yurt itself with people.

Also last week, I finally took time to start a few trays of seeds, and before the weekend arrived they had already sprouted. All of them! So I planted more and eventually hung a bigger sun lamp. I never get tired of this miracle. Genovese basil, several beautiful kinds of tomatoes (especially excited about the tie dye variety) and sweet peppers, Queen Anne’s Lace, Bergamot, tomatillos, and more. I have lots of gourmet lettuce blend growing, too, in those large plastic clamshells you buy filled with fancy salad mix in the produce department. I find this clever repurposing, well, clever. It’s the best tiny greenhouse money doesn’t even have to buy (twice).

I want to prune and clean the gardens hard, but expereince tells me to wait a few more weeks, maybe into late April this year. In the flower beds and herb garden, I have only scooted away enough oak leaves to enjoy the early-blooming tulips and daffodils. That much is safe. But overall, we will have to endure the widespread, messy, sepia dormancy a while longer, for the safety of all those perennials and shrubs still in hiding. Happily, I do see feathery, ruby colored buds on my hydrangeas and hints of electric green in the deepest twigs of my boxwoods. Just like hope, the beginning of springtime is quiet and shy but certainly there.

Last Thursday I launched a story-telling-slash-interview project to commemorate one year in pandemic. My heart’s desire is to collect and share as many varied stories as possible, to capture our collective and individual pandemic memories. Such a time in history! It will all eventually be printed into a booklet, for our time capsule. I want the good, the bad, the scary, the historic, the funny, all of it. Friends and family volunteered quickly, and as of today I have nine interviews completed with seventeen in the wings, ready to Zoom. The stories are all so interesting, I love it. And I love you all for sharing. Stay tuned for each of those to appear individually!

On the topic of interviewing people, if you are fortunate enough to still have your parents alive and in your life, I strongly encourage you to ask them questions as if they are normal people. Very interesting. Who knew parents had so many original thoughts and ideas? Amazing.

Closing up for tonight, friends. I hope you are feeling some of the refreshment of early spring. I hope you are enjoying the slightly longer days and the noticeably warmer skies. Do you want to participate in the pandemic interview project? Drop me a note! Everyone is welcome.

“Behold, my friends, the spring is come;
the earth has gladly received the embraces of the sun,
and we shall soon see the results of their love!”
~Sitting Bull
XOXOXO

araceli’s enchiladas verdes

If you are interested in a casual, authentic Mexican home cook’s version of enchiladas verdes, this is it. It happens to be our new son in law’s favorite dinner, too, so having it in our repertoire is great.

Araceli (Alex’s sweet Mom, the same lovely woman who taught me tamales one year ago and who is now family!!) taught Jessica to make it for our kids’ wedding dinnner; and a week later Jessica taught me. We had so much fun, and of course the finished product was fragrant and delicious, much better than anything you can get from even a very good restaurant.

What follows is more method than a precise recipe, though, so read through it for yourself then dive in! Araceli’s most pressing advice was to taste as you go.

Basic Ingredients:
* chicken meat, poached with onions, salt, and garlic
* several poblano peppers, charred
* chicken boullion cube, more onion & garlic, fresh cilantro
* can of “green chile” enchilada sauce
* lots of fresh tomatillos, removed from husk
* sour cream (about 1/2 cup)
* stack of fresh corn tortillas
* vegetable oil for frying
* good melting white cheese, like “oaxaca” or Monterrey Jack
* additional onions & cilantro for garnish

Prepare the Chicken First:
Poach several pieces of boneless chicken (we used breasts) with garlic cloves, salt, and large pieces of onion. Once the meat is cooked through and cool enought to handle, shred it, reserving the broth for making rice later.

Meanwhile, Prepare Sauce Ingredients:
The bright green sauce flavor comes from cilantro, sure, but mostly from charred poblano peppers (slice and hull them first then cook aggressively in a hot skillet with scant oil or use an open flame or broiler to char the skins and soften the plump parts) and cooked tomatillos (remove husks then boil until they change color and begin to burst). Do the charring and the boiling while your chicken cooks, and gather your other sauce ingredients.

This recipe excited me so much I ordered tomatillo seeds for the summer garden.

