A Merciful Respite

That's me with my big sister, ready for the trip to Rustin's Lake.

When I was four years old, Mama and Daddy scraped together the down payment to purchase a small house on Sunset Drive in Butler, Georgia.  Butler sits almost exactly between Macon and Columbus, in the middle of the state, where the Piedmont meets the Plain and rolling hills turn into long stretches of loneliness. Back then, Sunset Drive was a dusty dirt road just a couple of miles out of town. Ours was the only house within eyeshot, and other than the twice-daily school bus, traffic was non-existent.  The yard was flat and open, without a single tree. Soon after we moved in, at Mama’s insistence, Daddy planted a Sycamore tree for shade. It was only head-high, but he said he was planting for the future. As for immediate relief, there was none in sight. A few big pines in the fields beyond the yard’s edge provided the canopy for our playhouses and forts.

Our simple clapboard house with peeling white paint had a living room, an eat-in kitchen, and three small bedrooms with a bathroom connected by a tiny hallway. There was a small porch on the front of the house. The floors were unfinished hardwood which we later covered with cheap vinyl, the kind that comes in a big roll from the hardware store.  The walls were unpainted sheetrock and remained so for most of my childhood.  In winter the house was heated with propane gas space heaters, one in the hallway to heat the bedrooms, and one in the kitchen to heat the front of the house. In summer a fan was strategically placed in a window in hopes of creating a cross breeze, a futile attempt to keep cool. Daybreak brought the only relief, but by mid-morning each day a heavy blanket of heat and humidity settled in again.

On the most unbearable days, Mama would announce plans to spend the afternoon swimming at Rustin’s Lake, a merciful respite from the relentless heat and the vexatious south Georgia gnat. The buckets of peas and butterbeans to be shelled and the bushels of corn to be shucked and cleaned would wait for tomorrow. This was our version of a summer vacation. The first real vacation that I recall was in the mid-seventies when Mama finally got so hot, tired, and fed-up that she found the courage to drive us all the way to Daytona Beach.

Once the outing to Rustin’s Lake was announced, we scrambled into our bathing suits and raced for the car. My two older siblings and I jockeyed for the front passenger’s seat of our 1961 black Ford Falcon. Whoever got their first claimed it, and the other two grudgingly crawled in back. My younger sister, the baby, was plopped in wherever she would fit. These were the days before car seats and other restraints; we just climbed in, rolled down the windows, and hung on for the ride.

Rustin’s Lake was way out in the country, and the trip involved a maze of dirt roads, a mix of red clay and white sand, sharp turns, some rolling hills, and long flat stretches through farmland and puny forests of scrub oaks and loblolly pines. The swimming pool in town was no longer an option since it had been filled with dirt and cement rather than allow white children and black children to share the same water. It was the 60’s, and the rural south was clinging to its ways.

The last few minutes of the trip were marked by a steep climb, then rapid decent into the lowland where the lake resided. With dust billowing behind, the car bumped across the rickety wooden bridge and shortly came to a stop under the shade of a huge oak tree just up the hill from the lake.  Mr. Rustin always greeted us in bare feet with khaki pants rolled into neat cuffs that hit him about mid shin. Despite his big straw hat, he was deeply wrinkled and brown as a ginger-cake. His feet were wide and strong, the kind that spend most of the year unshod.

As soon as the car came to a stop, we leapt out, yelled our quick respects to Mr. Rustin, and ran squealing down the hill to the lake, leaving Mama behind to handle the baby. We charged straight into the water, taking high choppy steps until we could run no further, then collapsed into cool relief.

Midway through our afternoon vacation, we took a break from swimming to rest on the wooden dock erected near the waters edge. Mama always gave us a few coins to spend at Mr. Rustin’s country store located up the hill next to the big oak tree. Bottled sodas were available in a shiny red Coca Cola chest; it opened from the top and the words “Ice Cold” were painted on the side. We liked Grape Crush, Orange Crush, or Mountain Dew, but Mama always got a co-cola. In a small bottle. She said it tasted better than in a big bottle. Our favorite candies were available at the counter: Mary Janes, Sugar Babies, Butterfingers, Candy Cigarettes, Fireballs, and Bazooka Bubblegum with a comic strip inside. I liked the penny candies best because, for just a dime, I could fill the bottom of one of the little brown paper sacks that Mr. Rustin kept on the wooden counter.

After the obligatory 30-minute delay, we returned to the water to play, swim, float, and roughhouse for as long as Mama would allow. The sad part of the day was when she declared, “It’s time to go home.” We dallied and delayed as long as possible, eventually acquiesced, and trudged up the hill with towels in tow. Tanned and exhausted, we climbed back into the 1961 Ford Falcon and made our way home.

In the Midst of Loss

A bouquet of Sunflowers and Zinnias

I was recently laid off from my 11-year employment with a small, family-owned business. The company has been doing poorly for several years, and I had managed to survive numerous layoffs. But not this latest one. I’m not sure the company will make it, but that’s not my problem any more. My problem is unemployment. This is a new experience for me. I’ve never left a job when it wasn’t my choice. Until now.

Prior to this most recent job I worked for the same company for 16 years; when I left that position, it was on my terms and my timing. It was a huge transition in my life; I was 39 years old and had been planning for several years to make a change. I was vice president of development for a large software company. I traveled regularly to India and back and forth between Atlanta and Boston; I was burned up and burned out. I no longer had any passion for the work I was doing, and I dreamed of more rewarding and fulfilling work and a simpler life. When I resigned, I didn’t know what my next move would be. My plan was to rest for 6 months and use that time to figure it out. During that time I did whatever I wanted which included a lot of gardening, walking, reading, and napping. At the end of the 6 month sabbatical, I “chickened out” and took a job doing exactly the same thing I had done before, except in a much worse situation for a horrible Australian man named Simon. My fear got the best of me - fear of failure, fear of making less money, fear of the unknown. Within weeks of taking this new position I knew I had made a mistake. I was uninspired, stressed, and unhappy. I cried a lot and ate tons of the complimentary candy bars available by the baskets-full in the break room. It was 2000, just before the internet bust, and this little internet startup, like many others, used all form of gimmickry to get employees to work long hours. And we know I’ll do pretty much anything for a candy bar. Within four months, I had gained 20 pounds. And my clarity. I had to resign. The future was still unclear, but I was crystal clear on the present – it did not include this job. In hindsight, I’m thankful for the horrible Australian man who made my life miserable and for the know-it-all software engineers who reported to me – who knew nothing really, but thought they knew everything. Had it not been for these characters, I might have stayed longer, might have wasted more time doing work I dreaded, trying to make something out of nothing.

