The Corn Pudding recipe from my new novel "Kanika's Burdens"

Here's the recipe from one of my principal characters " Grandma Lilymae." She's the grandmother of my main character, Kanika Witherspoon, in my new novel Kanika's Burdens.
Click on the title to purchase! Enjoy the recipe and let me know how your Corn Pudding turns out!







Corn Pudding

2 Cans Cream Corn (15 oz) Del Monte or Green Giant
1/2 Stick of Butter
3 eggs
3/4 cup sugar
2 tbsp flour
1 tsp lemon extract
1 tsp nutmeg
1 tsp baking powder
1/4 tsp salt

Melt butter, add sugar, flour, nutmeg, salt and baking powder.
Mix well, add eggs and lemon extract. Stir in cream corn.
Bake at 400 degrees for 45 minutes. Use glass square pan.

Final "Call For Submissions" Please Read

Hello, I've received some wonderful and thought provoking pieces for The Culinary Coquette. I'm specifically seeking pieces on veganism, GMO's, community gardens, food politics, religion and food, food and ritual, addiction to food, pot luck, magical cooking. Check the original " Call for Submissions" below for writing guidelines.

Call For Submissions

The Culinary Coquette
(Writers On Food )

The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Soul Food, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.

Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format

Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.

Deadline for submissions September 1, 2011



Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University and maintains the blog theculinarycoquette.blogspot.com

Specific Requests For Anthology

Hello, I've received some wonderful and thought provoking pieces for The Culinary Coquette. I'm specifically seeking pieces on veganism, GMO's, community gardens, food politics, religion and food, food and ritual, addiction to food, pot luck, magical cooking. Check the original " Call for Submissions" below for writing guidelines.

Call For Submissions

The Culinary Coquette
(Writers On Food )

The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Soul Food, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.

Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format

Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.

Deadline for submissions July 15, 2011



Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University and maintains the blog theculinarycoquette.blogspot.com

Chocolate: The Event ( Do not miss!)

Southern California's Premier Chocolate, Wine and Coffee Festival!
Have you heard? Everything’s coming up “Chocolate” this summer down here in sunny Southern California and we’d be particularly honored were you to be a part of it!

Starting Friday evening, July 29 and all day Saturday, July 30, 2011, the Center Street Promenade in Anaheim, MUZEO and in association the Downtown Anaheim Association, will be holding a festival called, “CHOCOLATE: The Event” for all of Southern California.

As well as chocolate of all sorts, there will also be wine tastings, fine coffees to sample, live concerts, a celebrity chef challenge, and extra special--extra fun--surprises for the entire family (not to mention some of the hottest entertainment around.)
Already promising to be the “Can’t Miss” premier celebration of the 2011 summer season, “Chocolate: The Event” is designed to appeal--not just to chocolate lovers, but to anyone of any age who enjoys a plain old terrific time!

“Chocolate: The Event” is being held in conjunction with MUZEO’S exciting, one-of-a-kind Chocolate Exhibition. In part, it shall be a fund-raising effort for both the MUZEO’s outreach programs to bring the arts to children and the community at large, along with the Downtown Anaheim Association.

Guidelines Extended to Men too !

I'm happy to announce the extension of guidelines to male writers. I was going to work on an "all male" writers on food anthology in 2012, but there's just too many male writers and men I'm interested in reading as well. So spread the word!

The Culinary Coquette

I'm still accepting submissions for the anthology! I'm going to make this happen! I'm determined. Stay tuned for some new posts on all things food too !

The Culinary Coquette= Call For Submissions (Still Open Until Further Notice)

Hello, I'd like to thank everyone that's submitted so far. I'm receiving some interesting stuff but not enough. So I'm going to keep the "Call For Submissions " open until I'm satisfied with the amount of submissions. So pass the word on !

For Rich or Pourer

Sometimes the best things in life are free...but not at Granny's Donuts in Long Beach. I've seen this donut shop a million times while driving to various places in Long Beach. Last month, my two friends and I walked down to grab a cup of coffee because we were in the area. Granny's Donuts is open 24 hours, very convenient for travelers, drifters, and truck drivers and coffee fiends like myself! However, when I ordered my medium cup of regular coffee for $ 1.25, I was appalled to discover, that if I wanted to flavor my coffee with a couple of drops of hazelnut cream ( my favorite by the way) I'd have to pay an extra $0.25! Is this not just the wildest thing you've ever heard ? Broadway Donuts in Long Beach, offers about 10 different flavors of cream, FREE. So does 7-11. Hmmm...I guess Granny's Donuts, has to charge for a pour or two of cream to continue to stay open 24 hrs a day.

