Wild Geese

This poem spoke to me the other day, and I wanted to share it with you. I think it provides some perspective in our otherwise crazy world:

Wild Geese
You do not have to be good.
You do not have to walk on your knees
for a hundred miles through the desert repenting.
You only have to let the soft animal of your body
love what it loves.
Tell me about despair, yours, and I will tell you mine.
Meanwhile the world goes on.
Meanwhile the sun and the clear pebbles of the rain
are moving across the landscapes,
over the prairies and the deep trees,
the mountains and the rivers.
Meanwhile the wild geese, high in the clean blue air,
are heading home again.
Whoever you are, no matter how lonely,
the world offers itself to your imagination,
calls to you like the wild geese, harsh and exciting –
over and over announcing your place
in the family of things.

Mary Oliver


Fermentation Fun: Basic Kimchi

Asian cuisine is one of my favorites, and every time I get the chance I always order some delicious kimchi! The spicy fermented cabbage flavor, mmm…my mouth is watering just thinking about it. So I decided to get in on the fermentation fun myself and give making it a try!

Surprisingly these complex flavors are pretty easy to create. It just takes a few days before you can get to eating it. Step one is simply to cut and soak your cabbage in salt water for 12 – 24 hours. Easy enough.

Then you bring all your other ingredients together, add in the strained cabbage, and hand mix it up.

There it is! Once the mixture is ready, put it in a tight sealing glass container (the smell might never leave plastic), and you’re ready. Put it in a cool dark place for 24 hours, burp your glass to let out any pressure, and then refrigerate for 48 hours up to a week before eating. That’s it! I’ll check back in when I find out how this turns out…

Basic Kimchi
1 (2-pound) napa cabbage
1/2 cup kosher salt
About 12 cups cold water, plus more as needed
8 ounces daikon radish, peeled and cut into 2-inch matchsticks
4 medium scallions, ends trimmed, cut into 1-inch pieces (use all parts)
1/3 cup Korean red pepper powder
1/4 cup fish sauce
1/4 cup peeled and minced fresh ginger (from about a 2-ounce piece)
1 tablespoon minced garlic cloves (from 6 to 8 medium cloves)
2 teaspoons Korean salted shrimp, minced
1 1/2 teaspoons granulated sugar

Cut the cabbage in half, and then in quarters. Chop into 1 inch pieces, discarding the ends. In a large bowl, mix cabbage with salt, then fill with water making sure all the cabbage is submerged. Cover with plastic wrap and let sit 12-24 hours.

Once cabbage is ready, drain in a colander and rinse throughly with cold water. Gently squeeze out excess water and set aside in a small bowl. In the large bowl, mix all other ingredients. Add in cabbage and hand mix to make sure everything gets evenly mixed. Put mixture in glass jar with a tight seal. Store in a cool dark place for 24 hours, then refrigerate at least 48 hours before eating.

You can find the recipe I used here.

Happy fermenting!

Fudgy Coconut Chocolate Balls

Since being on Whole 30, we’ve given up most desserts and sweets. But sometimes a healthy little treat really hits the spot! And the beauty of these little bad boys is that they’re packed full of nuts and dates and good things so you can have them at any time of day. They go as well in the morning with a cup of coffee as they do as an after dinner nibble!

Fudgy Coconut Chocolate Balls
Makes about 10 balls

1 cup pitted dates
1/2 cup cashews
1/2 cup pecans
1/2 cup unsweetened coconut flakes
1 Tbsp unsweetened cocao powder

Put all ingredients in a food processor and blend until everything is in small pieces, about 60 seconds (be careful not to overblend). Press a handful of the mixture into a ball about an inch in diameter. Refrigerate balls for an hour, then enjoy!

5 Month Check-in!

Say hello to Mr. 5 Months old! I can’t believe this little baby boy is almost half a year old – time is really flying. Here’s our 5 month check in:

I am: 5 months

I can: sit up, reach for things, get tickled, jump really high in my jumparoo and laugh at my mama’s silly faces

I love: bathtime, exploring the city in my ergo, and finally sitting in my big boy jogger seat

I have: two teeth and counting!

I love documenting all the fun little things this boy does. He is pure sunshine.

xo. Brie