Zucchini Frittata

ZUCCHINI FRITTATA

Everyone has a surfeit of zucchini in July, it seems. What to do with
all of them is the challenge, since it seems a shame to let fresh produce go to
waste. Especially troublesome are the squashes that bolt, and are not quite
ideal for stir fry dishes. Here is a recipe for just such a dilemma.

1 cup grated zucchini
2 cloves minced garlic
1/2 of a small yellow onion, finely chopped
1/2 cup chopped shitake mushroom
1 teaspoon chopped basil - fresh or dried
1 teaspoon salt
1/4 teaspoon black pepper
4 eggs
1 1/2 tablespoon half and half or whole milk

1. Sauté the zucchini, onion, mushrooms, and garlic in 2 or 3 tablespoons olive oil over a medium low temperature.

2. While they are simmering, beat the 4 eggs together with the milk, salt, pepper, and basil.

3. When the onion and garlic pieces look transparent, pour the egg mixture over the sautéed vegetables. Let the frittata cook over a low temperature. When it is firm, turn it over, one-half section at a time.

4. Continue to cook until eggs are as well done as you like them. Serve the frittata with fresh fruit, berries, or buttered toast.

The humble, meek, merciful, just, pious, and devout souls everywhere are of one religion and when death has taken off the mask they will know one another, though the diverse liveries they wear here make them strangers.
William Penn

Tamales

TAMALES

Tamales are as much an activity as they are a food. They are a great holiday dish because they are more easily constructed with a group effort.

Ingredients and Supplies
Corn Husks - These are purchased dry and soaked for 2-3 hours (or overnight) to soften.
Cotton String - This is technically "cheating," because the traditional way to tie the tamales is to use slivers of husk. Either method works. Or you can simply not tie them at all. Vegetable steamer and large kettle - a tamale kettle is nice, but most large soup kettles will work too.

Tamale Dough:
1 cup butter
1 can of cream style corn (approximately 17 ounces)
2 1/2 cups instant masa mix
2 teaspoons baking powder
1 teaspoon salt and 1 rounded tablespoon chili powder
1 can diced green chilies

Filling: (Prepare in advance.)
Chopped, cooked, spiced chicken (or turkey or beef)
Cubed Monterey Jack cheese
Diced green chilies or hotter chilies if you like them

1. Mix the dough ingredients. Add a few teaspoons of masa if the dough seems too sticky.
2. Drain and clean the corn husks.
3. Lay a husk flat on the table surface, and place 1 rounded tablespoon dough in the center of the husk. Flatten it just slightly.
4. Add a rounded teaspoon of either cheese or chicken. Then add a teaspoon of green chilies. Place another rounded tablespoon of dough on top of the fillings and seal the edges. Then roll the husk around the tamale and tie the ends.
5. When all the tamales have been assembled, fill the bottom of the kettle with water, place the steamer in the bottom, and layer the tamales in criss-crossed layers on the steamer. Steam about 1 hour.

Note: One advantage to using both string and husk ties is that if you are making two kinds of tamales, you can tie one kind with string and the other kind with husks. It is also possible to roll up the tamales and cook them with no ties at all, especially if you are going to eat them all right away!

A person convinced against his will is of the same opinion still.
Mark Twain

Swiss Chard Lasagna

About 20 stalks of chard – red or green
4 large ripe tomatoes
1 tablespoon coarsely ground dill seed
1 tablespoon coarsely ground coriander
8 – 10 leaves fresh basil - chopped
1/3 cup olive oil
¾ cup crumbled goat cheese
4 cloves diced garlic
1 medium onion - minced
1 box lasagna noodles (wheat or quinoa)
1 cup ricotta cheese
3 eggs
1 tablespoon Worcestershire sauce
1 ½ cups shredded mozzarella
2 ½ cups tomato sauce

1) Wash and chop chard; remove the large center stalks. 

2) Cook noodles.

3) Sauté onions and garlic in olive oil. When onions and garlic are soft, add chard, dill, coriander, tomato, Worcestershire and basil. Let mixture cook slowly until chard is cooked down – about 8-10 minutes. 

4) Sprinkle goat cheese over the chard-tomato mixture. Cover and turn off heat. 

5) Stir eggs and ricotta cheese together. Add a little salt and pepper.

6) Put ¼ cup tomato sauce plus ¼ cup water in bottom of 9” x 13” pan. Put 1 layer of noodles in pan. 

7) Spread chard mixture on noodles. 

8) Place a second layer of noodles over the chard and spread ricotta mixture on the noodles.

9) Layer more noodles and cover with tomato sauce and mozzarella cheese. 

10) Bake at 350º for 45 minutes covered and for 10 minutes uncovered.

Dairy free option: Omit the goat cheese and the mozzarella, and replace the ricotta cheese/egg layer with
soft tofu/egg or with cooked meat such as ground beef  or shredded chicken. Spice these with salt and pepper and little oregano and basil.

Serve with garlic bread and red wine.

Shortbread

SHORTBREAD

This shortbread recipe is from Scotland, where it is a traditional Hogmanay or New Year’s Eve treat. It's great for a party or for a gift. Most people find it irresistible.


Preheat oven to 350º.

1 cup unsalted butter
1/2 cup powdered sugar
2 cups flour
1/2 teaspoon salt

Mix ingredients together and form a ball. Then flatten the ball into a 1/2 inch thick round shape. Use a fork to make marks for dividing the pieces after it is baked. Any shape pieces are OK.

Bake for 40 minutes. Cut into pieces before the shortbread is completely cool or it will be too crumble to cut easily.


Experience is a hard teacher because she gives the test first, and the lesson after. Vernon Law

Scalloped Potatoes

SCALLOPED POTATOES

5 medium potatoes, peeled or well scrubbed
2 tablespoons flour
1 teaspoon salt
Pinch of pepper
2 tablespoons butter
1 tablespoon minced onion (fresh or dried)
1 ½ cups whole milk
1/4 pound chopped ham (option # 1)
1/2 cup peas (option # 2)
Paprika

Preheat oven to 350º.

Peel potatoes, cut in half the long way and slice into 1/8 inch slices. Spread the sliced potatoes (and ham or peas) into a small glass casserole dish - 9” x 9” or
9” x 7”.

Mix together all other ingredients, except butter, and pour over potatoes. Put small pieces of butter on the top of the potatoes. Sprinkle lightly with paprika. Cover with aluminum foil or casserole cover and bake about 1 hour. To see that potatoes are thoroughly cooked, test with a fork in several places.

