Schaubs Do Christmas

Wow, I can't believe that Christmas came and went.

We kicked off the holiday season with Thanksgiving at Carol's sister's house. They live in a beautiful home  and opened it up for all of the family. I had the pleasure of cooking a few of the menu items with the other family cooks, and a great time was had by all.

Then we went to the Christmas tree lighting at the Westlake Center. It is sure a fun event, and this time, it didn't rain. We secured/commandeered a spot where we could see both the hosts and all the areas that were lit up. It was a great start to the Christmas season.

Over the next few weeks we got ready for Christmas by cooking and baking lots of different sweet treats. I really enjoy it, and this time I experimented a little bit more with gluten-free recipes. For the most they worked out, and Pamela's Products remains my favorite brand. There are a few other brands emerging, but so far, every time I use PP, I get a successful product.

We went to the Kleyns and enjoyed decorating Gingerbread people and graham cracker homes. Michele's was definitely the best, but we all had fun showing off our (lack of) cake decorating talent. It was also a night of enjoying Hot Chocolates with Peppermint Schnapps and Hot Buttered Rum. In honor of the commercialized Holiday Season, we also watched "Elf."





We also went to the Swedish Cultural Center for the St. Lucia's Day celebration. St. Lucy was martyred for her faith, and she is honored in December. Afterwards, Josh and I drove around Seattle looking at Christmas lights (Candy Cane Lane in Ravenna is nice, but small) and at the lighting of the city (I can never tire of the Space Needle).

For the first time ever, we went to a national forest (with a permit) and picked out a Christmas tree. It was fun, and it was cold. There was a pleasant layer of snow on the roads and on the trees, and it put me in a very Christmasy mood. The trees were a bit sparse - of course, they were natural trees, not bred for their bushiness. So our tree turned out to be a little Charlie Brown-ish as well. I liked it, but our attempts to bulk it up mostly looked humorous rather than effective. I think we'll go snowshoeing next year and get a tree from a tree farm, but it definitely made a great memory.

We went to Colorado to celebrate with the Kings thanks to the generosity of our sister in law who gave us some standby passes on Alaska. We were only there for three nights, which were spent mostly catching up with my parents and preparing Christmas dinner. We had a great time. My mom and I even figured out how to make some gluten-free knedliky. 

I also took advantage of the time and baked some gluten-free cookies for Josh. King Arthur Flour makes a basic cookie mix into which up to 3 cups of mix-ins can be added, so Josh ended up with a wide variety of cookies and treats. 

We joined my parents for the Christmas Eve service at New Life Church and were greatly amused by the lights, music, and message. The talented performers played a rocking version of Carol of the Bells, a funny, radio drama-style version of "Twas the Night Before Christmas," and even had ice skaters performing on the center stage.

We didn't really get any snow, but it was fun spending some quality time with my parents.

It was very nice and very fun to be in Colorado for Christmas.

We flew home on Christmas day, which turned out well. The flights weren't as full as we'd feared, and we were able to get the first flight from Denver to Seattle. We made it home for Christmas in Seattle, too!

We hope your year has been wonderful and that next year brings even more love and laughter.

Merry Christmas and Happy New Year!

We're going to Hong Kong for sure!

 

We just bought our tickets!
We leave Jan 24 and return March 14. Woohoo!

We're so grateful for the outpouring of support we've received. We're getting really excited to see our friends and to meet new friends.
Last night, Josh and I presented our trip to the Global Presence ministry at Quest Church, our home church. Here's the presentation. (Note that the header was a combination of Chinese and English, and when it's presented as a screen capture, it scrambles the image a little. Sorry about that!)

Hong Kong

Pregnancy Crises

Mother's Choice

Mother's Choice's Mission

Services

About Joshua and Kimberly

Our Tasks as Volunteer Staff

Our Expected Schedule

Financial Report

Specific Concerns and Prayer Requests

Thank you to each of you who have supported us financially, spiritually, and emotionally. We would not have the courage or even the call on our lives had it not been for our relationships with each of you. 

We are so excited for this upcoming trip, and we're looking forward to sharing each step with you.

Seattle's Early Summer Teaser and The Schaub's Plans

Summer seemed to arrive in May, and the farmers markets started to fill up. Tiny's Organic is a regular attendee of the Pike Place Market farmers market, and Josh kindly modeled the great customer service one can receive from them. They sell fruit from all over Washington as well as fruit smoothies and fruit preserves. 

May is a significant month for the Schaub family, and we are developing some new traditions. First, we kicked off the month by celebrating Matt's birthday with 20 of his closest friends. We went to our first Sounders game, and I think the fan bug has bitten. We might try become committed fans! 

