Being pruned hurts...

Do you know what these are?

A mason bee outside its home in Duvall, WA

Sorry about the fuzziness of the photo but this was one busy bee! This is a native bee referred to as a Mason bee.  We love them.  One Mason bee does the job of multiple honey bees and the males do not have stingers. 

Mason bee cocoons

Every year we collect the cocoons from the tubes you can see in the photos and store them in the refrigerator.  When spring arrives we place them back outside to hatch. However, long before that we must do something that will help them.  We must prune back flowering trees and shrubs to help create the energy needed for them to produce flowers in the spring.

Have you ever been "pruned"? Don't argue too much and just breathe deep to think for a moment.  I know it might sound like a ridiculous question, but think about your life.  Try and remember a time when God chose to prune you. (Or whatever you believe in.  Maybe you believe life did it and not a being of any sort.)  

Pruned branch of a blueberry bush

The reality is that it hurts like hell.  It makes no sense.  All you know is that one minute your heart and mind were whole and the next minute a piece is missing.  You liked that piece of you.  It may not have been the best part of you, but it was still a part of you.  The next thing you know it is pruned away and you are hurt. This time when it happened to me I was SO ANGRY!!!

Pruned branch of a hydrangea bush that is 

surrounded by new growth.

As a gardener, I actually flinch when I prune a portion of a plant.  There are times when I have to prune even healthy branches so that the plant can grow healthier in the future.  It makes no sense when I say it, type it, or read it.  It makes even less sense when it is happening to my own heart and mind.  This time I believe I am becoming accustomed to what remains now that I have been "pruned." All I can do is hope for Spring, because then I see the result of the pruning.

So what do we do now? Now that we have been "pruned."  Personally I am awaiting my own personal spring.  My heart aches but I know this is temporary. Regrowth and healing are on the horizon.  This I truly believe.  With a little help...

For now I have a little recipe for you to try while you enjoy the warmth and sunshine where you are.  A friend recently asked for my recipe for taco meat.  I know it doesn't quite go with the theme of this blog entry, but when friends ask for something that will make them feel even a little bit better I try my best to respond.  She was pruned recently and feels like a Taco Tuesday will help...even if only a little.

For the rice:

1 cup long grain white rice (no matter how tempted you are do not use Basmati rice here.  It is too floral in flavor and scent.)

2 cups of a vegetable or chicken broth

1 Tbsp of tomato paste

1 Tbsp canola or vegetable oil

1 clove pressed garlic

1 tsp onion powder

In a large sauce-pan heat the oil and then add the rice.  Cook until the rice is a light brown.  Make sure to stir frequently so that all of the rice is browned.  Add garlic and cook until you can smell the garlic.  This will only take about a minute.  Add water, Caldo de Tomate, and onion powder.  Simmer until the cube is dissolved and the water had changed to a light red color.  Place lid and lower heat for 20 munites.  Once the water is evaporated, turn the heat off and leave the lid on.  Once the rest of the meal is ready fluff the rice with a fork.  You will notice there is not salt in this recipe.  The Caldo de tomate takes care of that so DO NOT add any.  You will regret it.

For the taco meat:

1lb lean ground beef

1Tbsp canola oil (please do not use olive oil here no matter how yumm-o you think it is)

1 diced yellow onion

1 diced green bell pepper

3 cloves of garlic diced

1 diced and seeded jalapeno pepper (please feel free to substitute poblano peppers here, but seeding the jalapeno pepper is a must.)

2 tsps kosher salt (DO NOT USE TABLE OR IODIZED SALT! If you own it, please get rid of it and save your taste buds!)

1 tsp feashly ground pepper

1 Tbsp Coriander

1 Tbsp Cumin

2 Tbsp chili powder

¼ tsp smoked paprika

1/8 tsp cayenne pepper

1 small can Muir Glenn Organic Chunky tomato sauce (about 4oz).  No tomato sauce? No problem!  Try tomato paste, about 2Tbsp, ¼ cup water and mix them together.

In a 12 inch skillet heat the canola oil on medium high heat, then add the ground beef.  Break up the beef and cook it until it is brown. Season with 1 tsp salt.   Remove the meat from the pan, making sure to drain the fat out of the pan, and then add the onion, green pepper and jalapeno.  Add remaining salt and cook until the vegetables are softened.  Add all seasonings to the pan and cook for one minute or until you can smell them.  Make sure to scrape up those brown bits because there is flavor attached to them.  Add the meat back in and the tomato sauce.  Mix thoroughly.  Simmer this on medium low heat for 20 minutes covered.

On the side:

Chopped green leaf lettuce

Halved grape or cherry tomatoes

Shredded sharp cheddar cheese

Sliced avocado with lemon to avoid browning

Sour Cream 

Crema fresca i

Sprouted Corn tortillas heated through if you are from the gringo side of the family

Corn tortillas from the local taqueria heated through if you are from the Mexican side of the family

Pico de gallo (homemade please)

Chopped Cilantro (except for me. I have been traumatized. I will tell you about it later.)