If you are serving a large group the recipe can be doubled using a 9x13 casserole.

A good listener is not only popular everywhere, but after awhile, he knows something. Wilson Mizner

Russian Tea Cakes

RUSSIAN TEA CAKES


These are a favorite holiday treat. They have many names and a similar cookie is found in several different cultures. These cookies make a popular Christmas gift and/or party dessert.

1 cup soft butter*

6 tablespoons powdered (confectioner's) sugar

2 teaspoons vanilla

2 cups flour

1 cup finely chopped walnuts or pecans

Preheat the oven to 325º.

Mix the butter and sugar together.

Add the vanilla, flour and chopped nuts. Mix well.

Pinch off a walnut size lump of dough. Roll into a round ball and place on an ungreased cookie sheet.

Bake about 12 minutes.

As soon as cookies are cool enough to handle, roll the warm cookies in warm confectioner’s sugar.

To store these, put wax paper between the layers.

*Use coconut oil for a vegan option. The coconut flavor is quite good.

The man who doesn’t read good books has no advantage over the man who can’t.
Mark Twain

Roast Turkey and Dressing

ROAST TURKEY and DRESSING

This is an obvious Thanksgiving and Christmas recipe, but very often it works well to roast a small turkey (about 10-12 pounds) to keep in the refrigerator and use for sandwiches, salads, casseroles, tacos, enchiladas, etc. Fresh, roasted turkey is tasty and can be used in such a variety of recipes that it will be used up in no time.

Since turkeys are hollow and very bony, they look large. To buy turkey by the pound, estimate 1 ½ pounds per person.

If the turkey is frozen, let it thaw in a cool spot such as the bottom shelf of a refrigerator for 1 or two days. A twenty-pound turkey will take two days to thaw in the refrigerator. Remove all of the giblets and neck parts that have been stuffed inside the turkey. Some people boil these in a couple of quarts of water to make stock. Then rinse the turkey inside and out. A large turkey has a cavity at both ends. Sprinkle a little salt and pepper into both of these cavities.

Stuff the turkey with your favorite kind of dressing, put about 1/2 inch of water in the bottom of the roaster, and put in the oven.

Here is one recipe for stuffing: Sautee 1/2 cup chopped onions, 1 cup chopped mushrooms and 2 tablespoons chopped garlic in olive oil. Add this mixture to 4 cups of seasoned breadcrumbs, 1 1/2 cups chicken broth, two beaten eggs, and 1/2 cup melted butter. If the mixture seems too soggy, add a few more breadcrumbs. The mixture should have a sort of fluffy consistency. Some other ingredients that can be used in turkey dressing are: cooked rice, raisins, bits of chopped apple, and celery.

Fill the turkey cavities with the stuffing, although it should be noted that this is no longer recommended because of a general nervousness about salmonella. Proceed at your own riskJ Extra dressing can be baked in a separate glass dish or you may want to bake all of it in a casserole dish. This recipe would work for a turkey 16 -18 lbs. Decrease the amounts slightly for a smaller turkey and increase them slightly for a larger turkey.

Turkeys should be cooked covered in a slow oven - 325º. For every 3 – 3 ½ pounds of turkey, allow 1 hour of baking time. Turkeys can be basted while they are roasting to enhance the flavor and tenderness. To do this spoon some of the juice in the bottom of the pan onto the top of the turkey and let it run down. Do this over all of the turkey. There is a utensil called a turkey baster that you can purchase to help with this process. Directions for gravy are found on the Pot Roast page.
The beginning is always today. Mary Wollstonecraft

Ratatouille

RATATOUILLE
Ratatouille is just exactly what the dictionary says it is: stewed vegetables, usually eggplant, onion, tomato, zucchini and garlic sautéed in olive oil. Bell peppers are often used as well. This is a good summer meal if you have a garden. Ratatouille really tastes better with fresh ingredients. Quantities of each ingredient do not matter too much and can suit the cook or whomever he is trying to please!

The vegetables are washed, peeled, cut, and put into the sauté pan on medium low heat in this order:

1. Olive oil - 3 - 4 tablespoons - add more if it gets absorbed

2. Onions and garlic (diced)

3. Eggplant (peeled and cut into 1/2” cubes) Bell peppers would go in at this point.

4. Zucchini (cut off ends and slice into quarter inch pieces – zucchini no larger than about six inches work best)

5. Tomato - It is not necessary to peel the tomatoes, but a hot water bath for about 45 seconds to one minute will enable you to slip the skins.

Sprinkle on little salt and pepper and chopped, fresh basil if you have it.

When all of the vegetables are cooked through, sprinkle a little mozzarella and Parmesan cheeses and a few seasoned bread crumbs (optional) over the mixture and put it in the oven for about 25 minutes at 350°. If your sauté pan cannot go into the oven, transfer the vegetables to a glass casserole first.



The means are the end in the making. Gandhi

Quiche

QUICHE

½ cup chopped cooked chicken or turkey
¼ cup chopped green chilies
½ cup chopped fresh mushrooms
2 cloves garlic, minced
2 cups chopped broccoli*
3 – 6 tablespoons olive oil
3 eggs, beaten
½ cup grated jack cheese
1 cup milk
1 teaspoon salt
1 tablespoon dried basil
1 tablespoon oregano
1 pie crust shell, uncooked

*If you do not like broccoli, this recipe will work with another type of vegetable or mix of vegetables.

Preheat oven to 350º 

Sauté mushrooms, chilies, and garlic in olive oil for 3 – 5 minutes on medium heat. Add meat, chilies, and broccoli and sauté for about 3 more minutes. Pour mixture into uncooked piecrust.

Mix eggs, milk, cheese and spices together. Pour over vegetables. Bake for about I hour. Cover the pie with aluminum foil for the first 45 minutes, then remove to brown the crust and the top of the quiche.

Slice and serve warm with organically grown, brown rice.


Kindness is loving people more than they deserve.

Joseph Joubert (1754 –1824)

Pumpkin Pie

PUMPKIN PIE
With a Nut Crust

1 large can pumpkin - approximately 3 cups if you cook it yourself
3 large or 4 medium eggs
1 can sweetened condensed milk (or 1 can of full fat coconut milk plus 1/2 cup honey)
1 10- 12 oz package pecans or walnuts
Spices: 1 teaspoon nutmeg, 1 teaspoon cinnamon, 1/2 teaspoon cloves, 1 teaspoon Salt,
1 teaspoon vanilla

Preheat oven to 350º.

