Many Kinds of Pesto

I began experimenting with different kinds of herbs and different kinds of nuts when making pesto.

I found that I could substitute walnuts, pecan,s even peanuts or soy nuts instead of buying pine nuts.

Different flair? Yes.

Did it alter the experience? Yes, somewhat.

But I like it, the variety.

Now, recently, there was an herb in my co-op box. I just assumed I would make pesto with it.
And I did.

However, I was not really paying attention to which herb it was until I started chopping it up. I know, I know. I have taken Master Gardener and Master Naturalist training. I even took a class to learn to draw six culinary herbs.


But there I was, and with the first chopping, I realized that my herb was…mint.

Mint pesto?

Well, as it turns out, with a strong garlic, you still think you’re eating pesto!

I added the olive oil, garlic and parmesan, and peanuts.

This is not Italian pesto. This is Inventive pesto.

I encourage you to try any combination you might enjoy. Its worth the experiment.

© 2015 Kathryn Hardage



The Seat of The Soul

Gary Zukav’s book, The Seat of The Soul, compares our lives of personality based on the external power perceived by the five senses with the internal power of the multi-sensory person.

When we live in reverence and light and listen to our intuition, we have a different basis for our thoughts and actions.

His well-worded book manages to convey the existence of this deeper sense of ourselves and how its application to our individual lives is bringing us into awareness of another way to live.

The deep peace I feel and also the disturbances which his ideas stir up, both lead me to an appreciation of this hidden, or at least, neglected, side of ourselves.

I am grateful for his exploration of this theme and the possibility of directing our lives from a more compassionate place.

The experiences we have which lead us away from the destructive modes of Western civilization are one of the ways in which we are lead to be willing to look at another dimension of our lives right where we are.

© 2015 Kathryn Hardage

Completion of “Art and Physics”

To complete his book, the author, Leonard Schlain, takes us through the origins of myth into present day philosophy with commentary by Joseph Campbell.

He shows the influence of Greek philosophy on our concepts of space and time, through the names of many of the Greek gods.

Later, he discusses the split brain theory and shows how intuitive right brain is related to art and linear left-brain is related to physics.

This is an oversimplification of his presentation, of course.

Finally, he advises us to have more than one approach to the phenomena in our lives, because we, in our culture, have been given the gifts of the prescient artistic view and the foundation which follows it through physics.

It has taken me over a year to read this book. It has been a good challenge for me to absorb the author’s comparisons and to explore both his tour of art history and physics discoveries.

If you enjoy the process of growth through the author’s lens, I think you will appreciate Leonard Schlain’s “Art and Physics”.

© 2015 Kathryn Hardage

Sewing Progress – Journals

I enjoy making my journal covers so very much. It is intense moving such a small project around on the sewing machine, so I take it in small doses.

I finished all the red journal covers and I am now starting the red and green ones.



Most of the journals themselves have heavy weight cover stock pages, so they will work well for drawing and doodling as well as for writing down inspirational quotes and original meditations.

The red and green journals will have green paper, so they will look more festive.

More to come.

© 2015 Kathryn Hardage

Food and Pantry Progress

Saturday, I went to the Coppell Farmer’s Market and bought sausage, hot links, bacon and chicken livers from Livestock First Farm, and also fresh greens from Johnson’s Backyard Garden.

Saturday’s food included being a volunteer to distribute Bountiful Baskets Food Co-op pick-ups and getting my organic basket plus a couple of boxes of tomatoes for salsa and a box of apples to begin anew the dehydration process.

New rule for the apples: half to eat right away, and half to put away. It turns out we all really like dehydrated apples a lot!

I also got more garlic and onions from H Mart because they have the freshest garlic, and also some ginger. At Sprout’s I got some more red lentils and Great Northern beans.

Saturday night, I cooked lentils with onion, carrots and celery. I also made a double batch of black rice from the Asian market. This morning, I started canning them with sliced hot links.

When I was ready to prepare the next batch, I counted available empty pint jars. I was down to five. That was not enough to put a second batch of lentils in the canner. We were at the point of having to eat up some of the cans of food in order to have enough to keep canning.

However, my husband’s cousin came to the rescue. She put on her Dallas Cowboy’s jersey and went to Albertson’s for canning jars. The reason for the team jersey is that the store gives a 10% discount during a televised game. She brought back four cases.

So that made the second batch possible. I cooked a double batch of barley to add to the second batch of lentils. It is in the canner right now. It will be done before time to watch PBS’s “Downton Abbey”.

The next meal I am cooking is chorizo sausage with greens and onions. There is enough seasoning in the chorizo that I don’t feel I have to add any more. It will be canned with barley to provide a complete meal in a jar.

I have also thawed the leftover brisket. I will can it with peas and carrots and either wild rice or barley.

Whatever doesn’t make it into the canner tonight will be all ready to start tomorrow.

© 2015 Kathryn Hardage

Mind Catching Up

Apparently my mind has been able to catch up to what it absorbed the last time I read a chapter in “Art and Physics” by Leonard Schlain.

I continued my reading and discovered the origins of right-brain/left-brain study started a couple of centuries ago.

The dimensions of intuition and images balanced by analysis and words is another way the author compares art and physics and shows how intuition precedes scientific research.

Continuing into another chapter, the concept of separate minds and universal consciousness has also been considered for a couple of centuries.

Of course, the quantum physics research in the popular press is even starting to address this.

My mind is blown, once again, with about thirty pages to go.

I took a break, started dinner, and replenished myself with a snack of wheat-belly fruit bread and butter.

© 2015 Kathryn Hardage

Barley, Beans and Greens

For today’s canning adventure, I started by putting a couple of tablespoons of barley in the bottom of each pint jar. I had cooked two cups of barley with five cups of water and it made a very chewy and tasty grain with more substance than oatmeal. (It works great as a cereal with butter and cinnamon also.)

On top of the barely, I added a scant half cup of organic red chori beans which I soaked over night the night before. I got them at the India market. They look like half-size black-eyed peas only with a red eye instead of black. They soaked up more water than any of the other beans I have canned.

For the remainder of the space in the pint jars, I added greens. I cooked down chard, beet greens, kale, and lettuce, along with the usual starter of onion and garlic cooked in sunflower oil. I added cumin, salt, pepper, and mango-habanero seasoning.

Once that had cooked down, I added a jar of previously canned broccoli. The mango made it taste a little sweet, so I counteracted that with jalapeno salt. Last year, I canned quarts of single vegetables, but I am converting everything into pints of ready-to-eat meals.

The total number of pints of Barley, Beans and Greens is twenty-one. I usually make fourteen or fifteen with two pounds of beans, so you can see the red chori beans really produce more for the same number of pounds.

In addition to canning the chori beans, I baked a small spaghetti squash. I will scoop it out and put the barley, beans and greens in it for another meal.

© 2015 Kathryn Hardage