It’s two weeks past my sister-in-law’s due date. She was scheduled to be induced this morning at 8am. These days, hospitals don’t let women go past two weeks overdue; I now understand that complications increase as amniotic fluid starts to diminish. We all hoped and prayed it could happen naturally, but up until last night, their little darling had other ideas. There’s a strong & stubborn streak in the Schrecengost gene, I’m not afraid to say… and both Megan and I like to be “cozy,” therefore she might be just fine hanging out right where she is – thank you very much. Although my gentle bets lean towards “procrastination,” (John and I prefer the term “artistic”) because when faced with the impending induction schedule, she cracked the whip and started those labor pains with some gusto. According to a text from brother, it’s full speed ahead. She just needed a deadline. Definitely an artist. I’ve got a couch for her when she turns 18. And it’s in LA, it’ll be perfect.

A Capricorn. I like Capricorns.

It would be nice to be nearby right now. Food being my method of communication, I would simmer bone broths for healing soups, fill the fridge with raw milk from a nearby farm and make grab n’ go foods for easy snacking. Red Rice Salad comes to mind. It holds up well. So while I wait on my little niece, up at 5:30am a bit stimulated to sleep, let’s discuss Red Rice Salad, shall we? It’s a delicious distraction…

Mom and I have made it for a while now, and it’s headed for the cookbook. Red rice is an heirloom variety. Heirloom plants, in layman’s terms, are the “antiques” of the seed world, typically handed down through the generations. Overall, Heirloom seeds tend to harbor more nutrition and unique qualities than many of today’s mass-produced seeds. Heirloom varieties of fruits, vegetables, grains and even meats (typically referred to as heritage breeds) are beginning to inch their way into the supermarkets. There’s a great website that sells lots of heirloom seeds called Seed Savers Exchange. I think what they do is very important. I bought some heirloom lettuce seeds for my little porch garden. They have just started to sprout; I’ll keep you updated. On the lettuce seeds and of course, on my dear niece…

Click HERE for the Red Rice Salad with Cumin Dressing recipe…

xo – Organic Spark

*** Breaking Baby News ***
Sophie May Schrecengost was born healthy & screaming her head off on January 20, 2010. Time to come. 7 lbs 4 ozs of pure beauty. Momma & Daddy are doing great. Thanks for all the care & love! Little Sophie was worth the wait!


  • The Domestic Diva

    I love this recipe! I can't wait to try it! Congrats on the addition to your family.


    January 20, 2010
  • madness rivera

    YUM!! And hooray for baby!

    January 20, 2010
  • Sook

    Wow! Cumin dressing! I love cumin flavor so I will have to try it. Thanks for sharing.

    January 20, 2010
  • My Farmhouse Kitchen

    Congratulations on Sophie May…what an adorable name…

    Best Wishes To All


    January 24, 2010
  • Sharon Lovejoy

    Welcome to our world BEAUTIFUL SOPHIE! You have an auntie who will take good, good care of you-oh, and congratulations lucky auntie.

    Love the red rice salad recipe. My kind of food.

    Thank you and blessings,

    Sharon Lovejoy Writes from Sunflower House and a Little Green Island

    January 26, 2010
  • […] heart nearly burst as my family lounged with my brother’s newest addition, Sophie, on my uncle’s farmland in front of my beloved grandmother’s house that still smelled […]

    February 19, 2011
  • […] with you. As you may know, my brother Matt and his wife Megan just had a beautiful baby girl named Sophie May Schrecengost. She’s so cool; it’s hard to describe. Video phones are wonderful and have helped our […]

    February 25, 2011

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