Wednesday, January 30, 2013

Eating Omily: Nourishing Traditions

Recently my beautiful friend Rebecca gave me a new book for late Christmas/early Birthday.  It's called Nourishing Traditions, and is about basing a healthy diet off of anthropological evidence of tribes both ancient, and still living in their traditional ways.  By looking at which groups of humans are the healthiest (hint: we're not it), we can find patterns that point to what nourishes us best.  It turns out, diets high in animal fats, including some raw animal fats (raw milk products, etc.), and lacto-fermented foods, and low in added sweeteners, especially processed ones, results not only in people low in chronic diseases such as diabetes, heart disease, etc., but in generation after generation of healthy children devoid of diseases, cavities, and even crowded teeth!  (Really?  Can we blame breakfast cereal for our braces??)
  This diet is related to the paleo diet, which I generally raise my eyebrows at, but it differs in one important way: the paleo diet endevours to craft a diet based on what we evolved eating as hunter-gatherers.  This diet (if you can call it a diet; it's awfully broad to be considered one) looks at our more recent ancestors, who cultivated crops, raised meat animals, etc., including current populations who have been eating this way for thousands of years.  That makes all the difference to me for two reasons: firstly, the people referenced in the book live(d) a lot more like us than cave people.  Secondly, these diet guidelines aren't theoretical, in the sense that we KNOW this is how indigenous people eat, because they are STILL eating that way (and surprise surprise, they're STILL far healthier than we are.)  It's really no mystery why the Inuits, who live on blubber, are so healthy: when that blubber was on an animal that ate a healthy natural diet, it's super healthy stuff, high in all kinds of vitamins, minerals, and enzymes essential for health, and the fat allows for optimal absorption of all that good stuff.

 It isn't just anecdotal evidence, though.  The introduction, which outlines the best forms of each food group to eat, has a list of references pages long, all peer reviewed articles and studies.   I'm not saying this is my new gospel of eating.  I'm inclined to take anything that takes itself this seriously with a grain of salt, but frankly, the recipes sound fantastic, and most of the guidelines sound solid, and based on science.  The most crack pot things it's suggesting you do is ferment your oatmeal overnight with yogurt before your eat it, add egg yolks to your smoothies, and enjoy a little steak tartar every now and then.  Oh yeah, and give up chocolate and coffee, but I'm not doing that, of course.

The evidence has been rolling in for quite a while now that the idea that saturated fat is the cause of all our ills and a low fat diet will save us is incorrect.  In fact, some unsaturated fats such as corn oil show evidence of being pretty bad for us.   It was never a clear conclusion that butter and lard were evil, and no one thinks margarine is a health food anymore.  We know the writing on the wall: step away from the sugar, but go ahead and pick up the bacon (Woohoo!).  Ok, so the book says beef and lamb are healthier choices than pork, but pork is still cool in moderation.

Obviously the book isn't all that supportive of strict vegetarianism.  While you can get almost all of your nutritional needs from plant sources, it's really hard.  Eating the stuff with the nutrients isn't enough: your body has to be able to absorb them, and not many of us are capable of extracting the necessary nutrients without the presents of fats, especially saturated fats.  Adding coconut oil to every meal would be a vegan-friendly way to get around that obstacle, and if you're ok with eggs and dairy, you'll still find lots to love in this book, and if you're only a vegetarian or vegan for health reasons and have really missed your animal products, it may become your new bible.  Of course, the meat you're eating matters!  Nothing factory farmed is all that healthy, because it's full of artificial hormones, antibiotics, etc., and it was fed food it would not have eaten naturally.

I haven't made any recipes out of this book yet; I'm skimming the whole thing first, but there are plenty I'm definitely going to try: fermented breakfast porridge, beef bourguignon, bottle-fermented ginger ale(?!).  I'll be sure to let you know how it goes.