1. Nut crust:

1 cup crushed walnuts
1 cup almond meal
1/4 cup melted butter (Use coconut oil for a vegan version)
1 teaspoon salt
1 - 3 tablespoons honey if you want a slightly sweet crust

2. Beat the eggs, and mix with pumpkin, milk (coconut or condensed), vanilla and spices. Heat the mixture in a sauce pan until it just begins to boil. Pour the filling into the crust.

3. Bake for 45 - 50 minutes. Pie filling should be firm before removing from oven. Press the center to test. It should be springy or spongy rather than liquid.

A second method of creating this pie is to cook the pumpkin filling on the stove top over medium low heat. Bring it to a slow, rolling boil, stirring continuously until it becomes a thick pudding. While you are cooking the filling, bake the crust by itself for about 15 to 20 minutes at 350 º to make it a little crispy. After the filling has thickened, pour it into the crust, and let it cool. It will look slightly different than the baked pie, but it will taste the same. This method runs less risk of burning or scorching the crust.

Let cool and serve with whipped cream or ice cream.


The responsibility of tolerance lies with those who have the wider view. Mary Ann Evans Cross
(Mill on the Floss)

Potato Salad

POTATO SALAD
There are many ways to make potato salad. I once cooked for a family who marinated potatoes in a sort of Italian dressing and called that potato salad. My mother-in-law makes hers with lots of sweet pickles, and it tastes very good. This is a basic recipe, so you can start here and experiment to satisfy your own tastes.

6-8 of the red or white potatoes that you find in the refrigerated produce section.
There are also several gourmet potato varieties that are fun to use in potato salad because of the colors.

2 teaspoons onion powder
1 teaspoon salt
1/3 - 1/2 cup mayonnaise
1/3 - 1/2 cup ranch dressing
5 hard boiled eggs - chopped or sliced (See "Deviled Eggs" for cooking directions.)
2 tablespoons prepared mustard
2 large dill pickles - diced (chopped into small pieces)
1 teaspoon dehydrated dill herb
Onions (always optional)

Steam the potatoes. Cool and peel. Chop the potatoes into pieces about 1" in size. Put potatoes into a very large mixing bowl. Add all of the other ingredients and mix gently, but thoroughly. Chill for 1 hour or more before serving. Sprinkle paprika on top.


Courage is not simply one of the virtues, but the form of every virtue at the testing point.
C. S. Lewis

Pot Roast

POT ROAST

The most wonderful thing about pot roast is that it is so easy to make, and it is virtually foolproof as well. There is almost no way to get a bad result. You will need a large, enamel roasting pan for this meal.

Beef Chuck roast - any size
6 - 8 red rose potatoes
6 - 8 organic carrots
6 - 8 parsnips
2 or 3 yellow onions, medium to large
salt and pepper

Preheat oven to 350º.

Allow 3 hours cooking time. About three hours before mealtime, rinse the roast under running water, then place it in the roasting pan. Put about 1 inch of water in the bottom of the pan, cover and put in preheated oven.  After about 1 1/2 hours, assemble your vegetables. First, peel the onions, and put them in the roasting pan. At the same time you put in the onions, sprinkle a little salt and pepper on the roast.

Next, peel the carrots and parsnips. and scrub the potatoes. If your potatoes are fairly clean and free from blemishes, you do not need to peel them. Cut the vegetables into large pieces - approx 2 x 3 inches. Place them around and on top of the meat. Bake the whole meal for another 1 - 1/2 hours.

You can serve this meal right from the roasting pan, if your meal is informal. You can also set the whole meal on a large serving tray for a fancier look.

Gravy: To make gravy, set the meat and vegetables on a tray, and pour the hot drippings into a frying pan. Mix 1 cup of flour and 3/4 cup water in a small bowl. Use more water if needed. You want a thin mixture of flour and water, not a paste. Before you begin to reheat the meat drippings, stir in the flour mixture. Turn the heat to medium, and stir constantly until the gravy thickens. Add salt and pepper to taste. If you like a dark brown gravy, add a little soy sauce or some Kitchen Bouquet. Beau Monde spice blend also adds a nice flavor.

We live by faith or we do not live at all. Either we venture or we vegetate. If we venture, we do so by faith simply because we cannot know the end of anything at its beginning.
Harold Walker

Popovers

POPOVERS

For breakfast, brunch, or snacks, these are a real treat, very easy to make, and the simple ingredients are nearly always available without a trip to the store.

3 eggs
1 1/2 cups milk
3 tablespoons avocado oil or melted, cooled butter
1 1/2 cups flour
1/2 teaspoon salt

Preheat oven to 400 degrees.

Beat eggs in a mixing bowl.
Add milk and oil.
Add flour and salt and beat until smooth.
Do not stir after mixture is smooth, or popovers will not be tender.

Generously oil the muffin tin or popover pan and set the pan in the oven while the oven is preheating. This will help ensure that the popovers release easily.

Carefully remove the hot pan and fill tins about half full. The recipe should make 12 popovers.

Bake for 27 - 30 minutes until the popovers are light brown on top. Do not open the oven door while they are baking.

Serve hot with jelly, jam, butter, or honey.


The purpose of education is to provide everyone with the opportunity to learn how best he may serve the world.

Unknown

Pecan Tartlets

PECAN TARTLETS

For anyone who likes pecan pie, these are a special treat. They are a wonderful dessert for any occasion. They could be considered a fancy dessert, but they do not require a great deal of talent or skill to produce.

Note: This recipe requires something called a "mini muffin tin".

Pastry:
3 ounces softened cream cheese
1/2 cup butter
1 cup flour

Mix the above ingredients together; then cover and refrigerate the dough for an hour or so. This will make the dough a little easier to handle.

Preheat oven to 325º, and shape the chilled pastry dough into 1-inch balls. Press these into the mini muffin tins on the bottom and sides of each depression.

Filling:
1 egg
3/4 cup brown sugar
3/4 cup chopped pecans
1 teaspoon vanilla
pinch of salt

Beat the egg; then stir in the rest of the ingredients. Spoon the filling into the shells and bake the tartlets for 25 minutes. This recipe will make about 18 tartlets.



