Stress … and what happens next

It happens to all of us at one time or another. We get stressed, overwhelmed, overworked or catch the latest bug that’s going around. Or several of the above.

And what’s one of the first things that falls by the wayside? Our good health habits. When you feel like crap, you don’t feel much like cooking the solid meals, getting the vitamins and supplements together, sticking with the exercise routine. I know I’m not alone when I say sometimes it’s just hard to keep it all together under duress.

Having a family and/or animals  staring you down on a regular schedule does keep the food prep moving, but any leftover energy is often devoted to recovering from that physical or mental stress. There are lots to ways to deal with it, but here’s an easy and convenient one that I find works for me. I pick up Spontaneous Healing by Dr. Andrew Weil. It’s a simple reminder for me to allow my life to heal and get back on track. A reminder to eat healing foods, those that support my best health, and reinvest myself at whatever rate I’m able into activities that support my well-being. Reading something inspirational – Wayne Dyer right now also has that effect for me, but it can just as easily be some other metaphysical teacher – can also be very healing.

It’s essential is to carve out some time for ourselves that soothes and heals us. Add calming music to that, light a candle, and enjoy a bit of space that is sacred, not to be encroached upon by others, family or not. Meditate, breathe, stretch.

It’s so easy in today’s world to become overwhelmed and hit that wall of exhaustion. But we owe it to ourselves to be kind to us. Being kind to ourselves isn’t selfish; it’s what allows us to recharge so we have the energy and the love available to be kind to others. When we’re worn to a nub we’re not much good to anyone. Taking proper care of our physical selves is important, as is caring for our emotional, mental and spiritual selves. We need to be whole.

So I dip into Spontaneous Healing as a reminder of what magnificent housing we live in – our bodies – which are always doing their best to heal themselves. If only we listen to what they need. Andrew Weil tells us and it’s not really what most of us are doing.

And then … I might try and find some time to read something purely for pleasure. At the moment I am reading a novel recommended by my friend’s husband, Homegoing. I’m having a difficult time, but I suspect it’s because I’m trying to cram in a little reading before it’s finally lights out at night; it’s rarely a good way to enjoy a book. Perhaps there’s a bit more time to find … somewhere, I don’t know where … but it’ll be after I cook a healthy meal, for sure.

Here’s to you and your health.

My Mom’s German Plum Cake – the Recipe

For any of you out there who wished I had posted the recipe for this yummy German Plum Cake, (see earlier post), I apologize. There are just times when work is going at a crazy tilt, and I really can only post as much as I can. Sometimes, there’s no time to post at all! And remember, if you ever want a recipe, you can always post your request in Comments. (You know who you are ;-) )

That said, here is the recipe for this easy and delicious dessert.

Preheat oven to 400˚

Ingredients:

2 C. flour
2 Tbsp. sugar
1/2 tsp. salt
1 C. butter
2 egg yolks
2 Tbsp. milk
Approx 10 Italian prune plums

Combine flour, sugar, salt together and work in butter, egg yolks and milk. Cover bottom and halfway up the sides of a 9″ x 9″ x 2″ pan. Mix all ingredients in the pan. Press firmly.

Arrange plum halves in parallel rows. Mix together 3/4 C. sugar and 2 Tbsp. cornstarch and sprinkle evenly over all.

Bake approx. 30 minutes or until crust is done, not too brown.

Could it be easier?

This can also be made with peach or apple slices, in which case, mix in desired amount of cinnamon with the topping sugar  for apples. (maybe for peaches, too!) Prune plums have a very short season; if you can’t find them,  regular plums would probably be good – I might try Black Friar.

My Mom’s German Plum Cake

For the moment we’ll forget the irony of a German Plum Cake being made with Italian prune plums; I’m guessing it’s so because they’re perfectly delicious in it! This is one of my truly favorite recipes to make. It’s surprisingly easy, absolutely delicious, (assuming you think great baking includes butter, sugar and eggs), and always comes out fabulous. What more could one want?

Above, prepped in a flash and ready to go in the oven …

I don’t know where my mom originally got the recipe, but I’ve been making it for years. Five simple ingredients in the crust, which you mix right in the pan, fresh fruit, and two ingredients on the top. Voila! The Italian prune plums are the basic recipe, but it’s easily adapted to peaches or apples with just a bit of cinnamon added to the topping sugar.  In fact, I was planning to stop at the farmstand for peaches for my Labor Day dessert contribution – summer’s last hurrah – after grocery shopping, but while in the supermarket, thought to check on the plums.

Much to my surprise, there they were! I asked how long they’d be in stock. Two or three weeks tops the produce manager told me! Plums it is then.

Crumbly butter crust, sweet fruit and some good vanilla ice cream. Does it for me!

p.s. I have now added the recipe for this here.

Summer Peach Pie

Mmmmm … summer fruit pies. This one is Peach Crumble Pie courtesy of Martha Stewart’s Everyday Food. I really was determined to not let the summer go by without making one fresh peach pie or dessert. I would love that my schedule afforded me more time to bake, but alas … I made this one!

Ready to go in the oven!

I now remember why I don’t make fruit pies that often, too. They are really time consuming, (unless you’re in the habit of baking regularly.) One of the pluses of this pie is that it didn’t ask that you peel the peaches, so that was a small time-saver. Another is that it is quite low on sugar. Only 2 teaspoons in the butter crust, and 2 tablespoons brown sugar in each the peach mixture and the crumbled topping.

The recipe said to bake an hour to an hour and a quarter. The hour was just right and the edges of the crust are a nice brown and not at all too done.

And it’s delicious, not too sweet!

Here’s the recipe for Peach Crumble Pie on Martha Stewart’s web site. Enjoy.

One Reason Why I Love Summer

It can pretty much be summed up in one photo … fresh, local farm produce.

They don’t call New Jersey the Garden State for nothing! And even though many people have the sadly mistaken idea that New Jersey is all about the refineries and crammed highways that occupy a very small portion of the eastern part of the state, far more of the state is devoted to agriculture. In fact, New Jersey is the number one producer of blueberries in the nation, and second in cranberries. And anyone who’s ever been here knows there is nothing like a Jersey tomato.

This morning I passed the small farm stand in Alpha where I’d stopped last week. The corn is outstanding – I bought bi-color and white, both super-sweet – tomatoes, white peaches – yum! (see above) and a few other items. Starting in the spring, and straight through summer and fall, there are farmstands and farmers’ markets everywhere, and you can easily find whatever is in season. A farm more local to me, Phillips Farms in Holland Township, has “outreach” if you will, into the city. Their produce is featured in farmers’ markets in Manhattan, Brooklyn and Queens. If you live in the city, check here to see where great produce is near you.)

So you can keep your heat, your humidity, and crazy weekend shore traffic.  My summer leans towards great fresh food!