Tuesday, March 3, 2015

Freedom



I was in the kitchen, baking banana cupcakes and preparing food for a family meal. The thought, I have learned how to be happy in this world, floated above the usual static in my brain and perhaps because the computer was close by -- I posted it on Facebook. I was surprised at the reaction, several people wanted to know why and how.
I feel that turning 60 has been a turning point for me. Somehow the magic number 60 released me from some very old and worn out thoughts. Thoughts like – am I smart enough, thin enough and good enough don’t seem to have as tight a grasp on me anymore. I feel free(r) – free from the male gaze, free from my mother’s expectations, and finally free from my own judging mind. I realize this freedom has not come by easily. I’ve done a lot of homework to get this point.
So, here are my top 3 mantras in pursuit of personal freedom. The glorious result is being happy in this world no matter what it brings forth.

·      Show up. Pay Attention. Tell the Truth. Don’t worry about the outcome

·      Learning the art of loving what is. Not what you wish it to be.

·      Be a Loving Witness. Don’t try to fix it for others. LISTEN, LOVE , & SUPPORT. It’s not your job to fix it….really it isn’t. Release yourself from the burden of other people’s pain and suffering. That’s their job. Be a loving witness is all you have to do.

Monday, February 2, 2015

Fondle & Release


The concept of letting go is slowly creeping into the every day vernacular of the 21st century. It is a natural response to the over stressed, over scheduled and consumer driven society we live in. If you aren’t familiar with the song Let It Go from the recent Disney film, Frozen, then you are definitely not a parent or grandparent of a youngster under the age of 12. What I love about the song, besides the fact that my adorable 3-year-old grandchild can belt out the tune verbatim, is that it is teaching a very important practice.

A more spiritual equivalent -- detachment, also expressed as non-attachment, is a state in which a person overcomes his or her attachment to desire for things, people or concepts of the world and thus attains a heightened perspective. Many world religions have doctrines that teach this idea of letting go, including Zen Buddhism, which speaks specifically to non-attachment of our thoughts. Certainly most world religions support the concept of detaching from worldly possessions and ideas.

While I am not about to become a monk and retreat from my life, I am interested in the idea of detachment. In the secular world, letting go is a concept that teaches us that holding on too tightly to anything can result in an inability to grow and change. Even holding on to physical objects can thwart our ability to leave space for something more relevant and useful. This past month I helped an old friend liquidate a storage unit “stuffed with stuff” from the Mesa, AZ home she had lived in for over 30 years. She had retired from teaching at ASU and had decided to move to Bali, Indonesia. It was certainly over due as she had been paying on this storage unit for over 10 years, mostly because every time she thought about what to do with it, she would crawl into the world of denial and write the check for yet another month. When she finally decided that the storage unit and all her beloved objects were not going to magically disappear or arrive at her doorstep she made a decision to let them go -- but not without a struggle. I witnessed the stages of grief as she begrudgingly let go of “her life in AZ” one agonizing step at a time.  For me it was a valuable lesson on how and why we hang on to things that no longer serve us –the physical and the metaphysical.

You may not think of letting go as being related to creativity or art but I assure you it is inexorably connected to artful living. Julie Burstein’s Ted Talk articulates many aspects of how letting go is essential to the creative process.

At the LA Art Book fair, this past weekend, my friend Kate said to me, “ fondle and release” as I lusted after a particularly beautiful book that I neither needed nor could afford.  This expression is my new mantra. I would put it on a t-shirt and wear it every day but it could get me in some trouble, if you know what I mean…


Monday, January 13, 2014

Happy New Year?

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The New Year is not that new but I am usually slow to step up and acknowledge change. Who is still putting 2013 on their checks? Oh wait - maybe the real question is who is still writing checks in 2014?

But I digress. Really this post is about the New Year. So, I am going on record saying that I do not have any resolutions, list of goals, or self-improvement plans, because mostly they only serve to make me look back and feel bad about myself.

Last year I had this plan-announced on this very blog that I would try a new recipe each WEEK and report back on how it went.  All you have to do is scroll to 2013 and see there are three postings-that’s it. Where did the good intentions go? Why didn’t I or couldn’t I keep up with this goal I had set for myself? I can only answer with - life showed up and I went ahead and lived it.

