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321 Division Street : 125 Years Young
Plaque designating that 321 Division Street is officially part of the historic district.
It’s time to celebrate two milestones at 321 Division Street.
This year, we celebrate the 125th birthday of the house and our 15th anniversary as its guardians. It’s hard to believe we’ve been here this long.
In 1994, Michael and I happened to be invited to a private party at this big, old, scary house we’d admired from a distance for sometime, never imagining we’d ever step inside. We both agreed it would be so cool to live in a place like this some day.
Flash forward four years: Michael just happened to overhear a woman going on and on to a friend of ours about a house that just went on the market. The more she talked, Michael realized she was talking about the house– and we wasted no time getting an appointment for a viewing.
The oldest known photograph of 321 Division Street from the early 1900’s.
Built by John Newman in 1889, Butterman’s, as it is often referred to; is a bit of a rare breed. It is a brick and stone Queen Anne, unlike the majority that are mostly wood construction. It originally featured 14 rooms, eight fireplaces, over 30 stained glass windows, and 13 different types of wood. It is listed as one of the thirty-five most influential buildings in the Elgin Historic District.
At the time John Newman built the house, he was also busy acquiring fifty-two creameries and is often credited for setting the Midwest dairy prices in the late 1800’s. He is most famous for his Spring Brook Creameries brand butter and served as President of the Elgin Board of Trade from 1894 to 1911.
Following the Newman family, the Ludwig family lived at 321 Division for many years. It sat empty towards the end of the 1960’s, was heavily vandalized in 1973, and considered a candidate for demolition. All the stained glass windows, many of the chandeliers, ornate door hardware and other intricacies were gone. Vagrants squatted in the house, starting a fire in the foyer by the grand staircase causing minor damage. Luckily, the Powers family came to the rescue, saving the house from demolition and preserving and extensively renovating 321 Division into what became, for a time, an upscale dinner club known as Butterman’s Restaurant, which opened in 1976.
The John Newman House, 321 Division Street as it looked in 1998.
After a few successful years, the restaurant began to struggle and started opening primarily for private parties before closing completely by the early 1990’s as the owners fought to find a new, sustainable use for their treasure.
We’re only the third family to live here. Prior to our purchase in 1999 and sometime after 1994, it had become law offices, with the industrial basement kitchen rented out to a caterer. Even though we closed on the house in February, we weren’t able to fully occupy until all the renters’ leases were up, July 1, 1999.
It’s really been fifteen years.
The John Newman House, 321 Division Street, Spring 2004.
Owning an old house brings many joys and frustrations. Enjoying the unique beauty and character of the home is sometimes overshadowed by the constant upkeep. Something always needs attention. The romanticized notions of living in a place like this are certainly balanced by the hard work necessary to keep it going. Still, I can’t help but treasure and relish in the time we’ve spent here.
Our first projects after acquiring the house included the addition of a wrought iron fence with drive through gates and the removal of the parking lot that ran the entire west side of the property. Tons and tons of top soil had to be brought in after the asphalt was removed. At first, we planted the entire side yard with grass. Slowly, we’ve added to the landscape over the years, first adding a gazebo and then plantings and stepping stones– some of which I made myself.
I spend much of the summer and fall outside enjoying the grounds. There are currently more than 75 trees on the property and hundreds of shrubs and perennials in need of attention. The yard continuously evolves as things grow, creating challenges in deciding what to add or subtract in maintaining our little forest in the city. I’ve tried to create areas that look landscaped but at the same time maintain a natural feel.
The John Newman House, 321 Division Street, Fall 2009.
Mother Nature certainly has her say, as new things spring up and old ones die off. I am constantly trying to keep up with her. I couldn’t even begin to count the hours spent planting, mulching, weeding, trimming and shaping our little sanctuary. I wouldn’t say that I’m an expert but I certainly enjoy the time I spend tending to it.
A home like this is a huge commitment. There are always projects and unique circumstances to overcome. Old houses are also harder to clean and keep clean. You have to learn how to pace yourself and not become overwhelmed, which i think happens naturally over time.
The John Newman House, 321 Division Street as it looks today. (Summer 2014)
There’s no real way to measure an experience like this, except to say it was the best/worst decision we ever made.
Would we do it again knowing what we do now? Probably not.
Still, I wouldn’t trade this experience for anything in the world. You really have to live it to understand it. It’s an ongoing labor of love. The rewards really can’t be put into words.
From parking lot to paradise. The transformation of the west side yard at 321 Division Street.
West side yard view from the second floor at 321 Division Street.
Front Porch at 321 Division Street in 1999.
The front porch of the John Newman House, 321 Division Street as it looks today (Summer 2014).
Photo Essay: National September 11 Museum Opening Day
Visiting the National September 11 Museum on Opening Day (May 21, 2014) was my pilgrimage of sorts. It was a solemn, emotional and a very personal experience for me. I’ll writing more about the experience in my next post. Here are some of the images I captured on this historic day. (The taking of photographs is off limits in many areas of the museum.)
The National September 11 Museum stands watch near one of the Memorial Pools.
Ceremonial activities outside the museum prior to its official opening.
Following the opening ceremony and unfurling of the National 9/11 Flag, it was solemnly escorted into the museum just before visitors were admitted.
