sometimes life just ‘happens’, . . . but we still have to eat

We have my 88 year old mom living with us. She’s been here several years and we love having her. It’s not without adjustments of course, on both sides, but over all its been a good fit. For the most part she’s quite healthy and active for her age. Occasionally we’ve have some medical problems we needed help with. A few times in the last few years, she’s been in the hospital for issues that are not so minor when you’re 88. She has the beginnings of dementia, and though she can function in her normal day-to-day, when she’s sick of course, or when other things throw her equilibrium out, she becomes even more easily confused.

Gramma Great playing a game of Racko with great grandson Deacon
sourdough muffins with freeze dried blueberries

During one of her hospital visits, when she was there for a week or so, she was very confused and I didn’t want her to be alone. I sat with her every day and into the evening until she fell asleep, and was back every morning before she woke up. She’s hard of hearing and its difficult for her to understand what is going on, even though she’ll look right at the doctor when he’s talking, smile and nod as if she understood everything he tells her. It’s confusing for everyone else when she does that, because all her signals are that she heard you. You actually have to stop, and ask her “Did you understand what I said?” No one ever does that of course. She’ll easily give the wrong message simply because she didn’t understand the question. In an environment like a hospital, its easy to get confused—and that can be scary. This is very time consuming for me, so ‘things’ I would normally do get set aside for awhile.

freshly baked loaf of
sourdough bread

There certainly wasn’t time for things like grocery shopping, but people still need to eat right? Dan was still packing a lunch to work, and I was still preparing meals for those who lived here and those who came by to visit Mom. Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not.  And if we’re not making our own meals, we’re buying them – because going without is not really an option.

Sour dough crepes made with freeze dried eggs. Served with freeze dried peaches and black berries

Several times I wondered about going to the grocery store, but honestly, I never really had a need to. I had everything I needed right here in my pantry, including freeze-dried fruits, veggies, dairy, and meat that were all healthy and nutritious – “fresher-than-fresh”. And meal prep gave me a distraction while still being present. Nevertheless, I found myself being quite amazed that I didn’t feel any compulsion to go to the grocery store, but there simply wasn’t anything we needed.

Why amazed? Because a few weeks before all this happened, Mom had gone to stay with my sister for a bit while Dan and I went on a pre-planned vacation. The week before we left, I cleared out the fridge—used up or gave away every last perishable item in there. When we got home, I considered grocery shopping . . . but I didn’t need anything, so – I didn’t. And now it had been several weeks of not going to the store. No fresh milk, no fresh eggs, no sour cream or ‘fresh’ produce in the fridge. No bread.

Mujadara with freeze dried onions, served with freeze dried green beans. and homemade tzatziki with freeze dried cucumbers.

Shortly after picking Mom up from my sisters is when she went into the hospital, and we started that unexpected routine. By the time I decided to go to the grocery store and pick up some fresh asparagus and a few other traditional things for Easter dinner, it had been 10 WEEKS since I had been shopping. I picked up some of the niceties – perishable vegetables, fruit, and a few dairy items. That was all I felt I needed.

So—what’s my point?

Sometimes life just happens. It doesn’t have to be some big emergency or crisis. Sometimes it can be as simple as you’re just busy, or your priorities temporarily shift, and the “everyday” stuff—like grocery shopping—just doesn’t fit in.

Fajitas with freeze dried peppers, served with rice n beans with ground beef and cheddar.

But what if you didn’t have to worry about that detail?

What if your pantry was stocked with whole, simple, healthy, shelf-stable food you could count on when life gets hectic? No stress. No scramble. Just open the cupboard and make a meal. What if much of those food items were freeze dried? so you had confidence in the high quality and level of nutrition? What if that included FRUIT, MILK, EGGS, VEGETABLES and yes, even MEAT?
What if it included things like SOUR CREAM and BUTTER? What if it included things like CHEESE and Complete MEALS? What if you didn’t have to wash, peel or chop any of that because it was already done? What if you didn’t have to brown the meat because it was already cooked.

