Last week in my class at Rockaplay Social Club, we had a blast building snowpeople! The idea sparked when Emily Arikian’s son Harrison saw packaging peanuts at his home, he said, “Let’s make a snowman!” Recycled materials are always first thought for me (and Harrison!) when creating art. Keep costs down and our eco footprint low. As I was planning and gathering the rest of the materials for the sensory craft project, I wondered, “How long have humans had the urge to build snowmen?”
The answer? A very long time. The origins of building snowmen trace back to the 14th century, and it is believed – though there is no evidence – that cavemen built snowmen. Why is this funny to me?
Fast forward to the Renaissance: Unlike my thrifty process of upcycling snowman craft materials, Michelangelo was commissioned in 1494 to sculpt a large, opulent snowman for the Medici family in Florence – because Aristocrats had so much wealth, it was amusing to watch it melt away.
Flash forward 400 years: Before Frosty the Snowman stole the show in the 1950s, the classic snowman was already a cultural staple, thanks to W.C. Fields in the 1920s. The comedian’s round face, big nose, and classic top hat—seemed to inspire the style of the snowman we recognize today. Around this time, snowmen entered pop culture through holiday cards, advertisements, and decorations, which gave the snowman comedic personality and charm. And through the centuries, snow figures have been sculpted for all sorts of purposes: political statements, protests, satirical, community bonding, fun and recreation, competitions, artistic expression, cultural and religious symbolism, tourism—you name it. Snowmen have shown up for it all.
Look Mom!
As for my snowman in class, it was no Michelangelo, but wow, it felt so good to make. It brought me back to my childhood. Working with simple cut-out shapes and limited materials, bright colors and a straightforward idea was a satisfying process. Sometimes, the simplest creations bring the most joy. I have my snowman displayed on the refrigerator, just like my mother would have done if I were five years old. It’s a reminder for me to embrace childlike joy and freedom!
Building a snow person is kinda like an old-school selfie when you think about it. Humans have always desired to create effigies. Give us snow… And snow is like God dropping an art project on the world. I wonder if he’ll give us the opportunity this year?
Follow me on Instagram: @theglorifiedtomato for daily doses of weird fun, and flavor!
Source: Cracked.com, All That’s Interesting, CuraLife
by Paula D.
on December 23, 2024 4:59 pm in Gardening
My thought was that winter would be weird, lonely, and slow. I’m not sure about the weird and lonely part yet, but it’s definitely not slow. I’m slammed with graphic design work, which is awesome (cha-ching) but also very, very stressful. Freelancing is a cycle of feast or famine. I’m at feast.
On top of that, I’m doing numerous other things, like being an art teacher at Rockaplay; being a columnist; trying to be a good daughter, visiting my parents weekly; selling a car, helping friends cat-sitting; remembering to shut off the outside water so the pipes don’t freeze; wrapping my fig tree so it doesn’t die; trying to exercise my body; attempting to decorate for Christmas—but that might not happen until December 23rd; trying to thoughtfully buy Christmas gifts; eating; you know… juggling it all. Like all of us.
This is pretty much representational of what my mind looks like right now but alas, the fig tree is wrapped!
I struggle with managing all the hats I wear these days and I overthink everything. When the pace of life is normal, it’s manageable, when it’s accelerated like now, it’s not good for me. I wonder often how my friends with toddlers or my friends who work 5 days a week 9 p.m. – 7 p.m. handle it all. And then I wondered maybe one day when I’m old and I need help getting down the steps of my house, I’ll feel like I took this all for granted – I was annoyed all the time, too stressed, too angry, or too sad.
I saw a story on Instagram from Sean, (@seanypizza) last week that stopped me in my tracks. The screen was all white with just the text: “Take your time.” I took a breath and came back to planet Earth. You can only make one pizza pie at a time. I need to remember this. And maybe you also need this reminder as we enter the busy holiday season.
Time is precious. We don’t know what tomorrow will look like, or what 80 years old will look like. This IG message from Sean was a meaningful reminder that we can only do so much and we need to decide what is a priority and how to balance those priorities while keeping ourselves ok. Nothing will get done if you’re not in the right frame of mind to do your work, smile at your children, or care for your mom.
On this note, I will not overwrite my column just to hit 500 words. I will end it short because I feel I’ve made the point and it’s time to move on to the next thing.
For more musings, follow me on Instagram as I go about my busy winter days. – @theglorifiedtomato.
The unexpected outcome of helping to organize the Food Drive for the Beach 91st St.Community Garden was how much I learned about the food and hygiene needs of people in Rockaway – our community members. When the project started, I called the rectory to confirm that St. Rose of Lima was accepting food pantry donations. Father Rodriguez said, “Absolutely, yes.” I began naively listing items I thought we should collect. I can’t believe I said cat food, soooo embarrassing. The Father politely thanked me but added, “We need on-the-go foods.”
I paused, taken aback thinking in my head, “Food you can eat on the street?” My heart dropped. I felt so out of touch. He explained they were looking for items like Hamburger Helper and food that doesn’t require a stove. Food that can be made in a microwave or with boiling water and canned food with self-opening tabs, as many people don’t have access to a can opener.
He mentioned the need for small-sized toiletries items – hand warmers, band-aids, hand sanitizer, hand cream, wipes, gum, chapstick, feminine products, combs, etc. These will be used by the Youth Group, which is organizing a holiday program through Dec. 15. “Homeless Blessing Bags.” If you can contribute, drop off these wellness gifts after every Mass at St. Rose. More info on their FB page.