The Culinary Coquette-Call For Submissions Deadline Extended

There's still time to submit your work to the anticipated most read food book !! Get to submitting and spread the word !

Call For Submissions

The Culinary Coquette
(Women Writers On Food )

The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Soul Food, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics, addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.

Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf format

Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.

Deadline for submissions Nov 15, 2010



Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com

Cha Cha

Southern Cuisine/Soul Food still dominates the culinary scene when it comes to character and reputation. No other style of cooking that I’m aware of is associated with fullness, comfort, and family. Yes, the fried stuff is bad for you. But some soul food has health benefits. For instance, let’s take succotash. Succotash consists of stewed tomatoes, corn and okra. Tomatoes are extremely high in vitamin C and Lycopene; two important nutrients that help prevent cancer. The list for okra is endless. Fiber found in okra helps to stabilize the blood sugar by curbing the rate at which sugar is absorbed from the intestinal tract.
Okra's mucilage binds cholesterol and bile acid carrying toxins dumped into it by the filtering liver, helps lubricate the large intestines due to its bulk laxative qualities. Okra fiber absorbs water and ensures bulk in stools. This helps prevent and improve constipation. Unlike harsh wheat bran, which can irritate or injure the intestinal tract, okra's mucilage soothes, and okra facilitates elimination more comfortably by its slippery characteristic. ( the herb Slippery Elm has the same affect). Okra binds excess cholesterol and toxins (in bile acids). These, if not evacuated, will cause numerous health problems. Okra also assures easy passage out of waste from the body. Okra fiber is excellent for feeding the good bacteria (probiotics). This contributes to the health of the intestinal tract.
Okra is used for healing ulcers and to keep joints limber. It helps to neutralize acids,
being very alkaline, and provides a temporary protective coating for the digestive tract.
Corn is extremely high in fiber and contains Vitamin C and folic acid. One can’t go wrong with that.
So back to the Cha Cha. Cha Cha is what salsa is to Mexican Food or Shittoh is to Ghanian Food. It's a type of relish that can be spicy or mild made from green tomatoes, cabbage, and sweet peppers. There are slight variations in the recipes. I had the opportunity of sampling some of my cousin's homemade Cha Cha and it was absolutely delicious ( pictured above) Cha Cha can be added to coleslaw, beans, salads, casseroles, etc. Actually, it can be added to just about anything, if you’re feeling adventurous.


My cousin Shari also cans fruits and vegetables. Our great grand parents used to practice the art of canning as well, Check out her cabinet. Read about the history of canning here.

The Los Angeles Times Food & Wine Festival

The First Annual Los Angeles Times Food  & Wine Festival was held on September 5th at Paramount Studios on Melrose in Hollywood.  I had such a blast. I'm looking forward the the second L.A. Times  Food Festival and so should you !  There were hundreds of people in attendance. The weather was hot but I was prepared; I had my pink back pack and a cap. I gave most of my beverage tickets away because I’m not really a drinker like that anymore. But hey back in the day, I probably would have tried to stand in every line ! There were dozens of booths offering samples of wine and spirits. All in all, I sampled one drink similar to a Mojito from Brazil. It contained strawberries and lime and I also sampled a Merlot.
I also enjoyed eating lavender and honey flavored ice cream! Delicious !   There were food panels, book signings and cooking demonstrations.  While I stood in a long long line to taste some basil lemonade at the Nam Nam food truck, there was a cooking demonstration going on by Roger Mooking.

Roger gave the best advice about cooking with and utilizing fresh herbs, which I use a variety of herbs mainly for teas but sometimes for cooking. The problem is I always have a lot of a particular herb left. So Roger suggested that we lay the herbs on a piece of paper or a paper towel and place them on a book shelf and allow them to air dry. Once they’re dry the herbs can be crushed and used to flavor meatballs, meatloaf, baked fish etc. Then here’s the best advice, we can also used the left over sticks of the herbs and place in a bottle of olive oil, and viola ! You have a special flavored olive oil that can be used on salads, used to sauté, etc.