We enjoyed dinner at the Elysian Brewery on Capitol Hill and then went to some dive bar for drinks. It was a fun day! 

In May, we also remembered Nathan, Josh and Matt's eldest brother. Bill and Carol brought a beautifully framed collage of pictures and some significant items of his. It was a nice family day to remember loved ones and to reflect on the fragility and value of life.  

May also brought about the Cheese Festival, which is any cheese-lovers dream. Cheese companies including Organic Valley and Cypress Grove were represented, and the best part was the sheer volume of cheese samples! We had to stand in some pretty long lines to taste the cheese, and we only lasted for two-and-a-half cheese booths. I also had a chance to see Chef Daisley Gordon prepare Pommes Aligot, a cheese and potato dish that defies the simplicity of the title. Exquisite. 

School is almost over; the final exam is June 15th. I am teaching a summer session at PCC, but Seattle Community College is almost done. It hasn't really felt like summer, since the weather has gone back and forth between party sunny days and rain. 

In addition to working at REI, Joshua has started volunteering with Outdoors for All. This seems to be a great way to pair his problem-solving skills and therapy knowledge with his love for the outdoors and recreation. The organization works to help disabled individuals get out and enjoy outdoor recreation within their means.  

I am writing like a maniac for Demand Studios. I am also working on my blog, Peas on Moss, and have been recently approved for writing as an Examiner.  More details are available on Peas.  I still hope to attend culinary school this fall and get the official knowledge needed for some career and business ideas I have.  

Day by Day Gourmet has shuttered its doors for the time being, though Graham has shared that he believes an idea of replacing quick dinners with wholesome, easily prepared meals is still one that will sell. He has encouraged me to look towards some other projects for the time being, and the experience and learning I've gained from the project has helped develop my interest in R&D in nutritional products. 

We have also begun looking towards a mission trip in Hong Kong, so details might be coming for that, soon. Before we "settle" down and start our own family, we thought it would be wonderful to give back to the organization and vision that helped make it possible for children to be adopted or for pregnant mothers to develop the abilities to raise healthy, loved children. 

Summer Cooking

I made the following recipes for a family reunion (Grandma's birthday) and the post-wedding breakfast (Congrats to Matthew and Brittany), and I was asked to post them. The recipes are really similar, but I didn't serve them at the same time!

Here you are!

Easy Salsa

2 medium cloves garlic, minced or pressed

1/2 medium red onion, minced

4 medium tomatoes (roma, beefsteak, any variety), diced into 1/2 inch cubes

1 tablespoon diced jalapeno, seeds removed, minced (or pressed through garlic press)

2 tablespoons fresh lime juice (1 juicy lime pressed with Pampered Chef citrus juicer)

1/2 cup chopped cilantro

1 avocado, peeled, pitted, and roughly chopped (optional)

1 14-0z can black beans, drained and rinsed
1/2 cup white sweet corn kernels (frozen or fresh)

pinch of salt and pepper, if desired (I don't use them)

1) Be sure to mince the onion and garlic really small or use a food processor to chop finely.

2) Stir together the ingredients in a medium-size bowl with a lid.

3) Allow to rest over night for the best mixing of flavors.

Serve with chips or eggs for a smashing and lower-calorie (skipping the avocado) snack!

Southwestern Quinoa

1 cup well-rinsed quinoa*

2 cups chicken stock (or water with a sprinkle of salt)

1/4 medium red onion, minced

2 cloves garlic, minced

1/4 cup chopped cilantro

1 14.5-oz can black beans, drained and rinsed

1 14.5-oz can stewed chopped tomatoes

1 teaspoon (or more to taste) ground cumin

1 tablespoon lime juice

1-2 teaspoons chopped jalapeno pepper, or to taste

*Most quinoa needs to be rinsed in a fine sieve or colander before cooking. Measure out the quinoa, pour into the sieve and rinse under running water for at least a minute. Place your hand under the colander to feel the water flowing off the quinoa. Once it feels "normal" and no longer soapy or soft, the quinoa is rinsed enough. Forgetting to rinse the quinoa results in a bitter, miserable flavor.

1) Bring the water or chicken stock to a boil in a medium saucepan. Add the rinsed quinoa, reduce heat, and cover. Cook for 20 minutes or until the liquid is absorbed and the quinoa is softened. Remove from heat, uncover, and allow to cool (stir on occasion to separate the grains).

2) Mix in the remaining ingredients, adjusting for the desired spicy levels.

3) Refrigerate in a wide bowl, uncovered for 1 hour, or until the quinoa is cold. Transfer to a storage container, cover and enjoy!