Shortly after leaving the internet startup, I made the decision to return to school (at age 40) to study horticulture. I did a year-long certificate program at Gwinnett Technical College and LOVED every minute of it. I took a part-time job with a wholesale nursery just to get some experience in the green industry and to see how I liked it. When I finished my horticulture studies, my part-time employer offered me a fulltime job. That is where I have spent the last decade. I started in sales; then moved to account management; then to sales forecasting and production planning. I was so-so at sales, really good at account management, and excelled in the analyst position. When I first took the analyst position, I found the work satisfying. But in recent years as the company declined, I felt less enthusiastic. It’s no fun working for a company that is in decline. It’s much more rewarding when things are thriving and expanding. And it is really no fun being told that your position has been eliminated. I know I did good work; I know I made a valuable contribution; I know the company is in a dire situation. But it’s still hard not to take it personally. When you get laid off at age 51, it’s pretty personal.

I’m sure in time I’ll look back on this as another key turning point in my life – one that marked the end of a period that had run its course and the beginning of a new chapter. I am trying not to panic or make any desperate moves. I have the benefit of severance pay, and I have saved for a rainy day. So I’ll be ok. In the moment, I am fine. It’s when I start worrying about what the future holds that I get into trouble. I’m reminded of a quote from a Wayne Dyer lecture that I listened to recently. He said, “You don’t have any problems; you just think you do.” In the moment, everything is fine. I am sitting in my comfy chair at the cabin, early on a Sunday morning. I am drinking coffee and writing. The doors and windows are open, and there is a nice breeze. The birds are singing. My cat, Rudy is sitting at my side watching me type. My dog, Melvin is snoring at my feet. In every direction there are beautiful views of the hardwood forest. I hear the tic, tic, tic of the clock and the hypnotic whirring of the ceiling fan. In this moment, I don’t have any problems. It’s only when I start thinking about what tomorrow may bring that I can conjure up a problem. But when the present moment brings a problem, we always have the tools to deal with it. The day I was laid off, well, that really was a problem. But I got through it. Loss is a part of life; we lose a job or a loved one or our health takes a turn for the worse. But we always have the ability to get through it. God provides. Even in the midst of loss, by staying present and grateful, we will find our way.

In Memory and Stillness

The Store at McCants Mill Pond
Highway 19N
Butler, Georgia

Recently I drove Highway 19 south from Atlanta to Ellaville to attend the funeral of a dear uncle. It was the second time inside a month that I made this trip; three weeks earlier I had attended my grandmother's funeral in the same small town. Funerals and trips back home are ripe with emotion and can quickly get one thinking about the way things used to be. I slowed well below the speed limit as I entered Taylor County, the place where I was born and spent the first 18 years of my life. Highway 19 used to be a lightly traveled two-lane route, but for years now "they" have been expanding it to a divided 4-lane. Miles and miles of a lonely, sparsely traveled four-lane through the heart of rural south Georgia. I wish they had left it like it was. Like it was back when as far I as knew it took you from my home in Butler to Grandma's house to the south and occasionally Aunt Minnie's house to the north. Later as a teenager I learned from my business education teacher, Mrs. Guy that you could take it all the way to the big city of Atlanta. It was on those trips that I got a glimpse of my future and the possibilities available to me.

Highway 19 dissects McCants Mill Pond on the north side of the county before you enter Butler. When I was 3 years old, we rented a house just up the hill from the pond, just a few paces past the country store where you could buy fish bait, co-colas, salted peanuts, and potted meat. My earliest memories are of this home. Faint, vague memories of french doors, hardwood floors, an outbuilding with a dirt floor, and the country store next door. The house is long gone, but the building that was the store still stands. I must have driven by it a hundred times or more in the years since I left home. But on this day, I slowed for a long look. Then decided to circle back and stop to honor this monument from my childhood. I stood for a while in the late morning sun, in memory and stillness. I thought of my little hands on the store's door handle nearly 50 years earlier. I looked up the hill where our house once stood and thought I heard my laughter echo through the pines.

The Door to the McCants Country Store

"I am memory and stillness, I am lonely in old age; I am not your destination

I am clinging to my ways . . ."

From "I am a Town" by Mary Chapin Carpenter

Remembering Nettie



1990



My grandmother died last week on Tuesday, May 22nd. She was born December 23, 1912. I remember her saying often in recent years, "I might live to be a hundred." Except she pronounced it "hunderd."  "I might live to be a hunderd," she would say.  And she almost did.  She was the last of her siblings to pass, the last of her generation. Her life spanned a full century, an accomplishment that not many can claim.  But that is certainly not her greatest achievement. As Abraham Lincoln said, "In the end, it's not the years in your life that count; it's the life in your years." And neither precludes the other. She certainly did a lot of living in her 99+ years and left a legacy that included 5 children, 17 grandchildren, 29 great grandchildren, and 2 great great grandchildren.  Her clan was well represented at her service along with some friendly locals who loved her like we did. Many at her service knew her as Grandma; some called her Mama, some Aunt Net, and others Miss Nettie.  All those who called her simply "Net" have already passed on, and she is with them now. Her sisters and brothers, her husband, many friends, and her parents, Maw and Paw as she called them. She was much loved, and I feel she was pleased by the attendance and the outpouring of love from so many.

My memories of Grandma are precious. When I was a very young girl, she lived with my step-granddad (we called him Paw Paw) in a big white farm-style house on Buena Vista Street in Ellaville, Georgia. The house had a big, deep porch that spanned the full width of it with a swing on one end and rocking chairs on the other. Big, old abelia shrubs lined the front of the house. I can still smell them, but it was only in recent years that I realized what they were. The front door was in the center of the porch and opened into a wide central hallway that divided the house into two apartments. Grandma and Paw Paw lived on the left, and I remember my fun, cool, young Aunt Elaine and her new husband living on the right.  There was a ramshackled, shared bath at the end of the hall at the back of the house. The first room on the left housed the console TV where we watched Ed Sullivan and The Lawrence Welk show. It also contained the guest bed where I slept when I spent the night. In my memory I could lie in that bed in the front room and see straight through the next bedroom, the dining room, and into the kitchen. So when Grandma got up early and pulled the cord on the single light bulb that hung from the kitchen ceiling, I could see that she was up. (I'm not sure that you could actually see from the front room all the way back to the kitchen, but that's the way it is in my memory.) Soon enough after Grandma was up, I could smell the coffee percolating and breakfast cooking. She always made eggs, grits, the best buttered toast or maybe even biscuits, and bacon or sausage. Seems like she always had homemade jelly or preserves, usually blackberry from the previous summer's pickings.  I would spend the night with my Grandma many times over the years, and not always in this same house for she moved a number of times, but the essence of the memory is the same.