Italian wedding soup made with freeze dried sausage crumbles, onions and spinach.

Whether you’re thrown a curveball and you spend several days in the hospital; or you find yourself caring for a loved one for long hours in each day; or perhaps you’re the one who’s sick and you are not well enough to tend to the normal errands like grocery shopping, or (heaven forbid), you find yourself stuck in the house isolating because of something unforeseen like say, . . . a pandemic; or the truckers go on strike and too many shelves at the grocery store are empty, or perhaps you find yourself without power for a few days; or you experience unemployment; or some unexpected expenses cut into your budget and you simply have nothing left at the end of the month; or any number of different scenarios – what if you didn’t have to worry about the detail of food?

Samosa pancakes made with freeze dried onions, peas, green beans, peppers, and potatoes; served with fresh applesauce.

Let’s face it—eating is something we all do. Every Single Day, whether it’s convenient or not.  And if we’re not making our own meals, we’re buying them – because going without is not really an option.

What made the difference in my situation? Having a well stocked pantry was certainly one of the things that took the stress over meals out of the equation. But that on its own, is not enough. I adhere to the rule of “STORE WHAT YOU EAT, and EAT WHAT YOU STORE”. Simply put, this means I am familiar with what’s in my pantry, and I am comfortable preparing it. I know how to use it.

freeze dried shredded beef served with homemade stuffing, freeze dried mashed potatoes, freeze dried corn, fresh carrots and freeze dried green beans

Decades ago, when Dan and I were just starting our life together, and our kids were little, money was tight, with the only flexibility in our budget being ‘groceries’. If something had to give, it was always gonna be in the grocery department, as that was the only place there was flexibility. Perhaps you can relate. I considered possible scenarios and I worried how they might affect my children. I wanted to shield them from the hard things in life. I wanted them to be comfortable, and to have confidence that our family was doing okay. No matter what.

I didn’t want the worry of debt to hover over our heads. Life is full of worries as it is, I didn’t want preventable ones to crowd in. The solution to all of these things was ‘preparedness’. Dan and I saw eye to eye on this. Being prepared meant many things, but one of the simplest things was to STORE WHAT WE EAT, and to EAT WHAT WE STORE. I cannot begin to tell you of the peace of mind that comes from planning ahead and managing those PREVENTABLE worries.

That philosophy has made our life much more comfortable in every single way. Life is hard enough. It doesn’t make any sense to make it harder because of lack of planning.

yogurt bowl with freeze dried berries and freeze dried spinach. Don’t knock it till you try it. DElicoius and super nutritious.
Complete protein, fresher-than-fresh produce.
grilled cheese french toast, made with sourdough bread, freeze dried eggs and freeze dried shredded cheddar

In the situation that prompted me to reflect and write this post – before having my elderly mom live with us, I hadn’t had the experience of being at someone’s bedside day after day after day. There had been prior reasons that prevented regular grocery shopping, but this was a new one. I cannot express the comfort of not having to worry about it. The weightless peace of mind that attended us as we navigated those weeks. And yet, the comfort of outward things continuing on as ‘normal’.

Tabouli with freeze dried tomatoes, onions, peppers and cucumbers

Several years ago (2009 to be exact) I discovered a new line of freeze dried foods that became a game changer in the way I lived my life of preparedness. Yes, we had tried freeze dried food before, but we didn’t much like them. This was different. Yes, we had tried some of the longer shelf life food before, but they were horrible. Yes, food storage was important to us, but variety was an issue, and vegetable were pretty much non existent.

I was introduced to THRIVE LIFE freeze dried foods, and they became the game changer. Soon after, I decided I wanted to be the one to introduce others to the solutions I found here. I did that. And I’ve been doing it ever since.

Because life just happens, . . . . . but we still need to eat. Even if its inconvenient.
You could say “Peace of mind” is my big WHY.

If you’d like to learn more about it – go ahead and check out my link.

