Portable Snack - High Energy Mix

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2 Parts Nuts to 1 Part Dried Fruit

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Pumpkin Seeds (lowest in calories)

Almonds

Sunflowers Seeds

Raisins

Dried Cranberries

Dried Apricots

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In a large bowl combine all.

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Bag 1/3 of a cup of the mixture to take along with you or for kids. Don't forget to have lots of small re-useable containers (with lids) on hand, to avoid disposable bags that add to the landfills.

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Raisins - are a good source of iron, potassium and selenium and also contain vitamin A and some vitamin B. Raisins are also rich in fiber.

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Almonds - are rich in minerals, magnesium, potassium, phosphorous and especially high in calcium. Almonds are high in mono-unsaturated fat which helps to lower cholesterol, especially the bad cholesterol (LDL). Almonds contain a high degree of oleic acid, which is believed to be the ingredient in olive oil that protects against heart disease.

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Pumpkin Seeds - are a superfood. Pumpkin seeds are rich in the amino acids alanin, glycine and glutamic acid, and also contain high amounts of zinc.

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Dried Apricots - they are a good source of iron and potassium.

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Sun Flowers Seeds - are power-packed with healthy fats, protein, fiber, minerals, and vitamin E.

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Dried Cranberries - contain significant amounts of antioxidants and other phytonutrients that may help protect against heart disease, cancer and other diseases.

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Sadako - Prayer For Peace

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When my two oldest boys were in grade school we had a special ritual during holidays and summer vacations. I would pick a book, and read a little to them each night by candlelight. One of those books was the story of "Sadako and the Thousand Paper Cranes" -- a true story about a girl who lived in Japan.

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She was just two years old when the atom bomb was dropped on Hiroshima Aug. 6,1945. Although she survived the blast -- at age eleven she was diagnosed with Leukemia, "the atom bomb" disease. Sadako's best friend told her of an old Japanese legend that anyone who folds a thousand paper cranes would be granted a wish. Sadako hoped that her wish, to get well, would be granted. She started to work on the paper cranes and completed over 644 before dying on October 25, 1955 at the age of twelve. Her friends folded the remaining 356 cranes.

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My son Ben actually picked this book out. I had never heard of it, but as we read together each night - a tragic - but beautiful story unfolded. Many days passed and on the final night, as I reached the last page of the book, tears welled up in my eyes. I remember my two little boys faces, shining in the candlelight, looking at me as I struggled to read the final sentences. It was such beautiful story with a powerful message of courage and spirit.

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Children and adults continue to fold these cranes even today, and every year cranes are sent to Hiroshima as a symbol of peace. In 1958, a statue of Sadako holding a golden crane was unveiled in Hiroshima Peace Park. The children also made a wish which is inscribed at the bottom of the statue and reads:"This is our cry, This is our prayer, Peace in the world".

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On August 6, 1945, the atomic bomb took the lives of over 200,000 Hiroshima residents. More than 90% of the city was damaged by the blast; around the epicenter, nearly all of the people died instantly, and most of the buildings were destroyed without a trace. Three days later, on August 9, 1945, another atomic bomb was dropped on Nagasaki which left 120,000 people dead. Today, the epicenters of both the Hiroshima and Nagasaki blasts have been turned into Peace Memorial Parks. Each year on August 6 and 9, respectively, a ceremony is held at each park to remember the victims of the atomic bombs and to pray for world peace.

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Maybe we can all take the time to say a prayer with them. "Peace in the world."

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1 Year Anniversary

(Photos Courtesy of Jupiter Images)

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One year ago I decided to create this blog. The name for it "Barefoot in the Orchard" sprang into my mind instantly, as if it had been waiting for me all along. I began writing, tweaking and learning the "art of blogging" as I went. This journey has been one of the most creative experiences for me and I've enjoyed the talents of so many other bloggers along the way - but the thing I've cherished most is that it has brought me closer to distant and not so distant relatives - and good friends old and new. Who could ask for more than that.

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Modern Pretty

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Reading the August 08 Domino - the only magazine I subscribe to - I came across one of the most beautifully designed houses, by Quirk gallery owner Katie Ukrop. I love the mix of Modern/Pretty but rarely find it done as well as is represented in the below photos. The article is entitled NEO - SOUTHERN belle (love that) and the home is a Richmond, Virginia row house which dates back to the 19th century.
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Sunny Goode a wonderful decorative artist painted the downstairs floors and they are amazing.
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Favorite Asian Dishes

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When I turned on Martha today much to my surprise she was cooking up a meal that my oldest son Ben and I love to have at a local Pho Vietnamese restaurant. It has a wonderful unique flavor that we both love and crave every now and again. I am going to try this recipe - using grass fed beef instead (need that Omega 3 balance) - and see how it holds up against our favorite.