If you're interested, the book's available on Amazon, and probably at your local bookstore, or there are some blogs out there that have done series of posts working with recipes from the book, which will give you an idea of what you're getting yourself into, before you commit.  This one's title made me laugh.

Let me know what you think!

Monday, January 28, 2013

The Omily Tarot: The Queen of Swords

Sorry about the haphazardness of the posting schedule; I'm getting back on track this week.  For now, it's time for another tarot post!  We only have two queens, and then the four kings to get through before we're in the Major Arcana.  I'm already halfway through the Major Arcana and ready to start sharing those when we get there!  I can't wait to get all my interpretations edited and strung together.  Quick question, tarot seers: what extra information or appendixes would you like to see in a tarot book?  What format would make it the most usable for you?  Anything you know you don't like"  Anything you just know would be great but you can't find anywhere?

We've been making our way through those surpreme receptors and transformers: the Queens.  If you're not a fan of cold, snowy weather, you might want to channel some of the Queens' energy yourself.  One of their best gifts to us is the reminder that peace is found by accepting and making space for what cannot be changed.  Of course, that doesn't mean a state of complete passivity.  Some thing can be changed, and some of those things should be changed.  The transformative powers of mother earth, which will inevitably take us right back to hot, sunny days in a few months, speak to the divine feminine's ability to effect unbelievable changes, by shifting her focus from what IS, to what MUST BE, and cultivating acceptance for that in others.  Cool, huh?

The Queen of Swords

"The queen of swords is often disliked.  She is seen as being too harsh, or too rigid.  But when you get right down to it, the queen simply has a low tolerance for bullshit.  She requires absolute clarity: of intentions, of ideas, of situations.  She has the weapon to achieve it, too.  Whereas the swords is cut off in the page, and knight, the whole sword is here, somewhat centered, and pointed straight up into the sky, just like the sword of ultimate truth on the ace.  A bank of clouds sinks below her throne, no match for her ability to clear away haze and confusion.  The cherub on her throne reminds us that, harsh or not, the queen has the best of intentions.  Of course, her shadow side is a fierce one.  We’ve all been cut by the sword of truth, and we’ve done the cutting, too.
            The page swung his sword enthusiastically, and the knight’s intensity was almost frightening.  The queen doesn’t need theatrics, or a charging horse, to inspire respect.  She gets it by giving it, but to objective situations and honest people only.
            In a reading, the queen may be telling you to grow up and accept the truth, whether you like it or not: maybe you’re just not the type of person who thrives in a big city, and it’s high time you move back home.  Maybe your own unhelpful habits and attitudes are the root cause of all those relationships going sour.  Face your shadow side, and deal with it!  The queen can also represent a mentor who you can always trust to be brutally honest with you, instead of telling you what you want to hear.  While such a mentor is precious indeed, consider if you’re in the right stage of your project or situation for ruthless pruning to be helpful.  This is not the person to have a brainstorming session with!  On the other hand, this card may be telling you to soften the shadow aspects of the queen: ease up!  Be slower to judge others and criticize your own efforts."

 This is another great interpretation of the archetype of the Queen of Swords, one that handily sums up all her good points.  Who doesn't want to be this person?  I know I like to think that at my best I embody some of those traits.  On the other hand, I know I have the potential to live the Queen's shadow side, which is only fair.  You don't get one without the other!


Wednesday, January 23, 2013

Not That Kind of Tapas

I was not feeling too cozy at a little before nine this morning when I stepped out into a -2 degree windchill to open up the studio for class at Jaya.  My jeans frozen, and legs froze along with them, in just the block and a half between my front door and the subway entrance!  I saw puddles of dog pee frozen solid!  It was so cold, even when I was underground waiting for a transfer at Jay Street later, that I couldn't put my hood down or take my gloves off, and I was still shivering!  At that point I was somewhat petulantly making my way to Ashtanga.  I wanted to stay holed up in our chronically over-heated cozy as can be apartment, but I felt so sleepy and sluggish, I knew I wouldn't get anything useful done if I didn't get myself out of the apartment and moving, so I kicked my butt out the door and to the Om Factory for my hour-long led Ashtanga class.