Make the Sauce in a High Speed Blender:
(Also make sure your blender is heat proof. If it’s not, consider using an immersion blender or different method.)
Working in 2 or 3 batches, blend together the sliced and charred peppers, the cooked tomatillos (these will be more yellow than green once cooked), chopped onion, bunches of fresh cilantro (stems partially removed), a can of verde sauce, and around 1/2 cup sour cream. Taste as you go. Add garlic, salt, etc. The sauce should emulsify and become a smooth, bright green color. The photo that follows is of the sauce before Jess added sour cream:

Green enchilada sauce: You will want to drink it from a straw, but resist. This is for dinner.

Prepare Assembly Line: Fry, Dip, Fill, Roll, Top, Bake.
* Consider assembling enchiladas with at least one other person. The process goes more smoothly, and it’s lots of fun! We worked from right to left, starting with a stack of corn tortillas, followed by the stovetop hot oil, then the green sauce for dipping, the bowls of chicken, cheese, and onion, and finally the prepared baking dishes for receiving the rolled up enchiladas. I believe Jess added more onions and cheese at the end!
* The enchiladas will ultimately be rolled and placed snugly into a deep baking dish, which will go into a hot oven for melting. Prepare that baking dish (or a few, if you are making lots) and preheat the oven to about 350* F.
* Have green sauce ready in a bowl, along with seperate bowls of shredded chicken, lots of white cheese, and chopped onion.
* Heat a skillet or saucepan with vegetable oil, for soft-frying the corn tortillas.
* Play some fun music and make some memories!

Make Soft, Pliable Enchiladas:
* The secret to tender enchiladas turns out to be individually dipping the corn tortillas first in very hot oil (not long enough to make them very crispy, but long enough to get them bendy and hydrated with oil) then in the warm green sauce, all before filling. Filling cold tortillas would make for dry, cracked tortillas in the finished prodcut, which is no fun.
* Once each tortilla is dipped in hot oil then green sauce, it gets filled with scoops of moist chicken, some melt-worthy white cheese, and chopped onion. Tuck them seam side down, snugly in the baking dish.
* Pour remaining warm green sauce all over the uncooked enchiladas and top it all with remaining white cheese, more onions if you like.
* Bake until the cheese melts and is lightly touched with gold.
* Top with more cilantro, or tomatoes. Enjoy!!

We will be making these at the farm regularly, especially when fresh tomatillos and peppers are growing. If you know my husband, you might be curious how he likes green enchiladas. He loves them! Because he is allergic to onions, Araceli made a large batch of enchiladas sin cebolla just for him, for the wedding feast. So thoughtful! And of course when I make them here that’s what I’ll do, too.

Heartfelt thanks to my daughter for sharing her Mother in Law’s family recipe, and to Araceli for continuing to feed us all so well, with food and love.

Happy cooking, friends! And happy memory making and happy garden daydreaming!

“Give up the illusion that you can
throw Mexican food together.
Just understand that you are going to
have to make and take the time.”
~Denise Chavez
XOXOXOXO

lots of random updates including a wedding photo & a recipe

My sweet parents joined us at the farm on Wednesday night for dinner and just catching up. I made my version of all-day Indian food, which amounts to Tikka Masala made with boneless chicken thighs (soaked for hours in spiced, full fat Greek yogurt), several large discs of garlic naan bread (I definitely overcooked a few of them), some steamy jasmine rice, and heaps of garlic-roasted broccoli. We ate well, enjoyed much needed conversation, and laughed so much. During dessert (simple brownies) we watched the kids’ wedding video and photo slideshow, and Handsome and I told them lots more stories from their third grandchild’s wedding. They laughed and wept and smiled the whole time. It was hard and strange for none of the bride and groom’s grandparents to attend (due to covid restrictions), but as always my parents just rolled with it. They were happy to see everything in photos and hear about all the details and special moments. They celebrated with us as if they had been there. Nothing but love and support.

How wonderful to have my parents here, near me, alive and healthy and engaged in life. I look around and see so many friends who don’t have their parents or who don’t have this kind of warmth with their parents, and it only deepens my gratitude. Mom and Dad have walked us through so many chapters in life, many of them easy breezy, many of them terrifying and uncertain. They just don’t shy away from anything. And they’re lots of fun.

Here is a photo of Jess and me at her wedding. I cried thousands of happy tears that weekend, just overwhelmed by and speechless from the deepest joy, very much like when she was born. Around the moment this photo was taken, she said, “Mom I think you’re gonna dehydrate.”

Okay.

