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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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Noted herb expert, culinary educator and recipe developer. Small business consultant traveling the globe in search of food and cultural knowledge, while working with small, local, organic, sustainable, and fairtrade farmers.

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If only I was a Sonoma county bartender…

I’d enter my Yellow Tomato Mango Summertime Bloody Mary ……

@charbaydistillery is hosting the 1st Annual Bloody Mary Challenge to support the  @santarosafirefighters Foundation

Sonoma County bartenders creating their best Bloody Mary and garnish. Attendees taste all competitors Bloody Mary’s and then vote for their favorite.

Event is located in the outdoor event space next to  @hotellarose  Hotel La Rose / Grossman’s Noshery & Bar

If I wasn’t going to Michigan I’d go at least taste. 

I can’t tell you how refreshing the mango tomato thing is - someone should do it. My recipe is linked in my story in case someone wants to try it.

Technically it’s a Bloody Maria 🇲🇽
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I haven’t done many new mango recipes this season (what I have done is KILLA!!!) but on this really hot day with a few ripe mangoes in my fruit bowl (that I really wanted to feed to the baby deer 🦌) I’m pulling out an old simple summer favorite- ripe mango, ice, lime juice, honey and lemon verbena from my garden- blended up into an iceeeeee delight. 

It’s so refreshing. 

Use @crespoorganic #mangoes of course!
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For todays breakfast in the sunshine- I’m dining on a new #summer #recipe  made with a Gentle Curry Spice recipe i developed  about 15 years ago for a project with Ger-Nis

This recipe is a gentle summer veg coconut curry as simple as you imagine. Sauted vegetables with summer tomatoes and a gentle curry spice and coconut milk. Barely simmered for summer taste  perfection. 

I think my gentle curry spice recipe is  published at @ediblemarinwc in a past article I did on apples. 

This exact recipe is forthcoming in another project.
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One fruit is not better than the other, don’t let me or anyone else tell you different. 

A diet of a variety of whole organic foods- fruits, vegetables, nuts, seeds, HERBS, legumes (dairy and meat if you choose) that is cooked fresh often in combination with daily exercise, stress managment, not smoking and drinking is generally proven to create ideal health and longevity. 

So if they tell you a fruit is heart healthy but you smoke and eat loads of pulses proceed foods - they are likely just trying to sell something to you- instead of caring about your tender heart- which could be part of the problem we are in health wise. 

I long for the days where teaching about real food and cooking  was profitable or at least doable for a job.
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Mango (@crespoorganic ) ice, honey, lime and fresh lemon verbena - blended into an icy summer delight- the best in a super hot day.
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Let this serve as 2 reminders/facts 

1. Put fresh mint in your salads. 
2. Sapa is the loveliest  cat ever.
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No matter what this new world order brings- dumb AI recipes and food ideas. Influencers that could care less about food, more processed goods (just somewhat healthier and smarter than the last wave of manufactured foods - but not really. ) business’s more concerned with scale than ethics, environmental destruction et and doing food for communities- or you know saying you’ll do good things later, once you get rich from taking. 

I’ll (@picoypero ) be here always under the pretense of learning and sharing not just how to cook but how to match what’s grown with what to eat. For me this still the healthiest way to exist if you’re looking at the planet and people as one.  Obviously I’m going to continue to shout about how healthy and flavorful herbs are and how their use allows for less—sugars, fats, salts, processed foods etc- things we generally use in excess. 

Whatever you do, use more herbs. I will continue to be here teaching people how easy they are to use, until the end, I will. 

Here is today’s lesson - a reminder of how fresh fruit in season and herbs create drinks that are better than what you can buy. 

This one inspired by my @frontporchfarmer #blackberries I bought yesterday and smashed some on the way home. 

Blackberry Lemon Verbena Peaceful Spirit Sparkling Ice Tea

5 blackberries
2 tablespoons raw honey 
Juice of one lemon
Handful of lemon verbena leaves 
2 peaceful spirit tea bags (@flyingbirdbotanicals )
4 cups hot water
 Sparkling water 

Blend blackberries, verbena, honey, lemon juice and a little hot water. Pour into a pitcher. Add tea bags and hot water. Steep and allow to cool. Strain. Pour half  full into glass of ice top with sparkling water. 

