It’s a domestic arts day. The rye bread dough is rising. Next I’m moving on to the cookies. My friend G gave me persimmons this week and they are beautifully ripe and squishy. So I’m making persimmon cookies to share with friends this evening. I get to spend some time with some of my favorite women in the world tonight to mark a momentous occasion, make some magic, and have a feast together. My heart is full today of memories of wild nights in the woods and adventure, and also of quiet moments in the kitchen with a beautiful mentor. I’ve lit my baking candle and it’s glowing near the dough to warm and encourage the yeastie-beasties to make their happy bubbles, just like she taught me to do.

My boys are out right now, buying supplies for the elving they are doing. They have big, manly plans for working in the garage and I’m told I must keep to myself today, lest I ruin my surprise. This feels just right to me today. My heart is full of my women near and far, and I cannot wait to be surrounded by them tonight. It’s been too long.

Lucas’s watercolor dragon painting, which is on display in our home.

Today is the official Feast of Saint Michael. Michael was the archangel who threw Lucifer out of heaven. It is Michael who sends us courage to fight the good fight, to face up to dragons and monsters in ourselves and our society, which seems so very necessary in these difficult times. How do you meet on the battlefield the dragons of fear, hate, greed, and bigotry? What will you do to celebrate and conjure courage and goodness?

Last year in school, Lucas’s third grade class made dragon bread and they copied the recipe into their cooking main lesson book. I’ll translate and fill in the gaps:

DRAGON BREAD

2 1/4 teaspoons yeast

3 3/4 cups  flour

3/4 cup warm water

2 eggs

1/2 cup oil

1/2 teaspoon salt

1/4 cup sugar

Mix together the yeast and warm water. Let it rest. In another bowl, mix eggs, oil, salt, and sugar. Add flour. Add yeast and water mixture and mix until blended. Knead the dough on a floured surface until it’s firm and smooth, then round it into a bowl coated in a little oil. Turn the ball over once to coat both sides of dough with oil. Let the dough rise in a warm place until it has doubled in size. Now place your dough on a greased cookie sheet and shape it into a dragon. You can use scissors to cut legs, a mouth, scales, etc. Poke in almonds for teeth, or dried fruits for spikes,  if you wish. Cover and let your dragon bread rise again for about 30 minutes. Bake at 350 degrees until done. Devour with righteousness!

Of course, any bread recipe you like will work just as nicely. Yum!

This is a small collection of precious summer moments that I want to remember. It was a summer full of color, creativity, and togetherness. We got our fill of outdoor adventures and indoor play, too. We tested, challenged ourselves, and grew in so many ways.

From the bottom of my heart, I hope your summertime was full of bliss and daydreams, excitement and rest.

Today one of our summer adventures is featured on the Beneath the Rowan Tree blog, which is super fun! Pop over there to see!

The boys and I made another batch of jam last week, which was Week 11 of summer vacation. You see, we mamas must be creative to survive summertime. We must also do our best to create and squeeze sweet moments out of these long, warm days at home.

I wish I could say we plucked all of these strawberries from our garden, but we don’t grow enough berries to make that possible. I also wish I could say they were organic berries, but alas, they weren’t. They were the next best thing: on sale!

What is absolutely wonderful, however, is that my kiddos and I worked together on this project. Lucas and Asher were great about chopping all the strawberries. (Getting to use real knives is a thrill for them.) Their cooperation and good natures made this such a fun activity. I just love how capable and helpful they are these days! They got to decide on the sweetener for our low-sugar jam—they picked honey!

The chickens benefited, too.

We call this Mama and Sons’ Strawberry Honey Love Jam. Good name, no?

I got to spend some much needed time with my brother last weekend. He took me out to Denio’s Farmers Market and Auction, where he goes fairly often. I haven’t been since I was a kid. This place is great! We wandered through lots of sellers’ stalls, poking about. I bought two notebooks for my kids for a buck and a piece of garden art. Jonathan bought a colander and gloves to wear while pouring concrete. I saw 5 gallon fruit trees there for $49. I’ve made a mental note of that for later!

We enjoyed a beer and we went through the fruit and veg market. I bought local honey and pickled garlic. I didn’t see anything fresh marked organic, but the prices were terrific and I was buying directly from the farmers, which feels pretty great.