If you aren't familiar with Ashtanga, you can start with this earlier blog post I wrote about it.  I made it uptown, got changed, got into the room, and got moving.  Still reluctantly at first, but it only took a few minutes for me to revel in the glory of being more than warm enough in shorts and a tank top.  Ah, the power of tapas!  No, not Spanish small plates: your internal fire!  Your body is a furnace. 

You know this already.  You learned about warm and cold blooded animals years ago.  Mammals, birds, and maybe dinosaurs are warm blooded, while reptiles, fish, and insects are cold blooded.  There's lots of other families of animals too, obviously, but those are some good examples that allow you to mostly extrapolate the rest.  Warm blooded animals use the bulk of the calories they burn to heat their bodies to a consistent temperature reguardless of the ambient temperature around them.  Whether it's 100 degrees, or 10, your body is right around 98.6 degrees.  On the other hands, snakes love lounging on rocks in the sunshine because they need the sun's warmth to heat their bodies up enough for them to have the energy necessary to move, hunt, eat, digest, and all the other fun things animals do.  That's why reptiles can eat so infrequently.  The sun does their heating for them, so they don't need anywhere near as much fuel as warm blooded animals do.

'Tapas' is a yoga term that refers to your internal furnace, but not just in the sense of your being warm-blooded.  'Tapas' has to do with how hot you get when you're working hard, and how good you feel afterward.  You build tapas through movement and effort, and the tapas purifies your body.  On an energetic level, you also build tapas when you practice discipline: getting up twenty minutes early to meditate, saying no to that second doughnut, or that ungrounded sexual experience.  In that sense, you can sort of think of tapas as the friction created between what you want, and what you're doing.  That heat purifies our intentions and strengthens our will power, so saying no to that temptation is easier the next time.

I was making use of both kinds of tapas today: resisting the temptation to curl up on the couch with my kitties in favor of a very strenuous yoga class, and the challenge of the class itself.  By the time I bundled myself back up and headed out, it didn't feel so cold after all.  Maybe it was a few degrees warmer by then, but it was more than that.  I'd stoked my internal furnace, and it would stay roaring for the rest of the day.

When the going gets cold, the yogis get going! 

Gather your will power and get out there for a workout, whether it's a video you pop in at home, a run layered under lots of under armor or heat tech, a fierce round of pumping iron at the gym, or the toughest yoga class on the schedule for today.  You may not feel too excited about it when you're on your way, but you definitely won't regret it!  And then maybe go get some tapas.  I won't tell!
Live Omily,

Saturday, January 19, 2013

Eating Omily: Extreme Makeover Food Edition

It's been a veritable free-for-all at the Farmer's Market for the past two weeks as I restock our fridge after our holiday trip.  I finally feel like we're pretty well set: apples, a butternut squash, a couple kinds of cheese, eggs, yogurt, apple cider...I got a cabbage last week, which we've eaten completely of course.  We're starting to really dip into our frozen stores: frozen berries in our pancakes this morning, tart cherry preserves in my yogurt and oatmeal, frozen green beans alongside fish sticks for a late night dinner.  I'm dreaming of a strawberry-rhubarb tart, made with the frozen pie crust left over from Thanksgiving, frozen strawberries from Summer, and a jar of rhubarb preserves coasting past their best-by date.

