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Mickelberry’s Mac & Cheese

Warning. This is decadent. This is revolutionary. This is Goddess Food.

This recipe was handed down to me by my good friend and Ortho-Bionomist Miranda Monkhorst by her good friend, the exquisite hoola-hooper Patricia Mickelberry, who learned it from her Grandmother. (I’m providing reference to these women’s physical “disciplines” for good reason – this recipe could prove dangerous to a hungry spirit lacking strong connection to body).

Cook one package of good quality shell pasta.

Brown 3-4 shallots and 2-3 cloves garlic in butter.

Cut up one bundle of fresh asparagus or 2-3 broccoli stalks into bite-sized pieces.

Grate at least 8 oz each of Cheddar and Gruyere cheeses.  (for at least 16 oz total)

Butter the bottom of a large dutch oven.

Lay down a thin base layer of pasta (notice the proportion of total pasta, and then divide all other ingredients by this ratio).

Add to the layer with asparagus/broccoli, shallots & garlic, cheese, salt & pepper, and several pats of good butter.

Continue layering until the dutch oven is full. Three to four layers is ideal.

Whisk one egg into one cup of milk or cream. Pour this over the dish. If it’s not enough to come to the top of the layers, repeat.

Put the lid on your dutch oven. Bake at 350 for 35-45 minutes. It’s almost done when the cream and eggs are absorbed.

Remove the lid and broil to brown the top layer of cheese.

Don’t forget to share.

Exactly Spring

Hot Purple Mustard

Awaiting Sugar Snap Peas

Bam! Broccoli Bolts

Roasted Roots

Last year’s Thanksgiving paddle trip yielded an unexpected rush of coveting. Friends of friends packed their canoe with their trusty Sportsman’s Cooker, a cast iron relic discontinued for reasons I will never understand by manufacturer Lodge. Long enough to span two stove burners, strong enough to straddle an open fire, and savvy enough to come with a lid that seconds as a griddle – I could not get it out of my mind. I searched all over the internet, but, true to legend, the Sportsman Cooker is only to be found by determined full-time second-hand warriors, digging through store rooms in small Southern towns. Agh!

And then . . . hmm?

I checked  Cabela’s and found out they make the Oval Roaster. It’s pretty much the same thing. Completely indispensable.

Roasted Roots is the Oval Roaster (or any dutch oven) filled with parsnips, carrots, sweet potatoes, bliss potatoes, rutabagas, turnips and beets. Onions and garlic are optional. Olive oil is not. Take a few sprigs of rosemary (fresh from the garden) and run them through the roots, massaging enough oil into the pot to cover everything without pooling on the bottom.

Put the lid on and bake at 300 for two hours. Remove the lid with care. It gets steamy hot in there!

Separation of Church and Donut

We’re headed out of town for a weekend on the river. Our friends Haley and Scott, caretakers at Comet Farm, have offered a lush little patch of earth on the banks of the Santa Fe for our family to pitch its three-person tent. Another beloved family of friends will join us, and the program for the weekend is to completely unprogram.

We stop at Wards on our way out of town. I’m picking up cauliflower, butter, shallots, and garlic for Mickelberry’s Mac & Cheese, lemons to squeeze over soaked flour pancakes (prior to dusting them with confectioner’s sugar), sardines and crackers for a paddler’s picnic, Nut Brown Ale, Magic Hat #9, and potato chips. I’m sifting through the rack of chips, looking for the biggest bag with the fewest ingredients at the lowest price, when I find myself in the middle of a conversation.

A young woman has been talking to two young men while they shop. One of the men turns to make a decision about snack bars on the display case behind me. She follows his gaze and declares he should definitely NOT get the “Bible Bar.” She pronounces the product’s name with a tone of total disgust. There is a long and awkward silence.

I turn my head and see the other man’s throat swelling for words, while his eyes blink. He turns his face towards me. “Never know,” I say. “It might be good. That whole ‘Don’t mess with the Maker‘ food movement is supposed to be pretty solid. Nutritionally.”

“Yeah!” he chimes in enthusiastically, as his posture relaxes. “Have you tried the Ezekiel sprouted grain breads?”

“Love ‘em,” I reply.  ”The cereals are great, too.” The young men smile and shine.

The young woman transforms into a mildly curious creature who is suddenly pressed for time.