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Lemongrass Beef Skewers

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Serves 4

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3 lemongrass stalks, bottom 4 inches only, minced
3 tablespoons plus 1 1/2 teaspoons fish sauce (you can buy this at an Asian Market)
light-brown sugar
1 garlic clove, minced
1 tablespoon vegetable oil
1 pound boneless sirloin, trimmed of excess fat
1/4 cup roasted salted peanuts (about 1 ounce), crushed
1/2 English cucumber, thinly sliced on the diagonal (optional)

Fresh mint and basil sprigs, for serving
Bibb or Boston lettuce leaves, for serving
Lime wedges, for squeezing

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Directions

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Soak 8 bamboo skewers in cold water for 30 minutes.

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Whisk together lemongrass, fish sauce, sugar, garlic, and oil. Slice beef very thinly against the grain. Add to marinade, and toss. Let stand at room temperature for 20 minutes.

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Preheat a grill pan over medium-high heat. Thread beef onto skewers. Grill until browned, about 1 minute per side. Transfer to a platter, tent with foil, and let rest 5 minutes. Sprinkle with peanuts. Serve with the remaining ingredients on the side, bundling the meat, cucumber, and herbs inside the lettuce leaves if desired.

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Rice Noodles with Scallions and Herbs

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Serves 4

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8 ounces rice vermicelli
1/4 cup fish sauce
3 tablespoons fresh lime juice (from 2 to 3 limes)
2 tablespoons packed light-brown sugar
1 teaspoon sliced fresh red chile, preferable Thai bird chile
1/4 cup vegetable oil
1 clove garlic, minced
4 scallions, dark-green parts only, thinly sliced
3 large leaves Boston or Bibb lettuce, very thinly sliced
1 medium carrot, julienned
1/4 cup fresh mint leaves, torn into small pieces
1/4 cup fresh basil leaves, torn into small pieces

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Directions

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Bring a pot of water to a boil. Cook vermicelli, stirring occasionally, until tender but not mushy, about 4 minutes. Drain, then rinse with cold water. Let vermicelli drain in colander for 30 minutes, tossing occasionally.

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In a medium bowl, combine 1/2 cup water, fish sauce, lime juice, sugar, and chile; set sauce aside.

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Heat oil in a large skillet over medium heat. Add garlic and scallions, and cook for 10 seconds. Remove from heat.

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Toss scallion mixture with noodles in a serving bowl. Add lettuce, carrot, and herbs; toss to combine. Serve with sauce on the side.

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Barack and Michelle Obama

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I just love watching these two together.

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Obama'08!!

An American Original

(Tasha Tudor Aug. 28, 1915 - June 18, 2008)
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I recently found out that Tasha Tudor - one of my personal heroes - has died. She was an amazing woman - illustrator - and independent spirit - who lived life her own way and truly was "an American original."
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Click on each of the above pages to read this article courtesy of Victoria Magazine.

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I'm also including an interesting link to YouTube about her book - Pumpkin Moonshine recently featured on the Antique Roadshow.

My Dad - AKA Papa

(Me - Age 5)

There is a magical time when most little girls think their dads can do anything and that is how I saw my dad. He was the master of anything that needed fixing or building and prepared for any kind of emergency. I loved to help him - whether it was building a fence, working on our boat, or fixing the dishwasher. I would hang around just waiting for the chance to hand him a specific tool or run to get him a cool drink.
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When I was 5 years old my dad would put me on his lap and let me drive the family car into the garage. This was not only thrilling but very empowering. When I turned 16 he took me to a large empty parking lot and taught me to drive the stick shift on my new car. After I had mastered the basics he told me to head for a busy street - I hesitated thinking maybe I wasn't ready - but he told me - "yes you are" - and away we went. Moments like those with my dad helped shaped my trust in myself.
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Another thing about my dad that I've always appreciated is that he is a very sentimental man and not afraid to show it. When he tells the story of how he met my mom (bagging her groceries when he was only 18) and that she was the "prettiest girl he'd ever seen" there is still a twinkle in his eye. What more could any daughter ask for.

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I love and admire you dad more than I can ever express and appreciate all the sacrifices you've made through the years. Thanks for everything!!

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Happy Fathers Day!!!

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Love you,

Bean ~

P.S. My sister has a great tribute and photo of our dad at her blog Magic Mirror.

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"My Secret" Summer Pasta Salad

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(Photos Courtesy of Jupiter Images)

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I've made this "secret" recipe time after time over the past 15 years plus and it never fails. It's so simple to make and you can even whip up the night before if you are short on time. It's great for picnics - family gatherings - or a hot summer day.
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One drawback - no leftovers to enjoy ;)

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FRESH PESTO TORTELLINI SALAD (COLD)
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2 pkgs. fresh cheese tortellini

1 pkg. fresh pesto sauce

1/2 c. white wine tarragon vinegar

1 lb. asparagus (sliced and blanched) (you can substitute long stemmed canned)

2 c. julienned red and yellow peppers

1 c. walnut pieces (I usually skip the walnuts)

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Cook tortellini, rinse in cold water. Drain well. Combine pesto, vinegar; whisk to blend. Add other ingredients. Mix well. Chill to taste. Serves 4 to 6.
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Of course you can easily double this recipe.

A Wonderful Artist

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I just loooooooooove Jen Corace's art work!! I can't get enough of it. From the first image I stumbled across -- I was hooked. Her work gets me thinking and makes me smile. A perfect combination.

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