After the end of last season’s store supplied eggnog, I was forced to find other means of providing myself this necessity. Yes, eggnog is a year round delight. I make it so often that I know eggnog by heart. One might say I have nog on the noggin’..

After all, eggnog is the first and most crucial part of that spiritual experience I call the eggnog latte. There is no substitute for its ability to impel a person out of their cozy warm bed. Espresso should never have to do that alone!

Eggnog can also have the opposite effect when enjoyed with an added touch of bourbon (3 oz is a good place to start); sends me back to bed happily and without fail!

For this recipe I like to use:
An immersion blender with whisk attachment
Two mason jars (a pint and a half gallon)

In the smaller mason, whip:
4 egg whites
1 Tbsp sugar

In the half gallon jar, whip:
4 yolks
1/3 cup sugar

Then add:
2 cups half and half (or milk)
1 cup heavy whipping cream (or half and half)
Freshly grated nutmeg

Fold the egg white mixture in lastly and chill (variations in milk type are suggested to help you find your preferred consistency.)


Animal Kin

“Known by the earth, you are. Loved by the earth, you are… There is a confluence of energy that wraps around you that says, ‘I know you. You belong here. It is appropriate that you step upon the planet.'” -Lee Carroll and Kryon Magnetic Service

I have a friend who is both hunter and vegetarian. In the woods, she can kill a deer and eat it; in society, she carefully avoids meat. I crossed the country from a Maryland metropolis to California coast before I experienced the real difference fresh, local, loved food makes- and how great it tastes! I had to dig in the dirt myself to feel what it was. In today’s world we can hardly find restaurants, markets or grocers with ripe, organic, wholesome fruits & vegetables or pastured chicken eggs, grass-fed and finished meats or dairy. It’s important to note that the things we eat, whether plant or animal, deserve basic love and respect in their short life because they have sacrificed for our own greater purpose.

In my homesteading adventures, I have now met chickens, goats, turkey, pig, cow and sheep. I can’t say I sought them out, but once a person starts gardening, sooner or later the farm is going to get your goat! As a meat eater, I have a natural curiosity about my carnivorous ways. So I find myself on the land, prepared to understand the process by hand.

I helped to butcher and process two wild whitetail deer. Respect and honor was given for their sacrifice and we were gracious as we shared deer burgers for lunch in the midst of carving.

I watched a wild boar shot, bled out and butchered by a young man with natural skill. He had acquired and honed these abilities all his life: in the woods with his father. I could see that experience as he swiftly skinned and decapitated the boar. I could feel it as he cut out the animal’s heart, inspected the health of the liver and claimed the animals back straps.

I collected snails while weeding in the garden. Then I used them to bait my hook and caught catfish out of the pond. We filleted three huge fish and put them in the freezer for winter.

For a month, I fed two mother goats and their three kids. We drank the milk they gave, made farmer’s cheese from it and when it was time transported the boy kid to slaughter.

I shepherded sheep to the shearer, skirted their fleeces and sent each ewe packing back to pasture. Two years later, I have learned to wash, spin and crochet this rough material into warm hats and scarves (thank you spinners at Arcata Farmer’s Market).

I harvested chicken and duck eggs and cared for a couple turkeys, but never have I twisted the neck of a foul. Some of these things sound brutal, but the message that I am trying to convey is that death is a necessary and very important part of the cycle. The process of taking a life demands care and respect. Through that action, honor is given and we are sustained. I am proud to know, especially firsthand, the experience and sacrifice of my feast …for us all to come full circle together.

As I seek, so I have found greener pastures, and in them Daisy Mae, a milk cow who lives in Bayside. I mean milk in the most real sense of the word – none of this almond, hemp, coconut, soy, rice …water. I admit that squeezing her juice right from the teat into my jar was …jarring. However, with experience and education, I am learning the beauty and honesty of her raw milk. I am making yogurt, and, you might say: I have found the WHEY.

There is a wordless grace to our relationship with domesticated animals; every time the cow nudges you it’s a reminder that this is a cooperative experience of connecting to source and together gathering sustenance. The practice of milking is very palpable; be careful not to get shit in the bucket. There is a necessary dedication to technique but also care- a syphoning meditation. After three days, we were starting to get along. Daisy Mae’s natural gift is nestled right there: in this stunning relationship that has existed and evolved over too many, many years to count. From it we can place cream, butter and cheese on our table. Thank you, dear.

