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Making the Effort
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Blog Posts Fall Marjoram Rosemary Sage USA

Making the Effort

November 25, 2021

Making the Effort

NOVEMBER 24th, 2021

Thanksgiving and the act of giving thanks, the acknowledgement that there is something to be grateful for, is something I think we could all do more often. Many Americans put forth great effort to make elaborate, or in the very least home-cooked, meals on Thanksgiving. This annual effort gives me faith in people and in love.

By nature, I think we know how to take care of each other, but somehow along the way we forget. Thanksgiving, I think, is our muscle memory of caring for each other in action. Even when it’s drenched in a gravy of guilt and obligation, most of us comply. When we don’t, it’s often because we are seriously disconnected from others, sometimes by choice.

My love language, of course, is food. Despite my hatred (yes, hatred) for roasted turkey, I partake in the annual feast time and time again with the same desire that most people have, for the connection. It hasn’t been the easiest holiday for me throughout my life. I was often one of those disconnected people, choosing to disconnect subconsciously by building up my walls of protection. Luckily for me, I’ve been trying to scale my own walls in an attempt to break out of my personal isolation. Mostly I’ve continued to grow in my ability to connect through my love of my family, friends and community. Since I was young, I knew that meant I had to show up at the table and beyond.

How we show up for others is one of the truest testaments to love. In the last 5 years I have spent a great deal of time thinking about and feeling love. I not only had to reconcile the many aspects of love after losing it, both with my father’s passing and my partner walking out. By examining it more closely I learned a lot about how to get more of it, how to grow it, and how to show up for it so I could get and give more of it. I now recognize it as something I want front-and-center in my life. Part of understanding what it’s really like to lose love is what creates the potential to notice its existence and be better at nourishing it.

I have a great deal of genuine love in my life these days. Like most love, it’s complex but it’s real and it’s mine because of my efforts and the efforts of those who choose to love me.

Making the effort to love is where we find connectedness, strength, and safety. Through this connectedness love circulates.  All good things like love, peace, joy, good food and happyNiss start with making the effort, something I believe most Americans can relate to today as most embark on making their Thanksgiving meal to share with others.

Family and interpersonal drama, the kind that often goes hand-in-hand with Thanksgiving, seems to simply be part of the spectrum of personalities and energies bumping against each other as they move on their paths. Although it can feel deeply uncomfortable and anxiety-riddled, maybe bumping up against others, right there in that collision, is where we make the most progress in our personal and collective growth. Maybe that moment is where we need to pause and take a breath, observe, feel and listen. No matter how gigantic or tiny each of these collisions are, I think they can be an opportunity to grow more open and create more room for love instead of shutting off from it. Showing up for each other makes the world a better place. It’s true on Thanksgiving or just any old Wednesday.

I used to think my family was so simple. None of us stressed out about the holidays much. You came here, went there, or you didn’t. There wasn’t much drama or pressure around it. I should have questioned the ease of it or maybe understood that families are made of waves, much like the ocean. Today I think my family was just taught to avoid things that required too much vulnerability. We didn’t like taking the risk of knocking up against each other understanding that, despite our bond in our bizarre childhood story, we were all drastically different people. Did we really want to know that? Especially the opinionated bunch we are.

Avoiders by nature avoid taking a clear look at themselves. They look around instead. Our lack of a solid effort to do holidays together didn’t serve us as we grew into our adult selves and our own families. We didn’t get closer like we could have. Like we should have.

Don’t get me wrong; we are a tight knit group that will protect each other ‘til the bitter end. But our mostly masculine roots closed us off from our sensitive soft sides. I think each one of us wishes we were more connected to this. I know I could have had deeper, more meaningful connections sooner in life without those walls I built to protect myself.

The truth is, I don’t know what to do about it except that I know an effort must be made if I want more closeness, with my brothers and beyond. Sometimes the effort is not received well by the other party which makes it hard and scary. Maybe the other party is not ready; maybe their perception is different. I don’t think it matters. I think the effort, like love, doesn’t need to be reciprocal for it to be effective. But that’s hard, too. We humans are often a selfish bunch.

I am mindful of how hard making the effort can be, but I really try anyway these days. I’m equally cognizant that we make the effort with greater ease for some than others. In-between those two lines exist the complexities that make each of us who we are. The hard and soft spots that can confuse and deter others. There are plenty of variables like trust, familiarity, and values that make the process easier or harder. But, like the gravy I have finally perfected this Thanksgiving, enough failures and eventually you may just get it right.

I’ve always been pretty good about showing up for others. I’m not bragging. I feel partly it’s just the luck of my astrological chart and that I landed the role as the only girl in a family of all brothers in a society that makes anyone with a vagina the one who should be nurturing.

