Oh Baby, No Baby?

I’m not pregnant. 

Let’s just get that out of the way now, shall we?

For some reason, Stereotypical gender roles indicate that, because I’m 34 years old, I should be well on the way to motherhood by now…but that’s just not the case. Still, my fertility (or lack thereof), and the fertility of all women, is always up for discussion. But I don’t have to tell you we have no boundaries when it comes to women’s bodies, do I?

Even when it’s asked with love, “When are you going to have a baby?” is an inescapable and frustrating question for so many women. There are a bazillion layers to dissect here, so just for today’s blog post, I’m going to focus on the part that hit me the hardest last year: sharing big news.Read More »

For the Love of Ginger

Anyone else have memories of sick days as a child? Days when the flu knocked you out and you were forced to spend the day in bed missing out on all the fun going on at school and on the playground? I know the only thing that comforted me then was sipping on a small glass of ginger ale (plus pop was a rare treat in my house).

As an adult I still turn to the spicy, soothing ginger root when my stomach gets upset. These days, though, I skip the processed version and go right to the original source. I get to the root of it – the ginger root, that is. (PUN FULLY INTENDED)


Ginger is a surprisingly simple food to work with.

Storing Ginger
I keep a large piece of ginger in the freezer and just snap off a chunk at a time for use.

Peeling Ginger
The simplest way to remove the thin skin is to use the side of a spoon. Just scrape the spoon along the edge of the ginger and the skin will peel off quite easily.

Grating Ginger
Because I generally start with frozen ginger, I like to use a microplane for grating. This has the added benefit of allowing the ginger to be combined into whatever you’re cooking almost seamlessly. For people with a sensitive palate, a large chunk of unexpected ginger can be a bit offensive.

Ginger Tea
By far my favourite and most common use for ginger is to make it into a simple tea. The recipe? 1 chunk of ginger and a cup of boiling water. That’s it. So easy! Just let the ginger steep and fill the water with the aromatic, slightly spicy flavour and you’re good to go.

For me, a nice cup of ginger tea helps to soothe my frequently dissatisfied tummy. It virtually eliminates any nausea and helps with digestion. Personally, I enjoy sipping on some ginger tea after evening meals.

Ginger has interactions with some medications so please consult your doctor before indulging in too much tea!

Interested in other environmental issues? View this post and many others at www.greenphonebooth.com where I post as Mindful Echo.

A Peek in my Pantry: Going Glass

I’m trying to eliminate plastic from my life (like I know many of you also are!). I was inspired by a Mama Haze post a while back, in which she showed a picture of her kitchen goodies contained nicely in glass jars. I’d love to do the same.

It would be great to limit the packaging I’ve currently got taking up my precious shelf space. Eventually, I’d like to be able to make purchases in bulk and do away with the excess cardboard, plastic, and styrofoam accumulation altogether. In the meantime, I’ve been filling up my jars as much as possible but I’ve got a small hitch: I don’t have enough big jars! I’ve seen many a well-organized pantry with lovely, uniform Mason jars and I have to wonder, did all their goods nicely fit into those medium-sized jars? It’s annoying and I don’t have space for extra large jars in my tiny galley kitchen.

So what do you folks do? Leave your Going Glass advice in the comments!