I had a wonderful omelet for lunch yesterday, along with some left-over cabbage salad.  I put Farmers' Market fresh mozzarella, and prosciutto in it.
 We've spent the last two weeks re-making left-overs to inject new flavor into old foods.  I'm all about reheated left overs for lunch, but I can't stand eating the same thing for dinner twice.  It just feels like an injustice.  On the day we got home, I pulled a bag of turkey meat out of the freezer for sandwiches, but even though it was still moist and flavorful, it was just...a little boring.  So, I mixed it up with yogurt, shredded carrots, dried cranberries, salt, and lots of curry powder for a crave-worth dinner and lunch option that lasted us most of the week!  Curry-chicken (or turkey) salad is definitely up there among my favourite foods, and a curry-pasture-raised, Farmers' Market, brined, then roasted turkey salad?  Please.  I've said it before, and I'll say it again: when you start with high quality ingredients, the results can only be drool-worthy.
 In the same vein, I realized last night that we still had a lot of beans left over from slow-cooker bean night last week.  The husband was tired of eating them for lunch, and stuffing them in quesadillas didn't get through them fast enough.  To make them new again, I cooked a slice of Farmers' Market bacon (rendering lots of yummy, fragrant fat), and refried them in that.  I had never tried to make refried beans before, but I've always loved them, and the last batch I tried in a restaurant had the unmistakable flavor of bacon, and were irresistible, so I knew that was the way to go.  I didn't bother with a recipe; I was pretty confident I could figure it out.  It's just fry, and mash, right?  Thank goodness, right!  Releasing all the starch inside the beans thickens up the cooking liquid that comes along with left over beans, and the results were smooth, creamy, smoky, meaty, and amazing, especially when served with guac and salsa!  Another couple days and those beans would have landed in the trash, but instead they were a fast and delicious dinner!  I didn't get any pictures of our refried beans, but honestly, they're not all that pretty to look at, anyway.

Speaking of beans, at my last Farmers' Market foray, I found a vender selling black beans for five dollars a pound!  I bought a pound of course, and am looking forward to making them for slow cooker bean night this week.   For a while I could count on buying beans and grains at the Farmers' Market from Cuyahoga Pure Organics, but I haven't seen them in months.  They may only be showing up on Saturdays, or they may be taking a break while they grow, and mill the season's harvest.  I'll keep my eyes out for them.  They were one of my favourite venders!

How do you feel about left overs?  Did this post inspire you to give them another chance?  Everybody likes a makeover, right?  What masterful leftover makeovers have you accomplished?


Wednesday, January 16, 2013

The Omily Tarot: The Queen of Cups

It's been a nearly a month since our last Omily Tarot interpretation post!  As I work on a book of my own tarot interpretations, I'm keeping myself motivated to focus and finish by offering you one interpretation each week!  I'm well ahead of you into the Major Arcana now, and looking forward to starting the proccess of organizing the info, writing appendices, and working with my designer/animator husband to lay it out and put it together.  Once it's all done, it'll be available for purchase!

So today, we're up to the Queen of Cups.  Her Majesty has fully mastered the often treacherous waters of emotions, intuition, and other matters of the heart and gut.  She can be deeply empathetic, but she never confuses another's emotions for her own.  When you find a strangely steady and peaceful moment in the midst of deep grief, you're tapping into this archetype, into the power of being fully present to what you're feeling, instead of pushing it away or looking to the future when the feelings will fade.

The Queen of Cups
     "The water queen is first cousin to the High Priestess.  Both are in charge of the interior realms: dreams, emotions, and intuitions.  The queen’s throne features mer-babies, which speaks to her easy facility and comfort with this watery realm.  The pebble-sprinkled sand spit her throne rest on may be a little island, or merely a peninsula extending from the beach.  Either way, she’s thoroughly surrounded by her element, yet ultimately removed from it.  The queen understands that feelings are inherently valid and must be respected, but she has also learned how to avoid getting swept away by them.  Her cup is an ornate communion chalice, a cup with a sacred purpose.  She would never devalue or disrespect someone’s dream, or hunch, but she would subject it to great scrutiny, as she does this chalice.  The red shell clasp at her heart suggests that she’s rooted her tender heart, and learned a sense of stability that protects her from the sea’s inevitable squalls.  There is a cliff to the queen’s right, in the background.  This higher vantage point would allow the queen to see far more of her domain, but she doesn’t want to be so far removed from her heart.  Stay connected!  She commands us.
            The page seemed to have been chosen by the fish, instead of the other way around.   The knight takes on this quest without hesitation, seeking the good for all, and the queen enthrones the world of dreams and emotions, and revels in it.
            In a reading, this queen is likely telling you to shut up for a moment, and consider how you’re feeling.  Stop making lists of pros and cons, and just go see how standing on each college campus makes you feel.  It doesn’t matter if you didn’t mean to hurt your wife’s feelings, the fact is that you did, and you must honor her feelings and do your best to make things right.  Of course, for some of us the opposite may be true: really, really wanting something isn’t justification for risky or hurtful actions.  You do have to be rational as well."

