SEE FISH RUN

by Stefanie

I enjoy running/jogging outside for exercise. It's invigorating, and the best part is when I'm done; I'm just so glad I made myself get out of bed and outside. Every time I jog by a glass building or a window, however, and see my reflection, I don't really look as good as I feel. My daughter showed me this; we laughed out loud; and I thought, "I've got to post this because it shows exactly what I can't describe with words!"

SEE FISH DREAM...

By Stefanie

Ever since having watched the movie Food, Inc. I have dreamed of having a self-sustainable farm. For those of you who have not seen the movie, please watch it. It's so important to understand where most of the food you are eating comes from, how adulterated it is, and the scandalous people and big companies that are behind it. Anyway, there is a guy in the film who owns a self-sustaining farm in Virginia called Polyface Farms. The man just "gets it." He can see the corruption of our food, our animals, our land and he does something about it. He even offers apprenticeships for those wanting to learn how to farm in a much more ethical, moral way. I wish he lived closer...

But there are people around us that are trying to do the same. We need to support our local farmers, especially when they are trying to farm organically. We need to buy organic food whenever possible--not just because it is the best for our bodies, but because it shows support of people who are trying to do things a better way.

I recently learned of another farm in Overton, Nevada. What happened to them this month was unbelievable! I encourage you to check out this link and read their story. It will make you wonder if the time is coming when we will be so controlled that we won't have the freedom to grow our own food and share it with our neighbors. Let's stand up for whatever is right, however we can, and protect our freedom.

I'm still dreaming of having a sustainable farm, but I need a lot of other like-minded people to join with me because it's too much work for one! I'm hoping my brother Kevin (who would be an awesome farmer--actually, he kind of is already) decides he wants to do this for a living and will let me have a small part in it.

SEE FISH BAKE a healthful treat

Well, Amy's post on pumpkin muffins motivated me to make this pumpkin cake recipe that I have been wanting to try for awhile. I always procrastinate making something new that is supposed to be both super nutritious and delicious because it works less than 50% of the time. Plus I hate wasting my time and expensive, healthful ingredients on something that no one wants to eat. This time, however, it was a success! and I'm going to share it with you:

WHOLE WHEAT PUMPKIN CAKE--slightly adapted from The Diet Rebel's Cookbook, Eating Clean and Green by Jillayne Clements and Michelle Stewart (These girls are right up my ally--I highly recommend their book.)

2 cups sprouted soft white wheat flour (it's ok if yours happens to not be sprouted)

3/4 cup dehydrated cane juice (sucanat)

1 1/2 tsps. baking powder

2 tsps. ground cinnamon

1 tsp. baking soda

1/4 tsp. sea salt

1/4 tsp. ground cloves

4 eggs

1/4 cup water

15 oz. pumpkin puree

3/4 cup butter or coconut oil (I used both)

1/4 cup pure maple syrup or honey

*Mix the wet ingredients in a large bowl. In a separate bowl, mix the dry ingredients. Combine both mixtures and mix well. Pour the batter into an ungreased 9 x 13 glass baking dish and bake for 25 to 30 minutes at 350 degrees. Cool completely. In the meantime, make the topping:

12 oz. cream cheese (I used cream cheese that I made from Greek yogurt that was non-fat. See my post "See Fish Experiment")

3/4 cup butter

3 tsps. pure vanilla extract

2/3 cup pure maple syrup

1/3 cup sprouted (then dried) chopped almonds--optional

*Blend all of topping ingredients, except the almonds, with a mixer. When cake is cool, frost it, sprinkle almonds on top, and refrigerate.

SEE FISH DEMONSTRATE...

HOW TO PUT A CHICKEN TO SLEEP. (Just in case you're wondering).

by K.K. mentored by Uncle K.

FISH FAMILY FAVORITES: GOURDS

by Pat

Being at a temporary standstill in his elaborate landscaping project this spring, our son Kevin decided to plant gourds and pumpkins in his flower beds to keep the weeds down.  His initial planting was slow to germinate, and he was afraid the seeds had rotted.  So he replanted--and then all the seeds from both plantings germinated, and he ended up with this by August:

and this by October:

 

and I can't get enough of these things:

If you want an absolutely enthralling harvest next fall, plant a variety of gourd seeds in the spring.