The world is round and the place which may seem like the end may also be only the beginning.
Ivy Baker Priest

Peach Cobbler

PEACH COBBLER
There are three ways to create this dessert. You can use canned, frozen, or fresh peaches. Although it is a little faster to use the canned or frozen fruit, it is fun to try the fresh peaches when they are in season.

3 cups sliced peaches (enough to cover the bottom of a 9x9 baking dish)
1 cup sugar
1 teaspoon vanilla

Batter
1 1/2 cup flour
1/2 teaspoon salt
3 teaspoons baking powder
1/3 cup soft butter or canola oil
1/2 cup milk
1 egg
1/ 4 cup sugar

Preheat the oven to 350º.

If you are using fresh peaches, you will need to boil some water in a large kettle. While water is boiling, use a slotted spoon to lower the peaches one at a time into the boiling water. Keep them in the boiling water for about 45 - 60 seconds. Lift them out and set them on a cookie sheet to cool. When they are cool enough to touch, a little gentle pressure should be enough to slide the skins right off.

When the peaches are peeled, slice them into the bottom of the baking dish. Add the sugar and vanilla, and stir enough to coat the peaches with the vanilla/sugar mixture. Set the peaches in the hot oven while you prepare the batter.

(If you are using the frozen fruit, let it thaw slightly before you begin. If you are using the canned fruit, be sure to drain the syrup off the peaches before placing them in the baking dish.)

Mix the egg, milk, oil and sugar together in a mixing bowl. Then add the flour, salt and baking powder. Do not stir too vigorously. Remove the peaches from the oven and spread the batter over the hot peaches. If the batter is a little clumpy and doesn't cover every little bit of the peaches, that's OK. Sprinkle the top of the batter with a little sugar before putting the dessert back into the oven.

Bake for about 35 minutes. Serve warm or cold.

Love is a fruit in season at all times, and within the reach of every hand. Mother Teresa

Pea Soup

PEA SOUP

1) Begin by bringing about 2 quarts of water or chicken broth and 16 ounces of dried peas to a boil in a large soup kettle. 

2) Simmer the peas on low until they begin to get soft. 

If you started with water rather than broth, add some vegetable or chicken bouillon - about two tablespoons or two cubes.

3) Add some pieces of chopped raw carrot, about 1/2 cup. When the carrots begin to soften, add curry powder, and dill weed. Pea soup will take a generous amount of curry. Start with two tablespoons and add more if needed.

4) Allow a total of about 2 1/2 - 3 hours to simmer the soup. It will not need your constant attention, but it should be stirred frequently. Add more water if the soup gets too thick.

5) To add a little umami without changing the texture of the soup, add a puree of sauteed onion and garlic.

Put the onion and garlic in a glass bowl with a couple tablespoons of olive oil and blend with an immersion blender. Add the puree mix to your soup at any point. Other options are fish sauce or anchovy paste in small amounts.

When you get in a tight place and everything goes against you till it seems as though you could not hold on a minute longer, never give up then, for that is just the place and time that the tide will turn.

 Harriet Beecher Stowe

Oatmeal Muffins

OATMEAL MUFFINS

Muffins are a good food, but commercial muffins are often laden with more sugar and highly processed oils than any of us want, and they tend to be expensive as well. These are simple to make, and they are good for breakfast or afternoon snacks, and to take along to picnics and trips. (If you get into the habit of taking food along on trips, it will save you thousands of dollars over your lifetime.)

1 1/2 cups almond flour
1 cup oatmeal
1/2 teaspoon salt
1/3 cup sugar (use honey if you prefer)
1 heaping tablespoon baking powder
3 eggs
1 cup milk or almond milk
1/4 cup butter

Flavor options:
1/2 cup chopped dates; 1/2 cup cranberries and 1/8 cup grated orange rind; 1/2 cup blueberries; 1/2 cup chopped walnuts or pecans; or 1/2 cup raisins

Preheat oven to 375 degrees.

Mix together the eggs, milk, sugar, and butter in a large mixing bowl. If you are using any of the optional ingredients, put them in now.

Pour the almond flour, oatmeal, salt, and baking powder on top of the milk mixture. Fold the dry ingredients into the mixture gently. Be careful not to stir too vigorously. The batter should be a little bit lumpy.

Fill 12 lined muffin cups with batter. Bake for about 20 - 25 minutes.

Simplicity is making the journey of this life with just baggage enough.

Charles Dudley Warner (1829-1900)

Meatloaf

MEATLOAF

1 1/2 pounds ground meat
Ground beef, pork, bison, turkey are all good choices. I usually use at least two.
2 eggs
1/4 cup chopped onion
2 cloves minced garlic
1/2 cup finely chopped mushrooms
1 teaspoon salt
1/2 teaspoon of ground black pepper
1/2 teaspoon of sage
1 teaspoon of red pepper flakes
1/2 cup seasoned bread crumbs (or coconut flour for a gluten free option)
2 tablespoons olive oil
2 tablespoons mustard


Preheat oven to 350º.

Saute the onions, garlic, and mushrooms in olive oil over medium heat until they are tender and very slightly browned.

Mix all of the ingredients together in a large mixing bowl. Put the meat mixture into a loaf pan. Cover with aluminum foil. Bake for about 75 minutes. Take the foil off the pan during the last 10 to 15 minutes to brown the top of the loaf.

Serve hot for dinner with rice and /or vegetables or cool and slice for sandwiches.

Happiness is not a state to arrive at, but a manner of traveling.
Margaret Lee Runbeck

Lentil Soup

LENTIL SOUP

Soups are great for the winter, when something hot is in order. Winter fare often feels as if it's too heavy or calorie laden, especially when there's less opportunity for exercise and activity. Soup is a good solution, because it's tasty, filling, and nutritious.

Chili Variety

Bring about a quart and a half of water to a boil in a large soup kettle. Add 8 oz
(1 cup) of dried lentils and 1 can of crushed stewed tomatoes, 2 cloves minced garlic and 1 small minced onion. Turn the burner to simmer, and let the lentils cook at least 1 hour.

After the lentils are a little bit soft, add 1 cup of frozen corn.

Season the soup with 3 cubes of chicken or vegetable bouillon, 1 teaspoon salt, and 3 - 6 Tablespoons of chili powder depending on how spicy you like your chili, or if you’re really a chili lover, about 4 or 5 crushed chili peppers will make a spicy soup.