Community Activities Awarded Grant from USDA Program

Kimberly Schaub and Tisha Casida, with the help of Dr. Dennis Lamm at Colorado State University, were recently awarded a grant from the USDA’s Sustainable Agriculture and Research Education (SARE) program.
Their grant funds, totaling $48,988 will go towards the salaries of the participants and the materials that will be used in the classroom. The line-up for the preparation of the curriculum includes three local farmers (Larga Vista Ranch, Javernick Farms, Mike Bartolo) and Susan Fries, executive director of the Pueblo Performing Arts Guild, who has been a driving force in implementing the Farmer’s Market Festival on the Riverwalk.
“The goal of the grant will be to create, implement, and evaluate a sustainable agriculture curriculum for students in elementary and middle school,” says Tisha Casida, Publisher of That’s Natural! a local magazine dedicated to sustainability. Schaub and Casida have been able to organize three venues to implement their first curriculum: Pueblo School for Arts and Sciences, Heaton Middle School, and the Sangre de Cristo Arts Center.
"Pueblo County has a unique relationship with its agricultural community, and we are thrilled at the opportunity to introduce children to the wonderful assortment of foods that are grown just miles from their homes. Childhood obesity is due in part to food choices, and when the children become familiar with fresh, local food, they are empowered to make healthier selections next time they eat. They have a powerful influence on their families' purchasing decisions, and encouraging them to begin buying local food benefits their health as well as the economies of local businesses,” says Schaub, Certified Nutritionist.
Their next presentation to students will be at the Sangre de Cristo Arts Center’s YOUNG AT ART Afterschool program, on Friday, April 17th at 2:00 PM. Seventy-five students from District 60 schools will get to visit with local producers and learn about Sustainable Agriculture.
Schaub and Casida have had great response from the community, and are very excited to keep the public updated as to their progress via: http://blog.thatsnatural.info (see the Category “Colorado Farm‐to‐Fork).
“We would love to have more people know what wonderful local and sustainable agriculture there is in southern Colorado, and look forward to having our youth and future consumers, be a part of this sustainable way of looking at our food supply.”

Schaub and Casida can be reached via the That’s Natural! phone: 719-210-8273 or email, Thats.Natural.Info@gmail.com.

Back to School!

I'm back in school -- I have been teaching at Pueblo Community College for a semester-and-a-half now, and I'm taking some classes through their employment benefits program. I'm taking Anatomy and Physiology I and ServSafe/Food Sanitation 101. These are great - and greatly time consuming! Between teaching and studying, I have 11 credits. I'm ALMOST full time :) I'm also still working with That's Natural and with the Colorado Farm to Fork Grant project.

I spend most of my days studying - mostly at Solar Roast Coffee, The Loft, and Wireworks. On occasion, I'll bend and go to the green national coffee chain, but I try to support the local businesses on a poor teacher/poorer student's income. And I think it would be more accurate to call it an out-go than an in-come. My cashflow is provided by Dr. Donna Hinders who has me come and file for her on occasion. She has also tutored me through my first Axial skeleton quiz (skull and vertebrae).

Today it was actually cold, so the fireplace is burning, and I'm sipping a lovely cup of Solaris coffee. I'm obviously taking a break from studying...

There is something inspiring about smelling ground coffee and brewing smells in a coffee shop. I think it opens up my blood vessels or something. :)

The other nice thing about studying at coffee shops is that you meet great friends here. I've struck up friendships with several of the staff and owners of the shops, which brings me to the random statement about having relationships with businesses. These relationships are WHY living is worth it! So thanks to my coffee shop friends who feed my addiction!

Joining the Blogging World

Well, here goes nothing! Joshua and I have joined the blogging world -- mostly because now a few of our friends-far-flung have blogs, and we LOVE reading about their lives.

Oh, and I am working at a coffee house -- Perky Tea and Coffee (perkyteaandcoffee.bravehost.com) and have so much time on my hands among working there, running a slowly dying nutrition counseling business (thrivelifestyles.com), writing presentations, contributing articles to That's Natural (thatsnatural.biz) and other magazines or newspapers, teaching a nutrition class at PCC, teaching an Intro to Health Care Professions at the District 60 Health Academy, volunteering with the Junior League... Oh, and we're still married. Josh only works 40+ hours a week, commuting 60+ miles per day, counseling families and boys at the CBR Youth Connect. No worries at all.

Actually, truth be told, I like to write, I wanted to still have a website, and I want to cancel the one I'm paying for. Hmmm... So here it is. Our Blog.

Enjoy!