03/07/2026
Hi Everyone~
I hope each of you are doing well this drippy Saturday afternoon. I've got some broth brewing, to be ready to use in one of my favorite soups, loaded Minestrone. YUM. I'll include a recipe below!
SCHEDULE for MARCH and Early APRIL
Two weeks of school remains until Spring Break, the week of March 23rd-27th. I may be around that week for a few appointments, but will be prioritizing being available for my family and spontaneous adventures.
I will also be gone March 31st-April 14th to help my Mother recover from the first few weeks post knee surgery. So, now is your chance to get yourself scheduled before I peel out for awhile. I have lots of openings the next few weeks. If those times don't work for you, please reach out and let me know, and I'll see where we can adjust to accommodate you.
NEWS TO SHARE
Building upon recent personal experience, and anticipating the inevitable cycle of life, I am 4 weeks into an 8 week Professional Certificate Training with the University of Vermont to be an End of Life/Death Doula. This training has been remarkably applicable to LIFE, and enriching in the ways presence, listening, and showing up in our lives more fully for those around us. It's been consuming, challenging, deep and worth every part of my investment.
As I'm at the halfway mark, I'll continue to be integrating and feeling into the path as it unfolds with these refined skills for my toolbox. One thing that I do know, is that there is so much value in reflecting on our life, intentions, goals, dreams, while we are vibrant; just as important as leaning into support and companionship when our time or of those we love approaches closure. It's heartful work, for each personally, and collectively, as this movement honors each individual and family holistically in their highest good during vulnerable and tender times.
If you're interested in learning more, please contact me and we can schedule some time to talk. I'll be finished on Easter, and will be available to discuss, answer questions mid April after I return from Connecticut.
NOW FOR SOME SOUP for the SOUL...
HOMEMADE CHICKEN BROTH--the quick way and the slow way
1 onion, quartered, skin on
1 leek, chopped into chunks
2 carrots
1 celery
3-5 cloves garlic
15 or so whole peppercorns
1 bay leaf
1 chicken, bones, with meat stripped off separate for eating
some thyme, parsley, a couple of slices of lemon
optional-seaweed (I love adding seaweed to my stocks. I buy from the seaweedman.com, who wild-harvests from the Atlantic Ocean, just north of Acadia National Park in Maine.) If you are interested in some, let me know. I buy in bulk.
Put everything in vessel of your choice. Slow cook on the stove in a large stock pot or in a slow cooker. I like to use my pressure cooker, which accelerates cooking time. Simmer slow for several hours, or in pressure cooker, for as little as 30 min or as long as you have time to wait.
Strain and funnel into glass jars to use however you like.
JEN'S LOADED MINESTRONE SOUP
1 leek, white part, sliced
1 small fennel bulb, sliced
1 small onion, finely diced
3+ garlic cloves, minced
2 -3 carrots, diced
2-3 celery, diced
1 bay leaf
For meat if desired,
1 pound ground pork, or sweet Italian sausages (I like the Chopp Shoppe's) sliced
1 can cannellini beans, rinsed and drained
1 28 oz can fire roasted crushed tomatoes
4 cups chicken bone broth (or beef broth or veggie broth), more as needed
2 cups plus as desired chopped green cabbage
1 puck freezer pesto (I may and freeze in cupcake tins in summer!), or chopped fresh basil, or dried, to taste
salt and pepper
chopped parsley
parmesan
Sauté ground pork, if using, in olive oil until browned. Then add leek, onion, fennel, garlic and let those get softened, about 5-8 minutes. Add carrots and celery, sauteing for about 5 min. Next, add toms, broth and let things simmer for awhile, then add beans, cabbage, pesto and let cook some more. I usually accelerate this process after the initial sauté of veggies, adding the rest to the pressure cooker and letting it go for 15-20 min or so, with cabbage (or kale, spinach towards the end, after pressure, as I like that to have some crunch) Add salt and pepper to taste, and serve with fresh parmesan and a drizzle of olive oil and dark balsamic vinegar, and fresh crusty sourdough bread. Tastes even better on Day 2. I kind of eyeball my recipes rather than clear measurements, so if you have questions, let me know. Enjoy!
I look forward to seeing each of you soon.
With Love,
Jen