See Fish Smiles

By Marci

Our baby is such a smiler (with a sweet hairdo)!  I'm so thankful to have another happy, healthy little one.  I love to watch her wake up and then see her face light up when she sees mine...

SEE FISH SOAK

by Stefanie

This post is in response to a posted question of "What do you use whey for?" (See my post "See Fish Experiment"). Mostly I use whey when I soak grains, legumes, nuts and seeds. And why should you soak these before you eat them? Simply said, soaking and then sprouting these things before consuming them allows for better digestion and absorption of nutrients, which is key for obtaining a healthy body. I always add a little whey (or lemon juice, or apple cider vinegar) to whatever I am soaking. There are many sources to read about this. My favorite are: Nourishing Traditions by Sally Fallon, The Diet Rebel's Cookbook by Jillayne Clements and Michelle Stewart, and 12 Steps to Whole Foods by Robyn Openshaw. All these books have a wealth of health information if you are willing to read them as well as use them for recipes.

Nourishing Traditions has the most recipes in regards to whey. There are many tonic drinks made with whey that are great digestive aids as well detoxification. There are also a lot of recipes for fermented vegetables and fruits--excellent for preservation as well as essential to our diets. I recently made sauerkraut out of both green and red cabbage and some ginger carrots. These are "raw" (not processed) and will last around 6 months in cold storage. You can also make pickles, chutneys, salsa, mustard, ketchup, etc. all using whey as a key ingredient to helping ferment and preserve these extremely nutritious foods.

There is so much to be said on this topic--more than I have time to write. So educate yourselves on the benefits of soaking, sprouting, and eating cultured and fermented foods. Your gut will thank first and then eventually the rest of your body!

Fish Family Favorites: Random Stuff

by Stefanie

Egg sandwiches with leeks, greens, and sometimes turkey sausage or gluten

sausage on an Orowheat 100% whole wheat, 100 calorie sandwich thin. Wow! That's a long name for a sandwich. We crave these at our house. Here's how to make your own:

Saute finely chopped leeks in coconut oil.

(*Note: Leeks and coconut oil are among our favorite things! Leeks are a mild onion that are a lot easier to cut than a regular onion. Cut off the ends; slice it length-wise; run it under water to wash out the grit; then slice it up! Coconut oil is amazing for many reasons. I can't list them all here, but check out The Coconut Oil Miracle by Bruce Fife as well as www.wildernessfamilynaturals.com for the best price on the highest quality.)

Add some fresh or frozen chopped greens of your choice. (We like beet greens, collards, swiss chard, or kale). The water from them being washed or frozen should be enough to steam them and cook them down a bit. If not, add a tablespoon or so.

At this point you can add some sausage or bacon, but it's not necessary.

When the greens are cooked down, add some eggs and scramble everything together.

Serve on bread with mustard and Veganaise (another one of our favorite things for a more healthful alternative to mayo. I feel like the yellow label is the best).

Enjoy!

InstaHot. I don't know if that's it's real name, but magically out of this little faucet at my kitchen sink comes boiling hot water. It's incredibly useful and time saving: like when you need a quick cup of hot chocolate or herbal tea; like when you are canning and need to put the lids in boiling water first; like when you need to sterilize something fast--you get the picture. I use this multiple times a day. It's a must. Call your favorite plumber and get one installed today.

Hydrangeas. I picked these hydrangeas from my yard in September. I think they are going on 5 or 6 weeks now. I've changed the water twice and re-cut their stems once. Now, what fresh flower arrangement can compete with that?? I see the carnations lining up--but seriously, I'll I can say is "Wow, you make me happy!" every time I walk in that room. Come spring, pick yourself up some Endless Summer variety and plant them in your yard.

Colored eggs. Yes, these are the very eggs that go into our egg sandwiches, and yes, I raise chickens too. These colored eggs are a delight to behold and just as fun as playing "Colored Eggs" when I was a kid. Remember that game? Anyway, again, come spring, get yourself some cute chicks that will eventually produce these amazing eggs.