We visited Grandma every weekend when I was little. Family meals around her big table were common. Every Christmas Eve was spent at her house; then we would make the long drive home. It was only a 30 minute ride, but seemed much longer to a child. By mid-morning on Christmas Day we loaded up the 1961 Ford Falcon and headed back to Grandma's house to show her what Santa had brought and to enjoy her wonderful cooking. She was a gifted southern cook who could throw together a feast in no time and never seemed to stress over it.  She was a hard working woman who somehow always managed to make ends meet. She grew up in poverty and didn't finish school. She worked in the cotton fields, then the cotton mills, and later sewed shirts at Manhattan Shirt Factory in Americus.  She could stretch a dime and never wasted anything - not cardboard or tin foil or old worn out clothes. Everything was reused in some way. She loved to shop at Goodwill and often combined floral prints with plaids or whatever struck her fancy. She was not concerned with fashion; if she liked it she wore it. She never studied music but could play by ear; I heard she could play the piano, but I never got to witness it. Many times I enjoyed her harmonica playing. One Christmas comes to mind - late on Christmas Eve she played into the wee hours while we all laughed and danced. She had a hearty laugh that could easily turn into a snort.  She loved story-telling and often shared stories from her childhood. She enjoyed gardening, berry picking, canning, cooking, rocking on the porch and talking with family and friends. She loved coffee - not just the drink, but the ritual surrounding it;  I can still hear her asking, "you want some coffee?" One of her favorite treats was an occasional co-cola and snickers bar.  She was a hopeless romantic and loved a good looking man, especially if he could play the guitar and sing.   She was strong-willed, disciplined, and fiercely loyal to her own.  She loved her family, her home, her town, her church, and her God. And we loved her.

May, 2004

Just Gratitude, 4/19/12

Azalea indica 'Red Formosa'
Picture taken March 22 at Stratford Commons

Today I am thankful for. . .

. . .Melvin who is presently subtlely begging for the leftovers from Rudy's breakfast.

. . .Horticulture and that I get to work with, and think about plants everyday. I am looking forward to being able to garden again when I move to the cabin for my country year (or two).

. . .feeling good. What a blessing it is to feel good.

. . .lunchtime walk on the PATH at Medlock Park. The woods were green and lush from the rain, and the air was thick with the smell of ligustrum sinensis (privet).

. . .Randy at Lowes who is trying to help me locate my counter top and get it delivered.

Love in a Mist

"Love-in-a-Mist"
Nigella damascena

Today I'm grateful for . . .

. . .the "Love-in-a-Mist" that was starting to bloom at Mama's today. This pretty little annual self-seeds freely and comes back year after year. Myra planted it for Mama several years ago on Mother's Day, and it comes back every spring from seeds dropped during the previous growing season.

. . .the climbing hydrangeas loaded down with flower buds. I planted these at Mama's many years ago; I think nine years ago. They never thrived in the original location, so we transplanted them to their current location about five years ago. Climbing hydrangeas are notoriously difficult (late) bloomers, so it's especially gratifying to see these healthy, lush plants loaded down with buds.

. . .the pleasure of a good book. 

. . .this perfect spring day.

. . .Lamar and Mama doing so well and happy.

. . .baby birds nesting above the porch light at the cabin.

. . .the small stand of Solomon's Seal at the cabin which I transplanted from 110 Lamont Drive before I sold it.

Just Gratitude, 4/12/12

Chinese Snowball Viburnum from Mama's yard.
Picture taken March 22nd.

Today I'm grateful for . . .

1. feeling better after waking up with a headache.  
2. a lunchtime walk at Deepdene Park on this beautiful, cool spring day. 
3. a productive workday. 
4. successfully resisting the temptation to eat things that aren't good for me. 
5. always having more than enough.
6. the snowball viburnum (pictured above) that bloomed so beautifully at Mama's this year.

Just Gratitude, 4/11/12

Wild violets blooming at the creek.

Today I'm grateful for...

1. I got my taxes done, and I have the money to pay what I owe.
2. My range and cabinets are being delivered to the cabin on Saturday afternoon.
3. A dinner invitation! Erica's parents are here, and her mom cooked a paleo dinner. Erica invited me to join them.
4. Van was the happiest baby tonight. He was content and found almost everything funny. He said "book" for the first time while I was there. He's been making the "k" sound, but last night he put it all together and said "book."
5. My bright pink spring sweater.

Just Gratitude, 4/10/12




Josie, Melvin, and Sonny
Locked up for the Easter Egg Hunt!

 
Today I'm grateful for:

• This picture of the dogs from the weekend. And the dogs, especially my best buddy, Melvin.
• For the cabin. I'm so blessed to have it.
• My job that provides a decent income and lots of flexibility.
• For good health.
• For great friends, especially Erica.
• For Van - how wonderful to have a baby in my life.
• For family.
• For CrossFit and being strong.

Accidental Supper Club

Paleo Supper Club

Here's a cool idea you might want to try. A few close friends and I have formed a supper club of sorts. It didn't start out that way; it started with a potluck in early February. We had all been too busy to connect over the holidays, so we picked a date/time in the "off-season" when things had settled down. The plan was simple: meet at Sheryl's house and bring a paleo dish to share. We knew we would have fun relaxing and catching up, but we were surprised by the fabulous meal our potluck provided. No single person was burdened and everyone shared in the feast. We sat around Sheryl's big table, leisurely savoring our wholesome, quilt-free paleo supper and proclaiming, "what's so hard about paleo?!" We all agreed this was one of the best meals we had ever enjoyed, and before we retired for the evening, we made tentative plans for an encore. And so our accidental supper club was formed.

The encore potluck was last night at Erica's house. The beautiful spring weather provided for perfect al fresco dining, and once again, the meal did not disappoint. For starters, we shared a glass of wine and one of my skillet meatzas.  Jax brought a delicious main course of spicy pulled pork which was balanced perfectly by Erica's beautiful salad and Sheryl's roasted vegetables. Damon brought a nice bottle of wine. For dessert we shared a wholesome, grain-free, minimally sweetened apple crisp. (I'll share the recipe for the apple crisp soon in a future post.)

It was a wonderful spring evening with friends enjoying good food, wine, and conversation.  I'm looking forward to the next one.

Van loves paleo food!

The Drift of Things

"Ah, when to the heart of man
Was it ever less than a treason
To go with the drift of things,
To yield with a grace to reason,
To bow and accept the end
Of a love or of a season?"

from "Reluctance" by Robert Frost

Robert Frost posed the question. Is it less than treason to go with the drift of things, to yield with grace to reason, to bow and accept the end of something beautiful? My answer? It is not a betrayal of beauty or love to go with the flow, to age gracefully, to move on without a fight. To do so - to go with the drift of things, is the true essence of beauty and love.

That is Enough

“I exist as I am, that is enough,
If no other in the world be aware I sit content,
And if each and all be aware I sit content.

