What is Authenticity?

Authenticity

Definition – genuineness, legitimacy, validity, realism, faithfulness, dependability.

But what do we mean by all that?

Recently, I’ve become intuitively aware of what authenticity means to me and for me. For authenticity is often hard to find – within us and in our dealings with others.

I'm working on my own authenticity everyday to improve how I live my life and treat others. I've become more attuned to what it means in relationships,

having witnessed amazing acts of authenticity among my friends and family and sometimes sadly observed a huge lacking.

It’s been something of an epiphany really, to  acknowledge the far-reaching meaning of the word. How does one remain true to oneself and real in one’s relationships?

My conclusions regarding authenticity in all relationships whether new or old, strong or weak, romantic or platonic, tentative or lasting, friend or family, are based on my worldview and experience. You may not agree. And that’s okay too.

We are showing authenticity when:

1. Risking a friend’s displeasure by offering them unsolicited “constructive” criticism, our input is for no other reason than to help them because we care about them.

2. Hearing knowledgeable advice on our big project or important decision, we truly listen with an open mind and humility.

3. In disagreement, we are able to step off our original position with grace, and try to understand and respect another’s feelings and point of view.

4. We are able to openly admit culpability to ourselves and to the people in our lives whom we’ve hurt, overlooked, ignored, undermined, compromised, embarrassed or betrayed.

5. Listening with care to a friend in need– without bringing ourselves into the mix – we proceed to help in any way we can, without expectation of anything in return except the same thoughtful support.

6. Witnessing injustice, we speak our minds and become involved to bring about its end.

7. Meeting people or being placed in new situations, we open our hearts and minds without false pride, judgment or negativity, but never lose sight of who we are.

8. Starting from a positive intention, we say what we need to say, ask for what we need, and do what needs to be done without manipulation or resentment.

9. Realizing that we are not the center of the universe except in our own minds, we openly acknowledge that each of us is the most important person in our own world.

What do you think about my insights? How authentic are you?

Food for thought.

Judi

Seasonal & Sustainable Food

Hello again,

For the last month or so, I've been missing in action, working on my website. Now it's been launched. YAY! I have a cyber business, and you're invited to visit.

I teach seasonal cooking classes, facilitate team building workshops and theme parties, work as a personal chef and bake for special diets and everyone else. I'm pretty proud of it because  I did it all myself - with some helpful advice from my sister, "The Tight Gourmet" on pnn.

My business is Portland Home Cooking, and it focuses on eating seasonally within your view and buying within your community.

In this case, community starts where you hang your hat and surrounds you in an increasingly larger circle. As the circle gets bigger and bigger and farther away from that proverbial hat, the area within that circle gets larger and further away from you and your community. Get it?

Simply said, (I do get a bit obtuse at times) buying from local farms, ranches, processors, and basic local commerce is good for all of us. Not only can you look the producer in the eye, if you like, probably making them more accountable, but your food will be fresher and in season at it's peak - where you live. Buying, cooking and eating local also supports your local economy, so it keeps money close by and local farms and businesses alive.

Right now local grocery stores are stocking asparagus, in Portland Oregon, where I live.  There are also plump navel oranges. The asparagus traveled here from Argentina and the oranges came from Australia. How much fossil fuel does that use and just how long ago was that produce picked? Were the workers paid fairly? Where does your food come from? How was it handled? If you eat meat, eggs or dairy, how were the animals treated and what did they eat?

Lots of questions, I know, but worth some thought and research. For lots more information, visit The Sustainable Table web site. It's a great place to learn.

This month, I'm eating Oregon apples, squash, fennel and pears - to name a few local options. Yum!

Please, please check out www.portlandhomecooking.com and let me know what you think.

And eat well,

Judi

Harvesting My Little Crop

Hello Again.

Pumpkin seeds found their way into every corner of my various garden spots this year. Having never planted them before, I thought the little sugar pumpkins would be my best choice since they're so good for cooking - the thing that I do. The vines had wilted and all ten of the orange globes waiting to be picked seemed to call my name, "Judi, don't let us go rotten sitting here all winter, like you sometimes do when you forget about your seedlings". So, I baked several, pureed the meat, and bagged most of it for the freezer and my favorite pie.

Some of the seeds were put aside to dry for next year's planting, and the rest, I roasted. But first I checked out a couple of pumpkin seed roasting recipes, as mine never seemed to be edible, if you know what I mean: burnt, boring, mushy, hard, etc.  This time they were great, which tells me that you can't always fly by the seat of your pants. In other words - paying attention to recipes that others have tried successfully is often a good idea.

My wonderful buddy, Jacki, brought over some tasty red wine and a copy of the old 60's movie starring Terence Stamp, "The Collector". It was a bit creepy, but well acted and unique. I've been told that the nurse in the last scene of the movie resembled me at that age, and I believe it's true. She was awesomely cute, I might add. Okay, so sometimes I lack humility; sorry about that.

While watching the movie, Jacki, Rod and I ate those yummy pumpkin seeds and popcorn along with our wine. I threw together a simple apple crisp for dessert and used some of my fresh pumpkin puree for a lighter version of Cream of Pumpkin Soup. What a relaxing evening. The soup was comforting and delicious, if I must say so myself. Plus, it's actually good for you.

If you'd like to make some humble pumpkin soup (without using cream) try the recipe on my recipe page. You may use canned pumpkin if you don't have fresh, and how easy is that? We ate it all so fast that I forgot to take pics this time.