Inside the museum, Twin Tridents, salvaged from the World Trade Center South Tower Facade, greet visitors as they enter.
Changing Panels and overlapping audio accounts of 9/11/01 surround you as you pass through the section of the exhibit.
Looking down on the slurry wall and Last Column in Foundation Hall.
A panel of gradually changing Missing Flyers are projected in the exhibit.
A massive, moving tribute.
Looking down the remnant of the historic Vesey Street, Survivors’ Stairs.
The Survivors’ Stairs carried many to safety on 9/11/01.
In Memoriam honors all the victims of 9/11 and includes an inner gallery that honors the memory of each individual.
WTC box column remnant.
South Tower grillage.
A section of the North Tower radio and television antenna.
Ladder 3 damaged on 9/11. All the firefighters from this vehicle perished.
The steel beam cross from Ground Zero was a symbol of hope and rememberance.
Stupid People And Social Media
Watch out because today I’m going to rant! Sometimes I get so frustrated I can’t see straight. What in the world is wrong with people? How is it that some people are so gullible, ignorant, or so full of hate that they can possibly believe anything and everything they hear?
Before I offend anyone, if you honestly believe any of the examples I mention here… PLEASE. Don’t take my word for it. Do some research and make an informed decision on your own.
That brings me to my first point: Do you know that some people don’t know how to find answers to questions? Is there anyone out there brave enough to say they have never heard of Google, Yahoo, or even the library? Word of Mouth is great for conversation starters but a terrible way to get factual information.
Judge Judith Sheindlin (Judge Judy) says, “If it doesn’t make sense, then it’s not true.” So if something doesn’t make sense– LOOK IT UP! Don’t be afraid to question everything.
I’m not not going to tell you where to find your answers, for fear of being accused of pushing my own agenda. I will give you suggestions that might help you sort out the truth from fiction yourself. Always, always verify through research with multiple sources. If you can’t find enough information, then by all means, be skeptical.
My second point: I do hope everyone understands the difference between Social Media and what is factual news. I realize the lines are being increasingly blurred– which is just one more reason you shouldn’t believe everything you hear or see.
The purpose of Social Media is to engage or inform others through digital and web-based methods of social interaction. The definition continues to develop as technology evolves. Basically, it is a way to communicate up-to-the-minute activities, ideas and opinions and interact with others about those topics. It is sharing content between users.
Without interaction, social media does not exist. Sharing, commenting, responding, agreeing or disagreeing– are all important to the social media experience. It’s also a way for people to express themselves directly, without necessarily being an authority on a subject. Opinions are not facts. An interpretation is not a fact. Again, this is why I suggest researching anything important or questionable because there are many, many people sharing their opinions and interpretations out there– that doesn’t make them true.
Right-Wing, Left-Wing, Broken-Wing: They just don’t get it. If you get the majority of your “news” from Hannity or Rachael Maddow you are being ignorant. There. I said it. They are talk shows not news programs! There may be facts or current events discussed where there is some factual content; but for the most part, you are being fed opinions and speculations based on their biased agendas.
#Bring Back Our Girls: one of the current idiotic discussions is criticizing Michelle Obama’s #Bring Back Our Girls tweet. It’s a perfect example of how people have no comprehension of what social media is and is not. Obama was voicing her support for the global campaign to draw attention to the 300 Nigerian girls that were kidnapped from their school and are being held hostage, with the promise to sell them into slavery. It is an awareness campaign intended to build support for action in this crisis. This type of action is being referred to as hashtag activism.
Critics are lambasting Obama, saying her tweet and Facebook post was outrageous, pointless, and embarrassing. One critic last night said that it was okay for celebrities to use hashtag activism because they are trying to get the government to act– but NOT okay for Michelle Obama, because she is the government. No one, including Obama, believes the kidnappers will see the posts and let the girls go free. That suggestion is ridiculous. The posts are part of a campaign to build support and awareness of the situation. Common sense should tell you that government action or intervention is best accepted when there is a majority of public support. In this case, the campaign is to engage, inform and build support for action, not an expectation that the campaign, itself, will put an end to the hostage situation.
To carry the idiotic behavior to new levels. Some critics have created their own disrespectful and offensive campaigns in response, such as: #Bring Back Our Country and #Bring Back Our Balls.
Healthcare: Among the many stupid, ignorance comments I’ve heard regarding the Affordable Care Act, I think I’ve finally heard the most ridiculous of all. Some people actually believe that when you sign up for healthcare (insurance) through the ACA, you get an “Obamacare card”. They believe if you get an “Obamacare card” doctors, hospitals and pharmacies can refuse it because they don’t want to accept it.
How can anyone believe this? Is it because of misinformation or just pure hate for the ACA and the current administration? I’m not going to say that I agree that people should be forced to purchase healthcare insurance but I do believe insurance should be affordable and available to everyone that wants it.
All Chemicals are Bad: Have you heard people say, “I won’t eat anything that was treated with chemicals. I don’t care if they say it is safe, all chemicals are bad.”
All chemicals are bad? Really? All foods are chemical. Medicines– chemical. Water– chemical. Air– chemical. Our bodies are chemical compositions.