One world is aware, and by far the largest to me, and that is myself.
And whether I come to my own today or in ten thousand or ten million years,
I can cheerfully take it now, or with equal cheerfulness, I can wait.”

from Leaves of Grass by Walt Whitman

Skillet Meatza

Skillet Meatza

I've had this idea for skillet meatza for a while now, and I finally got around to giving it a try. Meatza is a paleo take on pizza. Basically it is a pizza with a crust made from meat. This skillet version is easy, and I think it's a winner. Here's how I made it.

Skillet Meatza

1-1/4 lb good sausage
3 eggs
red bell pepper, sliced
baby vidalia onions, sliced
mushrooms, sliced
kalamata olives, pitted and sliced
arugula
olive oil
salt & pepper

Brown the sausage in a cast iron skillet. (I used a 10" skillet.) 

Once browned, drain the fat and remove from the heat. Press the meat down with a spatula and ensure the bottom of the skillet is covered and the meat is well packed.

Lightly saute the onions and bell pepper in a little olive oil. Set aside.

Whisk the eggs in a small bowl. Season with salt and pepper.  Pour the eggs over the meat and cook slowly over low heat until almost set. Top with the onions, peppers, mushrooms, and olives.

Place the skillet under the broiler and broil on high for about 5 minutes. Remove from the oven and allow to cool for 15 minutes.

Toss the arugula with a little olive oil and season with salt and pepper.  Top with the arugula and serve.

This is how it looked when it came out of the oven.

Then I topped it with the arugula and ate a piece. Yum.



For Her. And for Me.

Whitney Houston
1963 - 2012

My eating was off track today. It started out with minor deviations from paleo, and then I found myself in a full blown sugar binge this evening.  I haven't done that in a long time. As I was sitting in my living room eating reeses peanut butter cups and surfing Facebook, I heard about Whitney Houston's death. She was basically my age, just a few years younger. I loved her in The Body Guard, and I wanted to BE her. I had a crush on Kevin Costner, and wanted him to be my body guard too. I listened to "I Will Always Love You"  over and over and pretended I could sing it like she did. Whitney Houston was talented and beautiful. And haunted by addiction. Now she's dead way too soon. I don't know why, but it's likely because she was never able to conquer her demons.  I cried for her. And for me. Then I walked to the trash and threw out the rest of the candy.

Buffalo Chicken

I found a great recipe for buffalo chicken wings in Make It Paleo. I highly recommend this cookbook. I've made the Buffalo Chicken Wing recipe twice. The first time I made it pretty much exactly as written and enjoyed it very much. The second time I made it I decided to include some drumsticks too, not just wings or drumettes. Thus the name, Buffalo Chicken instead of Buffalo Chicken Wings. I also made a couple other tweaks to the recipe; mostly I simplified the process. Here's the recipe.

Buffalo Chicken [Wings]

The Sauce
10 Fresno chilies, stems removed and rough chopped. Don't discard seeds.
1/2 cup yellow onion, rough chopped
3 garlic cloves, peeled
1/2 tsp coconut oil
3 cups water
1/2 tsp salt
1 cup apple cider vinegar

Pulse the garlic in food processor - a few times. Add the onion and pulse. Add the chilies and pulse until no big chunks remain.

Heat coconut oil in a large skillet set to high. Add garlic, onion, and peppers and saute about 3 minutes.

Add two cups water and cook on high for 10-15 minutes, stirring occasionally.

After 10-15 minutes add an additional cup water. Turn heat to medium and continue to cook uncovered until all water has evaporated and peppers are soft.

Transfer mixtures to food processor. Add salt and blend. Slowly add the apple cider vinegar. Blend until smooth.

Makes about 1.5 cups of sauce.


Make the Chicken

About 2.5 pounds of chicken drummettes and/or drumsticks
1/4 cup coconut oil, melted
1 cup Buffalo sauce (recipe above)

Preheat oven to 325.

Melt coconut oil and mix with a cup of the buffalo sauce.

Place chicken in a large bowl. Pour sauce over the chicken and toss to coat.

Place chicken on foil-lined sheet pan.

Bake at 325 for 50-60 minutes for drummettes, longer for drumsticks.

Finish under broiler to get a good char on the chicken.

Massaged Kale Salad

I'm on a mission to eat more veggies, specifically more leafy greens. Lately I've been eating a lot of kale.  I love it in salads. I especially like that the greens are stout and hold up so that a salad made on Sunday is still good on Wednesday.  I made a big kale salad this past Sunday and have been eating it along with my breakfast and lunch everyday.

I discovered a new technique for preparing the kale leaves. The greens are massaged with oil and vinegar (or other acid such as lemon juice). This tenderizes the leaves a bit and makes them so flavorful.

Massaged Kale Salad

1 bunch of kale, washed, trimmed, spun dry and chopped into bite site pieces

1/4 cup extra virgin olive oil

1/4 cup balsamic vinegar

a squeeze of fresh orange juice

salt

pepper

other sturdy vegetables such as radish and red pepper, prepared for the salad

Add at serving time if desired:

toasted walnuts

blueberries

In a small bowl, add the olive oil, balsamic vinegar, salt and pepper. Wisk together until combined.

In a large bowl, add the kale. Make sure the leaves are mostly dry. Drizzle with 1/2 or more of the dressing.  (Save the balance of the dressing to add at serving time if desired.) Add a squeeze of fresh orange juice. (I like orange rather than lemon because it adds a bit of sweetness.) Using your hands, massage the leaves until well coated with the dressing and beginning to soften, about 2 minutes. Add other salad vegetables and toss.  At serving time, garnish with a few toasted walnuts and blueberries. 

Roasted Plum Tomatoes

Roasted Plum Tomatoes

I love Ina Garten and recently bought her Back to Basics cookbook. Her recipes are simple with the emphasis on quality, fresh ingredients. They often work for me as written or with just a few tweaks.  Her recipe for roasted plum tomatoes in Back to Basics caught my eye.  Here's what she had to say about this recipe.

It's a challenge to take something pedestrian from the grocery store and make it really delicious. Plum tomatoes are available year-round but they generally have absolutely no flavor. I discovered that if I roast them at a high temperature with good balsamic vinegar, they develop the intense flavor of summer tomatoes. 

The only modification I made to her original recipe was to omit 2 teaspoons of sugar that she sprinkled on the tomatoes prior to roasting. Here's my version of Ina Garten's roasted plum tomatoes.

Roasted Plum Tomatoes

12 plum tomatoes, halved lengthwise, seeds (not cores) removed
1/4 cup good olive oil
1 1/2 tablespoons aged balsamic vinegar
2 large garlic cloves, minced
salt for seasoning
freshly ground black pepper for seasoning

Preheat oven to 450 degrees.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer. Drizzle with the olive oil and balsamic vinegar. Sprinkle with the garlic, salt, and pepper. Roast for 25 to 30 minutes, until the tomatoes start to caramelize and the flavors are concentrated.