When has following your intuition, even against the advice or reason of others, paid off?  When has it not?


Monday, January 14, 2013

Cranky Shoulder or, Another Reason to Meditate

I took my cranky shoulder to an aerial yoga class today.  I strained it or something in my aerial class yesterday, and was supposed to be resting it.  Fortunately for me there were other real shoulder injuries in the room that were being accounted for, so the whole class was focused on proper alignment, and bringing your back muscles into play so less pressure is put on the shoulder and elbow joints.  Of course I had to take every pull-up, jump through, and inversion offered, but as we went through a variety of conditioning moves, I noticed that I was finding a different way to access the strength needed to lift my body off the ground without upsetting my cranky shoulder.

Which made me wonder if I hadn't messed it up by doing it wrong the day before, my first time back in an aerial class in three weeks (pretty much my longest absence...ever.)  It hadn't occurred to me that I wouldn't automatically go back to integrating my lats and other back muscles when hanging from my arms; it's like riding a bike, right?

The trouble with this 'learn it once and know it forever' model is that we're human, and we humans spend a lot of time doing unnatural things like sitting in chairs, stuffing our faces with refined flour, and staring at little back-lit screens while our thumbs move furiously.  The bad habits get reinforced constantly.  All too often, the good ones don't.  Three weeks may be enough, in my body at least, to derail some of that high-level body consciousness needed to keep my rotator cuffs safe when hanging all of my body weight from one or two arms.

Good to know.

If you've been in that same boat of injuring yourself because you thought you could do something safely that it turned out you couldn't, you may have fought this monster, too: your ego.

When I'm injury-free, I can rock just about any shape you can throw at me in an aerial yoga class.  That may change when it catches on more and there aren't newbs in every single class, which will certainly be for the best since I won't have that opportunity to show off anymore.  It probably shouldn't have surprised me that I was so averse to taking modifications and skipping shapes, but I couldn't afford not to.  I was supposed to be resting my shoulder, and probably shouldn't have been there at all.  My cranky shoulder is a harsh reminder that this isn't a game: a serious injury could sideline me for months or more, but my ego was willing to take that risk so a roomful of strangers wouldn't think I couldn't do a simple jump-through. 

"NOT WORTH IT!" I finally shouted at myself, when the teacher suggested a forward roll into the hammock for savasana. Thank goodness, I could at least put my pouty ego down for a nap after that bruise.  Come to think of it, it was probably my ego, anxious to rebuild my aerial stamina after a long break, and not nearly concerned enough about keeping me safe, that got my shoulder strained in the first place.

Looks like I have more meditation to do.

New Year's Resolution, anyone?  The 28-Day Meditation Challenge is coming up in two weeks!

Meditation is largely about cultivating space in the mind.  Instead of constant chatter and an itch to always be doing, meditation can help you feel at peace without the constant stream of thought, and with allowing room for consideration between thought and action.  A one second pause to pull my shoulder into place and engage my lats could have protected me from injury.  Maybe next time I'll take that pause.

Live Omily,

Wednesday, January 9, 2013

Eating Omily: Going Local NOW?!