It’s important to remember that many chemicals that are vital to life are actually deadly in high doses. Many of the chemicals that are quoted in the media as being additives to the food supply– to scare you, are already found naturally in untreated, organic foods and natural resources as well.
Does that mean that all chemicals are good and that we shouldn’t question their use? Of course not. But be informed. Don’t just accept every quack doctor’s comments about what you should be afraid of, or avoid, when all they are really trying to do is push their latest book, product or agenda.
Diet soda makes you fat and the chemicals in it will kill you in the process: It must be true because it’s been said for years, right. Doctors say it and there are many articles that say it. So it’s true. No, not necessarily. If you really research the subject, you’ll see that there have been no studied direct links to chemicals such as aspartame, to serious illness or fatality. That doesn’t mean it’s harmless either.
“But I just read…” Read it again. Articles may say “studies show… ” or “a doctor at this or that school (or lab) says…” but then they don’t provide links so that you can read the study or research it yourself. (But make sure you buy their book!) One article I read recently claiming proof from a University study… did provide a link. It lends authenticity, right? Except, when you clicked on the link… it took you to Google Maps NOT a study. Most of us won’t even bother clicking on the link but would accept the statement because it appeared more information was provided.
When a doctor says, “Studies suggest…” you first questions should be: what kind of study, who and where was the study performed and who funded it? Was the study even scientific? Often, these results are quoted from unscientific polls or questionnaires. How someone feels, especially outside of a controlled environment, is not scientific proof of fact. What were the other factors that could have caused these feelings? You won’t know because it wasn’t a controlled, scientific study.
The fat issue really makes me boil. People that take their news from the headlines and don’t even bother to read below the by line are easily convinced: diet soda makes you fat. No, the actual comments doctors have made are that they fear and are concerned that diet drinks and foods give people a false sense that they can eat as much as they want… because it is a diet product; and that doing so will not affect their weight negatively.
(PAUSE)
After I started writing this, I started to feel guilty for picking on people for their ignorance. Ignorance that I don’t fully understand but that I want to compassionately change. The phrase, You can’t believe everything you hear, takes on a heightened importance in this age of the internet and technology where anyone, anywhere can publish their thoughts. Human nature makes us want to believe what we read and that everyone else is honest and above board, even though we know deep down it’s not true. Everyone has an agenda or spin.
You can’t trust news reporting anymore because they don’t thoroughly research like they used to– before releasing their findings. Anything that might boost ratings or garner an audience is considered news worthy. Whenever you see an expert trotted out on display, like at a dog and pony show– and the first question asked is, “What do you think…..” Beware. Any response from an “expert” that starts with, “I believe….”, “This suggests….” I think that…” WARNING! They are only giving an opinion. These are not factual statements, don’t accept them as truth.
Do I think people are intentionally stupid? No, I don’t. I do believe that there are many people that are so biased, for or against topics, that they willing believe anything they hear that support their own position. What’s really troubling is that some people take sides due to some affiliation or belief that may not even be directly related.
I could go on and on with more examples but I think I’ll stop here.
If social media works— then hopefully the people engaged in this misinformation, will eventually get the right information. It only works if people actively seek the truth.
The GMO Skinny: What You Need to Know about GMO: Genetically Modified Foods
You’re already eating them and most people don’t know it. Some of the food on your table has been altered to produce toxins— toxins that are entering your body. It’s not on the label and it may not be safe.
GM or GMO foods (Genetically Modified Organisms) are now making their way to grocery shelves, in restaurants and into your home. The biggest concern for consumers should be the results of studies showing the adverse affects of GM foods on the digestive system, liver, kidneys, and reproductive organs of the animals tested. They have also been linked to premature aging. The studies show the consumption of certain GM foods have caused allergic reactions to other normally non-allergenic foods that didn’t previously exist.
What are GMOs?
To put it in the simplest terms, GMOs are plants and animals that are genetically altered by inserting or splicing the genes of different species with the goal of a specific result. For example, combining the genes of a fish and a potato. Scientists are crossing species barriers set up by nature. They are creating hybrids that would be impossible to occur naturally. It’s also known as Genetic Engineering.
Why GMOs?
The official reasoning behind genetic modification is to produce crops that offer improved yields, enhanced nutritional value, tastes better, have a longer shelf life, and are resistance to drought, frost, or insect pests.
Unfortunately, to date, there is no proof of any increases in the quality of GM foods either in yields, taste or nutritional values over Non-GMO foods. Modified GMO crops that have increased primary pest tolerance, start to be attack more readily by secondary pests, requiring further engineering and genetic modification. Herbicide tolerance in GMOs, allows and encourages the higher usage of chemical herbicides on food crops to kill weeds, increasing their overall toxicity. The most common used herbicide is Monsanto’s Round Up.
The genetic engineering of plants often requires the alteration of more than one single trait, when that trait fails to completely fulfill its intended purpose or when multiple results are desired. Stacked traits in one particular GM corn hybrid has eight GM traits to alter insect resistance and herbicide tolerance.