Notes:

• The only thing I'll do differently next time is to line the pan with foil to make clean up easier. The vinegar caramelized and made a mess on the pan. 
• This recipe created a lot of smoke because of the high temperature roasting. Be prepared to crank up the exhaust fan.

Getting Started with Paleo

This post is all about helping you get started with a paleo diet.  The web is covered up with information on the topic, and more and more books are available.  I have included a short list of the blogs and books that have been most helpful to me. 

Pick One of The Following and Just Start:
Following are three great, practical tools for getting started. Pick one of these to get the ball rolling.

1. Robb Wolf’s Quick Start Guide – He makes it so simple; this doesn’t have to be complicated. Tons more great information is available at robbwolf.com, but you can print this quick start guide, and be on your way in no time!
2. Mark Sisson’s Primal Blue Print 101 – If you are looking for a slightly more relaxed approach, you might consider this resource. This is not light weight by any means, but it may appeal to some who find pure paleo too restrictive. No matter what route you choose, Mark Sisson’s website, called Mark’s Daily Apple is a fantastic resource for all things health related.
3. Whole30 - If what you desire is a stricter, yet modern implementation of paleo with a healthy dose of tough love (no excuses accepted here), you might try Whole9’s 30 day challenge. They call it the Whole30.

If you can’t make up your mind, I’ll make it up for you. Just print Robb Wolf’s Quick Start Guide and GET STARTED!

My Favorite Cooking Blogs
Reading about what other folks are eating and cooking will help with the transition and keep you from getting bored with eating the same thing all the time. Following are some of my favorite paleo/primal cooking blogs:

• Nom Nom Paleo
• The Food Lover’s Primal Palate
• Everyday Paleo
• The Foodee Project
• Paleo Comfort Foods

My Favorite Cookbooks

• Make It Paleo by Bill Staley & Hayley Mason
• Everyday Paleo by Sarah Fragoso
• Paleo Comfort Foods by Julie & Charles Mayfield

Resources for Getting More In Depth
On the Web:

• Robb Wolf
• Mark’s Daily Apple
• Dr Michael Eades
• Chris Kresser
• Denise Minger
• Weston A Price Foundation

Books:

• The Paleo Solution by Robb Wolf
• The Paleo Diet by Loren Cordain
• Wheat Belly by William Davis
• The Protein Power Lifeplan by Michael and Mary Eades
• The Primal Blueprint by Mark Sisson
• Good Calories, Bad Calories by Gary Taubes
• Why We Get Fat and What to Do About It by Gary Taubes

Playing with Fire

My Homemade Coconut Cake

A favorite memory from childhood is the cakes my grandmother made at Christmas time. It wasn't Christmas without several homemade cakes mellowing on the sideboard. She always made a chocolate cake, usually a coconut cake, and sometimes she made a Japanese fruitcake - which was really more of a spice cake with coconut icing than it was a traditional fruitcake.  My favorite was the chocolate cake. We called it (and still call it) Grandma's Chocolate Cake; it was a yellow cake with thin layers and a dark chocolate glaze icing. Sounds simple enough, but it was to die for.   My late daddy's favorite was the coconut cake. For several years now, my stepdad has been talking of a favorite coconut cake from his childhood, and I got the idea a few months back to make him one for Christmas. I've always liked the idea of cake baking at Christmas; I guess it's in my DNA. And the thought of keeping these old beloved recipes going really appeals to me.  So it was in this context that I decided to bake two cakes for Christmas. A side benefit of baking cakes is that you can't "sample" them like you can other treats. If I bake a batch of cookies, and eat a "few", no one is the wiser. But if I cut a big slice out of a cake, well it's very obvious. So if I'm going to play with fire (that would be sugar in this case), cake baking is a less dangerous way for me to do it.

First, I baked the coconut cake. This is not your typical coconut cake with cream cheese or other fluffy frosting. The cake that my grandmother made was an old fashioned coconut cake with a simple syrup based coconut icing that soaked into the cake. The cake got better with each passing day. Many of the old-fashioned recipes call for making it 4 to 7 days in advance of serving.  The problem with these old fashioned recipes is that they all use a boiled icing with vague instructions about how long to cook it. There is no instruction on the temperature to attain so a good degree of magic is required for it to come out right. If not magic, certainly lots of practice. I have no interest in, nor time for practice.  I need a reliable recipe that yields repeatable results. After a couple of failed attempts with the boiled icing, I considered alternatives and found a good compromise using a sour cream based icing. It's a simple, no-fail icing that yields a pretty darn-good result and makes for a very moist cake. My stepdad gave it a rave review. My recipe for the cake and the icing follows at the bottom of this post.

Next I made an attempt at Grandma's Chocolate Cake. Of course, my grandmother baked this cake from memory and experience; there was no recipe except the one in her head. I once asked her to tell me how to make it, and I wrote down what she said. Unfortunately there were a lot of instructions that included the phrase "until it looks right." I tried numerous times back in the late 80's and 90's to bake this cake, but never got it right. The last time I attempted it was for Daddy before he died in 1998. I failed once more and decided, "never again." But I was inspired recently to make another attempt - inspired by reading old recipes and by my grandmother's 99th birthday on December 23rd. She's in a nursing home and in decline. She doesn't have too many days left on this earth.  So I decided to celebrate her 99th birthday with one more go at recreating her awesome chocolate cake. It turned out well enough to serve at Christmas Eve dinner, and my family dutifully taste tested it. It was pretty good; still not quite right, but the taste was very close, if not spot-on. The issues were with the texture of the cake (not dense enough), the thickness of the layers (too thick), and I over cooked the icing, but not by too much. I have good notes for a next attempt, if there is one. I would love to get this recipe nailed and documented so we can pass it down through the family. Maybe I will try again next Christmas. If I ever get it right, I'll share the recipe for Grandma's Chocolate Cake. 

My attempt at "Grandma's Chocolate Cake"

Coconut Cake with Coconut Icing

Cake Layers:
1 cup (2 sticks) unsalted butter at room temperature
2 cups sugar
4 eggs at room temperature
3 cups sifted self-rising flour (measure after sifting)
1 cup coconut milk
1 teaspoon vanilla extract

-Preheat over to 350.
-Grease and flour three 9" cake pans.
-In a large mixing bowl, cream the butter until fluffy.
-Add the sugar and cream for 6-8 minutes.
-Add eggs, one at a time, mixing after each.
-Add flour and coconut milk, alternating, beginning and ending with the flour. Mix just until flour is combined. Do not over-mix.
-Add vanilla and mix just until combined.
-Divide batter between the 3 pans. Drop each pan onto the counter from 3-4" to release any air pockets.
-Bake at 350 for 25-30 minutes or until toothpick comes out clean.
-Cool completely before icing.

