JUST A THOUGHT

This quarantine thing, it’s something unlike anything we have ever seen before in this magnitude. On a much smaller scale, I remember when I was a kid and we were quarantined at home for three weeks because my mother and brother had scarletina.

Three weeks seemed like a lifetime then. In today’s world, that was nothing. The biggest difference is that we knew when and how it would end. Today, perhaps the scariest part, is not having those answers.

But, it’s not all bad. OK, OK, I know you all want to jump down my throat right about now. But, before you throw me under the bus, give me a couple minutes. My heart and prayers go out to everyone who is missing something through this, which is basically everyone. Besides the health scare, there is the HUGE economic impact on everyone and everyone’s world is turned upside down, everywhere you turn there are hardships of some sort.

We are all scared, as a nation and as a world. Disregarding all other differences, we are all in this together. I am scared too. But (there is always a but), I have been accused of being an eternal optimist before. I have always believed that, even in the worst times, there was always a little good and vice versa. With that thought in mind, here goes.

We have all heard the saying that we can have time or money but not both at the same time. Money is tight now with folks losing their jobs because of the closures, stock prices are falling…finances are uncertain. Time is a different story. We all have this big chunk of time that we can either use or lose.

I don’t know how many times I have complained because kids, and us adults, are always on our electronic devices. Families can hardly go out to eat and enjoy each other’s company; each of them would be on their phone texting someone else. The irony of this is that, if they were with the person that they were texting, they would be still be texting someone else. It seems like we are never happy just being in the moment.

Lately, we look at social media differently. We are social by nature and this quarantine, though necessary, has cut us off from relatives, friends and, literally, the world. If it weren’t for social media, we would have no contact. It’s amazing how our perspective changes when our circumstances change.

I have a friend who is a pharmacist. She said that the other day, kids actually came into the pharmacy looking for puzzles. Did you ever think that we would see the day when kids of today would tire of being on their phones…and puzzles, really? Some things do come full circle.

Maybe, too, social distancing has actually brought us closer together as families. Up until this crisis, most of us were not living true to the definition of a family, “a group consisting of parents and children living together in a household.” The key word here is living, most of us weren’t living as a family, but rather we were co-existing.

How many of us did this scenario fit: one child is off to a sports practice, another is hanging out at a friend’s house, Dad is working late and Mom is doing errands. Instead of the exception, this had become the norm in our world. We have all become so busy. Busy is good, being engaged is good, but not at the cost of replacing all family time.

Growing up on the farm, most of us kids’ free time was spent on the farm because there was always something to do. However, there was one steadfast rule: we were all expected to attend Sunday dinner…no exceptions. Today, how many families actually eat a meal together? The norm has become more “grab and go” which is why the closing of restaurants has hit us so hard.

It is hard to cook a meal when everyone is on a different time schedule. It has been so much easier to grab something at the drive-through, whether you are on your way home from work, on the way to practice or just general coming and going. Even when families are together, it’s just easier to “go out.”

Maybe now is the time to rediscover the joy of cooking together and enjoying meals together again. Dig in that pantry and discover new dishes with what’s on hand, resurrect some old family recipes and relish actually tasting the food instead of the usual “gulp and go.” Who knows, we may even decide that the family dinner table isn’t so bad after all and going out to eat will again become what it is supposed to be, a treat instead of just a quick meal solution.

I can hear some of your thoughts now, “We have been doing things together. The whole family goes to the son’s (daughter’s, grandchild’s) basketball game, baseball game, band concert, dance recital or other event.” Yep, pretty much true, but are we really together for the event. We all rush around from the day’s activities to get to the event on time, the child is performing and the rest of the family is in the stands and afterwards everyone rushes home to do chores and get ready for the next day…not exactly family time.

Time is our most precious commodity; you can never buy any more of it. You have what you have. I don’t know how often I have wished for a little down time to do something I wanted to do. Now is that time. Yep, stuck at home, we all can be totally bored or choose to turn this unfortunate place we are at into a gift.

One young lady that I know is doing just that. Maggie is a very enlightened, ambitious young teen who is being very creative with her “gift” of time. An up and coming writer herself, she is writing articles and staying connected through social media with her friends that share like interests in her writing club. She is very creative and is using this time to start new projects.

This little gal has inspired me. She knows that now is the time to delve into a couple projects rather than wasting this precious gift. I will be digging into a couple things that I have had on the back burner. Maybe there is a lesson here for all of us, kudos to her.