I’d love to hear your thoughts.

Warmly,

Cindy Suelzle

because in real life, ‘things’ happen . . .

Raspberries, Sisters and one big Spider

It’s getting close to Raspberry season in my part of the world, and Fresh Raspberries straight from the garden make EVERYTHING life can throw at you worth it! 

A favourite raspberry memory of mine involves a family story of my two sisters. It makes me smile every time – so I am sharing it with you.   My sister Pearl-Ann used to have a wonderful, big raspberry patch in her back yard in Cold Lake. My sister Wendy didn’t, so she would sometimes come pick in Pearl-Ann’s patch when the season was at its peak. Pearl-Ann also had a VERY BIG spider that lived in a corner of her raspberry patch, a corner the family dubbed “Ted’s Corner”. Yep, they named the spider;  it seemed like the right thing to do since he was part of the family so-to-speak.   The family pretty much all agreed that Ted being so big and scary looking, could have the raspberries in his corner unchallenged. Life is after all, full of compromises.

One day when Wendy came to pick, Pearl-Ann – having neglected (we’ll be kind and say she’d ‘forgotten’) to tell her about Ted – stood at the kitchen window to watch. Her husband Brett came in and asked “Whad’ya doin?”
“Watching Wendy pick raspberries.”
“Did you tell her about Ted?”
“Nope.”
“Can I watch too?”
“Sure.
” Not surprisingly, the biggest and juiciest unpicked raspberries were in Ted’s Corner.
The kids came up and asked “What are you guys doing?”
“Watching Aunt Wendy pick raspberries.”
“Did you tell her about Ted?”
“Nope.”
“Can we watch too?”
“Sure.”

What happened next has become a thing that family legends are made of, and when it was over, Pearl-Ann was inspired to write poetry:
Wendy wailin’ went a pailin’
to make some raspberry jam.
Ted came a crawlin’, and Wendy went a’sprawlin’
and screamed “I’ll KILL you Pearl-Ann!

In the end, I’m not sure Wendy got too many raspberries, I think some got lost in the ‘sprawling’ part. But she eventually saw the humour and took one for the team – as sacrifices must be made when creating family folklore.

This gentle captured moment of three year old Danica picking the season’s end of raspberries are part of why they’re part of my DNA. I hope to never be without a raspberry patch.

Originating in Europe and introduced to North America in the late 1700’s, raspberries thrive in the wild and in backyards across Canada – a favourite summer staple. 80% of the cultivated raspberries we buy in grocery stores are grown in the Fraser Valley of southern British Columbia. While FRESH raspberries are the best food in the world, they’re only available for 3 or 4 weeks a year. What to do? Well, its freeze dried raspberries to the rescue of course. Always the next most nutritious choice after hand picked and still warm.

5 reasons eating Raspberries will improve your health

  1. Raspberries are amazing, with many health benefits, packing a lot of nutrients to keep you healthy. They satisfy your sweet teeth without being high in sugar, in fact they are one of the lowest sugar-fruits of all, even less than apples, making them an excellent choice for those of us wanting to reduce our sugar intake.
  2. They are a powerhouse of antioxidants which makes them highly valuable in lowering the risk of heart related diseases, cancer and stress related diseases, as well as reducing inflammation associated with arthritis.
  3. Raspberries are a high whole food source of dietary fiber which supports good digestive health, contributing to a feeling of fullness and reducing overeating. Their fiber helps beneficial gut bacteria flourish – good news for everyone, but especially those with chronic gut diseases.
  4. Research indicates that adding raspberries to a diabetic’s diet reduces the amount of insulin needed to manage blood sugar levels.
  5. Raspberries contain flavonoids which help improve coordination, memory and mood, also helping to eliminate toxic proteins associated with brain dysfunction. They are a top brain-supporting food, highly valuable for those with Alzheimers or Parkinsons because they help counter oxidative stress associated with those diseases.

more ways to eat them

Fresh raspberries are wonderful to eat out of hand, or better yet – straight off the cane, but they have a very short season, and they spoil quickly too, so don’t pick them until you’re ready to eat them. While you can, sprinkle fresh raspberries on your cereal, in your yogurt, over a fresh salad, on the side of your plate and in your morning smoothie. Mash with a fork and sweeten to taste to use as a fresh jam on toast, pancakes, muffins or waffles. Throw them into your muffin batter (folding them in at the last minute to prevent squishing them).