Coconut Icing:
2 cups sour cream
2 cups sugar
14 oz flaked coconut

Mix all ingredients and let stand. You can make this before you bake the cake and let it rest in the fridge until ready to ice the cake.

Ice the cake:
-Cut a piece of sturdy cardboard the same size as the 9" cake layer. (I remember that Grandma always did this for her cakes.) You will set the cake on the cardboard for icing. This will allow you to handle the cake and wrap it tightly for storage in the fridge until ready to serve. The cardboard won't show and you can set the cake on a pretty plate for serving.
-Turn the first cake layer top-side down onto the cardboard. Poke holes with the end of a wooden spoon. Spoon 1/3 of the icing onto the cake layer. Repeat with the next two layers.
-Wrap the cake in saran wrap and store it in the fridge, at least over-night or for several days before serving.
-Before serving, remove from the fridge and bring to room temperature.

Love-You Lion

Love-You Lion

Here is the story of 'Love-You Lion' and how he came to live on Van's Christmas tree. 

Once upon a Christmastime, a little lost lion was looking for a home. The little lion was lonely out in the big world where he roamed. The streets were busy with cars that went very fast, and sometimes the cars honked their horns and scared the little lion. Even though he was a lion, and lions can make a big ROAR, this particular little lion didn’t like loud noises. He was a quiet little lion. One day while he was out roaming in search of a home, he found a small paper shop in a quaint neighborhood. He liked the shop and decided to stay. He felt safe there. But he was still lonely. Very lonely.

One day, not too many days before Christmas, a lady entered the shop and saw the little lion hiding on a shelf. She could tell that he was lonely, and so she asked him his name. The little lion said, “I don’t have a name. I’m just a lost, lonely, little lion.” The lady responded, “I’ll give you a name and a home. I’ll call you ‘Love-You Lion’ and take you to live with a little boy named Van." The little lion said, “I would like that very much.” And so the lady took Love-You Lion to live with Van, and Love-You Lion wasn’t lonely, or lost, anymore.



Van Stelten



Girls' Lunch Ambrosia

Girls' Lunch Ambrosia

My niece, Abbie hosted a luncheon today for my sisters, my mama, and me. She got married last April so this is her first Christmas in her new home with hubby, Tad. She's all grown up now, and I knew that. But I knew it for sure when I arrived at her place today and she greeted me at the door in her apron, big pot of of butternut squash soup on the stove, beautiful salad on the counter, and homemade biscuits in process. It was a lovely meal and visit with family. I teased Abbie that she had started a new tradition: first Saturday in December from here on out, we all meet at Abbie's house for lunch!

I offered to bring a light dessert, and after some thought, I settled on Ambrosia. Now you must understand that Ambrosia isn't considered a dessert where I come from. Where I come from, it's a salad, and often includes marshmallows, cool whip, or other sweet nonsense. But I had a vague memory of a somewhat healthy ambrosia encountered in my past. Inspired by this memory, I decided to make my own nutritious, citrus-y fruit salad for dessert.  To go with the citrus, I chose fresh pineapple, cherries, and mint and topped it off with pecans and coconut. This made a tasty and light, yet festive holiday dessert. Consider making this for one of your holiday meals. I think you'll like it.

Girls' Lunch Ambrosia

6 oranges
2 red grapefruit
1/2 of a fresh pineapple, diced
~3/4 pound of fresh cherries, pitted
fresh mint leaves
toasted pecans for garnish
shredded coconut for garnish

Peel and section the oranges and the grapefruit into a large bowl. Work over the bowl, capturing the juice as you section the citrus. Here's an article with good instructions and pictures on how to easily peel/section citrus so that you get all the good fruit without any of the bitter pith or tough membrane: How to Peel and Section Citrus.  Add the diced pineapple and pitted cherries to the citrus.  Gently stir to combine. Chiffonade (slice into long, thin strips) about 6 mint leaves and add to the bowl.  Gently stir to combine. Refrigerate until ready to serve.  Place into individual serving bowls and top each with toasted pecans and coconut.

Makes a big bowl of ambrosia, about 10 servings.

Make This For Dinner Tonight!

Roasted Brussels Sprouts with Bacon

One of the yummiest dishes I made for Thanksgiving was also the easiest. My mom and sister both asked for the "recipe." Even my brother asked for it; everyone loved this dish. There were no leftovers!  I would make it again for dinner tonight, but I'm not eating bacon right now. I made an exception for Thanksgiving, but no more bacon until after my cholesterol re-test.  But all you bacon-eaters should go out right now and buy yourself a big bag of Brussels sprouts and some bacon. Make this for dinner tonight!

Note: the correct spelling is Brussels sprout, not brussel sprout. This little cabbage was named for the city of Brussels, Belgium.

Roasted Brussels Sprouts with Bacon
Ingredients:
3 or 4 slices of bacon cut into bite size pieces
4 pints (or so) of Brussels sprouts, trimmed and halved
sea salt
cracked black pepper

Preheat oven to 425.
Arrange bacon in a single layer on large rimmed baking sheet. Bake until fat is rendered from the bacon, about 5 minutes or so. Remove from the oven. Add Brussels sprouts to the pan. Using a spatula stir/toss so that the sprouts are coated with the bacon fat. Season with sea salt and cracked black pepper.  Return to the oven and roast until the Brussels sprouts are browned and tender, about 20 minutes.

Orange Cranberry Walnut Salad



Orange Cranberry Walnut Salad with Orange-Ginger Dressing

I used to make Orange Cranberry Walnut Bread every year for Thanksgiving. I would make it the morning of Thanksgiving, and when my family arrived, the comforting aroma filled the house. I served it warm from the oven with coffee. It was my own little tradition, my way of showing them love and putting my personal stamp on the holiday. Plus, let's be honest, it gave me yet another vehicle for maximizing the sugar in my diet. 

Inspired by that memory, this year I made a kale salad with oranges, cranberries, and walnuts. It was delicious and beautiful. And healthy.  Here's my recipe.

Orange Cranberry Walnut Salad

1 bunch of kale, cleaned, deveined, and chopped
3 oranges, peeled, sectioned, and chopped into bite size pieces
~1/2 cup of dried cranberries
~1/2 cup of toasted walnuts

Combine all ingredients except the walnuts in a bowl.  Drizzle with Orange-Ginger Dressing and toss to coat all the kale.  Kale leaves are hearty and stand up well to the dressing. You can toss this an hour or more before ready to serve, and it will hold up just fine. It is actually better if it sits with the dressing for a while before serving. When ready to serve, add the walnuts and toss.