Date Night at Stew's

By Marci

Somehow our date nights have evolved into family outings.  We finally experienced Stew Leonard's for the first time.  We loved the animals, pulled-pork sandwiches, and maze-like approach to grocery shopping.  (I must say the customer service was excellent.)  I purchased their rice cakes dipped in dark chocolate to eat in the corner of the kitchen when my children are engaged elsewhere.

Whenever I see a cow, I think of Angus and/or my dad's excellent moo sound.

 I think our next pet will be a goat.  Baahhh.

 Nothing like a sweet red barn.  Look at that roof and trim work!

Happy Birthday, Mom!

"The mother loves her child most divinely, not when she surrounds him with comfort and anticipates his wants, but when she resolutely holds him to the highest standards and is content with nothing less than his best." 

Hamilton Wright Marie

• • • 

Pat, our mother, advocate and best friend celebrates her birthday today. Mom, we love you for everything you are and everything you have taught us to be. We are better women and mothers because of your influence and guidance. We celebrate you today with a small tribute and expression of our love for you.

• • • 

So I'm convinced that my mother knew me and me my mother before this life. That has been testified to me on a number of occasions. I think the question that I have is who convinced who to be together in the same family? After some thought to this question, I am pretty sure that I begged her to be my mother. You see I knew I needed a mom who was real, would care for me, teach me the gospel, be an excellent example of trying to live a Christlike life day after day, accept me with my strengths and weaknesses and form a everlasting friendship with me. I am sure as I begged her, I made it clear I wanted and needed all this in a mother. And not only did she accept way back when but here on earth she has delivered and been all that to me and more. Is my mom perfect? Nope. But that is not what I was looking for in a mother. I express my thanks lovingly to my mom for being my excellent mother, exceptional friend and a magnificent woman. I am humbled and elated that we have had much time and many experiences together and look forward to lots more in the future. I am so grateful we can celebrated the wonderful you, today! Have a DYNAMITE birthday, Pat!

• • • 

P--patient
A-affable
T--teachable
R--righteous
I--industrious
C--clean
I--intelligent
A--altruistic

My mother is all this and so much more. One thing I appreciate about her that I hope to emulate as I age is her openness to learn, grow, change, and perceive differently rather than be "stuck" or "set in her ways" as I see so many people, especially as they get older. She is constantly evolving and allowing herself to be refined into a more superb, grace-full, Christ-like woman. Mom, I admire, adore, and love you! Thanks for giving me life and then blessing it immeasurably.

• • • 

Other than being fit and very pretty, in her current phase of life, my mother may appear to be ordinary. But really she has lived a life of extraordinary accomplishments. Most of what she has accomplished and endured is an accumulation of many moments or many days, day after day, doing the right things with the right attitude. I cannot imagine what it was like to care for the physical needs alone of nine children and a self-employed husband who was often out of town. Pregnancy, meals, dishes, laundry, and shopping, plus diapers and potty training, managing emotions and conflicts, school and music and sports activities, adolescents and young adults, driving, dating, missions and weddings, plus serving many others over and over in church calling after calling. There are many women who do and have done these things. Maybe what makes her different (as I view it) is her ability to look back without pride or regret. She knows she did the best she could when she could, and she judges others in the same compassionate way. A family friend has said that she has a common sense approach to the Gospel that is uncommon in women of the Church and is refreshing. She is classy but modest, intelligent but grounded. She is so appropriate that when she comes to visit me and we are folding laundry, she asks exactly how I fold my towels or my baby's onesies so they can be just how I would want them. How could I adequately describe or appreciate a such woman in a paragraph?
Happy Birthday, Mom. I hope you are around for a long time. I still have so much to learn from you and so many moments and days and years to enjoy with you. I love you.

• • • 

"She who can paint a masterpiece or write a book that will influence millions deserves the plaudits and admiration of mankind. But she who would willingly and anxiously rear successfully a family of beautiful healthy sons and daughters whose lives reflect the teachings of the gospel, deserves the highest honors that man can give, and the choicest blessings of God. In fact, in her high duty and service to humanity, endowing with mortality eternal spirits, she is a co-partner with the Great Creator Himself."

