Peaches

We have three peach trees on the property, and have started some what of a small orchard. I'm not sure if we're going to be able to keep it as we move forward with the construction, but I hope we can retain them all. Some of the trees are small enough that we could move them if machinery or other things need to get in the way. This year, we have an abundance of peaches. I've been using some organic herbicide to keep the little critters at bay. The other day I picked a whole bunch of peaches and they are delicious. We have another tree that was totally ransacked by birds. And a third tree whose peaches are still green. I love that we can grow our own food and look forward to future Gardens. I have a lot to learn about gardening. My last few gardens were complete failures because of the lack of running water after the fire, and the time to nurture them. So they became feeding grounds for the local woodchucks who absolutely loved my kale and cucumbers. So this year, rather than plant a garden that I don't have time to tend to, I've been shopping at farmers markets and foraging for wild foods on the property. I've got BlackBerries, milkweed pods and leaves, Plaintain, and even more edibles that I'm not venturing into.  there's an organic farmer that comes to the Voluntown farmers market, and I'm happy she's there and buy from her each week. I will only buy from the farmers that don't spray. They don't have to be certified because I know that that's expensive, but they have to be honest about their farming practices. Not everyone is. I'm happy to support the ones that are. I hope that this summer, you have access to delicious, fresh  food that you've either grown yourself or bought from a local farmer. 

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Still Waters' 2017 peaches  

Sweat Equity

Our time at Still Waters Pond isn't all pretty views, peaches and bullfrogs. It's hard work. It's work till you're bone-tired kind of work. I learned that way of working from my dear husband. I don't keep up with him though. The hazmat suits picture from 2010 shows just one little part of what we've been up to for the past seven years. Despite the fire of 2014. Despite other life issues. Much of our time, sweat, every penny we earn, and fierce determination -- this is how we will relaunch our dream retreat center and bed 'n breakfast later this year. Tao is the visionary dreamer and I am the practical realist. He imagines the future and declares it; I pull us into the present reality. He sculpts the landscape and restores the spaces; I manage the business side. Then we cross over and collaborate on both sides. We are a good team. Blessed to do this together. Grateful for the unique opportunity. 

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What do we do "in the meantime"?

It is said that growth arises from struggle.  That change comes from pain. So why is it that we resist? Why have we not learned to welcome our pain and our struggles as opportunities for growth? This is the path. As I personally work toward the ever-pervasive goal of being comfortable with being uncomfortable, I've come to rely on a variety of practices to help me get there. Not that there's any "there" to arrive to, but rather ways of being and practicing to move toward personal growth.

First -- I've learned to ask for help. Whether it's in a 12-step meeting, a text with a friend, or a prayer to the universe, I realize that I can't do all of this life stuff alone. I need the help of people I trust and energies I don't even fully comprehend.

Second -- when in doubt, throw it out. I've learned how to quit. When things don't serve me and I truly know that at my core, time to let it go. This does not just apply to old vegetables. Don't sweat it and let it go. Life is just way too short.

Third -- when I really don't know what to do, I'll do nothing. Sometimes answers take a while to come. And my first reaction is to resist and say no. So it helps to add in a little waiting time before making big decisions. Sometimes this also makes sense for little decisions, too.

This human experience thing can get a little rocky for us all. So it's good for me to keep in mind that I never know what someone else might be going through. I hope whatever you're going through, you can see that this too shall pass. All things will change. May you feel blessed in this moment. 

 

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Progress Progress Progress

March 30, 2017 marked three years since the fire in the main house. What an amazing three years it has been. We've learned so much about expecting the unexpected, working hard and never giving up. We've made great, albeit extremely slow, progress at Still Waters, with regard to the rebuild of the main house and preparations for our Company relaunch. We've been busy working on our other businesses, too, because those bills won't pay themselves! How grateful we are for the opportunities we create through Art of Tao LaBossiere LLC and Amy LaBossiere's marketing consulting and health coaching. We've been getting so many inquiries: Hey, when are you reopening? Everyone's been so supportive, encouraging and helpful. We are still not sure when our precise relaunch will happen, but we are shooting for later this fall. Life is what happens when we're busy making other plans. We shall keep you posted. Please keep us in your thoughts, and prayers if you practice. 

We have a foundation!

It's been a long road but here we see things starting to happen. Future home of the main house main entrance, five guest bedrooms, our managing partner's office (that's me!) and a lounging area. We are grateful to our Archimage Architects, Tetlow Builders and their team who are doing a great job with the rebuild. We always wanted the project to move faster than it has, but the timing is what it is. We had so many upfront delays with insurance and funding then the permitting process, so it's good to be finally getting on track. 