Freeze drying is the #1 best way to preserve natural goodness of all fruits and vegetables, including Raspberries. Thrive Life is my brand of choice – primarily for their NUTRILOCK guarantee which assures me of their nutritional superiority, as well as being completely GMO free, and containing NO artificial colours, flavours or additives of any kind. In addition to that, the shelf life is an impressive 25 years! making it the perfect choice for long term food storage. I highly recommend it! As the perfect example of why I choose Thrive Life over any other form of purchased raspberries, this nutritional comparison to store purchased ‘fresh’ raspberries (below) says it all. Why the difference? Because one of the guarantees Thrive Life stands behind, is that their produce is picked, washed, and flash frozen within 6 hours (usually 2-4) of harvest. In that frozen state they are transported to Thrive Life’s state-of-the-art facility where they go through the second step of the two step process of freeze-drying. They are then sealed in BPA free cans (oxygen free, moisture free). I call that “fresher than fresh”. The only thing better is right out of your backyard garden.

With THRIVE freeze-dried raspberries you can have deliciously ripe raspberries any time of the year. THRIVE Raspberries, with their rich, red colour and succulent sweetness make the perfect snack, dessert, or topping. You can add freeze dried Raspberries to almost anything! Try them in ice cream or yogurt, use them to top your cereal, make them into sauces and syrup, or you can always just eat them straight from the can. No matter how you eat THRIVE Raspberries, you can be certain that you are strengthening your immune system and improving your cardiovascular health.”
– from the website

While you have garden fresh raspberries enjoy them every day of their relatively short season. Freeze your excess to use all winter long, or make raspberry jam, or add them to rhubarb fruit leather. Any way you can incorporate them into your diet you’ll be better for it.

I’d love to hear your about favourite ways to eat raspberries.

Warmly,
Cindy Suelzle

Homemade Jam: Rhubarb Jam or Rhubarb Raspberry

at the time of writing this, I am in the middle of RHUBARB Season – first part of July

Rhubarb is my best friend in the early part of the season. And stays my long suffering, generous, faithful friend right through till the cold puts it to bed at the end of the season. I try not to pick too much at the beginning of May when its first coming on, or in September when it’s getting tired, but other than that, the bounty is profuse!

Jam is one of rhubarb’s strengths. It can stand on its own – plain rhubarb jam – and be wonderful. Or when you pair it with strawberries, raspberries, honey berries, saskatoons or plums (or other summer fruits), something magic happens. Rhubarb, that ever generous friend – moves into the background and acts as a flavour ‘enhancer’. The taste of strawberries will prevail. Or raspberries. Or whatever. So why bother using rhubarb, if you can only identify the taste of raspberries?

I hardly ever make pure raspberry jam unless I have such a bumper crop that I don’t know what else to do with them. We use them ‘fresh’ every single day. Out of hand of course, on cereal in the morning, on salads, in desserts, in smoothies, . . . . I love to make a couple beautiful raspberry pies in the summer. I fill my freezer with raspberries to use all winter long. We wait a whole year for raspberries to come on, and there’s nothing quite as wonderful as ‘garden fresh’ raspberries, but their season is only a few weeks long and then they’re done. I am highly motivated to not miss them. Rhubarb on the other hand, just keeps on giving and giving. Rhubarb extends the raspberries. It’s like that. The quiet, subtle friend who stands in the background, making you look good and getting all it’s satisfaction from doing so. How can you not love rhubarb?