It's January, and Winter is settling in for good.  If you're lucky, you still have Farmer's Markets open, but if not, you face a whole lot of temptation in terms of imported broccoli!  It's easy to say no to industrial foods when there are such delicious things literally growing on trees, but how do you resist this time of year?  How do you make canned, dried, and frozen just as appealing?

Start by reminding yourself that this is a natural part of the cycle you've chosen to participate in.  Winter is a time for turning inward: forward folds, long meditation sessions, cleaning out the closets in your home and in your soul.  I'll bet there are treats at the back of your canned good pantry you've forgotten about that you'll be thrilled to unearth.  I haven't cracked a single jar of tart cherry preserves yet, or spiced-brandied peaches.  Dig deep.  Pull out all those jars that have been sitting around for close to the year mark, and get creative.  Peach salsa on cheesy quesadillas?  Pesto flatbreads with pickled mushrooms and peppers?  That's a big can-do, but only if you did your part for the other half of the year.

Even if you've only managed to freeze a couple bags of green beans, you're still ahead of the curve.  Buy apples from your region at your grocery store, make home-made apple sauce (if you've got a slow-cooker, this is super-easy), and fill out your meal with hearty meat, as close to humanely raised as you can manage, or beans.  Meat animals are generally harvested in the Fall, then frozen, so Winter is a great time to get in touch with farms in your area, and ask if they're selling.  You may need to buy your meat by the side, which means going in with a couple of friends, unless you're ready to throw the biggest barbecue in the world!  Mid-winter indoor-grilling steak party, anyone?

My hyper-local (one block away) grocery store always keeps a couple local veggies on the shelves, and labels them as such.  This time of year I can find herbs, kale, and sometimes onions and carrots.  That's enough for a nourishing soup, especially if I combine it with the Thanksgiving turkey meat in my freezer.

Whole-grain pasta baked with sharp cheeses is another rib-sticking meal that's perfect for the colder months.  Stir in Winter squash for a burst of veggie nutrition.

It may just be the laws of irony at work, but it seems like a lot of people come around to eating local in the Winter, when it's the toughest to do.  They find themselves standing with an empty cart in the middle of their grocery store, utterly dismayed.  There's not a damn thing they can eat!  First thing's first: some non-local choices are better than others.  Consider how difficult or expensive some foods are to ship.  Keep in mind that if you're in Ohio (for example), New York is closer than New Zealand, and Canada is closer than Mexico.  Bring a map for reference if necessary.  Select organic whenever possible.  Think about what foods your state is known for, and look for local representatives of those.  If you can't find local cheese in Wisconsin, I'll eat my laptop.  The same goes for maple syrup in Vermont, and apples in New York. 

Use this time of year to do some research on where and when the Farmers' markets closest to you are.  How frequently can you get to them?  Buy a good canning book, stock up on supplies, and practice on some apple preserves or lemon curd, both in season in the Winter.  Look over your kitchen, and make sure it's ready for the influx of food Spring, Summer, and Fall will bring.  Could you get your hands on an extra freezer?  Is your pantry full of processed foods?  Get them eaten and out of your way!  Buy a chicken, roast it, and turn the carcass into stock.  Switch to free-range eggs.

Small steps in the right direction do count, and they'll prime you for your revamped lifestyle when asparagus pops up in the Spring.  Eat seasonally to the best of your ability, but if you need to treat yourself, do it.  Slow changes are much easier to stick with and incorporate into your lifestyle than fast ones.  There will likely always be cheats you can't resist: coffee, avocados, exotic spices, breakfast cereals, tortillas, wine, chocolate.  Just do the best you can.

Are you ready?  Spring will come!  Until then, take some well-deserved rest, and prepare.


Tuesday, January 8, 2013

The Omily Tarot: 2013

There won't be anything to cook until we go shopping tonight and tomorrow, so you'll have to bear with me, Eating Omily lovers!  Today, we Tarot.