To my surprise, the food booth that received the most compliments and praise was from Long Beach ! Once again as I stood in line and began talking with this woman she mentioned that there’s a restaurant from Long Beach serving some delicious calamari. She couldn’t think of the name but showed me which direction it was located. So I headed over to find out which restaurant she was talking about. It was Tantulum. In fact as I snapped photos of the Tantulum booth, a few more people complimented the Tantulum staff! Long Beach represent !  Wooohoooo ! The booth display was absolutely exquisite and the calamari were tasty! The secret was in the sauce. The name of the sauce that made the calamari so tasty is called yakiniku. It's a Japanese sauce. The aioli , (green sauce) was shishito pepper aioli. and homemade by Tantalum's chef named Jack.  Make sure you order some when you visit. The samples were going so fast I couldn't snap a photo of a whole tray quick enough !  I've been to Tantalum once for a birthday dinner and my experience was memorable. I've heard many good things about Tantalum's Happy Hour as well. So if you're in Long Beach, you must put Tantalum on your agenda.

My favorite food sample of the day though were mung bean pancakes from the Korean Cultural Center. Delicious and flavorful ! Everyone should make an effort to visit the center and learn about Korean Culture. The center had these Korean Cuisine handbooks free for the public, so I got one and in the near future I will be trying to make those mung bean pancakes !

I also had the honor of meeting  Betty Fraser of  Top Chef and owner of  Grub in Hollywood. I had some of Grub's refreshing Blueberry Lemonade which was very much appreciated in the hot weather!  Mmmmm... Mmmmm. Thanks again Betty !

And remember foodies, there's still time to submit a piece to The Culinary Coquette Anthology ( Women Writers On Food) click here for more  info

The First Annual LA Times Food & Wine Festival was today !

The festival was held at Paramount Studios in L.A on Melrose. I had such a good time ! Pics will be up sometime on Monday.

Soda For Breakfast ! Don't Worry They Had A Variety to Choose From !

 This past weekend I stayed overnight at a university in the Inland Empire to spend time with some young adults as a mentor. I've worked with this camp for the last 9 years, excluding 2009. Well, to my absolute horror, the cafeteria at this particular university did not have juice available for the campers to drink with their breakfast. In fact, the cafeteria did not provide ANY type of juice whatsoever. Now, I was only there for a weekend, so maybe after I left, the chef offered the fifty teens and young adults a variety of juices. There's no EXCUSE not to have juice PERIOD. These kids drank soda for breakfast. Soda from a fountain. Some had water. I had to beg for a cup of coffee! I'm not going to name the university until the camp session is over.  And I'm going to contact one of the staff employees to see if this nutritional hazard was corrected. Stay tuned !

Baked Tofu in Spicy Thai Peanut Sauce

This afternoon, I experimented cooking with tofu. I enjoyed  working with it. I marinated some extra firm tofu in sesame oil, ginger, and garlic. Then I baked the tofu and combined it with egg noodle, spinach, onion, and  carrots. Dowsed it with some spicy Thai peanut sauce and viola the dish was tasty however, I'm going to try some actual recipes from this vegetarian cookbook that the hubster bought on sale from Barnes & Noble. I didn't take a pic this time...but next dish I will !

Call For Submissions for The Culinary Coquette

The Culinary Coquette
(Women Writers On Food )

The Culinary Coquette is seeking salacious and spicy prose, essays, recipes, poetry and short stories by women writers that explore, celebrate, analyze all things food. Some topics you might consider when submitting your work for review; food and the erotic, food and ritual, Food Not Bombs, Veganism, gender roles and food, food for gods and goddesses, Biblical foods, sexual symbolism and food, ethnic foods, communal gardening, communal gatherings, feasts, organic food, GMO (genetically modified) food, seductive foods, aphrodisiacs, magical cooking( food spells, healing foods), Kosher foods, food politics,  addiction to food, why we are obsessed with cooking shows, exotic foods, potlucks, ode to a certain food, and the old adage “the way to a man’s heart is through his stomach” These are just examples of what to consider when submitting to The Culinary Coquette. Be creative and send what you think might be ideal for the anthology.