Processing all this was a humbling moment. There’s so much around us that goes unseen in our community.
An interesting parallel is, in my professional life, I’ve been working in the nonprofit world, working on strategic planning development for two organizations: CUMAC and The Greater Newark Conservancy. Both focus on combating food insecurity by collaborating with other outreach organizations, and guests (the food insecure) with environmental, food, and racial injustice as focal points. The end goal is holistic care, improving the health and well-being of the people they serve. For perspective, these groups are similar to RISE.
So far, my biggest takeaway from this work has been asking: How did these people become food insecure in the first place? The answer is complex, involving factors like trauma, poverty, social injustice, systemic racism, and government policymaking. It’s so overwhelming and when I get anxious, I remember to go back to this: “I want to change the world,’ said Tiny Dragon. — ‘Start with the next person who needs your help,’ replied Big Panda.” – James Norbury
Speaking for the B91 Community Garden, I want to sincerely thank everyone who donated food and monetary gifts. We are tremendously overwhelmed by the generosity and support we’ve received.
I also want to extend my gratitude to everyone who contributed in other ways—whether it was sharing on social media, checking expiration dates, carrying boxes, or any of the other tasks that made this possible. We did a good thing, folks.
To close, I want to acknowledge the hard work Father Rodriguez accomplishes at St. Rose of Lima Parish. I don’t know all of it, but I do know he also serves as the administrator at St. Camillus-St. Virgilius, in addition to being the Pastor of St. Rose oversees all three churches. And this doesn’t touch on the counseling and emotional support component of his work. Imagine that was your job?
The team at St. Rose seems small, yet they manage an impressive number of programs, including the youth group, the food pantry, AA meetings, other ministries and Mass, holiday celebrations, weddings, baptisms, funerals… so much more. Beyond that, there’s maintenance, finances, and the many other responsibilities that keep everything running.
It’s remarkable, and my sense is that much of this goes unrecognized. I don’t think many people fully realize the effort and dedication of the team at St. Rose and how tirelessly they work to meet community needs. So, thank you, St. Rose!
Visit or get involved. St. Rose of Lima is located at 130 Beach 84th St, Rockaway Beach, NY 11693. (718) 634-7394
by Paula D.
on December 23, 2024 4:48 pm in Food / Recipes
Pumpkin bread will keep at room temperature in an airtight container for up to five days or refrigerator for up to seven days.
Doing is the easiest way to get better at anything. Just keep trying and learn from your mistakes. Even Martha Stewart has made her share of “mistakes.” But what really qualifies as a mistake, anyway?
Martha Stewart was the first social media influencer. She taught us about lifestyle living by blending practical everyday tasks with elegance, showing us that cooking, decorating, and entertaining is an artful expression of creativity and our personal style. With that, Martha is undeniably a force. She’s tough—the kind of woman society sometimes doesn’t want to see thrive. Have you watched her new “I don’t give a sh$*T” documentary, Martha, yet? You need to.
In celebration of Martha Stewart, here’s a classy, seasonally appropriate recipe to try – spiced pumpkin bread. I’ve made this twice so far. The first time, all the butter bubbled over and smoked out my whole house. It was a situation, to say the least. And that was a real mistake. It probably happened because I didn’t fully melt the butter first, like the recipe directed. Martha would’ve absolutely scolded me, and rightfully so. The second time, it was “Martha perfect!”
Adjust the spices to your taste—I doubled everything from the original recipe below. For example, instead of 2 teaspoons of ground cinnamon, I used 4 teaspoons. This is an everyday pumpkin bread: soft, mild, and perfect with a cup of coffee in the morning or tea in the evening. Or bake this for Thanksgiving with a festive twist—drizzle some caramel or chocolate glaze on top for that holiday pop! Tag Martha (@marthastewart48) and me (@theglorifiedtomato) on Instagram with your perfect lifestyle photo and we, (or maybe just I) will share!
Ingredients:
Unsalted butter, room temperature, for pans
3 ¼ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground allspice
¾ teaspoon coarse salt
1 15-ounce can pure pumpkin
1 cup granulated sugar
1 cup packed dark-brown sugar
4 large eggs
12 tablespoons (1 ½ sticks) unsalted butter, melted
½ cup low-fat buttermilk
Instructions:
- Step 1: Preheat the oven to 350°F and prepare loaf pans – Butter two 8 ½ X 4 1/2-inch loaf pans.
- Step 2: Combine dry ingredients in a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt.
- Step 3: Combine pumpkin puree and sugars in a different mixing bowl and beat with an electric mixer until combined – 3 minutes. Add eggs and melted butter , beat to combine.
- Step 5: Add flour mixture and buttermilk with a mixer on low, add flour mixture in two batches, alternating with the buttermilk and beginning and ending with the flour; beat to combine.
Note: Maybe this is why I’m not a good baker (yet), but the steps felt overwhelming to me, so I just threw everything into one bowl and mixed it all at once. I turned out great—so take it or leave it…
Step 6: Bake. Fill pans with batter and divide batter between prepared pans; smooth tops. Bake, rotating once, 70 to 80 minutes for large loaves, 45 minutes for small. Transfer to a wire rack to cool for 10 minutes. Turn out of pans, re-invert onto a wire rack, and cool completely.
Note: I bought a whole container of buttermilk and so much was leftover. I might try Marther’s sub next time for a “less waste” approach: instead of buttermilk, add 2 tablespoons of acid (white vinegar or lemon juice) to 1 cup of milk or plant-based milk. Mix and let sit for 5 min. Thicken.
