A Poem for Naomi's Birthday

The Risk of Birth

by Madeleine L'Engle



This is no time for a child to be born,

With the earth betrayed by war and hate

And a nova lighting the sky to warn

That time runs out and the sun burns late.

That was no time for a child to be born,

In a land in the crushing grip of Rome;

Honour and truth were trampled by scorn—

Yet here did the Saviour make his home.

When is the time for love to be born?

The inn is full on the planet earth,

And by greed and pride the sky is torn

Love still takes the risk of birth.

Happy Birthday, Mimi

1 year

9 months

5 months

3 months

1 month

1 day

Some March Garden Pictures

Pom Pom Loose-Leaf Lettuce

Flat Leaf Parsley

Loose-Leaf and Romaine, with some Mustard in the back

My Beautiful Garlic Bed

Green Onions and some Spinach

Tonight's Supper (2)

Pizza on homemade crust with shallots (grown in front yard), spinach (grown in front yard), and mushrooms. Green salad with romaine and looseleaf lettuces, radishes, and green onions (all grown in front yard).

Tonight's Supper

I intend to start blogging about meals made using homegrown or locally produced ingredients, especially when summer arrives and along with it (hopefully) its bounty of veggies. Tonight, I made a rather interesting conglomeration: a stir-fryish medley of sorts using several homegrown components.

2 cups broccoli florets (grown by Jeremy at the Farm)
1 small cabbage (grown by Jeremy at the Farm)
2 kohlrabi (grown in the backyard)
2 green onions (grown in the front yard)
2 boneless chicken breasts (I feel bad about this, since they were processed and industrial, but they were on sale and cheap. This could have easily been a vegetarian meal.)
1/2 package maifun (rice noodles)
1/2 bottle Thai chili peanut sauce

I pan fried the chicken in olive oil until partially done and then added the veggies, simmering all the ingredients in the sauce, and then mixed in softened rice noodles. We had oven-baked sweet potato fries on the side (coated with olive oil, salt and pepper, baked 20 minutes). Note to self: make these more often. Unfortunately the taters were from the store, but we hope next year they won't be.

This was pretty delicious for something so impromptu (I am not good at planning meals or following recipes). We had tried kohlrabi raw in salad and it was just blah, but simmered in the sauce it was tender and sweet.

Kohlrabi

Why I Love the Internet

I was having a rather lousy day (or maybe it was just my attitude that was lousy), but then I stumbled upon Mia's blog via The Deliberate Agrarian. It was such a blessing. It is one of the most beautiful blogs I have encountered. Every once in awhile, I am reminded that amid the dross of our culture exist gems like this. For someone who works with teenagers most of the week (and loves it by the way), this young Christian lady's wisdom and attitude are so refreshing, as is her commitment to faith, family, femininity, and frugality. Mia, you are truly an inspiration.