Some would call me the matriarch of my family; I haven’t accepted that label. I’ve done my part and I think we all have. Mostly I feel like I did what I had to do when the occasion called for it. I think I learned to understand the needs of others as a young girl, caring for the many animals I had that loved me unconditionally. I saw how much showing up for them benefitted them, and I always did for my brothers as well. I have a keen attention to the details of what’s needed for survival and thriving, on a micro and macro level.

Balance is key. I still feel like I’m standing alone in my efforts to show up for those I love, often wondering where the obvious people in my life are when I need them. I’m trying harder these days to shift my attention to those that show up for me and let go of expectations for those that don’t. I’m not perfect by any means. I just want to be better at showing up for others with a truly open heart of non-judgment.

I show up a lot for others with my food leading the way. One might argue I hide behind my food. Another might argue the food is the superhero costume that gives me the strength to be vulnerable with others. It’s probably both. We humans are highly complex creatures.

Being generous with our natural talents is showing up for others. It is an incredible method of sharing our authentic love. Whatever we can we give of ourselves… our time, skills, listening, a text, an email, a hug… is showing up, and we all need to do more of it. We all have the time.

This Blue Eye, MO, Thanksgiving is a bittersweet one for me. Bitter in that my brother won’t be at my table for reasons that are confusing to me. Sweet in that four of my fourteen nieces and nephews will be at my table, as will Jenny, the mother of three of them. Each one of us is acutely aware of the healing power showing up for each other has, despite the complexities within and outside us.

I think we will be a grateful bunch, indeed.

This year’s Thanksgiving menu is rather simple. I know that sounds like an oxymoron for me, but truly it is. I typically use lots of herbs and spices and ingredients in my food, but I like things that don’t require much work that have great reward. Don’t let the cookery world fool you into thinking lots of ingredients mean complex. That’s just a spacing issue on their pages.

This year I opted to do even less work so I can spend more time with Kianna, who is flying all the way from California to spend time with me.

Here is a taste of how I’m showing up.

Happy Thanksgiving to you all, may your table be filled with good ORGANIC food and may you be surrounded by people who you feel love for as complex as that may be.

Love,

Nissa!

Blog Posts Fall Marjoram Rosemary Sage USA

Making the Effort

November 25, 2021
November 25, 2021
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Thank you @chefjoseandres for the amazing meal at @bazaarbyjose  #washingtondc 

Dinner with @yahminamia  and #mangoman @jeffrayfilms
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@ivin.pierson2008  happy birthday
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Cheers to the ring worm cap. May we never experience such a time again!!! 

#summer #mangomania #goodtimes #italianswimcap
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Orange and herb roasted orange beets... winter savory, lemon thyme, corriander, fennel seed, white pepper, Frankie's Olive Oil, Cara Cara navels and my summer nectarine herb salt!

These will eventually head  into a new #citrussalad #recipe for @myherbalroots 

If you have never paired orange flavor and beets you are missing out on one of the flavor best pairings evaaaaaa. Earthy  bright sunshine!
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Chicory season……
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Leftover hers laying around? 

Italian salsa verde.
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If you received my Cinnamon Basil Vanilla Pie Spice from the Fall Collection - use it in a Pumpkin Basque Cheesecake. 

#Recipe link in story
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WHISKEY CARAMEL UPSIDE-DOWN CAKE
Makes 1 9-inch cake

A few years back, while writing a whiskey article and recipes for Edible Marin & Wine Country, @sonomawhiskey 
Sonoma Distilling Company gifted me with a bottle of Black Truffle Whiskey which I was immediately enamored with and turned into a caramel sauce which I used for this cake 

I incorporate rosemary and warming spices into the cake and keep it more on the savory side since caramel is so sweet, I thought it the perfect combination, especially when dolloped with tangy vanilla spice yogurt.

This is equally delicious with pears.

Ingredients

For the apples and sauce:
6 tablespoons butter
2 teaspoons finely chopped sage leaves
1 teaspoon maldon salt
¾ cup raw sugar
¼ cup dark brown sugar
¼ cup Sonoma Distilling Company Truffle Whiskey or whiskey of choice
2-3 apples, cored and sliced thin

For the cake:
1 ½ cup all-purpose flour
¼ cup sprouted grain flour
½ teaspoon baking powder
¼ teaspoon kosher salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground white pepper
¼ teaspoon ground long pepper (optional)
¼ teaspoon ground cardamon or grains of paradise
1 ½ teaspoon finely chopped rosemary needles
2 teaspoons of orange zest
¾ cup softened butter (salted)
¾ cup raw sugar
2 eggs
2/3 cup Greek yogurt, plus 1 cup

Directions

Heat oven to 350°F. Grease a 9-inch springform pan and line the bottom with parchment.