A good method of seasoning a soup is to add some seasoning, let the soup cook for about 15 minutes longer and then taste it. Keep repeating this procedure until you are satisfied with it. If you taste it right away and then add more spice, the flavor from the spices may not be absorbed by the ingredients, and you can end up with more spice than you wanted. Allow about 2 1/2 to 3 hours to simmer the soup.

Thick and Hearty Lentil Soup

For this soup use the same amount of water, but two cups of lentils. Add onion and garlic as described above and 1 cup of chopped raw carrots. After the lentils are soft, add 1 teaspoon salt and 3 cubes of bouillon – either chicken or vegetable. Add more water if the soup gets thicker than you would like it.

Soups are good when served with a hot bread such as corn bread or garlic toast.

The greatest pleasure that people can have in this world is to discover new truths, and the next is to shake off old prejudices.
Frederick the Great, 1620 - 1688

CHEESE LASAGNA

 CHEESE LASAGNA

12 – 16 lasagna noodles
16 ounces ricotta cheese
3 eggs (4 if they’re small)
1/2 teaspoon salt, 1/4 teaspoon pepper, 1 tablespoon oregano, and
1 1/2 teaspoon garlic powder
16 ounces of prepared spaghetti sauce
3/4 pound mozzarella cheese
1/2 cup grated Parmesan cheese

Grate the mozzarella and the  Parmesan cheese. Preheat the oven to 350º.

Fill a large kettle about half full of water, add 1 tablespoon of olive oil and bring to a boil. Carefully put the noodles into the boiling water, turn heat to medium low, cover, and cook. Stir frequently to keep them from sticking together. Cook these until they are tender - about 12 to14 minutes.

While the noodles are cooking, put the ricotta cheese, the 3 eggs, and the salt pepper, oregano, and garlic into a mixing bowl. Mix vigorously.

Put about 1/3 cup of the spaghetti sauce into the bottom of a 9x13 baking dish. Add a little water to make it cover the bottom.

When the noodles are cooked, drain them in a colander, and cover them with cold water for faster cooling and easier handling. Put one layer of noodles into the bottom of the baking dish. They should overlap slightly. Pour and spread the ricotta cheese mixture over this layer.

Put another layer of noodles over the ricotta cheese. Spread about 3/4 cup of spaghetti sauce over this second layer of noodles. Then sprinkle the mozzarella cheese evenly over the sauce. Cover mozzarella with a third layer of noodles.

Spread another 3/4 cup sauce over the noodles. Sprinkle this layer with the Parmesan cheese. Cover the dish with aluminum foil and bake for about 50 minutes. Cool a few minutes before slicing and serving. A green salad and garlic bread make good side dishes for lasagna.

Forgiveness is not an occasional act; it is a permanent attitude. Martin Luther King, Jr.

Holiday Sweet Bread

HOLIDAY SWEET BREAD

This quick bread is tangy, sweet, and delicious. It makes a great addition to a cookie and candy platter or a great gift.

1/2 cup dried apricots - chop them into bits with a scissors and put them in a saucepan with 2/3 cup water. Let them simmer until they are soft.

1/2 cup dried cranberries 

1/2 cup chopped pecans 

1/2 cup chopped dates

The batter:

1/2 cup butter

2 eggs

1 cup brown sugar

1 and 3/4 cup flour

1 Tablespoon buttermilk

2 teaspoons baking powder

3/4 teaspoon baking soda

1/2 teaspoon nutmeg

1/2 teaspoon cardamom

dash of cloves

3/4 teaspoon salt

You can bake these in the miniature bread tins that you can buy in the supermarket at holiday time. Bake them for about 35 minutes at 350º. There will be enough batter for about three small loaves or twelve regular muffins. If you use muffin tins, the baking time may be shortened by five or ten minutes.

Good people are good because they've come to wisdom through failure. William Saroyan

Garden Vegetables with Pesto

GARDEN VEGETABLES WITH PESTO

This is a light summer meal that uses fresh produce from the garden and has a very satisfying flavor. If you are lucky enough to have fresh basil, prepare a pesto sauce a day or two before fixing this dish. The recipe can also be made with pesto purchased from the store. Note: these nearly always contain cheese.

Pesto can be made in a variety of ways. The most common ingredients are pine nuts, fresh basil, garlic, Parmesan cheese, and olive oil. 

Fresh basil is a little hard to measure in a cup; 30 – 40 leaves is usually about right. One-half cup of pine nuts, two cloves of minced garlic, ¼ cup grated Parmesan*, and ¾ to 1 cup of extra virgin olive oil will probably work well. Put these things in a blender and puree them. You will need about one cup of pesto for this recipe.

6 or 7 summer squash – zucchini and yellow crookneck
4 Tomatoes
4 or five small scallions
Salt/pepper
Olive oil
1 cup pasta
½ cup grated Parmesan or Romano cheese*
1 cup pesto sauce with a pinch of dill added.
Fresh chopped basil for garnish

* Leave the cheese out for a dairy free dish.

Wash and cut up the squash and slice the scallions. Saute these over a medium low heat in a large pan with olive oil, salt, and pepper. While they are cooking cut four tomatoes into thin slices and cook one cup of regular or quinoa pasta.

When the squash mixture has cooked for about 10 minutes, lay the tomato slices on top of the vegetables and cook gently for another 10 minutes. This will allow the tomatoes to steam.

Drain the pasta when it is cooked; layer it on top of the cooked vegetables. Pour the pesto sauce over the pasta; sprinkle the grated cheese over the pesto. Mix all of the layers together very lightly. Serve garnished with a few chopped basil leaves. This fresh and tasty dish can also be served as a cold salad.

It is a rare man who can weigh the faults of his friends without putting his thumb on the scale. Unknown

French Toast

FRENCH TOAST

This recipe is for 3 or 4 people. If you have more people, you can simply double or triple the recipe.

2 eggs
1/4 cup milk or almond milk
1 teaspoon cinnamon
pinch of cardamom
1/2 teaspoon nutmeg
Pinch of salt
6 slices of home made bread
Coconut oil

1. Mix all of the ingredients except the bread  and oil in a small mixing bowl. Stir vigorously and pour into a pie plate. If you are careful and want to minimize dirty dishes, you can mix the batter right in the pie plate. 

