Physalis Alkekengi (a.k.a. Chinese Lantern)

Mild Autumn

This autumn has been so mild and I'm loving it.  There have been days where the temperatures have been in the 60s and 70s, which is uncommon during this time.  This autumn is reminding me why I should fall in love (again) with this season.

In the past, I've bemoaned autumn so much because it marks the natural transit into winter.  This autumn hasn't been bitter (so far), and I'm not complaining too much about the winter to come.  I'm taking my time to enjoy the wonderful blue skies (the sky gets so blue here), the lovely and colorful leaves, and the cool (but not cold) weather.  I'm actually looking forward to hibernating this winter (despite not looking forward to the snow and ice).  I'm ready to rest, prepare for the new year, and hopefully emerge as a new person in the new year.

How is the autumn in your neck of the woods?

Monster Dash 2014

Once again, I participated in the Monster Dash this morning.  As of last year's Halloween, I already knew what I wanted to dress up as - female Venom.  So, in preparation of the Monster Dash, I researched/brainstormed as to how to construct a running costume and the appropriate makeup for running a half marathon.  Yes, I chose to run the half marathon, not the 5K.  I also attempted to train, once again, for the half marathon.

All in all, I was happy with my costume.  I made my own shirt and spider logo and wore a pair of my running shorts.  I used Mehron as my makeup of choice. My application of the make up turned out okay, considering that I did most of it myself and didn't really have another artistic person to help me. I only had two hours (I actually got up at 5 a.m.) to apply my make up and execute other "details."  I really think that if I had more time and wasn't so tired, I would've done a much better job.  By the end of the race, I felt like I was a smeared sweaty mess, but much of my make up stayed on.  To be quite honest, the make up was really really hard to get off.

With regards to my running, well, lets just say I finished the whole half marathon.  I didn't beat my first personal record and finished this race at 2 hours and 38 minutes, still I didn't quit at the ten-mile mark and I finished!  My body's aching right now and it hurts to move.  I'm sure I'm going to really feel it tomorrow, but I'm feeling accomplished for the time being.

I'm already looking forward to next year's Monster Dash.  Of course, I don't know if I'm going to run the half marathon or the 5K.  I've been doing this run with my co-worker and so we both will decide when the time comes. 

Tuesday's Tune: Try

I love Colbie Caillat and her songs.  I find many of her songs to be so heartfelt and personal, as if she put bits and pieces of my life into song.  Today, I want to share her song, "Try."  The song reminds me that I need to remember to love myself, just the way I am.  

For myself, it's been a long journey in finding self acceptance and self love.   Maybe some of this has to do with aging.  Some is also due to recognizing that if I didn't love myself, how would I recognize that someone else really loved me.

Let me know what you think of this song.  Do you love yourself, or even like yourself?

Naturally Fermented Peppers

Every year, for the last several years, I've been pickling something.  May it be peppers (using vinegar) or cucumbers (using vinegar or naturally fermented) or cabbage (fermenting it into sauerkraut).  This summer has been quite busy for me and I'm pickling very late.  Despite the cool autumnal weather, it's allowed the growing season to continue longer than normal.  So, over the weekend, I went to the farmer's market and purchased peppers.

This year, I wanted to try pickling my peppers in a different way.  Rather than pickling the peppers with vinegar, I wanted to try fermenting it.  By fermenting the peppers, I only use salt and water that allows the peppers to "pickle" itself.  The end result creates peppers with good bacteria that's good for the gut.  Considering how much pickled peppers I eat through out the year, I wanted to add more good bacteria to my gut.

I used the following recipe.  Basically peppers, water and salt just make up the recipe.   If you want to read more about the salt and water ratio, go here. 

Here's my "step by step" instructions:  

-1.5 Tablespoon of Pickling Salt (or 100% Sea Salt)

-2 Cups of water

-Jalapeno (or mixed) peppers

1.  Mix salt and water until salt is dissolved, creating a brine.   Make more depending on how big your jar is or how many peppers you intend to pickle.  Basically, it's 1.5 tablespoon of salt for every two cups of water.

2.  Wash the peppers AND make slits into the peppers.

3.  Put the peppers into a large jar.

4.  Pour the brine into the large jar with peppers until the brine reaches almost the top.

5.  Put another small jar into the opening of the large jar.  (This helps to keep the peppers stay submerged under the brine.)  Pour some more brine into the large jar until the brine reaches the top.

6.  Keep the jar of peppers on top of a plate or bowl (to catch any brine that may spill out), on the counter and out of direct sunlight.  
7.  Keep an eye on the jar of peppers to ensure that the peppers stay under the brine.  Ensure that the peppers stay under the brine.  
8.  Each day or every other day, push down on the peppers and make sure the brine continues to cover the peppers.  Keep adding more brine if necessary.  
9.  If bubbles or mold floats to the top, scoop it out and continue to keep the jar of peppers on the counter.  After a couple of days, maybe a week, you'll notice a "pickle" smell coming from your jar.  
10.  After two weeks, you should be able to taste your peppers.  If the peppers are to your liking, can put a lid on the peppers and put it in the refrigerator.

Happy pickling and let me know how it turns out.

Apple Juice

This year my little apple tree blessed me with loads of apples.  Due to my busy busy schedule, I wasn't able to pick some of the apples.  So, some fell and rotted (boo).  Despite missing out on some apples, I told myself that at the very least I had to turn some of the apples into juice.

With a break in my schedule and my gregarious nephew visiting me over the weekend, it was great timing for making apple juice.  The weather was also wonderful for him to go and pick the apples too.  He came back with pounds and pounds of apples.  Again, with his help, I used a juicer to turn the apples into juice and stored the juice in canning jars.  I could have canned the juice in a hot water bath, but I opted to just freeze the juice.  I ended up with several quarts of juice.  I still have several more pounds of apples left, which I may juice or turn into apple pie filling.  I'm happy to know that I will have lots of homemade apple juice to savor and lift up my spirits during the upcoming months.

Are you preserving any goodness to enjoy in the middle of winter?

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