Everything was so lovely, all set out and ready to go home with us. I bought peaches, apricots, pickling cucumbers, eggplant, oranges (7 lbs for $2), nopales (prickly pear cactus pad), dried oregano, star anise, cherry tomatoes, grapes, honey, pickled garlic, candied kiwi fruit and candied cantaloupe—all for less than $40. We ate barbecue ribs for lunch. The whole thing was awesome.

A little over a week ago we went blackberry picking with friends at a u-pick farm in Auburn called Amber Oaks Raspberries. In a word, yum!

This sweetie will be in Asher’s Kindergarten class, and my boys and the two girls got on very well together, while my friends and I picked and chatted. We came home with 7 pounds of berries.

There were two types for picking that day: one a little tart, perfect for jam. The other was for eating.

Peekaboo!

Asher picked about two berries. He proudly told me he ate them, like he put one over on me. Lucas helpfully picked two and a half baskets.

We had a wonderful picnic lunch with our friends after we were done picking. The kids played.

Then we came home and made jam! Beautiful, beautiful jam.

Isn’t it pretty? We got ten 8-oz. jars from our full sugar recipe. This was my first time canning by myself.

We froze some of the berries for using in smoothies. Then we made blackberry cobbler with the rest. It was fabulous!

It’s the end of July and my garden is beautiful. It’s lush and sticky. It’s reaching high.

I have plants ranging wide, sprawling and searching for new nooks, new ladders to climb.

So many residents here are sunny and happy, compulsively blooming their hearts out,

bursting, bellowing, calling out their names,

flashing their colors and ruffles to the world.

Of course, there are quiet, shady moments in the day, moments of rest—

but when the sun is shining and the heat is on, it’s a riot,

a carnival with shining samba dancers wearing ruffles.

Their energy pulses out each morning and throughout the day.

There’s more than just vain flowers growing here. There is purpose. The corn has tassels, the pumpkins and squashes are tempting insects to visit.

The basil is zingy delicious and we’ve been picking beans for weeks. The sungold tomatoes are like candy right off the vine.

The song these plants are singing is  increase, grow, bloom, swell, mingle, and make.

For now.

And it’s all feeding us in so many ways.

Home-raised eggs have yolks that are huge, bright, and orange. Those are commercial eggs on the left and bottom.

New year, new energy. That’s my goal. Although it pains me to realize/know/say/type it, the truth is that I’ve been neglecting my physical well-being for months now. And although I absolutely hate being or living a cliché, the truth is that it now, January, seems time to do something about it. I seem forever able to (kind of) balance either work and fitness, or work and family, or family and fitness, but never all three at once. I’m hoping that Asher’s downhill slide into age 4 will sort of tip the scale a bit in the direction of more free time for mama. So, today marks the start of my (our) new diet and exercise plan. Woo hoo!

There. I said it out loud. Maybe that will help. I am glad to have Ian striving by my side in this.

We had a modest celebration this morning of Santa Lucia, the Italian saint adopted and beloved by Swedes. Lucia was a young woman who lived in 304 A.D. and gave her dowry to the poor. She was blinded, tortured, and decapitated for it. Saint stories are so grim! For me, well, I’ll skip that part.

It’s said that Lucia appeared to a starving village in Sweden with food and drink for all in need. She has captured the heart of Sweden ever since. (I wish wish wish I had a photo of collage-age Ian as a Star Boy singing to his professors in Upsala, Sweden, in 1993!)

Edit 12/14/2010: I got my wish!!! Ian’s mom came over today and brought some mementos from Sweden, including this photo from 1993. Ian’s in the back row, third from the right.

Last year was a big year for Lucas‘s second-grade class to celebrate Santa Lucia Day, since they were studying saints. They dressed up and walked through the whole school, singing to all the classes and delivering hundreds of Lucia Buns, which I helped to bake. There is a wonderful blog post here, which gives lyrics to the Santa Lucia song.

This year I tried a different recipe (from a Swedish cookbook we bought at Ikea) and made them in the “Christmas cross” shape. Because Ian and I went to a Christmas party last night, I was baking buns at 11:20 p.m. folks. They were yummy and lovely on our breakfast table this morning.

Today Lucas is home sick after being feverish through the night. Maybe we’ll make Star Boy hats for fun.

By the way, we’ve been reading a great book we found at the library called Lucia and the Light, by Phyllis Root and illustrated by Maria Grandpré. It is not the story of Saint Lucia, but is a story of a courageous young girl who must go and rescue the sun from mountain trolls, who have captured it. (Asher isn’t too sure about those trolls.)

Hope you’re finding plenty of ways to bring the light into your homes and hearts this season.