WHAT’S THE BIG DEAL ABOUT WORKING OUTSIDE + CHOWDER RECIPE
Who am I kidding? We can try to conjure up winter in Florida but it just ain’t happenin’. We were experiencing some gorgeous mornings of dry, cool temps (mid 60s – brrrr) last week but today is a bit muggy and buggy. However, the humidity hasn’t stopped me from setting up my outdoor desk. I have been meaning to do this since I started working from home full time last month but it never seemed to happen. My hotspot went haywire earlier this week and forced me to get closer to the main house (I live in the ‘cottage’) and Wifi.
So why am I telling you this? To make you jealous? Well, yes if you live up north, I am as you will not be enjoying outdoor anything besides getting from house to car in a while. You do have fireplaces and twinkling lights on douglas firs (rather than palm trees) and the smell of pine and snow so it’s not all bad for you. No Northerners, this is not for you but there’s a chowder recipe at the end you will enjoy.
Back to me and my fellow Floridians. For those of us experiencing our Florida ‘winter’ and working virtually from time to time as virtually everyone does, it’s the best time of year for working outside. As I write this, I see our vegetable garden in front of me, feel the grass under my feet, smell the fresh air and hear the water fountain gently cycling. All the senses are engaged. I have been amazingly productive since I set up my outdoor desk and encourage you to do so ASAP. Not convinced yet?
REASONS TO WORK OUTSIDE:
- Working in a typical office means you have little to no access to fresh air, sunshine or nature. We need those elements to be healthy and sane. Earthing or Grounding is a real thing and if you don’t know about this, you may want to explore it. Here’s a prior post on earthing to catch you up. A few benefits of earthing include improved sleep, minimized stress, reduction in pain, and improved immune function.
- Necessary energy shift. I know people who have worked in the same company, in the same office, with the same desk and possibly the same paper piles on their desk for years without any change. This situation leads to stagnant energy. Mood and health will be greatly improved with a shift in energy. Consider moving your inside office around every quarter and don’t discount the pure bliss of working outside or in an open-air patio once a week or more if you can.
- Increase in productivity. I have personally experienced a spike in productivity while working al fresco. Friends and colleagues have reported the same phenomena. It’s amazing what a little self care will do for the bottom line.
- Feels like vacation. When you work outside, it’s easy to feel like you are on vacation and the beauty of it is that you are working – and being more productive and definitely less stressed. Work-cation?
- Work/home separation. For those of us who work from home full time, working al fresco creates a nice separation between your work and your home life.
- More time with family or pets. Since you will not be commuting on these days, you will be at the (outdoor) desk earlier, have time for lunch with your partner or friends and be early for dinner. You’ll be happier and so will your family. Your dog or cat will also appreciate your presence. I have a cat sleeping by my foot right now.
- Inspiration. When you are grounded, the energy is flowing freely, productivity is up and you are stress-free as if on vacation, you will likely be inspired to do things you have never done before. When you realize life is not (or should not be) all about work, maybe you will be inspired to take up that hobby you have tabled for the last 10 years or find a new hobby. Work to live! Don’t live to work!
Working from home not an option for you? Consider checking your personal email or social media, making phone calls or writing in your journal outside. Take advantage of the Florida winters. Summer will be here before we know it and we will be sweltering.
CLAM-ISH CHOWDER RECIPE
Here is a winter chowder recipe that will knock your fuzzy socks off. It is from the Isa Does It cookbook by Isa Chandra Moskowitz who is a food goddess and true genius. I made a few small changes but the below recipe is generally the same. It tastes so much like clam chowder, I was blown away. I am from Massachusetts and spent summers in Cape Cod every year. I have missed clam chowder since ditching dairy and Isa has given me my clam(-ish) chowder back. Thank you Isa.
Side note: since I gave up dairy, my skin is great, I do not get colds or experience congestion and my conscience is clear. Unfortunately, there are no happy cows in the dairy industry. The good news is there is an alternative for every recipe that contains dairy. I made some outrageous dairy-free mashed potatoes with roasted garlic and chives for Thanksgiving. Recipe to come in a future post.
CLAM-ISH CHOWDER aka Glam Chowder - by Isa Chandra Moskowitz
Ingredients
- 1 T olive oil (or coconut oil if you won't be turned off by the taste)
- 1 large yellow onion, diced
- 2 medium carrots, peeled and sliced
- 3/4 t salt, plus a pinch
- 1 cup cashews, soaked for at least two hours
- 2 cups vegetable broth
- 4 t organic cornstarch
- 4 ounces shiitake mushrooms, thinly sliced
- 8 ounces white button mushrooms, thinly sliced
- 3 ribs celery, sliced 1/4 inch thick
- 2 large russet potatoes, peeled and cut into 3/4 inch chunks
- Freshly ground black pepper
- 1 or 2 nori sheets finely chopped (I use two and shred them into small pieces. It takes a while but is worth the effort)
- 3 (more) cups vegetable broth
- 2 T tomato paste (I personally omit this)
- 2 T fresh lemon juice (I personally omit this)
- Chopped fresh flat leaf parsley or chives for garnish (optional)
- Saltines or oyster crackers (optional)
- Lemon wedges for serving (optional)
Instructions
- Preheat a 4-quart pot over medium heat and add the oil.
- Saute the onion and carrots in the oil with a pinch of salt for 10 minutes, until the carrots are softened.
- Prepare the Cashew Cream: Drain the cashews and add them to a blender along with 2 cups of the vegetable broth and cornstarch. Blend until smooth - 1 to 5 minutes usually.
- Back to soup: add both kinds of mushrooms and celery. Cook for about 3 minutes, until the mushrooms are just softened. Do not overcook.
- Add the potatoes, remaining 3/4 t salt, pepper, nori, and vegetable broth.
- Cover and bring to a boil. Lower heat to a simmer and cook for 10 to 15 minutes or until the potatoes are tender but not mushy.
- Stir in the cashew cream and gently heat, uncovered, for about 7 minutes until nicely thickened.
- Add the tomato paste and lemon juice if you are so inclined (I wasn't but everyone's tastes are different!)
- Optional garnishes: parsley or chives, crackers and a lemon wedge.
Nota bene: I must give credit my adorable (and talented) niece Caroline for taking this shot of the chowder. After many failed attempts at getting a good pic, she stepped in and captured it like a pro.
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