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Fathers Who Harm

Father's Day has become a more highlighted day of celebration than when I was a child. My father was born in 1927 and lived a pretty long life: he died in 2013, a few months into his 86th year. He was not a bad father. He did struggle with alcohol addiction and was imperfect in other ways, but he was basically loving and kind. He was a workaholic, so we did not have access to him for emotional affirmation, but he told me in his old age that he always loved everything about us kids and felt sad that he had not been a better parent, and he was sorry he was most of all that he had not spent more time with us.  Other men in my family– my grandfathers, my husband, son, uncles, brother– have all shown themselves to be good guys and have adult children whom they love(d) and who love them back.  But I think to myself, having been a social worker to women and children who fled lives with men who put them and their children through Hell, that there are probably a fair number of children, te

Mexican Polenta Pie

This delicious polenta pie recipe is my attempt to replicate the yummy polenta pie we sampled on my birthday at  Delicado's in Downtown Nanaimo . It's my way of feeding and thanking our son for building a shed today. CRUST: Preheat the oven to 400F "Eggy" mix: 1 T.  Ground Flax  in 3 T.  Water  (let sit while you mix the other ingredients together first) Cut the following together until small pea-sized: 1 1/2 C.  Bob's Red Mills GF Biscuit Mix  (or 1 1/2 C. Brown Rice Flour) 1/2 C.  Shortening  (I use solid Organic Virgin Coconut Oil) 2 T. Cold  Water Mix up the "Eggy" and add it to the Biscuit Mix. Make into a ball and press into a pie plate. Poke fork tracks into the crust so it doesn't buckle while cooking. Pop into the oven and bake until golden (12-17 minutes) Cool on a rack. "Mexican" Stir Fry Veggies: Next fry up  some "Mexican" type veggies  in 1 T.  Coconut Oil . Just check out your fridge and crack open a can of  kidney

Chunky Three Sisters Soup - Organic, Non-GMO, GlutenFree, Vegan, No Added Oils

Today is rainy and foggy.  We must eat a delicious, nurturing, nourishing, healthy hot soup to be revived!  I have innovated to create the following: Chunky Three Sisters Soup ... the Three Sisters are, of course, the hearty indigenous fruits of our North America: Corn , Squash and Beans .  I have also added in Tomato Sauce, Onions , and fragrant Brown Basmati Rice .  This recipe will serve 6 people, or 2 people, if it is spread over a couple of meals for my husband and I. Ingredients: 1 C. Brown Basmati Rice Water to cook Rice in (according to your rice-cooking directions on your package) 1 medium size Squash , your choice, split in half, and roasted in the oven 2 medium Yellow Onions , roughly chopped and toasted in oven with squash 14 oz/398 ml can of Organic Black Beans (or beans soaked and pre-cooked by you) 1 C. Organic Tomato-Basil Pasta Sauce (or 1 C. of your preferred Tomato Sauce) 1 C. Frozen or Fresh Organic Corn kernels 4-8 C.  Water or Vegetable Stock 1/2 tsp