Hope your weekend has been as good as mine.

Gotta go wrap birthday presents and take them to my sister, Jill. She's older today than she was yesterday. That's all I'll say about that.

It's sunny outside. ;o)

Judi

Communing With Nature

On Wednesday, Rod (my one and only) and I went to Beverly Beach State Park in Newport Oregon, and stayed overnight in a yurt. We've stayed at a couple of dozen places at the various Oregon Beaches, including many yurts. We love the Oregon coast, even when it's bleak and drizzly outside and waterproof coats are almost mandatory. On those occasions, we huddle together in places like Depot Bay, water dripping off the brims of our protective baseball caps, and just watch the whales spouting. It's amazing, refreshing, and somewhat spiritual. The very experience brings us closer.

Until Wednesday, we've always taken propane cookers, a grill, pots, pans and sundry cooking tools. We'd take all our food and buy seafood there to prepare at our site. Fun, but a lot of work. A bit tedious but an attempt to reach back to the earth and rough it, so to speak.

This time we took a few tasty snacks, some ground coffee, a little electric coffeepot that belonged to Rod's parents, bottled water and wine. Just the necessities, in our world. And this time we didn't cook or have to keep a fire going in the fire pit so we'd have hot water to wash dishes. There weren't any dishes.

This time we had dinner at a lovely restaurant named Panache and breakfast at a long time Newport favorite, The Whale's Tale. Our yurt was cozy and comfortable. We walked on the beach combing for shells, and sat by the fire talking about childhood events. We shared our happiness at the pleasant turn of weather while sipping pinot gris.  

We didn't miss that earthiness or roughing it at all. All we missed was a convenient restroom. So, trudging together under the light of the moon, flashlight in tow, we toddled off to the restroom in the middle of the night and communed with nature.

Be Happy,

Judi

Last Vestiges of Summer

Hi. Have you been to the Farmers Market lately?

Last Sunday, my friend Linda and I took a drive over to the Milwaukee (Milwaukee, Oregon that is) Farmers Market to stock up on produce and mingle with the crowd. It was a sunny morning, requiring sunglasses, but there was a cool breeze that put winter into our minds.

Farmers markets are such a briefly enjoyed commodity around here that it's almost sacreligious for home chefs and aspiring cooks to miss them at the end of the season. These are the days when we're still smiling at the sun, but counting the days until the months of drizzle arrive.

Musicians played and sang, hats turned over to collect dollars and cents from the crowd. Folks sat at tables chomping on everything from German sausages to cinnamon rolls to asparagus tamales. People talked about bees and honey, gardening, painting the house and tomorrow's weather. Kids and dogs scampered around tethered, one way or another, to their respective keepers. It was great.

Anyway, I loaded up on new onions, peppers, green beans, tomatoes, and honey before discovering some excellent peaches and the very last Oregon berries of the season. "These are the last berries we'll be bringing this year", said the farm lady. "This is it". Passing on the raspberries, I got a quart of blueberries. Believe me when I tell you that I didn't need any blueberries. Earlier this summer, I went picking and have about 15 pounds of the tasty gems in my freezer. But they're frozen, and I wanted the last vestiges of summer - fresh blueberries.  Aaah!

Upon arriving home, I went to work creating a recipe to honor the late great  blueberries in my possession. The resulting Honey Yogurt Brunch Cake would get most anyone to the breakfast table. It was a big hit with my aerobics class, hubby Rod, and friend Annette, all people of highly distinguised taste. Really!! LOL.

Eat well.

Judi

Green Baseball Bats

Are you buried in green baseball bats? Have you been zuked?  Check out my "Recipe" page to find an awesome, fluffy, healthy recipe to cure your woes, and put an end to your compulsion to bake more zucchini bread - yet again.

Comfort Food?

On the "Food For Thought" page, you'll find an article about comfort foods. What are your favorites? Please check it out and let me know your secret longings (for food, that is).

Delicious Autumn Breakfast

Aaah, Autumn. Not too hot, not too cold, I love it - and not just for the weather. One reason is definitely the increasingly prolific little fig tree I planted outside a living room windows four years ago. It was just a little stick of a tree then and we carefully tucked into the ground, crossing our fingers. Each year has provided us with more and more figs as the beauteous tree reaches for the sky.

Yesterday while accomplishing a little garden clean up, I discovered lots of ripe, juicy figs, and made a Fig Almond Galette. It looks awesome, and tastes as good as it looks.

If any of you have access to fresh figs at home or through a friend or neighbor, you'll want to put them to good use. If you're not that lucky, you can now find figs at a reasonable price in the grocery stores and farmers market at this time of year - if they grow in your area. The attached picture says it all.

The original recipe is on the Foodnetwork courtesy of Giada De Laurentis, 2008. I adapted it to decrease the fat and add more fiber. Decreased guilt is a good thing (as Martha might say).

If you want to try making this easy recipe, check out my recipe page and see the whole galette in all it's glory.

Enjoy the harvest,

Judi

Turn In My Path

After a recent relevation, I decided to start a business teaching cooking classes in my home, facilitating cooking parties and working as a personal chef in the homes of clients. The Program Director at my local community center recently asked me to teach classes there, as well. So that will be starting in January.

Meanwhile, I'm working on my web site and this cool blog, and developing all my own recipes. The web site is coming along much better than I expected, and will hopefully be published by November 1, 2009.  And I'm excited about this new turn in my path.