Melt the butter, crisp the sage for a few seconds, then add the salt and sugars. Cook a couple minutes until the sugar starts to melt and looks gritty. Add the whiskey and cook one more minute.

Spread the hot caramel over the parchment-lined pan. Arrange the apple slices on top in circles, starting outside and working inward.

Whisk the flour, baking soda, spices, rosemary, zest, and salt in a large bowl.

In another bowl, cream the butter and sugar until fluffy. Add the eggs and yogurt and beat smooth. Add the dry ingredients gradually, beating between additions until the batter is smooth.

Spoon the batter evenly over the apples and smooth the top.

Bake about 45 minutes, until a knife tip comes out clean.
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Wild arugula…. Grown not in the wild.
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Making a sheet pan version of one of my favorite fall recipes that I developed for a story  a few years ago for @ediblemarinwc 
A Window Into Fall- 
FALL IN LOVE WITH APPLES’ SAVORY SIDE

First photo by @nat.cody 

( link in story)
Using my Cinnamon Basil Vanilla Pie Spice)

Roasted Apple and Squash Soup

The Red Kuri is my favorite squash varietal and is often passed by for the easier to peel Butternut or the sensationally sweet Delicata. The Red Kuri is nutty and sweet and it’s predominant flavor reminiscent of roasted chestnuts. When its roasted with apples and onions and some subtle spices, a rich, complex earthy flavor is born and once blended a decadent velvety texture emerges and tantalizes the tongue with a soft and warm airy quality. This soup is remarkably easy to make and clean up abd best of all the leftovers get turned into Velvety Apple & Squash Mac & Cheese.

1 2-pound Red Kuri squash
1 yellow onion, chopped large
1 shallot, peeled and quartered
3 tart apples, peeled and chopped
2 tablespoons olive oil
2 tablespoons melted butter
¼ cup maple syrup
1 tablespoon fresh thyme leaves
¾ teaspoon freshly grated nutmeg
½ teaspoon ground cinnamon
½ teaspoon ground mace
½ teaspoon cayenne powder
2 teaspoons cracked black pepper
2 teaspoons salt
4 cups water
¼ cup heavy whipping cream (optional)

Directions

Preheat oven to 400°F. Cut the squash in half using a larger and thicker bladed chef’s knife or a large cleaver by carefully pushing down on both ends of the blade slowly. Once the squash is cut in half, scoop out the seeds and set aside if you are making the spiced seed garnish. Place the cut side down on each half and cut it into 12 wedges, then carve off the peel of each wedge. Cut the peeled squash into roughly 2-inch pieces. Place the squash, onions, shallot and apples in a large glass baking dish (11” x 17” ideal) and toss together with the oil, melted butter, maple syrup, thyme and spices. Make sure everything is well combined and coated in the oil/butter mixture. Place the baking dish in the oven and roast for about 40 minutes, or until a slight char appears on the onions and shallots. Mix the vegetables once during the roasting process.
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While the east coast has its first snow, I’m still plucking basil from the garden here in California.
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Fall 2025 Collection Thanksgiving Sale
10% off with discount code Fall Meander

With the collection purchase you get a choice of one of the fall herbal brines, plus the six collection sliders and the bonus peppercorns!

These are beautiful additions to your Thanksgiving excursions, make amazing gifts and are just generally joy (herb) filled. 

www.Shop.Herbal-Roots.com

All Thanksgiving orders this this week to arrive by early next week in time for planning and inspiration.
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My Cinnamon Basil Pie Spice in action 

Persimmon braised short ribs with butternut squash over mashed potatoes. 

I used some beer that @rachel._pierson left in my fridge a long time ago. Lots of fresh herbs as well as shallots and garlic and Hachiya persimmons.
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Fall 2025
Meandering through Fall’s Functional Disorientation Collection

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Green Bean Verbena
Green Vegetable Salt

Fresh Herbs: Lemon Verbena, Lemon Grass, Lemon Thyme, Lemon Leaf, Parsley, Chives, Spearmint, Carrot Flowers, Calendula Petals, Wild Arugula, Pineapple Sage Leaves & Flowers, White Rose Petals, Tulsi Produce: Romano Beans, Swiss Chard Stems Spices: Purple Striped Garlic, Toasted Onion Flakes, Purple Peppercorn, Calabrian Chili Flakes Citrus Zest: Grapefruit, Yuzu & Lemon Zest Other: Maldon Salt

Mature, ambiguous lemon —drifting from one version to the next—lemon verbena, lemongrass, lemon leaf, lemon thyme—all exploring the earthy, warmer and deeper side of citrus-forward plants. Instead of evoking the sharp glare of their summer essence, this fall concoction feels more honeyed. The lemony miscellany moves slower, like sunshine filtered through vegetal amber glass—grassy, earthy, on the vine too long garden green beans, Swiss chard, and toasted onion. Parsley, chives, wild arugula, and spearmint pump it alive with energy, carrying the memory of sunlight but subtle enough to forgo its blaze. Grapefruit and yuzu zests anchor it in the quiet brightness of dormancy to come. Tiny tints of fall florals recall life before breakdown, while Tulsi flowers and white rose petals root us in the purity of transformation. Use this one not 
to cut through fall fats, but to flavor them brighter. Pork belly, pork chops, BLTs, and all your fall vegetable staples—green bean casserole, Swiss chard lasagna and sautéed wild mushrooms and pancetta for the big reveal.