In another case of irony, while surfing Netflix the other night, we found something that was both unusual and also refreshing. In a time when we are all urged to “shelter at home,” we found Leon Logothetis who is a world traveler. We watched his memoir “The Kindness Diaries” in which he documents his travels from Alaska to Argentina in a 1971 Volkswagen Beetle that he named Kindness Two.

He travels with no money and no food and relies on the kindness of people he meets along the way to open their hearts and homes to him in acts of kindness. He meets some incredible people on his journey who are trying to help others in turn. Being also a philanthropist, he aids these folks in their ventures.

What an incredible find at this trying time. His underlying message throughout is that kindness gives us hope so we don’t feel alone. How appropriate is that, not only for now, but all time!

I am so heartbroken for all the seniors who are missing their senior year, for all the sports teams who have lost what they have worked so hard for, for all the folks whose jobs are uncertain through no fault of their own, for everyone who is suffering in one way or another.

But, in light of that, the optimist in me has hope. Hope that maybe the world doesn’t need to be as large as it has become, that there are adventures in our own backyard that we can explore; that family can be just as exciting and loving and cool to be around as our friends; that we don’t need to always race through life; that kindness can still move mountains.

I hope that when this scourge passes, as it will, that our new normal will always include this new, good place that we are just re-discovering. I hope that part lasts a long time.

HOUSEPLANTS, OUR BUDDIES

As it turns out, houseplants are more than just pretty objects that add a touch of nature to our homes. They are actually good for us, both physically and mentally. Living organisms themselves, they have all the other qualities of other living things except they cannot walk. Other than that, they need nourishment and respond to stimuli just like we do.

They can also be our best buddies and are actually good for our health, especially when we are cooped up in the house during winter or summers when it is too hot. They produce oxygen which we need and we produce carbon dioxide which they need. It’s a win/win.

Most of them even follow our nighttime cycle, when photosynthesis ceases at night. They become like us and give off carbon dioxide and use oxygen. A select few like succulants, orchids and some bromeliads do produce oxygen even after the sun goes down, which make them great plants for bedrooms.

Houseplants are good for us in other ways too. Being oxygen-givers is the biggest benefit of having them. However, they also release moisture vapor which increase humidity. Plants release 97% of the water they take in thus, when several plants are present in a room, they do a great job of helping to keep respiratory distress at bay.

This is a big factor for helping to prevent scratchy, irritated throats and nasal passages. They can also make a difference when it comes to dry, scaly winter skin. Perhaps I should get a few more plants and run my humidifier less.

One of the other important jobs they perform is to purify the air. According to NASA, plants remove up to 87% of volatile organic compounds in the air every 24 hours. These compounds include cigarette smoke, formaldehyde, benzene and other chemicals that are found in common household products. Many of our cleaning products sadly include these chemicals.

This is the reason that companies like Norwex, which promotes “green cleaning” are becoming so popular. Norwex uses a high quality microfiber cloth with small strands of silver embedded in each cloth  to help kill bacteria. The cloths need only be combined with water to clean and then hung to dry. In this way, no chemicals are used which get into the environment.

Sadly, toxins are not only in cleaning products. They are found in carpet, vinyl, grocery bags and other items that are in our homes daily. Even new homes and re-modeled homes are more prone to some of these toxins because of the materials in the building and because they are designed so air tight that they don’t “breathe” like older homes, trapping toxins in the air. Houseplants come to the rescue here.

Kansas State University is only one institution that has documented how plants can actually improve certain characteristics of health. Facts prove that plants speed recovery rates of surgery patients. When plants are present in the room, there is lower heart rates, lower blood pressure and less fatigue.

The Agricultural University of Norway released the results of a study done in offices where plants were present. Sickness fell by 60% with workers reporting less colds, headaches, coughs, sore throats and flu. This translates into less time lost at work, a plus for employers and employees alike.

 

So, with all of this said, how many plants do you need in your home to make a difference? After all, it defeats the purpose if there is no room left for you to live after inviting plants to share your space. The rule of thumb is about one plant for every 100 square feet of living space. Although this may sound like a lot, remember succulents are good co-inhabitants for us and they don’t take up much space.

But, what about us folks who do great with gardens and all plants outside but inside we are not their best caregivers. I know, hard as I try, mine do seem to suffer. Well, not to worry, there are five top houseplants that are recommended for their health benefits and they are relatively easy to take care of…translated that means harder to kill!