Essays and prose should be between 500 to 2000 words.
Short Stories 1500-3000 words
Send submissions to jackiejoice@yahoo.com
Please send document in an attached file and in the body of email in .doc or .rtf  format

Include your first and last name, email, daytime phone number, and mailing address in upper right hand corner of your submission.

Deadline for submissions October 1, 2010



Jackie Joice is an essayist, CNC (certified nutritional consultant), spoken word poet, photographer, and mom. Her work has been published in Shout Out: Women of Color Respond To Violence ( Sealpress 2008) Joice contributed to The Women’s Movement: An Encyclopedia of Thirdwave Feminism ( Greenwood Press 2005). Joice was selected as a 2004 participant in the Hurston/Wright Writer’s Week at Howard University. She currently writes for Blade Magazine and maintains the blog theculinarycoquette.blogspot.com

Lance's Celebrity Chef Challenge

Lance's Celebrity Chef Challenge
Date: Saturday, July 17, 2010
Time: NOON - 1 pm
Location: The Great Park in Irvine, CA (off the 5 frwy. at Sand Canyon)

...http://www.facebook.com/event.php?eid=138993686114596


Description

All of Orange County will be “totally” rockin’ out at Lance Perkins' second "Celebrity Chef Challenge" at The Giant Orange Festival! The inaugural celebration kicks off at NOON on Saturday, July 17th at The Great Park in Irvine, featuring The English Beat, Annabella Lwin of Bow Wow Wow, Nico Adams, a DJ set by Lil Jon, Wyland's Clean Water Mobile Learning Center and many more.

Hosted by celebrities including; "The Love Goddess" Judy Tenuta, the "Messiah of Makeover" Daniel DiCriscio and Food Network star, Chef Adam Gertler, they will be sure to bring love, celebrity style and loads of delicious fun to the challenge.

But the stars of THIS show will be the chef challengers that will compete to be The “Giant Orange Festival Chef” for all of Orange County.

To turn up the heat, five-star chefs including; chef Helene An (AnQi Bistro / Crustacean), Bruno Serato (The Anaheim White House), chef Mark Kearney (Sabor International) and Chef Pascal Olhats (Pascal) will be judging the challenge and picking the top-rated chef.

If you want to experience this savoury action and more, ARRIVE EARLY! The Celebrity Chef Challenge takes place Saturday, July 17th, at NOON on the main stage. We will be giving out raffle prizes during the show and have a special star appearance at the end!! Be sure to head on over afterwards to the meet and greet to chat in person, get autographs and take photos with your favorite stars and Celebrity Chefs!

This is a high-end culinary event that you wont want to miss!

PLEASE CLICK THE LINKS BELOW FOR BIOS, PHOTOS AND WEBSITES...
http://www.facebook.com/album.php?aid=186773&id=530957152&l=fb48854bad

TO START OFF WE ARE PROUDLY INTRODUCING;
OUR ALL STAR CELEBRITY CHEF JUDGING PANEL... (with many more to be announced)


OUR JUDGES...

Chef, Helene An
AnQi Bistro / Crusteacean
http://www.facebook.com/photo.php?pid=4635878&l=7f5336cc0c&id=530957152
http://www.ancatering.com/our_story_philosophy

Chef Mark Kearney
Sabor International / Mark Kearney Group
http://www.facebook.com/photo.php?pid=4635877&l=4594299a4e&id=530957152
http://www.MarkKearneyGroup.com/
http://www.saborinternational.com/mark_kearney/

Ed Lee
Wahoo's
http://blogs.ocweekly.com/navelgazing/a-clockwork-orange/wahoos-someone-cares-soup-kitc/

Chef Pascal Olhats
Pascal
http://www.facebook.com/photo.php?pid=4635876&l=fc3dff560a&id=530957152
http://pascalnpb.com/about_us.htm

Bruno Serato
Anaheim White House
http://www.facebook.com/photo.php?pid=4635872&l=18c5d824ef&id=530957152
http://www.anaheimwhitehouse.com/about/bruno.php



OUR CHALLENGERS...

