Moving Forward, Facing Uncertainty

Granted, I am no expert on schmaunt fat outside of my own family. But I have been poking around the province testing out the Mennonite foods available in stores and restaurants, and I have only seen one style of schmaunt fat ; the kind that is thick in texture and includes flour. The grandma who raised me fed me a different version. She did not use flour in her schmaunt fat , and the texture remained very thin and runny. This is the style that I am most attached to, so I had to figure out how to make it. In case there are others who enjoy this style, or who are curious about it, I'd like to share the basic recipe and some variations that I use. Ingredients: - Cream: I use 10%, but you can use whatever suits you best. For one or two people, a half liter is lots to work with (unless you're serving with vereniki ...). I usually keep at least a liter on hand. - Meat: Farmer sausage or Chicken are my favorites. Any leftover meat in the fridge, like pork chops, steak, or even bacon,...

One of my favorite websites is where I learned about the four fear responses . At the age of 27, during one of the darker winters of my life, I stumbled across this website during my ongoing personal research and it was a treasure trove of illuminating information to me. By this point in my life, I understood that I was conditioned to living in fear to some extent. I felt like I was constantly in survival mode, hypervigilant, and exhausted. Clinicians labeled this experience “anxiety”, whereas my personal preference was “intense distress”. Their proposed theory was that I was experiencing some moments of being triggered, and other moments where I was at “baseline”, or feeling relatively okay. But the reality I had learned in the previous years was that my existence was a constant state of being triggered or on alert for danger. The problems were that I couldn’t explain exactly why, and that their methods for resolving these issues didn’t work for me. Learning about emotional flash...