Orange-Ginger Dressing
~1/3 cup of fresh-squeezed orange juice
~1/3 cup good extra virgin olive oil
~ 2 tsp fresh ginger, grated
sea salt and cracked black pepper to taste

Combine all ingredients in a jar with a tight lid. Shake well to combine.

Meatloaf

Terri requested my meatloaf recipe so I decided to post it here.  I can't really call it mine since I used the one from the new Paleo Comfort Food cookbook. (Great cookbook. Get it!) This makes a HUGE meatloaf or two normal loaves. I made two and froze one.  Here is the recipe.

Turkey Meatloaf
(from Paleo Comfort Food by Julie & Charles Mayfield)

Ingredients:
2 medium sweet onions, chopped
1 red bell pepper, chopped
1 tsp kosher salt
1 tsp black pepper
1 tsp thyme
1 tsp garlic powder
2 tablespoons coconut oil
1 tablespoon tomato paste
1/2 cup chicken stock
1 tablespoon Worcestershire sauce
2 large eggs
4 pounds ground turkey (or sub whatever meat you want)
1 cup Cave Ketchup

Preheat over to 325.

Saute onions, red pepper and all spices with coconut oil over medium heat until onions become translucent, about 10 minutes. Remove from heat, and stir in tomato paste, stock, and Worcestershire sauce. Set aside to cool.

In large bowl, crack eggs over your turkey and fold in the cooled onion mixture.

Form the meat mixture into whatever shape suits your fancy, but the traditional loaf will cook evenly. Place on a sheet pan or casserole dish. No greasing required.

Pour the Cave Ketchup over the top and bake for 90 minutes. Internal temp should reach 160 degrees.


Cave Ketchup

Ingredients:
6 oz tomato paste
2 tablespoons apple cider vinegar
1/4 tsp mustard powder
1/2 cup water
1/4 tsp cinnamon
1 pinch allspice
1 pinch salt
1/8 tsp paprika
1 clove garlic
1 bay leaf

Combine all ingredients (except garlic clove and bay leaf) in a medium sized sauce pan.

Bring to a boil stirring frequently.

Add garlic clove and bay leaf (whole). Reduce heat and allow the mixture to simmer for 20-30 minutes stirring occasionally.

Watch for desired consistency. It will thicken quickly toward the end. If you overdo it, just add a tablespoon of water back to the mix.

Remove the bay leaf and garlic clove. Allow ketchup to cool.

Troubling To Say The Least

If you are health conscious at all, you have probably heard the stories in the news about how high cholesterol is becoming an issue at an earlier and earlier age. Apparently, it is showing up in children younger than ten years old, and there is talk of recommending regular cholesterol testing starting at age 9-12! I saw a story on ABC Evening News last night about a fit-looking teenage boy who is now taking statins because the dietary recommendations of low fat, high carb didn't work for him. Try as he may, he could not get his cholesterol down with diet and exercise. This was an active, lean young man. If this trend doesn't make us question conventional wisdom about nutrition and health, I don't know what will. I'm amazed how easily we embrace pharmaceutical solutions but refuse to question the failed dietary prescription. It is troubling to say the least.

I recently had my annual physical and registered improvement in fasting blood glucose, A1C, HDL, triglycerides, body weight, and other markers. But my LDL cholesterol is too high, and it has increased since last year. My doctor has been trying for a couple of years to get me on statins, but I have refused. Given this latest uptick, she was insistent. She's concerned about my health, and she is following the standard of care. I appreciate her and respect her, but I have a strong desire to correct my health issues with lifestyle changes whenever possible. I do not want to take a statin for the rest of my life. I reluctantly accepted the prescription and agreed to take it. After thinking about it for several days and studying alternative approaches, I decided against taking the statin. I can always take it later if further diet and lifestyle changes don't help, but my instincts and study tell me to pursue a different route. After reading (studying) Robb Wolf's Paleo Solution, I am convinced more than ever of the health implications and believe that I may benefit from a purist/strict implementation of Paleo. Here's what this means for me:

• No grains. I already do this with near 100% abstention. So this won't be difficult. I just won't allow myself any grain-based cheats between now and my blood test.
• No legumes. I don't eat legumes except for occasional peanuts and peanut butter. This is an easy switch to real nuts and nut butters.
• No dairy. This is one tenant of paleo that I have never embraced. After more study, I understand the reason for eliminating it, and given my health issues, I think it is a sacrifice worth trying. No more cream in my coffee; no more cottage cheese; no more cheese.
• Eat more fish (wild caught) for the omega 3's. This won't be easy for me because I'm not fond of fish and seafood. But I'm certain I can add at least two fish meals per week. I've got one week under my belt, and I ate fish twice. It didn't kill me.
• Whenever possible, eat 100% grass-fed meat (for the omega 3's). Conventional meat is high in Omega 6's because of the grain diet cattle are fed.
• No bacon or sausage or other processed meats.
• High dose Fish Oil is recommended for unhealthy and/or overweight people. I'm increasing my dose to 20ml (4tsp) per day. I had been taking just 1tsp per day.
• No vegetable oils or products containing vegetable oil (prepackaged mayo, salad dressings, etc). I don't cook with vegetable oils, but I have been using prepackaged mayo and salad dressings which of course are made from vegetable oil. Even the ones that say "Olive Oil and Balsamic" are mostly canola or other vegetable oils. The reason for eliminating the vegetable oils is to get my Omega 3 and Omega 6 fats in balance. Our modern diet is way too heavy on Omega 6's and way too light on Omega 3's.
• Eggs must be Omega 3 enriched. I'm already doing this; I switched to high quality eggs a couple of years ago when I started eating more eggs. I also plan to limit eggs to every other day.
• Emphasize vegetables over fruit especially on light exercise days.
• Get plenty of sleep in a dark room. I'm already pretty good at this, but need to make sure I'm getting to bed at a decent hour every night.
• Increase Vit-D from 1000 to 3000 IU per day.
• Decrease nut consumption to just an oz or two per day. Most nuts have a very poor ratio of omega 3 to omega 6 fats. (Walnuts have the healthiest ratio). When you overdo on nuts, you can easily throw off the ratio of omega 3 to omega 6 fats. High omega 6's in relationship to omega 3's are implicated in high LDL and insulin resistance. Plus they are high calorie and keep me from dropping weight.
• Strict compliance. This is probably the number one thing I need to do. Just be consistent and stick with it. I had gotten too lax and was allowing myself more than an occasional cheat.

So that's my plan leading up to my blood test on December 7. I implemented these changes over a week ago on November 4. That allows for more than 30 days of strict paleo, and if these changes are going to help me I should see improvement on the retest.