Chef Bert S. Agor Jr.
Ruths Chris Steakhouse Irvine
Orange County Celebrity Chefs
http://www.facebook.com/photo.php?pid=4636001&l=290209908f&id=530957152
http://www.orangecoastmagazine.com/march_of_dimes/article.aspx?id=17155

Chef Ken Cruz
Riptide Rockin' Sushi & Teppan Grill
http://www.facebook.com/photo.php?pid=4635868&l=c80a807284&id=530957152
http://www.riptidesushi.com/

Chef Jill Davie
Sunkist official spokesperson. "The Sunkist Lemon Lady"
co-host of “Shopping with Chefs” on Fine Living Channel
http://www.facebook.com/album.php?aid=186773&id=530957152&l=fb48854bad#!/photo.php?pid=4706045&id=530957152
http://www.sunkist.com/recipes/featured_chef.aspx

Chef Eddy Rocq
http://www.facebook.com/photo.php?pid=4635867&l=ddf5052002&id=530957152
http://www.rocqcatering.com/about.html



OUR CELEBRITY EMCEES...

Judy Tenuta
"The Love Goddess"
http://www.facebook.com/photo.php?pid=4635881&l=0855e731fb&id=530957152
http://www.judytenuta.com/bio.php

Chef Adam Gertler
http://www.facebook.com/photo.php?pid=4652284&l=a8da8b9f6f&id=530957152
http://www.foodnetwork.com/kid-in-a-candy-store/index.html
http://www.foodnetwork.com/adam-gertler/bio/index.html

Daniel DiCriscio
a.k.a. "The Messiah of Makeover"
Star of: "Bruno" (Da Ali G Show), Vh1's "Home James" & "Greenhouse", "Baywatch Hawaiian Wedding" (worked with Pamela Anderson), and the upcoming movie "Bettie Page Reveals All". Celeb clients include Pamela Anderson, Cher, Anna Nicole Smith, etc.
http://www.facebook.com/photo.php?pid=4635880&l=f4b5ef2605&id=530957152
http://www.myspace.com/danieldicriscio



OUR HOSTS / REPORTERS...

Leo Buck
Entertainment Correspondent / Lance Magazine
With nearly a dozen years reporting in the Entertainment and Lifestyle fields, Leo's feature stories and interviews have appeared in publications on both sides of the Atlantic. For two years, he was the Entertainment Correspondent for Village TV as well as serving as Restaurant Reviewer for "Rage Magazine"--a role he now performs for the new "Lance Magazine". In addition, he the creative force behind "Buck-ing Trends"--a theatre-oriented blog located at: http://buckingtrends.wordpress.com/
http://www.facebook.com/photo.php?pid=4636439&l=da0f46ca2b&id=530957152


Chef Susan Irby
"The Bikini Chef"
Television Host / Guest Star
http://www.susanirby.com/
http://www.facebook.com/photo.php?pid=4635873&l=9b14c4c294&id=530957152



OUR MASCOT...

Chef ROCK Tastealot!
http://www.facebook.com/photo.php?pid=4635874&l=807cdbee09&id=530957152



OUR SPONSORS...

The Derby Deli & Dueling Piano Bar
http://www.derbymv.com/

Riptide Rockin' Sushi & Teppan Grill
http://www.riptidesushi.com/

Bristol Farms
http://www.bristolfarms.com/

Carolyn's Kitchen
http://www.carolynskitchenonline.com/



OUR MEDIA SPONSORS...

Lance Magazine
http://www.LancePerkins.com/

OC Foodies
http://www.ocfoodies.com/

OC Restaurant Association
http://www.ocrestaurantassociation.org/

Easy OC
http://www.easyoc.com/celebrity-chef-challege-july-17-2010-saturday

Live OC
http://liveoc.livemagazines.net/



The Giant Orange Festival is Orange County’s signature charity event that features the best in local food, entertainment and brings the community together, all for a good cause. A portion of the proceeds will go to help education, environmental charities and over 20 charities in the community. The Giant Orange Festival is produced by Event Complete.