This concept can be used however you want. Strawberry basil lemon ginger tea, peach bergamot (bee balm) bergamot tea - cherry lime white tea etc etc etc etc etc etc
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One of my favorite recipes for summer cherry tomatoes. Romano Bean, Cherry Tomato Feta Salad. This recipe dates back to my early 20’s in Eugene, OR

It’s so easy slice cherry tomatoes season with salt and torn basil leaves add cooked green beans. Cover let cool completely-dress with a little olive oil and feta. (@mt.eitan.cheese in this case and the last of my Andy 😭

The salmon is local, pan fried and the stuff on top I’m pretty sure is something I picked up from @ottolenghi - Bridget jones salsa??

It’s celery, capers, pine nuts, green olives, parsley currants sauted up into magic.
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You can put herbs in EVERYTHING!

Fresh fruit and herb “jam” is how I sweeten and flavor my granola!
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Believe it or not, these pretty herbs are going into a granola! (Lemon verbena, anise hyssop and French lavender)

If you haven’t had one of my herbal flavored fresh fruit granolas, you are missing out. Today’s is extra heart healthy. 

The main sweetener is the fresh fruit and some maple syrup. The herbs add complexity that alleviates some need for sweetness (replaces sweet taste with interesting) tahini is mixed in with a saucy fruit jam concoction/maple mixture and that’s mixed with rolled oats, quinoa, amaranth, black and white sesame seeds, flax and spices like cinnamon, vanilla powder, mace, malab and cardamom. Freeze dried blueberries and dried currants with almonds and hazelnuts!

When I made the strawberry maple mixture I also added cardamom, vanilla and almond extracts as well as the fresh herbs. 

The whole house smells like heaven.
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Remember Tang?

A random thought about it led me here- to my marigold sugar - limeade 

It’s so good - the floral vegetal notes from the marigold flavor is really nice. And it has a tang-esque quality to it that is fun. 

@mediumfarm giant marigolds that I dried 
@covillibrandorganics limes that were gifted to me by the head honchos themselves. 😀
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Local ocean trout crudo….

Marigold Calabrian Chili Oil 
Lemony Pesto 
Vietnamese Coriander 
Coriander Flowers 
Persian Dill Salt (Spring 2025  @myherbalroots )
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Dried Marigold Calabrian Chili Oil
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Dried marigold petals. 

Fresh marigold petals can be too pungent for any culinary use beyond minor accent flavor, in my opinion, which is why I like to use them in my herb salts. 

But if you dry them- (which is what happens in my salts) some magic happens- the flavor morphs into an extremely pleasant flavor that has much greater use and versatility. They are so easy to sun dry- these sat outside on a table for a week!

Earthy, floral, slightly citrusy- a little vegetal - as if a carrot and an orange combined—-Peppery and slightly (pleasantly) bitter. 

Add them during sauté phases in cooking  to add flavor and color-  use in baking and syrups- they create lovely deep golden color when used plus the lovely flavor. Lovely in frittatas. 

I’m going to use these in a Calabrian and marigold chili oil for a Crudo as well as a yogurt marinade for chicken. 

I’m working on expanding my herbal salt line to offer  seasonal dried herbs, herb seasonings and dried herb petals and mixes….. 

You’ll be happy! Lots of changes all encircling  my own passions and goals - a nice change of tides.
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Home sweet home meal 

Romano beans with basil, lemon basil, lemon and olive oil 

Peach and burrsta salad with pesto vinaigrette- wild arugula, baby basil leaves, bergamot and sage flowers 

Steak (NY strip and rib eye) flavored with rosemary, summer savory, Myrtle and Tanzania black pepper
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Blueberry Germanium Flower Lemonade 

Recipes (in story) developed back when I live in Bolinas. I grow geraniums ever since just to make this with the blooms - and the geranium black pepper salt on lemon cucumbers - also in story.
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