The other thing I love about rhubarb jam is that it doesn’t need a lot of sugar, and it though it doesn’t have natural pectin, it sets up beautifully, in the consistency you’d want to spread on your morning toast. If you’ve made the typical pectin recipe for any kind of jam, you know there’s more sugar than fruit in it; sometimes double the amount. yikes! That kept me from loving jam, and certainly from making a lot of jam most of my adult life. In fact, the current pectin recipe for rhubarb jam calls for 3 cups chopped rhubarb with 5 cups sugar, a pouch of pectin and even a few drops of red food colouring. yikes again! That’s a LOTTA sugar! And I hate using food colouring. That’s another reason I often pair rhubarb with other fruit for jam. Rhubarb isn’t all red, and when you cook the jam, it can sometimes be a little ‘brownish’ (hence the food colouring in some recipes). Adding other fruits half way through the process adds COLOUR!

Truth is, as sour as rhubarb is – it really doesn’t need as much sugar as we usually use to sweeten it. I know that seems counter intuitive, but you can trust me. Read on, and open your mind to try something that doesn’t make sense. If you don’t agree with me, you can always add another cup of sugar if you want.

Here is my basic rhubarb jam ‘recipe’. Keep in mind that when preparing it, these amounts are my ‘suggestions’. I am not precise in my measurements, I use them as guidelines. I taste along the way to reach the level of sweetness I desire.

Rhubarb Raspberry Jam
this makes 5 pints. I usually can 4 and put the rest in the fridge to enjoy immediately, or to give away
12 cups chopped rhubarb
2 cups sugar TO USE TO MACERATE YOUR RHUBARB
2-4 cups raspberries
1-2 more cups sugar (as you decide– taste test it)
*optional: 1/2 lemon pureed in blender

  1. Put a small lunch plate in the freezer. You’ll need it at the end.
  2. How finely you chop is gonna influence how much rhubarb fits into a cup right? So shoot for about half an inch size pieces. Don’t use a one cup measuring cup. Use a bigger bowl. Pictured above is an 8 cup measuring bowl. Heaping is about 12 cups.
  3. To MACERATE your rhubarb.
    Measure your rhubarb out and put it into a large dutch oven pot or bowl. Sprinkle 2 cups sugar over top and lightly toss to incorporate it throughout. Let it sit for at least an hour to *macerate (1). I often leave it for much longer, sometimes chopping the rhubarb at night and letting it macerate all night. I mostly do this for my own convenience, not because its necessary. I’m usually trying to do several other things at the same time, and it just helps to do them in stages. In the morning, the sugar will have softened the rhubarb and will have drawn a lot of liquid out of it. Strain the liquid out. This will make it easier to cook – not so much liquid to cook out. Don’t discard the liquid, it’s amazing! Pour it into a jar and refrigerate for later use.1
  4. In a large pot, put the rhubarb on medium high heat and bring it to an easy rolling boil, stirring every few minutes to prevent scorching. You don’t have to stir constantly, but don’t go leaving the room and forgetting about it on the heat. Just try to stay close at hand so you can give it good attention, stirring frequently. I generally use this time to wash the jars, get the hot water bath boiling in another pot on the stove, and other general kitchen clean up. You can expect the process to take up to an hour.

