Elizabeth Lugmayer

Hello All, my name is Elizabeth Lugmayer and I am a Charis Doula, Childbirth Educator, and aspiring midwife. I must admit I was a bit hesitant when Susan approached me about being this month's featured Charis member, but now I have come to realize what an incredible opportunity this is to do something otherwise looked down upon: I get to talk about me. Just me. I've never really written about 'just me' before! To help you really get to know me without me writing a book, I've designed little factoids about me to appear after each paragraph. So without further ado, read on brave soul.

Factoid 1: My left ear is lower than my right; but don't worry I know how to tilt my head 'just so' to make them even.

When I met Kristin Schuchmann, her desire to  passionately serve childbearing families where  they are, at their need level, confirmed in my heart
something I knew for a while:  we should be  passionate about what we do! I am a passionate person. So it only makes sense that I be passionate about serving families. Do you know how I know that there should be passion in my work with every family I minister to? Because Jesus worked with passion. He let the children come. He healed the sick. Ate and drank with the sinners. Jesus wept. He died for ours sins and rose three days later;
claiming victory over death. All for us! Passion in the purest form! Whether I'm holding hot  compresses or teaching a class, I am in my element
because I am doing what the Lord gave me to be passionate about.

Factoid 2: I love dancing in the rain- but only in the backyard (so as not to confirm my neighbor's suspicions of my 'less-than-there-ness').

I taught my first childbirth education series in Sept./Oct. of 2006. (whoohoo!) Once you get past the nervousness, teaching's a riot! And boy
was I nervous! I didn't think it was possible to forget my own name- until my first class. My mouth went dry, I saw a blinding light, and I repeated my opening line three times before I saw saw their frozen smiles- and the incredulous glances from their class notes to my face and back to their
notes again. I knew at that point, they were more scared of me than I was of them. But Kristin, who was evaluating my series, remembered my name. By the end of the first class, I was speaking in fluid full sentences and managed to crack a joke or two. Fortunately there is grace for those who show up to try again. By my last class (class 8) I taught with ease, in fact I had to work hard to keep class within a 2 hour period because teaching had become more like a sharing session with all my friends. For those of you doulas who are facing the hurdle of teaching your first class: have hope, read your notes while you teach, and practice saying your name.
Did I mention that I also went numb?

Factoid 3: My grandmother's name was Blanch Elizabeth Breary. At her request, I am her  namesake. I was also born in her sitting room. To date, she is the only woman to have achieved the highest government service rating in the history of the American Government. She was a GS17.

My next step with Charis is to take my Childbirth Educator/Doula certification exam... and then onto the Charis Midwifery Academics Course. I am currently taking college Human Anatomy & Physiology, required for the midwifery course, so pray for me during the next 2 semesters!

~Elizabeth Lugmayer

Elizabeth, Beth, and baby Miranda

 

Vegetable Miso Soup

This soup, a harmonious blend of vegetables with the wonderful, warm flavor of miso, is delicious as well as very beneficial for your health.  Remember, to maintain it's full nutritional value, never boil miso.  Experiment with other vegetables, choosing your favorites.

6 cups water
6 tbs miso
3/4 lb fresh peas or 3 cups frozen peas
3 green onions, with tops, thinly sliced
1 garlic clove, minced
1 med piece of dulse, finely chopped
2 tsp freshly squeezed lemon juice
1/4 tsp hot sesame oil

Put 1 cup of the water and the miso in a small bowl and stir together.  In a large pot, combine the remaining 5 cups of water, the peas, green onions and garlic.  Cover and bring to a boil over high heat.  Immediately reduce the heat and simmer for 3 minutes. Stir in the miso mixture, dulse, lemon juice, and hot sesame oil.  Serve immediately.

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Miso is a traditional Japanese food produced by fermenting rice, barley and/or soybeans, with salt and kōji (the most typical miso is made with soy). The result is a typically thick paste used in sauces and spreads, soups and broths. Miso has been gaining world-wide interest. Miso is typically salty, but its flavour and aroma depend on various factors in the ingredients and fermentation process. Different varieties of miso have been described as salty, sweet, earthy, fruity, and savory, and there is an extremely wide variety of miso available.  Pregnant and laboring Mom's have found a cup miso mixed in warm water will alkalinize their systems as well as treat and prevent ketosis during long labors.  Miso offers a nutritious balance of natural carbohydrates, essential oils, minerals, vitamins, and protein of the highest quality, containing all of the essential amino acids, playing an important nutritional role.