GMOs are rapidly changing the natural balance of our ecosystem, causing a chain-reaction effect that cannot be reversed. The environmental effects of these changes may not be felt immediately but will take years to accurately measure and understand. Geneti modification cannot be undone. To better understand this, look at the serious long term affects the Japanese Beetle and West Nile virus are creating after being artificially introduced into other parts of the world other than their origin. They affect all elements of the environment (i.e. plants, animals, humans) directly, as well as the effects caused by the use of new chemicals introduced into the ecosystem in an attempt to combat them.
The genetic engineering of plants often requires the alteration of more than one single trait, if that trait fails to completely fulfill its intended purpose or when multiple results are desired. Stacked traits in one particular GM corn hybrid has eight GM traits to alter insect resistance and herbicide tolerance.
“Most studies with GM foods indicate that they may cause hepatic, pancreatic, renal, and reproductive effects and may alter haematological [blood], biochemical, and immunologic parameters, the significance of which remains to be solved with chronic toxicity studies.” – Dona A, Arvanitoyannis IS. Health risks of genetically modified foods. Crit Rev Food Sci Nutr. 2009; 49: 164–1751
– Dona A, Arvanitoyannis IS. Health risks of genetically modified foods. Crit Rev Food Sci Nutr. 2009; 49: 164–1751 – See more at: http://earthopensource.org/index.php/3-health-hazards-of-gm-foods/3-1-myth-gm-foods-are-safe-to-eat#sthash.Du1Kv9fg.dpuf
“Most studies with GM foods indicate that they may cause hepatic, pancreatic, renal, and reproductive effects and may alter haematological [blood], biochemical, and immunologic parameters, the significance of which remains to be solved with chronic toxicity studies.”
– Dona A, Arvanitoyannis IS. Health risks of genetically modified foods. Crit Rev Food Sci Nutr. 2009; 49: 164–1751 – See more at: http://earthopensource.org/index.php/3-health-hazards-of-gm-foods/3-1-myth-gm-foods-are-safe-to-eat#sthash.Du1Kv9fg.dpuf“Most studies with GM foods indicate that they may cause hepatic, pancreatic, renal, and reproductive effects and may alter haematological [blood], biochemical, and immunologic parameters, the significance of which remains to be solved with chronic toxicity studies.”
– Dona A, Arvanitoyannis IS. Health risks of genetically modified foods. Crit Rev Food Sci Nutr. 2009; 49: 164–1751 – See more at: http://earthopensource.org/index.php/3-health-hazards-of-gm-foods/3-1-myth-gm-foods-are-safe-to-eat#sthash.Du1Kv9fg.dpuf
GMO labeling is not regulated or required in the United States. Legislation to require labeling is being fought by the major corporations that use GM ingredients in their products. Currently, 60 countries around the world, including the European Union, have very strict laws regarding GMOs, if not completely banned altogether. You can see a list of countries and what is banned: here.
The genetic modification of animals foods is best explained by the wide usage of antibiotics, growth hormones and outright genetic engineering; in addition to GMO feed used in animal production.
Currently, the largest commercialized GM crops in the U.S. include: soy (94%), cotton (90%), canola (90%), sugar beets (95%), and corn (88%). This has resulted in GM ingredients invading 80% of our prepared foods.
The production and human consumption of GM foods is still in its infancy. Very few studies have been done to even begin measuring the effects it has on people and the environment. The limited studies performed on animals show potentially dangerous and life-threatening consequences.
For More Information:
I highly recommend you download the full GMO Myths and Truths PDF file and read it carefully.
Here’s a detailed list of GMO Health Risks.
Here’s another link: Former Pro-GMO Scientist Speaks Out On The Real Dangers of Genetically Engineered Food.
You can find and download a list of vertified Non GMO Product here.
So Is It Organic Or Not? And Does It Really Matter?
Is it really organic?
How can you tell if it’s organic?
What is organic, anyway?
The word organic doesn’t mean the same thing to me as it did back in the 1970’s when my aunt started organic gardening in her backyard. She had a small garden, so using manure and compost to fertilize, constantly aerating the soil and hand-picking insects from the plants instead of using pesticides, was time consuming but manageable.
Imagine trying to do that on a large scale farm.
Organic refers, not to the quality of food produced, it refers to how it is produced. Organic fruits and vegetables are supposed to be grown in clean, uncontaminated soil using only clean, organic fertilizers (non-chemical) and without the use of any pesticides. They also cannot be treated with preservatives. Organic animal products can’t be raised using medications, antibiotics or growth hormones. Also, organic foods cannot be genetically modified (GM or GMO). Producing foods organically is also considered much better for the environment.
Sounds pretty healthy, doesn’t it?
The way the use of the word organic is used and regulated, leaves most of us confused and often misled.
The USDA uses four different categories in organic food labeling: 100% Organic; 95% Organic- labeled Certified Organic; 70-95% Organic– labeled, Made With Organic Ingredients; and 70% Organic– labeled, Contains Organic Ingredients. You should be suspicious of any products labeled or displayed in stores with any form of the word organic, that is not accompanied by the USDA seal.
We have to ask ourselves, if it’s not 100% organic, is it still worth the increased cost?
Common sense tells us that foods without pesticides; and animal products that were produced without antibiotics and hormones should be healthier for us, right?
Unfortunately, studies show that pesticide residue, though lower in organic products, still exist in them, To date, there is no proof that any of the pesticide residue found in organic or conventionally farmed foods affect our health. There is also no proof that antibiotics used on animal products interfere with the affects of human antibiotic effectiveness.