    * this is where the LEMON comes in. Citrus fruits are naturally high in pectin, lemons are especially high in pectin, and most of that is found just under the peel. It has the added bonus of keeping the colour gorgeous, and contributing that wonderful lemon ‘zing’, but will also help the jam set. Plums are also high in pectin (depending on the type of plum). Pour the pureed lemon into the jam and stir to dissolve.
  5. Continue cooking, adjusting heat as necessary. You’re looking for a good steady boil. You’ll see it begin to thicken after the first 15 minutes, continue stirring. As it thickens, the boiling will cause it to spit at you. Nothing you can do about that other than to wear an apron and be prepared to wipe up as necessary. Lowering the heat might help a little, but it will add a few minutes to your time. It’s just gonna ‘spit’. About half an hour in, add the raspberries. Stir well, taste and add another cup of sugar to sweeten. Stir while continuing to boil, and taste again, adding another 1/2 cup sugar at a time till you like the sweetness.
    You may find during the cooking process that a foam begins to form on top of the jam. With some jams or jellies it can be quite substantial. It shouldn’t be that much with this jam, so I just stir it in. But if you don’t like it, skim it off.
  6. In approximately an hour, perhaps a little less, you may think it is thickening enough. Test the consistency by turning your spoon and dropping jam back into the pot; you’ll know when you like what you see (not too liquidy). Remember, it will set up a bit more as it cools. Take your small plate from the freezer, and drop about half a teaspoon of hot jam onto the plate. Don’t worry, that amount isn’t gonna break the plate. You’re trying to cool the jam quickly with this process. When the jam has cooled, draw your finger through it. If the two sides of jam stay separated, your jam is a good consistency. Turn the heat off.
  7. Your jam is done.

If you plan to seal it for long term storage, ladle it into clean*(2,3) jars using a canning funnel. Allow plenty of head space in jar.*(4) Wipe with warm cloth to ensure the ridge is perfectly clean. Put a clean lid on, fasten it finger tight with the ring, and lower it on a slant into your boiling hot water bath.*(5) Make sure each jar is covered by at least an inch of water. You may have to add a little water. If you do, pour into the side of the pot, never directly onto the jars.
Begin timing when the water returns to a boil. 10 minutes.
When the time is up, remove from water with a jar lifter, and place on folded clean tea towel on the counter. Allow air space between your jars. Lightly cover with another clean cloth and let the jars cool. You will hear a ‘pop’ sound as the jars seal.

I made this jam three times in the last week or two. First one, I used 4 cups of sugar total. Second batch, I used 3.5 cups total. Last one, I used 3 cups. It was just enough – deliciously TART without being sour. My personal favourite.

  1. Macerate means to soften – in this case, with sugar and time
  2. I recommend using pint (2 cup) sized jars, or half pint jars (1 cup)
  3. I do not sterilize my jars. I freshly wash them in hot soapy water, rinsing well, and air dry. I put the hot jam into room temperature jars and lower them into boiling water. Hot jam – Hot water. Jars do not need to be sterilized before canning IF they will be filled with food and processed in a boiling water bath canner for at least 10 minutes, or if they will be processed in a pressure canner. If you plan to process for less than 10 minutes, you should sterilize first (but what would you process for less than 10 minutes?)
  4. Headspace is the space between the contents and the top of the jar. You want to leave enough headspace so that the food can swell and move about as it’s heated without boiling up and out of the jar, but not so much that there is an unnecessarily large quantity of air which may interfere with vacuum sealing it. If jam overflows, it will affect the integrity of the seal of the jar. Fill only to the bottom of the jar neck to allow for a vacuum to be created sealing the jar.
  5. If you are using a large pot as a makeshift canner, make sure you have a rack or a folded tea towel on the bottom to keep your jars off the bottom of the pot. Failing to do this may result in jars breaking.

I hope you’ll make some Rhubarb Jam – alone, or paired with any other fruit that might be ready at the time. I use raspberries from the freezer – previous year’s bounty. As far as sugar goes, you are the boss. Be brave. Dare to use less. Taste-test continually as you make your decisions. That way no surprises.

Let me know how you love it.

Warmly,

Cindy Suelzle

footnotes:

  1. Rhubarb ‘syrup’ from your macerated rhubarb. It’s sweetened now, but not a ton of sugar. I am a huge fan of ‘fizzy’ drinks but not a huge fan of pop. In our house, we add a few tablespoons of the syrup to a glass of carbonated water. Makes delicious rhubarb ‘pop’. You can cook it down a little to make a legitimate syrup if you want, for pancakes or waffles. Or just use it to sweeten and flavour your every day water. Add other fruit syrups to this jar, raspberry, cherry, ↩︎