ALOE VERA  You just can’t lose when you have this one take up residence with you. First of all, it is a great air purifier. It takes care of formaldehyde, benzene and all those other nasty chemicals in the cleaning products.

Aloe vera is a doubly good choice for a houseplant because it has healing benefits of its own. The gel inside its leaves is full of vitamins and it is a natural antibacterial. It can be used to treat minor cuts and burns and it may help dry skin conditions like eczema and psoriasis.

It likes a sunny spot like a kitchen windowsill where it can soak up light and also be readily available when you need it. Water it deeply but infrequently, usually every three weeks, but more sparingly in the winter.

SNAKE PLANT OR MOTHER-IN-LAW’S TONGUE  This one is an excellent choice for improving air quality. NASA swears by it for removing harmful toxins that build up in the home. On top of that, this is one that also produces oxygen at night as well as during the day.

Aloe vera also comes with an easy care ticket. It prefers plenty of bright light but it can endure low amounts of light for longer durations. Do not over water, its roots rot if the soil is moist for long periods.

SPIDER PLANT  A great choice for those that are new to houseplants. It battles environmental toxins including carbon monoxide and xylene. It is also a plant that is non-toxic to animals which makes it pet-friendly.

It is very resilient and undemanding. It likes bright light but not direct sun. It thrives in humid conditions so a bathroom would be perfect for it. Keep the soil moist but not soggy and be mindful, it is sensitive to fluoride.

BOSTON FERN  These masses of lush green foliage are some of the best air purifying houseplants. This evergreen plant gets rid of home toxins, improves humidity by helping to restore moisture to air naturally. That makes it a real health benefit to those who suffer from dry skin or irritably, dry noses and throats.

It only asks for a cool location out of direct light and needs to stay relatively moist.

PEACE LILY  These combat harmful household toxins like benzene, which is a known carcinogen. It also removes mold spores from the air. For the most benefits, make its home in the bathroom, kitchen or laundry room.

It prefers a shady spot and its soil to be moist without over watering.

Plants make great companions and they do so much for us. Besides all of these health benefits, they make us feel connected to nature, especially when we can’t get out. Science has proven that they respond to music, voices and touch, much in the same way that people do.

This just goes to show that we can be as good for them as they are for us. Houseplants and humans…a win/win combination all the way around.

WHAT'S UP WITH KOMBUCHA

There is a lot of buzz lately about fermented foods and one of the more popular ones is kombucha. It is a drink that is made from specific strains of bacteria, yeast and sugar. These are added to black or green tea and allowed to ferment for a week or more. The bacteria and yeast form a mushroom-like cloud on the surface called a scoby.

This fizzy, sweet and sour drink all rolled into one has a host of health benefits. It is a good source of probiotics, has the benefits of green tea and antioxidants, kills bacteria, reduces heart disease risk, may help manage type 2 diabetes and protects against cancer. Some even toot its help with weight loss.

So, what’s not to like? In certain people, it can promote the growth of bacteria that result in infection. However, this is usually due to unproper processing since it is unpasteurized and contains a mix of bacteria and yeast.

Fermentation has been in the news a lot lately. Eating fermented foods is one way to get probiotics into your system, the good bacteria that balances the gut microbiome. Fermentation refers to the process in which microorganisms convert carbs into organic acids and alcohol. Natural bacteria feed on the starch and sugars present in food to form lactic acid which helps to preserve food and extend shelf life.

Preserving foods using microorganisms has been around since we started cooking. Practically any kind of fruit or vegetable can be fermented including beets, carrots, green beans, watermelon and citrus peels. Most people, when they think of fermentation, think of sauerkraut. Icelanders ferment shark meat and folks in Sardinia do it with cheese teeming with maggots. Sauerkraut is fine for me!

When the bacteria break down the sugars into acids, it not only preserves the foods but also imparts a distinctively salty, tangy flavor. Preserving food in this manner creates deeper, more resonant flavors that canning and freezing can impart.

Fermentation has gone from the relics of yesteryear to a massive food trend. Health foods made with this process was up 149% in 2018. Part of this trend is due to consumers’ demands for natural products that deliver added health benefits and fermented foods have long been associated with positive digestion. These foods are easier absorbed since they are pre-digested by beneficial bacteria.

