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Kickin’ in the Holiday Season… Yeah it’s Christmas Time

Organics Admin
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Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
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Me on the Radio

Over the rivers and through the woods to Grandmothers house we go…that was the song we always sang as a child waiting for Grandma to show up with her fresh baked Pumpkin and Mincemeat pies. This was a special time for the family when I was growing up. I often wonder what has happened to those days. Do families still congregate for the holidays to debate politics and the proper educate for being a quest in someone’s house?  Do the neighborhood kids still do a pickup game of football in the streets?

I remember all the hors d’oeuvre’s and how we could eat all day with our fingers. If you were the oldest you got to be the “boss of all the kids, which is not all it’s cracked up to sound like, especially when you have the diaper thing and a bad gag reflex!!! But I do remember Thanksgiving was a special time to remember what you have, see family you won’t want to see for another year. More than all that it was a time to reflect on how much luckier you were for having the family you have than those less fortunate than yourself. I’m not real sure if folks still do this.

I mean now with everything being about “privilege” or some concocted infantile though process that dictates you have shed some sort of oppression because you’re several types of “ist’s” practicing several types of “ism’s”.  It wasn’t always like that, you used to be able to agree to disagree and still respect each other.

I remember in ’63 we mourned JFK, in ’65 my six month old little sister got all the attention. In ’66 we got to talk about the Beatles cuz we saw them that summer. Of course ’67 was all about San Francisco and flowers in your hair, and in ’68 we mourned another Kennedy. 1969 was cool cuz it was all about Woodstock, the Mets and the moon. As the we ushered in the 70’s Life started to change as we discovered there really is a difference in boys and girls. ’71 brought my graduation from Junior High School and first summer job. Now 1972 was big as my summer job was with Bill Graham Presents and I was the center of attention as Led Zeppelin was all anyone wanted to talk about. There was trouble in paradise in the summer of ’73 as the wicked step-mother left and moved in next door and no one came around much.

In 1974 I helped get someone to Austin Nevada for one of the most memorable Thanksgivings in my life, and can never forget 1975, as I escorted the one love of my life to the Miss Nevada Pageant that summer. I left home after the year went out on my own as they say.

For the next couple years I would always find a way to get home for the Holidays. Always having great catch up conversations with ccousins, aunts & uncles and of course Grandma.  I found myself hitchhiking a few times before I became a guest of the Gov’na. Then the days all seemed to run together. In the 90’s I hosted a couple of these family gatherings. I remember Grandma not caring for the “stuffing” I made one year cuz it was not with Giblet Gravy, however, she did brag to all her friends about me working at Colombo’s by the River and the pumpkin pies I made with her recipe and the pumpkins I grew that summer. She also really liked the turkey I smoked, always a dark meat preference she could not believe how moist the white was.

Times have changed for me now. I’m two thousand miles from home and definitely homesick. The folks where I am have strange to me customs and rituals for this time of year. It is definitely a learning experience. Sometimes it’s hard not to offend when the truth offends it becomes a very precarious set of circumstance. However, you always try to look at the glass half full. As was in another time of my life days have started running together and you don’t pay much attention to them, you just wish you were home. Better days are ahead I know. I just know. For now I am grateful for what I have.

I know there are still families gathering as the streets are full, planes have been flying overhead nonstop all day, there has to be someone traveling with all the traffic of every kind. Let’s all keep good thoughts that everyone gets home safely.

I hope folks can talk politics without hating each other this year. Seems that somewhere along the way we no longer talk to each other, we all sit around wrapped up in our devices doing whatever in our sterile environments that no one can infringe into our safe spaces. I truly hope this is not the case at your gathering this year

Even though homesick I will get to spend time with new people and share new family dishes, one I have already sampled is called “pelogo” very tasty dish little like Cannoli. I’m working on the recipe for the website it is that good. So here’s to hoping everyone has safe travels this weekend, makes new friends, learns new traditions, gets to eat and sample new dishes from others families. Most of all I sincerely hope everyone is as blessed as I.

Look for more recipes and entertaining podcasts of my new projects. I do have some interviews coming up that should prove interesting, especially the one I’m scheduled to do with a media outlet in Australia. If you have an idea or topic for an interview contact me and let me know. In addition, I am looking for retail people that would like to get involved in the Hemp Full Spectrum CBD Oil markets. Look for me to assist promoting an upstart Cannabis Application platform. Let us not forget the awesome plant food Bud Bionics for the gardeners out there.

As I continue to plug along my following grows daily so advertisers and sponsors are definitely a welcome friend. My total reach between all social media platform is now well over two hundred fifty thousand around the world. Also of note, all of you that are inspiring writers looking to be published, always looking for well written great content articles for our Guest Writer feature on the website.

Until Next Time

Happy Gardening

Good Food Good Life…Recipe of the Week

Organics Admin
Follow Me!!

Organics Admin

COO at Aladay LLC
Organic Farmer, Property Preservation Specialist and Custom Glass & Wood Worker. Blogger extraordinaire...
Organics Admin
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Latest posts by Organics Admin (see all)

Butternut Squash Soup 

 

This was my first and from the reviews… definitely not my last time making this soup. ThanThanksine of California’s finest chefs in the Central Valley for some incites on this dish, Maria Metzger…

 

INGREDIENTS

2 sprigs of fresh English Sage
1 medium yellow onion, chopped (about 1 cup)
1 celery rib, chopped (about 3/4 cup)
1 carrot, chopped (about 3/4 cup)
2 Tbsp butter
5 pounds butternut squash, peeled and chopped (6 to 8 cups), seeds discarded. I got 2 large Butternut Squash from the farmers market.
2 tart green apple, peeled, cored, chopped (squash and apple ratio should be 3:1) for this I used Granny Smith from a local orchard
3 cups chicken stock or broth (use vegetable broth if cooking vegetarian) for this I used veggie stock.
1 cup water
Pinches of nutmeg, cinnamon, cayenne, salt and pepper

1 pint heavy cream…garnish walnuts & sour cream

1 Sauté onion, carrot, celery in butter: Heat a large thick-bottomed pot on medium-high heat. Melt
the butter in the pot and let it foam up and recede. Add the onion, carrot, and celery and sauté for 5
minutes. Lower the heat if the vegetables begin to brown.
2 Add squash, apple, broth, water, then simmer: Add the butternut squash, apple, broth and
water. Bring to boil. Reduce to a simmer, cover, and simmer for 30 minutes or so, until the squash and carrots have softened.
3 Purée the soup: Use an immersion blender to purée the soup, or work in batches and purée the
soup in a standing blender.
4 Season with nutmeg, cinnamon, cayenne, salt, pepper: Add pinches of nutmeg, cinnamon,

You can also eliminate the butter and use a slow cooker allowing everything to simmer on low for 3 to 4 hours. I add the cream once I have placed soup back into pot and used walnuts and sour cream for garnish…

Plate garnish kale & watermelon radish with vanilla orange biscuits.

Photographs Aaron Aveiro