Collection goes up for sale on the site Nov 6th - www. Shop. Herbal-Roots.com
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Fall 2025
Meandering through Fall’s Functional Disorientation Collection
@myherbalroots 

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

A staple in my fall collection, the brine I use on my bird (or porchetta) and if you have doubts an herbal (dry) salt brine is the bomb. 

Chipotle Cranberry-Mezcal 
Herbal Salt Brine

Fresh Herbs: Purple Sage, Green Sage, Rosemary, Thyme, Winter Savory, Bay Leaves, Myrtle, White Sage, Wormwood, Licorice, Mexican Oregano Spices: Desert Hibiscus, Cinnamon, Wild Mesquite, Dried Mora Chipotle, Mace, Purple Tulsi, Smoked Paprika, Black Lime, Raki Seeds, Pemba Cloves, Black Pepper, White Pepper Citrus Zest: Lime Other: House Made Mezcal Cranberry Sauce, Smoked Alder Salt, Maldon Salt

Myhouse-made ‘Vida Mezcal’ cranberry sauce with crispy butter-fried sage, infused into Maldon and smoked alder salts, enriched by a medley of classic fall herbs, returns as my favorite and “best brine seller.” Wild Mexican botanicals like hibiscus and mesquite are woven into hand-ground mora chipotle chilies, adding smoky heat and fruity balance. Sweet licorice lends softness, complimented by raki seeds, cinnamon, mace, and cloves further softening the piquant autumnal core. Earthy, citrusy, robust Mexican oregano is abundant, while classic fall herbs like sage, rosemary, thyme, and bay leaves, firmly root this salt in American Thanksgiving 
tradition. As a dry brine, this smoky, savory herbal magic sticks to the skin, infusing your bird with deliciously rustic Latin micro-flavors, extra crispy fiery spiced skin and the tastiest 
herbaceously-salty, fat drippings divine for gravy and sauce. Its bold, smoky depth and chili-forward salty tang enhance fruit, pork, hearty mole sauces, and any bean dish. Nachos, steak, empanadas, and avocados also benefit. And this is most definitely your go-to salt for a cranberry Mezcal margarita.

Collection goes up for sale on the site Nov 6th - www. Shop. Herbal-Roots.com
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Fall 2025 
Meandering through Fall’s Functional Disorientation Collection
@myherbalroots 

Ambiguous | Collapsing | Wilted | Earthy | Mature | Explorative | Drifting | Perambulating

Pomegranate Mint
Fall Salad Salt

Fresh Herbs: Persian Mint, Moroccan Mint, Spearmint, Parsley, Lemon Thyme, Syrian Oregano,  Lemon Verbena, Carrot Flowers, Pineapple Sage Flowers, Malabar Spinach Spikes, Purple Shiso  Leaf, Nasturtium Leaves, Wild Arugula, Red Rose Petals Produce: Pomegranate Arils, Purple 
Torpedo Onion Spices: Sumac, Dried Mint, White Pepper, Black Pepper, Rose Harissa Citrus Zest: Lemon Zest Other: Maldon Salt

This one conjures a slow meander through an imaginary Middle Eastern mint forest— unexpected warmth, ripe earth, dense, sweet and pleasant, dank freshness. Carrot flowers and 
Malabar spinach spikes, along with wild arugula, ignite that green, fresh spark. Red and white rose petals 
soaked in rose harissa and vinegar punch through with fruity spice. But make no mistake—this is 
minty and its forward, reminding us, through its powerful Persian influence, that it will always transform rather than die off.  Twists of shiso, lemon verbena and Syrian oregano whisper the layered secrets of ambiguous minty-like tones and potencies. Pomegranate arils are caked  into the salt crystals  and loads of parsley add a beaconing freshness and  brightness to the extravaganza. This season’s salad salt reminds what it feels like to be alive whilst we go quiet. It longs to be sprinkled over garden little gems and store-bought Mexican cucumbers and sheep feta, yet feels equally at home in Middle Eastern soups and on any grilled meats and fish.  Fall grain salads and beets beckon this one. 

The fall collection of herb salts is available for sale on the site November 6th - www.shopHerbal-Roots.com
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