I finally ordered most of my garden seeds, whew! They will begin to trickle into my turqouise mailbox over the next few weeks, and I will use the broad tables and bright windows in the upstairs Apartment to give them the best possible start in life. I have also begun the annual Clearing of the Oak Leaf Ocean outdoors, which is easily the most laborious precursor to the growing season. Also one of the most exciting jobs, because it means winter is literally being swept away. Our compost bins are all full and cooking away nicely. Very ready to feed the soil.

I want to relocate our two ducks to the front coop to try out some companionship living with Johhny Cash, the lone gander. He is peaceful enough with the chickens and roosters but does seem a bit lonely since Mama Goose passed. Plus, Rick Astlee and Mike Meyers Lemon are occassionally agressive to the small hens in the south coop. I think the big girls up front have a better chance of putting them in their place. I am sure this is riveting to you. I promise to keep you updated whether you like it or not.

They used to be so small and harmless.

Also in poultry news, the girls are laying like crazy! One new hen up front is laying mint blue eggs, which is thrilling to me. Maybe I should name her Tiffany.

Handsome and I both needed a little sweet indulgence today, so I made a small pan of “Chocolate Peanutbutter Oatmeal Bars.” Here’s the easy recipe:
BASE: Blend together the butters and sugars, add the egg, incorporate flour, baking soda, salt, and vanilla, and oats. Spread dough in a prepared small, deep dish baking pan (I used mine that is just smaller than 9×13), bake at 350* for 20 minutes.
1/2 cup butter, melted to brown then cooled.
1/3 cup peanutbutter
1/2 cup brown sugar
1/2 plain white sugar
1 large egg
tsp baking soda
pinch salt
tsp vanilla
1 c flour
1 c oats
FROSTING: Making frosting while bars bake. Just blend together 1 c powdered sugar with 1/2 c peanutbutter, add milk or cream until you get a spreadable consistency.
FINISH: When baked bars come out of the oven and are still warm, sprinkle with 1 c of chocolate chips (more if you are a happy person). As they melt, spread and smooth the chocolate gently over the top of the bars. Eventually, dollop the peanutbutter frosting on top and spread that too, then allow to set up a bit. Very good with ice cold milk.

Chocolate Peanutbutter Oatmeal Bars

A quick word about running: Over the past several months I have been rebuilding gradually and carefully, leaving extra energy on the table and being really careful about soft tissue happiness and joint mobility, also trying my best to be patient about pandemic time management, life balance stuff. And it is paying off. Yesterday I ran 12 miles for the first time in months, and it felt amazing and actually easy. I had loads of extra energy to spare, and nothing hurt. The feeling of being in tune with myself and at ease with life is just irreplaceable.

I have recently finished reading two few books that were straggling on my shelf of good intentions, and for very different reasons I am so glad to have read them:

Fear Itself: the Causes and Consequences of Fear in America (bu Ann Gordon, L Edward Day, and more, it’s a heavy research book)
The Pull of the Moon (by Elizabeth Berg)

With a little luck I will post reviews on each book this month. Have you read either one?

As I close up today, I am happy to see emails notifying me that two of my three giant seed orders have shipped. I might celebrate by eating another cookie bar and doing a few yoga stretches, because no running today.

Have you every been in a cult?

Over and out!

Don’t join a cult.
Just grow a garden
and bake something.
Maybe go running.
XOXOXOXO

surprise wedding announcement!!

Have you heard our family’s big, happy news?
Jessica and Alex tied the knot!!

These sweet, smart young people have been loving each other for a couple of years now. They have felt committed and were living their lives as a team already (we absolutely love them together). And on Saturday, January 16, 2021, they said their vows and made it official in a tiny, intimate, purely blissful ceremony right here at the farm.

We really could not be happier or more proud of them both. Since they started dating, life has dealt them a series of violent blows, above and beyond Pandemic. And through it all Jess and Alex have worked hard and pursued their educations, learned each other deeply and rapidly, nurtured their friendships, woven each other into their respective families (we feel so connected to Alex’s family!), and created their own little culture of romance and domesticity. Plus they adopted Bean, ha!

Handsome and I have felt lucky to walk alongside them these past couple of years, getting to know Alex, witnessing their unique rhythms and their powers to overcome hardship. They have done more than survive; they have thrived. Grown and evolved. Made memories together. Lived life fully, as it meant to be lived.