It's been a long road but here we see things starting to happen. Future home of the main house main entrance, five guest bedrooms, our managing partner's office (that's me!) and a lounging area. We are grateful to our Archimage Architects, Tetlow Builders and their team who are doing a great job with the rebuild. We always wanted the project to move faster than it has, but the timing is what it is. We had so many upfront delays with insurance and funding then the permitting process, so it's good to be finally getting on track. 

Broccoli Swiss Shiitake Frittata

I am obsessed with frittatas. I love the baked goodness of eggs with cheese and vegetable ingredients. It is warming, comforting and satisfying as well as a great food to enjoy when breaking a fast. After about 17 hours of my typical daily fasting that included a one hour Boot Camp class, a few laps of swimming, and a hot tub as well as a walk to and from the gym, I was ready to break my fast with a delicious nutritious frittata.

I opened the fridge to see what was on hand. We almost always have local eggs, cheese, butter and veggies. So I know I can always make a frittata. I found some broccoli, chopped it up with some red onion and shiitake mushrooms, and sautéed it all in grass fed butter in a small cast-iron pan. Meanwhile the oven was preheating at 375°. Once the vegetables were soft, I poured in eggs scrambled with a little heavy cream and dried dill I bought at Atlantic Spice Company up on the Cape last week. I topped the whole thing with a few slices of torn up Swiss cheese, and popped it in the oven for 20 minutes. In order to get extra fat in my diet, I created a dipping sauce, a simple aioli, with a tablespoon of mayo, tablespoon of sour cream, dash of coconut vinegar, salt and more dill. Delicious!

-- Amy LaBossiere Managing Partner Still Waters Pond LLC stillwaterspond.com 860-543-3244

Low carb flax meal chips

I've been experimenting with a low-carb lifestyle since June and I feel fantastic. Anytime I want something that would normally be Carby, I google a recipe and then modify it to suit my needs, ingredients on hand, or cravings. My husband has a cold this week, so I've been cooking soup and other healthy things up a storm to help him while nourishing my own creativity, and immunity boosting meal creation! I know he'll want something crunchy to go with leftover soup when we break our fast at noon (more on intermittent fasting in another post).

These are low carb flax meal chips to go with leftover soup. These will add super crunch with zero impact carbs. Simple recipe: 1 cup golden flax meal 1 tsp garlic powder 1/2 tsp turmeric powder 1 packet stevia 1/2 c water Herbs and spices

First mix all the dry ingredients together in a medium sized bowl, then add the water and stir. Let's sit 5 to 10 minutes so all the water is absorbed. Meanwhile, preheat the oven to 400°F. Roll the mixture into tiny little balls on parchment paper on a cookie sheet. Press down each ball with another piece of parchment paper until all the balls are flat. Sprinkle with whatever spices you like. I used Rosemary, cracked pepper, and Himalayan salt. Bake for eight minutes. Watch closely so they don't burn. Turn off the oven and let sit in the warm oven for 20 minutes until their crispy. Yum!

-- Amy LaBossiere
Managing Partner
till Waters Pond LLC 

Peach harvest

Our first harvest with this peach tree was 56 peaches, the next year none, the following year just one. This year, there are two beautiful, sweet peaches. Enough to share with Tao, his mom and me. I find it a cool metaphor as we embark on the rebirth of the business. The harvest is small and sweet, and change is eminent.

--Amy LaBossiere
Managing Partner
till Waters Pond LLC 

Beaver at the dam

We have a beaver at Still Waters Pond. Several times a year, we see his handiwork. Here, he piled mud and branches at the dam site. This must have taken him hours. We can tell it was a beaver by the chew marks on the branches and the carefully crafted placement. It looks beautiful. He's wanting the pond to be higher. Thank God we are getting good rain this weekend!

-- Amy LaBossiere
Managing Partner
till Waters Pond LLC 

Pickles!

I've successfully made my first batch of lacto fermented pickles. It was super easy. I wanted to make the kind of pickle that only required salt. No vinegar. I want true fermentation. Took about 10 days, I also included dill and garlic. They are crunchy, not all have the same consistency, so it will take a little perfecting.

-- Amy LaBossiere
Managing Partner
till Waters Pond LLC 

Kicking off the blog

In 2012, I attended the Institute for Integrative Nutrition where I studied to be a health coach. The reason why I did this was because I wanted to experience a healthful transformation in my life. I wanted to learn everything I could about health and well-being. This was the ticket. I had an amazing time and learned about more than 100 dietary theories. The exciting thing is that I became a health coach. After all my different degrees (undergrad, graduate, etc.), this was one of the most profound influences in my life. You can find a link to the school under the Stuff we Love page. 

The intention of this blog is to share health inspirations, meanderings, food, and other coolness. I am so excited to share with you. When Still Waters opens next year, I'll be relaunching my health coach business as part of the Still Waters Pond product offering. How exciting is that?