Polyamory ~ Priestess S

Prior to meeting Jack the prefix 'poly' was just another Greek term for many. After a series of failed monogamous relationships I found myself vaguely searching internet sites for someone to share my life with. You know that fairy tale so popularized by society, I had not found it and, up to that point my options online they aren't all that great.  But I digress...

  I had not looked in on that site for a while, nor the email account attached to it, then something told me to check up on both accounts and see if there had been any activity. There it was, an email letting me know I had a message; a simple invitation to peruse a profile and then make a choice.

At first I was hesitant. Like so many, the notion of poly anything in regard to a relationship brought up images of early mormons and current offshoot cults and their activities recently in the media. The missive was old, almost a month, but after mulling in the solitary life I figured 'what the heck, lets see if I even get a response.'  If I gained a friend that would be preferable to nothing.  The worst that could happen would be I was too late and wouldn't hear from him. To my surprise, I got a response. After a quick exchange of cell numbers and a series of questions, we met up for coffee.

     Admittedly, I was nervous as heck and expecting that, like so many times, I was setting myself up to be disappointed. I was mistaken, for it was a roaring success.  We continued to text and soon he invited me to come and meet Lily and Cupcake, already a bit leery of how I'd be accepted, or even if I'd be accepted. I agreed and in a short while, met two wonderful women and a gaggle of great kids.

  Fast forward a year and I'm still here. I cannot imagine not being with Jack or spending time with the family. I haven't given up on that fairy tale completely, hopeless romantic that I am.  I'm still looking for others to share my life with and as it goes right now I would want to continue expanding my branch of this poly family. Time will tell.

-Priestess S

House Recipes

With a goal to be as healthy as possible and, well of course, to feed everyone. Jack and Lily have compiled a few scrumptious recipes that are healthier than some and definitely filling!

Here they are:

Roasted Red Pepper Hummus

2 cloves garlic, Minced

1 (15 oz) Can garbanzo beans, drained

1/3 cup Tahini

1/3 cup Lemon Juice

½ cup roasted red peppers

¼ tsp dried basil.

Bison & Broccoli

2 tsp peanut oil

1 inch fresh ginger

2 scallions

2 garlic cloves

½ tsp red pepper flakes

Zest of 1 orange

½ lb bison steak

2 cups broccoli

1 red bell pepper

2 Tbsp soy

2 Tbsp rice wine vinegar

½ cup beer

1 Tbsp flour

1 Tbsp water

In a skillet combine in this order:

Oil, ginger, scallions, garlic: 30 seconds

pepper flakes & Orange Zest: 20 seconds

Meat: light brown (2 min)

broccoli, Pepper: 1 min

Soy, vinegar, Beer- bring to boil

Mix water and flour: add to mixture. Cook for 15 min

Serve over rice.

Pumpkin Spice Latte

1 cup strong coffee

¾ cup milk

2 Tbsp Pumpkin

½ tsp cinnamon

¼ tsp ginger

¼ tsp nutmeg

Heat milk, pumpkin, cinnamon, ginger and nutmeg until very hot and our into a blender, blend until frothy & add coffee.

Slow cooked Tex-Mex Chicken

1 lb chicken, cubed

2 Tbsp flour

2 Tbsp taco seasonings

1 jar salsa

2 peppers (One red one green)

1 cup frozen corn

rice

Combine flour and taco seasoning in a crock pot. Add chicken, salsa, peppers. Cook for 6-8 hours on low, 3-4 hours on high. With 1 hour left add the corn to the mix. Serve over rice.

Nutella-ish

Smashed banana

crushed hazelnuts

sugar/sweetener

cocoa

Toss all items into a food processor, add sugar/sweetener & cocoa to taste and mix away till smooth. Also, yogurt can be added and the whole mixture frozen for a tasty treat.