Fermenting foods is actually fairly simple to do. Cut up the veggies or fruit and sprinkle with spices and then cover them with a salt solution which is usually mixed at a rate of two teaspoons of salt to one quart of water. Pack all this in a Mason jar, leaving an inch of space at the top. Seal it up and wait for the bacteria to do its job. Check after a few days and your taste buds will tell you when it is ready.

There are some newer kids on the block, so to speak, when it comes to fermented foods. Kefir, tempeh and miso are ones that you may have heard of lately. Kefir is a cultured, fermented beverage that tastes like yogurt, but in drink form. It is made from starter grains, much like you would use a starter to make sourdough bread. It has a tart, creamy flavor and is loaded with probiotics.

Tempeh is a cake-like substance made from cooked and slightly fermented soybeans. Fermenting breaks down phytic acid, making it easier to digest. It can be cubed, ground or sliced and fried, often used as a meat replacement. It has a nutty, earthy flavor that is similar to the flavor of mushrooms.

Miso is a salty, savory Japanese fermented soybean paste made by inoculating a mixture of soybeans with a mold called koje. The koje has been cultivated from rice, barley or soybeans. Thus, if you are trying to stay away from soy, look for miso that doesn’t have soybeans as its base. It is used for broth without meat, creamy salad dressing with just the right amount of salt, glaze that leaves fish crispy and caramelized and also to balance the sweetness level in doughnuts, jams and cobblers. It’s one of those products where you have probably eaten it without knowing it.

Now, back to kombucha. It is relatively easy to make your own or you can purchase it plain or infused with different flavors.

The first thing you will need is a scoby, which is an acronym for symbiotic culture of bacteria and yeast. Basically, it is a cousin to the “mother” in vinegar. Yep, it’s the rubbery, weird looking thing that floats on top of kumbucha. The easiest way to start is to get a piece of a scoby from a friend, just making sure that it comes from someone who knows the proper way to ferment and is sanitary. You can also buy a scoby or grow your own.

To grow your own, you will need 7 cups of water, ½ cup sugar, 4 bags of black tea and 1 cup of unflavored, unpasteurized store-bought kombucha. Bring the water to a boil, stir the sugar in until completely dissolved, then add the tea bags and allow to steep until completely cool. Combine the sweet tea and kombucha in a quart jar. Stir the mixture, cover with a few layers of cloth, coffee filters or paper towels and secure with a rubber band.

Place the jar in a room with average temperature (around 70*F) and out of sunlight. Be patient, first bubbles will form on the surface, then they will collect into a film and finally the film will thicken into a solid, opaque layer. This is the scoby and when it is about a quarter inch thick, it is ready to be used to make kombucha tea.

Now, for the tea. This is your first fermentation. It is basically following the same instructions as for making the scoby except you should double the ingredients. When it is room temperature (very important), with VERY clean hands place the scoby in the tea and then add the starter tea (from the jar the scoby was in). Unlike when you made your scoby, you can use other teas in this step.

Again, place the jars in a room with average temperature and out of direct sunlight for six to 10 days. At day six, begin tasting your kombucha. It should be mildly sweet and slightly vinegary. The longer it ferments, the less sweet it will be because more of the sugar molecules will be eaten up.

Now, you are ready for the magic, the third fermentation. Strain the kombucha and funnel into bottles, leaving 1 ½ inches of space at the top. Add flavorings such as an orange peel, a couple teaspoons of honey, fruit or fruit juice, a piece of peppermint candy, candied ginger or any other of your favorite flavorings. Tightly seal with a lid and let set in a dark room for three to ten days at room temperature. After this, place in the refrigerator to slow the carbonation process and enjoy. Leave your scoby in the starter jar with one or two cups of starter tea for your next batch.

One word of caution here, until you become an old pro at this and when starting this third process, place a little of the liquid in a plastic bottle. When the plastic bottle becomes rock hard, the others are probably “done” and need to be burped by loosening the seal and letting some pressure out. If not, they can explode if the pressure becomes too high.

Also, if something just seems “off” or it doesn’t taste right, discard the batch. Remember, you are working with bacteria here and even good bacteria can become bad if not handled properly.

Kombucha, while it has mega health benefits, isn’t for everyone. Start drinking it slowly, about 4 ounces a day until your body gets used to it. After that, the Center for Disease Control recommends drinking 4 ounces one to three times per day.

To everyone, kombucha cheers!