David O. McKay 

• • • 

A few words to and about my favorite Mother-in-Law:
1. She is the only woman I know that begins a story with the genealogy of the key actors.
2. She is the epitome of a Regal Woman, beautiful and confident.
3. She has the qualities of a woman "Yoda". Insightful, fun, honest, foreseeing, and understanding.
4. She knows what it means to "comfort those that stand in need comfort". She was there for me when my mom died, and with her arm around me while I was shaking, let me know that I was not alone. How much that meant then and still means to me today.
5. Although opposites in many ways, Patricia is the exact compliment to Merlin. What an inspired Eternal relationship.
6. She has been accepting of everyone that is honest in heart, and me too.
7. I love Patricia, for her I would fight her battles and win.
Happy Birthday.

• • • 

I love you, Mom for being the unbiased mediator, mentor, and friend. You teach me so gently and selflessly every time we speak. Thank you for raising three amazing sons who know how to treat and respect women, serve the Lord and cherish their families. I feel your love and prayers constantly in my life and know you love each and every one of us with a Christlike love. Thank you for being my mom and keeping me close when my mother died. You are the invisible woman of cathedral building.  You are one of the most precious gifts in my life.

• • • 

Pat, Mom and Grandma:

Beautiful • Magical • Loving • Fancy • Awesome • “hot” –in both ways

Sweet • Healthy • Excellent • Tough • Crafty (makes crafts) • Loves her grandkids

Smiley • Fun-loving • Amazing • Understanding • Trustworthy • Radiant • Quilter

Creative • Spiritual • Motherly • Stylish • Responsible • Unselfish • Heroic • Inspiring • Perfectionist • Traditional

Funny • Seamstress • Good sport • P.A.T. Dynamite • Green thumby • Humble • Inspired • Temperance • Steadfast and immovable

Matriarch • Hard worker • Virtuous • Lovely • Of Good Report • Praiseworthy • Faithful • Charity • Kind • Prayerful • Industrious • Teacher • A Daughter of God • Gratitude • Pioneer

Sincere • Thoughtful • Positive • Elegant • Understanding • Great laugh • Generous • Giving • Meek • Full of integrity • Dignified • Calm (except during BYU football and when playing Ryan in Skip Bo)

• • • 

My lovely mother spends her time and energy on things that are of eternal significance.  She knows that relationships are what matter in the long run.  Think how much time it takes just to check in with her nine children and their children.  Over my twenty year marriage she has not ever spoken negatively about my husband, a vast accomplishment that inspires me to act as well when I have children-in-law.  As her mother and grandmother before her, she views her children's spouses as her own children and treats them with love and respect and as works in progress.  My mom is kind to herself and others while maintaining high expectations and a happy world view.  She listens well and can give advice and withhold advice judiciously.  She chooses activities and interests to balance her life and expand her vision.  I love to have her visit my house--it's like having two of me working through the problems and projects except she has fresh eyes and a better attitude.  We know how to derive satisfaction from work when we are together.  We have great conversations, drink green drink twice a day, walk outside for exercise, and rethink spaces/sort/pitch/clean/organize over and over in my house.  This kind of tangible love keeps me going long after she is gone.

See Fish Raise Chickens

By Amy

We are on a chicken raising frenzy in the Fish family. At this point I believe four of the nine adult children are raising hens.

Nine years ago when we moved to the Upper Midwest, my husband Greg insisted that we buy a house in one of two cities where we could have chickens. Time passed and he never really showed too much interest in building a coop and getting going until this past spring when he decided it was time. He loved having animals at home a a kid and thought it would be a great way to show our kids more responsibility and work ethic. Greg hunted down a 20-year-old kid from church who is incredibly handy. He asked him to draw some sketches and Jonathan came through with 4 different possibilities. Greg told him to build the one that was most appealing to him and a month later we had an amazing coop and 16 chickens.

I grew up in a very suburban town south of Chicago. I had never even seen a mouse except at the pet store or a cow except on the side of the road. When those chicks arrived on June 30th I had no idea what I had gotten into. They stayed in my laundry room for a month and my kids named each one. We have Rhode Island Reds, Buff Orpingtons and Americaunas. We have given away 7 since, but we are left with 9 crazy hens who will start laying eggs any day. We cannot wait! Will the first be brown or green?

