inspiration

Art to FEED; “Community Hearts” and the Children’s Center at Modesto Gospel Mission

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Myself, Lilly and the lovely Angela, a volunteer at the center. 

Sometimes reality can  hit you hard. Going to the Modesto Gospel Mission to volunteer at their children’s center one evening with a group from church, I remember thinking, will there really be a need? Do we have too many volunteers to really help, will we be standing around, wanting to be helpful but doing so in vain. Many different thoughts come up whenever we try to do something of value. We start to believe all the negative voices, the ones that keep us from getting up and out to help. The sad reality is our world is a fallen one and the need is overwhelming. In entering the children’s center I had to take a seat. I was hit with this reality that exists in my own back yard. Children, infants, families without hope. I also write this having lost a childhood friend last month, after drug addiction and living on the streets ended in tragedy.  I don’t believe you need a worldly perspective to look around your own community and know things aren’t right.

Modesto is increasing in it’s population of homelessness,(Modesto Bee, August 2015). An increase in alcoholism, drug addiction, low literacy rates and mental illness seems to be only fueling this problem. It is easy for many to ignore this issue, how would one even begin to help?  One only has to drive down the La Loma neighborhood of Modesto, an area I used to ride bikes as a child, and one can see this growing problem first hand. The Modesto Gospel Mission exists here to help, and the children’s center offers a safe place for children who otherwise would have nowhere to go but out on the streets. This is a home to many, a community to many. It is at times a chaotic and volatile place, but there are much needed rules, structure, warmth and encouragement. The Mission has aims to improve community with a larger medical facility, women’s center and a newly purchased warehouse in order to teach skills for employment to its participants in their program. We donated our “Community Hearts” painting, done at the Homestead Market Fair in Ripon, CA. The painting was done by the community, who all painted their “hearts” as a symbol of support for the children’s center at the Modesto Gospel Mission.

Many homeless desire to work and be productive. Art to Feed has a vision in line with our philosophy that connecting people with food and agriculture improves community. This year we plan to create a small maintainable garden providing fresh produce for a salad bar daily for the children, women and men that come to the mission for meals. The garden will also teach skills and allow for a positive environment for the residents and the community that surround the garden. We also hope to incorporate some children’s programs with the help of a local garden club. We envision the garden growing every year and possibly leading to the selling of produce at local farmers markets, providing employment and skills for our homeless community. There have been successful models with a similar concept by Sol Food Street Farms, and we can only aspire towards this. For now a garden. I am not naive to think that this will solve all of our problems. But its a small step, and as one resident said in hearing of our plans, a much needed bit of “life.” Giving something living to take care of and watch thrive in an environment that is so accustomed to  failure is enough of a step for me and one I cant wait to get started.

If you are interested in donating towards the garden I will be having an art show thru February at the Carolyn Huff Gallery in Modesto, also a part of the down town art walk. All proceeds will be used to fund this garden. If you are interested in volunteering for the Modesto Gospel Mission, or just to learn more you can attend their monthly tours, and visit them online to learn more or donate at http://modestogospelmission.org/

 

Harvest Short Ribs; Braised in Brown Butter and Tarragon on Bed of Creamy Yogurt Polenta

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img_8608Tried to sound fancy; got you didn’t I?? This is simple as food gets, but we can make it sound pretty elevated. This is “peasant food,” which by the way is the kind of food I love to eat and cook. It is about using what you have, making the most of it. When cooking my recipes, have fun be creative. Don’t have nutmeg? Don’t drive to the store, use something you may have, cloves or coffee can warm up this dish with flavor just as well, then it will be truly your creation.

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The short rib is by no means a fancy cut, but when cooked right it is buttery melt in your mouth divine. I used the last of our garden vegetables as I prep our garden beds for a fall garden. I roughly chopped up the vegetables, letting them cook down through out the day, and then puree in a blender. I plan to use the other half for a vegetable based soup. The ribs are braised with tarragon,  butter and coconut oil, then allowed to stew with the sauce until tender. The coconut oil allows the butter to get to a high temperature without burning. I serve this over polenta. My mother and grandmother always had polenta, I was shocked at how little other people use this Italian staple!  I like my polenta creamy, but not watery, similar to a thick “grits,” with the grain of polenta is finer. I stir in my yogurt made fresh from the dairy farm to give the polenta extra creamy.  If you haven’t tried to make your own yogurt try it using my method! This is a perfect meal for a cold fall night. Make extra and invite friends!

Ingredients:

  • 4-8 Qts vegetable puree. (A full 8 Qt Pot of chopped vegetables)
  • 4- 6 lbs Short Ribs
  • 2 Tbsp Fresh Chopped Tarragon
  • 2 Tbsp Butter
  • 2 Tbsp Coconut Oil
  • 1/4 C wine
  • Salt and Pepper to Taste
  • 1 tbsp ground nutmeg
  • 1/3 C molasses
  • 1/3 C balsamic vinegar
  • 1/3 C sugar

Polenta:

  • 1 1/2 C Corn Meal
  • 6 Cups of Chicken Stock
  • 2 Tbsp Butter
  • 2 Tbsp Yogurt
  • Parmesan Cheese

Directions: Roughly chop what vegetables you have on hand (carrots, celery, onion, kale, garlic, eggplant, zucchini etc) Add olive oil, salt and pepper and cook until all vegetables are tender. Puree in blender or with immersion blender in pot.