2. Put 2 tablespoons coconut oil on a baking sheet and put it in the oven to melt the coconut oil (if needed).

3. Dip the bread slices in the egg mixture and place them on baking sheet with the melted coconut oil.

4. Put into a 350 oven and bake for about 12 - 15 minutes. 

5. Flip the slices with a spatula and bake for 10 more minutes.

Serve with fruit sauce and/or maple syrup and whipped cream.

Fiesta Fish

FIESTA FISH

¾ orzo 
1 ½ cups broth
Approximately ¼ cup olive oil
Use a large frying pan to brown the orzo slightly in a couple tablespoons of olive oil, and add the broth.

Wash and chop the following:
2 leeks
1 red bell pepper
2 small zucchini
2 small yellow crook neck squash
1 small celery bunch
10 leaves fresh basil

Add all of the vegetables to the pasta. Drizzle remaining olive oil over vegetables, add salt, and a shake of oregano, and let simmer on low.

In a separate pan:

Saute 3 cloves minced garlic

Add ½ cup white wine

1 ½ lbs mild white fish (tilapia, cod, orange roughy)

Liberally sprinkle the fish with red pepper flakes and cook until the fish is flaky.

 Add chopped basil to top of vegetables. When fish is cooked, lay it on top of the vegetable rice mix. Pop the skillet into a 350 oven for 10 to 15 minutes to finish the dish.

Serve with garlic toast and white wine.

Public peace is built in private.        Quinn Eli

Enchiladas

ENCHILADAS

These take a little time, but are well worth the effort.

One dozen corn tortillas
1 1/2 - 2 cups enchilada sauce
1 cup cooked, chopped white turkey meat (A 10 ounce can of turkey will work.)
About 1/2 cup coconut oil
1 can diced green chilies (4 ounce can)
1 cup grated cheddar cheese
1 teaspoon chili powder
1/2 teaspoon salt
1 cup sour cream

Put 2 tablespoons oil in a frying pan along with the diced green chilies, the turkey, salt and chili powder. Brown the turkey meat on a medium low heat. When this is finished set it on the back burner.

The corn tortillas need to be softened in hot oil. Put 2 tablespoons of the oil in a small fry pan on medium heat. Gently put in 1 tortilla at a time, and let it cook for a few seconds (about 10) on each side. Layer the cooked tortillas in paper toweling after you fry them. Add oil to the pan as needed.

Preheat the oven to 350 degrees.

Pour about 1/4 cup of the enchilada sauce in a 9x13 casserole.Put the remainder of the sauce and a cup of sour cream in a shallow bowl. Stir.

Take 1 tortilla at a time, coat both sides with the sauce in the bowl; then put a spoonful of meat/chili filling on the tortilla. Roll the tortilla around the filling and place "seam" down in the casserole. This takes a little practice. After all the enchiladas are made, mix the sour cream into the remaining enchilada sauce. Stir well and pour over enchiladas. Sprinkle with grated cheese and cover with aluminum foil.

Bake about 35 minutes. Serve with rice and beans.

Kindness is the golden chain by which society is bound together. Johann Wolfgang von Goethe

Eggplant Parmesan

EGGPLANT PARMESAN

Not everyone is an eggplant fan, but among those who are, eggplant
Parmesan is a sure favorite. This is a simple, light recipe, and it makes
a nice lunch or a terrific side dish.

2 medium sized eggplant
1 cup breadcrumbs with Italian seasoning
2 cups marinara sauce
1/2 pound Parmesan cheese, grated
1/4 pound mozzarella cheese, grated
1/2 cup olive oil (at least)

1. Peel and slice the eggplant into quarter inch slices.

2. Fry the slices in a generous amount of olive oil over medium heat
for 20-30 seconds on each side. Look for a change in color.

3. Mix 1/2 of the Parmesan cheese with the breadcrumbs. Dip both
sides of the eggplant slices in the breadcrumbs. Layer the breaded
eggplant in a glass baking dish that has been lightly coated with olive
oil. Sprinkle all but 1/4 cup of the remaining Parmesan cheese and
the grated mozzarella over the top layer.

(For a crustier eggplant, dip the eggplant in a beaten egg mixture and then in the bread/Parmesan mixture before frying in hot oil.)

4. Bake the eggplant uncovered at 350º for about 25 minutes.

5. While the eggplant is baking, heat the marinara sauce.

6. Just before serving, top the eggplant with a spoonful of sauce and a
another sprinkle of Parmesan cheese.

The mistakes we mortals make when we have our own way might fairly raise some wonder that we are so fond of it.
Mary Ann Evans Cross aka George Eliot (Middlemarch)

Deviled Eggs

DEVILED EGGS

6 eggs
2 tablespoons mayonnaise
1 tablespoon sour cream
1 teaspoon vinegar (or pickle juice)
1 tablespoon prepared mustard
½ teaspoon onion powder
¼ cup chopped dill pickle
1 tablespoon chopped scallions
Paprika

Place eggs in medium sized saucepan and cover with water. Eggs should not be fresh; eggs that have been in the refrigerator for a few days will give up their shells more easily. Cool over medium heat until the water comes to a boil. Turn heat down and simmer gently for about 7 minutes.

Drain off the hot water and cover eggs with ice to cool them.

Crack and remove shells. Rinse to remove any small pieces of shell.

Cut the eggs the long way and take out the yolks. Place the white halves on a tray.

Add the yolks to the other listed ingredients, except paprika, and mix well. Spoon the mixture into the hollows of the whites and sprinkle with paprika.

Believe only half of what you see and none of what you hear.
Dinah Mulock Craik

Creamy Pesto and Tofu Casserole with Green Vegetables

Creamy Pesto and Tofu Casserole
with Green Vegetables

Small yellow onion or 1 bunch scallions
2 stalks broccoli
½ pound fresh green beans
4 small zucchini
1 pound firm tofu
1 tablespoon Worcestershire sauce
¾ cup pesto*
1 ½ cups white sauce**
½ cup seasoned bread crumbs

1. Wash, chop and steam green beans and broccoli for 15 minutes.

2. Chop onion or scallions and sauté with tofu, olive oil, and Worcestershire sauce for at least 10 minutes

3. Add washed and chopped zucchini to beans and broccoli and steam for five more minutes.

4. Put steamed vegetables into 9” x 13” glass casserole dish. Pour tofu and onion mixture over vegetables.

5. Pour white sauce over the vegetables.

6. Drizzle pesto sauce over the entire casserole.

7. Shake bread crumbs over the top and bake for 30 minutes at 350º.

*Pesto

Use ½ cup pine nuts,  ¾ cup olive oil, 30 – 40 basil leaves, 3 cloves crushed garlic. Blend on high for a thin, smooth sauce.