When Jess called me (on January 2nd, two weeks before the ceremony!!) to tell me they were engaged, I was beyond thrilled but not the least bit surprised. Getting married was truly the most natural thing in the world for these lovebirds.

Their Wedding Day was magical in every sense of the word. Despite the January cold, we all felt that unmistakable glow of Love present among us. Sunshine sparkled. The flowers were intensely bright against the dormant landscape. Everyone smiled constantly “from ear to ear” as Alex later observed. We laughed a lot and filled our bellies with homemade Mexican food and lots of decadent cake. It was a real, true celebration of Love. A day saturated in romance and deliberate living. There was lots of playfulness, too, haha! Don’t worry, Alex caught her:

One day soon I will write about how it feels for my baby to be a married woman now, to share this particluar life experience. I suddenly cannot imagine her any other way.

Cheers to the future, Jessica and Alex. Marriage can be the best, most powerful human partnership, especially when it is infused with God’s power. It can be the foundation of all your life dreams come true and can allow you to be of greater service to others, which I know you both value. May you continue your adventures, taking time to nurture the world you create together and discover new and amazing versions of joy. We know you will love each other better and better, day after day. You are beautiful together, and we adore you both (and Bean, hehe).

Lean On Me
XOXOXOXO

Friends, I will be writing more about this happy family event
as the weeks progress, so stay tyned.
We have lots of stories to share in big chunks. xoxoxo

getting centered before Thanksgiving

In our corner of the universe, everyone is a bit wound up about Thanksgiving. In good, happy ways, mostly, but also in covid ways. We have the exact same dilemma you have, which is how to gather safely and responsibly while preserving our mental health and holiday traditions as much as possible. We are wound up over how to stay connected when we are entering a season of necessary separation. You know, all of it. We are all in this.

It’s hard to make hard choices, and I know we are far from alone in this. It’s all valid, not imaginary, and occasionally makes me cry.

Somehow I woke up extra early Saturday morning and felt a new uprising of optimism and hope about it all. I woke up remembering the essence of giving thanks and of keeping traditions. Our outward expressions are not the whole story, after all. The root of it all is untouchable, no matter what else is happening. The root of it all is Love, and Love always resurfaces eventually. Love always wins, and it always makes good choices.

Today’s weather is a great illustration of this. We have cold, grey skies and thick clouds over the farm. It’s a dim atmosphere, not awful, but also not glorious. Until the sun busts through. All throughout the day this intense metallic light keeps making these surprise appearances, gilding and glittering the oak leaves and evergreens, illuminating the patchy grass and purple mums. It just enlivens everything, and without warning the gloom is forgotten. A few times today it was so surprising that I gasped and panicked over having wasted a pretty day indoors.

We are in charge of this stuff, friends. We literally rule over our perceptions and focus.

We can focus on the statistics and on what others are doing and become overwhelmed and sad (or angry); or we can acknowledge reality then focus on what health we are enjoying today, affirm good choices, and make the absolute most of what is available to us. We can do everything in our power to live out Love, even if it all looks very different than we are used to.

We get hooked on the habits and details, sometimes, and forget that our habits and details are born of deeper, more meaningful values and truths. Repeating traditions is just a way of conjuring up good feelings, and that can be done in myriad ways. We are infinitely creative creatures, capable of making magic. Holiday magic. Even in pandemic.

For me, the trick will be allowing this holiday season to be exactly what it is, really digging in and enjoying it all, without comparing it to huge, glorious holidays past or even more liberated holidays in the future. Definitely let’s agree to not compare our Thanksgiving to anyone else’s. This year more than ever, that’s just a fruitless endeavor. We are all making complex choices with fluctuating resources and energy levels. So, no comparing. xoxo

I intend to celebrate the generations of Love and effort invested in us so far, everything beautiful in each of our families that has led up to this year. I will make silent promises to reinvest that Love and effort into others, every chance we get, both now and going forward.

Let’s also remember that some of the best traditions are sparked from weird, necessary moments of impulse and invention. Let’s all be open to what new beauty might come this Great Pause.

Okay. Happy Thanksgiving Week, friends. Whatever you are planning, may it be all you need and more. May lots and lots of golden-silver autumn sunlight hammer apart your gloom. May the essence of every family tradition be findable, the effort behind every good thing repeatable in new ways. And most of all, may you and your family stay safe and healthy.

Please Wear a Mask
XOXOXOXO