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And now, here- in Kryon’s words, through Lee Carroll:

“I speak of the precious animals all the time and how they’re here to service humanity and how they do it so completely. I’ve spoken about how some of them are here to be eaten. Many don’t like to hear this, but understand that collectively the animals understand this. They have to be part of the Human food chain, since humanity doesn’t have the ability to grow things fast enough and distribute that food. So that’s a service, you see? For those of you who are vegan, you might say, “I never eat them!” That is a choice for your health. It’s appropriate and accurate, but doesn’t hold true for the survival of the Human race, for animals are needed for Human nourishment and survival at the moment.

So let’s divert for a moment and give you some valuable information about Human consumption of animal life. Many Humans need to eat them, but never understanding that the animal knew this when it came in. Is this too spooky for you? This is known by those who know of animal spirits and can see the sacrifice and appropriateness of this. It was also very well known by the ancients. But here is the question, dear Human: How do you treat them? With that kind of purpose on the planet, how do you treat them before they become your food? How did the ancients treat them? Now that’s a hard question, isn’t it? Let me give you an attribute of truth. Did you know the better they’re treated, the more nutritious they’ll be within your body? “Kryon, please don’t talk about that. We don’t want to think about it.” Dear one, if not me, then who? Listen, if these animals are willing to come and be so grand a part of the life-force of this planet and help it to vibrate higher by keeping you alive so you can make choices, don’t they deserve respect and comfort while they are growing up? The end result will be a far better contribution to your health. Let the scientists lead the way and do some comparison studies to show that the nutritional values increase dramatically when an animal is honored during its short lifetime. The ancients knew this and honored each animal before it became part of their life-force.”

-KRYON, channeled through Lee Carroll
(Click here for Full Text)

A Slug hits the Spot

Dear Nan nan,

How have you been? I know it has been forever since I last wrote, and a girl should not go on too long in life without writing to her grandmother – especially when they live on different coasts! I miss you so much. It is hard to believe how much time has passed. Remember when I first got to town and was working for the bagel shop? I ate there two meals a day, that is dos Los Bagels! For a long time after, I thought I would never enjoy a bagel again.


Well, it has been about three years since making the dough for Bagels, I am, once again, enjoying Bagels on an almost weekly basis! Feels good to finally come full circle (or bagel.) Jalapeño is still my favorite variety, but sometimes a slug hits the spot, too. My friends from Colorado reported that they had a rosemary Parmesan bagel– a noteworthy type dough!

I am also carrying Los Bagels cream cheese spreads at the grocery store where I work. Every flavor is whipped to perfection and offered in an eight ounce tub: plain, pesto, sunny tomato, wild herb and salmon. I can’t say I have a favorite; they are all good. The sun-dried tomato spread is set off nicely with garlic and the wild herb has a hit of horseradish for excitement. The joy is spreading!

Now I usually take a quick trip to the salad bar to round out my breakfast with a topping of spinach, sprouts and sometimes a cucumber or onion. And if I have my way, slug slime and LARRUPIN finish it off.


Fuel gets me thinking. I’ve been working on an old legend from around here and thought I would share it with you. So, without further adieu, I present to you:

The Myth of the Jalapeno Slug
(WARNING: bagel and bread puns ahead!)

The Jalapeno Slug is a mythical creature residing in the Bagel Factory. Bageleros are always chattering about how delicious it would be… If such a creation existed. Yesterday, to my surprise, someone told me that they ATE one! Imagine that: EATING a Jalapeno Slug!?! Seems like an awful close encounter with something that is only said to be real. (How do you know when a pepper is mad at you? He gets jalapeno business!) I just can’t believe it. Jalapeno Slugs don’t exist.

The Jala-Slug, drenched in mystery, remains supernatural. Like Bigfoot, believe at your own risk, when the only evidence is eyewitness. There’s just no PROOF that such a Jala-slug ever took SHAPE (This statement is humorous because of the double meaning. When a Shape Shifter or Bagelero working the Bagel Shaping Shift, said Shape Shifter loaves the dough into bagel form and places new born bagel babes on peels to PROOF. Proofing a bagel means that we encourage it to grow or rise through the action of the yeast. As long as the Jala-slug never PROOFS itself to shape shifters, it has no effective way of manifesting as a reality in the bagel factory. So, there’s just no PROOF of a Jala-slug taking SHAPE.)

Bakers cannot corroborate, leaving this story utterly incomplete. Not even the toaster is talking. If rumor has it, the Ja’la’la-slug may have truly slithered cross the oven threshold to achieve immortality in the world of man. But we can never really know, except in each man’s own heart (belly) and soul.