It is important to know that there are no claims by the USDA, or any evidence that supports the existence of any increased nutritional value or quality in organic foods. All studies indicate that they are comparatively the same.
I’m frustrated to know that there have been very few attempts to even study and compare the health of people eating only organic foods versus conventionally grown foods. The data just doesn’t exist.
It’s also important to note that people frequently become confused by the terms: organic, fresh, natural, sustainable and locally grown. Each word or phrase can mean a totally differently thing. Though the use of any of these descriptions are intended to suggest a healthier and more nutritious product– that proof doesn’t exist.
So is it worth it?
All currently available research shows no measurable health benefits to consuming organic foods over conventionally grown foods. So is it really worth paying the average additional 40% to 120% increase in cost?
Without clear data supporting it, it really just becomes a personal preference. Many people can’t afford to spend the extra money on a chance that organic is better for you.
Some people claim that organic foods taste better than conventionally grown foods. Yet in my own personal research, I have not found any noticeable differences.
Organic produce isn’t always ‘as pretty‘ as conventionally grown produce and may contain natural imperfections that end up equaling waste. This might also be a deciding factor in the value, particularly when purchasing produce by the pound as opposed to individual item-pricing.
One last thing to consider is that organic foods are not supposed to be treated with any preservatives, leading them to spoil much quicker. This can be problematic for individuals that find it difficult to make frequent trips to the market.
Whether you decide to buy organic or not, Americans as a whole, do not eat enough fruits and vegetables.
Whichever you buy, the Mayo Clinic website highly recommends washing all produce thoroughly because all of it can contain dirt and bacteria, not to mention possible contamination from handling, no matter how it was produced.
The decision is yours.
A Healthy Lifestyle: What You Eat Is Probably Killing You
The food you eat on a daily basis is probably killing you. I’m not saying this simply for shock value, I’m saying it because it’s true. You may fool yourself into thinking you’re eating healthy because you only eat organic, are vegetarian, follow a low fat or high protein diet but the bottom line is… our food supply holds many dangers we need to know about.
I hope you’ll read this before you rush to judgement and click away to another page. I’m not a doctor or a scientist– I’m just a consumer that has the same struggles and concerns regarding health and living a good long life, just like you. What I hope to do in writing this, is to encourage you to look beyond the commonly accepted perceptions regarding the food you eat (and other products you are exposed to) and to stay healthy.
The three most important things I have to say are:
1) Educate yourself;
2) Don’t trust the packaging; and
3) Listen to your body.
It’s really that simple.
Educate Yourself
Last month another of those infamous reports came out damning high protein consumption and equating it to smoking a pack of cigarettes a day. (Seriously? Is that really a logical comparison?) A few days ago another report came out saying salt wasn’t as bad for you as previously stated.
So who can you trust? I think most people realize that the results of many of the studies released to the public are funded by companies that stand to gain financially if the results are in their favor. Universities and medical institutions are funded, at least in part, by corporations. So my advice is: Don’t just accept a single report you hear in the news– Do your own research!
Do you know what GMO stands for? You should. (I‘ll be discussing that in the near future.)
Hot Dogs cause Cancer. At least, that’s what we’ve been told. Have you stopped eating them? Do you know what it is about them that was supposedly linked to Cancer? Are you putting you and your family at risk eating them? Do the research.
Don’t Trust the Packaging
Do you pay more for poultry and eggs that are free range? Are you aware that ‘free range‘ is not a term that is closely or specifically regulated? Have you purchased eggs because the package has a picture of a happy chicken in a field running free on the carton? Misleading packaging is not a crime.
I’ll repeat this: Misleading packaging is not a crime.
The way I understand it, it is perfectly legal for companies to use misleading pictures or words like some uses of words like: organic, all-natural, fresh, etc. — In their company name, brand and description because there is no law against it. It only becomes a crime when it can be proved in court that it was misleading and caused documented damages. (Example– all spring water doesn’t come from springs and all cows don’t happily munch on grass under apple trees.) There are regulations regarding the use of certain wording in a product name, or list of ingredients— and this can indicate whether the product is certified, which is where it can really get confusing and misleading.
So are you over-paying for the organic celery over the plain celery, or purchasing the low-salt or low-fat products because you think it’s healthier for you? Read the label. (I’ll go into more detail about organic foods in my next post.) You could be wasting your money. You should know and need to know that anytime manufacturers takes something out of a product— they have to put something else in just to make it taste good. What they put in– could be worse for you than what they’ve removed!
Listen to your body
Are you gaining weight? Are you dieting but can’t lose weight? Do you frequently feel sick after you eat? Do you take medications to allow you to eat certain foods? Are you always tired or always hungry?
Listen to your body.
It isn’t just about over consumption or specific food allergies. There could be a variety of factors that could be affecting you physically or mentally, based on: what you eat, the amount, or combination of foods you eat… and how your body reacts.
Listen to your body.
I love chocolate. Too much of it makes me sick, as does too many chocolate-covered strawberries or too much chocolate & peanut butter. It doesn’t mean I’m allergic to it— but too much causes a negative chemical reaction in my body so I have to know when enough is enough.