By Marci

Without meaning to, we also started the chicken coop project within weeks of Amy and Greg.  Moving around with the military, we've never had a place where we could raise chickens until now.  But what finally sent me over the edge was our tick population, some of which carry Lyme disease.  Greg and I also grew up with guinea fowl, and their specialty is eating ticks.  So, we decided to get both chickens and guineas.

Guineas are the cutest as babies but have quite the ugly heads and obnoxious sounds as adults.

We have 16 hens of the following varieties: Rhode Island Reds, Plymouth Rocks, and Americaunas.  Well, we thought "hens" until Dancey turned out to be a rooster.

Michael did some research on coops and solicited the expert help of Paul, Dave, Kurt, Candace and Big D. I was also sucked into design and hard labor, even though I was less-than-stellar help at 8 months pregnant. A few weeks and many popsicles later, we had a mostly completed and very large coop! We will report someday in the future that we have electricity and a paint job.

Our chickens are four months old today, so we hope to see eggs anytime now!

Three Sprouting Wonders

By Marci

One: The chia penguin.  I laugh every time I look at this thing.  

My kids question, "If you never cut it, will it grow until it hits the ceiling?"

Two: My kids.  Wow, everything that fit them in the spring, just a few short 

months ago, is now showing ankles and bellies!

 Three: Wheat berries. Yes, Stef's sprouting is starting to rub off on me.  Sprouting is like a two-day garden wonder.  Like doting on a vegetable garden, I love to see the change in the sprouts each time they need a rinse.  Here's my first attempt at Rejuvelac from the hard white wheat I usually only make into bread and pancakes.  I use the resulting liquid in green drink or my favorite breakfasty smoothy.  Recipe to come at a later date...

See Fish Bake

By Amy - the former home economics teacher and unhealthy cook

So it's that time of year again. We are fully experiencing the splendor of fall where I live. That also means it is the beginning of the baking season! From now until just before Thanksgiving I will be endlessly making buttermilk cornbread, tomato soup, beef stew, mac and cheese, hot chocolate, apple pie (actually my husband makes that but I eat it), chili, and PUMPKIN MUFFINS. I have been told that you cannot call something a muffin if it includes frosting, but by calling it a muffin I feel better watching my kids consume tasty bite after tasty bite. If it's homemade you can eat as much as you want right? Somehow the sugar and fat must be minimized if you make it at home.

PUMPKIN MUFFINS
WITH CREAM CHEESE AND VANILLA BEAN FROSTING

Pumpkin Bread
Cream the following ingredients:
3 c. of white sugar
1 c. vegetable oil
4 eggs
1 can of pumpkin, 15 ounces or whatever is closest

Sift together the following ingredients:
(I never sift them because I am a lazy baker -- I don't even usually measure, but I did today to make sure it was right)
3 1/2 c. flour
2 t. baking soda
2 t. salt
1 t. baking powder
1 t. nutmeg
1 t. allspice
1 t. ground cinnamon
1/2 t. ground cloves

Add the dry ingredients alternately with 2/3 cup of water. Mix well after each addition. Don't over mix because it causes your muffins or bread to peak and/or crack. Fill muffin liners 2/3 full and bake at 350 degrees for 12-18 minutes or until a toothpick comes out clean (I feel like such a hypocrite giving you my home ec style instructions when I follow none of them -- I actually just touch the tops to see if they are done). This also makes two large loaves and they take about 75-90 minutes to bake.

Frosting
1/2 c. butter, softened
1/2 block of cream cheese, softened
4-5 c. powdered sugar
2 T. milk or more if you need
1 t. vanilla bean paste (You don't need this; I just think it is fancy.)

Cream together the butter and cream cheese. Add the powdered sugar until you like the taste. Add milk if necessary and vanilla bean paste if desired. You can frost them however you want. I cut the corner off of a plastic bag and pipe it into little circles.

Nielsen-Massey Vanilla Bean Paste
So I love this stuff. You can use it interchangeably with vanilla ( it is more expensive) and it gives you the vanilla bean flecks I think look cool. It is much easier than simmering vanilla beans in milk and scraping them out. I use it all the time. I can find it at the higher-end grocery store here and they have it at Williams-Sonoma.

This recipe is adapted from the back of a Del Monte pumpkin can.