For the most part, I try to stay out of people’s business. I’m a recovering know-it-all, a being capable of retaining facts and radiating conviction. I married into a family that is gentle and humble, very “live and let live.” It’s tempered me. Moments like these, though, where  silence and witness seem to beg for my input, I can’t seem to keep my mouth shut. I wasn’t trying to shove a Bible Bar down anyone’s throat – I know nothing of the company’s integrity, and anyway I prefer to make my own bars. Point is, we all have opinions about different religions, what we like about them and what we don’t – but tearing one apart in the middle of a grocery store, unprovoked? That’s not cool. If you haven’t got anything nice to say, go home and write a blog . . . Personally,  I can’t say enough good things about people who nourish their bodies. Yee-haw! Because the Bible tells them to, because they’ve analyzed their genetic heritage for enzyme efficiency and calculated their diet accordingly, because they feel a rapturous pulse of ecstasy when they get their hands on something fresh, it doesn’t matter. Healthy bodies are good for the planet. And what’s good for the planet is good for me.

Several years before this interaction, I drove down to my parent’s house, where my sister was visiting with her three kids. I stopped along the way and let my son – then four – eat his first donut. He didn’t like it. (Go figure). I mentioned this milestone at the breakfast table later in the week and my 5-year-old nephew stared at my son cross-eyed and blurted out, “Haven’t you ever been to church?!”

I bit my lip. My sister shook her head. Our mom laughed uncontrollably.

Donuts after church. I lived for them as a kid. I’d agree to believe anything anyone said for the love of an Old Fashioned with cinnamon and sugar.

It’s a hell of a way to form your belief system.

* * *

Down by the river, the water level is high. We are full to the gills with fresh greens from the garden. We take turns on the rope swing, plunging into icy cold water, resurfacing with warm smiles. We sing out with our gratitude for the majesty of Spring. It is Easter morning and we are baptized in bliss.

Mixed Greens with Black Cherries

Sally Adkins – the local creek diva who maintains GainesvilleCreeks.org –  brought this dish to my attention at a holiday brunch years ago. “Cause you get tired of making greens the same way,” she said in the quiet of my first smiling mouthful. I never get tired of this.

Sauté onions and shallots in generous butter on low heat until they caramelize. Vidalias are best.

Rinse your cooking greens and cut them into strips. (Chiffonade or Dinosaur Bites, it doesn’t matter).

Add frozen black cherries to the onions. Once they have harmonized add the greens. Wilt to your liking.

Ground Breaking News

Two months before the presidential election of 2008, our friend and neighbor Noah Shitama of  Swallowtail Farm offered our family garden its First Amendment: donkey poop. In order to ready our sandy soil for this generous contribution, I will have to dig up a large section of sod. Fortunately I have an enthusiastic helper.  Eric Flagg – director of the award-winning documentary Gimme Green – stops by with shovel and gloves and together we cheerfully destroy about 150 sq ft of our nation’s largest irrigated crop.

The economy has just gone south and, as we dig, our conversation turns to international economic policies. I’ve been working on my business plan for Tried & Trued, our new line of homemade American clothing, and I pine out loud for an American embargo on slave-made clothing.  Eric gives me a proper education on India’s struggle for independence from Britain. He explains how Ghandi helped start a boycott on British cotton, encouraging people to spin their own fibers, and to be less dependent on British imports.

It’s the same logic behind our little victory garden. We want to be less dependent on foreign oil.  Buying conventional produce at the grocery store uses huge amounts of oil. Growing organic produce in your yard uses almost none. During WWII, Americans produced 40 percent of the country’s fruits and vegetables in their yards. Can we do that again? What will it take?

Blessed are those who don’t need the government to use propaganda to encourage them to do the right thing . . .

I pull a handful of St. Augustine out of my yard and shake the soil loose from it. I pitch it towards the pile of retired sod growing in the driveway. Campaign signs for federal, state, county and city representatives and programs edge our property. A different crop of signs stand across the street. The future is wide open. The power of the people is imminent.

“So, donkey poop?” Eric asks.

“Yep.”

The earth is loose and ready.

“It’d be cool to score some elephant poop,” I add. “Then it would be a bipartisan victory garden. Transforming shit from both sides!”

Eric smirks.

* * *

Later that afternoon, Bryan calls from work. He’ll be leaving soon, home in time for dinner. Just before hanging up he adds, “Oh yeah, Bob wants to know if we want elephant manure for the yard.”

A rather curious coincidence.