**White Sauce

1/2 cup butter

4 tablespoons flour

2 cups milk (Coconut or almond milk will work, too.)

1 teaspoon salt

1 teaspoon pepper

 1 tablespoon bouillon powder

Melt butter at a medium heat until the butter is a frothy. Add the flour and stir until it is a smooth paste. Add the milk and continue to stir until the mixture thickens. Add the salt, pepper and bouillon. Mix thoroughly.

Every breath we take, every step we make, can be filled with peace, joy, and serenity. We need only to be awake and alive in the present moment. Thich Nhat Hanh

Chicken and Dumplings

Chicken and Dumplings
The Quintessential Winter Meal

Chicken and dumplings is, to be perfectly truthful, a rather out of date meal. However, most people who have a chance to try the homemade version usually like it quite well. The only trick is to make sure that the vegetables and chicken are sticking up out of the broth so that the dumplings are not too immersed in the broth and will steam properly.

1 whole cut up chicken of the best quality you can afford

1 chopped onion
3 cloves minced garlic
1 teaspoon dried parsley
1 teaspoon poultry seasoning
1 teaspoon black pepper
1 teaspoon salt

3 tablespoons olive or coconut oil

Saute the onion and garlic in a large skillet in oil for a few minutes before adding the chicken and spices. Sear the chicken, turning at least once.Transfer the contents of the skillet into a large soup kettle and add the broth. Cook over a medium low heat for about 45 minutes - 1 hour.

While the chicken is simmering, wash and chop: 

4 large carrots 

6 medium potatoes  

4 stalks celery. 

Add the chopped vegetables and a quarter cup barley or wild rice, if you like. Simmer another 30 - 40 minutes. Add more broth, if necessary, but make sure that the chicken and vegetables are just peeking out of the broth.

While the vegetables are cooking, mix the dumpling batter.

1 cup flour 

2 teaspoons baking powder 

1 teaspoon salt 

1/2 cup milk 

2 tablespoons soft butter 

When the vegetables are tender and the chicken is falling apart, drop spoonfuls of the dumpling batter on the top of the chicken stock. Cover the kettle, simmer, and check after 15 minutes. The dumplings should be fluffy and cooked through. Serve in large soup bowls.

The sacred is in the ordinary; to be looking elsewhere for miracles is a sure sign of ignorance that everything is miraculous.
Abraham Maslow

Cheesecake

CHEESECAKE

Crust:
2 cups crushed cookies or for a more nutritious option, crushed walnuts or cashews.
1/2 cup butter
sugar or honey to sweeten

Filling:
8 ounces soft cream cheese
8 ounces ricotta cheese
1 cup sugar or honey
3 eggs
1 teaspoon vanilla

Topping:
Any cooked or fresh fruit will work.

Preheat oven to 350º.

1) Make the crust first and refrigerate. Simply combine the ingredients and press into 9” pie pan. Crusts can also be purchased ready made if you prefer.
2) Mix filling ingredients and pour into crust. Put in preheated oven for 30 minutes.
3) While cheesecake is baking, mix sugar and sour cream. Test cheesecake for doneness by inserting a clean knife into the middle. The knife should come out almost clean. After removing the cake from the oven, spread the sour cream mixture over the top. Bake for 10 more minutes.
4) Remove from oven, cool and serve with a fruit topping. It sometimes works best to let each person put on his or her own topping. Some people prefer cheesecake without any topping, some like a lot, and some like just a little.


Cheerfulness keeps a kind of daylight in the mind, filling it with a steady and perpetual serenity.
Joseph Addison

Butterscotch Cookies

BUTTERSCOTCH COOKIES

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened (1 stick)
1 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/2 cups oatmeal
1 cup butterscotch chips*

Preheat oven to 325º.

Mix the sugar, butter, egg, and vanilla in a large mixing bowl.

Pour the flour, baking soda, salt, oatmeal and chips in a mound on the batter. Stir these ingredients in until the dough is evenly moist.

Drop by spoonfuls onto a greased, or nonstick, cookie sheet. Flatten slightly with a glass or a large spoon.

Bake for 10 - 12 minutes.

Remove cookies from the baking sheet and cool on a clean surface as soon as they come out of the oven.

* Any kind of sweet chips will work, and 1/2 cup chopped nuts could be added to this recipe as well without making any other adjustments to the recipe.

If it be an evil to judge rashly or untruly of any single man, how much greater a sin it is to condemn a whole people. William Penn

Beef Stroganoff

BEEF STROGANOFF

This is a hearty meal and not very expensive. It’s good in the winter when you need something to warm you after a long day of outdoor activity.

2 pounds round steak, cut in 1 x 3 inch strips
1 cup chopped mushrooms
2 cloves garlic, minced
1 small onion, minced
1/3 cup flour*
1 teaspoon salt
1 teaspoon pepper

¼ cup olive or coconut oil
1 ½ cups beef broth - you could make this from bouillon.
2 cups sour cream

Noodles, rice, potatoes, or other vegetables to serve as a base.

*If you want to keep this gluten or wheat free, use another thickening agent, such as tapioca, coconut flour or oat flour.

Put the mushrooms, onion and garlic into a frying pan with 2 tablespoons oil over medium heat. Saute until onions and garlic are soft, but not too brown - about 3 minutes.

Roll each piece of round steak in flour, salt, and pepper mixture. Put remaining oil into frying pan with the onion mix, and brown the meat for about 7- 10 minutes on medium heat.

Add beef broth and 1 ½ cups water to meat mixture and simmer for about 1 hour on medium - low heat. Cook noodles after about ½ hour has gone by. When meat is thoroughly cooked, add sour cream. Stir until sour cream is completely mixed with meat and gravy. Reheat until piping hot, and serve meat and sauce over noodles, potatoes, rice or other vegetables.