Lance Perkins is the producer of The Celebrity Chef Challenge, an editor and creative director in the media for over 23 years and reviews many five star restaurants. Lance Perkins proudly announces Lance Magazine, to be launched this summer!
http://www.LancePerkins.com/

For more information, sponsorship or booth space, please contact Lance Perkins at 949-606-5151

ARTICLES...

http://ocmusicmagazine.com/taste-of-ladera-celebrity-chef-food-challenge/

http://content.yudu.com/Library/A1gr97/RageOctober09OCLA/resources/72.htm

http://www.youtube.com/watch?v=F0BkKQtOLyU

Love Thy Neighbor

I’ve finally investigated my neighbors. We’ve been in close quarters and occupying the same space since 2007. I started investigating and observing them mainly in the morning and some times in the afternoon. I know they know that I’ve been watching their every move. Finally, it was time to take action.

I took my camera, walked right up to them, and snapped their photos without warning. Surprisingly, my neighbors didn’t protest or object to my Kodakian intrusion. In fact, I thought they reveled at the notion that they’d be showcased in my portfolio with descriptions of their reproductive parts, sexual habits, names of their family members and locations. I’m sure they have been watching me as well. I’m sure as I squatted down in my ripped blue jeans, sandals, and cleavage grasping t-shirts that they wanted me to be a part of their sexual future. Well, I couldn’t, because my other neighbors indiscreetly peeked out their windows and thought that I hadn’t saw them watching me…but I did. I’m not into orgies with green individuals, not now not ever. However, I did want to engage in preserving their legacies. I’ve been documenting individuals like this in other states during my travels for years. Now it was time to start in my own back yard, literally.

My front and backyard are populated with invasive Star Trek looking plants and weeds. On cool crisp mornings or muggy afternoons, I zoomed in on spiny veins and thick stamens, vulvas, and ovaries with my camera. I kneeled on dirt and concrete and gently with my fingers lifted or turned over prickly or fuzzy leaves to record its vascular structure, color, texture, and pattern embedded in oftentimes dry hard soil.

I discovered that CVS and Walgreen’s ain’t got nothing on me! Nor does the local street pharmacist. The fence that surrounds my garage and encloses the parking space is laced with Morning Glory ( Ipomoea Violacea). Morning Glory is a vine that produces beautiful purple flowers and apparently it produces some pretty good trips! The seeds of Morning Glory contain the alkaloidal substance lysergic acid amide, the original source of LSD. Yes, acid. LSD is the synthetic version of the drug. The garden bed in the front has Black Nightshade or Horse Nettle, a toxic hallucinogenic plant with little purplelish berries and tiny star-shaped yellow and white flowers. In the back yard, there’s nut grass ( cyperus rotundus) and Mexican Tea or skunkweed (chenopodium ambroisiodes). The two plants/weeds in the back yard have several medicinal properties.

I wonder if these “weeds” were always viewed as “invasive” or troublesome by ancient native and indigenous peoples, because these plants all have some type of medicinal purpose(s). What makes us (man) deem something that has been here for thousands and thousands of years and a part of nature invasive? Our relationship with plants is symbiotic. Besides, they are our neighbors and without them, we die not the other way around.

Berry Delicious

Well, I know Independence Day has come and gone. So I'm a little late with this post. But better late than ever! On the fourth of July, my friend Sylvia invited my family and I over her house for a barbecue. Sylvia carved a basket out of a  watermelon and filled it with high octane berries. By high octane I mean, berries extremely high in antioxidants and nutrients! The berry salad was berry good !

Delicious Lotus Root via my friend Tanya

Here's another unusual, lovely tasty food I was given by my new friend Lynn recently. She made them for a solstic party and brought us some to sample too :-).

Alas, I have never even seen a whole lotus root, nor do I know where to get them or prepare this dish~ but if anyone is interested I will ask her. Just thought they were neat n wanted to share. I’d offer ya a bite but we ate them all lol! TnZ

Summer Sweet Strawberry Smoothie w/Uber Fiber !! Mmmmm....

Strawberries are high in fiber, folic acid, an antioxidant and so much more !
Use about 10 fresh strawberries
1 or 2 cups of almond milk
1 packet of Stevia ( don't use the fake sugar like Equal, Nutrasweet, etc)
1 or 2 cups of ice

Add all ingredients in blender and puree ! Deliciously healthy ! Good for the colon too !