We are all different. As a result, foods are going to affect us all differently, as well. Sure, there are known factors that can affect most of us– but there are also different reactions for different people. This is why I believe the food pyramid and popular diets aren’t helpful to all people. You can use them as a guide but you have to modify any healthy eating regiment based on what your body is telling you.
It’s Up To You
Obviously, we have to eat to survive. I’m only trying to encourage you to make educated decisions when you purchase your foods and not rely on the marketing or trust that every food sold is good for you. Food is a business. Businesses have to make money. Sometimes, the bottom line outweighs the nutritional value of the foods that are sold. You have to make a conscience effort to not be fooled.
(In the near future I’ll be writing posts about organic foods, GMO, chemicals in processed foods, contamination of our food supply and more nutritional concerns that affect us all. Feel free to comment or contact me if their is a topic you’d like me to explore.)
The Blue Balloon
Monday was the first nice day this year, where it was actually warm enough to sit out on the front porch and enjoy a cup of coffee without shivering between sips. I can’t recall, specifically, what I was daydreaming about— but my thoughts were suddenly interrupted when out of the corner of my eye, the sight of a light blue balloon drifting across the front yard came into view.
It was hovering for the most part, about a foot or two above the ground, dragging its fresh and clean, matching blue ribbon behind it. It would pause momentarily, the ribbon appearing to latch on to anything in its path— but then the balloon would tug at the ribbon and it would resume its journey.
When it reached the sidewalk that runs from the porch to the front gate, it suddenly lifted up, dancing its way through the branches of the lilacs that border the path, about ten feet in the air. By this point, I was thoroughly mesmerized and couldn’t help wondering where it was going and where it had been.
Did it escape from some unlucky child’s birthday party? A child, sheepishly letting go of the ribbon under the disapproving glare of their parents— Who, minutes before had told them not to let go?
Was it tied to a sign, alerting passersby of some impending open house or sale? Bored by the inactivity, did it tear itself free with the first convenient gust of wind that came to its rescue?
Had it drifted down, sorrowfully, from someone’s memorial balloon release? After climbing high in the sky, helping some poor mourning soul release some of their pent-up grief— it drifted far out of sight and had started its own descent in search of a final resting place?
Whatever had been its original, intended purpose, it had suddenly assumed a life of its own and become a part of mine.
As I followed it, I found myself getting very philosophical. My head filled with metaphors… all because of this silly blue balloon.
There are things happening all around us that often go unnoticed. Life is happening all around us. Sometimes it’s refreshing to let go of our all important tasks, open our eyes, and see things with a new, undetermined clarity.
Like this balloon, people drift in and out of our lives. Some stay for a while, becoming friends or co-workers, while other simply pass through hardly noticed. This is not to say that there is not always some impact, great or small.
Some of us find ourselves wandering, searching, exploring life– propelled by the winds of change, adapting to our surrounding, then moving on until we find the place we belong.
After a while, the balloon ended up being trapped between the front shrubs and our fences. The wind was picking up and the temperature was starting to drop. The balloon started to deflate and was forced to roll about, back and forth, trapped in the narrow path between the shrubs and fence. The ribbon continued to wrap around rocks and twigs, holding on as long as it could, until the wind would once again give the balloon the momentum to break free.
I went back to my tasks, for a time— but then later, went back out to check on the blue balloon. It had somehow freed itself from its spot and was all the way across the yard to the west. I’m not sure how it got there but it was now dirtied and shriveled, appearing to finally be at the end of its journey.
It got dark, I forgot about the blue balloon and life went on.
When the sun came up Tuesday morning, I thought to look for it again. I went to where I last saw it, looked all around, but it was gone. I had thought its life was over— I was wrong. It journeyed on.
I’ll let you fill in the metaphors here.
Happy travels.
My Five-Layer Zebra Cake Recipe
My FIve-Layer Zebra Cake garnished with dark, white and milk chocolate chips.
I am, by no means, a professional baker but I do like to cook and experiment with recipes whenever I get a chance. I made two Red Velvet cakes last week so for my birthday I thought I’d try something different.
- There are five alternating layers of chocolate and white cake, sandwiched between alternating layers of chocolate and buttercream frosting.
- I found the original buttercream recipe too small. So in addition to the changes I made, I doubled the ingredients to allow for generous layers of buttercream and a little extra if you decide you might want to decorate with it. (maybe swirl it in with the chocolate.
- This cake only takes three hours from start to finish, including cooling and frosting time. The finished product is a tall cake, comprised of five full-sized layers.
White Cake Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup vegetable shortening
- 3 cups granulated sugar
- 5 eggs, room temperature
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup buttermilk, room temperature
- 2 1/2 teaspoons vanilla extract
Chocolate Cake Ingredients
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup cocoa
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon espresso powder or (one Starbuck Via packet)
- 1 cup heavy whipping cream
- 1/2 cup vegetable oil
- 3 eggs
- 2 teaspoons vanilla extract
- 1 cup hot coffee or (1 cup boiling water)
Buttercream Frosting Ingredients
- 1 cup unsalted butter (2 stick), softened
- 5 cups confectioner’s sugar, sifted
- 5-8 tablespoons heavy whipping cream (you can substitute half-and-half or milk)
- 1 teaspoon vanilla
- 1/2 teaspoon salt
Chocolate Frosting Ingredients
- 1 1/2 cups unsalted butter (3 sticks), softened
- 1 cup cocoa
- 5 cups confectioner’s sugar
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon espresso powder or (1/2 Starbuck Via packet)
Decorations/Garnish
- 1/4 cup each of dark, white and milk chocolate chips (add more or less as desired)
- Preheat oven to 350º F. Prepare three 9-inch round cake pans coated well with shortening (or butter) and flour them, removing all excess flour. (Do not coat with nonstick baking spray.)