You can fool some of the people all of the time, and all of the people some of the time, but you cannot fool all of the people all of the time.  Abraham Lincoln

Barbequed Mahi Mahi

BARBEQUED MAHI MAHI

Meals that are cooked outdoors are a treat, and one of the best ways to cook fish is over the barbeque. Fresh fish is best, but some processors freeze fish so well and so rapidly that it cooks as well, and tastes as good, as any piece of fresh fish. This allows us to eat fish that isn't caught locally. Fresh fish can be marinated for a time before it is grilled, but the marinade can also be applied to the fish while it is cooking. To thaw a piece of frozen fish, remove it from the freezer and marinate it in the following mixture while it thaws:

1 cup water
2 tablespoons balsamic vinegar
Juice of 1 lemon
Seasoning mixture of chili powder, onion powder, dried, minced garlic, cilantro, salt, pepper, and red pepper flakes.
1/3 cup olive oil

Mix the above ingredients in a 9 x 9 glass, baking dish and place the frozen fish in the mixture to thaw. Place on the grill when it is completely defrosted. Fish is grilled more easily if you have some kind of wire mesh gadget to hold it on the grill. This seasoning and thawing method will work well for many kinds of mild fish, such as: sole, red snapper, orange roughy, tilapia or salmon.


If the bridge between thought and action is crossed often enough, thought and action become integrated and the result is training in its most profound and enduring form.
Howard Brinton

Banana Bread Muffins

BANANA BREAD MUFFINS

1/2 cup soft butter
1 cup brown sugar
2 eggs
2 overripe bananas
2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla
1 1/2 tablespoons sour milk or buttermilk
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350º.
Put paper liners in 12 muffin cups.

Mix the butter, bananas, and sugar together in a mixing bowl.
Add eggs, vanilla, and milk. Stir well.
Add flour, salt, soda, and baking powder. (Nuts too, if you are using any.) Mix together without too much vigorous stirring.

Fill the muffin cups about 2/3 full, and bake about 20 – 25 minutes. Tops should be golden colored, and muffins should be springy when pressed lightly.

Serve warm or cool.

This recipe can also be put into a regular size loaf pan and baked for about one hour, or until springy in the middle.




I have never met a man so ignorant that I couldn't learn something from him.
Galileo Galilei

Baked Custard

Making this dessert requires 6 glass or ceramic custard cups. This is a versatile dessert that can be made from ingredients that are easily found in almost any kitchen any time.

2 cups milk*
3 large eggs
1/3 cup sugar
Pinch of salt
1/2 teaspoon vanilla
Pinch of nutmeg

Preheat to 325º.

Combine all of the ingredients and stir briskly with a mixing fork or a hand blender. When the milk and egg are thoroughly mixed, pour the liquid into the custard cups - about 3/4 full. If you have a few fresh berries, you can add them once the cups are filled.

Place the cups in a large shallow pan, such as a cake pan, that has about 1/2" of water in the bottom.
Bake custard for about 40 minutes. Stick a knife into the middle of a cup. It should come out clean if the custard is done. If not, cook it for another 10 minutes and test again.

This dessert can be served warm or cold.

* You can make this a dairy free option, by using full fat coconut milk. The full fat kind generally comes in a can instead of the dairy case.


The pursuit of excellence is gratifying and healthy. The pursuit of perfection is frustrating, neurotic, and a terrible waste of time.
Edwin Bliss

Baked Apples

BAKED APPLES


This is such a simple dessert that it's easy to forget. Apples are nutritious and usually pretty inexpensive as treats go.


6 or 8 large apples
About 1/4 cup brown sugar (optional)
1/4 cup butter (1/2 stick)
1 cup water
Cinnamon

Preheat the oven to 350º.

Wash and dry the apples. Remove the cores with an apple corer. If you do not have one of these, a slender paring or steak knife will do the trick. Make 3 or 4 cuts down through the core, and remove the triangle or square you have created.
The area you remove should be about 3/4" in diameter.

Place the apples in a baking dish with sides at least 2" high. A 9 x 9 casserole dish should work well. Pour the water into the bottom of the pan.

Put 1 tablespoon of brown sugar in each hollowed out center. Then push in 1/2 teaspoon of butter. Put one more tablespoon of brown sugar, and sprinkle a little cinnamon over all the apples.

Bake for about one hour. During baking, baste the apples once or twice with the syrup that forms in the bottom.

These are best served while warm, but they are still very tasty even if they cool off.


No man is an island, entire of itself; every man is a part of the continent, a piece of the main.
John Donne

Artichoke and Chili Ramekin

Artichoke and Chili Ramekin
If you are at all fond of hot and spicy food, this is heavenly.
Preheat oven to 350º.

1 cup chopped artichoke hearts.
1-1/2 cups grated Monterey jack cheese
3/4 cup mayonnaise
1/2 cup of diced green chilies
3 or 4 dried crushed red chili peppers
1/2 red or yellow bell pepper, very finely chopped
2 rounded teaspoons chopped fresh garlic

Put the mixture in a glass ramekin or pie plate. Bake for about 25 – 30 minutes or until it bubbles and has a browned edge.

Serve warm on slices of French baguette that have been coated with butter and toasted in broiler. This is also very good, and especially attractive, served with blue corn tortilla chips. For a non-grain scoop, use pieces of raw bell peppers.

The growing good of the world is partly dependent on unhistoric acts, and that things 
 are not so ill with you and me as they might have been is owing to the number who lived faithfully a hidden life and rest in unvisited tombs.
Mary Ann Evans Cross
(Middlemarch)

Apple Crisp

APPLE CRISP

8 large apples
3 cups oatmeal
1/2 cup butter
1/2 cup brown sugar
1 tablespoon cinnamon
1/4 cup water
Salt for the apples and a teaspoon for the topping
2 tablespoons lemon juice (optional)
1 cup chopped walnuts or pecans (optional)

Preheat oven to 350º.

Peel apples. Slice apples into a 9x13 casserole dish. Pour water into the pan. Sprinkle apples with lemon juice and a little salt.

Mix together the remaining ingredients. You may need to soften the butter in the microwave. This mixture will be crumbly. When the topping is thoroughly mixed, layer it evenly over the apples. Pat it gently to smooth it.

Bake for about 35 minutes. To tell if the apples are cooked, stick a fork into the dessert. If the apples no longer have any crunch, the dessert is done. Or should I say breakfast? This is a favorite breakfast at our house.

Whatever you have received more than others in the way of health, in talents, in ability, in success, in a pleasant childhood, in harmonious conditions of home life - all this you must not take to yourself as a matter of course. You must pay the price for it. You must render in return an unusually great sacrifice of your life for other life. Albert Schweitzer