Chicken Gyro

Pitas

¾ cut cooked brown rice

1 large chicken breast

1 cucumber

½ cup Greek yogurt

1 tsp fresh basil

1 tsp lemon juice

1 clove garlic

salt

1 tsp olive oil

pepper

Season with pepper and cook chicken breast in the oil. Shred ½ of the cucumber, sprinkle with salt and let sit for 30 min. then Mix it with yogurt, basil, lemon juice, garlic and salt.

Greek Yogurt

1 liter whole milk

2-3 Tbsp yogurt

Heat milk to just under boiling, pour in glass dish

let cool to 104F, add yogurt to a few Tablespoons of milk, pour into milk with out disturbing the surface.

Cover with cloth, let sit in warm place for 8-12 hours. Drain excess liquid.

For Thicker yogurt put mixture into a muslin bag to drain more liquid.

Curry Tuna Salad

½ cup cottage cheese

1 can tuna

1 stalk Celery

½ tsp curry powder

Mix together and serve on bread or crackers.

Artichoke Spinach Dip

½ can artichoke hearts (drained)

2 cup spinach, chopped well

½ can white kidney beans

¾ cup cottage cheese

1 egg

Add to food processor & bake at 400F for 20-25 min.

Balsamic Honey Chicken

1 ½ tsp dried thyme

½ tsp salt

¼ tsp pepper

1 tsp olive oil

1 lb chicken

2 Tbsp balsamic vinegar

2 Tbsp honey

Combine thyme, salt and pepper and season the chicken with it. Cook chicken in oil until done, remove from heat. Add balsamic vinegar and honey to pan and cook on medium/low until thick, pour over chicken.

Salmon Patties

2 cans salmon DO NOT DRAIN

1 cup large flake oats

1 Tbsp lemon juice

3 egg whites

2 green onions

1 ½ Tbsp Dijon mustard

1 tsp celery seed

pepper

Mix all together, bake 4 patties at 350F for 20 min.

Frozen Chocolate Bananas

5-6 ripe bananas

1 ¼ cup unsalted peanut butter

½ cup honey

¼ cup unsweetened cocoa powder

Blend and pour in lined mini muffin pan, freeze. Before serving thaw for 10 minutes then eat.

Enchiladas

1 chicken breast-cooked

onion

1 head garlic – pressed

1 cup zucchini

1 red pepper

handful chopped olives

1 cup frozen corn

¾ cup button mushrooms

3 cups spinach

10 corn or whole grain tortillas

2 cups enchilada sauce ***

1 Tbsp olive oil

1 tsp cumin

1 tsp chili powder

1 tsp oregano

salt & pepper

Saute onion and garlic and add spices. Add veggies and cook until soft. Add mushrooms & Spinach. Once wilted remove from heat. Use 1/3 veggie mix and add to chicken and ¾ cup enchilada sauce to bottom of a pan, fill a tortilla, roll and top with sauces, cover with foil and bake at 375F for 20 min. remove foil for last few minutes.

Enchilada Sauce***

2 cups water

8 oz tomato sauce

juice of 2 limes

cumin

chili powder

Salt

Pepper

1 tsp corn starch

Toss in a pot, Cumin, chili powder, salt and pepper to taste. Bring to simmer and add corn starch to thicken, whisking constantly.

Chicken Parmesan

2 tsp olive oil

½ cup onion

green pepper

2 cloves garlic

2 tsp oregano

28 oz crushed tomatoes

1 tsp tomato paste

½ cup whole wheat bread crumbs

1 Tbsp Parmesan cheese

½ tsp thyme

¼ tsp salt & Pepper

4- 4 oz chicken breast pounded to 1 inch thickness

1 Tbsp Dijon mustard

½ cup shredded mozzarella

8 oz pasta

¼ cups fresh basil (garnish)

In a large sauce pan put the olive oil, onion green pepper and garlic to saute. Add oregano, tomatoes and paste and bring to a simmer for 20-30 min.