I actually did make some pretty awesome new dishes in the New Year. When I saw something tasty at the farmer’s market or I had too much of something growing in my backyard I came up with recipes- some failed - others were brilliant. I enjoyed it with family and friends. I learned to bake this incredible bread in Italy (thank you, Teri) and wound up making it every morning for a gang of 16. I learned how to cook with cocoa nibs, coconut oil, and goat shanks. I bought four flats of tomatoes from McClendon Farms and learned how to can the most incredible roasted tomatoes. I even made homemade tomato juice. I also decided to start making my own muesli after paying 8 bucks for a small box of it at Whole Foods.
All undocumented (except for the bread image by Saskia Jorda who went to The ItalyWorkshop with us in 2013)

What I’m trying to get around to saying is life is what happens while you’re busy making other plans. (John Lennon) I read this today-from a post on Brain Pickings (which is genius) and it really resonated with me.

To understand music, you must listen to it. But so long as you are thinking, “I am listening to this music,” you are not listening.


I’m signing off now-to have me a big slice of my life. Hope you are digging into your own fabulous guilt free life with gusto and joy.

Happy New Year.

Saturday, April 13, 2013

Week # 2 Recipe Challenge- Olive Oil Cake

Admittedly, I am not a great baker. It seems I am incapable of looking at a recipe of any kind and sticking to it. I always want to change or add something which is a good thing (mostly) in cooking but not so much in baking.
I decided to follow this recipe from Chow and see what happens when you actually follow directions.
Well folks-guess what? I would change a few things. If you decide to make it I would add more zest maybe even twice as much and also add a teaspoon of almond extract. The taste from the Amaretto is not quite enough almond flavor for me.
That being said, we really enjoyed this dense, barely sweet, rustic cake with our afternoon coffee.

BTW-the preserved lemons are looking good, happily marinating in their salty sweet juice. A few more weeks and I think they will be ready to sample.....

Wednesday, April 3, 2013

Week # 1-Recipe Challenge-Preserved Lemons

It's the end of the citrus season and we have been feasting on tangelos, grapefruits, and lemons from our trees in the backyard for most of the winter. I've been so lucy-goosey with the lemons, not thinking about the inevitable days of summer when I will actually have to pay dearly for one average size lemon. So, in an attempt to relish the last remaining fruits, I decided to try preserving the lemons.
I first tried preserved lemons at North in a short ribs and gnocchi dish. "What is this fabulous lemony, salty/sweet goodness nestled amidst the meat and pasta? " I asked the waiter. He had no clue so he asked the chef and I was told it was a preserved lemon. I have since become somewhat educated on the use of the lemons, particularly in tangines, which is a cooking vessel and a dish that is best known as a meaty stew with vegetables. I read over numerous recipes online trying to gather enough information to just wing it. I decided on a version of Thomas Keller's recipe that uses not only salt but sugar.
So here's what I did.....

Preserved Lemons

Fresh unwaxed lemons
sea salt
turbindao sugar

Cut the lemons into thick slices ( or quarter) mix an equal amount of salt and sugar ( I started with 1/4 cup of each) and dip the slices into the mixture. Start layering the slices and as you layer push them down-this will release the juices. The container should be filled with the liquid. If it is not, you can add extra lemon juice. Mine was filled so I didn't have to. Let sit out for 3 days, turning the jar over once in a while. Then put in the fridge for several weeks. In colder climates. I guess you can leave them out in a pantry.

They need to cure so I'll get back to you on how they taste and fare in various dishes.

Tuesday, March 19, 2013

Food glorious food!


Food images courtesy of Smitten Kitchen
 So, okay, I do obsess about food and I promise this is not going to be a blog only about food. Promise.
A recent house guest asked me if there was any food item I didn't like and I couldn't think of one thing. Now allow me to clarify. The food needs to be fresh, made with loving care and attention to flavor. But, I will eat anything if it is prepared well. Insects are not on the list but I don't consider them food, at least not for me.
Over the years I have collected hundreds of recipes. Recipes like, Falling in Chocolate, Preserved lemons, Garlicky Kale & Spinach dip, and on and on....
I get weekly temptations from Chowhound, Smitten Kitchen, Tasting Table so, I am giving myself a project. I will try one new recipe a week from my existing collection.
Wish me luck!



Monday, March 18, 2013

We love citrus

The tangelos are quite tart this year

We had a bumper crop of lemons, grapefruit and tangelos this year. I have made more lemonade this year! Here's a great recipe for cucumber lemonade-

Cucumber Lemonade

2 cups freshly squeezed lemons
2-3 cups water with 1/4 to 1/2 cup honey
1-2 english cucumbers pureed in a blender

Melt the honey in the water and add it to the lemon juice. From there you will want to adjust the sweetness and intensity. If it's too tart add more honey and/or water. Too sweet? add more water.
I like mine pretty intense. Add the cucumber puree to taste.