But of course we do!  It's the beginning of a brand new year.  What better time to ask the universe what energies are in store?  Each new year, I shuffle and cut one of my tarot decks, focusing on the year ahead, and the adventures, gifts, and challenges in store, and then flip the top card over.

Last year, I got the Ace of Staves, a breathtakingly exciting card, since it speaks of great potential in spiritual growth and ambition.  Sure enough, my unsure, plodding unnamed word document turned into a novel, I forged connections with more yoga studios, and took part in three aerial performances.  I spent the last few months of 2012 sitting on this great potential--on the edge of glory, and wondered what 2013 would bring. 
 I know it will be a great year: it's my lucky number, the year I seek literary representation, the year I finally see Lady Gaga in concert.  Long before I selected the goddess tarot and started shuffling I knew it would be a good year...but what would the card be?  Would I be cautioned, chastised, encouraged, celebrated?  Well, you know the tarot, probably all of the above.  Maybe I've been nervous that this year's card could never live up to last year's card.  Maybe I would find out I'd somehow squandered my chance and was back to square one.  Luckily, I have a blog to write, so I had to suck it up sooner or later.  Here's what I got.
First, it's a Major Arcana Card, arguably of even greater import than an ace.  This is Major Arcanum Seven: Movement.  It equates to the Chariot in a more traditional deck. It's an incredible card: what do you need when you feel caught on the edge?  Movement!  

The Chariot is all about harnessing all that you've learned, and the opposites within yourself, to move forward to the next stage of your life.  The little white book that came with my goddess tarot says, "Movement into the next phase of life.  If you are feeling impatient, don't worry: transitions will go smoothly.  Career advancement.  Good timing!"

Yes!  Exactly!  Those things!  Please and thank you, God[dess]!

The reverse interpretation reminds me to keep my impatience in check, and be on the alert for sign posts from the universe.  At the pace I'm going, I could easily miss my turn!

While looking for pictures of this card, I found this interpretation of the Chariot card

2013=I am the best person for the job.  I fearlessly accept my mission.

What does 2013 mean for you?  Did you or will you now draw a tarot card to direct your energies for the year ahead?  Got any New Year's resolutions?  I mean real ones, not 'lose five pounds and tone up.'  Who gives a shit how much your belly jiggles?

Big things are coming this year.  If you're coming along for the ride, I hope you're holding on tight.


Thursday, January 3, 2013

Winter Wonderland

I chronically underestimate how busy I'm going to be and pack so much in...which is why I was so sure I could keep up my regular posting schedule with a laptop!!  Well, the good news is, since I do have a laptop, I can post at the airport!

My favourite thing about being home in Ohio, aside from searching from wedding dresses with Karen, yelling at Downton Abbey characters over champagne with my mom, and joking with my dad and grandpa over breakfast, was definitely the snow.  It was my version of perfect weather: between twenty and thirty degrees, and snow daily, kicked off by a genuine blizzard on the day after Christmas!  The snowy landscapes: bare trees with snow icing on every branch, dark firs bowing under the weight of their snow load, deep, glittering backs thrown up on either side of the road, lines of footprints from humans, rabbits, deer, and brave was just dreamy.  On the last day of the 2012, we went sledding in my dad's yard, carving long, leaning tracks between the stand of trees and the driveway while powdery snow flew up into our faces.  Not a bad workout hauling the sled back up the hill, either!

In the evening, we drove into Columbus for fancy cocktails with old friends, and a dose of my favourite local musician.  My husband isn't one for sappiness or public displays of affection, but I can always count on him for a good New Year's kiss.  I'm hopeful 2013 will hold some wonderful things for me, and stand out as a special year for the rest of my life.  I'm still working out my resolutions, and my tarot card for the year, but I'll be back with those when I have more time to be solo and look within.

I'll be back tomorrow (hopefully!)  I think it's time we talk food!!

Live Omily,