Combine bread crumbs, Parmesan, thyme, salt and pepper, for breading. Dip flattened chicken breasts in breading then brush on the Dijon mustard and place on greased baking sheet. Bake at 400F for 20 min. Top with sauce and cheese, bake 10 min more. Serve with rest of sauce and pasta.

Double Chicken Breading

Dry dredge:

½ cup oat bran

½ cup wheat germ

2 Tbsp flax seed

½ cup ground almonds

1 tsp sea salt

1 tsp white pepper

½ tsp garlic powder

Wet Dredge:

1 cup chicken broth

2 egg whites

Combine individual dredges in their own bowls. Apply to chicken and cook 10-15 min or until golden brown.

Taco Seasoning

1 Tbsp chili powder

1 ½ tsp cumin

½ tsp paprika

1 tsp salt

1 tsp pepper

¼ tsp garlic powder

¼ tsp onion powder

¼ tsp red pepper flakes

¼ tsp oregano

Pizza Dough

1 tsp Sugar

1 ½ cup warm water

1 Tbsp yeast

1 Tbsp oil

1 tsp salt

2 cup whole wheat flour

1- 1 ½ cup all purpose flour

Combine sugar and water and let sit for 10 min. Then add the yeast oil and salt. Add both flours and mix until combined in a kitchen aid with a dough hook or with a wooden spoon. Turn out in an oiled bowl. Let rise for 1 hour. Form into a ball, let rise again for 45 min. bake 16-20 min with toppings at 450F.

Pumpkin Bread

3 ½ cup flour

2 tsp baking soda

1 ½ tsp salt

2 tsp cinnamon

1 cup apple sauce

4 eggs

2 cups pumpkin

1 cup sugar

2/3 cup water

Mix wet ingredients together in one bowl. Mix dry ingredients in another bowl. Combine wet and dry together. Placed in a greased bread pan and bake for 1 hour 20 min. Bake for 25 min if you want muffins.

Pancakes

3 cups flour

7 tsp baking powder

2 tsp salt

2 Tbsp sugar

2 ½ cup milk

2 eggs

6 Tbsp butter

(Doubled Recipe: yeah we need this a lot)

6 cups flour

4 Tbsp & 2 tsp baking powder

4 tsp salt

4 Tbsp Sugar

5 cups milk

4 eggs

12 Tbsp butter

Chocolate Chip Cookies

¾ Cup Sugar

1 ¼ cup brown sugar

½ Cup honey

1 cup butter, softened

1 cup apple sauce

2 eggs

2 tsp vanilla

4 cup whole wheat flour

2 tsp baking soda

1 tsp salt

1 bag chocolate Chips

Bake at 350F for 8 min on an ungreased baking sheet.

Rolls

2 Tbsp yeast

½ cup warm water

½ cup butter, softened

¼ cup honey

3 eggs

1 cup butter milk or milk

4 ½ – 5 cups whole wheat flour

1 ½ tsp salt

Bloom yeast in water. Cream butter and honey in mixer. Add eggs, milk, yeast, flour and salt.

Change to dough hook, knead 2-3 min until not tacky (add flour if tacky). Let rise 1 hour. Turn out onto a floured surface, knead a few times, cut into 24 pieces. Put in buttered 13x9 pan, let rise 1 hour and bake at 350F for 20-25 min.

Corn Casserole

10.5 oz bag of frozen corn

1.5 Tbsp flour

1 cup milk

1 ½ Tbsp butter

2 large eggs

1 stick butter, melted

2-3 cups cheddar cheese, shredded

1 cup sour cream

2/3 cup flour

1 tsp salt

1 Tbsp baking powder

¼ cup & 1 Tbsp maple Syrup

½ cup corn meal

Microwave the frozen corn for 4 min.

Cream flour, milk and 1 ½ Tbsp butter. Add the remainder of the ingredients and corn. Pour into greased 9x11 pan and bake at 350F for 30 min. Top with shredded cheese, and bake for 5-10 min more (until melted).