- Cream together the butter and shortening with an electric mixer until light and fluffy. Slowly add sugar about a cup at a time, making sure to fully incorporate each cup before adding the next. Add eggs one at a time, mixing well before adding another.
- Sift together the flour, baking powder, and salt. Slowly add it to the butter and shortening, alternating with the buttermilk, until completely combined Next, add the vanilla extract and mix the batter on high until combined. Scrape the bowl as you go, making sure everything is mixed well.
- Batter will be extremely thick (stiff). Evenly distribute cake batter between the three cake pans and place pans into oven. Bake for approximately 30 minutes, or until a toothpick inserted in the center comes out dry. Remove from the oven and let cool briefly in cake pans, then cool completely on a baking rack.
- Preheat oven to 350º F. Prepare two 9-inch cake pans by greasing and flouring. Do not coat with nonstick baking spray.
- Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl for mixing. Mix well to combine. (I could not find espresso powder but found a Starbucks Via packet worked perfectly in its place.)
- Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix well until well combined. On low speed, carefully add the hot coffee to the batter. Mix on high speed briefly to make the batter fluffy.
- Distribute cake batter evenly between the two cake pans. Bake for approximately 35 minutes, or until a toothpick inserted in the center comes out dry.
- Remove and allow to cool for 5 to 10 minutes, then remove from the pan and cool on a bakers rack.
Buttercream Frosting Instructions
- Place softened butter into the bowl and using a mixer, cream the butter until it is smooth and fluffy.
- Add confectioner’s sugar, small amounts at a time and periodically mix on high to keep it light.
- Add vanilla and salt and mix well.
- Add heavy whipping cream until the frosting is smooth, fluffy and workable. If you like firm frosting, add more confectioner’s sugar. Just remember if it is too firm it will be more difficult to apply to the cake. For a soft cream frosting, add more heavy whipping cream.
Chocolate Frosting Instructions
- Pour cocoa in a large bowl for mixing.
- Cream together butter and cocoa powder until blended. Scrape well throughout the process as the cocoa will tend to stick to the bowl.
- Alternate adding sugar and heavy whipping cream to the cocoa mixture in small amounts. Periodically, turn mixer on high speed briefly to keep frosting light. Repeat until all the sugar and cream have been blended.
- Last, add the vanilla extract and espresso powder and mix well.
- If frosting seems too dry, add more heavy whipping cream, a little at a time until it reaches a smooth consistency. If it appears too moist, add more confectioner’s sugar, a little at a time until it’s smooth and creamy.
Assembling the Cake
- Place the first layer of white cake on you cake platter and then frost the top with a generous amount of buttercream frosting.
- The second layer should be chocolate, topping with chocolate frosting.
- Continue alternating white- chocolate- white with a layer of frosting between each until all five layers are assembled.
- Frost the entire cake with the remaining chocolate frosting and you can blend in the remaining buttercream, or use it for more precise decorating.
- Use the chocolate chips for decoration by sprinkling them on top of the finished cake and carefully pressing them individually into the sides of the cake as desired.
Now cut yourself a big hunk of cake and enjoy!
I hope you enjoy this tasty treat! You can also make just the chocolate cake or the white cake with your choice of frosting.
- The coffee and espresso powder are barely noticeable and add a richness, not really a coffee flavor to the chocolate cake and frosting.
I promise the next recipe I share will be especially for those health-conscious people out there looking for delicious alternatives to mundane cooking. I’d love to hear to comments!
Over the Hump: Turning 51
Last year I celebrated my 50th birthday, December 29th– at 12:01 am (my official birth time), in my favorite city in the world: New York– standing in Times Square. This year, the moment was spent snuggled in bed with my babies, Cash and Roxie. Two vastly different scenarios but both equally appealing and memorable.
I can’t say I’ve looked forward to this birthday the way I did the last but I haven’t dreaded it either. Turning 50 was magical. Why does turning 51 feel like it just sounds so much older? I’m now officially over the half-century hump.
I’ve always said age is just a number and it’s more about how old you feel. Better put: it’s how old you act. Measured that way, I must seem pretty schizophrenic to some people. Believe me, the old adage, act your age means very little to me. Acting your age assumes that you know how someone in your shoes should act. How can you actually know that, if you haven’t already experienced it?
I think society still expects that once you reach a certain age, there are certain behaviors that should be adopted to exhibit a perceived level of maturity. As our population ages and life expectancy increases, some of those presumptions are also changing. Nevertheless, I’d prefer to be referred to as an old, crazy, creative guy than someone that acts their age. Being 50-plus may not be considered old anymore but I think it’s still considered something worse by the younger generation: boring. I hope I never fall into that category.