In separate pan, brown short ribs. I will explain the method of braising; start by heating the butter and coconut oil in saute pan. Season short ribs with salt and pepper. Chop tarragon and add to pan. Pace ribs in pan and let brown on one side, then flip. Approx. 3 minutes a side at very high heat. Make sure you get a nice “crust,” this will allow the ribs to seal in any juices and lead to tastier meat. Now you will have some burnt looking bits, this is the fat that has been rendered and is full of flavor. Add a little liquid of your choice, wine, water or chicken stock. About 1/4 cup. Using spatula scrape these bits with the liquid and let it reduce a bit. Add ribs and browning liquid to vegetable puree.

Add molasses, nutmeg, sugar and vinegar. Simmer on low heat for 1 hour. Place in 350 F oven for 2-4 hours. Make polenta by boiling chicken stock and butter. Add Polenta slowly with whisk to avoid lumping. remove from heat and let sit for 30 minutes stirring occasionally. Serve short ribs over polenta with extra juice and a little parmesan if desired! Enjoy.

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Because if I ever become a mother who keeps their family from eating to get a good picture, please tell me to stop

 

Lavender Rosemary Freezer Cookies

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img_8449These Lavender Rosemary Freezer Cookies are not like eating soap, promise. My children can testify! This is a classic butter cookie recipe with simple ingredients, made special by adding a little fresh lavender and rosemary from our garden. I use my home made yogurt fresh from the dairy- store bought regular or greek yogurt is fine! This is my new go too butter cookie recipe, perfect for up coming holiday. You can get creative and add your own spin; maybe mint, lemon or almond? A little pumpkin and maple for fall? Experiment and enjoy. I tried to put detailed instructions for a no fail cookie!

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Ingredients:

  • 2 Sticks Butter (at room temperature)
  • 1 1/2 C Sugar
  • 1 Tbsp Yogurt 
  • 2 Eggs (at room temperature)
  • 2 Tsp Vanilla
  • 4 C Flour ( sifted)
  • 3 Tsp Salt
  • 2 Tbsp Minced Rosemary
  • 1 Tbsp Minced Lavender Flowers
  • Directions:

In large bowl (not the mixing stand bowl) sift flour. Stir in salt, rosemary and lavender.

In mixing bowl cream butter and sugar at high-speed until light and airy, (see pictured).

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Beat in 1 egg as a time on low, add vanilla. Add 1/4 dry mixture and mix on medium, stop, scrape sides, and repeat for remaining dry ingredients. Do not over mix; (leads to tougher cookie). Chill 30 minutes. Place 1/3 chilled mixture on parchment paper and roll into log.

Place in bag or cover in plastic wrap. Repeat with remaining dough. Store in freezer for up to 4 months. Thaw a little before using (approx 10 minutes), then slice in 1/4″ rounds and bake on parchment lined baking sheet for 10 -15 minutes at 350 F. Enjoy your beautiful cookies, they make a great gift in special tin as well!

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Lilly’s favorite part! 

“Community Hearts” for the Modesto Pregnancy Center

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Some of the wonderful staff at Modesto Pregnancy Center with our “Community Hearts” painting

Its funny even now writing this I lack confidence. I am slowly but surely gaining confidence in my faith. My faith is winning, and the judgments of others seem to matter less.

I want to share my experience not to shock you but to share a hard truth. As a new nurse practitioner I decided to work at a women’s health clinic to gain skills and knowledge that would help me in my career. I was excited to help women and empowered. This clinic also offered medication abortion. I justified working there by thinking that I could help prevent women from having an abortion through educating them and offering family planning. The clinic turned out to be a machine. My visits were shortened as we were required to see more and more patients each week. The women’s faces who so desperately needed time became a blur as I ran form room to room, and it never stopped. The next step in clinical training was to learn how to perform ultra sounds. I was sent to a busier clinic where ultrasounds were done frequently. Little did I know what I was in store for. The day was like walking in a fog after witnessing a train wreck. I was to follow a doctor around and do ultrasounds on women who were being seen  for surgical abortion. Surgical abortion can be preformed up to 20 weeks gestation. If you have never seen what 20 weeks gestation looks like, well its like looking at a fully formed baby. I witnessed everything. I had to know the pain of this, the heart ache, the sudden loss and the trauma of it all. By the end of the morning the doctor had preformed numerous abortions on drugged up women without barely speaking a word. His apron was red. A young girl was rushed to hospital for possible perforation of her uterus during the procedure. The last patient was a 25 year old who was having her 10th surgical abortion. She asked for an ultra sound picture of the baby. The image haunts me. The next day the clinic was going to same day abortion; where a woman would not be required to make an appointment and return after being educated about procedure, but would simply have an abortion done that very day. At noon the recovery room was full. I cried and shook all the way home at what I had witnessed. I gave my notice the next day.

Many patients believed this clinic  was their only resource for a pregnancy test, birth control, and care. Modesto Pregnancy Center exists as an alternative. They have ultrasound technicians, a nurse practitioner and offer pregnancy testing as well as resources for a healthy supported pregnancy. They are there to give women time, rest, and the ability to know that they are loved and have options for their unborn child. The collaborative painting we did during our women’s bible study serves as a symbol of our love and support for all the Modesto Pregnancy Center offers those enduring the crisis of an unplanned pregnancy. I pray for continued community support and the ability to reach many more in need.