Archive for January, 2009

Isn’t it funny?

Have you ever noticed how we tend to be uncomfortable when people are smiling / laughing / chuckling to themselves?

And yet we, by default, consider it perfectly normal when people walk around with a frown / scowl / worry on their face?

Is that funny? Or sad?

I noticed this when I had a lot of introverted, observing, quiet time riding on buses between my myriad medical appointments, sometimes dozens of hours a week.

Look, watch. You’ll notice.

So be bad and smile a bit today. See who’s watching and smiling back.

January 29, 2009 at 7:58 PM Leave a comment

Sweet Rainbow Chard Recipe

I generally prefer not to follow recipes to the T, unless it’s baking, but I haven’t done much of that lately. Sometimes, repurposing leftovers or mish-mashing random ingredients left in the fridge results in new favorite recipes. It’s fun to experiment! It’s also ok when something doesn’t quite mesh – it’ll just improve your intuition for next time.

Last night, I made up this recipe that was absolutely scrumptious. I was inspired by a swiss chard dish that San Francisco fave restaurant Slanted Door  has / used to have. They didn’t have the sweet potato in there, but I thought it’d be a great addition.

Excuse the non-exact ingredient quantities and timing, as that’s just simply how I cook.

Sweet Rainbow Chard Recipe

1 bunch rainbow chard, washed, with stem ends cut off but rest of stems included, chopped or torn into bite-size pieces – stems & leaves separate if possible. If not, don’t worry about it.
1 medium yellow onion, peeled and chopped into half moons
1 small sweet potato or jewel yam, scrubbed and largely diced into bite-size pieces
2 TBS extra virgin olive oil
3-4 TBS mirin (sweet rice vinegar)
2-4 swigs of Umeboshi plum vinegar, to taste (salty & sour! yum)

Use a medium pot with high edges, as the rainbow chard takes up a lot of room before it deflates in size. A heavy-bottomed stainless steel pot works well.

Heat the olive oil in the pot over low-medium heat for 1-2 minutes. Add onions, stir for 1-2 minutes. Add sweet potato, stir for 1 minute, then let cook for about 10-15  minutes, stirring every 3-4 minutes to prevent burning. Add the chard stems and stir in, letting it cook for another 5 minutes. Lastly, add the chopped chard leaves plus 1/4  – 1/2 cup of broth or filtered water. Add both vinegars, to taste, and let simmer until sweet potatoes are cooked through, about another 10 minutes or so. I didn’t time it exactly, so all of these times are approximate…

Serve over any type of grain. We served it with pan-roasted, simply seasoned chicken breast and a brown & wild rice medley.


January 22, 2009 at 8:33 PM Leave a comment


A heady day, today. Warm, dappled sunlight in San Francisco. Obama swears in as a “force of energy” and sends ripples of light into the world. There is a silk-delicate but strong breeze of hope. As Elizabeth Alexander read today…

“In today’s sharp sparkle,…, anything can be made, any sentence begun…”

Both their words resonate with me and reinforce my binds to that something bigger. What better day to start sharing?

We all have a story. Here, I’ll share some of mine. And I’ll hope that it helps you or helps you express your own.

My life changed starting June 19, 2006. I meant to start this blog a while ago, but I couldn’t type much. I’ll get into all that and more, later. And although I have my limits now, I’m driven by my something bigger.

I started my work, to be reflected here, as I realized I was serving a purpose much, much greater than just me and my need for a vocation or income or occupation or to keep busy or associate a new identity with myself. I needed that realization in order to start my work with Delicious Health, a year ago, as I was in too much pain and too terrified otherwise.

For now, welcome. I hope you contribute, ask, question, laugh, cry, and reaffirm that we – you – can’t take your health for granted. It’s too precious. Thanks for joining me and my contribution to make this world a little bit better. Welcome to Delicious Health.

January 20, 2009 at 4:51 AM Leave a comment

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