I’m pretty lucky. Most of the people I know– my age and older are active, adventurous mold breakers. In their seventies, my parents are extremely active and constantly on the go. One of my friends that just retired has basically traveled the world, non-stop this past year. So I have some great examples going forward.
I’ve had plenty of time to reflect and to reevaluate my ambitions over this past year. What is clear, is that there are still so many things I want to accomplish, places I want to visit and things I want to experience in this short lifetime. I want to leave my mark, my thumbprint on the world– in some way, making it a better place. I’m still not sure how I accomplish that. Whether it be through my writing, some action, or some impact through connecting with others… I guess only time will tell.
My fiftieth year was in many ways a difficult one. A big year for change. At the same time, it was year full of affirmations. So even though I may be over the half-century hump–it’s certainly not all downhill from here. Onward, upward… so much to do, to see… to create. There are many new adventures ahead.
Live life, love those around you… and above all else: Be Yourself!
Decking the Halls For The Holidays: Part Four- The Easy Holiday Centerpiece
Accenting the home for the holidays can be as much fun as decorating the tree. It can also be challenging if you aren’t sure what to do. You can always go out and buy a floral arrangement, accent or centerpiece but I find so many items available are overpriced for their marginal quality.
Why not create your own?
You can add charm and warmth to a room with a few small groupings of holiday accents. It’s real simple to create a beautiful centerpiece for your dining table, fairly inexpensively and in a matter of minutes. I’m going to walk you through the steps to creating one simple arrangement and then I’ll share some additional ideas and suggestions to get your creative juices flowing.
I always recommend that you start with an idea and with items you already have on hand. Then purchase only what you need to complete your project. It’s easy to re-purpose bowls, baskets, greenery and other accessories with just a little thought and imagination.
The Easy Holiday Centerpiece
I didn’t purchase anything specifically for this project. All the items I used are inexpensive and easily attainable if you decide to duplicate it for your own home.
Material List:
A Decorative Bowl
Pine Cones (assorted sizes)
A Small Bundle of Cinnamon Sticks
Assorted Artificial Fruit (floral picks)
Artificial Leaves
A Floral Berry Pick
Wire cutters
Your bowl can be as plain or decorative as you want. A basket would also work for this project.
I actually used three bags of pine cones I had on hand, in three sizes (S, M, L)– some of which were painted gold. Of course you can use pine cones you find outside; or they are available, by the bag, at most craft and home stores. (Home Depot has big bags of scented pine cones for under $5, as an example.)
You can use any kind of artificial fruit you’d like. They are available in a wide variety of types, colors and finishes to choose from. I used 2 pears, an apple and 4 pomegranates for this one.
For the leaves, I had used the flowers from an artificial poinsettia bunch for another project; then, cut the leaf stems off and used the leaves for this one. I didn’t have any wire cutters handy so I used an old pair of pruners to cut the stems. You might also find that an old dull pair of scissors will do the job just as well.
I only used one berry pick (stem) as the final accent. The stem was easy to separate and pull apart in sections but could also be cut apart. Again, different sizes, colors and finishes are available and can work well here.
First. lay out your materials so they are all visible and within reach. Remember, there is no wrong way or right way… just your way.
Next, dump your large pine cones in the bowl. Arrange them loosely. As you continue, you can arrange them any way you like.
If using painted pine cones, add the large ones and you can mix them slightly with the unpainted ones or group them on top. Adding them separately gives you the ability to make sure they are visible accents and don’t become buried in your arrangement.
Add all your medium pine cones to the mix. I literally just dump them on top and move a few around to balance them out among the larger ones already in the bowl.
Add the fruit to the bowl. You’ll want to start paying attention to the shape of your centerpiece at this time. Also, make sure you mix up the colors and kinds of fruit you are using for balance.
The cinnamon sticks are next. I randomly placed mine, sticking them in between the pine cones. If you want a more formal look to your arrangement, you may want to start placing things in your arrangement, more symmetrically.
Add the leaves or greenery. You may choose to use more or less, depending on your taste. Use just a few to accent or more to blend all the elements together.
Now, add your small pine cones. let them fill the gaps and voids and make sure to allow some to lay on the leaves and fruit.
At this point, you may want to rearrange some of your elements and get them exactly where you want them. Make sure to look at your project from all angles so it looks good from anywhere in the room. You can always add or subtract items as you go. The final step is to add the pieces of your berry stem as the final accents to your centerpiece.
You’re done! Congratulations!
Here are a couple other examples you may want to try. (I used the same style base bowl in all three examples here.)
For this next centerpiece, I used a large pineapple finial as the center, placed in the bowl, surrounded it with artificial evergreen picks and then accented it with smaller berry and fruit picks.
For my foyer table, I used the same general idea, placing a small tabletop Christmas tree in an urn and sat it in the center of a bowl, then added pine cones, topped them with grape clusters (evenly spaced) and then inserted cinnamon sticks between the grapes. On the tree, I used a large number of crystal berry picks inserted throughout the tree with white poinsettias around the base of the tree in the urn.
I hope you’ll find these ideas useful. If they inspire you to create your own centerpiece, please share them with me. I’d love to see your unique creations!
How Do You Measure 525600 Minutes? 