Just remember there is a boy- a boy who believes. He was raised atop a poppy seed muffin (one of our own at the bagel factory); you may say he was born and BREAD here. Anyway, the boy has been here for years and has dreamt of the Jalapeno Slug for as many years as he has been, here. “At last,” he now claims, “the dream is realized”. Is this boy just a muffin? Bageleros may never know. Whose to decide, if Ja’s tale should survive? Perhaps resurrection is not A’ PEELIN’ for today’s proof.

Of a Jala-slug rebirthing,
Our muffin son can only pray.
After that, time will say.

When someone calls out, “Challah!”
Always “Jala” back with lotsa ‘peno,
Cause every day is a Jala-day!

Hey, how do you know when a pepper is mad at you? He gets jalapeno business! Hope you enjoyed my little stories. I will write and catch up with you again soon!



Loleta Cheese


This weekend I took a little trip to Loleta Cheese. I went in the morning so that I could enjoy my coffee in the garden sun. First order of the day was cheese sampling. The creamery provided a taste of every variety that they carry and I explored them while peering through the large windows into where the cheese is made in big, absolutely astounding vats!

As I meandered past gift boxes and specialty items, the clerk told everyone about the creamery and its operations. Loleta had a great selection of local jam, mustard and other spreads to accentuate their cheeses. There are activities for kids in the gift shop too, like a scavenger hunt for the garden and coloring books about where your milk comes from.


Out back, the garden was a wondrous place to explore and enjoy. There were lots of little nooks throughout the space and it felt very peaceful to be there. After walking around and peeking into each corner, I sat in the sun awhile.


On the way back out I did some shopping. Made out pretty well too with a cheese board that had built-in wire, a couple bottles of Sonoma County wine and a flyer of local activities happening in Humboldt for the next month. It made a great place for my day trip, since I was looking for something different to do in the area. The drive was a scenic treat all by itself and there is a Bakery right around the corner serving sandwiches! Loleta Creamery & Cheese Shop is sure to please the whole crowd. Stop on down!

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Fog Blog: Cross Country Cheese

You may have heard of Humboldt Fog–it’s a cheese, not the weather report. Every week I cut rounds of Cypress Grove’s flagship offering as I wheel & deal a world of cheese. There is a buzz spreading about Humboldt Fog. It is a cheese that lends itself to legend and this is the cheesy tale of how it brought me full chevre-wheel.


My story starts on the sandy shores of the North Coast five years ago. I was on a week-long vacation from Baltimore, visiting friends and camping. In Arcata, we commenced with local fare: wine, baguette and a wedge of Humboldt Fog served over easy–at the beach, complete with setting sun. Really, that’s all it took.

The soft-ripened cheese made from goat’s milk shone like a lighthouse beacon, the cultural climate thriving on its bloomy gossamer face, with  dark mottling that foreshadowed deeper flavors. Tangy and bright, Fog’s beginnings express the temperate, fanciful coastal atmosphere where goats graze in the salty air. A paper thin line of ash encircles and bolts through the center of this cheese cake. Perhaps it is the glimmer of sapphire that appears where milk and ash meet, or maybe its the citrus-flavored chevre center that teases at a blue cheese. Either way, Humboldt Fog’s creaminess is cut by a quaking layer of ash as it deviates into murkier territories of ocean water-esque turbidity (if you get my drift). You are now engulfed in the blue velvet mystery.

Fog is a stand-alone, as rooted here as the redwoods and singing the praises of its native land with every bite. The magic of that first evening at the beach still stirs my soul. It will forever mark a cornerstone in my life as it embodies many of my core values: local traditional foods, the outdoors, good company and quiet meditation.

When wildfires cut our camping inland short, we evacuated back to Arcata. Enjoying fresh air and farmer’s markets, with the week coming to an end, I resigned from my job in Maryland to sign on for a farm internship in Orleans, California. Thus began a string of work-exchange experiences in the art of making food–weeding with a stirrup hoe, pruning, harvest schedules, watering schedules, preparing beds, earthen oven construction, meat cutting, cheese-making, egg collecting, bread baking, preparing a meal- you name it! I was back in Humboldt in under a year barking up that tall tree again.

Today my relationship to the North Coast and its homegrown offerings are as enriching as ever. Fog is perfectly and simply at home here. I am honored to bring others into the fold as a part of my daily service to the community by sharing my passion for well-crafted food. I appreciate that my enthusiasm resonates with people.

Last week I sent a New Jersey couple home with an entire five pound round of Humboldt Fog. I am always impressed when people make the extra effort of taking it back across the country. I think it is because this cheese somehow embodies the region’s character in a profound way. Abroad, Fog acts as a diplomat, known around the world. It’s an experience giving you many, many senses of this place, and many, many more questions to ponder as it melts in your mouth. Taste it- you’ll see our Humboldt Fog is in the air & under the rind.