Momsey's Sixth Anniversary

March 12 marked the 6^th anniversary of The Momsey. How I lasted this long is a mystery but a young lady named 'Lucy', the love of our youngest of three, insisted that I write and write and write some more. There were few like me she remarked, often, over the years. People needed to hear from the Momsey, a name she called me upon our first meeting, New year's Eve. She was 18. Lucy is now a proud mom of my one year old grandson who has taken my heart hostage.

The lessons I've learned would never have occurred without my blog. (I was a student, too). I delved into areas of life affected by me, of interest to me and simply because of me. ... My research into the world of fermentation and bread made my family believers of sourdough and its impact on gut health. (It seems the long fermenting period of yeast dough tears up the gluten to the point where it is a shadow of its former self). A flavour bonus results. I have learned to trust my pets. They tell the truth, minute by minute. Deceit is not in their vocabulary or heart. They live in the moment. Planning for their future means naps, high energy play time, meal time integrity, high impact treats, cucumbers, apple slices, berries, fresh in season or frozen, if not. I have shared the secrets to my cooking and baking thoughts. There are none, just common sense approaches that enhance health in meaningful ways. We have the power over our health but it begins and ends in the kitchen. Wealth equals health. It is our duty not the doctor's or the pharmacy's.

I cook and bake using only 3% organic milk where necessary. It seems reasonable to think that a healthier dairy product is better, all around. I am more inclined to eat those homemade comfort foods of yore without trepidation, now. The pasta I buy is made in Italy where gluten insensitivities are rare. Why is that, I wonder? Is the food supply and the farmers there given more protection and treated with more respect? NON-GMO is not allowed in many European countries. But here and with our neighbours, next door, we are are held to a different compelling standard. Seems like we, the citizens, would be confused with labelling so best to keep us in the DARK. Am I sarcastic? Probably.

Many companies have chosen to inform their customer base that their product line is free of those 'modifications' or soon will be. I eat pasta without guilt now. The NON-GMO ones are here to stay in my kitchen. Women's bodies are more affected by the chemicals in our food so we must be more vigilant in what we put into them. We are the species that incubate the human race, one baby at a time. Our bodies matter. Wheat is grown differently and more 'quickly' today. So I turn to organic, made in Italy or NON GMO. It's my safe place. Homemade takes on new meaning. Even bakeries that espouse a healthy philosophy take shortcuts, I now know.

I am now a grandmother, times two. It is a special place where I have modernized my former child rearing practices to include everything I have learned since I became a mom to three boys, decades ago. The 'daughters' of my grandchildren are so committed to their newborns, duty bound in this modern age, looking toward the future with an eye on education, dietary health and safety while taking nothing for granted. Their children deserve that and more.

Restaurant are becoming a burgeoning disappointment. The menu says one thing; the presentation, another. The cute over-sized plates and food towers are a distraction. How do you mix a salad on a rectangular plate? Is dining out about hype? Seems so! Home cooking might become the newest rage. Freshly baked rolls please. I am paying enough for the sub or sandwich. I want fresh, not day old. Tastes better and we're entitled. Day old stuff should be a discount. Stop deceiving. I'll go elsewhere, if there is one.

Shopping at the Canadian chain, Bulk Barn, is opening up an oasis of newly discovered NON GMO or organic flours, grains, cooking/baking excitement for me. Corn meal and buckwheat kasha are my favourites, along side oatmeal, red river. Grains kept my first born alive, in utero, decades ago. Three pounds 2 ounce, at 27 weeks gestation, an incredible weight, I was told. Yet grains are bad. Sorry guys but maybe there are 'other' factors weighing in on your debate. I am not convinced.

Our girl, Sally, has 'returned'. Our 9 year old retriever's last year's surgeries (torn ligament and cancerous tumor), months of recovery and restoration of normalcy makes vacations so unimportant. She lived to give us another chapter in her saga. Nothing better than life. It is the best gift of all!