My New Favorite Food

Dirty Cauliflower Rice

My new favorite food is cauliflower rice. Back at the beginning of the year I discovered zucchini noodles and became a little obsessed with finding different ways to use them.  Now I'm hooked on cauliflower, specifically cauliflower rice.  Tonight I whipped up a skillet of "dirty" cauliflower rice using a bowl of leftover cauliflower rice from Sunday night's stir fry.  I added to it leftover ground pork & veggies from this morning's egg muffins. 

My leftover cauliflower rice had been steamed, so it didn't require cooking beyond just re-heating. I added it to the skillet first and seasoned it with salt and pepper.  Then I added the ground pork mixture (also pre-cooked), heated it through and voila.  Dirty Cauliflower Rice, a satisfying supper.

Note:  Dirty rice gets its name from the fact that it is cooked with a little meat (chicken, sausage, or whatever), and this gives it a dark or "dirty" look. 

In the Days of the Golden Rod

photograph by Jack Culpepper

Carolina Sandhills National Wildlife Refuge

I love October, and I love this poem.  I first shared it on this blog three years ago.  This beautiful October morning reminded me of it so I wanted to repost it. 

In the Days of the Golden Rod

by

Lucy Maud Montgomery

Across the meadow in brooding shadow

I walk to drink of the autumn's wine.

­The charm of story, the artist's glory,

Today on these silvering hills is mine;

On height, in hollow, where'er I follow,

By mellow hillside and searing sod,

Its plumes uplifting, in light winds drifting,

I see the glimmer of golden rod.

In this latest comer the vanished summer

Has left its sunshine the world to cheer,

And bids us remember in late September

What beauty mates with the passing year.

The days that are fleetest are still the sweetest,

And life is near to the heart of God,

And the peace of heaven to earth is given

In this wonderful time of the golden rod.

Beef and Vegetable Stir Fry with Cauliflower Rice

Stir Fry with Cauliflower Rice

For dinner tonight I made a beef and vegetable stir fry with cauliflower rice.  I cooked steak and veggies in a little coconut oil and seasoned the dish with tamari (gluten free soy sauce), garlic, cumin, salt, and pepper.  To make the cauliflower rice, I rough chopped a head of cauliflower, steamed it for about 10 minutes (or less), then riced it in the food processor using the shredder blade.    The cauliflower rice soaks up the flavor of the stir fry and bulks up the dish, serving the same purpose as traditional rice at a fraction of the carbs and calories.  

By the way, it was not obvious to me which food processor attachment I should use to make cauliflower rice.  The first time I made it (last week), I used the standard S-blade.  This is a mixing/chopping blade that sits at the bottom of the bowl.  It is not the right blade to use for ricing or shredding vegetables.  Use the shredding disc that sits at the top of the bowl on a pedestal.  Then load the cauliflower through the feeding tube.  It gets riced and drops to the bottom of the bowl with no further processing.  Maybe this is obvious to you, but it was not to me.  I'm no wiz in the kitchen, but I eventually figured it out.

This is a perfectly paleo dish - just meat and vegetables.   Give it a try.

Cauliflower Rice

Call Me Crazy



Primal Pizza

Well you can count me among the truly crazy ones now.  I made a pizza with a cauliflower crust!  Yep, that's right.  Pizza with cauliflower crust. But guess what?  It's good!  And the crust even holds up reasonably well so you can eat it with your fingers like regular pizza.  Now before I share the recipe, I should point out that this is not a low-calorie recipe.  The primal/paleo label is not a license to stuff yourself on pizza (I'm talking to myself here).  So if weight loss is a goal, be cognizant of the calories consumed.  While not low-calorie, this recipe is a tasty, low-carb alternative to the real thing.  And it's easy to make.

Note:  there are lots of variations on cauliflower pizza crust.  I relied mostly on a recipe from Primal Girl's blog.

Primal Pizza

Ingredients for the Crust:
coconut oil or other fat to grease the pan**
1 head of cauliflower, approx. 2 cups when steamed and mashed.
2 cups shredded part-skim mozzarella cheese
2 eggs, slightly beaten
1/4 cup almond flour
Seasonings to taste

**I read online that you can use parchment paper instead, and that would save about 200 calories.  The crust will stick if you don't grease the pan or use parchment.  Note that I haven't tried using parchment, but I read that it works.

Directions:

1. Preheat the oven to 425.
2. Grease a large baking pan.  I used a 19x12" jelly roll pan as pictured above.  (I haven't made cookies or a jelly roll in ages, so this pan was happy to get out of the cupboard.)
3. Clean and rough chop the head of cauliflower. Steam it until tender - about 10-11 minutes once the water comes to a boil.
4. Process steamed cauliflower in food processor to create a mash.  I suggest leaving it with a little texture to it - about the consistency of rice.  You should have about 2 cups of cauliflower once processed.
5. Transfer 2 cups of cauliflower to a mixing bowl.  Mix in the 2 cups of shredded mozzarella, the almond flour, eggs, and any seasonings you want to add to the crust.  I added cracked black pepper and garlic salt to mine. 
6. Spread it out on the baking pan.  I used my hands to spread it to cover the entire pan.  It will be thin, but it will cover the pan.
7. Bake at 425 for 17 minutes or so. 
8. While the crust is in the oven, you can prepare the toppings for your pizza.  I used 6 oz tomato paste mixed with Italian seasoning, 6 oz ground pork that was leftover from the stuffed acorn squash I made last night, onions, peppers, mushrooms, and 2 oz more of shredded part-skim mozzarella.
9. Remove the crust from the oven when done. Reduce oven temperature to 350.  Top the crust with toppings of your choice and return to the oven. I cooked mine for about 10-15 minutes more. 
10. Let it set for a few minutes before serving.  The crust will hold up better once it has cooled a bit.

For the calorie conscious:  I calculated the calories in my pizza using Fit-Day.  For the full pizza, I calculated 1946 calories.  I sliced it into 16 small pieces, and I ate 4 of them (486 calories) for dinner (about the equivalent of 2 regular slices of traditional pizza).  So like I said, it's not low-calorie, but it is low-carb, and it is good.    You can shave a few calories by using parchment instead of oil to grease the pan.  Also, you could save calories by making it vegetarian and/or omitting the cheese on top.  I used 2 oz cheese on top, and I will omit that next time; I think it will still be very good without the added cheese.  But you can't omit the cheese in the crust.  That's what holds it together.

How is it leftover? I had two leftover slices the next morning for breakfast.  I can't remember the last time I had cold pizza for breakfast so this was a treat!  It was very good eaten this way as well; it felt like I was cheating, but I wasn't.  This recipe is a wonderful addition to my collection of primal/paleo recipes.  You might want to give it a try.

This is what the crust looks like once baked.